Green Bean and Tofu Stir-fry

Sooo here is the latest finger lickin' experiment from Gopi's kitchen, made for lunch today! :-) Its very simple to prepare and all the picky eaters in our house enjoyed it. :-)

Serves 4 generous portions as part of a larger meal.

Ingredients:

3 cups of fresh green beans, washed, headed and tailed

I pkg firm tofu, drained,  pat dry with paper towel, and cut into strips approx 1/2 inch wide 

1 big dollop of Vegenaise

1/2 tsp asafoetida

1 TBSP ghee (clarified butter) or oil of your choice

2 TBSP water

Method:

Heat a saute pan on medium, add in ghee. When ghee is hot, fry asafoetida for a few seconds and throw in the beans. Stir-fry for a few minutes and add 2 TBP's water. Lower heat and cover. Cook til tender.

Bake the tofu in sauce (see instructions below). Mix tofu and beans together with Vegenaise. Thats it! :-)

Serve hot, great with rice and a salad. :-) It would also work well in wraps or sandwiches.

Sauce for baking the tofu:

Approx 4 TBSP toasted sesame oil

Approx 3 TBSP tamari

Approx 2 TBSP liquid smoke

1/2 tsp ground black pepper

1 tsp paprika powder

1 tsp asafoetida

1 tsp cumin powder

1 tsp curry powder

1 1/2 tsp crushed red pepper

2 TBSP Italian seasoning

Whisk til well mixed. 

Coat tofu strips in sauce and place on baking tray. When all tofu is coated pour extra sauce over top. Bake at 400 degrees Fahrenheit for approx 50 minutes or til browned with crispy edges. Remove from heat.

Gopi's Black Bean Quesadilla's

This a favorite dish in our home, all Kunti's big boys love it - here is my take on quesadilla's. :-) Serve with a salad of your choice or guacamole. Serves 8 + ravenously hungry folks. :-) 

Please note, when I cook I usually measure with my hands, using a dash of this and a dash of that, so while I try to give measurements that work for others, they are approximations much of the time!!

Ingredients
8+ large Tortilla or Lavash wraps of your choice (I like the wholewheat ones - from MOM's)
Ghee (clarified butter) as needed
2 cups chopped red bell peppers and corn (optional)
Approx 14 cups of  cooked black beans - drained
1 and 1/2 cups crushed tomato's
1/4 cup maple syrup
A drop of molasses to taste (optional)
2 TBSP apple cider vinegar
3 TBSP liquid smoke
3 tsp cumin powder
3 TBSP basil
2 tsp asafoetida
2 tsp paprika powder
3 tsp red pepper flakes or to taste (acc to hot flavor desired)
1/4 cup nutritional yeast
1/2 cup olive oil
1/2 tsp black pepper powder
sea salt to taste
Mozzarella cheese as needed

Method
Heat ghee on a medium flame. Add basil, asafoetida, paprika, red pepper flakes and cumin powder for a few seconds, add the red bell peppers and corn, stir-fry for 5 mins. Add in tomato sauce, black beans, maple syrup, apple cider vinegar and liquid smoke.  Cook down til thickened, add sea salt, black pepper and olive oil for another 5 minutes. Remove from the flame and stir in the nutritional yeast.

Lightly toast tortilla's on both sides on a heated griddle over a low flame. Spread a layer of the bean paste on half tortilla and Vegenaise on the other half. Sprinkle mozzarella cheese over bean paste and close the Vegenaise half over it. Add a touch of ghee on griddle on a med low flame, and place tortilla upon it. Toast til golden brown, turn and repeat browning. When done set on a plate and continue process with the rest of the tortilla's.

Cut tortilla's in half, and zigzag ketchup over them. Serve warm.

*Any extra bean paste can be stored in the refrigerator for a few days. Its very useful to have at hand for making a quick quesadilla when you need something to eat in a hurry! :-)