Lima Beans & Corn, Sweet Potato Pasta, Oven Zucchini, Breaded Fried Tofu

Lima bean & Corn - Makes 5 cups

I had these at the dinner after my Grandfather's funeral. They were really good. Although I am really hoping they did not have chicken broth in them...! I am really kinda wondering now if they did. I had never had lima beans before and this has quickly become a go to side dish me me. Or if I am home alone I boil up some beans add some frozen corn and eat it as a meal... I like to boil the limas in advance and freeze them. that way it doesn't take an hour and a half to cook them first or a $2 can of beans.

3 cups g Cooked Lima beans
2 cups g Frozen corn
Enough Veg broth to cover all the beans and corn
1 tbsp Vegan Butter of choice
1 tbsp Flour
1/2 to 1 tsp pepper
Salt to taste

Bring veg Lima beans, Corn , Veg broth, & Pepper to a boil. Melt Better add the flour to it and add to boiling pot. Make sure not to let it clump. When it thickens which should be fast it its done. Maybe about 10minutes all together if the beans where cooked in advance.


Sweet Potato Pasta

This was an accidental find. I was going to have some buttered noodle and beans for diner but accidentally opened the wrong can. But I love it. I really like to have it as a side to the Morningstar Farms vegan BBQ riblets. Or I just like it plain. It is a nice replacement for Mac & Cheese. I don't really like the nutritional yeast mac & cheese. But this turns out creamy and yummy... and sweet... :)


Box of whole wheat Pasta
1/2 cup Sweet Potato Puree
1/4cup soy milk
2 tbsp Smart Balance light
Salt to taste

Cook pasta as normal. Put the sweet potato puree in a pot with the soy milk and smart balance light. Let come together. Stir a little. Then add it to your pasta. If you don't want to make it on the stove top you don't have to. Just put it in a boil and stir together. If you put it in the microwave make sure you don't spoil the soy milk.


Oven Baked Zucchini

I love oven baked zucchini and though it is probably easy for everyone but me... I still make it. I have a horrible track record. I seem to either always forget about it and it turns into burnt zucchini chips or I get impatient and take it off early and eat it...

Zucchini - 1 whole for each person
Onion
olive Oil
salt

Preheat oven to 400. Slice onion and chunck up zucchini into bite sized pieces, or slices. Or you could just leave them cut long ways in to two or four pieces. the bigger the pieces the longer they take to cook. Put a little oil on the veggies and mix. lay on baking pan add salt. Then bake for 30 minutes or till desired doneness.


Tofu Nuggets- Pictured above with Zucchini

This recipe has been converted from the Deceptively Delicious Cook Book.

1 Cup Bread crumbs
1 Tbsp Flaxmeal
1 tbsp Vegan Parm like galaxy- optional- or try nutritional yeast
A pureed veggie of your choice. Depending on what you make it with.
1 tsp paprika
Egg replacer mixed with water- enough for all tofu
1 Pack extra firm tofu- this may work with tempeh
1/2 salt
oil

Mix all dry ingredients. Mix egg replacer with veggie puree in another bowl.
Slice tofu into bight sized chucks. Heat the oil. I like using thawed tofu. But tofu that had been frozen to give it more texture. Then dip into bread crumbs. Then put in pan with just a Tablespoon of oil. Do not use to much oil. They will fall apart or just be totally soked with oil. Then enjoy with your fave dip.