Mushroom and Sweet Peppers Sandwich

Courtesy of http://www.godsdirectcontact.org

Ingredients:

• 600g (20 oz) portabella mushrooms, thickly sliced
• 1 each red, yellow and orange sweet bell peppers, cut into strips
• 2 medium size onions, cut into strips
• 5-6, 6” French rolls
• ½ stick vegan butter (or as needed), sliced
• 2 Tablespoons olive oil
• As needed Mrs. Dash Seasoning (mixture of dried herbs without salt)
• As needed garlic salt

Directions:

1. Heat oven at 400° F (205°C).
2. Melt vegan butter in pan and place mushroom slices in pan, sprinkle dry herb mixture and garlic salt to taste. Pan-fry both sides of mushroom until soft. Put aside.
3. Heat olive oil in pan, stir-fry onions and sweet peppers until soft. Season with garlic salt and dried herb mixture. Put aside.
4. Heat French Rolls in oven for 3 minutes. Cut open from end to end.
5. Layer Mushroom Slices and Sweet Bell Peppers.

Stir-Fried Tofu With Almonds

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 15 minutes

Ingredients: 1 pound (about ½ kg) tofu*, cut into bite-sized cubes 2 Tablespoons canola oil ½ cup green bell pepper, cut in small chunks 1 stalk celery, sliced ½ can (or 4 oz.) water chestnuts 4 stalks scallion, chopped in short pieces 1 small ginger root, about 5 cm (2 inches), thinly sliced or shredded ½ teaspoon tapioca starch* 1 Tablespoon spring water ¼ cup sliced roasted almonds Marinade sauce: 4 Tablespoons soy sauce (can use Healthy Boy brand)* 1 teaspoon minced sweet onion 1 Tablespoon peanut butter * Available in Asian markets Directions: Marinate tofu cubes in the marinade sauce for about 1 to 2 hours. Preheat 1 Tablespoon canola oil in a frying pan and stir-fry the marinated tofu using rapid movements until the tofu turns partially golden. Transfer to a plate. Using the same pan, add in the remaining canola oil, bell pepper chunks, sliced celery chunks, water chestnuts, chopped scallion, and shredded ginger. Stir-fry for about 5 minutes. Mix the tapioca starch and water together. When all vegetables are partially cooked, stir in the soy sauce and the tapioca starch mixture until the sauce thickens. Then add in the stir-fried tofu and the roasted almonds. Stir well. Season to taste. Note: * Serve with hot rice. This dish is rich in protein.