Sun and Moon Patties

Courtesy of http://www.godsdirectcontact.org

Yields 4 servings
Preparation time: 25 minutes

Ingredients:

• 4 Tablespoons olive oil for frying

Patties:

• 12 oz. white vegetarian meat paste**, partially thawed
• 1 Tablespoon Thai red curry powder*
• 1 Tablespoon spring water
• 8 snap beans, washed and cut into ½ cm short pieces
• 4 stalks scallion, finely chopped
• ½ cup kernel corn (canned or frozen), drained
• 2 Tablespoons soy sauce (can use Healthy Boy brand)*
• 1 teaspoon granulated sugar
• 2 Tablespoons corn starch (or tapioca starch)*

Garnish:

• 1 head Romaine lettuce
• 2 tomatoes

* Available in Asian markets

** Available in Asian markets, the health food stores, or from http://www.vegecyber.com

Directions:

1. Combine all the patty ingredients together. Mix well and season to taste. Add more cayenne powder to spice up the mixture.
2. Preheat 2 Tablespoons olive oil into a nonstick frying pan using medium heat. Form the veggie ham paste mixture into small balls, then press down to shape the balls into round patties. Fry both sides until golden. Remove the patties and place on paper towel to absorb some of the oil.

Decoration: * Place the fried balls into a plate together with Romaine lettuce and tomato. This appetizer is delicious if served with cucumbers soaked in vinegar.

Fried Tofu With Onions

Courtesy of Alternative Living Recipes http://www.godsdirectcontact.org/

Preparation time: 10 minutes
Yields 4 servings

Ingredients

1 block (300g or 10 oz.) fresh tofu*, washed and thinly sliced 2 Tablespoons olive oil 3 stalks scallion (use white part), washed and finely chopped 2 red chili peppers, washed and cut vertically Seasonings: 2 Tablespoons Maggi seasoning sauce* 1 teaspoon vegetarian BBQ sauce* Garnish: A few cilantro leaves Pinch of black pepper * Available in Asian markets Directions: Preheat the olive oil in a frying pan on high heat and fry tofu until golden. Then add the ingredients for seasonings. Stir well. Add the chopped scallions and the chili peppers. Stir one more time then transfer to a plate. Decoration: Garnish the dish with cilantro and the black pepper on top.