Fried Tomato, Onion, and Mushroom Ragout

Ingredients

2 tablespoons olive oil
1 cup chopped onion
4 tomatoes, cut into wedges
2 cups sliced white mushrooms
1/4 cup chopped fresh basil
salt and black pepper to taste


Directions

Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
Sprinkle on the basil, salt and pepper, and stir to combine.

Prep Time:15 Min Cook Time:25 Min Ready In:40 Min

Servings 4

Vegan Hot and Sour Soup

Ingredients

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
1/3 ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 tablespoon chili oil
1/2 tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms



Directions

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.



Prep Time:45 Min Cook Time:15 Min Ready In:1 Hr

Servings 4

Spinach and Strawberry Salad

Ingredients

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Prep Time:10 Min Ready In:10 Min

Servings 8