Happy Valentines

Heart-shaped vegan sugar cookies!

Tofu Curry

Ingredients:
2 TB canola oil
Extra Firm Tofu (15 oz pack)
1 clove garlic - chopped
2 medium tomatoes - chopped
1 scallion stalk (about 1/4 cup)
3 Cups fresh spinach
1/2 Cup light coconut milk (or equal parts water and regular coconut milk)
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
Salt to taste (be generous, lots of salt)
Large Skillet
Mesh Splatter Screen (see photo)




Directions: Set tofu on paper towels to absorb excess water. Heat skillet, add oil. Cut tofu into 1 inch triangles and fry each side for 7 minutes or until tofu begins to brown. (Use the Splatter Screen here. Do not use standard skillet cover, which tends to form condensation, and water from the tofu will cause the oil to splatter.) Remove tofu to plate and blot excess oil with paper towel. Add chopped garlic and spices (turmeric/cumin/coriander) to remaining oil in skillet and sauté 2 minutes. Add coconut milk and tomatoes. Let tomatoes stew and soften. Flavor with salt. Throw in scallions and spinach. Mix in tofu and stir. Serve with rice.

Vegan Pate

Ingredients:
1 Cup (or 15 oz can) cannellini beans
1 Cup (or 15 oz can) navy beans
3 TB chopped garlic
1/2 Cup chopped carrots
1 Cup chopped green scallions
1 Cup chopped Roasted Red Peppers
1/2 Cup kalamata olives (depitted & chopped)
3 TB canola oil
3 TB water
(salt to taste)

Directions: using a potato masher & big bowl, mash beans into a paste. Slowly add 3 tablespoons of water to smooth. In a skillet, saute oil, garlic & carrots. Then add to the bean paste in bowl. Mix in green scallions, roasted red peppers, olives. Add mixture to skillet and fry for 4 minutes, just enough to cook flavors together. Serve with good bread or melba toast.