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Sweet and Sour Tofu Veggies

Reviewed: Oct. 22, 2012
I made this recipe mostly as written, even though I knew I would be the only one eating it. I figured that if it was good, I could freeze the veggies in small portions for an easy meal later. That did not happen! I ate this everyday for 3-4 days until it was completely gone! I will absolutely make this again! The changes I made were: I only used 1/2 lb of tofu, and I marinated it a while in some of the sauce before cooking it; I used Braggs liquid aminos in place of tamair, cornstarch in place of arrowroot (I just didn't have it), and powdered ginger instead of fresh; I used only the veggies that I had on hand - green peppers, mushrooms, zucchini, and carrots; I cooked the veggies for longer than 3-5 minutes, just to suit my taste. Now, if only I could get the rest of my family to love veggies as much as I do... !
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Quinoa and Black Beans

Reviewed: May 3, 2011
Absolutely delicious vegetarian dish! I only used one can of beans (that's all I had on hand, but I thought it worked very well with just that), and left out the onions and cilantro (matter of personal taste). This is perfect for a vegetarian main course! I just made it for lunch, and ate almost half of it on my own! SO YUMMY!
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