creamy eggplant and mushroom soup:
roast 1-2 eggplants. peel out the inside.
blend with soy yogurt (2-3 tablespoons) and 2 tbls. of tahini and 1 large cucumber.
sautee garlic, onions, and tons of mushrooms.
mix all together.
add a dash of lemon juice, hot sauce, and water to the desired consistency.
store in a large mason jar :)
peachy bok-choy sautee:
sautee, bok-choy, onions, garlic, tofu and peaches in soy sauce, walnut oil, and rice wine vinegar.
cucumber, wasabi dressing:
blend cucumber, 1 tbls. of tahini, wasabi, 1 tbls. soy yogurt, and soy sauce. great veggie dip!
curried, ginger seiten:
sautee garlic, onions, seiten, and mushrooms with curry, walnut oil, and any sort of ginger sauce. great with avocado added--actually anything is.
