Do you have a fast and easy vegan recipe to share?

~~~ Easy Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice ~~~

Serving: 4
Cook Time: 1 hour
Total Time: 1 hour

2 pounds firm tofu, cut into 1 inch cubes
3 tablespoons lit soy sauce
2 1/4 cups vegetable broth or water
3/4 cup brown rice
1 tablespoon canola or olive oil
4 cloves garlic, peeled and minced
1 medium yellow onion, peeled and thinly sliced
1 pound broccoli, washed, trimmed, and cut into bite-size pieces
2 large red peppers, washed, cored, seeded, and thinly sliced
1/2 pound button mushrooms, washed and thinly sliced
6 ounce can water chestnuts, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup sesame seeds

1.Place tofu in a colander and drain 10 minutes. Pat dry with paper towels. Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.

2.In medium covered saucepan, bring 2 cups vegetable broth or water to a boil. Slowly stir in rice, cover, and reduce heat to low. Simmer 40 minutes, or until all the water is absorbed.

3.Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-hi flame. Add garlic and onion and sauté until onions are wilted, 1 to 2 minutes. Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes. Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft. Add sesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated throu, about 5 minutes. Serve over the cooked rice.

~~~~~ Chickpea Sandwich or Dip ~~~~~

Serving: Serves: 4
Total Time: 10 minutes

1 can chickpeas
2 loves garlic
1/3 cup parsley
1 tablespoon tahini (sesame seed paste)
Juice of 1 lemon
4 six-inch whole-wheat pita pockets
Chopped tomatoes, green onions, and lettuce for garnish

Drain chickpeas. Reserve liquid. In blender or food processor, chop garlic and parsley. Add chickpeas, tahini, and lemon juice. Blend until smooth, adding more chickpea liquid if spread is too stiff. Make sandwiches by spooning chickpea spread into pita bread pockets. Garnish with chopped tomatoes, green onions, and lettuce. Use as a dip for vegetables, crackers, and squares of pita.

Good luck & enjoy!…_;-)