Chinese Stir Fried Rice Cakes － 炒年糕

INGREDIENTS:

• 1/2 package of rice cake ovals (2-3 cups)
• 4 cups nappa cabbage, sliced thin
• 3 large dried shitake mushrooms
• ~1 cup pork tenderloin, sliced thin into strips
• 1 tsp ginger
• soy sauce
• 1/2 tsp corn starch
• 1/2 cup chicken broth
• vegetable oil
• salt
• 1 tsp sesame oil

INSTRUCTIONS:

1. Soak mushrooms in hot water for several hours. Remove, slice thinly, and reserve water.
2. Defrost rice cakes: Soak in water for ~30min, changing water often. Drain and set aside.
3. Dissolve cornstarch in 2 tbs soy sauce. Mix and coat tenderloin strips. Marinate for at least 30 min. (Best to do this when you begin soaking the rice cakes.)
4. When ready to cook, heat large wok over high heat. Add  1 tbs vegetable oil and over medium heat, brown pork evenly on all sides until no longer pink. Remove from heat and set aside in a separate bowl.
5. In remaining oil over high heat, add rice cakes, sesame oil, and a dash of soy sauce. Toss until slightly browned on all sides. Rice cakes will still be rather hard.
6. Add cabbage and mushrooms, ginger, and several pinches of salt. Add ~1/2 cup of the mushroom water and 1/2 cup of chicken stock. Cover, reduce heat to medium high, and let it steam for ~5 min.
7. Remove cover and mix. Continue to stir fry until most of the liquid is absorbed. Salt to taste. Rice cakes should be slightly chewy and soft to the touch.

Vegetarian Lasagna Soup

WARNING: Incredibly healthy and delicious! So if you’re a skeptic and think all things healthy should taste like crap, go away. I’ll keep this secret to myself.

Makes a huge portion. Great for sharing. And giving to friends. Which I had to do because I ate it for 3 days straight, lunch and dinner, and still had plenty left over.

That’s ok. I’ll still make it again. It was that good.

Adapted from this recipe: http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

INGREDIENTS:

• 8-12 oz package of italian sausage seitan/vegetarian sausage
• 2 medium onions, diced
• 1 cup egg plants, diced
• 1+ cup yellow squash, diced
• 1+ cup green squash, diced
• 2 cloves garlic, minced
• 2 tbs tomato paste
• 1 28oz can crushed tomatoes, w/ basil
• 5- 6 cups chicken stock
• 1 tbs oregano
• ½ tsp red pepper flakes
• 1 tsp fennel seeds
• 1 tbs white sugar
• fusilli pasta, cooked
• low fat ricotta
• mozzarella
• shredded parmesan
• cooking oil of your choice

INSTRUCTIONS:

1. Heat oil in a 5qt dutch oven or pot. Brown sausage and break it up into small pieces with your spatula. Remove and set aside.
2. In remaining oil (adding more if necessary), saute onions until just soft. Add garlic, eggplant, and squash and saute another ~3 min.
3. Then add sausage back in along with all the spices, sugar, tomato paste, canned tomatoes, and chicken stock. Bring to a boil then reduce to a simmer. Stir, cover, and let it simmer for ~1 hour.
4. Spoon cooked pasta into a bowl, fill and cover with the soup, top with a big spoonful of ricotta, slices of mozzarella, and a generous sprinkle of parmesan. Set under broiler until cheese melts and browns. Serve.