1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)

420g (about 1lb) firm tofu, sliced in 1/2 inch slices

1. Combine all ingredients (except tofu) in a small container. 
2. Thoroughly blend the mixture with a hand blender or in a small food processor.
3. Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
4. Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
5. Serve and enjoy.

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.

The “Meat”

1 cup TVP chunks
1 tbsp ketchup
1 cup boiling water
soak for 10 minutes
cover tightly

The Marinade

¼ cup olive oil
1 tbsp wine vinegar
1 tsp each salt, basil, oregano
¼ tsp white or black pepper

• mix marinate with cooked drained TVP

The Toppings

1 large tomato diced
1 cucumber thinly sliced
½ cup red onion chopped
¼ cup greek kalamata olives sliced
2 tbsp fresh mint leaves
3 cups of lettuce shredded

The Carbs

6 pita breads cut in half

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.

For a different version of this recipe, try Le Casserole de Cabbage.

canola oil
1 large onion, diced
1 340g pkg Yves Veggie Cuisine “Veggie Ground Round”
1/2 tsp salt
1 tsp black pepper
1/4 cup uncooked white rice (basmati or jasmine is best)
1 14oz can diced tomatoes + 1/2 can water
1/2 head cabbage, shredded
1 cup vegetable cocktail

1. Heat the oil in a large saucepan or stock pot. Add the onions, Veggie Ground Round, salt, pepper, and rice; mix well. Cook for 5-10 minutes over low medium-low heat, stirring occasionally.
2. Add the diced tomatoes and 1/2 can of water. Simmer for 5-10 minutes.
3. While the sauce is simmering, shred the cabbage and place it in a large greased casserole dish. Pour the sauce over the raw cabbage; do not stir.
4. Pour the vegetable cocktail evenly over the casserole. Do not stir.
5. Bake uncovered for 1-1/2 hours at 325°F.