Vegan Curry Tofu with vegetables

Ingredients

1 15oz. package extra firm tofu.
1/2 Vidalia onion.
2 handful baby spinach.
1 teaspoon tumeric.
1 teaspoon coriander.
1 teaspoon cumin.
3 tablespoons olive oil.
1/8 cup of water or as much as needed.
dash of garlic powder.
salt and pepper to taste.


Salad Ingredients

2 cups green beans.
1 large tomato.
1 ripe avocado.


Salad Instructions

1. steam green beans in steamer or place in boiling water for 4 minutes, covered.
2. slice tomato into discs.
3. peel and slice avocado.


Instructions

1. Dice onions.
2. Cut tofu in cubes or as desired.
3. Heat olive oil in skillet over medium heat.
4. Add onions to skillet.
5. When onions are tender, add tofu.
6. Add spinach and cook until tender.
7. Add water, salt, pepper and other seasonings.
8. Reduce heat and allow to simmer until cooked thoroughly.
9. Let it cool for 5 minutes before serving steamed vegetables, tomato and avocado.

African Peanut Soup

1 T. vegetable oil
1 garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 tsp. cayenne
4 cups vegetable broth

In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and 1/4
cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil
floats to the surface, and skim oil.

Total carbs: 57 g

Squash Casserole

3 fairly good size crookneck squash
3 T. nayonnaise (vegan mayonnaise)
1/2 cup grated vegan cheese
1 tsp each green pepper and onion, minced
salt and pepper to taste

Directions:

Slice squash into 1/2 inch slices, and cook till tender. Drain cooking liquid off and press squash to remove more water. Mix in the remaining ingredients and bake till bubbly in a 325° oven.

6 g of carbs per 1/2 cup serving.