Buddhas Jewels Recipes
BUDDHA'S JEWELS
This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in.
Provided by drhousespcatcher
Categories Soy/Tofu
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on oiled or Pam'd baking sheet.
- Bake at 375F for 45 minutes or until golden and firm.
- Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies.
- Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed. Silken firm is too soft for the dumplings to keep their shape. However it tastes just as good and can be used as a topping to rice and veggies.
Nutrition Facts : Calories 274, Fat 14.9, SaturatedFat 3.1, Sodium 76.8, Carbohydrate 16.2, Fiber 4.6, Sugar 4.5, Protein 24.7
BUDDHA'S JEWELS
Steps:
- In large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on oiled or Pam'd baking sheet. Bake at 375F for 45 minutes or until golden and firm. Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies. Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed. Silken firm is too soft for the dumplings to keep their shape. However it tastes just as good and can be used as a topping to rice and veggies.
BUDDHA BOWL
Tasty healthy meal in under 1 hour.
Provided by mkinshella
Categories Salad Grains Quinoa Salad Recipes
Time 58m
Yield 4
Number Of Ingredients 19
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
- Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
- Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
- Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
Nutrition Facts : Calories 798.8 calories, Carbohydrate 81.9 g, Cholesterol 69.1 mg, Fat 36 g, Fiber 13 g, Protein 39.8 g, SaturatedFat 5.6 g, Sodium 1376.1 mg, Sugar 13.1 g
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