Buddhas Jewels Recipes

BUDDHA'S JEWELS

Buddha's Jewels image

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

Ingredients

36 ounces firm tofu, mashed
2 tablespoons peanut butter
3 tablespoons Braggs liquid aminos
8 scallions, chopped
1 green pepper, diced
1 1/2 cups mushrooms, chopped
1/4 cup water chestnut, diced
1 1/2 cups juice, see note
1/4 cup cider vinegar
1/4 cup Braggs liquid aminos
1 garlic clove, minced
2 tablespoons cornstarch
2 tablespoons cold water

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

BUDDHA'S JEWELS image

Categories Bake Vegetarian Tofu Vegan

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

Dumplings
36 ounces firm tofu, mashed
2 tablespoons peanut butter
3 tablespoons Braggs liquid aminos
8 scallions, chopped
1 green pepper, diced
1 1/2 cups mushrooms, chopped
1/4 cup water chestnut, diced
Sauce
1 1/2 cups juice, see note
1/4 cup cider vinegar
1/4 cup Braggs liquid aminos
1 garlic clove, minced
2 tablespoons cornstarch
2 tablespoons cold water

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

Buddha Bowl image

Tasty healthy meal in under 1 hour.

Provided by mkinshella

Categories Salad Grains Quinoa Salad Recipes

Time 58m

Yield 4

Number Of Ingredients 19

Ingredients

3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado - peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

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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The ingredients are useful to make buddha s jewels recipe that are firm tofu, peanut butter, braggs liquid aminos, scallions, green pepper, mushrooms, water chestnut, juice, cider vinegar, garlic clove, cornstarch, cold water . Buddha s jewels may have an alternative image of recipe due to the unavailability of the original image. If you have ...
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