Some Vegetarian/Vegan recipes

I am reading the book "The China Study". Please read it if you can.

A couple of vegetarian recipes that worked out over the last 2-3 days:
1. Shepherd's pie with Ground Round
2. This Tofu recipe: http://kblog.lunchboxbunch.com/2009/08/saffron-scented-tofu-scramble-breakfast.html
3. Pan fried spinach: Recipe below

I hate tofu. Really don`t like it. I`ve tried to like it time and again. But the more I try, the closer I get to getting used to it.

Some secrets to cooking tofu: Don`t skip any of the steps.

1. Get the freshest tofu you can. The older stuff will smell awful and fall apart.
2. Dry the tofu thoroughly in kitchen towels.
3. Break or cut into small pieces and pan fry. This changes the outer texture somewhat and that really helps. You don`t have to deep fry. For 2 cups of tofu, use 2 tsp of oil to pan fry in a non-stick skillet.
4. Add salt during the pan-frying process above.

Recipes I can't wait to try:
Cream of Wheat
http://blogs.babble.com/family-kitchen/2011/12/20/gingerbread-swirl-creamy-wheat-cereal/
Cinnamon Rolls
http://kblog.lunchboxbunch.com/2012/02/coffee-cake-cinnamon-rolls-orange.html
Tofu:
http://blogs.babble.com/family-kitchen/2011/08/01/five-ingredient-tofu-scramble/
Breakfast Sandwich:
http://kblog.lunchboxbunch.com/2010/06/breakfast-sandwich-vegan-recipe-in-15.html
Veggie Burger:
http://www.youtube.com/watch?v=W5Z8W35FEzg
http://www.youtube.com/watch?v=OE6H_M52Sng
Other Breakfasts:
http://kblog.lunchboxbunch.com/2004/04/recipes-breakfast.html

I think it's safe to say that the fewer processed foods you eat the better. So, ultimately, I'll be removing ground round, tofu and all those things from my diet. There are so many recipes to try WITHOUT using processed vegetables.

Pan Fried Greens

Now, this recipe is for die-hard greens lovers - like me. If you aren't particularly fond of greens, you probably want to try a different recipe.


Ingredients

Greens - any kind will do. Really. Lettuce, Arugula, Chinese greens, Spinach, Kale. Whatever.

1 clove of garlic, whole

2 tsp oil

salt

Wash and chop the greens.
Heat your pan.
Add oil.
Add the whole clove of garlic. Let it sizzle for 30 seconds.
Add the greens. Add salt.
Toss/mix. Cook uncovered for 5-10 minutes.

Serve with fresh rice.

I found this works best with a particular kind of Chinese greens that don't really wilt when cooked. They retain a delicious crunch and lose the raw flavour. The greens are called "Gui Lan Chinese Greens" and they look like the picture here: Gui Lan/Chinese Broccoli, GaiLan