Green Onion-Miso Vinaigrette

1/4 cup red miso

1 to 2 cups roughly chopped green onions, white and green parts

3 tablespoon rice vinegar

2 tsp fresh ginger

1 clove garlic

2 tsp agave nectar

2 tsp sesame oil

1/2-3/4 cup water

Add everything to blender. Blend

Sourdough Whole Wheat Hamburger Buns

For a beautiful and delicious whole grain sourdough hamburger bun please go here:  http://www.wildyeastblog.com/2010/03/25/sourdough-whole-wheat-hamburger-buns/.  I made these today and they are delicious.  Recipe by weight makes so much more sense when baking bread.

Basic Pizza Dough

1 tablespoon active dry yeast
1 cup warm water
 1 tablespoon honey
 2 tablespoons olive oil
1/4 teaspoon salt
2-4 cups of flour, depending on the ration of whole wheat to white flour

 Mix the honey, water, and yeast in a small bowl, cover, and let stand until foamy, 5-10 minutes. Add the rest of the ingredients, mixing in one cup of flour at a time. If dough seems too wet add 1/4 cup at a time until slightly firm. The dough should not be too stiff. I usually keep it fairly soft. Grease your pan and roll it out on the pan. This recipe is from The Food Nanny. I just didn't want to lose the recipe! I love it because you don't have to let it rise.

Thai Red Curry with Tofu

I loved this recipe from The America's Healthy Test Kitchen Family Cookbook (pg. 343), but my kids did not.  I'm wondering if they would like it with chicken, or shrimp.  Nevertheless, I was happy to have it for lunch for 3 days because I adored it.

1 1/2 teaspoons canola oil
1-2 red curry paste
1 (14-ounce) can light coconut milk
2 tablespoons fish sauce
1 tablespoon light brown sugar
14 ounces extra firm tofu, pressed dry and cut into 3/4" cubes (Although I used soft tofu and thought it was fine)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 red bell peppers, stemmed seeed, and cut ito matchsticks
8 ounces snap peas, trimmed and sliced in half on the bias
1 onion, halved and sliced 1/2 inch thick
1/2 cup chopped fresh basil
1 tablespoon fresh lime juice
Salt

1. Heat the oil in the Dutch oven over medium heat until shimmering.  Add the curry paste and cook until fragrant, about  30 seconds.  Whisk in the coconut milk, fish sauce, and sugar.

2.  Whisk the broth and cornstarch together, then whisk the mixture into the pot.  Stir in the bell peppers, snap peas, and onion and simmer until the vegetables are crisp-tender and the sauce has thickened slightly, 8-10 minutes.

3.  Add the tofu and simmer until tofu is heated through, 3-5 minutes.

Healthier No-Bake Cookies

I finally found it! A healthier version of No-Bake Cookies. They weren't as sweet but they were almost the same and they worked! They set up just fine! It's from Vicki's Vegan Kitchen

1 cup Sucanat
1/4 cup cocoa powder
1/4 cup soymilk
2 Tablespoons coconut oil
1/2 cup crunchy peanut butter
1 teaspoon vanilla
1 1/2 cups rolled oats

Combine the Sucanat, cocoa powder, soymilk, and oil in a medium pot. Stirring constantly, bring the mixture to a rolling boil and cook for 1 1/2 minutes.

Add the peanut butter and vanilla to the pot and stir until well mixed. Add the oatmeal and stir well.

Drop rounded teaspoons of the oat mixture onto a sheet of waxed paper. The cookies will harden as the cool.