The Crockpot Quinoa was from the Food Fanatic website--link is above.
I left out the following ingredients because I didn't have them on hand:
--sauce from chipotle peppers in adobo sauce
--shredded cheddar cheese
--cilantro for garnish
Dan (my husband) gallantly figured out the nutritional info for this dish:
Serving = 1 cup
Calories = 105
Fat = 1 gram
Sat Fat=0.25 grams
Sodium = 144 mg
Carbs = 21.5 grams
Fiber = 4.1 grams
Sugar = 3.5 grams
Protein = 4.3 grams
Calcium = 30.9 mg
Potassium = 336.2 mg
The Maple-Ginger Tofu was from the Kripalu website (see link above). This is one of my favorite recipes. This time, instead of sauteing the tofu I baked it--according to a tip from my friend Pat Hall. Pat's technique is to bake the tofu in some of the marinade in an enamel broiling pan and toss half way through cooking. About 20 min. She uses a hotter oven (375-400) but her husband prefers 350. Note that this is a great make-ahead recipe, because the longer the tofu soaks in the marinade the more it absorbs flavor. I also add a lot more fresh ginger than called for. I often use this same sauce with salmon.
ORANGE-GINGER TOFU STIR FRY
Speaking of Pat Hall, she was the source of the recipe for the other tofu dish we served. Link above.
The roasted beets recipe is from Ina Garten--the Barefoot Contessa. Link above.
My friend Anita Blumenthal, a vegetarian, taught me how to cook greens. First chop the greens into about 1 inch strips. Wash. Put olive oil in a heavy pan and add garlic & onions. Saute, then add greens. Cover and cook briefly over high heat until the greens start wilting. Add some chicken broth and simmer until the greens cook through. Toss with vinegar--some people like to add a little hot sauce.
SLOW COOKER PORK ROAST
Not everyone is cut out to be a vegetarian, and getting enough protein is essential for vitality and health. This easy slow-cooker recipe results in a 227 calorie entree that is low in fat and satisfying. The key is portion control: a serving is 3 ounces of pork--or about a half cup. Do cook this ahead so that you can let the meat chill after cooking and then trim all the fat off when you slice the cooked meat.