Compendium of Side Dishes

1. Broccoli/Cauliflower with cheese sauce
2. Green beans with cherry tomatoes and garlic
3. Rainbow chard with feta and shallots
4. Roasted eggplant - thinly sliced 
5. Roasted eggplant thickly sliced
6. Roasted yam - thinly sliced
7. Tuscan kale with garlic, coconut milk and soy
8. Hoisin or Teriyaki eggplant
9. Snap peas with onions, peppers and tomatoes
10. Roasted acorn squash with cinnamon and brown sugar
11. Gai lan (Chinese broccoli)

Frank's Fried Tofu

Ingredients:

• Tofu - regular works best
• Ginger - sliced or grated
• Peanut oil for frying

Method:

• Slice tofu widthwise to create rectangular slices about 3/4" thick
• Heat oil (about 1 1/2 tablespoons) in wok on middle-rear burner on high
• Place tofu slices in wok and fry until each side is crispy-brown (about 4 min. each side)
• Either add ginger slices and fry towards the end of cooking the tofu, or grate and place on top before serving.

Bean Burritos

Bean Burritos:

(usually served with Chicken Burritos)

Ingredients:

• 1 can of mexican black beans
• 1 onion
• 1 tablespoon tomato paste
• flour tortillas
• grated cheddar
• Shredded lettuce
• Sour cream

Method:

• Slice onion thinly and saute on medium heat until browned
• Add beans and tomato paste, reduce hear, stir until thickened
• Assemble burritos and place in casserole, cover with grated cheese
• Bake at 400 degree and bake until heated and cheese is melted