Confident Kitchen

• 1 (6-ounce) package rice noodles
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon crushed red pepper
• Cooking spray
• 2 cups (1/4-inch) red bell pepper strips
• 5 cups sliced bok choy
• 1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.

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Found on VegWeb.

5 red bell peppers
1 cup chopped fresh bazil
juice of 1 lemon
olive oil
4 cloves garlic, chopped
1/2 cup pinenuts
1 glass white wine
dash of cayenne pepper
freshly ground black pepper
salt to taste
16 oz dry penne
1. Quarter the peppers and remove stem, seeds, and ribs. Turn on your broiler.

2. Put as many of the bell pepper slices on the broiler tray as will fit skin side up (about eight in my broiler). Leave them there for about seven minutes, until the skins are very black and bubbling.

3. When the first shift of peppers has blackened, remove them to a covered glass container or sealed paper bag. Allow them to steam for a few minutes.

4. Then take the blackened, steamed slices out of the bag one by one and run them under cold water. The skin should practically come off at this point, but you may have to do a little peeling. Discard the skin and set aside the peeled slices on a plate with a drizzle of olive oil and a splash of lemon juice.

5. Repeat steps 2 - 4 until all peppers are blackened, steamed, and peeled. Be sure to add a little more lemon and olive oil to the plate with each batch.

6. Throw your pinenuts in a non-oiled non-stick skillet over medium heat, toast until just golden. Set aside.

7. When all bell peppers are roasted and peeled and lightly marinated, toss them into a blender. Add the basil, garlic, half the pinenuts, a tad more live oil and the remaining lemon juice. Puree until nearly smooth. If your blender won’t fit all the peppers at once, its perfectly okay to puree them in shifts.

8. Pour the pureed vegetables into a skillet or pot. Add salt, pepper, cayenne and vegan wine. Simmer over medium flame until pasta is ready.

9. Layer cooked pasta in baking dish.  Pour sauce over pasta, layer pine nuts and 1/2 cup grated Parmesan cheese.  Bake at 350 for 10 minutes.  Serve immediately.

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• 1 whole chicken, quartered
• 1 sweet onion, diced
• 1 head garlic, crushed
• 3/4 cup soy sauce
• 1/2 cup vinegar

Place chicken in bottom of slow cooker. Mix onion, garlic, soy sauce, and vinegar. Pour over chicken. Add just enough water to cover chicken if using larger crock pot. Cook on low for 6-8 hours. Serve over rice.

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