Baked Ginger Tofu & Mushroom Bok Choy Stir Fry

Brown Rice

Tofu 

Mushrooms (2 cups, sliced)

Bok Choy (1 pound) 

2 onions

3 garlic cloves

2 and a half teaspoons of minced ginger

2 teaspoons of chili sauce

3 teaspoons of sesame oil

3 table spoons of olive oil

1 teaspoon of cornstarch 

2 tablespoons of low sodium soy sauce

1. Chop the bok choy and mushrooms and onions, mince the garlic and begin cooking the rice. 
2. In a bowl, combine 1 clove of crushed garlic, 1/2 a teaspoon of minced ginger and 1 teaspoon of sesame oil and brush the sliced tofu before baking it in the oven until it is crispy on the outside. 
3. Meanwhile, combine the remaining sesame oil, olive oil, chili sauce, minced ginger and soy sauce in a bowl and mix them - this will be your sauce. 
4. Saute the chopped onions in a wok in some olive oil until they are golden and add the chopped bok choy and mushrooms and add the sauce.
5. Whisk together water with the corn starch and slowly pour it in to thicken the sauce. 
6. Once the mushrooms and bok choy are cooked, serve!

Mushroom Risotto

A recipe adapted from one by Diane, A Broad.

1 1/2 cups of risotto rice

1 finely chopped onion

3 cloves of garlic

4 tablespoons of butter (optional for vegans)

2 tablespoons of olive oil

6 cups of veggie stock (chicken or beef if you prefer)

2-3 cups of the mushrooms of your choice (I used a mix of dry porcini mushrooms and Swiss brown mushrooms)

3/4 of a cup of dry white wine

1/2 a cup of parmesan cheese (optional for vegans)

2 tablespoons of olive oil

Parsley

Salt and pepper to taste

1. Begin by heating the stock in a pot while you wash and chop your mushrooms, mince the onion and garlic
2. If you are using dried mushrooms, place them in boiling water and cover them for about 10 minutes and then add the leftover broth to the stock and place the no longer dehydrated mushrooms with your other mushrooms
3. Pour the olive oil into a pan and cook the onions and garlic. 
4. In a separate pan, add the mushrooms and let them get golden, then season them with salt, pepper and some finely chopped parsley.
5. Place your rice in the pan with the onions, pour in the stock (I usually don't put it all in at once), wine and butter before covering it with a lid.
6. Be sure to keep stirring your risotto, you never want it burnt or so sticky and hard it barely moves. Keep it hydrated by adding stock as you go and keep tasting it. 
7. Once it is about 3/4 of the way done, toss in the mushrooms and some parmesan & parsley (leaving the rest for garnish)
8. Serve!