Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Ultimate Stuffed Acorn Squash

This recipe is from page 53 of Vegetarian Times magazine. It is labor intensive, but makes a tasty and impressive meal. The recipe makes 8 servings.             Ultimate Stuffed Acorn Squash 3 tablespoons olive oil 4 cloves garlic, minced, divided 4 acorn squash, halved and seeded ½ teaspoon ancho chile … Continue reading