Spinach Tofu Paneer

3 T nutritional yeast
1 t onion powder
1 t salt
3 T water
1 t spicy brown mustard
1 block extra firm tofu, cubed
1 T curry powder
4 cups spinach, torn
vegan margarine

Mix together yeast, onion powder, salt, water, and mustard. Pour into skillet heated with margarine. Add tofu and coat. Cook on each side 3-5 minutes. Push to the side. Add more margarine, add curry and mix it up. Add spinach and cook until spinach is cooked thoroughly. Mix together with tofu and serve immediately.

*this recipe is adapted from one I found on vegweb.com.

I served this with brown basmati rice and a vegan aloo gobi dish that needs to be perfected before I post it. Yum.

Live Spring Rolls with Lemon Ginger Dipping Sauce

Found this one in the March issue of Vegetarian Times. It is absolutely amazing.

Sauce

1/4 cup raw tahini
2 T raw agave nectar
4 t soy sauce (I actually use Bragg's Amino Acids)
1 T lemon juice (or the juice of about 1/4 lemon)
2 t minced fresh ginger (I only had dried, and it worked fine)

Rolls

8 swiss chard (I used rainbow chard) leaves, tough parts trimmed
1/2 cup julienned carrots
1/2 cup julienned beets
1/2 medium bell pepper julienned
1/2 cup bean sprouts
8 fresh basil leaves
4 sprigs fresh mint

To make sauce, stir everything together with 1/2 c water.
To make rolls, fill each leaf with a pinch of each vegetable, a basil leaf and a couple mint leaves. Roll it all up and enjoy!