Vegetarian Slop, Sloppy Joes

1-2 TBS oil
1/2 onion, chopped
1/2 green pepper, chopped
1-2 stalks celery, chopped
1 clove garlic, minced
package of frozen vegetarian meat crumbles (Boca or Morningstar) equal to 1 pound of meat
16 oz can tomato sauce
1 TBS vegetarian Worcestershire Sauce
Tabasco Sauce to taste
salt & pepper to taste
approximately 1/4 cup water

• Heat the oil and saute the chopped vegetables about 5-7 minutes until browned and slightly softened
• Add the minced garlic and veggie meat crumbles, combine and cook for a few minutes to thaw the crumbles
• Add tomato, Worcestershire and Tabasco sauces, combine
• Add salt and pepper and about 1/4 cup of water, simmer while you make the salad and toast the buns, stirring occasionally.  Add more water if necessary to keep it from drying out.
• After about 20 minutes, it should be heated through and thickened.
• Serve on toasted buns with any desired condiments.

Thai Fried Rice

3 cups cold, cooked Jasmine rice
1 pkg extra firm tofu
2 TBS oil
crushed red pepper
2 cloves garlice, minced
1/2 chopped onion
1/2 chopped red pepper
1/2 diced fresh hot pepper
1 chopped carrot
1 fresh lime
1/2 c frozen peas
3 green onions, sliced
2 TBS soy sauce
2 TBS hot sauce (Siracha)
1/2 diced fresh tomato
2 TBS chopped cilantro
1/4 cup chopped peanuts

• Cook the rice, refrigerate to cool
• Slice your drained and dried tofu into 1/2 inch slices, fry in hot oil until both sides are browned, cool then cut into desired size - I cut each slice into eighths
• Heat oil in large fry pan, like your trusty electric skillet (Thanks Andrew)
• Add garlic and pepper flakes and fry for about 30 seconds to flavor the oil
• Add chopped onion, peppers, carrot and fry for about 5-7 minutes until tender
• Cut lime into quarters, squeeze the juice of 2 quarters into vegetables, then throw the quarters in the pan along with the peas and fry it together for a few minutes while you whisk the hot sauce and soy sauce together and chop the cilantro and peanuts.
• Add the rice and the hot sauce/soy sauce mixture, combine it all together in the fry pan.
• Add the tofu and tomato, add salt if needed and stir it all together
• Fry for a few minutes to get everything nice and hot
• Remove the fried lime quarters (ewww)
• Place in serving bowl, squeeze the juice from the other 2 lime quarters over the rice, top with chopped peanuts and cilantro