Ornish based recipes, a la Barbara

The diet recommended by Dr. Ornish is very low fat and totally plant-based. With the goal of not just recovery from heart disease, but reversal of it, I'm following it as best I can.

Trying to thicken the vegetable stock which had been used to cook the mushrooms and beans. Then I added the rest of the Teriyaki sauce and finally the tofu, which had been oven roasted after being marinated 30 minutes in the Teriyaki sauce.

Voila! Instead of onions and broccoli, as the recipe calls for, I had green beans and extra garlic...but the fresh ginger was already part of the recipe. I had the first of 6 servings, served over brown rice. The rest of each are in small containers in the fridge.

The whole meal had no oil or fats of any kind. And using corn starch to thicken the sauce gave a lovely thick gravy. Since I didn't have Sake or Mirin wines, I used a commercial Teriyaki sauce (diluted with vegetable stock) which met the Ornish guidelines...and the whole dish was delicious.

My version of the recipe says  this:
INGREDIENTS: (serves 6)

1 c. Teriyaki sauce
3/4 c. water
1/3 c. reduced-salt tamari sauce
1 T fresh gineger root peeled and finely chopped
1 T fresh garlic pressed or minced
1-1/2 lbs. extra firm tofu, cut into 1/2 inch cubes
1/2 c vegetable stock
1 lb. green beans, cut into 1 inch lengthes
4 c. fresh crimini mushrooms, quartered
3 T cornstarch
1/4 c. water
3 c cooked brown rice, for serving

Cube tofu and marinate in Teriyaki sauce mixed with water, tamari sauce, ginger and garlic for at least 30 min or overnight. Turning tofu to coate. Strain and reserve the marinade.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread tofu cubes evenly over baking sheet. Bake until tofu is lightly browned, about 25 min.

In large heavy-bottomed pan over medium-high heat, bring beans and mushrooms, vegetable stock and 3/4 c. of remaining marinade to a simmer. Simmer, stiring frequently until beans are still slightly crisp about 7-10 minutes.

Add remaining marinade, bring to a simmer and cook 2 minutes.

In a small bowl, whisk cornstarch with 1/4 c. water until smooth. Mix into mushrooms and beans and cook until glossy and thickened, 1-2 minutes. Add tofu.

Serve over brown rice.

I've got lots of left-overs, since there aren't 6 people that came to dinner!

Today's Quote:
Friday I tasted life. 
It was a vast morsel.  

A Circus passed the house —- 
still I feel the red in my mind though the drums are out. 

The Lawn is full of south and the odors tangle, 
and I hear to-day for the first time 
the river in the tree.

—Emily Dickinson