I make these with my students during the international cuisine unit and in the appetizer unit. This is great for introducing tofu in a way that has a lot of flavor and makes students think of salads as more than lettuce.

Ingredients

1 block Tofu (you can also make with shrimp or other protei...

Yield: 16 rolls

Ingredients

3/4 tsp soy sauce
1/4 tsp rice vinegar
Pinch ground black pepper
1/4 tsp cornstarch
1/4 pound ground meat or tofu
1 1/2 Tbsp cooking oil - Divided
1 cloves garlic finely minced
1/2 tsp grated fresh ginger
1/2 green onion chopped
4 ounces cabbage about 1/8 h...

This was one of the first recipes that started my love of cooking. This quickly became a family holiday favorite recipe, and my family still make it for their holiday meals.

Sweet Potato Ingredients

2 medium sweet potato -- cooked and peeled
1/2 cup milk
3/4 cup sugar
2 eggs
1/3 cup butter...

Yield: 5 cups salad

My students made this in the grains unit and our customers loved it. It makes enough to bring to a pot luck or to serve as a side dish with Thai food.

Dressing Ingredients

1/4 Cup honey
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 Tbsp rice vinegar
2 Tbsp fresh li...

This recipe comes from a friend and this will surprise you that there is no cheese used to make it.

Prep time: 25-30 minutes, plus soaking time Cook time: 25-30 minutes

Serves: 8

Cheese Sauce Ingredients

1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast (a powdered y...