Tasty Recipes from Recipe Wizards

The first Earth Day was celebrated In April of 1970.

Although more than 20 million people kicked off the celebration, it seemed more counter culture than reality. I envisioned a bunch of wheat grass shooting, Birkenstock wearing folks protesting the establishment.

Although I grew up in the '60s, this effort still seemed irrelevant to me. It was created to start an appreciation for how we treat our planet. Perhaps we'd develop a better place for our own children. Not a bad mission statement, right?

Flash forward 40 years. One week from today - April 22 - more than 500 million people in 175 countries will participate in Earth Day related activities. I guess the concept caught on after all. I realize that the environment and how we treat it is a huge subject, and I myopically start to consider how these last 40 years have affected my family and my profession as a chef and columnist. I ask myself if I have contributed to the cause over the last several decades.

I am happy to report that there has been an undeniable move in my industry towards re-affirming the original Earth Day mantra of environmental stewardship. Eating local, buying from local farm stands and how we handle our waste are now becoming the norm. Many chefs are now packaging to go foods in boxes made of corn silk and sugar cane. In many markets plastic bags are gone. Many of my chef friends cook with as many local ingredients as they can.

I went to the market one recent morning and picked up some fresh asparagus and shiitake mushrooms. I hope this ends up on your dinner plates as well.

WARM ASPARAGUS, SHIITAKE MUSHROOMS, TOFU CROUTONS OVER ARUGULA

Most all supermarkets carry all of the ingredients listed in this recipe. Marinated tofu can be found in most natural food stores, as well. You may substitute regular firm tofu. Five spice powder is normally available, as well.

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1 pound of slender asparagus cut in 1-inch lengths on the bias

1 cup shiitake mushrooms, stems removed, sliced thinly

1/2 teaspoon crushed red chili flakes

1 tablespoon low-sodium soy sauce or tamari

2 teaspoons mirin

2 teaspoons rice vinegar

1 (7-ounce) bag baby arugula or field greens

Crispy Five Spice Sesame Croutons (See recipe)

Heat the oil in a large non-stick pan over high heat. Add shallots, asparagus and mushrooms. Saute for 5-7 minutes, stirring frequently until vegetables are lightly browned and tender. Add the red chili flakes, soy sauce or tamari, mirin and rice vinegar and continue to saute for 1 minute longer. Remove from flame and set aside.

Pile arugula on a large plate. Arrange the sauteed vegetables and tofu croutons over the greens and serve.

If desired, you can drizzle a little sesame oil and rice vinegar over the greens for additional vinaigrette.

Serves 4.

Per serving: 134 calories, 59 percent calories from fat, 9 grams total fat, 1 gram saturated fat, 0 milligram cholesterol, 8 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 5 grams net carbs, 8 grams protein, 154 milligrams sodium.

CRISPY FIVE SPICE SESAME CROUTONS

1 teaspoon sesame oil, dark roasted

1 (7-ounce package) marinated tofu, cubed

1/2 teaspoon five spice powder

1 tablespoon sesame seeds

Preheat oven to 400 degrees.

Place all ingredients for tofu croutons in a bowl and mix well.

Spread out on a baking pan lined with parchment paper and bake for 20 minutes turning occasionally until golden brown and crispy. Remove from oven and set aside.

Serves 4.

Per serving: 68 calories, 63 percent calories from fat, 5 grams total fat, trace saturated fat, 0 milligrams cholesterol, 2 grams carbohydrates, 1 grams total fiber, 0 grams total sugars, 1 gram net carbs, 5 grams protein, 4 milligrams sodium.

(Steve Petusevsky is a freelance writer in Coral Springs, Fla. If you have questions for him, write Vegetarian Today, Sun Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@SunSentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.)

Tags: Asparagus, Corn Silk, Counter Culture, Croutons, Dinner Plates, Earth Day, Environmental Stewardship, Extra Virgin Olive Oil, Firm Tofu, Local Farm, Mantra, Natural Food Stores, Plastic Bags, Shallot, Shiitake Mushrooms, Spice Powder, Sugar Cane, Tablespoon, Virgin Olive Oil, Wheat Grass