Nov 152012
 

It’s a Clean Eating Cocktail Party at Cara’s Cravings!

Recently my dear friend Cara invited me to join a cocktail party over at her place, www.carascravings.com.  Of course I said, absolutely!

She got a bunch of us health food bloggers together and asked us to share a recipe we would serve at a cocktail party where the ingredients are as natural as possible.  I wanted to keep with my theme of simple, delicious, gluten free and vegan so I created this a Vegan Cheesy Broccoli Rice Dip that is sure to be a new go-to for parties or pot lucks.  It is light yet filling and the flavors shine through with minimal seasoning.

Vegan Cheesy Broccoli & Rice Dip

Vegan Cheesy Broccoli & Rice Dip

To see my recipe at the Clean Eating Cocktail Party please visit Caras Cravings!

Oct 102012
 

Easy Vegan Sloppy Joes

What is so sneaky about a Sloppy Joe?  If you’re trying to get your kids to eat more fiber and veggies then this is the perfect way to sneak them into a dish.  I used red kidney beans and red cabbage that is full of fiber and antioxidants.  Cabbage has wonderful anti-inflammatory benefits and aids in cancer prevention, digestive and cardiovascular health.

But how does it taste?  If you ask my 4 year old – delicious!  She ate her entire serving and asked for the left-overs in a quesadilla with a bit of Daiya cheese the next day.

This hearty meal is low in fat and calories, has ZERO cholesterol, is high in vitamins and minerals and is perfect for the cool weather – PLUS with only six ingredients, it is super easy to whip up.

Tip: Use cooked rice if you already have some and skip the first step or cook the rice a day in advance and your meal will be ready in about 10 minutes.

Easy Vegan Sloppy Joes

Sneaky Open-Faced Sloppy Joes

Serves 4
Vegan
Printable Recipe
**Items on sale now at Native Sun Natural Food Markets

Ingredients

1 cup dry rice,  (Lundberg Farms)**
1/2 small red onion
1/4 small red cabbage
2 Tbsp Sloppy Joe mix, (Simply Organic)**
1/2 can (3oz) tomato paste
1 can red kidney beans, rinsed and drained, (Tree of Life)**

Optional 2 hamburger buns of choice, (Ezekiel)

Directions

1. Rinse and drain rice well.  Heat 2 cups water or broth in a medium bowl to a boil; add rice, reduce heat and cover, cook 45 minutes; remove from heat, let sit 10 minutes.

2. Preheat large skillet over medium high heat.  Chop onion and cabbage; spray skillet with cooking spray; add onion and cabbage, saute until softened, about 5 to 7 minutes.  Mix Sloppy Joe seasoning with 3/4 cup water; add tomato paste and mix well.  Stir seasoning mixture into onions and cabbage; cook about 1 minute.

3. Add beans and cook until heated through, about 3 minutes; stir in 1 cup cooked rice (set remainder aside for another use); mix well, taste and re-season if necessary. Split and toast burger buns if using; serve 1/4 Sloppy Joe mix over 1/2 burger bun.

*** For a gluten free option, forgo the burger buns and simply serve over additional rice.

 

Estimated Nutrition Facts Without Bun
4 Servings
Amount Per Serving

Calories 249.9
Total Fat 1.5 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 823.3 mg
Potassium 589.5 mg
Total Carbohydrate 49.9 g
Dietary Fiber 11.4 g
Sugars 9.0 g
Protein 11.4 g

Vitamin A 21.7 %
Vitamin B-12 0.0 %
Vitamin B-6 7.9 %
Vitamin C 41.0 %
Vitamin D 0.0 %
Vitamin E 9.3 %
Calcium 6.9 %
Copper 8.5 %
Folate 3.1 %
Iron 18.7 %
Magnesium 5.8 %
Manganese 10.3 %
Niacin 7.1 %
Pantothenic Acid 1.1 %
Phosphorus 4.8 %
Riboflavin 4.9 %
Selenium 3.6 %
Thiamin 3.1 %
Zinc 2.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Aug 102012
 

I just finished the book, The Age of Miracles by Karen Thompson Walker.  “On a seemingly ordinary Saturday in a California suburb, Julia and her family awake to discover, along with the rest of the world, that the rotation of the earth has suddenly begun to slow. The days and nights grow longer and longer, gravity is affected, the environment is thrown into disarray. Yet as she struggles to navigate an ever-shifting landscape, Julia is also coping with the normal disasters of everyday life—the fissures in her parents’ marriage, the loss of old friends, the hopeful anguish of first love, the bizarre behavior of her grandfather who, convinced of a government conspiracy, spends his days obsessively cataloging his possessions. As Julia adjusts to the new normal, the slowing inexorably continues.”

Society is based on a 24 hour day; businesses, schools and even our sleep patterns, Karen speculates on how this all would change when the days stretch on for 48 hours, then 72 hours and more.  During the nights the plants begin dying for lack of light, the days heat up to super hot levels, but still life goes on – people scrambling to build greenhouses with artificial light and stock up on necessities as they begin to run out of food. 

The story really got me thinking; how are we going to feed the world in future generations?  Currently, one BILLION people are starving and 9 million die of hunger each year.   Right now, the world’s population is at around 7 billion people.  What happens when we get to 9 billion in the year 2050?  That is in 38 years.

According to ecologist Catherine Badgley of the University of Michigan at Ann Arbor (U.M.), we already grow enough food to feed the entire population; it’s just the accessibility and quality of food.  Much of it is going to feed animals and soon bio fuel may even compete with animals for consumption of what is grown.

The US EPA states that the United States is the largest producer of corn in the world with 400,000 farms focused on this one crop.  80% of this yield is used to feed livestock, poultry and fish and only 12% is consumed directly or indirectly in food substances like high fructose corn syrup.

Source

The US has the highest percentage of arable land on the globe; of that (at the time of the study), about 382 million acres is used for crops and 525 million acres is used for livestock – their numbers contributing significantly to pollution, deforestation and methane emissions globally. “USEPA’s 1998 National Water Quality Inventory indicates that agricultural operations, including animal feeding operations (AFOs), are a significant source of water pollution in the U.S. States estimate that agriculture contributes in part to the impairment of at least 170,750 river miles, 2,417,801 lake acres, and 1,827 estuary square miles Agriculture was reported to be the most common pollutant of rivers and streams.”

The facts and statistics are mind boggling and disheartening.  What can one person do?  Eat more plants and whole, unprocessed foods.  Beans contribute nitrogen to the soil and organic vegetables and grains grown without pesticide hold  more than 1000 pounds of carbon per acre, while non-organic farms can release carbon into the air.  

Secondly, support local organic farms like KYV farm, local businesses that promote the use of produce from these farms – such as the Manatee Cafe, the Floridian and Casa Maya, and organizations such as Slow Food.  Together we can drive change!

Tip: Preparing simple rice and beans on a weekend is a great way to make super fast meals throughout the week.  Eat them alone with sautéed vegetables, add them to quesadillas or burritos or  pat them into healthy burgers.

Vegetable Stirfry with Rice and Beans
Serves 4
Vegan, Gluten Free

Ingredients

1 Tbsp oil
4 cups chopped mixed vegetables (I used green bell pepper,onion, carrot, garlic, tomato, mushrooms)
1 tsp favorite seasoning mixture (I used a mix of garlic and onion powder, salt, oregano, nutritional yeast, mustard and paprika)
Bragg Liquid Aminos, to taste (or soy sauce or Tamari but will not be soy free)
2 cups cooked beans
2 cups cooked brown rice

Directions

1. Heat oil over medium high heat; add vegetables and sauté until soft, about 7 to 10 minutes; season with favorite seasoning mixture.  Add liquid aminos, to taste.  Stir in beans and rice.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 154.7
Total Fat 1.0 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 67.0 mg
Potassium 491.1 mg
Total Carbohydrate 31.2 g
Dietary Fiber 6.8 g
Sugars 2.9 g
Protein 6.8 g

Vitamin A 81.0 %
Vitamin B-12 0.1 %
Vitamin B-6 12.2 %
Vitamin C 52.4 %
Vitamin D 3.3 %
Vitamin E 2.5 %
Calcium 3.6 %
Copper 10.8 %
Folate 21.5 %
Iron 8.4 %
Magnesium 11.0 %
Manganese 18.8 %
Niacin 7.6 %
Pantothenic Acid 5.6 %
Phosphorus 10.9 %
Riboflavin 8.4 %
Selenium 3.9 %
Thiamin 12.5 %
Zinc 5.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jun 272012
 
One of the best things in life is meeting new people and experiencing new things.  Last Saturday was one of the most fun and memorable.  My friend Gregg, who has been supplying me the wines for the Wine Down Wednesday posts, and his wife Kerry (I hope that is the correct spelling!) had us over for dinner.
  A dinner party turned Karaoke night around the piano.
Think Elton John. Rocket Man.


We wined and dined and had an amazing time.  He showed us around his vintage home in Riverside – complete with wine memorabilia from Bono no less!
Also in attendance were my friends Alyson and her husband Chip, who brought a meteorite from their back yard as a dinner conversation piece, and Mark and Sheri – we all do yoga together so it was great to meet up off the mat.  I can’t wait for us all to meet again.


To detox after a night of wine I got it into my head that I wanted to make a macro (macrobiotic) bowl with grains and veggies but when I looked at my acorn squash I just couldn’t remove the skin – it was too pretty – so I thought, why not turn the squash into the bowl? 

Secondly, I’m always looking for new ways to eat my Mila. Because I write about Mila a lot, I created this little info blurb.  That way any frequent visitors that already know the benefits can skip over that and head right to the recipe.
What is Mila?

Mila is an organically grown, non-genetically modified blend of chia seed that is cold pressed and sliced to make it more bio-available. 

It is RAW, GLUTEN FREE, AND VEGAN, perfect for cooking and baking.

It is super high in OMEGA 3s – equal to fish oil pills per serving.  

A single serving also has FIVE GRAMS OF FIBER, more antioxidants than blueberries, more iron than spinach and many more benefits.

This little seed has anti-inflammatory properties, is excellent for brain function, energy, elimination, sleep and the best part?  It’s a FOOD!

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Acorn Squash from KYV Farm
I got this unique acorn squash from Vivian at KYV Farm (CSA SIGNUPS ARE GOING ON NOW)  I’ve never seen such a thing in the grocery store.  I usually see the typical green acorn squash that has a tinge of orange but this one is the beauty queen of squashes.
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Stuffed Acorn Squash
Stuffing them with onions and garlic during cooking imparts a LOT of flavor.  This technique is perfect at Thanksgiving.  While everyone is stuffing their bird you can stuff your squash.
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Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Serves 4
Vegan, Gluten Free

Ingredients


Squash
2 acorn squash, cut in half and seeds removed
1 onion, quartered
4 cloves garlic, crushed
Olive oil spray
Sea salt
1 cup cooked brown rice
1 cup cooked black beans
4 Tbsp Mila (optional)
Salt and pepper, to taste.


Massaged Kale
1 bunch kale, stems removed and chopped
2 Tbsp ume plum vinegar (or sub any vinegar you like)
2 tsp olive oil
Sea Salt


Tahini Sauce
2 Tbsp tahini
2 Tbsp miso
2 Tbsp fresh lemon
1 Tbsp raw agave


Directions


1. Preheat oven to 375.  Arrange squash, cut side up on baking dish, stuff with 1/4 onion and 1 clove garlic; spray with cooking spray, sprinkle with sea salt; bake 1 hour.


2. Mix kale ingredients together in medium bowl, massage kale until wilted, about a minute.


4. Mix tahini sauce in a small bowl.


3. Remove squash from oven.  Remove onions and garlic; chopp and mix with rice, season to taste.  Mix Mila with black beans if using.  Stuff 1/4 cup black beans and 1/4 cup rice into each squash. 
Serve each half squash with 1/4 kale and 1/4 tahini sauce.


(**Rosted potatos on the side optional – roast along with squash)



Nutrition Facts (includes Mila)
4 Servings
Amount Per Serving

Calories 392.8
Total Fat 11.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 67.0 mg
Potassium 1,423.2 mg
Total Carbohydrate 63.5 g
Dietary Fiber 16.8 g
Sugars 3.3 g
Protein 14.0 g

Vitamin A 369.1 %
Vitamin B-12 0.1 %
Vitamin B-6 31.7 %
Vitamin C 141.5 %
Vitamin D 0.0 %
Vitamin E 8.0 %
Calcium 30.4 %
Copper 30.8 %
Folate 33.4 %
Iron 31.9 %
Magnesium 34.4 %
Manganese 78.5 %
Niacin 14.7 %
Pantothenic Acid 11.7 %
Phosphorus 36.6 %
Riboflavin 11.9 %
Selenium 5.7 %
Thiamin 39.7 %
Zinc 11.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Apr 042012
 

Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines. 
To pair wines with a meatless dish we consider the spices and main flavors of the recipe. For black bean soup we need a wine that nicely compliments Bragg Liquid Aminos, chili powder and cilantro.
The wines chosen to pair.
PARES BALTA Ros de Pacs 2011, (Penedes, Spain)
 PARES BALTA Ros de Pacs 2011, (Penedes, Spain), is a family owned organic winery about half an hour south of Barcelona.  The winemakers are two young women, Maria Elena Jimenez and Marta Casas.  Pares Balta has a National Park as part of its land holdings, the vineyard photo below is of a clearing in the park. Pares Balta has their own colony of bees to pollinate the vines and a flock of sheep to eat weeds in the vineyards and provide a natural compost. These vineyards have never seen chemicals.  I have decided I must visit this winery.  It is definitely right up my alley.  You go Maria and Marta.  Girl power!
A clearing at the winery – beautiful.

 

Parés Baltà

 

CRASTO Douro Red 2009, (Douro, Portugal)
CRASTO Douro Red 2009, (Douro, Portugal) is from Quinto do Crasto whose vineyard dates back to the 17th century.  A few of their grape varieties are soon-to-be organic!  The grapes are primarily farmed on these picturesque terraces.


The grapes are both fermented in this state of the art part of the winery and they also crush grapes the old fashioned way - by foot!  Because the foot has padding whereas stainless paddles don’t, it’s a much gentler way to extract the juice. 


My friend Gregg from Broadbent who is providing the wines.
A little yoga and wine.  Tough day at the office, poor guy.

As an update to two previous wine posts, I actually had the privilege of meeting Adi, the wine maker of the BADENHORST ‘Secateurs’ Chenin Blanc 2011, (Swartland, South Africa) and BADENHORST ‘Secateurs’ Red 2010, (Swartland, South Africa).  Gregg brought him to our yoga class and, amazingly, he held up pretty well – he didn’t pass out or leave.  We figure it’s because he must wrestle lions in Africa.

Nothing like a photo after a 90 minute heated power yoga class.
BLACK BEAN SOUP WITH FORBIDDEN RICE
Black bean soup is such a comfort food that you would never guess how healthy it is.  It is filling and flavorful with the saltiness from the Bragg Liquid Aminos (tastes like soy sauce), creamy cool avocado, and super fresh cilantro.  This is a SUPER simple recipe and, if using leftover rice, will take you less time than it takes to go get fast food. I love quick and easy meals! 

Categories
Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** The same terminology will be used to rate the dish and how well it paired. 

Category #1 – The Dish
Rating of Damn That’s Good
After my last experience with an E2 diet recipe, I knew I needed to add a little bit of fat.  I added a tablespoon or two of olive oil and added and amended a few ingredients.  The result was absolutely delicious.  I was unsure how the Liquid Aminos would taste in a black bean soup, but I loved the saltiness with the tang of soy.  The avocados and cilantro really cooled the soup down.  Next time I might actually make this spicy although this time I abstained because my three year old isn’t too keen on cayenne.  I added the forbidden rice because I had it on hand – it was perfect because it mirrored the hearty texture of the black beans.

Category #2 – The Wines

PARES BALTA Ros de Pacs

PARES BALTA Ros de Pacs -Rating of YUM.  It both looks and tastes like strawberries.  I LOVE the color – like cherry red lipstick.  It has a very light body and would be perfectly refreshing on a hot day.

Crasto Douro Red

CRASTO Douro Red 2009- Rating of YUM (but possibly higher if I was a “red” girl like I used to be.) I loved the color of this one as well – a deep purple/burgundy. My first thought was a really light port and come to find out, it is made from the same varieties that are used in a Port wine, but it is fermented dry and not fortified.

Category #3 – The Pairing
Rating of  Damn that’s Good for the Pares Balta highlighted the avocado and cilantro flavors and, during the meal the berry flavor intensified. It was really refreshing. 
Rating of YUM for the Crasto along with the black beans made me think of coffee, chocolate and mole sauce.  If you like a rich red wine, this is perfect.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.
Black Bean Soup with Forbidden Rice
Inspired by E2 Black Beans and Rice
Serves 4, 1/2 cup beans and 1/2 cup rice
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients

2 Tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cups cooked black beans (of using canned, be sure to rinse and drain well) 
1 to 2 cups vegetable stock
1/2 cup canned, undrained fire roasted diced tomatoes
2 Tbsp braggs liquid aminos or gluten free tamari or soy sauce
1 Tbsp chili powder
2 cups cooked forbidden rice or brown rice

Garnish
1 avocado, seeded and cubed
Fresh diced tomatoes (from KYV farm)or extra fire roasted tomatoes
Lost of fresh cilantro (from KYV farm)
Fresh lime juice (about one lime)

Directions

1. Heat olive oil in a small pot, sauté onion about five minutes; add garlic, sauté an additional minute.  Add black beans, vegetable stock, tomatoes, liquid aminos and chili powder.  Bring to a boil, reduce heat and simmer about 10 minutes, or thickened to your taste.

2. Serve black beans over rice; top with 1/4 avocado, a dollop of diced tomatoes, fresh cilantro and a squeeze of lime.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 394.5
Total Fat 16.0 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 566.7 mg
Potassium 362.6 mg
Total Carbohydrate 70.1 g
Dietary Fiber 23.1 g
Sugars 2.6 g
Protein 15.1 g

Vitamin A 13.7 %
Vitamin B-12 0.0 %
Vitamin B-6 7.3 %
Vitamin C 24.9 %
Vitamin D 0.0 %
Vitamin E 4.6 %
Calcium 8.4 %
Copper 2.1 %
Folate 2.6 %
Iron 20.4 %
Magnesium 2.1 %
Manganese 6.7 %
Niacin 1.2 %
Pantothenic Acid 0.7 %
Phosphorus 2.4 %
Riboflavin 1.6 %
Selenium 1.0 %
Thiamin 2.0 %
Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Apr 022012
 

Forbidden rice is a black/purple, nutrient dense heirloom rice – with lots of vitamins and amino acids.  But the real reason to try this rice is the taste and color.  When cooked it becomes a gorgeous dark eggplant color that makes a striking presentation, perfect for a special occasion.  I got this in the bulk bins at my local natural food store, Native Sun, for $3.89 per pound.  (Not bad when you consider how many people a pound of dry rice would feed.)The taste is nutty with a touch of natural sweetness and the texture is firm and dense – like that of sticky rice used in sushi rolls.  In fact, it is sometimes used as a replacement for the sticky white rice. 

If you can’t get your hands on forbidden rice, simply sub anything you have on hand.  It will still go perfectly with the warm, chewy lentils with that hint of aromatic curry.  Next time I will be making a double batch as I had this for lunch, dinner and lunch the next day.

Also on sale I found this interesting coconut vinegar.  Since I love all things coconut and have saved quite a bit since deciding to forgo meat, I decided to splurge and try it.  This is not necessary for this dish but I added a splash and really enjoyed the hint of coconut in the background.  Another thing you could try is to stir in a bit of coconut milk at the same time you add the parsley.  

Forbidden Rice with Indian Spiced Lentils

Slightly Adapted from Kalyn’s Kitchen
Serves 4
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients

2 Tbsp EVOO (extra virgin olive oil)
3/4 of one onion, chopped
2 cloves garlic, minced
1 Tbsp curry powder
1 cup yellow split lentils (or any lentils you prefer), rinsed well
2 cups vegetable broth
Salt and pepper
1/2 cup chopped parsley
2 tsp coconut vinegar (optional)

Forbidden Rice

1 Tbsp EVOO
1/2 cup forbidden rice
1/4 of one onion, chopped
1 clove garlic, minced
1 cups vegetable broth
Salt and pepper

Directions

1. Heat EVOO in a medium pot over medium high heat.  Add onion and garlic; saute three minutes or so; add forbidden rice, broth, salt and pepper.  Bring to a boil, reduce heat, cover and simmer about 50 minutes or until liquid is absorbed.

2. Heat EVOO in a second medium pot over medium high heat.  Add onion, saute about five minutes; add garlic and curry powder, saute 2 minutes; add lentils, broth, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer 30 to 40 minutes or until lentils are soft to your preference.  Remove from heat, stir in parsley and coconut vinegar.  Divide rice and lentils evenly into four dishes.  Garnish with additional parsley if desired.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 244.9
Total Fat 11.4 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 84.4 mg
Potassium 286.1 mg
Total Carbohydrate 30.7 g
Dietary Fiber 6.0 g
Sugars 0.7 g
Protein 7.7 g

Vitamin A 13.0 %
Vitamin B-12 0.0 %
Vitamin B-6 8.1 %
Vitamin C 21.2 %
Vitamin D 0.0 %
Vitamin E 7.3 %
Calcium 3.5 %
Copper 8.3 %
Folate 26.7 %
Iron 17.0 %
Magnesium 7.0 %
Manganese 19.4 %
Niacin 3.6 %
Pantothenic Acid 3.8 %
Phosphorus 10.8 %
Riboflavin 3.2 %
Selenium 3.0 %
Thiamin 7.1 %
Zinc 5.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mar 022012
 
Two facts.
1. Waste and I are not friends.

2. Kids have no problem with waste.

For example. I bought Band-Aids with Tinkerbell on them.
Every morning my daughter asks me if she can have a Band-Aid.

“Where is the booboo?”
She inspects her hands, brow wrinkling in thought.
“Right here.” Pointing to her fingertip.
I lean down, “that is the red marker you drew all over my recipe with.”
“You aren’t bleeding and we don’t need to waste a Band-Aid.”
“What’s waste?” She asks.
“Waste is when you don’t use something and just throw it away.”
“So it goes to the trash mountain? That is full of diapers?” she asks.
“Yes, that is correct.”
Again the brow wrinkling and contemplation. 

She looks up. “Can I have a Band-Aid?” she asks.

Sigh.  She’s three, so I’ll cut her some slack.

The next day she wanted some pineapple. She ate the entire can and I stared at the juice, contemplating what to do with it.  Hmmmm, I thought, hmmmm. This would make a great marinade when paired with soy sauce or miso. I don’t use enough miso so I went with that.

So, in the continuation of my War on Waste, this recipe was born.

A little salty from the miso, a little sweet/tart from the pineapple and nice spice from the curry.  This went perfectly with my stir fried rice and cabbage to create a sort of Asian-Indian fusion.

Baked Pineapple Curry Tofu with Fried Basmati Rice and Veggies
Rice recipe inspired by Eating Well
Serves about 4-6
Vegan, Gluten Free, Dairy Free

Tofu Ingredients

1 block firm organic tofu
1 cup pineapple juice
2 Tbsp curry powder
2 heaping Tbsp white miso
2 tsp dark sesame oil

Rice Ingredients
2 cups cooked basmati rice

2 teaspoons canola oil
1 onion, diced

2 carrots cut into matchsticks
4 cups cabbage, shredded
1 cup sliced green onion
3 cloves garlic, minced
1/2 to 1 tsp dried ginger
1 1/2 Tbsp Bragg Liquid Aminos
2 Tbsp rice vinegar
1 tsp toasted sesame oil
Hot red pepper sauce, to taste

Directions

1. Press tofu 1 hour to overnight to remove water. Cut into 1 inch cubes. Whisk marinade in a small bowl and pour over tofu. Marinate overnight. 


2. Preheat oven to 375. Spray a baking sheet with cooking spray; add tofu and bake 30 to 40 minutes or until golden.


3. Heat canola oil in a wok or straight sided skillet over medium-high heat; add onion and carrot and cook about 5 minutes. Add cabbage, green onion, garlic and ginger; cook an additional two minutes or until veggies are softened.


4. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Remove from the heat; stir in sesame oil and hot sauce.

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Tofu Nutrition Facts
4 Servings
Amount Per Serving
Calories 122.1
Total Fat 8.8 g
Saturated Fat 1.4 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 2.3 g
Cholesterol 0.0 mg
Sodium 33.3 mg
Potassium 324.3 mg
Total Carbohydrate 14.3 g
Dietary Fiber 3.1 g
Sugars 8.7 g
Protein 13.5 g
Vitamin A 3.50%
Vitamin B-12 0.10%
Vitamin B-6 9.40%
Vitamin C 12.00%
Vitamin D 0.00%
Vitamin E 0.30%
Calcium 58.40%
Copper 21.20%
Folate 11.10%
Iron 19.20%
Magnesium 16.80%
Manganese 89.20%
Niacin 3.30%
Pantothenic Acid 2.00%
Phosphorus 18.30%
Riboflavin 7.40%
Selenium 21.80%
Thiamin 11.90%
Zinc 11.30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Rice Nutrition Facts
4 Servings
Amount Per Serving
Calories 161.6
Total Fat 3.5 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 440.8 mg
Potassium 122.5 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.1 g
Sugars 3.7 g
Protein 800.1 g
Vitamin A 60.20%
Vitamin B-12 0.00%
Vitamin B-6 4.30%
Vitamin C 5.50%
Vitamin D 0.00%
Vitamin E 3.30%
Calcium 1.60%
Copper 1.50%
Folate 2.10%
Iron 5.10%
Magnesium 1.50%
Manganese 10.80%
Niacin 6.90%
Pantothenic Acid 1.00%
Phosphorus 1.90%
Riboflavin 1.30%
Selenium 0.90%
Thiamin 10.60%
Zinc 0.90%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Feb 122012
 
This is the casserole I was telling you guys about. Now I don’t have a specific recipe for this, and if you go to make all these ingredients at once it’d kind of be a pain in the @ss. What I did was throw a bunch of leftovers together with stellar results.

Booya.

A few weeks ago I made the beans and froze them in two-cup sizes. To make them, I soaked them overnight and threw them in the pressure cooker with a bay leaf, veggie broth, veggies and Adobo seasoning for about 25 minutes or so. When I was ready to make this casserole, I just pulled a bag out the day before and had them handy in the fridge.

For the rice-earlier in the week I had simmered it with some home made veggie broth, a few veggies-such as carrots, onions and garlic-as well as some Adobo seasoning. I cooked about four servings up to use for the week and had about half left over.

Finally, I sautéed up some greens for a cookout and I used this recipe minus the beans. All the leftovers went right into this dish.
The casserole below is completely estimated so if you throw in more or less of each ingredient it should still come out awesome. And get crazy. Change up the grains or the type of beans…whatever goes.

The onion sauce is the key. You gotta try making the onion sauce.

Saucy Rice, Greens n’ Beans Casserole
with Caramelized Onion-Cabbage Sauce
Serves 4
Vegan, Gluten Free, Dairy Free
Ingredients
2 cups cooked basmati rice, (cooked with veggie broth, adobo seasoning, quartered onion, garlic, carrot)
2 cups sautéed greens, I used this recipe minus the beans 
1 cup white beans, (cooked with veggie broth, adobo seasoning, quartered onion, garlic, carrot)
Directions
1. Preheat oven to 375F. Spray a small baking dish with cooking spray.
2. Layer rice, greens, beans and onion sauce; bake for 30 minutes or until heated through.

Estimated Nutrition Facts

4 Servings
Amount Per Serving

Calories 221.2
Total Fat 1.5 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 10.4 mg
Potassium 547.6 mg
Total Carbohydrate 43.1 g
Dietary Fiber 7.2 g
Sugars 0.1 g
Protein 10.0 g

Vitamin A 24.0 %
Vitamin B-12 33.3 %
Vitamin B-6 126.3 %
Vitamin C 14.9 %
Vitamin D 0.0 %
Vitamin E 2.3 %
Calcium 8.4 %
Copper 10.6 %
Folate 35.0 %
Iron 13.6 %
Magnesium 11.0 %
Manganese 23.3 %
Niacin 71.3 %
Pantothenic Acid 4.6 %
Phosphorus 11.7 %
Riboflavin 144.5 %
Selenium 10.2 %
Thiamin 166.0 %
Zinc 10.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.