Tofu with Vegetables, Brown Rice Capellini with Marinara (No Added Fat)

My wife is traveling so for a few days I get to use tofu, which my wife can't eat due to problems with digesting it. I cooked on a cast iron pan some tofu, fingerling potatoes, broccoli, mushroom, onion, and garlic. I mixed in some bok choy in the final minutes of cooking and served with coconut aminos (like soy sauce) and dried chives. I also made brown rice pasta.

Comments

Post a Comment

Popular posts from this blog

Bean Trio over Curried Millet and Brown Rice Ramen Noodles (No Added Fat)

For dinner today, I wanted to use some beans but hadn't soaked any. This is the reason I keep a few cans of beans around; I had a 15 ounce can of organic "salad beans" (chickpeas, kidney beans, pinto beans). I did a waterless preparation of the beans with onion, garlic, kale, and mixed vegetables cooked in a  Saladmaster stock pan. I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes though 10-12 minutes would have been enough (I just wasn't ready to serve). I mixed some red curry paste with millet and brown rice ramen . The bean mixture went atop, and roma tomato thirds triangulated the plate. Results Dinner was good! The curry paste was just spicy enough for my daughter and I liked it; my wife added some hot sauce. I was pleased about how easy, nutritious, and quick this meal was! Ideas for the future We all like curry pastes; I should coo...
Read more

"Rice Beans" (Phaseolus vulgaris) with Madagascar Pink Rice (No Added Fat)

Image
A few days ago, I found in a gourmet market an interesting looking thin bean called a  "rice bean" , also known as frijol arroz . It is quite small, like large rice grains, and cooks stovetop in just 20-25 minutes with 2" of water above the beans. The website description, however, suggests 30 minutes: Rice Beans ( Phaseolus vulgaris ) are related to the Kidney Bean. They have a mild flavor and firm texture. Grown in Idaho, these beans are 1/4" long and are pill-shaped, like a giant grain of rice. Their uniform ivory white color and unique shape make it hard to believe they're really beans. This quick cooking bean makes it ideal for dinners in a hurry, perfect for cold pasta and vegetable salads. Rice Beans are also great mixed with colored rices such as wild rice or Thai black sticky rice. There is no soaking required. Rinse beans well. Place in pot and cover with plenty of water. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain and serve. One cup ...
Read more

Indo-Italian Red Lentil Pasta with Tempeh (No Added Fat)

Image
I have heard of people making curried tomato sauces and found a simple and interesting recipe that I could easily make vegan. It calls for cooking onion, bell pepper, garlic, curry powder, and thyme till vegetables are soft, then adding stewed tomato and simmering for 5m. I thought I'd use fresh tomatoes. I was thinking of making a rich Indian-Italian inspired tomato sauce and mix in artichoke quarters, but as I got going, I thought that I had a good collection of vegetables and that artichokes wouldn't be properly hilighted. Below is what I came up with. By the way, a fellow Food for Life instructor, Cathy Katin-Grazzini, shared today a very nice "cheese" sauce recipe that I should try. Her website is a great resource for healthful vegan cooking. Ingredients 2 cloves garlic, finely (1/8") diced 1 medium shallot, finely (1/8-1/4") diced 3 spring onions cut into 1/2" lengths Medium bell pepper cut into approx. 1/2" squares (about a cup) 3 medium...
Read more