Bean Burrito

Who doesn't love a burrito? This is an easy recipe for a basic bean burrito. It's a great starting place for yum!

Ingredients

Two​ ​15-ounce​ ​cans​ ​black​ ​or​ ​pinto​ ​beans,​ ​drained​ ​and​ ​rinsed
Water​ 
1​ ​Tbsp​ ​chili​ ​powder,​ ​or​ ​to​ ​taste
1​ ​tsp​ ​ground​ ​cumin
1​ ​jalapeño​ ​pepper,​ ​finely​ ​chopped
6​ ​large​ ​flour​ ​or​ ​corn​ ​tortillas​ ​(corn​ ​tortillas​ ​are​ ​smaller,​ ​so​ ​you​ ​may​ ​need​ ​more)
1​ ​cup​ ​cooked​ ​brown​ ​rice​ ​(seasoned​ ​with​ ​salt​ ​and​ ​perhaps​ ​a​ ​squeeze​ ​of​ ​lime​ ​juice)
2​ ​cups​ ​of​ ​mixed​ ​greens
1-1/2​ ​cups​ ​of​ ​your​ ​favorite​ ​salsa
2​ ​avocados​ ​or​ ​1​ ​cup​ ​guacamole
2​ ​fresh​ ​tomatoes,​ ​chopped

Directions

1. In​ ​a​ ​saucepan,​ ​add​ ​the​ ​rinsed​ ​beans​ ​and​ ​just​ ​enough​ ​water​ ​to​ ​cover​ ​the​ ​beans.
   
2. Add​ ​the​ ​chili​ ​powder,​ ​cumin,​ ​and​ ​jalapeño​ ​pepper.​ ​Cover,​ ​and​ ​heat​ ​over​ ​a low-medium​ ​flame.​ ​It​ ​should​ ​take​ ​about​ ​10​ ​minutes​ ​for​ ​the​ ​water​ ​to​ ​begin​ ​to thicken​ ​(and​ ​evaporate​ ​a​ ​bit)​ ​so​ ​that​ ​the​ ​spices​ ​become​ ​more​ ​incorporated​ ​into the​ ​beans.
   
3. When​ ​the​ ​beans​ ​are​ ​heated​ ​through​ ​and​ ​thickened​ ​up,​ ​begin​ ​filling​ ​the​ ​tortillas.
   
4. To​ ​make​ ​the​ ​tortillas​ ​a​ ​little​ ​more​ ​pliable​ ​(and​ ​delicious),​ ​just​ ​heat​ ​them​ ​up briefly​ ​over​ ​an​ ​open​ ​flame​ ​or​ ​in​ ​the​ ​microwave​ ​for​ ​a​ ​few​ ​seconds.
   
5. Spoon​ ​a​ ​couple​ ​tablespoons​ ​of​ ​rice​ ​onto​ ​a​ ​tortilla​ ​about​ ​1​ ​inch​ ​from​ ​the​ ​bottom, and​ ​spread​ ​it​ ​out​ ​in​ ​a​ ​horizontal​ ​line.​ ​Using​ ​a​ ​slotted​ ​spoon,​ ​scoop​ ​out​ ​the​ ​beans and​ ​add​ ​a​ ​few​ ​tablespoons​ ​on​ ​top​ ​of​ ​the​ ​rice.
   
6. Add​ ​the​ ​remaining​ ​toppings,​ ​such​ ​as​ ​the​ ​lettuce,​ ​salsa,​ ​avocados​ ​or​ ​guacamole, and tomatoes,.​ ​Do​ ​not​ ​overfill,​ ​or​ ​it​ ​will​ ​be​ ​difficult​ ​to​ ​roll.​ ​Begin rolling,​ ​from​ ​the​ ​bottom​ ​up,​ ​tucking​ ​the​ ​sides​ ​in​ ​as​ ​you​ ​go​ ​along.

Notes:

• ​6​ ​servings

Insta-Pot Stuffed Pepper Soup

Soup for the winter, done in the pressure cooker for fast and easy.

Ingredients:

1 cup green or brown lentils

1 cup rice

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

4 cups vegetable broth

1 can (14 oz) petite diced tomatoes

1 Tbsp Italian seasoning

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp ground ginger

16 oz (usually 2 cans) tomato sauce

2 Tbsp soy sauce

2 Tbsp nutritional yeast

1 tsp Worcestershire sauce

bay leaf

Directions:

1. Place all ingredients in Insta-pot or other pressure cooker. 
2. Stir.
3. Cook on high for 22 minutes.
4. Allow natural release for 10 minutes.

Notes:

• Serves 4

Vegetable Rice Casserole

Ingredients:
4 cups cooked brown rice 

2 zucchinis, diced 

10-oz cherry tomatoes, halved 

2 bell peppers, seeded and diced 

1 onion, diced 

2 garlic cloves, minced 

1 cup frozen corn, thawed 

½ cup fresh basil, chopped
½ cup vegetable broth 

2 Tbsp flour 

2 cups unsweetened almond milk

2 tbsp nutritional yeast 

¼ cup breadcrumbs 

Directions: 

1. Cook rice if not pre-cooked. 
2. Preheat oven to 425°F and line a baking sheet with parchment paper. 
3. Place zucchini on baking sheet in a single layer. 
4. Sprinkle cherry tomatoes and bell peppers over zucchini. 
5. Bake 20-25 minutes or until zucchini is roasted and tomatoes are shriveled. 
6. While the vegetables bake, sauté onions and garlic until translucent. 
7. Turn off heat and add flour, stirring to evenly coat onions and garlic. 
8. Stir in cold milk and broth. Stirring until there are no lumps. 
9. Cover and bring to a boil, then reduce heat and simmer. 
10. Once it starts to thicken, turn off heat and stir in nutritional yeast, plus salt and pepper. Set aside. 
11. In a glass casserole dish, mix together cooked rice, roasted veggies, and corn. 
12. Add sauce and mix again. 
13. Sprinkle with basil and breadcrumbs. 
14. Bake 25 minutes or until sauce bubbles and the top is toasty. 

Notes:

• Total Time: 50 min  Active Time: 10 min
• Per serving: 404 calories, 5.6g fat, 78.2g carbs, 11.3g fiber, 10.4g sugars, 15.3g protein
• I do not suggest making this in the summer. This is too warm of a dish for that.

White Wine Risotto

While I was helping my parents out this past winter, my mother procured several recipes from other vegans she knows that I could make while I was visiting. My mother never wants me to go hungry. One recipe was this White Wine Risotto from Isa Does It that I skipped the "extras" and did my own. The fun fact about Isa Chandra Moskowitz is that her restaurant, Modern Love, has a location in Omaha not far from the home I grew up in. 

Ingredients:
1/2 cup cashews
1 cup water
4 cups or so vegetable broth
olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 1/2 cups Arborio rice
1 1/2 cups white wine 
fresh black pepper
1/2 tsp salt
2 tbsp lemon juice

Directions:

1. Soak the cashews in enough water to cover and adsorb for at least 2 hours or up to overnight.
2. When ready to make the risotto, drain the cashews.
3. Add the cashews plus the 1 cup water to a blender, and blend until smooth. Set aside.
4. Warm a large pot over medium heat.
5. Add olive oil and warm.
6. Saute onions and garlic in oil until translucent.
7. Mix in the thyme and saute for 1 minute more.
8. Add the rice and use a wooden spoon to stir and coat with oil. 
9. Add the white wine and stir occasionally, until the wine is mostly absorbed.
10. Add a few dashes of black pepper and 1/4 tsp salt.
11. Turn the heat to medium-low.
12. Add the broth in 1-cup increments, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per each cup added.)
13. With the last cup of broth, add the blended cashew mixture and lemon juice.
14. Add remaining salt if needed by taste. 
15. The risotto is ready when the rice is chewy but not over-cooked and the sauce is creamy.

Notes:

• Serve topped with an additional green vegetable. I had sauteed brussels sprouts on hand that I served my risotto with. 
• They don't make blenders like they used to. This is my mom's Hamilton Beach that she received as a wedding gift in 1970. (Meanwhile, I've gone through many, many blenders in the last 20 years I've been married.)

Ratatouille Rice

I'll admit it doesn't look great in the image, but it tastes fantastic and is amazingly filling.

Ingredients:
4 cups cooked brown rice 
1 sweet onion, diced 
3-4 garlic cloves, minced 
2 zucchinis, sliced 
2 yellow squash, sliced 
2 red bell peppers, seeded and diced 
½ cup fresh basil, chopped 
1 can white beans, drained and rinsed
1 cup low-sodium vegetable broth 
Italian seasoning 
1 cup marinara sauce 

Directions:

1. Sauté onions and garlic until translucent. 
2. Sprinkle generously with Italian seasoning, stirring   to coat. 
3. Add zucchini, squash, red peppers, and marinara sauce.
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until vegetables are fork-tender. 
6. Stir in cooked rice and beans, plus broth to help moisten and combine everything. 
7. Continue to cook and stir until vegetables reach desired tenderness. 
8. Turn off heat. Add salt and pepper to taste, plus more Italian seasoning if desired. 
9. Stir in fresh basil, reserving a little for garnish.

Notes:

• Serves 4    
• Total Time: 20 min  
• Active Time: 15 min 
• Per serving: 415 calories, 6.6g fat, 64.7g carbs, 16.1g fiber, 11.6g sugars, 26.2g protein 

Sweet Corn Risotto

Such a yummy summer dish!

Ingredients:
2 cups cooked brown rice 
1 small sweet onion, diced 
2 garlic cloves, minced 
1 cup corn (boiled and cut from cob or thawed if frozen)
1½ cups veg broth 
16-oz cauliflower rice 
1 tbsp nutritional yeast 
1 tbsp miso paste 
2 cups fresh spinach 
2 tbsp soy or almond milk

Directions:

1. Line a large pot with ¼-cup broth. 
2. Sauté onions and garlic until translucent. 
3. Stir in cauliflower rice and cook 5 minutes, adding   splashes of broth to prevent sticking. 
4. Add remaining broth, nutritional yeast, and miso,    stirring to combine. 
5. Stir in cooked rice, cover, and simmer for a few minutes. 
6. Uncover and stir in corn and spinach. 
7. Continue to cook and stir until spinach turns bright   green, folds in, and excess liquid cooks off. (Risotto   should be soft.) 
8. Turn off heat and add milk to cream it up, adding   more as desired. 
9. Let rest a few minutes.

Notes

• Serves 2
• Per serving: 207 calories, 4.4g fat, 40.4g carbs, 6g fiber, 20.1g sugars, 4.3g protein 

Butternut Squash and Sage Oven Risotto

My mother made this for me when I was in recovery from surgery. I liked it. It makes a lot, though. Short-grain is in bold because it really needs short grain rice.

Ingredients:
2 Tbsp Extra-Virgin Olive Oil
2 onions, diced
1 tsp sea salt
5 - 7 cups vegetable broth
4 garlic cloves, chopped
1/4 cup lightly packed fresh sage leaves, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 1/2 cups short-grain brown rice

Directions:

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large Dutch oven.
3. Add onions and salt, stirring frequently, cook until the onions are translucent and slightly caramelized, about 10 minutes over medium heat. Add a little broth if the pot becomes too dry.
4. Stir in the garlic and sage, cooking until fragrant.
5. Add the squash, rice, and 5 cups of the broth.
6. Stir well, cover, and transfer to the oven.
7. Bake for 20 minutes.
8. After 20 minutes, stir once and check liquid levels. If the broth is not still covering the rice, add 1 cup or so of the broth, then cover and return to baking.
9. Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny.
10. If the risotto seems too stiff, stir in a little broth to loosen slightly.
11. The risotto should cook for about 90 minutes.

Notes:

• Serves 8.
• You can pre-soak the rice overnight. Cook time will reduce to 60 minutes.
• Recipe was adapted from the Omaha World Herald newspaper recipe page.

Chana Aloo over Rice

This is another omnivore approved meal. My photo is a little lacking, but it will be made again, so hopefully I can update the image.

Ingredients:
2 cups (16-oz) vegetable broth 
oil
1 onion, diced 
2 garlic cloves,  minced 
1 tsp ground cumin 
2 carrots, dice 
2 potatoes, diced 
¼ cup raisins 
1 tsp garam masala
dash ground coriander 
15-oz can chickpeas, drained & rinsed 
4 cups fresh spinach 
3 cups cooked brown rice

Directions:

1. Sauté onion and garlic for 1 minute. 
2. Stir in cumin to coat, then add carrots and potatoes. 
3. Sauté 5 minutes, or until just tender. 
4. Add raisins and broth. 
5. Cover, bring to a boil, then reduce to low and simmer 10-15 minutes, or until vegetables reach desired tenderness. 
6. Stir in 1 tsp garam masala plus a few dashes of ground coriander. 
7. Turn off heat and rest 5 minutes. 
8. Stir in chickpeas and spinach until spinach softens and folds in. 
9. Add more broth or water to thin, if desired. 
10. Heat over low until thoroughly warm. 
11. Serve over cooked brown rice. 

Notes:

Serves 4

Pumpkin Lentil Curry

This one looked and sounded so good that a friend of mine asked me for the recipe. It was a little thicker than I'd prefer. My friend agreed, it needed to be more soup-y. It probably just needs more vegetable broth added towards the end, but I didn't test it yet so I didn't put a suggested amount in the recipe, other than a (+).

Ingredients:

3+ cups vegetable broth 

oil

1 onion, diced 

2 garlic cloves, minced 

2 tsp curry powder 

ground cinnamon or coriander 

turmeric 

15-oz canned pumpkin 

¼ cup applesauce 

1 cup dry lentils 

3 cups cooked brown rice 

Directions: 

1. Sauté onions and garlic until translucent. 
2. Add curry powder, a dash of cinnamon or coriander (whichever one you choose) and turmeric (added for color).
3.  Stir and cook briefly, then mix in pumpkin and applesauce. 
4. Add 2 cups of broth and lentils. Stir. 
5. Cover, bring to boil, then reduce to low and simmer for 15-45 minutes, until lentils are tender. 
6. Add broth as desired to thin out curry. 
7. Taste, adjusting seasonings as desired. 
8. Serve over cooked brown rice. 

Notes:

• Serves 4

Spaghetti and "Meatballs"

The "meatballs" here are perfect! Having a low calorie, homemade meatball that I can use for anything, like a meatball sandwich or pasta, is wonderful. Typically, if I wanted meatballs, I'd buy Gardein's, which I like a lot. This gives me a homemade meatball to use. Putting it on spaghetti squash is probably the healthiest option of spaghetti squash, pasta, or hoagie bun. It's your pick. I got the original recipe from the Happy Herbivore Meal Mentor. 

Ingredients:
oil 
¼ small onion, diced 
1 garlic clove, minced 
¾ cup cooked brown rice 
¾ cup prepared white beans 
2 tbsp tomato paste 
1 tbsp Panko 
¼ tsp dried oregano 
1 cup marinara sauce
1 spaghetti squash (or pasta or bun if that is your meal)

Directions:

1. Sauté onion and garlic until translucent. 
2. Remove from heat and transfer to a food processor along with rice, beans, tomato paste, Panko, and oregano. 
3. Process for 10-15 seconds total, stopping every 3-5 seconds to scrape sides. (Mixture should be slightly chunky.) 
4. Transfer to a large mixing bowl and refrigerate for at least 30 minutes. 
5. Cook spaghetti Squash (see below)
6. Preheat oven to 350F and line a baking sheet with parchment paper
7. Form mixture into meatballs and bake for 20 minutes, or until firm to the touch. 
8. Serve meatballs with spaghetti squash and warm marinara sauce. 

Spaghetti Squash Preparation

1. Preheat oven to 400F
2. Slice lengthwise, place in an oven-safe dish face down with 1/2-inch water. 
3. Bake for 30-45 mins at 400F. 
4. Remove seedy matter and use a fork to pull away the spaghetti strands. 

Notes:

• Serves 2
• 370 calories, 6.2g fat, 69.7g carbs, 9.2g fiber, 13g sugars, 11.7g protein
• You can also microwave the spaghetti squash: Poke holes in it with a fork, microwave for 10-15 minutes until fork tender. Then slice lengthwise, remove the seedy matter, and pull spaghetti strands away from sides.
• Serve with parm. 

Bangkok Rice Salad

This salad was pretty awesome. I ate it as an entree. It is great as a side, too. I got this from the Happy Herbivore Meal Mentor. 

Ingredients:
2 cups cooked brown rice 
1 carrot, shredded 
1 cup napa cabbage, sliced thin 
¼ cup frozen shelled edamame (thawed) 
3-oz mango, diced 
2 green onions, sliced

Bangkok Peanut Sauce 
2 tbsp peanut butter 
1½ tsp agave nectar 
1½ soy sauce 
1½ tsp rice vinegar 
2 tbsp warm water
ground ginger

Directions:
Bangkok Peanut Sauce 

1. Whisk peanut butter, agave, soy sauce, rice vinegar, and a light dash of ground ginger together with warm water until well combined.

Salad

1. In a large mixing bowl, combine rice, carrot, cabbage, edamame and mango. 
2. Toss with Bangkok Peanut Sauce until evenly coated. 
3. Garnish with green onions and serve.

Notes:

• Serves 2
• Per serving: 393 calories, 10.5g fat, 65.6g carbs, 5.7g fiber, 15.6g sugars, 11.3g protein
• Could add cold chicken, chopped peanuts, or more veggies.

Tuscany Risotto

About 5 years ago, I discovered risotto. I love risotto. Imagine my delight when Tuscany Risotto showed up about 1 month after I started getting meal plans from the Happy Herbivore Meal Mentor. The above photo is one-half of one serving. The serving was nearly as large as my big plate, but it wasn't particularly pretty for the photo. I submitted this photo on Instagram as a part of the March Madness challenges. 

Ingredients:
1 1/2 tbsp tahini
1 tbsp nutritional yeast
1 tbsp miso paste
oil
12-oz riced cauliflower (available from Trader Joe's in frozen section)
1 1/2 cups vegetable broth
1 small onion, diced
2 garlic cloves, minced
2 cups cooked brown rice
2 cups kale
2 tbsp almond milk
garlic powder
black pepper

Directions:

1. In a small bowl, whisk tahini, nutritional yeast, and miso together. Set aside.
2. Heat a large pot over medium-high heat, heat oil. Saute onion and garlic until translucent.
3. Stir in riced cauliflower and cook a couple minutes, adding splashes of broth to prevent sticking and stirring occasionally.
4. Add tahini mixture plus remaining broth and cooked rice, stirring to combine.
5. Cover and simmer for a few minutes.
6. Uncover and stir in kale until it softens.
7. Continue to heat over low, stirring, until kale incorporates and excess liquid cooks off.
8. Add milk to cream it up, adding more as desired. 
9. Let rest a few minutes.
10. Top with a dash of garlic powder and black pepper.

Notes:

• Serves 2
• Per serving: 404 calories, 8.4g fat, 71.9g carbs, 9.7g fiber, 6.5g sugars, 15.1g protein
• Add in some steamed carrots.

Kung Pao Lentils

A great dish that can be a side or entree. There is some time in the prep, so it would be great to have a rice cooker. There's some other kitchen appliances that cook lentil, which might also be helpful. I got this meal from the Happy Herbivore Meal Mentor.

Ingredients:
1 red bell pepper, seeded and diced
1 cup cooked green lentils
2 cups cooked brown rice
2 tbsp soy sauce
1 1/2 tsp cornstarch
2 tsp agave
1 tsp rice vinegar

Directions:

1. Cook rice and lentils according to package (or internet or appliance) directions.
2. Make Kung Pao Sauce by whisking the soy sauce, cornstarch, agave, and rice vinegar in a bowl.
3. Heat a couple tablespoons oil in a skillet and saute peppers until tender.
4. Add cooked lentils and Kung Pao Sauce, mix until well combined.
5. Reduce heat to low, cover, and heat until everything is warm.
6. Let rest a few minutes.
7. Served over the cooked brown rice.

Notes:

• Serves 2.
• Per serving: 413 calories, 2g fat, 80.8g carbs, 17.2g fiber, 7.3g sugar, 18g protein.
• Add additional veggies or peanuts. 

Broccoli Rice & Cheeze

I got so many likes on Instagram for this photo and a comment about how good it looked. (Okay, over 20 likes and one comment, which is a lot for me.) 

First, I need to step up my food photography game for this blog again. Unfortunately, I am taking photos with my cell phone under low light conditions so I can Instagram them. Sometimes the Instagram filters can help make the image look better. This is an unfiltered photo.

Second, I probably should have added the broccoli on top rather than stirring it in. 
Finally, this is a Happy Herbivore Meal Mentor meal, adjusted to my taste. For me, it is an entree, and it might be a good lunch. I'm putting it as a side in the food blog because I think for most people, it might serve best as a side.

Ingredients:
1¼ cups (10-oz) soy or almond milk 
3 tablespoons nutritional yeast 
2 tbsp cornstarch 
1 tsp onion powder 
1 tsp garlic powder 
½ tsp smoked paprika 
¼ tsp turmeric 
2 tbsp miso paste 
1½ cups cooked brown rice 
2 cups broccoli florets, steamed

Directions:

1. Whisk milk with nutritional yeast, cornstarch and spices until combined. 
2. Bring to a near boil then reduce to low. 
3. Cover and simmer, allowing the sauce to thicken slightly, stirring occasionally. 
4. Whisk in miso until well combined. 
5. Stir in cooked rice and top with broccoli.
6. Salt and pepper to taste.

Notes:

• Serves 2
• Per serving: 389 calories, 6.4g fat, 66.1g carbs, 12.6g fiber, 3.5g sugars, 22.9g protein
• It is a little bland, as is. I would add additional paprika or a dash of chili powder, or something else to give it a little kick. 
• You can add beans ore more broccoli.

Brown Rice and Curried Tofu Salad

Thinking about dinner on my bus ride home one night and reading Runner's World, I came across this recipe. I had almost all the ingredients and it seemed like a quick and easy meal. I was not disappointed in the tastiness nor the easiness. I modified a bit. You can eat this warm or cold, but I tried it both ways and preferred it warm.

Ingredients:
14-oz block extra firm tofu (I used firm because I had it on-hand and it was fine)
2 Tbsp olive oil, divided
1 tsp curry, divided
1 tsp salt, divided
1/3 cup shredded coconut
2 cups cooked brown rice
1 cup edamame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup halved cherry or grape tomatoes
dash black pepper

Directions:

1. Cut a 14-ounce block of extra firm tofu into 1/2-inch cubes. 
2. Toss with 1 tablespoon olive oil, 1/2 teaspoon each curry and salt, and 1/3 cup shredded coconut. 
3. Bake at 350°F for 15-30 minutes, until desired warmth and consistency is reached. 
4. Whisk 1/2 teaspoon each salt and curry into 1 tablespoon olive oil in a bowl. 
5. Add 2 cups cooked brown rice, 1 cup edamame, 1/4 cup each sunflower seeds and pumpkin seeds, 1/2 cup halved cherry tomatoes, and a bit of black pepper. 
6. Stir in the cooked tofu.

Notes:

• Serves 3
• Serve warm or cold.
• Gluten-free and vegan.
• Serve as main dish or side salad.

Tofu Scramble

I have learned that I love tofu scrambles. There's very few that I don't like. Given that I keep adding potential scrambles to this page, I should probably break them out into individual ones, but the thing about tofu scrambles is you can do a little of this and a little of that. You never have to follow exactly any given recipe. 

Ingredients:
1 Tbsp olive oil
1 medium yellow onion or 3 scallions, finely chopped
1 tsp minced garlic
1 bell pepper (red, yellow, orange, or green), finely diced
One 16-ounce package extra-firm tofu (previously frozen and thawed), drained and rinsed
1 cup loosely packed spinach leaves, rinsed and patted dry
2 cups cooked brown rice
1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
2 Tbsp nutritional yeast
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Directions:

1. Heat the oil in the saute pan over medium heat. Add the onion, garlic, and bell pepper and saute for about 5 minutes, until the onion and peppers are tender and turning a little brown.
2. Meanwhile, using your hands, crumble the tofu into a bowl to create the consistency of coarse bread crumbs. Add to the saute pan and stir to combine.
3. Add the spinach, brown rice, turmeric, cumin, paprika, and nutritional yeast, and saute for about 5-8 minutes, stirring occasionally until the tofu is a bright yellow color (from the turmeric) and thoroughly heated.
4. Add salt and pepper to taste.

Notes:

• Yields 2-4 servings
• Great use for leftover rice
• You can add mushrooms (crimini)
• Adapted from the book the 30 Day Vegan Challenge (book).
• Make Mexican Scramble by adding 1 cup of salsa after the tofu is cooked, and allowing it to heat through. Put into a breakfast burrito by wrapping the scramble in a tortilla and serving with tortilla chips, avocado.
• For an Italian twist, add fresh herbs such as basil, oregano, rosemary, and/or parsley.
• Adapted from the Happy Herbivore Meal Mentor, you can also do a Kale Scramble (shown right): 7.5 oz extra-firm tofu, 1/2 tbsp nutritional yeast, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1/4 tsp ground cumin, pinch turmeric, handful of kale. Follow directions above starting at step 2, adding everything except kale. Add in kale at the end, and cook down. Serves 1.
• Adapted from the Happy Herbivore Meal Mentor, you can do another Italian Scramble (shown below): 1-4 garlic cloves minced, 1 diced roma tomato, 15-oz extra firm tofu (drained), 1 tbsp nutritional yeast, 1 tbsp Italian Seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp turmeric. Saute garlic and tomato until mostly dry, add in tofu and all the seasonings, cooking over medium until warm and well combined. Serves 2. 

Side or Entree: Arroz Congri (Cuban Rice and Black Beans)

Ryan made this just the other night as a side to some Cuban sandwiches. It was really good and not too difficult to throw together.

Ingredients:
2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

Directions:

1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.
3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
4. Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

Other Details:

• Original Recipe
• Servings: 5 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
• Calories: 258.2 • Fat: 2.3 g • Carb: 49.4 g • Fiber: 6.6 g • Protein: 9.8 g

Sides: Szechuan Chicken and Red Rice Salad with Sesame Dressing

This is another recipe out of Robin Asbell's The New Whole Grains Cookbook. I was a little surprised at how popular this dish was at our house. It is a cold salad, but we may try it warm. It also could be an entree rather than just a side.

Ingredients:

1 3/4 to 2 cups water
1 cup red rice, washed and rinsed
3 tablespoons tahini
1/4 cup soy sauce
1 tablespoons rice vinegar
1 tablespoon hot sesame oil
1 tablespoon dark sesame oil
1 tablespoon sugar
1 tablespoon minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon crushed Szechuan peppercorns (optional)
8 ounces boneless, skinless chicken breast halves, cooked and shredded
2 cups bean sprouts
1 medium cucumber, peeled, seeded, and sliced
4 scallions, slivered
1/4 cup chopped dry-roasted peanuts

Directions:

1. In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil, and add the washed rice. Return to a boil, then reduce the heat to a low simmer. Cover tightly, and cook for 25 minutes, or until the water is all absorbed. Take the pan off the heat and let stand for 10 minutes. Let the rice cool to room temperature.
2. In a measuring cup or small bowl, whisk the tahini, soy sauce, rice vinegar, sesame oils, sugar, ginger, garlic, salt, and crushed Szechuan peppercorns (if using). Put the shredded chicken in a small bowl and measure 2 tablespoons of the sesame mixture over it. Toss to mix. Stir the remaining sesame mixture into the chilled rice.
3. On a platter, spread the rice, then top with the chicken, sprouts, and cucumber slices. Scatter the scallions and peanuts over it all and serve.

Other Details:

• Serves 4 (Although, at our house, it was probably closer to 8 servings) 
• Use the smaller measure of water for Himalayan red rice, and the larger for Wehani or other longer, larger-grain red rice.
• You can skip the chicken or use a vegan chicken strips.