Brown Rice Bowl with Lemongrass, Tofu and Cashews

Brown Rice Bowl with Lemongrass, Tofu and Cashews

It’s been a while and it’s not likely to pick up again any time soon, but this recipe was too tasty to leave off. The Kitchn has provided us with several recipes recently but this one stands out. Tofu is a good for you food that I just haven’t been able to wrap my taste buds around. This cooking method though made it sort of the texture of baked cheese. I love cheese, so this is a positive! Overall it’s a win and I’ll be making it again. So…until the next time…enjoy!

Ingredients
  • 16 ounces extra firm tofu
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons flavorless vegetable oil, such as grape seed
  • 2 onions, thinly slice
  • 3 tablespoons chopped lemon balm
  • 2 teaspoon grated ginger
  • 2 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons lime juice
  • 3 cups cooked brown Basmati rice
  • 1/4 cup cashews, toasted and coarsely chopped

Directions

Preheat oven to 350°F.

  1. Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.
  2. Slice tofu into thin-ish rectangles, then in thirds.
  3. Lightly oil a baking sheet and spread the tofu slices evenly on the sheet. Bake for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.
  4. Heat vegetable oil in a skillet over medium heat. Add onion, lemon balm, ginger, garlic, soy sauce and red pepper flakes. Cook, stirring frequently, until onions are soft and translucent.
  5. Scrape any browned bits from the bottom of the pan.
  6. Add rice and tofu and stir to combine and heat through.

Remove from heat, stir in cashews and serve.

Pineapple Fried Quinoa

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I met a friend for coffee this morning and she mentioned that she’d recently been introduced to my humble little blog here. She told me she’d enjoyed reading my blurbs and I know that she’s tried a couple recipes as well. It made me realize, not for the first time, that I really need to continue posting here. I miss being able to check into my own archive and find dishes that we’ve all enjoyed and to be honest, I have dozens upon dozens of recipes in need of blogging that we’ve loved over the past few years. So without further explanation, let’s get to a recipe! This one comes from Happy Healthy Life and as you’ve come to expect it’s simple to pull together.

pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.

First Saute:

  • Tofu cut into cubes
  • 1 Tbsp maple syrup
  • 2 tsp tamari
  • fine black pepper
  • 1/2 cup red onion, diced
  • 1 cup mushrooms, sliced

Second Saute:

  • 1 1/2 cup fresh pineapple, diced
  • 4 cups cooked quinoa
  • 1 cup kale, shredded
  • 1/4 cup nutritional yeast

Pineapple Garnish:

  • 1/2 cup finely diced pineapple
  • 1 Tbsp mint, chopped
  • olive oil

Dressing:

  • 2 Tbsp tahini
  • 3 Tbsp pineapple juice
  • 1 tsp chopped mint

Directions:

1. Cook the quinoa according to package directions. Once cooked, set aside.

2. Heat the olive oil in a deep saute pan on high then add tofu & allow to sizzle for a minute or so. Add tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides, then add in the mushrooms and onions. Cook until the veggies are tender.

3. Add the quinoa, pineapple, mint, kale & nutritional yeast to the pan & cook for about 3 minutes, moving the quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.

4. Quickly saute the pineapple garnish. Just brown the edges a bit.

5. Mix your dressing. Set aside.

6. Dish up the fried quinoa, adding the pineapple garnish over top with a few sprigs of fresh mint. Serve with the dressing on top or to the side.

Dear Maynard Roadies

Dear lovers of food and Good Stuff,

Please do not give up on me!  Because of the lack of sunshine filled windows and the abundance of darkness by dinner time, I have neglected Maynard!  My perfectionist side won’t let me post a recipe without a picture to go with it so despite the fact that I’ve made some amazing recipes over the winter, I just haven’t had the light to shoot them with.  Yes, yes I know you’re saying “get a flash!”  I have a flash.  A really lovely flash actually but being the “artistic snob” I like to consider myself, I prefer to use natural light for most of my subjects, especially food.

So please be patient…I’ve been watching the sunset time get later and later as we sit down at dinner-time to enjoy all the lovelies I’ve been finding and preparing, collecting quite a list of “to make again” recipes to share with all of you faithful Maynard roadies!

Reminders

  • Please remember to give credit when credit is due.
  • Remember to Follow this blog!
  • Giving helpful hints within the recipe is encouraged! If you would like to post a variation of any recipe previously posted here, that’s cool too – just be sure to have a link-back to the original recipe within your post.
  • A picture is not required but if you love to take pictures, then feel free! Remember you want it to look tasty so we’ll want to make it 😉
  • Remember to give each post a category (Flavors) or two depending on the recipe.
  • Please! Take a look at all existing categories and use them before you publish. I’ve tried to include everything that is generally used in a cookbook. If you have something that you feel just doesn’t fit in anywhere else, feel free to add a new category.
  • Please keep the Categories to the basic ingredient. If your recipe is a salad, for example, categorize it under Salads & not with each individual ingredient. If your salad has chicken in it then please categorize under Chicken & Salad.
  • Please remember to CAPITALIZE the first letter of your categories when you post. This keeps the “Flavors” section looking uniform.
  • When someone asks you a question about your recipe, PLEASE take the time to answer them!
  • Part of the enjoyment of this blog is getting comments on the recipes we post! Encourage each other when something is posted that looks good!
  • Remember when you try the recipes here, to come back and rate it using the stars at the bottom of the post!

Thank You!!

Welcome to Our Recipe Blog!

Jenna and I decided to make a recipe blog!  I thought it would be fun to post our favorite recipes – whether fancy, tried and true, or a combination of both!

We’re both stay at home moms and therefore have families to cook for nearly every day.  Check in often as I’m sure we’ll be adding recipes frequently!