Tofu Satay - Day 6

Tonight we put together a quick veggie stir-fry inspired by this video:

Except I used the following:

• baby portobellos, chopped 
• sweet onion, diced
• yellow bell pepper, chopped
• 1 block of extra firm tofu, diced and shredded a bit
• Satay sauce
• Sriracha

Served over plain white Jasmine rice with a little fresh cilantro on top.

Kashi Pilaf

This isn't exactly a recipe but a recommendation. At my house we eat a lot of rice as we try to limit our wheat (and therefore, pasta) intake. Kashi makes many wonderful products including this 7 whole grain pilaf which is a mixture of whole oats, brown rice, buckwheat, sesame seeds, etc. I use it as an alternative to rice with stir-fry dishes or in soup but it can also be used as a hot breakfast with a little honey/sugar/maple syrup or in a cold salad like tabbouleh. It has a chewy/crunchy texture and I often add brown lentils to the mixture and cook it up in my rice cooker. It's full of fiber and protein and is always satisfying.

Red Beans and Rice

...the easiest way! Red beans and rice is pretty easy to begin with but I made it even easier using boxed and canned products. This can be prepared in 25 minutes with no worries about measuring or chopping or pre-soaking anything.

Ingredients:

• 1 box of Zatarain's Reduced Sodium Red Beans and Rice (because the regular stuff is full of MSG)
• 1 can of diced tomatoes with chilis
• 1/4 cup of dried TVP (optional)
• a bit of salt and pepper if needed
• 3 1/4 cups of water (as directed on rice box)
• 1 tbsp butter or margarine

Directions:

• Just follow the directions on the Zatarain's box but add the TVP in with the rice mixture.
• when about 3 - 5 minutes remain in cooking time stir in the can of tomatoes.

That's it! If you eat meat, this is good with ground beef or turkey, andouille sausage or even shrimp. If you don't, the TVP adds enough texture to fake it and add some extra protein. Serves 2 as a main entree.