Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.

Balsamic Veggie Sandwich

Mmm... revel in the juicy goodness.

One of the things I love so much about sandwiches is personalization. A little of this, a little of that. Do I feel like tomato? Nah, leave that out. Sandwiches provide the perfect opportunity for you to tweak a recipe toward your own tastes or put a spin on something bland to make it extraordinary.

I came up with this "recipe" (honestly, I never really think of sandwich fixings as making a recipe) from a sandwich I had at a chain downtown one day. Do I remember the name of the place? No. Do I remember the exact ingredients? No. Does it matter? Not one bit. Sandwiches are a beautiful thing.

So here is the basic idea. Fiddle as you will.

Balsamic Veggie Sandwich

INGREDIENTS

• Balsamic vinegar
• Roasted red bell peppers
• Spinach pesto
• 2 slices of bread
• Sprouts
• 1 ball of fresh mozzarella (bononcini)

DIRECTIONS

1. Spread a thin layer of pesto on one slice of bread.
2. Sprinkle some balsamic vinegar on the other slice. (I like to add it to what will be the bottom slice so that the tart vinegar is first to hit my tongue. Mmm...)
3. Slice the mozzarella and layer on the pesto slice.
4. Arrange chopped pepper on other slice and cover with sprouts.
5. Smoosh both halves together, slice, and enjoy!
   

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In other news, I recently bought a nice pile of mangoes that were on sale, so expect to see some mango recipes in the near future!

Vegan Spinach Pesto

Most pestos, as a result of the generous olive oil drizzle administered while blending, are high in fat. Although olive oil is a source of healthy fats, there is such a thing as too much of a good thing. So how do you reduce the oil without sacrificing the smooth texture? Simple. Add lemon.

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Lemon juice not only adds the moisture needed for a smooth pesto, but it adds a vibrancy that can sometimes be lost in the earthy, warm flavor of basil. Not only that, but lemon juice helps to preserve the verdant green of this pesto, preventing unsavory discoloration.

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Anyway, this is a variation on the wonderful cheese-less recipe created by Vegan Visitor. Her blog is absolutely wonderful and, as many people including Oprah now acknowledge, veganism is an excellent way to live healthier and greener (no pun intended). Even if you just give up animal products for just one meal, the benefits can be significant.

On a separate note, I just watched Gone Baby Gone. It is an excellent movie and I highly recommend it! I think Ben Affleck finally found his calling as a director (sorry if you are a big fan of his acting work, but I am not as impressed) and his brother, Casey, is an exceptional leading man. If you love crime mysteries with twists and turns out the wazoo, this movie is for you.

But enough of my shameless pandering. Here is the altered recipe and a link to VV for the original...


Vegan Spinach Pesto
Adapted from Vegan Visitor


INGREDIENTS

• 2 cups (packed) baby spinach leaves
• about 1/2 cup of flat leaf parsley
• 5 large basil leaves
• 1/2 cup sliced almonds, toasted
• 4 garlic cloves, peeled
• 1/4 teaspoon salt
• pinch of freshly ground black pepper
• juice of half a lemon
• 1-1/2 tablespoons extra virgin olive oil

DIRECTIONS

1. Pile everything but the oil into a food processor and combine well.
2. Using a spatula, scrape the sides, then reattach the lid.
3. With the motor running, drizzle in the oil through the feed tube 1/2 tablespoon at a time until everything is smooth but not oily.
4. Yields about 1 cup.

Tomorrow: Homestyle bran bread with pepitas