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In light of all that is happening, I'm finding myself going into my cabinets and freezer to use items I have on hand to supplement fresh veggies. Doing so, preparing simple meals, brings me back to Greens, Grains & Beans. Here are a few of my recent combinations: 1. Roasted green beans and potatoes with creamy polenta and chickpeas sautéd with garlic, olive oil, crushed red pepper. 2. Tacos with Pinto beans, rice and roasted onions, corn, green, red and yellow bell pepper in a corn or flour tortilla, topped with salsa. 3. Baked tofu, spinach sautéd with garlic and sliced avocado folded into a flour tortilla.
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I love to cook and play with food. I realize this means I come up with some elaborate concoctions. But I also like to keep it simple. I don't have photos from what I ate yesterday because I wasn't planning it out, but it was all quick and easy to prepare, hearty and of course... yum. For breakfast I had my current go to: oatmeal with 2 Tbsp ground flax seeds, 1 banana, 1 Tbsp almond butter and 1 Tbsp mixed berry jam. The jam and banana add just enough sweetness. I'm loving this combo in the morning. I cook the oatmeal on the stove and it takes me about 5 minutes to put this breakfast together. Lunch involved the oven and one pan on the stove. I love using the oven, it's quick and clean up is easy. On one tray, we made oven fries by slicing potatoes into wedges, drizzling with sesame oil and sprinkling with salt, pepper and garlic powder. On a separate tray, we gave the same treatment to green beans. Both trays went into a 425 degree oven (no need to pre-heat). The beans were ready in about 15 minutes and the potatoes were done in 25 minutes. While they were in the oven, we cooked sliced onion in oil over medium heat until tender and browned, pushed the onion over to one side of the pan and cooked Beyond Beef patties. We made patty melts with these by topping with Follow Your Heart smoked gouda, the onions, pickles and vegan thousand island dressing. When the potatoes came out of the oven everything was done. With prep, this took about 30 minutes. Dinner was ready in about 30 minutes as well! I sliced tofu, drizzled with tamari, sprinkled with black pepper, garlic powder and nutritional yeast and put into a 425 degree oven. While that baked, I sautéd garlic and crushed red pepper in sesame oil and then added in sliced fresh spinach. I cooked the spinach until it wilted down and seasoned with a bit of salt and pepper and a dash of Bragg's Liquid aminos. We already had rice made, so we warmed that up and served the rice, tofu and spinach with a bit of sliced avocado and a spoon of giardiniera. Quick, easy and not too much. It was a perfect meal to end the day. I was listening to a podcast called No Meat Athlete and they were sharing that they try to focus having a green, a grain and a bean at every meal (or maybe most meals). I thought this was brilliant! It's catchy and easy to remember and makes things simple. I thought I would brainstorm a few ideas and then create some new posts around this tagged as Greens, Grains & Beans so they could be found easily. Feel free to comment if you have some favorite combinations! 1. Sautéed broccoli rabe, creamy polenta, baked tofu 2. Farro White Bean Stew 3. Kitchari 4. Steamed spinach, basmati rice, split mung dal and avocado (I will have to share this simple protein rich recipe). 5. Buddha Bowl with Tofu and Arugula 6. Sautéed kale with quinoa and white lima beans 7. Stir fried bok choy over basmati rice, topped with edamame 8. Even Taco Dip which could be topped with or served over chopped romaine lettuce. |
AuthorI am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food. Archives
May 2020
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