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Posts Tagged ‘green leaf lettuce’

I’m on the tail end of a bad cold and Yuki is in the midst of battling one too. In light of that, last night’s Meatless Monday was all about getting healthy. There isn’t much more healthy than quinoa, except for maybe the hemp seed. I also wanted to keep it really simple.

I first sautéed a bunch of chopped green onions in some vegetable oil for a few minutes, then added three chopped garlic cloves. A couple minutes later I tossed in a diced carrot and a diced yellow pepper. I didn’t want the veggies to get soft, just slightly cooked so shortly after they were sweating I added a cup of rinsed red quinoa. When you saute quinoa for a few minutes it brings out some of the nuttiness in its flavor. After that I poured in a cup of vegetable stock, a drained can of chickpeas, a drained can of sweet corn (I can’t wait for corn season!), about a half cup of peas, salt, pepper, garam masala, and a dash of turmeric. I brought that to a simmer and covered over low heat for about 10-15 minutes.

Once everything was cooked and most of the liquid had evaporated I took it off the heat and let it sit for a few more minutes. Then I fluffed the quinoa and served. A salad of green leaf lettuce and tomatoes with a shiitake vinaigrette on the side along with some toasted pita. Our immune systems got a nice boost last night.

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I’ve been mulling this recipe over in my head since my trip to Merida. I wanted to somehow make a Japanese flavored Chiles Rellenos. Last night, for Meatless Monday, I gave it a shot. Not sure it’s exactly the way I had originally planned, but it turned out pretty good.

First thing I did was roast the poblano peppers on the open flame of my stove-top till the skin was completely charred. Then I let them steam themselves in a bowl covered with plastic-wrap for about a half hour.

While that was going on I made the filling. I sautéed some green onions and garlic in a little vegetable oil for about 5 minutes. Then I added one teaspoon of mirin, two teaspoons of sake, and three teaspoons of soy sauce. I also threw in some chili powder. Once that was all mixed together I dumped in some diced tofu and let it simmer for a few minutes and absorb some of the flavors.

Next, I peeled the skin off the poblanos and made a slit down one side to remove the seeds. Once the poblanos were all cleaned out I stuffed them with the tofu and set them aside.

The sauce was very simple to make. I first sautéed a half onion, diced, in some vegetable oil for a few minutes until soft but not burned. Then I added some grated garlic and let that cook for a couple of minutes. A couple tablespoons of red wine, a couple tablespoons of soy sauce, a can of diced tomatoes, and a few dashed of chili powder then let it simmer till it thickens up a bit. Just before serving I turned the heat off the sauce and added a little sesame oil and some chopped cilantro.

For the veggies, I just doused some yellow string beans and maitake mushrooms in some olive oil, salt, and pepper and threw then under the broiler for about 10 minutes. For the last few minutes I also put the peppers under to heat them back up.

I served everything with white rice, slices of avocado, cilantro garnish and a simple salad. The salad was green leaf lettuce and cherry tomatoes with a shiitake-sesame vinaigrette. It all turned out better than I expected.

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