Fried Rice

I don't know about your house, but at my house the weeks go by, and we end up with lots and lots of leftover rice. Through (again) watching a cooking show, I've found a fun and easy way to use up that rice!

Fried Rice
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leftover rice (when I make it for my whole family (6 of us), I probably use 6-8 cups of rice)
2 packages of tofu, cut into large chunks (think, maybe, an inch or so on a side)
3-4 TBSP tamari (soy sauce)
1-2 TBSP coconut oil
and-any-vegetables-you-have-on-hand. here are some of the ones I have used: onions, garlic, mushrooms, eggplant, peppers, peas, pineapple, apricots (makes it good and sweet/tangy!), baby corn, bean sprouts... the list is kind of endless. use whatever veggies you have and like to eat!!

Step 1: Fry the tofu in a large skillet with the coconut oil and 1/2 the tamari. It should sizzle and pop and get all brown and gorgeous. If you are adding onions, garlic, or mushrooms - add them in when the tofu is about half-way done.

Step 2: Add the rice and the rest of the tamari. The rice should start to turn brown. Stir well (pan should be on medium high heat).

Step 3: Add remaining vegetables and stir every now and again until they're done!

Step 4: Eat it and enjoy. Seriously, that's it. I love this easy recipe, and my family likes it too - PLUS you have a good way to use up rice - tons of bonuses!!

(note: for the Fried Rice I made today, which is the same rice in the photo, I used peas, pineapple and onions for my veggies)

Veggie Alfredo

I love cooking shows. It's so much fun to watch other people create things.... and then grab their ideas and make them your own. I was watching one last night - this guy made this amazing fettuccine alfredo with a million different kinds of mushrooms.... mmm! I didn't have fettuccine noodles, or mushrooms.... so I did my own thing and kind of made it up as I went.

Veggie Alfredo
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2 eggplants - peeled, cut in slices 1/4 thick
1 box grape tomatoes - each tomato cut in half
2 peppers - sliced
1 medium onion - sliced
4 cloves garlic - chopped
1 handful chopped fresh parsley
1/4 cup olive oil
1 tsp salt
1 tsp paprika
--
1 cup pine nuts
1 cup cashews
1 package soft tofu
juice from 1 lemon
1 tsp arrowroot powder
1 cup Nutritional Yeast Flakes (leave this out if making it 100% gluten free)
1 cup (and possibly more) almond milk
1 tsp salt
1 tsp paprika
1 tsp nutmeg
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However much pasta you want to make - and whatever kind you want. I used brown rice elbow (all we had) - but I think fettuccine would probably work the best. Note: I always cook with brown rice pasta - it's a lot better for you than whole wheat - and it's gluten free!!

Step 1: Preheat oven to 400 degrees. Chop all the veggies in the first part of the recipe- add to large bowl. Add the oil, herbs and spices, and give a nice toss with your hands. Spread out on a baking sheet and let cook in the oven for about 30 minutes.

Step 2: For the second part of the recipe, blend the nuts in a blender until smooth. Add the tofu, and blend together. Add the rest of the ingredients and blend.

Step 3: Now might be a good time to start your water boiling for the pasta.

Step 4: Pour the thick alfredo sauce into a saucepan, and cook on medium heat. Add more almond milk to get the consistency that you want.

Step 5: When the water is boiling, add your pasta and let it cook for 20 minutes (stirring every once and awhile so it doesn't stick and/or burn).

Step 6: Check the veggies - make sure they aren't burning --- and they should smell delicious. :)

Step 7: When the pasta is done, drain it, and dish up!

Note: I only used the veggies that we had - next time I make this dish I'd like to add broccoli and mushrooms to it - but you can use whatever you want!