Later On

A blog written for those whose interests more or less match mine.

Good news on protein front

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I’ve gradually drifted into mostly vegetarian fare. It seems easiest and simplest when I’m building a meal from a template to just take a block of tofu or tempeh and let that be the protein. Like tonight: true grub. Here it is:

2 tsp olive oil
1/2 large sweet onion
6 large cloves garlic
3.5 oz tofu
1 zucchini
2 mildly warm red chili peppers (long, wrinkly ones)
good grinding black pepper

I let that sauté a while, then added 1/3 c cooked black rice and sautéed some more. It started to stick with the browning, so I splashed in a good splash of dry Marsala to deglaze the pan, heaped in as much baby spinach as I could fit in the pan, and put on the lid. A few minutes later, I removed the lid; the spinach had of course collapsed completely, so I refilled the pan—the total of both fillings was probably at least 1 qt fresh spinach, more like 1.5 qt. But it cooks down to nothing.

I used the wooden spatula to cut the spinach in the pan, stirred to mix well with the other stuff, and put the lid on and let simmer 20 minutes. A bowl of that, topped with raspberry balsamic vinegar and some Bac’Uns was surprisingly tasty. And you can see how it falls out of the template with tofu for protein and black rice for starch.

So I got to thinking whether I was leaning too heavily on tofu and tempeh as proteins. Tofu seems to be okay. And tempeh, too.

Written by Leisureguy

26 August 2011 at 9:51 pm

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