Tahini Lemon Rice and Beans
Its cold and rainy here today (and I think for the rest of the week) which has got me craving this recipe for Tahini Lemon Rice and Beans from the Vegan Yum Yum cookbook and website. This recipe has quickly made its way into our regular rotation of quick and easy meals since we almost always have the ingredients on hand. If we don’t have all the ingredients then we still make it with simple substitutions or just leave out that ingredient. We’ve made it with and without seitan, subbed red beans for black beans, made it carrot-less and so on.
What initially drew me to this recipe was that it reminded me of something I’d put together for lunch at this one restaurant I worked for. I miss those weird combinations of ingredients that were on hand on the “line” that I would throw together at the horror of the waitstaff thinking I was going to make them eat it for family meal one day. The lunches always included brown rice, veggies, protein and a mixture of sauces. They were alway’s perfect just like this dish pictured here. So please…make this for dinner this week and enjoy it because it’s delicious.
Tofu w. Carrots in a Maple-Hoisin Sauce over Jasmine Rice and Spring Rolls
I love greasy Chinese food. I was just complaining to Peter last night that we don’t have a good local take out place near by. All the good places are a driving distance away and by the time you get it back to your home its just not as good. So when the mood strikes I just have to make my own, which is just fine with me.
This is a work in progress. I’ve been having trouble breading things for awhile now. I use to be a great breader. Now not so much and I’m not sure why. I’d like to blame in on Reno since all my brain power goes to her during the day that when nighttime comes I’m not as smart and I miss a step. Could be?
Anyway for this I pressed some extra firm tofu and “tried” to coat it with panko, herbs and chickpea flour. While it was frying up it didn’t all stick to the tofu like it usually does. Whatever. The only veg I had in the house were carrots so I thinly sliced them and threw em on in towards the end of cooking. I like my veggies cooked but still crisp. Once they are soft I’m not interested anymore. For a sauce I made my Maple-Hoisin Marinade and poured it on right at the end of cooking and tossed to cover. Then served over Jasmine White Rice and store bought Vegetable Spring Rolls.
Now I know I was just complaining that I’ve become a bad “breader” but my favorite part of this dish was the fried up pieces of panko that were running loose and wild throughout the meal. It gave a nice crunch here and there and made my mouth very happy.
About the Spring Rolls. I ALWAYS have frozen dumplings and spring rolls in my freezer (home made or store bought) It’s easy to heat up a few during the making of dinner and it adds a little something special to the meal like it would if you were actually eating out at your favorite Chinese Restaurant.