- Spinach, 5g
- Peas, 9g
- Quinoa, 9g
- Tofu, 11g
- Black beans, 15g
- Buckwheat, 24g
And there’s more, trust.
- It’s really easy to put together.
- It’s a unique, delicious way to get protein and consume one of my favorite kinds of beans.
- It’s easy to make a big batch to eat throughout the week. (Though I have been known to make a double batch only to eat most of it in one day.)
- The cutlets have a slightly chewy toothsome texture is really satisfying. (Yep, I just used the word toothsome. So what?)
- It’s versatile! You can dress these little cutlets anyway you want. They’re excellent with a vegetarian gravy or tossed in buffalo sauce.
My immune system is terrible. 2014 barely begins and I get another cold when I just had one last month. Granted, my roommate was sick and I had just hung out with a bunch of children as part of a volunteer event shortly before I started feeling off. Luckily, it was nothing major. Just annoying congestion and coughing. I self-medicated with a lot of rest and liquids, including some tea that caught my eye at the grocery store.
Something else that made me feel better was getting a package of some things I left behind at my parents’ house. Mom also sent some fun, random little extras including a tiny jar of some local honey and the cutest smiley face I’ve ever seen. (And The Kite Runner, which I read all day on Sunday. It was amazing.)
One morning the polar vortex had me craving something warm and comforting for breakfast but I was sick of oatmeal. I had just bought polenta a few days ago for a dinner so I figured some grits would be a great partner for the honey Mom sent. (Let’s be real…I just wanted an excuse to eat a lot of honey for breakfast. Might have put it in my tea too…) Thus, the incredibly simple honey blueberry polenta was created.
1/4 cup polenta
3/4 cups of milk (I used coconut milk.)
Frozen or fresh blueberries
I brought the milk to a boil in a small saucepan. I added the polenta and lowered the heat, stirring occasionally for about 3 minutes until it thickened and grits absorbed most of the milk. Then I removed it from heat, added the blueberries with a stir, and let it rest for a couple minutes. (My frozen blueberries defrosted by just hanging out in there.) Finally I scooped some into a bowl and doused it in honey. This probably makes about 2 small servings but for me it was one generous helping.
Just a note: In the pic above, I didn’t stir in the blueberries to make it prettier. ;)
Being a vegetarian in the summer is great. Aside from having to avoid most of the traditional grilled fare at barbecues, nature’s bounty blesses our plates with fresh foods from bursting farmer’s markets. Admittedly I haven’t been to the farmer’s market nearly as much as I would have liked this summer, but I did get the chance to go recently. For this particular trip, I decided to run down to the market, which isn’t too far, but the sun was hot and the run was tortuous. I picked up some berries, small super-sweet tomatoes, kale, and something called garlic scapes, and I paid with a very damp $20 bill that I pulled from my armband.
First of all, I don’t know why I persist in buying kale when I don’t even like it that much. Perhaps it’s because it seems uber trendy these days, but I do like that it lasts much longer in my fridge than any other greens, and I do like that it’s good for me. So I keep buying it and I keep making kale chips or tossing it into whatever I can, such as a vegan scrambler! (What a winning segue.)
Vegan scramblers, for those that don’t know, are scrambled “eggs” but it’s really scrambled tofu. I never buy eggs and I’m not a fan of milk, so I usually eat vegan at home and vegetarian when I’m out. Vegan in the sheets, vegetarian in the streets, if you will. (This is actually pretty accurate considering the number of times I’ve eaten meals in my bed.)
Vegan scramblers sound a little odd but they are easy to make and really delicious. It’s one of those “kitchen sink” dishes; whatever you got in your fridge, you can just chop it up and stick it in the scrambler.
This particular scrambler was tex-mex inspired. I happened to have some vegan “soyrizo” so I cooked that in a little oil. I chopped up the tomatoes, kale, and garlic scapes. Garlic scapes were new to me before this dish, but they are essentially the green onions of garlic; they have a grassy, subtle garlic taste. I added the garlic scapes and kale to the dish and sautéed with the soyrizo.
Then I added the crumbled tofu with a little water and some spices (turmeric for color, pepper, and this spicy mix from The Spice House called “Vulcan Fire Salt,” a mix of cayenne, salt, and various other fiery flavors.) Finally I added the tomatoes and sautéed a minute or so longer, and then I served it to myself on a bed of blue corn tortilla chips. I also happened to have some vegan cheese, which I don’t buy very often because it can be kind of weird, but sprinkled on top of this, it was amazing. (not shown)
The sweet tomatoes were an interesting contrast to the spicy soyrizo and tofu and the subtle undercurrent of garlic brought it together. It was so good I was compelled to make it again the very next day, and the pic below is of that scrambler. I “forgot” to add kale to it that time.
Unfortunately summer is almost at an end but with fall comes a new prospects for the plate and an urge to buy school supplies. Pumpkin butter and fresh notebooks, mmmm…can’t wait.