Ginger Pineapple Rice with Peanuts and Tofu

I threw this together tonight and it turned out pretty well. I got home late and was really hungry so I wanted something quick. I knew I had tofu and then saw a can of pineapple in the pantry and decide to just come up with something. If my stomach could have waited I would have used brown rice but the white probably works better for this recipe anyway. I just feel a little guilty eating white rice but it will not hurt every once in awhile when I am pinched for time. Next time I think I will try this with Mandarin oranges and maybe a different nut.

Ingredients

1 cup white rice

1 ½ cups water

1 can pineapple chunks

1 Tbsp agave syrup

1 ½ tsp garlic salt

1 Tbsp toasted sesame seeds

¼ tsp red pepper flakes

1 pkg firm tofu, cubed

1 cup sugar snap peas

¼ cup lightly salted peanuts

1 Tbsp olive oil

1 Tbsp fresh ginger, chopped

Black pepper

Directions

In a sauce pan, add the rice, 1 tsp of the garlic salt and the water. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until liquid is absorbed.

Add in ½ cup of the pineapple juice, the chopped ginger, agave syrup, a few chunks of pineapple and a fresh grind of black pepper. Mix rice well and cover pan and continue to heat on low until the liquid is absorbed.

For the peanut tofu, heat 1 Tbsp olive oil in a large skillet on high. Add chopped tofu, remaining garlic salt, 3 Tbsp pineapple juice, peas, sesame seeds, and red pepper flakes. Sauté until the pineapple juice has been evaporated and the tofu gets slightly browned. Add the peanuts and pineapple and cook until the pineapple is warmed.

Spoon tofu mix of rice and serve hot.

Recipe by me

Black Bean Burgers

I actually call these “Friday Night Black Bean Burgers” because I seem to always make these on Friday nights. By the end of the week, many times my supply of fresh produce has dwindled so I look for something easy I can whip together from my pantry. These burgers are very easy to make but taste very good. I usually always have some leftover brown rice in the fridge so I get to use that up as well. The patties can be even jazzed up a bit if you do happen to have some fresh cilantro on hand.

Ingredients

1 15 oz can black beans, drained and rinsed

1 cup canned corn

1 cup cooked brown rice

½ teaspoon cumin

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

1 teaspoon sea salt

About ½ cup whole wheat flour

1-2 tablespoons oil

Directions

Add the black beans and corn to the bowl of a food processer and pulse a few times until about half the beans are no longer whole. Scrape the bean and corn mixture into a bowl and add the rice, spices and half the flour. Mix well and then sprinkle a little of the flour over the mixture and form a patty (coating your hands with flour will help the patties not stick). Repeat this until 4 to 6 patties are made. Heat a little oil in a skillet over medium high heat. Add the patties and cook until they are deep brown and slightly crispy. Serve with hamburger buns and all the fixings.

Recipe by me