Easy Quinoa Vegetable Fried Rice

I created this recipe last month but completely forgot about it.  It’s been sitting on my Dashboard.  So, here it is.

Okay, Mr. M. couldn’t wait for dinner, so he settled for a take out.  However, he requested to have fried rice with the food he brought home.  Granted.  However, I really didn’t want to eat rice anymore.  I had quinoa on the stove and that’s when it hit me. Quinoa Fried Rice was created.

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You probably notice adding an egg in the ingredients is optional.  I opted not to add it, so little J & A can have some.  I used the  remaining vegetables from making the quinoa breakfast casserole.

Ingredients:

  • 1 cup cooked red and white quinoa
  • 4 oz. organic tofu, sliced in tiny bite pieces
  • 1 egg (optional)
  • 2 tablespoons Sesame oil
  • 3 large cloves garlic, minced
  • 2 tablespoons chopped onions
  • 1 stalk of green onions, thinly cut
  • 1/8 cup red bell peppers, cubed in small pieces
  • 1/2 zucchini, sliced in small pieces
  • a handful of broccoli florets, cut in small pieces
  • 1/2 cup dry Shiitake mushrooms, soak in hot water
  • 1 tablespoon soy sauce (to taste) and black pepper or you may use salt
  • 1 teaspoon flax seeds
  • 1 teaspoon Chia seeds
  • lemon wedge

I opted for salt instead of soy sauce.  It’s really delicious and healthy for you.  This fried rice is packed with nutrients such as protein, Vitamin C, potassium, iron, omega fatty acids and more.

Directions:

  1. Remove Shiitake mushrooms from the water.  Squeeze to remove excess liquid.  You can save the liquid and use for stocks and soup. Cut off the stems. Slice the mushrooms; set aside.
  2. Heat a skillet or saute pan over medium heat and add the oil when hot.  Fry the egg and break it off with a spatula as it cooks or you can scramble the egg and cook it.
  3. Add the garlic and onions and saute until translucent.  Add the Shiitake mushrooms.  Stir-fry until the mushrooms are tender.  Add the rest of the vegetables.  Stir and cover.
  4. Turn down heat to medium-low at this point and let it cook until the vegetables are half cooked about 3 to 5 minutes depending on your stove.  Adjust accordingly.
  5. Add the tofu, quinoa, Flax seeds and Chia seeds.  Stir-fry for one minute or until heated through shaking the pan or skillet from time to time.
  6. Season with salt or soy sauce and black pepper to taste.  Stir until well-combined.
  7. Serve warm in a bowl and squeeze with lemon.

Enjoy!

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Meatless Pancit (Filipino Stir-fry Noodles with Vegetables)

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Hello!  I thought I tap into my roots and give one of my favorite comfort foods a change and go meatless.  This classic Filipino pancit vegetarian style is sure to please your palate and make you feel good about eating it.  It is popular among Filipinos and one of the many favorite comfort foods and party foods.  When you go to a party hosted by Filipinos, anticipate pancit being served.  It is believed that pancit is a symbol of long life since the strand is long.  The birthday celebrant has to serve and eat it.  Almost all Filipinos know how to cook this recipe.  However, this pancit noodle stir-fry has evolved and some people from all over the globe have adapted the recipe and cook it differently.  I am cooking this pancit the same way my mother taught my siblings and I.   The only changes I’ve made to my mother’s recipe were I substituted the meat with tofu.  Hence, meatless pancit.  I also used different vegetables instead of the typical green beans, carrots and cabbage my mother used in her recipe except the red bell peppers.  It’s my mother’s signature ingredient in making this pancit original and Ilocano style.  So, I must leave it alone.  Sometimes, she added tomatoes too, but the pancit spoiled easily, so she would only add tomatoes when we ate it right away.   I also added some  Flax seeds and Sesame seeds to give this dish more nutritional values besides protein and fiber.

IMG_20140206_150129_388 Pancit is very easy to make and it’s ready in 30-45 minutes (cooking time varies depending how much pancit you will be cooking ) including preparation. This recipe is good for only 1/2  lb. of rice noodles.

Ingredients:

  • 4 oz. tofu, cubed in small bite pieces
  • 1/2 lb. (1/2 of the bag) of rice noodles
  • 3 large cloves of garlic, finely chopped
  • 1/4 of small onions, chopped
  • 1/2 of red bell pepper, cut lengthwise
  • 1 cup Brussel sprouts, trimmed and cut in half
  • a handful of snow peas
  • 1 medium organic carrot, julienned
  • 2 heads baby bok choi, separated
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Flax seeds
  • 1/4 cup soy sauce
  • 1/2 cup water mixed with 1 teaspoon loose chicken bouillon
  • 2 1/2 tablespoons olive oil; divided
  • 1 stalk green onions, cut for garnish
  • lime wedges as garnish

Directions:

  1. Prepare all the ingredients.
  2. Immerse the rice noodles in a foil pan with cold water until soft about 10-15 minutes.  Make sure all noodles are immersed in water.  Do not leave the noodles for long or it will be too soggy to cook. Be mindful about the time.  Check the noodles in 10 minute mark.  If the noodles are soft and pliable, drain the water and place the noodles in a large bowl; set aside.
  3. Heat a skillet with a lid over medium heat and add 1 tablespoon olive oil when hot.  Add the Brussel sprouts leaving the cut side down and cook until lightly brown.  Turn over and cook the other side for about 30 seconds.  Remove from the pan and place on a plate; set aside.
  4. Add the remaining oil, garlic and onions.  Saute until translucent. Add the carrots and stir-fry until somewhat tender.
  5. Add the tofu and vegetables. Stir and cover.  Let cook for 30 seconds.
  6. Add the water mixture and soy sauce.  Bring to a boil then add the noodles.  Stir-fry until well incorporated.
  7. Turn heat to low at this point and keep stirring the pancit until the sauce is completely absorbed.
  8. Add the Flax and Sesame seeds.  Stir until well combined.
  9. Serve warm and garnish with lime wedges.

My family loves pancit served with their favorite lumpia  (crispy egg roll)   How about you?

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Green Smoothie

CSC_0287How’s this for a refreshing breakfast?  Avocado, Kiwi, tofu, unsweetened flax milk nothing more; tangy and delicious!  A simple, healthy, very easy to prepare smoothie to start your day.  You can add sugar or honey if you want, but I prefer mine unsweetened.  Enjoy!

Ingredients:

  • 1 cup unsweetened Flax milk (only 25 calories, 2.5 g fat, 1,200 mg omega fatty acids)
  • 1 Kiwi, sliced
  • Flesh of 1 ripe avocado
  • raw honey or sugar (optional)
  • 2 oz. soft organic tofu (for protein; optional)
  • 6 ice cubes

Put all the ingredients in a blender and blend until smooth.  Pour in a tumbler glass or champagne glasses if you want to serve it with style.  Garnish with a slice of kiwi, flax seeds, and chia seeds.  Beautiful, green goodness!  Mm…mm!

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Simple Breakfast

Craving carbohydrates and eggs for breakfast?

I was.  And I was thinking of the tofu salad I made with pesto.  I have weird cravings from time to time.  I would eat food for breakfast that are meant  for lunch or dinner.  While I was mixing the ingredients, I thought well, it would be weird if I put an over easy egg, but why not try it anyway?

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Rice is a staple food throughout Asia.  Eating rice most of your life, makes you crave it no matter how hard you try to avoid it or remove it from your diet.   Thank God there’s quinoa, a healthier substitute.  At least you’re not just consuming empty calories.  It’s now my  fave carbohydrates. 🙂

Ingredients:

  • 1 egg, cooked to your personal preference
  • 1 cup cooked quinoa
  • 14 oz. firm or soft tofu, cubed to bite pieces
  • prepared pesto
  • salt
  • tomatoes, coarsely chopped (optional)

Put cubed tofu in a bowl.  Add prepared pesto in a bowl with tofu.  Season with salt according to your taste and toss to incorporate.  Arrange and layer quinoa, a scoop of tofu with pesto, and the over easy egg.  You can add tomatoes and other toppings if you so desire.  Enjoy.

©annascuisine.wordpress.com (2013)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.

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Ingredients:

  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂

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©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tofu and Eggplant Stir-fry

I had a wonderful memory about a salad that my friend and I made when I was still living in Hawaii over two decades ago. We went to explore the island and made a stop at China town in downtown Honolulu for lunch.  Hawaii, known as a melting pot, you get introduced to different foods including tofu.  I didn’t like it at first, but when we made this Asian salad and tofu soup as well as learned of its nutritional value, I changed my mind.  Tofu became one of my favorites.  Like the Mediterranean salad, this too was also a favorite at parties I catered.  It wasn’t just because of the watercress, tofu, and tuna, but also because of the dressing.  When you take a bite, the  raw garlic in the dressing and the watercress have that spiciness and bitterness taste to them that balances out when you bite into the tuna and tofu. The dressing brought all the flavors together.  You can also use the dressing as a stir-fry sauce which I did with the dish I created.

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Sauce Ingredients:

  •  1 tablespoon Sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons finely chopped garlic.

Mix all ingredients in a dressing shaker and shake vigorously to combine. Set aside

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Eggplant and Tofu Stir-fry with Pineapple Fried Rice
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Stir-fry Ingredients:

  • 1 Chinese long eggplant, cut crosswise about half inch each
  • a handful of  fresh Thai basil leaves
  • 1 mini red bell peppers, sliced lengthwise
  • 6 oz. tofu, cubed in bite pieces
  • 1 tablespoon olive oil
  • 3 cloves of garlic, finely chopped
  • 1/4 of medium onions, sliced
  • oil for frying

Instructions:

  • First, prepare the sauce.  It’s a must.
  • Heat a large skillet over medium heat and add 1/4 cup of oil.  Fry the eggplant until brown or soft.
  • Place cooked eggplant on a plate lined with paper towel so it will absorb any excess oil.
  • In a different skillet, heat 1 teaspoon olive oil.  Add garlic, onions, and bell peppers. Cook until translucent.
  • Add the tofu.  Stir-fry until tofu is heated through.
  • Add the sauce and toss to incorporate.  Cook until sauce is heated through.

Here’s a picture of the salad I was talking about.  I had this about a week ago.  The recipe is available below.  You can use the stir-fry sauce ingredients I provided above to dress this salad.

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Watercress Salad ingredients:

  • A handful of watercress
  • 1/2 cup tuna flakes in oil
  • 1/4 of small red onions, sliced
  • 6 oz. tofu; cubed
  • 1-2 Roma tomatoes, seeded and chopped

Place all ingredients in a large bowl.  Drizzle with the dressing and toss to combine.  Enjoy!