It’s Spring! yet after a few days of lovely warm sunshine, it’s now gray out, cool and wet again. Sigh. Cooking with the seasons– and in sync with my internal energy levels based on my personal local environment and activity level– is harder when the temperatures whiplash up and down. With this in mind, for this meal I chose warming and grounding black beans with ginger and brown rice, paired with bright lemon and Spring asparagus. The peppery arugula was a perfect complement, and a nice stimulant to the liver for “Spring cleaning” too.
- 1 lb asparagus, woody ends removed then cut into 2 inch lengths
- 1 16oz can organic black beans, well rinsed
- 2/3 cup brown Basmati rice
- 1 lb firm tofu, rinsed and cubed
- green onions, chopped
- 2 T fresh ginger root, diced
- 1-2 cloves garlic, minced
- black and red pepper, sea salt to taste
- 1 lemon
- mix of baby spinach and arugula
Rinse rice, cover with 1 1/2 c fresh water and a dash of salt, bring to boil, then cover and reduce heat to simmer until water is absorbed, about 35-40 minutes. Remove from heat, fluff with fork. While the rice cooks, saute the tofu and chopped green onions in 2 T olive oil until the tofu is lightly browned. Set aside in a covered casserole dish together with the rinsed black beans and cooked rice. Melt 2 T butter (or olive oil for vegans) and saute the minced garlic and ginger for just 1 minute, then add asparagus and cook for 3-5 minutes depending on the thickness of the stems, turning continually until asparagus is just al dente– slightly browned on the outside and still a bit crunchy inside. Add cooked asparagus to the casserole dish and mix all together well. This will hold well if covered and refrigerated for 1-2 days. I served this over a bed of baby spinach and arugula, dressed with a drizzle of olive oil and fresh lemon.
I went grocery shopping in a cold 50F downpour, knowing the forecast called for a quick blast to a single day of sunshine and 80F. Thus bridging seasons and needing something fulfilling, as I looked at the vegetables available to make a satisfying one pot meal, I chose a spring leek and summery yellow pepper, cauliflower and root vegetables, lemon and sunflower seed butter. Yum!
- 12 oz tempeh, cubed
- 1 medium leek, chopped
- 2 medium cloves garlic, minced
- 1/2 Jalapeno pepper, with seeds, diced
- 1 medium jewel yam, pared and chopped
- 1 medium turnip, chopped
- 1 small rutabaga, chopped
- 1 small head cauliflower, chopped
- 1 yellow pepper, chopped
- 1 fresh lemon
- black pepper to taste
- sunflower seed butter
- mixed greens (baby spinach, mizuna, chard and kale)
Saute chopped tempeh in 2-3 T olive oil ’til brown, then remove to large casserole dish with lid. Saute chopped leek for 2-3 minutes, stirring ’til lightly browned, and set aside with tempeh. Using same frypan, saute yam, rutabaga, and turnip with minced garlic and diced jalapeno pepper for 3-4 minutes, then add a tablespoon or two of water, cover, reduce heat and simmer for about 4-5 minutes until root veggies are just soft but not mushy. Remove to casserole dish. Using same frypan, saute chopped cauliflower for 2-3 minutes, then add tablespoon of rice vinegar, cover and simmer for another 2 minutes or so until just soft; remove to casserole dish. Lastly add yellow pepper to the frypan and saute for 2-3 minutes or so, until brightened and slightly softened. Remove to casserole dish and stir all together well. May be refrigerated in a closed container before serving, warm or cold, over a bed of mixed greens (I used some heartier greens and some with peppery zip), dressed with the juice of the lemon, and several happy informal dollops of sunflower seed butter (as I wasn’t inclined at the time to prepare a separate dressing.) For extra protein and crunch, serve garnished with walnuts.