Archive for Pineapple

Quinoa stuffed squash & more

Having the farm share deliver us a big bag for fresh vegetables every Saturday keeps me on my toes, and is also good for Vegan Mofo. From the beginning of October and onward, we have been receiving tons and tons of squash. Delicata, butternut, acorn, kabocha, honey bear, on and on. We have so many we cannot keep up with them, and now we have a lovely bouquet of colorful squash on our kitchen table (and it is gorgeous too!).

I had one of those days where I really wanted quinoa (think of all that calcium!), had some sitting in the pantry, and then decided what to throw in it. After just getting home from work, I wanted my dinner done relatively quickly because I was super hungry, so I quickly sauteed some red onion (from the farm share as well), almonds, minced garlic (about 1 cloves), and frozen broccoli, and then threw in a can of diced pineapple. While that was being made, I prepared the quinoa in vegetable broth and bit of pineapple juice from the can for added flavor. When they both were done, I combine the two pans and went to town eating. It was ridiculously easy, quick, tasty and nutritious. The slightly crunch of the almonds along with the sweet softness of the warm pineapple was amazing, and the broccoli further added some extra crunch and flavor to round out the dish.

the quinoa filling

The following day, I came home from work hungry and lazy yet again. Luckily, I had a good amount of leftovers in the fridge, along with more squash than I could ever know what to do with. I cut one of the honey bear squash in half, placed it on a cookie sheet face up, and baked it a 350 degrees for 40 minutes, with a little bit of olive oil, salt, pepper and a half of tablespoon each of maple syrup. After the forty minutes, I placed the leftover quinoa in the center, resisted from immediately eating it, and placed it back in the oven for another 20 minutes. During this time, I placed the seeds from the center on the squash on a lightly greased cookie sheet, sprayed them with cooking spray, salt, pepper and a garlic powder, and cooked them for fifteen minutes. I could not let a perfectly good part of the squash go to waste. It turns out that the seeds were delicious too, especially when paired with the soft quinoa and flesh of the squash.

leftovers are always great

I served the quinoa-filled squash along the seeds and leftover Greek Tofu Benedict, drizzled on some tahini dressing, and sat down to eat dinner. Leftovers generally get a bad reputation, but in this case it is totally undeserved. Quinoa always reheats well, and is given new life inside the squash, and the tofu, roasted red peppers and potatoes heated up great in the toaster oven. For making this dish on a whim, I was pretty impressed!

More sweet than sour

Pineapple and tofu were made to be together. I am even more of a believer in this ever since I made Sweet and Sour Tofu following a recipe from Nasoya’s website, to go along with some left over Jamaican Tempeh Patties with the things I had in the refrigerator or cupboard.

I was pleasantly surprised! This ended up being super good (but how could it not, with pineapple in it) and really filling, and it went well the patties. It also came together relatively quickly, which is always a good thing. It also fed me for about 5 meals as well, which was great seeing as how I never want to cook right when I get home from work. Here’s the recipe:

1 pkg Extra Firm Tofu
2 tsp Cornstarch
1 20 oz. can of pineapple chunks
1 tbsp vinegar
1 tsp maple syrup
2 tbsp soy sauce
1/2 tsp ginger, grated
¼ tsp pepper
¼ tsp salt
2 tbls vegetable oil
1 onion, chopped
1 large carrot, thinly sliced
1 green pepper, chopped

After running outside and pulling onions from the garden, which I LOVE being able to do, I started cooking.

First, you dissolve your cornstarch in 2 tbsp of water, and then drain the pineapple while saving the juice. Mix the juice with 1/4 cups of water, your vinegar, maple syrup, soy sauce, ginger, salt and pepper. Then, in a large skillet saute the onion in the vegetable oil for 3 -5 minutes. Toss in the green peppers and carrots, and saute for another two minutes. Then add in the tofu that you have sliced into bite-sized cubes, and add to the skillet, cooking until the tofu has browned. Then, cover your skillet, reduce heat to low and let it simmer until the carrots are soft. Once this occurs, and 2/3 cup of pineapple chunks to your liquid and spice mixture. Continue cooking until your sauce has thickened.

 

Mmmmmm

While I served this with the leftover patties, it would be great with noodles, rice or even quinoa. It was the right amount of sweet from the maple syrup and pineapple, and the ginger really rounded out the dish. Plus, the aroma of it was enough to get me to make it again. In paging through other Nasoya recipes, many of them seem tasty, so keep an eye out for more tofu dishes!