Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

***PROMO CODE for Zyliss Non-Stick Cookware below!***

Hey everyone! I hope that the seep of fall is blossoming beautifully for you. The air here in Alaska is crisp and pungent with the perfume of wild, highbush cranberries.

We've been having a bit of storm this week, complete with powerful winds and angry rain; many of our leaves have already dropped from the trees. Fall in Alaska is about four days long and this intense wind has just given it a big shove, hurrying it along. It goes something like this:

  • Day 1 of Fall - It starts to get real cold at night.

  • Day 2 - The leaves turn banal yellow.

  • Day 3 - The leaves turn pale brown.

  • Day 4 - The (normal) wind and rain arrives; the leaves vacate the trees.

Yes, this is a 100% accurate representation of an Alaskan fall. We don't even count it as a season, it's so short and decidedly unremarkable. We only have three seasons up here. Breakup (spring), construction (summer), and winter. Now you know! I still love our fall though...

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

The end of construction season has the CSA we subscribe to in full swing with lots of fresh and yummy veggies like this broccoli. As our no-oil, whole foods diet trial continues, this made an excellent and quick weeknight dinner last week. I confess that I've had some slip ups here and there. Mainly a sneaky sneak of some vegan ice cream and bagged popcorn, etc. Todd for the most part has been doing pretty good on it. He made the vegan America's Test Kitchen pancakes (a former staple of his), which use coconut oil, for my non-hermit book club last week and had a few. He told me he did seem to feel worse after eating them, so maybe there is something to this whole oil thing with regards to it's inflammatory influence on rheumatoid arthritis.

The Other Side of Impossible

I'm currently reading, The Other Side of Impossible: Ordinary People Who Faced Daunting Medical Challenges and Refused to Give Up by Susannah Meadows. It's collection of stories about families that have struggled with a chronic illness and sought out 'alternative' treatments when standard western medicine wasn't helping. It's pretty incredible how resilient these people are and I found Todd and myself relating to them in different ways. He's so incredibly enthusiastic and flexible, always willing to continue try this thing or that thing I read about in new study. And myself, unrelenting with research and constantly pouring through both anecdotal and scientific evidence regarding upcoming treatments for autoimmune diseases. #cantstopwontstop

A couple of the folks in the book have RA and I found it especially inspiring to read how they didn't stop trying to find a cure or at least something that helped them managed their pain and symptoms. No matter how bad it got, they were always hopeful that something had to give. It took me a long time to realize that we were the same. That's why we won't stop at just being vegan. If we need to cut out oil and adopt a low-fat, whole foods diet then we'll be there. It might seem extreme to some, but like the book states, until you're faced with the struggle of a chronic autoimmune disease and finding that nothing is working, not even harsh chemotherapy drugs and injectable biologics, you don't know what you wouldn't try if you even had the remote possibility at making a difference in your quality of life. 

The book actually centers on the caregivers of those suffering just as much as the victims, and how far they'll go to help their loved ones. It's really incredible at the hope and tenacity of these people. If you can relate in any way, I encourage you to pick up this book. 

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

Recipe by Kathleen @ Produce On Parade

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Ingredients

  • 14 oz firm or extra firm tofu, pressed for 15 minutes then sliced into 4 rectangles
  • 1 cup dry quinoa
  • 1 ½ cup water
  • 1 large broccoli head, chopped
  • 2 tbsp soy sauce
  • ½ cup water
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • 3 tbsp brown sugar
  • 2 tbsp agave nectar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, sliced
  • 1/4 cup chiffonade fresh basil
  • dash of sesame seeds, for garnish

Cooking Directions

  1. Press the tofu to remove water, then slice. Grill each slice in a nonstick grill pan over medium-high heat for about 5 minutes on each side, until they have nice marks. Remove from heat and set aside.
  2. In a small saucepan, toast the dry quinoa over medium heat for about 1 minute then slowly add the water (carefully as it will spit in the hot pan). Bring to a boil over high heat with a dash of salt then reduce to a simmer and cover; cook for 15 minutes until all the water has evaporated. Remove from heat and fluff with a fork; cover and set aside.
  3. While the quinoa cooks, chop the broccoli and steam for about 5 minutes until bright green and still retains some crunch. Remove from steam basket and set aside.
  4. In a liquid measuring cup, whisk together the soy sauce through the agave. Bring to a boil over medium-high heat in a small saucepan. Whisk together the cornstarch and cold water then slowly whisk into the soy sauce mixture; simmer for a few minutes until thickened slightly. Remove from heat.
  5. To plate, place ¼ of quinoa and broccoli in a shallow bowl, top with one rectangle of tofu, drizzle with the sauce then top with green onions, basil, and sesame seeds. Repeat with 3 more bowls. Serve hot.
Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

To get 10% off of Zyliss Non-Stick Cookware, use the promo code cook2017

Wintery Quinoa Porridge

Occasionally, throughout the year and to my considerable delight, freezer items will get shuffled or used; revealing bags of wild, Alaskan mountain blueberries that Todd and I picked in autumn.

Like a reticent squirrel, I stash the berries in the back of the freezer, praying they will tide us over until next fall when we'll continue the tradition of picking them all over again. Usually, come August, I realize I have barely touched them and find myself working the blueberries into a many number of dishes. It's similar to my obsession with  hoarding bath luxuries (I don't even take baths!) like the flowery bubbles, salts, and fragrant fizzies. I keep them stowed away "saving" them for a worthy occasion. Alas, they never get used and I end up throwing them away 10 years later when I eventually find the dust-covered derelicts. 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

This will not happen with my blueberries. They will not become freezer-burnt. I shall be better about using them throughout the entirety of the year. I shall deem them worthy of everyday smoothies and oatmeal. Okay, maybe not the smoothies yet...I shall make more pies. I shall celebrate the little buggers, instead of suffocating them with love. 

So, while excavating a bag of the blueberries from the back of the freezer, I also discovered some rhubarb I picked and froze a few months ago. Huzzah! And just like that, this winter-inspired quinoa porridge just fell right into place! 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. 

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

You're going to want to save this one for Saturday morning! Oh Saturday...you can't come soon enough.

Did I tell you we finally got snow?! We actually when on a night ski yesterday. Do you night ski too?

Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

Wintery Quinoa Porridge

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. NOTES: Feel free to use any combination of nuts and seeds you like. Toasting them is an extra step, but well worth it!

Yield: 4 servings

Ingredients

  • 1 cup quinoa, dry (I like red)
  • 1/2 cup nut/seed mixture, chopped (I used pecans, walnuts, sunflower seeds, and sesame seeds)
  • 3/4 cup non-dairy milk
  • 2 Tbsp. peanut butter
  • 1-2 Tbsp. maple syrup
  • 1 Tbsp. lemon juice
  • 1/2 tsp. alma powder (optional)
  • 1/2 tsp. vanilla extract
  • dash of freshly ground nutmeg
  • small pinch of kosher salt
  • 1 1/2 cups frozen, wild blueberries
  • 1 cup frozen, chopped rhubarb
  • 1/2 pomegranate, seeded (about ½ cup of seeds)

Cooking Directions

  1. Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
  2. Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
  3. Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
  4. Now, add the berries and over low, heat the porridge until the berries are warm.
  5. Serve with an additional splash of non-dairy milk and/or maple syrup.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Produce On Parade - Wintery Quinoa Porridge - A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.

Dutch Word of The Day

Porridge --> brij (bray)

Good Deed of The Day

Did you guys see that the very first vegan butcher shop is opening up in Minneapolis?! So cool! If I'm ever in the Twin-Cities...check it out more here