Posted by Healthy Bitch Daily on Dec 24, 2012
The ho-ho-holidays are officially here.
Hopefully your kitchen is crammed with food and the booze is a-flowin'. (Seriously, someone get me a double.) This week we're bringing you an entire week of recipes for your yuletide pleasure.
But before that, we'll leave you with some timeless Christmas wisdom from Clark Griswold:
"When Santa squeezes his fat white ass down that chimney tonight, he's gonna find the jolliest bunch of assholes this side of the nuthouse."
Happy holidays!
What You Need
1 red bell pepper, diced
1 small red onion, diced
1 tablespoon minced garlic
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
Pinch red pepper flakes
Sea salt and pepper, to taste
½ teaspoon curry powder
1 tablespoon paprika
1 cup canned pumpkin
3 cups canned diced tomatoes
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons coconut milk
3 tablespoons chili powder
1 pound extra firm tofu
3 cups long-stem brown rice, cooked
How to Make It
Coat a large saucepan with nonstick cooking spray. Sauté peppers, onions and garlic over medium heat until soft, about 2 minutes. Add herbs and spices and sauté additional 2 to 3 minutes, or until mixture becomes aromatic. Add pumpkin and tomatoes; bring to a boil. Simmer for 15 minutes. Add Worcestershire sauce and coconut milk; continue to cook for 5 more minutes.
Slice tofu into 8 slices. Coat each slice with 1/2 teaspoon chili powder. Place olive oil in a separate, large sauté pan and sear tofu over medium heat until golden brown on each side.
Serve 2 slices tofu with 1/2 cup brown rice and 1/2 cup pumpkin sauce.
Amie Valpone, Nutritionist and Personal ChefThe gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary nutritionist specializing in gluten-free "clean" eating. Amie is also a personal chef, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan. She was also an expert contributor to the "Skinny Bitch Book of Vegan Swaps."
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