Tofu Not-Jerky

A low-carb vegan snack, salad topping, or sandwich fixin’.

Let me start by saying clearly, this is not jerky. I know there are tofu jerky recipes out there, and this isn’t one of them.  But, it is a chewy tofu recipe that makes a good vegan snack, or sandwich filling item, or salad topper. And, it’s easy. Once you make a batch or two, it can be stuck in the fridge for quite a few days (I don’t know how many, to be honest, because it never lasts long here), and it’s very convenient to grab when you are in a rush.

Ingredients

  • 1 block extra firm tofu (companies should start paying me)
  • 2 T soy sauce
  • 1 T olive oil, sesame oil, or hot chili oil (you can skip or reduce this if looking for lower fat, I often do)
  • 1/2 t liquid smoke (if you don’t have any, or don’t like it, remove and add a bit more soy or water)
  • Some combination of: 1 t minced ginger, 1-2 cloves minced garlic, 1/2 t red pepper flakes

Process

Open tofu and drain. Place block on a cutting board, with the widest side down. Slice into thin slices. I aim for somewhere between 1/8 and 1/4″.  Lay out slices in a single layer on a cookie sheet or baking stone (preferred). In a blender or food processor, mix the soy sauce, oil, liquid smoke, and spices to distribute the flavor of the spices throughout. Brush or sprinkle marinade over slices. Place in oven at 300* and cook until it reaches the texture you like. If you want it to be even chewier, reduce temp down to 250* and cook longer. Cool to room temp or chill and enjoy in whatever form strikes your fancy!

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When Community Closes the Door.

Photo: Aunt Owwee

One of the very best parts about being vegan and doing yoga has been the sangha, community, of people that I have encountered and spent time with. Whether online or in person, those people have helped me to develop my understandings of the principles and practices of yoga. They have aided me in finding new ways to cook vegan foods, enriched my thinking about the ecology of eating, and entertained me with witty tweets, blogs, and facebook statuses. Through these channels, and this blog, I have also joined communities of writers on these topics that interest me, and that too has enriched my life.

But, all is not rosy in human community creation. I’ve spent some time, recently, in the presence of a very large group of people that has many small communities within it. This has made me think about some of the other experiences that I have had, that we all have had, with communities, and not all of them are positive.

Photo: Jody McNary

It’s a reality that, in creating an in-group, we naturally create an out-group. Generally, we don’t mean to do it, really. But it happens. We like the people we have grouped with and we feel commonality with them. We share in-jokes and our own forms of communication. We take on similar characteristics in our actions and our thoughts. We circle the wagons. But, this means that those who don’t know the in-jokes, don’t share the common characteristics, aren’t part of the circle, can feel left out. And sometimes, it takes a lot to break in.

The situation can become even worse when the individuals “in” the group begin to feel like they are superior in some way to those who are not. They feel that they work harder, are more committed to a particular issue, have made better choices, etc. Believing this about a group that you belong to is extremely self-validating, and we all look for self-validation sometimes. Once this becomes the case, people on the outside can feel not only left out, but also less than.

The onus of getting “into” a group tends to be placed upon the outsider. It can feel like a Herculean task. When you are the person on the outside, the magic key to open the door seems to be missing. Sometimes, all that you need is someone to open the door and invite you in with willingness and warmth.

Photo: Ezioman

As I’ve said before, creating division and antagonism between people seems not very reflective of the beliefs that often underly veganism or yoga. This is true for a lot of other communities, including religious groups, environmental organizations, circles of scholars, and so on. We believe in the importance of what draws us together, so why wouldn’t we want others to share in that? In most situations, community membership is not a fixed pie, there is always more to go around. Perhaps if we attend more carefully to who we are shutting out when we draw together, we can be more sensitive to opportunities to open the door to others.

I can’t even tell you what I hope to do by writing about this today. Perhaps I just felt like I needed to write this down while I was feeling the sensation, to remind myself to do better at being the one to open the door when I can.

Photo: Richard Smith

The Door
~by Miroslav Halub

Go and open the door.
Perhaps outside
there’s a tree, or a wood,
or a garden,
or a magic town.

Go and open the door.
Perhaps outside
there’s a dog scratching.
Perhaps there’s a face outside,
or an eye
or the picture
of a picture.

Go and open the door.
If there’s fog outside
it will go.

Go and open the door.
There could be outside only
singing darkness,
and there could be outside only
wind’s hollow breath
and there could be
absolutely nothing
outside,
go and open the door.

At least
there would be
a draught.

Vegan Breakfast Casserole

Photo: Dave Irving

For a Meatless Monday Morning.

We love breakfast casserole around the VeganAsana house. The omnis sometimes like theirs with some meat products, but are usually just as happy with a vegetarian version. For the rest of us, vegan is the way to go. We rarely get to have this for breakfast, due to the time needed for cooking, but it is a favorite dinner dish (and it pops up for special breakfasts, like on Christmas day). The “recipe” is pretty easy.

What follows is the amount that I make to fit in a large Pampered Chef casserole, so about the size that you would need for a 9×13 pan. This is enough for 4 of us to have a meal and have leftovers (that I hide in the fridge so that I can take them to school for lunch). Halve the recipe for a smaller group.

Breakfast Casserole

2 blocks extra firm tofu, drained
1 “roll” lightlife faux sausage (optional)
1 package frozen hash browns or tater tots
1 medium onion, diced
1/4 cup nutritional yeast
1 t turmeric
1/2 t cumin
1/2 t sea salt (ground fine)
olive oil
daiya or other cheese

Cover the bottom of a frying pan with olive oil and add onion. Saute until soft. Add faux sausage and brown, chopping into small bits while cooking.

Place tofu in food processor or blender. Pulse until fully broken up and starting to get mushy, but not until liquified. Gently fold in nutritional yeast, turmeric, cumin, and salt. If you over blend, don’t worry about it. It will take longer for the tofu to firm up, but eventually it will.  If your tofu seems overly dry, you may want to add a little soy milk when you fold in the spices. This will help make the potatoes nice and tender.

Cover the bottom of a casserole pan with parchment paper. Add hash browns or tater tots (yep, tots). Sprinkle fauxsage evenly across surface. Add tofu mixture and spread evenly.

Cover with foil and cook at 350* until heated through and the tofu has begun to firm back up. Add Daiya (optional) and continue to bake until tofu is firm and Daiya is melted.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!

Keep it Down: Controlling Blood Pressure Without Medication

As people get older, it’s common to find blood pressure climbing. In fact, medical researchers argue that most people who live into their elder years will experience high blood pressure at some point in life. I’ve had this experience recently, so I’ve been investigating some of the ways that blood pressure can be tamed.

When blood pressure cannot be controlled through other means, medication is needed. But, many people (including me) would prefer to try other means first. While there are many complex factors that impact blood pressure, there are three primary tips for controlling it.

Monitor what you take into your body.

The things that we bring into the body can have a significant impact on blood pressure. Monitoring this carefully can be key for controlling it.

Intake of stimulants is known to increase blood pressure, at least temporarily. For most of us, stimulants would not be illegal drugs, but things like caffeine and tobacco. Many adults consume caffeine containing beverages on a regular basis. Though it’s  not clear that it has a long term impact on blood pressure, for individuals who are already experiencing issues with blood pressure, it’s a wise idea to keep the use at a minimal level to avoid high spikes in pressure.

Similarly, tobacco use is contraindicated for people with hypertension. And given all of the many other excellent reasons to stop smoking…

Alcohol is a depressant, not a stimulant, but it has been shown to increase blood pressure if consumed at levels beyond moderate use.  So, the key is to keep your level reasonable.  It’s not a problem to have a glass of wine with dinner, or a beer or two during the game.  But, binging or excessive regular drinking are not a good idea.

Sodium intake can be another dietary culprit. If you are like me,  you grew up in a household where salt was a regular addition to almost every meal. My dad was known to salt things so much that you could actually see the salt on the food (love you, Dad). Salt is also present in large quantities in many prepared foods, including soups, gravies, and frozen entrees. While having some salt in the diet is necessary, many of us use too much. Cutting back salt totals, using sea salt for post-cooking, rather than iodized salt, and using other spices instead of salt are all good ways to help reduce sodium intake.

Finally, because weight and blood pressure are correlated, it’s necessary to watch overall intake and observe a healthy diet, with a focus on vegetables, fruits, and whole grains. Though the numbers on the scale can be a way to signal how we are doing, it’s a better idea to keep the attention on the health of what you eat (including quantity). Food diaries, hand-written or electronic, work well for some folks. Weight Watchers or other support programs can also be useful.

Get moving.

This isn’t news, but exercise is good for you. It is implicated in blood pressure both in terms of weight control and in heart strength. Both of these factors are associated with decreased blood pressure rates.

So, what counts as “exercise” in this context?

First, remember that anything is better than nothing. If you don’t currently spend much time at all on your feet, then even some light yard work, vacuuming the floors,  or dancing to your favorite songs in the living room are all great.

Second, you don’t have to do all of your exercise at one time. While experts recommend around 30 minutes of exercise most days of the week, it can be in one session per day, two, four, or ten.

Third, just because you don’t like to run or lift weights does not mean you can’t exercise. There is something for everyone. A brisk walk, bicycling to the park, yoga, zoomba, tai chi, swimming, dance class, tennis – all are perfectly wonderful forms of exercise.

Keep your stress level to a minimum.

This one is a big challenge for me, and maybe you too. There are so many factors that can lead to stress that are largely out of our control. But, there are still some things we can do to help manage the level of stress experienced, even if we can’t change the external factors.

While events can be such that they promote stress, we do have some control over the amount of stress we feel, by virtue of how we think about those events. Events take on positive or negative valence based on our assessments of them. Losing a job could be a negative event, because we perceive it as lost income or lost face, but it could also be a positive event that gives time off and provides impetus for making a desired change.

After a challenging event occurs, we can deal with it in many ways. We might manage the issues that must be managed and then move on. Or, we might ruminate over the situation for an extended period of hours, or days, or even weeks. Clearly, that second option will build more stress in our minds and bodies.

We can also take steps to help reduce feelings of stress in the body and mind by eating well, getting adequate sleep, meditating, exercising, and doing yoga. All of these activities have been found to aid individuals in managing and reducing their stress levels.

No one really wants to hear the doctor say, “Your blood pressure is a little high.”  But, realistically, many of us will hear it at some point. Taking steps to fold these lifestyle choices into your daily being now may put off that announcement far longer, and can also help you deal with it when/if it does come. Even if you do require medication for blood pressure management, the more you can work these tips into your life, the amount of medication required may be decreased, and you’ll feel better in other ways as well.

It’s Only Yoga

If you do much structured yoga asana, you may have had this experience in a class.

You are part way through a session, and getting into the really challenging pose.  You’re doing something particularly difficult (maybe a tricky inversion or an arm balance or both), and the teacher, in the spirit of encouragement, tells you not to fret if you can’t do the pose because, “It’s only yoga.

It’s only yoga.  I am pretty sure that I know what teachers mean when they say that.  They mean that it’s only a physical exercise; it’s only asana; it’s only a practice.  But, what they often say is, “It’s only yoga.”  And every time I hear it, I have the same internal monologue.

Yoga is union.  Yoga is the connection between (self and divine, me and you, this and that, body and spirit).  Yoga is everything. What we are practicing is getting out of our own way so that we can see this connection that is already there.

So maybe, more appropriately, we should say, “It’s all yoga.”

Vegan Lasagna

I don’t make lasagna very often.  I like it, a lot, but it seems like more work than I want to go through for assembly.  Today, however, I got out of a doc. appointment earlier than I planned, and I knew I had some nice fresh veggies in the house and the kids were all occupied, so it seemed like a good time to go for it.  I don’t really work with recipes on dishes like this, so the seasoning is really all “round about” measurement.  It came out well and I will enjoy these leftovers for several days!

Ingredients

1 lb lasagna noodles, cooked al dente
3 T. olive oil
3 cloves garlic minced
1 large onion diced
2 cups sliced mushrooms
1 large bell pepper diced
2 small zucchini peeled and diced
2 T Italian seasoning (or your own mix of dried or fresh basil, oregano, thyme, and rosemary)
2 cans/jars tomato puree
1 package extra firm tofu
1 tsp apple cider vinegar
1/3 cup nutritional yeast
Vegan parmesan
Sea salt

Process

Cook noodles as needed and set aside in cool water.

In a large pan, add onions, 2 T olive oil, and garlic.  Cook over medium temp, stirring often, until onions begin to soften and fragrance is released.  Pour in tomato puree and Italian seasoning.   Add sea salt to taste.  If you like a sweeter sauce, add some raw sugar gradually.  Allow to simmer 20 minutes over medium low temp.

In a separate pan, place remaining vegetables and sauté 5-8 minutes on medium high temp. Set aside.

Drain tofu and place in a bowl.  Using a fork, smash block until the texture resembles ricotta cheese.  Add vinegar, nutritional yeast, and ½ t. sea salt and mix.

Cover the bottom of a large casserole dish with parchment paper.  Spread a layer of sauce over the parchment.  Place a layer of noodles on top, overlapping slightly.  Spread on a layer of vegetables.  Add tofu mix by small spoonfuls and spread.  Cover with a layer of sauce.

Repeat process until the pan is full or you run out of ingredients. I typically run out of veggies and tofu before the noodles and sauce, so I will do a couple of layers of just noodles and sauce at the top.

Sprinkle vegan parmesan mix over the top.

Cover tightly with foil and place pan in oven at 375* and bake for 45 minutes.  Remove from oven and allow to sit for 10 minutes before cutting to serve.

Serve with a salad and maybe some fresh bread. Enjoy!

In Praise of the B Vitamins

Photo: Tom Magliery

My son, Devin, is home from college this week on spring break and has been singing the praises of the B vitamins to anyone who will listen, and maybe some people who won’t.  So, I thought I would take the time to discuss the Bs here on TheVeganAsana, in his honor.

The B-complex vitamins are actually a group of eight vitamins, which include:

    Photo: Biscarotte

  • thiamine (B1)
  • riboflavin (B2)
  • niacin (B3)
  • pantothenic acid (B5)
  • pyridoxine (B6)
  • biotin (B7)
  • folic acid (B9)
  • cyanocobalamin (B12)

Each of the B vitamins has different impacts on the body, though connections can be seen.

Thiamine impacts the bodies energy production as well as several enzymes related to muscle (including the heart) function and the nervous system.  It’s unusual to have a thiamine deficiency, unless an individual consumed excess alcohol, because alcohol interferes with thiamine absorption.  The most dramatic result of thiamine deficiency is beriberi, a disease that creates anemia, muscle spasms/weakness/atrophy, and even paralysis. Other conditions related to lack of thiamine cause problems with short-term memory and coordination.  In less serious effects, small thiamine deficiencies can create sensitive teeth and gums, and lip dryness and cracking. Thiamine can be found in many whole grains, potatoes, pork, seafood, liver, green leafy vegetables, sweet corn, berries, yeast, and kidney beans.

Riboflavin helps the body produce energy and affect enzymes that influence the muscles, nerves, and heart. Deficiencies of t his vitamin can create dermatitis, swelling around the mouth and nose tissues, light sensitivity, lesions in the corners of the lips, tongue inflammation, and anemia. B2 is found in cereals and whole grains, enriched bread, dairy products, eggs, peas, liver, and green leafy vegetables.

Niacin has a role in energy production in cells and helps keep the skin, nervous system, and digestive system healthy. Niacin deficits can be related to the disease pellegra, which causes digestive issues, skin and mouth problems, dementia, and can be fatal.  B3 is found in liver, fish, chicken, lean red meat, nuts, brewer’s yeast, peanuts, potatoes, whole grains, and dried beans.

Photo: Silvia di Natale

Pantothenic acid influences normal growth and development.  In developing children, these issues may be impacted by deficiency, but little other effect has been shown.  The vitamin is found in abundance in meats, legumes and whole-grain cereals.

Pyridoxine, better known as B6, helps the body break down protein and helps maintain the health of red blood cells, the nervous system, and parts of the immune system. Most people in the United States take in adequate B6, but lack of this vitamin can create skin problems, swelling of the tongue, anemia, nervous system abnormalities, insomnia, poor coordination, and even mental issues when severe enough. Pyridoxine is found in many foods, including liver and other organ meats, fish, dairy products, wheat germ, whole grains, soybeans, squash, peppers, turnip greens, avocado, sunflower seeds, and walnuts.

Biotin helps break down protein and carbohydrates and helps the body make hormones. Biotin deficiencies are rare, but may cause dermatitis.  Biotin is made by intestinal bacteria and is also in peanuts, liver, egg yolks (interestingly, eating too many egg whites can actually inhibit the ability to use B7 effectively), bananas, mushrooms, watermelon, brewer’s yeast, peanuts, cauliflower, mushrooms, and grapefruit.

Photo: chrisinplymouth

Folic acid assists the body in the creation and maintenance of DNA material and is active in the production of red blood cells.  Some increased cancer risk has been seen with low levels of folic acid, and folic acid deficiencies are correlated with anemia, mouth irritation, and poor growth in children.  Folic acid is present in many foods, but can be weakened in cooking.  Sources for folic acid include yeast, green leafy vegetables, liver, citrus fruits, mushrooms, nuts, peas, dried beans, and wheat bread.

Cyanocobalamin, better known as B12, plays a role in the body’s growth and development. It also has a part in producing blood cells, nervous system function, and how the body uses folic acid and carbohydrates.  As I have covered in more depth here, B12 deficiency can have many symptoms including is exhaustion and weakness, loss of appetite and weight loss, anemia, sores of the mouth and tongue, and even mental issues such as depression, confusion, poor memory, and dementia. In children, B12 lack can additionally create failure to thrive and developmental delays.  Because medical conditions, medications, and aging can impact the ability to process B12, and it is largely found in animal products, supplementation is frequently necessary. found in eggs, meat, poultry, shellfish, milk, and milk products.

So, eat your fruits and veggies, supplement where needed, and B the best you can B.

Hot Vegan Breakfast

Ok, so the title sounds like something you would find in the video store behind the swinging doors, but what I’m getting at here is the idea of a cooked breakfast for vegans. It’s pretty easy to come up with a continental vegan breakfast, because there are plenty of breads, bagels, and cereals that contain no animal products. But, when you move into the hot food category, sometimes people get lost. So, here, in no particular order, are 10 ideas for hot vegan breakfasts.  These aren’t full recipes, but they should get you started.

Photo: MD Anderson's Focused on Health

1. Oatmeal and fruit
I suspect you don’t need me to say much more here, but if you want to read more about oatmeal, check out this post.  Oatmeal is good stuff, and an “oatmeal bar,” with a variety of toppings to select from, tends to make children pretty happy as well.


2. Tofu scramble

Add a bit of olive oil to the bottom of a frying pan.  Saute some onions, peppers, and maybe celery (your option).  Add turmeric, ginger, chili powder, and salt.  Once vegetables are nicely done, crumble in a block of tofu and continue to cook, breaking up tofu into scrambled bits.  Delicious and filling!


3. Breakfast casserole

Cover the bottom of a casserole pan with parchment paper.  Add a layer of frozen hash browns or tater tots (yep, tots).  Sprinkle in a finely diced onion.  Pop a block of tofu into the blender and pulse until it’s almost blended, but not fully smooth.  Stir in 1/4 cup of nutritional yeast. Pour over tot mixture.  Add seasoning (salt, pepper, hot sauce) to taste.  Cover with foil and cook at 350* until heated through and the tofu has firmed back up.  If desired, add Daiya cheese and allow to melt.


4. Pancakes with peanut butter and bananas

I’m not the biggest pancake fan, but my kids are.  One of their favorite ways to eat pancakes is with some peanut butter and either syrup or bananas (or both).  I like that this option provides a little protein, as well as carbs.  A basic half-wheat recipe can be found here.


5. Tempeh fakon sandwiches

Bacon, I don’t miss.  But, sometimes I do miss that salty and smokey taste, and this takes care of it.  Slice a package of tempeh into very thin slices.  In a small bowl, mix 4 tablespoons of maple syrup, 2 tablespoon of olive oil (or sesame oil), 2 teaspoons of liquid smoke,  2 tablespoon of soy sauce (or Braggs), 2 tablespoons of water, and a pinch of garlic salt (or 1 clove of garlic finely minced).  Brush mixture over tempeh on both sides, allow to soak in, and fry until crisp.  If you have extra sauce, you can continue to add more to the slices as they fry.   Serve on toast with lettuce, tomato, and vegan mayo.


6. Baked tofu and tomato on toast

This is one of my go-to weekend breakfasts because it is so easy and the leftovers make perfect sandwich starters at lunch.  Drain 1 block extra firm tofu.  Slice into thin (1/4 inch) slices. Place on a baking pan or stone and put in oven at 375*.  Sprinkle with sea salt.  When slices start to firm/brown on one side, flip over and continue to cook.  After slices are done, serve on toast (vegan butter or cream cheese optional) with slices of fresh tomato.


7. Biscuits and gravy

Make a pan full of basic soda biscuits (2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, cut in 4 tablespoons vegan butter and 3/4 cup water, roll and cut, bake approximately 25 minutes at 375*).  While those are cooking, heat 6 tablespoons of oil over medium heat and gradually add a half cup flour.  Lower heat slightly and continue to cook roux, stirring constantly until it turns golden brown.  Slowly add 1 quart unsweetened soy milk (good to let this come to room temp before you start) while stirring.  Turn up heat slightly and continue to stir until the mixture begins to thicken – which may not be until it boils some.  Lower temp after it is close to as thick as you would like and add salt and pepper to taste.  If you would like, you can add sausage crumbles (see below) at this point. Serve over biscuits.


8. Fauxsage sandwiches

You can make your own vegan sausage with seitan, but I’m too lazy in the morning to do that, so I buy Lightlife sausage rolls.  Slice rolls into 8 pieces.   Add 2 tablespoons olive oil to a frying pan.  Place slices in pan and coat both sides and then use spatula to flatten to desired thickness.  Fry until crisp on the outside.  Serve on your favorite bread (I like rye) with your choice of condiments (I like mustard and tomato).


9. Grits and greens

I love grits.  And, a little punch of greens in the morning sets you up all day (my preference is kale).  Grits are easy to cook – just see the package.  Once they are done, slap on a little vegan butter or olive oil, some sea salt and pepper and that part is done.  Chop kale or other green into bite-sized pieces.  Heat 2 tablespoons olive oil in a pan with 1/2 teaspoon of liquid smoke.  Add greens and saute until desired tenderness.  Salt and pepper to taste. Plate up with your grits and you are rocking.


10. Leftovers from last night

Who says hot breakfast has to be breakfast food?  I am a big fan of heating up pasta, beans and rice, veggie stirfry, vegan chili dogs, etc. for breakfast.  Root around in the fridge and find the best leftover before anyone else gets to it for lunch.  Muhahaha!

And there you have it.  A deck-a (little Latin joke) ideas for vegan hot breakfasts.  I think I just made myself hungry.

If I Were My Child

When it comes to my children (or my spouse, close friends, family members, or even my pets), I have some pretty strong ideas about how I want them to be treated, how they should treat and care for themselves, and how ultimately valuable, beautiful, and wonderful they are. I will get right up on my mother-tiger high-horse with exclamations of, “you don’t deserve to be treated like that,” “you should have better,” “you need to stand up for your rights,” and so on.

For better or worse, it seems to be more difficult to apply the same standards to myself.  When I have the sense that I’m being treated poorly, taken advantage of, etc. (even by myself), my first response is to assume that I somehow deserve it, or that it’s not really as big of a problem as I’m making it, or that I have unreasonable expectations.  What’s up with that? And then, I drive the people that I am very close to crazy by whining and complaining about how I’m being treated (or treating myself) instead of doing anything about it.

So, I’m working from a new strategy.  When I start to feel like I’m being disrespected or mistreated in a way that is not acceptable, I’m trying to sit down and really examine the situation from the perspective of a parent.  I ask myself, “If that was my child, what would I think about her being treated that way?  What would I tell her to do about it?

It’s a new project, so I’m going to have to let you know how it works.  Maybe it will be a dismal failure.  But, maybe it won’t.  Ultimately, I want those I love to be treated with kindness, dignity, and respect, even by me.  It’s not too much to want for myself.

Cumin Eggplant Edamame Rice

Adapted from a recipe on Fat Free Vegan Kitchen

My children don’t love this (well, the younger 3 don’t) but I don’t care, because that means more leftovers for me. I made a double batch today. I’ll be eating for days!

  • 1 1/2 cups brown rice
  • 2 T olive oil
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 (15 oz.) can diced tomatoes
  • 2 T ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne or red chilli pepper
  • 3 cups water
  • 1 1/2 cups fresh or frozen edamame beans (not pods)

Preheat oven to 375 F. Put the rice in a bowl and cover it with water and set aside.

Put olive oil in large skillet.  Begin to heat on medium-high, adding onion , eggplant, and peppers.  While cooking, add the spices.  Cook until eggplant begins to soften.  Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.

When the rice combination reaches a boil, add the edamame and stir to combine.  Transfer it into a large baking dish.  I use a full sized Pampered Chef casserole.  Cover tightly with foil (if rice is near the top of the dish, place a parchment sheet over before foil).

Bake until the rice is basically tender, about 50-55 minutes. Remove and allow to sit for 10 minutes (still covered) before serving.

Eat leftovers for days. Be gleeful about it.