Another Amazing Vegan Recipe

Luke has fallen head over heals in LOVE with Pineapple-Cashew-Quinoa Stirfry. "It's the best thing I've ever eaten" - Luke. So here's the recipe for you all to try. It really is great. There's no reason not to love it! Pineapple-Cashew-Quinoa Stirfry

Ingredients

QUINOA

• 1 cup quinoa (best if 1/2 red and 1/2 plain)
• 1 cup pineapple juice
• 1 cup cold water
• 1/4 teaspoon soy sauce

STIR-FRY

• 4 ounces raw unsalted cashews
• 3 tablespoons peanut oil
• 2 scallions, sliced thinly
• 2 garlic cloves, minced
• 1 hot red chili pepper, sliced into very thin rounds (I used 1 Tbsp crushed red pepper)
  
• 1/2 inch piece gingerroot, peeled and minced (I used 1 tsp ginger powder)
  
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1/2 cup fresh basil, sliced into thin shreds
• 2 tablespoons fresh mint, finely chopped (I used dried mint leaves)
  
• 2 cups fresh pineapple, cut into bite-size chunks
• 3 tablespoons soy sauce
• 3 tablespoons vegetable stock
• 1 tablespoon mirin
• lime wedge (to garnish) (optional)

Directions

1. PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.

2. Cover, place over high heat,and bring to a boil.

3. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.

4. Uncover, fluff, and let cool.

5. For best results,place the quinoa in an airtight container and refrigerate overnight.

6. If you're in a hurry, chill the covered quinoa for at least an hour.

7. When ready to use, break up any chunks of the cold quinoa with a fork.

8. PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.

9. Have ALL of your ingredients chopped and easily within reach.

10. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.

11. Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.

12. When the garlic starts to sizzle, add the sliced chile pepper and ginger.

13. Stir-fry for about 2 minutes, then add the red bell pepper and frozen peas.

14. Stir-fry for about 3 minutes, until the bell pepper is softened and peas bright green.

15. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.

16. In a measuring cup, combine the soy sauce, vegetable stock, and mirin.

17. Pour over the quinoa mixture.

18. Stir to incorporate completely and coat the quinoa.

19. Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).

20. Serve with lime wedges and additional soy sauce, to season individual servings to taste.

first subbing job!

I have my first sub job tomorrow! It's for a Chemistry teacher I met while student teaching. We're apparently doing an activity! I'll be at work earlier than I got up this morning....but I get to sleep in on Saturday so all I have to do is survive! Busy days go by fast...

It is finished

Need I say more?

I (heart) Chemistry!

Periodic table spoofs are fun!

On Etsy.com, I found someone who makes chemistry related jewelry and the had necklaces posted that spelled out "Geek" using elements....so I asked if they could make me a custom necklace with my name out of elements...and there it is!!!

Legos

One of the apps on our iPod touch takes photo and transforms them into Lego art!

Diligent Luke

Luke's keyboard has been a bit too sticky to tolerate recently. Today, he did a quick internet search and learned how to clean keyboards...and has now taken all the keys a part! Not just off to clean under them....but taken individual key parts apart to clean them!

As the Sabin saying goes "you can't hurry Luke"....well at least he's thorough!

Gone Vegan!

The Sabins of Fargo have gone Vegan! (For a multitude of reasons...do your own research...we probably agree with all pros you'll find!) So next time we visit, be prepared! Here's a great recipe we found and have already made it twice. It's delicious!

Steamed Veggies and Tofu with Brown Rice
Makes about 10 cups

Ingredients

1.5 C medium grain brown rice
3.5 C water, plus more for steaming
1/4 tsp sea salt
1/2 C tahini
1/4 C sesame oil (or Canola)
6 T Bragg's Liquid Aminos (or 4 Tbsp Tamari or soy sauce))
2 large carrots, cut into 1/4 in. slices
1/4 head cauliflower, cut into bite sizes (about 2 cups)
1/4 head red cabbage (about 6 ounces cut into 1/2 in. strips)
1/4 bunch Kale, cut into 1/2 in. strips
1 broccoli crown, cut bite sized, about 2.5 C
8 oz firm or extra firm tofu, cubed or sliced then into triangles
1/4 C raw pine nuts

Directions

Combine rice, 3 cups water and salt. Bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 45 minutes. Remove from heat and let rice stand, covered, at least 10 minutes.
While rice is cooking:
In a small bowl, whish together the tahini, sesame oil, 1/4 C of Bragg's or tamari and 1/2 cup water. Set aside.
Using a pot fitted with a steamer insert bring 1 inch of water and a little more tamari or Braggs to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes.
Then add the cabbage, kale, broccoli and the tofu. Steam for 3 more minutes until the veggies are tender and the tofu is heated through.
(I found that it took longer to steam the veggies than this, so just taste them until they are tender crisp to your liking. It took me more like double the time listed.)
To serve, place rice on plates or a large platter, top with the veggie mixture, tahini sauce mix on top, and mix in the pine nuts.



It's delicious! And we end up eating it for several meals which is OK!