Fried Rice à la Pineapple

There are many ways to prepare fried rice. Have you thought about using pineapple?

Serve on a plate or

in half-cut pineapple(s)

Laiki palai paina (Hawaiian)

Serves 4

2 cups (260 g) organic cold cooked rice

2 Tbs. (30 ml) each: soy sauce (or gluten-free liquid aminos) and olive oil

1/2 diced organic each: onion, red pepper, peas, and carrots

1 organic garlic, minced

1 Tbs. (15 g) each: sesame seeds and ginger

1 1/2 cups (195 g) organic pineapple (cut into small pieces)

1 tsp. (5 ml) each: oyster sauce or fish sauce, and sesame oil

chopped organic green onions or scallions

2 organic eggs

chopped nitrate free ham

cashew nuts

ʻekahi 1. Heat a wok over medium heat, then add the oil.

ʻelua 2. Add the onions, red peppers, peas, ham, carrots, cashew nuts, and pineapple. Cook until they are softened.

ʻekolu 3. Add the garlic and ginger. Cook a few minutes.

ʻehā 4. Remove mixture and scramble the eggs in the wok.

ʻelima 5. Return the vegetables mixture and add the cooked rice, oyster/fish sauce, sesame oil, and soy sauce/liquid aminos. Stir and cook a few minutes.

ʻeono 6. Plate the rice and sprinkle with green onions/scallions and sesame seeds.

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Beet and Bean Burgers

Beets are highly nutritious and packed with vitamins, minerals, and plant compounds, of which many have medicinal properties. 

"Bean(s)" from German Bohne(n), have about 40,000 varieties, which are important source of protein throughout the Old and New World history, as well as today.

beets + beans = flavorful burger

Serves 8

Refrigerate 1 hour

or make the day before

Preheat the grill to medium-high heat, if using

2 cans (15 ounces/430 g) organic black beans, drained and rinsed

1 pound (455 g) organic beets, roasted, peeled and cut into fourths

1 cup (130 g) cooked organic rice

1 Tbs. (6 g) chili powder

1 tsp. (2 g) each powder: cumin, mustard, oregano, garlic, and coriander

black pepper

1-2 tsp. (5-10 ml) olive oil, if pan frying

8 (gluten-free) hamburger buns

optional sliced organic:

• lettuce
• spinach onions
• pickled onions: https://veggiefernandezs.blogspot.com/2023/05/pickled-onions_20.html
• tomatoes
• pickles
• (diary-free) cheese(s)
• avocado
• mushrooms
• bell peppers

condiments:

• verarity of mustards
• German Mustard Sauce: https://veggiefernandezs.blogspot.com/2017/04/german-mustard-sauce.html
• BBQ sauce(s)
• Homemade BBQ Sauce: https://veggiefernandezs.blogspot.com/2017/07/homemade-bbq-sauce.html
• ketchup  
• Homemade Ketchup: https://veggiefernandezs.blogspot.com/2018/06/homemade-ketchup.html
• Avocado Sauce: https://veggiefernandezs.blogspot.com/2020/04/avocado-sauce.htm
• (vegan) mayonnaise
• Creamy Tofu Mayonnaise: https://veggiefernandezs.blogspot.com/2023/04/creamy-tofu-mayonnaise.html
• Cilantro/parsley Yogurt Sauce: https://veggiefernandezs.blogspot.com/2020/05/cilantroparsley-yogurt-sauce.html
• Yogurt-Caper Dill Sauce: https://veggiefernandezs.blogspot.com/2019/08/yogurt-caper-dill-sauce.html
• Spiced Green Yogurt Sauce: https://veggiefernandezs.blogspot.com/2019/02/spiced-green-yogurt-sauce.html
• Herb Sauce: https://veggiefernandezs.blogspot.com/2018/04/herb-sauce.html
• Catalan "Allioli" (garlic sauce): https://veggiefernandezs.blogspot.com/2017/11/catalan-allioli.html

1. In a food processor, pulse the black beans and roasted beets.

2. Transfer to a bowl and mix in the spices and rice.

3. Form 8 patties.

4. Place on a cooking sheet, cover with foil, and refrigerate at least an hour or overnight.

5. If using a pan on the stove, add the oil.

6. Cook the patties 4-5 minutes until lightly browned on bottoms; flip and cook 4-5 minutes.

7. Serve on buns with side dishes of optional and/or condiments.

8. Refrigerate any leftovers.

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Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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