Category: Main Dishes

Tofu, Corn, and Hemp Seed Veggie Boats

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Developed for a back-to-school article, these veggie boats were created with kids in mind. Kids, we know, are budding architects, and building their own lunch keeps them interested, so keeping these unassembled let’s them have some fun with their lunch.

Stuffed Tomatoes with Fresh Corn and Hempseeds

Tofu, Corn, and Hemp Seed Stuffed Veggie Boats

Creamy Tofu Filling:
1 (350g/12.3oz) package extra-firm tofu, squeezed of excess moisture
1/3 cup nutritional yeast flakes
1/4 cup fresh basil, lightly packed
2 to 4 tablespoons freshly squeezed lemon juice
2 tablespoons roasted tahini
1 clove garlic
Sea or Himalayan salt to taste
Freshly ground pepper to taste

For Assembly
Fresh tomatoes, innards removed
Mini fresh peppers, innards removed
Fresh corn, sliced right off the cob
Hemp seeds

To make the creamy tofu filling, put the tofu, nutritional yeast flakes, basil, 2 tablespoons of the lemon juice, the tahini, and garlic clove in the food processor. Process until smooth. Season with salt and pepper to taste, adding lemon juice if desired.

Depending on your child’s appetite, hollow out tomatoes and peppers and put in a container. Put some of the filling in a separate container. Mix together corn and hemp seeds in a third container. Pack the ingredients in the lunch box with a small spoon for assembly.

Stuffed Tomatoes and Peppers with Creamy Tofu, Fresh Corn, and Hempseeds 2

Cabbage Chickpea Curry

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To me, the ultimate comfort includes cabbage (hey, I’m Polish!) and lots of curry (not-so-Polish). The recipe easily doubles, and freezes well, too. Like most curries, it gets better the next day.

Cabbage and Chickpea Curry

Cabbage Chickpea Curry

  • Servings: 4 (with rice)
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1 tablespoon extra-virgin olive oil
4 green onions, chopped
1 2-inch piece fresh ginger, peeled and grated
1/2 to 2 teaspoons dried chiles (to taste)
1 (28oz/828mL) can no-salt whole tomatoes
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 large (about 3 pounds/48oz) cabbage, such as Napa or Vietnamese, shredded
Sea or Himalayan salt to taste
1 (28oz/828ml) can no-salt added chickpeas, drained (I like Eden Foods)
1 tablespoon lemon juice

In a large saucepan, heat the oil over medium-high heat. Add the green onion, ginger, and chiles. Cook until the onions are soft and the mixture is fragrant, about 2 minutes.

Add the tomatoes, turmeric, coriander, cumin, and garam masala. Use a spatula to break up the tomatoes. Mix well. Add the cabbage in stages, letting it cook down to create more room in the pan, turning the mixture often so the cabbage on the top gets into the juices and spices on the bottom.

Once all the cabbage is added, cover and lower to medium-low heat, simmering until the cabbage is tender and sweet, about 30 minutes. Season with salt to taste. Add the chickpeas and lemon juice. Bring to medium-heat, uncovered, and let cook until the liquid has mostly absorbed, stirring often.

I love this best served alongside The Best Rice Cooker Brown Rice.

Warm Quinoa with Apples, Raisins, and Pecans

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Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.

quinoa apple raisin bake

Warm Quinoa with Apples, Raisins, and Pecans

2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar

Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.

Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.

Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.