Substance

I decided that I've been pontificating too often in the most recent posts, and that some recipes were in order today... Truth be told, Jake's been in Minnesota for a couple of weeks now, and neither of us seems to be as dedicated to cooking when it isn't for two. We've also been doing a brown rice fast (which, isn't really a fast -- you basically just eat brown rice for a few days) this week - so all that's been simmering on my stove is rice. However... here are a few things that we have made and posted about in the past, and really enjoyed.

Millet Garlic Onion Mashed Potatoes:
1 c. millet
2 c. chopped cauliflower
3 c. water
as many cloves of garlic as you can stand, minced
1/2 onion, chopped
shoyu to taste

saute the onion and garlic in a medium-large saucepan until the onions are clear, stirring frequently. then add millet, cauliflower, water, and shoyu, and bring to a boil, cover, lower heat, and let simmer for about 40 minutes (check in the middle to make sure you don't need to add more water). when it's done, mash it up with a potato masher & serve.

Mom's Quick Pickled Beets:
2 beats, quartered and then sliced
1/2 onion, sliced
1/4 c. honey
1/2 c. vinegar

throw it all in a small pot, cover, and let simmer until the beets are tender... this is one of our favorites!

Tempeh Burritos:
one package tempeh (we like the wild rice variety, or the 7 grain)
shoyu to cover the bottom of a saute pan
one half package extra firm tofu
garlic
onion
black beans (or other variety)
brown rice
corn
avocado
whole wheat tortillas

saute the tempeh in the saute pan with the shoyu sauce until the shoyu is absorbed and the tempeh is cooked through (jake usually slices the tempeh like a hamburger bun for faster cooking), then slice the tempeh into strips; cut the tofu into strips & place on a cookie sheet with the tempeh, some minced garlic, onion if you please, olive oil, and some shoyu (optional); bake the tofu in a 350 degree oven for about 20 minutes, until they are warm and slightly brown; cook the black beans with coriander, cumin, and cayenne powder; warm the corn, and slice the avocado; warm the tortillas; and you've got serve your own burritos... and i actually really enjoy this meal - the tempeh/tofu provides some nice substance to the burritos.

As always... if you've got recipes to share, please comment!