Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

***PROMO CODE for Zyliss Non-Stick Cookware below!***

Hey everyone! I hope that the seep of fall is blossoming beautifully for you. The air here in Alaska is crisp and pungent with the perfume of wild, highbush cranberries.

We've been having a bit of storm this week, complete with powerful winds and angry rain; many of our leaves have already dropped from the trees. Fall in Alaska is about four days long and this intense wind has just given it a big shove, hurrying it along. It goes something like this:

  • Day 1 of Fall - It starts to get real cold at night.
  • Day 2 - The leaves turn banal yellow.
  • Day 3 - The leaves turn pale brown.
  • Day 4 - The (normal) wind and rain arrives; the leaves vacate the trees.

Yes, this is a 100% accurate representation of an Alaskan fall. We don't even count it as a season, it's so short and decidedly unremarkable. We only have three seasons up here. Breakup (spring), construction (summer), and winter. Now you know! I still love our fall though...

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

The end of construction season has the CSA we subscribe to in full swing with lots of fresh and yummy veggies like this broccoli. As our no-oil, whole foods diet trial continues, this made an excellent and quick weeknight dinner last week. I confess that I've had some slip ups here and there. Mainly a sneaky sneak of some vegan ice cream and bagged popcorn, etc. Todd for the most part has been doing pretty good on it. He made the vegan America's Test Kitchen pancakes (a former staple of his), which use coconut oil, for my non-hermit book club last week and had a few. He told me he did seem to feel worse after eating them, so maybe there is something to this whole oil thing with regards to it's inflammatory influence on rheumatoid arthritis.

The Other Side of Impossible

I'm currently reading, The Other Side of Impossible: Ordinary People Who Faced Daunting Medical Challenges and Refused to Give Up by Susannah Meadows. It's collection of stories about families that have struggled with a chronic illness and sought out 'alternative' treatments when standard western medicine wasn't helping. It's pretty incredible how resilient these people are and I found Todd and myself relating to them in different ways. He's so incredibly enthusiastic and flexible, always willing to continue try this thing or that thing I read about in new study. And myself, unrelenting with research and constantly pouring through both anecdotal and scientific evidence regarding upcoming treatments for autoimmune diseases. #cantstopwontstop

A couple of the folks in the book have RA and I found it especially inspiring to read how they didn't stop trying to find a cure or at least something that helped them managed their pain and symptoms. No matter how bad it got, they were always hopeful that something had to give. It took me a long time to realize that we were the same. That's why we won't stop at just being vegan. If we need to cut out oil and adopt a low-fat, whole foods diet then we'll be there. It might seem extreme to some, but like the book states, until you're faced with the struggle of a chronic autoimmune disease and finding that nothing is working, not even harsh chemotherapy drugs and injectable biologics, you don't know what you wouldn't try if you even had the remote possibility at making a difference in your quality of life. 

The book actually centers on the caregivers of those suffering just as much as the victims, and how far they'll go to help their loved ones. It's really incredible at the hope and tenacity of these people. If you can relate in any way, I encourage you to pick up this book. 

Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

Recipe by Kathleen @ Produce On Parade

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Ingredients

  • 14 oz firm or extra firm tofu, pressed for 15 minutes then sliced into 4 rectangles
  • 1 cup dry quinoa
  • 1 ½ cup water
  • 1 large broccoli head, chopped
  • 2 tbsp soy sauce
  • ½ cup water
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • 3 tbsp brown sugar
  • 2 tbsp agave nectar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, sliced
  • 1/4 cup chiffonade fresh basil
  • dash of sesame seeds, for garnish

Cooking Directions

  1. Press the tofu to remove water, then slice. Grill each slice in a nonstick grill pan over medium-high heat for about 5 minutes on each side, until they have nice marks. Remove from heat and set aside.
  2. In a small saucepan, toast the dry quinoa over medium heat for about 1 minute then slowly add the water (carefully as it will spit in the hot pan). Bring to a boil over high heat with a dash of salt then reduce to a simmer and cover; cook for 15 minutes until all the water has evaporated. Remove from heat and fluff with a fork; cover and set aside.
  3. While the quinoa cooks, chop the broccoli and steam for about 5 minutes until bright green and still retains some crunch. Remove from steam basket and set aside.
  4. In a liquid measuring cup, whisk together the soy sauce through the agave. Bring to a boil over medium-high heat in a small saucepan. Whisk together the cornstarch and cold water then slowly whisk into the soy sauce mixture; simmer for a few minutes until thickened slightly. Remove from heat.
  5. To plate, place ¼ of quinoa and broccoli in a shallow bowl, top with one rectangle of tofu, drizzle with the sauce then top with green onions, basil, and sesame seeds. Repeat with 3 more bowls. Serve hot.
Produce On Parade - Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli - This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

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CSA Fennel, Zucchini, & Tomato Pasta

CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.

CSA Fennel, Zucchini, & Tomato Pasta - Produce On Parade - CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.

I'm cooking a lot these days but just don't have a much time for recipe development and photography. Most evenings I just throw together a meal and only after it's done and tasting how scrumptious it is wish I would have measured everything; then I could have shared it! Who wants to recipe develop when you can spend that time snuggling with an adorable seven month old?? I'm trying though. I actually have a few recipes on the way, photographs and everything! Hurray me!

Todd and I have been trying to get our lawn in order and generally spending as much time outside with Oliver as possible. Fall in Alaska is so fleeting and it's always a scramble to make the most of such an inspiring season. The air is crisp and refreshing, fluttering leaves dance in the breeze, as golden light filters through the birch trees; it's one of the most magical times up here but it never lasts.

Our CSA is in full swing and we are enjoying its bounty. With just the two of us consuming a large share, it can test my ingenuity on using up all those beauitful veggies! This recipe used up four of the CSA items, so it will definitely be placed on the rotation. I hope you love this meal as much as we both did. 

CSA Fennel, Zucchini, & Tomato Pasta - Produce On Parade - CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.

CSA Fennel, Zucchini, & Tomato Pasta

Recipe by Kathleen @ Produce On Parade

CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.

Yield: 6-8

Ingredients

  • 1 large fennel bulb, trimmed sliced into ½ inch thick short wedges
  • 1 extra-large zucchini, quartered and chopped
  • dash of seasoning salt
  • 8 oz dry penne pasta
  • 3 tbsp vegan butter
  • 3 garlic cloves, minced
  • 1 15 oz can of chickpeas, drained but ½ cup of the liquid reserved
  • 1 ½ tbsp red miso
  • 1 ½ tbsp nutritional yeast
  • 1 heaping cup chopped cherry tomatoes
  • ¼ cup fresh mint leaves, chopped

Cooking Directions

  1. Preheat the oven to 400°F and arrange the fennel and zucchini in a single layer on two large baking trays coated with a nonstick cooking spray. Drizzle with olive oil if you like and sprinkle with seasoning salt. Roast for 20-30 minutes, until slightly browned and tender.
  2. While the veggies roast, bring a medium pot of water to boil for the pasta. Cook al dente according to the package. Drain and set aside until ready to use.
  3. Meanwhile, melt the butter in a large pot over medium-low heat and saute the garlic for about 5 minutes, until fragrant.
  4. Whisk in the chickpea liquid, miso, and nutritional yeast until the miso is clump-free. Stir in the roasted veggies, cooked pasta, chickpeas, and tomatoes; cook until the entire mixture is warm. Remove from heat and stir in the mint leaves; taste and salt as needed. Serve warm.
CSA Fennel, Zucchini, & Tomato Pasta - Produce On Parade - CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.

Avocado & Sausage Bagel Sandwich

If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.

Avocado & Sausage Bagel Sandwich - Produce On Parade - If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.

I'm not a big sandwich person, but I love a good bagel sandwich and this one is the best.

We needed lunch, and fast. Something quick and delicious and it was too hot to turn on the oven. I had a cucumber and bag a spinach from our CSA in the fridge, with a very ripe gifted avocado and a tub of gifted herbed cream cheese (they meant to buy the plain kind); this bagel sandwich just came together! 

It's best served al fresco, with an alcholic cream soda on the side... but don't take my word for it.

Avocado & Sausage Bagel Sandwich - Produce On Parade - If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.

Avocado & Sausage Bagel

Recipe by Kathleen Henry @ Produce On Parade

If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.

Yield: 2

Ingredients

  • 2 onion bagels, toasted
  • 4 tbsp Tofutti Herbs & Chive Cream Cheese
  • sprinkle of seasoning salt, to taste
  • 1 Field Roast Smoked Apple Sage Sausage, halved and sliced lengthwise
  • ½ cup fresh spinach
  • ½ ripe avocado, sliced thin
  • ½ medium cucumber, coined

Cooking Directions

  1. Toast the bagels, then spread each half with 1 tbsp of cream cheese. Sprinkle with a dash of seasoning salt or regular salt.
  2. Divide and layer the remaining ingredients between the two bagels and enjoy!
Avocado & Sausage Bagel Sandwich - Produce On Parade - If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.
Avocado & Sausage Bagel Sandwich - Produce On Parade - If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.