Recipes Archives - Eat Mainly Greens https://eatmainlygreens.com/category/recipes/ Your place for healthy cooking info Sat, 05 Feb 2022 22:48:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.7 https://eatmainlygreens.com/wp-content/uploads/2021/11/EMP-favicon.png Recipes Archives - Eat Mainly Greens https://eatmainlygreens.com/category/recipes/ 32 32 202468496 Stir Fried Rice https://eatmainlygreens.com/2022/02/04/stir-fried-rice/ Fri, 04 Feb 2022 00:13:12 +0000 http://eatmainlygreens.com/?p=1507 The post Stir Fried Rice appeared first on Eat Mainly Greens.

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Stir Fried Rice

 

Fried Rice is a dish that is a great way to use left over bits of vegetables from the refrigerator or frozen vegetables.  The basic elements are intact grains (brown rice, barley, faro, oat groats, etc.), tofu (tempeh, edamame, or other plant-based protein), and whatever vegetables you have.  If you want to make it gluten free use brown rice, millet, sorghum, oat groats, or other gluten free grains.

Season the rice with soy sauce, Tamari, or Bragg’s liquid aminos.  It’s OK to add other sauces like hoisin sauce, peanut sauce, Yuzu sauce, or whatever sauce you like.

The proportions are really flexible in this dish.  What is demonstrated will feed 2-4 people depending on how hungry your family is.

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]]> 1507 Mushroom Stroganoff https://eatmainlygreens.com/2022/02/03/mushroom-stroganoff/ Thu, 03 Feb 2022 23:54:41 +0000 http://eatmainlygreens.com/?p=1503 The post Mushroom Stroganoff appeared first on Eat Mainly Greens.

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Mushroom stroganoff

  • 1 pack or 3 cups Oyster Mushrooms
  • 1 pack or 3 cups Shiitake Mushrooms
  • 2 medium shallots
  • 3 cloves garlic
  • 1-2 tablespoons dijon mustard
  • 1-2 tablespoons sherry vinegar
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Bragg’s Liquid Aminos
  • 1 pack (12.3 oz) Mori-Nu Lite Firm Silken Tofu
  • 2 tablespoons lemon juice
  • ground black pepper to taste
  • 1 pound whole wheat spaghetti

Substitutions:

Oyster & Shiitake Mushrooms – use any fresh mushroom in equivalent amounts, 1 10-oz. bag frozen mushrooms, or 3 to 4 7-oz cans (watch sodium when using canned mushrooms).

Whole wheat spaghetti – use 1-pound of any whole grain pasta (whole wheat, brown rice, quinoa, etc.)  It’s OK to use white flour pasta, but you will get roughly half of the amount of fiber.

Sherry Vinegar – red wine vinegar, apple cider vinegar, balsamic vinegar, or white vinegar.

Shallot – red onion, yellow onion, or Vidalia onion.

Bragg’s Liquid Aminos – lite soy sauce, Tamari sauce, coco aminos, or even dilute regular soy sauce with water about 1/2 & 1/2.

Lite Firm Silken Tofu – this one is tough to substitute without changing the consistency of the sauce.

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