t or snack that is perfect when you're feeling down that I picked up from GroupRecipes and modified slightly as per my digestive tolerances.Okay, so comfort food #1 is a chili-inspired meal-in-one that I adore, and helps calm down my troublesome tummy. It is very low fat (since my system rebells and wreaks all havoc when I add butter, oil or any high-fat ingredient such as peanut butter or dairy to my food (though you wouldn't know it, looking at this blog); think of me as a meringue!), whole-grain, has 2 servings of vegetables, and is very heavily spiced (I won't put quantities of the spices because I never measure, I go by taste-to-check and I add tons, which irritates the family slightly) and incredibly healthy. It is protein, calcium, fibre and iron-rich, and is vegan, soy and gluten free.
Small Mexican Red Beans are similar to kidney and pinto beans in shape and texture, with a slightly stronger "bean" flavour to them. They hold their shape and firmness when cooked, which makes them ideal for this design. Kasha describes roasted whole-grain buckwheat or buckwheat groats. It is a common filling for a knish, and is nutty and slightly toothsome, blending well with the spices. You can find kasha in bulk or health food s
tores. Finally, Savoy cabbage is the crinkle-leaf variety, usually reserved for making cabbage rolls. It is the most tender and does not need much cooking, you will NOT be pleased if it is over-steamed!:Kasha with Mexican Beans and Cabbage
Serves One
1 cup cooked Small Mexican Red Beans, drained
1/2 - 3/4 cup tepid water
Oregano
Basil
Paprika
Garlic powder
Onion powder
Mustard powder
Cumin
Chili Powder (use a lot of this)
Cinnamon (small amount!)
3/4 cup hot water
1/4 cup dry kasha (whole buckwheat groats)
pinch salt
6 oz (about 6 leaves or so) Savoy cabbage, julienned
2 cloves garlic, chopped
- Put beans and tepid water into a small pot over medium heat. warm thoroughly.
- Add spices to taste, stir to blend well and keep on low heat. Do not let mixture become too thick, add water if necessary.
- Bring hot water to a boil, add salt and kasha. Turn heat to low, cover and simmer 15 minutes (it will absorb the water).
- Steam cabbage and garlic cloves 6 minutes (maximum).
- Place cabbage in a large, deep bowl.
- Top with cooked kasha and spread it out evenly.
- Pour hot beans over all, stir slightly and serve.
Per Bowl
358 Calories
1.9g Fat
14.3g Fibre
18.5g Protein
10.75% Calcium
34.75% Iron
Comfort food #2 comes as a variation on a recipe from one of my great inspirees, Pinkpasta from GroupRecipes. The original recipe is here, I am posting my variant here (nut, dairy and butter free) but I am jealous that such a delightful recipe can't be tasted by me unaltered. Oh well, such is life. Here is what she has to say about this tasty meal: This is like eating gourmet oatmeal! Sweet, tart, nutty!, delicious! Whole oats take a little longer to cook than instant, but they're higher in fibre, have a chewier texture, and stick to your ribs.
Old-Fashioned Dried Cherry Oatmeal
Yields 6 servings (serving size 1 cup)
3 cups water 
3 cups fat-free soymilk
2 cups whole oats (NOT instant)
1/2 cup dried cherries, coarsely chopped
1/2 teaspoon salt
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
3 cups fat-free soymilk
2 cups whole oats (NOT instant)
1/2 cup dried cherries, coarsely chopped
1/2 teaspoon salt
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
- Bring first 5 ingredients to a boil.
- Reduce heat, and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat.
- Stir in brown sugar and next 2 ingredients.
- Spoon 1 cup oatmeal in each of 6 bowls. Serve immediately.
We eat oatmeal and dried cranberries every morning (almost)! I admit I just sprinkle them over the top though.
ReplyDeleteAs for the cabbage, beans and kasha, it sounds great. I'm not sure I could go out in public for 2 days afterwards, but it sounds great.