Thursday, October 1, 2009

Gee 'Em Oh

GMO or non-GMO; how does one know? Well after learning that tofu is one of the main crops to use GM technology (not to be confused with the bankrupt motor company) I became a bit startled as it seems the tofu products including tempeh, do not explicitly state that they are made with non-GMO beans. I checked out the web site for my favorite tempeh brand, and although it touted a great message of eating vegan etc etc, I did not see anything confirming that the company used non-GMO beans. Not to add any more worries to the list, just something to consider, especially if we want to get this “world” thing totally right- let's not cut any corners. They did, however, emphasize that they used organic soy. That sounds promising I'm sure. Nasoya gets a thumbs up, as they do state “no genetically engineered ingredients.” Good, 'cause I use a lot of their tofu.
Today was a great day to eat vegan; breakfast being the best part: brown rice with miso leaves and kim chee for zing. Lunch was a down and dirty protein shake, made with rice milk and vegan protein powder. (Okay maybe I had a slice of gluten-free cake as well; icing made from tofu- the recipe may emerge later this fall.) The day went by so fast, the stocks went so low, and after a trip to the farmer's market (it's held just a block from the house) it was crunch time for dinner; 30 minutes, what to make. So I frantically sliced some red potatoes, chopped some onion, and a bit of garlic. The rest consisted of leftover quinoa made with coconut milk. But back to the spuds:

Tasty “Fried” Red Potatoes

3 medium red potatoes
1 medium onion
1 garlic clove
pinch of salt
pinch of black pepper
1 tspn lime juice
1 tspn agave
pinch of red pepper flakes
¼ tspn oregano
¼ tspn thyme
¼ tspn rosemary (crush between your fingers)
3 tblspn safflower oil (or equivalent)

This is easy; only challenge is to control the heat and keep stirring such that the potatoes don't stick to the bottom; if they do, add a little liquid and stir it up. Heat the pan to a good med-hi heat, add the oil and swirl it around the pan a bit, then add the potatoes and onions. Keep stirring and maybe reduce heat to about med after a minute or two. Once the onions get a little translucent, start adding the herbs, spices, and seasoning. Saute another 2 minutes. Add the garlic, agave; once the potatoes soften, serve immediately. If you have an extra habanero pepper in the fridge, this recipe is a contender for its use, however go easy and add no more than ½ tspn or it will totally overpower the recipe. I might digress and just leave that part out but I've got all these habaneros from the garden that I'm trying to use up. Right now the garden is mostly sparse, save for 1 green tomato and an up and coming sunflower. Now the squirrels are taking over, and over the last two cold snaps they've decided to snack on whatever reserves

happened to be stored

in the pots.

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