For the past several months since I've gone grain-free, I've been on the search for really quick, easy to make "lazy day" meals that will keep me satisfied without hitting up Seamless for takeout. These types of recipes are especially important for me when my work schedule gets insane and my days really long. While perusing Pinterest one day I came across this recipe on the Kitchn and have been hooked making variations of it ever since. The formula is pretty simple. Take a baked sweet potato, and stuff it with a tasty combination of beans and greens. Depending on how you cook the potato, it can be ready to eat in 10 minutes start to finish. If I have some extra time, I'll actually roast the sweet potato in the oven (which takes an hour). Otherwise, if I'm being super lazy it just goes in my microwave on the baked potato setting. The beans and greens get sautéed in a pan with olive oil, garlic, and maybe some onions or shallots while the potato cooks. They also can be mixed and matched depending on what you are in the mood for. Here's some examples of the different variations I've made: The Original (i.e. the Kitchn version)- Sweet potato, kale, white beans. The Mexican Sweet potato, spinach, black beans and top with salsa and avocado. The Italian Sweet potato, broccoli rabe, chickpeas and a squeeze of lemon juice. (shown above, this one was AMAZING) The Clean-Out-the Fridge Sweet potato, whatever greens are in my fridge, whatever beans are in my cabinet. It can also include other "leftovers" from that week. One particularly good version included some leftover lentil salad I had made for the bean component. The possibilities are pretty endless. Plus it's pretty damn tasty. What's your favorite "lazy day" recipe?
I don't usually post recipes, but I figured this was as good a time as any to share one of my favorites with you! Food bloggers are getting together today and posting their favorite comfort meal recipes in support of Hurricane Sandy Relief. The concept is to share a recipe that you find comforting and would bring to a friend or neighbor in crisis to raise their spirits. One of my favorite recipes is one I veganized from Real Simple Magazine quite a while ago that we include in our regular recipe rotation in our home. It's coconut creamy, comforting, quick, super easy and really yummy. If you haven't done so already, please donate to help with the Hurricane Sandy Relief efforts. Every little bit helps.
Coconut Rice with Winter Squash
- 3 cups rice- I like to use leftover rice or make it in advance of putting the recipe together.
- 1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1/4 cup olive oil
- 1 block of firm tofu- I use the silken kind for a stir-fried egg-type texture.
- pinch of turmeric
- 1 small yellow onion, finely chopped
- 3/4 cup unsweetened coconut milk
- 1 cup frozen shelled edamame, thawed*
- kosher salt
- 2 scallions, trimmed and thinly sliced
- Prepare the rice according to the package directions.
- Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.
- Heat half the oil in a skillet over medium heat. Crumble the tofu, add it to the pan and cook, stirring, until it's lightly browned. Add the pinch of turmeric and mix to make the tofu yellow and give it a scrambled egg look. Remove from the pan and set aside.
- Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.
- Add the squash, rice, edamame, and ½ teaspoon salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.
- Remove from heat. Add the scallions and tofu, toss, and serve.