I am not a vegetarian or vegan, nor do I follow a gluten-free, keto, paleo (the list goes on) lifestyle. I love a juicy burger as much as the next meat-eating gal, and cheese is and will forever be one of my main food groups. That being said, I love vegetables and am not opposed to eating meals without meat or dairy.
Yet I have never gravitated towards vegetarian and vegan recipes or cookbooks until I discovered Power Plates, a vegan cookbook that has quickly and surprisingly become one of my favorites. The cookbook is written by Gena Hamshaw, a registered dietitian, food blogger, and cookbook author. Since Gena is a registered dietitian she has carefully made sure that each meal is balanced- pairing protein, healthy fat, and complex carbs together to help you sustain energy throughout the day. Her recipes leave you feeling full and satisfied, but not weighed down or overly stuffed. On top of this, and most importantly to me, her recipes are so flavorful that you don’t feel like you’re missing out on anything.
Her coconut & scallion rice with glazed tofu & bok choy recipe is Gregg and I’s favorite one from the cookbook so far. We’ve eaten this every Sunday for three weeks in a row, and neither of us is showing any signs of tiring of it yet.
Ingredients
Rice:
2 teaspoons coconut oil
3 scallions, white parts only, chopped
2 cloves garlic, minced or finely grated
1 tablespoon minced or finely grated fresh ginger*
1 cup white jasmine rice
1 cup low-sodium vegetable broth
3/4 cup full-fat coconut milk
1/2 teaspon salt
Finely grated zest and juice of 1/2 lime
Tofu & Bok Choy:
4 teaspoons neutral vegetable oil
1 (15-oz) block extra-firm tofu, cut into 1-inch cubes
2 tablespoons tamari or soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
2 cloves garlic, minced or finely grated
Heavy pinch of red pepper flakes
3 large or 4 small baby bok choy, ends trimmed and leaves separated
1 tablespoon water
Salt
Optional Toppings:
Sriracha, chopped scallions, chopped fresh cilantro
Instructions
To make the rice, heat the oil in a medium pot over medium heat. Add the scallions and cook, stirring frequently, for 3 minutes. Add the garlic and ginger and cook, stirring constantly, for 1 minute. Add the rice and stir until evenly coated. Stir in the broth, coconut milk, and salt. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for about 15 minutes. Remove from the heat (keep covered) and let steam for an additional 10 minutes, until the rice is tender and creamy. Stir in the lime zest and juice. Taste and adjust the seasonings if desired.
Meanwhile, prepare the tofu and bok choy. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring gently from time to time, for 8 to 9 minutes, until crispy and golden on all sides. In a small bowl or measuring cup, whisk together the tamari (or soy sauce), maple syrup, vinegar, garlic and red pepper flakes then pour the mixture into the skillet. Cook, stirring gently, for about 3 minutes, until the liquid has thickened and the tofu is well coated. Transfer the tofu to a plate or small bowl, leaving the liquid in the skillet.
Heat the remaining 2 teaspoons oil in the same skillet. Add the bok choy and water and cook, stirring constantly until the bok choy is wilted and bright green. Taste and adjust the seasonings if desired.
Serve the rice topped with the tofu and bok choy, along with any desired toppings.
*Note: Fresh gingerroot won’t keep for more than two or three weeks at room temperature or in the refrigerator. The good news is that it freezes well. The simplest way to freeze ginger is to seal it tight in an airtight freezer-safe bag or container. You don’t have to peel or chop the ginger first, but if the piece is large, or you know you will need pieces that are a specific size for cooking, it is best to cut the ginger up into smaller sections before freezing it.
Whenever you need ginger, just take it out of the freezer and grate it to use. Don’t worry about thawing the ginger as it is easy to peel and grate when frozen.
life after five 