Roasted Brussels Sprouts with Crispy Baked Tofu

Total Page：16

File Type：pdf, Size：1020Kb

Roasted Brussels Sprouts with Crispy Baked Tofu

Roasted Brussels Sprouts and Crispy Tofu with Honey Sesame Glaze INGREDIENTS: INSTRUCTIONS: Brussels Sprouts: 1. Preheat oven to 400°F. Boil water and make rice 1.5lb Brussel sprouts according to package directions. 1 ½ tablespoons olive oil 2. Drain tofu and place between lint free tea towel or 1/8 tsp salt paper towels, place something heavy on top of tofu, like a canned good and set aside. This step can be done Tofu: ahead of time or overnight and placed in refrigerator. 1(15oz) block of extra firm tofu This helps remove excess water and makes tofu crispier. 1 tablespoon olive oil 3. Slice brussels sprouts in half and toss with olive oil and 1 tablespoon low-sodium soy sauce salt and place on baking sheet. 1 tablespoon cornstarch 4. Once tofu is drained, slice in half, length wise and slice Glaze: additionally in small squares. Whisk together olive oil ¼ cup low-sodium soy sauce and soy sauce and drizzle over tofu, toss to coat. Add 3 tablespoons honey cornstarch to tofu and toss until cornstarch is incorporated and no powder remains. Place tofu in even 2 tablespoons rice vinegar layer on parchment paper lined baking sheet 2 tsp sesame oil 5. Bake tofu and brussels sprouts in oven for 25-30 min, 2 tsp chili garlic sauce or Sriracha stirring halfway through, until both are golden brown Rice: and crispy. 1 ¼ cup brown rice 6. Whisk glaze ingredients in sauce pan and bring to gentle boil over medium heat, stirring often for about 10 minutes or until sauce is reduced by half. Set aside. 7. Top cooked rice with brussels sprouts and tofu and drizzle with glaze. Serves four For more recipes, visit wjmc.org/recipes or call 504.349.1232 Adapted From: http://cookieandkate.com/2014/roasted-brussels-sprouts- and-crispy-baked-tofu-with-honey-sesame-glaze/ .

Copy Link

Recommended publications

Does a Vegan Diet Contribute to Prevention Or Maintenance of Diseases? Malia K
Cedarville University DigitalCommons@Cedarville Kinesiology and Allied Health Senior Research Department of Kinesiology and Allied Health Projects Fall 11-14-2018 Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases? Malia K. Burkholder Cedarville University, [email protected] Danae A. Fields Cedarville University, [email protected] Follow this and additional works at: https://digitalcommons.cedarville.edu/ kinesiology_and_allied_health_senior_projects Part of the Kinesiology Commons, and the Public Health Commons Recommended Citation Burkholder, Malia K. and Fields, Danae A., "Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases?" (2018). Kinesiology and Allied Health Senior Research Projects. 6. https://digitalcommons.cedarville.edu/kinesiology_and_allied_health_senior_projects/6 This Senior Research Project is brought to you for free and open access by DigitalCommons@Cedarville, a service of the Centennial Library. It has been accepted for inclusion in Kinesiology and Allied Health Senior Research Projects by an authorized administrator of DigitalCommons@Cedarville. For more information, please contact [email protected]. Running head: THE VEGAN DIET AND DISEASES Does a vegan diet contribute to prevention or maintenance of diseases? Malia Burkholder Danae Fields Cedarville University THE VEGAN DIET AND DISEASES 2 Does a vegan diet contribute to prevention or maintenance of diseases? What is the Vegan Diet? The idea of following a vegan diet for better health has been a debated topic for years. Vegan diets have been rising in popularity the past decade or so. Many movie stars and singers have joined the vegan movement. As a result, more and more research has been conducted on the benefits of a vegan diet. In this article we will look at how a vegan diet may contribute to prevention or maintenance of certain diseases such as cancer, diabetes, weight loss, gastrointestinal issues, and heart disease.
[Show full text]
Tofu and Soy Yogurt As Meat Alternates
Early Implementation Allowances 4: Tofu and Soy Yogurt as Meat Alternates Tofu and soy yogurt products are allowed to be used to meet all or part of the meat/meat alternate component. • Tofu is a soybean-derived food. Basic ingredients in tofu are whole soybeans, one or more food-grade coagulants, and water. Noncommerial tofu and soy products are not creditable. • 2.2 ounces (1/4 cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1 ounce equivalent meat alternate. • 1/2 cup (4 uid ounces) of soy yogurt is creditable as 1 ounce equivalent of meat alternate. • The most appropriate way to ensure that the product meets these requirements is a product with a Child Nutrition Label (CN Label) or a Product Formulation Statement (PFS) • Firm or extra rm tofu in stir-fries, omelets, and miso soup may credit towards the meat alternate component. • Soft or silken tofu incorporated into drinks, such as smoothie or other dishes to add texture or imporove nutrition, such as in baked desserts, does NOT credit toward the meat alternate. • Until the Food Buying Guide for Child Nutrition Programs is updated, the following yield information can be used for purchasing and crediting: • 1 pound of tofu with 37 grams of protein will have 7.28 quarter cup servings per pound and provide 7.25 ounces of equivalent meat alternate. Why is This Important? Tofu can be prepared and served in a variety of ways that include culturally appropriate and traditional dishes. This allow CEs greater exibility and diversity in menu planning Additional Resources: USDA Memo: SP 53-2016, CACFP 21-2016 - Crediting Tofu and Soy Yogurt Products in School Meal Programs and the Child and Adult Care Food Program USDA Food and Nutrition Service, Nutrition Standards for CACFP Meals and Snacks: http://www.fns.usda.gov/cacfp/meals-and-snacks Food Buying Guide for Child Nutrition Programs: http://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs TEXAS DEPARTMENT OF AGRICULTURE This product was funded by USDA.
[Show full text]
The Best Indian Diet Plan for Weight Loss
The Best Indian Diet Plan for Weight Loss Indian cuisine is known for its vibrant spices, fresh herbs and wide variety of rich flavors. Though diets and preferences vary throughout India, most people follow a primarily plant-based diet. Around 80% of the Indian population practices Hinduism, a religion that promotes a vegetarian or lacto-vegetarian diet. The traditional Indian diet emphasizes a high intake of plant foods like vegetables, lentils and fruits, as well as a low consumption of meat. However, obesity is a rising issue in the Indian population. With the growing availability of processed foods, India has seen a surge in obesity and obesity-related chronic diseases like heart disease and diabetes . This document explains how to follow a healthy Indian diet that can promote weight loss. It includes suggestions about which foods to eat and avoid and a sample menu for one week. A Healthy Traditional Indian Diet Traditional plant-based Indian diets focus on fresh, whole ingredients — ideal foods to promote optimal health. Why Eat a Plant-Based Indian Diet? Plant-based diets have been associated with many health benefits, including a lower risk of heart disease, diabetes and certain cancers such as breast and colon cancer. Additionally, the Indian diet, in particular, has been linked to a reduced risk of Alzheimer’s disease. Researchers believe this is due to the low consumption of meat and emphasis on vegetables and fruits. Following a healthy plant-based Indian diet may not only help decrease the risk of chronic disease, but it can also encourage weight loss.
[Show full text]
Planting a Plant-Based Future in China: a Study of China’S Growing Plant-Based Industry
Planting a Plant-Based Future in China: A study of China’s growing plant-based industry Erin Zhang Department of Urban and Environmental Policy Occidental College Class of 2021 ABSTRACT In 2016, the Chinese government published new Dietary Guidelines that suggested a 50% decrease in citizen meat consumption to help curb carbon emissions and reduce diet-related illnesses. This study examines whether brand marketing and consumer messaging of plant-based meats align with the intended goals of the 2016 policy, and whether the rise of plant-based meat products is related to this policy. Semi-structured interviews were conducted to examine how companies position themselves in the market and consumer perspectives were analyzed through a detailed media analysis by identifying how plant-based products were being framed pre and post COVID-19. Results demonstrate that health concepts are the utmost important message for both companies and consumers, while climate messaging holds a much lower priority. Ironically, strong trust in government is identified yet policy implementations of climate goals seem to fall short. The influence of young generations and QSR’s (quick service restaurants) are identified as a new finding in this area of research which provides implications for future messaging around plant-based products. These results imply there are disparities between the goals of the 2016 policy and the actual deliverables of the policy. It also conveys the importance of health messaging around plant-based products for Chinese consumers, which may be uprooted by the incoming generations. More importantly, it outlines the need for more climate education and understanding around plant-based products in China, as well as critical future research in this field.
[Show full text]
Veganism and Mi'kmaq Legends: Feminist Natives Do Eat Tofu
Veganism And Mi'kmaq Legends: Feminist Natives Do Eat Tofu This paper proposes a postcolonial ecofeminist reading of Mi’kmaq legends as the basis for a vegan diet rooted in indigenous culture.1 Such a project faces two significant barriers. The first is the association of veganism with whiteness. Drew Hayden Taylor has portrayed abstaining from meat as a white practice (Taylor 2000a, 2000b). In a joke at the beginning of his documentary, Redskins, Tricksters and Puppy Stew he asks, “What do you call a Native vegetarian? A very bad hunter.” Ecologist Robert Hunter (1999) depicts vegans as “eco-Jesuits” and “veggie fundamentalists,” who “force Natives to do things the white man’s way” (p. 100-113). By projecting white imperialism onto vegans Hunter enables white omnivores to bond with Natives over meat-eating. In Stuff White People Like, satirical author Christian Lander (2008) portrays veganism as a tactic for maintaining white supremacy. He writes, “As with many white-people activities, being vegan/vegetarian enables them to feel as though they are helping the environment and it gives them a sweet way to feel superior to others” (p. 38). When veganism is constructed as white, First Nations people who choose a meatless diet are portrayed as sacrificing cultural authenticity. This presents a challenge for those of us who see our vegan diets as ethically, spiritually and culturally compatible with our indigenous traditions. A second barrier to Native veganism is its portrayal as the product of class privilege. Opponents claim that a vegan diet is an indulgence since the poor must eat whatever is available, and cannot afford to be so picky.
[Show full text]
Seaweed Salad and Tofu* 5 Japanese Rice* 3.5 Green Goddess Dressing
*gluten-free IYASARE TAKEOUT MENU イヤサレラーメン / IYASARE RAMEN Sendai miso ramen minced chicken, bean sprouts, spinach, bamboo shoots, ヤサイ / VEGETABLES Sendai miso broth 18 ichiba salad* mizuna, baby kale, cherry tomato, radish, apple, tamari-yuzu vinaigrette 12 vegetable shoyu ramen kaiware, bean sprouts, tofu, spinach, tamari & vegetable broth 17 genki salad* curly & lacinato kale, little gem, quinoa, edamame, sweet potato, avocado, pepitas, hijiki, tomatoes, miso green goddess dressing 15 chashu miso ramen roasted pork belly, minced chicken, bean sprouts, spinach, bamboo shoots, Sendai miso broth 23 spinach ohitashi* shimeji mushrooms, fried tofu skin, kurogoma tsuyu 13 seafood ramen shrimp, squid, scallop, kaiware, bean sprouts, spinach, yasai yaki* grilled seasonal vegetales, black garlic tamari 15 tamari & vegetable broth 23 + chashu pork belly 5 + seasoned soft-boiled jidori egg 2.5 アゲモノ / TEMPURA + housemade spicy miso 1.5 tori kara-age fried free-range chicken thighs, ginger tamari, shichimi 17 Iyasare kakiage tempura burdock root, onion, sweet potato, shiitake, ヤキモノ / GRILL shungiku, bonito soy broth 21 nori seaweed, mochi, bacon, housemade teriyaki 17 + black tiger shrimp 26 bacon mochi* agedashi tofu & nasu fried silken tofu, Japanese eggplant, grated chili sake yaki tamari konbu-cured grilled salmon, housemade teriyaki 23 daikon, bonito soy broth 13 suzuki yaki Saikyo-miso marinated sea bass, asparagus 33 summer crispy sweet corn, shishito peppers, bonito soy broth 21 tori yaki* all natural free range grilled chicken thigh,
[Show full text]
Changes of Soybean Protein During Tofu Processing
foods Review Changes of Soybean Protein during Tofu Processing Xiangfei Guan 1,2 , Xuequn Zhong 1, Yuhao Lu 1, Xin Du 1, Rui Jia 1, Hansheng Li 2 and Minlian Zhang 1,* 1 Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; [email protected] (X.G.); [email protected] (X.Z.); [email protected] (Y.L.); [email protected] (X.D.); [email protected] (R.J.) 2 School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China; [email protected] * Correspondence: [email protected]; Tel./Fax: +86-10-6279-5473 Abstract: Tofu has a long history of use and is rich in high-quality plant protein; however, its produc- tion process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (speciﬁcally, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.
[Show full text]
Recipes for a Healthy, Decadent Plant-Based Holiday Contents
BENBELLA VEGAN’S THANKSGIVING TABLE RECIPES FOR A HEALTHY, DECADENT PLANT-BASED HOLIDAY CONTENTS Lemon-Kissed Brussels and Butternut SOUPS AND SALADS | 3 25 Squash from Blissful Bites by Christy Curried Sweet Potato and Carrot Soup Morgan 4 from Blissful Bites by Christy Morgan Steamed Green Beans and Carrots with Spicy Pumpkin Soup from The China 27 Orange Sauce from Jazzy Vegetarian 5 Study Cookbook by LeAnne Campbell Classics by Laura Theodore Festive Kale Salad from Jazzy Creamed Cauliflower from The China 6 Vegetarian Classics by Laura Theodore 29 Study Cookbook by LeAnne Campbell Garbanzo-Spinach Salad from Roasted Veggies from YumUniverse by 8 The China Study All-Star Collection 30 Heather Crosby edited by LeAnne Campbell, recipe by John and Marry McDougall Roasted Asparagus with Sweet Potatoes 31 and Chickpeas from The PlantPure Nation Cookbook by Kim Campbell MAIN DISHES | 10 Creamy Broccoli & Red Pepper Macaroni Roasted Spaghetti Squash, Cauliflower, 32 from YumUniverse by Heather Crosby 11 Garlic, and Mashed Potatoes with Porcini Mushroom Gravy from Peacewood Café in The HappyCow Cookbook, edited by SAUCES AND TOPPINGS | 33 Eric Brent and Glen Merzer 34 5-Minute Cranberry Relish from The Thanksgiving Loaf from Happy China Study All-Star Collection edited 13 Herbivore Holidays & Gatherings by by LeAnne Campbell, recipe by John and Lindsay S. Nixon Mary McDougall 35 Everyday Mushroom Gravy from SIDE DISHES | 15 Everyday Happy Herbivore by Holiday White Bean, Potato, and Stuff- Lindsay S. Nixon 16 ing Casserole from Jazzy Vegetarian
[Show full text]
Nutrients of Concern for Individuals Following a Plant-Based Diet Continuing Education Content Provided By
Special Continuing Education Supplement June 2014 The Magazine for Nutrition Professionals FREE CE COURSE Nutrients of Concern for Individuals Following a Plant-Based Diet Continuing education content provided by Includes recipes from Sweet and Spicy Vegetarian Chili page 10 www.bushbeansfoodservice.com CPE COURSE Defining Plant-Based Diets The Dietary Guidelines Advisory Committee says a plant- based diet emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts, and seeds.6 Vegans don’t eat animal products, including dairy and eggs. Vegetarians (also known as lacto-ovo vegetarians) don’t eat meat but do eat dairy and eggs; pescatarians (or pesco-vegetarians) eat fish but no other meats; and semivegetarians (or flexitarians) occasionally eat fish, poultry, or meat. Of course, many people call themselves vegetarians but follow eating patterns that diverge from these definitions. For example, some people may be nearly vegan, eating dairy and eggs only on rare occasions, and some may call themselves vegetarians but still eat small amounts of meat. Since there are many variations of a plant-based diet, it’s important for health professionals, including dietitians, to establish a person’s true eating pattern to accurately assess nutritional intake and status.7 Brief History of Plant-Based Eating While plant-based eating may appear to be a new trend, it actually dates back to ancient times. Claus Leitzmann, PhD, a retired professor from Justus Liebig Universitat in Germany, NUTRIENTS OF CONCERN spoke on the history of vegetarianism at the Sixth Interna- tional Congress on Vegetarian Nutrition in February 2013. He FOR INDIVIDUALS FOLLOWING reported that ancient cultures, including those in Egypt, China, A PLANT-BASED DIET India, Peru, and Mexico, ate a predominantly plant-based diet.
[Show full text]
OPTAVIA® Vegetarian Information Sheet
Vegetarian Information Sheet At OPTAVIA, we believe you can live the best life possible and we know that requires a healthy you. Whether you adopt a vegetarian diet for health, ecological, religious or ethical reasons, there are plenty of OPTAVIA Fuelings to fit into your lifestyle. In fact, the Academy of Nutrition and Dietetics has suggested that fortified foods like OPTAVIA Fuelings are a great choice for those looking to lose or maintain their weight and follow a vegetarian lifestyle.1 Designed to provide the right nutrition at every stage of the journey, our scientifically designed Fuelings are nutritious, delicious and effective. All OPTAVIA Essential Fuelings and OPTAVIA Select Fuelings are free from colors, flavors, and sweeteners from artificial sources, contain high quality, complete protein, probiotic cultures and 24 vitamins and minerals. OPTAVIA Fuelings are nutrient dense, portion controlled and nutritionally interchangeable. 1Academy of Nutrition & Dietetics position paper Volume 116, Number 12. Page 1970-1975 (December 2016) Vegetarian Options Do not contain eggs or milk: OPTAVIA Essential Oatmeal (all) OPTAVIA Essential Crunchy O’s (all) OPTAVIA Puffed Sweet & Salty Snacks* Medifast Classic Cereal Crunch (all) Flavor Infusers* (all) Crackers* (all) Olive Oil & Sea Salt Popcorn* Contain milk but not eggs: OPTAVIA Select and Essential Bars (all) OPTAVIA Select and Essential Mac & Cheese (all) OPTAVIA Select Hot Cereals (all) OPTAVIA Select Smoothies (all) OPTAVIA Essential Rustic Tomato Herb Penne OPTAVIA Essential Shakes
[Show full text]
GREEN APRON GLOSSARY Word Definition En: Vegetarian IT: Vegetariano Someone
GREEN APRON GLOSSARY Word Definition En: Vegetarian Someone who lives on a diet of grains, pulses, nuts, IT: vegetariano seeds, vegetables and fruits with the use of dairy products and eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish* or by-products of slaughter. There are different degrees of vegetarianism which may be what causes confusion with caterers. The four most common forms of vegetarianism are: • Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet. • Lacto-vegetarian. Eats dairy products but not eggs. • Ovo-vegetarian. Eats eggs but not dairy products. En:Vegan VEGANS live on products of the plant kingdom. IT: Vegano Veganism is compassion in action. It is a philosophy, diet, and lifestyle. Vegans eat solely from the plant kingdom: vegetables, fruits, legumes, grains, nuts and seeds. Vegans exclude flesh, fish, fowl, dairy products (animal milk, butter, cheese, yogurt, etc.), eggs, honey, animal gelatin, and all other foods of animal origin. The term comes from VEGetariAN = VEGAN EN: Raw foodists A raw vegan foodist eats unprocessed raw purely IT: Crudista plant foods. Fruits, Vegetables, Greens, Nuts, Seeds, Grains, etc. No foods from animal sources. This means no dairy, eggs, or flesh. Raw food has never been subjected to heat over 38 degrees Celsius. Above this temperature food loses its enzymes and thus a significant amount of its nutritional value whereas uncooked foods provide living enzymes and proper nutrition. EN: Fruitarian A fruitarian diet is a type of raw vegan diet that IT: Fruttariano includes only fruits, nuts and seeds - those foods that can be harvested without killing the plant.
[Show full text]
Effect of Soybean Varieties on the Yield and Quality of Toful
Effect of Soybean Varieties on the Yield and Quality of Tofu l H. L. WANG, E. W. SWAIN, and W. F. KWOLEK, Northern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Peoria, IL 61604; and W. R. FEHR, Department of Agronomy, Iowa State University, Ames, IA 500 II ABSTRACT Cereal Chern. 60(3):245-248 Tofu was made on a laboratory scale from five U.S. and five Japanese high protein content also produced tofu with a higher ratio ofprotein to oil soybean varieties grown under the same environmental conditions. With than did varieties with smaller amounts of protein. The yield of tofu was one exception, all the tofu samples had a bland taste. fine texture, and positively correlated with protein recovery during processing. but not with creamy white color. Weber variety with a black hilum yielded tofu with a the protein content of the beans. The hardness of tofu varied according to less attractive color. Differences observed among the 10 varieties were not \vater content. Conditions in processing tofu greatly affect yield and quality. attributable to the country of origin. Protein contents of soybeans and the Varietal differences affected the composition and color of tofu. Varieties resultant tofu (dry basis) were positively correlated. Soybean varieties with that have a light hilum and high protein content are preferred. Tofu, a traditional oriental soybean food composed principally tofu producers, western consumers prefer tofu with a firm, chewy of protein and oil. is growing rapidly in popularity in the West. texture. According to data from the Soyfoods Center (Shurtleff 1982).
[Show full text]