It's been awhile since I last posted... but yes, we've been enjoying the bounty of fresh, local, organic vegetables this summer. I love the bumper stickers, "Thousands of Miles Fresher"...
It's been too warm to eat hot soup for lunch... but continuing my campaign for fresh and fast, I've been making versions of all the preceding recipes without the soupiness, and using food-grade stainless steel containers instead of a thermos.
My first step is the grain and legume dish prepared with slightly more than 2:1 ratio of water to grain, which I bring to boil then transfer to the crockpot—an hour on high is just about right for rice, quinoa, millet, and lentils.
Half hour before departing for work, I heat 1-2 Tbsp of ghee or oil, grate some fresh ginger root, add a heaping Tbsp of whichever spice blend I'm using that day, and sautée the veggies. Add a small amount of water, just enough to cook the veggies. If I'm using the Thai curry paste, I'll use coconut milk instead of water. Takes about 10 minutes.
For extra protein, I add half a can of organic garbanzo beans, or toss in a handful of sunflower seeds, or pine nuts if we can afford to splurge that week. If I'm really on the ball I make a fresh cheese called panir. I'll save that for another blog entry...
Instead of a thermos I've been using stainless steel lunch containers with snap-on lids. They're lightweight, and don't pose the threat of toxins leaching from plastic containers. Health food stores carry these, or see www.happytiffin.com for nifty, stainless steel food containers.
Hubby especially likes it when I put a Dr. Kracker flatbread on top of the grain and veggies—the heat softens the impact of these delicious but exceedingly crunchy crackers! I like Dr. Krackers because they taste great, have no sugar, use only organic whole grains, and have a fairly high protein to carb ratio. Check 'em out at www.drkracker.com—"Home of the Uber Crunch".
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