I love cooking healthy and simple meals served up in a big bowl (less dishes…heck ya!). One of my favorite weeknight dinner recipes is taken from Heidi Swanson, a Bay Area native and chef. I encourage you to browse her recipes. What I love about the recipe is the minimal and nutritionally-charged ingredients it uses. Every time I eat this dish, I feel satisfied, refreshed, and centered. Usually, I loosely follow the recipe below, switching out the type of mushrooms depending on availability. Typically, I use Cremini mushrooms as they are always available and are wallet friendly. Many stores also offer them pre-washed and cut. I also opt for olive oil instead of butter and use a heavy hand with the oil and peppers. This meal is also a great excuse to make a large batch of grains to use for the week.
2 cups cooked brown rice* (or another hearty grain such as farro)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, very thinly sliced
Fine-grain sea salt
12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
8 ounces / 225 g firm tofu, cut into tiny cubes
1 small bunch kale / 3 oz / 85 g, well chopped
Shichimi Togarashi or red pepper flakes, to taste
If you need to cook the rice from scratch, do so.*
Heat the olive oil and butter in a large skillet over high heat. Add the mushrooms in a single layer, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way, but don’t overdo it; you want the mushrooms to be deeply browned on both sides. Stir in the garlic roughly 20 seconds before the mushrooms finish cooking. If you need to cook the mushrooms in two batches, do so. Transfer the mushrooms to a plate, set aside.
Using the same large skillet, no need to clean it out, cook the tofu along with a couple pinches of salt over medium-high heat until heated through, and until it starts to brown a bit. Roughly one minute before the tofu is finished cooking, stir in the kale. It should collapse and cook down over the next 60 seconds.
Season all the components generously with Shichimi Togarashi and salt to taste. For each serving, dish up a heaping spoonful of brown rice along with some of the tofu/kale mixture and a some of the mushrooms.
Serves 3-4. Recipe taken from http://www.101cookbooks.com