Healthy Recipes for a Vegan Pregnancy : Sides (part 21) - Indonesian Fried Rice, Caribbean Red Beans and Rice

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Indonesian Fried Rice (Nasi Goreng)

You might like some diced veggie dogs in this recipe, instead of or alongside the tempeh. Like any fried rice recipe, the vegetables you use are really up to you.

SERVES 6

2 teaspoons molasses

2 tablespoons soy sauce

1 (18-ounce) block tempeh, cubed

1 onion, diced

3 cloves garlic, minced

1 small chili, minced

3–4 tablespoons vegetable oil or peanut oil

3 cups cooked rice

1 tablespoon sesame oil

2 tablespoons ketchup

2 tablespoons hot chili sauce

2 scallions, chopped

1 carrot, sliced thin

1 red or yellow bell pepper, diced

Dash Chinese five-spice powder (optional)

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Whisk together the molasses and soy sauce, and set aside.

2. In a large skillet, sauté the tempeh, onion, garlic, and chili in oil for a few minutes until tempeh is lightly browned. Add rice and sesame oil, stirring to combine.

3. Add remaining ingredients, including molasses and soy sauce, and quickly stir to combine.

4. Cook for just a few minutes, stirring constantly, until heated through.

Per Serving

Calories: 296 | Fat: 13g | Sodium: 433mg | Fiber: 2g | Protein: 10g

 

Caribbean Red Beans and Rice

Cook the beans from scratch and use the cooking liquid instead of the vegetable broth if you’ve got the time.

SERVES 6

3 cloves garlic, peeled

1 small onion, chopped

3 ribs celery, chopped

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

12 teaspoon rosemary

12 teaspoon thyme

14 teaspoon cloves

1 (15-ounce) can kidney beans, drained

3 cups vegetable broth

2 bay leaves

112 cups rice, uncooked

Dash salt and pepper to taste

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Use a food processor to process the garlic, onion, celery, and parsley until finely grated or minced.

2. Heat onion mixture in olive oil in a skillet, stirring frequently, for a few minutes until soft. Add rosemary, thyme, cloves, and beans, stirring to combine well. Cook for a few more minutes until fragrant.

3. Reduce heat and add vegetable broth, bay leaves, and rice. Bring to a slow simmer, cover, and cook for 30 minutes.

4. Reduce heat to low, uncover, and cook for 10 more minutes, or until most of the liquid is absorbed. Season with salt and pepper.

5. Remove bay leaves before serving.

Per Serving

Calories: 430 | Fat: 8g | Sodium: 1,046mg | Fiber: 8g | Protein: 11g

 
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