No Meat Athlete, Revised and Expanded by Matt Frazier

Author:Matt Frazier
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2018-10-10T16:00:00+00:00

FEELING-FANCY VERSION

Throw in some chopped cabbage, thinly sliced green bell pepper, and mushrooms with the carrots. Drizzle with hoisin sauce to serve.

EXAMPLE 4: HAWAIIAN LUAU BEANS AND RICE

1 recipe Basic Beans and Rice, prepared using black beans (shown here)

2 cups (180 g) chopped red cabbage (about quarter of a head)

1 can (20 ounces, or 560 g) sliced pineapple rings, juice reserved

2 tablespoons (28 ml) soy sauce or tamari, divided

3/4 teaspoon smoked paprika

2 cups (60 g) fresh baby spinach

Salt and pepper, to taste

1 teaspoon coconut oil

Prepare the Basic Beans and Rice using black beans in a large pan. Stir the red cabbage, 1/2 cup (120 ml) of the reserved pineapple juice, 1 tablespoon (15 ml) of the soy sauce, and smoked paprika into the beans. Cook for 5 minutes until the cabbage is cooked but still crunchy.

Stir in the spinach and cook for 2 more minutes until slightly wilted. Add salt and pepper to taste.

Meanwhile, melt the coconut oil in a large skillet over medium-high heat. Lay three-quarters of the pineapple rings in the pan and sprinkle with remaining 1 tablespoon (15 ml) of soy sauce or tamari (save the leftover rings for dessert!). Cook for 2 minutes per side until nice and charred. Serve on top of the beans along with the rice.

YIELD: 4 SERVINGS

PER SERVING: 423 Calories; 6 g Fat (13.1% calories from fat); 15 g Protein; 80 g Carbohydrate; 11 g Dietary Fiber; 0 mg Cholesterol; 527 mg Sodium

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