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The husband and I have been hoping for more and more fruit to come into the markets but unfortunately there are still few options for us in the northern states. Basically there are pineapple, apples, a few pears, and a miniscule amount of other fruits imported from far off countries. Thankfully pineapples have gone down in price a bit, so we have been collecting them and devouring when possible. Ironically the Jan/Feb 2012 Vegetarian Times Magazine had a few different recipes with pineapple being featured – way before we could actually purchase pineapple. But as a greedy recipe hoarder, I collected them all and kept them for future usage.

I made Teriyaki Tofu & Pineapple Kebabs the other night when I could place aside enough pineapple from being instantly consumed after it was chopped up. It was tasty but I have to confess that I detest warm fruit. The husband really enjoyed the light recipe but he stated that he would prefer to have the fruit plain too. Guess we aren’t warm fruit people but the recipe was really good. The recipes did take a bit to put together considering I made the two recipes together at once.

Pros:
Uses a nice variety of colors
Contains many essential vitamins and minerals
Completely filling to moderately hungry people
Contains readily available ingredients

Cons:
Time consuming
Slightly pricey ingredients
Very mild taste- great for people that doesn’t like spice
Will not fill hungry people

Get the Recipes:  (All recipes are available from the link below from Veg Times. Tofu & Kebabs & Pineapple Fried Rice )

Teriyaki Tofu & Pineapple Kebabs
Serves 6
30 minutes or fewer
Serve these glistening skewers with Pineapple Fried Rice.
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
  • ½ large pineapple, peeled, cored, and cut into 12 ¾-inch cubes
  • 1 large red bell pepper, cut into 12 pieces
  • ½ cup low-sodium soy sauce
  • ½ cup mirin
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. maple syrup
  • 1 pinch red pepper flakes
  • 2 tsp. arrowroot powder
1. Preheat oven to 375°F. Thread each of 6 bamboo skewers with 3 cubes tofu, 2 cubes pineapple, and 2 pieces bell pepper, and place in baking dish.
2. Simmer soy sauce, mirin, oil, ginger, garlic, maple syrup, and red pepper flakes 3 minutes in skillet over medium heat.
3. Combine arrowroot and 1/4 cup plus 1 Tbs. cold water in bowl. Add to skillet, and simmer 2 minutes, or until sauce begins to thicken. Pour sauce over kebabs, and bake 20 minutes, turning once to keep kebabs coated in sauce.
 
 
Pineapple Fried Rice
Serves 6
The Hawaiian answer to the stir-fry, this dish is exotic, colorful, and bursting with flavor. To fill out the dish with more veggies, add 1/2 cup thinly sliced shiitake mushrooms along with the onions and garlic, and 1/2 cup peas just after the carrots.
  • 2 ¼ cups low-sodium vegetable broth, divided
  • 1 cup long-grain brown rice
  • 1 ¼ cups diced fresh pineapple, divided
  • 1 Tbs. low-sodium soy sauce or tamari
  • ½ tsp. red pepper flakes
  • 2 Tbs. toasted sesame oil
  • ½ cup diced yellow onion
  • 6 cloves garlic, minced (2 Tbs.)
  • 1 small carrot, finely diced (½ cup)
  • ½ cup finely diced red bell pepper
  • 5 green onions, thinly sliced (⅓ cup)
 
1. Bring 2 cups broth and rice to a boil in medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.
 
2. Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium, add carrot and bell pepper, and sauté 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired.

Thanks Vegetarian Times for this latest vegan dinner. I look forward to vegan’izing more of your vegetarian recipes in the nearest future.  Note:  I used to have a Vegetarian Times Magazine Subscription a few years ago but I found that the recipes were never quite as healthy as what I wished.  Thankfully the magazine has been making big changes and occasionally they have vegan recipes available in the magazine.  This is a big change from years ago when I got my first subscription.  I appreciate the changes and I encourage others to try it out again if you had the same opinion years ago.  It really is worth the subscription rate.

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