Tofu Pesto

• 1/4 cup olive oil
• 2 cups milk
• 1/2 cup pesto sauce
  
• 2 tablespoons olive oil
• 1 (16 ounce) package firm tofu, drained and cubed
• salt and pepper to taste
• 1 pound fresh mushrooms, coarsely chopped
• 1 cup sliced black olives
  
• 1 tablespoon capers
• 1/4 cup grated Parmesan cheese
• 1 sprig fresh basil

- I didn't have olives or capers so I threw in 2-3 Tbsp relish for a nice dill flavor

Directions

1. In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
2. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
3. Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.
4. Serve with rice or pasta
   

Slow Cooker Vegetarian Chili

• 
  

• 1 (19 ounce) can black bean soup
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (16 ounce) can vegetarian baked beans
• 1 (14.5 ounce) can chopped tomatoes in puree
• 1 (15 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1 tablespoon chili powder, or to taste
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.


From: http://allrecipes.com/recipe/grandmas-slow-cooker-vegetarian-chili/detail.aspx

Mango and Black Bean Quinoa Salad

Ingredients:


1 cup quinoa


1 large mango (stoned, peeled and cut into bite sized pieces)


1 red bell pepper (cut into bit sized pieces)


1 cup black beans (rinsed)


1 jalapeño pepper (chopped)


1 green onion (sliced)


1 handful cilantro (chopped)


2 tablespoons olive oil


1 lime (juice and zest)


1 teaspoon cumin
salt and pepper to taste


Directions:


1. Cook the quinoa as directed on the package.


2. Mix the quinoa, mango, red bell pepper, black beans, jalapeño, green onion, and cilantro in a bowl.


3. Mix the olive oil, lime juice and zest, cumin, salt and pepper in another bowl.


4. Pour the dressing over the salad and toss to coat.

-Recipe courtesy of Brie A.

Broccoli and Cheddar Quiche with a Brown Rice Crust

(makes 6+ servings)

Ingredients:

2 cups cooked brown rice

1/4 cup cheddar cheese (finely grated)

1 egg

4 eggs

1 cup milk

2 cups broccoli (cut into bite sized pieces and blanched)

1 cup sharp cheddar cheese (grated)

4 green onions (sliced)

1 pinch nutmeg (optional)

salt and pepper to taste

Directions:

1. Mix the rice, cheese and egg in a bowl.

2. Press the rice mixture into a pie plate, about 1/4 inch thick.

3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.

4. Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper.

5. Pour the egg mixture into the pie crust.

6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

- Recipe courtesy of Brie A.  

Article...

 Interesting article about physician burnout and what an Ottawa group is doing to prevent it...

http://www.huffingtonpost.ca/2011/08/29/patient-demands-frustrat_n_940479.html

Quinoa Breakfast Bowl

Quinoa is an ancient "grain" (actually a seed related to leafy greens like spinach and Swiss chard) that, unlike most breakfast cereals, is naturally very high in protein. It is also a good source of calcium and iron. This makes a delicious, filling, and nutritious breakfast that will keep you feeling full throughout the morning. If your morning is too busy to fit in quinoa-making, try making it the night before and microwaving it in the AM. (Source: Foods That Fight Disease by Leslie Beck, 2008)


1 cup of milk
1 cup of water
1 cup or red or yellow quinoa, rinsed
1 pint of mixed berries, or other fruit you have lying around
1/2 teaspoon of ground cinnamon (more to taste)
honey, to taste

1. Pour the milk, water and quinoa (stirring to combine) in a medium pot and bring the ingredients to a boil.
2. Reduce the heat to a low simmer, cover and cook for 15 minutes, stirring occasionally, until 3/4ths of the liquid is absorbed by the grains.
3. When the quinoa is done, take the pot off of the heat and let it stand, with the cover on, for about five minutes.
4. Pour in the fruit, sprinkle with cinnamon. Next, add about a teaspoon of honey and stir to mix.
5. Scoop into bowls and serve with additional berries and honey for the table.

Recipe adapted from http://www.turntablekitchen.com/2009/07/quinoa-breakfast-bowl-a-fresh-start/