Page 7 - August 2020 Ulupono

Seeing the familiar in a new light
by Chef Daniel Swift Chef Instructor Windward Community College
During this pandemic, we have been forced to look at life in a new light. We've had to modify our usual way of doing daily tasks and in doing so, learned
to look at the ordinary from a new perspective. Our mind, body and spirit has had to adjust to a new normal.
To maintain our wellbeing, we've turned to tasks we could not previously fit into
Ginger Rice with Steamed Vegetables and Tofu
our busy schedules, like gardening, bread baking, trying new recipes and activities that nurture our spirit. The way we see food and preparing meals has changed. We've rediscovered the benefits of cooking and sharing food. We experience a new sense of excitement and adventure that is perfected when we share with those we care about. This revival of our connection to the foods we cook and eat not only leads to a sense of comfort but is an avenue for us to share our story with others.
That sense of connection has made me look at new ways to prepare healthy meals and share my discoveries
with those around me. At Windward Community College, I am blessed to have the space and the opportunity to continue
faculty, staff and community during the pandemic. We hare able to offer live- streaming cooking demonstrations, Food as Medicine courses, and non-credit food and beverage classes that provide our community to learn new things from different perspectives.
Now, I am happy to share a recipe and technique that has become one of my favorites recently. All it requires is a rice cooker, your favorite vegetables, spices and vegetarian protein. The recipe is very flexible and can be adapted to a number of different dishes. The key is to have all of your ingredients ready to add to the rice cooker as soon as the timer goes off. I hope that you enjoy the recipe below and encourage you to reach out if you have any questions.
Peter Roney, MD
• Place cut vegetables in mixing
bowl and toss with the oil, chopped parsley, salt, pepper, juice from 1⁄4 of a lemon or lime and 1 teaspoon of seasoning blend of choice. Set the bowl aside.
• Remove tofu from container and drain. Slice tofu in half horizontally and place on clean dry towel to absorb moisture. When dry, rub
with oil and season with remaining teaspoon of spice blend. NOTE: For more texture on your tofu, broil for 8-12 minutes or until caramelized and brown on the outside. This adds a nice flavor to the tofu. Avoid burning your spice blend if you use a leafy one like Furikake.
• When the rice is done cooking, open immediately and place seasoned vegetables on top of the rice, followed by tofu and a slices of lemon.
• Close rice cooker immediately and allow to steam for 20-25 minutes or until vegetables are tender and tofu is heated throughout.
• Open the rice cooker and serve. Garnish with lemon slices and parsley sprigs if desired. Enjoy.
sharing
2C
1 Tbsp
2 Tsp
1 pinch 1 pinch 1 Tbsp
1 Sm
knowledge with students,
Fresh Garden Veggies of your choice
Avocado Oil (or your preferred oil for cooking)
Desired Spice Blend (Furikake or Italian, etc.)
Salt
Black Pepper
Chopped Fresh Parsley (set
aside 2 springs for garnish) Lemon or lime
Ingredients
Instructions
• Prepare your rice cooker as usual
• Rinse your rice thoroughly.
• Place the rice in the rice cooker
adding the water and sliced ginger.
• Start your rice cooker on the brown
rice setting.
• As the rice is cooking, begin to
prepare the vegetables.
• The vegetables are your choice,
keep them fresh and be sure they are cut so each will steam in the same amount of time. Cut firmer vegetables like carrots or cauliflower smaller or thinner than soft vegetables like zucchini or tomatoes.
2 C
3 C
2 Slices 1 Pkg
Hapa Rice Blend (1/2 brown & 1/2 white rice)
Water
Fresh Ginger (about 1 Tbsp.) Fresh Firm Tofu
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