Maple Tofu Pilaf with Roasted Vegetables

Get back to the garden.  Thanks, Joni, and I agree.  But who's garden?

Barbra Kingsolver would say ours - but it is 16F in the Mid-Atlantic today.  I think I saved my last CSA butternut squash for as long as it would last in my basement (modern root cellar?), until mid-winter.  Gotta eat it now...  But green beans and cilantro??

I'm working on one thing to conquer at a time.  Eating more plant food in my diet being priority number 1.  Then I will work on from where and when it came.  Step by step.

This ain't no roots-and-shoots.  This is real food, that will satisfy active, hungry go-getters.  A blend of complex grains with sweetened, caramelized and hearty roasted veggies, drives deep satisfaction and high energy afterwards. No more post-dinner comatose; now go do something you love, and makes a difference!
1 cup favorite mixed rice
2-1/2 cups water, or according to package instructions
1/2 tsp salt

12 oz French Haricotvert green beans, washed, dried and trimmed
1/2 purple Bermuda onion, sliced
3 cloves garlic, thinly sliced

1 butternut squash, peeled and cubed, about 2 cups
2 tsp Rosemary

1/2 lb seasoned, baked tofu, cubed

1 Tbsp soy sauce
1 Tbsp maple syrup or honey
2 Tbsp roasted pumpkin seeds
Palmful fresh cilantro leaves

Preheat oven to 400 F. Toss the rice into a medium pot with a tablespoon canola oil. Toast the rice for about 5 minutes, stirring almost constantly. Add the water and the salt and bring to a gentle boil. Stir and reduce to a very low simmer. Cover and cook about 20-30 minutes, until all the water is absorbed.

Meanwhile, toss the green beans together with the onions and the garlic in a large bowl with 2 tablespoons olive oil. Salt and pepper generously to taste.

Tip into a rimmed baking sheet and distribute evenly.

Then toss the butternut squash in the same bowl with the Rosemary and another tablespoon olive oil. Salt and pepper generously to taste.

Tip into a second rimmed baking sheet. Place both sheets into the oven and roast for 30 minutes, stirring half way through. When the squash is just tender enough to eat, remove from the oven.

While the veggies roast, sauté the tofu in a dash of olive oil in a non-stick skillet.  Add the soy sauce and continue cooking until soy sauce dries out quite a bit.  Add the maple syrup or honey and cook again until dried out quite a bit.

When the rice and the roasted veggies are done, gently fold them together with the tofu in a large bowl. Tip out into a serving bowl and garnish with the pumpkin seeds and cilantro.

Serves 4-6.

Cook's Note:  There are so many great rice mixes out there these days.  You could use whichever one is your favorite.  I used Trader Joe's Brown Rice Mix which has brown rice, black barley and daikon radish seeds (bottom left of photo). Experiment and use what you love.