These days it seems like everyone is telling me to eat less meat. Well, listen up people, I was never a big meat eater. I don't really cook meat at home and when I go out to eat I would prefer to eat fish - not that I don't have a hamburger or steak once in a while. I do. My problem, however, is related to eating too much cheese, but we can talk about that one later.
So here's my question - how much meat should we really be eating? How many servings per week? This information would help me figure out how I compare to others and if I'm hitting the mark in terms of nutrition and health. How many servings of meat do YOU eat per week? Come on, fess up.
So here's a meatless dish that I made the other night. It's also cheese-less, which around here at the arugula files we like to call a two-fer. Ginger, garlic, and basil are a great flavor combination and the red pepper flakes give the dish a little more punch while cashews add some protein and substance.
I made this up as I went. Here are my measurements - roughly. You should taste and adjust as you go.
Ingredients
4 tablespoons fresh ginger, minced in a food processor
5 garlic cloves, minced in a food processor
1 cup of basil, chopped
1/2 cabbage head, chopped
3 tablespoons olive oil
5 tablespoons apple vinegar (rice wine vinegar is a good substitute)
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes and salt to taste
5 tablespoons crushed cashews for topping
1 cup jasmine rice
Directions
Cook rice, per directions on box/bag
Heat a stainless steel pan on medium
Add olive oil, heat
Add ginger, and garlic, heat for about 1 minute
Add vinegar, soy sauce, water, sesame oil, and sugar
Heat for about 1 minute
Remove 2/3 of the sauce and set aside
Add cabbage to pan
Cook until slightly browned and al dente
Add sauce back to pan
Add basil
Add red peppers and salt to taste - you could also add more sugar, depends on your taste buds
Serve over white rice and top with cashews
Serves 3 to 4
Happy snow day, I hope.
