Seitan Ribs, Rice and Greens

Score one for a healthy weeknight meal.

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Not the best picture, but excellent, chewy, tasty ribs. And look for better picture quality coming soon!

I find that if I’m not vigilant about how much I put in my mouth and how much I move my body, I start gaining weight again, so I’m being careful now. I know that’s the unpopular thing to do right now among certain crowds, but I have to do what’s best for my health, and being conscious of how I’m eating and moving is a big part of that. And yeah, it involves tracking calories. Otherwise I eat way too many!

To that end, I’ve been trying to do healthy weeknight meals again (well, and for other meals too). Sometimes though, I’m trying to schedule my after work hours just so, and ease is important!

I bought myself a new rice cooker (had a gift certificate to Amazon for selling my old iPhone to Gazelle), and it’s a nice one! I’m hoping to be able to use it in more creative ways in the future, but for the test run, I made some plain ‘ol rice.

I used to have a rice cooker I got for about $20 at Walmart back in the day, but I got rid of it when I got a pressure cooker, and space was at a premium. I also wasn’t too fond of the crust the rice would develop. My mom got a Zojirushi a couple of years ago and swears by it, so I decided to take the plunge as well. I’ve only made the plain rice, and so far I am not disappointed! If you take the rice out right away, it doesn’t develop that chewy crust (though if you like that, it appears to develop when you leave it on keep warm). Plus it doesn’t spray starchy steam everywhere! Rule!

On the flip side, rice takes much longer- it was over an hour for my brown rice to cook.

But, that gave me time to Skype with vegan boyfriend, and then pop those delicious looking seitan ribs from my freezer into my oven. They’re from Veggie Brothers, and they have a bunch of tasty entrees (among other things) that would go perfectly with some veggies and a side.

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