Citrus "Nuggets" with "that rice we like" and kale is the ultimate lazy person's fare. The satisfying combination of the sweetness in the Citrus Sparerib Cutlets with the saltiness of Near East's Roasted Pecan and Garlic Creative Grains was discovered by Paul and I this past summer. Now it is a weekly staple. Asparagus and kale, both texturally and taste-wise, work well with this meal.
The Citrus "Nuggets" (as we call them) aren't too gluteny, if you know what I mean. I have digestion problems with some gluten based "meat" alternatives, but the Citrus "Nuggets" do me fine:
We LOVE kale. My kale has reached a new height of deliciousness, since I have discovered the world of Toasted Sesame Oil. I braise my kale in sesame oil (I stir fry it in the oil a bit and then I put a lid on my pan to steam wilt the leaves.) I also add sesame seeds, coarse sea salt and freshly ground pepper to our kale. In our house, I am the kale queen:
The best part of this quick meal is combining the elements together on your fork, but look-out: one time my husband found a rock in his Near East rice. Nevertheless, we still buy the rice. A missing tooth never stopped a corpulent vegan from enjoying him or herself. Chow!