Friday, November 12, 2010
Thank you Cranbrook, Kimberley and Invermere!
From food security to renewable energy - here are some pictures of amazing British Columbians doing the hard work to plan for the future! I was on agriculture tour of the area this week and was really impressed! Click to the right to see the photo album.
One of the highlights of the tour was learning about successful efforts to connect kids to healthy local food. There is a Chef's programme in Invermere bringing good food back into the school system. I was even treated to a lovely lunch with freshly harvested salad greens from the school greenhouse.
Here is a recipe of the (delicious!) tofu burritos we had for lunch.
Don't knock it until you've tried it!
Yield 12 Burritos
375 ml. Onions, finely diced
15 mL Canola oil
30 mL Garlic, minced
20 mL Chili powder or Chipotle puree
1 L Red or green peppers, finely diced
10 mL Paprika
30 mL Cumin, ground
10 ml Oregano leaves
500 ml Corn
2 pkg Extra firm tofu
150 mL Tomato Paste
30 mL low-sodium soy sauce
125 Chopped Black Olives
12 Whole wheat tortillas
Pepper to taste
Sauté the onions, garlic, and chili powder or chipotle paste in oil for three minutes.
Add peppers and continue cooking on medium heat until the onions are soft. Add the paprika, ground cumin, oregano leaves, corn and crumbled tofu and continue to sauté.
When the vegetables are tender, stir in the tomato paste, low-sodium soy sauce, olives and pepper to taste.
Place 250 ml of filling into the centre of each tortilla and form into a burrito. Place seam side down onto a parchment-lined hotel pan or baking dish.
Bake at 180 C, covered with foil for 20 minutes, or until heated through.
Recipe modified from the Moosewood Restaurant Cooks for a Crowd.