Len's Rice, Kale, Mushroom, Bean & Tofu Dish

Serves 2 as a main dish or 4-6 as a side dish.

INGREDIENTS
2 cups of cooked rice
Olive or canola oil
Kale
1/2 pound of mushrooms
1 small-med cooking onion (2-2/1/2" dia)
nutmeg
1/2 can drained black beans
1/2 pound tofu (firm or extra firm)
Tamari
Sesame oil
Optional: maple sugar

DIRECTIONS:
Have two cup of cooked rice on hand (brown and wild rice is a good combo, or brown basmati rice).

Using stir-fry pan if possible, add a bit of oil in the pan. Wash enough kale to almost fill the pan - do not dry the kale (remove heavy stalks). Turn on heat, toss kale into oil and keep tossing until kale is well-wilted. Remove kale to chopping board and chop (but not finely). Set kale aside.

In same pan (dry it out first), add oil and sauté 1/2 pound of mushrooms (chopped) and set aside.

Sauté 1 small-med chopped onion in oil. While sautéing, add a pinch or two of nutmeg and other herbs and spices as desired.

Return rice, kale and mushrooms to pan and mix thoroughly. Add 1/2 can of drained black beans and heat.

While this is heating up, cook up 1/2 pound of tou that has been previously cut into 1/2" cubes and marinated in equal proportions of tamari and sesame oil (option: and maple syrup), enough to glaze the tofu.

When tofu has been warmed up and slightly browned, add to the rice/kale/mushroom mixture. Mix and serve.

Note: it's well worth buying a rice cooker if you don't have one, as it cooks the rice perfectly and will keep it warm while you work on other parts of the dish (you can even add cooked items to it like the mushrooms, etc., so they will stay warm as well).

Apple and Brie Omelette

INGREDIENTS (for one omelette)
2 tsp butter, divided
1 Granny Smith apple, peeled and thinly sliced
Ground nutmeg to taste
1 tsp sugar
2 eggs
1 TB water
2 TB roasted, chopped pecans
¾ oz (or more) Brie cheese, sliced

Heat a non-stick 8 inch skillet over medium heat. Melt 1 tsp butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.

Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp butter in skillet and pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, cover one half of the omelette with half of the warm apple mixture and pecans. If you feel confident, slide half the omelette out of the pan onto a cookie sheet and flip the other half over top, otherwise, flip half the omelette over the other half with a spatula and lift out onto the cookie sheet. Garnish with brie cheese and a few sprinkles of chopped pecans. Broil for 1-2 minutes to melt cheese. Slide onto warm plate, garnish with remaining apples, and serve immediately (SERVES ONE but we made two and broiled them together).

We served this with a green mesclun salad and crusty bread.