Dinner Thirteen

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,Jerk Kidney Bean Stew

I have a patient, who is a vegan athlete, who asked me to put together a meal plan for him.   It was a great challenge!   I did a bunch of research so that my suggestions could be as current, and evidence-based, as possible.   It was a great reminder that sesame and chia seeds are top-notch sources of calcium.   It also led me to the book 'The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine.'   Here is a link to Frazier's super informative website.   It's an amazing book and resource!  It's just the way I try to approach food - making it practical, varied, and healthful.  

So, this recipe comes from the cookbook, but I modified it so much, I'm actually not certain whether it isn't my recipe now.  Also, I can't find a link to the recipe available online.  I like nothing more than an easy dish that has new flavours!

So, I made this seasoning:

• one tbsp garlic powder
• two tsp brown sugar
• two tsp dried thyme
• two tsp onion powder
• two tsp salt
• one tsp black pepper
• one tsp paprika
• 1/4 tsp ground allspice
• 1/2 tsp cayenne
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Then, I made the dish itself with: 

• one large bunch of chard, rinsed and roughly chopped
• one yellow onion, diced
•  one 796 ml/ 28 fl oz can of diced tomatoes
• one 540 ml can of dark red kidney beans, rinsed and drained
• about 300 ml of strained tomatoes 
• three tbsp of the jerk spice
• and, one package of frozen cauliflower rice to serve it on

How I did it: 

• first, I fried the onion in olive oil
• then, I added the spice and fried everything for a few more minutes
• then, I dumped everything else in the pot, and cooked it at a medium heat until it reduced a bit
• last, I served it on the cauliflower rice