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Serafina’s Birthday Dinner: Pineapple Fried Rice (Vegan)

March 22, 2011

Today was Serafina’s birthday. We took it easy, doing chores around the house and looking at potential new houses. A typical one year old, she was excited by everything, crawling at super speed and getting into off limits places. Her small discoveries remind me about the simple things in life, like dinosaur excrement. Yep, I said it. For her birthday, we let her watch 15 minutes of a children’s show. We don’t have the TV on with her in the room, mostly due to the way the space is in our house, but also because it is not good for babies. However, she made up for lost time. She figured out the world of television in that 15 minutes. She grabbed the remote, flipped around and landed on a PBS kids show on Dinosaurs and their poop (really about the types of fossils that come from it, and it was actually pretty interesting). She loved it, and I thought it was hysterical. I think we are in trouble.

In the early evening, we took a mile walk to Shirlington and we bought her a cupcake at the original DC area cupcake place, Cakelove, which makes vegan cupcakes for those interested. For dinner, I made a Pinneapple Fried Rice, which she loved, and then she lunged at the cupcake. If I didn’t mind showing her face on the blog, I would show the picture progression, like a flip book, you can understand her sheer joy and the resulting mess. It was seriously priceless. On the year anniversary of her surprise birth, we lived things quietly, but with joy. If I learned anything from my daughter it has been to slow down and enjoy the simple things. That, and engorge yourself with a strawberry frosting cupcake for a fast giggle-fest.

On the recipe: For the past week, a giant pineapple sat in our fridge. Since Serafina is a fan of pineapple, I tried to think of the special meal to make with a pineapple. I usually reserve fruits for eating as a snack, but I am starting to re-think my relationship with fruits. Why not throw them in the cooking? We get so much fruit from WGG, which means I am starting to learn to cook with fruits along with vegetables. I used to love stir fry dishes with pineapple, but without meat they often didn’t have enough ingredients. So, I combined some of our favorite stir fry items like peas and cashews (however, I added cashews last minute to ours, and withheld the nuts from Serafina because we are waiting for her one year appointment for the OK on tree nuts). Feel free to add in any veggies that you need to enjoy. Luckily, when staging our house to put on the market last week, we didn’t pack up our wok. So, this dish is inspired by our daughter’s love of flavorful foods and pineapple.

Birthday Pineapple Fried Rice (Vegan)

  • 1 cup of jasmine rice (or health addicts: brown rice)
  • 1 tb olive or canola oil
  • 3 tb vegetable broth
  • 3 cloves of garlic minced
  • 1 tsp fresh shaved ginger
  • 1/2 cup of frozen peas
  • 1/2 cup of broccoli
  • 1 carrot grated/peeled
  • 1 pineapple de-cored and cubed (or 1 can of pineapple, juices drained)
  • 1 tsp curry powder
  • 2 tsp hot sauce
  • 2 tb soy sauce
  • 1 tsp hoison sauce
  • 1/2 cup of cashews (optional)

1. Cook your rice

2. Heat up your wok, and coat with oil. Make sure it is warm on all sides.

3. Throw in 1 tb broth, garlic, ginger, carrots, peas, broccoli. Lightly toss the veggies in, until the peas starts to turn a shade darker green.

4. Toss in the cooked rice, 1 tb broth, curry powder, pineapple, soy sauce, hoisin sauce and hot sauce in and stir. Taste, and add more salt or pepper if you would like, but I tend to let soy sauce be the salt in stir fry. If your rice is dry, feel free to add that last bit of broth.

5. Remove the stir fry and plate. Before you serve, throw the cashews in the wok, and toss with a little soy sauce. Cook for a minute.  Sprinkle the cashews on top.

3 Comments leave one →
  1. March 23, 2011 7:26 am

    Happy Birthday to little Serafina! 🙂

    I think Cakelove could use you in their advertising: I’d walk a mile for those cupcakes!


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