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There’s just something special about opening up your fridge and seeing that magical Chinese take-out carton filled with last night’s brown rice leftovers. Somebody tell me why it tastes so much better the next day! Problem is, it can be like crap sitting in your stomach. This is a healthier, eggless rendition with a delicious garlic kick that you can prepare at home.

MAKES 4 SERVINGS

2 tablespoons sesame oil

2 garlic cloves, chopped

1 cup (225 g) firm tofu, drained and crumbled

2 tablespoons chopped green onions, both white

and light green parts

1 cup (140 g) corn, fresh or frozen

1 cup (100 g) snow peas, cut in half

1 teaspoon minced fresh ginger

2 cups (390 g) cooked brown rice

Salt and pepper, to taste

2 teaspoons sesame seeds, for garnish

Teriyaki sauce or shoyu, for serving

Heat the oil in a frying pan over medium-high heat. Add the garlic and tofu and sauté for 30 seconds. Add the green onions, corn, snow peas, and ginger. Stir-fry about 3 minutes. Add the rice and cook an additional 5 minutes. Season with salt and pepper, to taste. Garnish with the sesame seeds. Serve with teriyaki sauce or shoyu.

Srv: 241 g | Cal: 250 | Fat: 8 g | Sat Fat: 1 g | Col: 0mg | Carb: 35 g | Fib: 5 g | Pro: 10 g

Kale Ravioli with Chili Vinaigrette

Raviolis were my favorite when I was a kid. It was like opening a birthday present every time, since I didn’t know what was inside. I like to call this my “grown-up” version of ravioli because wrapped inside is one of the best leafy vegetables you can put in your body—both taste-wise and health-wise. The chili vinaigrette dipping sauce just seals the deal.

MAKES 24 (4 SERVINGS)

4 tablespoons (60 ml) grapeseed oil, divided

2 cups (135 g) finely chopped kale, with hard

spine removed

1 cup (90 g) chopped Napa cabbage

1 garlic clove, minced

2 tablespoons chopped green onions

1 tablespoon chopped shallots

1 teaspoon chopped fresh ginger

Salt and pepper, to taste

½ cup (100 g) brown rice, cooked

1 recipe Wonton Wrappers

(see recipe on page 136)

½ cup (120 ml) water

¼ cup (60 ml) soy sauce

½ teaspoon red pepper flakes

½ jalapeño pepper, seeded and chopped

1½ teaspoons freshly squeezed lemon juice

1½ teaspoons rice wine vinegar

2 tablespoons olive oil

Heat 2 tablespoons of the grapeseed oil in a large sauté pan over medium heat. Add the kale, cabbage, garlic, green onionns, shallots, ginger, and salt and pepper. Cook about 5 minutes. Transfer the vegetable mixture to a medium bowl and mix in the cooked brown rice. Place a spoonful of the mixture in the center of each wonton wrapper. Fold and seal the wrapper in half over the filling. Fold the edges with moistened fingers. Heat the remaining grapeseed oil in a large frying pan over medium-high heat. Cook the ravioli in batches on both sides until light brown, 1 to 2 minutes. Add the water, cover, and steam until the water has evaporated, 2 to 4 minutes (check frequently). Repeat until all of the won-tons have been cooked. Serve hot.

To make the dipping sauce, whisk together the soy sauce, red pepper flakes, jalapeño, lemon juice, vinegar, and olive oil in a small bowl.

Srv: 1 Ravioli (22 g) | Cal: 45 | Fat: 1 g | Sat Fat: 0 g | Col: 0 mg | Carb:8 g | Fib: 0 g | Pro: 1 g

Sauce Srv: 49 g | Cal: 150 | Fat: 14 g | Sat Fat: 2 g | Col: 0 mg | Carb: 4 g | Fib: 0 g | Pro: 2 g

THE SKINNY: HAIL TO KALE

ARE YOU FAMILIAR WITH THE ORAC SCALE? YOU SHOULD BE. THIS IS A RANKING SYSTEM THAT CATEGORIZES VEGETABLES BY THEIR ANTIOXIDANT CAPACITY, AND HOW WELL THEIR CONCENTRATION OF ANTIOXIDANTS AND PHYTONUTRIENTS WORKS TOGETHER TO FIGHT FREE RADICALS. KALE RANKS NUMBER ONE, WITH AN ORAC RATING OF 1770. THE RUNNER UP: SPINACH WITH AN ORAC VALUE OF 1260.

Spicy Vegetable Curry

I am a sucker for Thai food delivery. Nothing beats having an exotic meal cooked for you and brought to your doorstep. Except making it yourself [Smile].

MAKES 4 SERVINGS

3 tablespoons grapeseed oil

1 teaspoon chopped fresh ginger

2 garlic cloves, chopped

1 (14-ounce/400 g) can light coconut