I’m so impressed with myself for pulling this off. I had a lovely organic pineapple that was nice and ripe, so in its honor I concocted my own version of Thai style pineapple fried rice with vegan shrimp.

I used quinoa mixed with TVP instead of rice. While those were cooking I whipped up a stir-fry of mock shrimp, chunks of the juicy pineapple, raw cashews, baked tofu and fresh cilantro. This was all in a combo of sesame oil (peanut oil would have been more appropriate but I used what I had), lime juice, lite coconut milk, sambal (spicy-sweet Asian chili paste), curry powder, cumin and dried onion flakes. This was then combined with the grain mix. I nailed the flavors, and while I was worried the quinoa/TVP would make it kind of funky, it turned out to be just right. A nice addition would have been some currants or raisins but I forgot to get some and was anxious to try this out. Next time.

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