Showing posts with label veggie. Show all posts
Showing posts with label veggie. Show all posts
Coconut Quinoa and Kale with Tropical Pesto
Author: Cookie and Kate Recipe type: Salad
Prep time: 20 mins Cook time: 15 mins Total time: 35 mins
Serves: 4+
Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew "tropical" pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
INGREDIENTS
1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)
½ small red onion, chopped
⅓ cup large, unsweetened coconut flakes*
Tropical Cilantro-Cashew Pesto
2 cups cilantro, packed
scant ½ cup cashews
4 cloves garlic
½ cup olive oil
salt and freshly ground black pepper, to taste
½ lime, juiced (or more, to taste)
pinch red pepper flakes, optional
INSTRUCTIONS
In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.
NOTES
Cilantro-cashew pesto adapted from the tropical pesto in Flavors of Belize, the cookbook. Salad inspired by my trip to Belize, courtesy of McNab Design and several generous sponsors.
I'm not a big fan of white quinoa (I find it bland), so I always recommend using a rainbow blend or red or black quinoa.
The recipe didn't specify to toast the cashews first, so I didn't, but toasting the nuts before blending them into the pesto would add an extra dimension of flavor.
This salad keeps well in the fridge for a couple of days, but I think it is best served fresh. Either eat it cold or gently reheated.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are "Let's Do Organic" (green package) and Bob's Red Mill.
from: http://cookieandkate.com/2012/coconut-quinoa-and-kale-with-tropical-pesto/
Butternut Squash Ramen Bowl with Rice Noodles, Tofu and Fresh Pea Shoots
BUTTERNUT SQUASH RAMEN BOWL W/RICE NOODLES, TOFU & FRESH PEA SHOOTS
from: http://inpursuitofmore.com/2014/02/19/10-minute-meal-butternut-squash-ramen-bowl-with-rice-noodles-tofu-fresh-pea-shoots/
:
- (1) cup veggie stock (pre-made or store-bought is fine)
- (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
- (1/4) tsp salt
- (1/4) tsp soy sauce
- (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
- (1/4) cup medium soft tofu, rinsed and cubed
- (1) scallion, sliced diagonally, greens only
- (1/4) tsp Sambal Oelek
- (1/2) tsp toasted sesame oil
- (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
- Black sesame seeds for garnish
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two! Start by combining the soup and the broth in a medium pot, and stirring to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
While the broth is heating up, cube the fresh tofu into one inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
Serve right away (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!
Orange Soup
Orange Soup
INGREDIENTS:
½ butternut squash
3 medium carrots
1 small red onion
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper
HOW TO MAKE: Peel the butternut squash and remove the seeds. Peel the carrots and red onion and chop all the vegetables into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan heat the oil and add all the vegetables and season with black pepper. Gently sweat the vegetables in the pan with the lid on for 15 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 10 minutes. Remove from heat and using a blender (hand or jug), blend the soup until smooth. Pour into a bowl and enjoy.
from Jason Vale
INGREDIENTS:
½ butternut squash
3 medium carrots
1 small red onion
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper
HOW TO MAKE: Peel the butternut squash and remove the seeds. Peel the carrots and red onion and chop all the vegetables into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan heat the oil and add all the vegetables and season with black pepper. Gently sweat the vegetables in the pan with the lid on for 15 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 10 minutes. Remove from heat and using a blender (hand or jug), blend the soup until smooth. Pour into a bowl and enjoy.
from Jason Vale
Hunky Chunky Vegetable Soup
Hunky Chunky Vegetable Soup
INGREDIENTS:
1 parsnip
1 carrot
1 sweet potato
1 leek
1 courgette
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper
HOW TO MAKE: Remove the top and tail from the parsnip, carrot, sweet potato, leek and courgette and peel and chop into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan, heat the oil and add all the vegetables. Gently sweat the vegetables in the pan for 15 minutes and then add the stock and seasoning, bring to the boil and simmer for 10 minutes. Remove from the heat and divide the soup roughly in half. Blend one half of the soup (hand or jug), then combine the smooth soup with the chunky soup to create something smooth and creamy, so you can really get your teeth into.
from Jason Vale
INGREDIENTS:
1 parsnip
1 carrot
1 sweet potato
1 leek
1 courgette
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper
HOW TO MAKE: Remove the top and tail from the parsnip, carrot, sweet potato, leek and courgette and peel and chop into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan, heat the oil and add all the vegetables. Gently sweat the vegetables in the pan for 15 minutes and then add the stock and seasoning, bring to the boil and simmer for 10 minutes. Remove from the heat and divide the soup roughly in half. Blend one half of the soup (hand or jug), then combine the smooth soup with the chunky soup to create something smooth and creamy, so you can really get your teeth into.
from Jason Vale
Beets and Treats
Beets and Treats
Ingredients
- Beet Root - 1 beet (3" dia) 175g
- Cabbage (red) - 2 leaf 46g
- Carrots - 3 medium 183g
- Lemon - 1/2 fruit (2-3/8" dia) 42g
- Orange - 1 fruit (2-5/8" dia) 131g
- Pineapple - 1/4 fruit 226.25g
- Spinach - 2 handful 50g
Directions
Process all ingredients in a juicer, shake or stir and serve.
from: https://juicerecipes.com/recipes/beets-and-treats-76
Ultimate Skin Cleanser
Ultimate Skin Cleanser (Have as many of these as you like on days 1-3 and 2 a day from day 4)
INGREDIENTS:
½ Cucumber
3 Apples (organic if possible)
1 stick Celery (organic if possible)
½ cup Spinach
½ - ¾ Avocado (ripe)
1 × heaped teaspoon of Clear Skin Boost (optional but recommended)
HOW TO MAKE: Put cucumber, celery, spinach and 2½ of the apples through the juice extractor. Place avocado, ½ apple and ice into the blender, add juice and blend the lot for 45 seconds to 1 minute or until smooth. If the juice is a little too thick, add more ice or a drop of water.
Ginger-Mint Pear Smoothie
Ginger-Mint Pear Smoothie
Makes 3 cups / 700ml
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)
Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.
Makes 3 cups / 700ml
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)
Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.
Cilantro Spinach Sweet Potato Soup
Cilantro Spinach Sweet Potato Soup
Makes 6.5 cups / 1.5 liters
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach
Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.
Makes 6.5 cups / 1.5 liters
from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/
Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach
Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.
Carrot Apple Ginger Soup
Carrot Apple Ginger Soup
Lightly adapted from Joy The Baker.
Yield: ~5 cups
Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!
Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG
Lightly adapted from Joy The Baker.
Yield: ~5 cups
Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!
Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG
Creamy Orange Sunshine Soup
http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/
Creamy Orange Sunshine Soup
Filled with carrots, ginger, orange, garlic, onion, and sprouted cashews, this soup will have you feeling your best no matter what kind of storm you’re dealing with. Whether it’s a cold to get over or warming up on a damp day, I hope this soup is just what you’re looking for. Try serving it with a hunk of fresh bread and a pat of vegan butter.
Inspired by Carrot, Apple Ginger Soup.
Yield: about 6.5 cups
Ingredients:
- 1-2 tsp coconut oil (or extra virgin olive oil)
- 3 cloves garlic, minced
- 2 cups sweet onion, diced
- 1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
- 1 cup freshly squeezed orange juice (about 2 lg. oranges)
- 5 cups vegetable broth, plus more if needed
- 2-3 tbsp freshly grated ginger, to taste
- 3/4 cup raw cashews, soaked in water
- salt & pepper, to taste
1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.
2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.
3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.
4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.
Read more: http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/#ixzz3Y0dMhysp
Carrot Salad
From Brit's friend on facebook....
carrots
can of crushed pineapple
rasiins
mayo
lemon juice
salt
sugar
shred 3-4 carrots, dump in a can of crushed pineapple & 1/2-1 cup of raisins; mix 1/2 cup mayo + 2 tbls lemon juice + 1/2 tsp salt + tsp sugar & add to carrot mix. Stir. Done.
Lentil, Cashew, & Quinoa Stuffed Peppers
Lentil, Cashew, & Quinoa Stuffed Peppers
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
Warm Waldorf Salad
From Christina Baldwin...
apples
pecans
goat cheese
lemon juice
mushrooms
onions
tofu
curry
cumin
salt & pepper
mayonnaise
balsamic vinegar
maple syrup
spice to taste
Follow and adapt a usual recipe for Waldorf salad: chop apples, add pecans, goat cheese, lemon juice, these are the cold ingredients.Then cook: mushrooms, onions, chicken tenders or tofu cubes: season with light curry and cumin, salt and pepper. Make a dressing mayonnaise base with balsamic vinegar, tiny sweetener: maple syrup is good, and spice to taste. Mix all together and astonish your friends and loved ones. :)
Avocado Salad with Bell Pepper and Tomatoes
Avocado Salad with Bell Pepper and Tomatoes
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
Abundance Bowl
Abundance Bowl
From My New Roots
But I adapt it a bit - instead of 1/3 cup lentils I do 2/3 cup, and make the rice and lentils it in a can of coconut milk with some water added instead of cooking it in straight water.
And instead of the dressing in the recipe, I make an olive oil (1/3 c), balsamic vinegar (2 tablespoons), maple syrup (1/3 c) with 2 teaspoons of yummy grainy mustard and a little bit of salt. Sometimes I also add toasted pumpkin seeds to sprinkle on top of the bowl.
Winter Abundance Bowl - Amanda's adapted recipeServes 4
2/3 cup brown rice
2/3 cup green lentils
2/3 cup brown rice
2/3 cup green lentils
can coconut milk + water (total liquid apprx 2 cups)
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
Directions:
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
Curried Butternut Squash Stew
Curried Butternut Squash Stew
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
African Peanut Stew
African Peanut Stew
Ingredients
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
Directions
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.
from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/
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