Rice Bowl with Chickpeas and Peppers

Ingredients
Turmeric Rice
1 cup basmati rice
2 cups water
½ tsp turmeric powder
½ tsp salt
1 tsp olive oil
Masala Chickpeas & Peppers
1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
2 cups chopped bell peppers (variety of colours)
1 cup frozen green chickpeas or peas
½ medium onion, chopped
¾ cloves garlic, minced
2 tbsp grapeseed or olive oil
1 tsp cumin seed
¾ tsp salt
½ tsp garam masala
½ tsp paprika
½ cup coconut milk
Handful roasted cashews
Fresh chopped cilantro

Preparation
Turmeric Rice
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.

Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.

 

credits: globalvegetarian.ca

Honey roasted yams

yam

Ingredients
3 yams
4 tbsp honey
4 tbsp olive oil
1 tbsp cinnamon
Salt and pepper to taste

 

Directions
1. Peel and trim yams into 1.5-inch chunks.
2. Marinate yams with honey, oil, cinnamon, salt and pepper for 1 hour.
3. Preheat oven to 400 F.
4. Arrange yams on a baking tray and bake for 20 minutes.
5. Turn to the other side and bake again for 20 minutes.
6. Serve hot with your favorite dip.

Kale Mushroom Salad

 

Ingredients

4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce

Directions

1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.

2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.

3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.

4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.

 

credits: globalvegetarian.ca

Ginger Carrot Veggie Rice

CarrotRiceIngredients

2 cups cooked rice
1 cup carrot – grated
1 Tbsp ginger – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped

For tempering
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand

For Masala
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp

Directions

1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes. Add ginger and fry for 1 minute.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.

Spicy stuffed Tomatoes


Ingredients

1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste

Preparation

1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).