Posts tagged ‘quick dinner’

April 30, 2011

green goddess rice with asparagus and herb tofu

 

This dish sounds and looks fussy but comes together really quickly. It’s bright and fresh and full of green plant power. Vegan and gluten free

Start by cooking 1.5 cups of your favorite rice.

In a large pan caramelize 1 onion sliced thin

Meanwhile in a food processor zip together:

3 cloves of garlic
4 chives
1 lemon (zest and juice)
3 large handfuls of spinach
1 tbsp miso
2 tbsp hemp oil
2 tbsp olive oil
S+P
and caramelized onions

In the large pan you fried the onions in, brown in oil slices or cubes of herbed tofu. Season with S+P and once they are a nice golden brown add a handful of asparagus chopped into 2” lengths fry and season them quickly with a dash of lemon juice.

Now add your green goddess puree and the cooked rice into the pan and toss everything gently together. garnish with toasted nuts and enjoy.

Advertisements
February 4, 2011

Seedy White Bean & Feta Veggie Balls / Burgers and Winter Kale Pesto

This slideshow requires JavaScript.

I made this stellar veggie burger mix and turned it into burgers the first night and bean balls the next days, both worked out great. The veggie patty is a white bean and nut burger that came together pretty quickly. The next day I whipped up a winter pesto with kale, artichoke and sunflower seeds and used that as my sauce for corngetti and bean balls.

Seedy White Bean & Feta Burgers / Balls

Soak and cook 1 cup of white beans. I just learned that if you don’t add salt or acid to beans while they boil they cook way way faster! Why didn’t I know that before?  Set beans aside to cool, meanwhile toast 2 slices of gluten free bread cut in small cubes over medium heat with a glug of olive oil and sea salt. Remove the bread crumbs and in the same pan brown 1/2 or a large yellow onion sliced thick, cook until soft and  brown.

read more »

January 9, 2011

Beans, Barley and Lentils

The last few night I have been raiding my legume jars in search for healthy hearty meals and I created some pretty yummy, stick to the ribs dinners, perfect for dark winter nights.

Lentils and Rice

This dish was really earthy with the bright flavors of cardamom and toasted cumin, hits of garlic and citrus. When making this I used left over basmati brown rice which I often cook in over sized batched so I have extra on hand for soups and stir fry or just to entice the dog to clean her plate. Start in a deep cast iron pan by browning 1/2 of a yellow onion and 3 diced carrots in a good glug of oil along with about 2 tbsp of whole cumin seeds and sea salt. Allow the onion to brown then add 1 cup of French lentils, coat them with oil and start to simmer them in 2 cups of water. To this add 1 tbsp cardamom, 1 tbsp garlic granules, black pepper, and a squeeze of lemon juice and apple cider vinegar. Simmer this on med-low for 25 minutes, adding more water as necessary. Once the lentils are cooked add 1.5 cups of cooked rice and S+P along with 1 tbsp of nutritional yeast, a squeeze of Braggs and a little pad of butter and continue cooking for 5 more minutes. In a separate small pan toast some almond slices seasoned with a little S+P and a pinch of garlic powder. Add toasted almonds to each serving and enjoy.

Barley Risotto

My wonderful “sister in law” sent us a big ‘ol case of wine for Christmas and the lovely assortment included some white wines, which inspired me to make risotto,

read more »

December 18, 2010

stupid easy – super quick – fried rice feast

This slideshow requires JavaScript.

I have been baking up a storm these days, but have neglected my blogs oh so much… tis the season I guess. I have a million images of things I have been making, however I just haven’t found the time to share recipes and post them.

I feel I am still morning the loss of my garden, and I am eager to get back into the growing season: I miss sun warmed tomatoes, and fresh greens and herbs, and my heart breaks when I have to buy lettuce these days! The one thing I am certainly not buying currently is eggs! we are flush with eggs… our little ladies are up to 7 eggs a day, this has meant lots of frittatas, macaroons, and fried egg samies!

read more »