Freshly picked snow peas are perfect in this spicy bowl of early summer flavors! Crunchy Asian cabbage from Ravine Creek Farm, organic SilverKing Tofu, along with fresh from the garden cilantro, snow peas, and garlic scapes all cooked up in a chili sesame sauce. This is the perfect meal for a summer time patio dining.
I need to start this post by praising my new kitchen toy… I bought a insta-pot online (I know this sounds super cheesy already) BUT my old vintage stove is really a piece of work, and struggles to do much other than hard boil, I have no simmer or low settings, so as you might imagine making rice in a pot can be so very challenging. I was looking for a rice cooker, specifically one without a teflon cooking basket, but it seems they just don’t make them without hazardous coatings on them anymore?! My friend sent me a link to instructions on how to cook rice and beans using a pressure cooker, I gave it a go and viola wonderful! perfectly steamed rice and cooked beans in just minutes. The trouble now was my pressure cooker is actually a HUGE pressure canner (and made of aluminium) it also is a chore to get it boiling on my stove and not scorch the stove top. Basically I was back to looking for rice cookers when I stumbled upon the instapot. This is an electric pressure cooker / slow cooker / and rice steamer. It’s programmable and best of all there is no non stick anything! The cooking pot is stainless steal (and good thick steal at that).
The day the pot arrived I was having friends for dinner and opted to do two whole pork loin roasts and make pulled pork… which was pretty good, well cooked, but I will work on the liquid amounts in future, next I made quinoa (in 8 minutes perfectly), then baked brown beans (a total flop… but more on that later), and finally a perfectly cooked pot of brown basmati rice TADA! I love this thing! Especially these days when I am busting my but in the garden and feeding 3 grown men + me and the little one regular hearty meals on time! This thing is really saving me all sorts of time and effort.
Today I made lunch rice bowl for the crew and with the help of this new toy It took al of 10 minutes to put these beautiful bowls on the table. I adapted the whitewater glory bowl dressing to put a mediterranean spin on it, and the results were divine!
Start by cooking 2 cups of brown basmati rice
In a large mason jar mix up this roasted red pepper dressing:
2 tbsp tahini
2 tbsp italian red pepper spread
1/4 cup red wine vinegar
1/4 cup apple cidervinegar
2 minced cloves of garlic
3/4 cup hemp oil
1 handful of dried oregano crumbled
a squeeze of fresh lemon juice
shake shake shake and set aside (you can keep this dressing in the fridge for a couple weeks)
In a large bowl combine:
1/2 of a cucumber chopped into bit sized pieces
1 cup of feta cheese chopped into bit sized pieces
2 large canned whole fire roasted red peppers, sliced thin
2 cups of chick peas (canned or cooked)
1/2 cup of hemp seeds
Toss with a good amount of dressing and set aside to soak up the flavours (this will keep well in the fridge too)
Now assemble, cooked rice along with some salad greens and the marinated chikpea salad, drizzle with some more dressing and garnish with extra hemp seeds and some more oregano.
When you serve these you’ll look like a veggie rock star chef and you don’t even have to break a sweat.
TO DIE FOR RICE! Seriously…
The wonderful inspiration for this dinner came from 101 cookbooks, this just posted spicy lemon coconut sauce recipe totally spoke to me! I served this sauce over jasmine rice and made just a wee couple tweaks to the recipe, served it with chilli ginger meatballs and ground peanuts! Mmm we all licked our plates clean tonight!
Those of you that are aware of my serious aversion for creamy white things are likely shocked by this post although it’s dairy free the colour and texture of white-y things are tough for me… but not today! By the time I zipped up all the chilli, galic and herbs I was sold, and I love coconut milk, so this sauce is the perfect white sauce for me!
In my spin on this great coconut sauce I zipped it all up in the food processor like this…
Start by pulsing:
3 cloves of garlic
2″ of ginger
2 hot green peppers (stem and seeds removed)
a handful of fresh from the garden chives
then add 1 handful of cilantro
a drizzle of sesame oil (about 2 tsp)
pinch of sea salt
the juice of 1 lime
and 1 can of coconut milk
process until combined and keep in a jar in the fridge.
To make the best rice you have ever tasted pour 1/2 of this batch on 2 cups of hot cooked jasmine rice garnish with cilantro and enjoy!
My father in law passed this delicious recipe on to me last week, and I have been eager to make it since tasting it!
I made very few tweaks to the original recipe, and thought the results were delicious!
In a large bowl combine
1/2 head of green or savoy cabbage shredded fine
2 green onions finely sliced
2 cups of soaked and cooked or canned chickpeas
1 cup of cooked quinoa
1/2 cup of hemp seeds
1/2 cup chopped walnuts
3 cloves of minced garlic
1 tbsp honey
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp dried oregano
serve and enjoy!
One of the things I miss most about city living is the delicious ethic food abundance! Back in my hometown of Calgary I miss Namskar my favorite Indian place, and Rea’s for Italian from scratch and the great service, Golden Bell for Pho, Borak for Turkish, and just about everywhere and anywhere in New York city for a slice of pizza pie or a bagel with a schmeer!
Out here in the bush I have to settled for home made ethnic everything shy of a very few mediocre Mexican / Japanese and Indian places all at least an hour from me! Some days I could kill for some veggie sauté soup and a bean curd springroll!
I just checked one of my readers blog voguevegatarian.com and was thrilled to find a hot and sour vegan soup recipe! Yumm, my mind was set on trying out her recipe at once. I have since made it twice, the first time I made the big mistake of subbing Braggs for light Soya sauce, and while my sweetie LOVED it and ate the whole pot.. it lacked authenticity for me… my mistake. Anyway’s this evening I took a crack at it again, and netting quiet possibly the best hot and sour soup I have ever had… well except for the soup on sizzling rice versions which I adore and miss dearly.
There are so many greens and shoots and edible flowers popping up these days from the garden! My salad bar is back and it is fabulous!
The other evening we enjoyed a pot luck at a friends house up the river, I brought this garden salad with a really nice hemp kiwi dressing, but far more impressive than anything we ate was the show we got to enjoy: a fire dance accompanied by a chello along with a thundering lively lighting show, while sitting around the camp fire with our fabulous brew co-op wine in hand!
magical summer evenings.
I have been spending lots of time in the garden and on the lake these days, and although I am making lots of lovely meals for our revoloving door of guests I haven’t been taking the time to write about them all… so I am starting the process of going through images of meals past to reveal some recipes and do some posting, in all my free time!
This salad was simple any green assortment I pulled from the garden along with some thin cucumber slices, kiwi slices, shaved cabbage, edibale flowers and a handful of hemp seeds.
The kiwi dressing :
1 part hemp oil
1 part apple cider vinegar
2 juiced kiwi fruits
1 part olive oil
finely minced fresh chive and basil about 1 tbsp each
and about 3 tbsp black sesame seeds.
toss before serving and enjoy!
* the picture below is my evening dinner collections complete with the first lovely easter egg radishes that don;t have much chance to get to the table between me and my daughter and our snacking.