Dahl

 Potato, Lentil and Spinach Dahl

Ingredients:

2 Tablespoons Coconut Oil

1 Onion, Finely Chopped

4 Cloves Garlic, Minced

1 Inch Gingeroot, Minced

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 Teaspoon Turmeric

1/4 Teaspoon Cardamom

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

4 Medium Potatoes, peeled, cubed

1 Cup Red Lentils

3 Cups Water

1 Teaspoon Salt

2 Cups Fresh Chopped Spinach, or 1 Cup Frozen Chopped Spinach

1/4 Cup Lemon Juice

Instructions:

In a medium pot, melt the coconut oil and add the chopped onion. Stir fry cook the onion on medium low until it begins to brown. 10-15 minutes.

Stir in the minced garlic and ginger. Cook for 1 minute

Add all the spices. Stir fry cook for another minute.

Add the potato, lentils, water and salt.

Bring to a boil. Reduce heat to a summer. Cook for 15 minutes until potatoes are tender. Stirring occasionally.

Stir in the spinach and lemon juice. Remove from heat. Cover for 5 minutes.

Serve with fresh coriander or a sprinkle of garam masala over top.

Enjoy!

Korean Daikon Pickles

 Korean Daikon Pickles

Ingredients:

• 1 1/2 Cup Water
• 1 1/2 Cup Rice Vinegar
• 1/2 Cup Sugar
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Turmeric
• 2 Bay Leaves
• 1 Daikon radish

Instructions:

1. In a medium sauce pan add the water, rice vinegar, sugar, salt and turmeric. 
2. Stir occasionally, over medium heat until mixture comes to a boil and sugar has dissolved. Turn off heat.
3. Peel and cut the Daikon into desired shapes. My husband said he prefers half moons about 1/2cm thick.
4. In a large glass container add the daikon and pour the pickle mixture over the top. Add in the bay leaves.
5. Over and let pickle for at least 2 hours before serving. 
6. Store in fridge, covered for up to 2 months.

Enjoy!

Notes:

Husband liked these pickles, said the taste is close, but not quite right. Next batch I might try with white vinegar instead of rice vinegar.

Alternate Pickle Liquid recipe to try: Same instructions

1/3 Cup Sugar

1/3 cup plus 1 tb white vinegar

1 Tablespoon Kosher salt

1 teaspoon Turmeric

3/4 Cup water

Vegan and Gluten Free Doughnuts

Doughnuts

Left, chocolate doughnuts, right vanilla sugar

 Ingredients:

• 1 Cup 1:1 Gluten Free Baking Flour
• 1/4 Cup Coconut Flour, or Tapioca starch
• 1/3 Cup Sugar
• 1 Teaspoon Xantham Gum
• 1 Tablespoon Baking Powder
• 150g Soft Tofu
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 2 Teaspoons Vanilla extract

Instructions:

1. In the bowl of a stand mixer with the paddle attachment, blend the soft tofu and vanilla together for several minutes. 
2. In a medium bowl sift together the gluten free flour, coconut flour, sugar, xantham gum, baking powder, cinnamon and nutmeg.
3. Slowly pour the sifted and blended dry ingredients into the stand mixer, and mix until just combined.
4. Bring a deep fryer to a temperature between 320-350°F.
5. Shape the doughnuts as desired, I used my two ounce scoop to make doughnut holes. Fry in heated oil for roughly two minutes a side until golden.
6. Drain on paper towel for a moment.
7. Dust with vanilla sugar, cinnamon sugar or other toppings of your choice.
8. To make chocolate doughnuts, add 3-4 tablespoons cocopowder to dry ingredients and about 2 tablespoons water or milk to tofu.

Enjoy!

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Sweet and Sour Tofu Stirfry

 Sweet and Sour Tofu Stirfry

Ingredients:

• Vegetable Oil
• 1 block Extra Firm or Firm Plain Tofu
• 1 Zucchini
• 1 Bell Pepper
• 1 Can Crushed or Diced Pineapple(I prefer crushed for texture, husband prefers diced)
• 1/3 Cup White Vinegar
• 1/4 Cup Brown Sugar
• 2 Tablespoons Ketchup
• 2 Tablespoons Soy Sauce
• 1-3 Teaspoons Sriracha Sauce *
• 1 Tablespoon Corn Starch

* 1 Teaspoon to help balance the sauce, up to three or more if you want a spicier sauce.

Instructions:

1. Drain the tofu, and pat dry with paper towels. Cut tofu into small cubes, season well with salt and pepper.
2. Slice the bell pepper into thin strips. Cut the zucchini in half lengthwise, then each half in half again length wise, and cut each quarter strip into 1cm wide chunks. Set bell pepper and zucchini aside.
3. In a medium bowl whisk together the entire can of pineapple (juice and all), vinegar, brown sugar, ketchup, soy sauce, sriracha and corn starch. Set aside.
4. Get a large skillet over medium heat, add 2 tablespoons vegetable oil, and fry tofu 4 mins on each side until each side is golden brown. Might take longer than 4 mins per side. Once tofu is browned, transfer to a plate and set aside.
5. Add another tablespoon of oil to the skillet, and add the diced vegetables. Season with salt and pepper.
6. Saute veggies for 5 minutes, or until they are cooked to your liking. I like my veggies pretty well done, husband prefers closer to raw.
7. Add the tofu and sauce to the skillet, reduce heat to low and stir to combine everything.
8. Sauce should thicken slightly after 1-2 minutes.
9. Once sauce is thickened, bubbling slightly around the edges and tofu has reheated the stir fry is ready to serve.
10. Serve over rice or rice noodles, garnish with sesame seeds and diced green onion if desired.

Enjoy!

Mustard Mashed Potatoes

Mustard Mashed Potatoes  

Ingredients:

2 Pounds Russet Potatoes

2 1/2 Tablespoons Dijon or whole grain Mustard

1 ish Tablespoons Horseradish 

4 Tablespoons Butter

Salt and Pepper 

Instructions:

1. Peel the potatoes, chop into roughly equal size
2. In a medium pot add the potatoes and fill pot with enough water to just cover potatoes. 
3. Bring to a boil over medium heat and cook potatoes until tender and cooked through, 15-30 mins.
4. Drain cooked potatoes and return to now dry pot. 
5. Add butter and mash potatoes with a fork or potato masher.
6. Add mustard, Horseradish and season with salt and pepper. Stir/ mash to combine.
7. For an extra kick add more Horseradish. 
8. Taste the potatoes and adjust seasonings as needed. 

Serve and enjoy! 

Parmesan and Herb Fries

 Parmesan and Herb Fries

Ingredients:

1 Pound potatoes 

2 Tablespoons Olive Oil

2 Teaspoons Garlic Powder 

1 Tablespoon Rosemary leaves, dried or fresh

1/4 Cup grated Parmesan Cheese

Salt and Pepper

Instructions:

1. Preheat oven to 425°F
2. Wash or peel potatoes and cut into fry or tater shapes as desired. 
3. In a large bowl add the cut potatoes, olive oil, garlic powder, Rosemary, parmesan cheese and season with salt and pepper.
4. Stir or toss potatoes in the bowl to evenly coat with the seasonings. 
5. Line a large baking tray with parchment paper. 
6. Pour potatoes onto prepared tray and arrange into a single layer. 
7. Bake in preheated oven for 25 minutes, turn and stir fries and bake for another 20-30 mins until fries are golden brown and cooked through.
8. Leave in oven longer for crisper fries. 

Serve and enjoy. 

Potatoes au Gratin

Potatoes au Gratin

Ingredients:

• 2 Pounds Potatoes
• 1/2 cup Butter
• 1/2 cup Flour
• 1 1/4 Cup milk
• 1 1/2 cups shredded Cheese
• Salt and Pepper
• 1 small Onion, Diced

Instructions:

1. Using a mandolin or expert knife skills, slice Peeled potatoes into thin rounds. 
2. Keep sliced potatoes in a bowl of cold water to prevent browning. 
3. In a medium sauce pan, add the butter and melt over medium heat. 
4. Once butter melts, add the flour and whisk to combine. 
5. Cook butter and flour for 3-5 minutes.
6. Add milk, season with salt and pepper and whisk until everything is combined and smooth. You might need to add a few Tablespoons of water to thin, that's OK. 
7. Cook stirring frequently for 5-8 minutes.
8. Stir in the shredded cheese until melted into the sauce. 
9. Butter or oil a casserole dish and preheat oven to 400°F.
10. Drain and oat potatoe slices dry. They don't need to be bone dry, but not sopping wet either. 
11. Arrange 1/2 of potatoes in the prep ared casserole. Sprinkle the onions over the potatoes and season with salt and pepper all over.
12. Pour half of the cheese sauce over the potatoes and use a spoon to smooth sauce towards the edges of the dish. 
13. Arrange the other half of potatoes on top of the cheese layer, season with salt and pepper and pour the remaining cheese sauce over top and smooth to the edges. 
14. You can garnish the top with extra shredded cheese, bread crumbs, bacon or whatever tickles your potato fancy. 
15. Bake in preheated oven for 60 minutes, while covered with foil.
16. After an hour, remove foil and bake an additional 20-30 minutes, until top is browned and bubbly.
17. Let stand for 10 minutes before serving, serves 4-6 people.

Enjoy! 

Channa Masala Curry

Channa Masala Curry

Ingredients:

• 4 Clove Garlic
• 1 inch Ginger root
• 2 Jalapeno or about 4 Thai chili
• Juice of 1 lemon (2-3 Tablespoons)
• Salt and Pepper
• Vegetable oil
• 2 Teaspoons Mustard Seeds
• 1 Teaspoon Ground Cumin
• 1 large Onion, diced
• 2 Teaspoons Ground Coriander
• 1 Teaspoon Turmeric
• 2 Teaspoons Garam masala
• 1 (14 ounce) Can Whole Tomatoes
• 2 (14 ounce) Cans Chickpeas, Drained
• 1 Cup Chopped Cilantro leaves

Instructions:

1. In the bowl of a small food processor pulse together the garlic, ginger root, chilies, lemon juice and 1/2 teaspoon of salt. Pulse until a paste forms with no large chunks remaining.
2. In a large sauce pan, heat about 2 tablespoons of vegetable oil, add the mustard seeds and cumin once oil is heated.
3. Mustard seeds will sputter a bit like popcorn. Don't panic.
4. Once you can smell the spices bloom, add the diced onion, and stir-fry cook for 5-10 minutes until onions are soft, and starting to brown. If things are going to quickly add a few tablespoons of water to slow it down. We want slow carmalized onions.
5. Once onions are browned, add the spice paste from the food processor. Stir to combine.
6. Add in the coriander, turmeric, and garam masala. Stir until very fragrant, about 1 minute.
7. Add the entire contents of the can of tomatoes, and either mash with a potato masher, or use an immersion blender to pulse until relatively smooth.
8. Stir in drained and rinsed chickpeas, and almost all of the chopped cilantro, reserving a little bit for garnish.
9. Add about 1/2 cup of water to the curry and stir to blend.
10. Reduce heat to low, cover and simmer for at least 30 minutes, stirring occasionally.

Serve with rice, and naan bread, garnishing with a little of the remaining cilantro.

Enjoy!

Vegetarian Taco Salad

Vegetarian Taco Salad

Ingredients:

• 1 Cup cooked Pearl Couscous, or rice, or another grain
• 2 cups Spinach or Salad Greens
• 2/3 cup Pico de Gallo or salsa
• 1/2 Avocado, diced
• 2 Ounce Shredded Cheese

Instructions:

1. add the pearl couscous, spinach, and pico de gallo to a medium bowl and toss all ingredients together.
2. Divide salad into two serving bowls, top with cheese and diced avocado, and serve.
3. Garnish with extra cilantro or green onion if desired.
4. Enjoy!

Notes:

Made this for lunch so many times over the past few months that I lost count. Its a great salad, low calorie, but filling and fairly balanced in nutrients. Plus with the pico de gallo and avocado there is so much flavor that I barely even notice there isn't a true protein in it. 

Pico de Gallo

Pico de Gallo

Ingredients:

• 3-4 Roma Tomatoes
• 1 Small Onion
• 1 Bunch Cilantro
• 1-2 Jalapeno Peppers
• 1 Lime
• Salt and Pepper

Instructions:

1.  Dice the tomatoes, and onion.
2. Finely chop the cilantro and jalapeno.
3. Zest and juice the lime.
4. In a medium bowl add the tomatoes, onion, cilantro, jalapeno, lime zest and lime juice. 
5. Season well with salt and pepper.
6. Stir to combine. 
7. Cover and chill for at least 20 minutes before serving to allow flavors to meld.
8. Store in an airtight container for about four days in the fridge.

Notes:

Ok so I literally actually totally do make this all the time. It makes a great salsa, I use it as a condiment for tacos, I make salads for work and use it as both the dressing and extra veggies. The amount of heat can be adjusted, I usually use one small jalapeno pepper and find the spice kick is perfect for me, and I am not very good at handling spice heat.

If Cilantro tastes like soap to you, congratulations, you have a genetic mutation! But this means that no matter what you do, cilantro will taste like soap or perfume so if that is the case then just skip it, and if you really want to add in some herb notes green onions or a little oregano can be substituted in a pinch. 

Red Lentil Curry

Red Lentil Curry

Ingredients:

• 2 Cup Red Lentils
• 1 Onion, diced
• Olive oil
• 2+ Tablespoons Curry Paste*
• 1 Tablespoon Curry Spice Blend
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Ground cumin
• 1 Teaspoon Chili Powder
• Salt and Pepper
• 2 Clove Minced Garlic
• 1 Inch Fresh Ginger, minced
• 400ml Can Crushed Tomato*

I used Taste of Thai Red Curry Paste, and Hunts Herloom crushed Tomatoes, and my own Curry spice blend which I have linked above.

Instructions:

1. Rinse the red lentils under running water for several minutes until water is running mostly clear.
2. Place the lentils in a pot and cover with at least 2 inches of water. Season well with salt and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 8-12 minutes until lentils are tender.
3. Be careful to not overcook the lentils or they will be totally mushy.
4. While the lentils are boiling, start the curry sauce.
5. In a large skillet, heat some olive oil over medium heat and stir fry cook the onions until golden brown, 10-20 minutes. Season with salt and pepper. 
6. Add the curry paste, curry spice, turmeric, cumin, chili powder, ginger and garlic to the pan and stir with the onions until fragrant, about 2 minutes.
7. Reduce heat to low/simmer.
8. Stir in the crushed tomatoes and stir well to blend everything together.
9. If needed, drain the lentils, then add lentils to the skillet and stir everything together.
10. If desired, chopped spinach, corn or other veggies can also be added to the curry.
11. Serve with rice, or naan, or pita chips, or however you like to eat curry.

Next time I think I will add some crunchy roasted chickpeas to the curry for extra texture.

Enjoy!

Notes:

This was so good my husband, who is never really into my experiments with vegetarian cooking, actually wanted to try it! He ate a whole serving for dinner last night! and said he might eat it again tonight! That is a solid marker of success in my book.

Falafel Wrap

Falafel Wrap

Ingredients:

• 1 Recipe for Falafel
• 1 Recipe for Tahini Garlic Sauce
• 1 Recipe for Quick Pickles, Radish or Carrot
• 6 Pita or Tortillas
• 1 Zucchini
• 1 Bell Pepper
• 1 Cup chopped Tomato
• Lettuce

Instructions:

1. Prepare Falafel, or used store bought.
2. Prepare Tahini Garlic Sauce 
3. Prepare pickled carrots or radish.
4. Slice the pepper and zucchini into thin slices.
5. In a nonstick skillet over medium heat, without oil, char-grill the zucchini and pepper, for about 3 minutes a side. Trying to get a nice dark char on at least one side of each veggie slice.
6. Roughly chop about 1-2 cup of lettuce or spinach leaves.
7. Open the pita pocket, or lay the wrap out flat, arrange 4 falafel in the center, drizzle some of the tahini garlic sauce over the falafel. Sprinkle some chopped lettuce into the wrap, then a few slices of pickle, zuchini, bell pepper and tomato.
8. Wrap everything up, if desired, toast slightly under the broiler in oven.

Enjoy!

Quick Pickles

Quick Pickles

Ingredients:

• 1 Cup Vinegar (I like Apple Cider Vinegar)
• 1/4 Cup Brown Sugar
• 1 Tablespoon Salt
• 1 Tablespoon Black Peppercorns
• 1 Tablespoon Whole Mustard Seeds

Instructions:

1. In a small pot combine all ingredients listed above, stir and bring to a boil over medium heat.
2. Allow pickling liquid to boil for about 5 minutes, or until all the brown sugar has dissolved.
3. Prepare desired veggies for pickling. About 2 cups of chopped or diced veggies like carrots, pepper, cucumber, radish, daikon, etc. I used 2 carrots cut into matchsticks the last time I made quick pickles, and used them in a falafel wrap.
4. Pour the hot pickling liquid over the veggies in a large bowl or jar.
5. Allow veggies to pickle for at least 15 minutes before using, or pickles can be kept in a sealed container for up to a week in the fridge.

Enjoy!

Gluten Free Banana Bread

Gluten Free Banana Bread

Ingredients:

• 1/2 Cup GF Rolled Oats
• 1 Cup Gluten Free Baking Flour Blend(I'm still using Our Compliments by Sobeys)
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon salt
• 1 Teaspoon Xantham Gum
• 3 Bananas
• 1/3 Cup Vegetable Oil
• 3/4 Cup Brown Sugar
• 1/2 Tablespoon Cinnamon
• 2 Teaspoons vanilla extract
• 2 Eggs

Instructions:

1. Preheat oven to 350°F. Lightly grease a small loaf pan. 
2. In the bowl of a stand mixer, add the Peeled bananas, and with the paddle attachment cream the bananas to mush. 
3. In a food processor pulse the rolled oats into a fine powder. 
4. In a medium bowl sift together the flour, baking soda, xantham gum, salt, cinnamon and powdered oats.
5. Add the oil, eggs, sugar, and vanilla extract to the stand mixer with the bananas. Cream everything together until relatively smooth. 
6. Pour in the sifted dry ingredients and mix until all the flour is incorporated. 
7. Pour batter into prepared loaf pan
8. Bake in preheated oven for 50-60 minutes, until a tooth pick inserted in the center comes out clean.

Enjoy! 

Bokchoy Stir Fry

Bokchoy Stir Fry

Ingredients:

• 1 Pound Bok Choy
• 2 Clove Garlic, minced
• 2 Green Onion Stalks, sliced into small rounds
• 2 Tablespoons Miso Paste or Soybean Paste
• 2 Teaspoons Gochujang
• Splash Mirin
• 2 Teaspoons Sesame Seeds
• 2 Teaspoon Sesame Oil

Instructions:

1. Slice the root base/bottom off the bokchoy, and then roughly chop the bokchoy.
2. In a pot of boiling salted water, blanch the bokchoy for about 2 minutes, strain and rinse the bokchoy to prevent over cooking.
3. Mix the minced garlic, sliced green onions, soybean paste, gochujang, mirin and seasme oil together in a small bowl to create our dressing.
4. Toss the cooked bokchoy in the dressing, garnish with sesame seeds, and serve.

Enjoy!

Stove Top Mac n' Cheese

Stove Top Mac n' Cheese

Ingredients:

• 1 Pound Elbow Pasta, or other small pasta shape
• 1 Cup Milk
• 1/2 Cup Butter, divided into 8 cubes
• 5 ounces Cheese
• Salt and Pepper

Instructions:

1.  Cook pasta according to package directions. Reserve at least 1 cup of the pasta water, drain the pasta, and set aside for now.
2. In a food processor fitted with the blade attachment, pulse the cheese into a fine crumb, or finely shred it. I like to use about 2 ounces of Parm and 3 of a sharp cheddar for this recipe, but any cheese will work.
3. Heat 1 of the butter cubes in a medium sauce pan over medium heat, until it is melted, and foamy, about 5 minutes.
4. Add the milk and whisk to blend in the melted butter.
5. Continuing over medium heat, whisk the milk and butter, add one cube of butter and whisk until completely melted and incorporated into the milk sauce. Only add the next butter cube when the previous one has been fully emulsified. Repeat with remaining butter cubes.
6. Season sauce with salt and pepper.
7. Pour the cooked pasta into the milk sauce, add the cheese and about 1/4 cup of the pasta water.
8. Stir to melt the cheese, and coat the pasta. If it seems dry, add another little bit of the reserved pasta water to help the sauce reach your desired consistency.
9. The mac n' cheese is ready to eat, or you can pour it into a casserole dish, top with more melted cheese and bake for a more traditional macaroni and cheese.

Enjoy!

Mediterranean Salad- Meal Prep

Mediterranean Salad

Prep for about 4 servings
Ingredients:

• 1 Lemon
• 1 Cup Cherry Tomatoes
• 1/4 Cup Chopped mixed Olives
• 1/2 Cup Chopped Cilantro
• 1 Cup Pearl Couscous
• 2 Cups Veg or Chicken Stock
• 2 Cups Shredded Lettuce or Spinach
• 1/2 Cup Olive Oil, plus extra
• Salt and Pepper
• 1 can Chickpeas, drained
• 1 Tablespoon Paprika
• 4 Small Naan Breads
• 2 Zucchini
• 250g Halloumi Cheese

Instructions:

1. In a medium bowl add the chopped olives, 1/4 cup of the chopped cilantro, 1/2 cup olive oil.
2. Zest and juice the lemon, and add both to the medium bowl.
3. Grate 1/2 of one of the zucchini, add the grated zucchini to the medium sized bowl.
4. Stir everything together, season with salt and pepper, stir again and set aside for now, this is our dressing for the salad.
5. Slice the remaining zucchini into thin rounds. Grill zucchini rounds on a grill pan or BBQ, about 3 minutes a side until lightly charred. Season with salt and pepper, and once done set aside.
6. On a baking sheet, toss the drained chickpeas with a little olive oil, salt and pepper and the paprika. Roast in an oven set to 450°F for about 30 minutes, stirring halfway through. once cooked, set aside.
7. Toss cherry tomatoes on a pan with olive oil, salt and pepper. Broil for about 5 minutes in oven, until skins are just starting to pop. remove from oven and set aside.
8. Slice the halloumi into bite sized cubes, and grill in a nonstick frying pan, without any oil for about 2 minutes a side over medium heat, until all sides are golden brown on all sides. Set aside.
9. In a small sauce pan, heat a splash of olive oil over medium heat, add the couscous and toast for about 2 minutes. Add the vegetable stock, cover and reduce heat to low. Simmer covered for about 10 minutes. Set aside once cooked.
10. To prepare our to go lunches, get 4 covered togo containers ready.
11. Divide the dressing between the four togo dishes.
12. Divide the cherry tomatoes between the four togo containers.
13. Fluff the prepared couscous with a fork, and divide between the 4 togo containers.
14. Arrange the zucchini over the layer of couscous so it kind of acts like a ceiling, keeping our "wet" salad ingredients apart from our "dry" salad ingredients.
15. Divide the Halloumi between the 4 togo containers.
16. Divide the roasted chickpeas between the four togo containers.
17. Divide the remaining cilantro between the 4 togo containers.
18. Divide the shredded lettuce or spinach between the four togo containers.
19. To enjoy, take one of the togo containers we just prepped and layered, as well as one of the naan breads. Invert the salad onto a plate, if possible toast the naan in  a toaster, and either eat the naan along side the salad or tear it up and use it like croutons in the salad.

Enjoy!

Notes:

This is vegetarian but it is so loaded with protein and good fats that it will fill you up and keep you full through a long afternoon at work, without being too heavy. I truly love this meal and have it as a lunch at work often.

Greek Rice with Spinach

Greek Rice with Spinach

Ingredients:

• 1 Cup long grain Rice
• 2 Cups Chicken stock
• 3 ounces chopped wilted Spinach(2-3 frozen spinach nuggets)
• 1 small Onion
• 2-3 cloves Garlic
• 2 tablespoons Greek dressing
• Lemon, zested and juiced
• Salt and Pepper

Instructions:

1. Finely chop the onion and mince the garlic. 
2. Heat a medium pot over medium heat. 
3. Add the Greek dressing, chopped onion and minced garlic. 
4. Season with salt and pepper. Stir occasionally until onions begin to soften, about 3-5 minutes. 
5. Add the uncooked rice and stir for two minutes to toast the rice. 
6. Add the chicken stock, bring to a boil, cover and reduce heat to low. 
7. Simmer for 10-15 minutes. 
8. Stir in the spinach, and cover and continue to simmer until all the water is absorbed. 
9. Remove pot from heat and keep covered for 5 minutes. 
10. Add lemon Zest and Fluff with a fork before serving. Drizzle lemon juice to taste.
11. Can also be garnished with fresh herbs, feta, olives etc.

Enjoy!

Bean Sprout Stir Fry

Bean Sprout Stir Fry

Ingredients:

• 1 1/2 Cups Fresh Bean Sprouts
• 1/4 Cup Sliced Green Onion
• 2-3 Cloves Minced Garlic
• 2 Teaspoons Soy Sauce
• 2 Teaspoons Sesame Oil
• Salt and Pepper
• Sesame Seeds for garnish

Instructions:

1. Rinse the bean sprouts under running water and then transfer to a bowl filled with cool water for at least five minutes. Strain the bean sprouts from the water and allow excess water to drain away.
2. Heat the Sesame oil in a medium sized skillet over a low-medium heat. Add the garlic and saute until fragrant, about a minute. Add the bean sprouts and cook for 1-2 minutes stirring constantly. Add the sliced green onion and cook for one minute more.
3. Just before serving, season with soy sauce and salt and pepper to taste. Garnish top with Sesame seeds.

Enjoy!

Notes:

This dish makes a great veggie side for almost any Asian meal, or inside the Korean wraps recipe I added just the other day.

A key step in this recipe is letting the bean sprouts soak in the cool water. This allows the bean sprouts to drink up some fresh water so they get that nice crisp veggie texture. Otherwise they might be a bit soft and not as delicious.

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing

Ingredients:

• 2-3 Peeled Carrots, chopped
• 1/4 Cup Grated Ginger root
• 1/4 Cup Diced Onion, (1/2 small onion)
• 2 Tablespoons Honey or Sugar
• 2-3 Tablespoons White Miso Paste
• 1/2 Cup Vegetable Oil, like Canola or light Olive Oil
• 2 Tablespoons Sesame Seed Oil
• 1/4 Cup Rice Vinegar
• Water
• Salt and Pepper

Instructions:

1. In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.
2. Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.
3. Taste and adjust any seasonings as needed. Keep chilled until ready to serve.
4. I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.

Enjoy!