Curried Rice Salad Print Serves: 4 A versatile dish and a great way to use up leftover rice. Use whatever vegetables are in season and add raita or chutney to enliven. Ingredients
- 2 – 3 cups cooked brown rice
- 1 lb steamed or roasted zucchini
- 1 lb steamed or roasted summer squash
- ½ cup+ shelled peas
- ⅓ cup raisins (or apricots or currants)
- sunflower oil
- hot pepper flakes
- ½ cup chopped salted and roasted cashews
Farmers To You Ingredients
Other Fresh and Pantry Ingredients
- hot pepper flakes
- Cook rice and set aside.
I enjoy playing around with tempeh, I love its texture and versatility. I needed a quick lunch yesterday so I grabbed two spring roll wrappers, a handful of baby spinach, a few slices of avocado and two strips of teriyaki tempeh. Typically the ingredients in a spring roll (sometimes called summer rolls) go unseasoned and are served with a dipping sauce. Tamari on the side was perfect for these simple rolls.
If you’re unfamiliar with spring roll wrappers here’s a quick video showing how to roll them.
Posted in Recipes, Shannon's Kitchen Also tagged asian, dinner, lunch, quick, soy, spinach, spring, tempeh, tips, vegan, vegetarian
I’m a huge red cabbage fan: I like it chopped raw in my green salads, finely shredded and splashed with rice vinegar for a quick slaw, cut into ribbons and sauteed with onions for an easy side, roughly cut and steamed for a veggie bowl dressed with a peanut sauce, sliced into wedges and roasted and blended into soups. Red cabbage always pops up on those “super foods” lists and it’s one of the most affordable seasonal vegetables you can buy.
Stir-Fried Tofu, Red Cabbage and Winter Squash Print Author: Martha Rose Shulman, Recipes For Health - NYTimes Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar or honey
- 2 teaspoons dark sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons canola oil or peanut oil
- ½ pound firm tofu, cut in 1- x 2-inch dominoes
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- ¾ pound butternut squash, cut in ½-inch dice (roughly 1½ - 2 cups cubed)
- Salt to taste
- 1½ pounds red cabbage, cored and coarsely chopped
- Rice, bulgur or buckwheat noodles for serving
- In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch.
Posted in Recipes, Shannon's Kitchen Also tagged budget, cabbage, dinner, garlic, quick, squash, tofu, vegan, vegetarian, winter
Today I spent the morning in my son’s 3rd grade class making potato latkes. As another parent and I cooked, we watched the children light the Menorah, sing traditional songs and play the Dreidel game. A lovely morning, indeed.
Latkes are delicious anytime of year, not just for Hanukkah. I had such a good time, and because my son devoured them, I plan on making them again soon. Simeon had a wonderful suggestion of adding a sweet potato to the mix.
EAT WELL AND BE WELL
Potato Latkes Print
- 1 pound potatoes
- ½ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup olive oil
- Preheat oven to 250°F.
Posted in Recipes, Shannon's Kitchen Also tagged breakfast, dinner, fall, holiday, jewish, lunch, potatoes, vegan, vegetarian, winter
Spice Bars Print Author: Everyday Paleo Ingredients
- In a food processor, pulse only the nuts and the sea salt until finely chopped but still chunky. Some will be ground up almost like almond meal but they will not all be consistent, and that’s totally ok.
- Pour your nuts into a mixing bowl.
- Add the dried dates and other dried fruit to the food processor and process until it makes a paste (it will probably turn into a giant sticky ball when it’s done).