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.
This tabbouleh salad would be great paired with anything grilled, perfect for a potluck or good on its own for lunch. Spelt is a high protein, high fiber grain with a delicately sweet & nutty flavor and deliciously chewy texture.
FYI, spelt is not a gluten-free grain, in fact spelt is a kind of wheat. The cooking times for spelt vary depending on whether you choose to soak the grains first or cook them the standard way (without soaking). Pre-soaking will most likely reduce your total cooking time.
Grilled veg. One of the most simple and satisfying summer meals you can make. There isn’t much you can’t grill in the way of fresh vegetables. It’s perfect for guests who may have any kind of food sensitivity. You are able to avoid gluten, dairy, soy, eggs, nuts, etc… The vegetables taste great “as is” when they come off the grill or you may drizzle on a vinaigrette before serving. Here are some of the FTY offerings that made it onto my grill last night.
Posted in Recipes, Shannon's Kitchen Also tagged dinner, eggplant, fennel, grilled, lacinata kale, radiccio, summer, summer squash, vegetarian, vinaigrette, zucchini
Tempeh, why it’s good:
- it’s a cultured food, therefore gut friendly
- and a fermented food, again gut friendly
- has a serious amount of protein
- user friendly
- is nutrient dense
- a good source of fiber
- it’s a good choice for people avoiding gluten
- it’s delicious
Some people who have a tough time digesting soy in the form of tofu have better luck with tempeh. Because tempeh is cultured and fermented, digestibility can be easier. I like its versatility – the nutty dense texture and ability to absorb the flavors in a dish.
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, gluten free, lunch, quick, soy, spinach, spring, tempeh, tips, vegetarian