Peach Fried Rice

When you are looking for a new apartment, there are a lot of things to consider: the price, size, neighborhood, amenities, access to public transportation, etc.  But for me?  It's all about the kitchen. Obviously.

Is there a dishwasher?  What kind of storage are we talking about here?  Will I have space for fermenting kimchi?  Is the apartment close enough that I can walk to a farmers market or a food co-op?  And don't even get me started on access to natural light for photographing food.  That's a whole other post.

I'm pretty resourceful when it comes to space.  For the last two years I've been living in a 460 square-foot apartment with my partner and two cats.  That's a huge feat right there.  But we've definitely outgrown the space and now it's time to move on to something a bit bigger.  But I sure will miss my kitchen...

Peach fried rice is the perfect way to say goodbye.  Whether it's goodbye to a visiting relative, the end of peach season, or goodbye to your adorable little kitchen, I think this dish will leave a lasting impression.

I recommend making the rice ahead of time so it has a chance to cool in the fridge. (Cooling it first will give it the best texture in the fried rice.)  I also recommend soaking the rice in water for a few hours or overnight to help increase its digestibility and the ability of your body to absorb all of the nutrients from the rice.  If you're in a time crunch, you can skip this step or you can substitute a quick-cooking grain like quinoa.  This recipe is very adaptable so feel free to substitute any veggies of your choosing.

Peach Fried Rice
Serves 4

1 cup brown rice, soaked overnight
2 cups water
2 tablespoons olive oil, divided
1 block organic extra-firm tofu, drained and diced
1 medium yellow onion, diced
2 garlic cloves, minced
1 zucchini, diced
1 carrot, diced
1 peach, pitted and diced
2 tablespoons Bragg liquid aminos
1/4 cup fresh basil chiffonade
sea salt and pepper to taste

Soak rice in water for a few hours or overnight (this will help to increase its digestibility).  Drain.  Add rice to a medium pot with a tight-fitting lid.  Add 2 cups of water.  Cover and let simmer for about 30 minutes.  Check the rice.  If the rice is slightly chewy, remove the lid and cook until the rest of the water is evaporated. If the rice is still hard, replace lid and continue to cook for about 15 minutes, until rice is chewy. When rice is ready, remove from heat.  Allow to cool in the refrigerator until using.  

Add 1 tablespoon olive oil to a pan over medium heat.  Add the tofu and saute 5 - 10 minutes, stirring occasionally, until tofu is evenly browned.  

In a separate pan over medium heat, add the remaining tablespoon of oil.  Add onions, zucchini, and carrots and saute for 5 minutes, then add the garlic and saute 1 - 2 additional minutes, until fragrant.  Add the peach, cooled rice, and liquid aminos and saute for 5 - 10 minutes, until veggies are crisp-tender.  Add the fresh basil just before serving and season with salt and pepper as desired.

Teriyaki Tempeh & Veggies

I think it's time that we talked tempeh.  Have you tried tempeh before?  In case you haven't or in case you have no idea what I am talking about, let me clue you in.  Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 - 36 hours.  Tempeh is a very digestible form of soy and is full of protein - making it a perfect entree in a vegetarian or vegan meal.  Tempeh has a very unique taste and I have often heard it described as "nutty," "earthy," or similar to the flavor of mushrooms.

Tempeh is best when marinated in a sauce to give it some flavor, especially if you are trying tempeh for the first time.  You can also steam tempeh before cooking and this will help cut down on the bitterness.  Most health food stores will carry tempeh ranging from plain to flavored and some brands even have tempeh with a mix of grains.  Tempeh will have a white layer and often dark spots as well.  This is completely normal and is part of the culturing process.  Since tempeh is made with soy, I highly recommend choosing organic because it ensures the soybeans were not genetically-modified.  Tempeh will most often come as a solid block and then you will be able to slice, chop, or grate it depending on your recipe.

This recipe involves a homemade teriyaki sauce that is a bit sweet, spicy, and flavorful.  Typical teriyaki sauces use a lot of sugar, but I opted to sweeten this version with dates instead.  This sauce is perfect on tempeh, stir-fried with fresh veggies, or just served over brown rice.

Teriyaki Sauce
3 medjool dates + 1 cup water
2 Tablespoons soy sauce
2 Tablespoons Bragg liquid aminos
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons cornstarch or arrowroot powder + 1/4 cup water

Blend dates and 1 cup water until liquified.  Add to a saucepan over medium heat.  Add the soy sauce, liquid aminos, ginger, and garlic.  Heat for about a minute.

Meanwhile, mix the cornstarch (or arrowroot) and 1/4 cup water together.  Add to the mixture in the pan and heat for two minutes, stirring occasionally, until the sauce is thickened.

Teriyaki Tempeh
1 Tablespoon coconut oil
1 package of plain tempeh

Slice temeph into 1/2-inch slices.

Heat coconut oil in pan over medium heat.  Add the tempeh slices to the pan.  Cook for 5 minutes, then flip tempeh.  Add about 3 tablespoons of the teriyaki sauce and continue to cook for about 5 minutes, until tempeh is browned.  Drizzle with additional sauce (if desired) before serving.

Teriyaki Veggies
1 teaspoon coconut oil
1 medium yellow onion, sliced
3 carrots, sliced diagonally
2 cups broccoli florets
2 cups snow peas
2 baby bok choy, chopped

Add the coconut oil to a pan over medium heat.  Add the onions and carrots and saute for about 5 minutes.  Add the broccoli, snow peas, and bok choy.  Add the remaining teriyaki sauce and saute for an additional 3 - 5 minutes, until vegetables are crisp-tender.

Whole Grains & Brown Rice

I thought it might be fun to spend some time talking about whole grains today.  Have you ever wondered why eating whole grains is important?  Or what the difference is between whole grains and refined grains? Or how to make brown rice without it tasting bland?  Then keep reading!

Whole grains are different from refined grains or enriched grains, both of which are far more common in the United States.  Whole grains mean that the grain is still completely in-tact and has not had the bran or germ removed through the milling process.  This is important because whole grains still contain the essential enzymes, fiber, and b vitamins.  Some of my favorite whole grains include brown rice, quinoa, amaranth, and millet.

Refined grains are grains that have been milled, stripping them of their bran and germ, which results in a loss of nutrients.  Refined grains have a softer texture and extended shelf life, which is why they are used in packaged and processed foods.  Sometimes manufacturers will add some of the b vitamins lost during processing back into the grain, resulting in enriched grains. Some enriched grains are also fortified with nutrients that are not naturally present in that food, such as folic acid or iron.  However, there is no way to replace the fiber that is lost during processing.

Why is all of this important?  It's important to choose whole grains as much as possible because of the impact that refined or enriched grains have on the body.  Refined grains are quickly digested into simple sugars and absorbed into the bloodstream much faster than whole grains.  This causes your blood sugar to spike and then crash, which results in feeling moody and drained of energy.  When you eat whole grains, the fiber prevents your blood sugar from spiking which will keep your energy level up.  And since fiber is what helps us to feel full, eating whole grains will help you to feel more satisfied and you won't find yourself overeating.

I grew up eating white rice so when I first started eating brown rice it was a noticeable change.  It took me years to get used to the difference in taste and texture.  I also noticed that eating brown rice sometimes gave me a stomach ache.  Then I learned an important trick:  soak the rice!  Before cooking, I soak my brown rice for a few hours or overnight.  When it is cooked, it will yield rice with a softer texture, better taste, and is far easier on the digestive system.  To keep brown rice from tasting bland, I like to cook it in vegetable broth and add other spices as it cooks.

What are your favorite tricks for enjoying brown rice or other whole grains?

Basic Brown Rice
Serves: 4

1 cup brown rice
Water for soaking
2 cups of vegetable broth (or water)
seasonings to taste

Directions:
Soak rice in water for a few hours or overnight.  Drain.  Add rice to a medium pot with a tight-fitting lid.  Add 2 cups of vegetable broth (or water).  Cover and let simmer for about 30 minutes.  Check the rice.  If the rice is slightly chewy, remove the lid and cook until the rest of the water is evaporated. If the rice is still hard, replace lid and continue to cook for about 15 minutes, until rice is chewy.

When rice is ready, remove from heat and let stand 10 minutes. Fluff with fork and serve.

My Top 5 Tips for Quick, Healthy & Incredibly Easy Meals

I have received a couple of emails from readers asking for tips on how to start cooking more meals from scratch in their kitchen.  I think one of the most intimdating factors for most folks is thinking that cooking from scratch is going to be a huge amount of time.  I won't lie, you will have to devote some time to meal planning, grocery shopping, and basic kitchen prep work.  But, once you stock your kitchen up with some basics and learn a few quick go-to meals for easy breakfasts, lunches, and dinners, cooking from scratch will hardly seem intimidating!  Here are my top tips for making quick, healthy, and easy meals at home.  Whether you are a kitchen newbie or an experienced home chef, hopefully this will inspire and enlighten you!

1. Keep a well-stocked pantry of grains

If you are new to cooking or are hoping to start preparing more meals at home, then cooking your own grains is an easy place to start.  Go to the bulk bins at your local health foods store and stock up on some basics.  I always keep brown rice, red and white quinoa, spelt berries, millet, rolled oats, and brown rice pasta on hand.  Some grains take longer to cook than others (e.g. brown rice), which is why it is important to have a variety so that you can easily prepare something in 15 - 20 minutes (e.g. quinoa) if you don't have much time. 

Grains are great for quick dinner items like thai quinoa salad, kimchi fried rice, millet and aduki bean salad, spicy tofu and spelt berries salad, pineapple fried quinoa, or simple rice and beans.  Every Sunday evening I make a batch of brown rice and/or quinoa for the week.  Having grains already prepared for the week makes weeknight dinner assembly a snap!

2. Have pre-cooked (or canned) beans handy

Beans and lentils are a wonderful protein-source for plant-based diets and I think they are an important staple in any kitchen.  I prefer to cook my own beans rather than using canned beans because they taste fresher, have less sodium, and are more cost-efficient. I also like to cook my beans with kombu (edible kelp) because it helps to soften the beans while cooking, is a great source of trace minerals, and aids in digestion. 

To help save time, I will cook several big batches of beans once or twice a month and then keep the leftovers in the freezer. Canned beans are also a convientient option if you don't want to cook your own.  (If using canned beans, I recommend Eden Organic brand because they cook the beans with kombu and use cans that do not have BPA in the lining.)   If you have ready-made beans available, then it is incredibly easy to add beans to any dish.  

I recommend keeping your pantry stocked with at least some black beans (for burritos, tacos, or with a simple grain like rice), garbanzo beans (for pureed soups, salads, or a healthy hummus dip),  black eyed peas (for salads and soups), red lentils (for dahl), and grey-green lentils (for lentil loaf or curry).   Black-eyed peas and lentils cook up quickly so you don't have to worry about prepping them ahead of time.  

  

3. Use herbs for flavor

Herbs are one the best ways to add extra flavor to your meals and take your cooking to the next level.  Herbs are incredibly easy to grow indoors and make a great addition to any kitchen window.  My favorites include cilantro, Italian parsley, mint, rosemary, sage, basil, and thyme.  Once cut, I like to store my herbs in a small jar of water in the fridge to keep them perky and fresh for as long as possible. 

If you don't have access to fresh herbs, then keep a variety of dried herbs on hand.  Herbs will help you to add flavor and variety to dishes without resorting to using extra salt.  Herbs also allow you to get more creative with your cooking and feel rewarded (and not punished) for eating healthy!

4. Freeze leftover bananas

Do you ever feel guilty while watching a pile of bananas brown on your counter?  Well, say good-bye to your guilt!  I always keep a well-stocked freezer of peeled, chopped, frozen bananas to use in smoothies or oatmeal for breakfast.  Wait until your bananas are fully ripe (preferably starting to brown) before freezing them because that is when they are the sweetest and have the best flavor.  Once you have a freezer stash of bananas, you are ready to embark on many green smoothie adventures and you will always have an easy and filling breakfast or snack at your fingertips.   

5. Fall in love with salads

Salads are one of my favorite items to make because you can customize them in so many different ways and add your favorite toppings.  If you constantly change up your ingredients then salads never feel boring.  Plus, salads can be assembled fast! 

Start with a base of fresh greens like baby kale, arugula, romaine, spinach, or leaf lettuce.  Then add heartier vegetables like roasted squash, baked beets, roasted potatoes, or green beans. Then add your protein source: baked tofu, beans, lentils, you name it!  Don't forget fun additions like nuts, seeds, avocado, or fresh fruit.  And finally, finish it off with your favorite dressing.  Some of my favorites salads are this hearty winter squash salad, fresh greens with green goddess dressing, spinach and kale salad with pear vinaigrette, green bean and potato salad with miso dressing, and this winter citrus salad.

What are your favorite tips for quick, healthy, and easy meals at home?

Stuffed Delicata Squash

I'm super excited to announce the three winners of this week's Hurraw! Balm giveaway:

Winner #1 sarahlearns said...

oooh, i need a good lip balm! i've been trying out a couple brands lately to find one that keeps my lips moisturized through the cold wisconsin winter!

this week i am concentrating on finalizing my december goals and working on them! (2 of my goals are getting 100 oz every day and getting to the gym 4x this week!)

Winner #2 Melanie said...

I just got a treadmill yesterday, and I am determined to run every day! I haven't exercised in so long, so I am very excited to get back into shape! :)

Winner #3 csu said...

this is so cool! i'm going to go for a swim this weekend again.

Thank you so much to everyone who entered the giveaway and shared their health goals for this week. It was really inspiring to see so many people incorporating different healthy habits into their life, from drinking more water to daily exercise to juicing. How did this week go?  How did your new habits serve the rest of your life?  Did any challenges arise along the way?



This past week my personal health goal was to adopt a gluten-free diet.  A few weeks ago my nutritionist recommended that I consider going wheat and gluten-free because of some severe knee pain that I've been struggling with for the past few years.  I personally think the pain is the result of bad genes and irritation caused by exercise, but I'm always open to making dietary changes. 

My diet was already about 80% gluten-free (the main sources were occasional pieces of Dave's Killer Bread and some tamari sauce), but I found that once I told myself I officially couldn't have it, all of a sudden all I wanted was to sit down and eat a loaf of bread.  The power of the mind, huh?  Let's just say that this first week was a little rough.  I'm still trying out some different (vegan) gluten-free breads from my local natural foods market, but I'm hoping to make my own version soon.



One of the things that made this week a little easier was this stuffed delicata squash.  These adorable little squashes were simply roasted and stuffed with a mix of wild rice, black eyed peas, cranberries, and onions with a little salt and pepper.  I served them over some steamed kale for color and the kale ended up being the perfect (gluten-free!) wrap for the extra stuffing that fell out.  Bon appetite.

Stuffed Delicata Squash
Serves 4

4 medium delicata squash
2 Tablespoons oil for roasting (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
1 cup wild rice + 3 cups vegetable broth
1/2 cup black eyed peas + 2 cups water
2 Tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup dried cranberries
4 large kale leaves (optional)
freshly-ground sea salt and pepper to taste

Preheat oven to 425 degrees.  Slice squash open lengthwise and scoop out the seeds with a spoon.  Coat with oil.  Place on a sheet pan (with the insides facing up) and roast for about 20 - 30 minutes, until tender.  You can tell when you squash is done when it can easily be pierced through with a fork.  Set aside.

Meanwhile, add the wild rice and broth to a large saucepan and bring to a boil. Reduce heat to low, and simmer, covered, for about 45 minutes (until the rice is tender). 

Add the black eyed peas and water to a large saucepan and bring to a boil.  Reduce heat to low, and simmer, covered, for about 15 - 20 minutes (until peas are tender). Drain if needed.

Add olive oil and onion to a pan over medium heat.  Saute the onion for 5 minutes, until translucent.  Add the garlic and sauté for an additional minute.  Add the cranberries, cooked rice, and cooked black eyed peas.  Mix thoroughly.  

Top the squash with the rice mixture and serve over steamed kale, if using.  Top with a little salt, pepper, and extra olive oil if desired. 

Kimchee Fried Rice

I am definitely an animal lover.  I am the kind of person that will help a lost dog find its owner, cry over roadkill, and talk about cats for hours on end.  I am also vegan and although initially this decision was not based on my love for animals, I now think it's an important factor.

It took me many years to decide that I was ready for a cat because I wanted to be responsible and take that animal's life very seriously.  I did everything right... I rescued it from a shelter.  I play with it every day.  I feed it only the best cat food recommended by the vet.  Heck, that cat eats more organic and healthier food than I do most days.

I love my cat... even though he is extremely needy.  So needy that he cries. Constantly.  He cries when he's alone, he cries when I'm home, and he cries all through the night.  I have not had a full night's sleep since bringing him home.  But I still love him. Clearly, too much.

The funny thing is that when I first got him, I was so excited.  I was so happy to have a pet to call my own and I thought that spending quality time with him would make me feel more content and present in my life.

Well, let me tell you, there is nothing that will make you feel more present than walking in the door after an extremely long day at work only to discover that  your little pet has vomited on every single surface in your apartment.  That is a zen moment right there.

But, being the amazing animal lover that you are you immediately check the cat and call the vet after, of course, accidentally stepping in vomit.  Your vet then informs you that this is only the latest incident in your cat's needy behavior because being away from you causes stress, which causes excessive grooming, which causes hairballs, which (yes, you guessed it) causes vomiting.

So, you suck it up.  You clean up the vomit.  You wash your hands.  You play with your cat.  And then you go out to your garden.

Ah, the garden.  It's such a happy place.  A place to get away from it all, to relax, to feel connected to the earth, and to take in a deep breath of... um, what is that smell? 

You have got to be kidding me.

Ah, the garden.  It's such a happy place for the neighbor's cats.  A place for them to get away from it all, to relax, and to feel connected to the earth by digging up your seedlings and taking a giant... ahem. I'll leave that to the imagination.

So, that was my day.  How was yours?

I'm sure after that lovely story all you want to think about right now is food.  And especially, food from my garden.  But, let's continue.  Maybe I can take both of our minds off of it by talking about kimchee. 

Kimchee is a traditional Korean dish made by fermenting vegetables and adding gochu garu (spicy red pepper flakes).  One of these days I will get around to posting a tutorial on how to make your own kimchee.  Until then, if you're buying it from the store just double check that it doesn't contain any fish sauce (assuming that you are desiring an entirely vegan/vegetarian dish).  If you haven't tried kimchee before, expect some spice, a little tang, and lots of deliciousness.

Kimchee fried rice is so flavorful, yet, quick and easy to make that you will wonder why you haven't been making this all week.  Plus, the only labor involved after dicing is standing over the stove and stirring.  Super easy.  You can substitute any vegetables you desire so feel free to be creative.  This is great for any weeknight dinner and you can make it a complete meal by serving it with tempeh, tofu, or beans.  It's the perfect meal to ease your hunger pains and take your mind off of your crazy day.

Kimchee Fried Rice
Serves 2
Inspired by Orangette

1 Tablespoon olive oil
1 medium carrot, diced
3 green onions, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 bell pepper, diced
1/2 cup broccoli florets, diced
1/2 cup sugar peas, diced
1 1/2 cups rice, cooked and cooled
1/2 cup kimchee
1 Tablespoon tamari or soy sauce
freshly ground black pepper to taste

Add the olive oil to a frying pan over medium heat.  Add the carrot and saute in the oil for about 3 minutes.  Next, add the onions, garlic and ginger and saute for about 1 minute.  Then add the bell pepper, broccoli, and sugar peas and saute for about 2 - 3 minutes.  Add the rice, kimchee, and soy sauce and saute for 3 - 5 minutes.  Add any freshly ground black pepper to taste and serve hot.

Rice and Beans

Every year in the fall I go on a silent retreat at a Buddhist meditation center. It's amazing what five days without a computer, cell phone, television, and talking can do for the mind and body. One of my favorite parts of the retreat, besides the peacefulness, is the new focus and dedication that I can give to meals. It's hard to rush through your lunch when you have nowhere else to be and nothing you're supposed to be doing.

When you are truly present, even a simple dish can taste amazing.  You begin to notice all of the small things about eating that you are usually too busy to experiece:  the aroma of the food, your watering mouth, what it feels like to chew, the feeling as the food reaches your stomach.  Not only does food taste better, but my body digests it better and I don't overeat because I'm present enough to realize when I'm full. 

With that being said, it's time for me to unplug for a little bit again. To remember life outside of emails. To be outside. To relish all of the beauty in my life and the blessings around me. To enjoy what quiet and simplicity feels like.  And to be present.  To be present at every meal, in every moment of my life, and with all of the people I love.    

This is where rice and beans come in.  Rice and beans sound so simple, and yet, they are extraordinary.  Rice and beans are a staple around the world with good reason - they are nutritious, affordable, and delicious.  You can use any type of rice and beans you desire and it always ends up as a nourishing meal.  I typically use brown rice and black beans, but I had some leftover sticky rice from homemade sushi and it was perfect for this.  

Here's how it goes:  Make a pot of rice and a batch of beans, top with any vegetables and herbs lying around, and you have a quick and tasty meal.  It's perfect for a weeknight dinner or as a way to clean out the random bits in your fridge.  It's also great if you have some picky eaters in your house.  Everyone gets a bowl of rice and beans and they can pick their favorite toppings.  Genius.

Everyone has their own special way to prepare beans and this is my favorite way to cook black beans.  I like to make a big batch and freeze the extras for later.  I cook my beans with kombu (edible kelp) because it helps to soften the beans while cooking and it is a great source of trace minerals and aids in digestion.  If you prefer canned beans you can use the Eden Organic brand which are cooked with kombu (and come in BPA-free cans!).  

Kombu

 Cooking Basic Black Beans

1 pound black beans (about 2.5 cups uncooked, yields 6 cups cooked)

1 strip kombu

Water

Soak the beans overnight.  Drain the soaking water.  Add the kombu and beans to a large stock pot.  Cover with double the amount of water.  (This doesn't have to be an exact science because any extra water will be drained at the end.)  Bring to a boil, then reduce heat to a very slow simmer.  Simmer for 45 minutes - 1 hour, or until beans are cooked.  The beans are done when they are chewable, but not mushy.  If there is any extra water, drain from the pot and remove your kombu.

Simple Black Beans

Serves 4

1 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika
pinch of chile powder

4 cups cooked black beans

1 cup vegetable broth

2 bay leaves

freshly ground salt and pepper to taste

Add the olive oil to a pot over medium heat.  Saute the onion for 5 minutes, or until translucent.  Add the garlic, cumin, paprika, and chile powder and saute for an additional minute. Add the black beans, vegetable broth, and bay leaves.

Simmer for about 20 minutes, until beans are soft, and add salt and pepper to taste. Remove the bay leaves and serve.

Red Lentil Dahl over Pulao Rice

 

Have you seen the ads that say "take time for tea"?  I was flipping through a Vegetarian Times magazine the other night scrounging for recipe ideas and came across the ad.  I don't know why, but I became immensely fascinated by it.  Beneath "take time for tea" it has a picture of a woman lounging, reading a book, and holding her cute little cup of tea.

Of course, I mentally began mocking that scenario.  Who has time for reading?  Let alone quietly sipping tea?  The only time I have for tea is when I'm running for the bus and then my travel mug top usually pops open and I spill it on myself...

I came across the ad again this morning and was again consumed by its message.  I'm sure I'm reading more into this than the company intended, but I actually think there is a strong point to the word take.  What would happen if we just took the time for tea?  We already have all the time that we can have in one day.  It is simply up to us how we use each minute of it.

And it's not really about tea. What if I took the time to create more friendships, spend quality time with family, or to practice self care?  How would my life be different if I stopped rushing, chewed more slowly, listened more intently, and took more breaks?  I know I sometimes need a little reminder about how precious my time is and that I need to use it wisely.  And maybe it's not realistic for me to take the time for tea, long walks, and friendships every day, but I can be more present and thankful for the moments when I do.  

If you're not interested in taking the time for tea, maybe you'd rather take the time for dahl?  I have to admit I usually resort to the convenience of a pre-made curry base when I make Indian dishes.  However, it's never as flavorful or as fresh as when I make it from scratch. These two recipes come together in under an hour to form a tasty and comforting dish.  The prep time is pretty minimal and it makes a perfect weeknight dinner.  

The only thing that might make it better?  A good cup of chai tea. 

Red Lentil Dahl

Slightly adapted from The Accidental Vegan by Devra Gartenstein

Serves 6

8 cups water

2 cups red lentils

6 cloves garlic, minced

2 Tbs freshly grated ginger

2 tsp ground cumin

1 tsp cumin seeds

1 tsp ground coriander

1.5 tsp ground tumeric

1 tsp ground cardamom

2 tsp sea salt

Lemon juice from 1 lemon (or to taste)

Cilantro for garnish

Freshly ground black pepper to taste

Sift through the lentils for rocks.  Bring the water to a boil in a large saucepan.  Stir in the lentils, garlic, ginger, cumin, cumin seeds, coriander, tumeric, cardamom, and salt, then lower the heat, cover, and simmer gently for about 45 minutes, until the lentils are tender and beginning to break down.  

Stir frequently toward the end of the cooking time, and add more stock or water as needed if the dahl gets too thick.  Stir in the lemon juice, garnish with some fresh cilantro and pepper to taste; serve hot. 

Pulao Rice

From The Veg-Feasting Cookbook by Vegetarians of Washington

Serves 6

2 cups basmati rice

3 Tbs canola oil

2 cinnamon sticks

6 whole cloves

3 bay leaves

5 cardamom pods

1 1/2 tsp cumin seeds

3 cups water

3/4 tsp salt

1/2 cup fresh or thawed frozen peas

1/2 tsp saffron

Let the rice soak for 5-10 minutes.  Add the oil to a large saucepan.  Add the cinnamon, cloves, bay leaves, cardamom, and cumin.  Cook over low heat for 2 minutes.  Add the water, rice, salt, and green peas.  Bring to a boil, then cook, covered over medium heat until the water has been absorbed.  

Add the saffron, and reduce the heat to low.  Cover the pan with a clean dishtowel and lid.  Cook for an additional 5 minutes, then remove from the heat, keeping the pan covered for 10 minutes.  Fluff the rice with a fork and serve.

Rice & Black Bean Salad

I think I have blogger's block.  And, I have also misplaced my camera.  I am officially the worst blogger ever. 

Don't worry though.  It's all under control.  I am sending a search party out for the camera and I even googled some tips for becoming un-stuck in my writing.  You know, good advice like walk away from your computer and do a mad lib. 

I got really dedicated and even did several mad libs.  I thought that maybe if one was good enough I could just share that with you and call it good.  But, in the end I couldn't just leave you hanging like that...

So here we are again.  Alone.  Together.  With my blocked brain.  I guess I'll just make some small talk at this point.

How was your day?  Anything exciting happen at work?  See any good movies lately? 

The other night we watched The Terminator.  You know that really dorky movie from 1984 with the 38th Governor of California? 

Awkward silence. 

Yeah, I'm a big nerd like that.  

Anyway, how about some black beans?  I guess it's better if I just stick to food right now. 

I've been on a black bean kick lately. Any day of the week you can either find some soaking by my sink or simmering on the stove.  And nothing against canned beans, but they just aren't the same as fresh ones. Once you get the hang of cooking your own beans I doubt you'll want to go back to the canned variety.  If you cook a large batch ahead of time and freeze them, you will always have fresh beans at your finger tips. This is not only convenient, but it saves energy since you cut down on your cooking time.  

This yummy salad can be served warm or cold.  It's also great as a burrito filling, scooped up in a tortilla chip, or served on top of a bed of greens. It's the perfect quick meal on a weeknight and you can add almost any produce that's kicking around in your fridge:  some jalapeno pepper in the dressing, an onion, or even some shredded carrots.  

Well, that wasn't so bad.  We got through the whole post together.  You even got a recipe out of it.  

By the way... have you seen my camera?

Serves 4 as a main dish or 6 as a side

Ingredients:
1 cup long-grain brown rice, soaked overnight, + 1.5 cups water
1 cup black beans, soaked overnight, + 3 cups water
1/2 cup corn kernels
1 bell pepper, diced
1 avocado, diced
1 tomato, seeded and chopped

Dressing:
2 Tbs olive oil
juice from 1 lime
1 garlic clove, minced
 salt and pepper to taste
2 Tbs cilantro, finely chopped
1 tsp cumin
dash of cayenne pepper (optional)

Make sure to soak your beans and rice (separately) overnight.  You don't have to soak your rice overnight, but this helps with digestion and decreases your cooking time. To cook your rice: Add your rice and water to a medium pot and bring to a boil.  Then put the lid on the pot and reduce the heat to low and simmer for about 15 - 20 minutes.  If it is still a bit hard, turn off the heat and let the rice sit in the covered pot for another 5 - 10 minutes.  If there is any extra water, drain from the pot.

To cook your beans:  Drain your soaking water and add 3 cups of cold water to a medium pot.  Bring to a boil, then reduce heat to a very slow simmer.  Simmer for 1.5 - 2 hours until beans are cooked.  The beans are done when they are chewable, but not mushy.  If there is any extra water, drain from the pot. 

I think it is best to cook the rice and beans the day before and store in the refrigerator until using.  This salad can be served warm or cold so you can either chill your rice and beans or mix them with the veggies right away.  Prep your vegetables and toss together with the rice and beans.

Mix the ingredients for your dressing together.  Toss with your salad and serve.

This salad does not keep too well because the rice can get a little mushy and the avocado will turn brown so it is best if served immediately. 

Cumin Rice with Nuts

Today was a pretty exciting day. I joined my first CSA! For those of you unfamiliar with the term "CSA," it stands for "Community Sponsored Agriculture." It's a way for consumers to buy local, seasonal (and often pesticide-free/organic) produce and support a local farm. You typically pay for your "share" early in the season and then receive weekly boxes of produce from about June - October. If you are interested, I highly encourage you to join one of your own. And if you happen to live in Seattle you have tons of great Washington farms to choose from!

Sometimes the best things in life are simple. And my philosophy is that simple foods seem to be the most delicious. I don't know if you have a soft spot in your heart for rice like I do, but there are many days when I can't get enough of the stuff. I grew up with white rice so this what my taste buds still think is best, but I've grown quite fond of brown rice over the years.

This is a very easy and delicious rice recipe that I adapted from one in The Vegetarian Slow Cooker. Look at that, now two delicious meals that have come from my crockpot! Things are looking up! :) This rice goes well with a side of black beans. You could also add in some currants or raisins if desired.


2 Tbs Earth Balance, divided
2 cups long-grain rice
1 3/4 tsp salt
4 tsp ground cumin
4 cups water
3/4 cup pine nuts or chopped almonds
1 tsp dried basil

In a skillet on medium-high heat, melt 1 tablespoon Earth Balance and add rice, stirring until rice turns light brown. Transfer rice to slow cooker with salt, cumin, basil, and water. Cover and cook on high heat for 2 - 3 hours or low heat for 9 hours.

Melt 1 tablespoon Earth Balance in skillet on medium-high heat, add nuts, and stir until browned. Stir into rice mixture and serve immediately.