Friday, March 28, 2008
Grassroots Natural Market
Moroccan Basmati Pilaf
Moroccan Basmati Pilaf
- 2 cups basmati rice
- 1 diced small onion
- 2 crushed garlic cloves
- 1/2 tbs curry powder
- 1/4 cup garam masala
- 1 1/4 cup vegetable stock
- 1/2 cup raisins
- 1/3 cup toasted pine nuts
- 1/2 cup garden peas
- 1/4 cup chopped scallions
- salt and pepper to taste
Saute onions and garlic for 5 minutes. Add curry and garam masala and cook for 2 minutes. Add rice and stir for 3 minutes and add stock. Bring to a boil and lower your heat until rice is cooked, about 25 minutes. Fold in the rest of the ingredients and serve warm. I sometimes add cilantro, ginger or golden raisins.
Vegetarian Carnival
Tuesday, March 25, 2008
Quinoa with Shitake Mushrooms and Snow Peas
- 2 cups cooked and cooled quinoa
- 6 sliced shitake mushroom caps
- 1 cup sliced snow peas
- 1 cup edamame
- 1/3 cup sliced almonds roasted with tamari
- 1/4 cup toasted sesame oil
Saute the snow peas and shitake mushrooms for 5 minutes, set aside to cool. In a large bowl toss all the ingredients and season with salt and pepper. It can be served cold or hot. It's up to you. Quinoa is my all time favorite grain. It's considered the mother of all grains due to it's amazing benefits. Let me know what you think.
Caribbean Black Bean Salad
- 1 can organic black beans
- 1 zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 bunch scallion chopped thin
- 1 cup cilantro chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice (key lime is great)
- 1 tbs cumin
- salt and pepper to taste
Place all the ingredients in a large bowl and give it a good mix. Be careful not to mix too vigorously, you don't want the beans to mash up. This can be served as a dip for chips, toss it with field greens, or throw it into a burrito. Corn, jalapeno, and tomatilloes go very nice with this salad.
Roasted Brussels Sprouts
- 1 lb Brussels sprouts
- 6 cloves garlic
- 1 carrot diced
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Steam the Brussels sprouts first in a large pot of salted water. Drain and toss with all the ingredients. Preheat oven to 350. Place veggies on a sheet pan and roast for 25 minutes or until golden brown. Make sure not to skip the steaming step, I noticed the Brussels sprouts tend to get too dried out if not steamed. You can also mix with parsnips, yams, potatoes, or any other root vegetables for a more exotic side dish. Enjoy!
Thursday, March 13, 2008
Allspice Roasted Miniature Carrots
- 1 bunch miniature carrots washed thoroughly
- 1 tsp allspice
- 1/2 tsp paprika
- 1/2 tsp garlic powder (please use organic, such a better product)
- 1/2 tbs brown sugar
- 1/3 cup extra virgin olive oil
- pinch of sea salt
Preheat oven to 350. Mix dry spices in a small bowl. In a large bowl toss the carrots with oil. Sprinkle spice mix over carrots making sure to give a good toss so that all the carrots have some spice. Roast on a oven sheet pan for 20 minutes or until tender to the touch. If allspice is not for you try substituting curry, Italian herds, or southwestern spices. Let me know how they turn out!
Israeli Couscous with Roasted Tomatoes and Marinated Artichokes
Israeli Couscous with Roasted Tomatoes and Marinated Artichokes
- 2 cups cooked Israeli couscous (4 cups water,pinch of salt, cook until water is absorbed)
- 4 sliced roasted tomatoes
- 4 sliced marinated artichokes
- 1/4 cup extra virgin olive oil
- 1 cup steamed spinach cooled
- salt and pepper to taste
In a large bowl mix all the ingredients and season with salt and pepper. This dish lends itself to many options. Try a cup of flat leaf parsley, keep it whole, it'll taste better and look great. Capers, olives, feta or some grilled haulloumi cheese would kick it up. Have fun with it!
Saturday, March 8, 2008
Forbidden Rice Salad
- 1 bunch chopped scallion
- 1 cup toasted pine nuts
- 2 cups thinly sliced green cabbage
- 2cups golden raisins
- 1/2 cup toasted sesame oil
- salt and pepper to taste
In a large bowl mix all the ingredients, season with salt and pepper, and serve in your favorite bowl. It doesn't get any easier than that! Forbidden rice can be found in Whole Foods , gormet food stores, or ordered directly from Lotus.com. What, if anything, would you do different?
Thursday, March 6, 2008
Rigatoni with Broccoli and Vegetarian Steak
- 2 Lb. cooked and cooled rigatoni pasta
- 1 bunch chopped and blanched broccoli
- 2 cloves chopped garlic
- 1 small thinly sliced red onion
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- optional: 1/2 cup freshly grated pecorino romano cheese
Saute onions for five minutes or until caramelized, add garlic and saute for 2 more minutes. Set aside to cool. Saute veggie steak for 5 minutes or until browned, be careful not to burn (I have so many times). In a large bowl mix all the ingredients and serve. You can make this a hot dinner item as well. You can throw some spinach, kale, Swiss chard, or collards and it will be delish.
Tuesday, March 4, 2008
Grilled Portobello Mushroom and Asparagus Salad
- 1 bunch grilled asparagus chopped into 2 inch pieces
- 3 grilled portobello mushrooms sliced thin
- 1 lg caramelized red onion
- 1 cup crumbled goat cheese
- 1 4oz bag organic spring mix
- 1/2 cup your favorite balsamic dressing
Toss all the asparagus, portobello, onion, spring mix, and balsamic dressing together in a large bowl. Top with goat cheese. Can be served with your favorite crusty bread or grilled pita bread. I've made this salad with the veggies still warm and cold and both ways worked out fantastic. This is definitely one of my favorite salads. You can substitute feta or fresh mozzarella for the goat cheese. Let me know how it worked out for you.
Golden Beet Salad
- 5 golden beets peeled and shredded
- 1/2 red onion thinly sliced
- 1/4 cup chopped flat leaf parsley
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup peeled and shredded carrots
- salt and pepper to taste
In a large bowl toss all the ingredients together. Season with salt and pepper to taste. For best results serve cold or room temperature. You can substitute red beets if golden are not available. Bon appetite!
Saturday, March 1, 2008
Grilled Asparagus
GRILLED ASPARAGUS
- 1 bunch asparagus washed and stems cut
- 1/4 cup extra virgin olive oil (can also use sesame oil)
- salt and pepper to taste
Toss asparagus with olive oil in large bowl. Season with salt and pepper to taste. Make sure your grill is very hot, you want to cook the outer part fast so that the inside stays al dente. Grill for 4 to 5 minutes or until nice grill marks appear.