Coconut Rice Ingredients
- 3/4 cup white rice
- 1/2 teaspoon turmeric
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 3/4 cup water
- 1/3 cup coconut milk
Red Beans Ingredients
- 3/4 cup diced onions
- 2 teaspoon vegetable oil
- 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon allspice
- 1 (14.5-ounce) can of diced tomatoes
- 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
- Chopped scallions and/or cilantro
Coconut Rice Instructions
- Rinse and drain the rice
- In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
- Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
- Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes
Red Beans Instructions
- While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
- Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
- Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
- Serve the red beans on a bed of the rice and top with scallions and/or cilantro
From: Moosewood Restaurant Simple Suppers / The Today Show.
- Bring 4L water to boil and add:
- 20 whole cloves
- 20 whole green cardamom pods (smashed)
- 20 whole black peppercorns
- 5 sticks of cinnamon
- 8 slices/coins of ginger (no need to peel)
- Simmer for 20 minutes – 1 hour.
- Add 2 teaspoons of Assam & steep for 2 minutes.
Adapted from The Secrets of Yoga & Yoga with Adriene.
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce/tamari
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- In a small bowl, add dry ingredients and mix well.
- Add sesame oil, soy sauce and whisk until fully combined.
- In a shallow container, add diced or sliced tofu.
- Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 350F.
Line a baking sheet with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside.
From The Big Man’s World.
From Moosewood Restaurant Cooks at Home (pp. 355)
The Quick-Soaking Method
- Put beans in a pot and cover them with 2 inches of water.
- Place pot on high heat and bring water to boil.
- After beans have boiled uncovered for 2 minutes, cover the pot and remove from heat.
- Allow beans to sit for 1 hour (chickpeas will take a bit longer).
- Beans are ready to cook!
- Preheat oven to 350°F.
- Place picked-over, rinsed, soaked, and drained beans in oven-safe pot and cover with 2 inches of fresh water.
- Bake for 1 hour (chickpeas will take a bit longer).
- 10-12 garlic cloves, unpeeled
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic.
In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper, and mustard until smooth. Covered and refrigerated, this dressing will keep for several weeks.
From Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day.
- 1 tablespoon peanut oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 green chili minced
- 1 tablespoon ginger grated or minced
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon coriander
- ½ cup tomato paste
- 2 ½ cups vegetable stock
- 1 cup coconut milk
- ½ cup peanut butter
- 2 cups or a 15 ounce can chickpeas
- 2 cups or a 15 ounce can diced tomatoes
- 2 cups 1 large sweet potato, diced
- 1 bunch collard greens stems removed and coarsely chopped
- ¼ cup peanuts chopped
- ½ cup fresh cilantro chopped
- Sea salt
- Cooked brown rice optional, for serving
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook it for about 15 minutes, stirring frequently. It should be fragrant and golden.
- Add garlic, green chili, ginger, cumin, cayenne, coriander, and tomato paste to the pot and stir everything together. Cook for about 3 minutes, until the mixture is fragrant.
- While the vegetables are cooking, whisk together the vegetable stock, coconut milk and peanut butter. Add the mixture to the pot along with the chickpeas, tomatoes, sweet potato and collard greens. Turn the heat up to medium-high.
- Bring the stew up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
- The stew is done when the sweet potatoes are tender and the liquid has thickened.
- Serve over brown rice, if desired, and top with the chopped peanuts and cilantro.
Adapted from Dianne’s Vegan Kitchen.