Category: Vegetarian

  • Lentils + Quinoa with Spinach

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion chopped
    • 1 cup chopped carrots (about 3 medium)
    • 1 cup chopped celery (about 4 stalks)
    • 1 jalapeño  seeded + dieced
    • 2 garlic cloves minced
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon cumin
    • 2 teaspoon smoked paprika
    • 1 1/2 teaspoon turmeric
    • 1 teaspoon salt + pepper
    • 1/2 teaspoon red pepper flakes
    • 1 can of diced tomatoes
    • 1 cup lentils
    • 1/2 cup quinoa
    • 4 cups vegetable broth
    • 2 cups fresh spinach
    • 1 cup coconut milk

    Instructions

    1. Cook quinoa separately
    2. Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add onion, carrots, celery, pepppers and garlic, and cook until everything has started to soften, about 3 – 4 minutes.
    3. Season with ginger and spices and stir around until the whole mixture becomes fragrant, about 1 minute.
    4. Pour in the tomatoes, lentils, and broth, and bring the mixture to a boil. Cover and reduce to simmer for 25 – 30 minutes until lentils are soft.
    5. Remove pot from the heat, uncover and add spinach and coconut milk, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
    6. Serve with a drizzle of olive oil, fresh herbs and sliced hot peppers.
    Adapted from Simply Quinoa.

  • West Indian Red Beans with Coconut Rice (Moosewood)

    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
    • salt
    • 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

    1. Rinse and drain the rice
    2. In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
    3. Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
    4. Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes

    Red Beans Instructions

    1. While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
    2. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
    3. Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
    4. 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.

  • Yogi Tea

    • 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.

  • Tofu Marinade

    Ingredients

    • 1 tablespoon sesame oil
    • 2 tablespoon soy sauce/tamari
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground ginger

    Instructions

    1. In a small bowl, add dry ingredients and mix well.
    2. Add sesame oil, soy sauce and whisk until fully combined.
    3. In a shallow container, add diced or sliced tofu.
    4. Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
    5. Preheat oven to 350F.
    6. 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.

  • Slow Cooker Pinto Beans

    Ingredients

    • 2 cups pintos soaked overnight
    • 1 chopped onion
    • 1 tbsp cumin
    • 4 chopped tomatoes or 1 – 14.5 oz can of diced tomatoes

    Instructions

    1. Cook in slow cooker with 6 cups of water a few hours until soft.
    2. Salt beans to taste

    From a printout from Andy Davis’ website for a recipe for an after surf burrito that has since been taken.