1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]
Puree all in a blender + chill.
Serves 6 as a first course.
Category: Recipes Page 6 of 11
1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick
Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.
These onions are great on just about anything + ready to eat as soon as they are cool.
8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves
Dressing:
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]
Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.
Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together. Mix noodles with the ginger peanut dressing to taste [you may have left over dressing]. Top with veggies + tofu.
1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
1 Garlic Clove [minced]
1/2″ Ginger Root [grated]
1/2 Red Jalapeño Pepper [seeded if you like, minced]
1/2 Lemon [juice + zest]
dash Tamari
1 Tbs Olive Oil
Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Combine, garlic, ginger, jalapeño, tamari, oil + lemon juice. Toss with tofu slices and allow to marinate for 1/2 an hour or longer.
Preheat broiler. Arrange tofu slices on a baking sheet + pour marinade over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic + tofu begin to brown, flipping once.
Serves 3 – 4. Great as a topping for Ginger Peanut Noodles.
1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
Salt
1 Tbs Basil [fresh, minced]
Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]
Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.
Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.
3 Catfish Fillets [chopped into 1″ pieces]
1/2 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Tomato [seeded + chopped]
1 Tbs Olive Oil [or ghee]
Sea Salt
1/2 tsp Tumeric [ground]
2 tsp Coriander [ground]
1 tsp Curry Powder [sweet]
3/4 cup Coconut Milk
Heat oil over medium heat in a large skillet with a lid. Saute onion + garlic until translucent. Add tomatoes + spices + cook for 1 minute. Add fish + coconut milk. Cover + simmer until fish is just cooked through, about 5 minutes.
Serves 2 with rice as an entree or 4 as a side.
2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper
Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.
3 Red Bell Peppers [whole]
1 cup Bulgur Wheat
1 cup Sweet Onion [sliced]
2 Summer Squash [chopped]
4 Garlic Cloves [roughly chopped]
2 Tbs Olive Oil
Salt + Freshly Ground Black Pepper
1/2 cup Kalamata + Green Olives [pitted + chopped]
1 Tbs Balsamic Vinegar
1/4 cup Basil [fresh, thinly sliced]
Roast peppers till skins blacken [either under the broiler or over an open flame]. Allow to cool, remove skins, stems + seeds. Set aside.
Bring 1-1/2 cups water to a boil. Stir in bulgur, turn off heat + cover. Allow to stand for 15-20 minutes until water has been absorbed and bulgur is tender.
Meanwhile, preheat oven to 425 degrees. Toss onions, summer squash + garlic with olive oil, salt + pepper then spread into a single layer on a baking sheet. Roast for 15 minutes, flip, roast for 5 minutes more. Squash + onions should be lightly browned.
Toss squash, onions, garlic, bulgur, basil + olives in a large bowl. Drizzle with balsamic vinegar. Season with pepper. Stuff some of the mixture into the roasted red peppers. Transfer the remaining bulgur mixture to a serving dish + place the stuffed peppers on top. Serve.
2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]
Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.
After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.
Serves 4 as a light appetizer.
1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread
Stir lime juice into Spicy Sandwich Spread + set aside.
Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water. Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons. Season with salt + pepper.
Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.