Curried Couscous with Broccoli and Feta

Ingredients

1 3/4 cups water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup finely chopped red onion

1/3 cup shredded carrot

1/4 cup raisins

1/4 cup dry-roasted cashews, chopped

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

3/4 cup (3 ounces) crumbled feta cheese

Preparation

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Chili-Glazed Tofu over Asparagus and Rice

Ingredients

4 cups water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

2 1/4 cups chopped asparagus (about 1 pound)

1 tablespoon peanut oil

1 tablespoon sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 teaspoon bottled minced ginger

1 teaspoon hot chili sauce with garlic (such as KA·ME)

1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces

1 teaspoon salt, divided

1/4 teaspoon black pepper

3/4 cup preshredded carrot

1 teaspoon dark sesame oil

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Preparation

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.

While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Potato, Turnip, and Spinach Baeckeoffe

• Ingredients

1 tablespoon butter

1 pound sliced mushroom caps

1 teaspoon minced garlic

1 cup white wine

2 tablespoons chopped fresh flat-leaf parsley

1 large thyme sprig

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons 1/3-less-fat cream cheese

Cooking spray

4 cups vertically sliced onion (about 2 medium onions)

1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices

2 cups packed baby spinach leaves

1/2 teaspoon salt, divided

1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices

1 1/2 teaspoons chopped fresh tarragon

1/4 cup heavy whipping cream

1/2 cup (2 ounces) shredded Gruyère cheese

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Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.

4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.



PIZZA PASTA SALAD

Ingredients:
1 (12 ounce) package garden spiral noodles, cooked and cooled
1 (6 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed
1/2 cup shredded Parmesan cheese
1 cup diced green or red pepper
1/2 cup cherry tomatoes, halved
1 1/2 cups zest Italian dressing, divided

Directions:

In a large bowl, toss together the noodles, olives, cheeses, peppers, and tomatoes. Stir in 1 cup dressing. Refrigerate at least 3 hours or overnight to allow pasta to soak up the flavors. Before serving, stir in an additional 1/2 cup of the salad dressing.

Vegetable Frankies

Ingredients:

For rotis:

1 1/4 cups whole wheat flour/atta

1/2 cup maida/all purpose flour

1/2 tsp salt

water to knead the dough

For filling:

2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage

1 tsp ginger-green chili paste

pinch of turmeric pwd

1/2 tsp chaat masala pwd

1 tsp Kitchen King Masala (optional)

2 eggs, beaten (optional)

1 tbsp lemon juice

2 onions, finely sliced

few tbsps of green chutney

few tbsps of guacamole

2-3 tbsps olive oil

salt to taste

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
3 Add the lemon juice and salt to taste and mix. Keep aside.
4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

Thai Stuffed Avocados

Thai Stuffed Avocados

serves 2

Ingredients:

1 large avocado, ripe but still a little firm

1/2 cup cream cheese

1/3 cup hummus

1 tbsp chili garlic sauce

spicy sprouts

roasted peanuts

sriracha sauce

Directions:

In a bowl, mix together the cream cheese, hummus and chili garlic sauce until well combined.

Slice the avocado in half and remove the pit. Slice the avocado but keep it in it’s skin — you want it easily scoopable so the easiest way to do that is to make a checkerboard pattern with your knife.

Top each avocado half with a generous amount of the cream cheese mixture. Top with sprouts, peanuts and sriracha sauce. Enjoy immediately!

4-Layer Vegan Sandwich

Ingredients:

FOR THE SUN-DRIED TOMATO HEMP BASIL PESTO: (MAKES 1/2 CUP)

• 1 large garlic clove
• 1 cup fresh basil leaves
• 1/4 cup oil-packed sun-dried tomatoes (about 6)
• 1/4 cup hulled hemp seeds
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1-2 tablespoon extra-virgin olive oil, to taste
• 1/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper, to taste

FOR THE SANDWICH:

• sprouted-grain bread (or wraps or Bibb lettuce)
• 2 tablespoons hummus
• 2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
• 1/2 avocado, thinly sliced
• 1-2 thin tomato slices
• lettuce
• pinch of red pepper flakes
• pinch of salt & pepper

Directions:

1. For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
2. Toast the bread in a toaster.
3. Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!