Posts Tagged ‘green onions’

Tasty Tuesday: Super Simple Curry

Tuesday, October 30th, 2012

Most nights I am all about simple when it comes to making dinner. One pot, under 30 minute meals are the best! This recipe for Super Simple Curry meets that criteria….well almost. You’ll definitely want to serve it over some rice which can either be made in a separate pot or better yet in a rice cooker. Our rice cooker is a hand-me-down gift from a friend. I have a strong affection for my rice cooker…it seriously makes perfectly cooked rice every single time!

Ingredients:

3 cups coconut milk (I suggest using a light coconut milk in this recipe)

3 – 5 tablespoons red curry paste (I like this brand)

2 cups frozen peas

2 carrots, diced

1/2 head of cabbage, chopped (I often “chop” cabbage in my food processor; it’s sooo much faster that way!)

2 cups of spinach, chopped

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

Directions:

Place all ingredients except for green onion and cilantro in a medium saucepan and bring to a boil. Cover and lower heat to medium-low. Allow to gently simmer for 20 minutes. Serve over rice, sprinkled with chopped green onion and cilantro. Enjoy!!

-Sarah

Tasty Tuesday: Black Bean and Rice Salad

Tuesday, September 11th, 2012

This Black Bean and Rice Salad is a favorite dish of ours to bring camping, on a picnic, or to a BBQ. I made it recently for a family gathering we had at our house and my sister asked me for the recipe. I told her “it’s on the blog”.  A few days later she informed me that it was actually NOT on the blog…WHAT?!? How could I have failed to share one of my top favorite recipes with you all? Seriously! Well here it is! Now next time someone asks me for the recipe I know FOR SURE they can find it here. 🙂

Ingredients:

2 cups cold cooked basatimi rice

1.5 cups of cold cooked black beans, or 16oz can of black beans drained and rinsed

1 to 1.5 cups of corn (frozen is fine, fresh off the cob is better)

1 red pepper, diced

1 zucchini, diced

1 jalapeno, diced

1 avocado, diced

1/4 cup (or more to taste) chopped cilantro

3 green onions, chopped

4 tablespoons olive oil

1/2 tablespoon oregano

1/2 tablespoon cumin

juice of 1 lime

2 tablespoon white wine vinegar

1 tablespoon honey

salt and pepper to taste (you could also sprinkle a little garlic salt)

Directions:

Mix all ingredients from rice to green onions in a bowl. Mix remaining dressing ingredients in a small bowl or cup. Pour dressing over rice mixtures and stir to evenly coat. Refrigerate about an hour before serving.

Enjoy!! 🙂

– Sarah

Tasty Tuesday: Guacamole with a twist

Tuesday, April 3rd, 2012

I am on the final day of my 10 day raw vegan cleanse. It’s been an amazing experience! And although it’s been hard, it’s been 100% worth the effort and commitment to the process. I will tell you more about it very soon! In the meantime I wanted to share one of my favorite recipes from the cleanse. It’s a guacamole recipe but with a bit of a twist. Tortilla chips are not on the menu in a raw, vegan diet and guacamole by the spoonful is kind of boring…so how does one enjoy guacamole when eating raw? With red cabbage leaves!

Okay, I admit I was a bit skeptical at first. I didn’t believe it would taste all that great. Plus I questioned if the cabbage leaves would actually scoop and hold the guacamole. Although because many of the other “odd” things from the cleanse proved to be delicious, I decided to give it a try. Turns out the cabbage is super yummy and crunchy….and perfectly holds in the guacamole. Plus the bright purple of the cabbage looks gorgeous in contrast to the green of the avocado. I think I might be hooked!

(Recipe below is courtesy of Vitality Ventures)

Ingredients:

3 avocados, stoned (that’s a fancy word to mean the seed has been removed 🙂 ) and mashed

3 plum tomatoes, diced

2 green onions, chopped

1/4 cup cilantro, chopped

juice from 1 small lime

1 teaspoon cumin

2 tablespoons dulse flakes*

salt to taste

1 red cabbage, leaves taken apart

Directions:

Mix all ingredients together until you get a consistency you like. Use cabbage leaves to dip and scoop up guacamole. Enjoy! 🙂

*Dulse is a new food to me. It’s flavor is not very strong, although it is a distinct flavor. You can easily omit the dulse flakes if you don’t have them or are not interested in trying them. It is simply for added nutrition. You can usually find dulse at your local health food store.

Happy and healthy eating all!

-Sarah