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Currently showing posts tagged comforting

  • Rainbow Veggie Lentil Fried Rice

    This perfectly seasoned lentil fried rice is studded with a rainbow of fresh veggies, and makes a perfect protein rich dinner, or lunch the next day. It’s become one of our favorites for winter weeknight meals, as it’s easy, nourishing, comforting and colorful all at once. Change up the veggies used based on what you have on hand, just try to use as much color as possible. Fresh herbs like basil, mint, parsley or cilantro are nice additions as well, and add nutrition, color and flavor. Top with toasted nuts or seeds if you like, sesame, almonds, peanuts or cashews are all delicious crunchy additions. Enjoy!


    Rainbow Veggie Lentil Fried Rice

    Serves 4

    Prep time: 20-25 minutes Cook time: 25 minutes

    Ingredients:

    1.5 cups rice (any variety will do, but long grain varieties are nice)
    1 cup brown or green lentils (just not orange/red ones)
    1 onion, or large shallot, chopped
    3 cloves garlic, finely chopped
    1" piece of ginger, peeled and finely chopped
    1 cup carrot, thinly sliced
    1 cup mushrooms, thinly sliced
    1 cup sweet potato, cut into thin strips
    1 cup red bell pepper, thinly sliced
    1 cup kale or spinach, chopped
    1 cup red cabbage, thinly sliced
    1/2 cup fresh herbs of choice; cilantro, basil, parsley, mint (optional)
    1/4 cup toasted nuts or seeds of choice; chopped cashews, almonds, peanuts, sesame seeds, etc (optional)
    2-3 Tbsp sesame oil
    2 Tbsp soy sauce, tamari, or coconut aminos
    1/4-1/2 tsp salt (or to taste)
    1 Tbsp agave, sugar or sweetener of choice
    black pepper or cayenne pepper to taste
    3.5-4 cups water, or more as needed


    1. Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 20-25 minutes until lentils are rice are both cooked through and water has been absorbed completely.

    2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one.

    3. Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften.

    4. Add 1/2 Tbsp of sweetener, a pinch of salt, a pinch of pepper and 1 Tbsp of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes. Transfer veggies to a large bowl and season to taste.

    5. When rice/lentils are done, use the same pan/wok and heat 1 Tbsp sesame oil over medium high heat. Add rice/lentils and stir fry with 1 Tbsp of soy sauce, 1/2 Tbsp sweetener, pinch of salt and pepper. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better.

    6. Add veggies back into pan with rice and lentils and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

  • Sesame Brussels Sprout Curry

    Today I have a lovely recipe for you that could easily become a staple in your house. It has certainly been one for us for the past few years. By varying the veggies used, you can easily turn this into at least 10 different curries. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry!


    Sesame Brussels Sprout Curry
    Serves 2-4

    Prep time: 15-20 minutes

    Cook time: 15 minutes

    Ingredients:

    3 cloves garlic, peeled and chopped
    1" piece of ginger, peeled and chopped
    1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
    1 medium yellow  or red onion, diced
    1 medium carrot, thinly sliced
    1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
    1/2 lb of brussels sprouts, bottoms cut off and sliced in half
    1 can of coconut milk, full fat
    2 Tbsp tahini (or nut butter of choice)
    1 tsp turmeric
    1 Tbsp rice vinegar, or other vinegar
    1 Tbsp agave, or sweetener of choice
    1 Tbsp tamari or coconut aminos (soy sauce substitute)
    1/2 tsp salt, or to taste
    1/4 tsp black pepper
    1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
    1/4 cup cilantro, chopped (optional)
    1 tsp sesame oil (optional)


    1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.

    2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.

    3. Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.

    4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.