Thursday, March 30, 2006

Green Dragon Bowl

Green Dragon Bowls

2 Cups Cooked  Rice
2 Cups Thinly Sliced Green Cabbage
2 Cups Thinly Sliced Purple Cabbage
1 Cup Thinly Sliced Bok Choy
1 Cup Shredded Carrots
1 Cup Diced Red Bell Peppers

Roasted Chickpeas: 
2 Cups Chickpeas
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Maple Syrup or honey
1 teaspoon Ginger
1 teaspoon Garlic

1 Cup Cashews 
1⁄4 Cup Soy Sauce
2 Tablespoons Tahini
1 Tablespoon White Vinegar or Rice Vinegar
1 Tablespoon Sesame oil
1 Tablespoon Maple Syrup or honey
1 Carrot

Preheat oven to 424 degrees. Rinse chickpeas. Add to a bowl with Apple Cider Vinegar, Soy Sauce, Garlic, Ginger, and Maple Syrup or honey. Stir until chickpeas are well coated. Pour onto cookie sheet covered in aluminum foil. Bake for 20 minutes or until crispy. 

Add sauce ingredients to high-powered blender. Blend until smooth. 

Get 4 big bowls. Add rice to bottom of bowls. On top of rice add Green Cabbage, Purple Cabbage, Bok Choy, Shredded Carrots, Diced Red Bell Peppers and Roasted Chickpeas. You can also add tomatoes and/or cucumber, bean sprouts, edamame, or really any vegetables. 

Top with sauce. Enjoy! 

Hot Pink Breakfast Smoothie

Hot Pink Breakfast Smoothie

1 Thai coconut (hack off top and scoop out insides! Use water and meat.
1 large carrot, washed and cut into 3 pieces
1 beet, raw and peeled
1 leaf red kale
1/4 c raw cashews
1 TBSP Extra virgin coconut oil
1 TBSP raw honey
2 tsp vanilla
1 heaping cup frozen strawberries

Place the ingredients, in order listed, into Vitamix or Blendtech leaving out the strawberries. Blend for two minutes. Add the strawberries, blend on high until smooth. Add water if too thick.

African Peanut Slow Cooker Soup

1 14oz can Chickpeas
1 14oz can Tomatoes
1 14oz can coconut milk
2 cups vegetable broth
2 Tbsp Peanut Butter
1/2 cup red lentils
2 sweet medium potatoes
14 oz can green chilies
1 1/2 tsp curry powder
1 1/2 tsp garam masala
1 tsp cumin
1 tsp ginger
2 tsp garlic
1 TBSP honey
dash of cinnamon

Combine all ingredients except coconut milk in crockpot. Set on low for 5-6 hours. Add coconut milk before serving. Serve with sourdough bread

Wednesday, March 08, 2006

Hawaiian Teriyaki Chickpeas

Hawaiian Teriyaki Chickpeas 
1 C Rice
2 C Vegetable Broth
15 ounces chickpeas, drained and rinsed
1/2 cup teriyaki sauce
1/2 tsp crushed red pepper flakes
2 mangos, sliced
1 cup pineapple, sliced

Directions: Cook Rice in 2 cups vegetable broth.  Combine chickpeas, teriyaki, and red pepper flakes in a large frying pan. Allow everything to sit and 'marinate' at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regularly or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple and mangoes

Teriyaki sauce:
1/4 cup soy sauce
1 cup water
1/2 teaspoon freshly grated ginger
1/2 teaspoon garlic powder
2 tablespoons molasses
2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Directions: 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3 Heat until sauce thickens to desired thickness.
4 Add water to thin if you over-thick it :).


Sunday, March 05, 2006

Mayan Harvest

Mayan Harvest Bake

1 cup rice, cooked
1 sweet potato, peeled and chopped
2 medium bananas, cut into strips
1 Tablespoon coconut oil #1
1 Tablespoon coconut oil #2
3 teaspoons garlic, chopped
1 onion, chopped
1 teaspoon salt & pepper
15 ounces black beans, drained and rinsed
8 ounces tomato sauce
1 Tablespoon maple syrup
2 teaspoons ground cumin

Preheat oven to 400 degrees. Spray pans with cooking spray. Place sweet potato cubes and banana slices on baking sheet and toss with oil #1. Bake for 20-25 minutes, or until sweet potatoes are soft. While sweet potatoes and plantains are cooking, heat oil #2 in a large skillet over medium heat. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes.  Add black beans, tomato sauce, maple syrup, cumin. Bring to a simmer and cook for 10 minutes, stirring occasionally.  Place rice on plate and top with sweet potatoes, plantains, black bean sauce.


Indian Sweet Potatoes

Indian Sweet Potatoes

3 medium sweet potatoes, baked
1 cup coconut milk
1 cup chickpeas, drained and rinsed
1 can tomato sauce
1/2 Tablespoons fresh ginger root, grated
1 Tablespoon garlic powder
1 Tablespoon garam masala

Directions: Slice potatoes in half and scoop out the potato. Place potato pulp in large saucepan and add coconut milk, chickpeas, tomato sauce, ginger, garlic, and garam masala. Cook 15 minutes, remove from heat and allow to cool. Serve over rice.