New Potato Rendang

I bought a recipe book called the Big Vegan.  I have had it for awhile.  But today I decided to finally try a recipe. This one is  a winner!  I love curry and while this isn’t exactly curry  it is similar.   The recipe describes the dish as Malaysian.  The citrus creates a fabulous flavor to the dish.  This will join my rotation of favorite recipes!  Give it a try.

New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Ingredients
Servings: as an entree, 6 as a side dish
Instructions
  1. In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
  2. Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
  3. Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
  4. Serve the dish with a squeeze of lime and garnish with some sesame seeds.
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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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How to Make a Perfect Salad and Eat the Rainbow

I have been traveling a lot lately and I find it difficult to get all the vegetables I like to eat and I never drink enough water.  So when I get home I really crave  vegetables. In my meal planning this week I am going to have lots of veggies.  

I snapped a picture of  some of the ingredients you could choose to add to your “eat the rainbow salad”.

I will start with a big bowl and 2 cups or handful of dark leafy greens.  I have chosen an Asian mixed greens which has kale, spinach, and Asian greens.  I also have collard greens to add for another day.  Other good choices are spinach,  romaine, or Swiss chard.  

Next up are red vegetables and fruit. This week I have chosen baby tomatoes, breakfast radishes and watermelon.  Other options are red pepper, red cabbage, beets or beet roots.

Moving on to the orange and yellow options.  I roasted carrots, garlic and parsnips in the oven for about a half an hour with some olive oil salt and pepper.  I chopped up an orange pepper for this week.  Other options are yellow peppers, yellow squash, or any kind of squash raw or roasted and/or sweet potato.  

Green vegetables are next.  I roasted some broccoli, chopped some whole pea pods, celery and I am adding some chives to my salad.  Other options include zucchini, cabbage, and brussel sprouts.

Be sure to choose a sprinkle of sea vegetables.  I am using spiralina today, which is not technically a sea vegetable but I had it on hand. Spirulina is a blue-green algae and is very rich in vitamin A.  It is referred to as a superfood loaded with protein, minerals, vitamins and antioxidants.  Good choices are shredded nori, a pinch of dried wakame or dry dulse, crumbled.

I eat meat so I will add 4 ounces of lean meat.  Today I have shredded chicken from a slow cooked chicken I made earlier in the week. Other options are cottage cheese, tuna, shrimp shredded pork, bison or lean beef.

If you eat grains and want to add a whole grain add 1/2 cup of quinoa or other grain.  I toasted some tortia shells into corn chips the other day so that will accompany my salad.

To dress my salad I will use 1 tsp of olive oil, juice of a lime and lots of shakes of champagne vinegar. Other healthy fat options are flax oil, MCT oil, avocado oil or an avocado. Use a tsp of fresh lemon, lime or orange juice.  I add sea salt and ground pepper.  Try a variety of herbs including ginger. Try mustard or coconut aminos for variety and different tastes.

Next up is some seeds.  I have sunflower and peppetia seeds.  I’ll add a tsp or two depending on how hungry I am.  I am also adding a sprinkle of hemp hearts.

Finally, I am adding about a tbsp of  nutritional yeast.  Nutritional yeast has a cheese flavor.  Nutritional yeast is a good source of B12.  It is 52 percent complete protein and packed with vitamins, minerals, fiber and even some trace compounds and chromium all of which are good for balancing blood sugar. Just 2 tbsp a day is all you need to meet your RDA for B vitamins.  Overall, the miracle of nutritional yeast is that it boosts immunity, supports blood sugar balance, is said to lower cholesterol and prevent cancer.  So if you are not currently eating it – start! It is great on green beans.

Be prepared to do a lot of chewing but you will feel so good when you eat like this for a few days! How do you like to eat your salads?  Leave me a comment.