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Easy Indian Dish February 9, 2011

Here is an awesome dish I just whipped up for Dwight and I tonight!  He’s on the bus coming home, so I have a little time to write this up and share with you.

Ingredients:

  • 2 cups water
  • 1 cup brown basmati rice
  • 1/2 tablespoon cumin seed
  • 1 16 oz. can Muir Glen Diced Tomatoes (No Salt Added)
  • 2 cups chopped broccoli
  • 1 & 1/2 cups chopped bok choy (or any cruciferous leafy green)
  • 1/2 cup frozen peas
  • 1/2 tablespoon of curry powder
  • 1 teaspoon of chopped ginger root (or 1/2 tsp ginger powder)

In a pot bring 2 cups of water to a boil.  Then add the brown rice and cumin and leave on a low heat until the rice is cooked.

In another pan place the can of tomatoes, curry powder, ginger root and broccoli on a medium low heat.  When they start to bubble add the peas.  After five minutes add the leafy green vegetables.

Then you should have a delicious Indian feast!

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Kale & Beans Crockpot Recipe February 6, 2011

Dwight and I have a little bit of a Saturday night dinner tradition.  This week we kept it pretty simple and very healthy.  Vegetables and beans are the best way to get your nutrients on a vegan or vegetarian diet.  They are low in fat and high in protein, minerals and vitamins.

Ingredients:

  • 3 cups of water
  • 1 head of kale chopped (not 1 leaf, this should be about 4 or 5 packed cups)
  • 2 cans of navy beans
  • 1 large celery stalk chopped
  • 1 carrot chopped
  • 4 cloves garlic
  • 3 tbsp. olive oil
  • 1 can tomato paste
  • 2 tsp. rosemary
  • 1 tsp. oregano
  • 1 tsp. black pepper
  • 1/2 tsp. thyme

Throw the ingredients in a crockpot, stir, let it cook for at least an hour.  Then you’ll have yourself a healthy stew!

 

Spice up your salad January 28, 2011

I’m sure we all get into a rut with our meals.  I eat salad pretty much every day, so it’s easy to stick to what you are used to.  Here is a quick recipe for Portobello mushrooms that you can throw in your salad.

Ingredients:

  • 6 oz Portobello mushrooms (usually 1 package)
  • 2 tbsp. dried rosemary
  • 1 tsp dried oregano
  • 1/4 cup balsamic vinegar
  • 1/4 cup of water

Throw all the ingredients together in a shallow pan so the mushrooms can marinate.  After an hour or so you can throw them in the oven for 10 minutes and they’re ready to eat!

I usually prepare this in the morning and bake it when I come home.  You don’t have to worry about over marinating them.  This is really tasty and really easy!