Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Kimchi Fried Rice with Tofu and Broccoli

Yield: 2-3 servings

2 tbsp olive oil, divided

1 8-oz block tofu, cut into 1-inch pieces

1 clove garlic, minced

1/2 tsp smoked paprika

1 tsp maple syrup

sea salt, to taste

1/2 cup kimchi, drained (reserve the juice) and chopped

1 1/2 cups cooked brown rice

2 tsp chili paste (or to taste)

1 tsp tamari

1 tsp toasted sesame oil

2 cups steamed broccoli florets

2 green onions, thinly sliced

1. Heat a large skillet over medium-high heat. Add half the olive oil to the skillet. Add the tofu pieces to the skillet and stir with a spatula. Keep sauteing until golden brown edges start to appear, about 5 minutes. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the skillet and stir until fragrant, about 10-20 seconds. Remove from pan.

2. Wipe out the skillet if necessary and return it to the heat with the remaining olive oil. Add the chopped kimchi to the skillet and saute until slightly browned, dried out, and fragrant, about 1 minute. Add the rice to the skillet and stir.

3. In a small bowl, whisk together one tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil.

4. Add this mixture to the skillet and stir. Raise the heat to high. Keep stirring until the rice stops sticking together and is slightly browned.

5. Add the steamed broccoli and tofu to the skillet and stir. Garnish with green onion before serving.

http://thefirstmess.com/2018/12/12/kimchi-fried-rice-smoky-tempeh-broccoli-vegan-recipe/

Black Beans and Rice

Yield: 3-4 servings

2 poblano peppers

1 chili pepper

1/2 white onion, sliced

1 cup grape/cherry tomatoes, halved

3 cloves garlic, peeled

1 tsp cumin seeds

1 tsp ground coriander

salt and pepper, to taste

1 tbsp olive oil

1 cup brown basmati rice, rinsed

1 tbsp tomato paste

1 tsp tamari

2 1/4 cups water

1 can black beans, drained and rinsed

juice of 1 lime

handful cilantro, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Remove the stems and seeds from the poblanos and chili. Roughly chop the peppers and place them on the baking sheet.

3. Also add the sliced onions, tomatoes, and garlic cloves to the baking sheet. Toss the vegetables with the cumin, coriander, salt, pepper, and olive oil. Roast for 15 minutes, or until lightly browned and uniformly soft. Remove from oven and let cool slightly.

4. Transfer roasted vegetables to a blender or food processor. Pulse a few times until you have a chunky paste.

5. Remove from blender and place in a medium pot. Add the rice, tomato paste, tamari, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10 to 15 minutes or so. Add more water if necessary.

6. Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the beans, lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

http://thefirstmess.com/2017/09/07/black-beans-rice-recipe-roasted-poblanos-garlic/

Thai Larb

Yield: 2 servings

1 tbsp toasted sticky rice powder (5 tbsp uncooked sticky rice)

1 tbsp coconut oil

1 lb ground pork (or ground chicken or beef)

3 small shallots, thinly sliced

1 tsp chili flakes

1/2 tsp maple syrup

1 tbsp fish sauce

juice of 1 or 2 limes

handful cilantro

handful mint

3 green onions

1. Heat a frying pan on low heat. Add the uncooked sticky rice (no oil). Stirring continuously, toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat, about 15 minutes. It will be very fragrant and smell almost like popcorn. Remove from heat.

2. Let rice cool slightly. Pour into a blender and pulse until a coarse powder is formed. Set aside.

3. Heat the coconut oil in same pan over medium-high heat. Fry the pork, breaking it into small minced pieces, until fully cooked.

4. Add shallots and cook for one minute. Remove pork from heat.

5. Add one heaping tablespoon of the toasted rice powder into the pork, along with chili flakes, maple syrup, fish sauce, and lime juice.

6. Add the cilantro, mint, and green onion and stir to combine.

7. Garnish with more cilantro and mint, if desired.

https://www.eatingthaifood.com/thai-larb-recipe/

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Lemon Asparagus Risotto

Yield: 4 servings

2 tbsp olive oil

1/2 cup leek, diced
1/2 cup celery, diced
4 cloves garlic, finely minced

salt and pepper, to taste
2 cups arborio rice

4 cups vegetable broth

1 bunch asparagus

zest and juice of 1 lemon

1/4 - 1/3 cup vegan parmesan cheese 

3 tbsp flat-leaf parsley, finely chopped 

2 tbsp mint, finely chopped
2 tbsp green onion, finely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large pot, heat olive oil over medium heat. Sauté the leeks and celery with a pinch of salt and pepper for about 5 minutes, or until soft.
3. Add the garlic, and sauté for a further minute.

4. Add the rice. Stir to toast for one minute. Lower the heat to medium-low.
5. Add 1 cup of the vegetable broth. Let cook until most of the liquid is absorbed, stirring occasionally. Continue adding 1 cup of vegetable broth about every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot.
6. Meanwhile, cut the stems off the asparagus and place on prepared baking sheet with a splash of olive oil and salt and pepper. Roast for 10 minutes, or until just softened but still have a crunch. Remove from oven and cut into 1- to 2-inch pieces. 

7. After about 20 minutes, when the rice is just about cooked, stir in the asparagus. Add the lemon juice and zest, vegan parmesan cheese, parsley, mint, and green onion. Season with salt and pepper to taste. 

8. Serve immediately.


http://healthyblenderrecipes.com/recipes/zesty_vegan_lemon_asparagus_risotto

Sesame Lime Rice

Yield: 4 servings

1 1/2 cup brown rice
zest and juice of 1 lime
1 tbsp toasted sesame oil
2 tbsp sesame seeds

1. Cook brown rice according to package directions.
2. Once cooked, remove from heat and let cool to room temperature.
3. Add lime zest and juice, sesame oil, and sesame seeds.

Greek Rice Pilaf

Yield: 2 cups

2 tbsp butter

1⁄2 cup onion, chopped

1 cup long grain rice

2 cups vegetable broth

1/4 cup lemon juice

2 tbsp parsley, chopped

1. In a heavy saucepan over medium heat, saute onion in butter until tender.

2. Add rice and cook, stirring, for 2 minutes.

3. Add broth and lemon juice and bring to a boil.

4. Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.

5. Fluff rice with fork and stir in chopped parsley.

Spanish Rice

Yield: 4 servings

1 tbsp coconut oil

1 cup white onion, chopped

1/2 cup carrot, diced
1 clove garlic, finely minced

1 cup long-grain rice

1 3/4 cups chicken stock or water

1 tbsp tomato paste

salt and pepper

1. In a medium pot, heat oil over medium-high heat.
2. Add onion and cook until just starting to turn translucent, about 3 minutes.
3. Add carrot and cook for another 3 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat.
6. Add chicken stock, tomato paste, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until water is absorbed, about 15 to 20 minutes.
7. Remove from heat and let sit covered for 5 minutes. Serve immediately.


http://www.marthastewart.com/313221/spanish-rice

Caribbean Rice and Beans

Yield: 4 servings

2 tbsp olive oil
1 small onion, diced 

2 garlic cloves, minced

1/2 tsp dried thyme (or 1 small fresh thyme sprig)

1 cup long grain rice (uncooked)

1 can coconut milk

1/2 cup water

1 bay leaf

2 tsp cajun spice

1/2 tsp paprika

3/4 tsp salt

1/4 tsp black pepper
1 400g can red kidney beans, rinsed and drained

1. Heat oil in a medium saucepan over medium high heat. Add onion, garlic, and thyme and sauté for 3 minutes until starting to soften.

2. Add remaining ingredients except beans and stir to combine. Bring to a boil, then cover and reduce heat to low.

3. Cook for about 20 minutes, or until all the water is absorbed. Add beans.

4. Remove from the stove and allow to rest for at least 15 minutes before serving.

5. Serve with jerk chicken.