Quinoa Lentil Salad with Brussels Sprouts

Ingredients:

1 cup lentils, soaked in water
2/3 cup quinoa (or freekeh, farro, barley, or kamut), presoaked if needed
1 teaspoon curry powder
zest of 1 lemon
1 cup brussels sprouts, sliced
4 shallots, thinly sliced
2 tablespoon olive oil
1/2 cup bell peppers, chopped
1/2 cup green onion, sliced
juice of 1/2 a lemon
salt and pepper, to taste

Cook lentils and quinoa, covered with water, curry powder, black pepper, and lemon zest until soft and fluffy.

In a bowl, toss brussels sprouts and shallots with half the olive oil, salt, and pepper. Bake at 400 for 25 minutes until golden brown.

Transfer lentil mixture to a bowl and add brussels sprouts and shallots as well as bell peppers, green onion, lemon juice, remaining olive oil, salt, and pepper.

Soba Noodle and Green Bean Salad with Sesame Dressing

Ingredients:

1 package soba noodles, cooked, drained, and tossed in sesame oil
1/2 lb green beans, cut into 1 inch pieces and blanched
cucumber, chopped
cherry tomatoes, cut in half
2 green onions, thinly sliced
cilantro, chopped
roasted peanuts, coarsely chopped

1/3 cup lime juice
1 tablespoon sriracha
1 tablespoon sugar
2 tablespoons tamari
2 tablespoons sesame oil
rice wine vinegar, to taste


Combine all salad ingredients and all dressing ingredients then toss together.

Vegetable Fajita Salad

Ingredients:

1/4 cup grapeseed oil
1/4 cup lime juice
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon agave
1-1/2 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 chipotle pepper with some of the adobo sauce
6 portobello mushrooms, gills scraped off
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, sliced
1 sweet onion, sliced
1-1/2 cup corn
1-1/2 cup black beans
1 small head romaine
8 ounces mixed baby greens
2 tablespoons cilantro, chopped

In a blender, puree oil, lime juice, vinegar, garlic, agave, cumin, chili powder, salt, pepper, and chipotle pepper.

Marinate mushrooms in some of the chipotle puree for at least 30 minutes.

In a bowl, combine bell peppers and onions. Toss with some of the marinade and allow to sit for at least 30 minutes.

To cook, heat grill and skillet and grill mushrooms on both sides and fajita mixture in the skillet, adding corn, beans, and more marinade halfway through cooking.

Toss romaine with baby greens and plate. Top with the bell pepper mixture and sliced mushrooms. Garnish with cilantro. Drizzle small amount of the remaining marinade over the mushrooms.

Serve with quinoa, cheese, tortilla chips, or sour cream.

Thai Rice Bowl

Ingredients:

1 tablespoon coconut oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 pound shiitake mushrooms, cut into slices
salt
firm tofu, cubed (optional)
3/4 cup jasmine rice
2-1/2 cups vegetable stock
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
4 green onions, chopped
10 radishes, cut into thin slices
5 tablespoons cilantro, chopped
juice of 1 lime

In a skillet, stir fry bell peppers, mushrooms, and salt.

Add tofu, rice, stock, soy sauce, and cayenne. Bring to simmer, cover, and cook the rice.

Remove from heat and let stand covered for 10 minutes. Then stir in green onion, radish, cilantro, and lime juice.

Serve with a side of shredded cabbage and a wedge of lime.

Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges

Horchata

Ingredients:

5 cups water, boiled
1/3 cup rice (long grain)
1 cup almonds, blanched
1 cinnamon stick
1/2 cup 2:1 simple sugar or honey, to taste
1 tablespoon vanilla bean paste
1/4 cup heavy whipping cream, slightly whipped (optional)

Toast rice, almonds, and cinnamon stick in the oven for 10 minutes at 350 until light golden brown.

Place the rice mixture in a spice grinder or food processor until very fine. Place into a pitcher and stir in 3 cups boiling water. Cover and refrigerate overnight.

Pour the mixture into a blender and blend.

Spread a folded cheesecloth over a fine mesh sieve and place the sieve over the pitcher. Pour rice mixture through the sieve. Push down remaining liquid with a spoon.

Stir 2 cups cold water, sweeting agent, and vanilla into the rice.

To serve, pour ice into glass and fill glass with the horchata. Top with the whipping cream and sprinkle cinnamon.