With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.
1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)
- Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
- In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
- Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
- Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
- Ladle the soup in a bowl, garnish with chopped scallions.
*This soup gets better next day.
Wild Rice Salad
When I went out for a scrumptious lunch with 2 oldest friends at New Leaf in Fort Tryon Park a few weeks ago, a friend ordered Salad Trio for me, but loved it so much she is still talking about it. What she loved so much was Wild Rice Salad in Salad Trio. The other salads were a piece of roasted red pepper and a slice of mozzarella, and mixed greens, and they were not special at all. Inspired this and having my own wild rice mix, I decided to make wild rice salad. The result: ambrosia.
For 6 good servings
1 cup wild rice (cook with 2 cups water)
2 cups chopped kale
1 carrot (shredded)
2 celery stalks (chopped)
1 cup pecans or walnuts (roughly chopped)
2 tomatoes (chopped)
1/2 cup dried cranberries
1/4 cup dried apricots (chopped)
1/2 cup parsley (chopped)
1/2 avocado per serving (peel and slice)
juice from 1 orange (about 1/4 cup)
1 Tbsp lemon juice
2 Tbsp rice vinegar or balsamic vinegar
1 Tbsp maple syrup
1 Tbsp olive oil or sesame oil
3 Tbsp soy sauce
2 tsp prepared wasabi
- Cook 1 cup wild rice with 2 cups water. Soak rice over night if you have time. I have a rice cooker, so I turn it on and forget about it. If you are cooking wild rice on a stove top, definitely pre-soak. Set it high until it boils. Reduce the heat to low, cover, and let it simmer for 45-60 minutes until water is gone and rice is done. Let it cool.
- Chop the vegetables.
- Mix all the dressing ingredients in a small bowl.
- In a big bowl, put all the salad ingredients, pour the dressing over, and mix well.
- Peel and slice avocados (1/2 avocado per person). Spread avocado slices over the salad.
Wild Rice and Tofu Salad
I wanted to make this wild rice salad, and that was why I cooked wild rice a couple of days ago. Finally I could get to it. You have to cook a few things separately, but yes, it was worthy it.
Serves 2 as main course or 4 as side dish
Ingredients: 1/2 cup un-cooked wild rice (1 1/3 cups cooked), 1/2 bunch kale, 3-4 green scallions, 14 oz firm tofu, 1 carrot, 1 bell pepper (any color), 2 cups bean sprout (optional), 1″ fresh ginger, 1/2 cup orange juice, 2 Tbsp sweet white miso, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp coconut oil, 1/2 tsp hot sesame oil or a pinch of cayenne, salt and pepper, 1 Tbsp olive oil
- Cook wild rice. Let it cool.
- Drain tofu on a slanted plate for at least 15 minutes.
- Chop scallions and kale. Heat a frying pan. Splash olive oil, sautée kale and scallion for a few minute until they become soft. Lightly season with salt and pepper. Set it on a side.
- Julienne or thread a carrot. Chop a bell pepper.
- Wrap tofu with a paper towel to take moisture out. Cut it into 1/2″ cubes. Heat a frying pan with coconut oil, cook tofu in it until they become lightly brown. Splash 2 Tbsp soy sauce over them.
- Make Dressing: In a small bowl, whisk white miso, rice vinegar, orange juice, hot sesame oil, and grated ginger.
- In a big bowl, mix wild rice and vegetables. Pour the dressing over and mix lightly.
- Put the salad mixture in a bowl and sprinkle cooked tofu over. Serve room temperature or chilled.
This is my first time to make stuffed bell peppers. I was surprised that it was easy and yummy. It takes about 40 minutes of baking time though.
Ingredients: 4 bell peppers (any color), 3 carrots (grated), 1 onion (minced), 2-3 cloves garlic (minced), 1 and 1/2 cups cooked wild rice or quinoa (3/4 cup uncooked), 1 cup cooked beans (navy beans, black beans, edamame, or corns: edamame and corns do not need to be cooked), 1 t dried oregano, 1 t dried thyme, 1 t dried basil, 1 t smoked paprika, cayenne pepper, or 1 t chipotle sauce, salt and black pepper, olive oil, 3 T ketchup ( I make my own with tomato paste and freeze it) or 1/2 cup tomato sauce
- Cook beans. Cook wild rice or quinoa.
- Cut bell peppers in half. Remove stems and seeds.
- Sautée minced onion, garlic, and grated carrots with splash of olive oil in a frying pan for 5 minutes or until it becomes soft.
- Add dried herbs, black pepper, cayenne and salt to taste.
- Add cooked beans and grains, and mix. Adjust the seasonings.
- Stuff halved bell peppers with the stuffing.
- Lay them on a baking pan, face up. Fill 1/4″ water in the pan. Cover with a foil.
Bake at 360º for 20 minutes. Uncover and bake another 20 minutes.
Breakfast: Coffee, Green Goddess Shake
Lunch: Butternut Squash Pancakes with Maple Syrup, Roasted Beets with Mixed Greens, OJ, Clementines
Dinner: Rice and Beans (Brown/Wild Rice, Pinto Beans), Sauteed Mixed Vegetables (Zucchini, Carrots, Onion), Guacamole!, Pita—freshly made guacamole is so delicious.
Sunday Lunch: Butternut Pancakes, Roasted Beets with Mixed Greens, Clementines
DInner: Rice and Beans, Guacamole, Pita, Sauteed Mixed Vegetables
I”m sorry, but I had a crazy night last night. I truly didn’t have time to put up a few pictures and lines. But here they are.
Breakfast: Coffee, Banana/Strawberries/Soy Milk/Green Vibrance Shake — not so crazy about it. Green Vibrance killed the sweet flavor.
Thursday Lunch Box: Penne Pasta with Marinara Sauce, Hummus, Pita, Quinoa Salad
Dinner: Roasted Beets, Quinoa Salad, Smoked Tofu, Pita, Tomato, Strawberries
Breakfast: Coffee and not so great Soy Shake
Thursday Box Lunch: Penne with Marinara Sauce, Quinoa Salad, Hummus, Pita, Apple
Dinner: Roasted Beets, Mixed Green, Quinoa Salad, Tomato, Pita, Wild Rice Soup, Strawberries
Breakfast: Coffee, Butternut Squash Pancakes with Banana and Blueberries, Apple Cider with Green Vibrance
Lunch: Portobello Mushroom Salad with Balsamic Vinegar and Olive Oil (sauteed portobello mushrooms, lettuce, roasted red pepper, pine nuts), Peppermint Tea
Sorry, but no pictures for this lunch. I had it in a cafe and didn’t have a camera on me.
Dinner: Wild Rice Soup with Avocado, Japanese Pear, Simmered Kabocha (Japanese Pumpkin)
Sunday Breakfast: Butternut Pancakes, Coffee, Apple Cider with Green Vibrance