I’m all about making real meals simple and convenient enough for weekdays. The easier it is, the more likely you are to cook it and eat it. This delicious recipe is a great way to use up a lot of odds and ends from the fridge or vegetable basket. It makes a great option for packed lunch as it tastes equally good warm, cold, or at room temperature. I usually serve this garden vegetable soba noodles with a piece of oven baked fish or chicken for a more substantial meal.
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Grilled Okra
Okra is a summertime culinary pleasure and grilling turns into something super special and irresistible. It takes away all the sliminess and adds a delicious toasty flavor. Tossed with salt, pepper, and sumac okra makes a perfect finger food or a hearty side with meat instead of French fries.
This is what I making these days with my home grown okra because it is the best!
Lemon Blueberry Tart
This blueberry tart is made with a homemade gluten free pastry crust. The ingredients are pretty basic. I replaced half of the rice flour with millet flour giving it a nutritional boost and buttery flavor. It has a thick crumbly, cookie-like crust, on the outer edges, and the bottom crust under the filling is slightly cake like. The buttery millet crust is filled with slightly sweetened, creamy lemon custard and fresh BC Blueberries. The perfect summer dessert!
Sirke Waale Pyaaz / Quick Pickled Onion Salad
This is a simple yet tasty salad you can enjoy with an everyday meal. It is dressed with just vinegar and salt, which highlights the mild spiciness of red onions. Beet lends a beautiful color and deep earthy sweetness. Add some fresh mint if you want to dress it up a bit for the company so it pleases both taste and eyes. You may need a mouth freshener after eating this salad but it’s truly a gastronomic delight. It is one of my favorites, and I’m sure it’ll become one of yours. So try it!
Vegan Black Bean Burger with Mango Salsa
We eat a lot of beans but I’ve often resisted making “bean burgers”. It’s not that I don’t like them, It’s just that, most bean burgers have the texture of mush which I do not find appealing at all. A while ago I tried the bean burger recipe from the Food lab of Serious Eats. It was a win at first try! The tips given in the post gave a perfect burger that was not mushy at all. My family loved it and after that I tried it with different combination and spices. These burgers have a firm crust on the outside and still moist on the inside. They don’t fall apart when cooked and don’t squish out the back of the bun when you bite down. What more do you want? With the right ingredients, a little time, and the technique of dehydrating the cooked black beans, I perfected my recipe for vegan black bean burgers.
Sprouted Red Lentil, Quinoa Nourish Bowl
Sunshine and warmer days have returned which means less time in the kitchen and more time outside having fun with family and friends. Though I love spending time in the kitchen, I also don’t want to miss out on the sun and fun by staying indoors or spend money eating out. The only way to do this is to have simpler meals that come together fast. This Sprouted red lentil, quinoa nourish bowl meets all the requirements for a simple healthy meal. It has got protein powered lentil, whole grain, lemony kale, crunchy raw vegetables, and a herby mint chutney. It is bright, satisfying, incredibly nourishing, and super easy to make.
Minty Fruit Salad
Now, that spring is in full swing I welcome the warm weather with this beautiful fruit salad. It is so simple to prepare that I didn’t even intend for this to become a blog recipe, but it’s so delicious that I knew I had to share it with you guys! This is no ordinary fruit salad. It goes from simple to sublime when tossed with mint, lemon and fresh grape dressing. When you put a spoonful into your mouth, you can taste a combination of different flavors. This makes the salad feel fancy enough to serve to guests for a potluck, picnic, or party. I actually took this fruit salad to a picnic last week and people loved it.
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