Madras Sambar with Broccoli and Kale served with Savory Coconut Rice

Recipe Serves: 2-3


Ingredients

Madras Lentils:
1 can Madras Sambar - Toor Dal with Vegetables - by Jyoti Natural Foods
1 cup Broccoli, chopped
5 big leaves fresh Kale, chopped
1 Tbsp Olive oil

Coconut Rice:
1 cup White Short Basmati Rice
1 cup Coconut Cream (not coconut milk)
1 cup Vegetable Broth
1/2 bunch of Cilantro, chopped
1/3 c Almonds, roasted & chopped
1/4 Lime, zest
Salt to taste

Directions

Madras Lentils - heat olive oil on medium, add broccoli and kale, saute until broccoli softens 10+min, stir occasionally, just before broccoli is done add in Madras Sambar, stir until heated approx 3min.

Coconut Rice - place coconut cream, vegetable broth, and lime zest in pan on high, briefly bring to boil, add rice and reduce heat to low. Simmer until rice cooked, approx 20min., stirring frequently, then cover 1/2 way through. When rice is done remove from heat and stir in cilantro and almonds. Add salt to taste. Serve with lentils and veggies - enjoy!

Savory Coconut Rice and Madras Sambar with Broccoli & Kale

Grilled Halibut Tacos with Mango Pineappple Salsa & Guacamole

Fish tacos are one of my favorite dishes! This salsa makes them even better :) Halibut gives great flavor. Makes 8-10 tacos.

Ingredients

1 pkg Super size Corn Tortillas (10ct)

Fish:
1.5 lbs Halibut
Sea Salt
Black Pepper
Olive Oil

Mango-Pineapple Salsa:
2 medium Mangoes, chopped to bite size pieces
1/4 Pineapple (chopped) or 1 8oz can Pineapple, chunks chopped to bite size pieces
1/4 c. Cilantro, chopped
1/4 medium Red onion, finely chopped
1/2 -1 Lime, using juice to your taste preference
Sea Salt
Black Pepper

Guacamole:
2 ripe Avocados
1/2 tsp ground Cumin
1 Lemon, juice fresh squeezed to taste
 Sea Salt to taste
2-3 dashes of Tapatio Hot Sauce (optional)

Toppings:
1/4 Red Cabbage, thinly sliced
1 8 oz can Black Olives, sliced (optional)

*Roasted Red Pepper Aoili excellent addition - we did not use this time

Directions

Fish - In glass pan drizzle olive oil to lightly coat bottom, sprinkle salt and pepper on oil. Lay fish in pan and lightly drizzle with oil, salt and pepper on top. Use brush to smooth seasoning if you like. Place on grill at med/high, cooking approximately 7 min on each side (14 min total).
 
Salsa- place ingredients in bowl, squeeze juice of lime in, and stir together adding salt and pepper to your taste preference.

Guacamole - place peeled avocados in medium bowl and smash with fork until smooth consistency, add lemon juice, cumin and salt, hot sauce optional. Stir well.

Heat tortillas in pan over med/high until warm and slightly crisped.

To prepare- place fish on heated tortilla, top with guacamole, cabbage, olives, and mango-pineapple salsa. Enjoy!

Grilled Halibut Tacos with Mango-Pineapple Salsa and Guacamole

Fresh Green Salad with Arugula, Avocado & Strawberries and Broccoli Potato Lentil Curry Stew

I love salads! Here is a salad we made for a dinner guest and had enough for leftovers again tonight - yumm! (This was inspired by ingredients we had on hand.)

Fresh Green Salad with Arugula, Avocado, and Strawberries

Ingredients:
Red Leaf Lettuce - 1/2 head, washed and chopped
2 cups Baby Arugula
1 Avocado - diced for garnish
1 cup Strawberries - fresh, diced
2 Carrots - grated
2 Radishes - grated
1/2 Cucumber - sliced, halved
2 Tbsp. Pumpkin Seeds
Feta Cheese (optional)
Your favorite dressing (I used a Tofu Tahini one, others used - Raspberry Vinaigrette & Kalamata Olive Vinaigrette)

Directions:
Place ingredients in large bowl and toss with your choice of dressing (amount to your liking - less will allow you to enjoy the flavors of the other ingredients). Add avocado to top as garnish. Serve & enjoy!

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This next recipe I found while searching on Pinterest for ways to use Broccoli and Green lentils we had. The original recipe was posted by energiseforlife . com. I modified it by adding Tempeh and using more Broccoli and green instead of red Lentils - I also added some extra green Curry (ran out of red). Here is the recipe I made:

Broccoli, Potato, Lentil Curry Stew with Tempeh

Ingredients:
4 cups Broccoli - washed & cut to bite size pieces
3 1/2 cups Red Potatoes - peeled & cubed
1 large Yellow Onion - finely chopped
1 can Coconut Milk
2 cups Vegetable Broth
2 Tbsp Coconut Oil
3/4 cup Green Lentils
1 Tbsp. Red Curry paste
1 Tbsp. Green Curry Paste
1 Tbsp. Wheat-free Tamari
Sea Salt - to taste (I like Redmond's Real Salt)
Fresh Ground Pepper - to taste
1 pkg Tempeh - cut into strips & halved
2 Tbsp Coconut Oil
1 Tbsp Wheat-free Tamari

Directions:
Fill medium pot with 6 cups water and bring to boil. Pour lentils into boiling water and reduce heat to a simmer. Cook for 30min and remove from heat.

While lentils start to cook prep broccoli, potatoes, and onion.

In large pan heat oil and place tempeh in, cooking on medium. When 1st side crisped slightly turn pieces over to cook other side and dabble each piece with tamari. When 2nd side is crisped turn off heat. (Approx. 20min)

In 2nd large pan heat oil and cook onion and potatoes for several minutes. Add in coconut milk, vegetable broth, tamari and curry paste(s). Cover with a lid and cook for 10min)

Add in partially cooked lentils and broccoli, cook for additional 10min.

Last 5 min add in tempeh and season with salt and pepper to taste.

Enjoy! :)

Fresh Green Salad with Arugula, Avocado & Strawberries / Broccoli, Potato, Lentil Curry Stew

Mmm - A Warm Spring Salad

This one is my version of: Warm Spring Salad by Angela Liddon. It is a simple and delicious treat!

 Ingredients

• 1 cup uncooked quinoa (or try speltberries)
• *1.5 cups veggie broth
• 1/2 Tbsp extra virgin olive oil
• 1 leek, sliced into rounds or half moons
• 2 garlic cloves, minced
• 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
• 1 cup diced strawberries (optional) *I highly recommend
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, roughly chopped *or cilantro!
• *4-6 Tbsp extra virgin olive oil, to taste
• 6 Tbsp fresh lemon juice
• 1/2 Tbsp pure *honey (or other sweetener)
• 1/4 tsp fine grain sea salt & pepper, to taste
• lemon zest, for garnish (optional)
• *1/2 avocado, cubed 
• *Handful of pumpkin seeds
 

 Directions:

• 1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
• 2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley (or cilantro!). Heat for a few minutes and then remove from heat.
• 3. Whisk together the dressing ingredients (olive oil, lemon juice, honey, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper. Top with avocado and pumpkin seeds. Enjoy!

Be sure to check out the original recipe on "Oh She Glows".
Kudos to Angela!

*My own additions: I used veggie broth (she suggested this in the directions but didn't list it in the ingredients - glad I had some!) I doubled most of the dressing ingredients (except I used 1/2 Tbsp. honey total instead of maple syrup). I also added cubed avocado as a nice garnish (healthy and tasty fat!)- I also think cilantro would be excellent in lieu of parsley. Top with pumpkin seeds! Mmmm.

My cell phone camera is acting up so here is the blurred version :)

Miso Porridge

Well I chose the heartier of the 2 recipes and adapted my own version from a recipe called Super Miso Soup on recipes . sparkpeople . com

Miso Porridge (is what I call it!) ~

Ingredients to use:
2 Tbsp olive oil
1 block FIRM tofu
few dashes of black pepper
1 large onion, chopped
4 carrots, chopped
4 large garlic cloves, minced
1 Tbsp yellow curry (madras)* - or tumeric
1/2 c shiitake mushrooms*, sliced
1/2 c dry quinoa
3 c veggie broth (without tomatoes)*
2 1/2 c water
1 bunch kale, cut from stem & chopped or 1 c pre-wilted/steamed & chopped
1/4 c miso (I used yellow - I dissolved in 1/4 c warm water*)
3 scallions, chopped whites & greens

How to make it:

Place a thin coating of olive oil on a baking sheet and place the tofu on it with a few dashes of black pepper. Bake tofu @ 450 degrees (or broil) for 15min. Check halfway through to see if tofu needs to be turned over to crisp other side.

In a large Dutch oven or heavy bottomed soup pot pour in the olive oil and heat over medium heat. Once oil is hot add in the onions and carrots. Cook for 5min or so until they are tender - stir frequently.

Stir in the garlic, curry and mushrooms.

Add the quinoa, veggie broth and water. Turn the heat to med-high, cover and let simmer for 15min.

Remove tofu from oven when done, it should be ready just a few minutes before the quinoa.

Add in the kale and tofu to the porridge mixture, reduce the heat to medium and cover.

Once the kale is tender, whisk in the dissolved miso. Turn off the heat and add in the scallions. Serve!

Miso Porridge

*my alterations to recipe