Crispy Rice Bowl with Spring Veggies
1 cup snow peas
2 1/2 tsp rice vinegar
4 Tbsp vegetable oil
6 tsp toasted sesame oil
4 cups white or brown rice, ( cooked)
2 Tbsp Sriracha
2 Tbsp soy sauce
2 tsp honey
4 large eggs
1-2 large carrots
1/2 cup chard or kale, chopped
Salt to taste
Prep your vegetables: Trim ends from snow peas, then cut them in half. Thinly slice 1 cucumber and place in a small bowl - season with a pinch of salt and 1/2 tsp rice vinegar. Trim roots from 4 scallions and thinly slice crosswise. Trim roots from 1-2 carrots, and thinly slice crosswise. Set aside a handful of the dark green tops for serving.
Heat 2 Tbsp vegetable oil and 2 tsp toasted sesame oil in a large nonstick skillet over medium-high. Add the white parts of the scallions and cook, stirring often, for about 3 minutes. Set aside scallions and oil in a large bowl.
Add 4 cups cooked rice and a large pinch of salt to the scallions and mix well with spatula, making sure there are no lumps of rice remaining.
Using the same skillet, heat 1 Tbsp vegetable oil in reserved skillet. As soon as oil is hot, add rice mixture and press firmly into an even, compact layer. Cook until deeply browned underneath, 6–8 minutes.
While the rice mixture is cooking, make the dressing. Whisk together 2 Tbsp Sriracha, 2 Tbsp soy sauce, 2 tsp honey, remaining 4 tsp toasted sesame oil, remaining 2 tsp rice vinegar, and 1–2 Tbsp water in a small bowl. Set dressing aside.
When the rice is finished, divide among bowls and set aside.
Cook snap peas, carrots, and greens in the same skillet and cook over medium-high, stirring, until just starting to sizzle, about 1 minute. Add 1/4 cup water and cook, stirring often, until peas are bright green and crisp-tender, about 2 minutes. Transfer to a medium bowl and season with salt.
To make individual plates, evenly distribute snap pea mixture and reserved cucumbers atop individual bowls of rice.
To fry the eggs, heat 1.5 tsp vegetable oil in same skillet and heat over medium-high. Crack 2 large eggs into each side of skillet and cook until eggs are setting underneath but whites are still clear, about 1 minute. Sprinkle 1/4 tsp soy sauce over each egg, then continue to cook until completely set, about 1 minute more. Transfer eggs to serving bowls and repeat process with remaining 2 eggs.
Top bowls with reserved sliced scallion greens and drizzle generously with reserved dressing. Serve remaining dressing alongside.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/crispy-rice-bowl-with-spring-vegetables
Roasted Tandoori Carrots with White Bean Dip
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp salt
1/2 tsp ground ginger
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp ground cinnamon
pinch of chili flakes
2 tbsp olive oil
4-5 large carrots, ends trimmed
White Bean Hummus:
1 can white beans, drained
1 Tbsp olive oil
1 Tbsp tahini
5 cherry tomatoes
Preheat oven to 350 degrees.
Add all the tandoori spices/ingredients into to a large tub with a lid.
Add the carrots to the spices and shake to coat the carrots. If you have time, leave for at least 30 minutes to marinade. Place the carrots on a baking tray and roast for 1 hour, or until the carrots are soft inside and a little charred on the outside. Turn occasionally.
Add the white beans, lemon juice, tahini, and olive oil to your blender, and blitz until smooth and creamy (aprox. 2 minutes). Then add the tomatoes, and a little water to loosen, if needed.
Season to taste and blitz again until smooth.
Top the bean dip with the tandoori carrots. Then add a dollop of yogurt, chili flakes, sea salt and a drizzle of extra virgin olive oil if you like.
Picture and recipe adapted from: https://www.rebelrecipes.com/roast-tandoori-carrots-on-butter-bean-tomato-dip/
Massaged Kale and Swiss Chard Salad
1/4 cup apple cider vinegar
4 Tbsp olive oil
1/2 juice of lemon
1/4 cup hemp seeds
1/2 bunch kale, chopped
1/2 bunch swiss chard, chopped
1/2 cucumber, chopped
2 carrots, chopped
Any other veggies you have, sliced
Wash and chop kale and swiss chard, and add them to a big mixing bowl.
Remove avocado pit and add avocado to bowl. Add olive oil, apple cider vinegar, hemp seeds, and lemon juice. Message all the ingredients into the kale and swiss chard using your hands (massaging the kale and chard helps remove the bitterness!). The avocado should evenly cover all the greens.
Add all and any veggies to top (sliced cucumber, carrots, snap peas, etc.). Add more avocado slices to top if desired. Toss and enjoy!
Picture adapted from: https://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad/
Recipe Share: Veggie Stir Fry
1 cup snow peas
1 cup cabbage, chopped
1 cup broccoli florets (or 1 cup broccoli raab)
1 cup radishes, chopped
1 Tbsp olive oil
1 Tbsp soy sauce
2 cloves of garlic, minced
1 Tbsp brown sugar
1 Tbsp sesame oil
1 bunch basil, chopped
1 Tbsp sesame seeds
4 cups rice, cooked
Add olive oil to a large pan and heat over medium heat. Add snow peas, cabbage, radishes, and broccoli (or broccoli raab). Stir often.
In a bowl, mix together soy sauce, garlic, brown sugar, and sesame oil. Pour over the vegetables and cook until vegetables are soft, about 15-20 minutes, stiring often.
Add veggies on top of the rice, and top with sesame seeds and basil.
Picture adapted from: https://www.mccormick.com/recipes/salads-sides/stir-fry-vegetables