DH was out of town so it was just me this week.
Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.
Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.
Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!
Wed- Giant salad and leftover steamed greens.
Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.
Saturday, June 30, 2007
A great rice salad
This is perfect for summer picnics, pot lucks at work or in the neighborhood, or just a great side for dinner. I love the asian flavors and its easy to play with. I've used edamame or green peas in place of the green beans (and I always almost double the green beans!) and brown basmati rice instead of plain white. For the brown rice, I just add a smidge more seasonings. This has been a tried and true for many years and I still love it.
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
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