More easy and fast recipes, since you asked…
Chopped Veggie Salad with Asian Flair
Chop the following into bite size pieces and place in a large bowl:
4 carrots, 1 daikon radish, 1 cup broccoli, 1 cup cauliflower, 2 cups kale, 1red pepper, 1 jalapeño pepper (veins and seeds removed if you don’t want heat), 1 cup of cilantro or basil.
Cook 1 lb. of rice noodles and set aside to cool. (Substitute cooked brown rice or quinoa.)
Gently toss veggies with noodles and dressing. Sprinkle with sesame seeds or any seeds or nuts you prefer, about 1/2 cup. *Top with Dulse flakes( dried seaweed), optional. *Seaweed is a great vegan substitute in all recipes that call for fish sauce.
Salad is best if it marinates for about 15 minutes.
Fast and Easy Hummus
Drain liquid from 1 can of chickpeas (garbanzos) and reserve. Pour peas into a bowl. Add 2-3 garlic cloves, 1/2 cup sesame tahini, 12/2 cup olive oil, juice of one lemon, 1 tsp. smoked paprika, salt and pepper to taste. Puree ingredients using an imersion blender and slowly adding back some of the reserved liquid to desired consistency. Taste and re-season. Variations: add a roasted red pepper or 3-4 sun dried tomatoes. Use as a dip, dressing, or spread for veggie burgers, and of course with falafel.
Ratatouille (Mom’s Recipe)
Pour 2 tbsp. of sunflower oil to a large pot and place on medium high heat. Thinly slice an onion, a red pepper, a green pepper, a yellow pepper and fry in oil till limp. Add 1 cup of finely chopped tomatoes and 2-3 cloves of chopped garlic, cover and simmer for 5 minutes. Roast and peel a large eggplant, remove pulp and add to veggies. Season with salt and pepper to taste. Serve with cooked rice or quinoa.
*Variations: Add a can of drained chickpeas for a protein boost.
Sweet and Sour Green Beans
Steam about two pounds of fresh green beans for 5 minutes. Toss with 1 small chopped onion, 1/2 cup of chopped mushrooms, 1/2 cup of balsamic vinegar, 1/4 cup of olive oil and salt and pepper. Sprinkle with fresh chopped mint. Great for a light lunch.
Hashu (TJ’S favorite), my version.
In 4-5 cups of salted water, cook 1 cup of yellow split peas mixed with 1/2 cup green split peas till almost tender, drain and set aside. Meanwhile, place 1/2 cup of golden raisins in water to soak. Chop 1/2 cup of almonds or use slivered ones. Fry 1 onion in 1 tbsp. of oil till golden. Add almonds and stir for 1 minute. Add 1 tsp. turmeric, cooked peas, salt and pepper and mix well. Drain raisins and add to mixture. Sprinkle with 1 tbsp. of ground cinnamon, stir again, taste and re-season. Serve with rice and a finely chopped cucumber, tomato and onion salad.