Thai-Style Yellow Rice

INGREDIENTS

2 Tbsp extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1/8 to 1/4 tsp red pepper flakes or cayenne pepper
1/4 cup diced red bell pepper
1/4 cup English peas, removed from pods
1 roma tomato or 1 small field tomato, diced
2 cups jasmine rice or basmati rice
4 cups (minus 2 Tbsp) chicken broth or vegetable broth
Juice of 1 lime (about 2 Tbsp of lime juice)
2 Tbsp tamari
1/2 tsp turmeric
1/4 to 1/3 tsp saffron (optional)
Handful of fresh basil or cilantro, finely chopped

DIRECTIONS

Warm a deep pot over medium-high heat. Add the oil and heat. Add the onion, garlic, and pepper flakes/cayenne. Stir-fry for about one minute, until fragrant, then add the red pepper, peas, and tomato. Stir-fry for one more minute.

Add the rice and stir to coat, then pour in the broth. Add the lime juice, tamari, turmeric, and saffron (if using). Stir well.

When the broth begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer for 15 to 20 minutes, until almost all of the liquid has been absorbed. Give the rice a gentle stir, put the lid back on, turn off the stove, and leave the rice to sit on the off, but hot, burner for at least 10 minutes and up to one hour.

Remove the lid and fluff the rice with a fork. Top with a little fresh basil or cilantro.

Thai Mango Tofu

INGREDIENTS  

Mango sauce:
 3 fresh ripe ataulfo mangos or 2 of a larger type of mango, fruit scooped out (or use canned mango)
1/2 tsp crushed red pepper flakes
1 Tbsp apple cider vinegar
1.5 Tbsp tamari
2 Tbsp vegetable broth
Juice of 1/2 lime or 1 Tbsp lime juice
1 Tbsp brown sugar
1 thumb-size piece fresh ginger, peeled and sliced
3 cloves garlic
1/4 tsp turmeric
Zest of 1 lime

Tofu dish:
1 bell pepper, any colour, chopped
3 to 4 Tbsp coconut milk (optional)
2 blocks of extra firm tofu, cubed
1 fresh ripe mango, cut into chunks (optional)
1/4 to 1/2 cup fresh cilantro (optional)

DIRECTIONS

Place all the "mango sauce" ingredients in a food processor or blender. Process well, until more or less smooth. Taste-test the sauce. Add more sugar if you find the sauce too sour, more red pepper flakes if not spicy enough, more broth if not salty enough, and more lime juice if too sweet or salty. Set aside.

In a wok or sauce pan over medium-high heat, add the mango sauce and the bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3 to 4 tablespoons of coconut milk or water. Simmer for 3 to 4 minutes, or until pepper has softened slightly but still retains some crispness.

Add the tofu cubes and gently stir to cover them with sauce. Add the additional chunks of mango if using. Simmer briefly, just until everything is hot. Serve over jasmine rice, sprinkled with fresh cilantro if desired.

Shakshuka

INGREDIENTS

1 Tbsp extra virgin olive oil
1 onion, chopped
2, 3 or 4 garlic cloves, minced
2 bell peppers, any colour, chopped
8 tomatoes, chopped
796 mL can diced tomatoes, strained
1 1/2 tsp turmeric
1 tsp sugar
Sea salt & ground pepper to taste
4 - 6 eggs

DIRECTIONS

Heat a large frying pan over medium heat. Add the olive oil. When hot, add the onion and saute, stirring frequently, until lightly browned, about five minutes.

Add the garlic and bell peppers and saute two to three minutes, then add the fresh and the canned tomatoes. Reduce the heat to low and simmer for five minutes. Add the sugar, turmeric, salt, and pepper, and stir for 1 minute. Adjust seasoning to taste.

Gently crack the eggs into the pan, taking care not to break the yolks. Simmer until the egg whites solidify but the yolks are still slightly runny, about 8 minutes.

Serve hot with warmed pita bread or flatbread. For a quick brunch, make the tomato sauce the day before, refrigerate overnight, then heat it to simmering and finish it with the eggs in the morning.

Mango Dhal

INGREDIENTS

1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro

DIRECTIONS

Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.

While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.

Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.

Lemon Rice and Peas

Also a great way to use up leftover rice. I'll often cook about three extra cups of rice when having a stir-fry and use it a day or two later for this recipe.

INGREDIENTS

2 cups water
1 cups brown basmati rice
2 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 tsp cumin
6 green onions, finely chopped
2 cups shelled English peas
1 cup cashews
3 Tbsp tamari
3 Tbsp lemon juice
1/3 cup fresh parsley, chopped
1 tsp turmeric
Cayenne pepper, to taste

DIRECTIONS

In a medium saucepan, bring the water to a boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat.

Heat the olive oil in large skillet over medium heat. Add the mustard seeds and cook, stirring, until the mustard seeds begin to pop, about 30 seconds. Add the cumin and green onions and cook until the onions have softened, about 1 minute. Add the cooked rice, peas, cashews, tamari, lemon juice, parsley, turmeric, and cayenne and cook, stirring often, for 3 minutes. Remove from the heat.

Excellent served with flour tortillas. Warm the tortillas and either wrap the mixture in them or serve with the tortillas on the side to scoop up the rice.

Spinach Soup

INGREDIENTS

3/4 cup lentils
1/2 cup white rice
2 Tbsp flour
3/4 lb spinach, chopped
2 Tbsp extra virgin olive oil
Turmeric
Sea salt
Pepper
1 egg, beaten

DIRECTIONS

Put 4 cups of water, lentils, rice, and flour in a pot. Cook on medium heat for 1 hour or until rice and lentils soften.

Add spinach and oil and then season with turmeric, salt, and pepper to taste. Cook for another 30 min. Add water if necessary.

Add the beaten egg to the soup and mix well. Cook for 5 minutes. Serve hot with a side of bread.