A meal in a bowl is comfort food at its finest. Chances of leftovers are rare, but this delicious meal is equally excellent for lunch the following day.
1 cup (250 mL) vegetable stock
2 Tbsp (30 mL) light miso paste
2 Tbsp (30 mL) coconut oil
2 tsp (10 mL) sesame oil
2 tsp (10 mL) maple syrup
1 tsp (5 mL) chili paste
1 large garlic clove, smashed and finely minced
1 tsp (5 mL) peeled and grated ginger root
Freshly squeezed juice from 1 lemon
2 Tbsp (30 mL) spelt flour
1/4 cup (60 mL) water
1 large yellow bell pepper, seeded and quartered
1 large zucchini, diagonally sliced into 1/4 in (0.5 cm) rounds
1/4 lb (125 g) asparagus spears
2 large tomatoes, thickly sliced
1/2 bunch green onions, trimmed
3 cups (750 mL) cooked brown jasmine rice
1 bunch cilantro, chopped
1 Tbsp (15 mL) sesame seeds
Combine stock, miso, coconut and sesame oils, maple syrup, chili paste, garlic, ginger, and lemon juice in medium-sized saucepan. Whisk together to blend. Heat until just about boiling.
In separate bowl, combine flour and water and whisk to blend. Gradually whisk into warmed stock and continue to cook, stirring constantly, until gravy is thickened. Cover and set aside while preparing remaining ingredients.
Lightly brush pepper, zucchini, asparagus, tomatoes, and green onions with oil and grill on preheated barbecue grill until slightly golden but still crisp.
To serve, place 3/4 cup (180 mL) cooked rice in the centre of 4 deep serving bowls. Pour a ladle of warm gravy over top of each. Top each with grilled vegetables, cilantro, and sesame seeds.
Each serving contains: 265 calories; 7 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 39 g carbohydrates (5 g sugars, 5 g fibre); 377 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.