If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats.
If you’re a carnivore like me, you may see the word “vegan” and snarl your lip a bit. It’s all right. We all come with our own judgements and assumptions about non-meat eaters, but I have to say, I’ve made this meat-free chili on many occasions, and often prefer it to its meat-full brethren. I recently participated in a friend’s annual Chili Cook Off, and while I did not win (womp, womp), my chili still received high marks. The biggest beauty is that the chili doesn’t take hours to cook (although it can if you want it to), so inside of an hour, you could be enjoying a delicious, nutrition-filled meal with the people you love. Really, is there a better way to live?
I have no shame. This sauce is so damn delicious that I have straight up nicknamed it “crack sauce”, and so has almost everyone else who has tried it. I bless Pinterest, This is How I Cook, and Serious Eats for bringing this baby into my life. While 2016 has been a challenging time, this sauce has certainly been a glimmering light!
Not only is this dish DE-LISH, it is also a visually beautiful contribution to the menu. The burnt orange from the butternut squash and persimmon, combined with pomegranate, celery, and parsley make it an artistic winner at any meal. This Thanksgiving, I had a number of friends with dietary restrictions joining my family gathering, so I knew there would be a new variety of side dishes to try. Thank goodness I’m a foodie Instagram addict and found MindBodySoul’s awesome recipe reposted by Whole Foods. I was inspired and contributed something totally different from the other typical Thanksgiving dishes. Even the carnivores were impressed! Can’t wait to go round two with this recipe.
Friends, I’m in love. While coconut has always had a place in my heart, I have had little admiration for coconut water. Until now. Thanks to Whole Foods, I learned about a new way to prepare a green smoothie, and it’s one that I’ll likely be making weekly. Summer will never be gone as long as this bad boy (or girl, no judgement) sticks around!
For something with so few ingredients, it really packs a flavorful punch. I was so pleased to share this dish with a friend recently, and she gave me the best compliment of all: entire shock at how tasty it was! Let this be your meal’s main feature, or partner with roasted chicken or pork. If your experience is anything like mine, you’ll be adding this salad to your cooking rotation tout suite!
Inspired by the Picnic House‘s brown rice salad, this side dish is a big hit at potlucks, lunch and dinner side dishes. Happily, the recipe is simple, limited effort and absolutely delicious – hot or cold.
Roasted Vegetables and Brown Rice Salad
Ingredients (serves 4)
- 1 cup brown rice
- 2 1/4 cups water
- 3 tbsp of extra virgin olive oil, divided
- 1 medium skinned, cubed sweet potato
- 2-3 carrots, quartered and cubed
- 1/2 head cauliflower, cut into small flowerettes
- 1/4 cup roasted hazelnut vinaigrette (I prefer Lucini, found at New Seasons)
- 1/4 cup chopped hazelnuts
- salt/pepper to taste
- cilantro for garnish
Most of the “work” for this dish is taken care of while the vegetables are roasting, which can be done the night before and then kept cool until serving. Preheat the oven to 400 degrees. On a baking sheet, toss cauliflower, carrots and sweet potatoes with 2 tbs of olive oil, some salt and pepper. Roast the vegetables for 25 minutes, stirring occasionally.
While the vegetable roast, warm over low heat the remaining tbs of olive oil in a pot, then add the brown rice and let simmer for 1-2 minutes. Add water and cook to package instructions (usually around 25 minutes).
Once the rice has finished, remove from heat and let cool, stirring occasionally to release the heat. If you would like this to be a warm salad, immediately start mixing together the roasted vegetables and rice, add hazelnuts, cilantro, and vinaigrette. For a cold salad, let the rice cool completely before adding all the ingredients together.
Yup, that’s pretty much it! You may like to add more salt and/or vinaigrette to the salad, but regardless, you won’t be disappointed in the outcome!
Leftover tip: heat the leftover salad over medium heat with just some water, then break an egg and scramble. Makes for an awesome breakfast!