Ingredients

• Sailboat brand rice noodles ( pre-soaked in hot tap water for 20 mins or until soft and malleable)
• Curry masala (1 tsp hot, 1/2tsp mild, super hot 1 tsp +1 tsp of cayenne)
• Soy sauce
• Salt
• 5 spice powder
• Sesame oil
• 1 egg
• Proteins of choice - consider beef, chicken, tofu
• Aromatic vegetables of choice - consider onion (cut longwise), green onion, garlic (chopped), ginger (chopped), Chinese leeks
• Vegetables of choice - multi-color peppers, greens such as water spinach, amaranth, sweet potato greens, tatsoi, bok choy, spinach, etc., okra
• Cilantro for garnish

Instructions

1. Stir fry veggies ahead: use one tablespoon of coconut oil, high heat, add two cloves of chopped garlic and one tablespoon of chopped ginger and salt. Add peppers, and onion. Stir fry for a few minutes until golden, turn down heat. Then add all greens in and stir fry for three minutes. Set aside.
2. Use a nonstick skillet, preheat medium-high to high, add one tablespoon of coconut oil, one tablespoon of garlic, one teaspoon of ginger, one teaspoon of masala curry powder, and one tablespoon of soy sauce. Stir fry for a few minutes, then add a handful of noodles (1 1/2 cups) along with 1 tbsp of sesame oil. Stir fry for 2 minutes with a pair of chop sticks. Scoop up in a bowl.
3. Stir fry protein: use coconut oil, slightly pan fry chicken breast or thin sliced beef. Regarding vegan, grill firm tofu pieces. Sprinkle salt, black pepper, and 5 spices on tofu. Do not overcook beef.
4. With a crepe skillet, add one tsp of oil, pour in one beaten egg, and use a spatula to spread thru the whole pan. Just need to heat one minute. Flip the cooked egg to a chop board. Use a metal cake spatula softly to roll up egg into an egg roll. Cut to different sections.
5. Noodle setting: first layer, fried rice noodle at the bottom of the bowl. 2nd layer, premixed veggies, 3rd layer, proteins. Then lay a egg roll on the top. Sprinkle some cilantro to garnish.

Notes

Ingredients

• 1 pound dried red beans, sorted through for stones
• 2 tablespoons canola oil
• 3 tablespoons minced garlic
• 2 medium carrots, peeled, 1/2-inch dice
• 2 celery stalks, 1/2-inch dice
• 1 large sweet onion, 1/2-inch dice
• 1 medium red bell pepper, 1/2-inch dice
• Freshly ground black pepper
• 6 cups lightly packed torn kale leaves, ribs removed
• 2 canned chipotle chilies in adobo, minced
• 1 tablespoon adobo sauce (from canned chipotles)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper, or as needed
• 2 bay leaves
• Kosher salt
• Hot sauce, such as Tabasco
• 4 cups steamed long-grain white rice
• 1/4 cup sliced green onion, for garnish
• 1 lemon, cut into wedges

Instructions

1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
• 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
• 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
• 1 1-inch piece of ginger, peeled and sliced
• 1 cup roselle leaves, chopped
• 2 cloves garlic, minced
• 1 14 oz. can light unsweetened coconut milk
• 1 tsp. curry powder
• ½ tsp. cumin seeds
• 2 big handfuls of Malabar spinach
• ½-1 lb. shrimp, cleaned and tails removed
• Juice of 1/2 a lime
• rice or noodles, cooked to package instructions
• ¼ cup chopped fresh Basil

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes.
2. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes.
3. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk.
4. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste.
5. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate.
6. Squeeze in ½ lime and add chopped basil. Serve hot.

Notes

Ingredients

• 3 table spoons of olive oil
• 1 lb. of chicken breast cut into bite size chunks (optional)
• 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
• 1 cup of potatoes (cut into 1 inch chunks)
• 1 cup of baby carrots (halved)
• 1 can of diced tomatoes
• 1 cup of canned coconut milk
• 3 cups of chicken broth or vegetable broth
• 1Tbsp of cumin
• 1 Tbsp. of curry powder
• 1 cup of sweet potato greens (chopped)
• 1 cup of Malabar spinach (chopped)
• 1 cup of French sorrel (chopped)
• Salt and Pepper to taste
• ¼ tsp. of Tabasco to taste
• ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
3. Serve stew in a bowl and garnish with herbs and arugula.

Notes

Ingredients

• 1 lb. eggplant
• 2 lbs. butternut squash
• 2 tablespoons canola oil
• 2 1/2 teaspoons cumin seeds
• 1 1/2 onions, diced
• 1 1/2 Tomatoes, in 1 1/2 inch dice
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground fenugreek
• 1/2 tablespoon ground coriander
• 1/4 teaspoon ground pepper
• 1/2 jalapeno pepper, chopped
• 2 1/2 teaspoons salt
• 3 green onions, chopped in 1-inch pieces
• 1/2 cup chopped fresh cilantro

Instructions

1. Preheat oven to 450°F.
2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
10. Serve as main dish with Chappatis or as a side dish.
11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225

Ingredients

Chicken Broth
• 1 chicken
• 5 quarts of water
• 2 onions, halved
• 1 3-4 inch chunk of ginger
• 1 tsp. whole coriander seeds
• 1 tsp. whole cloves
• 4 whole star anise
• 2 Tbsp. sugar
• 2 Tbsp. fish sauce
• 1 stick of cinnamon
Vegetables
• bok choy quartered
• carrots sliced thin
• kale chopped
• radishes sliced thin
• beans whole
• noodles prepared according to package
Garnish
• sliced green onion
• roughly chopped cilantro
• jalapenos
• mung beans
• Thai basil
• sliced limes
• Sriracha hot sauce

Instructions

1. Place chicken in water and bring to a boil. Make sure to skim off build up at the top of boiling water for a clear broth.
2. Roast ginger and onions in oven until toasted.
3. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up.
4. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours.
5. Remove chicken to debone and shred meat.
6. Place water on low heat. Add vegetables - put carrots in first and let cook till tender then add other vegetables about 3 min before serving.
7. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.

Notes

Ingredients

• This Italian recipe is from Madhur Jaffrey’s World Vegetarian cookbook.
• 1 cup dried chickpeas or 3 cups frozen or canned
• chickpeas
• Salt
• ½ lb. fresh spinach or beet greens, washed
• 2 Tbsp. olive oil
• 1 garlic clove, peeled and finely chopped
• 1 small onion, peeled and finely chopped
• 1 fresh rosemary sprig or 1 tsp. dried rosemary
• pounded into a powder
• 2 tsp. tomato paste
• 2 cups vegetable stock
• Freshly ground black pepper
• 3 (3/4-in-thick) slices good crusty bread
• 4 tsp. fruity extra virgin olive oil

Instructions

1. If using dried chickpeas: Pick over chickpeas and wash in several changes of water. Drain. Cover with 5 cups water and soak overnight. Drain. Or, try using the quick-soak method: http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking
2. Bring a large pot of lightly salted water to a rolling boil. Drop in the spinach or beet greens and boil rapidly for 5 minutes. Drain thoroughly, squeezing out as much liquid as possible and chop finely. (Cool the greens down with cool water, and then squeeze out excess water.) Put the 2 Tbsp. olive oil in a medium pot and set over medium-high heat. When hot, put in the garlic and onion. Stir and sauté until the onion is translucent; turn the heat down if necessary to prevent browning. Now add the drained chickpeas and the greens and sauté for another 5 minutes. Add the 6 cups of water and rosemary and bring to a boil. Turn the heat down to low, cover and cook gently for 1 to 3 hours, or until the chickpeas are very tender. If using cooked and frozen or canned chickpeas you can use 3 cups of water and cook for 30-35 minutes. (Alternatively you can do the sautéing in a pressure cooker, then put in the drained chickpeas,rosemary, and 4 cups of water, cover, and bring up to pressure. Cook for 30 to 35 minutes. Reduce the pressure.) Discard the rosemary sprig. Skim off the skins of the chickpeas that are loosened or floating around (optional, these are a good source of fiber). Slowly add the tomato paste your vegetables stock index will. Add this mixture to the soup and mix. Taste for salt and add what you need. Add some black pepper as well. Mix again. Bring the soup to a simmer, cover, and simmer gently for 20 minutes to blend all the flavors. (All this may be done in advance.) Just before serving, heat the soup. Toast the slices of bread and put them at the bottom of 4 soup plates. Ladle the soup over the toast and drizzle a teaspoon of extra-virgin olive oil over the top of each serving.
3. Serves 4.

Ingredients

• 3/4 bag spinach (~6oz)
• ½ bunch carrots, sliced
• 3 green onions, diagonally sliced
• 4-5 radishes, thinly sliced
• 1 handful almonds
• Mustard vinaigrette dressing
• 2 Tbsp. shallots
• 1 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• ¼ tsp. salt
• ¼ tsp. pepper

Instructions

1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)

Notes

Ingredients

• 1 cup uncooked farro
• 1 ¾ cups plus 3 Tbsp. water, divided
• 2 eggs
• Salt
• 3 Tbsp. peanut oil, divided
• ¾ cup peanuts
• ½ lb. medium shrimp, shelled and deveined
• 1 bunch mustard greens, stems discarded,
• leaves chopped into bite-sized pieces
• 2 cloves garlic, minced
• 1 Fresno pepper, seeded and minced
• 1 Tbsp. soy sauce
• 1 tsp. brown sugar
• 4 green onions, sliced on a bias, optional
• Note: We substituted ¾ cup quinoa for faro
• and a hatch chili for the Fresno pepper. We
• did not have green onions and the dish
• tasted fine, but would have been better with
• the green onions.
• Note: You can use broccoli instead of mustard greens. Serves 4.

Instructions

1. Prepare the farro by following the package directions.
2. For the dish: In a small bowl, whisk together the eggs with 1 Tbsp. water and season with salt. In a large wok or sauté pan, add ½ Tbsp. peanut oil over medium heat. Add the eggs and scramble. When cooked, remove to a plate and set aside.Wipe out the pan if necessary and add 1 Tbsp. oil. Add the nuts, Fresno pepper and shrimp. Keep working the ingredients until the shrimp begin to turn pink and curl up, about 15 seconds per side or so. When cooked, remove to the dish with eggs and set aside. Add the remaining 1 1/2 Tbsp. oil to the heated pan. Add the wild mustard greens garlic and pepper, and toss about three minutes. Add the soy, sugar and 2 Tbsp. water. Stir to incorporate. Stir in the farro, eggs, shrimp, peanuts and green onions. Work over the heat for 1-2 minutes and then transfer to a serving dish. Serve immediately

Ingredients

• 2 bunches of long beans
• 1/4 cup - shallots or green onions
• 1/4 cup - ginger
• 2 Tbs - sesame oil
• 4-5 Tbs - fish sauce
• 5-6 Tbs - light soy sauce (I like
• little soya brand the best. It’s
• really tasty)
• 2-3 Tbs - brown sugar
• 2-3 Tbs - Thai chili sauce
• 1/2 cup - roughly chopped basil
• leaves (tightly packed)

Instructions

1. Begin with a large pot of salted water and bring it to a boil.Meanwhile snip or cut the ends off the long beans. You can cut the beans into bite sized pieces but I find that cutting them after they are cooked to be best.
2. Blanch the long beans whole for about 8 minutes, or until tender. "Shock" the beans in ice water for 2 minutes after they come out of your salted water. At this point you can cut them into bite sizes.
3. While the beans are blanching, mince your shallots and ginger. Also measure your sauces and chop your basil. In a non-stick pan, preferably a 10 inch skillet, heat your sesame oil on medium high heat. As your oil begins to smoke sauté your shallots and ginger. Before they begin to brown, add your long beans (the beans should be completely dry at this point). Toss the remaining ingredients in the skillet, the basil should be added last.
4. Feel free to adjust the flavors as you like! Some people may prefer more fish sauce, soy or maybe ginger. Have fun!
5. *Toasted peanuts and cilantro would also go great with this side dish!