Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Indian Sweet Potato and Lentil Soup

Indian Sweet Potato and Lentil Soup

Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 6 cloves garlic, smashed
  • 2 pinches red pepper flakes
  • ½ tsp. ground turmeric
  • ½ tsp. garam masala (can be found at Whole Foods Market)
  • 1 cup lentils
  • 4 cups vegetable broth
  • 2 sweet potatoes, peeled and cut into 2 in. cubes
  • 4 cups chopped fresh spinach, Malabar spinach, or sweet potato greens
  • Salt to taste

Instructions

  1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
http://plant-it-forward.org/indian-sweet-potato-and-lentil-soup/

Baked Chicken With Lemon and Rosemary, and Basil

Baked Chicken With Lemon and Rosemary, and Basil

Ingredients

  • 1 Tbsp. butter
  • 1/3 cup dry breadcrumbs
  • 1 tsp. fresh basil (about 8 leaves)
  • ½ tsp. fresh rosemary (about ½ sprig)
  • 1 ½ cups milk
  • 1 lb. boneless chicken breast
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 Tbsp. cornstarch
  • 1 tsp. lemon zest
  • ½ tsp. salt
  • 2 Tbsp. fresh lemon juice

Instructions

  1. Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minutes. In a shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 Tbsp. of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven.
  2. Bake for about 12-15 minutes or until chicken is starting to brown. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
  3. http://www.food.com/recipe/baked-chicken-with-lemon-and-herbs-164646
http://plant-it-forward.org/baked-chicken-with-lemon-and-rosemary-and-basil/

Curry Okra

Curry Okra

Ingredients

  • 2-3 Tbsp. Vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, smashed
  • Freshly ground black pepper
  • 1 Tbsp. curry powder
  • 2 hot red chilies, chopped (remove seeds for a milder dish, leave seeds for more heat)
  • 1 pimento pepper or red bell pepper, or 2-3 sweet peppers chopped
  • 1 lb. bag okra- see preparation below
  • ¼ tsp. salt

Instructions

  1. Add oil to pan and put on medium-high heat. Add onion and garlic. Turn to low and let simmer for 3-4 minutes to release flavors. Add pepper and curry powder and let simmer for 2-3 minutes. Add chilies and pimento pepper. Do not add salt or cover with a lid. Add okra and stir fry on medium-high heat for about 5 minutes oruntil cooked. Add salt and let cook for 2 more minutes until edges are toasted.
  2. To prepare the okra: wash when whole and pat dry. Cut into pieces on a baking tray lined with a towel. Let okra dry for a few hours inside or outside in the sun to dry out the slime.
  3. www.caribbeanpot.com
http://plant-it-forward.org/curry-okra/

Indian-Style Okra and Tomatillos

Indian-Style Okra and Tomatillos

Ingredients

  • 2 Tbsp. vegetable oil
  • ½ cup coarsely chopped onion
  • 2 tsp. ground turmeric
  • 1 lb tomatillos, quartered
  • ¾ pound okra, sliced ½-inch thick
  • 2 large plum tomatoes, chopped
  • 1 jalapeno, seeded, minced
  • 1 Tbsp. grated fresh ginger
  • ¼ cup water
  • ½ tsp. salt
  • ¼ cup chopped cilantro

Instructions

  1. Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.
  2. http://gradgastronomy.blogspot.com/2013/02/tomatillo-and-sweet-potato-soup.html
http://plant-it-forward.org/indian-style-okra-and-tomatillos/

Sweet potato, okra and eggplant curry

Sweet potato, okra and eggplant curry

Ingredients

  • 1 onion, chopped
  • 1 Tbsp. mustard seeds
  • 1 small piece fresh ginger, finely chopped
  • 2 cloves garlic, smashed
  • 1 green chili, deseeded and chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 2 Tbsp. tomato puree
  • 1 eggplant, peeled and cubed
  • 1 lb okra, sliced lengthways, then chopped into 1 in pieces
  • 2 sweet potatoes, cubed
  • 1 pint vegetable stock
  • 1 Tbsp. mango chutney
  • ¼ cup creamed coconut

Instructions

  1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
  2. http://www.veganrecipes.org.uk/index.php?day=15&course=3
http://plant-it-forward.org/sweet-potato-okra-and-eggplant-curry/

Spicy Vegetarian Red Beans and Rice

Spicy Vegetarian Red Beans and Rice

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
http://plant-it-forward.org/spicy-vegetarian-red-beans-and-rice/

Okra Hash

Okra Hash

Ingredients

  • 2 Tbsp. olive oil
  • ½ onion, diced
  • 2 cups sweet potato, diced
  • 3 cups okra, sliced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1/2 tsp smoked paprika
  • Salt
  • Pepper

Instructions

  1. Heat oil in a large sauté pan over medium heat. Add onions and cook for about 2 minutes until translucent. Add the potatoes and cook for 3 minutes. Add the okra, peppers and smoked paprika and continue to cook until potatoes are tender about 10-12 minutes. Season with salt and pepper to taste.
  2. http://abcnews.go.com/GMA/recipe/okra-hash-recipe-17183710
http://plant-it-forward.org/okra-hash/

Kale Speltotto with Parmesan Cheese

Kale Speltotto with Parmesan Cheese

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 1 quart vegetable or chicken stock
  • 4 tablespoon of butter
  • 2 tablespoon of olive oil
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • A few sprigs of thyme leaves chopped
  • 3 medium leeks trimmed and chopped
  • 5 oz of Kale
  • 5 oz of Sorrel or other greens
  • 10 oz of barley
  • ½ cup of white wine
  • 2 oz of parmesan cheese
  • Sea salt and pepper to taste

Instructions

  1. Bring stock to a simmer keep warm
  2. Heat half of the butter and sauté onion, garlic, and thyme. Sweat for 10 minutes
  3. Stir the barley into the onion mixture wait two minutes add wine
  4. Start adding stock ¼ cup at a time stirring and letting it absorb until you add more. It should take about 35 to 45 minutes for the barley to cook.
  5. Sweat the leeks in the remaining butter in a frying pan and the greens and wilt with a little water for 3 to 4 minutes.
  6. Remove barley from heat and stir in leeks mixture, cheese, and salt and pepper.
  7. Serve with extra cheese on top, pepper, and a drizzle of oil.
http://plant-it-forward.org/kale-speltotto-with-parmesan-cheese/

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 2 Cucumbers
  • ½ teaspoon of Kosher salt
  • Leaves from 1 bunch of radishes washed and dried
  • 1 cup of Arugula
  • 4 Radishes halved and thinly sliced
  • 1 ear of corn cooked and kernels removed
  • 1 large tomato seeded and diced
  • 1 cup of Bush Beans
  • ¼ cup finely chopped red onions or shallots
  • Freshly ground pepper
  • Dressing
  • 3 tablespoons of olive oil
  • 1 1/2 tablespoon of sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon of honey or sugar
  • Kosher salt and ground pepper

Instructions

  1. To make salad slice cucumber add slat let sit for 15 min and rinse, drain, and pat dry. Boil water add bush beans for one minute then rinse with cold water. Chop radish leaves. Place leaves, arugula, corn, tomato, and onions in bowl. To make dressing, whisk together all of the dressing ingredients in a small bowl. Add cucumbers to the salad with salt and pepper to taste.
http://plant-it-forward.org/radish-leaf-salad-with-corn-tomatoes-and-salted-cucumbers/