The husband and I love Asian food- Thai, Chinese, Vietnamese, Burmese, Japanese-you get the point; so for dinner I like to play around with Asian flavors to make yummy dishes. We love to go out for Asian food but we try not to get it out too much because of portion control, high calorie sauces and budget. Making your own “take-in” helps to reduce over eating and allows you to create healthier versions of your favorite dishes; here are three of my favorite “take-in” dishes for two.
3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
3/4 cup almond milk
1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, diced
1/3 cup vegetable broth
2 tsp cumin
1 tsp chili powder
1 (15oz) can of chickpeas, drained and rinsed
1 tsp lime juice
salt and pepper, to taste
For the Rice:
1 Tbsp vegan margarine
2 garlic cloves, minced
1/2 medium onion, small dice
1 tsp hot paprika
1 cup of rice
2 cups of water
Preaheat oven to 400F. Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat. Stir in the water and bring to boil; cover and turn to low. Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
Add the vegetable broth, cumin and chili powder. Cook for 3 minutes.
Stir in the chickpea, lime juice and squash puree; cook for 5 minutes. Season with salt and pepper to taste.
This is a super easy, no fuss recipe. It is great for nights when you need something quick, easy and nutritious to eat.
For the Cheeze Sauce:
2 cups vegetable broth
1/4 cup arrowroot, cornstarch or flour
1 clove garlic, minced
1t olive oil
1/4t dried thyme
3/4 cup nutritional yeast
salt and pepper
a few dashes of hot sauce
For the Mashed Potatoes:
4-6 red or purple potatoes
1/4 cup vegetable broth
2t nutritional yeast
salt and pepper
For the Broccoli Base:
2 cups frozen broccoli
1/2 cup frozen peas
1(15oz) can kidney beans, drained and rinsed
Preheat oven to 400F.
In a medium casserole dish toss together the beans, peas and broccoli; set aside.
Potato topping: Boil the potatoes until soft. Drain and then mash with the vegetable broth, nutritional yeast and salt and pepper.
Cheeze sauce: Whisk together the arrowroot and vegetable broth. In a small sauce pan over medium-high heat the oil and garlic for 1 minute. Stir in the tumeric and thyme. Slow whisk in the vegetable broth mixture. The whisk in the nutritional yeast, hot sauce, salt and pepper. Bring to a simmer until thickened. Pour over the broccoli base.
Top the broccoli cheeze base with the potatoes and if you would like dust the top with nutritional yeast. Place in the oven and bake for 20 minutes, or until potatoes are lightly browned.
Lotus Foods sent me a few samples of their exotic rices. I was delighted to find that the package included:
Bhutanese Red Rice- We tried the Bhutanese Red Rice the other night and it was absolutely delicious. This rice is a short grain rice has a great nutty flavor
Forbidden Rice- this rice is black which makes it so much fun to eat because the color makes the dish interesting.
Jade Pearl Rice- I haven’t tried this one yet but it is described as “When cooked, this premium rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health giving nutrients.” (source)
Cambodian Mekong Flower Rice- this rice was really floral and nutty
Indonesian Volcano Rice- I also have yet to try this but it sounds amazing: “Volcano Rice is a colorful blend of nutrient-dense brown and red rice. Reputed to restore vitality due to its high mineral and fiber content, the Javanese favor this healthy rice for its satisfying wholesome flavor.” (source)
Lotus Foods sent me a few big bags and some one cup samples so now I am going to give you a chance to win 3 one cup samples. Enter by March 15, 2010 at 8am- update since I have an appointment I will not be around to pick the winner at 8am so you will have until 8PM. (P.S. Unfortunately this giveaway will only be open to U.S. residence)
Visit the Lotus Foods website and let me know which flavor you’d like to try.
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Disclaimer: Lotus Foods provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
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