VEEG

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls".  It's kind of funny because this is what I have pretty much done on my plate for a long time now.  I would stir it all together, much to my children's chagrin.  Well, at least one of my children.  She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl.  Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garl...

Chef John from Food Wishes came up with this amazing recipe , go here to visit his blog .  Or you can watch a gazillion of his You Tube videos, which I may have done. I used his recipe and made it my own, changing the amounts and the type of fat mainly.  The size of the one he made had us fighting over it. Well, maybe not fighting but there was definitely tension as we ate and realized we had to have more. It's so good- it has become a regular feature at our house. RICE AND macaRONI 3 tablespoons avocado oil 3/4 cup finely diced onions 1 cup orzo pasta, or spaghetti broken into small pieces 2 cups white long grain rice 3 cups vegetable broth* Spice blend: 2 teaspoons Kosher salt, plus more if needed 1/2 teaspoon freshly ground black pepper 1/2 teaspoon coriander 1/2 teaspoon mustard powder 1/2 teaspoon celery salt 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 cup freshly chopped parsley Saute pasta in oil until golden, add spices for 30 se...

This is so delicious!  This will be a regular to be sure! You can find all kinds of version of this South Indian dish on the internet.  We are pretty pleased with this version and my adaptations.  One of my adaptations is the yellow peppers.  You probably wont find that in most of the recipes on the internet but we liked it because it upped the vegetable quotient in our meal and it looked pretty making the dish more yellow, like lemons. Lemon Rice If you have rice already made, this will come together super quick. 1 tablespoon extra virgin olive oil ½ tablespoon minced ginger ½ tablespoon urad dal 1 red chili pepper ½ teaspoon mustard seeds ½ cup raw cashew nuts some curry leaves, if you have them ¼ teaspoon turmeric powder 5½ cups cooked rice ¼ teaspoon salt or more to taste 4 tablespoons lemon juice, from one large lemon 2 large yellow bell peppers 2 tablespoons chopped cilantro leaves Saute yellow peppers in oil until soft.add ginger,...