10 oz dried rice noodles
1 tablespoon vegetable oil
2 tablespoons Thai curry paste
1 tablespoon ginger
1 15 ounce can coconut milk
4 cups vegetable stock
2 tablespoons soy sauce
2 carrots, peeled and sliced
2 cups cabbage, sliced
2 cups bean sprouts
1 lime, juiced
¼ cup cilantro, chopped
1. Soak noodles in water for 10 minutes. Drain and set aside.
2. Heat oil in soup pot. Add curry paste and ginger, sauté for 2-3 minutes. Add 2 tablespoons of coconut milk and whisk with curry paste. Add the rest of the coconut milk and vegetable stock and bring to a simmer. Add soy sauce.
3. Add carrots and cabbage and cook for 3 minutes. Add rice noodles and cook for another 1-2 minutes or until noodles are cooked though.
4. Add bean sprouts and lime juice. Garnish with cilantro and serve.
1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 stick butter, cut into small (1/2-inch) cubes, chilled
¼ cup of ice water (maybe more)
3-4 apples, peeled, cored and sliced
3 tablespoons sugar
1 egg, beaten
1 tablespoon butter, melted
1. Preheat oven to 425F.
2. Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.
4. Thinly slice apples, toss to coat with sugar.
5. Whisk egg in small bowl and set aside.
6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
7. Arrange the apple slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.
8. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
2 tablespoons canola oil
1 onion, diced
1 tablespoons ginger, minced
2 carrots, peeled and diced
2 cups broccoli, coarsely chopped
2 cups bok choy (or spinach), chopped
5 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 cups cooked quinoa
3 scallions, thinly sliced
1. Heat canola oil in large skillet over high heat. Add onion and ginger. Saute 2-3 minutes.
2. Add carrots and broccoli and cook until vegetables become tender, about 4-5 minutes. Add bok choy and sauté until it wilts, about 1-2 minutes.
3. Whisk eggs together in small mixing bowl. Push vegetables to left side of the pan and add eggs to the right side of the pan. Allow eggs to set, and then fold in with the vegetables.
4. Add soy sauce, rice vinegar, and sesame oil. Fold in quinoa and add scallions. Taste and adjust seasoning if necessary.
1 yellow onion, halved and thickly sliced
1 red bell pepper, seed and thickly sliced
1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon cumin
½ teaspoon cayenne
1-15 oz can black beans, rinsed and drained
8 oz cheddar cheese, grated
3 tablespoons chopped fresh cilantro
4-6 large tortillas (preferably whole wheat)
1. Preheat oven to 425F.
2. Combine onion, pepper, and squash in large mixing bowl. Add olive oil, cumin, cayenne and salt. Toss to coat. Spread evenly on baking sheet.
3. Roast until squash is golden brown.
4. Remove from oven, and transfer to large mixing bowl. Add black beans and season to taste with salt.
5. Add veggie filling to tortilla and top with cheese and cilantro. Wrap and serve.