Bulgar with Mixed Greens

Spring is almost here.  With spring coming, the whole nature will change to green and with colorful blossoms every where.  So to celebrate this spring and the warm weather I thought to make a dish that has only green vegetables and leaves.  Green vegetables and green leaves are packed with a lot of vitamins and minerals….

Curried Veggie Quinoa Bowl

I love making one dish meals since they are so easy and I don’t have to make multiple side dishes.  It’s hard to resist make such dishes especially when they are packed with spices and flavor.  Even though I have posted a few Quinoa dishes earlier, this time I wanted to make some thing that…

Brown Rice with Roasted Beets and Beet Greens

Roasted beets and beet greens with rice – sounds interesting.  I came across this recipe a while ago (probably a year or more) in New York Times website.  When I first saw this recipe I was a bit hesitant since I did not know how it would turn out and never made an attempt to make…

Couscous with Black Beans and Zucchini Ribbons

After coming home from work, I will be so tired and some times I don’t even want to step into the kitchen.  Today is one of those days and once I walked in, I was thinking whether to get some frozen food from the refrigerator or cook some thing that is quick and simple.  I browsed…

Spicy Bulgur with Broccoli and Kidney Beans

Ingredients: For the Bulgar: ½ cup Bulgar 1½ cups water 1 teaspoon oil 3 cardamom pods 3 cloves 1 inch piece of cinnamon salt to taste Vegetable mix: 5-6 oz mushroom (portabella or button) 4 oz broccoli florets 1 small red bell pepper cut into thin strips Cooking spray ¼ cup dried kidney beans soaked…

Quinoa with roasted Brussels sprouts and mushroom

Ingredients: ¾  cup quinoa (mixed red and white colored) 1 ½ cups water 8 oz portabella mushroom 8 oz brussels sprouts 7 oz water packed extra firm tofu cooking spray 1 teaspoon canola oil half of a small red onion thinly sliced ½ teaspoon chili paste ½ teaspoon crushed red pepper salt to taste Method: Add quinoa…

Bulgur with Skillet Roasted Tempeh and Bok-choy

Ingredients 1 cup sliced tempeh 1 small bunch bok-choy 6 oz mixed mushrooms (remini, portabella, oyster) ½ cup sliced snow peas 4-5 cloves garlic ½ teaspoon chili paste 2 tablespoons canola oil salt to taste ½ cup bulgur 1 ½ cups water Method: Slice mushrooms thinly.  Add one table spoon of the canola oil and…

Vegetable Pasta with Almond Coconut Sauce

Ingredients: 4 oz Penne or Rotini 1 lb mixed vegetables (mushrooms, bell pepper, broccoli, carrots, zucchini etc.) 2 teaspoons olive oil 2 cloves garlic 1/2 teaspoon crushed red pepper 2 tablespoons almond butter 1/4 cup coconut milk 2 tablespoons water 2 tablespoons chopped almond toasted Method:

Quinoa with Kale and Black Beans

Quinoa is a grain that does not have any smell or flavor.  That’s why dry roasting it gives a nice nutty flavor.  Also when cooking quinoa, I like to add salt since it gets absorbed into quinoa and gives a mild taste.   You can even add any other spices while cooking quinoa Ingredients: 3/4…

Bulgur with Kidney Beans and Roasted Peppers

  Ingredients: 1/2 cup bulgur 1 1/2 cups water 1 teaspoon olive oil 1/4 cup dried kidney beans 1 small red bell pepper 1 small green pepper 1 small zucchini or squash 1/2 teaspoon chili paste 1 teaspoon crushed red pepper 2-3 teaspoons cooking oil salt to taste Method: Soak kidney beans over night Add…