Guilt-Free Egg Fried “Rice”

“Riced” cauliflower is an easy, nutritious, low-carb alternative to plain white rice.

1 cauliflower
2 tablespoons coconut oil
2 tablespoons sesame oil
2 cloves garlic, crushed
2-3 fresh chillies, chopped
2 spring onions, chopped
2 tablespoons soy sauce
2 handfuls cooked king prawns
2 eggs

For Serving
1 handful fresh cilantro, chopped
1 handful peanuts, roughly chopped
Ginger
Shredded cabbage
Bean sprouts
Sweet chilli sauce

Run cauliflower through food processor until it resembles rice. If your pile of “rice” is damp, wring it out in a dish towel and spread it out to dry.

Get your wok nice and hot and add oils. Crush garlic and fry until it just begins to turn light brown. Add chopped chillies, followed by the “rice,” which will need a good stir to get all that nice flavor from the oil. Keep stirring and after about a minute, add spring onions. Add soy sauce and keep stirring until it starts to look golden. Stir in prawns and after a minute, make a well in the middle of the wok. Crack the first egg into it. Allow it to fry a little, then break it up with your spatula. Just as it’s starting to look cooked, stir it through the cauliflower. Repeat with the second egg and then you’re done! Serve topped with any combination of cilantro, peanuts, cabbage, ginger, and sweet chilli sauce.

If you had fun “ricing” your cauliflower, you’ll have a great time with this popular Cauliflower Pizza Crust recipe!

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Posted on August 17, 2015

Spicy Cauliflower

Spice up your cauli with chili flakes, cumin seeds, turmeric, and ginger.

Serves 8. Prep time: 10 minutes. Cook time: 20 minutes.

6 tablespoons high-heat oil (safflower, sunflower, grapeseed, canola oil)
Large piece ginger, finely chopped
2 teaspoons chili flakes
2 tablespoons cumin seeds
2 teaspoons turmeric
3 1/2 – 4 pounds cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

Recipe adapted from bbcgoodfood.com.

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Posted on July 30, 2015

Vegetarian Pho

Is your CSA box rich with bok choy? Try this Vietnamese noodle soup (pho) for a tasty way to enjoy your veggies.

Serves 2

For the broth
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

For the noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16″, 1/8″, or 1/4″ width depending on availability and preference)

For the toppings (choose a few)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few)
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil
Hoisin sauce, Sriracha (optional)

To make the broth, char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which diners should add to taste.

We thank The Kitchn for this tasty recipe.

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Posted on July 17, 2015

Kia’s Chilled Veggie & Bean Salad

This wonderful summer salad hits the spot for cookouts, as a topping for a fresh green salad, or as a high-protein snack on the go. It’s also versatile, so get creative about what types of veggies you use, depending what’s in your fridge or your weekly CSA box!

You can also mix up the types of beans you use in this dish. Any combination of black, kidney, garbanzo, Nash’s dried favas, or even lentils will work well.

This recipe was whipped up for one of Nash’s’ July Farm Lunches, as a topping for tacos. It makes about 3-4 quarts. Downsize the ingredient list accordingly, to make a smaller batch, as desired.

1 medium zucchini
1 medium-large cucumber
1 small-medium Wall Walla onion or red onion
1 green or red pepper
6-8 cups cooked beans (any kind!)
1 cup apple cider vinegar
3 limes, juiced
2 cloves garlic finely minced
1/2 cup olive oil
1/2 teaspoon oregano
2 cups fresh cilantro, finely minced
3 tablespoons chili powder
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
(A cup or two of fresh cut corn and some diced tomatoes are also wonderful in this salad. I didn’t have any on hand at the time, but they would be a great addition!)

Shred or small diced the zucchini, cucumber, onion and pepper. Add the cooked beans to the fresh veggies and toss well.

Combine the vinegar, lime juice, garlic, olive oil, oregano, fresh cilantro, chili powder and liquid aminos or tamari with the veggies and beans, and mix everything up really well.

Eat immediately, or let dish rest for an hour or two, or even a full day if possible, for the marinade to work its magic!

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Posted on July 10, 2015

Kia’s Bean Dip

What’s your favorite bean to make into dip? Let us know in the comments below!

You can use pretty much any bean you want in this recipe. Seriously. I recently did a combo of Nash’s dried fava beans, black beans and the last of my dried scarlet runner beans from the garden last year. Any combo of beans (or lentils!) will work great for this recipe, so use up the little bits of this and that in your pantry and get dippin’!

5 cups cooked beans, drained
1/3 cup Walla Walla onions or red onions, roughly chopped
1 cup fresh cilantro, roughly chopped
1/2 cup salsa, or fresh or canned tomatoes
3 cloves garlic, chopped
3 teaspoons toasted cumin seeds, or ground cumin, or chili powder
3 tablespoons apple cider vinegar
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
2 tablespoons olive oil

Combine everything in a food processor or blender and whirl it up! Thin with a splash of water or more olive oil as needed. Serve immediately, or store in the fridge for up to 5 days or so. This dip is great with raw veggies, pitas, chips, burritos or as a side with rice and a green salad. Yum!

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Posted on July 10, 2015

Field Pea Herb Hummus

Hummus doesn’t have to mean chickpeas — you can make a fantastic veggie dip from field peas and other legumes, too.

1 cup dried Nash’s field peas
1 tablespoons lemon juice
1 tablespoons olive oil
1/4 cup tahini
3 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1/2 teaspoons chili powder
Dash cayenne pepper or Tabasco sauce
Dash salt

Soak the field peas overnight. Drain and cook one hour or until tender. (Save the drained cooking liquid and save for soup.) Place peas into a blender or food processor and add all other ingredients. Process until smooth. Use as a spread on crackers or veggies.

Cilantro, dill, and garlic add extra flavor to this yummy dip.

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Posted on May 27, 2015

Asian Pickled Leek Scapes

Scapes are the flowering stalks of the leek plant and can be eaten like asparagus — or pickled!

Yields half a pint. Recipe can be doubled or quadrupled.

1/2 cup seasoned rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek, thinly sliced, or 1 shallot, sliced
1/2-1 whole hot chili pepper, sliced
1 clove garlic, thinly sliced
1 tablespoon chopped cilantro
1/4 teaspoon salt
2 leek scapes, sliced thinly on the diagonal, or use 4-5 garlic scapes

Combine all but the sliced scapes in a small saucepan over medium heat and bring to a simmer. Add the scapes and return to a simmer, then remove from heat and allow to steep for 20 minutes.

Pour everything into a clean half-pint jar, tightly seal it, and give it a good shake to make sure all the aromatics in the brine are well distributed. Refrigerate for at least 24 hours to allow the flavors to develop.

Pickled scapes go great with sweet and sour pork chops!

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Posted on May 22, 2015

Roasted Beet Salad

Which beets will you choose for this tasty, vibrant salad?

Serves 4 as a side dish

1-2 pounds beets
Feta or soft goat cheese
Olive oil
Apple cider vinegar
Salt and pepper
1/2 bunch cilantro

Clean and quarter beets and place in roasting pan, drizzle with olive oil and mix with fork to ensure the beets are evenly coated. Roast at 350°F until tender enough for a knife to go through the center. Add a dash of vinegar, salt, pepper and feta/goat cheese to taste. Toss everything together with chopped cilantro.

If you prefer, you can peel the beets for aesthetic appeal with this dish. Keep in mind you lose nutrient content when you peel any vegetable!

We thank Underwood Gardens for inspiration for this recipe.

Thanks!

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Posted on March 4, 2015

Warm Quinoa Salad with Cilantro and Kidney Beans

1 tablespoon extra-virgin olive oil
1 medium-large red onion, coarsely chopped
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 cup dry white quinoa
1 1/2 teaspoons smoked paprika
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt or more to taste
1 1/2 cup of vegetable or chicken broth (water can be substituted)
1 cup dried kidney beans, soaked overnight, rinsed well and pre-cooked
1/2 cup fresh cilantro
4 cups spinach
1/4 cup crumbled feta cheese
Lime for garnish

In a medium saucepan, heat the oil on medium heat. Add the onion and bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the quinoa, paprika, cumin, chili powder, and salt; stir to combine. Add 1 1/2 cups broth or water and increase the heat to high. Bring to a boil. Cover and reduce the heat to medium low. Simmer, covered, until the quinoa is almost soft and most of the water is absorbed, about 15 minutes. Add the beans and half the cilantro; cook until they are heated through, uncovered, and no water remains, about 3-4 minutes. Serve on a bed of spinach and scatter the feta and remaining cilantro on top. Garnish with lime wedges. Serves 6.

Recipe adapted from 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas.

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Posted on January 14, 2015

Roasted Beet Salsa with Skillet-Browned Broccoli

Beet salsa with broccoli? Oh yes please!

Roasted Beets
4 medium golden beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño, finely diced
1/2 teaspoon garlic, minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Preheat the oven to 375 degrees F. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40-50 minutes. Let cool in the foil.

While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.

When the beets are done, carefully remove the foil. Peel them by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning. Served on a bed of arugula or spinach.

Browned Broccoli
2 tablespoons oil
2 large stems broccoli
1 large cauliflower
2 to 3 cloves garlic

Heat a skillet over medium heat. While it’s heating, slice the garlic, broccoli and cauliflower from top to bottom into 1 inch slices. Toss in olive oil and sprinkle with salt and pepper. Place the veggies in a hot skillet, pressing them into the pan with a spatula. Cook them for 5 to 7 minutes, or until nicely browned. Once cooked, serve with shredded carrots or radishes.

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Posted on January 5, 2015