Ingredients: (makes 4 full rolls/8 halves)
- 4 sheets of rice paper
- 1 cup of dry rice (and 2 cups of water for cooking)
- 1/4 cup of chopped cilantro
- 1/4 cup peanut butter
- 2 tbsp sunflower oil (or canola oil)
- 2 tbsp sugar
- Additional pinch or two of sugar for in the roll
- Cook the rice: bring 2 cups of water to boil with the one cup of rice. Once it starts to boil, cover, and let simmer until the rice cooks through.
- Prepare the peanut sauce: In a small saucepan on the lowest heat add the peanut butter, oil, and sugar until runny and sauce-like. If it’s still too thick, add a bit more oil.
- To prepare the rice paper, carefully make sure paper is submerged in water for a couple of seconds, remove and place on a plate large enough for the sheet.
- Spoon on a quarter of the cooked rice. Then drizzle a quarter of the peanut sauce over the rice. In the center, sprinkle a quarter of the cilantro and a pinch of sugar.
- Roll like a burrito, and slice in half!
We ate this last night and it was a HUGE success. Definitely give this one a whirl. This recipe makes enough for a pizza for two adults.
- 250g (1 1/4 cups) peanut sauce (the Euro Shopper brand in the Netherlands is vegan and works perfectly– and it’s the cheapest!)
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2-1 cup of diced canned pineapple (depending on how pro-pineapple you are)
- 1 pizza base
Ingredients for pizza base (it’s really easy!):
- 1 3/4 cups self-rising flour
- 1/4 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- Pre-heat oven to 250°C (or 480°F).
- Skip this if you have pre-made pizza dough. Mix flour with sugar and salt, then add the warm water. Knead dough a bit, and if it’s too sticky, you can add a bit more flour.
- Roll your pizza dough out on a floured surface to desired size. Place on a stick-free oven-safe pan, or oil & flour a baking sheet.
- Put rolled out dough in the oven for about 5 minutes to make sure it cooks all the way through.
- Remove from oven. Scoop on the peanut sauce (just like you would tomato sauce). Then add the onions, peppers, and pineapple.
- Place pizza in the fully preheated oven for 10-15 minutes, or until dough starts to turn a light brown and the onions get crispy.
This is an easy way to spice up the old rice ‘n beans combination– and it also looks fancy! This makes enough for two hungry adults.
Ingredients for rice:
- 1 cup brown rice
- 1 tbsp cumin
- Can of diced tomatoes
- Salt to taste
Ingredients for beans:
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 bell pepper, chopped
- 1 tbsp cumin
- 1/4 cup chopped cilantro
- 2 cans of black beans
- Salt to taste
- Hot peppers to taste
Optional garnish ingredients:
- 1 fresh tomato, chopped
- 1 avocado, sliced
- Put rice and veggie stalk into pan and bring to a boil. Add cumin. Then let simmer.
- Once the water is almost absorbed, add in the can of diced tomatoes and salt to taste. Continue cooking until the liquid is mostly absorbed.
- While the rice is cooking, start to prepare the beans. Begin by sautéing the onions and garlic in the olive oil. Then add the bell pepper along with the cumin. Continue to sauté until the onions start to become translucent.
- Add the cilantro, salt (to taste), and hot peppers (if desired) to the onions and peppers. Finally, start adding in the beans, a bit at a time. As you add, start to mash them in with a fork (or masher) to get a bit of a blend. The beans will start to dry out, so keep them moist by adding water a bit at a time, as necessary.
- Place the rice & beans on a plate, and garnish with avocado and fresh tomato!
This is very quick to throw together when using canned beans!
- 1 cup quinoa
- 2 cups of cherry tomatoes, quartered
- 1 can black beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1/4 cup chopped cilantro (or more if you’re a major cilantro fan!)
- 1/4 cup olive oil
- 1 tsp rosemary
- 4 cloves garlic
- 3/4 tsp salt
- 2 tbsp lemon juice
- Cook quinoa according to package instructions
- Meanwhile, heat the olive oil on medium with the garlic and rosemary. Once oil is heated up, reduce heat to the lowest setting for about 5 minutes, or until the garlic cloves are soft. This will help to get the garlic and rosemary flavors in the olive oil.
- Add in the salt and lemon to the olive oil and whisk. Let the oil cool.
- Toss the white beans, black beans, quartered cherry tomatoes, cilantro, and cooked quinoa in a big bowl. Add the olive oil dressing and toss again.
This pairs perfectly with the coconut curry! Another turmeric-based recipe– did you know that turmeric is good for reducing joint inflammation?
- 1 head of cauliflower
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp turmeric
- 4 cloves garlic, chopped
- 1/4 cup of sunflower oil
- Preheat the oven to 220°C (or 425°F).
- Chop the cauliflower into small florets, then steam cauliflower for approximately 15 minutes, or until they start to get soft. (This is important, as if you place directly in the oven, the cauliflower will be very dry!)
- Meanwhile, create the turmeric ‘marinade’. Grind the coriander seeds and peppercorns. In a bowl big enough for the cauliflower, place the ground coriander, peppercorns, along with the turmeric, chopped garlic & sunflower oil. Whisk!
- Place the steamed cauliflower in with the turmeric marinade and toss until the cauliflower is completely coated. STAIN ALERT- turmeric will stain everything in its path.
- Place cauliflower and all remaining sauce on a cookie sheet (preferably stick-free). Roast for 10-15 minutes or until cauliflower starts to roast on top.
We have this almost every morning for breakfast… deliciously sweet and tangy.
Ingredients: 4 oranges, 2 grapefruits, 3 big carrots– then JUICE away! Makes enough for two glasses.
This does, however, require a juicer… a worthwhile investment!
Tired of a bagel & cream cheese? Spice up your bagel with homemade pesto, olive tapenade, & cherry tomatoes!
Poor-man’s Pesto ingredients: (because pine nuts are too expensive)
- 2 cups basil
- 1/4 cup olive oil
- 1/2 cup salted cashews
- 1 garlic clove, chopped
Assembly: Put all ingredients in food processor. If it’s not liquidy enough, add some more olive oil. Be sure to test it and make sure it’s salty enough! Done!
(World’s Easiest) Olive Tapenade Ingredients:
Assembly: First– take the pits out of the olives! Put olives in food processor. Done!
To make the ultimate bagel: first spread pesto over toasted bagel half, then a bit of olive tapenade, then top with halved cherry tomatoes. Delicious!