6.07.2011

Co-Op Veggie Indian Bowls - Recipe

Here are two recipes using veggies from our new co-op. Of course, the "theme" was Indian, since that is Nolan's favorite!

Okra Chickpea Squash Bowl:
Saute garlic and onions in coconut oil in large frying pan/wok. Add in 1/4 tsp (or more to taste) each of turmeric, cumin, coriander, cayenne pepper and a pinch of salt. Add in cooked chickpeas, and diced yellow & green squash and Heirloom okra. Saute until lightly cooked and still slightly firm. Serve over bed of greens. (didn't have time to snap a pic - too hungry!)

Indian Rainbow Bowl:
Indian Rainbow Bowl
Start by boiling water in a pot for pasta and for a separate pot for potatoes. Add diced purple sweet potatoes to boiling water and cook until almost done (they will finish cooking in the wok). Add gluten-free rice pasta (any shape) to boiling water. Saute garlic and onions in coconut oil in large frying pan/wok. Add in 1/4 tsp (or more taste) each of cinnamon, cardamom, cayenne pepper and a pinch of salt. Add in diced red peppers, Heirloom okra, cooked purple sweet potatoes and saute until lightly cooked and still slightly firm. Drain pasta and add veggies over pasta. Garnish with diced avocado and chopped cilantro.

Indian Dessert:
To cool off your mouth, you need to finish with a sweet dessert. Most Indian meals end with fresh fruit, so we diced up some sweet honeydew and garnished it with chopped mint...Delish!

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