Pork and Green Bean Stir-Fry

Ingredients

  • 1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed
  • 1 1/2 cups jasmine rice, rinsed
  • Zest of 1 lemon, removed in wide strips with a vegetable peeler
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 1 pound haricots verts, trimmed and halved
  • 2 cloves garlic, finely chopped
  • 1/2 red jalapeno pepper, seeded and finely diced
  • 1 tablespoon grated peeled fresh ginger
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon fish sauce
  • Chopped fresh cilantro and/or mint, for topping
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Marinated Tofu with Peanuts and Charred Bean Sprouts

Ingredients

  • 2 14-oz. packages firm tofu, drained, sliced ½” thick
  • 1 jalapeño, with seeds, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated peeled ginger
  • 2 teaspoons vegetable oil
  • 2 cups bean sprouts, divided
  • Kosher salt
  • Steamed white rice (for serving)
  • 6 scallions, thinly sliced on a diagonal
  • ½ cup chopped salted, roasted peanuts
  • ¼ cup fresh mint leaves
  • Lime wedges (for serving)

Classic Vanilla Ice Cream

Ingredients

  • 3 c. whole milk
  • 2 c. heavy cream
  • 1/2 c. sugar
  • 1/4 tsp. Kosher salt
  • 1 vanilla bean
  • 5 large egg yolks

Directions

  1. Whisk together first 5 ingredients in a large, heavy saucepan. Cook over medium heat, stirring often, 4 minutes, or until sugar dissolves and mixture is hot. Gradually whisk about 1 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens and coats a spoon.
  2. Pour through a fine wire-mesh strainer into a bowl, discarding solids. Cool completely. Chill 8 to 24 hours or until very cold.
  3. Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer’s instructions. Freeze 1 hour before serving. Store up to 1 week.

Summer Veg Lasagne

Ingredients

  • 1 bunch of spring onions
  • ½ x 30 g tin of anchovies in oil , from sustainable sources
  • 6 cloves of garlic
  • 700 g asparagus
  • 500 g frozen peas
  • 300 g frozen broad beans
  • 1 big bunch of fresh mint , (60g)
  • 300 ml single cream
  • 1 lemon
  • 300 m organic vegetable stock
  • 2 x 250 g tubs of cottage cheese
  • 500 g fresh lasagne sheets
  • Parmesan cheese
  • olive oil
  • a few sprigs of fresh thyme

Spicy Vegan Potato Curry

Ingredients

  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk

Skinny Cowgirl Chicken Salad

Ingredients

  • 1/2 c. plain Greek yogurt
  • 1/4 c. sour cream
  • 1/4 c. lime juice
  • 1 tbsp. freshly chopped cilantro
  • Freshly ground black pepper
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 avocado, cut into cubes
  • 1/2 c. black beans, drained and rinsed
  • 1/2 c. frozen corn, defrosted
  • 1 red bell pepper, chopped
  • Romaine, for serving

Directions

  1. In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
    In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
  2. In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.

Easy Vegan Dal Tadka

Ingredients

  • 1 cup of Toor dal + 1 cup of chana dal, soaked overnight
  • 2 medium tomatoes, finely chopped
  • 1 medium red onion, finely chopped
  • 4 large cloves of garlic, minced or finely chopped
  • 1 tbsp of fresh ginger, finely grated or chopped
  • ¼ cup of fresh coriander leaves, roughly chopped
  • 2 tbsp of coconut oil
  • 1 tbsp tomato paste
  • ½ tbsp turmeric powder
  • Red chilli powder to taste
  • ½ tbsp dried coriander
  • 1 tbsp cumin seeds
  • ¼ tsp garam masala spice
  • Sea salt and black pepper to taste
  • Dried red chilli flakes to taste
  • A couple of tablespoons of coconut cream, skimmed off of the top of a refrigerated coconut milk can (optional)