Veg Power

I defy the stereotypes that being veg means eating boring and being weak and scrawny.

theboredvegetarian:

Sriracha & Sesame Brussels Sprouts
1 lb Brussels Sprouts, trimmed3/4 cup Rice Wine Vinegar2-3 Tbsp Sriracha2 1/2 Tbsp Brown Sugar1 1/2 Tbsp Sesame Oil1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)1 Tbsp Extra Virgin Olive OilSalt to tasteDepending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

Looks great! Can’t wait to make! View high resolution

theboredvegetarian:

Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
3/4 cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 1/2 Tbsp Brown Sugar
1 1/2 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

Looks great! Can’t wait to make!

Cowboy caviar!!

I know, I don’t like the name either. But this is what my mom chooses to call it so out of respect for her(since it’s a recipe I got from her), I’ll keep the name.

This is an incredibly easy bean salad to make, great for an appetizer, potluck, healthy snack, addition to any Mexican/Tex Mex kinda meal.

What you need…

1 can black beans
1 can white beans(red kidney work fine too)
1 can corn(white, yellow, or a mix)
1 tomato
1 avocado
1 small onion(white preferably)
1/2cup rice wine vinegar
1/4cup olive oil
2 tbsp green onion
2 tbsp cilantro
1 tsp cumin

What to do…

First open all the cans(beans and corn) and rinse thoroughly in a colander. Make sure they dry pretty well before moving on.

The dice up onion, tomato, avocado and add to beans/corn in a large mixing bowl.

Set in refrigerator for at least 30 minutes(ideally at least an hour to chill).

Mix olive oil with vinegar and cumin. 
Mince cilantro and green onion.

Take out bean/corn mix in bowl, add olive oil/vinegar and toss thoroughly to make sure it’s coated. Sprinkle cilantro and green onion on top. 

Can serve immediately. Be sure you stir up regularly so olive oil/vinegar dressing doesn’t sit on the bottom of the bowl. 

This is great on some chips as a dip, or can be a standalone app with a fork. 

When finished, throw back in refrigerator and it’ll keep ok for a few days(but will become increasingly soggy…gross). View high resolution

Cowboy caviar!!

I know, I don’t like the name either. But this is what my mom chooses to call it so out of respect for her(since it’s a recipe I got from her), I’ll keep the name.

This is an incredibly easy bean salad to make, great for an appetizer, potluck, healthy snack, addition to any Mexican/Tex Mex kinda meal.

What you need…

1 can black beans
1 can white beans(red kidney work fine too)
1 can corn(white, yellow, or a mix)
1 tomato
1 avocado
1 small onion(white preferably)
1/2cup rice wine vinegar
1/4cup olive oil
2 tbsp green onion
2 tbsp cilantro
1 tsp cumin

What to do…

First open all the cans(beans and corn) and rinse thoroughly in a colander. Make sure they dry pretty well before moving on.

The dice up onion, tomato, avocado and add to beans/corn in a large mixing bowl.

Set in refrigerator for at least 30 minutes(ideally at least an hour to chill).

Mix olive oil with vinegar and cumin.
Mince cilantro and green onion.

Take out bean/corn mix in bowl, add olive oil/vinegar and toss thoroughly to make sure it’s coated. Sprinkle cilantro and green onion on top.

Can serve immediately. Be sure you stir up regularly so olive oil/vinegar dressing doesn’t sit on the bottom of the bowl.

This is great on some chips as a dip, or can be a standalone app with a fork.

When finished, throw back in refrigerator and it’ll keep ok for a few days(but will become increasingly soggy…gross).

Tzatziki!!
Ok, so for Indian cooking night I was going to make raita, which is a great yogurt based side dish to go along with some curry.  Instead, I decided to make it’s cousin from another country, tzatziki.  They’re very similar and I’mm post a raita recipe at some point in the future.
Tzatziki is such a painfully easy side dish/appetizer/snack to make and is a wonderful source of protein for the vegetarian.
All you need…
1 large container(32oz) of fat free plain greek yogurt. 
1 large diced cucumber(several small Persian ones are good too)
3tbsp rice vinegar
2tbsp lemon juice
1tbsp extra virgin olive oil
2-3 cloves minced raw garlic(more to taste)
2tsp dried mint
2tsp dried dill
Simply…
Mix all ingredients in a large bowl.  I like to put it in the fridge for at least an hour or so then stir around again.  
Serve with veggies, naan, crackers, whatever! View high resolution

Tzatziki!!

Ok, so for Indian cooking night I was going to make raita, which is a great yogurt based side dish to go along with some curry.  Instead, I decided to make it’s cousin from another country, tzatziki.  They’re very similar and I’mm post a raita recipe at some point in the future.

Tzatziki is such a painfully easy side dish/appetizer/snack to make and is a wonderful source of protein for the vegetarian.

All you need…

1 large container(32oz) of fat free plain greek yogurt. 

1 large diced cucumber(several small Persian ones are good too)

3tbsp rice vinegar

2tbsp lemon juice

1tbsp extra virgin olive oil

2-3 cloves minced raw garlic(more to taste)

2tsp dried mint

2tsp dried dill

Simply…

Mix all ingredients in a large bowl.  I like to put it in the fridge for at least an hour or so then stir around again.  

Serve with veggies, naan, crackers, whatever!

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