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Recipes

GARDEN VEGGIE BUDDHA BOWL

BT Calgary | posted Wednesday, Mar 2nd, 2016

Budha Bowl

GARDEN VEGGIE BUDDHA BOWL

Ingredients

 

Tahini Dressing

  • 3 Tbsp tahini (sesame paste) 45 mL
  • 3 Tbsp rice vinegar 45 mL
  • 1 tsp grated ginger 5 mL
  • 1 garlic clove, minced
  • 3 Tbsp canola oil 45 mL
  • 3 Tbsp boiling water 45 mL
  • salt & ground black pepper, to taste

Bowl Base

  • 2 cups cooked brown rice 500 mL
  • 1 cup cooked black (Beluga) or green lentils 250 mL
  • salt & ground black pepper, to taste
  • 3 Tbsp chopped dill 45 mL
  • 2 cups thinly sliced baby spinach 500 mL
  • 1 cup thinly sliced red peppers 250 mL
  • 1 cup grated carrots 250 mL
  • 1 cup enoki or other mushrooms sliced 250 mL
  • 1/2 cup pumpkin seeds 125 mL

Instructions

 

  1. WHISK tahini, vinegar, ginger, garlic and canola oil together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
  2. TOSS hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
  3. DIVIDE spinach, peppers, carrots, mushrooms and pumpkin seeds on top of lentil blend in bowls.
  4. DRIZZLE dressing on top of veggies and serve immediately.
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Year of Pulses: Black Bean Pico de Gallo Salsa

BT Calgary | posted Wednesday, Feb 17th, 2016

Pulses_recipe

Black Bean Pico de Gallo Salsa

 

2016 is International Year of Pulses as declared by the United Nations. Take the Pulse Pledge www.pulsepledge.com

 

Ingredients

  • 19 fl oz (540 mL) canned black beans, drained and rinsed
  • 4 medium tomatoes, diced
  • 1 medium sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup (50 mL) lime juice
  • 1/2 cup (125 mL) chopped fresh cilantro
  • salt to taste

Directions

  1. Combine all ingredients in serving bowl and toss to mix.
  2. Refrigerate until ready to serve.

Watch the segment:

 

Courtesy Sue Spicer, www.foodbydesign.ca

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