Rotisserie Chicken

Chicken Sandwich with Cashew Korma and Mango Chutney

1 jar of Coconut Cashew Korma Simmer Sauce
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
1/4 cup loosely packed mint leaves
4 tablespoons Mango Chutney

Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.

To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.

Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.

Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Korean Corn Cheese

1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it’s hot and cheesy!

Tip: For extra flavor, blend mozzarella with another mild, melty cheese like Muenster. Readers also suggested a cheddar mix.

Readers also suggest adding shredded chicken.

Pad Thai

For the Pad Thai sauce:
1.5 ounces tamarind pulp (plus 1/2 cup boiling water)
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)
1 teaspoon Thai sweet soy sauce (optional)
1/4 teaspoon white pepper (to taste)

For the rest of the dish:
8 ounces dried Pad Thai rice noodles
8 ounces chicken breast (thinly sliced)
1 teaspoon Thai thin soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/3 cup small dried shrimp (minced or processed into a coarse powder)
3 cloves garlic (sliced)
2 large shallots (thinly sliced; can substitute red onion)
2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem (rinsed in warm water and julienned; optional — preserved salted radish is a product of Thailand; if you can’t find it, zha cai, works well)
3 large eggs (beaten, preferably at room temperature)
2 cups mung bean sprouts (washed and drained)
1 cup Chinese garlic chives (cut into 1-inch pieces)
2 tablespoons roasted peanuts (finely chopped)
6 tablespoons vegetable oil (divided)

First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.

Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through. Remove from the wok and set aside.
Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder. Fry until fragrant and crisp, 2 minutes. Add the garlic, and cook for 30 seconds. Add the shallots and zha cai. Stir-fry for another 30 seconds.

Turn the heat up to high, and add the noodles and sauce. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.

Make a space on the side of the wok, pushing the noodles to one side. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs. Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about 70% done, stir-fry to distribute them into the noodles.

Next, add the bean sprouts and the chives. Stir-fry to combine, letting the chives wilt. Add the chicken back in, and stir-fry to combine until everything is incorporated. Plate, top with the

Quinoa Pilaf with Lemons, Shallots, and Herbs

1–2 shallots ( or 1/4 of an onion) – very thinly sliced – see notes
1 tablespoon olive oil
1 1/2 cups quinoa, rinsed, drained ( rinsing removes bitterness)
2 1/4 cups water
1 teaspoon kosher salt
1 1/2 teaspoon cumin
1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)

Garnish:

lemon zest from one small lemon,
sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
sautéed shallot ( see notes) or crispy shallots
drizzle of good olive oil– optional but good.

In a medium pot, over medium heat, sauté the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water. If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.

Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.

For extra richness a drizzle of good quality olive oil is really nice touch.

notes

When serving this as a side dish all on its own, I like to use two sautéed shallots, half for cooking with the quinoa, and the other half for sprinkling over the top as a garnish. If batch cooking for the week, you may not need the garnish.
Rinsing the quinoa is imperative. It really does help remove the bitterness.
If making a smaller batch or bigger batch, my general ratio of water to quinoa = 1 cup quinoa to 1.5 cups water.

Play around with this and embellish it as you please.

A easy way to turn this quinoa into a meal….is to serve it with simple roasted veggies and tahini sauce. Or these roasted parsnips! Add this make-ahead kale salad if you like. It really doesn’t have to be complicated! Simple real food -the best kinds of meals!

Perfect for meal prepping and batch cooking!

Basic Roasted Vegetables

2 large carrots, peeled, sliced into ½ in rounds, halved into half-moons
2 parsnips, peeled, sliced into ½ in rounds, halved
1/2 – 1 onion, cut into 1/2 inch wedges
1 red bell pepper, cut into 1 inch chunks, or wedges
1 sweet potato cut into ¾ inch cubes
2–3 tablespoons olive oil
generous, 5 finger pinch of salt and pepper
optional additions: other veggies of course, fresh herbs -thyme, rosemary, sage

Pre-heat oven to 425F.

Cut veggies and place on a parchment-lined sheet pan. If your sheet pans are small, use 2 pans.
Cut veggies and place them in rows.

drizzle lightly with olive oil, sprinkle with salt and pepper, and using tongs give a light toss.
Place in the middle of the oven for 15-20 minutes, rotate, toss again, and continue cooking until fork tender, another 10-15 minutes.

Place in a serving dish and cover to keep warm.

Tips:

Choose veggies that take roughly the same amount of time to roast. Root veggies (vegetables that grow underground) like carrots, parsnips, beets, and potatoes, are relatively dense compared to other veggies and take the longest to roast, 30-50 minutes, depending on what size you cut them. Winter squash are medium-dense so take less time, when peeled and diced.

If someone were to ask me which veggies are best to roast? I would say, hands-down, root vegetables! Their natural sweetness and earthiness both get enhanced and elevated through roasting.
Cut veggies so they are the same thickness. This ensures they roast quickly and uniformly. I try to keep root veggies at ½ inch thick.

Roast vegetables on a parchment-lined sheet pan – and use an extra-large one! Or use two! They like space.

Group different veggies separately on the sheet pan (instead of mixing them all together) just in case you need to remove some and not others.

Keep it simple, with a light drizzle of olive oil, sprinkling of salt and pepper. This allows the flavors of the veggies to really shine.

Use a hot, 425 F oven, middle rack.

Check at 15 minutes, rotate pan and give a quick toss, continue cooking 5-15 minutes or until fork tender.

I always like to include an onion and bell pepper for flavor. (Just a personal preference)
Of course you can add a herb – thyme, rosemary, sage- all work well.

Cilantro-Lime Rice

3 tablespoons olive oil
one small white onion, diced (1 1/2 cups)
4 garlic cloves, rough chopped
2 cups white basmati rice (see notes for brown basmati rice)
4 cups water
1 1/2 teaspoons salt
1 tablespoon ground coriander
1–2 limes- zest and juice
1/2 cup cilantro, chopped, leaves and tender stems
3 scallions, sliced

Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish) and 1 1/2 teaspoons salt.

Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).

Cook 20-22 minutes or until all the water evaporates.

Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.

Fluff again, taste and adjust salt and lime to taste.

Enjoy!

notes

If making ahead, add cilantro and scallions right before serving!

If using Brown Basmati Rice, plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforhand). Make sure to read package directions adjusting the liquid if need be.

Kohlrabi Slaw with Cilantro, Jalapeño, and Lime

6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
1/2 cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice

Citrus Dressing :

1/4 Cup olive oil
¼ Cup fresh orange juice ( juice form one orange)
1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
1/4 Cup honey ( or agave syrup)
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

Cabbage Mango Slaw

3 cups shredded cabbage (½ of small purple cabbage)
1 large mango (ripe but firm, not soft)
1/2 cup cilantro chopped, thin stems ok
1/4 C finely diced or thinly sliced red onion
1/2 to 1 jalapeno- finely chopped
2 tsp olive oil
1 orange (zest and juice)
1 lime
1/2 tsp salt

Slice or shred cabbage very thinly- Add to large bowl.

Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.

Add onion, cilantro, jalapeno.

Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
Add oil and salt and mix gently to combine.

Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
Refrigerate until ready to serve!

notes

This will keep up to 2 days in the fridge. If using a soft mango, serve right away. Firmer mangos will last longer.

Jicama Mango Slaw

1 large jicama – 2 pounds
1 extra large very firm or green mango
1/2 cup thinly sliced red onion ( or sub 4 scallions, sliced)
1/2 a jalapeno- finely chopped ( optional, and more to taste)
1/2 cup chopped cilantro
1 lime- juice and zest ( about ? cup)
1/2 an orange juice ( about ? cup)
1–2 tablespoons olive oil
salt and pepper to taste

Peel and grate jicama in a cuisinart with grater attachment or use a box grater.

Peel and grate mango, same as above.

Place all ingredients in a bowl, toss, adjust seasonings.

If using a very green mango, consider adding a little sugar, to balance lime.

Mexican Slaw with Cilantro and Lime

1 pound thinly sliced or shredded cabbage ( purple is pretty, or green or use a mix)
1/4 cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
1/2-1 cup chopped cilantro ( packed), ½ of a large bunch
1/2 of a jalapeño, finely chopped, more to taste
1 tablespoon lime zest
1/4 cup fresh lime juice, more to taste
2 tablespoons olive oil
1/2-teaspoon kosher salt, more to taste
1 teaspoon cumin
1/2 teaspoon coriander
pepper to taste

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.

Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.

Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.

Keep in the fridge until ready to serve.

Crunchy Asian Slaw

1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
3 scallions, sliced
1 cup cilantro ( or Italian parsley or mint) chopped

Asian Slaw Dressing:

3 tablespoons olive oil
1 tablespoon toasted sesame oil
1/4 cup rice wine vinegar
3 tablespoons brown rice syrup, agave or honey
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
1/2-teaspoon salt
1/2-teaspoon chili flakes or chili paste ( optional)

Optional toppings:

Toasted sesame seeds
roasted, crushed peanuts or cashews

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

Pour dressing into slaw and toss well.

Garnish with sesame seeds and/ or nuts.

notes

Salad will keep up to 3-4 days in the fridge.

Sheet Pan Warm Winter Salad

1 head cauliflower, cut into small florets
2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces
1 fennel bulb, cored and cut in 1/3 inch thick wedges
1 red onion, sliced ito 1/2 inch wedges
14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas
2–3 tablespoons olive oil
2 garlic cloves, finely minced or use 1 teaspoon granulated garlic
2 teaspoons coriander
2 teaspoons sumac (optional, but tasty)
1 teaspoon salt
1/2 teaspoon cracked pepper
zest from one lemon
Couple handfuls baby spinach
Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)
3–4 tablespoons Dukkah (or a 2 tablespoons Zaatar)
3–4 tablespoons fresh dill
squeeze of lemon juice
Aleppo chili flakes ( or reguluar)

Preheat oven to 425F.

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.
Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

Enjoy!

Sheet Pan Chicken and Yam Bowl with Salsa Macha (with Tofu Variation)

SALSA MACHA RECIPE:

1 cup olive oil
1/2 cup raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds
4–6 cloves garlic- whole
1 shallot, sliced
4 dry Guajillo Peppers (1 ¼ ounces) or sub other dried mild to medium peppers.
2 teaspoons apple cider vinegar
1 teaspoon salt
1 teaspoon coriander ( optional)
1 teaspoon chipotle powder (optional, add to taste for heat)
1 tablespoon toasted sesame seeds ( optional)

SALSA MACHA BOWLS:

1 medium yam-diced into ½ inch thick cubes
1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
1/2 red onion- into 1/2 inch thick half moons
2 boneless chicken breasts or thighs, or use tofu filets
drizzle of olive oil, generous sprinkle salt, pepper and cumin

Optional Bowl Bases- Seasoned Black Beans, Black Rice, Cooked Rice, Cauliflower Rice, Greens

Bowl Toppings- avocado, sprouts, cilantro, lime, sesame seeds

Salsa Macha: (see notes)

Discard stems and seeds from chilies and break them into smaller one inch pieces.

In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.

Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.

Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
Pour into a jar, and stir in toasted sesame seeds.

To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.

To make the BOWLS

Pre heat oven to 425F

Place prepped yams, onions and peppers on a parchement-lined sheet pan.

Place chicken or tofu on the side of the sheet pan.

Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.

Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.

Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.

notes

Salsa Macha Notes:
Feel free to use different chilies, or mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.

You can also make the Salsa Macha first and use it as the marinade – coating the chicken or tofu before baking. To save time, here I have you make this while the chicken/tofu is baking, then spoon it on after. It’s great either way!

Souvlaki Bowl with Cauliflower Rice

Marinade
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce
¾ cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs
Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.
Assemble Bowls:

Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.

Caribbean Bowl with Sheet Pan Roasted Chicken (or Tofu)

16 ounces chicken breasts or tofu filets ( or use some of each)
1 diced yam ( 3/4 inch dice), or try sliced plantains!
1 sliced onion
1 red or yellow bell pepper -cut into one inch wedges
1/2-cabbage ( cut into wedges) or sub parsnips or carrots
1 can black beans ( or sub cooked grains)
1 ripe mango
1 lime
2 scallions, sliced

Caribbean Marinade:

1/4 cup olive oil
1/4 cup fresh orange juice, plus 1 teaspoon zest
2 teaspoons soy sauce or Gluten free Braggs Liquid Amino Acids
2 teaspoons honey, maple or agave
5 fat garlic cloves
1 teaspoon allspice
1/2 teaspoon salt, more to taste ( after)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove ( or sub nutmeg)
1/4 teaspoon cayenne or chili flakes or alleppo ( optional)

Preheat oven to 425 F.

Place marinade ingredients in a blender and blend until smooth.

Place tofu and/or chicken on a parchment lined sheet pan and season with salt and pepper. Pour some marinade over top, brushing and turning them over to get both sides coated well.

Prep the veggies and place on the sheet pan in a single layer alongside the tofu/ chicken ( or use another sheet pan) and either use any extra marinade to lightly coat the veggies, or season with salt, pepper and a drizzle of olive oil. You may have extra marinade depending on how many servings you make.

Place sheet pan in a hot oven and roast until the chicken is cooked through and veggies are tender, about 20-25 minutes. Give the veggies a quick toss after 15 minutes , for more even cooking.
Slice the mango and scallions and heat the beans in a small pot.

Season the beans with salt, pepper and a teaspoon of cumin.

Divide the seasoned warm beans among 2-4 bowls, arrange with the roasted veggies and tofu or chicken. Add sliced fresh mango, squeeze with lime and sprinkle with scallions.

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Sunshine Bowl with Tahini

4 cups hot cooked brown rice, quinoa or other whole grain
1 cup cubed extra-firm tofu
4 Cups fresh raw crunchy veggies, grated and/or sliced – grated beets, grated carrots, radish, daikon, kohlrabi, cucumber, jicama, peppers, tomatoes
2 cups packed leafy green–kale, spinach or arugula
2 T chives or scallions- chopped
2 T sunflower seeds
1 tsp Braggs Liquid Aminos ( or tamari or soy sauce)

Sunflower Seed Tahini Sauce:

1/4 cup sunflower seeds – roasted or raw
1/4 cup fresh orange juice ( half an orange)
2 tablespoons nutritional yeast flakes
2 tablespoons Bragg’s Liquid Amino’s or soy sauce
2 tablespoons apple cider vinegar
1/2 cup water
1–2 cloves garlic
1 tablespoon fresh ginger ( optional)
1 tsp toasted sesame oil
1 tsp bee pollen ( optional)

Cook grain or rice according to directions. Drizzle 1 teaspoon Braggs liquid amino over cubed tofu in a bowl and set aside, letting it marinate.

Prep all veggies (peel- then grate or slice).

Make sunflower tahini sauce– place all ingredients in a blender and blend until smooth.
When grain is cooked, divide among 4 bowls. Top with chopped kale. Arrange veggies and tofu overtop.
Drizzle with tahini sauce. Garnish with chopped chives ( or scallions ) and sunflower seeds.
Notes: you can also pan sear tofu ( blot dry after marinating and coat in cornstarch, sear in oil until crispy)

Tuna (or Tofu) Poke Bowl

BASE – 1-2 cups of your choice of:

cooked brown rice
soba noodles
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Shredded cabbage and carrots

Marinated Ahi Poke Recipe:

8 ounces ahi tuna ( or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/2 cup chopped cilantro
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon grated ginger, or use ginger paste
1 teaspoon toasted sesame seeds
2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
1 tablespoon toasted sesame oil
2 teaspoons honey or agave
1–2 tablespoon hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl)

1 1/2 teaspoons rice wine vinegar
1/8 cup mirin
1/8 cup soy sauce or GF Braggs Liquid Aminos
1/8 cup fresh squeezed orange juice (half an orange)
1 tablespoon fresh lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into 1/2 inch cubes. Place in a bowl. Add scallions, garlic, ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc).

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Serve with chop sticks and Sriracha.

notes

You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce