These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
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Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake.
This vegetarian (and vegan) recipe uses beluga lentils, little black legumes that get their name for their resemblance to caviar. I combine the lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice.
Falafel should be moist and light on the inside while crisp on the outside. The browned fried chickpea balls are speckled with herbs and have just a little spice. They're a great protein-packed vegan alternative to meats in salads.
The trick to fried rice is high heat and using a wok. The high sides help when stirring the rice. You don’t want to steam the rice you want to fry it. To keep from ending up with soggy rice I also try to use day old rice that way it will be drier and will crisp better.