12 Steps to Whole Foods
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12 Steps to Whole Foods

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06.03.2015 Views

Making Plant-Based Main Dishes * Sticky Rice with Peanut Sauce Peanuts are actually legumes, so in this dish you have the blend of amino acids in the legume plus the grain, for your body to assemble a very filling “perfect protein.” If you don’t like rice very “sticky,” don’t soak it overnight, and cook it in 4 C of water rather than 3 C. Asian ingredients can be found in the Asian section of a grocery market or in health food and Asian markets. 2 C brown rice 3 C water 1 small yellow onion, chopped 1 tsp. Extra virgin olive oil 1 Tbsp. dried basil ½ tsp. sea salt C organic peanut butter 1½ Tbsp. Umeboshi plum paste (page 339) ½ - 1 Tbsp. red curry paste (depending how spicy you like it) 1½ Tbsp. fish sauce 3 Tbsp. fresh lemon juice C dry-roasted peanuts, chopped ¾ C cilantro, finely chopped ¼ C parsley, finely chopped Wash and rinse the brown rice well. Cover with water and soak overnight, then drain well. Bring the water to a boil in a saucepan and add the brown rice, basil, and salt. Cover the pan and place it in a 350° preheated oven, then turn the oven off and leave the rice there for several hours to absorb the water. (Or, if you are in a hurry, simmer it covered on the stove top for 45 min. instead.) In a small skillet, sauté the onion in the olive oil. Blend the peanut butter, Umeboshi paste, red curry paste, fish sauce, and lemon juice in a small bowl by hand. Stir both mixtures into the cooked rice along with the peanuts, cilantro, and parsley. Serves 4-5. 192 12 Steps to Whole Foods © Copyright Robyn Openshaw

Making Plant-Based Main Dishes Avocado Basmati Rice 1½ C water ¾ C basmati brown rice, rinsed well ½ tsp. sea salt ¼ tsp. ground cardamom 3 whole cloves tsp. freshly ground pepper tsp. turmeric 1 bay leaf ½ C green beans, washed, trimmed, and cut into 1" pieces ½ C carrots, chopped ½ C celery, chopped Bring the water to a boil, add all the other ingredients, and stir well. Cover, reduce to medium-low heat, and cook for 45 min. Serve topped with cold avocado sauce (below). Serves 4-6. Avocado Sauce: 1½ ripe avocados 1½ cloves garlic, minced ½ Tbsp. fresh lemon juice 1½ Tbsp. white wine vinegar ½ tsp. sea salt ½ tsp. red pepper flakes 1 tsp. Dijon mustard Mash avocados by hand in a small bowl. Add all the other ingredients and mix well. © Copyright Robyn Openshaw 12 Steps to Whole Foods 193

Making Plant-Based Main Dishes<br />

Avocado Basmati Rice<br />

1½ C water<br />

¾ C basmati brown rice, rinsed well<br />

½ tsp. sea salt<br />

¼ tsp. ground cardamom<br />

3 whole cloves<br />

tsp. freshly ground pepper<br />

tsp. turmeric<br />

1 bay leaf<br />

½ C green beans, washed, trimmed, and cut in<strong>to</strong> 1" pieces<br />

½ C carrots, chopped<br />

½ C celery, chopped<br />

Bring the water <strong>to</strong> a boil, add all the other ingredients, and stir well. Cover, reduce <strong>to</strong> medium-low heat, and<br />

cook for 45 min. Serve <strong>to</strong>pped with cold avocado sauce (below). Serves 4-6.<br />

Avocado Sauce:<br />

1½ ripe avocados<br />

1½ cloves garlic, minced<br />

½ Tbsp. fresh lemon juice<br />

1½ Tbsp. white wine vinegar<br />

½ tsp. sea salt<br />

½ tsp. red pepper flakes<br />

1 tsp. Dijon mustard<br />

Mash avocados by hand in a small bowl. Add all the other ingredients and mix well.<br />

© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 193

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