Sweet Rice and Mangos

Recently we had some new friends over and I wanted to make something special for our Asian themed evening. My son wanted Sweet Rice with Bananas (yes, we’ll get that recipe up soon) but I wanted something a bit more refreshing. So I decided to replace the bananas with mangos. I switched the Banana Sweet Sticky Rice recipe up a bit and came up with this light and sweet delectable treat. It so simple and delicious, I just know you are going to love it as much as we did.

What You’ll Need:

1 cups uncooked sweet rice 2 cups water
1 can (13.5 oz) of coconut milk (cream and all)
¼ cup sugar
2 mangos, peeled and sliced

What You’ll Do:

Combine the rice and coconut milk in a rice cooker and cook. Should only take about 10-15 to cook.

Mix the sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices. Enjoy this sweet refreshing treat. Your guests will rave over it, mine did.

Yellow Split Pea Dahl...Not Really

So Jaime moved to Bulgaria and left me with a jar of yellow split peas. What was she thinking? I remember her making a dahl and having me trying it, but she didn’t leave me with the recipe. Now what’s a girl to do? Glad you asked. Here’s the answer: try out a few yellow split pea dahl recipes and combine them to make this simple delicious Indian cuisine. Perfect. I do love a good challenge.

What you’ll need:

1 cup yellow split peas, uncooked
2 cups water with one vegan bouillon cube or vegetable broth
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
1 tbsp vegan butter or olive oil
1 onion, diced
1 carrot, diced
¼ cup peas
1 1/2 tsp cumin, whole seeds or ground
2 whole cloves
dash pepper, to taste

In a large pot, place the peas and water or vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.
In a large skillet or frying pan, heat the onion, cumin and clove in the margarine. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, mix and simmer for at least 5 more minutes.

Add a dash of pepper and more salt, if desired, and serve hot with rice.

Thai Style Vegetables with Peanut Sauce

For those of you who love creamy dessert like peanut sauce you will love this dish. The combination of this sweet creamy peanut sauce with fresh veggies and coconut rice is simply delicious and crowd pleaser.

Peanut Sauce:
1/2 cup creamy peanut butter
4 Tbs soy sauce
4 Tbs lime juice
4 cloves of garlic, minced
4 Tbs rice vinegar
4 palm kernels (found in Asian markets) or 2 Tbs agave syrup
Peanuts

Combine all ingredient in a medium size pan. Heat on medium until all ingredients dissolve. Turn heat to low, keep warm until vegetables and rice are ready. Remove from heat and let stand for a few minutes to thicken before serving.

Vegetables:
16 oz firm tofu, cut in cubes
Medium size bok choy or napa cabbage, chopped
3 large carrots, thinly sliced
2 cups of chopped broccoli
Any other vegetables of your choice

In a large wok or saute pan cook tofu until golden. Add vegetables and cook on medium heat until tender about 10-15 minutes. Place cooked vegetables in a shallow bowl and cover with peanut sauce, add peanuts as a garnish.

Reserve peanut sauce can be used as a nice alternative for dipping veggies.

Coconut Rice:
3 cups of uncooked rice
4 cups coconut milk
2 cups water

Combine ingredients in a rice cooker or medium size pot. Cook for approximately 20 minutes or until rice is done. Serve rice on the side.