Khandvi (Chickpea Roll)

 

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Ingredients:

  • Khandvi
    • 1/2 cup besan (chickpea flour)
    • 1/2 cup vegan or regular yogurt (optional: skip yogurt, add 1/2 cup water and 1 tbsp lemon juice)
    • 1 cup water
    • 2 tsp salt
    • 1 tbsp ginger
    • 1 tsp haldi (turmeric)
    • 1 tsp hing (asafetida)
    • 1 tsp cumin seed
  • For tempering
    • 1 tbsp sesame seeds
    • 1 tbsp mustard seed
    • 1 tsp hing (asafetida)
    • 2 tbsp chopped green chili
    • 2 tbsp oil
  • For filling
    • 2 tbsp grated coconut (frozen or dry coconut works well)
    • 2 tbsp chopped fresh coriander leaves

Instructions:

  1. Blend khandvi ingredients in the blender.
  2. Pour the batter in a sauce pan or a broad frying pan.
  3. Switch on the cook top and keep the heat to low, begin to stir.
  4. Keep on stirring when the khandvi batter is getting heated up.
  5. The batter would thicken and keep on thickening, keep on stirring.
  6. The batter also should not be allowed to stick at the bottom.
  7. Stir continuously. When the batter has thickened well,  pour little bit of mixture on a plate.
  8. Wait for 2 minutes. it should roll easily. if it doesn’t roll, than the batter needs to cook more. It should be like thick dough.
  9. Quickly pour 1/2 cup of batter on a large plate and spread thinly and evenly with a spoon. Allow to cool for at least 10 minutes. Spread coconut and cilantro on top.
  10. For tempering, heat oil in the small pan, add mustard seed, curry leaves, sesame seed, hing (asafetida) and green chili and fry for few seconds. Spread this mixture on top of the khandvi.
  11. Cut into equal size strips. Gently roll each strip in a tight roll.
  12. Arrange the khandvi rolls and serve!

Lemon Cake

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Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Potato Soup

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Ingredients:

  • 2 russet potatoes (peeled & chopped)
  • ½ cup leek (white parts only, chopped)
  • 3 cloves garlic (chopped)
  • ½ cup cauliflower (chopped)
  • ½ cup fennel (fresh, chopped)
  • ¼ cup celery (chopped)
  • 1 tbsp butter
  • 2 tbsp cream (fresh)
  • ¼ cup milk
  • 2 cups vegetable broth
  • Cilantro to garnish
  • Salt & Pepper to taste

Instructions:

  1. Heat butter in a pan. Sauté garlic, leek, cauliflower, fennel, potato, and celery for five minutes.
  2. Add the vegetable broth and cook for fifteen minutes.
  3. In a blender, blend soup until creamy.
  4. Pour the soup into a pan and add the milk and cream. Heat for a few minutes.
  5. Top with salt & pepper and cilantro and serve.

 

Chana Masala (Chole)

Chana Masala

 

*Serves 4 People

Ingredients: 

  • 1 cup dried chickpeas, soaked overnight
  • 3 tomatoes (sliced)
  • 1 red bell pepper (sliced)
  • 1 garlic clove
  • 1/4 of a small beetroot
  • 2 teaspoon chana masala
  • 1/4 teaspoon garam masala
  • 2 sticks of fresh tamarind
  • 1/2 cup light coconut milk
  • 1/2 tablespoon oil
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin seeds

Instructions:

  1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
  2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
  3. Puree the baked vegetables in a bowl.
  4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
  5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
  6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
  7. After 10 minutes, turn off the stove and add cilantro and garam masala.

 

 

 

Apple Pomegranate Salad

Ingredients:
  • 1 bunch lettuce
  • 1 cup arugula leaves
  • 1 cup baby spinach
  • 1/2 cup shredded red cabbage/carrots
  • 1 apple, peeled and sliced
  • 1/2 cup pomegranate seed
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar
  • 5-6 blueberries, fresh or frozen
  • feta cheese
  • roasted walnuts

Instructions:

  1. Mix the dressing in a bowl – olive oil, lemon juice, agave syrup, balsamic vinegar and blueberries (mash the blueberries to get color).
  2. Add the sliced apples to the dressing.
  3. Add agave to the roasted walnuts and mix.
  4. Arrange salad on a plate. Top with pomegranate, walnut and feta.
  5. When ready to serve, mix dressing with apples and serve.
Apple Pomegranate Salad

Apple Cinnamon Crepes

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Makes 5 crepes

Ingredients:

  • 1 cup multigrain pancake mix (any type works)
  • 1 cup milk (soy, almond, fat free)
  • 2 tbsp flax seed
  • 2 apples, peeled and sliced
  • cinnamon and sugar (to taste)
  • agave syrup (to taste) (optional)*

Directions:

  1. Mix the pancake mix, milk, and flax seeds together in a bowl.
  2. Let it sit for 10 minutes.
  3. Heat a nonstick griddle. Pour a medium sized amount of batter onto the griddle.
  4. Flip when bubbles start to appear around edges.
  5. When ready, lay out apple slices in a line. Sprinkle cinnamon and sugar on top of the apples. Drizzle agave syrup over the crepe. Roll and serve immediately.

*Cinnamon, sugar, and agave may be substituted for chocolate syrup and peanut butter.

 

 

Blueberry Waffles

Blueberry Waffles

Ingredients:

  • 2 cups pancake mix
  • 1/4 cup rice flour*
  • 2 tbsp corn starch
  • 2 cups yogurt or buttermilk**
  • 1/2 cup fresh blueberries
  • 1/2 lemon (juiced)
  • 1 tsp lemon zest
  • 1 tsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp agave syrup

Directions:

  1. Mix everything except the lemon zest and blueberries in a blender.
  2. Add the lemon zest and the blueberries.
  3. Pour the batter into a waffle maker.
  4. When finished, top with your choice of fruits and agave syrup and serve!

*Rice flour can be substituted with oats.

**Yogurt may be substituted with any type of milk.

Plum Salad

Plum Salad

 

Ingredients:

  • 1 bunch lettuce
  • 4-5 fresh plums, peeled and cut into small pieces
  • 1 handful toasted almonds

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp fresh plum juice (mash 1 fresh plum to create plum juice)
  • 1 tsp balsamic vinegar
  • 1 tbsp agave syrup
  • salt and pepper (to taste)

Directions:

  1. Mix all of the dressing ingredients in a bowl thoroughly to create the dressing.
  2. In a separate bowl, mix the lettuce, plum, and dressing together. Top with almonds and enjoy!

4-Step Chocolate Pancakes

Chocolate Chip Pancakes

Ingredients:

  • 2 cups pancake mix/all purpose flour
  • 1 1/2 cup chocolate milk (soy, almond, regular)
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp flax seeds
  • 1 tbsp oil
  • chocolate chips (to taste)
  • 1/2 tsp baking soda
  • 1 tsp vinegar (apple cider vinegar works)
  • maple [sugar] syrup/butter (optional)

Directions:

  1. Mix everything except the chocolate chips in a blender until smooth.
  2. Let the batter rest for about 10 minutes.
  3. Pour the batter onto a greased nonstick pan or griddle. Cook at medium heat for about 5 minutes. (Once batter begins to bubble, flip the pancake.)
  4. When ready, top the pancake with chocolate chips and syrup/butter, if desired, and serve.

Cherry Syrup

Makes 2 cup of syrup.

Ingredients:

  • 2 pounds fresh cherries, pitted
  • 2 cup sugar

Directions:

  1. Mix the cherries and sugar together and simmer for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, strain the syrup and leave the cherry pulp*. Enjoy with pancakes, in drinks, or as a sweet treat.

For Cherry Refresher  (Drink), click here.

*Pulp may be used on top of waffles or biscuits.

Cherry Refresher with a Hint of Mint (Drink)

Cherry Refresher

Makes 1 glass.

Ingredients:

  • 2-3 tablespoons cherry syrup (for Cherry Syrup click here)
  • lemon juice (from 1 lemon)
  • crushed/shaved ice
  • 3/4 cup sparkling water (flavored optional)
  • 3-4 pieces of mint

Directions:

  1. Pour the sparkling water in a glass.
  2. Add the cherry syrup and lemon juice.
  3. Add the desired amount of shaved/crushed ice, top with mint, and serve.

Blueberry Syrup

Makes 1 cup of syrup.

Ingredients:

  • 2 cups fresh blueberries
  • 1 cup sugar
  • 4-5 lemons, juiced

Directions:

  1. Mix the blueberries and sugar together and cook for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, add the lemon juice. Enjoy with pancakes, in drinks, or as a sweet treat.

For Blueberry Refresher (Drink), click here.

Lemon and Blueberry Pancake

Lemon-Blueberry Pancakes

Lemon and Blueberry Pancakes

Serves 4.

Ingredients:

  • 2 cups multigrain pancake mix
  • 1 1/2 cup buttermilk
  • 1 tbsp maple syrup
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup blueberries (fresh or frozen)
  • 1/4 tsp salt

Directions:

  1. Mix all the ingredients in a bowl except the maple syrup and the blueberries.
  2. Let it sit for 10 minutes. Add blueberries to the batter.
  3. Heat a nonstick pan to a warm to hot temperature. Grease the pan lightly with butter.
  4. Pour about a fourth of the batter atop the pan and let it spread. Size and shape may vary.
  5. Cook the pancake on both sides until the pancake becomes a golden brown color.
  6. Serve warm with maple syrup drizzled over the top.

*May be enjoyed with fresh fruit and whipped cream.

French Toast

French Toast

Serves 4 People

Ingredients:

  • 4 slices of bread (any type works)
  • 2 cups soy, almond, or regular milk
  • 1 tbsp nutritional yeast
  • 2 tsp oil
  • 1 tsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 2 tbsp pancake mix or all purpose flour
  • 1/4 tsp turmeric powder
  • 1 tsp confectioners’/powdered sugar
  • whipped cream (optional)

Directions:

  1. Place all ingredients, other than bread, powdered sugar and whipped cream, into a bowl and mix well.
  2. Heat a nonstick pan (grease the pan with a thin layer of butter).
  3. Dip each slice of bread into the batter and place on nonstick pan.
  4. Cook on low heat, each side until the bread becomes golden brown in color.
  5. Top with powdered sugar. Fresh fruit and whipped cream may be added.

Banana Nut Cake

Makes about 12 slices.

Ingredients:

  • 2 cups all purpose flour
  • 1/4 cup milk (any type works)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sugar
  • 1/2 cup oil (1/4 cup works)
  • 2 mashed medium bananas (the riper, the better)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup crushed walnuts
  • 1 Packet Quakers Oatmeal “Maple and Brown Sugar” Flavor

Directions:

  1. Mix the flour, sugar, baking soda, baking powder, salt, and oatmeal (uncooked) in a big bowl.
  2. In the same bowl, mix the mashed bananas, milk, vanilla extract, vinegar, and oil. Then, add the crushed walnuts and mix again.
  3. After mixing, pour batter into any (oiled) baking pan and place in oven heated to 350 degrees.
  4. Bake for 1 hour. Cool for 10 minutes and serve.

*Cake may be enjoyed warm or cold.

**If desired, 1/4 cup chocolate chips may be added.

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Ingredients:

  • 1/2 of a green apple, sliced into very thin pieces
  • 1/2 cup red cabbage (shredded)
  • 1/2 tsp agave syrup
  • 1 tbsp Peanut Sauce*
  • crushed peanuts (to taste)
  • cilantro leaves (to taste)

Instructions:

  1. Arrange the cabbage and apple slices on a plate. 
  2. Drizzle the agave syrup atop the apple slices.
  3. Drizzle the peanut sauce over the salad.
  4. Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.

*For Peanut Sauce:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Directions for Peanut Sauce: Mix everything together in a small bowl.

**Sauce can be refrigerated for up to a week.

***Green cabbage and red apple can be substituted for red cabbage and green apple.

“Sprouts” Salad

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Ingredients:

  • 1/2 cup sprouted* mung beans
  • 1/2 cup red garbanzo beans [channa]
  • 1 tbsp sprouted fenugreek seeds  [methi – search for it in wikipedia]
  • 1 tbsp fresh cilantro leaves
  • 1 tbsp lemon juice (adjust to taste)
  • salt and pepper (to taste)

Directions:

  1. Mix everything together and serve.

*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.

Black Bean and Corn Salad

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Ingredients:

  • 1 cup (canned) black beans
  • 1/4 cup fresh or frozen sweet corn
  • 2 red/yellow mini peppers (diced)
  • 1/4 cup red onion (chopped)
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp roasted cumin seeds (crushed)
  • 1 tsp taco seasoning
  • hot sauce of your preference (to taste)
  • 1 tbsp lemon juice (to taste)
  • salt and pepper (to taste)

Instructions:

  1. Open the can and rinse the beans.
  2. Microwave frozen corn for one minute.
  3. Add everything (except hot sauce) together in the bowl.
  4. Add hot sauce as desired.

*Salad can be eaten immediately or can be kept in the fridge for a day.

*Cooked quinoa or couscous can be added to the salad.

Thai Mango Salad With Peanut Sauce

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Ingredients:

  • 1 bunch lettuce (washed and chopped)
  • 1 mango-ripe but hard (sliced in matchstick shape)
  • 1/2 cup tofu (pressed and sliced thin)
  • 1/4 cup grated carrot
  • 1/4 cup grated red cabbage
  • 1 tbsp green onion
  • 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Instructions:

  1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
  2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
  3. Mix all the salad ingredients except the peanuts in a bowl.
  4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
  5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.

Pinto Bean Soup

Ingredients:

  • 1 cup Pinto Beans (soaked overnight)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon ground roasted cumin
  • ½ teaspoon ground coriander
  • 2 dried chili
  • sea salt (to taste)
  • 1 tablespoon Masa Harina (corn flour)
  • 1 tablespoon fresh cilantro
  • 2 tablespoon grated celery

Directions:

  1. Rinse the beans. Heat the oil in a pressure cooker.
  2. Add the oregano, coriander, chili, cumin, and celery. Cook for few minutes.
  3. Add beans with 2 cups of water and 1 teaspoon of salt.
  4. Close the lid and bring the pressure to high, wait for few seconds and slow the heat for half an hour.
  5. Puree beans, and return them to the pot. Add Masa Harina Flour and cook for another 5 minutes on slow heat.
  6. Taste for salt and black pepper.
  7. Add fresh cilantro and serve with some corn chips.

Beet Soup

IMG_1661Ingredients:

  • 1 teaspoon oil
  • ¼ cup onion sliced thin and long
  • 2 small beets sliced thin and long
  • 1 carrot sliced thin and long
  • 1 clove garlic chopped
  • 1 tomato peeled seeded and chopped
  • 4 cups of vegetable broth
  • salt and pepper (to taste)
  • 1 teaspoon lemon juice or rice vinegar
  • 1 tablespoon chopped cilantro

Directions:

  1. Warm the oil in a big pot.
  2. Cook the beet, onion, carrot, and garlic together for five minutes.
  3. Add chopped tomatoes and cook for another 2 minutes.
  4. Add the vegetable stock and boil.
  5. Simmer for 30 minutes, until all the vegetables are cooked.
  6. When all the vegetables are cooked, throw in the rice vinegar or lemon juice and salt and pepper.
  7. Add the chopped cilantro and serve.

Tom Yum Soup

Ingredients:

  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro

Directions:

  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.

Lentil Chili Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 cloves garlic, chopped finely
  • 1/4 cup cilantro, chopped
  • 2 teaspoon chili powder
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can diced tomato
  • 1 cup brown lentils

Directions:

  1. Pour broth in a large bowl over medium to high heat.
  2. Add onion, bell pepper, and garlic and cook for 8 minutes until pepper is tender.
  3. Stir in chili powder and cook for 1 more minute.
  4. Add lentils and tomatoes and bring to a boil.
  5. Reduce heat to low to medium and simmer, partially covered for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 more minutes. Sprinkle in cilantro, stir, and serve.

Harvest Grain Soup

Ingredients:

  • 2 tsp. Harvest Grain Blend from Trader Joe’s
  • 1/4 cup red lentil
  • 1 stick celery
  • 1/4  cup bell pepper
  • 1/4 cup banana squash
  • 1/4 cup zucchini
  • 2 tbs tomato puree
  • 2 cloves garlic
  • 1/4 cup onion
  • 1/2 tsp cumin seed
  • 1 cup vegetable broth
  • 1 tbs oil
  • salt and pepper (to taste)
  • cilantro (to taste)

Directions:

  1. Pour the oil in a pan.
  2. Sauté the onion, garlic, celery, and cumin seed for 5-7 minutes.
  3. Add the red lentil, bell pepper, banana squash, zucchini, and vegetable broth and let it cook for 10 minutes.
  4. Add the tomato puree and salt and pepper.
  5. Let it cook for 3 minutes.
  6. Add the cilantro and serve.

 Strawberry Salad

  
Ingredients:

  • 1 bunch chopped lettuce leaves
  • 2 cups Strawberry, sliced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Salt & Pepper (to taste)
  • 3 tablespoon sliced salted Almonds
  • 1 tablespoon Strawberry Jam

Directions:

  1. Toss lettuce and strawberry in the bowl.
  2. Mix the oil, balsamic vinegar, salt, pepper, and jam, and drizzle it over the lettuce and strawberry.
  3. Add the almonds and serve.

Orange-Fennel Salad

Orange-Fennel Salad

Ingredients:

  • 6 oranges, peeled and sliced 1/4 inch thick
  • 1/4 of a fennel or anise bulb
  • Snipped fresh basil
  • Salt and Pepper (to taste)

Directions:

  1. Arrange the orange slices on a platter.
  2. Using a peeler, shave the fennel into thin small stripes and sprinkle over oranges.
  3. Sprinkle basil and salt and pepper over salad.
  4. Serve.

Spinach, Lettuce, and Orange Salad

Ingredients:

  • ½ pack Spinach
  • 1 bunch Lettuce
  • 3 Mandarin Oranges, peeled and skin removed
  • 2 tablespoon Almonds, sliced and toasted
  • 1 tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Sugar
  • ½ teaspoon poppy seed
  • 1 teaspoon Mustard
  • Salt and Pepper (to taste)
  • 1 teaspoon Mango Vinegar

Directions:

  1. Mix Spinach, Orange, and Lettuce in bowl.
  2. In a separate bowl, mix the Olive Oil, Lemon Juice, Musturd, Sugar, Poppy Seed, and Mango vinegar.
  3. Pour dressing into main bowl.
  4. Add toasted nuts and mix.
  5. Serve.

Papaya Salad

IMG_1856Ingredients:

  • 2 cups raw grated Papaya
  • 1 tomato chopped
  • 1 tablespoon cilantro
  • 1/4 cup grated carrots
  • 1/4 cup green onion chopped
  • 1/4 cup peanuts crushed (sweet or salty per taste)
  • 1 green chili chopped
  • 2 dry red chili crushed
  • salt (to taste)
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp oil
  • 1/4 tsp mustard seeds

Directions:

  1. Head oil and add mustard seeds and red chili.
  2. Mix everything  (except peanuts) in a big bowl.
  3. Top with the peanuts.
  4. Let it sit for 5 minutes.
  5. Serve.

Edamame Bean Salad

 

IMG_1925

Ingredients:

  • 1 cup edamame beans (frozen)
  • 1/2 cup corn kernels (frozen)
  • 1/4 cup chopped onion
  • 1 tbsp dried cranberry
  • 1 tbsp lemon juice (more to taste)
  • 1 tbsp chopped cilantro
  • 1 mini bell pepper (chopped)
  • 1 tsp olive oil
  • salt and pepper (to taste)

Directions:

  1. Microwave edamame beans and corn for 3 minutes.
  2. Cool for 10 minutes.
  3. Mix everything in a bowl.
  4. Mix and serve.

*Salad can be eaten with couscous or cooked quinoa.

**Salad can be refrigerated for up to 2 days.