Looking for creative ways to eat vegetables? Use the vegetables you have fresh, frozen or canned. Add tofu, cheese or beans for some protein, then travel the world for sauces! That’s what we are serving today at our free Farmers Market at Daniel’s Table.
ASIAN INSPIRED STIRFRY
1ONION 1 TB OIL 1RED OR GREEN PEPPER 1TEAS. SESAME OIL 2 CUPS BROCCOLI 1TBL. SOY 1 CUP PEA PODS 1 TBL. GRATED GINGER 1 CUP CARROTS 2 TEAS. CORNSTARCH 1 CUP OTHER VEGETABLE(YOUR CHOICE)
DIRECTIONS: Chop all veggies, quickly stir-fry in fry pan or wok with vegetable oil. Mix together oil, sesame oil, soy and ginger. Pour over veggies and toss until coated. Mix cornstarch with water. Add to pan. Cook 1 more minute or until sauce thickens. Serve over rice.
SPANISH INSPIRED QUINOA SALAD (Great over greens for a perfect rice bowl)
1 SMALL ONION 1 TEAS. CHILI POWDER
1 DICED RED PEPPER 1 TEAS. CUMIN
1 CAN BLACK BEANS, DRAINED JUICE OF 2 LIMES
1 CAN CORN 2 TBL. AVACADO OIL
1 CUP CHOPPED CILANTRO
2 CUPS COOKED QUINOA
DIRECTIONS: toss all ingredients together. Put in refrigerator overnight. Serve over lettuce or in a wrap.
INDIAN INSPIRED VEGGIE DISH
1 CAN CHIC PEAS (DRAINED AND RINSED) 1 CAN DICED TOMATOES
1CUP DICED BUTTERNUT SQUASH 1 ONION(DICED)
1 CUP DICED ZUCCHINI 2 CUPS CHOPPED KALE OR SPINACH)
1 CUP DICED SUMMER SQUASH 1 JAR PREPAREED RED CURRY
DIRECTIONS: Cook onions, add kale and 1/2 cup water, cover and cook. Add all other veggies and chickpeas. Cook add sauce, cook a bit more. Serve over rice.