Okra is a favorite vegetable that we like to eat. There are so many ways to eat okra. It is also used to thicken soup and stews.
Okra 3 cups
2 tablespoon soy sauce
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
juice of one fresh lemon
In a large pot, boil water at a high temperature. Once it starts to boil add Okra and cook for about 4 minutes. Transfer cooked Okra to a hot grill. Brushing a mixture of soy sauce and sea salt. Turn okra on the grill so that it does not burn. Brush soy sauce mixture on the okra a few times. Once it is cooked sprinkle roasted sesame seeds and serve warm, drizzle fresh lemon juice over cooked okra.
Serve with steam rice.
Enjoy as a side dish. <3
This Vegetarian Chili is a spoonful of flavor and has a spicy bite. It is so good you will not miss the meat in your chili bowl!
Very easy recipe. In the morning add all the ingredients in a slow cooker or crock pot and it will be ready in 8 hours or 2 hours depends on the timing of your slow cooker. Long cooking hours IF you are using dried beans but if you are using can beans it takes 30 minutes to cook.
My Coleshaw salad recipe that is made without mayo is perfect with this Vegetarian Chili.
The coleshaw salad is refreshing to eat with a spicy dish!
2 tablespoons extra virgin olive oil
1 large white onion chopped ( diced )
4 cloves garlic diced
2 bay leaves
2 cups vegetable stock or broth or water ( I used mushroom broth )
2 teaspoon cumin
2 tablespoons chili powder ( more to your liking )
1 tablespoon chili flakes ( more to your liking )
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1 tablespoon dried oregano
2 tablespoons roasted dried tomatoes ( optional )
4 large tomatoes peeled and chopped or 1 can chopped tomatoes
1 small can ( 16 oz ) tomato paste
2 celery stalks ( take out before serving )
1 cup black beans ( soaked & drain ) or 1 can black beans
1 cup chickpeas ( garbanzo beans ) or one can garbanzo drain
1 cup kidney beans drain
salt to your liking
1/2 cup cilantro ( add this a few minutes before serving
1 cup corn ( can or frozen ) rinsed & drain ( optional )
1/2 cup bell peppers chopped
2 chopped zucchini chopped ( add 12 minutes before serving you do not want mush if cooked longer)
2 chopped potatoes small cube
Garnish with the following:
diced avocado ( dipped in lemon juice to keep the color )
sour cream or yogurt
chopped fresh onions
yellow or red fresh tomatoes chopped
oops forgot to add the avocado ( Photo)
In a large pot at a medium add the olive oil and the onion, stir until translucent adding the garlic at this point.
Add stock or water and the following ingredients, bay leaves, cumin, chili powder, chill flakes. cayenne pepper, ground pepper, chopped tomatoes, celery stalks whole, oregano, roasted dried tomatoes ( optional ).
Stir in the tomato paste and blend into the ingredients. Cook for 15 minutes.
Add the beans and cook for about 15 minutes. ( if can beans ) All other beans should be soaked for a few hours and cooked until tender. Do not forget to add the fresh chopped cilantro 5 minutes before serving.
Serve and add all the garnish options on a serving dish and garnish to your liking.
1/4 cup extra virgin olive oil
3 tablespoons butter
1 1/2 lbs sliced mix mushrooms (white button, baby portobella (brown)
1/2 cup diced shallots
1/2 cup white wine
6 cloves of garlic diced
juice of a small fresh lemon
1/4 cup chop parsley
2 twigs of fresh thyme chop
pepper fresh ground
fresh cilantro for garnish
Clean mushrooms by cleaning with a clean cloth (never rinse with water).
Cut half of stem off and disregard.
Slice mushrooms in thick slices.
Heat a skillet at medium heat.
Add olive oil, when hot reduce heat to low and add shallots, cook until translucent, about 5 minutes.
Add butter, thyme, parsley, lemon juice, wine and mushrooms, cook until tender about 4 minutes.
Add garlic, sea salt and cook 2 minutes.
Remove from heat, place in a bowl. Garnish with cilantro and fresh ground pepper.
Enjoy the mushrooms on toasted slices of a baguette.
Great as an appetizer with glass of wine or as a side dish.
bunch of Bok Choy (cut the bottom white part about 1/2 of an inch)
1 or 2 tablespoon canola oil or vegetable oil (do not use olive oil) amount of oil depends on the amount of bok choy you are planning to eat, enough to coat a pan.
3 large cloves garlic (chopped)
4 tablespoon chicken broth
soy sauce for drizzling
pinch of salt
1. In a skillet add oil at medium heat.
2. Add chop garlic (do not over cook the garlic keep it white in color but translucent) and bok choy.when skillet is hot.
Stir fry for 2 minutes turning bok choy a few times (high heat)
stir fry until it is a glossy green.
Do not over cook the bok choy.
3 Add chicken broth, stir 1-2 minutes (vegetarian skip the broth add vegetable broth)
4.Place on a platter, drizzle with soy sauce. (a little)
No salt is needed but since the broth and soy sauce is already salty.
Add a pinch of salt (optional)
This should take less than 5 minutes. Bok choy should not be over cooked, still hold its shape with a tender crunch, great with wild salmon and steam rice. Enjoy!