More recipe testing, but the base of the recipe is similar to my Supermarket Chana Masala.
Of course, pickled onions go great on everything (and they are even better when you throw in a Scotch Bonnet with the onion mixture.
I’m creating One-Pot recipes and so far, this is one of my favorites!
This is a recipe that was really popular on Melomeals circa 2011!
Sesame Ginger Chia Dressing
Blend everything for a minute or two in a blender. Allow mixture to sit for 30 minutes so it can thicken up.
Just a simple slaw – cabbage, radish, scallion, carrot, mint, Thai basil, cilantro, lime juice, smoked almonds, kaffir lime leaves, lemongrass, and ginger.
Nothing beats traditional falafel made with soaked chickpeas, but this simple baked version is still pretty good!
Method: Pre-heat oven to 400
French Lentil Soup
I love cabbage so much. Shredding it on a mandoline is my preferred way to eat it raw. I always have a large bowl of prepped cabbage in my fridge. I mix red and green together and use it as the base of salad instead of lettuce. I added pea shoots, rainbow carrots, pumpkin seeds, dried cherries, and garlicky, lemon hummus as the dressing.
I love eating a big salad for breakfast.
Over medium heat, add the oil and spices. Toast for several minutes or until very fragrant. Add the onions and peppers along with the salt and cook for 15 minutes, stirring often adding water to keep the mixture from burning. Next add the tomatoes, cover and turn the heat down to medium-low. Simmer for 30 minutes. Take off heat, stir in the garlic, cilantro and lime juice. Puree in a food processor or blender. Allow Salsa to cool then adjust seasoning if needed.
Condiments and sauces are my best friend! They can elevate a dish to the next level and are great to have on hand. One of my favs is pickled onions! I used red onions and red wine vinegar because I like the color, but you can use white onions and other kinds of vinegar. I would stay away from a live apple cider vinegar though because the flavor can be a bit intense.
Method: Massage the onions with the salt, then add the rest of the ingredients. Incorporate them well, then pack mixture into a sterilized glass jar. Make sure the brine is covering the onion. Cover and put in the fridge for at least an hour. This will keep for 2 weeks in the fridge.