Two of my favorites!
Spicy Corn and Lentil Chowder
Bring a large saucepan of water to the boil. Add 7 oz of lentils; reduce heat and simmer for about 12 minutes or until tender. Drain and set aside.
In same saucepan, add 2 TBS of olive oil and saute 3 cloves of minced garlic; 1 small onion chopped; 1 pinch of red pepper flakes; 1 tsp of ground cardamom; and 1 tsp of ground cumin, just until onion is soft, about 3 minutes.
Add lentils back to the pot, plus 2 cups of vege stock, 1-1/2 cups of coconut milk; and 1 can of creamed corn. Bring to the boil then simmer 10 minutes. Stir in 1/4 cup of chopped coriander and serve with vegetable spring rolls.
Yellow Rice and Black Bean Salad
Heat 1/4 cup vegetable broth. Add 2 minced garlic cloves and cook for 2 minutes. Add 12 oz of vege broth, 1 cup uncooked brown rice, and 1/4 tsp of red pepper flakes. Pour in 1/2 cup of water and bring to the boil. Reduce heat, cover and simmer 45 minutes or until rice is tender. Fluff rice with fork and place in bowl. Add 1 can of black beans, 2 diced bell peppers, and one medium chopped onion. In a small bowl combine 2 TBS of lime juice, 1 tsp curry powder, 1/2 tsp salt, 1/2 tsp sugar, 1 TBS of olive oil and 1/2 cup of chopped cilantro. Whisk together and drizzle over rice mixture.
Great served cold or at room temperature with diced avocado.
This morning my balcony was a frenzy of feasting. Doves and sparrows all enjoying a bit of breakfast before the heat of the day set in.
Those little nimble musicians of the air, that warble forth their curious ditties, with which nature hath furnished them to the shame of art. (Izaak Walton, English biographer & fishing author (1593 - 1683)
I hope your week is off to a great start. Peace & blessings, Tammy