No-Cook Black Bean Salad

  

Ingredients

½ cup thinly sliced red onion

1 medium ripe avocado, pitted and roughly chopped

¼ cup cilantro leaves

¼ cup lime juice

2 tbsp extra-virgin olive oil

1 clove garlic, minced

½ tsp salt

8 cups mixed salad greens

2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry

1 pint grape tomatoes, halved

1 (15 ounce) can black beans, rinsed

 

Preparations

Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.

Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.

 

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Avocado Hummus

  

Ingredients 

1 (15 ounce) can no-salt-added chickpeas

1 ripe avocado, halved and pitted

1 cup fresh cilantro leaves

¼ cup tahini

¼ cup extra-virgin olive oil

¼ cup lemon juice

1 clove garlic

1 tsp cumin pdr 

½ tsp salt

Directions

Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, cilantro, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth. Serve with veggie chips, pita chips or crudités. 

 

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raised Eggplant With Tofu in Garlic Sauce

  

Ingredients

• 2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks

• 2 tsp Chinkiang vinegar (see note)

• 3/4 cup Shaoxing wine or dry sherry

• 1 tbsp cornstarch

• 3 tbsp soy sauce

• 2 tbsp brown sugar

• 1 tbsp fermented broad bean chili paste

• 1 tbsp toasted sesame oil

• 2 tbsp vegetable oil

• 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced

• 2 scallions, whites and greens thinly sliced and reserved separately

• 2 to 3 tbsp finely minced preserved mustard root (see note)

• 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks

• 2 to 3 tbsp roughly chopped fresh cilantro leaves

  Notes

  Chinkiang vinegar is a black vinegar that can be found at most Asian supermarkets. Rice vinegar can be used in its place. Preserved mustard root can be found in the canned or jarred section of an Asian market, sometimes labeled preserved or pickled Sichuan vegetable (check the ingredients label for mustard root).

  The eggplant can be par-cooked in the microwave if you don't own a bamboo steamer. To cook, line a large microwave-proof plate with paper towels. Place eggplant on top and microwave on high power until eggplant is completely tender, 5 to 8 minutes (be careful, plate will be very hot).

   

Directions

Place eggplant in a large bamboo steamer and set over a wok filled with 2 inches of water. Bring to a boil over high heat, reduce to a simmer, cover steamer, and cook until eggplant is completely tender, about 10 minutes. Set aside.

While eggplant is cooking, make the sauce. Combine vinegar, wine, and cornstarch and stir with fork until cornstarch is dissolved. Add soy sauce, brown sugar, chili paste, and sesame oil. Set aside.

Wipe out wok and dry carefully. Add oil and whole garlic cloves. Heat over medium heat stirring and turning garlic cloves occasionally until light golden brown and fragrant, about 5 minutes. Discard whole cloves then increase heat to high and heat oil until smoking. Add sliced garlic, scallion whites, and preserved mustard root. Cook, stirring and tossing constantly until fragrant and just beginning to brown, about 1 minute. Stir sauce to re-incorporate corn starch, then add to wok, stirring constantly. Add eggplant and tofu and fold gently to combine. Bring to a boil, reduce to a simmer, and cook, folding and stirring occasionally until thick and glossy, about 5 minutes longer. Stir in scallion greens and cilantro and serve immediately with white rice, if desired.

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Roasted Veggie & Black Bean Bowls

  

These Roasted Veggie & Black Bean Bowls are filling and perfect for a meatless meal. Antioxidant-rich sweet potatoes, onions and poblano peppers are given a smoky coating of cumin and paprika and then roasted to caramelized perfection. A quick guacamole makes the perfect bed for the roasted veggies and fiber-rich black beans, while briny cotija cheese and sweet pickled red onions crown the bowl. Keep reading for our expert tips, including how to up the spice level of your bowl. 

You can replace the cotija cheese with queso fresco or feta, if desired.

For an extra kick of flavor, try adding a pinch of cayenne pepper, crushed red pepper or your favorite hot sauce. 

You can buy pickled red onions or make them at home up to a month in advance, and they’ll keep in the refrigerator. They’re also excellent in salads and sandwiches.

 

Ingredients

 4 medium sweet potatoes, scrubbed and cut into 1-inch pieces (4 cups)

2 medium poblano peppers, seeded and cut into 1-inch pieces (2 cups)

1 medium red onion, peeled and cut through root end into 12 wedges

3 tbsp extra-virgin olive oil, divided

1 tsp smoked paprika, divided

1 tsp salt, divided

¾ tsp  cumin pdr, divided

2 avocados, halved and pitted

3 tbsp lime juice, divided

1 tbsp finely chopped fresh cilantro, plus small leaves for garnish

1 clove garlic, grated

1 (15-ounce) can unsalted black beans, rinsed

8 tsp crumbled cotija cheese, divided

4 tsp pickled red onions

Lime wedges for serving (optional)

Preparations

Preheat oven to 450°F. Combine sweet potatoes, poblanos and onion wedges in a large bowl. Add 2 tablespoons oil, ¾ teaspoon smoked paprika and ½ teaspoon each salt and cumin; toss to coat. Spread in an even layer on a large rimmed baking sheet. (Reserve the bowl; do not wipe clean.)  

Roast, tossing once, until the vegetables are starting to brown and the sweet potatoes are tender, 25 to 30 minutes. (If desired, increase oven temperature to broil during the final 3 minutes of cooking to char the mixture.) Let cool slightly on the baking sheet, about 10 minutes.  

Meanwhile, scoop avocado flesh into a medium bowl; add 2 tablespoons lime juice, 1 tablespoon cilantro, the grated garlic and the remaining ½ teaspoon salt. Mash and stir to reach desired consistency.

In the reserved large bowl, combine the remaining 1 tablespoon oil, 1 tablespoon lime juice and ¼ teaspoon each smoked paprika and cumin. Add rinsed black beans; toss to coat.

Divide the avocado mixture among 4 shallow bowls (about ⅓ cup each); spread to cover the bottoms of the bowls. Top each bowl with about 1¼ cups vegetable mixture, about ⅓ cup beans, 2 teaspoons cotija and 1 teaspoon pickled onion. Garnish with cilantro leaves and serve with lime wedges, if desired.

 

Nutrition Profile

• Sweet potatoes are loaded with vitamin A for eye health. They’re also rich in vitamin C and antioxidants, supporting your immune system.
• Black beans are rich in fiber and antioxidants. They also add plant-based protein to these bowls. Eating more beans has been linked with a reduced risk of heart disease. 
• Avocados are loaded with heart-healthy fat. The fiber from avocado, black beans and sweet potatoes not only helps fill you up but also feeds your gut’s beneficial bacteria.
• Poblano peppers are rich in antioxidants. Eating spicy foods like poblanos has many health benefits, including supporting healthy blood pressure and cholesterol levels. There’s even evidence that spicy foods help you feel full and satisfied more quickly when eating a meal.

 

 

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Corn dip

 

Ingredients

5 ears fresh corn

½ cup thick whole milks Greek yogurt, such as Fage or Chobani

2 tbsp mayonnaise

2 tbsp fresh lime juice

½ tsp garlic powder

½ tsp onion powder

½ tsp sea salt

3 green onions, chopped, reserve some for topping

1 jalapeño pepper, diced, reserve some for topping

1 tbsp crumbled Cotija/ Feta cheese, for serving

Hot sauce, chili powder, and/or cayenne, optional, for serving

Fresh cilantro leaves, for garnish

Tortilla chips, for serving

 

Preparations Grill the corn OR roast it over flame. Slice the kernels off the cobs and set aside to cool. In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, spring onion, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.

To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.

  Tip- Cotija cheese can be substituted with our paneer, only things, cut into cubes or crumble and lightly fry adding spices, to work out well with this recipe.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs