Thursday, January 22, 2009

Dinner Idea - Thai Rice and Sprouting Beans, Coconut Curry Noodles and Salad

Thai Rice and Sprouting Beans

2 TB sesame oil
2 TB fresh lime juice
1 small fresh red chili, seeded and chopped
1 garlic clove, crushed
2 tsp fresh ginger root, grated
2 TB Nama Shoyu (or soy sauce)
1 tsp honey
3 TB pineapple juice
1 TB red wine vinegar
1 1/4 cups jasmine rice, steamed (preferably brown)
2 scallions, sliced
2 rings canned pineapple in natural juice, chopped
1 1/4 cups sprouted lentils or bean sprouts
1 small red pepper, sliced
1 stalk celery, sliced
1/2 cup unsalted cashew nuts, roughly chopped (preferably raw)
2 TB toasted sesame seeds
sea salt and ground black pepper

Whisk together the sesame oil, lime juice, chili, garlic, ginger, soy sauce, honey, pineapple juice and vinegar in a large bowl. Stir in the steamed rice. Toss in all the remaining ingredients and mix well.

*To sprout lentils, rinse them with water and then let them soak in water for 3 hours.

Taken from The Ultimate Vegetarian Cookbook by Roz Denny

Thai coconut curry noodles

12 oz rice noodles
1 TB minced garlic cloves
1 TB red curry paste
1 cup low-fat coconut milk
1 Cup vegetable broth
1 TB curry powder
1 pinch turmeric powder
1 TB lime juice

Separate noodles in hot water, as per instructions on the packet. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Heat and stir approximately 2 minutes to heat through. Stir in the noodles and serve.

Taken from


Fresh chopped Romaine lettuce
Shredded Napa Cabbage
Diced celery
Diced green onions

Nama Shoyu Dressing

1 TB Nama Shoyu (or soy sauce)
1 1/2 tsp lemon juice
1 1/2 tsp raw red wine, cider or brown rice vinegar
1/2 tsp powdered ginger
2 TB 100% pure maple syrup
1/8 tsp dry mustard powder
3 TB light olive oil
2 tsp sesame seeds

Taken from Traci's Transformational Kitchen Cookbook

Learn about Nama Shoyu at

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