Wild Rice with Asparagus

This is a recipe I came up with recently because I got some asparagus from market. It’s a good time of year for asparagus, which pairs well with lemons (also abundant in the springtime).

Wild rice and lentils round it out as a meal that is high in protein.

Wild Rice with Asparagus

Prep Time: 10 minutes

Cook time: About 45 minutes

Serves: 2

Ingredients:

1 bunch asparagus, chopped into 1 1/2 inch pieces

1/2 red onion, diced

2 cloves garlic, sliced

1/2 cup wild rice (+ 2 cups water)

1/2 cup green lentils (+ 1 1/2 – 2 cups water)

Juice of 1 lemon

2-3 teaspoons olive oil

2-3 teaspoons balsamic vinegar

Handful parsley, chopped

salt and pepper, to taste

Directions:

In a medium lidded saucepan, bring wild rice and 2 cups water to a boil. Reduce to a simmer and let cook, covered, for about 40 minutes (or until water is completely absorbed).

In another pot, combine lentils and 1 1/2-2 cups water (this depends on whether you prefer softer or firmer lentils). I prefer firmer lentils, so I use closer to 1 1/2 cups water. Simmer the lentils and water for 30-40 minutes.

While the rice and lentils are cooking, heat a medium saute pan on high heat. Add the onions and garlic. Continue to cook on high, adding water to prevent sticking, for about 8-10 minutes. Add asparagus with a pinch of salt and continue to cook until asparagus is tender (about 15 minutes).

Once cooked, remove pan with asparagus from heat.

Whisk together the lemon juice, olive oil, and balsamic vinegar.

Once rice and lentils are cooked, combine with the asparagus and chopped parsley. Toss with lemon vinaigrette and season with salt and pepper.

This dish can be served warm or room temperature, so it is a great spring dish. The flavors of lemon, pepper, and asparagus combined with the texture of wild rice is really quite nice.

Lemon-Garlic Rice with Cannellini Beans

This is a really simple dinner that is great for Spring. The broccoli can easily be substituted with asparagus, as that also goes really well with the bright lemon and garlic flavor.

If I have them on hand, I may also throw a few diced tomatoes in the pot with the rice to deepen the flavor. Additionally, you can really use any herbs you like. I tend to just throw in my Tuscan seasoning because I always have it on hand, however fresh thyme or even rosemary would be a welcome addition.

Lemon-Garlic Rice with Cannellini Beans

Serves: 2

Time: about 40 minutes

Ingredients:

1/2 cup long-grain brown rice (if using short-grain, cook time will be shorter)

1 cup water

Zest of 1 lemon

3 cloves garlic, minced

Juice of 1/2 lemon (save the other half and serve the wedges as garnish)

1 teaspoon Tuscan seasoning (I use Penzey’s)

Large pinch salt

2 cups broccoli, chopped (asparagus also works)

1 can cannellini beans, drained and rinsed

1/2 onion, diced

Directions:

Place rice, water, lemon zest, garlic, lemon juice, and Tuscan seasoning (as well as any additional herbs) in a medium or large saucepan with lid. Bring to a boil, then once boiling, reduce to a simmer. Simmer for about 15 minutes with lid on.

While the rice begins to cook, prepare the broccoli by chopping it. Dice the 1/2 onion.

In a small saucepan or sauté pan, cook the onions on high heat until caramelized. To help achieve this, I use water to help the onions not stick (this also helps to sort of deglaze the pan).

Once the rice has been simmering for 15 minutes, add the broccoli along with a splash of extra water and a large pinch of salt. Return the lid and simmer for another 15 minutes, or until rice is cooked and broccoli is tender.

During this time, drain and rinse the cannellini beans. Add to cooked rice and broccoli until the beans are warmed through.

Serve with caramelized onions and lemon wedges. I also have extra salt on the table for my husband, as well. Fresh parsley or thyme would -also be excellent garnishes!

I find this is definitely a simple and healthy meal that is also an easy way to throw in spring vegetables. You can add more veggies and herbs, so it can be pretty different, but the base is nice and fresh. Can’t really go wrong with rice and beans!

Udon Noodles with Miso

This is such an easy and quick dinner. I often make this when my husband is working late and I’m eating solo because it is a really easy dinner to make for one. It is also really simple for more people as well, but this recipe is for just one serving!

Because udon noodles cook in just a few minutes, it is ready really quickly.

Udon Noodles with Miso

Prep & Cook Time: 10 minutes

Serves: 1

Ingredients:

85 grams Inaniwa-style Udon noodles (other types are good, but I like the texture and quick cooking time of Inaniwa Udon)

Large handful red cabbage, shredded

1 carrot, peeled into long strips (I just use my peeler on the entire carrot to get lots of thin strips)

1/3 cup shelled edamame (I use frozen and heat it in the microwave or on stovetop)

1 Tablespoon Miso paste

1-2 Tablespoons water

1 teaspoon maple syrup

1 teaspoon rice wine vinegar

Dash sesame oil

Sprinkle of red chili flakes

Green onion, finely chopped

Directions:

Fill medium or large, lidded saucepan with water and bring to a boil.

While the water is heating, prepare the veggies by shredding the carrots and cabbage. Heat/steam the edamame and set aside.

Mix together the miso paste, rice wine vinegar, maple syrup, sesame oil, chili flakes, and 1 Tablespoon of the water. If it is still too thick, add another Tablespoon of water.

Place the sauce in a small saucepan on medium-high heat until it begins to boil, then reduce to a simmer.

By now the water should be boiling and you can cook your noodles. With Inaniwa Udon this should only take around 3 minutes, but check your package instructions to be sure. Toss the cabbage and carrots in with the noodles for the last 1-2 minutes of cooking to soften them.

Once the noodles are cooked, drain, then toss with sauce.

Serve topped with green onions.

Hopefully this recipe makes sense. It’s hard to describe the cooking of the veggies, so feel free to ask if any questions arise!

Greek Gyros

My husband and I are both big fans of Greek flavors and I made these sort of gyro wraps for dinner the other night. They were a big hit and I’ve since made them again!

The thing that is tricky is that traditional tzaziki isn’t vegan, so I make my own using non-dairy yogurt (it’s really simple).

Then all you need are your preferred fixings and some flatbread, like pitas or naan. We prefer naan because it is really filling and a bit more fluffy than pita, but both work great!

For the meat, I use meatless ground (Gardein has a good one that is frozen).

This recipe is good for dinner for two, but just multiply it to serve more people.

Vegan Gyros

Ingredients:

About 1/4 onion, thinly sliced

1/2 bell pepper, thinly sliced

2 cups lettuce, shredded or chopped

2 tsp balsamic vinegar

7-8 black olives, sliced in half

1 1/2 cup meatless ground

Lamb seasoning to taste (I use the lamb seasoning from Penzey’s, but other Greek seasoning will work)

Olive oil

Naan (make sure it is vegan because a lot of naan contains buttermilk)

Directions:

Toss the lettuce with balsamic vinegar.

Heat pan on medium heat with some olive oil. Add meatless ground and desired lamb/Greek seasoning. Cook until it gets color and is heated through, probably about 6-7 minutes.

Warm naan using the stovetop, oven, or microwave.

Add meatless ground to the naan or pita, then stuff with lettuce, bell pepper, onions, and olives. Top with tzaziki and enjoy!

Tzaziki:

I cup dairy-free yogurt (I use coyo coconut yogurt)

1/2 cucumber, diced

1/4 cup red onion, diced

Squeeze lemon juice

1 clove garlic, minced

Small bunch dill, chopped

Mix all ingredients together in a bowl and enjoy!

Hopefully you enjoy this as much as we did! It’s becoming a pretty common dinner in my house because it is really filling and delicious.