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Red stained, flavorful brown rice is a perfect side to any Chinese-style dish. A critical part of fried rice, is using day old, slightly dried out rice. If you didn’t make it the day before, cook it an hour or two ahead, spread it out on a baking sheet to dry out in the fridge. Use the beet greens for the greens or substitute chard or kale if your greens were purchased topless. The fish sauce is optional, but certainly adds the authentic flare to the dish. Simply adjust not using the fish sauce with a bit more salt to taste. Skip the egg to make it vegan, a sauté of tofu or crumble of cashews are a nice substitute.
Brilliant magenta beets take over the garbanzo beans in this vegetable packed spread.
This vibrant combination of pureed beets & cottage cheese is practically painted onto the pasta- any shape or strand of pasta will do. Start with this base recipe and embellish. Saute the beet greens to be tossed in, crumble on italian sausage, your favorite cheeses, nuts or other sauteed vegetables. When we tested the recipe, both ricotta and cottage cheese worked equally as well, but for some reason we found the cottage cheese to be even tastier.
We first created this to feed to our baby and ended up devouring it ourselves. We gave her some too which she happily gobbled up. Add more cinnamon or even a dash of ginger to your own personal taste and make this your own.
Magenta burgers are brought together with a medley of delicious seeds. Any nut butter can be substituted for the sunflower butter. Since they are vegan they tend to stay together best when baked on a roasting pan. If you are tempted to serve these at a BBQ, place a baking sheet on top of the grill to ensure they stay together best. A food processor is the best way to blend these.
