You can go wild in your kitchen mixing and matching a variety of spices, nuts, healthy fats and varieties of rice to make this quick and easy vegetarian Madagascar Pink Rice with Cashews recipe. When I developed this recipe, I researched spices and nuts that come from Madagascar to create an authentic, delicious, quick and easy vegan, gluten-free, vegetarian recipe. I enjoy cooking and eating organic Madagascar pink rice, which has an enticing color and an unusual, almost tropical flavor. And for a whole grain rice, only takes 15-20 minutes to cook. Continue reading →
As a woman who loves to cook for health and pleasure, I think of mixing and matching my organic, local summer harvest with the rich flavor and buttery texture of organic, unrefined, fair trade red palm oil. While there are a long list of healthy fats to use like sesame, virgin olive and coconut oil, I like variety. Also as an artist in the kitchen, the red palm oil adds a beautiful orange hue to the Coconut Curried Red Lentil Soup With Spinach; plus anti-oxidant rich Beta-carotene and Vitamin E.
Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Continue reading →