Recipe

Tofu Scramble

Ingredients tofu, extra firm, light or low-fat when possible (14-16 ounces) garlic, minced (1 clove) onion, diced (1/2 cup) green  pepper, diced (1/2 cup) red pepper, diced (1/2 cup) mushrooms, chopped (3/4 cup) turmeric powder (1/4 teaspoon) cumin powder (1 teaspoon) black pepper (3/4 teaspoon) salt (1/4 teaspoon)  Directions Add 1/4 cup water to large …

Tofu Scramble Read More »

Rice-Lentil Bowl

Make the most out of left overs by adding some freshly sautéed greens and some grated carrots/radish and lemon. Spice it up if you like with some fun sauces you can combine and experiment with at home. My  favorite is Gochujang (Korean) Gochujang or red chili paste, a savory, sweet, and spicy fermented condiment made …

Rice-Lentil Bowl Read More »

Sprouting Lentils – Getting More From These Legumes – Toasted Lentils or in a Lentil Salad

written by Aruna Nathan, M.D. on Saturday, 27th August, 2016 I used to sprout lentils a lot when my kids were younger but stopped for a while as some of the cooking patterns changed at our home. Recently, I started sprouting beans and  lentils again and am enjoying using them in any recipe that call …

Sprouting Lentils – Getting More From These Legumes – Toasted Lentils or in a Lentil Salad Read More »