Curried Veggie Rice Bowl

Curried Veggie Rice Bowl

by | Aug 19, 2021 | Media Recipe

Have you have ever tried Indian Cuisine? It is some of the most flavorful and delicious food ever! Although the large number of spices used in Indian food can seem overwhelming, it’s easier than ever to create restaurant worthy food from the comfort of your own kitchen. This Curried Veggie Rice Bowl is a great option for those are vegetarian or looking to cut down on their meat intake. It is full of plant-based protein from the peas, and it just so happens to be gluten free!

The spices that you will need include garam masala, curry powder, paprika, cumin, and chili powder. It is important to use hgih quality spices to ensure that your dish is as flavorful as possible. To make the sauce that will soak up all the delicious flavors of the spices, you will need tomato paste, onions, and peanut butter for a pop of flavor.

Using canned tomato paste for the recipe ensures two things: that the sauce is full of flavor and that it is nutrient dense! Aside from containing important nutrients such as vitamin C, vitamin K, folate, and potassium, canned tomatoes are rich in lycopene. Canned tomatoes are extremely rich in lycopene because the tomatoes are cooked prior to being canned. The lycopene in cooked tomatoes is much easier for our bodies to absorb, making them an extremely nutritious option! Lycopene is important to have in the diet to protect against heart disease and cancer.

Get the full recipe for Curried Veggie Rice Bowl by visiting our friends at Produce for Better Health.

For other delicious recipes, check out some of our favorites:

Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Pizza Stuffed Chicken
Green Chile Posole Soup

A Hand Crafted Veggie Pizza

A Hand Crafted Veggie Pizza

by | Mar 6, 2014 | Recipes

A Hand Crafted Veggie Pizza

Ingredients
  • WHOLE WHEAT CRUST
  • ¾ CUP WARM WATER (110 DEGREES F)
  • 1 ½ TEASPOONS ACTIVE DRY YEAST
  • 1 TEASPOON HONEY
  • 1 ½ TEASPOONS EXTRA VIRGIN OLIVE OIL
  • 1 ¾ CUPS WHOLE WHEAT FLOUR
  • 1 TEASPOON CORNMEAL
  •  
  • TOPPINGS
  • ½ CUP MARINARA SAUCE
  • 1 CUP SHREDDED REDUCED FAT CHEESE
  • 1½ CUPS CHOPPED VEGETABLES (IN COMBINATION) OF YOUR CHOICE (I.E. BELL PEPPERS, ZUCCHINI, SPINACH, BROCCOLI, OR MUSHROOMS)
  • ¼ MEDIUM ONION, FINELY CHOPPED
  • OPTIONAL: CHOPPED NUTS OR SEEDS (I.E. PEANUTS, CASHEWS, ALMONDS, SESAME SEEDS, CHIA SEEDS)
  • SEASON WITH RED OR BLACK PEPPER AS DESIRED
  • SEASON WITH FRESH OR CHOPPED HERBS AS DESIRED (I.E. FRESH BASIL, ROSEMARY OR CILANTRO)
 
Instructions
  1. TO MAKE THE DOUGH:
  2. IN A MEDIUM BOWL, STIR TOGETHER THE WATER, YEAST, AND HONEY. LET STAND FOR TEN MINUTES.
  3. STIR IN THE OLIVE OIL AND FLOUR. TIP THE DOUGH ONTO A LIGHTLY FLOURED SURFACE AND KNEAD FOR TEN MINUTES.
  4. PLACE THE DOUGH IN AN OILED BOWL, COVER WITH A TOWEL, AND LET IT RISE IN A WARM PLACE FOR ABOUT 1 HOUR.
  5. ROLL OUT THE DOUGH TO APPROXIMATELY 14 INCHES IN DIAMETER.
  6. TO TOP AND BAKE THE PIZZA:
  7. PREHEAT THE OVEN TO 400ºF.
  8. PLACE THE PIZZA DOUGH ON A PIZZA STONE OR BAKING SHEET THAT HAS BEEN SPRINKLED WITH CORNMEAL.
  9. SPREAD MARINARA SAUCE EVENLY OVER THE CRUST. SPRINKLE EVENLY WITH CHEESE. TOP WITH VEGETABLES, ONION, NUTS, SEEDS, SPICES AND HERBS AS DESIRED.
  10. PLACE THE PIZZA IN THE OVEN AND BAKE FOR 20 TO 25 MINUTES, UNTIL THE CHEESE IS MELTED AND THE VEGETABLES ARE CRISP-TENDER.
 
 
 
 
 
 
 
 
 
 


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