Mix in the couscous and cook for another 5 minutes or so until everything has reached it’s desired doneness. Add the rapini and saute for another 4-6 minutes. Saute for about 8-10 minutes until translucent and the carrots get a little soft. Heat a large sauce pan or wok over medium high heat and toss in the onions and carrots with the olive oil.
Couscous with Brussel Sprout Rapini and Carrotsġ bunch (approx 1 lb) brussel sprout rapini, washed and cut in to 1 inch pieces (USE ALL OF IT!)Ģ cups couscous, prepared according to directions If you’re interested in trying it be sure to do so soon because it’s only going to be around for another week or so. Here is one of the recipes that I made with the rapini this week, but it’s also great with pasta, in stir fry or on it’s own. It’s sweet and very flavorful, and is incredibly versitile. I’m so excited to report the Spring is just around the corner here in Portland and boy are we ready for it! I’ve continued working for that awesome family, the DeNoble’s and continue to be amazed by not only the quality of the produce they have but the amazing new things that I’m getting to try! One my favorite things that we have right now is Brussel sprout rapini, which essentially is the flowering top of the brussel sprout plant just before it flowers. Omni::CC::$ pdxtolax Tagged Pho, traditional pho, vegan pho, vegetarian pho, vietnamese Leave a comment More of the good stuff Dinner, Lunch, Other stuff, Recipes, Vegan The atmosphere is quirky-I definitely recommend this place for a quick lunch or evening meal. Pho Jasmine offers many of these traditional soups as well as a number of other dishes, including great vegan salad rolls and spring rolls as well as selection of Vietnamese beers and tea. but it depends on where you are and what veggies they like to add. Vegetarian pho usually has a mixture of veggies and tofu, including, broccoli, carrots, mushrooms, etc. There are lots of different types of pho, including seafood, chicken and vegetarian. Most places also offer hoisin or plum sauce, fish sauce, soy sauce and sriracha so you can add some salt/spice that is to your liking. The dish is served with a plate of herbs and spices (Thai basil, cilantro, jalapenos, lime, etc.) as well as bean sprouts for you to add as you like. Most pho has thin rice noodles and maybe some slivers of onions. Add in the lime and salt and adjust to taste.Īnd thinly sliced strips of beef that cook when placed in the broth. Slowly drizzle in the olive oil with the blender running.
In a food processor add the walnuts, cilantro, tofu and garlic and begin to blend. Roger’s Cilantro Pestoġ/3 cup walnuts, pinenuts or other nut of your choice slightlytoasted in a panġ-2 bunches fresh cilantro, stems removed Ws ended up eating mos of it just as a dip with chips and fresh cut up veggies and mixed in to scrambled eggs.Īlthough the tofu is not essential for the recipe and does sort of act as a replacement for the cheese (however, if you use parmesan be sure to cut back on the amoutn of salt you use) it does a lot to give it a more creamy, smoother taste that is less harsh than just the cilantro and nuts alone. So I know this isn’t a new recipe but this is the first time I’ve ever used cilantro to make pesto-so new to me, and it was great! I can see this being great with pasta or mixed with fresh or roasted veggies.
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