Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.
Ingredients
- 4 banana peels from ripe bananas, ends removed
- 2 tablespoons avocado oil
- 1 small yellow onion, chopped
- 1 cinnamon stick
- 2 large garlic cloves, minced
- 2” fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 2 cups cauliflower florets, bite-size
- 1 cup stock or water
- 1 13.3 oz can coconut milk
- ¾ teaspoon sea salt
- 2 tablespoons cane sugar
- 2 tablespoons lime juice
Directions
- Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
- Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
- In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
- Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes.
- Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
Recipe and photo provided by INFRA.
Ingredients
- 1 1/2 pounds cauliflower, cut into bite-size florets
- 1 pound trimmed green beans, cut into 1 inch pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 pints heavy cream
- 2 springs fresh thyme
- 3/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
Directions
- Bring a large pot of salted water to a boil. Add cauliflower. After 2 minutes, add green beans. When the green beans are bright green, remove everything and chill in cold water. Strain cooled vegetables and place in a 1-quart baking dish.
- In a small sauce pan, melt butter over medium-low heat. Add onion and cook for 15 minutes or until translucent, stirring occasionally. Raise heat to high and brown onions. Stir garlic and cook for 30 seconds. Add cream and thyme. Bring to a low simmer and reduce by a third. Remove thyme springs. Turn off heat and stir in 1/2 cup parmesan and black pepper.
- Pour sauce over vegetables and top with remaining parmesan cheese and broil on high until desired doneness.
Recipe and photo provided by INFRA.
This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.
Ingredients
- 2 lbs Mori Nu Extra Firm Tofu, cubed
- 4 tbsp Olive Oil
- 4 tbsp Curry Powder
- 1 1/2 tbsp Paprika
- 1 tsp Sea Salt
- 1 large Carrot, peeled and grated
- 4 Celery Stalks, thinly sliced
- 1 small Red Onion, diced
- 1/4 bunch Cilantro, chopped
- 1 1/2 cups Follow Your Heart Vegenaise
Directions
- Preheat oven to 350 F.
- Whisk together oil, spices and salt in a medium-sized bowl.
- Toss cubed tofu with half of the spice mixture until evenly coated.
- Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
- Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
- Toss vegetables, vegan mayonnaise and tofu together until well mixed.
Recipe and photo provided by INFRA.
Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.
Ingredients
- 2 Ears of Corn, shucked
- 1 Medium Zucchini, sliced
- 2 Red Peppers, quartered
- 1/2 Small Red Onion, finely julienned
- 1 cup Bob’s Red Mill Farro
- 4 cups Cold Water
Dressing Ingredients
- 4 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Tarragon, finely chopped
- 2 Large Garlic Cloves, minced
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
Directions
- In a medium stockpot, add farro, water and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside.
- Preheat grill to medium-high heat. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.
- On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.
- Toss farro with dressing, adjust seasonings and place on a serving platter. Arrange grilled vegetables and red onion over the top and serve.
Recipe and photo provided by INFRA.
Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.
Ingredients
- 1 lb Shrimp
- 2 Scallions, roughly chopped
- 4-inch piece Fresh Lemongrass, chopped
- 2 large Garlic Cloves, crushed
- 1-2 tsp Tomato Paste
- 4 cups Cold Water
- 2 packages Ramen Noodles
- 1-2 tsp Chili Garlic Sauce
- 2 tbsp Tamari
- 1 Scallion, thinly sliced
Directions
- In a medium-sized pot, combine scallions, lemongrass, garlic, tomato paste and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
- Return stock to the pot and bring to a simmer. Add ramen noodles and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
- Season with chili sauce and tamari. Serve with scallions sprinkled on top and any other tasty toppings of your choices.
Recipe and photo provided by INFRA.
Ingredients
Turkey Filling
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 tablespoons, garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 2 pounds shredded cooked turkey
Corn Bread Topping
- 2 cups cornmeal
- 1 1/2 teaspoons sea salt
- 2 cups whole milk
- 3 large eggs, beaten
- 1 cup shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup frozen corn kernels, thawed
Directions
- Preheat over to 350F.
- Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
- Place mixture evenly in a 9 x 13 oven safe baking dish. Allow micture to cool slightly.
- For the topping, whisk together cornmeal, salt, milk and corn kernels. Pour mixture over turkey.
- Bake for 45 minutes or until center is set and top is golden brown.
- Serve with avocado, cilantro, cotija cheese and salsa, if desired.
Recipe and photo provided by INFRA.
