My favorite vegetable dishes

by missbabysunshine

My catering client, Yasmin asked me if she can share my coconut rice recipe with her. ABSOLUTELY! They are also one of my favorite rice recipes and figured I share it with everyone else as well. So, I recreated the dish tonight with some other delicious vegetables.

Coconut & Ginger Rice

Ingredients
lemon juice from half a lemon
1 Tbsp minced ginger
1 can (14 floz) coconut milk
2 Tbsp lightly packed brown sugar
1 Tbsp salt
2 cups water
2 cups basmati rice (rinsed)

1. Place coconut milk, lemon juice, minced ginger, brown sugar, and salt in to a medium-sized pot and bring it to a boil. Once boiled, lower the heat to low heat and cook for 10 minutes

2. Add basmati rice and water to the pot mixture, place a lid and cook for 20 minutes under medium low heat

3. Fluff the rice and serve (You can garnish it with scallions or toasted coconuts if you like)

Roasted Asparagus with Lemon Zest & Garlic

Ingredients
1 bunch of trimmed asparagus
2 cloves of sliced garlic
1 tsp of lemon zest
2 Tbsp of olive oil
few pinches of salt & pepper

1. Place asparagus into a baking dish with garlic, lemon zest, olive oil and sprinkle salt and pepper
2. Cover the baking dish with aluminum foil and place it in the 350 degrees oven for 20-25 minutes or until asparagus is soft
3. Serve warm

Simply cooked Portobello Mushrooms

Ingredients
2 Portobello mushrooms, stem removed and bottom “gills” removed
2 Tbsp of Worcestershire sauce
1/4 tsp of salt

1. Coat the pan with vegetable oil and warm the pan till it’s hot
2. Place Portobello mushrooms, Worcestershire sauce, and salt
3. Cook at medium high heat for 7 min.


Here’s a photo of green tea tiramisu I made for dessert, which I also made for Yasmin’s dinner party.

 

www.missbabysunshine.com

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