I just finished reading the introduction to "Light on Yoga" by BKS Iyengar. It's one of the books on our reading list. I found it surprisingly engaging. There was a lot about letting go of desire, fear and anger.
On another note, I made a beet salad for me and D. It was really good. I couldn't find yellow beets for love or money. You can substitute red.
Yellow Beet and Arugula Salad with Dried Cranberries
2 medium yellow beets (about 3/4 lb)
1/4 c dried cranberries
6 c washed and dried arugula
2 T balsamic vinegar
1 t sugar
1/4 t salt
several grinds black pepper
3 T extra-virgin olive oil
Scrub the beets lightly and cook them in rapidly boiling water for about 30 minutes. Drain and set aside to cool for about 30 minutes.
Just before serving, pour 1/4 c boiling water over the cranberries and allow them to plump for just 1 minute. Drain and set aside.
Chop the arugula leaves coarsely. Distribute the arugula between four serving plates. Peel the beets and cut them in half, then thinly slice the halves to make wedges. Arrange the beet wedges on the beds of arugula, then scatter the plumped cranberries on top.
Whisk together the vinegar, sugar, salt and pepper, then add the olive oil and whisk until emulsified, about 1 minute. Spoon the dressing over the salads and serve at room temperature.
(from The Complete Vegan Cookbook)
This was the first time I've cooked with beets, even though I love them. Cookbook authors go on and on about how messy they are, so I pictured purple juice spurting everywhere. The trick is to peel them under running water. Then your hands don't turn purple. And when the juice does spill, it wipes up readily. So...yay! I plan to try roasted beets soon.
I might as well include the recipe for our entree too. It's a favorite around these parts. Very fast and very good.
Rice, Broccoli and Feta Cheese Saute
1 c white basmati rice
2 c water
1/2 t salt
2 t canola oil
1/4 c olive oil
4 garlic cloves, minced
2 medium tomatoes, cored and diced
1 bunch broccoli, stalks peeled and cut into bite-sized pieces (about 5 cups)
1/2 t dried oregano
1/4 c water
1 c (about 5 oz) crumbled feta cheese
Freshly ground black pepper
Combine the rice, water, salt and oil in a small saucepan and bring to a boil over high heat. Lower the heat to simmer and cook until all of the water is absorbed (around 15 minutes). When done, remove from the heat and keep covered.
In a large skillet, heat the olive oil over medium heat. Saute the garlic 2 minutes, stirring frequently. Do not brown. Add the tomatoes and saute 2 minutes more. Add the broccoli and oregano, toss well, pour in the water, and cover the pan. Raise the heat to medium-high and cook 5 minutes, or until the broccoli is tender but not mushy. Remove the cover occasionally and toss the mixture.
Stir in the hot rice, feta cheese and black pepper to taste. Serve immediately.
(from Quick Vegetarian Pleasures)
Comments