Chinese and Mediterrean influenced. 11/30/17

I really like ethnic foods. They have such a flavor punch after eating a bunch of American food (see Thanksgiving.)  For lunch today I finished daughter’s brown rice. There was about a half of a cup left. To complement the rice I made a Chinese inspired vegetable mix using carrots, celery, broccoli, cauliflower, and onion. I also used up the last of my baked teriyaki flavored tofu. I flavored the vegetables with ginger, garlic, and soy sauce. What a filling and tasty lunch!

Vegetable and tofu stirfry over brown rice

Tonight was a meat night (hamburgers) but I made a really delicious salad on the side, Lebanese Tabbouleh adapted from a recipe by Martha Rose Shulman on the New York Times Cooking site. The salad is more about the parsley and less about the bulgur wheat. Since I erred on the too much salt side, I included a chopped cucumber to balance the flavors out. It seems that no matter how many times I read a recipe I always manage to mess something up!

Lebanese tabbouleh

This entry was posted in Grains, rice, Vegan, Vegetables, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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