April Menu

Dinner Worth the Drive

A plant-based feast inspired by bold spices & fresh flavors

Recipe 01

Red Lentil Dahl

Serves 5–6

Ingredients

  • 1 cup dry red lentils
  • 4 cups water
  • 1 Tbsp green pepper or chili
  • 1–2 Tbsp green onion
  • 1 large tomato, diced
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 large garlic cloves
  • ½ tsp cumin seeds
  • ⅛ tsp mustard seeds
  • ¼ cup minced cilantro

Directions

  1. Rinse the lentils under cold water until the water runs clear.
  2. In a medium pot, combine the lentils and water. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low and add green pepper, green onion, tomato, turmeric, salt, and garlic.
  4. Simmer for 25–30 minutes, stirring occasionally, until lentils are soft and mixture thickens. Add more water if needed.
  5. Heat a small amount of neutral oil in a separate pan over medium heat. Add cumin and mustard seeds; sauté until fragrant and seeds begin to pop, about 1–2 minutes.
  6. Pour spiced oil over the cooked lentils and stir to combine.
  7. Remove from heat, stir in fresh cilantro, and serve warm.

Recipe 02

Coconut Rice

Serves 6

Ingredients

  • 2 cups brown jasmine long grain rice
  • 2 cups coconut milk
  • 2 cups water
  • ½ tsp turmeric
  • ½ tsp salt
  • 2 cloves garlic, sliced or minced
  • 2 cardamom seed pods
  • 1 cinnamon stick (remove after cooking)

Directions

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rice, coconut milk, water, turmeric, salt, garlic, cardamom pods, and cinnamon stick.
  3. Bring to a boil over medium-high heat.
  4. Once boiling, reduce heat to low, cover, and simmer for 35–40 minutes until rice is tender and liquid is absorbed.
  5. Remove from heat and let sit, covered, for 5–10 minutes.
  6. Remove cinnamon stick and cardamom pods. Fluff with a fork before serving.

Recipe 03

Fresh Mango & Mixed Salad

Serves 5

Ingredients

  • 1 cup chopped tomato
  • 1 cup peeled and chopped cucumber
  • 1 cup chopped jicama
  • 1 cup avocado
  • ½ cup red onion
  • 2 Tbsp lemon juice
  • ½ tsp salt
  • 6 cups mixed salad greens
  • ½ cup fresh cilantro
  • ¼ cup pumpkin seeds
  • 4 slices fresh mango

Directions

Prepare all ingredients. Add everything to a salad bowl and either toss together or serve with dressing on the side.

Recipe 04

Mango-Lime Vinaigrette

Serves 4

Ingredients

  • 1 cup chopped fresh or frozen mango
  • ½ cup sunflower or neutral oil
  • ¼ cup maple syrup
  • ½ cup lime juice
  • 1½ tsp salt
  • 1½ tsp grated ginger
  • 1 tsp cayenne

Directions

Add all ingredients to a blender. Blend until smooth. Serve alongside the mango salad or refrigerate for up to one week.

Recipe 05

Quinoa Kheer

Serves 6

Ingredients

  • 1 qt lite coconut milk
  • 1 qt water
  • 1 cup cashews
  • ½ cup dry white quinoa, rinsed and drained
  • ½ cup granulated sugar
  • Seeds from 5 green cardamom pods, crushed, or 1¼ tsp ground cardamom
  • 2 Tbsp roughly chopped unsalted pistachios, for garnish

Directions

  1. Blend cashews with 1 cup of the water until very smooth.
  2. Coat the bottom of a large pot with 2 Tbsp water to prevent sticking. Add coconut milk and blended cashews. Bring to a boil over high heat, watching closely — reduce to low as soon as bubbles form.
  3. Add the quinoa. Increase to medium heat and cook, stirring continuously, for 15 minutes. Then increase to medium-high and cook, stirring continuously, for 30–35 more minutes until the mixture coats the back of a spoon.
  4. Stir in sugar and cardamom. Let cool to room temperature.
  5. Transfer to a bowl, cover, and refrigerate overnight or for up to 12 hours until it resembles a loose rice pudding.
  6. Garnish with pistachios before serving.
Dinner Worth the Drive  ·  April Menu  ·  Plant-Based Recipes

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