Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.
The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!
Recipe adapted from Damn Delicious
1 lb. large elbow macaroni
4 TBSP unsalted butter
2 cloves garlic, minced
1 medium shallot, minced
1/4 c. all-purpose flour
1 tsp. smoked paprika
2 c. whole milk
1 c. heavy cream
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste
16 oz. extra-sharp cheddar cheese, grated
1/2 c. freshly grated Parmesan
1 c. Italian Panko breadcrumbs
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour and smoked paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
In a small bowl, combine Panko and remaining cheddar cheese.
Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.
1 large yellow or orange pepper, cut into large bite sizes
1 onion, cut into large bite sizes
16 oz. can pineapple chunks, reserve juice
3 green onions, chopped
2 garlic cloves, minced
1-2 tsp. crushed red pepper
1/2 c. sugar
1 c. water
Reserved pineapple juice
2 TBSP sweet red chili sauce
1/2 tsp. salt
4 TBSP cold water
3 TBSP cornstarch
Make Crispy Baked Tofu.
Slice peppers and onion into large bite size pieces.
Drain pineapple and reserve the juice.
Chop green onions.
Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.
Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
Preheat the oven to 450.
After you press the tofu, cut into cubes and add cubes to a bowl.
Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.