Curried Okra Stir-Fry

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Curried Okra Stir-Fry
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Servings
4
Servings
4
Curried Okra Stir-Fry
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
  2. In sauté pan over medium-high heat, add 2 tablespoons oil
  3. Add cumin seeds, then once they begin to splutter add onions
  4. Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
  5. Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
  6. Stir-fry until okra is dry and crispy (about 10-12 minutes)
  7. Serve with dal or naan
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Okra with Turnip & Roselle Greens

Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
  4. Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Pickled Daikon

Pickled Daikon
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Pickled Daikon
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Ingredients
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Instructions
  1. Prepare your mise en place.
  2. In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
  3. Drain and pat daikon dry with appear towel.
  4. Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
  5. Once the sugar dissolves completely, pour the hot liquid over the daikon.
  6. Set aside to cool (approximately 2 hours)
  7. Use as a condiment on EVERYTHING! Enjoy!
Recipe Notes

Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.

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Quinoa Pilaf

Quinoa Pilaf
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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