Ingredients
Salad
- 1 tbsp mustard seed
- 1 tbsp cumin seed
- 1 tbsp fennel
- 2 cloves garlic
- ½ large white/red onion (depends on personal preference)
- 3 large leaves Kale de-stemmed and chopped
- 1 cup sliced carrot rounds
- 1 cup broccoli and or cauliflower
- ½ squeezed lemon
- 1 cup rice
- ¼ cup veg. oil
Dressing
- ¼ cup raw honey
- ½ tsp soy sauce or braggs
- 1 tbsp grated ginger
- 1 tbsp lemon juice
- Pinch salt and pepper
- 1 tbsp veg. oil and water
Directions
Serves 2-3
*Optional variations/additions: 1 cup mushrooms, red cabbage zucchini, tofu, tempeh. Also, fresh tomato and avocado add a nice complement to warm veggies
Chop onion and garlic, peel and slice carrots, chop broccoli and or cauliflower into florets, and put aside. Pour veg. oil and mustard seeds into large frying pan or wok. Heat mustard seeds on medium till they pop a little. Add fennel and cumin seeds. Heat for thirty seconds. Add onions, garlic and carrots. Cook for a few minutes more and add the rest of your veggies till they are cooked through. While these veggies are cooking, mix your dressing. Pour veggies and dressing on top of rice or quinoa.
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