Tomato and Garlic Fried Rice

2 large tomatoes, Sliced

1 large onion, roughly chopped

2 tablespoons olive oil

3 cups leftover cooked rice

3 cloves garlic, minced

1 tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup green onions, sliced

1 tablespoon fresh lime juice

fresh chopped parsley for garnish

Instructions

1. Add the tomatoes, onions, vegetable oil, and garlic to a food processor. Pulse until finely pureed.
2. Pour the mixture into a large skillet and turn the heat to medium.
3. Add in the tomato paste, salt, and black pepper. Allow the mixture to come to a bubbling heat. Continue to stir and cook the mixture for 3-5 minutes until the water from the tomato and the onion has reduced.
4. Add in the cooked rice and stir into the tomato and onion mixture. Stir well to fully coat the rice.
5. Cook for another 3-5 minutes until the rice has been fully reheated.
6. Remove the skillet from the heat. Add the green onions (saving just a few for garnish) and toss.
7. Plate the rice and garnish with the remaining green onions, parsley and a spritz of fresh lime.

Crispy quinoa and asparagus salad with coriander cashew cream

1 cup quinoa

(2 cups vegetable stock

extra virgin olive oil

½ teaspoon garlic or onion powder

½ teaspoon paprika

salt and black pepper

1 pound / 1 bunch) asparagus, woody ends removed and cut diagonally into 1-inch/2.5cm pieces

2 to 3 cups baby spinach leaves

½ lemon

handful coriander/cilantro leaves, for serving

Spicy coriander cashew cream

1 heaped cup raw cashews

1 cup coriander/cilantro, stems and leaves roughly torn

1 garlic clove, roughly chopped

1/2 to 1 jalapeño pepper, roughly chopped, optional

3/4 cup vegetable stock or water

salt and black pepper

½ lemon

diced cucumber, avocado, tomato or radish (or all of them)

sliced pickled jalapeños

hot sauce

1. Place the quinoa and vegetable stock in a medium saucepan. Bring to the boil, reduce the heat to medium–low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 to 18 minutes.
2. Transfer the quinoa to a baking sheet and spread it out into an even layer. Cool for 10 to 15 minutes. (If you are prepping ahead, cook the quinoa a day ahead and keep in an airtight container in the fridge. Fridge cooled quinoa tends to be drier, and hence will deliver crispier results!).
3. Heat oven to 425˚F
4. Once the quinoa is cool, add 2 tablespoons of olive oil, the onion or garlic powder, paprika and season with 1/2 teaspoon salt and a big pinch of black pepper. Toss to coat the quinoa well and then press it out into a single layer. Roast until the quinoa is golden and crispy, 20 to 25 minutes, giving it a stir every 7 or 8 minutes to encourage even browning. Check often to make sure it doesn’t burn. Cool for 10 minutes.
5. Heat a medium skillet on medium high heat. When hot, drizzle with olive oil and add the asparagus, season with a pinch of salt and black pepper. Toss constantly until the asparagus is bright green and crisp-tender, 2 to 3 minutes. Transfer to a plate.
6. Make the spicy coriander/cilantro cashew cream: Place the cashews, coriander/cilantro, garlic, jalapeño, vegetable stock or water, 1/2 teaspoon salt, a big pinch of black pepper and the juice of 1/2 lemon into a small blender or food processor and puree until completely smooth. Taste and season with more salt and pepper if needed.
7. Transfer the quinoa to a large salad bowl or serving vessel. Add the spinach, asparagus, squeeze over the lemon juice and drizzle with olive oil and toss to combine. Taste and season with salt and pepper as needed. Drizzle the spicy coriander cashew cream on top and finish with coriander leaves.