For lunch, there was a Korean option (Korean style pork - belly with
steamed black rice) or an international option (grilled chicken with noodles).
The salmon was served with
steamed black rice and stir - fried baby bok choy with a miso ginger vinaigrette.
Not exact matches
The sweet potato is
steamed and then mashed with crushed garlic, lemon and tahini to create a delicious puree - type component, while the spinach and
black beans are sautéed with tamari to give them a rich flavour and the
rice is simply made with a little lemon.
From there, diners can build their own bowl ($ 9.95 and up) by selecting a base of
steamed white
rice, quinoa or kale and then choosing from over 20 sauces and toppings including chipotle mayo, aji amarillo lime, crispy lotus,
black radish and more.
Choose a protein (regular or spicy chicken, seasoned tofu, or seasoned steak), with sautéed potatoes, bean sprouts, and
black beans, and
steamed white or purple wild
rice.
I like to serve my
black - eye peas over fresh,
steaming hot brown
rice and you can even round it out with some warm, fluffy Vegan Cornbread for the perfect vegan meal!
If reheating, place the brown
rice and
black beans in a
steamer basket over a pot of simmering water on the stove.
1) dips (check out my recipes here) 2) salad dressings (check here for a sample of a delicious dressing) 3) cooked beans, lentils, quinoa, brown, wild or
black rice 4) veggie sticks and
steamed veggies
WEDNESDAY:
Black beans with garam masala over quinoa and wild and brown
rice; garlic kale and
steamed chicken dipped in garlic mayo; dark chocolate
It's time for crispy, herbed chickpeas, over some perfectly
steamed rice, with a bit of
black pepper yogurt and sambal.
This week, I made
black bean soup, this delicious quiche,
steamed some wild
rice, cooked some sausages, and roasted a spaghetti squash.
WHAT I ATE: Breakfast: Oats with protein powder and a
black coffee Snack: Handful of almonds or a piece of fruit Lunch:
Steamed fish with salad or chicken breast with
rice Snack: Protein shake Dinner: Chicken breast with sweet potato mash and
steamed broccoli
• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables,
steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild
rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amo
rice (e.g. Northwest Wild
Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amo
Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain,
black pepper, mustard • Honey, in limited amounts
Chef Lau's menu will offer Cantonese dishes such as baked pork in puff pastry, crispy spring rolls with kimchi and pork, crispy fresh prawns with
black truffles, braised wagyu beef cheek and turnip, barbecued pork with honey and
steamed rice, and baked egg tartlettes with bird's nest, among others.