Today's Eat-Clean Diet Vegetarian Cookbook guest blogger is Karen Young, MPH. She's a yoga beauty and teacher with a delicious vegetarian recipes & tips to share on her site. She lives outside of New York City with her husband and two children.
|Karen showing off her yoga skills.|
People frequently ask me to help them find a good source of plant-based protein. The recipe below uses inexpensive and delicious Urad Dal (Split Matpe Beans) - small white beans that are nutritional powerhouses containing 120 calories, 24 grams of protein, and 16 grams of fiber per ½ cup. I use traditional Indian spices on these beans in the winter, but when the weather warms, I use farm fresh veggies and herbs from my garden to enhance flavor, color and texture.
2 cups Urad Dal
2 carrots, shredded
2 cups red cabbage, shredded
Juice of 2 lemons
¼ cup rice vinegar
Salt to taste
3 Tablespoons finely chopped shallot
1/3 cup finely chopped fresh herbs such as chives, parsley, cilantro, basil, and/or rosemary.
1. Pick through Dal and rinse until water runs clear. Add to pot and cover with 5 cups of water and 1 tsp salt. Bring to a boil, then simmer, covered, until beans are quite soft and creamy looking, about 40 minutes.
2. Place beans and vegetables into a large bowl. To make the dressing, place remaining ingredients to a separate small bowl, and whisk. Mix dressing into beans and vegetables and chill in refrigerator or at least 2 hours. Serve over fresh crispy greens for a complete meal. Store in a tightly covered container in refrigerator for up to 3 days.
Makes 8 heaping 1 cup servings.