LYFE_Line_Cards_Tal_r3

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					      consulting chef tal Ronnen’s lYfe line

                                [ancient gRains Bowl]

     More and more people are discovering the healthful, easy and cost-efficient benefits
     of plant-based foods. Chef Tal Ronnen has dedicated his career to making this
     philosophy of cooking and eating comforting, approachable and delicious! Along with
     Chef Art Smith, the LYFE Kitchen’s chefs led a year-long “taste quest” to develop to the
     LYFE Kitchen menu. Chef Tal wanted to provide a depth of flavors to the vegetarian and
     vegan menu options by utilizing spices, herbs and developed sauces. Here is one of
     his favorites: the Ancient Grain Bowl with ginger sauce which is both easy to prepare
     and packed with protein and flavor.


                  eat good. feel good. do good.

     facebook.com/LYfekitchen | twitter.com/LYfekitchen | lyfekitchen.com
                           167 hamiLton ave.   |   PaLo aLto, ca 94301



LYFE_Line_Cards_Tal_r3.indd 1                                                        6/14/11 12:43 PM
      Ancient Grains Bowl Serves 4

      1 Cook farro and quinoa separately, in water,             1 cup farro (or substitute brown rice)
        according to the instructions on the package.           1 cup quinoa
        Combine equal parts of cooked farro and quinoa,
        set aside.                                              ½ lb. broccolini
                                                                12 tsp. canola oil
      2 Cut off the woody stem ends of the broccolini
        and discard. Chop the remaining portion into            12 oz. gardein beef tips, thawed
        1/2” pieces. Blanch in boiling water for 1 minute.      ½ red onion, peeled, sliced thin
        Remove with slotted spoon and plunge in cold            ½ blanched sugar snap peas
        water to stop it from overcooking. Strain. Arrange
        broccolini on paper towels and set aside.               1 each red bell pepper, stem and
                                                                seeds removed, sliced thin
      3 Split the gardein beef tips, red onion, and snap peas   ½ lb. shredded carrot
        evenly between the two pans. Sauté 2 minutes over
                                                                pinch of salt (optional)
        high heat, tossing occasionally, until gardein and
        vegetables are evenly browned.                          8 oz. ginger sauce
                                                                (see recipe below)
      4 Add all remaining vegetables—and pinch salt             ¼ cup cilantro, washed
        if desired—continue cooking an additional 2
        minutes, until vegetables are very hot and tender.      1 bunch green onion, ends trimmed
                                                                1 lime, cut into wedges
      5 Evenly drizzle sauce on top.

      6 Garnish with cilantro, green onions, and a
        lime wedge.



      Ginger Sauce

      1 Place peppers, ginger, agave, vinegar, water, and       6 oz. Fresno peppers, fresh,
        salt into blender and blend on medium speed until       ends trimmed
        coarsely puréed but not liquified.
                                                                2 oz. fresh ginger, minced
      2 Pour into a small saucepan and bring to a boil,         1 ¾ cups agave nectar, amber
        stirring occasionally to ensure uniform heating.        ¾ cup distilled white vinegar

      3 In small bowl, combine and completely dissolve          ¾ cup water, cold
        arrowroot in water—slowly add to boiling liquid,        ¼ cup arrowroot
        using a whisk to thoroughly blend all ingredients.      ½ cup water, cold

      4 Return to boil, then reduce heat to simmer.             ¼ cup fresh-squeezed lime juice
        Simmer sauce for 1 minute.

      5 Remove from heat.



LYFE_Line_Cards_Tal_r3.indd 2                                                                  6/14/11 12:43 PM

				
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