Lunches: January 23-27

Mung Beans in Coconut Curry

Mung beans, cumin, garlic, tomatoes, ginger, coriander, turmeric, coconut milk

Spinach and Cheese Empanadas

Spinach, onion, ricotta cheese, feta cheese, flour, shortening

Quinoa Wild Rice Salad

Quinoa, wild rice, black beans, lime, avocado, spinach

Zucchini Soup

Zucchini, cumin, onion, ginger, garam masala, milk

Pineapple Carrot Ginger Muffins

This recipe is taken from http://www.eatmedelicious.com   a vegetarian website loaded with wonderful recipes.

Makes 12 regular-sized muffins

1 1/2 cups whole wheat flour
1/2 cup oat bran
1/3 cup loose packed brown sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tin (398ml) crushed pineapple – don’t drain!
3 Tbsp olive oil
2 flax eggs (2 tbsp ground flax + 6 tbsp water, let it sit for 5 minutes)
2 tbsp fresh grated ginger
2 cups grated carrot (about 3 carrots)

Preheat oven to 350F. Prepare muffin tins and set aside.

In a medium bowl, sift dry ingredients together. In a slightly larger bowl, whisk together crushed pineapple, flax eggs, olive oil, and grated ginger. Add the dry ingredients all at once, and stir until just combined. Add grated carrot, stirring to distribute evenly through the batter. Spoon into prepared muffin tins. Bake for 30 min, rotating the tins half way through. Gently release the muffins from the tins, and turn onto their sides in the tins to cool.