Grilled Curry Squash

I stole this recipe from my dad.
Super easy to make, and complements any dish, especially if you grill out.

Prep Time: 5 min.
Cook Time: 15 min.

Grilled Curry Squash

2-3 Squash, washed and sliced
1 TB EVOO
1 TB Curry Powder (if you don't want a strong curry taste use 1/2 TB, and if you want a stronger taste, add an extra TB, or whatever suits your taste).
1/8 tb sea salt

Heat your grill to medium heat (you can use a George Foreman grill or a grill for the stove).

Prepare squash by washing and slicing. You can slice it any size, but usually 1/2 inch slices cook the best.
Now, there are one of two ways to dress the squash. The first is to have a freezer bag. Place squash, EVOO, curry powder, and salt into bag. Seal the bag and shack, ensuring all pieces of squash are covered. The second way, is after slicing the squash on the chopping board, drizzle the EVOO over the squash slices. Rub the squash pieces to coat with oil, and then sprinkle the curry powder and sea salt, again rubbing it in (don't be afraid to show it some love).

Place the squash slices on the grill. Let it cook for about 5 minutes, or until it begins to turn translucent/tender and then flip on the other side. Cook for 5 minutes on the other side.Remove from grill and serve!

Sweet Rice

This was inspired by Korean Sweet rice one of my friends made for me, before I knew I was gluten intolerant. I added my own alterations to it. This rice is very versatile and you can alter the recipe to fit your taste. You can add raisins if you want it sweeter, or if you want a sweet nutty flavor, you can add pine nuts.

Prep Time: 8 hours (time comes from soaking Red Beans)

Cooking Time: 25 minutes

Sweet Rice served with stemmed vegetables and
gluten-free vegan veggie burger.

1-2 cups Jasmine Rice
1 cup dried Red Azuki Beans
1 small package of Sweet  Red Kidney Beans* (for best taste, look for beans in refrigeration section in the Asian market)
1 small package of Sweet Pea* (for best taste, look for beans in refrigeration section in the Asian market)


Place the red Azuki beans in a medium bowl and cover with water. Allow the beans to soak overnight.
Once the beans have soaked, drain. Place rice in a pot and cover with water. Add the Azuki beans, sweet red kidney beans, and sweet pea into the rice. If you need more water to cover the rice, add as much needed. Cover with lid. Over medium heat, cook the rice for 20-25 minutes, until all the water has evaporated from the pan. Let the rice sit for 5 minutes with the lid on. Stir rice and serve.

*If you cannot find sweet red kidney beans or sweet peas prepared, you can make your own. Use dried beans, and follow directions on package. Once the beans are cooked, add agave nectar and stir. Sweeten to your taste. To help with consistency, you can add water and potato starch to keep the agave nectar from burning.