The world of food is filled with diversity, from the ingredients and flavors to the cultures and cuisines. As the world continues to become more diverse, it is essential to recognize and celebrate the beauty of diversity and inclusion in food. The ability to bring together different ingredients, cultures, and flavors to create delicious dishes can be a powerful way to promote understanding and acceptance. With that in mind, here are some tasty recipes that showcase the beauty of diversity and inclusion in food.
Thai Coconut Curry
This flavorful and spicy dish is a great example of the beauty of diversity and inclusion. Traditional Thai cuisine is a mix of flavors from all over Southeast Asia, including India, China, and Malaysia. The coconut milk in the curry gives it a unique and creamy flavor, while the combination of spices such as curry powder, ginger, garlic, and lemongrass adds a layer of complexity. This dish is also incredibly versatile, as it can be served with a variety of proteins, vegetables, or rice.
Ingredients:
• 2 tablespoons of vegetable oil
• 2 tablespoons of red curry paste
• 1 can of coconut milk
• 1 cup of chicken broth
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1 teaspoon of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 1 teaspoon of ground lemongrass
• 1 teaspoon of sugar
• 1 tablespoon of fish sauce
• 1 cup of diced vegetables (such as carrots, bell peppers, or mushrooms)
• 2 cups of cooked protein (such as chicken, tofu, or shrimp)
• Salt and pepper to taste
Preparation:
1. Heat the oil in a large saucepan over medium heat and add the curry paste. Cook, stirring constantly, for 1 minute.
2. Add the coconut milk and chicken broth, then bring to a boil.
3. Reduce heat to low and add the onion, garlic, ginger, curry powder, cumin, coriander, turmeric, lemongrass, sugar, and fish sauce. Simmer, stirring occasionally, for 10 minutes.
4. Add the diced vegetables and protein and cook for an additional 5 minutes.
5. Season with salt and pepper to taste and serve over cooked rice.
Mexican Enchiladas
This popular Mexican dish is a great example of the diversity and inclusion found in Latin American cuisine. This dish is a combination of corn tortillas, cheese, and a spicy sauce, creating a delicious and satisfying meal. The use of fresh ingredients like tomatoes, onions, garlic, and peppers gives the dish a pop of flavor and color. Mexican enchiladas are also incredibly versatile, as they can be filled with a variety of proteins such as chicken, beef, or vegetarian options.
Ingredients:
• 10-12 corn tortillas
• 2 cups of shredded cheese (such as Monterey Jack or Cheddar)
• 2 tablespoons of vegetable oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups of diced tomatoes
• 1 cup of diced bell peppers
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 teaspoon of oregano
• 1 tablespoon of tomato paste
• 1 cup of chicken broth
• 2 cups of cooked protein (such as chicken, beef, or vegetarian options)
• Salt and pepper to taste
Preparation:
1. Preheat the oven to 375°F.
2. Heat the oil in a large skillet over medium heat and add the onion and garlic. Cook, stirring occasionally, for 5 minutes.
3. Add the tomatoes, bell peppers, cumin, chili powder, oregano, and tomato paste. Cook, stirring occasionally, for an additional 5 minutes.
4. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
5. Grease a 9×13-inch baking dish with non-stick cooking spray.
6. Dip each tortilla in the sauce and fill with the cooked protein and shredded cheese. Roll up the tortilla and place seam side down in the prepared baking dish.
7. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. Serve with sour cream, guacamole, and salsa.
Italian Risotto
This classic Italian dish is a great example of the diversity and inclusion found in Mediterranean cuisine. Risotto is made with short-grained rice cooked slowly in a flavorful broth, creating a creamy and comforting dish. The combination of herbs and vegetables like garlic, onions, and mushrooms adds a depth of flavor and makes this dish a favorite among many. Risotto is also very versatile, as it can be served as a side dish or as a main course with a variety of proteins..
We remind you to learn more about diversity and inclusion by reading the article 10 Actionable DEI Ideas for the Workplace
Ingredients:
• 2 tablespoons of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 8 ounces of mushrooms, sliced
• 1 ½ cups of Arborio rice
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• ½ teaspoon of dried oregano
• ½ teaspoon of dried basil
• 1 cup of frozen peas
• ½ cup of grated Parmesan cheese
• Salt and pepper to taste
Preparation:
1. Heat the olive oil in a large saucepan over medium heat and add the onion and garlic. Cook, stirring occasionally, for 5 minutes.
2. Add the mushrooms and cook for an additional 5 minutes.
3. Add the Arborio rice and stir to coat.
4. Slowly add the vegetable broth, one cup at a time, stirring constantly.
5. Once the broth has been added, add the thyme, oregano, and basil. Simmer, stirring occasionally, for 20 minutes.
6. Add the frozen peas and cook for an additional 5 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot with additional Parmesan cheese, if desired.
From East to West: Sushi and Burrito Bowls
Sushi and burrito bowls are a classic example of combining flavors and ingredients from different cultures. Sushi is a traditional Japanese dish made with vinegared rice, seaweed, and various fillings. It’s usually served with soy sauce, wasabi, and pickled ginger. Burrito bowls are a Mexican-inspired dish made with rice, beans, and various toppings. By combining these two dishes into one, you get a delicious and nutritious meal that celebrates diversity and inclusion.
Ingredients
For the sushi:
– 2 cups of sushi rice
– 2 sheets of nori seaweed
– 2 tablespoons of rice vinegar
– 2 tablespoons of sugar
– 1 teaspoon of salt
– Your favorite fillings (such as cucumber, avocado, carrots, etc.)
For the burrito bowl:
– 2 cups of cooked white or brown rice
– 1 can of black beans, drained and rinsed
– 1 cup of cooked corn
– 1 cup of cooked bell peppers
– 1/2 cup of diced tomatoes
– 1/2 cup of diced onions
– 1/4 cup of cilantro
– 1/4 cup of shredded cheese
– Your favorite toppings (such as guacamole, sour cream, salsa, etc.)
– Salt and pepper, to taste
Preparation
1. To make the sushi, start by washing the rice in cold water until the water runs clear. Drain the rice, then transfer it to a pot and add 2 cups of water. Bring the water to a boil, then reduce the heat and simmer for 15 minutes.
2. Meanwhile, combine the rice vinegar, sugar, and salt in a small bowl and stir until the sugar and salt are dissolved.
3. Once the rice is cooked, spread it out on a baking sheet and pour the vinegar mixture over it. Using a spatula, mix the rice until it’s evenly coated with the mixture.
4. Place a sheet of nori seaweed on a cutting board. Spread the seasoned rice over the seaweed, then add your favorite fillings.
5. Using wet hands, roll the seaweed up into a log, then cut it into 8-10 pieces.
6. To make the burrito bowl, start by heating a large skillet over medium heat. Add the beans, corn, bell peppers, tomatoes, onions, and cilantro. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
7. Divide the cooked vegetables between two bowls, then top each one with 1/2 cup of cooked rice.
8. Finally, top the bowls with your favorite toppings and season with salt and pepper.
Tasty Recipe 1: Mexican Rice
Diversity and inclusion are two of the most important topics today. They are both key components of a healthy, vibrant society and are essential for any successful business. But it’s not just in the workplace that diversity and inclusion should be celebrated; it’s also important to recognize and celebrate them in the food we enjoy.
Ingredients
– 2 cups long-grain white rice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 can (14.5 ounces) diced tomatoes
– 2 cups vegetable broth
– 1/2 cup frozen corn
– 1 red bell pepper, diced
– 1/2 cup black beans
– 1/4 cup chopped fresh cilantro
Preparation
1. In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute.
2. Add the tomato paste, cumin, chili powder, smoked paprika, and oregano, and cook, stirring, for 1 minute.
3. Add the diced tomatoes, vegetable broth, rice, corn, bell pepper, and black beans, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
4. Stir in the cilantro, and serve.
Tasty Recipe 2: Indian Curry
These 6 recipes are both easy to make and delicious, while also showcasing the beauty of diversity and inclusion in food. The combination of flavors and ingredients from different cultures makes these dishes truly unique and special. Whether you’re looking for something new to add to your weekly meal plan or simply want to celebrate the beauty of diversity and inclusion, these recipes are sure to please.
Take a look at this Real Simple press article on the inclusion and diversity of beverages in the diet
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 1 tablespoon minced ginger
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala
– 1 teaspoon chili powder
– 1 can (14.5 ounces) diced tomatoes
– 1 can (14.5 ounces) coconut milk
– 2 cups vegetable broth
– 1 cup cubed sweet potatoes
– 1 cup frozen peas
– 1/2 cup chopped fresh cilantro
Preparation
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 3 minutes.
2. Add the ginger and garlic, and cook, stirring, for 1 minute.
3. Add the cumin, coriander, turmeric, garam masala, and chili powder, and cook, stirring, for 1 minute.
4. Add the diced tomatoes, coconut milk, vegetable broth, sweet potatoes, and peas, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
5. Stir in the cilantro, and serve.
