Puerto Rican-Style Rice in the Instant Pot (pressure cooker)

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Kari's Puerto Rican-Style Rice in the Instant Pot (pressure cooker)


1 cup chopped sweet onion
3 small chopped red and yellow sweet peppers (1/2 cup)
5-6 cloves garlic, chopped (about 1 Tbsp)
4 pimiento-stuffed green olives, chopped
1/4 tsp crushed red pepper flakes
1/4 tsp Mexican oregano
1/2-1 tsp salt (optional)
1 tsp ground cumin
2 tsp parsley flakes
2 twists fresh-ground black pepper
1 (14.5-ounce) can no-salt diced tomatoes
1 (15-ounce) can small red beans, rinsed and drained (or substitute another favorite bean such as pinto, kidney, or pigeon pea)
3 cups water
handful cilantro, chopped (1/4 cup)
2 cups long-grain white rice

1.  Set Instant Pot to "Saute."  Chop and saute in a small amount of water, adding as you go: onion, peppers, garlic, and olives.  Add more water in small amounts as needed to prevent sticking/burning.
2.  Add spices: pepper flakes, oregano, salt, cumin, parsley flakes, and black pepper.  Saute a couple minutes to "toast" spices.
3.  Add tomatoes, water, beans, and cilantro.  Cook and stir a minute or two.
4.  Add rice.
5.  Place lid on Instant Pot.  Place vent in sealed position.  Select "rice" setting to cook.  This will cook for 12 minutes after reaching pressure. 
6.  When timer sounds, turn off.  Release pressure by turning valve to "venting."  When all the pressure is released, remove lid.  Stir and fluff rice.  Serve.

Note:  You can also make this in a regular pan with a tight-fitting lid on the stovetop.  You will need to cook the rice about 20 minutes.  If you prefer to use brown rice, adjust cooking times accordingly.

Banana-Walnut Muffins

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Kari's Banana-Walnut Muffins
Makes 12 muffins

3 tsp Ener-g Egg Replacer
1/4 cup water
1 cup white whole wheat flour
1/2 cup unbleached flour
1/2 cup turbinado sugar
2 Tbsp Ener-g Rice Bran
2 Tbsp flaxseed meal
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1 1/3 cup very ripe mashed bananas
1/2 cup unsweetened applesauce
2 tsp vanilla
1/3 cup chopped walnuts

Preheat oven to 350.  Spray nonstick muffin cups with baking spray.

In small bowl, whisk together egg replacer and water; set aside.

In mixing bowl, combine dry ingredients; set aside.

In medium bowl or 2-cup Pyrex measuring cup, combine bananas, applesauce, vanilla, and egg replacer mixture.  Add banana mixture to dry mixture and stir together until all dry ingredients are moistened.  Stir in walnuts.  Divide batter equally between 12 muffin cups.  Bake for 25 minutes.

Chickpea Flour Omelette Taco with Salsa

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Tunisian Fusion (Sweet Potato-Rice Stew)

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Kari's Tunisian Fusion (Sweet Potato-Rice Stew)
Serves 4-6

This recipe was inspired by Mary McDougall's Tunisian Sweet Potato Stew and my craving for congee.  Rich, tomato-y sauce is thickened by brown rice, long-cooked in large amounts of water.  

1 onion, chopped
1 jalapeno, seeded and quartered (or more, if desired)
4 cloves garlic, minced
2 tsp minced ginger
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tps red pepper flakes
1/2 tsp ground cinnamon
1/2 cup brown basmati rice
water (about 15 cups total)
2 vegetable bouillon cubes (I used Rapunzel vegan no-salt cubes)
1 (14.5 ounce) can no-salt diced tomatoes
1 (8 ounce) can no-salt tomato sauce
3 cups chopped Napa cabbage (or regular green cabbage)
1 cup cut green beans (I used frozen)
2 medium sweet potatoes, peeled and cut in small chunks
1 (14.5 ounce) can chickpeas, rinsed and drained
3 Tbsp peanut butter
1 1/2 tsp kosher salt, or to taste
1/4 cup raisins
1 Tbsp each chopped fresh parsley and cilantro

In a large pot, saute onion, adding water as necessary to prevent burning, until onion is golden brown.  Add garlic, ginger and jalapeno; saute a couple minutes.  Add cumin, ground coriander, pepper flakes and cinnamon; cook and stir 1 minute. 

Add 8 cups water and vegetable bouillon; bring to a boil and stir in rice.  Cook uncovered over med-high heat for 45 minutes, stirring occasionally. 

Add 4 cups boiling water and continue cooking 30 more minutes, stirring occasionally.

Add tomatoes, tomato sauce, green beans, cabbage, sweet potatoes, chickpeas, and 3 more cups boiling water.  Cook over medium heat 30 minutes, stirring occasionally.

Add peanut butter, salt, and raisins.  Reduce heat to simmer, cover, and cook 30 minutes.

Stir in cilantro and parsley.

Serve with favorite flatbread or over cooked grains or couscous. 

Yam and Sweet Potato

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Kari's Oatmeal-Raisin Bar Cookies

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Kari's Oatmeal-Raisin Bar Cookies

(makes 18)

3 tsp Ener-G egg Replacer

1/4 cup water

1/2 cup applesauce

1/4 cup sunflower seed butter

3/4 cup dark brown sugar

1 tsp vanilla

3/4 cup white whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp ground ginger

1 3/4 cup oats

1/4 cup unsweetened shredded coconut

1/2 cup raisins

Preheat oven to 375.

In small bowl, combine egg replacer with water; set aside.

In medium bowl, combine flour, baking soda, salt, cinnamon and ginger; set aside.

In large bowl, combine applesauce, sunflower seed butter, brown sugar and vanilla; add egg replacer and stir until well combined. Add flour mixture and coconut. Stir in raisins. Transfer batter to a 11x7 baking pan that's been sprayed with cooking spray. Bake 25 minutes. Cool completely, then cut into 18 bars.

Nutrition per serving: 128 calories, 3.3g fat, 2.5g protein, 23.6g carbohydrate, 2g fiber, 12.5g sugars, 7.6g starch,



Black Bean Patties

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Kari's Black Bean Patties (makes 12 patties)
　
1/2 cup kasha (buckwheat) cooked in 1 cup water, cooled (makes about 1 1/2 cups cooked)

1/4 cup raw pepitas (pumpkin seeds), pulse in food processor or chop in smaller pieces

1 medium onion, minced

1 rib celery, minced　

1/4 cup bell pepper (red, green, or combination), minced

1 serrano chile, seeded and minced

One 15.5 oz can Trader Joe's Cuban Style Black beans (or 2 cups cooked black beans)

1/4 tsp. dried Mexican oregano

1/2 tsp granulated garlic

1 tsp. ground cumin

2 Tbsp nutritional yeast flakes

2 twists freshly ground black pepper, or to taste

1/4 cup chopped cilantro

1 Tbsp soy sauce

1/2 cup P.A.N. brand precooked white corn meal


Cook kasha and chop pepitas. Set aside.

Sauté onion and celery until soft and beginning to brown, adding a small amount of water if necessary. Add bell pepper and serrano chile; saute a couple minutes longer then remove from heat.

Place TJ's black beans in a large mixing bowl; mash some with the back of a spoon. Add oregano, granulated garlic, cumin, nutritional yeast, black pepper, cilantro, and soy sauce. Add cooked kasha and pepitas. Mix and mash together until combined. Add P.A.N. corn meal, stirring until mixture is uniform and no dry corn meal remains. Cover and chill at least 15 minutes in refrigerator.

To form patties: Take mixture by 1/3 cupful. Form into patties about 1/2 inch thick. Patties can be placed on a tray, chilled, and cooked later or cooked immediately.

Pan fry or grill. I used the George Foreman grill, cooking patties 5 minutes.

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Lentil Soup with Collard Greens

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I made this soup in the pressure cooker, but you can make it in a regular pot if you prefer. 





Kari's Lentil Soup with Collard Greens

1 cup brown lentils, rinsed well

1 cup chopped onion

2 ribs celery w/leaves, chopped

1 cup chopped carrots

4 cloves garlic, minced

1 Tbsp Mirin

3/4 tsp thyme

1/2 tsp basil

1 tsp parsley flakes

1/2 tsp smoked paprika

1 bay leaf

pinch cayenne

few twists fresh ground black pepper

2 Rapunzel vegetable bouillon cubes (no salt added)

2 Tbsp double concentrate tomato paste

6 cups water

14 oz can collard greens (no salt)

1/2 tsp salt, or to taste

Chop and add veggies as you go. In pressure cooker, saute onion, celery, carrot, and garlic. Add water as necessary to prevent burning.

When vegetables are richly colored and softened, add mirin to deglaze pan.

Add thyme, basil, parsley flakes, paprika, cayenne, black pepper, bay leaf, bouillon cubes, and tomato paste. Cook and stir a minute or so, then add water. Bring to a boil, cover, and bring pan to pressure. Cook 5 minutes at pressure.

Use quick release method to bring down pressure. Add collard greens; bring soup to a high simmer and cook 10 minutes or until lentils are as soft as desired. Add salt to taste.



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Kari's Creamy Great Northern Bean Soup

1 pound Great Northern Beans, soaked

1 1/2 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 small bulb garlic, separated into cloves, peeled and minced

Freshly ground black pepper

8 cups water, divided

4 tsp Better Than Bouillon No Chicken Base (or vegetable bouillon)

1 tsp smoked paprika

Heat pressure cooker over medium-high. Saute onion with water until tender. Add celery and carrot; saute until softened, adding water if necessary to prevent burning. Add garlic and black pepper; saute 1 minute until garlic is fragrant.

Add beans and 6 cups water. Seal cooker and bring to pressure. Cook at pressure 8 minutes. Remove from heat and let pressure drop naturally.

Remove 1 cup beans and mash.

Add 2 cups water, bouillon base, and mashed beans to soup. Simmer 20 minutes until flavors meld. Adjust seasonings to taste.





Walnut-Flax Butter with Pumpkin Pie Spice

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Kari's Walnut-Flax Butter with Pumpkin Pie Spice

(makes 1 cup)

2 cups walnuts

1/4 cup golden flax seeds

4 medjool dates, chopped (1/4 cup)

1/2 Tbsp molasses

2 tsp cinnamon

3/8 tsp sea salt

1/2 tsp ground ginger

1/16 tsp ground cloves

Preheat oven to 350.

Spread walnuts and flax seeds on a baking sheet and toast in oven 10 minutes, stirring halfway through. Remove from oven and let cool a few minutes.

Transfer walnuts and flax seed to food processor. Process 5 minutes, scraping sides of bowl occasionally.

Add dates and molasses; process 5 minutes, scraping sides of bowl occasionally.

Add cinnamon, sea salt, ginger and cloves; process 4 to 5 minutes or until as smooth as desired.

Transfer butter to jar and store in refrigerator.

Nutrition per tablespoon: 130 calories, 10.7g fat (1.9g omega-3, 5.7g omega-6), 2.8g protein, 8.5g carb., 2.3g fiber, 5g sugar



Gimme Lean Loaf

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Kari's Gimme Lean Loaf
(serves 6)


One 14-ounce tube Gimme Lean Ground Beef Style Veggie Protein
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp ground flax seed
3 Tbsp water
1/2 cup salt-free tomato sauce
1 Tbsp parsley flakes
1 tsp basil
1/4 tsp oregano
3/4 tsp freshly ground black pepper
1 1/4 cup oats

Topping (optional):

3 Tbsp ketchup
1 Tbsp Heinz 57 sauce


Preheat oven to 350. Lightly coat an 8x8 baking pan with cooking spray.

In a small bowl, whisk together flax seed meal and water; set aside.

In mixing bowl, crumble Gimme Lean; add tomato sauce flax seed mixture, onion, bell pepper, garlic, parsley, basil, oregano, and black pepper. With clean hands, combine the ingredients. Add oats and continue working the mixture together with hands until well-combined. Transfer mixture to baking pan and press evenly.

Combine topping ingredients and spread evenly over loaf. Cover pan with foil and bake for 1 hour. Let sit a few minutes before slicing.

Nutrition per 1/6 recipe (with topping): 280 calories, 15.9g protein, 46.3g carb., 8.3g fiber, 13.7g sugar, 2.9g fat, 949mg sodium

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Cherry-Walnut Bars

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Kari's Cherry Walnut Bars
(12 bars)

Crunchy, chewy, and delicious bars, rich with cherries and walnuts and not too sweet.


1 cup oats
1/2 cup walnut pieces
1 Tbsp raw sunflower seeds
1 cup brown rice crisps cereal
1 cup dried cherries
1/4 cup walnut-date butter
1 Tbsp turbinado sugar
1/4 cup barley malt syrup
1 tsp vanilla
1/4 tsp sea salt


Preheat oven to 350. Lightly spray an 8x8 square pan (glass is best) with cooking spray or line with parchment.


On a baking sheet, spread oats, walnuts and sunflower seeds. Bake 10 to 12 minutes, stirring halfway through. Remove from oven; cool slightly and transfer to mixing bowl. Add cherries and toss together.


In small microwave-safe bowl or 2-cup Pyrex measuring cup, combine walnut-date butter, barley malt syrup, and turbinado sugar. Microwave 1 minute, stirring halfway through, until bubbly. Stir in vanilla and salt.


Pour wet mixture over oat mixture and stir together until all ingredients are moistened. Transfer to prepared pan. Press mixture firmly and evenly into pan (using a piece of parchment paper helps). Chill pan in refrigerator for an hour or so.


Flip the contents of pan out onto a cutting board and cut it evenly into 12 bars. Wrap individual bars in plastic wrap.


Nutrition per bar: 175 calories, 3.3g protein, 25.9g carb., 2.3g fiber, 14g sugar, 6.9g fat, 83mg sodium, 0.8g Omega-3

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Jambalaya

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Jambalaya and collard greens w/garlic

Kari's Jambalaya

(serves 4)

1 medium onion, chopped

2 ribs celery, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

2 cups water

1 tsp Better Than Bouillon No chicken base

1 can no salt diced tomatoes

1 Spicy Smoked Kashi Seitan Sausage, cubed (See note)

1 cup long grain white rice

1 tsp dried thyme

1/2 tsp dried basil

1/4 tsp cayenne

1/4 tsp freshly ground black pepper

1 bay leaf

In a 4-qt Dutch oven, saute onion, celery and bell pepper until softened, adding small amounts of water if necessary to prevent sticking. Add garlic and sausage cubes and cook a couple minutes longer. Add water, Better Than Bouillon base, tomatoes, rice, and spices. Stir to combine. Bring to boil, cover, reduce heat, and simmer 20 to 25 minutes until liquid is absorbed and rice is cooked. Cooking times may vary depending on your rice. Remove bay leaf and serve.

Note: I used my Kashi seitan sausage in this, but you can use any type of seitan you like. You could also substitute a can of rinsed and drained beans for the sausage. Red beans or blackeye peas would work well, but use your favorite. Mushrooms is another possibility.



Oatmeal Rolls

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Kari's Oatmeal Rolls
(makes 18 rolls)

2 cups boiling water

1 cup oats

1/3 cup turbinado sugar

1 1/2 tsp salt

1/3 cup plain soymilk creamer

2 cups white whole wheat flour (King Arthur brand)

1 Tbsp + 1 tsp active dry yeast

1 Tbsp ground flax seed

2 Tbsp vital wheat gluten

1 1/2 cups bread flour

Combine oats and boiling water. Microwave 1 1/2 minutes, stirring every 30 seconds.   (If desired, you can cook oats in a pan on stove top.)  Add turbinado sugar and salt; cool to lukewarm.

In medium bowl, combine white whole wheat flour, ground flax seed, vital wheat gluten and yeast.

When oatmeal is cooled to lukewarm, transfer to food processor; add soy creamer and pulse several times. Add flour-yeast mixture and process about 1 minute. Add the bread flour and process until dough comes together, another minute or so. Remove dough from processor, shape into a ball and place in a lightly oiled 2-qt bowl. Cover and let rise 1 hour.

Punch dough down and let rest 10 minutes.

Transfer dough to counter and divide into 18 pieces. Shape pieces into balls and place into two lightly oiled 9-inch cake pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 22 to 25 minutes or until golden. Transfer to wire racks to cool.

Nutrition per roll: 120 calories, 4.8g protein, 23g carb., 2.3g fiber, 1.4g fat, 196mg sodium



Walnut-Date Butter

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Kari's Walnut-Date Butter
(makes approximately 1 cup)


2 cups raw walnut halves or pieces
4 medjool dates, pitted and chopped (about 1/4 cup)
1/2 tsp Kosher salt


Preheat oven to 325.


Spread walnuts on baking sheet. Bake 10 minutes. Remove from oven and let cool a few minutes.


Transfer walnuts to food processor. Pulse to meal, then process 5 or 6 minutes, stopping now and then to scrape down sides of bowl with a rubber spatula. Add dates and salt; process 5 or 6 more minutes, scraping sides of bowl now and then, until a smooth consistency is achieved. Transfer to jar.


Nutrition per Tablespoon:  99 calories, 2g protein, 6g carb., 4.3g sugar, 1.2g fiber, 8g fat (1.1g omega 3, 4.8g omega 6)

sourdough toast with walnut-date butter and banana

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Breakfast Biscuits

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Kari's Breakfast Biscuits (makes 18)

These soft, barely sweet oat biscuits are laced with moist pieces of prune. Eat them plain, or split and spread with nut butter or jam.

1 cup plain soy yogurt 
1/2 cup Chai tea concentrate (I use Third St. Chai Authentic)
3/4 cup water

2 Tbsp honey (or other liquid sweetener)

2 cups oats

1/2 Tbsp chia seeds

1 cup whole wheat pastry flour

3/4 cup brown rice flour

1/4 cup coconut flour 
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
20 prunes, chopped (about 1 cup)

In a large bowl, whisk together yogurt, chai concentrate, water and honey. Add chia seeds and oats, and stir well to combine. Set aside and let rest 20 minutes.

Preheat oven to 375.

In medium bowl, stir together flours, baking powder, soda and salt.

Stir chopped prunes into oat mixture, then add flour mixture. Stir until all flour is incorporated. The mixture should be thick and resemble cookie or biscuit dough.

Divide dough into 18 pieces. Roll into balls and flatten to thick discs. Place discs on lightly greased cookie sheets and bake 18 minutes. Cool biscuits on wire racks.

Nutritional data per biscuit: 133 calories, 27g carb., 3.9g fiber, 3.4g protein, 1.5g fat, 194mg sodium

Vegetable Congee

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This is my very first congee!  Congee is a comfort food that goes by many names in different countries.  There are many versions and variations.  Change up the vegetables and spices or omit them altogether.  Make it thick or thin, spicy or not, whatever you choose.  You're the boss.  You are only limited by your imagination.

Kari's Vegetable Congee

(makes approximately 10 cups)

This is a comfort food that you can eat for breakfast, lunch or dinner. To me, the flavor and texture of this particular version are like a cross between cream of broccoli and egg drop soups, though it contains no eggs or cream.

3/4 cup jasmine rice, well rinsed

8 cups water

1 rib celery, minced

1 carrot, peeled and minced

5 button mushrooms, chopped

6 broccoli florets, chopped

5 cauliflower florets, chopped

2 cups boiling water

1 Tbsp Better Than Bouillon No Chicken Base

1 Tbsp tamari

1/4 tsp granulated garlic

1 scallion, thinly sliced

Place rinsed rice, celery, and carrot into rice cooker. Add water to 6 cup mark. (This is 8 cups of water in my rice cooker.)  Cook approximately 40 minutes, stirring occasionally. Tilt the lid so congee doesn't foam up and out of the rice cooker.

Stir in bouillon base, garlic, tamari, mushrooms, cauliflower and broccoli, and add 2 cups hot water. Replace lid, tilted, and cook 15 minutes, stirring occasionally.

Stir in scallions. Serve.

Note: I made this in a rice cooker, but you can make it in a pot on the stove top if you prefer. I have a very simple rice cooker with two settings, cook and warm. Some rice cookers have a congee setting.

Five Spice, Chili, Garlic Cucumber Salad

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Kari's Five Spice, Chili, Garlic Cucumber Salad (serves 4)

This is a fairly spicy side dish. If you prefer a less spicy salad, you can reduce the amount of chili-garlic sauce.

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3 cups cucumber (2 good size cucumbers, peeled and seeded, cubed)

1/2 Tbsp kosher salt

2 cloves garlic, minced

3 Tbsp rice vinegar

1 Tbsp turbinado sugar

2 tsp chili-garlic sauce (I used Huy Fong brand, the one with the rooster)

1/2 tsp toasted sesame oil

3 Tbsp water

1/8 tsp Chinese Five Spices blend (I used Dynasty brand which contains cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root)

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Place cucumber in colander and sprinkle with salt. Let rest in sink 10 minutes. Squeeze out excess water.

In 4 cup bowl, combine remaining ingredients. Whisk or stir until sugar is dissolved. Add cucumber and stir to coat. Refrigerate to allow flavors to meld.

Serve cold or at room temperature.

Spicy Smoked Kashi Seitan Sausage

Use bigger pieces of foil than I did.  You can see how mine "poofed" out of their wrappers.  Oops.  My logs all ended up with lumpbacks, but they were tasty lumpbacks.  Straight out of the steamer, this reminded me of stuffing--probably because of the sage.  Use this seitan sausage in recipes like you would any seitan sausage.  Or cut a log into slabs, grill or brown them in a skillet, throw a couple between pieces of whole grain toast with some tomato slices and fat-free mayo.  Call it lunch.  Eat the other slices later cold out of the fridge, and call them a snack. 

Kari's Spicy Smoked Kashi Seitan Sausage

This seitan is a little spicy, but not overly so. The bits of kashi grains add a little extra chewiness (and fiber).

Ingredients:

2 cups water

2 tsp Better Than Bouillon No Chicken Base

1 cup Kashi 7 Grain Pilaf

1 1/2 cups vital wheat gluten

6 Tbsp nutritional yeast flakes

1/2 tsp kosher salt  (Salt isn't prominent in this recipe, so increase this amount if you want a saltier tasting sausage)

4 Tbsp spice blend*

1 Tbsp tahini

1 Tbsp molasses

1 tsp natural hickory liquid smoke

1 1/4 cups cold water

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Spice Blend:

1 1/2 Tbsp smoked paprika

1 Tbsp granulated garlic

1/2 Tbsp red pepper flakes

1 1/2 Tbsp rubbed sage

1 1/2 Tbsp ground coriander

1 Tbsp fresh ground black pepper

2 1/2 tsp onion powder

Combine all ingredients.

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1. Bring 2 cups water and bouillon paste to boil in saucepan. Stir in kashi, reduce heat to medium, cover and cook 25 to 35 minutes until liquid is absorbed. Cool. (To cool quickly, spread kashi on a large plate or pan and place in the freezer.)  You want all the ingredients cool when you add the gluten.

2. In medium bowl, combine vital wheat gluten, nutritional yeast flakes, kosher salt and spice blend. Set aside.

3. Place cold kashi, tahini, molasses, and liquid smoke into food processor and pulse several times. Add 1 1/4 cups cold water, and gluten mixture. Pulse until mixture comes together. Scrap down sides of processor bowl, then process on low about 1 minute. Let rest 10 minutes.

4. Prepare steamer and large squares of foil.

5. Transfer seitan dough to counter and divide into four (or more) equal pieces. Wet hands and shape dough into logs. Wrap each log in foil, twisting ends of foil tight. Make sure it's wrapped well because the gluten will expand. Place foil-wrapped logs in steamer. Steam 1 hour.

Makes 4 large logs (or more smaller logs).

Spicy Southwestern Citrus Dressing

Citrus and spice--Ooh that's nice.  

This is a take-off on Dr. Esselstyn's 321 Dressing.  321 standing for the amounts of vinegar (3), mustard (2), and liquid sweetener (1).  Some folks switch those numbers around, more sweetener or more mustard.  Whatever floats your boat, right?  My version could be called a 221, or even a 321 minus 1 plus 1/8, but that would be weird.

This recipe features Safeway's Sweet & Spicy Southwestern Style Mustard.  It's sweet and tangy and has a nice little bite.  If you can't find SSSSSM, use your favorite sweet and spicy mustard, or maybe a honey mustard plus some Southwest spice blend.  Just don't yell at me if you have to get out the calculator. 

Kari's Spicy Southwestern Citrus Dressing
(Makes 5 Tablespoons dressing)


2 Tbsp Ponzu Citrus Vinegar
2 Tbsp Safeway Sweet & Spicy Southwestern Style Mustard
1 Tbsp Brown Rice Syrup
1/8 tsp garlic powder

Combine all ingredients.