Easy, tasty “detox” salad

February 20, 2020February 20, 2020 Belinda

Recipe from Food Blog “Simply Quinoa”
This is a quick and easy easy, packed with nutrients and so easy to take to work. You can always add your favorite ingredients to it or just play around with it.

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Serves 6

2 broccoli crowns
1 head cauliflower
1 medium carrot
2 cups finely chopped kale
1/2 cup parsley finely chopped
1/2 cup sunflower seeds or pepitas
1/2 cup sliced cashews or almonds
1/2 cup dried golden berries or other fruit of choice
1/2 cup dried wild blueberries
Juice of one lemon
2 tablespoons apple cider vinegar or other mild flavored vinegar
1 tablespoons pure maple syrup
Salt & pepper to taste

Wash and rinse all your vegetables, then cut the broccoli and cauliflower into florets.
In a food processor fitted with a steel blade, process the broccoli and cauliflower until fine and add them to a large mixing bowl. You may need to do this in batches – I needed three.
Process the carrot the same way and add to the bowl. Stir all ingredients to combine.
Add the rest of the salad ingredients to the bowl and mix with a wooden spoon until fully combined. Add lemon juice, vinegar and syrup and toss to coat.

Asian flavors · Dairy-free · Gluten Free · Soup · Vegan · Vegetarian pasta

The ultimate healthy red curry noodle bowl

February 20, 2020 Belinda

You will start seeing more and more plant-based recipes on my blog as I am living a 99% plant-based lifestyle these days and loving it! I did it for health reasons and for an anti-inflammatory way of eating and the results are incredible.

Recipe from food blog “Simply Quinoa”

These red curry noodles aren’t like a traditional curry, these noodles are saucy. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just delicious!
When you look at the instructions it might seem like there’s a lot going on, but it’s actually just three simple components that, if you do them in order, won’t take you long at all:

Crispy tofu: Get this in the oven first, then move onto the other steps.
Vegan red curry sauce: Next, get this going and let it simmer while you make component three.
Noodles and veggies: Cook the noodles according to the package and add the veggies into the same pan when they have 2 – 3 minutes left in their cooking.
And if you follow that order, your dinner will be ready in just about 30 minutes! Simple and absolutely scrumptious!

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Serves 4

For the tofu:
1 block extra firm tofu
Cooking spray
Salt
Pepper
For the curry sauce:
1 tbsp coconut oil
1 large shallot
4 garlic cloves , minced
2 tbsp grated ginger (about 2″)
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tbsp low sodium tamari
For the add-ins:
1 (10 oz) package gluten-free ramen noodles or rice noodles
2 cups broccoli florets (+ stems, optional)
1 cup sliced carrots
1 cup sliced red pepper
1 bunch scallions
Sesame seeds to sprinkle

Prepare the tofu:
Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce:
While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles:
Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls
Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls.
Sprinkle with scallions and sprinkle with sesame seeds.

Asian flavors · Dairy-free · Gluten Free · Soup · Vegan

Easy 10 minute vegan miso soup

January 13, 2020 Belinda1 Comment

Recipe from food blog, “My Darling Vegan”
This miso soup is super easy to make in just about 10 minutes with just a handful of ingredients.
Miso Soup is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.
Miso soup is good for you! It is packed with veggies, protein, and healthy fats and is vegan, gluten-free, and keto-friendly.
It is a hearty and cozy soup that is filling enough for a stand-alone meal, perfect for these cold winter days.

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Serves 4

2 tbsp coconut or sesame oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp fresh ginger, peeled and minced
8 large bok choy leaves sliced thin
12 ounces tofu, cubed
8 cups vegetable broth
2 tbsp. yellow miso
2 large handful of spinach
4 green onions, thinly sliced

In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.

Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and ring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, tofu, spinach, and green onions and remove from heat.

Serve immediately with hot sauce of choice and extra chopped green onions.

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Sesame cabbage rice noodle salad with crispy tofu ( or chicken)

January 12, 2020 Belinda

A healthy delicious recipe that can be made ahead- perfect for meals on the go or workweek lunches!
From the food blog “Feasting at Home”

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Serves 6 – 8

2 oz vermicelli rice noodles
½ head purple cabbage- finely sliced
4 scallions, sliced at a diagonal
⅛–¼ cup finely sliced red onion
12 oz baked or seared tofu (see notes) or shredded chicken
1 bunch cilantro, chopped
2– 3 tbsp toasted sesame seeds
¼ cup roasted peanuts (optional)
handful sunflower sprouts (optional)

Sesame Dressing:
1 tbsp olive oil
3 tbsp toasted sesame oil
3 tbsp rice wine vinegar
1 tbsp honey (or agave or cane sugar)
1 tsp finely minced ginger ( or ginger paste)
2 tsp soy sauce or GF Liquid Amino Acids
¾ tsp salt, more to taste
squeeze of lime

Set water to boil for the noodles.

Decide what tofu or chicken option you want to use and start that process. (see notes)
Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
Whisk the dressing ingredients together in a small bowl and toss with the cabbage.

Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.

Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.

Enjoy!

Notes
If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce (or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.

To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.

Asian flavors · Dairy-free · Gluten Free · Vegan

Asian Sesame Zucchini Noodles

January 10, 2020 Belinda

This stir-fry uses zucchini noodles, which are way lower in cals and carbs than grain-based pasta.
Recipe from “Good Housekeeping”

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4 servings

1/4 cup packed fresh cilantro, finely chopped
3 tbsp. seasoned rice vinegar
1 tbsp. toasted sesame oil
2 cloves garlic, crushed with press
2 tsp crushed red pepper
2 tsp sugar
3 medium zucchini, spiralized

In a large bowl, whisk the cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
Add the zucchini; toss until well-combined.
Serve immediately.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

“Zucchanoush”

January 10, 2020September 7, 2022 Belinda

For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Recipe from “Good Housekeeping”

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1 lb. small zucchini (about 3), quartered lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves, divided
1 tbsp pine nuts, toasted

Heat the grill to medium. Toss the zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

Transfer the zucchini to a blender along with the garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine.
With the motor running on low speed, drizzle in the remaining 2 tablespoons olive oil and puree until mostly smooth, increasing the blender speed if necessary.

Chop the remaining mint.
Serve the zucchini mixture topped with mint and pine nuts.

Chocolate · Dairy-free · Do-ahead · Gluten Free · Icecream

Dreamy vegan coconut, chocolate chip ice-cream

January 8, 2020September 7, 2022 Belinda

You only need 5 ingredients to make this creamy and dreamy ice cream!
From food blog “Two peas and their pod”

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2 13.66 oz cans chilled full fat Thai coconut milk
1/2 cup granulated sugar
1 teaspoon real vanilla extract
1/2 cup chopped chocolate or chocolate chips
1/2 cup shredded coconut

Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

Freeze using an ice cream maker, according to manufacture’s instructions.
During the last few minutes of churning, add in the chopped chocolate and coconut.
You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don’t have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. The mixture needs to be cold before churning.
I like Thai coconut milk brand, you can find it in the Asian aisle at most grocery stores.
Make sure you use vegan chocolate if you need the ice cream to be vegan.

Dairy-free · Gluten Free · Holiday Food · Rice · Vegan

Christmas Pilaff

December 13, 2019 Belinda

If you don’t want roast potatoes on Christmas Day (ha!) try this easy and very Christmassy pilaff from Delicious Magazine.
It has pomegranates, pistachios and spices and makes a colorful and tasty vegetarian rice dish.

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4oz (100g) shelled pistachios
2 pomegranates. ( If you can’t get pomegranates substitute for 6oz (175g) dried cranberries)
8oz (200g) basmati rice
14 fl oz (400ml) water or stock, hot
4 garlic cloves, peeled but whole
1/2″ (1cm) piece fresh ginger, peeled and halved
1 tbsp butter
2 tbsp olive oil
1 tsp coriander seeds
2 red onions, finely sliced
Juice of 1 lemon
1 large bunch fresh flat-leaf parsley, roughly chopped

Lightly toast the pistachios in a dry frying pan, until toasted. Set aside.

Halve the pomegranates along their equators and, holding the cut side over a bowl, beat the seeds out of them by bashing the skin with the end of a rolling pin. Set the seeds aside. They might let go of a lot of juice while they sit, which you should drain and drink – a cook’s treat and, incidentally, very good for your throat.

Pop the rice and water or stock into a pan and bring just to a simmer. Add the garlic and ginger, cover and cook the rice over a very low heat, stirring halfway, for about 15 minutes, until the rice is cooked and fluffy.

Meanwhile, heat the butter and oil in a large frying pan over a high heat. When the butter is fizzing, add the coriander seeds. As soon as they start to pop, add the onions and lemon juice. Stir-fry for about 10 minutes, until the onions color and start to look sticky. Set aside.

Once the rice is cooked, remove and discard the garlic and ginger.
Mix in the parsley, onions, pistachios and pomegranate seeds (or dried cranberries).
Check the seasoning and serve.