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.

Soup · Vegan

Ginger sweet potato and coconut milk stew with lentils and kale

February 19, 2020 Belinda

From recipe blog “The First Mess”

NOTES: Coconut milk is naturally sweet and (obviously) so are sweet potatoes. I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.
-Chard or mustard greens would also be delicious in place of the kale.
-My favorite coconut milk is by Aroy-D

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SERVES: 4-6
1 tbsp coconut oil
1 medium yellow onion, small dice
½ – 1 tsp dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
3-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
sea salt and ground black pepper, to taste
1 ½ lbs (690 grams or 2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)

GARNISH:
chopped cilantro
extra chili flakes
lime wedges
Nigella seeds (optional)

Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir.
Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric.
Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).

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.

Dairy-free · Do-ahead · Gluten Free · Soup

Chilled corn and coconut soup with crab garnish

July 17, 2019September 7, 2022 Belinda

This is a super soup for the hot summer months and makes a welcome change to gazpacho. It is also vegan if you leave off the crab topping, as in this photo.

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Serves 6

4 tbsp Grapeseed Oil
1 White Onion, medium dice
1 Fennel Bulb, medium dice
1 Carrot, peeled and sliced
2 Garlic Cloves, rough chopped
1 Serrano Pepper, seeded and rough chopped
4 cups Sweet Corn Kernels
16 oz Coconut Milk
16 oz Vegetable Stock
1 Star Anise
2 sprigs fresh Tarragon
3 Tbsp Lime Juice
Salt, to taste
Freshly Ground Black Pepper, to taste

For Garnish:
6 oz Jumbo Lump Crab Meat, picked
1 tbsp Shallot, minced
1 tsp Serrano Pepper, minced
2 tbsp Extra Virgin Olive Oil
Lime Juice, to taste
Salt, to taste

Heat the grapeseed oil over medium-high heat.
Sweat the onion until translucent, add the carrot and fennel, continue to sweat until they begin to soften.
Add the garlic and serrano pepper, sweat until fragrant.
Add the corn kernels and cook, stirring occasionally until they begin to caramelize.
Add the coconut milk and vegetable stock, whisk together and bring to a simmer. Add the star anise and tarragon.
Simmer, stirring occasionally, until the corn is tender – about 20-30 minutes.

Transfer the soup to a blender, not filling more than halfway at a time.
Cover the top with a kitchen towel and start blending slowly, gradually increasing to high speed.
Puree until smooth, adjust the seasoning to taste.
Continue to puree soup in batches.
Strain through a fine sieve into clean pot or bowl, using the back of a ladle to help push it through.
Discard the solids.
Adjust the seasoning with salt and pepper.
Chill the soup for 6 hours to overnight.
Stir in the lime juice when ready to serve.

Garnish

Toss the crab, shallot, and serrano peppers in extra virgin olive oil, lime juice, and salt.
Divide the soup into 6 bowls.
Garnish each serving crab salad and serve immediately.

Asian flavors · Fish · Pasta · Soup

Teriyaki salmon bowl with udon noodles and spinach.

May 30, 2019May 30, 2019 Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Pasta · Poultry · Soup

Crack chicken noodle soup

February 21, 2019 Belinda

Another easy, tasty and comforting recipe for the whole family.

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3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
1 cup crumbled bacon
1 1/2 cups shredded mild cheddar cheese
1/2 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked

Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down the heat to medium-low and simmer for 20 – 25 minutes.
Add the noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired.

Dairy-free · Fish · Gluten Free · Soup · Whole30 compliant

Paleo/Whole 30-friendly triple seafood chowder

January 8, 2019 Belinda

This is Paleo/Whole 30-friendly and the creaminess comes from the gorgeous and sumptuous coconut cream.
This is a wonderful recipe from the blog “Crazed, Enthused”

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Serves 4

2 tbsp olive oil
2 cups diced yellow onion
1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
3 ribs celery, finely chopped
2 large carrots, finely chopped
3/4 tsp sea salt, divided
1 bay leaf
1 cup coconut cream
2 cups Beef, Fish or Pork broth
8oz salmon, cubed
8oz pre-cooked shrimp, tails removed
3.5 oz can smoked kippers
1 tsp chopped fresh thyme
1/2 tsp dried dill
1/2 tsp dried basil
1/3 cup packed finely chopped parsley
1 tsp lemon zest
1/2 lemon, juice

Heat the olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
Add the coconut cream and broth to the pot and bring to a low boil.
Stir in the salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt.
Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
Stir in the parsley, lemon zest and lemon juice.
Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

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

Carrot gazpacho with lemongrass

September 24, 2018September 7, 2022 Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Appetizers · Do-ahead · Soup

Mexican shrimp cocktail

August 26, 2018September 7, 2022 Belinda

Another beauty from the food blog, “Spoonforkbacon”

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Makes 4 (6 ounce cups)

1lb peeled, deveined and cooked jumbo shrimp, halved crosswise
1/2 seedless cucumber, chopped
3/4 cup fresh corn kernels (from 1 cob of corn)
1/4 red onion, diced
2 1/2 cups tomato juice (can use a mix of clam juice and tomato juice if preferred)
1/2 cup fresh lime juice (from about 3 limes)
1 large avocado, peeled, seeded and chopped
Salt and pepper to taste
queso fresco for garnish
saltine crackers for serving

Place the shrimp, cucumber, corn, and red onion into a large mixing bowl and toss together.
Pour the tomato juice and lime juice over the shrimp mixture and gently fold together.
Cover and refrigerate mixture for 30 minutes. Fold in the avocado and lightly season with salt and pepper.
Scoop the mixture into 4 cups, spooning any extra liquid over each cup.
Top with a light sprinkle of queso fresco and serve with saltine crackers.