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 · Pasta · Vegan

Super green hummus pasta

January 2, 2020October 17, 2023 Belinda

Who knew that a pot of hummus could make such a fabulous, quick and creamy pasta sauce?
Whizz all the ingredients together until silky smooth, then stir through penne pasta for an easy midweek meal.
Recipe from Delicious Magazine

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1lb (500g) penne pasta
7oz (200g) pot of hummus
1 avocado, roughly chopped
1 zucchini, roughly chopped
7 fl oz (200ml) light coconut milk
40z(100g) defrosted frozen peas
Finely grated zest and juice of ½ lemon
The leaves of 5-6 fresh mint sprigs
Extra squeeze of lemon, lemon zest, black pepper, a few torn mint leaves and sea salt flakes, to serve

Cook the pasta according to the pack instructions.
Put the hummus, avocado, zucchini, coconut milk, peas, the finely grated zest and juice of ½ lemon, the leaves of 5-6 fresh mint sprigs and plenty of salt and pepper in a blender.
Whizz until completely smooth and bright green.
Once cooked, drain the pasta, return to the pan and toss with the avocado sauce over a medium heat until well coated (but don’t heat too much – think of it as a saucy pesto).
Taste, then add an extra squeeze of lemon, if needed.
Sprinkle over a little lemon zest, some black pepper, a few torn mint leaves and some sea salt flakes to serve.

Do-ahead · Grains · Salad

Farro salad with winter fruit, pistachios, raisins and ginger

January 1, 2020October 20, 2022 Belinda

Serves 6 – 8

2 cups farro
½ tsp kosher salt, plus more
½ cup pistachios
1 tbsp finely grated ginger
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
3 tablespoons fresh lemon juice
1 tbsp fresh orange juice
1 tsp finely grated peeled ginger
½ teaspoon sugar
⅓ cup olive oil
Freshly ground black pepper
1 serrano chili, sliced into rings
4 scallions, thinly sliced
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/4 cup dried sour cherries
⅓ cup golden raisins

Preheat oven to 350°.

Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Whisk lemon/orange zest, lemon/orange juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

Drain farro and rinse under cold water. Transfer to a large bowl and add chili, herbs, raisins, cherries and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

Make Ahead
The salad can be kept at room temperature for up to 4 hours.

Do-ahead · Vegetable sides · Vegetable-related

Cheesy Cabbage Gratin

December 27, 2019September 7, 2022 Belinda

Cabbage is the new hot vegetable for 2020!
Everyone who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. I think you’ll do the same.

Recipe c/o Bon Appetite magazine

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1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.