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Wednesday, March 29, 2017

Asparagus Miso Soup

So I had a bunch of asparagus sitting on the counter and wanted to do something different with it. I decided to try soup and to my pleasure, it turned out deliciously well and I will be making this again. It really is good and not heavy on the stomach.

Asparagus is an excellent source of vitamin B1, B2, B3, B6, vitamin A, vitamin C, Vitamin E and vitamin K. It is also a  great source of folate, copper and selenium and dietary fiber, manganese, phosporus, potassium, choline, zinc, iron, protein and pantothenic acid.

Soup is calming and is great for digestion. I used to think soup was so complicated to make but once I started making my own, I started having more of it. You can make a large pot to last the week too. 

This recipe takes less than 30 minutes to make including prep time. It includes miso paste which I think makes everything better should be a staple in the vegan kitchen.

Let's get started. Here is what you will need. 
3 cups of 1/2 inch cut asparagus. It was one bunch from my grocer but that might be different for you
1 cup diced onion
2 cups diced potato
4 cups of vegetable broth
1/2 tsp of ginger paste
1 tbsp white miso paste
the juice of 1 lemon
salt and pepper to taste

Saute the onion until translucent. You can water saute or oil saute. It's up to you. I used a little extra virgin olive oil. 

Add the asparagus and saute until it turns bright green. It will only take a minute or two. Add the potato and stir to combine. 

Pour in the broth. Simmer until the potatoes are tender. Should only take 10 - 15 minutes. 

Transfer about two cups of the hot broth into a small bowl. Add the miso and whisk to disolve the miso. Return back to the soup pot. 

Add the ginger paste and lemon juice which I forgot to show in the video. Stir to combine. 

If you have an immersion blender, you can use it to blend the soup. Or you can pour the soup into a blender and blend it that way. Just be really careful with the hot soup. Blend for just a minute or two until there are no more chunks. 

Serve and enjoy.

Monday, March 27, 2017

Sugar Free Cinnamon Roll Ups

This has to be one of the healthiest versions of a cinnamon roll. If not, it's pretty close. One or two of these will definitely cure a craving for cinnamon rolls. The best part, all of the sweetness comes from dates. Wonderful glorious dates. They can cure any sweet tooth in my opinion. 

These are super easy too. Let's get started. 

12 or so pitted dates
1/4 cup plant milk of choice. i used unsweetened almond
1/2 tsp cinnamon
1/2 tsp vanilla extract
chopped pecans
unsweetened coconut 
whole wheat tortilla. I used an 8 inch tortilla but any size will work

Into a processor add the dates, milk, vanilla and cinnamon. Process until creamy smooth. You might have to scrape the sides down occassionally. Just depends on your processor. 

Once it's ready, spread about 1/3 cup or so onto the tortilla. Sprinkle on some of the pecans and coconut. Roll it up, slice it up and enjoy. Yum Yum!!

Wednesday, March 22, 2017

Leeks & Quinoa

This recipe was inspired by Greek Vegans recipe, Leek Risotto. I made a few changes to my version only because I didn't have any risotto or sugar. This is really a fragrant and light dish. I hope you make it or Greek Vegans. 

Be sure to use the entire leek. The green is loaded with chlorophyll which is great for your blood. 
Let's get started. Here is what you will need.

1 leek including the green sliced and washed
1 onion finely diced
1 cup of quinoa
3 cups of vegetable broth
2 -3 tbsp of fresh dill chopped
the juice of one lemon

Saute the onion until tender. I did not use any oil but you can if you like. 

Once the onion is tender, add the leeks and saute until they are tender too. 

Add the quinoa and vegetable broth. Bring to a boil, cover and reduce the heat. Let simmer for about 15 minutes or until the quinoa has absorbed all of the broth. 

When all the liquid is absorbed, add the dill and lemon juice. Serve and enjoy. I know you will. 

Monday, March 20, 2017

Apricot Tahini Raw Burrito

Yes, I know I make alot of burritos but they are so yummy. I made this one because I want to get more greens and vegetables and less processed food in my diet. I mean a whole lot more.

I know tahini and apricots might sound weird but it really is good and since this was my first time eating collard greens, I wanted something slightly sweet. For some reason I thought the greens would be bitter. But they are not and they are so incredibly good for you.

Really all you need to do is mix some tahini and apricot spread together until you like the taste and consistency. I also added some garlic powder as well. 

You will also need some collard greens and your favorite vegetables. I used cucumber, red bell pepper, carrots, tomato and avocado. 

Assembly is easy. First, cut some of the spine off of the collard green for easier folding. Spread some of the dressing on and add your vegetables. Fold it like a burrito and enjoy. I had two of these for lunch and I can't wait to have more.

Monday, March 13, 2017

Vegan Denver Quesadilla

Yes, I love a nice Sunday morning breakfast and this breakfast will not fail you. You can add whatever vegetables you like too. It is a Denver Omelet style minus the ham of course.

I made a chickpea "omelet" for this however, it's more like a savory pancake and cooks up like one too. I used black salt in this recipe to help give it a more eggy taste but you will not miss it if you do not use it.

Before I started, I sauteed some mushrooms, onions and a green bell pepper for my "Denver Quesadilla" but like I said earlier, you can add whatever you like, cooked or raw. 

Let's get started. Here is what you will need.
For the chickpea omelet:
1 cup of chickpea or garbanzo bean flour
1/3 cup nooch (a.k.a. nutritional yeast) 
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black salt
1/2 tsp baking soda
1/4 tsp black pepper
1/4 tsp turmeric
3/4 water

Toss everything into a bowl and whisk to combine. Should have the consistency of runny pancake batter. You may need to add more if it appears to thick.

Heat a fry pan on medium heat with a small amount of extra virgin olive oil. I only used a 1/2 tsp but how much you use or don't use is up to you. 

When the pan is ready, pour 1/3 cup of the batter into the pan and let it cook until holes start to appear and flip it. Like when you are making pancakes. Let it cook for about two more minutes until it's golden on the other side. Transfer to a plate. Wipe out the extra oil that's leftover in the pan. 

Heat up an 8" whole wheat tortilla for about 30 to 45 seconds. Flip it and add your favorite vegan cheese. I used Follow Your Heart cheddar shreds and Daiya mozzarella shreds. 

Place the chickpea omelet over the cheese and add some mushrooms, onions and green bell pepper. Oh yea, and some fresh spinach. 

Fold it like a taco, add some fresh tomato and enjoy!!!

Thursday, March 9, 2017

Pumpkin French Toast

I normally have this type of breakfast on Sunday morning and I have not made french toast in many, many years. But I all of a sudden had a taste for it and I wanted to change it up a bit so this is what I came up with. 

Here is what you will need:
1/2 cup pumpkin
1/4 cup plant milk
2 tbsp flax meal
1 tbsp coconut sugar
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
some of your favorite vegan bread

Blend everything but the bread and poor into a shallow dish like a pie plate. 

Get a fry pan ready using medium heat. Put just like a tsp of coconut oil in to help with the sticking you might have. 

Dip your bread into the pumpkin mix and coat both sides and put it in the fry pan. Cook till golden and flip to cook the other side. Serve with some real maple syrup and pecans. Enjoy. 

I only made two pieces and saved the rest of the pumpkin mix for another day. 

Monday, March 6, 2017

Broccoli Cheesy Mac

The cheesy noochy sauce I make is outstanding if I do say so myself. I've tried those potato and carrot recipes and they just taste like cardboard to me. My recipe however, OMG is all I can say. 

This recipe was inspired by Jill McKeever's recipe Mac n Cheesy Beans. Our cheese recipes are surprisingly similar too. 

This dish is a great take to work for lunch recipe too. 

Let's get started. Here is what you will need. 
First, cook 2 cups of brown rice pasta and have ready to go.

Second, the cheesy noochy sauce. 
1 cup raw cashews
1/2 cup nutritional yeast a.k.a. nooch
1/2 cup roasted red bell pepper
1/4 cup onion powder
2 tbsp cornstarch
juice of 1/2 a lemon
1 1/2 tsp salt
2 cups super hot water

Throw everything into a blender and blend for several minutes. Taste to make sure it's to your liking. 

Third step and you can do this while the cheesy sauce is blending. 
Dry saute 1/2 cup diced onion, 1/2 cup bell pepper, I used a mix of red and yellow. And some finely diced jalapeno. If the vegetables start to stick, add a little water. 

Once the vegetables are tender, add 2 tsps chili powder, 2 tsps oregano, 2 tsps cumin and 1/2 tsp turmeric. Combine really well and add more water if needed. 

When everything is combined really well, add 2 -3 cups of broccoli florets. Cook just for a few minutes until the broccoli turns bright green. 

Add the veg to the brown rice pasta along with 3 cups of beans. I used black and pinto. Add all of the cheesy noochy sauce and combine well. Serve with some fresh diced tomato and enjoy!!!

Wednesday, March 1, 2017

Creamy Italian Dressing With Zoodles

So, I was trying to think of something different to put on zoodles besides avocado and basil. Don't get me wrong, I have nothing against either of those. I just wanted something different. So I thought how about something italianish like. This is what I came up with. 

White beans transformed into a creamy italian dressing. Oil free and low in fat. Yay!!

Let's get started. Here is what you will need.

1 1/2 cups white beans
1 1/2 tbsp of italian seasoning
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 cup vegetable broth

Toss everything into a processor and blend really well.
Give it a taste and adjust the seasonings to your liking. You can even add some more broth to thin it out some more.

Have your zoodles ready. Coat with some of the dressing. Some diced tomato goes nicely with this too. Enjoy!!