Tag Archives: vegan

Sweet Soba Noodles with Baby Bok Choy

2 Aug

Baby-Bok-Choy-Soba-2

For some reason I’m really into asian food lately. I recently learned that Michael LOVES asian cuisine so it’s been a win-win over here. This bowl of deliciousness was born from a side dish that I have been trying to make for about 6 months. Every time I would buy the baby bok choy, it would wind up going bad and my plan was foiled. Very sad.

This time I scheduled the meal for early in the week so the baby bok choy would be fresh and perfect. Mission accomplished!

Baby-Bok-Choy-Soba-1

Ingredients
1 package of Soba Noodles
1 lb baby bok choy, bottoms trimmed
1 cup chopped green onions, white and green parts
3-4 cloves garlic, minced
1/4 – 1/2 cup cashews
4 tbsp olive oil
1/4 tsp. dark sesame oil
1/4 cup of A Taste of Thai Sweet Red Chili Sauce

Directions:

  1. Cook noodles according to package.
  2. Heat 2 tbsp of olive oil over medium heat. Add the onions and cook for about a minute, then add the bok choy and garlic. Cover, lower heat and cook until the bok choy is wilted.
  3. Add the noodles, 2 tbsp of olive oil, sesame oil sweet red chili sauce and cashews to the pan and toss well.
  4. Split equally into bowls and top with chopped green onion.

As always, enjoy!

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Vegan Succotash

31 Jul

Vegan Succotash

I’m back in action! The past two months have been so busy with the move and traveling, so we’re just now getting back into a routine. Desperate for healthy food (we’ve been pretty much eating out for the past two months) I found my perusing one of my favorite blogs Choosing Raw. Pretty much everything Gena makes is amazing so I didn’t give it a second thought when I saw this recipe. Good thing I didn’t because it was amazing!

You can find the recipe at Food52

Sorry about the lack of pictures, we haven’t quite located the camera yet 🙂

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Beluga Lentil and Sweet Potato Stew

10 May

Beluga-Lentil-Sweet-Potato-1

I would buy the Green Kitchen app just for this recipe. It was mind-blowing. I didn’t have cardamom which made me a little nervous that the meal would be lacking flavor. To make up for the missing cardamom, I decided to add cinnamon and nutmeg. The result was so good that I may never try it with the cardamom.

This was a really hearty meal. I could definitely see this recipe becoming a fall/winter favorite. Despite being so hearty, it was still really light and didn’t leave me feeling really full.

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Keep your eyes out for my review of the app on Monday!

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Green Lentil & Yellow Beet Salad

7 May

Green-Lentil-Yellow-Beet-Salad-1

I’m still here! Blogging and cooking have taken a back seat since we came home from Colorado. A combination of life and illnesses left me with zero motivation to do much of anything. But that’s all changing now! I felt awful after eating comfort food and take-out, so I decided that we’re spring cleaning ourselves around here.

Feeling uninspired, I decided to try different recipes from the Green Kitchen app all week. Last night we had this Green Lentil & Yellow Beet Salad. It was OK. Definitely not the most delicious meal I’ve eaten but it was really healthy and I didn’t feel like there was a 50 pound weight in my stomach. Once my motivation returns I’ll figure out a way to make a much more delicious version.

Unfortunately I can’t post the ingredients and directions, but my plan is to give you my opinion on the app and whether of not I felt it was worth the money. See, there is a method to my madness!

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Cheeseless Chocolate Cheesecake

27 Mar

Cheeseless-Chocolate-Cheesecake

I actually made this cake as part of our Valentine’s Day dinner. When I saw the picture on Facebook, I knew that it would be the perfect way to end the evening. While I can only take credit for the homemade whipped cream, I highly recommend that you try the cake. It was amazing. Not super sweet and not overly chocolatey, just perfect.

You can find the recipe at Paleo Parents

Homemade Whip Cream
Ingredients:
1/2 cup whipping cream
1 tsp vanilla
1 tbsp confectioner’s sugar

Directions:

  1. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, combine the cream, sugar and vanilla.
  2. Begin slowly mixing and gradually turn the mixer to medium and mix until the cream has thickened to form a peak on the end of the whisk. Be careful not to overmix or you will wind up with really sweet butter!

As always, enjoy!

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