Category Archives: Side Dish

Almond Ginger Green Bean Quinoa

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This afternoon, my 3-year-old requested a dish with green beans and quinoa.  Fortunately, I had just purchased some green beans from the farmers market and my pantry is always stocked with quinoa.  So, I came up with this quick and easy dish.

The ginger, soy sauce/liquid aminos, and sesame oil gives it an Asian flare.  It is so delicious and filling.  This meal is packed with protein and a ton of goodness.  I think this is one of my favorite quinoa dishes right now.  I am sure you will like this as much as we do!

Ingredients

  • 3 cups of cooked quinoa
  • 2 cups of fresh chopped green beans (less than 1 inch in length)
  • 1 cup of chopped toasted almonds
  • 1 shredded carrot
  • 1 chopped onion
  • 3 cloves of minced garlic
  • 1/3 cup green onions (chopped)
  • 1 tablespoon of olive oil

Ingredients for sauce:

  • 2 tablespoons of liquid aminos (natural soy sauce)
  • 2 tablespoons of toasted sesame seed oil
  • 1 tablespoon of fresh grated ginger

Directions for sauce: mix liquid aminos, sesame oil, and ginger together, then set aside.

Directions

  1. In a large pan or wok, heat oil.
  2. Then, add onions and garlic.  Cook until onions are transparent.
  3. Add green beans and cook for 4 minutes in medium to high heat.
  4. Turn of heat, then add cooked quinoa, shredded carrot, sauce, and stir it all together.
  5. Plate it and top it off with chopped green onions.
  6. Enjoy!

Chipotle Lime Black Bean, Avocado and Jicama “noodle” Salad

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I remember eating jicama as a snack when I was a child.  My mom would slice it into french-fry-looking pieces and serve it to us with salt and/or with vinegar.  I loved the mixture of the sea salt and vinegar with the crunch of the jicama.  In my opinion, it tastes a bit like pears, but not as sweet.  Jicama is very nutritious because it contains a lot, fiber, antioxidants, vitamins and minerals, etc.

I decided to make “noodles” out of the jicama for this salad because I was too lazy to chop it into small squares.   I wanted to make a jicama salad that had that tanginess I was used to.  I also wanted to add more protein and a southwestern taste to it.  So, I added black beans, cilantro, chipotle and lime.

This is such a delicious salad/side dish.  It is refreshing, filling, flavorful and super healthy!

Ingredients:

  • 1 can of organic black beans (Edens is BPA free.  I usually cook my own beans, but today, i just didn’t have the time)
  • Juice of 2 limes
  • 2 avocados
  • 1 medium to large jicama
  • Hand full of cilantro (about 2/3 of a cup)
  • 1 clove of garlic
  • 1 teaspoon of chipotle powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon oregano
  • 1/3 teaspoons of Celtic sea salt

Directions:

  1. Peel jicama and slice to fit in the food processor.
  2. In your food processor, blend lime juice, salt, oregano, onion powder, chipotle powder, garlic, and cilantro with the S blade.
  3. After it is blended, remove the S blade and replace with he shredding blade.
  4. Close the food processor and shred your jicama.
  5. Pour jicama and blended lime dressing in a large bowl.
  6. Slice avocados and pour it in the large bowl along with your rinsed/drained black beans.
  7. Toss everything together.
  8. Serve and enjoy!

Breaded Coconut Curry Eggplant Fries

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This recipe was featured on: 

Certified Yummly Recipes on Yummly.com

I just love eggplant!  I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry.  But, today I wanted to create something a bit different.  So I made these delicious, coconutty, and crunchy eggplant fries.

Reasons to love eggplant:

  1. It is a wonderful source of fiber.
  2. It is a great source of Vitamin B1 and B6.
  3. It is a great source of potassium.
  4. It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
  5. It helps reduce cholesterol.
  6. It contains antioxidants.
  7. It is a good food for type 2 diabetics.
  8. It helps fight cancer.

So, eat up those eggplants!

Ingredients:

  • 1 eggplant (med-large)
  • 2 cups of all-purpose flour
  • 2 cups of whole wheat panko bread crumbs (Ian’s brand)
  • 1.5 cups of unsweetened and unflavored almond milk
  • 1 cup of unsweetened and all-natural shredded coconut
  • 4 tablespoons of Braggs liquid aminos
  • 4 teaspoons of curry powder
  • 1 teaspoon of ginger powder
  • 1 vegan bouillon cube
  • coconut oil (3 to 5 tablespoons)

Dipping sauce #1 ingredients:

  • 4 tablespoons of VEGENAISE (vegan mayo)
  • 1 tablespoon of Asian chili paste

(mix together)

Dipping sauce #2 ingredients:

  • 2 tablespoons of VEGENAISE (vegan mayo)
  • 3 tablespoons of Sriracha hot sauce

(mix together)

Note: dipping sauce is not necessary.  It is obviously healthier without it.  My daughter likes these plain or with ketchup.

Directions:

  1. Peel and slice eggplant into fry-sized pieces.
  2. Preheat oven to 385 degrees.
  3. Mix bouillon cube, liquid aminos, ginger powder, and curry powder together.  Set aside.  Note: if your bouillon cube does not mix well, heat up the milk for a minute.
  4. Mix flour and shredded coconut together and set aside.
  5. Grease your cookie sheet with coconut oil.
  6. Pour out the panko crumbs on a plate.
  7. Dip eggplant into the non-dairy milk mixture.
  8. Roll it into the flour.
  9. Dip it into the non-dairy milk mixture again.
  10. Roll it into the panko bread crumbs.
  11. Place onto your cookie sheet.
  12. Bake for 20 minutes.
  13. Serve with your sauces. 
  14. Enjoy!

Note: dipping sauce #2 is spicier than #1.  Dipping Sauce #1 is just a bit sweet and mild.

My child loved them as well!

Raw and Delicious Cauliflower

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I have always loved cooked cauliflower.  I love them steamed, stir-fried, curried, etc.  But, a few years ago, my little sister Ivy, suggested I try eating them raw.  So she gave me a recipe for a raw-vegan “popcorn” made from the vegetable.  I have been meaning to ask her for the recipe again because I just could not remember everything I needed to make it.  The only ingredients I could think of were the following: onion powder, nutritional yeast and olive oil.  And, I find it difficult to get a hold of my sister these days, so I decided to improvise.

I was very pleased with the outcome of this “popcorn” and I couldn’t believe that it had taken me this long to make it.

I love the citrus tang and overall flavor of this delicious side-dish!

Also, this dish is healthy!  Cauliflower helps fight diseases, it contains a lot of vitamin C, omega 3 fatty acids, vitamin K, B1, B2, B3, B5, B6 B9, and it is packed with antioxidants.  Nutritional yeast packs a lot of B vitamins (B 6 and B12), protein, riboflavin, thiamin, niacin, folate, etc.  (example: one serving: 1.5 tablespoons = grams of protein, 130% of B12 (DV), and 460% of B6 (DV)).  So, I don’t feel guilty about eating the whole head of cauliflower in one sitting.  :)

Ingredients:

  • 1 head of cauliflower
  • 5 tablespoons of nutritional yeast
  • 1 tablespoons of olive oil
  • 1/2 to 1 tablespoon of lime or lemon juice
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 to 1/2 teaspoon of paprika
  • 1 teaspoon of braggs liquid aminos for salt (adjust to preference)

Note: for some heat, add a bit of cayenne pepper.  Also, if you have DULSE granules, use a little bit of that (in replacement of salt) and reduce the amount of liquid aminos.

Directions:

  1. Prepare cauliflower: slice, pull apart, and make into bite sized pieces.
  2. Place cauliflower, olive oil, and lime/lemon juice in a container.
  3. Shake it up.
  4. Add the rest of the ingredients.  Note: add ingredients little by little to adjust to your taste or preferred flavor (saltines).
  5. Shake it up again.
  6. Serve and enjoy!

Spicy Dynamite Tofu and Veggies in Wonton Cups

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I have been wanting to make these for over a year now and the reason why I haven’t is because I have not been able to find vegan wonton wrappers.  But, a couple of weeks ago, I found some at the local Asian market and it got me pretty excited!  I thought about all of the things I could do with these wonton wrappers!…vegan cream cheese wontons, hummus filled wontons, wonton cups, baked wonton chips, etc.

One of the things I wanted to do was mold them into cups and fill it up with something delicious and spicy!  For this appetizer/snack, I used a lot of ingredients that I used when I would make my vegan sushi. 

I baked the wonton wrappers and filled it up with some tofu and veggies mixed with DYNAMITE SAUCE!

Note: “dynamite sauce” is a mixture of vegenaise and sriracha.  I usually serve it up with vegan sushi.

Ingredients:

Note: if you don’t have dulse granules, you can just use the rice seasoning to substitute it.  Just add your seasoning and hot sauce little by little until you get to where it isn’t bland or too spicy.

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray your cupcake pan and place one wonton wrapper in each of the cupcake making holes (12).
  3. Place wontons in the oven and bake for exactly 6 minutes.
  4. Then, set the crunchy wontons aside.
  5. Now, make the filling.
  6. Heat pan and spray olive oil on it.
  7. Add minced garlic and chopped onions.
  8. Cook for about a minute in med-high heat, then add the cubed tofu.
  9. Cook the tofu for about 5-10 minutes.
  10. In a mixing bowl, add carrot, zucchini, liquid aminos, rice seasoning, and the tofu you just cooked.
  11. Mix it up and start adding sriracha and dulse granules.
  12. When you are done, start filling the wonton cups with your “dynamite” tofu mix. 
  13. Then add sprouts.
  14. For those who like it EXTRA spicy, add more sriracha!
  15. Serve and enjoy!

Hummus-stuffed wontons!

NYE Dinner: Lentil Loaf, Roasted Garlic Mashed Taters, Brussels Sprouts, & Bread Rolls

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I decided to make a lentil loaf today, for New Year’s Eve, since I had not made one in over a year!  It was definitely time for another one!  There are usually different versions of my loaves each time because I like to add different ingredients  for added flavor and or added nutritional value.  I also had a lot of garlic, potatoes, and brussels sprouts laying around, so I decided to use them as well.   This meal is flavorful, filling, low fat, and packed with nutritious ingredients!

Note: I used different types of grains for benefits that comes with the consumption of the different types.  I also added some nuts for added essential fatty acids and protein.

Lentil Loaf

Ingredients:

  • 1 and 1/4 uncooked green lentils
  • 1/4 cup of wheat berries
  • 1/4 cup of multi-grain hot cereal mix (rye, barley, oats, and wheat) note: you can just use oatmeal if you don’t have this…
  • 1 carrot
  • 1 cup of diced shallots (2 large)
  • 4 cloves of minced garlic (fresh)
  • 1/2 cup of walnuts
  • 3/4 cup of Ian’s whole wheat panko bread crumbs
  • 4 tablespoons of ground flax seeds/flax meal
  • 3 tablespoons of raw wheat germ (optional…I added this nutritional purposes)
  • 2 and 1/2 tablespoons of vegan bouillon Better Than Bouillon, No Chicken Base, Vegetarian, 8 oz.
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of oregano
  • 1/2 teaspoon of basil
  • pinch of thyme
  • 1 tsp of liquid aminos (optional…for salt)
  • pepper
  • ketchup
  • olive oil spray

Directions:

  1. Preheat oven to 350 degrees.
  2. Boil lentils and wheat berries for about 20 minutes or until soft and cooked.
  3. While it is cooking, place carrot, walnuts,  and multi-grain cereal mix into the food processor and blend for a minute.
  4. When it is blended, place in a large bowl.
  5. Pour lentils in the food processor with garlic, bouillon, Worcestershire sauce, liquid aminos, oregano, thyme, basil, and little bit of pepper.
  6. Blend for a minute or two. 
  7. Place blended lentils in the large bowl with your carrot mixture.
  8. Add raw wheat germ, ground flax seeds, panko crumbs and diced shallots into your large bowl.
  9. Mix it all together very well.
  10. Pour mixture into a greased (olive oil spray) 8 x 8 baking pan and press the lentils down tightly.
  11. Pour ketchup on top.

    My daughter helping with dinner.

  12. Cook in the preheated oven for 50 minutes.
  13. While it is baking, you can throw the garlic into the oven to roast.  For directions on garlic roasting, CLICK HERE.  This will be for your ROASTED GARLIC MASHED POTATOES.

Roasted Garlic Mashed Potatoes

Ingredients:

Notice I don’t use any vegan butter for this recipe?  I promise, you won’t even miss it.  Less fat to worry about!

Directions:

  1. Remove skins from garlic and mash them up.
  2. Add non-dairy milk, dulse granules, and bouillon to mashed garlic.
  3. Mash the potatoes with a potato masher.
  4. Add the non-dairy milk mixture to the mashed potatoes.
  5. Mix well.
  6. Serve.

Garlic Brussels Sprouts

Ingredients:

  • 2.5 cups of quartered brussels sprouts
  • 1/2 cup of water
  • 4 cloves of minced garlic
  • olive oil spray
  • pepper

Directions:

  1. Spray a little olive oil to your pan.
  2. Add minced garlic and cook for less than a minute.
  3. Add brussels sprouts, water, pepper, and bouillon.
  4. Cover and simmer for 15 minutes.
  5. Serve.

Serve with fresh baked whole wheat bread rolls!

Happy New Year!

Curried Maftoul with Broccoli

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Last week I purchased some uncooked couscous for the first time.  I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.

 

I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul).   Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).

I have to say, it was pretty delicious!  Which is why I am sharing it with you.  I think you will like this tasty, healthy, and filling dish just as much as we did!

Ingredients (straight from the box):

  • 1 and 1/3 cup of vegetable broth (organic)
  • 1 cup of Ziyad Maftoul
  • 1 and 1/2 cups of small broccoli florets (organic)
  • 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
  • 1/3 cup of shredded carrot (organic)
  • 1/4 cup of raisins (organic)
  • 1/4 cup of toasted almond halves or slivered
  • 15 oz. of organic Chick Peas/Garbanzo beans (drained)

Dressing:

  • 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
  • 2 tablespoons of Extra Virgin Olive Oil (organic)
  • 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
  • 1/2 tsp of sea salt
  • 2 teaspoon of Curry Powder

Directions:

  1. Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
  2. Simmer for about 10 to 12 minutes.
  3. Stir on occasion so it doesn’t burn at the bottom.
  4. Make the dressing.
  5. In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
  6. Mix together and serve.

Southwest-Inspired Lentil and Jalapeno Burgers with Purple and Sweet Potato Fries

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My husband harvested the last batch of jalapenos a few days ago and he got quite a bit from the small jalapeno plant.   I noticed that the peppers were not as spicy as they were when the weather was warmer, so I figured I can make a dish using a lot and it wouldn’t be so crazy spicy.  I am not a jalapeno plant expert, but maybe the spice level is reduced during cold weather (this year was my first year growing a jalapeno plant).  Anyhow, I have been trying to figure out  what to do with them for several days.  I’ve thought about making a jalapeno casserole, jalapeno cornbread, and even sauteed jalapenos with tempeh.  But, we have so many and I wanted to use it up as much as I could!  So, I decided to make a large batch of burgers with jalapenos in it for our lunch and also to store in the freezer for the upcoming week.

For “jalapeno poppers” recipe, click here: Hummus Stuffed Jalapeno Poppers.

I always love the “Southwestern” taste.  I love the combination of cumin, oregano, chili peppers, avocado, tomato etc.  These burgers are spicy, tangy, flavorful, healthy, and delicious!  It is packed with multiple types of grains, protein, vitamins, and minerals.

For the side, I made sweet potato and purple french fries that I purchased from the farmers market.

My family and I were very happy with the outcome of these burgers.  My daughter even said, “mommy, I REALLY like this burger!”   NOTE: I made my 3 year old’s burger WITHOUT jalapenos….otherwise it would have burned her mouth.

So, here is what you will need for the burger patty:

  • 2.5 cups of red lentils (5 cups of cooked red lentils)
  • 2 cups of jalapenos (chopped)  NOTE: if you have super spicy jalapenos, you might want to consider reducing the amount of jalapenos.
  • 7 cloves of garlic (minced)
  • 1 cup of quick oats (NOTE: I used a mixture of quick cooking barley, rye, oats, and wheat by Country Choice Organic Hot Cereal Multi Grain.)
  • 1 cup of finely shredded carrots (I just used a cheese grater)
  • 2.5 tablespoons of cumin
  • 3 cubes of “NOT BEEF” vegan bouillon
  • 3 tablespoons of water
  • 1.5 tablespoons of oregano
  • 1/2 cup of quinoa flour (if you don’t have this, use whole wheat)
  • 1 teaspoon of chili powder
  • 1/4 teaspoon of coriander
  • pepper
  • olive oil spray.

Directions:

  1. Boil water in a large pot then add uncooked lentils.  Cook for 10-15 minutes.  Note: make sure you don’t overcook the red lentils because it will get way to mushy!
  2. Put 3 tablespoons of water in a cup with the 3 “Not Beef” vegan bouillon cubes and heat it in the microwave for 30 seconds.
  3. Mix it well and pour the mixture in a large bowl.
  4. Add the rest of the ingredients and mix it all together by hand.
  5. Heat your oiled up pan/skillet.
  6. Form patties with your lentils and veggies.
  7. Place in your skillet.
  8. Cook in medium heat for about 3-4 minutes each side.

Purple and Sweet Potato Fries:

  • 2 purple potatoes
  • 2 sweet potatoes
  • 2 tablespoons of coconut oil
  • pinch of salt
  • pepper

Directions:

  1. Preheat oven to 420 degrees.
  2. Cut potatoes into shape of fries.
  3. Place in a large bowl and add coconut oil, salt and pepper.
  4. Mix.
  5. Place on a cookie sheet.
  6. Bake for 20-25 minutes.

Tangy Avocado Spread:

  • 1 avocado
  • Juice of 1 lime
  • 1 tablespoon of finely chopped cilantro (Note: I cheated, I didn’t have fresh cilantro, so I just used 1/2 a teaspoon of dried cilantro)
  • salt and pepper

Directions:

  1. Place all ingredients in a bowl.
  2. Mash together.
  3. You can use this as dressing for your burger.

Okay, now you are ready to build your burger.  You will need:

  • Wheat hamburger buns
  • Sliced tomatoes
  • Arugula (I got this from the farmers market as well,….you can use spring mix if you don’t have arugula)

Enjoy!

<3

Remember, if you can’t take the heat, just reduce the jalapeno or just don’t add any….it is still delicious without it!

Vegan Thanksgiving

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People have asked me what kind of things I serve up during the holidays, so I decided that I would just write a quick blog post to share them with you.

Sometimes, we have the traditional Tofurky Vegetarian Feast served with potatoes, bread, stuffing, etc.  But, lately, I have really been into these delicious Field Roasts!

One of the great things about this roast is that it only took 40 minutes to bake!!!!  I didn’t spend all of my Thanksgiving day making food.  As a matter of fact, I was able to prepare our Thanksgiving meal,  clean my house, do the laundry, and even cut my daughter’s hair!  We had a wonderful and productive day!

Picture is from Tofurky.com

Note: the Tofurky Vegetarian Feast is also super quick to prepare!

Ok, so here is what we had:

  1. Barley Salad with Squash and Broccoli (click for recipe)
  2. Freshly baked bread (click for recipe)
  3. Roasted Garlic Purple mashed potatoes topped off with garlic mushrooms (recipe below)
  4. Field Roast
  5. Pumpkin Pie
  6. Vegan Wine

And, oh it was heavenly!

Roasted Garlic Mashed Potatoes

Ingredients:

Directions:

  1. Boil potatoes for about 15 minutes or so.
  2. Remove the garlic from the skin after it has been roasted.
  3. Place all ingredients in a large bowl.
  4. Blend all together.
  5. Top it off with mushrooms (recipe below).

Sauteed Garlic, Onions and Mushrooms

Ingredients:

  • 1 package of mushrooms (sliced)
  • 4 cloves of garlic (minced)
  • 1/2 of an onion (chopped)
  • 1.5 tablespoons of olive oil
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a pan.
  2. Add garlic and onions.
  3. After a minute, add mushrooms, salt and pepper.

Click here for more info on this delicious roast! (pictuew from http://www.fieldroast.com)

So, for you vegans who haven’t tried this roast before, I highly recommend it.  And, for you non-vegans, you should try this as well!….you will be very surprised!

Friday Lunch: Gardein and Eggplant Burger with Veggie Hash Browns

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Today, I made some veggie hash browns with chili leaves as a side dish for a Gardein patty and eggplant burger.  It was delicious and very easy to prepare.  I usually make my own vegan burgers, but I just wanted something quick for today’s lunch.  It took me thirty minutes to prepare, cook and serve.  And, I would usually have more veggies on the burger, but I ran out of tomatoes, lettuce and sprouts yesterday.

I used chili leaves because I have never cooked with them before.  My mom purchased it from the Asian store, when she was here for a visit, and left it in the freezer.  I am not sure what she was going to cook with it, but I was curious about it.  Surprisingly, it tastes very much like spinach.  So, if you do not have any chili leaves, feel free to just substitute it with 2 cups of fresh spinach.

Ingredients for hash browns:

  • 16 oz bag of organic hash browns
  • 1 medium-sized bell pepper (chopped)
  • 1 red sweet pepper chopped (optional)
  • 1 small-medium white onion (chopped)
  • 5 cloves of garlic (minced)
  • 2 tablespoons of dulse granules (optional)
  • 8 ounces of chili pepper leaves
  • 2 pinches of curry
  • 2 pinches of cumin
  • Salt and pepper to taste
  • 2 tablespoon of oil (coconut or olive oil)

Directions:

  1. Heat 1 tablespoon of oil in a large pan (I used my awesome wok).
  2. Add onions and garlic.  Sweat the onions for a minute, then add the bell peppers.
  3. After a couple of minutes, add the hash browns, dulse granules, curry and cumin.
  4. Cook and stir well for about 5 minutes.
  5. Then add sweet peppers and the chili leaves or spinach.  Then, cook for a couple of minutes.
  6. Spray about 1 tablespoon on your griddle.
  7. Transfer everything on the griddle and flatten the hash browns.
  8. Cook for 10 minutes on each side in medium heat.
  9. Add salt and pepper.
  10. Serve and enjoy!

You can top it off with some cayenne peppers, jalapenos, green onions, etc.

Gardein Patty and Eggplant Burger

What you will need:

  • Whole wheat buns
  • Gardein “burger” patties
  • 1 eggplant sliced (1 inch thick)
  • 3 tablespoons of olive oil
  • 3 tablespoons of aged balsamic vinegarrette
  • 1 teaspoon of sea salt
  • 2 teaspoons of Italian seasoning

Directions:

  1. Cook the Gardein patties according to instructions on the back of the package.
  2. Mix olive oil, balsamic vinegar, salt, and Italian seasoning.
  3. Place the sliced eggplant in a container and pour the oil and vinegar mixture in with it.
  4. Cover and shake for a few minutes.
  5. Heat up the pan and spray a little bit of olive oil on it.
  6. Cook the eggplant in medium heat for four minutes on each side.
  7. Place it in your gardein burger.
  8. Dress it up with your favorite condiments.  Today, I used vegenaise and hot mustard.
  9. Enjoy!