Tag Archives: carrots

Miso Ginger Baked Tofu Spring Rolls

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Yesterday, I made these delicious spring rolls for my family.  I stuffed the rice paper with tofu, veggies, and noodles.  They were super easy to make and they were mighty tasty!  I just can’t get enough of these!

There are so many different ways to make spring rolls.  You could also use rice or quinoa instead of noodles.  You could add more veggies to it (sprouts, zucchini, cucumber, etc.)  You could also add fresh delicious herbs to them (mint, cilantro, etc.)  You could also use tempeh instead of tofu.   There are so many possibilities!

Ingredients:

  • All-natural rice noodles (thin) *Note: I used half of the package which was about 4 oz. of uncooked noodles.
  • All-natural and vegan rice paper
  • 1 packaged of organic firm tofu (sliced length-wise)
  •  2 cups of vegetable broth
  • 6 tablespoons of Organicville Miso Ginger Vinegarrette
  • 5 tablespoons of liquid aminos
  • 1 organic carrot (shredded)
  • 1/4 of a large onion (shopped)
  • 3 cloves of garlic minced
  • sriracha sauce
  • Thai peanut sauce or Thai peanut satay sauce
  • 1 tablespoon of sesame oil
  • Salad (mixture spring mix and baby spinach)

Directions:

  1. Mix 5 tablespoons of liquid aminos with 6 tablespoons the miso ginger vinegarette.
  2. Pour over your sliced tofu and marinate for a couple of hours in the fridge.
  3. Preheat oven to 350 degrees.
  4. Bake tofu for 20 minutes on each side (or until it looks light golden brown).
  5. While tofu is baking, heat sesame oil in another pan.
  6. Add garlic, onions and carrots.
  7. Cook for a minute and then add the vegetable broth.
  8. When it starts to boil, add the rice noodles.
  9. Cook together for about 10 minutes or until the liquid is gone.
  10. Add liquid aminos to your noodles to taste.  *Note: if you can get a hold of DULSE granules, use it instead of liquid aminos.
  11. Now you are ready to make your spring rolls.
  12. Place everything in your rice paper and roll it up into a small burrito.
  13. Serve with liquid aminos, sriracha hot sauce and/or peanut sauce.
  14. Enjoy!

Carrot, Walnut, and Raisin Belgian Waffles

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Delicious waffle topped off with frozen berries and served with orange slices.

My good friends, Tara and Aaron gave me this waffle iron for Christmas, and I must say, it makes pretty darn good waffles!  So, thanks guys! :)

Click on the image for more info.

Oster CKSTWFBF21 1-1/2-Inch Thick Belgian Flip Waffle Maker, Brushed Stainless Steel

On Christmas morning, I treated my family with some delicious carrot, walnut, and raisin Belgian waffles!  Notice below, I added “teff” flour into my batter.  This is because teff  is very nutritious.  It has more protein than wheat, it is packed with calcium, and it contains iron and thiamine.  I also added carrots for beta-carotene, walnuts for added protein and omega 3s, and raisins for added antioxidants.

These waffles have a crunchy outside and the inside is fluffy, sweet, and nutty.  I hope you like it as much as we did!

Ingredients:

  • 1.5 cups of unbleached all purpose flour
  • 1 cup of teff flour
  • 2/3 cup of shredded carrot (1 carrot)
  • 2/3 cup of raisins
  • 1/2 cup of walnuts
  • 1/4 cup of coconut oil
  • 4 tablespoons of sucanat or muscovado sugar
  • 2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of sea salt
  • 2 and 1/4 cup of hemp milk, almond milk, oat milk, rice milk, or soy milk
  • 3 tablespoons of ground flax seeds
  • 3 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • olive oil spray

Directions:

  1. Combine all of the dry ingrediets: flour, salt, baking soda, baking powder, cinnamon, nutmeg, and sugar.
  2. Mix together.
  3. Add the rest of the ingredients: non-dairy milk, flax seeds, carrot, raisins, walnuts, and coconut oil.
  4. Mix together.
  5. Heat the waffle iron and spray with olive oil.
  6. Follow directions in the manual to cook the waffles.
  7. Top it off with hemp seeds, chia seeds, fresh fruits, and or maple syrup.
  8. Enjoy!

Easy Veggie Hummus Rolls

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This is a super easy and delicious snack/meal to serve at parties and potlucks.  Such a wonderful finger food!

It took me 30 minutes from start to finish!

I don’t know about you, but I just LOVE hummus!!!!  There are so many things you can add to hummus: avocado, sun-dried tomatoes, jalapenos, roasted bell peppers, etc (add when blending in the food processor).   You can use it as a sandwich filling, bagel/toast topper, wrap filling, and/or veggie/bread/chip dip!  So many possibilities!

But, here is the basic hummus recipe that I always use.

Hummus:

  • 1 can of black beans or garbanzo beans (drained) or 1.5 cups of cooked beans (I usually cook my own beans instead of buying the in cans)
  • 2 tablespoons of cumin
  • 1-2 cloves of garlic
  • 2-3 tablespoons of lime juice
  • 1-1.5 teaspoons of tahini
  • salt
  • pepper
  • pinch of turmeric
  • 4-6 tablespoons of olive oil
  • 1/2 tsp of distilled white vinegar for more tang (optional)

Wrap:

  • all natural vegan spinach wrap
  • spinach
  • carrot (shredded Note: I just put my carrots in the food processor…way easier than shredding them by hand)
  • sprouts

Directions:

  1. Place all hummus ingredients in a food processor.
  2. Blend until smooth.
  3. Warm your tortilla/wrap ( I used my griddle).
  4. Spread hummus over the tortilla.
  5. Add spinach, sprouts, and carrots.
  6. Roll it.
  7. Slice it into bite sized pieces.
  8. Serve and enjoy!

Note: I like to add turmeric to a lot of dishes because of its health benefits.  It has anti-inflammatory properties, detoxifying properties, it helps slow down the progression of Alzheimers disease, helps with weight loss,  and it is known to have anti cancerous properties.   To learn more, click here, Health Diaries.

Raw Chocolate Beta Packed Soft “Cookies”

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Ingredients:

  • 1.5 cups of carrot pulp
  • 1/2 cup of goji berries
  • 3 tablespoons of raw agave
  • 4 pitted medjool dates
  • 2 tablespoons of cold pressed coconut oil
  • 3 tablespoons raw cacao powder
  • 3 tablespoons of sesame seeds
  • 1/4 cup of raw almonds (soaked overnight) …optional
  • 1 banana
  • 2 tablespoons of raw wheat germ (optional)
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of ground flax seeds (optional)

Carrots and goji berries pack a lot of beta carotene.  This is a super healthy snack that my daughter and I love.  I don’t make or buy a lot of “real” cookies because most of them contain so much unnecessary sugar that I don’t want my family and myself to be consuming.  But, I don’t feel bad about giving my three year old these “cookies” because they are healthy!  You have some grains, protein, minerals, and lots of antioxidants/vitamins (vitamin A, iron,  Omega 3s, Vitamin C, folic acid, etc).

I make these “cookies” a lot and there are so many different variations.    You can adjust the sweetness by adding more dates or raw agave.  To give it a little more tang, you can even add dried cherries.  You can even add raisins, dried figs, macadamia nuts, hemp seeds, chia seeds,  etc.   …..so many possibilities!

Note: you don’t have to have ALL of the ingredients listed, you can improvise.

Directions:

Note: if you don’t have carrot pulp, just shred some carrots in your food processor.  I like to use the pulp when I juice (juice recipe click here)  because I don’t like to waste perfectly good food.  And, sometimes, I make dog food out of it (with apples and carrots).  I give the pulp to my dogs raw or cook it with other ingredients like brown rice, broccoli, quinoa, etc.

  1. Place all ingredients in the food processor.
  2. Adjust sweetness preference.
  3. Mold the mixture into little cookies (about 1/2 an inch thick).
  4. Place the “cookies” in your food dehydrator.
  5. Dehydrate for around 13 hours.  You don’t want them too dry…it gets too hard and chewy.
  6. Enjoy!…and, don’t forget to share the healthy cookies with other children!

Delicious Vegan Spring Rolls

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I just love this light, refreshing, and healthy dish!  And, it only takes a few minutes to put together a few rolls.

Ingredients:

Ingredients for dip:

Directions:

  1. Separate the rice paper.
  2. Place rice paper on plate.
  3. Add Spinach, carrots, sprouts, cilantro/culantro, cucumber and noodles.
  4. Sprinkle with kelp granules.
  5. Roll it up and use a few drops of water to close up the roll.
  6. Slice in half.
  7. Serve with Thai Peanut Sauce and Sriracha.
  8. Enjoy!

Raw Vegan “Sushi” Roll

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Super healthy, raw, vegan, tasty, and filling meal!

Ingredients:

  • 1.5 cups of raw almonds (soaked for about an hour)
  • 3 tablespoons of raw sesame seeds
  • 2 cloves of garlic
  • juice of 2 lemons
  • 3 teaspoons of liquid aminos
  • 1.5 tablespoons of fresh ground ginger
  • 1/4 cup of water
  • 5 un-toasted nori sheets
  • grated carrots
  • spinach
  • alfalfa sprouts

Directions:

  1. Place almonds, sesame seeds, garlic, lemon juice, ginger, water and liquid aminos in a food processor.
  2. Process together for a few minutes until you have made a pate.
  3. Scoop a few tablespoons of the pate onto the nori sheet and spread it.
  4. Add carrots, spinach and sprouts and roll nori sheet.
  5. Slice “sushi” roll.
  6. Serve with liquid aminos or shoyu.
  7. Enjoy!

If you don't want to make regular rolls, you can make hand rolls...

Garlic Ginger Teriyaki Stir Fry with Tofu and Veggies

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This post is dedicated to my “manang” (older sister), who is trying out vegetarianism/veganism for a month, in which I am very proud of.  She is doing her best to try get healthy and start making healthier dishes for her family.  And, I am trying to help her with some recipes and some vegan dish ideas.

This dish is super easy!  If you have tofu, veggies, and sauce, you are set!

Note: You can use any veggies you would like: zucchini, squash, spinach, peas, mung bean sprouts, carrots, green beans, broccoli, sugar snap peas, edamame, etc.

Today, this is what I made using the local produce I got from the CSA (community supported agriculture).

Ingredients:

  • 1 package of firm tofu (squared/sliced)
  • 4 carrots (sliced)
  • 1 bell pepper (sliced)
  • 1 large onion (sliced)
  • 1.5 cups of broccoli
  • 1.5 cups of green beans (I used “gold rush”, which is why it looks a bit yellow)
  • 4 cloves of garlic (minced)
  • 1 cup of vegetable broth
  • 8 to 10 tablespoons of any organic teriyaki sauce
  • 2 tablespoons of fresh ground ginger
  • 1.5 tablespoon of corn starch (this is to thicken your sauce)
  • liquid aminos to taste (instead of salt)
  • ground black pepper
  • 1 tablespoons sesame seeds (optional)
  • 1 tablespoon of toasted sesame seed oil (optional).  Add this after you are finished cooking the stir fry.
  • Sriracha Sauce (for spice)…this is optional.  Just add little by little.  You can also add any type of Asian hot sauce.
  • 3 tablespoons of grape seed oil

Directions:

  1. Saute garlic, ginger and onions in 1 tablespoon of grape seed oil for a minute or two, right before the onions are transparent.
  2. Add the rest of your veggies.
  3. Mix vegetable broth with the corn starch, then add to the cooking veggies.
  4. Add teriyaki sauce.
  5. In another pan, cook sliced up tofu in grape seed oil.  After 5 minutes of cooking the tofu, add a bit of liquid aminos to it.  Then, cook for another 5 minutes.
  6. Add the tofu to the veggie pot.
  7. Stir and cook together for about 10 to 15 minutes.
  8. Serve over quinoa or brown rice.
  9. Enjoy!

Tofu cooking.

Veggies in sauce cooking.

Note: supporting your local organic farmers is better for the environment and for yourself.  You get the produce fresh off of the plants/trees, without traveling thousands of miles (burning fuel), and without pesticides/chemicals that could be dangerous to your health and to the earth.

Vegan “Shabu Shabu” with Spicy Peanut Sauce

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This is my version of “shabu shabu”…kinda improvised but it turned out pretty good.

For those of you who aren’t familiar with the term, “shabu shabu”, it is a Japanese dish of meat and vegetabless usually cooked in a broth, in a “hot pot”, and in the center of the table.  The cooked meat and veggies are dipped in some sort of sauce and eaten with rice or noodles.  I don’t have a “hot pot”, but my stove top worked just fine :)   And, of course, this meal is VEGAN!

Serve with rice or noodles....or both!

Ingredients:

  • 14 cups of vegetable broth
  • 4 cups of bok choy/Asian greens
  • 4 potatoes (cubed)
  • 3 carrots (sliced)
  • 3 ears of corn
  • 1/4 cup of celery (diced)
  • 1 package of tempeh or medium/firm tofu (cubed)
  • 4 to 8 medium-sized Shitake Mushrooms
  • 1 medium-sized onion (diced)
  • 4 cloves of garlic (minced)
  • 2 tablespoons of grape seed oil
  • Salt and pepper

Directions:

  1. Saute onions, garlic, and celery until onions are transparent.
  2. Add the rest of the veggies and tempeh or tofu.
  3. Add vegetable broth (make sure it is enough to cover the veggies).
  4. Boil for 45 minutes, or until potatoes are done.
  5. Serve with rice or noodles and spicy peanut sauce.

Spicy Peanut Sauce:

  • 2 tablespoons of rice vinegar
  • 1/2 teaspoons of brown sugar
  • 1 tablespoon of all natural peanut butter
  • 1 teaspoon of peanut oil (optional)
  • 1 clove of garlic (minced)
  • 1.5 tablespoons of Asian garlic chili sauce
  • 1/2 teaspoon of fresh ground ginger
  • 2 teaspoons of toasted sesame seed oil
  • 1 to 2 tablespoons of liquid aminos to taste

Directions: Mix brown sugar with rice vinegar and let the sugar dissolve.  Then, add the rest of the ingredients.  Adjust to taste (add more chili sauce, peanut butter, liquid aminos, etc.)

Here are more ideas.  Just remember, you can “veganize” almost anything!
Shabu Shabu on Foodista

Raw Vegan Carrot Cake with “cream cheese” frosting by Ivy.

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My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).

I haven’t tried this yet, but will be making soon.  She makes awesome raw vegan desserts, and I am pretty excited about trying this one!

From Ivy:

CAKE

  • 5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)
  • 1 3/4 CUPS OF WALNUTS
  • 2 3/4 CUP COCONUT SHREDS
  • 1 1/2 TSP GRATED NUTMEG
  • 3 TSP GROUND CINNAMON
  • ALLSPICE TO TASTE
  • 1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)

*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES

ICING

*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE

*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!

-IVY

I stole this picture from Ivy's facebook page.

Easy VEGAN Bee Bim Bop

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My sister, Ivy, got me into bee bim bop when we were in the Philippines.  Since I have been back in the U.S, I haven’t been able to go to a Korean restaurant and have been craving it.  So, I made this to try to replicate what I had…

I usually don’t cook with a lot of fake meat, but my mother was here, I had to show her that she can enjoy a meat-less meal that kind of had that “meaty” taste.

Ingredients:

  • Gardein NOT BEEF tips (sliced)
  • 2 zucchini (cut into squares)
  • 1 small bowl of diced or chopped carrots
  • 1 large onion
  • 2 cloves of garlic (diced)
  • spinach
  • kimchi
  • Tamari/Shoyu or Liquid Aminos (natural soy sauce)
  • sesame seed oil (toasted or un-toasted)
  • Korean Sweet and Spicy sauce
  • Brown rice
  • olive oil
  • salt and pepper

Tamari, toasted sesame seed oil, and Korean sweet and spicy sauce.

Directions:

  1. Cook the brown rice.
  2. Slice the veggies and separate.
  3. Slice the Gardein beef-less tips and saute olive oil.
  4. Saute the onions in a little bit of olive oil.  Then season with sesame seed oil and salt.
  5. Saute garlic and zucchini in a little bit of olive oil.  Then season with sesame seed oil and salt.
  6. Now you are ready to put it all together.  Place rice in a bowl and surround it with the spinach, sliced carrots, cooked onions, cooked zucchini, cooked beef-less tips, and finally the kimchi.
  7. Add Korean sweet and spicy sauce, tamari/shoyu, and more sesame seed oil (optional) then mix it all together.
  8. Enjoy!