The rain poured quite heavily in our little town today. It was also a bit chilly which was a perfect opportunity to have “rainy day” soup. This soup is hearty and super healthy. I hope you enjoy it as much as we do!
3 cups of cooked quinoa
3 and a half quarts of water *note: add more water toward the end if you like it more “soupy”
Herbamare Original (500g=1.1LB) Brand: Vogel *note: you can buy pre-made herbamare from this link or the health food store, or you can save some money by googling “herbamare recipes” and making it yourself. You will find many different recipes out there. I made mine myself, but I didn’t measure (sorry…next time I will ), I just go by taste and it usually tastes similar to other herbamare recipes.
Cook your quinoa and set aside.
Wash your soaked beans.
In a large pot, boil 3 and a half quarts of water with your soaked beans, chopped onions, and minced garlic.
Let it boil for about 1 hour or until the beans are cooked (stir occasionally).
Blend coconut milk with your red bell pepper and ginger in a blender until smooth. And, you will have a red gingery, coconutty, bell pepper soup.
After the beans have cooked, add your coconut-bellpepper-ginger blend.
Boil this together for another 20 minutes.
Then add your cooked quinoa and herbamare (add herbamare a little bit at a time until you are satisfied with the taste).
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!
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.
In a large pan or wok, heat oil.
Then, add onions and garlic. Cook until onions are transparent.
Add green beans and cook for 4 minutes in medium to high heat.
Turn of heat, then add cooked quinoa, shredded carrot, sauce, and stir it all together.
Plate it and top it off with chopped green onions.
I do most of my shopping at this health food store called Earthfare. They have everything a vegan family needs! They have vegan friendly toiletries, wines, desserts, etc. Their deli offers vegan nuggets, salads, sushi, and much more! I just love that place!
Anyway, so a few days ago, my daughter and I had lunch there. My daughter had a whole wheat grilled Daiya “cheese” sandwich with a side of raw broccoli and fruits. I had some vegan brown rice sushi, Mary’s Gone crackers and hummus. I don’t usually buy hummus because I just usually make them myself, but boy was I glad that I picked up the Thai coconut hummus from the deli! I instantly was addicted to it! It was spicy, it was delicious, tangy, and coconutty!
I told myself, “I HAVE TO TRY TO MAKE THIS AT HOME!” So, I looked at the ingredients and I was very excited to see that I already had most of the ingredients on the list! There were some things that I didn’t have, but I just improvised.
So, I made the hummus, it is not exact, but it is VERY similar. Both are deliciously awesome! And, I am happy to share the recipe with you!
4 cups of cooked garbanzo beans
juice of 2 lemons
4 tablespoons of tahini
2 tablespoons of safflower oil
3 tablespoons of coconut oil
3 tablespoons of organic tamari
2 tablespoons of Asian chili paste (garlic paste)
2 tablespoons of minced shallots
1 clove of garlic from an elephant garlic or 6 cloves from a regular-sized bulb of garlic
4 teaspoons of lemongrass paste
3 teaspoons of red wine vinegar
2 teaspoons of freshly grated ginger
1/2 teaspoon of ground coriander
1 teaspoon of cumin
1 teaspoon of Celtic sea salt
3 pinches of cardamom
4 to 8 tablespoons of organic sriracha (hot sauce) *note: this is optional and adjust to heat preference*
Throw everything in the food processor and blend (except for hot sauce)!
Add hot sauce and adjust heat to your liking. (note: if you want to make this for your young child, I would omit the hot stuff…I put a tiny bit of chili paste for my daughter’s hummus).
Serve with fresh veggies, crackers, crusty bread, vegan naan, tortilla, etc.
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:
It is a wonderful source of fiber.
It is a great source of Vitamin B1 and B6.
It is a great source of potassium.
It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
It helps reduce cholesterol.
It contains antioxidants.
It is a good food for type 2 diabetics.
It helps fight cancer.
So, eat up those eggplants!
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
Dipping sauce #2 ingredients:
2 tablespoons of VEGENAISE (vegan mayo)
3 tablespoons of Sriracha hot sauce
Note: dipping sauce is not necessary. It is obviously healthier without it. My daughter likes these plain or with ketchup.
Peel and slice eggplant into fry-sized pieces.
Preheat oven to 385 degrees.
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.
Mix flour and shredded coconut together and set aside.
Grease your cookie sheet with coconut oil.
Pour out the panko crumbs on a plate.
Dip eggplant into the non-dairy milk mixture.
Roll it into the flour.
Dip it into the non-dairy milk mixture again.
Roll it into the panko bread crumbs.
Place onto your cookie sheet.
Bake for 20 minutes.
Serve with your sauces.
Note: dipping sauce #2 is spicier than #1. Dipping Sauce #1 is just a bit sweet and mild.
I needed to make something yummy with all of my CSA vegetables I had sitting in my fridge. I also wanted to incorporate delicious Asian flavors to it. So, I made Asian noodles. This is my first time making these, so, I just had to guess and come up with a salad dressing recipe…and, it turned out pretty lovely!
This is a bit tangy, pea-nutty, gingery, and delicious!…spicy is optional. I just love eating delicious and healthy food!
1 package of Buckwheat Soba Noodles
2 cups of mung bean sprouts
1 cup of cilantro (chopped)
1/2 cup of green onions (diced)
1 cup of yellow squash (diced)
1 large carrot (thinly sliced) (I used a spiralizer Click on PRODUCTS to see which one I use)
1 bell pepper (chopped)
2 cups of baby spinach
Peanuts for topping
2 cups or 8 oz. of sliced baby bella mushrooms or shitake mushrooms (optional)
1 tablespoon of olive oil (optional)
Fresh cayenne pepper (sliced) ….(optional)
1/3 cup of liquid aminos (Braggs)
1/4 cup of raw apple cider vinegar (Braggs)
Juice of 1 lemon
1/4 cup sesame oil
2 tablespoons of fresh ginger (chopped into tiny little pieces)
2 cloves of minced garlic
5 to 6 tablespoons of Nori Kumi Furikake Rice Seasoning (sesame seeds and seawead)
Directions for dressing: Combine all ingredients and mix together.
Directions for Salad:
Cook and drain buckwheat soba.
Slice veggies and place in a large bowl.
Note: you can use raw mushrooms, but I chose to lightly saute it in some olive oil before mixing with the noodles.
Add dressing and mix well.
Serve in a salad bowl and top it off with some peanuts and cayenne pepper (optional).
Soup topped off with hemp seeds (protein and omega 3s)
I usually make this for my family when they are sick. Carrots, sweet potatoes, bell peppers, garlic, and ginger is wonderful and is very good for your body. This soup is high in antioxidants, vitamins, omega 3s, protein, fiber and more.
9 cups of water
6 to 8 carrots (depending on how thick you want your soup)
1 large sweet potato (cubed)
3 roasted bell peppers
4 bouillon cubes of “NOT CHICK’N”
3 to 4 cloves of garlic
1 celery or 1/4 cup (diced)
1/2 onion (diced)
3 tablespoons of ground ginger
1 can of coconut milk
1 tsp of thyme
liquid aminos or salt and pepper to taste
1 tablespoon of olive oil
Roast 3 bell peppers in a 375 degree oven for 20 minutes. After it is cooked peel off some of the burned parts of the bell pepper skin.
Saute garlic, celery, and onions in olive oil
Add water and bouillon cubes.
Add carrots and sweet potatoes. Boil for 10 minutes.
Add coconut milk and thyme. Boil for another 10 minutes or until the carrots and sweet potatoes are cooked.
Remove the veggies from the liquid and place in a food processor or blender along with the roasted bell peppers.