Tag Archives: liquid aminos

Garlic Sweet Potatoes

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Sweet potatoes are wonderfully healthy!

Here is another sweet potato recipe, click here.

Ingredients:

  • 3 sweet potatoes
  • 3 cloves of garlic (minced)
  • 3 tablespoons of olive oil
  • 3 to 4 tablespoons of tamari or liquid aminos (all natural soy sauce)

Directions:

  1. Preheat oven to 420 degrees.
  2. Mix olive oil, liquid aminos/tamari, and garlic in a bowl.
  3. Slice the potatoes lengthwise (like french fries).
  4. Place everything in a container and shake.
  5. Bake potatoes for 20-25 minutes.
  6. Serve and enjoy!

Asian Noodle Salad

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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!

Ingredients:

  • 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)

Dressing Ingredients:

  • 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:

  1. Cook and drain buckwheat soba.
  2. Slice veggies and place in a large bowl.
  3. Note: you can use raw mushrooms, but I chose to lightly saute it in some olive oil before mixing with the noodles.
  4. Add noodles.
  5. Add mushrooms.
  6. Add dressing and mix well.
  7. Serve in a salad bowl and top it off with some peanuts and cayenne pepper (optional).

Cucumber Salad

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Ingredients:

  • 1 cucumber (peeled and sliced)
  • t tomato (diced)
  • 1/4 of a small red onion (sliced)
  • 3 tablespoons of sliced green onions
  • 2 tablespoons of raw apple cider vinegar
  • 1.5 tablespoons of toasted sesame seed oil
  • 1 tsp of liquid aminos or tamari (adjust to taste)
  • 1 tsp of raw agave
  • pepper

Directions:

Easy!  Throw everything in a bowl and mix together!

Roasted Bell Pepper, Carrot, and Sweet Potato Ginger Soup

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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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. Saute garlic, celery, and onions in olive oil
  3. Add water and bouillon cubes.
  4. Add carrots and sweet potatoes.  Boil for 10 minutes.
  5. Add coconut milk and thyme. Boil for another 10 minutes or until the carrots and sweet potatoes are cooked.
  6. Remove the veggies from the liquid and place in a food processor or blender along with the roasted bell peppers.
  7. Blend until smooth.
  8. Add pureed veggies back to the liquid/broth.
  9. Simmer for a few more minutes.
  10. Add liquid aminos and pepper to taste.
  11. Serve with bread or crackers.
  12. Enjoy!

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

Rainy Day Vegan Acorn Squash Chili

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Serve with vegan garlic bread (vegan butter, garlic, and parsley)

Perfect meal on a rainy day!

Ingredients:

  • 1/2 package of Bob’s Red Mill Whole Grains and Beans Soup Mix
  • 9.5 cups of vegetable broth/veggie bouillon
  • 1 acorn squash
  • 4 medium-sized potatoes (cubed)
  • 1 large onion (diced)
  • 5 cloves of garlic (minced)
  • 1 can of chunky tomatoes (28 oz)
  • 1/4 cup of celery (diced)
  • 3 teaspoons of chili powder (adjust to taste preference)
  • 1 tsp paprika
  • Liquid Aminos or Celtic sea salt to taste
  • 1 tsp dried parsley
  • 1 corn (optional)
  • 2 tablespoons of grape seed oil

Directions

  1. Heat oil, then add onions, celery, and garlic.
  2. Add broth/water with bouillon.
  3. Add soup mix, veggies, and herbs/spices.
  4. Boil for 1/2 an hour and simmer in low heat for 2 hours…or until the beans are fully cooked.  *Note:  Stir, Stir, and Stir!…so the beans don’t get stuck at he bottom and burn.
  5. Enjoy!

Awesome Asparagus

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I just LOVE asparagus!!!

The asparagus is known for its anti-oxidants, which help prevent the growth of cancer cells, prevent multiple sclerosis, urinary tract infections, and other ailments.  They are also good for the heart, prevent bladder infections, help control blood pressure and blood sugar levels.  And, another wonderful thing about asparagus is that it is also supposed to help increase the milk supply for nursing mothers.

More info on asparagus: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=12

…The point is, asparagus is AWESOME!

Ingredients:

  • 1 bunch of asparagus
  • 1/2 of a large red onion
  • 2 teaspoons of diced garlic
  • 1.5 tablespoons of VEGAN red wine
  • 1 tablespoon of olive or cold pressed coconut oil
  • 1 tablespoon of tamari or liquid aminos (all natural soy sauce)

VEGAN WINE: OUR DAILY RED

Saute onions and garlic in olive oil until onions are a little bit caramelized.  Then add asparagus.  Note: don’t forget to cut the bottom parts of the asparagus…they tend to be a little tough.  Saute asparagus with the onions for 3 minutes then add wine and tamari (if you want it a little more or less salty, adjust the tamari or liquid aminos).  Cook for 5 minutes and serve.

You can put these into your sushi, sandwich, or just serve as a side dish.

Asparagus inside a sushi hand roll. I will post a recipe for this soon!

Info from http://vegans.frommars.org/wine/faq.php#1.2

1.3 What animal ingredients are commonly found in wine?
The most common animal ingredients used in wine making are isinglass (a very pure form of gelatine from sturgeon fish bladders), gelatine (extract from boiled cow’s or pig’s hooves and sinews), egg whites (or albumin) and caseins (a protein from milk). Very occasionally blood has been used as an additive – “sangre de toro” means “bulls blood” – but rarely literally any more. This ingredient was declared illegal for use in European wines in the aftermath of the outbreak of BSE (mad cow disease).

ORGANIC VEGAN WINE

Asian inspired tempeh with lemongrass and cilantro

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I just love the combination of the spices and the veggies in this dish!  The cilantro, the green onions, and the lemongrass really livens the tempeh.  It is also super easy to make.  I hope you and yours enjoy this as much as I did! :)

  • 2 packages of 5 grain tempeh (sliced in one inch squares)
  • 1 bag of fresh frozen organic broccoli florets (10 oz.)
  • 1 red bell pepper (sliced)
  • 4 tablespoons of tamari or liquid aminos
  • 2 teaspoons of sriracha (Asian hot sauce)
  • 1 cup of cilantro
  • 4 tablespoon rice vinegar
  • 6 green onions
  • 2 teaspoons of lemongrass paste
  • 1 tsp of raw agave (optional)
  • 3 tablespoons of olive or coconut oil
  • 1/2 tsp pepper

1.  In a food processor, combine cilantro, 3 green onions, 2 tablespoons of  rice vinegar, 2 tablespoons of tamari or liquid aminos, 2 tablespoons of olive oil, and lemongrass paste.  Process and pour into a container with the squared tempeh.  Marinate for few hours.

This is the lemongrass paste I was talking about.

2.  In a cup, combine sriracha sauce, 2 tablespoons of rice vinegar, 2 tablespoons of tamari/liquid aminos, and pepper together and set aside.  Note:  you can add the agave to this mixture.  I didn’t use agave because my husband is not a big fan of sweet and sour….

3.  In a large pan, saute tempeh in olive oil until it is a golden color, then add frozen broccoli, bell pepper, and the sauce in the cup from #2.  Saute together for another 5 minutes or so.  Then, add pepper and more liquid aminos/tamari to your taste preference.

3.  Serve over quinoa or brown rice.

Enjoy!

mmmmmmmmmmmmmmm