Tag Archives: pepper

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!

Husband’s Super Duper Hot Guacamole

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This guacamole is not for everyone because it is so hot.  You can just simply remove the jalapenos and habaneros off of the ingredients list.

Ingredients:

  • 2 avocados
  • 1 tomato
  • 1/4 of an onion
  • 2 cloves of garlic
  • 3 jalapenos
  • 1 habanero pepper (optional because these peppers are CRAZY hot)
  • juice of one lemon or 2 limes
  • 2/3 cup of a cilantro
  • salt
  • pepper

Directions:

  1. Throw everything in the food processor.
  2. Serve with chips, burritos, tacos, etc.
  3. Enjoy!

Pesto with Quionoa Pasta Noodles

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Ingredients for pesto sauce:

  • 2 qt bag or 1 to 1.5 cups of fresh basil
  • 2 cups of fresh spinach
  • 1.5 cloves of an elephant garlic or 4 to 6 cloves of regular garlic (NOTE: We love lots of garlic in our pasta, if you don’t, then reduce your amount to a few cloves of garlic.
  • 2/3 cup of nutritional yeast
  • 1/4 to 1/3 cup of pine nuts (Note: I sometimes add a few tablespoons of cashews to make it a bit creamier)
  • 1/2 cup of olive oil
  • 1 fresh tomato (medium)
  • salt
  • pepper

Directions:

  1. Cook quinoa noodles..
  2. First saute the pine nuts and cashews (cashew optional) in a little bit of olive oil until it is brown and toasted.
  3. After it is toasted, place the nuts in the food processor with oil, tomato, nutritional yeast, and garlic.
  4. Process together until it is smooth.
  5. Add spinach and basil, then process again for a few minutes.
  6. Add salt ant pepper to taste.
  7. Add to quinoa noodles.
  8. Top it off with some more pine nuts (optional).
  9. Enjoy!

Quinoa Pasta Vegan Pesto Salad

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We love basil!  We love pesto!  We love quinoa pasta! :)

Ingredients for pesto sauce:

  • 2 qt bag or 1 to 1.5 cups of fresh basil
  • 2 cups of fresh spinach
  • 1.5 cloves of an elephant garlic or 4 to 6 cloves of regular garlic.  (NOTE: We love lots of garlic in our pasta, if you don’t, then reduce your amount to a few cloves of garlic.
  • 2/3 cup of nutritional yeast
  • 1/4 to 1/3 cup of pine nuts (Note: I sometimes add a few tablespoons of cashews to make it a bit creamier)
  • 1/2 cup of olive oil
  • 1 fresh tomato (medium)
  • salt
  • pepper

Veggies to mix in the salad: Today, I just used ONE CUP of steamed peas, but usually I would add lightly steamed broccoli along with it.

Directions:

  1. Cook veggie quinoa pasta (I used the curly pasta).
  2. First saute the pine nuts and cashews (cashew optional) in a little bit of olive oil until it is brown and toasted.
  3. After it is toasted, place the nuts in the food processor with oil, tomato, nutritional yeast, and garlic.
  4. Process together until it is smooth.
  5. Add spinach and basil, then process again for a few minutes.
  6. Add salt ant pepper to taste.
  7. Mix sauce with cooked veggie quinoa pasta.
  8. Serve hot or cold.
  9. Enjoy!

Raw Vegan White “Spaghetti”

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I love this beautiful and oh so tasty dish.  It is healthy, light, and flavorful.  I hope you like it!

Noodles:

  • Zucchini (1 to 2 depending on the size)

Directions for noodles: put it through a spiralizer or use the shredder in your food processor.
(this is the one I used)….SUPER EASY!

 

White Sauce:

  • 1.5 cups of cashews (soaked over night and drained)
  • 2 to 3 cloves of garlic (I like a lot of garlic, so I used 3)
  • juice of one lemon
  • 3 tablespoons of cold pressed olive oil
  • 3 tablespoons of nutritional yeast
  • 1/2 of a small sized red bell pepper (about 4 tablespoons worth if it is diced)
  • 1/3 cup of filtered water
  • 1 tsp of Italian seasoning
  • 3 to 4 pinches of parsley
  • Celtic sea salt and pepper to taste

Directions for Sauce:

  1. Place in food processor for a few minutes until it is nice and creamy.

Then, mix sauce in with the zucchini noodles.

top off with more veggies!...tomatoes...bell pepper...

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.

Lentil and Potato Taco/Burrito

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I love Mexican Food! …..And, I especially LOVE HEALTHY Mexican food!

I used Rudi's Organic Spelt Tortillas.

Ingredients:

  • 1.5 to 2 cups of cooked and drained green lentils
  • 4 small potatoes (diced)
  • 1 small onion (diced)
  • 1 tablespoon of grape seed oil

Seasoning:

  • 1 tablespoon chili powder
  • 2 to 3 minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1  teaspoons ground cumin
  • 1 teaspoon sea salt (adjust to taste preference)
  • 1/2 to 1 teaspoon black pepper
  • 1 tablespoon grape seed oil
  • 2 teaspoon vinegar

Directions:

  1. Saute onions in 1 or 2 tablespoons of grape seed oil.
  2. Add diced potatoes that are half cooked (either baked or boiled).
  3. Cook for a few minutes until the potatoes are a bit golden or fully cooked.
  4. Add cooked lentils.
  5. Add seasoning.
  6. Cook all together for a few minutes.
  7. Build your taco or burrito using veggies: tomatoes, onions, cilantro, avocado, lettuce, etc.

*NOTE:  HERE IS A QUICK AND EASY FRESH SALSA RECIPE.

Lentil Veggie Burgers

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This is a delicious and healthy “burger” without the guilt.  This dish is packed with protein, antioxidants, grains, vitamins, and flavor.  I have also used it to make a “burger” burrito (place in a wrap with salad and salad dressing).  Love it!

Note: You can double the ingredients and make a lot more “burger” patties and store in the freezer.

Ingredients:

  • 1 cup of lentils
  • 1 cup of flour (whole wheat)
  • 1/2 cup of oats
  • 1/2 cup of brown rice (cooked)
  • 1 carrot
  • 1 small eggplant
  • 1 small onion
  • 2 to 3 cloves of garlic
  • 1/2 cup of corn (optional)
  • 1.5 to 2 tsp salt (adjust to your taste preference)
  • 2 tsp of oregano
  • 1.5 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp of nutmeg
  • 1/2 tsp of pepper (optional or adjust to your taste preference)
  • cornmeal to cover the “hamburger” patty

Crunchy patty

Directions:

  1. Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.
  2. Cook lentils in boiling water (15 to 25 minutes).
  3. Cook brown rice.
  4. Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
  5. After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher.  Note: try not to smash all of the lentils.
  6. Add corn (optional), oats, flour, and seasonings.
  7. Make “burger” patties.
  8. Cover in corn meal.
  9. Cook in a little bit of oil until the outside is crunchy.
  10. Place in a whole wheat bun and add your favorite fix ins.
  11. Enjoy!

Mashed Potato and Turnip with Dill

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I love this side dish!

A healthier and tastier mashed potato….

Ingredients:

  • 1 cup of boiled and mashed turnip roots (note: these are young turnips, so you don’t have to peel it)
  • 4 medium- sized potatoes
  • 1 teaspoon of dill weed
  • 1 teaspoon of diced garlic
  • 1.5 to 2 tablespoons of Earth Balance VEGAN butter
  • salt and pepper

Boil potatoes and turnips with their skins.  Mash cooked potatoes and turnips together, then add dill weed, garlic, vegan butter, salt and pepper.

Enjoy!