vegetarian

Green Curry Lemongrass Soup with Vermicelli

I made this yesterday to celebrate St. Patrick's day with a healthy dose of greens. I loved the color and it tasted fabulous!

Green Curry Lemongrass Soup with Vermicelli (serves ~6)

  • 1 yellow onion, small diced
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 package of vermicelli noodles
  • 1 clove garlic
  • 1 stalk of lemongrass
  • 1 can of coconut milk
  • 1 cup of baby spinach
  • 1/2 tsp of salt
  • 2 tsp curry powder
  • 4 cups baby spinach
  • 1 1/2 cups bean spouts
  • Salt to taste
  • Red pepper flakes to taste
  • Chopped scallions as a garnish

Gently warm olive oil in a large sauce pan and add diced onion. Heat until onion softens and add 4 cups of vegetable broth-allow to simmer lightly. In a separate pot, boil water (add salt) and prep the vermicelli noodles according to their instructions. Prep the lemongrass by removing the outer tough layers and chop the rest into medium pieces. Add chopped lemongrass, garlic, coconut milk, 1 cup baby spinach, 1/2 tsp salt and 2 tsp curry powder to vitamix/high powered blender and blend until totally smooth and evenly mixed. Add the lovely green mixture to the simmering vegetable broth and stir. Next, add the cooked and strained vermicelli noodles, 4 cups baby spinach and 1 1/2 cups bean spouts to the soup and mix. Season with salt to taste and garnish with red pepper flakes and chopped scallions.

Enjoy!

 

Roasted Cauliflower Alfredo Sauce and Panko Crusted Tempeh Balls

Oh man this was good. Here are the recipes!

Roasted Cauliflower Alfredo Sauce (makes ~2 cups)

  • 1 head of cauliflower
  • 1 large yellow onion
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 cup cashews
  • 1/4 cup +1 tbsp olive oil
  • 1/2  cup water
  • Salt to taste

Preheat oven to 400*F and cut cauliflower into florets. Toss florets with enough olive oil to lightly coat each piece and ~1 tsp salt. Add florets to sheet tray and roast in the oven until cauliflower becomes soft and lightly browned. 

Next, dice onion and add to saute pan with 1 tbsp olive oil. Add cooked onion, 1 clove of garlic, 1 cup raw cashews, olive oil and roasted cauliflower to vitamix/high powered blender and mix thoroughly. Use 1/2 cup of water to thin out sauce as necessary to achieve alfredo consistency and add salt to taste. 

Panko Crusted Tempeh Balls (makes ~12)

  • 1 small onion
  • 2 cloves garlic
  • 1 package of tempeh (~8 oz)
  • 2 tbsp olive oil
  • 1 tbsp dried basil
  • 1/4 tsp chili flakes
  • salt to taste
  • 1 tbsp water
  • 1 cup panko breadcrumbs

Preheat oven to 375*F. Dice onion and mince two cloves of garlic and add to food processor. Break tempeh with hands and add to onion and garlic mixture along with 2 tbsp olive oil. Pulse to mix, leaving mixture with some chunks. Next, add chili flakes and salt--pulse machine gently to mix in spices. If mixture seems dry, add 1 tbsp of water and pulse for consistency. Use hands to shape into balls. Roll each ball in panko breadcrumbs and add to a nonstick muffin tray for baking. Bake for 30-40 minutes or until tempeh balls start to look golden brown. 

I used quinoa pasta as the base for this recipe and I added a healthy dose of sauted kale before tossing with my Roasted Cauliflower Alfredo Sauce and topping with my Panko Crusted Tempeh Balls. It was DELICIOUS. 

Enjoy!

 

Shaved Brussels Sprouts Salad with Slivered Almonds and Garlic Tempeh

This recipe can be eaten either warm or cold and it was a treat have for lunch! 

Shaved Brussels Sprouts Salad with Slivered Almonds and Garlic Tempeh (Serves 4)

  • 1 package of tempeh (8 oz)
  • 3 cups of veggie broth
  • 3 cloves of garlic, chopped
  • 1 cup of slivered almonds
  • 3-4 cups of shaved brussels spouts 
  • 1 cup of English peas
  • 1/2 cup shoyu-or tamari for gluten-free :)
  • 1/4 cup veggie broth
  • salt to taste

Preheat oven to 250*F. Cut the tempeh in half and add to sauce pan, covering it with 3 cups of veggie broth and adding the chopped garlic. Bring liquid to a boil before lowering your heat to a simmer. Allow tempeh to simmer ~20 minutes.

Next, spread slivered almonds on a half sheet tray and place in the oven for ~7 minutes or until gently toasted. 

In a large saute pan, gently heat shaved brussels sprouts, english peas and shoyu/tamari. After about 5 minutes add the remaining 1/4 cup of veggie broth and stir in the toasted almonds. 

Once tempeh is ready, drain and chop into ~1/2" pieces to be added to the brussels spouts mixture. Stir thoroughly and add salt to taste.

Enjoy!

 

Zucchini Banana Muffins with Chocolate Chips

IMG_6201.JPG

Zucchini Banana Muffins with Chocolate Chips (makes 12)

  • 1 flax egg (1 tbsp ground flax + 2 tbsp water)
  • 1 cup flour
  • 1 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup maple syrup
  • 1/3 cup almond milk
  • 2 tsp vanilla
  • 3 ripe bananas, mashed
  • 2 medium sized zucchini, grated
  • 1 cup chocolate chips (optional)

Preheat oven to 350 *F and grease muffin pan.  Mix flax egg (1 tbsp ground flaxseed and 2 tbsp water) and set aside to thicken. Mix dry ingredients together (flour, rolled oats, baking powder and salt). Next, add in maple syrup, almond milk, vanilla, mashed banana and the flax egg until incorporated. Mix in grated zucchini and chocolate chips before scooping into muffin pan and baking for 30-35 minutes. 

Enjoy!

 

Lemongrass Peanut Sauce

This was my first time working with lemongrass and it so easy to prepare. Lemongrass offers a totally unique flavor that works well with coconut or peanut flavors, like I used here. This sauce is perfect to add with brown rice and a mix of veggies. 

Lemongrass Peanut Sauce (makes ~2 cups)

  • 1 stalk of lemongrass
  • 1/2 cup peanut butter
  • 1 clove coarsely chopped garlic
  • 2 tbsp chopped ginger
  • 1/2 cup shoyu
  • 3/4 cup water
  • salt to taste

To prep the lemongrass, peel away the hard outer layer and trim off the top and the bottom, then chop the lemongrass into small pieces. Add chopped lemongrass and all other ingredients into a vitamix/blender and mix completely. Once the lemongrass is thoroughly mixed in, pour the solution a sauce pan and let simmer on a low heat for ~20-30 minutes. 

Enjoy!

Β 

 

Blood Orange Poppy Seed Muffins with a Blood Orange Glaze

Lemon poppyseed muffins are an all time favorite of mine. So are blood oranges, which is why this happened! These muffins have IT. They have a totally unique taste and are so satisfying. The glaze is completely optional, but it gives the muffins a decadent finish making it perfect to serve for a brunch or just savoring the weekend. The glaze also turned out to be a gorgeous color which is another reason to love it. 

Blood Orange Poppy Seed Muffins with a Blood Orange Glaze (makes ~12 small muffins or 6 large muffins)

  •  1 cup flour
  • 1 cup cashew meal
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup coconut oil, melted
  • 3 tbsp juice from blood orange (~1 blood orange)
  • 1 tbsp poppy seeds
  • 1 heaping tsp of zest from blood orange (~1 blood orange)

Blood Orange Glaze

  • 3/4 cup powdered sugar
  • 4 tbsp blood orange juice
  • 1 heaping tsp of blood orange zest

Preheat oven to 350*F and grease muffin pan. Add dry ingredients together in one bowl (1 cup flour, 1 cup cashew meal, 1.5 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt.  In a separate bowl,  combine almond milk, maple syrup, vanilla, coconut oil and blood orange juice until incorporated. Next, add wet ingredients to dry a little at a time (~3 rounds). Finally, mix in poppy seeds and blood orange zest. Spoon into muffin pan and bake for ~15-20 minutes.

To make the glaze, simple whip all the ingredients together (powdered sugar, blood orange juice and blood orange zest).  Let the muffins cool completely before adding the glaze and enjoy!

 

Baked Lemon Basil Falafel

I cooked these recently for a small dinner party and they had a really nice refreshing taste. The basil and lemon were a nice twist on traditional falafel and prep was really simple.  These can easily be made ahead of time and eaten throughout the week--you can add to salads, eat as a snack,  put in sandwiches or anything else you can think of!  

Baked Lemon Basil Falafel (serves ~6)

  • 1 large onion, diced
  • 2 cloves of garlic, coarsely minced
  • 2 cups soaked chickpeas (or ~1.5 cans)
  • 1/2 cup garbanzo bean flour
  • 3/4 cup flour of choice (can easily be gluten free!)
  • 2 tsp arrowroot
  • Juice of 2 lemons (~4-5 Tbsp)
  • 1 cup of chopped basil
  • 1 Tbsp of lemon zest
  • Salt to taste

Preheat oven to 375*F. Place diced onion and garlic in a food processor and pulse for ~60 seconds. Add 1.5 cups of chickpeas (reserve the other 1/2 cup for later) and pulse for another 30 seconds. Add 1/2 cup of garbanzo bean flour,  3/4 cup flour of choice and 2 tsp of arrowroot. Pulse until ingredients are thoroughly mixed.  Add last 1/2 cup of chickpeas, lemon juice, chopped basil, lemon zest and  salt to taste. Pulse briefly to mix--don't over mix--it's okay to have some chunks.  Shape  falafel into balls* and place on  cookie sheet.  Bake for ~45-50 minutes. 

These falafel work great over  wilted greens or a salad. I also topped with a bit of homemade roasted red pepper hummus to add a pop of color--so good! 

*If dough seems sticky, add a little extra flour (a tbsp or so at a time) until falafel takes shape.



 

Chickpea and Spinach Curry with Brown Rice

IMG_8977.jpeg

This dish was exactly what my body needed recently--it' a very warming,  grounding meal and I was thrilled with the result! Curry is perfect for the cold evenings of February, with just enough spice to make you forget the cold and feel all toasty. Mmmmm.
Β 

Chickpea and Spinach Curry with Brown Rice (serves 4-6)

  • 2 tbsp olive oil
  • 1 medium onion, small dice
  • 1 cup of long grain brown rice
  • 1 3/4 cup water
  • 2 cloves of garlic, minced
  • 1 tbsp cumin seeds
  • 1 tsp coriander
  • 2 tsp curry powder
  • 1/4 tsp cayenne
  • 1 can (~13.5 oz)of coconut milk 
  • 1/2 cup water
  • 2 tbsp tomato paste
  • 2 cups of soaked chickpeas*/1 can of chickpeas
  • 2 cups of chopped spinach** 
  • Salt to taste

Gently heat your olive oil and add your onion. While your onion is sweating, add your brown rice and water to a separate pan and bring to a boil--add salt,  bring down to a simmer and cover once a boil has been reached. Set a timer for your rice and let's get saucy. 

Add minced garlic and cumin seeds to your onion. After 2-3 minutes add remaining spices (coriander, curry powder, cayenne), coconut milk,  tomato paste and water. Allow the sauce to gently simmer on low heat for 20-25 minutes. Add chickpeas, chopped spinach and salt to taste. Serve with brown rice. 

*Soak 1 cup of chickpeas overnight (they expand). If you forget (I do frequently), a can of chickpeas works well too!

**Frozen spinach is a great substitution for fresh. 

 

Rustic Chocolate Chip Coconut Scones

A good cup of coffee and one of these scones is my happy place. These are simple to make and cook in about 12 minutes, so if I don't have time for a muffin or bread, scones take the cake. lol

Rustic Chocolate Chip Coconut Scones (makes ~8 large scones)

  • 2 cups flour
  • 1 cup cashew meal
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 c + 2 tbsp maple syrup
  • 3/4 cup almond milk
  • 1/4 cup coconut oil
  • 1 tsp apple cider vinegar
  • 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water)
  • 1 1/2 tsp vanilla
  • 1/4 cup coconut flakes
  • 1 cup vegan chocolate chips

Preheat oven to 400 *F and grease baking sheet. Mix flour, cashew meal, baking powder and salt. Melt the coconut oil on low heat. Add melted oil to separate bowl with maple syrup, almond milk, apple cider vinegar, flax egg and vanilla. Add flour mixture to wet ingredients in two or three rounds and mix with a spatula by hand. To finish batter, add coconut flakes and chocolate chips. Spoon batter onto cookie sheet in about 8 separate scones and bake for 12 minutes. 

Enjoy!