SESAME TOFU TERIYAKI ON SOBA

 

A cooking class with The Chef and the Dish helped me master the art of all-things teriyaki! This tofu version is simple, healthy and delicious. I make 4 servings at a time and either share nicely with others, or pack three servings away for lunches during the week. I find soba noodles really keep well in the fridge and don’t really need to be re-heated (i.e. if you are avoiding the science experiment microwave at your workplace, just enjoy the noodles cold). Pure buckwheat is gluten-free, but some versions of soba noodles do contain gluten. Be sure to read the labels. Continue reading “SESAME TOFU TERIYAKI ON SOBA”

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A KINDER COBB SALAD

I can only be convinced to eat a salad for dinner if it’s really awesome, filling and hearty. This cobb salad fits the bill! Not only is it downright pretty, but it contains a tonne of protein, good fats, and veggies. I actually made two identical salads- the one pictured was brought along to work the next day and kept me full for the afternoon.

The creaminess of the dressing and the avocado is a great contrast to the crunch of the slaw and almonds.

It’s easy as can be and of course – if you’re feeling lawless – the components can easily be swapped up. Try beans such as chickpeas or kidney beans. Mixed peppers would work well, and any type of nut will do.

Ingredients (serves 2)

4 cups shredded cabbage (I used pre-packaged broccoli slaw)
1 avocado, cubed
1 tomato, cubed
1/4 cup roasted almonds
1/2 block smoked tofu
corn from one cobb (i’m ok with raw, but if you prefer slightly cooked, place in boiling water for 5 minutes)
coconut bacon (I buy mine from Tori’s Bakeshop)
1/4 cup vegenaise
2 tablespoons dijon mustard
2 tbsp apple cider vinegar
Salt and pepper to taste

Directions 

Whisk vegenaise, dijon, apple cider vinegar, salt and pepper in a small bowl. Toss with slaw until completely blended. Arrange slaw on two plates. “Layer” your ingredients in long strips across the slaw. Top with coconut bacon. Enjoy!

 

 

 

 

 

VEGAN THAI COCONUT SOUP (TOM KHA TOFU)

When I was younger and unattached, I spent close to a year in Thailand. I loved a million things about the country –  the warmth, the people, and the food. The spices were so varied and complex, meaning I could eat the same type of food every day (soup) and yet always enjoy a variety of flavours. A good amount of food in Thailand is vegetarian, so I happily ate my way through the country without a problem. I remember it as being incredibly family friendly, so I’m dreaming of the day when I can take my little ones there on a holiday.

What I love most about this Tom Kha Tofu recipe is how easy it is to make: from pot to bowl, we’re talkin’ 10-15 minutes. What I also love about this soup is how spot on it is in terms of tasting exactly like thai takeaway. Everyone is hella impressed when I serve this! It’s pretty light, so I find it’s best to eat/ serve as a starter vs. a main.

It’s also a very clean recipe, and will definitely be a staple during my upcoming 2 week cleanse with naturopathic doctor Christina Carreau. Subbing in almond milk vs. pure coconut milk reduces the fat content.

(note: I doubled the recipe below so i had leftovers for lunch).

Ingredients

  • 1 cup of coconut milk
  • 3/4 cups of almond milk (original)
  • 3 tbs green curry paste
  • 3 cups of vegetable broth
  • 2 tbsp tamari
  • 1 cup thin sliced mushrooms
  • 3 cups chopped broccoli
  • 8 oz tofu, cubed
  • 1 tsp. maple syrup
  • 4 tbs lime juice
  • Fresh cilantro as a garnish

Directions

In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low. Cover and simmer for 5 minutes. Add the broccoli, mushrooms and tofu. Cover again and cook for 10 minutes.

Turn off the stove and stir in maple syrup and lime juice. Serve and top with cilantro and a sliced lime

 

CLEANSING DETOX SOUP

I’m about to embark on a 2 week cleanse with my naturopath Christina Carreau from Degen’s Health Group in Scarborough and the recipe below is part of her meal plan. To me, a spring cleanse is a great way to press the reset button in my body. I feel like I’m down with the clean eating part, but not drinking coffee (and, who are we kidding, wine) for 2 weeks is really challenging for me.  I do it because the benefits are remarkable – after a cleanse I feel lighter, have more energy, I sleep better (and wake up easier…normally we’re talking multiple hits of the proverbial snooze button each morning), and develop a stronger connection to the food I’m preparing and eating.

The recipe below makes an enormous amount of soup. Enough to last you for several meals through out the week. Enjoy a large bowl with a side salad for dinner, or pack it up for lunch. Between meals, this is a great soup to warm up in a mug for a quick snack. It’s packed with veggies, so you know you’re getting ample nutrients.  I tried to let the spices do the talking in this dish – the cinnamon and cayenne added such a great kick that I didn’t have to add much salt. I threw in a can of chick peas for an added fiber / protein boost.

Recipe from Angela Liddon’s Oh She Glows Cookbook. 

Ingredients

  • 1/4 cup water (or vegetable broth)
  • 1/2 of a red onion, diced
  • 2 cloves garlic, minced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 small head of broccoli, florets
  • 1 cup chopped tomatoes
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 teaspoon turmeric (I used powdered)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • fine-grain sea salt (I used a few cranks of Himalayan pink salt ) and black pepper, to taste
  • 6 cups water (or 4 cups vegetable broth + 2 cups water)
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • juice from ½ of a small lemon (or a whole lemon, depending how much lemon flavor you like)

 

Directions 

In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another ¼ cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10- 15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of cooking. Enjoy!

Feeling Lawless? 

No one’s gonna call the cops on you if you switch up the kale for a gorgeous bunch of rainbow chard (or at least I got off lucky when I did this). I also threw in a can of chick peas, for kicks.

ROASTED VEGETABLE QUESADILLAS

One thing I’m a bit famous for (and also quite proud of) is my inability to allow anything in my fridge to go to waste. I always feel like I’d come home a champion from one of those shows where you have to make something out of nothing in the cupboard. Maybe it’s because I’m a cheapskate at heart, or maybe it’s because I hate food waste, but I try hard to use up everything in my fridge each week.

Holidays are a challenge in their own right. There’s so much food (too much food) and there’s the added element of always being on the road visiting friends and family. If folks in my house were happy eating the same meal day after day, I’d be in good shape. But the reality is that I’ve got to get a bit creative, especially with dishes that start to lose their luster after the holiday feast.  Enter these Roasted Vegetable Quesadillas. I had a big batch of leftover roasted veggies and I pureed them in my Vitamix to create an amazingly flavorful puree. Because there were carrots and butternut squash in the mix, the result was almost cheesy-looking. Combined with Daiya cream cheese, they transformed perfectly in a lunchtime meal. I’m not normally a big fan of “hiding” vegetables in anything, but there are days when I’m just happy that everyone is getting all their nutrients, whether they know it or not.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes (5 mins per quesadilla)

Ingredients: 

8 spinach tortillas
8 tbsp chive and onion Daiya cream cheese
2 cups roasted vegetables (parsnips, carrots, onions, broccoli, cauliflower squash, zucchini, potato)
4 tbsp vegan margarine

Directions:

Arrange 8 tortillas on counter top. Place 1 tbsp cream cheese on each tortilla. Layer 4 of the tortillas with a 1/4 of the vegetable puree, and top with another tortilla to create 4 separate quesadillas.

Heat about 1 tbsb margarine in a non-stick skillet on medium heat. Place one quesadilla in the skillet and cook for about 2-3 minutes or until golden brown. Repeat on other side. Do this for each of the 4 quesadillas. Allow to cool (or else they’ll be too runny to cut) and then divide each into 4 or 6 triangles. Enjoy!

Feeling Lawless? Any kind of tortilla will work – big, small, medium, whole wheat, white, spinach, you name it. Cheese can be anything vegan that melts well. For example, Daiya also makes a shredded mozza and a shredded pepperjack cheese which would add some zip. In terms of the veggies – even a single variety of roasted vegetable is ok. Just mush it up and schmear it on for some added nutrition.