I needed to make something quick last night and couldn’t face another bowl of pasta, so I took a look in the cupboard and the fridge and came up with a red chili tofu bowl on a bed of quinoa.
This is very loosey goosey in the measurements and are open to any interpretation you wish. If you like more spice…pile on the red chili paste or even throw some cayenne in there. I added some maple syrup to mine because…well…it’s maple syrup and it should be added to as many recipes as humanly possible.
**I also made this with half a block of firm tofu. If you need to cook for more people, just adjust the recipe accordingly. ***
1/2 block firm tofu
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp Red Chili paste
1 Tbsp Maple syrup
1 tsp ground ginger (I used the fresh ground in the jar but I think dried would work as well)
1 cup quinoa
1 1/4 cup water
1 cup rinsed, chopped fresh spinach (although kale would definitely work too)
1 cup rinsed, chopped cucumber
So today I tried a new, locally (Ontario) grown quinoa. It is made by Quinta Quinoa and I found it to be very flavourful and delicious. I used their directions for the cooking of the quinoa in case it varied from others I have used. They recommend that you rinse the quinoa in cold water first thoroughly. Then in a pot, add 1 cup quinoa and 1 1/4 cup of water. Bring to boil and then cover, lower setting to low/medium and cook for 14 minutes. I found it took a little longer but that could be my pot. Set aside the quinoa when cooked.
In a skillet, add the olive oil, and the seasonings (red chili paste, ginger, lemon juice, and maple syrup. Heat on medium.
Mix them all thoroughly and then add the tofu that you have sliced into 1cm x 5cm x 1cm strips. Obviously, don’t get the ruler out for this. If you like cubed, then cube them. Get creative with this!
Add the tofu into the skillet and coat with the heated spicy mixture. Cook for 5-8 minutes to brown the tofu on all sides, so you’ll have to flip them a bit. The main thing is to get them all coated in the spicy goodness.
Place a helping of quinoa in a bowl. Add some tofu and the greens and cucumber. If you need a little more zap, add some sriracha.
We always like to hear if you have put your own spin on our recipes, so let us know how you have made this one!
I wanted soup and only had one fairly large sweet potato. I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.
WHAMMO…..Two potato soup!
I added some curry, turmeric and some cayenne pepper just to add some more heat.
I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.
one medium sized sweet potato
two medium sized white potatoes
half a white onion, sliced
2 tbsp olive oil
1 tsp turmeric
1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
dash of salt and pepper
1/2 tsp cayenne pepper
In a large pot, put in your olive oil on medium heat.
Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions. Stir to combine with the onions.
Put in the spices. Stir and coat the potatoes.
Cook and stir for another 5 minutes on medium heat.
Add in the water or broth. Stir.
Continue to cook on medium/high until a smooth boil.
Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes. I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
Once the potatoes are cooked, take off heat.
Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.
All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy. The little kick of cayenne will definitely keep the heat going.
Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?
While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas. Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!
Super easy recipe and a nice addition to the chili or just as a snack on their own.
1 can of chickpeas, rinsed and drained
1 tbsp of olive oil (enough to coat the chickpeas)
1 tbsp of curry powder
1 tsp of cumin
1 or 2 shakes of salt
Preheat oven to 375F
Line your baking pan with parchment
Rinse and drain the chickpeas
Put them into a large bowl and add the oil. Shake to coat the chickpeas.
Put in the curry powder and cumin and salt, shake again to coat.
Put the chickpeas on the pan with the parchment and spread them out.
Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes. Bake until crunchy. If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
Store in an air tight container and use on their own or as a garnish.
So…I made a salad one day and then the next day thought…”I bet this would be awesome stuffed into some portabella mushrooms!”
AND IT WAS!!!
This is the salad I started with….
1/2 cup brown quinoa
1/2 cup black quinoa
1/2 yellow pepper cut into small pieces
1 heirloom carrot, sliced
2 cups of water
1 sweet potato, roasted (see the method below)
1/4 pomegranate seeds
2 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp honey or maple syrup
2 tbsp olive oil
1 tsp curry powder
shake of salt
Peel and cube the sweet potato and put into large bowl. Dash with olive oil, curry powder and salt and mix well. Put onto baking sheet and bake for 20-30 minutes on 375F. Mix half way through to make sure they cook evenly. Take out when done and let cool.
In the mean time….put the 2 cups of water in a pot and get it boiling. Once boiling, pour in the quinoa and stir. Cover and turn down to low and cook for about 13 minutes. For some reason the 13 minute mark is usually best.
Chop up your pepper and carrots and get your pomegranate seeds ready.
Let the quinoa cool as well before putting into a large bowl and mixing in your roasted sweet potato and other veggies and pomegranate seeds.
In a small jar or bowl, mix the 2 tbsp olive oil, lemon juice, apple cider vinegar, and honey or maple syrup.
Pour over the mixture and let sit….or eat as is for a salad!
THE NEXT DAY…..
I had a bunch of the salad left and decided it would be awesome to stuff some big old Portabella mushrooms with it for a delicious snack or lunch.
4 big old Portabella mushrooms, stems removed
the salad from above…lol
2 tbsp hemp hearts
2 tbsp ground almonds
2 tbsp balsamic vinegar
2 tbsp olive oil
Preheat oven to 375F. Line a baking sheet with parchment.
Wash and de-stem the mushrooms
Mix the olive oil and balsamic together and thoroughly brush the mushrooms back and front with the mixture.
Take your salad and completely cover the upside down mushroom once you have put them on the baking sheet.
Evenly distribute the hemp hearts and ground almonds on top to make a little crunchy coating.
Bake for 30 minutes and take out and enjoy!
The lesson learned here is that sometimes one dish you make could morph into something else the next day! Just because we had one thing in mind, doesn’t mean it can’t develop into something else later. Be flexible and welcome the new developments!
Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew. Full of Veggies and Tempeh.
If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source. It can be used in so many different ways and it is gluten free as well.
Marinade for Tempeh
220 g Tempeh
2 tbsp lime juice & 2 tbsp water
1 tbsp almond butter
2 tbsp tamari
1 tsp sesame oil
2 tsp shredded ginger
1 clove garlic, minced
1/4 tsp crushed red chilis
1/2 tsp ground cumin
pinch of cinnamon
*Use 2 tbsp coconut oil for cooking tempeh
Ingredients for Stew
1 tbsp coconut oil
2 shallots, minced
1 inch piece of fresh ginger, grated
2 tbsp red curry paste
1 tbsp Tamari sauce
juice of 1 fresh lime
1 can coconut milk
2 cups vegetable broth
2 tbsp maple syrup
1/2 tsp turmeric
1 cup shiitake mushrooms, stems removed and caps sliced
2 medium carrots, sliced
3 cups baby bok choy
*Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges
1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.
2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.
3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.
4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.
Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.
This breakfast cookie is gluten free, dairy and nut free! Not overly sweet but if you need a little boost in your cookie, adding some mini chocolate chips or cacao nibs will definitely be a welcome add on.
1 cup Tahini (sesame butter), sunflower seed or pumpkin butter
1 large banana, mashed
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 tbsp pure vanilla
2 cups whole oats, pulse in a high speed blender 5 x until oats are broken up
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 tbsp chia
1 tbsp hemp seeds
1 tbsp whole flax seeds
1/2 cup dried cranberries
1/2 cup goji berries or raisins
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup ground flax seeds (add these to the wet ingredients above and let sit for 5 minutes)
Preheat oven to 325 F
1. Place all the wet ingredients in a medium bowl and mix until well blended. Add ground flax and let sit for 5 minutes.
2. In a large bowl add all the dry ingredients and blend well.
3. Pour the wet ingredients into the dry ingredients and gently blend together until all of the dry ingredients are absorbed.
4. Take about 1/4 cup of batter (I use an ice cream scoop) and place on a parchment lined baking sheet. Flatten the batter with a fork to about 1/2 inch and be sure that all the cookies are uniformly sized for even baking.
5. Bake for 20 minutes or until edges are lightly browned. Cool on a cookie rack and store in an airtight container at room temperature for 5 days, in the fridge for 7 days or freezer for 3 months.
This recipe is so very versatile that you can change up a few things to give a whole new taste.
You can replace the tahini with almond or peanut butter and substitute the dried fruits with dates and orange zest.
The possibilities are endless. I love to substitute the cranberries/raisins with dried apricots, currants and lemon zest.
For you Pumpkin Spice Lovers… replace the banana with pumpkin puree and add pumpkin spice instead of cinnamon. YUMMY!!!
Yeh…it is as delicious as you may be imagining right now. 🙂
As far as I am concerned…a little Dillon’s Gin from our excursion last month in your desserts can’t hurt.
1/2 cup walnuts
1/2 cup shredded coconut
12 soft Medjool dates
2 tbsp melted coconut oil
zest of 1 lime
2 tsp lime juice
pinch of sea salt
3 ripe avocados
1/4 cup agave or honey
zest of 1 lime
1/2 cup fresh lime juice (@ 3-4 limes)
2 tbsp Gin
In a food processor pulse the nuts several times until broken down into small pieces, being careful not to make walnut butter. Place nuts in a medium sized mixing bowl and set aside.
Add dates to the food processor and pulse until broken down. Add the dates, coconut, coconut oil, lime zest/juice and salt to the bowl. Mix until evenly blended and forms a dough (I used my hands to do this).
Press into an 8 inch tart pan until evenly distributed and place in the freezer while preparing the filling.
Remove pulp from the avocados and add to a high speed blender along with agave, lime zest, juice and gin. Puree until smooth.
Pour mixture into the tart pan and smooth out with a back of a spoon. Freeze for 6 hours or overnight.
Before serving let the tart sit for 5-10 minutes before cutting. Serve it with fresh berries & coconut cream or a raspberry sauce (Recipe provided below)
Looks amazing…so good!
Now, when Val made this yummy tart, she also made a raspberry lime sauce to cover it. The recipe is below if you want to add that to your tart by either covering the tart or even using it to spoon onto each piece individually. Fresh fruit, like raspberries or strawberries or blackberries can also cover this tart and will be just as yummy!
Raspberry Lime Sauce
12 ounces raspberries, blackberries or blueberries
100 ml water
1 tbsp honey
zest of small lime
2 tbsp Gin…there’s that Gin again!
Place berries, zest, honey and water into a saucepan, bring to a boil then simmer for 20 minutes.
Add gin and simmer another 10 minutes. Cool completely and spoon onto lime tart when serving.
Rice Bowl made with Sweet Potato, grilled veggies, and Yves Sweet Potato and Chia bites.
So first, I need to apologize for being so lax in my posting of this recipe. I posted the Instagram picture last week! My bad…it won’t happen again..I promise!
We are into Summer 2017 and the BBQ’s are firing up!
Nothing like Grilled Veggies!
I become one with my grill basket during the summer months and throw just about anything into it.
I have made and posted a Rice Bowl recipe before so I made a few changes to this one and also made a dressing to drizzle on it with my new fave condiment…French’s Spicy Mustard…yum.
So fire up that BBQ, get it warmed up and put your Grill Basket on.
We’re making some grilled veggie rice bowls!
1/2 purple onion
1/2 green pepper
4 Cremini mushrooms
1 sweet potato
2 cups brown rice
4 cups of water
8-10 Yves Sweet potato and Chia bites
2 tablespoons olive oil
1 tablespoon Herb De Provence/Lavendar spice (but hey, you can use whatever spices you like!)
2 tablespoons Garam Masala
Put the oven on 350F for the sweet potato.
Peel and cube the sweet potato. Place in bowl with some olive oil and garam masala. Mix up so that the pieces are all covered. Place on baking sheet for 10 minutes, mix up and then another 10 minutes. The sweet potato will be soft when done. During the last 5 minutes, I threw in the Yves bites to heat them up but not necessary if you don’t want to.
In the mean time….
Chop the onion, mushroom and peppers. Place in a large bowl and put the olive oil and herb de provence in. Mix thoroughly to ensure they are all covered.
Heat that BBQ up and put that grill basket on it.
But I don’t have a grill basket…. 😦 It’s ok! After you have chopped your veggies, you can wrap them in foil and place on BBQ. You will need to flip it a few times to ensure they are not getting burnt on one side.
Put the veggies in the basket or on the BBQ in foil. You want to grill them until they are tender. Set them aside when you are done.
Put the water into a large sauce pan and put on high to get to a boil.
Once boiling, put the rice in and cover it…Now don’t look at…Let it cook for about 13 minutes…this may differ depending on the rice you use so check the package but if you can avoid picking up that lid before it is done, the rice will turn out perfectly.
Put a couple of scoops of the rice in a bowl. Place some grilled veggies, roasted sweet potato and Yves Bites on top.
Drizzle with the Hot Balsamic dressing!
Hot Balsamic Dressing?!
Yes…and it is deelish.
Recipe for Hot Balsamic Dressing:
In a jar with a lid, put in 1/3 cup of olive oil.
Add in 1/4 cup of balsamic vinegar
Dash of sea salt
1 tablespoon of French’s Spicy Mustard.
Shake it and use 🙂
What I love about rice bowls is that you can be so creative. The recipes are not written in stone so change it up as needed! Let us know what you have tried!
I had a hankering for a cookie tonight so I thought I would make some. Scanning the cupboard and then the blog for a recipe, I decided on a tried and true Ginger Molasses cookie. We have made them before and although the recipe was Gluten free before, we gave suggestions for the veganized version so I went with that…and here it is!
**also I used Brown Rice flour and Xantham gum instead of Quoinoa flour because that is all I had in the cupboard 🙂
2 cups Brown Rice Flour
2 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp ground cloves
*1/4 cup turbinado sugar for coating cookies
2 tablespoons unsweetened apple sauce
1 cup brown sugar
1/2 cup Earth Balance vegan margarine
1/4 cup molasses
Preheat oven to 350 F (180 C).
In a medium sized bowl, cream the Earth Balance and brown sugar until smooth.
Beat the apple sauce and molasses into the margarine/sugar mixture until smooth. Set aside.
In a large bowl, mix the brown rice flour, baking soda, xantham gum, salt, ginger, cinnamon, cloves; blend well.
Add the dry mixture to the wet and mix well.
Put in fridge for 1 hour if possible.
Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
Flatten with a fork and sprinkle with sugar.
Place cookies on a baking sheet and bake on the middle rack for 10-12 minutes.
The cookies should be slightly browned on the bottom when they are done.
Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.
So important to stay hydrated in the summer sun and heat. We posted a super simple way to jazz up your water with lemon and lavender! We added a little mint in there too but you can add whatever herbs and fruits you enjoy to make getting that water in a little more flavourful!
Val was experimenting with some other ways to get the hydration you need with some great flavours and fruits and flowers to give you some extra boost!
Who doesn’t like a good lemonade in the summer?!
Strawberry Lemonade with Goji Berry-Hibiscus Tonic
For the Tonic:
4 cups filtered water
1/2 cup Goji berries
1/4 cup dried hibiscus flowers
2 tsp rose water (optional)
4 cups frozen strawberries
Juice and rind of two lemons
Bring the water to a boil. Place goji berries and hibiscus flowers in a 4 cup glass bowl, add 4 cups of boiling water to cover and set aside to steep for an hour.
Strain the mixture and reserve the solids for a second batch. You can reserve the plump goji berries and add them to smoothies or yogurt.
Stir in the raw honey to taste @ 1 tbsp and the rose water if using.
Add the tonic to a high speed blender along with the strawberries, lemon rind and juice. Puree on high until smooth, @ 60 seconds.
Enjoy immediately or cover and store in the fridge for up to 2 days.