Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!

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Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one

Ingredients:

1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water

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Directions:

Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂

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Summertime Salmon Salad

I know, it’s been a long time since I posted – Sorry!!

This summer has been crazy – I’ve now been at my new job three weeks and am just getting into the swing of things. I’m planning to back to regular posting asap!

First I have a wonderful and easy summertime salad to share with you. When we made it, we used the grill for the salmon, but it works just as well to fry it quick on the stove. The recipe is so simple but makes use of all the great produce available right now. And in interest of cutting down time in the kitchen and spending more time outdoors, we used store bought dressing to top our salads (my favorite is Newman’s Own Lite Sesame Ginger Dressing) Thanks momma for sharing this wonderful meal with me 🙂

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Summertime Salmon Salad with Goat Cheese

serves two

Ingredients:

2 salmon filets of desired size

1 1/2 cup chopped white mushrooms

1 cup halved cheery tomatoes

1 cup shredded purple cabbage

1 cup chopped cucumbers

1/2 cup goat cheese

4 cups spinach

2 cups arugula

olive oil

salt and pepper

dressing of choice

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Directions:

Preheat your grill and rub salmon filets with olive oil and a little salt and pepper. Grill for about ten minutes (5 each side) until the salmon is cooked.

Meanwhile, prepare the salad by chopping all of your veggies. Divide the spinach and arugula between two large plates or bowls and top with veggies. Add goat cheese and top with the cooked salmon.

Dress with your favorite dressing and more salt and pepper if desired. Best enjoyed outdoors 🙂

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Shrimp & Pineapple Kebabs

If you regularly read this blog, you know I love grilling in the summer. There’s a seemingly endless amount of combinations you can grill up and they all are so good. And what better way to get the most out of every nice day than making dinner outside too.

My mom and I prepared this recipe the other night in under 30 minutes, giving us plenty of time to sit outside and enjoy a summer night. If you don’t eat shrimp, try replacing it with tofu or chunks of a veggie burger. Swamp out any of the veggies for something you like better!

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Shrimp & Pineapple Kebabs

serves two

Ingredients:

6 shrimps

1/2 cup chopped pineapple

1 red onion

1/2 yellow pepper

1/2 red pepper

3/4 cup halved purple potatoes

1 cup baby bella mushrooms

skewers

dipping sauce (we chose BBQ but anything would be good)

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Directions:

Begin by cutting all the vegetables, potatoes, and pineapple into kebab-sized pieces. Preheat grill. Build your kebabs by skewering the shrimp, vegetables, potatoes, and pineapple in any order. Brush the grill with a little olive oil and cook the kebabs until browning, about 5 minutes each side.

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Remove and serve hot with your favorite dipping sauce!

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Grilled Seitan and Corn Salad with Avocado

Happy 4th of July!! The 4th is by far one of my favorite holidays. I love sitting out in the sun, by a pool or the lake, with my family and friends. And of course I love the food 🙂 Growing up we always went to my aunt and uncle’s house in the morning for a big brunch, followed by a morning of hanging out by the pool, swimming, and poolside volleyball. In the afternoon we’d head to Lake Minnetonka with the other side of the family. We’d sit and chat on the dock and swim in the lake before grilling up a delicious dinner. The day would end with fireworks we set off and watching big ones all across the lake.

This year I think I’ll make this delicious Grilled Seitan and Corn Salad with Avocado. It’s easy and delicious and goes well with whatever else you want to grill. It’s also great because you can make the dressing in advance and the the salad ready in no time.

This salad is also great for vegetarians and meat eaters alike. In my family we cook seitan and chicken on the grill and then serve them on the side of the salad. Perfect for a mixed group of eaters. I use Upton’s Naturals Seitan, my favorite brand of seitan.

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Grilled Seitan and Corn Salad with Avocado

serves 4

Ingredients:

4 tbsp olive oil (plus extra for the grill)

1/4 cup fresh lemon juice

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

salt and pepper

1 package Upton’s Naturals Traditional Seitan

3 ears corn, shucked

6 cups baby spinach

1 avocado

2 ounces shaved Parmesan

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Directions:

Heat grill. Once it’s hot, brush with a little olive oil.

Prepare dressing by whisking together lemon juice, rosemary, garlic, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl (it also works well to put all ingredients in a small jar and shake it well to mix).

Rub a little olive oil and salt and pepper on the corn and grill the corn and seitan for about 4 to 6 minutes. Cut the kernels off and cut the avocado into small cubes.

Assemble the salad by layering the spinach, seitan, corn, and avocado. Pour on dressing, mix well, and top with shaved parmesan. Dig in!

 

Shared on: Healthy Vegan Fridays

Stir Fry with Buffalo Vinaigrette

I recently decided to try textured vegetable protein, something I had never cooked with before. It comes dry, and you prepare it by combining it with water and microwaving it. I love it! It’s such a versatile protein and is fun to use. You’ll be seeing more of it in my recipes coming up! If you don’t feel like trying textured vegetable protein, try any type of crumbled protein instead.

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Stir Fry with Buffalo Vinaigrette

serves two

Ingredients:

5 large carrots

1 cup mushrooms

2 cups broccoli

1 yellow onion

1 cup textured vegetable protein

1/2 avocado

1/4 cup Frank’s Red Hot

1/4 cup apple cider vinegar

1 tsp garlic

1 tsp paprika

1 tsp lemon juice

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Directions:

Dice onion and place in heated pan with olive oil or cooking spray. Cook about two minutes. Meanwhile chop carrots, mushrooms, and broccoli, add to pan with onions and cook until veggies are cooked (about 6 more minutes).

Cook the textured vegetable protein according to directions on package. Set aside.

Combine the remaining ingredients (besides the avocado) in a bowl to make the vinaigrette. Slice the avocado.

Finally, layer the vegetables, textured vegetable protein, and vinaigrette on a plate. Top with avocado and serve.

Sriracha Noodle Soup

Even though it’s getting warmer, I still love soup. It’s such an easy thing to throw on the stove and is customizable to whatever you have in your fridge. For example, this soup was supposed to have sweet potatoes in it, but when I cut into my sweet potato it was rotten – so I adapted and added some different ingredients in.

Soup is also great when you’re cooking with friends. We made this recipe last week while catching up over glasses of wine. All that is really required is chopping and heating, so if you get distracted it’s no big deal 🙂

I want to try this recipe again with the sweet potato that is in the original recipe we adapted this from (http://naturallyella.com/2014/03/20/sweet-potato-sriracha-noodle-soup/) – if you try it, let me know how it tastes! Adjust the sriracha depending on how spicy you like it!

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Sriracha Noodle Soup

serves 3-4

Ingredients:

1 medium red onion

1 tbsp minced garlic

1 1/2 tbsp minced ginger

1 carton vegetable broth (about 5 cups)

2 tbsp lime juice

1-2 tbsp sriracha

2 tbsp soy sauce

1/2 cup chopped carrots

1 1/2 cup sliced mushrooms

3-4 servings rice noodles

Cilantro + bean sprouts for garnish

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Directions:

In a pit, heat a little oil or cooking spray. Stir in red onion and cook until soft (about 4-5 minutes). Add the garlic and ginger and stir for about one minute. Add in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and then reduce to a simmer.

Add the carrots and mushrooms. Cook about 2 minutes. Finally add the noodles and put a lid on the pot – cook until soft (about 5-6 minutes).

Serve the soup in bowls. Garnish with the cilantro and bean sprouts and extra lime juice. Add more sriracha on top for an extra kick!

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Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli

I really love sriracha and am always looking for new ways to use it. I love this sauce – it was really easy to make and I’ve had enough leftovers for a few meals. The sweetness of the mango pairs well with the spicy sriracha. Cucumber noodles are a tasty and light alternative to pasta. I love this as a light lunch! It’s especially easy to make if you have the sauce saved in your fridge. While you’re cooking the broccoli and tempeh you can make the cucumber noodles. Your meal will be ready in 15 minutes tops. Perfect!

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Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli 

Ingredients:

1 medium cucumber

1 cup broccoli

1 serving tempeh (about 1/3 cup)

1 cup fresh mango

2 tbsp lime juice

1 tbsp vegetable oil

2 tsp salt

1 tbsp sriracha

1/4 cup water

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Directions:

Begin by making your sauce. Combine all dressing ingredients (mango, lime juice, oil, salt, water and sriracha) in a blender or food processor and mix until combined. Transfer sauce to jar or tupperware, you’ll have a lot extra. 

Use a vegetable peeler to create noodles from your cucumber. Heat a little oil in a pan and cook your broccoli. Meanwhile, cut your tempeh into cubes and cook about 2 or 3 minutes on each side. Arrange noodles, broccoli, and tempeh on your plate and top with your Mango-Sriracha sauce. Easy and delicious!

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Adapted from: http://inpursuitofmore.com/2014/04/28/zucchini-noodles-with-asparagus-corn-mango-sriracha-dressing/#comment-235241

Brussels Sprout & Tempeh Stir-Fry

If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.

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Brussels Sprout & Tempeh Stir-Fry

serves two

Ingredients:

Brussel Sprouts (about 20)

2 servings tempeh

1/2 a yellow onion

1/2 cup carrots

1/2 cup mushrooms

1 tbsp cornstarch

3 tbsp soy sauce

2 tbsp rice vinegar

1/4 cup water

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Directions:

Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.

Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.

In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!

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Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/

Sweet Potato Alfredo (vegan!)

Sometimes you just crave a creamy indulgent dinner. Something that’s warm and flavorful and tastes amazing. That’s how I was feeling Saturday when I made this dish. The flavors are insane (this is my new favorite sauce) and bonus – it’s vegan. Try it on your favorite noodles and feel free to add in extra veggies or your favorite protein.

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Sweet Potato Alfredo (vegan!)

Serves 4-6*

Ingredients:

1 medium sweet potato

2 shallots

2 cloves of garlic

1 cup whole unsalted cashews

Dash of olive oil

1 tbsp balsamic vinegar

2 tsp chopped rosemary

1/3 cup water

rice noodles

1/4 cup chives

res pepper flakes

seitan

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Directions:

Preheat oven to 350 degrees. Peel the sweet potato and cut into fourths. Peel the shallots and slice in half. Live a baking pan with foil and place garlic cloves, sweet potato, and shallot in it. Toss with a little olive oil and salt and pepper. Cook for 30 minutes (or until potatoes are tender) and then remove from oven and set aside to cool.

While potatoes are cooking, cook your pasta according to instructions on the package. Save some of the pasta water on the side.

Place cashews in a food processor. Blend with sweet potato, shallots, garlic, olive oil, balsamic vinegar, rosemary and a little salt and pepper. Puree, adding water as necessary until it becomes a creamy consistency.

Chop up seitan and cook for two to three minutes on each side. Set aside.

In a large skillet, toss the cooked pasta with some sauce. Add more water if needed to loosen. add chopped chives, red pepper flakes, and seitan.

Serve and enjoy!

*We made the full amount of sauce but only two servings of pasta – ideal because the sauce was so good I was excited to have leftovers in my fridge!

 

adapted from: http://www.loveandlemons.com/2013/12/11/sweet-potato-vegan-alfredo/

 

Shared on http://www.pureella.com

 

Kimchi Fried “Rice”

If you’ve been reading my blog, you know by now that I LOVE Korean food. Bibimbap will always be my favorite dish and I could eat it for every meal (see recipe – bimbimbop for my own interpretation) but I’m always looking for new ways to incorporate kimchi into a dish. I have often seen kimchi fried rice on restaurant menus, so I decided to try and create my own healthier version. Making rice out of cauliflower is fun and easy and tastes delicious – it was the perfect solution for my kimchi craving. And of course fried eggs taste good on everything, so I had to put one on top. I used my favorite Beyond Meat grilled strips for a little more protein and texture.

Speaking of Korean food, if you’re in the Chicago or Evanston area I highly recommend Gogi. They do Korean BBQ, but you can also order whatever you want. As you’re waiting for your main meal, they bring out a ton of small side dishes, any of which they will refill by request. I got bimbimbop and loved it. They’re kimchi was delicious. If you go, don’t be intimidated by the understated exterior. You might feel like you pulled up to the wrong place (we did!) but it’s so worth it. The food is great!

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Kimchi Fried “Rice”

serves one

Ingredients:

1 small head cauliflower

1/4 cup kimchi

2 tsp minced garlic

1 tbsp minced ginger

6 strips grilled Beyond Meat

1 egg

salt to taste

Guchujiang sauce (Korean hot chili paste) – Sriracha provides similar kick

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Directions

Begin by cutting cauliflower into florets. Add to the bowl of a food processor and pulse until it reaches a rice-like texture.

Heat a pan with a little olive oil or cooking spray and add garlic. Mix around and heat for about two minutes. Add in riced cauliflower and minced ginger. Meanwhile, chop up kimchi. After a few minutes add kimchi in and cook until the cauliflower is slightly browning and hot.

Chop Beyond Meat into little cubes, cook for a few minutes on each side (according to package directions).

In a separate pan, heat a little oil and cook your egg over easy (cooking the egg any way you prefer is fine but the runny yolk is so good over the “rice”).

Layer Kimchi-Cauliflower mixture, Beyond Meat, and egg in a large bowl. Top with Guchujiang sauce and dig in!