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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Hearty Banana Bread

I have my go-to banana bread recipe that I bake almost once a week. It’s light, sweet, and full of chocolate chips. However, the other day I had more old bananas than usual and wanted something different – not my standard muffins. Since I loved my pumpkin-ginger bread so much I decided to try a banana recipe that was similar. It’s savory, thick, and gooey. I ate a big slice fresh out of the oven, but it also tasted awesome the next day with peanut butter. Since the loaf disappeared quickly, I didn’t have time to experiment more, but next time I make it I’m saving some for a grilled peanut butter and jelly or french toast! I used eggs in the recipe, but you can easily make it vegan by using flax eggs (like in the pumpkin-ginger bread).

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Hearty Banana Bread

makes one large loaf

Ingredients:

1 3/4 cup whole wheat flour

3/4 cup garbanzo bean flour (more wheat flour is fine)

1/4 cup rolled oats

1/4 cup baking stevia

1/4 cup ground flaxseed

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 ripe bananas

2 tbsp vanilla

2 eggs (I used egg whites)

1 cup applesauce

3/4 cup almond milk

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Directions:

Preheat oven to 350°F. Prepare a loaf pan by greasing with olive oil, butter, or whatever method you prefer.

In a large bowl, combine all dry ingredients and set aside. In a medium sized bowl, mash bananas, and then add the rest of the wet ingredients (eggs, applesauce, vanilla). Mix the wet ingredients into the dry and stir until combined. Pour into pre-prepared loaf pan and bake 40-50 minutes. I took mine out at about 35 and it was really gooey on the inside, so bake the full time if you want firmer bread.

 

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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/

Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

I’m back! Spring quarter has begun and hopefully that means spring is coming too. Here’s a delicious and quick dinner I made with my favorite Beyond Meat! Bonus – it takes 15 minutes total and there’s only one pan to clean! Customize the amount of sriracha you use based on how much spice you like, or top your plate with an extra drizzle. This sauce is so good – I know it’ll make another appearance on my plate soon!

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Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

serves one

Ingredients:

2 cups cut broccoli

1 Chinese eggplant (the long and skinny kind)

1 serving Beyond Meat Grilled Chicken Strips (about 7 strips)

1 large tbsp miso paste

1 tsp sriracha

4 tbsp rice vinegar

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Directions:

Cut broccoli into desired sized chunks. Slice eggplant. Heat a skillet on medium heat with a little oil or cooking spray. Add the vegetables, and a dash of rice vinegar. Place a lid over your pan and heat for about 6 minutes, stirring so all sides of the vegetables cook.

Meanwhile, prepare your sauce by combining miso, sriracha, and rice vinegar. Stir until miso is dissolved.

Add about 1 tbsp of sauce and your Beyond Meat strips into the pan. Stir so the sauce coats the whole pan. Cook for 2 minutes with the lid on the pan, and then 2 more without the lid. Remove and put on a plate. Top with the remaining sauce and enjoy!

Kimchi Scrambled Eggs

As I’ve mentioned before, I love Korean food. I use Gochujiang sauce on nearly everything I eat, could eat bibimbop every day, and always have kimchi around. When I was deciding what to make for lunch the other day I decided I wanted to try and make something that incorporated the Kimchi I always use as a side but have never cooked with.

These eggs are definitely unique but quite good and easy to make. It’s a nice variation on an easy and healthy meal that  can be eaten for breakfast, lunch, or dinner. I imagine this would also be amazing wrapped up in a tortilla and eaten as a breakfast burrito (too bad I didn’t think of that when I was making it).

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Kimchi Scrambled Eggs

Serves ones

Ingredients:

2 or 3 eggs (I used egg whites because they are what I had on hand)

1/4 cup kimchi

salt and pepper to taste

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Directions:

Chop kimchi into small pieces. Put a little olive oil in a pan on medium heat or coat with cooking spray and add kimchi. Cook for about two minutes and add eggs. Scramble until cooked. Add desired amounts of salt and pepper and serve. I put some kimchi on the side as well! As always, healthy, easy, and delicious!

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Soy-Lime Cabbage Slaw

For some reason I just love purple cabbage. I know, cabbage is the vegetable no one is supposed to like, the one you hear horror stories about when you’re little, but I can’t get enough of it. I put it on salads, stir fry it, or cook it up into a slaw like this one. Soy and cabbage go so well together, and the addition of lime juice gives the slaw a little tang. Plus, as most of my recipes are, this is so easy. In total it will take you about 5 minutes if you buy pre-shredded cabbage! If you’re interested in making this into a meal, try adding a protein and a grain (a fried egg and quinoa, brown rice and tempeh, etc.). Tasty and healthy and quick!

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Soy-Lime Cabbage Slaw

Ingredients:

1 cup shredded purple cabbage

1 1/2 tbsp soy sauce

1 tsp lime juice

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Directions:

Heat a non-stick skillet to medium high, add in cabbage. Put a lid on the pan and cook two minutes. Add soy sauce and lime juice, stir to coat, and put lid back on for two more minutes (or until cooked). Remove and serve!

Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

I never tried asparagus growing up because my parents didn’t like it (thanks mom and dad 😉 ). But when I finally tried it I LOVED it. Roast, sautéed, steamed – you name it, I like it. This meal takes almost no time to cook (except for the bulgur, which can be made ahead of time) and is full of flavor. Plus everything tastes better with a fried egg on top (hint: make it over easy so the yolk is runny). Once again use whatever grain you have around. I love bulgur, but quinoa, rice, or whatever you have will work well too!

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Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

serves two (large servings)

Ingredients:

1/2 cup uncooked bulgur

2 cups cut asparagus

1 1/2 cups halved cherry tomatoes

1 tsp minced garlic

3 tbsp balsamic vinegar

2 eggs

salt and pepper to taste

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Directions:

Prepare bulgur according to directions on package. Set aside. Cut asparagus into one-inch segments and cook in boiling water about 4 minutes. Drain, place in a large bowl, and mix with bulgur.

Halve the cherry tomatoes. Heat a pan to medium heat on the stove with a little olive oil. Add garlic and tomatoes and cook for 5 minutes. Add vinegar and cook 3-4 more minutes. Add salt and pepper and stir into bulgur mixture.

Meanwhile, fry two eggs, making sure to leave the yolks a little runny.

Divide bulgur mixture on to two plates and put the egg on top. Serve warm!

Adapted from: http://www.cookingquinoa.net/asparagus-quinoa-with-balsamic-tomatoes

Curry and Sriracha Cauliflower and Brussel Sprouts with Chickpeas

If you like sriracha you have to try this recipe. But fair warning – this is a spicy dish. The Sriracha and curry combination is hot, but so good. You can use whatever vegetables you happen to have on hand, but I loved the combination of brussel sprouts and cauliflower. In total this recipe took me about 20 minutes to make, and would be good served over some type of grain.

To make vegetables cook faster on a busy night, I use a trick of steaming and sauteing them at the same time. I cook them in a frying pan with a little oil, but put a lid on as well. Try it next time you’re cooking vegetables to speed up the process.

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Curry and Sriracha Cauliflower and Brussel Sprouts with Chickpeas

serves one

Ingredients:

1 cup cauliflower florets

1 cup halved brussel sprouts

1/2 cup chickpeas

1 tbsp curry powder

1 tbsp sriracha

1 tsp sesame oil (or any oil you have on hand)

1 tsp chopped garlic

4 tbsp rice vinegar

1 tbsp water

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Directions:

Saute cauliflower and brussel sprouts in a little oil for about 5 minutes. Meanwhile combine curry powder, sriracha sauce, sesame oil, rice vinegar, and water – mix well. Pour sauce over vegetables in pan, making sure to coat all vegetables. Cook for 5 more minutes (or until vegetables are cooked). Add chickpeas and cook for two minutes. Remove from heat and plate.

Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

Sorry for the lack of posts over the holidays. It was nice to relax, eat out, and have someone else cook for me for a change (thanks mom :)) This week I’ll get back to posting more regularly, starting with this awesome dish.

We started out trying to make an eggplant and brussel sprout stirfry, but as the eggplants cooked in the sauce, they fell apart somewhat and became part of the sauce, making it richer and thicker. Delicious! We ate this plain, but for a more filling meal serve over rice or another grain. In total this dish takes about 30 minutes to prepare, making it ideal for getting back into the swing of things this week. Plus it’s healthy and filling – perfect if you’re still feeling sluggish from break!

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Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

serves two

Ingredients:

2 cups brussel sprouts

1 small to medium eggplant

1 onion (yellow or red)

1 cup cubed tofu

2 tbsp peanut butter

1 tbsp miso paste

4 tbsp apple cider vinegar

2 tbsp water

1 tsp ground ginger

3 cloves garlic

2 tsp lime juice

1 tbsp soy sauce

toasted sesame seeds and bean sprouts for garnish

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Directions:

Saute onion in a little vegetable oil until it begins to look translucent. Meanwhile halve brussel sprouts and chop eggplant and tofu into roughly 1-inch cubes.  When onions are ready, add in eggplant and brussel sprouts. Cook for about 8 minutes with a lid on, stirring periodically.

Make the sauce by combining all remaining ingredients (besides garnish). Cook the tofu in a separate pan.

Once vegetables are cooked, add in sauce and tofu and cook for two to three more minutes. Remove from heat and divide onto plates. Add bean sprouts and sesame seeds on top. Eat up!

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Cauliflower Fried Rice

Another recipe using cauliflower “rice.” Remember my burrito bowls? The cauliflower in this dish is similar, but this time you get to make fried rice! A healthier take on one of my favorite foods. Although if you’re really hungry you might want to have something on this side – although delicious and filling, the cauliflower doesn’t keep you full quit as long as real rice. Best part of this dish? Once again it takes less than 30 minutes, so you can have dinner on your plate asap 🙂

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(pictured on the left of the plate are savory chickpea pancakes)

Cauliflower Fried Rice

serves two

Ingredients:

1 head cauliflower, cut into florets

1/2 cup chopped carrots

1/2 cup halved brussel sprouts

1 red onion, dices

2 eggs, scrambled

1 tsp fish sauce

1 tbsp soy sauce

Sriracha to taste

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Directions:

Pulse cauliflower through food processor until rice-like consistency. Set aside. In a large skillet, saute onions for about 5 minutes. Add in brussel sprouts and carrots, cook for 5 more minutes (or until vegetables are cooked). Add in cauliflower rice and toss around to mix.

In a separate skillet scramble 2 eggs. Put all ingredients in a bowl, and top with sauce. Mix to combine.

Divide onto two plates and top with Sriracha sauce. Enjoy!

Adapted from: http://blog.jchongstudio.com/2013/11/cauliflower-fried-rice.html?crlt.pid=camp.3D318xLlpVx2