Thursday, 14 February 2013

Mason Jar Taco Salad

I guess mason jars are the new tupperware. I have to admit, I love seeing the rainbow layers of a nice jar salad, verses an opaque container. You need a separate bowl to dump the salad in, which is the only draw back. Sometimes I pack them lose, so it's easier to eat.

fills 2 jars
1/2 cup of corn
1/3 shredded broccoli
4 tbsp graded cheese (Daiya works as well) 
1/2 cup shredded carrot
2 handfuls of spinach

Extra dressing:
1 tbsp plain yogurt
1 tbsp salsa

I made the extra dressing and kept it in a separate container. If you have enough sauce from the beans you don't really need a separate dressing.

I don't think this recipe needs it's own "Directions" section. It's pretty self explanatory. 

And now I don't have to worry about tomorrows lunch.

Blueberry Banana Soft Serve

Banana soft serve is a classic, easy ice cream replacement. You can eat it by its self, or over your favorite waffles (that's what I did)

1 frozen pre-chopped banana
1/2 cup frozen blueberries
2 frozen strawberries
1/2 cup almond milk (depending on how thick you'd like it)
splash of vanilla 

-Chop the banana and place it in a freezer bag. Freeze over night.
-Place all ingredients in your blender or food processor. Blend! :)

Your soft serve should be really thick, similar to ice cream, depending on how thick you'd like it, adjust the amount of milk accordingly. 

Banana soft serve can be made in so many ways. Chocolate and peanut butter; mango and coconut milk, strawberry kiwi, and so on and so on.

Wednesday, 13 February 2013

Vegan Waffles

Ok, so waffles! If you enjoy making your food by cooking it with two mini irons, then I suggest you invest in a waffle maker. I picked mine up for $5 at the thrift store and I've never looked back. They're less messy then pancakes, and there's something fun about eating gridded food. Waffles can be sweet or savoury, so I say we start making waffles the new trendy side dish. 

Vegan Blueberry Waffles:
Serves 3
1 cup whole wheat flour
3/4 tsp baking powder
Pinch of sea salt
2 tbsp sugar
1/4 tsp cinnamon
1/2 cup milk substitute
1/2 cup water 
1 tsp vanilla 
2 tbsp vegetable oil
1/2 cup blueberries 

-Mix dry ingredients together in a large mixing bowl. 
-Gently stir in milk, water, vanilla and oil. Fold in berries.
-Prepare according to waffle iron instructions.

"I'm also great with chocolate chips!"

Tuesday, 5 February 2013

White Bean Hummus

 I like experimenting with blending different beans (my life is exciting) and seeing the different types of  textures you can get. White beans have been one of my favorite. I have a big bag of dried white beans, so be prepared to see them a lot on this blog.

2 cups cooked white beans
1 garlic clove
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup salsa (optional)
1/4 tsp cumin
Salt & pepper to taste

-Cook white beans according to package directions. 
-When they're cool, place everything in your food processor or blender, except the salt and pepper. Pulse until coarsely chopped. Season to taste. 

You can use this hummus on a sandwich, wrap, with crackers, vegetable dip, endless possibilities! :)

Saturday, 2 February 2013

Warming Roasted Vegetable Soup

I really love peasant food. I think if one day I could afford to buy whatever groceries I pleased, I would still be making the same type of food I do now, I'd just buy more variety. I love one pot dishes with simple whole ingredients. Oats, stew, chili, tacos, and lentils are some of my favorite things to eat, and it goes to show you don't need to spend a ton of money to eat delicious, healthy food.

I also hate chopping vegetables, so it's easier to say my food is "rustic", then to actually learn how to chop properly.  Maybe one day I'll teach myself to julienne, but that's not today.

Warming Roasted Vegetable Soup with crispy chickpeas

1 small turnip (about 2 cups chopped)
2 medium carrots
1 small onion
2 garlic cloves
3/4 cup split yellow peas
6-7 cups vegetable broth
1 cup coconut milk
1.5 tbsp apple cider vinegar
1 tbsp curry powder
1 tsp cumin

Crispy Chickpeas:
(start marinating the night before)
1 cup chickpeas (pre cooked, or canned)
1 tbsp sriracha
1 tsp curry paste
2 tbsp canola oil (for cooking)

- Pre heat oven to 350. Chop turnip and carrots into 1.5" pieces (The turnip make take longer then the carrots, so you can chop then a bit smaller if you like), coat in oil, and put in oven safe dish. Roast for 30 mins, or until golden and soft. 

-While vegetables are roasting start a stock pot on the stove with coconut oil, onions and garlic. Sautee until fragrant and translucent. Add broth, spices and split peas. Simmer for 30 mins. Add roasted vegetables, coconut milk, and vinegar, simmer for 15 mins.

-Let soup sit for 20 mins before blending. 

Crispy Chickpeas:
These are so easy, and you can use them to garnish anything from salads, tacos to soup.

-Marinate the chickpeas in sriracha and curry paste overnight. 

-Heat oil in a saute pan and add chickpeas (drain the chickpeas of the marinade before you add them to the oil or it will spit a lot.) Cook for about 7-8 mins on medium heat, or until desired crispiness.  Sprinkle over soup! Or anything else that suits your fancy. 

There's nothing more comforting then a bowl of soup this time of year.