Tag Archives: vegan

Presto Pesto Pasta Salad

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I thought I better go ahead and share this summery recipe before summer is officially over. I don’t care what you guys say, it’s not over until all the leaves fall! Summer…please don’t leave me. Anyways, this salad is super easy to make. I got the idea from Gimme Some Oven. (See the original post here) My version is more or less the same, with some minor differences. I’ve made this salad two times so far. Once for a girl’s night in dinner and once for my 10 years old little brother (a very picky eater who usually only likes cheese and potatoes), and both times it was a win!

Ingredients:

  • 3 cups whole wheat pasta
  • 1 red pepper (The original called for roasted red pepper. I didn’t have any so I used fresh ones. Just as yummy!)
  • 3/4 cup basil pesto
  • 2 handfuls of shredded mozzarella cheese
  • 3 handfuls baby arugula

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*Side story about this photo: I got stuck outside of my house after grocery shopping because I forgot my keys, so I had a photo-shoot in the backyard to pass time. Oh the things I do for food. (Mozzarella missing in the shot)

Directions:

  1. Cook pasta according to package instructions.
  2. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
  3. Toss pasta with the remaining ingredients in a large bowl.
  4. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Now I shall continue to eat my yummy salad and pretend it is still summer…

*Credits to Gimme Some Oven for this awesome 5 ingredients recipe.

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Peanut Butter & Siracha Tofu

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My friend and I originally discovered the recipe in the Buzzfeed post, “30 Delicious Vegan Meals You Can Make Under 30 Minutes”. We tried it and in my friend Vita’s words, the taste “is to dieee for!” (Thank you Buzzfeed!) I have made some modifications to the original version, namely adding in some veggies for extra flavor and a more colorful presentation. In addition to being vegan, this dish is gluten-free. Try it out for the next Meatless Monday!

Ingredients:

  • 14-16 oz. firm or extra firm tofu
  • 2 tablespoon canola/olive oil (I use these two oils the most often as they are arguably healthier among different types of cooking oils)
  • 3 large garlic cloves, sliced
  • 1 large ginger root, sliced
  • 1 half red bell pepper
  • 1 half green bell pepper
  • 2-3 tablespoon chopped green onions (for garnish)

 

Sauce Ingredients:

  • 4 tablespoon soy sauce (reduced sodium is fine)
  • 2 tablespoon smooth natural peanut butter (the ones with low sugar are best)
  • 2 tablespoon vegetable stock or water
  • 2 tablespoon Siracha Sauce (more or less to taste)

*The original version called for vinegar, but I found that I didn’t like the sour taste so much for this dish, so I left it out.

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Directions

  1. Drain the tofu and pat them dry with a paper towel.
  2. Cut the tofu into strips. You want the strips to be relatively thick so the tofu doesn’t crumble when you try to flip it.
  3. Whisk together the sauce ingredients in a bowl.
  4. Slice the garlic, ginger and green onions.
  5. Slice the red and green bell peppers into strips.
  6. Heat the wok/pan over high heat until it’s hot. 
  7. Add 1 tablespoon of oil and heat about 30 seconds more. 
  8. Add the chopped bell pepper and stir. When the pieces have softened, remove and set them aside.
  9. Heat another tablespoon of oil in the wok
  10. Add the ginger and garlic and cook until they are fragrant (about 30 seconds); then remove and discard. 
  11. Add tofu pieces, lower heat to medium high and cook until the tofu is nicely browned on both sides (about 7-8 minutes).
  12. When the tofu pieces are browned, add the sauce, turn heat to low. Cook for a minute, or just until the sauce thickens slightly and coats the tofu. 
  13. Add your bell pepper back into the wok and let it be coated in the sauce along with the tofu.
  14. Turn off the heat and remove the wok from the stove.
  15. Plate the dish, pour sauce over and garnish with green onion slices.

 

Having this fresh out of the wok with some rice = heaven…

 

*Credits to Kalyn’s Kitchen for the wonderful recipe.

Scrumptious Stuffed Avocados

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Avocado has got to be one of my favorite foods. It is so versatile. You can use it for sandwiches, salads, smoothies…the list goes on! This post is not so much a specific recipe but an idea of another way to eat avocado. Stuffed! I show here two versions that I’ve tried, (which were so good!) but you can definitely make it your own. Have fun!

The Savory:

Loaded with mad proteins and looking adorable, this salmon cranberry stuffed avocado is the bomb! If I weren’t so full after the second one, I would have made a third.  

Ingredients:

  • 75g of smoked salmon (or however much you want to stuff)
  • 1 tablespoon of dried cranberries
  • 2-3 roasted almonds
  • 1 ripe avocado  

Directions:

  1. Cut the avocado in half and take out the pit
  2. Scoop out a bit of avocado in the center to make some room for the stuffing
  3. Slice the salmon in to bite size pieces
  4. Chop the roasted almonds (no need to be too fine)
  5. Stuff the avocado! Ideally in this order: salmon, cranberries, almonds.

Eat/Serve immediately.

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The Sweet:

After success with the savory version, I wanted to try a sweet version. This mango coconut stuffed avocado makes me want to be on a tropical beach somewhere. A girl can dream…I guess having it as an afternoon snack while reading a good book at home ain’t too shabby either.

Ingredients:

  • 1 ripe mango
  • 1 tablespoon of shredded coconuts
  • 1-2 macadamia nut(s)
  • 7-8 blueberries
  • 1 ripe avocado  

Directions:

  1. Cut the avocado in half and take out the pit
  2. Scoop out a bit of avocado in the center to make some room for the stuffing
  3. Cut the mango in to bite size pieces
  4. Chop the macadamia nuts
  5. Stuff the avocado! Ideally in this order: mango, coconuts, macadamia nuts, blueberries.

The final product looks so fancy but it was actually so easy to make. It is also vegan and gluten-free.

Now, it’s your turn to get creative!