#vegetarian recipe
I would love to eat a cleaner, more plant-based diet but end up putting cheese and eggs on everything. These recipes look like I wouldn’t miss either of those ingredients one little bit. (Or maybe just a little bit, that would also work for me)
I say this, and then I get to the store and completely forget any plans I had thought about and just get by basics: sweet potatoes, kale, eggs, almond milk, yogurt, and apples. Like every time.
If anyone would like to share their favorite vegan/vegetarian/healthy recipes with me I am all ears!
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Crispy Garlic Tofu Butter Lettuce Wraps
This was my lunch today. I shot this in the front window of our living room. I like the way the light works in this spot of our house. I’m definitely going to use this spot for more of my food photography portfolio, which I’m trying to build. I’m also trying to build my cooking skills. This was soo Yummy. This is a variation on my lunch yesterday, partly because yesterday’s crispy garlic tofu dish was so dang good that I wanted it again. But also party because I still had a bunch of the same ingredients leftover. And I needed to break into the hoisin sauce I didn’t use yesterday, to see what that would bring to the dish. It brought a lot of deliciousness, but hoisin is so salty. I’m glad I had the dipping sauce and fresh lime juice to cut through all that hoisiny saltiness. The addition of peanuts added a whole other level of flavor and crunch as well. The was quick to make, about ½ hour for everything.
For the garnishes: Wash and spin butter lettuce leaves, slice sugar snap peas, slice green scallions, peel, seed and slice cucumber, crush peanuts, slice limes.
Cook the crispy garlic tofu the same way I describe in the previous recipe.
Assemble the lettuce cups on the plate, add a tiny bit of hoisin to the bottom of each cup, (optional) fill with the crispy garlic tofu, garnish with all the veggies, peanuts, organic black sesame seeds, and fresh mint. Now you just fold them up and dip in the spicy dipping sauce. Yum!
For dipping sauce, combine 2 tbsp lemon or lime juice with 2 tbsp brown sugar, 1 fresh chopped chilies ( used a seeded jalapeño), add 1 tbsp fish sauce. Adjust for your own salt / sweet preference. I can’t wait to make this again.
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Poached Eggs on Spinach Avocado Cheese Toast with fresh fruit, olives and spring onions…
This was our delicious breakfast yesterday. It looks complicated, but it was easy and fresh. The most complicated part was taking a picture while hungry.
I’ve been going to the Farmer’s Market every week, and I’m trying to cook with more fresh, healthy ingredients/ less carbs / less fat. That being said, the vegetable cream cheese toast on the base of this dish is so good. You could just have that with eggs. But adding all sorts of fresh fruits & veggies gives this dish a crunchy flavor explosion, and way more nutrition. I love a delicious bite with the briny Kalamata olives, crispy toast and creamy salty spinach w/ feta and poached egg. Yum. I might have to make this for breakfast again today. Here’s how to make this delicious dish:
Start a pot of water boiling for poached eggs. You could make sunny side up, or any other style of egg if you don’t like poached. I cook the eggs at the end when I’m done with all the other prep.
Wash and saute a big handful of spinach in olive oil with a minced garlic clove, med low heat until fragrant and wilted. Salt and pepper, set aside to stop cooking. Sprinkle with feta cheese.
Slice olives, green onions, avocado, and whatever fruit you have. I used mangoes and blood oranges. Wash and chop cilantro.
By now your water is boiling, so add a splash of vinegar to the pot, use whatever vinegar you have, white, red wine, or whatever. Probably not balsamic, never tried it though. Stir the water in the pot to create a whirlpool, crack the first egg in, add any additional eggs. I do up to three at a time. Once the egg(s) is cooked but yolks are still soft, remove to a paper towel- lined plate with a slotted spoon.
Toast bread, I used sourdough. Spread the toast with vegetable cream cheese or goat cheese, any kind of spreadable cheese or none.
Compose the dish with toast on the bottom, cheese, avocados, wilted spinach, poached egg, sliced olives, cilantro and onion on top and fresh fruit all around. This would be awesome with hollandaise too. Yum!
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Today, I’ll be making a quick side-dish from Rome, as recorded by Apicius! He has a few ways of preparing mushrooms, but this is one of the more flavourful methods he shows us!
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! Consider checking out my Patreon page!
Ingredients
500g mushrooms (I used chestnut mushrooms)
2 tbsp red wine vinegar (or malt vinegar)
1 tbsp salt
1 tbsp pepper
fresh coriander or parsley
Method
1 - Chop the Mushrooms
This is a rather simple recipe, but to begin with, we need to prepare our mushrooms. I used chestnut mushrooms, sliced into thin segments, but button or Portobello mushrooms may also be similar to what was available in antiquity, along with edible morels. If you have smaller mushrooms, you can skip slicing these, and proceed with cooking them as is!
2 - Sauté Mushrooms
Into a hot pot, pour a generous amount of olive oil - enough to coat the base. On top of this, toss your mushrooms. Sprinkle this with a bit of salt to help draw the moisture out of the mushrooms, before placing the pot over a medium heat. Stir everything around gently, so the mushrooms sweat out their moisture. Depending on what mushrooms you use, this may result in them being crushed slightly. Sauté these for about 3 -5 minutes.
3 - Sauté other ingredients
When your fungal friends have taken on a bit of colour, toss in some fresh coriander, and some freshly-ground black pepper, and a couple of tablespoons of red wine vinegar, before stirring everything together and returning to the heat for another 3-5 minutes. Be careful not to burn your mushrooms!
4 - Serve!
When your mushrooms are cooked, take these out of the cooking liquid, and place them in a bowl. Put the liquid over a high heat and let it boil down and reduce into a sauce.
Pour the sauce over your mushrooms, and dig in with some bread!
The finished mushrooms are super tender and flavourful - the vinegar really amplifies their meaty texture. The chestnut mushrooms I used retained a little bite to them, which was a welcome sensation!
Although the original recipe states that you should remove the coriander when serving the mushrooms, I chose to leave a few of them in so the dish retains a little bit of colour. The vinegar doesn’t have a very sharp taste once the sauce has thickened and reduced, and gives the mushrooms a lovely dark glaze.
Roasted Sweet Potato Quinoa Salad w. Lime & Chilli
1 ¾ pounds sweet potatos (jewel or garnet, about 4 medium)
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Butternut Salad w. Cider Dressing
3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes
Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
¼ Cup Good Extra Virgin Olive Oil
Salt and Pepper
http://www.sproutedkitchen.com/home/2009/11/25/butternut-salad-with-cider-dressing.html
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afghan bean curry (lubya) | I love this recipe from the curious chickpea because it’s so easy to make and the only thing you have to chop is the onion and garlic! I added some greek yoghurt on top to add some creaminess to the tomatoes
ingredients:
↠ 2 tbsp coconut oil
↠ 1 tbsp coriander seed
↠ 1 tsp cumin seed
↠ 1 x 400g can whole tomatoes
↠ 1 small red onion, diced & some reserved for garnish
↠ 4 cloves garlic, minced
↠ 1 cup vegetable broth
↠ 2 x 400g cans kidney beans, rinsed & drained
↠ 1 tsp ground black pepper
↠ 1 tsp salt
↠ coriander for garnish
↠ basmati rice to serve
method:
↠ melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. keep a close eye on them so they don’t burn.
↠ add the tomatoes and their juices to the pot and mash them a little. cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. transfer to a blender and blend until smooth, making sure to vent.
↠ heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn’t burn.
↠ once the onions are nice and caramelised add the broth, the spiced tomato sauce, kidney beans, salt and pepper. simmer uncovered on low heat for about 15 minutes. adjust seasonings to taste.
↠ garnish with coriander and minced red onion and serve with basmati rice.
a sweet leek carbonara recipe for all you pasta isolation hoarders out there. I got this from jamie oliver’s veg book. the original recipe is below but to make it vegan I used dairy free butter, vegan cheeze and nutritional yeast instead of eggs. oh and chilli because it’s not a kristy dish unless it tastes like burning
ingredients:
↠ 2 leeks
↠ 4 cloves of garlic
↠ 4 sprigs fresh thyme
↠ 1 knob of butter
↠ olive oil
↠ 300g spaghetti
↠ 50g pecorino cheese
↠ 1 large egg
method:
↠ trim, wash and finely slice the leeks. peel and finely slice garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes or until sweet and soft, stirring occasionally. season with sea salt and black pepper.
↠ when the leeks are almost done, cook the pasta in a large pain of boiling slated water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg.
↠ loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously. season to perfection and adjust the consistency with the extra cooking water if needed
constipation. yeah I said it. and this morning smoothie recommendation from my friend got things moving blueberries, banana, spinach, protein + acai powder topped with almond milk
