Sides – Page 6 – Kacey Tess

Miso-Whole Wheat Stuffing

What you’ll need:
1 loaf of whole wheat or 7 grain bread

1 Tbsp yellow miso

1 1/2 C water

4 stalks of celery cleaned and chopped

1 white onion chopped finely

1 package white mushrooms chopped

1/3 C dried cherries or cranberries

2-3 garlic cloves chopped finely

Fresh sage 4-5 leaves chopped finely

Fresh thyme a few sprigs chopped finely

1 Tbsp vegan butter or olive oil

What you’ll do:

Heat oven to 400

Rip bread into bite size pieces and place in oven for 10-15 minutes until hard

In a large bowl combine the miso paste and water

Add bread and mix thoroughly

Set aside

In a large skillet add butter or oil and heat over medium

Add mushrooms, celery, onion and garlic

Cook until softened about 5-7 minutes

Add bread, sage, thyme and cherries

Mix thoroughly

Cook until heated through

Enjoy!!!

5 ingredient roasted beet salad

What you’ll need:

3-4 large red beets
2 Tbsp olive oil
2 Tbsp red wine vinegar
Goat cheese (I like one mixed with garlic or herbs)
Fresh basil leaves 2-3

What you’ll do:
Heat oven to 375

Wash the beets

Place the beets in aluminum foil and add the olive oil and vinegar

Wrap them in the aluminum

Place on a cookie sheet

Bake for 75-80 minutes (until skin peels off easily)

Remove from oven and let cool

Remove skins and chop beets

Place on your serving plate add goat cheese and basil

Enjoy!!

What you’ll need:
I head of leafy romaine lettuce
1 piece of Ahi tuna (you can leave this out to make it vegan)
1 C unsalted shelled sunflower seeds
3/4 C unsweetened flax seed milk
Juice from 1 lemon
2 Tbsp tahini
10 grape tomatoes chopped
1/4 yellow onion chopped finely
3-4 celery stalks chopped
10 kalamata olives chopped finely
Cayenne pepper
Sea salt
Ground black pepper
Chili powder
Coriander

What you’ll do:
In a food processor or blender combine sunflower seeds, flax seed milk and tahini and blend

Season tuna steak with salt, pepper and chili pepper

Cook tuna steak (you can read my previous blog post for instructions on how to grill ahi tuna)
I used my George Foreman grill this (when I grill Ahi tuna I normally serve it rare but for this recipe I preferred it well done)

Combine the sunflower seed mixture and tuna

Mix thoroughly

Add 1/4 Tsp of sea salt, pepper, coriander, chili powder and cayenne powder

Taste, add more sea salt if wanted

Fold in celery and olives

Scoop about 2 Tbsp into each romaine leaf, top with tomatoes and serve

Enjoy!!

Deviled {vegan} potatoes

What you’ll need:

6 small red or golden potatoes halved
3-4 stalks of asparagus cut into bite size pieces
1/4 C corn (fresh or canned)
1 C lentils
1 Tbsp stone ground mustard
1 Tbsp vegan butter
Splash of flax seed milk
1 cube vegetable bullion
1 Tsp chili powder
1 Tsp black pepper
Sea salt to taste
Cayenne pepper (optional)
Dried parsley (optional) (garnish)

What you’ll do:
Cook lentils according to package (rinse lentils, bring 2 1/4 c of water to a boil, add lentils, add bullion, reduce heat and simmer covered for 60 min)

Boil potatoes until soft

Remove from water and dry

Steam asparagus until soft (just a few minutes)

Warm corn

Scoop out the middle of each potato and put in a bowl

Add 1/2 of the lentils and mix together with potatoes

Add butter, soy milk, mustard, asparagus, corn, salt, pepper and chili powder

Mix thoroughly

Spoon mixture into the potatoes

Garnish with cayenne pepper and parsley

Enjoy!!!

Pan fried brussel sprouts

What you’ll need:
10-12 large brussel sprouts cleaned, stems chopped off and halved
Juice from 1/2 lemon
2 Tbsp olive oil or coconut oil
2 cloves of garlic minced finely
Sea salt to taste
Black pepper to taste
Lemon pepper to taste

What you’ll do:
Heat large skillet over medium heat
Add brussel sprouts
Season with salt and both kinds of pepper
Let cook for a few minutes
With a spatula flip them over
Add lemon
Season again
Cook until lightly golden brown (about 10-15 minutes)
Taste and add more sea salt if wanted

Enjoy!!

Tempeh Fried Rice

What you’ll need:
2 servings of cooked brown or wild rice (if I’m in a hurry I use the uncle bens 90 seconds microwave rice)

1 package of marinated tempeh cut into bite size pieces (if you can’t find the marinated kind you could put regular tempeh in a zip lock bag and add: maple syrup, balsamic or apple cider vinegar, salt and pepper and marinate for at least 30 min)

2 Tbsp olive oil

What you’ll do:
Add oil to a medium skillet and heat to medium

Add tempeh and cook until browned on both sides

Add rice and let brown about 5 minutes more

Plate and serve (I garnished mine with whole black peppercorn and parsley)

Enjoy!!!

Green papaya salad on soba noodles

What you’ll need:
1 batch of Thai chili dressing (see previous blog post)

2 bunches of soba noodles
1/2 green papaya cut into matchstick pieces
1 C string beans cut into but size pieces
7-8 yellow cherry tomatoes halved
1 bunch green onions chopped (white/light green part only)
1/2 Tbsp coriander
1 Tsp red pepper flakes
2 Tsp black sesame seeds
Sriracha (optional)

What you’ll do:

Bring a large pot if water to a boil
Add soba noodles
Boil for 6 minutes
Drain and place in bowl
Add 1/2 chili dressing
Mix thoroughly
Cover and place in fridge

Mix papaya, onions, string beans, tomatoes, coriander, red pepper and 1 Tsp of black seasame seeds together

Pour remainder of the chili dressing on the mixture
Mix thoroughly
Place in fridge until chilled (15-20 min)

Place soba noodles on a plate
Top with papaya mixture
Garnish with Sriracha and remaining seasame seeds

Enjoy!!!

Roasted Chickpeas {sea salt + vinegar}

What you’ll need:

2 cans of chickpeas (garbanzo beans)
3 C white vinegar
Sea salt
Olive oil
Dried dill weed
Black pepper

What you do:
Heat oven to 425
Prepare a lined cooking sheet
Add vinegar and chickpeas in a medium sauce pan
Bring to a boil
Turn heat off and let sit for 30 min
Drain chickpeas
Place chickpeas on baking sheet and coat with olive oil
Season with sea salt, dill and pepper
Bake for 20 minutes and stir
Add more oil and seasoning if needed
Return to oven and bake another 20 min (until light golden brown and crispy)

Remove from oven
Season more if desired

Enjoy!!!

{Grandma’s} peas and potatoes

What you’ll need:

2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube

What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil

Cook for about 10 minutes until potatoes are soft

Add peas and cook another few minutes until peas are warmed through

Drain the potatoes and set aside

In a large skillet add butter and onions

Cook 3-4 minutes until translucent

Add flour and mix thoroughly

Add sea salt, pepper and cayenne

Slowly add milk and mix well

Let cook for 2 minutes

Add potato and pea mixture

Add bullion to cooked rice

Mix thoroughly and serve with brown rice on top

Enjoy!!

Asparagus toast

What you’ll need:

2 pieces of whole wheat toast halved length wise

1 Avocado smashed (I add onion powder, sea salt and pepper to mine)

Balsamic vinegar (2-3 drops per toast)

4 pieces of arugula

12 pieces of steamed asparagus trimmed, drizzled with olive oil and seasoned with salt and pepper

What you’ll do:
Place toast on plate
Add avocado
Add balsamic vinegar
Place arugula
Last, place asparagus

Enjoy!!!

Category: Sides

Miso-Whole Wheat Stuffing

5 ingredient roasted beet salad

Ahi tuna lettuce wraps

Deviled {vegan} potatoes

Pan fried brussel sprouts

Tempeh Fried Rice

Green papaya salad on soba noodles

Roasted Chickpeas {sea salt + vinegar}

{Grandma’s} peas and potatoes

Asparagus toast