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Tempura Asparagus

Tempura Asparagus Tempura Asparagus

What you’ll need:

Vegetable oil for frying

1 tsp seasame oil

1 egg yolks

1 C cold water

1 C flour ( I used unbleached all purpose)

1 bunch of aparagus cleaned and trimmed

Sea salt

Sriracha

What you’ll do:

In a large bowl whisk egg yolk

Add water slowly until fully incorporated

Add flour at once and mix just until combined

Heat oil over medium high heat (375 degrees)

Dip asparagus in batter and add to oil

Cook about 2 minutes on each side until golden brown

Remove and place on a plate covered with a paper towl

Sprinkle with sea salt

Serve with Sriracha or soy sauce

Enjoy!

 

{Vegan} Pho

Vegan Pho Soup Vegan Pho Soup

What you need:

1 cinnamon stick

5 cloves

10 whole peppercorns

10  coriander seeds

1  2″ piece of ginger peeled and chopped roughly

3 garlic cloves

8 C water (or 2 quarts)

2 Tbsp vegetable better than bullion or 2 bullion cubes

(you could alternatively use 8 C vegetable stock)

1 yellow onion peeled and quarted

2 carrots peeled and roughly chopped

1 package of rice or udon noodles (I prefer udon)

Fresh basil leaves

Fresh mint leaves

Fresh cilantro leaves

Jalapeno sliced thinly

1 bunch green onions chopped

 

What you’ll do:

In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant

Add ginger, garlic, water and bullion (vegetable stock), onion and carrots

Bring to a boil then reduce heat and simmer for 30 minutes

Strain all spices, onion and carrots out so only broth is remaining

Add noodles and cook until tender (About 6-7 minutes if using udon noodles)

Spoon into bowl and top with basil, mint, jalapeno and cilantro

Add Sriracha if wanted

Enjoy!

 

Chickpea + Tuna Salad Sandwich {mayo free}

No Mayo
No Mayo

What you’ll need:

Makes 6 Sandwiches

12 pieces of whole wheat bread (I used pita bread)

1 individual size fat free greek yogurt

1/2 C fresh dill

1/2 lime (juice)

1 tbsp olive oil

1 can chickpeas drained

1 jalapeno (optional) seeded and chopped finely

2 tsp tumeric poweder

1 tsp chili powder

1 tsp sea salt

1 tsp black pepper

1 cucumber peeled and diced

10 cherry tomatos halved

1 lemon (juice)

1 can tuna fish drained (optional)

1 C arugula, spinach or lettuce

What you’ll do:

If using peta bread preheat oven to 375, wrap peta in foil and bake untill hot about 10 minutes

If using whole wheat bread toast bread or place under the broiler for 2-3 minutes

In a small bowl combine yogurt, dill and lime juice

Set aside

In a medium skillet heat oil over medium heat

Add chickpeas and jalapeno

Add turmeric, chili powder, salt and pepper

Cook until slightly golden brown, about 7 minutes

Pout into a large bowl

Add cucumber, tomatoes and yogurt

Mix thoroughly

Add lemon juice and tuna

Mix again

Assemble sandwich

Enjoy!

Feta + Artichoke + Green Olive Dip

Feta artichoke dip with green olives
Feta artichoke dip with green olives

What you’ll need:

2 C Feta cheese

1 can arichoke hearts

Sprinkle of red pepper flakes

1 Tbsp olive oil

10 green olives sliced

Crackers ( I used homemande seasame seed crackers)

What you’ll do:

Preheat oven to 375

Grease a 9″ square or round glass dish

Pour feta in dish

Add oil

Sprinkle with red pepper flakes

Add artichokes

Cover with foil

Bake for 15-20 minutes until warm and bubbling

Serve warm on crackers and top with olives

Enjoy!!

Shaved Brussel Sprout & Pomegranate Salad

Brussel Sprout Salad IMG_4443

What you’ll need:

2 C Brussel sprouts cleaned and trimmed (I used purple)

(To save time you could substitute 1/2 head purple cababage)

1/2 small red onion sliced thinly

1 pomegranate (seeded)

1/4 C parmesan cheese (optional)

1/2 lemon (juice)

1 tsp honey

1 tsp stone ground mustard

2 tsp olive oil

Sprinke of sea salt

What you’ll do:

Slice the red onion and soak in cold water while you are preparing the brussel sprouts (soaking the onion helps to mellow the flavor a bit)

Seed the pomegranate

In a small bowl combine the lemon, honey, mustard, salt and oil.  Set aside

Clean and trim the brussel sprouts

Using a madoline shave the brussel sprouts, as this can take a bit of time with brussel sprouts you can alternativley use purple cabbage to save some time

Combine brussel sprouts, onion, pomegranate and cheese in a large bowl

Add the dressing and mix thouroughly

Enjoy!!

2

Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted

Enjoy!!IMG_2941-0.JPG

Broccoli-Brown Rice Casserole

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What you’ll need:

2 heads of broccoli cut into small pieces

1 carrot chopped thinly

1 green pepper

4 celery stalks chopped roughly

1 bunch of green onions chopped finely

3 C cooked brown or wild rice

1 package of low fat or Greek yogurt cream cheese

1 C sharp cheddar cheese shredded

1 Tsp Sea salt

1 Tsp Black pepper

1 Tsp Coriander

1 Tsp Turmeric

What you’ll do:

Preheat oven to 400

In a medium saucepan place carrots and broccoli and cover with water

Bring to a boil and cook for about 5 minutes until barely tender

In a large bowl combine rice, all veggies, cream cheese and cheddar cheese

Add all spices and make any adjustments

Transfer to a glass casserole dish

Cover with foil

Bake at 400 for 15 minutes

Remove foil and cook an additional 5 minutes

I served mine with steamed spinach

Enjoy!!

Baked fish and chips

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What you’ll need:

3 russet potatoes cleaned and cut into thin strips for “chips”

1 lb of cod cut into 1″ strips

1 white onion chopped finely

1/4 C olive oil

1/2 C flour (I use unbleached all purpose)

1 container or 2 C panko

2 eggs

3 Tsp sea salt divided

3 Tsp black pepper divided

1/4 Tsp cayenne pepper

1/4 Tsp paprika

What you’ll do:

Preheat the oven to 470 with a baking sheet in the oven

Place cut potatoes in warm water and soak for 5 minutes strain and mix with olive oil, 1 Tsp salt, 1 Tsp pepper and cayenne pepper

Take out the heated baking sheet and place the potatoes on it

Top with onions and bake for 15 minutes, flip the potatoes and bake for an additional 15 minutes

Place flour in a bowl

Whisk eggs together in another

Mix panko, salt and pepper

Season the cod with 1 Tsp of salt and pepper

Dredge in flour, then eggs and last panko

Place on a wire rack over a baking sheet and bake for 15-20 minutes until golden brown and flakey white inside

Serve with malt vinegar and tarter sauce

Enjoy!!

Eggnog Pumpkin Bread

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What you’ll need:

1 can pumpkin purée

4 eggs

1 c veg oil

1/4 c water

2/3 C egg nog

1/4 C Tate + Lyle vanilla sweetener or 1 Tsp vanilla extract

1 Tsp baking soda

1 1/2 Tsp salt

1 chai tea package

3 1/2 c flour (I use unbleached all purpose)

1/3 C brown sugar

What you’ll do:

Heat the oven to 350

Combine all dry ingredients (cut open chai tea bag and empty contents)

Add pumpkin, oil, eggs, water, egg nog and sweetener

Combine thoroughly

Split batter between two greased loaf pans

Bake at 350 for 50 minutes

Enjoy!!

{gluten free} Crab & Arugula Stuffed Mushrooms

IMG_2337.JPG

What you’ll need:

1 Tbsp olive oil

6-7 large white stuffing mushrooms

1 C lump crab meat

2 red jalapeños seeded, de-veined and sliced thinly

2 garlic cloves chopped finely

2 Tsp Salt

1 Tsp Onion powder

2 C Arugula

1 bunch Green onions chopped finely

1/4 C Feta cheese

1 Tbsp Red wine vinegar

What you’ll do:

Preheat oven to 375

Remove stems from mushrooms and chop finely

Add mushroom stems, garlic, salt, onion powder and jalapeño to a skillet heated over medium with olive oil

Cook for about 5 minutes until mushrooms are soft

Add crab and cook for 2-3 minutes until heated through

Add arugula, cheese and vinegar

Continue cooking for another 2-3 minutes until arugula is wilted

Spoon mixture into mushrooms

Place mushrooms on a greased cookie sheet

Bake at 375 for 15 minutes

Enjoy!!