You are currently browsing the tag archive for the ‘delicious’ tag.

 

 

 

 

Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

Advertisements

Fourth of July will be here very soon. Before you start feeling bad for vegetarians, I have a really awesome bean burger recipe to share. It’s is vegan, gluten-free and soy-free. I found this recipe in Vegetarian Times magazine and changed a thing or two. The original recipe asked for quinoa, but I felt that buckwheat, while similar in texture, has a more “meaty” look to it. That, and I had some leftover buckwheat laying around. Enjoy!

Ingredients:

1.5 cup cooked buckwheat

1 cup onions, finely chopped

1/2 cup carrots, grated

1/4 cup sun-dried tomatoes, packed in oil – drained and finely chopped

1.5 cups black beans ( cooked or canned and drained) – I like to use canned spicy beans here

1.5 cups water

2 tsp.   steak seasoning

2 garlic cloves, minced

optional: a few drops of Tabasco sauce

Salt, pepper to taste

Olive oil for oiling the baking dish

Preheat the oven to 350°F. In a medium frying pan, sautee the onions, the tomatoes and the carrots for about 4 minutes, mixing periodically. Use the oil form the tomatoes to sautee. Add the beans, the spices and the water. Simmer for about 5 minutes, or until most of the liquid has evaporated. Transfer the mixture to the food processor, add the buckwheat and process until smooth. Add salt and pepper.

Oil up the baking sheet. Form 8 patties, using your hands. Arrange the patties in the baking sheet. Bake for 20 minutes, or until the patties are crisp on top. Flip the patties and bake for another 10 minutes, until both sides are crisp and brown.

Serve in a whole wheat bun with lettuce and tomato. Mayonnaise, ketchup and cheese are optional.

As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.

 

 

 

Ingredients:

3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

Remember the carrot chips I made yesterday? Well, I had some leftovers and they went into a sandwich that turned out pretty amazing. I suspect that this sandwich can also be made into a delicious salad.

Ingredients:

Two pieces of whole wheat or gluten-free bread

2 tbsp. pesto sauce

1/4 block of extra firm tofu, sliced thinly

1/2 cup onions, sauteed in olive oil

1/2 cup carrot chips

1/4 cup mixed greens

Lightly toast the bread. Spread the pesto on both slices. Put the greens on top of the pesto sauce. Put the carrots over the greens and onions over carrots. Put the tofu over the onions. You can add more pesto to go on top of the tofu, if you wish. Close the sandwich and serve right away!

As a busy mother, I know nothing beats a good casserole when it comes down to a quick and delicious family dinner. This casserole is very easy and is excellent for utilizing leftovers. The vegetables I chose to use this time are more suggestions than musts. Green beans work well, cauliflower is fine corn is delicious and sweet potatoes taste great! Furthermore, you can take any other grain you fancy and use it instead of quinoa, making this casserole into a completely different dish altogether! I am a big fan of millet for this dish, but I also love brown rice. I sometimes use garbanzo beans instead of the multi-colored ones. I usually serve this casserole with a  nice salad of arugula, cucumbers, carrots, celery, avocado and pumpkin seeds with a bit of extra virgin olive oil on top.  Go to the kitchen and begin experimenting!

Ingredients:

  •     3 cups quinoa, cooked in vegetable broth
  •     2 medium sized peppers, chopped
  •     1 medium sized onion, chopped
  •      1 cup thawed green peas (the frozen ones)
  •     2 medium carrots, chopped
  •     1 medium zucchini, chopped
  •     1 can mixed beans, drained and rinsed
  •    4 medium tomatoes, sliced
  •     4 cloves garlic, diced
  •     1/4 cup olive oil
  •     salt to taste
  •     tabasco sauce to taste
  •     curry powder to taste
  •     1 cup of grated cheese ( goat cheese or soy cheese is fine)

Preheat oven to 375 degrees. In a large bowl, mix all chopped vegetables, (except for tomatoes) beans, garlic olive oil and spices.

In a  casserole dish, put the quinoa on the bottom and the vegetable mix on top. Put tomatoes on top. Sprinkle with cheese. Bake for about 45 minutes.

This amazing potato looks impossible to resist. This post is a reprint from Chicho’s Kitchen:

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
Garnish with additional parmesan and chives!

I love this vegan coleslaw. It works very well with the curry tofu wraps recipe I posted yesterday.

Ingredients:

2.5-3 cups of finely chopped mixture of carrots, cabbage, celery and broccoli

2 tablespoons  red onion, diced

2 tbsp. agave syrup
1/4 cup raw apple cider vinegar
3 tbsp coconut oil
1/3 cup raisins or dried cranberries
1 small green apple, grated
1/3 cup walnuts, chopped

Salt and pepper to taste

Directions:

In a bowl, combine the apple cider vinegar, the coconut oil, the agave , the salt and the pepper. Mix in remaining ingredients .  Let the mixture sit for about 30 minutes, stirring a few times.

My oldest child is allergic to soy, so I usually make (and devour) these wraps before he has a chance to see them. You can use cooked chicken breast instead of tofu for a pretty good result, too. I also like to use an avocado here, which means the amount of mayonnaise needs to be cut.

Ingredients:

1/2 block extra firm tofu, cut into rectangular strips

1/2 large carrot, grated

1 celery stalk, diced

1 tbsp red onion, diced

1 cup green leaf mix

¼ cup walnuts, crushed

1/4 cup raisins

1/4 cup mayonnaise (soy is ok, too)

1  tsp curry powder

1 tbsp. lemon juice

1 tsp. agave syrup

3  spinach wraps

Salt  to taste

Sauce: Mix the mayo,  the curry powder, the agave,  the lemon juice and the salt together in a small bowl. Cool in the fridge for ten minutes. Spread the sauce on the wrap and place all other ingredients on top. Wrap and serve!

Today, I bought queso blanco cheese for the first time ever. It was one of these impulsive purchases you make when you go to Whole Foods starving.

I put slightly salty, but hard queso in a salad  tonight and it turned out pretty amazing. I served this salad with a generous helping of quinoa, for a complete protein.  Dinner took 15 minutes ( great, if you have baby twins.)

My older kid picked all the cheese out first, of course.

Here’s my impromptu salad of the day:

Ingredients:

mixed greens, 2 cups

red onion, 1/4. chopped

cherry tomatoes, halved, 1 cup

parsley, diced, 1/2 cup

cucumber, sliced, 1 large

avocado, sliced, 1 small

queso (feta cheese would work, too,) cubed, 3/4 cup

pine nuts, 1/3 cup

Olive oil, salt and pepper to taste.

Arrange the mix greens on a large plate. Put cucumber slices near its outer edge. Put the sliced cherry tomatoes in the middle, forming a ring. Put the chopped onion inside the ring. Sprinkle with parsley. Put the queso between the cucumbers and the tomatoes. Put avocado slices on top. Add salt and pepper. Drizzle with organic extra virgin olive oil.

A lot of my friends complain that their kids don’t  eat any veggies and do eat too much pasta. This simple quinoa pasta dish packs all the veggies in the sauce and all the grain in the pasta. Best of all,  the kids probably won’t even be able to tell! If you have some extra time and want to be creative, you can try to make some awesome homemade pumpkin pasta recipe from Vegan Dad instead of the store-bought quinoa variety. You can also double or triple the sauce recipe and freeze the leftovers.

Ingredients:

5 medium ripe tomatoes

1 medium onion, chopped

1/2 cup olive oil

1/2 cup water

1 cup of shredded carrots

1 medium zucchini, shredded

4 leaves of kale, chopped

Handful of fresh basil leaves

3 garlic cloves, minced

salt, paprika

one pack of quinoa pasta, cooked, according to package instructions.

Put and leave the tomatoes in boiling water. When their skin cracks, peel the tomatoes. Chop them. Sautee the onion in olive oil for about 3 minutes, add the kale and the water and simmer for another 3-4 minutes. Add the carrots and the zucchini and simmer for another 3-4 minutes. Add the tomatoes and simmer for another 3-4 minutes. Add the spices. Let the sauce stand for another 3-4 minutes. Put the sauce in the blender or food processor and process, until smooth.  Serve on quinoa pasta. Optionally, put some parmesan cheese on top. You can leave a basil leaf or two for garnish.

%d bloggers like this: