Our good friends Juny, Sana and Ahmad came over for dinner a few weeks back! I decided to have a Thai themed meal complete with spring rolls and green thai curry (recipe will be posted soon!).
The spring rolls were amazing!! I was skeptical of frying rice paper rolls (you can also eat them cold) but was so happy with the results! The pic below is before frying.
1/2 cup corn kernels
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup rice thin noodles, pre-cooked
1/4 cup fresh cilantro, shopped
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)
pack of rice paper
1. Toss together all ingredients together except wrappers in large bowl.
2. Submerge rice wrappers one at a time in hot water until pliable, about 15 seconds.
3. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls.
4. Serve with dipping sauce (see below).
Adapted from About.com
Spring roll sauce
3 tablespoons rice vinegar (or white vinegar)
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil
Combine all ingredients and serve!
This one was a huge hit! Usually I avoid eating raw kale because I find it too tough. The key to this recipe: marinating the kale in the dressing overnight! Made the kale so tasty and so chewable!
1 pound flat-leaf kale (about 2 bunches)
2 medium Granny Smith or Fuji apples, or 1 of each
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup small-dice red onion (about 1/4 medium onion)
1. Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine.
2. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
3. Wash and dry the kale. Cut out and discard the tough stems.
4. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing.
5. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine.
6. Let the salad sit overnight in the refrigerator for the flavours to meld and to get a soft kale texture. Toss again before serving.
Courtesy of CHOW
These are super delicious and really DO taste like popcorn! They are a great finger food for dinner parties, stick a toothpick in them and they are o so fancy!
350g / 13oz block firm or extra firm tofu
⅓ cup chickpea flour
¼ cup nutritional yeast
1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
1 tsp salt
1 tsp all season salt (try cajun or lemon pepper for different flavors)
½ tsp pepper
⅓ – ½ cup water
2-3 Tbsp grapeseed or olive oil
1. Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use a heavy chopping board with some weights on top.
2. Meanwhile, prepare the coating.
3. Combine all dry ingredients in a bowl.
4. Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
5. Add mustard and mix.
6. Break the tofu into big crumbles into the coating. You can also chop into ‘sticks’ or into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and comes out just as good.
7. Combine tofu and coating.
8. Heat oil in a non stick pan.
9. Pour the tofu mix into the pan and spread so the tofu is on a single layer.
10. Cook on both sides until golden brown, adding oil as needed.
Courtesy of The Vedge
I decided to go on my parasite candida cleanse after returning from India. God knows what kind of parasites I have raisin’ the roof up in my gut…. :S
Anywho, it’s pretty tough, I’m not going to lie. These are just a FEW of the things that I CANNOT have:
ALL kinds of sugar, natural or otherwise (this includes honey, maple syrup, all fruits except for tart apples and blueberries)
White stuff (bread, rice, etc.)
Fermented/pickled stuff (olives, vinegar, etc.)
and the list goes on and on…..
Well, I’m mostly vegan and gluten free so the dairy and meat aren’t biggies but taking away my fruit is hard and nuts is hard! I LOVE fruits and nuts!
I was craving something sweet (or should I say my parasites were craving something sweet) so I whipped these biscuits. They were pretty good, especially with the tahini! (I can have seeds on the cleanse – yea boiiii!!)
For any fellow candida cleansers or anyone else who wouldn’t mind challenging their taste buds – check it out! Although, I must warn you, this recipe isn’t for the faint of heart 😉
1 1/2 cups buckwheat flour,
2 tbsp. ground chia seeds
1 tbsp. cinnamon
Pinch of sea salt
1/2 tsp. powdered stevia or 5 drops liquid (use more if it’s not sweet enough)
1/2 cup butternut squash purée
1 cup of water
1/4 cup tahini
1. Mix all together, and you should have a dough that’s slightly sticky.
2. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.
3. Drizzle some tahini on your biscuits.
Adapted from Body Ecology
Wow! This one was a surprise! This soup has such few ingredients and was soooo delicious! This one is a keeper for shiz! I especially liked it because it was a complete meal with protein and all. I make a lot of squash soups but usually have to add some protein to my meal, but not with this one 🙂
I even saved the pumpkin seeds and roasted them for a snack, yummers!
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons curry powder
1 1/2 cups red lentils, rinsed and picked over
1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped
8 cups vegetable stock
yoghurt (I used goat) or avocado (this would probably also be really good!) to serve
1. Cut pumpkin in half, and steam for about 7 minutes or until peel is soft enough to peel.
2. Heat the oil in a heavy based saucepan over medium heat.
3. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
4. Stir in the curry powder and cook, stirring for a further 30 seconds.
5. Add the remain ingredients, except the yogurt/avocado.
6. Stir until well combined then bring to the boil.
7. Reduce the heat and cook, partially covered for about 30 minutes (or less if you have a pressure cooker) stirring occasionally until the pumpkin is tender.
8. Serve in bowls with a dollop of yoghurt or avocado.
Aw man….another shamefully long hiatus…
We went on a 6 week vacation to India and Pakistan…and then moved to Toronto from Oakville…then I went on a 10 day vipassana retreat! I have been a busy bee! A busy bee indeed!
I have so many posts to do! Arrgghhhh!
Okay, without further adieu here is the recipe, sheesh Kiran!
1 cup dried black beans or 2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small green chilli, seeds removed and diced (or jalapeno)
2-3 tablespoons fresh lemon or lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1. Combine the black beans, onion, cilantro, garlic, green chilli, lemon juice, cumin, chili powder, salt, and black pepper in a food processor and blend until smooth.
2. Adjust spices to taste if desired and blend again.
3. That’s it! You’re done! Place the dip in a bowl and serve with your favourite happygut chips or veggies.
Adapted from two peas & their pod
My friends, I’m sorry but this recipe is NOT vegan. It makes me sad because this is my first recipe with dairy (and a whole lot of it at that!) on the whole blog! I kept debating of whether I should share it at all, but, alas, it was part of Irfan’s bday meal so here it is! I have noted substitutions that can be made to make the recipe dairy-free.
1 1/2 tablespoons butter (dairy free alternative: earth balance)
3/4 cup cornmeal
Good pinch of salt
1/2 tablespoon baking soda
3/4 cup corn kernels
1/2 cup milk (soy, almond, rice etc.)
1/4 cup olive oil
2 eggs beaten (dairy free alternative: flax chia mixture)
1/4 cup olive oil
3/4 cup grated cheddar cheese (dairy free alternative: daiya “cheese”)
1/4 cup jalapeños – deseeded, roasted and chopped
1.Preheat oven to 400 degrees.
2. Combine the dry ingredients, then stir in the corn, milk, oil, eggs, peppers, and half the cheese.
3. Put butter in cast iron skillet or baking pan (a skillet is preferable). Place in oven to melt butter until it is spread over base.
4. Remove pan or skillet from oven and pour in batter.
5. Distribute rest of cheese over top. Bake for 25-35 minutes until a skewer comes out clean.
Courtesy of Insight Meditation Society (Irfan first had this cornbread on retreat at IMS!)