I love my Blendtec!

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I recently got a Blendtec (basically a cheaper but equally performing version of the Vitamix) and I LOOOOOVE it! There are no shortage of things I’ve been making in it!

These days, I’ve been having MANY different types of green smoothies – I feel like summer summer time (man, I love this weather!) requires many green smoothies!

This is green smoothie recipe #1:

Ingredients:
kale
carrots
mango
apple

Directions:
Throw all ingredients into Blendtec and press smoothie (yes, it is that easy!)

Enjoy and be healthy!

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BBQ Tempeh

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Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!

Ingredients

1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne

Directions

1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

Courtesy of Food.com


Green Thai Curry

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This was my first time making green curry AND serving it – I was pretty nervous! I rarely serve meals to dinner guests that I haven’t made for myself before. I lucked out with this one though! This was pretty delicious if you ask me (or any of my dinner guests :P)!

Ingredients
GREEN CURRY PASTE
1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
2 tsp. ground coriander
1/2 tsp. ground cumin
3 Tbsp. Braggs (to taste)
1-2 tsp. brown sugar (to taste)
1-3 green chilies, minced (to taste)
1 small onion
3 cloves garlic
1 thumb-size piece ginger, sliced
2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1/4 cup fresh basil
OTHER:
2 kaffir lime leaves, OR substitute 1 bay leaf
1 can good-quality coconut milk
1.5 to 2 cups firm tofu sliced into cubes
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1/2 cup fresh basil, roughly chopped
2-3 Tbsp. oil for frying

Directions
1. Drain tofu (I usually put the tofu between two plates and put something heavy likes books on top to drain the tofu). 
2. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
3. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add tofu and stir to combine.
4. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
5. Add all veggies and stir and continue cooking for 2-3 minutes, or until veggies are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more Braggs, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil.
8. Accompany your curry with brown/jasmine/coconut rice or your choice of noodles. 

Adapted from About.com

Enjoy!


Gluten-free spring rolls

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.

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Ingredients
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

Directions
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

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Ingredients
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

Directions
Combine all ingredients and serve!

Courtesy of Rachel Ray

Grain-free banana pancakes

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So I’ve been experimenting with going grain free and…dare I say…I am loving it! My tummy DEFINITELY loves it!

My neighbour/soul sista Roopa was coming over for brekkie and we decided to make banana pancakes.

The result? AWESOME!!

Ingredients

2 Really Ripe Bananas, mashed
4 tbsp + 3/4 cup water ( or 4 Whole Eggs)
1 t Vanilla
1/2 t Cinnamon
1 t Baking Soda
1/3 c Coconut Flour

Directions 

Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate lots of air.

Heat your griddle to medium to medium-low heat (300-340 degrees) and grease generously with coconut oil.  Drop batter onto the hot griddle and allow to cook for 3-4 minutes, or until the bottom is browned and the edges are firm.  Carefully flip and cook on the other side for 3-4 minutes as well.

Serve with your favourite toppings!

Adapted from tgipaleo


Miso tahini tempeh

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So there is so much conflicting information on soy products. Most of them are not so positive. This is what I think, anything processed is (mostly) bad. Hence, any processed soy is (mostly) bad.

Fermented and sprouted is better than not. When I do eat soy, we try to have it sprouted (most of the tofu I buy is sprouted) and fermented (fermented tofu is called tempeh).

So tempeh seems to be a better “regular soy”. The problem is though that tempeh has such a strong taste! And not incredibly pleasant if you ask me 😛

BUT, no need to fear happygut warriors, I have discovered a secret! You basically need to eat tempeh with a super awesome flavourful sauce.

This sauce makes the cut times a billion! So tasty!

Here she is!

Ingredients
4 T red miso paste
1/2 cup water
1/2 cup tahini
*1 t herbes de Provence (you can also make your own – see below)
1 green chilli
2 cloves garlic
2 tbsp lemon or apple cider vinegar

Directions
1. Crush green chilli and garlic gloves together
2. Whisk all ingredients together, adding water a little bit at a time if you feel like it’s too thick.

You can add the sauce you your grilled or baked tempeh! I like to whatever veggies I have handy (carrots, beets, leeks, chard) and bake it with the tempeh for about 20 minutes and then add the sauce on top (I even add avos sometimes!).     DE-LIC-IOUS!!

Adapted from Care2

Herbes de Provence recipe
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed bay leaf


Chocolate chip banana cake (gluten-free, vegan)

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I’ve made this cake so many times and it ALWAYS tastes A-M-A-Z-I-N-G!!

PLUS it is super quick and easy to make.

Ingredients
1-1/2 cups buckwheat flour
1 cup sugar (brown sugar, coconut palm sugar, natural cane sugar)
½ tsp baking soda
½ tsp fine sea salt
2 tbsp chia + 6 tbsp water (or 2 large eggs, at room temperature)
⅔ cup melted coconut oil (or other good quality oil)
1 tsp vanilla extract
1-3/4 cups mashed VERY ripe bananas
⅔ cup semisweet chocolate chips (use vegan & gluten-free if that’s what you fancy)
¾ cup coarsely chopped nuts (walnuts or pecans) – optional

Directions
1. Preheat oven to 350°F and oil a 9-inch (23 cm) square metal baking pan.
2. Combine chia with water and set aside
3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Add chia + water mixture (or eggs if using), oil and vanilla to flour mixture and stir with a wooden spoon until just blended.
5. Gently stir in bananas, chocolate chips and nuts.
6. Spread batter evenly in prepared pan.Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.

I used the same icing as I used for Chocolate Cake #1

Enjoy!