Healthfully Delicious |
healthfully delicious
real food. real life.
It was going to be Hummus 2 Ways, but then I threw in another way at the last minute, alas, the awkward photos. All three don't appear in the same photo.... They are tasty though! I think I'll go enjoy some hummus now. (Hannah's current favourite food) Simple Hummus
1/2 can chickpeas, rinsed, skins removed 1 tbsp tahini half lemon squeeze vinegar 1-2 tbsp to taste sea salt sprinkle 1-2 cloves garlic, to taste 1 tsp cumin drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Cheezy Hummus 1/2 can chickpeas, rinsed, skins removed 1/4 cup nutritional yeast 1-2 tbsp vinegar 1/2 lemon squeeze sea salt 1 clove garlic smoked paprika drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Bonus! Roasted Red Pepper Hummus 1 can of rinsed chickpeas, skins removed 1 roasted red pepper (in the oven or from a jar of roasted red pepper) 2 tbsp tahini 1/2 lemon squeeze sea salt 1 large clove garlic cumin drizzle oil drizzle vinegar What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. I hear it's supposed to rain all week. Excellent. Lasagna for days! This version has won over even the toughest cheese lovin' meat eating critics. We recognize sometimes our plant-based meals don't compare to the meat alternative if you're not used to it, but this one is a strong competitor. And the next day? Tastes even better! Makes excellent leftovers. Vegetarian Lasagne with Creamy 'cheesy' Cashew Sauce
Ingredients: 1/2 Package of Whole Wheat Lasagna Noodles OR Brown Rice Lasagna Noodles (We actually prefer these brown rice noodles instead of whole wheat for this recipe) Fresh or jarred tomato sauce (lots and lots, 2-4 jars, depending) Zucchini slices 1 red pepper, chopped a few handfuls of spinach any other veggies you want to throw in there! Cheese sauce: 1 cup cashews, soaked for at 30 minute or overnight is best 1-2 garlic cloves 1 onion, chopped pinch sea salt & pepper 3 tbsp. nutritional yeast Squeeze of half or full lemon 1 tsp dijon mustard What to do: 1. Preheat oven to 375 degrees Fahrenheit. 2. Prepare lasagna noodles as per directions. We like the Brown Rice Noodles, oven ready. Just means you need lots of sauce! 3. Prepare cheese sauce by blending all ingredients in a food processor. Add some of the cashew water, as needed, to get a consistency that you'd like. 4. Prepare lasagna. Here's the order I did ours in: Tomato sauce, noodles, spinach, peppers, tomato sauce, noodles, cheese sauce, tomato sauce, noodles, tomato sauce, zucchini, noodles, tomato sauce, nutritional yeast sprinkled on top. 5. Bake in oven for 20-25 minutes, covered. Bake uncovered for another 5 minutes to crisp up the top. Sprinkle with parsley. Enjoy! This one! Oh my! It is so delicious and perfect for summer. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts! Enjoy the last days of summer! Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes Ingredients: Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches) Olive oil or coconut oil, as needed Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want! Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving) 1 tbsp rice vinegar 1 tsp roasted sesame oil 1 tbsp liquid sweetener of choice (maple syrup here) 1-1.5 tbsp liquid coconut aminos 1 tsp minced garlic or garlic powder 1 tsp minced ginger or ginger powder Dash of hot pepper flakes Dash of pepper and salt as per taste What to do: 1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat. 2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking. 3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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