29 Mar 2015
by likemotherlikedaughterfoodblog
in Recipes, Soup and Salad
Tags: healthy, healthy lentil salad, lentil salad, low fat, salad, vegan, vegan lentil salad, vegan salad, vegetarian, vegetarian lentil salad, vegetarian salad
I veganized my friend’s Nishi’s lentil salad, and replaced some veggies with what I had in the fridge.
Ingredients:
1 can lentils (brown or green)
1/2 small red onion, finely chopped
1/2 red or yellow pepper, finely chopped
1/2 english cucumber, finely chopped
1/2 avocado, chopped
1/4 cup fresh parsley, finely chopped
Dressing:
4 tbsp cider vinegar
2 tsp dijon mustard
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Mix all the ingredients, and add dressing. Even my omnivore husband enjoyed this salad!
For vegetarians, below is Nishi’s original lentil salad recipe.
Ingredients:
1 can lentils (brown or green)
2 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/2 red or yellow pepper, finely chopped
2 roma tomatoes, finely chopped
2 oz semi firm Havarti cheese, cubed
1/4 cup fresh parsley, finely chopped
2 garlic cloves, minced
Dressing:
4 tbsp cider vinegar
3 tbsp canola oil
2 tsp dijon mustard
1/2 tsp oregano
1 tsp salt
3/4 tsp pepper
Enjoy!
30 Sep 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: easy, easy pasta recipe, easy vegetarian pasta, fast, food, healthy, healthy pasta recipe, marinara, oyster mushroom pasta, oyster mushrooms, pasta, recipe, rotini, sauce, simple, vegan, vegetarian, vegetarian pasta, what to make with oyster mushrooms
We’ve been on a bit of a pasta kick. This pasta comes together really quickly with minimal ingredients. It’s the perfect dish to follow a long day of work/school when energy and enthusiasm for cooking is far from our minds. The oyster mushrooms add meatiness to the dish, while the double-smoked cheddar cheese grated on top enhances the flavour.
3 cups dried pasta, preferably rotini
2 tablespoons olive oil
7 oz oyster mushrooms, sliced
2 cloves garlic, chopped
2 cups marinara sauce
1 teaspoon salt
Double-smoked cheddar cheese, grated
Freshly ground pepper, to taste
1. Cook pasta in salted water according to package directions.
2. Saute mushrooms and garlic in olive oil for 8 to 10 minutes.
3. Drain the pasta and return to pot. Add sauteed mushrooms and garlic, marinara sauce, salt and pepper. Stir and heat until thoroughly warmed through.
4. Top with double-smoked cheddar cheese and serve with garlic bread.
16 Sep 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: cook quinoa, delicious quinoa salad, easy quinoa salad, healthy, healthy quinoa salad, how to cook quinoa, quinoa, quinoa salad, recipe, salad, vegan, vegan salad, vegetarian, vegetarian salad
Quinoa rules. It’s gluten-free, pairs well with everything, cooks in 15 minutes, and is high in protein and other good stuff like calcium, phosphorus, magnesium and iron. We like to make this salad Sunday night and have it throughout the week as a side dish, but it would be great on its own as well.
If you buy prepackaged quinoa, it should say if it’s been rinsed or not. If not, then let the quinoa soak for about 15 minutes or longer to remove the bitter coating that contains saponins. Then give it a quick rinse and it’s ready to be cooked!
1 cup organic quinoa
1 1/2 cup water
1/2 teaspoon salt
2 stalks celery, chopped
2/3 cup frozen peas
1/2 English cucumber, peeled and sliced
1 tomato, chopped
1/3 cup raisins
1/2 cup walnuts, chopped
Fresh mint leaves, finely chopped
Dressing
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
A dash of freshly ground pepper
1. Soak quinoa in cold water for 15 minutes and then rinse under running water using a strainer or a cheese cloth.
2. In a small saucepan over medium heat, bring quinoa, 1/2 teaspoon salt and water to a boil. Reduce heat and allow to simmer for 10 to 15 minutes or until done. Remove from heat, fluff with a fork, cover, and let cool.
3. Chop the English cucumber, mint leaves and tomato and set aside.
4. Boil chopped celery and frozen peas for 4 to 5 minutes, rinse and drain, and then add to chopped vegetables.
5. Whisk together lemon juice, oil, remaining salt, sugar, water and pepper, and refrigerate until ready to serve.
6. Combine all ingredients before serving and toss gently.
Serves six.
19 Aug 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: cook kale, easy kale recipe, easy kale side dish, healthy, how to cook kale, kale, kale and potatoes recipe, kale side dish, low fat, Mediterranean, potatoes, recipe, side dish kale, vegan, vegetarian
When the weather is around 30 degrees C, we like to cook Mediterranean food because it’s very light. This side dish goes well with any kind of fish, or a vegetarian burger or scrambled tofu. When buying kale, look for crisp and dark greens. Avoid those that are wilted or have yellow or brown spots. Young greens can be stir-fried, steamed, or sauteed briefly.
1 bunch Kale
3 medium potatoes, peeled and chopped
2 tablespoons olive oil
3 garlic cloves, minced
Salt and pepper
1. Cook the potatoes in salted water until soft. Drain.
2. Rinse kale well in a large bowl of warm water. Drain in colander.
3. Use the leaves only. Trim away tough stem ends by making a “V-shaped” cut at stem end. Save the stems for vegetable stock! Cut the leaves into small pieces.
4. Heat one tablespoon of olive oil in a large skillet and add the pieces of kale. Cook and stir over medium-high heat 4 to 5 minutes until wilted and tender (older leaves may take slightly longer).
5. Heat 1 tablespoon of olive oil in a small skillet. Add minced garlic and saute for a few minutes.
6. Add potatoes and garlic to kale, stir and heat through. Season with salt and pepper to taste.
12 Aug 2012
by likemotherlikedaughterfoodblog
in Recipes, Soup and Salad
Tags: Creamy, creamy potato soup, easy potato soup, food, photography, potato, potato soup, recipe, roux, soup, vegan, vegetarian
This recipe has been in our family for generations. It’s delicious, creamy and so comforting on a cold day. We like to eat it with grilled cheese or French bread.
3 tablespoons olive oil
3 tablespoons all purpose flour
1 pound Yukon Gold potatoes, peeled and chopped
2 carrots, peeled and sliced
3 cups water (or more, if needed)
3 Bay leaves
2 teaspoons Vegeta (or seasoning salt)
Salt and pepper to taste
4 tablespoons sour cream
2 tablespoons chopped fresh parsley
First, make a roux (pronounced “roo”). Roux is a basic thickening agent used when making stews, soups and sauces. Traditional roux recipes call for equal parts of butter and flour, but in this creamy potato soup we prefer to use olive oil.
1. Heat oil in a pan. Turn the heat down to medium. Add the flour gradually and stir constantly. It should be smooth with no lumps. Keep stirring until the flour is light brown. Make sure it doesn’t burn.
2. Remove from heat and add water. Be very careful, the roux will be extremely hot, and when you add water, be careful not to splash yourself or get burned.
3. Add potatoes, carrots, Bay leaves, salt, pepper and Vegeta.
4. Bring to a boil and simmer for 25 to 30 minutes or until the potatoes and carrots are soft.
5. Mash with a potato masher instead of using a blender.
6. Stir in sour cream and parsley, and remove Bay leaves. For a vegan version of this soup, omit sour cream. The soup is still very yummy.
7. Serve hot with a slice of fresh French bread or grilled cheese.
05 Aug 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: african, african yam stew, carrots, chickpea stew, chickpeas, food, main, peanut butter in stew, peanut butter stew, peas, photography, recipe, recipes, stew, vegan, vegetarian, yam, yam stew
This recipe originally called for chicken. That’s not something you’re gonna find in our house, so we adapted it until it was delicious and still super filling. The peanut butter adds a lovely creaminess. The yam, peas and chickpeas are there to remind you that it’s healthy dish, even though it tastes like comfort food. It’s been cold, rainy and gloomy here, so this dish has been nice to dig into!
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 large yam, peeled and diced
4 carrots
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes
1/2 teaspoon salt
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup frozen peas
3 tablespoons natural peanut butter
1 can chickpeas, rinsed and drained
2 tablespoons fresh, chopped parsley
1. Heat oil in a large frying pan. Add chopped onion and saute for 4 minutes.
2. Add carrots and saute for an additional 4 minutes. Add garlic, yam, cumin, chili flakes, coriander and fry for a few minutes, stirring frequently.
3. Mix in vegetable broth and water, cover, bring to a boil and let simmer for 10 minutes.
4. Stir in the peanut butter, frozen peas and chickpeas. Bring to a boil and simmer for 5 more minutes. Make sure the peanut butter is well blended.
5. Remove from heat, add salt if needed, and garnish with 2 tablespoons of fresh parsley.
22 Jul 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: beans, chili, easy chili recipe, ground round, tofu chicken chili, vegan, vegan chili, vegetarian, vegetarian chili, veggie chicken, white kidney beans
We love chili. Beans are the bomb. But sometimes we also like to have some tofu, particularly before a gruelling boot camp session. We repeat to ourselves, we are doing this willingly. This is fun. Despite the pain we undergo 3 times a week, at least we are full and able to do all those planks and squats. No diets here! Just delicious, home cooked food.
3 tablespoons olive oil
1 cup onion, finely chopped
2 carrots, finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1 package veggie ground “chicken”
2 garlic cloves, minced
2 cups vegetable broth
1-2 cups water
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 can white kidney beans
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegeta
1/2 cup vegan cheddar cheese or regular cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1. Heat the olive oil in large non-stick pan or saucepan. Saute onions for 5-8 minutes at medium high heat. Add carrots and cook for 5 to 8 min, stirring constantly. Add garlic and cook for another 2-3 min.
2. Add dry seasonings, veggie broth, water and veggie ground chicken, mix well and bring to a boil. Reduce heat and simmer for 10 minutes. Add red and yellow bell pepper and cook for another 10 minutes.
3. Add beans, cheese and parsley. Heat through, stirring to combine. Season with salt, pepper and vegeta to taste. Serve immediately.
28 May 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes
Tags: easy hummus recipe, food, foodie, hummus, hummus liquid smoke, hummus tahini, recipe, sun-dried tomato hummus, sun-dried tomato hummus recipe, tahini, vegan, vegetarian
Hummus is a foodie’s best friend. It’s always there for you; as a sandwich spread, a dip, or something you spoon into your mouth like peanut butter. Not that I do that… all the time. This hummus is decadently creamy and the liquid smoke gives it an absolutely delightful smoky taste.
1 clove garlic, chopped
1/4 cup sun-dried tomatoes
1/4 cup lemon juice (about 1 large lemon)
1 can organic chick peas, reserve 1/2 cup of the liquid (398 ml)
2 tbsp olive oil
2 tbsp tahini
1/2 tsp smoked paprika
2 drops liquid smoke (about 1/8 tsp)
1. Rinse the chickpeas, but reserve the liquid from the can.
2. Add all ingredients to high-speed blender or food processor. Add the chickpea liquid gradually to taste, as you may prefer a less creamy/salty hummus.
3. Serve with Raincoast Crisps or baby carrots.
– Silvia
20 May 2012
by likemotherlikedaughterfoodblog
in Main, Recipes, Side Dish
Tags: dish, easy, macadamia nut pesto, macademia, main, nut, pasta, pesto, recipe, side, vegan, vegan pesto, vegetarian, whole wheat pasta, whole wheat.
With macadamia nuts instead of pine nuts you can add a tasty island twist to a traditional pesto pasta recipe.
3 cups fresh whole wheat pasta
1/2 cup unsalted, dry-roasted macadamia nuts
2 cups fresh basil leaves
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
salt and pepper, to taste
1/2 bunch of asparagus
1/2 of a zucchini
1. Cook pasta in a large pot of salted boiling water. Drain the pasta when it’s done.
2. Wash the asparagus, snap off the ends and discard. Wash and thinly slice the zucchini. Top the vegetables with a drizzle of olive oil, salt and pepper. Grill for 7 minutes, or broil for 10 minutes.
3. In the meantime, pulse the macadamia nuts in a food processor, then add garlic and basil and pulse a few times more. Slowly add the olive oil while the food processor is on. Scrape the sides of the food processor with the rubber spatula, add salt and pepper and pulse a few more times.
4. In a large bowl, mix pesto mixture and cooked pasta.
5. Cut up grilled asparagus and zucchini and add to the pasta.
6. Garnish with grape tomatoes and serve.
– DJ
12 Mar 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: chickpeas, curry, eggplant, healthy, lentil, lentils, main, recipe, review, vegan, vegetarian
This is one of our favorite curry recipes. It’s so delicious we’ve been making it every week. DJ adapted this recipe from Post Punk Kitchen’s Eggplant and Black Eyed Pea Curry.
Chickpea and Eggplant Curry
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon ground ginger
1 eggplant, peeled and cut into small chunks
1 1/2 teaspoon salt
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
Fresh ground black pepper
A dash of cayenne (leave out if you don’t like spicy, increase if you do)
1/2 cup red lentils
5 cups vegetable broth
1 can organic chick peas, rinsed and drained
2 tablespoons fresh lemon juice
1/4 cup tomato sauce
1. Preheat a pot over medium high heat. Saute onions in olive oil until translucent for about 7 to 8 minutes.
2. Add garlic and saute for another 2 minutes. Add the eggplant, salt, ginger, coriander, cumin, turmeric, cayenne, and black pepper along with one cup of the vegetable broth. Cook the eggplant for a couple of minutes.
3. Add lentils and the remaining 4 cups of vegetable broth. Cover the pot and bring to a boil. Once it’s boiling, lover heat to a simmer and cook for about 40 minutes, until lentils are tender and the eggplant is soft. Add the chickpeas and heat through, then stir in tomato sauce and lemon.
4. Serve with brown rice, quinoa, couscous, or with naan bread and cucumber salad.
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