Long time no post! Sorry, I have been having a block on what I want to share with you guys. Then I decided I just needed to start sharing something, right?
I have been struggling to not eat junk food all the time (darn you holidays!). Getting back to proper portion sizes and not eating a ton of processed foods, has been a challenge! This one is a hybrid of a couple different recipes. The roasted Brussels, helped scratch that crispy fried food itch I have had, while still being mostly healthy. Quinoa has been my sub for starchy pasta or rice, and it is way more filling, which has helped with portion sizes.
I hope you all have been well, and happy new year!
Miso Roasted Brussels and Quinoa Miso Ginger Salad
Based on recipes by Bon Appetit and In Fine Balance
- 1 1/2 cups rainbow quinoa, rinsed
- 2 1/2 cups water
Combine quinoa and water into a pot (with a tight fitting lid). Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from heat, and let stand for 5 minutes, covered.
Once the 5 minutes are up, fluff with a fork.
- 1 pound of Brussels sprouts, dark leaves removed, and halved
- 1 teaspoon light miso
- 3 teaspoons water
- 1 teaspoon soy sauce (or tamari, for a gluten free option)
- 1 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon sesame oil, plus more for serving
Preheat oven to 400. Line a baking sheet with parchment paper.
Dissolve miso in water, whisking until there are no more clumps. Add in soy sauce, rice wine vinegar, maple syrup and sesame oil.
In a large bowl combine prepared Brussels sprouts and glaze. Scatter Brussels sprouts on baking sheet in a single layer. Bake for 20-25 minute or until they are browned and caramelized, tossing halfway through.
- 1 tablespoon rice vinegar
- 1 tablespoon white miso
- 2 teaspoons grated peeled fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- Pinch of ground white pepper
Whisk together all ingredient until well combine (or blend them in a Nutribullet).
- 1 carrots, grated
- 2-3 green onions, diagonally sliced
Toss carrots with cooked quinoa and dressing. Top with the miso roasted Brussels sprouts and green onions.
So of course the week I decide we are gonna eat healthy and have a bunch of different kinds of salad is the week Colorado decides to flood like crazy! My heart goes out to all the people that have had to deal with this crazy weather. I hope all are safe and well.
This is a light super easy salad to make. It can be eaten warm or cold, and keeps well for leftovers. I LOVE artichokes, so I was more than happy to have leftovers. It is a bright and light salad, that keeps to full and ready to go.
Barely and Marinated Artichoke Salad
Recipe based on a recipe by Health Is Happiness
- 1 1/2 cup barely
- 16 oz jar marinated artichokes, drained and roughly chopped
- 1 cup chopped parsley
- 1/2 cup toasted pumpkin seeds
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Bring 4 cups of water to boil in a medium saucepan. Add the barley. Reduce heat to medium-low and cover. Simmer for about 40 minutes, until barely is cooked. It should still have some bite to it. Drain, and set aside to let cool for 10 minutes.
While the barely is cooking prepare the rest of the ingredients.
Whisk together lemon juice, and olive oil. Combine the barely with the rest of the ingredients and mix well.
The family got together this past weekend to have dinner for my little sister’s birthday. She decided she wanted to go get sushi. This was perfect for me, because it is easy to order sushi vegan, and there are a TON of options.
I ordered a seaweed salad and a asparagus roll. I had a happy and full tummy. Plus I got to spend a afternoon/evening with some of my favorite people on the planet. When I got home, I was really motivated to make my own seaweed salad. So here it is!
Based on a recipe by Foodista
- 1 ounce assorted dried seaweed or wakame
- 1/4 cup scallions, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon mirin (or raw sugar)
- 1/2 tablespoon dark sesame oil
- 1 tablespoon toasted white and black sesame seeds
Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.
Toss with the scallions, soy sauce, vinegar, mirin (or sugar), and sesame oil. Taste and add seasonings as needed. Garnish with sesame seeds.
As we get into summer, I think everyone is in need of a great potato salad recipe. Although I haven’t really gotten to BBQ yet, I was itching for some potato salad. It just reminds me of summer, ya know?
The funny thing is growing up I hated potato salad. The hard boiled eggs and mustard used to really creep me out. Now that I have gotten older, I have grown a love for mustard and all the flavor it brings. And well, being vegan took care of those eggs for me, lol.
This is one of my new favorite potato salad recipes. It is creamy, crunchy and darn right delicious. It is also pretty healthy! Bonus right? So I hope you try this out and bring it to some BBQs. You might even make a convert out of some of those non vegans 😉
Potato Salad with Cauliflower
Based of a recipe by MELOMEALS.com
- 1 pound red potatoes, diced
- 1 pound or 1 small head cauliflower
- 1/2 cup minced red bell pepper (about ½)
- 2-3 large stalks celery, minced
- 3 tablespoons minced red onion
- 2 tablespoons fresh dill
- fresh ground pepper, to taste
- 1 teaspoon smoked paprika
White Bean Mayo
- 1 large clove garlic, pressed
- 15 ounce can cannellini beans, drained and rinsed
- 5 tablespoons apple cider vinegar
- 1 teaspoon salt
- 4 tablespoons yellow mustard
- 2 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons raw agave nectar
- ¼ cup good quality extra virgin olive oil
Wash potatoes. Dice potatoes and cauliflower into 1 inch cubes.
In a large pot add about 8 cups water and a big pinch of salt, place potatoes in the cold water and bring to a boil. Let potatoes cook for 2 minutes. Add cauliflower and boil for 2 more minutes. Then drain potatoes and cauliflower. Set aside.
Make the mayo by placing all of the ingredients except olive oil in a food processor. Give it a whirl for 2 or 3 minutes or until very smooth. With food processor still running slowly drizzle in the olive oil.
In a large bowl, toss the potatoes and cauliflower with the red peppers, celery, red onion, pepper, dill, paprika, and dressing.
Refrigerate for about 2 hours then taste and adjust seasoning. Sprinkle with extra fresh dill and paprika to serve.
Sushi Bowl with Asparagus and Avocado
This recipe is based on a recipe by The Taste Space’s Sushi Bowl
- 3 cups cooked brown short-grain rice
- 1 bunch of asparagus, trimmed and cut into 1″ pieces
- zest and juice from 1 orange
- zest and juice from 1/2 lemon
- 1 tablespoon raw agave nectar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds, toasted
- 1 sheet of nori, toasted and finely sliced
Steam asparagus for 3 minutes, until a brilliant green.
For sauce combine orange and lemon juices and zests, agave nectar, tamari and rice vinegar. Toss asparagus in the sauce.
Create bowl by plating rice, top with asparagus, and nori. Sprinkle with toasted sesame seeds.
This one is for Kristin at Have A Shnick.com. Thanks for the request! It is always nice to know what you guys wanna see from me.
So of course on the day we are supposed to get a blizzard (which didn’t happen) I decided to make a salad, lol. This salad is hearty and full of flavor. Plus, it is super simple to prepare.
Kale Salad with Amy’s Woodstock Dressing
- 2 bunches of kale, de-stemmed and ripped into bite size pieces
- 1/4 teaspoon Himalayan rock salt
- 1 large carrot, grated
- 1 pound shelled edamame
- 1/4 cup sunflower seeds, roasted
- 1/2 cup of your favorite olives
- Amy’s Woodstock Salad Dressing, to taste
Prepare shelled edamame according to the package directions. While edamame cooks, prep kale. In a large bowl toss kale with Himalayan rock salt, and massage kale for a couple minutes until volume has reduced by about half.
Drain and rinse edamame with cold water. Combine kale, carrot, edamame, sunflower seeds and olives. Toss with Amy’s Woodstock Salad Dressing and serve.
Since it has actually been pretty darn cold here in Colorado, all I have wanted to do when I get home for work is cuddle up on the couch with the pets and watch movies. This recipe is great for one of those nights. All you have to do is cook some quinoa and some veggies, toss with the dressing and you have a warm, nutty and fragrant meal.
The sesame in this really warms it up. It brings a ton of flavor and really ties everything together. The sesame seeds bring some extra flavor and a little crunch. I used edamame and corn, but you could really use any extra veggies you might have in the fridge. I think some sautéed kale would be awesome in this as well.
This dish could really be used as a main, or a great side.
Quinoa, Edamame and Corn Salad with Sesame Dressing
- 1 cup cooked quinoa
- 2 cups shelled edamame
- 1 cup fresh or frozen corn
- 2 tablespoons sesame seeds
- salt, to taste
- 3 tablespoons toasted sesame oil
- 1 1/2 tablespoons rice vinegar (regular vinegar would work too)
- 1 tablespoon tamari or soy sauce
Bring a large pot of water to a boil. Meanwhile, whisk together all dressing ingredients in a bowl.
Boil edamame for 3 minutes and then add corn. Cook for an additional 2 minutes. Drain in a colander, and rinse with cold water. Drain well.
Combine quinoa, edamame, corn, dressing and toss. Add in sesame seeds and salt. Toss again and enjoy.
This salad can be eaten warm (which I prefer) or cold.