Tuesday, January 17, 2017

Easy Vegan Fried Rice with Hoisin Smothered Soy Balls

I needed something easy and healthy that would fill our tummies. This one is a bit soy heavy, there are soy nuggets and tofu involved, but why not load up on protein once in a while. There are lots of veggies to balance it out. My husband really liked the hoisin smothered soy nuggets. It's a great recipe to use up left over rice which we always seem to have kicking around. Soy chunks are cheap and full of protein so I have been looking for a chance to experiment with them. I am averse to dishes so I just used the one wok but you can fry the rice and the soy chunks in separate pans if  you like.




What You Need:

  • About 1 cup of Dried Defatted Soy Chunks, soaked for 15 minutes and squeezed out. 
  • 5 sliced mushrooms, cremini was used here
  • 1 sliced zucchini
  • 1 cup of snap peas, tips and strings removed
  • 1/2 a package (about 200 grams) firm tofu, mashed with a potato masher
  • 1 cup of cooked brown rice
  • 2 tbsp tamari or real soy sauce (MSG free)
  • 1-2 tbsp hoisin sauce
  • cooking oil as needed
What To Do: 
  1. Add some oil to the wok and set it on medium heat. Fry the soy chunks until golden then transfer to a bowl and set aside. 
  2. Add a bit more oil to the wok then add the peas, mushroom, tofu and zucchini. Fry on medium to high heat until the tofu begins to dry out and the veggies cook a bit. Then add the rice and soy sauce and continue to cook until the vegetables are cooked to your liking and everything is well mixed together. Transfer fried rice to plates. 
  3. Add soy chunks back to frying pan to warm up, add hoisin sauce to taste and stir well. Serve on the side of the rice and enjoy.  


Sunday, January 15, 2017

Berry Banana-Nut Bowl of Science

I got a rather expensive salad at a restaurant. The description was amazing but it turned out to be mostly leaves and I was starving so I throw together dessert when I got home. This turned out to be really good and also really healthy. It's mostly fruit and fruit is great. Lots of vitamins and antioxidants in them. Chocolate and coconut whipped cream are good for my happiness so that's always helpful. This turned out pretty decadent and it was the result of just adding everything I could think of that I had on hand.

All that is in it is...
1. Frozen Berries- microwaved for a minute


2. Sliced Banana


 3. Chocolate Shavings


 4. Sliced Almonds


 5. Coconut Whipped Cream, More Chocolate Shavings, Strawberry


 I got chocolate shavings everywhere but it was worth it.


Monday, January 9, 2017

Cremini Mushroom Caps Stuffed with Garlic Cilantro Pesto.

This recipe packs a flavor punch. It's pretty easy to put together and since my son loves mushrooms he actually eats this too.




What you need:
2/3 cup hulled sunflower seeds
3 cloves of garlic
1/3 cup cilantro leaves washed, stems removed
1 tbsp lemon juice
2 tbsp soy sauce or tamari
1 tomato, roughly chopped
1 large container of Cremini mushrooms

What to do:
1. Turn on oven to 450 degrees. Place the sunflower seed in a food processor and run until the seeds become a powdery meal.
2. Add garlic cloves and run food processor until the garlic is combined and the mix looks like a more course meal.
3. Turn off machine, add cilantro, lemon juice, soy sauce and tomato. Process until the ingredients are well mixed.
4. Wash mushrooms and remove the stems. Fill each mushroom with the pesto and place in an oven safe baking dish. Cook in the oven for 20 minutes watching closely for the last 5 minutes. I sample one of the larger mushrooms to make sure that the pesto is fully cooked (my son gets upset if the garlic is too spicy).
5. That's it. Enjoy. If there is left over pesto, you can use it in wraps or sandwiches.