Posts Tagged ‘green onion’

Tasty Tuesday: Super Simple Curry

Tuesday, October 30th, 2012

Most nights I am all about simple when it comes to making dinner. One pot, under 30 minute meals are the best! This recipe for Super Simple Curry meets that criteria….well almost. You’ll definitely want to serve it over some rice which can either be made in a separate pot or better yet in a rice cooker. Our rice cooker is a hand-me-down gift from a friend. I have a strong affection for my rice cooker…it seriously makes perfectly cooked rice every single time!

Ingredients:

3 cups coconut milk (I suggest using a light coconut milk in this recipe)

3 – 5 tablespoons red curry paste (I like this brand)

2 cups frozen peas

2 carrots, diced

1/2 head of cabbage, chopped (I often “chop” cabbage in my food processor; it’s sooo much faster that way!)

2 cups of spinach, chopped

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

Directions:

Place all ingredients except for green onion and cilantro in a medium saucepan and bring to a boil. Cover and lower heat to medium-low. Allow to gently simmer for 20 minutes. Serve over rice, sprinkled with chopped green onion and cilantro. Enjoy!!

-Sarah

Tasty Tuesday: Tempeh Tacos

Tuesday, October 16th, 2012

Tempeh, originated in Indonesia, is an important staple in many vegetarian and vegan diets. What exactly IS tempeh you are wondering? It is a food derived from cooked and fermented soybeans that bind together to form a patty. Tempeh is not the same thing as tofu (which is also derived from soybeans but undergoes a much different preparation process). For those who are not crazy about tofu, but want to include soy in their diet as a low-fat, high protein energy source, tempeh is a great option! It has a vastly different texture to it then tofu does. It is more crumbly and chunky. It differs nutritionally as well. Some people are more inclined to eat tempeh because it is fermented in the preparation process. Additionally tempeh usually has other grains added to it such as barely or millet. You can generally find tempeh in the refrigerator section of your local health food store.

What can you do with Tempeh? It is typically a good “meat substitute” in dishes where you would use ground beef or turkey such as chili, lasagna, or TACOS! Tempeh is quite versatile and it’s mild flavor can easily be adapted to a variety of dishes. Check out this easy peasy lemon squeezy recipe for Tempeh Tacos!

Ingredients:

Olive oil

1 onion, chopped

1 12 oz package of plain tempeh (plain meaning unflavored, okay to use if various grains are added to it), chopped

juice from 2 limes

2 tablespoons taco seasoning (I usually make a bunch at once and then store it in a spice jar)

1/4 – 1/2 bunch of cilantro, chopped

salt to taste

taco shells or tortillas

salsa

avocado, sliced

green onion, chopped

I use this vegan “cheese” sauce when making tacos…although I replace the pimentos with roasted red pepper.

Directions:

Saute onion in olive oil until soft. Add tempeh, stir to thoroughly mix oil, onion and tempeh. Add lime juice and taco seasoning. Stir to coat. Allow to cook until tempeh turns brownish in color, turning occasionally. Add cilantro and cook an additional minute or two. Serve in taco shells with taco fixings. Enjoy!

-Sarah

Yummy Veggie Wraps!

Wednesday, July 18th, 2012

Summer time is full of all day outings and picnics at the park. For us this means packing a cooler bag full of yummy, healthy foods! It’s become almost a daily routine that as I make breakfast, I’m also making and packing our lunch for the day. My current favorite lunch on the go is a Veggie Wrap! They are super simple to make plus make good use of all the garden veggies friends and family have generously bestowed upon me! 🙂

Ingredients:

Your favorite pita bread, flat bread, or tortilla

Your favorite hummus (can substitute your favorite dressing if you *gasp* don’t have any hummus on hand…kind of sacrilegious in a vegan house to be out of hummus;))

1/2 red pepper, sliced

1/2 cucumber, sliced

1/2 avocado, sliced

1 small carrot, shredded

small handful of sprouts

small handful of spinach or mixed greens

1 green onion, chopped

fresh cilantro, chopped (to taste)

salt and pepper to taste

*Optional: for a heartier version packed with extra protein include cold cooked black beans and quinoa.

Directions:

Spread hummus on wrap. Layer all veggies. Fold and enjoy!!

Peace and Veggie Love All!

Sarah