Mushroom, chard, tomatoes and white kidney beans stew

As the weather gets a little cooler I am craving more and more comfort foods. This doesn't have to be unhealthy.  This little recipe is easy and fast.  It can be eaten with a little brown rice, pita or on its own with a salad. This is perfect for nights when you want something easy, yet tastes hearty.

2 cups mushrooms, sliced
1 bunch chard
1 19oz can of white kidney beans
1 Tbps garlic powder
Pepper
Salt

Heat pan over medium heat with a little bit of oil.  Put mushrooms and chard stalks into the pan.  Cook for around 5 minutes until mushrooms are halfway cooked.  Put in rest of chard, white beans, tomatoes, garlic powder, and salt and pepper to taste.  Cook for 7-10 minutes.  Serve over brown rice, in pita or own its own.  Makes great leftovers too!



Enjoy!

M

Stir-fry with Miso Dressing

I love stir-fries. They are easy, versatile, and tasty! You can use whatever veggies you have in your fridge. This evening I used bok choy, green peppers and tofu. To top it off I made an easy and great tasting miso dressing.

Stir-fry Ingredients
1 package of firm tofu
3 bok choy
1 green pepper
(You can use any combination of vegetables you like or need to use up in your fridge)

Miso Dressing Ingredients
2 Tbls white miso
1/2 Tbls sesame seed oil
1/2-1tsp garlic powder

Combine all ingredients in a small bowl with a little bit of water to thin out dressing.
Stir till smooth and set aside.

Heat skillet with 1 tablespoon of oil.  Add tofu and cook until browned.  Add green pepper an cook with tofu for 3-5 minutes.  Add bok choy to the skillet and cook for 2 minutes.

Once the vegetables cooked add the miso dressing and cook until sauce is heated.  This is a tasty, yet fast dinner that can be eaten with rice noodles, brown rice or in a pita.

Enjoy!

M

Chickpea, Spinach and Corn Good for you Bowl

Last weekend I was building a wardrobe. Yes it was from Ikea so it took about 3 1/2 hours.  During a much needed break after the 3 hour mark I went to the kitchen to make a quick lunch.  Having no energy leave to make anything too complicated, yet wanting something delicious I came up with the below by throwing together a few things that I have hanging out in my fridge.  Surprisingly it turned out pretty tasty.  So I decided to share my food joy with you all!

1 handful of spinach
1/4 cup of frozen corn
1/4 cup of chickpeas
Salsa and vegan sour cream to taste

Place the frozen corn in a microwave safe bowl and microwave for 45 seconds or until thawed.  Place spinach, chickpeas, and salsa into bowl and mix. Microwave for 1 minute or until ingredients are hot.  Add vegan sour cream on top and voila and quick and easy tasty lunch or dinner!

This can be just a starting off point for your next quick creation.  I used what I had in my fridge, but this would also be good with any other kind of veggie.  You could also make a tasty Tahiti dressing (see my post Spinach Cucumber Olive Salad for dressing recipe) to go on top instead of salsa and "sour cream".

Enjoy!

M

Spinach, cucumber, olive salad

I have been craving salads lately.  I guess it is from all out of the ordinary choices I have been making lately when it comes to my food and, well an increase in alcohol consumption.  This is a simple salad that has a lot of good for you ingredients, which leaves your feeling energized and full without feeling stuffed.  I used chia seeds for the first time.  These little seeds have been getting quite the press over the past few years.  I was finally urged to try them when I saw Joy McCarthy on the Morning Show talking about five great smoothies.  She put chia seeds in a smoothie, which made me think that these little seeds not only are super nutritious -- omega-3, fiber, and protein-- could be used for a variety of ways.

Spinach, Cucumber, Olive Salad with Tahini Dressing

1/4 of an English Cucumber, cut into slices
1 cup of spinach
1 "chicken" breast, cooked and cut into pieces (I use Gardein's tuscan breast and just throw out the sauce)
1 tbsp of olives

Dressing:
3 tsp of tahini
Splash of lime juice
Dash of garlic powder
1 tsp of oil (safflower, olive, flaxseed)
1 tbsp of chia powder (or seeds)

Place all the salad ingredients into a medium bowl.  In a small bowl combine all the dressing ingredients.  Mix dressing with the salad for a delicious and refreshing bowl of goodness.

Enjoy!

M

Easy Avocado Dip

This is my new obsession. It sounds a bit nutty, but it is beyond delicious! I was skeptically when I found this recipe on VegWeb (a great place to find recipes or inspirations), but I needed a simple appetizer to bring to my boyfriend's mom's on Christmas Eve dinner.  And boy were we surprised how good this turned out to be.  The first time I made it I put mashed avocado into the dip instead on of the cracker, as the recipe suggested.  I also added more garlic because it is so delicious!

Easy Avocado Dip

4 garlic cloves (less or more depending on your preference)
Splash of lemon juice
1 avocado
1 cup Vegenaise (or other vegan mayo)

Mince garlic cloves or use a garlic press and place garlic into a medium bowl.  Cut avocado in half, remove pit and use a knife to remove the flesh of the avocado and place in the medium bowl containing the garlic.  Add the lemon juice and mash the avocado with a fork.  Then add the vegenaise and mix making sure the vegenaise is well incorporated into the avocado mixture.  Eat with your favourite crackers, bread or pitas.

Enjoy!

M

Barley, kale, carrots, mushrooms and beet salad

My boyfriend and I, well mainly my boyfriend, made a delicious meal this evening.  It come out of the random things we had in our fridge and my boyfriend's apparent love of barley.  Barley is something we don't use that often.  The only thing we have ever made with it, well again my boyfriend does the work, is slow cooker vegan cabbage rolls.  Barley is a great source of fiber, vitamins B3 and B1, and iron.

1 cup of barley, cooked
4 medium beets, wrapped in foil and baked in over for an hour at 400 degrees
3 medium carrots, chopped
1 cup of mushrooms, chopped
2 cups of kale, washed and ripped into bite sized pieces

Dressing:
4 tablespoons oil (olive or other favourite oil)
2 tablespoons lemon juice
1 teaspoon garlic powder
Salt and Pepper to taste

Cook the barley and the beets at the same time as they take around the same amount of time to cook.  You can do this the night before and stored in fridge.  Once the beets are cool enough to handle remove the skin and chop into pieces.  Heat oil in a pan on medium heat.  Cook mushroom and carrots until almost cooked and throw in the kale.  Cook until kale begins to wilt.

Add the barley and beets.  Toss with dressing.

This recipe is simple and surprisingly delicious! My boyfriend was amazed at how tasty this was.  He usually likes spicy meals with lots of complex flavours.  This is a beautiful and clean dish that is a good change from our regular meals.  I plan on making this again in the future.  I think it will also be good using a variety of different veggies.  It will be a good way to use up old vegetables in your fridge.

Enjoy!

M

Vegetarian Haven

The first time I went to the Vegetarian Haven, located at 17 Baldwin Street, I was overwhelmed by the choices.  I was so used only having one or two options or having no choices at all when going out to restaurants.  It was a pleasure to go to a restaurant that specialized in vegetarian and vegan food.  The food is amazing and so good the few times I have had the pleasure of eating there.  The specials are hard to resist.  They also serve fresh juices that are a good accompaniment to any dish.  Last time I was there I had "King Prawn" and Oyster Mushroom Tempura.  The "king prawns" are made from konnyaku flour have an interesting texture.  Though I was never a fan of seafood, it did make me want to try their "Seafood" in Clay Pot next time I eat there.
The atmosphere is relaxed and it has the character of a bohemian coffee house.  The staff is friendly and always eager to help a new guest choose a delicious meal.
If you leave in Toronto or in the area you should visit the Vegetarian Haven for lunch or dinner for some pure delicousness!

Enjoy!

M