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Japanese Burdock Rice \\\ Riz japonais à la bardane

(version française plus bas!) 

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The other day, I stumbled upon some burdock root at my favourite produce store. I was really curious to see it sold as a root vegetable, as I am more familiar with the dried root that I use in herbal tea blends. Well, the fresh root is delicious! It has a really mild taste that goes well with everything and a fun crunchy texture. I paired it up with some shiitake mushrooms for a Japanese style rice that is perfect for lunch or as a side dish.

japanese-rice

Here is what you need:

  • 2 small carrots
  • 1 burdock root (about 15cm long)
  • 10 dried shiitake mushrooms
  • 1 cup shimeji mushrooms
  • 2 tsp dried wakame seaweed
  • 1 tbs soy sauce
  • 2 tbs mirin
  • 3 cups of Japanese rice
  • 6 cups of boiling water

Here is what you do:

  1. Place your shiitake mushrooms in a small saucepan with 1 cup of boiling water and set on medium heat. Let simmer while you prepare the vegetables.
  2. Peel the carrots and burdock root and cut into julienne strips. You should have about 1/2 cup of each. Place in a high rim pan and set aside.
  3. Carefully remove the shiitake mushrooms from their water. Add their soaking water to the pan. Cut the mushrooms in thin strips and add to the pan. Set the pan over medium heat.
  4. Add the shimeji mushrooms (I kept them whole and just removed their “roots”), wakame, soy sauce and mirin. Let simmer until most of the water is gone. The mushrooms should be tender but not done yet.
  5. Wash the rice thoroughly and add it to the pan. Mix well to combine and add 3 cups of water. Cover and let cook until most of the water is gone. See if your rice needs more water to be fully cooked and add one cup at a time to avoid making everything too mushy, mixing well each time. Make sure to keep your pan on medium or even low heat to give the rice a chance to cook without burning or sticking. Serve hot and enjoy!

I love this rice! It is soft and savoury, and the shiitake mushrooms bring a lot of flavours. The burdock and carrots bring some freshness and some crunch while the mushrooms are chewy and delicious. It really is a great side dish if you are preparing a Japanese-themed feast! Let me know if you try it out!


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L’autre jour, je suis tombée sur des racines de bardane alors que j’achetais mes légumes. J’étais vraiment surprise et curieuse de voir ces racines parmis les légumes parce que je suis plus familière avec cette racine sèche dans mes tisanes. Et bien, la racine fraiche est délicieuse! Le goût est plutôt doux et légèrement amer, mais la texture est fraîche et croquante. J’ai combiné cette racine avec des champignons shiitake pour faire un riz à la japonaise qui est parfait en à côté ou en boîte à lunch.

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Voici ce dont vous aurez besoin:

  • 2 petites carottes
  • 1 racine de bardane (environs 15 cm de long)
  • 10 champignons shittake secs
  • 1 tasse de champignons shimeji
  • 2 c. à thé d’algues wakame séchées
  • 1 c. à soupe de sauce soja
  • 2 c. à soupe de mirin
  • 3 tasses de riz japonais
  • 6 tasses d’eau bouillante

Voici ce qu’il faut faire:

  1. Placer les champignons shiitake dans une petite casserole avec une tasse d’eau bouillante et laisser frémir à feu moyen. Laisser mijoter pendant que vous préparez les légumes.
  2. Éplucher les carottes et la racine de bardane et les couper en julienne. Vous devriez avoir 1/2 tasse de chaque. Placer le tout dans une poêle à bord haut et laisser de côté.
  3. En faisant attention de ne pas vous brûler, retirer les champignons shiitake de leur eau. Verser leur eau sur les carottes et la bardane. Couper les champignons shiitake en fines tranches et les ajouter aux autres légumes. Placer la poêle sur feu moyen.
  4. Ajouter les champignons shimeji (Je les ai gardés entier tout en ayant coupé leur base), les algues wakame, la sauce soja, et le mirin. Laisser mijoter jusqu’à ce que l’eau soit presque complètement absorbée. Les champignons devraient être tendres, mais pas tout à fait cuits.
  5. Laver le riz comme il faut et l’ajouter à la poêle. Bien mélanger pour combiner le tout et ajouter 3 tasses d’eau chaude. Couvrir et laisser cuire à feu doux jusqu’à ce que l’eau soit absorbée. Goûter pour voir si le riz est cuit, et ajouter une tasse d’eau chaude à la fois jusqu’à ce que le riz soit bien tendre. Mélanger à chaque ajout d’eau et n’ajoutez pas toute l’eau d’un coup pour éviter que le riz ne devienne trop mou. Servir bien chaud et savourez!

J’adore ce riz! Il est tendre et savoureux, et les champignons shiitake apportent vraiment beaucoup de saveur. La bardane et les carottes apportent une touche de fraîcheur et un peu de croquant alors que les champignons sont tendres et délicieux. Ce riz fait vraiment un très bon à côté pour un repas à la japonaise! Dites-moi si vous l’essayez!

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Christmas menu: Banh Pate So \\\ Menu de Noël: Banh Pate So

(Version française plus bas!)

When I was a kid, my mom used to make Banh Pate So, the Vietnamese puff pastries, in huge batches. The smell of warm butter dough would fill our apartment, and I just couldn’t wait for them to be cooked. This Christmas, I really wanted to recreate my mom’s recipe, changing it to be vegan. I have been on the hunt for vegan pastry dough for a while, and I didn’t want to buy some with palm oil. Well, a stroke of luck made me find some made with canola oil: not great, but still.

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The result is warm, flaky, savory little bundles of deliciousness. I made them in advance for Christmas Eve as they can easily be warmed up in the oven to be enjoyed whenever. They are a bit long to make, but so worth it.

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Here is what you need for 20 Pate So:

  • 1 tbs olive oil
  • 1 onion, chopped
  • 10 button mushrooms
  • 6 stalks of celery, chopped
  • 4 carrots, chopped
  • 1 cup of pumpkin purée
  • 1,5 cup walnuts
  • 2 tbs tahini
  • 1/4 cup almond milk
  • 1 tbs fresh thyme leaves
  • salt and pepper to taste
  • 900 g pastry dough

Here is what you do:

  1. Heat the olive oil in a large pan on medium heat. Add the onion. Cook until slightly translucent.
  2. Add the carrots and stir until they start to get tender.
  3. Add the mushrooms and turn up the heat to help the mushrooms lose their water. Once most of their water is gone, turn down the heat and add the celery, the pumpkin purée and the walnuts. Stir everything and let cook until the carrots are tender, but not mushy.
  4. Mix in the tahini, almond milk and thyme leaves. Taste and add salt and pepper to your taste. Turn off the heat and let cool.
  5. Roll the pastry dough until it is about 5mm thick. Using a glass, cut out circles of about 8 cm in diameter. Make sure you have an even number of circles. If you don’t want to have circles, you can also cut your dough in squares or any other shape you like!
  6. Place about 1 tbs of stuffing on half of your circles. Cover them with the remaining circles and use a fork to close everything up. Lightly brush the top pastry with a bit of oil or water mixed with maple syrup to get a nice golden color.
  7. Place your pastries on a lined cookie sheet and bake them at 350F (180C) for 45 minutes or until they are nice and golden. Enjoy!

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These really turned out perfect! I had a lot of fun making them, and they are delicious! I can’t wait to serve these on Christmas Eve! They are tender and flaky, and the stuffing is savoury and hearty. Give them a try!


Lorsque j’étais petite, ma mère préparait des dizaines et des dizaines de Banh Pate So, des délicieux beignets de pâte feuilletée vietnamiens. L’odeur réconfortante de la pâte feuilletée envahissait notre appartement, et j’attendais avec impatience qu’ils sortent du four pour les dévorer. Ce Noël, j’ai eu envie de recréer cette recette, tout en l’adaptant à ma sauce végane. Cela fait quelque temps que j’ai ce projet en tête, et j’étais donc à l’affût d’une pâte feuilletée végane et sans huile de palme. Coup de chance: j’en ai trouvée une faite seulement avec de l’huile de canola! C’est toujours mieux que de l’huile de palme!

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Le résultat? De délicieux beignets chaud et savoureux. Je les ai même préparés à l’avance pour n’avoir qu’à les réchauffer pour notre Réveillon. Parfait! Ils sont un peu long à préparer, mais ça vaut vraiment la peine!

Pour une vingtaine de Pate So, vous aurez besoin de:

  • 1 c. à soupe d’huile d’olive
  • 1 oignon, finement haché
  • 10 champignons de Paris, coupé en tranches fines
  • 6 tiges de céleri, hachées
  • 4 carottes, hachées
  • 1 tasse de purée de citrouille
  • 1,5 tasse de noix de Grenoble
  • 2 c. à soupe de tahini
  • ¼ tasse de lait d’amandes
  • 1 c. à soupe de feuilles de thym frais
  • Sel et poivre au goût
  • 900 g de pâte feuilletée

Voici ce qu’il faut faire :

  1. Sur feu moyen, chauffer l’huile et y ajouter l’oignon. Laisser cuire jusqu’à ce que l’oignon commence à être translucide.
  2. Ajouter les carottes et mélanger jusqu’à ce qu’elles commencent à être tendres.
  3. Ajouter les champignons et monter le feu à feu vif pour qu’ils perdent leur eau. Continuer à bien mélanger. Une fois l’eau évaporée, réduire le feu et ajouter le céleri, la purée de citrouille, et les noix. Mélanger le tout et laisser cuire doucement jusqu’à ce que les carottes soient tendres, sans être molles.
  4. Incorporer le tahini, le lait d’amandes et le thym. Goûter et ajouter du sel et du poivre à votre goût. Étendre le feu et laisser refroidir.
  5. Rouler votre pâte feuilletée sur une surface enfarinée jusqu’à ce qu’elle soit d’environs 5mm d’épaisseur. Utiliser un verre pour découper des cercles d’environs 8 cm de diamètre. Assurez-vous d’avoir un nombre pair de cercles. Si vous le préférez, vous pouvez également simplement couper la pâte en carrés, ou en tout autre forme que vous désirez.
  6. Placez environs une cuillère à table de farce dans le milieu de la moitié de vos cercles de pâte. Recouvrez-les ensuite des cercles de pâte restant pour former des petits pâtés. Faites le tour de chaque bord avec une fourchette pour bien sceller le tout. Badigeonner d’un peu d’huile ou d’eau mélangée à du sirop d’érable pour obtenir une belle couleur dorée.
  7. Enfourner dans un four préchauffé à 350F (180C) pour 45 minutes ou jusqu’à ce que vos pâtés soient bien dorés! Savourez!

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Je dois dire, qu’ils sont sortis du four vraiment parfaits : croustillant et savoureux! Je me suis bien amusée à les préparer et j’ai vraiment hâte de les servir pour notre Réveillon de Noël. J’espèere que vous les essayerez!

 

 

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Cauliflower fried rice \\ Riz frit de chou-fleur

(version française plus bas!)

I love fried rice. I love it so much I usually end up eating two or three portions instead of one every time I cook fried rice. As you can imagine, this is not the healthiest of options and it doesn’t help make you feel light and comfortable. So, I had to try to make a healthier and lighter version that I could eat without guilt. Well, this cauliflower version is delicious, super simple to prepare and you can actually eat two or three portions without feeling like you’ll explode. Great! If you can control yourself, it’s also a great dish to prepare ahead of time for lunches. Even better!

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Here is what you need:

  • 1 cauliflower
  • 2 cups of oyster mushrooms
  • 2 cups of button mushrooms
  • 1 block of firm tofu (about 2 cups)
  • 3 cloves of garlic, minced
  • 1 tsp turmeric
  • 3 tbs soy sauce or tamari
  • 1 can of corn (about 2 cups), drained
  • black pepper and red chili flakes, to your taste

Here is what you do:

  1. Wash your cauliflower and cut it into florets. I like to separate the florets from the thicker stem parts to make the blending more efficient. Place the florets in your food processor and blend for a few seconds until you have a rice-like consistency. Cut the stems into smaller pieces and do the same thing. Set your “rice” aside. If you don’t have a food processor, you can also chop your cauliflower very finely.
  2. Shred the  oyster mushrooms lengthwise with your fingers to get pieces that look like pulled chicken. Cut the button mushrooms into thin slices. Sauté the mushrooms all together in a hot pan. Once the mushrooms have lost most of their water, add the garlic and stir well. Remove from the pan and set aside.
  3. Press your tofu with your hands to remove some of the excess water and crumble it up to have small pieces. Place it in your pan and stir fry it until it starts to golden. Add the soy sauce and stir well. Add the mushrooms, corn and cauliflower rice and mix everything together.
  4. Mix in the turmeric until everything has a lovely yellow color and add the black pepper and chili flakes. Serve hot!

This is really super simple to prepare and only takes one pan! I like to serve this with some salad greens to add some freshness to the plate, but it’s also great on its own. I ate this the day after as a lunch, and it was even better reheated. This is also a great option if you are trying to limit your carb intake. But really, try it because it’s delicious! Let me know if you do!

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J’adore le riz frit. C’est si bon est si facile à préparer! Cependant, lorsque j’en prépare, il m’est impossible de résister et je termine généralement le repas avec beaucoup trop de riz dans mon bedon, et l’impression que je ne mangerai plus jamais. J’ai donc cherché une alternative plus santé et plus légère qui me permettrait de manger autant de riz frit que j’en ai envie sans avoir l’impression d’exploser. Il faut bien avoir des priorités dans la vie! Et bien, mon riz frit de chou-fleur est plutôt pas mal… même super délicieux! Et en plus, c’est une recette parfaite à faire à l’avance pour les lunchs de la semaine. Miam!

Voici ce dont vous aurez besoin:

  • 1 chou-fleur
  • 2 tasses de pleurottes
  • 2 tasses de champignons de Paris
  • 1 bloc de tofu (environs 2 tasses)
  • 3 gousses d’ail, émincées
  • 1 c. à thé de curcuma en poudre
  • 3 c. à soupe de sauce soja ou de tamari
  • 1 conserve de grains de maïs (environs 2 tasses), drainée
  • poivre et flocons de piment au goût
  1. Laver votre chou-fleur et couper les fleurons des tiges. Je préfères séparer les fleurons des tiges car je trouve que cela facilite le mixage. Placer les fleurons dans votre robot culinaire et mixer quelques secondes pour obtenir une texture ressemblant à du riz. Découper les tiges en petits morceaux et faire la même chose. Placer ce «riz» de côté. Si vous n’avez pas de robot, il est possible de simplement hâcher le chou-fleur très finement.
  2. Effilocher les pleurottes avec vos doigts dans le sens de la longueur pour obtenir un effet «poulet effiloché» et découper les champignons de Paris en tranches. Faire sauté dans une poêle bien chaude. Lorsque leur eau est presque complètement évaporée, ajouter l’ail et bien mélanger. Retirer du feu et réserver.
  3. Presser le tofu pour en retirer un peu d’eau, puis le defaire avec vos doigts pour obtenir de petits morceaux. Faites le revenir dans votre poêle jusqu’à ce que le tofu devienne légèrement doré et ajouter la sauce soja. Bien mélanger.
  4. Ajouter au tofu les champignons, le maïs et le riz et bien mélanger le tout. Ajouter le curcuma et incorporer pour obtenir une belle couleur jaune. Ajouter le poivre et les flocons de piments. Servir chaud et savourez!

J’adore ce riz! Il est si délicieux tout en étant beaucoup moins calorique que la version originale. En plus, c’est une recette à une seule poêle! J’ai mangé ce riz en lunch le lendemain et c’était également très bon réchauffé. Cela fait vraiment un très bon lunch. Dites-moi si vous l’essayez!

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Lazy Udon Noodle Soup

I love blogging about food because I get to really experiment and put some creativity in the kitchen… most days. Other days, I’m just running around getting organized, and I just don’t have time to cook something fancy. Today was one of those days where I knew I needed energy but didn’t have time to prep for a 3-course meal. I still didn’t want to compromise taste, even if I did not have any exciting ingredients in my fridge. One of those days!

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Not to worry, I found some frozen udon noodles in my freezer and still had some silken tofu waiting around. Perfect! Let’s make a lazy, but delicious, bowl of udon noodles!

Here is what you need for one bowl:

  • 1 pack of udon noodles (about 1 1/2 cup), or any other quick-to-cook noodles
  • 1-2 tsp miso paste
  • 150g silken tofu
  • 2 tbs dried wakame seaweed
  • pepper, ginger, sesame oil or sriracha to your taste
  • 1 bowl of water

Here is what you do:

  1. Take out the bowl you are going to eat in and fill it up with water  up to one inch of the rim. Place this water on the stove in a saucepan and heat up while you add the other ingredients.
  2. Add the noodles to the water.
  3. Cut your tofu into small cubes and add to the water.
  4. Add the wakame seaweed and the spices you want to use. Give a quick stir.
  5. Bring everything to a boil, and let simmer for 5 minutes. Remove from the heat and mix in your miso paste. Pour into your bowl and enjoy!

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This is super simple, super filling and super quick to make. It’s packed with great umami flavour and delicious textures. It’s perfect for days where you just can’t. Anyways, rushing out now! Let me know if you try this out!

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Okonomiyaki Night!

I love okonomiyaki! Well, actually, I love the idea of them. I never ate any in restaurants because they are usually garnished with bonito flakes. Tonight however, I really wanted to cook something special and this came to my mind! An okonomiyaki is a Japanese cabbage pancake that is traditionally garnished with ponzu sauce, mayo, bonito flakes and lavish leaves.

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For tonight, I made an easy version of ponzu sauce and a cashew mayo to top off my red cabbage pancake. Delicious! Simple, yet very impressive!

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Here is what you need for 10-12 pancakes:

For the pancakes:

  • 1 potato
  • 3 carrots
  • 1/2 cabbage (red or green)
  • 1 inch piece of ginger
  • 1/4 cup seaweed flakes
  • 3/4 cup brown rice flour
  • 3/4 cup chia seeds
  • 1/4 cup corn starch
  • 1 1/2 cup water
  • 2 pinch red pepper flakes
  • salt and pepper to taste
  • oil for pan-frying.

For the ponzu sauce:

  • 2 tbs ketchup
  • 2 tbs tamari or soy sauce
  • 1 tsp maple syrup

For the mayo:

  • 1 cup raw cashews
  • 1 cup of water
  • juice of 1/2 lime
  • 1 pinch of salt

Here is what you do:

For the ponzu sauce: Mix all the ingredients with a spoon.

For the mayo: Process all the ingredients in your food processor or blender until smooth.

For the pancakes:

  1. Wash and peel the potato. Pass it under water to remove some of the starch and then grate it. Place in a bowl and sprinkle with some salt. Mix well and let sit.
  2. Wash and peel the carrots. Grate and add to the potato.
  3. Wash the cabbage and cut finely or grate. Mix in with the carrots and potato.
  4. Grate the ginger piece and add it to the mix along with the seaweed flakes.
  5. In a bowl, mix the rice flour, chia seeds, and corn starch with the water. Add to the vegetables and mix until well combined. Season and add the red chilli flakes.
  6. In a skillet on medium heat, place some oil. Add 1/2 cup of the mix at a time and press it down with a spatula. Cover with a lid and let cook for 3 minutes. Uncover, flip over and let cook again for 3 minutes with the lid on.
  7. Place on a cookie sheet in the oven until you are done cooking the other pancakes.
  8. To serve: garnish each pancake with some ponzu sauce and mayo. Serve hot! Itadakimasu!

These are so delicious! Crispy on the outside, tender in the inside, slightly sour because of the ponzu and creamy with the mayo: it’s like a party in your mouth!

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I will definitively make these again. Let me know if you try them out!

 

 

 

Easy Jicama Recipe (and life update)

The last few days have really been busy!

First, last week-end was my birthday! Woohoo! As some of you may know, my boyfriend and I share the same birthday. To celebrate, I got us tickets to go see The Piano Guys! Their show was amazing! We had such a great time!

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I tried to spot my arms somewhere in there, but I’m afraid they’re lost in the sea of arms!

During the week-end, we went back to Sushi Momo and ate at their new location. It was amazing! and I took better pictures! This is probably the best sushi I have ever eaten. So flavorful, imaginative and skillfully prepared!

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After that, I was just buried under paperwork and school work. During this time, my mom brought me an amazingly fresh and delicious jicama. I prepared it with the idea of making Bo Bi, a traditional Vietnamese roll. Well, I got lazy and ate it unrolled with rice: still amazingly good!

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Here is what you need:

  • 1 jicama, peeled and cut in julienne (small stips)
  • 5-6 carrots, peeled and shredded or cut in julienne
  • 2 tbs sesame oil
  • 4 tbs toasted sesame seeds (I used white, but both work)
  • 1 tsp soy sauce
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan set on medium heat, warm up 1 tbs of sesame oil. Once this is hot, add the carrots and stir for a few minutes. Add the jicama and mix until the jicama is cooked. It changes color and becomes a little bit more translucent. It takes about 10 minutes.
  2. Stir in the soy sauce, and sesame seeds. Season to your taste.
  3. Remove from the heat and mix in the remaining sesame oil.
  4. Serve with warm rice, or roll in rice paper with some greens.
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Yay for birthday flowers!

This is a very simple and quick recipe, but it is full of flavour and has a great texture. The jicama stays very crunchy even after cooking which goes great with rice. Let me know if you try this out! Hurrah for busy days!

 

Simple Mushroom Risotto

This is the perfect recipe for a busy night because it takes minutes to prepare, and you’ll have enough for some lunch. It is also filled with amazing flavours and textures. Plus basmati rice is so fluffy and makes everything better! I don’t know if basmati rice qualifies as risotto rice, but this is still extra yummy.

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Here is what you need:

  • 1 tsp oil
  • 3 cups of sliced mushrooms
  • 2 cups basmati rice
  • 4 cups of water
  • 2 cups of chopped cilantro, divided in two
  • 1/2 cup raw cashew nuts
  • 2 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 1 bay leaf
  • 1 pinch of red chili pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan (make sure it is deep enough), heat the oil on medium-high heat and stir in the mushrooms. Cook until they lost all their water and are starting to get a nice golden color.
  2. Add the rice and  mix over. Add the water, the nuts, the spices and half the cilantro. Keep on medium-high heat until boiling. After 5 minutes, turn down the heat to medium-low, a let simmer until all the water is absorbed by the rice. Taste and add salt and pepper.
  3. Mix in the other half of the cilantro just before serving.

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This is delicious! The spices and mushroom are a great combination, and the basmati rice is soft and light. It makes for a great side dish, but can really make a great meal on its own. Give it a try next time you are looking for a one-pan supper, and let me know how you like it!

Sweet Potato Nori Roll

I love purple sweet potatoes! I also really like nori sheets, so why not combine the two? Add a few little things, and BAM! You have a nice, filling, fresh, and colourful meal that you can customize to your liking (or to your fridge’s content)!

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Here is what you need for each roll:

  • 1 Nori sheet (I get my Nori sheets here because it is a lot less expensive than what I find locally)
  • 1/2 cup cooked mashed sweet potato (I used purple, but you can go with orange if you like)
  • 1/4 avocado in strips or mashed
  • 1/3 cup grated carrots
  • 1/2 cup alfalfa sprouts
  • 1/3 cup flat parsley leaves
  • 1 tbs toasted sesame seeds

Here is what you do:

  1. With your fingers or a wet spoon, spread the mashed potato on the nori sheet.
  2. Sprinkle with some sesame seeds
  3. Add the avocado, carrots, parsley and sprouts.
  4. Using your fingers, lift one side of the nori sheet while holding the fillings in and roll it up! You can use a little bit of water to glue the end of the paper. Press gently on the roll to help it stay in place (sushi roll style).
  5. Cut in half to serve.

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Since these rolls are pretty big and the mash I used was cold, I didn’t feel the need to use a rolling mat. The rolls were easy to make and so delicious! They are also very quick if you prepare the ingredients ahead of time. We ate this with some tamari sauce mixed with a little sriracha sauce, and it was amazingly good! I think tomato slices, cilantro, cucumber and kale could also make a great roll!

Let me know if you try it out and how you like it!

 

Save

Simple Curry (for busy nights)

This is the recipe I fall back on when I’m feeling like having some comfort food. It is very quick to make, looks impressive and is really delicious! It also makes for a great lunch!

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Here is what you need:

Part 1: The protein:

  • 1 cup TVP (texturized vegetable protein; I used big pieces. You can find this in Asian grocery stores or in health food stores.)
  • 1 1/2 cup warm water
  • 1 tsp miso

Part 2: The sauce:

  • 1/2 cup cold water
  • 1 tbp corn starch
  • 2 tbs tamari or soy sauce

Part 3: The vegetables:

  • 1 tsp coconut oil (you can replace this with some water)
  • 1 minced onion
  • 2 minced garlic cloves
  • 2 zucchini squashes
  • 1 tsp turmeric powder
  • 1 tbs garram massala

Here is what you do:

  1. Dilute the miso paste in the warm water and place the TVP in so that it can soak up all the water. Put aside.
  2. Mix all the sauce ingredients and put aside.
  3. In a large sauce pan, heat up the coconut oil, and stir the garlic and onion until golden and fragrant. Add the spices and give a good stir.
  4. Cut the zucchinis into bite-sized pieces and add to the pan. Mix well.
  5. Add the TVP and the remaining water and stir everything until well coated in spices.
  6. When everything is cooked and ready to serve, add the sauce ingredients and stir until the sauce becomes thick and glossy. Serve with warm rice or noodles.

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I really like this dish because I can pretty much make it with anything on hand: eggplant, chickpeas, mushrooms, tofu or even tempeh! It is also very easy to prepare and quite quick to make. It is supper flavourful and so comforting!

Let me know if you give it a try!

Thai Zoodle, Fresh and Flavourful!

A few months ago I bought a spiralizer and started really loving zoodles or courgettis. It is so easy to take up a zucchini and transform it into noodles. Since I’m gluten-free, this is the perfect option as it is inexpensive and replaces wheat pastas really well. I really like to make thicker noodles that remind me of udon noodles. To go with this, I made a Thai-inspired stir fry with a glorious peanut butter sauce. Yum!

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I really like how the zoodles keep this dish light, yet satisfying. The creamy peanut butter sauce makes everything gooey and comforting; something you don’t need to feel guilty about as you are basically eating a vegetable bowl. Amazing!

Here is what you need:

For the sauce:

  • 1/2 cup peanut butter (I used crunchy, but use the type your prefer)
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water
  • 1 tbs sesame oil

For the strir fry:

  • onion
  • 2 cloves of garlic
  • 200g firm tofu
  • 4 large oyster mushrooms
  • 2 cups shredded carrots (or about 4 to 6 medium size carrots in julienne)
  • 4 green onions
  • 2 tbs water

To serve:

  • 1 spiralized zucchini per person
  • cilantro and thai basil leaves

Here is what you do:

  1. Mince all the stir fry ingredients or cut them to bite size pieces.
  2. In a large sauce pan, add the 2 tbs of water and sauté the onion and garlic until fragrant.
  3. Add the mushrooms and sauté on high heat until their water is out, and they have a nice golden colour. Remove from the pan and set aside.
  4. Add the tofu to your pan and stir until golden. You can use a little bit of water or a tablespoon of oil to prevent sticking . Add the mushrooms, onions and garlic back and mix well. Add the carrots and green onions and sauté until everything is cooked. Turn off the heat. If you want to cook your zoodles a little bit, I suggest removing the stir fry from the pan and using it to soften the zucchini noodles by letting them sit in the hot pan while you prepare the sauce.
  5. In your blender, add all the sauce ingredients but the water and start mixing. Add the water gradually until you get a consistency you like.
  6. Add the sauce to the stir fried vegetables and mix until everything is well coated.
  7. Serve a generous amount of vegetables on top of the zoodles and garnish with cilantro and Thai basil.

This recipe is very quick to make and is full of flavour. It is also quite filling and makes for a fun lunch. You can easily personalize it to use the vegetables you have on hand, and you could also add some toasted sesame seeds as garnish. Anyways, let me know if you try this out!

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