Coconut-Cashew Veggie Curry over Rice Noodles

I just had the most amazing month of eating! I completed the Veg Whole 30! Felt a bit cliché doing a January cleanse, but I loved it! And did it with a group of amazing women, and that always makes everything so much more fun :) The Veg Whole 30 is no-grains, no-dairy, and most importantly No Sugar (of any kind, including stevia and maple sugar!) ! I did eat legumes/soy (which the traditional Whole 30 eliminates) as I wanted to make sure to get enough Vegetarian Protein.

I feel really good and am going to keep this rolling by doing 100 Days of Real Food. I primarily eat this way, but not so strict! So inspiring and excited for more :)

As I slowly come off my Whole 30 month I am excited to add things like Rice Noodles and non-refined sugar sweeteners back into my life!!! I used to make a ton of curries and I was inspired to start off with this yummy take on curry! I cooked so much this last month, I feel newly refreshed and inspired in the kitchen!

Michael doesn’t always love coconut milk so I made it a coconut-cashew sauce and it was delicious!!!! I have to say though that after not eating grains for a month, I was SO full after eating this! Very satisfying!!!

I also enjoyed a few pieces of Raw Vegan Not Your Sugar Mamas Salted Caramel Raw Chocolate! Yum! It had been a while ;)

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Coconut-Cashew Veggie Curry over Rice Noodles

  • 1 can Coconut Milk
  • 1/2 cup cashews, plus more for topping
  • 1 can diced tomatoes
  • 2 sweet potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 head of cauliflower, chopped
  • 1 sweet bell pepper, chopped
  • 1/2 a bunch of fresh basil, chopped
  • 1 avocado, chopped
  • 1 package of extra-firm tofu, cubed
  • red curry paste
  • salt
  • rice noodles (brown or white)
  1. Soak cashews in water for 30 minutes-overnight. Drain and recover with water in a Vita-mix or other blender. Add coconut milk and blend. Add diced tomatoes and blend till smooth.
  2. In a large pot brown the tofu and remove for later use.
  3. In the same pot add coconut mixture above and 1/2 – 1 tablespoon of red curry paste to a large pot over medium heat and whisk. Add chopped veggies (minus the basil and bell pepper) and bring to a boil. Reduce to a simmer and cover for 15 minutes (or until cauliflower and sweet potato are cooked). Add the cooked tofu, bell pepper, basil, avocado and salt to taste. Stir to combine and heat for another 3-5 minutes.
  4. While the curry is cooking, boil water and cook noodles according to directions.
  5. Plate noodles and curry over top. Top with some cashews. Super enjoy! :)

Veggie Tacos or Lettuce Wraps

I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved <3 lettuce wraps and this was a great family solution!

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Veggie Tacos or Lettuce Wraps
adapted from www.adventuresinanewishcity.com

  • 1/3 cup olive oil, divided
  • 1 small onion, roughly chopped
  • 2 Tablespoons lemon juice
  • 2-3 cloves fresh garlic, minced
  • 1/2-1 jalapeno pepper, minced
  • 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
  • 2 cups mushrooms, diced
  • 3 tablespoons ground cumin
  • 1 1/2 tablespoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 block of tofu, pressed & cut into 1/2″ cubes
  • 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
  • toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
  1. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
  2. Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
  3. In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
  4. Spoon mixture into lettuce “shells” and add any additional toppings.

Happy New Year Fruit Rainbow :)

I hope everyone is having the most amazing beginning to 2016! This Fruit Rainbow really makes me smile. I saw a similar idea on Pinterest and had to reproduce myself! Of course this was a huge hit too!!! Fun!

The recipe is pretty simple. Just cut the fruit to size and follow ROY G BIV for the fruit order on skewers!

Enjoy :)

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Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing

It is not officially fall yet, but the start of school inspired me to make this Autumn Salad. The kids loved the hazelnuts and apples and we enjoyed the whole salad. Such a full flavored, rich yet citrusy fresh dressing! Enjoy! Happy fall! Happy September!

Shaved Brussels Sprouts Salad with Apples, Hazelnuts Brown Butter Dressing

Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
Makes 4 to 6 servings
recipe from thekitchn.com

1/4 cup hazelnuts
3/4 pound brussels sprouts
1 small (or 1/2 large) crisp, red-skinned apple
4 tablespoons unsalted butter
1 tablespoon red or white wine vinegar
4 teaspoons lemon juice, divided
1/2 teaspoon salt
2 tablespoons grapeseed or other neutral oil

Preheat the oven to 350°F. Spread the hazelnuts on a rimmed sheet pan and toast for 10-15 minutes, or until nuts are lightly golden and skins are peeling away. Wrap nuts in a clean dish towel and let steam for a minute. Rub nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Roughly chop the nuts and set aside.

Shave the brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place shaved sprouts in a large mixing bowl. Halve and core the apple, then use the mandoline to cut into slices about 1/4-inch thick. Place apple slices in a small bowl and toss with 2 teaspoons lemon juice to prevent browning.

Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.

In a small bowl, whisk together the vinegar, remaining 2 teaspoons lemon juice and salt. Slowly drizzle in the brown butter, whisking constantly, until dressing is thick and emulsified. Repeat with the grapeseed oil. Taste for seasoning. Pour the dressing over the brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and mix.

Salad can be assembled ahead of time and refrigerated for several hours or up to overnight. Let sit at room temperature for 30 minutes before serving. If making more than 2 hours ahead, add the nuts just before serving for best texture.

Guest Post: Aunt Apple’s Apples

My sister makes these delicious apple treats all the time for my kiddos (and everyone else). Think an awesome healthy version of an apple pie. Since they are such an unbelievable hit (they have even caused a name change ;)) we wanted to share them with you! Perfect time for the Autumn and Jewish Holidays too! My kids will eat these at any meal, any time of day! Enjoy!!!

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Aunt Apple’s Apples

I’m Marisa’s sister Jillian, but my wonderful niece and nephew know me as Aunt Apple. I started making my special apple dessert about two years ago, and they love it so much, I give it to them for every family get-together. It’s vegan, very low fat, low sugar, low carb, high fiber, and most importantly, it’s delicious!

Ingredients:

  • 6 apples (I like using organic Fuji or Gala, but any type will do)
  • 1 tbsp of cinnamon
  • 1/4 cup of sugar
  • 1 tbsp of brown sugar
  • pinch of salt
  • 1/2 cup of raisins
  • 1 cup of Bisquick
  • 1/4 cup of butter flavored Crisco (or other vegan butter substitute)
  • 3 tbsp boiling water

The very first thing you want to do with this recipe is make the dough for the crust; the more time it has to hydrate, the easier it will be to work with. Mix the Bisquick with the Crisco and boiling water, then knead it all together. Wrap it tightly in plastic wrap and put it in the refrigerator.

The next step is to plump the raisins. You can do this really easily by microwaving the raisins for two minutes with half a cup of water, then draining whatever water is left. If you want the raisins to be even sweeter, you can use fruit juice instead of water to plump them.

Then, you take the apples and cut them in half horizontally. Then, using a sturdy melon baller, scoop out the core, making sure not to puncture the skin of the apple. After you’ve thrown away the core, use the melon baller to scoop out as much of the fruit as possible, and set it aside for the filling.

When you’ve hollowed out all the apples, roughly chop all the scooped out pieces, and mix them with the sugar, brown sugar, cinnamon, salt and raisins. Toss everything thoroughly to combine.

Now, fill each of the apple with the filling up to the brim.

(If you want to make your dessert gluten-free, your prep work is over, and you can just skip down to the baking specifications.)

Next, take your chilled dough out of the fridge, and roll it out on a non-stick surface or a floured surface. Slice it into thin pieces about three inches long for your lattice crust. And then make a little hashtag on each apple half. Gently press the ends of each dough strip on to the apple.

When these are all completed, put them in a casserole dish. Now, pour a tiny bit of water on the bottom of the dish between the pies, cover the whole thing with tin foil, and bake at 375 degrees for 20 minutes. Then uncover the pan, and cook the apples for another 20 minutes, or until the crust is nicely browned.

You now have your very own Aunt Apple’s Apples! There will probably be some water left at the bottom of the pan, so move those treats to another vessel, and enjoy!

 

Vegan Corn and Zucchini Pancakes

Summer Savory Pancakes. Yum!! Corn & Zucchini are such amazing and versatile summer veggies.

Love chickpea flour!! So super high in protein and such a great binder. It works great in pancakes & burgers. These pancakes were deelish! Very savory and had that sweet corn bite as well. The kiddos had lots of fun with them too!

Vegan Corn and Zucch

Vegan Corn and Zucchini Pancakes
Recipe from Gena at choosingraw.com
makes 4 large pancakes (I doubled the recipe and made a bunch of smaller pancakes.)

1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)

1. Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.
2. Mix all ingredients together.
3. As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.
4. Serve and Enjoy!

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