January 20, 2016 § 2 Comments
This soup had to be my all time favourite for warming my bones on a cold winter day. The coconut milk makes it very creamy and the sweet and sour flavour is perfectly balanced on the palate. I like to serve it with cooked quinoa or vermicelli rice noodles to make it into a meal.
The lemongrass and lime leaves are critical to the flavour, so it’s best to buy them fresh. You can buy them in produce or Asian stores but I go to Granville Island Public Market as the quality is best there. This soup does take some time to make but trust me it’s worth it.
Cooking Time 45 minutes
1 Tblsp (15 ml) olive oil x 2
3 cloves crushed garlic
1 small onion diced
3 cups (750 ml) boiling water
2 stalks lemon grass cut into big pieces
8 lime leaves
1 Tbsp (15 ml) Bragg or soy sauce
1 tsp (5 ml) salt
1 lime juiced
1 tsp (5 ml) Siracha
1 tsp (5 ml) agave or sweetner
1 400 ml can coconut milk
2 cups (500 ml) chopped kale
1 cup (250 ml) crimini mushrooms
chopped thai basil and cilantro(optional)
1. Heat 1 Tblsp of oil in a medium stock pot. Sautee the garlic and onions. Add water, lime leaves,lemongrass and simmer for 25 minutes or until fragrant.
2. Add the Bragg, salt, lime juice, siracha, agave and coconut milk. Bring to a boil.
3. Remove the lime leaves and lemongrass. Puree the liquid and set aside.
4. Heat 1 Tblsp oil in the stock pot and the kale. Sautee until wilted. Add the mushrooms and sautee for a minute and add the liquid. Bring to a boil and serve. Garnish with thai basil and cilantro.
January 19, 2016 § 1 Comment
My son loves those noodles soups that come in a package and so I started to experiment with a healthier version. This recipe is very healthy as it has lots of greens and I use organic noodles made from brown rice. It makes a hearty meal on its own and warms the soul on a cold day.
Cooking time 30 minutes
2 Tblsp (30 ml) olive oil
1 cup (250 ml) each, broccoli florets, chopped kale, bok choy
2 tsp (10 ml) Bragg or soy sauce
2 Tblsp (30 ml) miso paste
5 cups (1.25 ml) boiling water
1 tsp (5 ml) siracha
1 Tblsp (15 ml) sesame oil
1 tsp (5 ml) each dried onion & garlic
1/4 tsp (1 ml) each tumeric, dried ginger
1 cup (250 ml) cooked ramen noodles per bowl
1. Heat a medium stock pot on medium heat. Add the oil and 3 veggies. Cook until soft about 10 mins.
2. Add the remaining ingredients except the noodles. Bring to a boil.
3. Cook the noodles as instructed and add 1 cup to a bowl and top with the soup.
February 19, 2012 § 1 Comment
These peppers take a bit of time to make but when you sit down to eat them, you realize that they are worth it. To save time cook the beets in advance. I boil a batch of beets and store them in my fridge so they are ready for use. It is important to cut the ingredients in this recipe into really small pieces so that the peppers will stuff easily and not break. You can enjoy these peppers for a snack by themselves or serve as a main with a side.
Makes 6 halves
Prep time 25 minutes
Baking time 20 mins
Preheat oven 375 degrees
3 peppers cut in half and seeded
tbsp (15 ml) olive oil
1 tsp (5 ml) cumin seeds
2 tbsp (30 ml) diced onions
1/2 cup (125 ml) chopped kale or broccoli
1/2 cup (125 ml) boiled beets cut into 1/4 inch pieces
1/2 cup (125 ml) corn
1/2 cup (125 ml) chopped walnuts
1 tsp (5 ml) oregano
1/2 tsp (2 ml) salt
1 cup (250 ml) cooked quinoa or rice
1 cup (250 ml) grated vegan or dairy mozzarella cheese (optional)
1. Bring water to boil in a kettle. Place the peppers in a bowl and add the boiling water. Soak for about 15 minutes or until the peppers soften but are still firm. Drain the peppers and place on an aluminum foil lined baking tray.
2. Add olive oil to a medium-sized saucepan on medium heat. When hot add the cumin and cook until it starts to pop. Then add the onions and sauté until they caramelize.
3. Add the kale/broccoli and cook until soft. Then add the rest of the veggies and cook they are soft.
4. Add the walnuts and spices. Mix the veggie mixture and cook for about another minute.
5. Transfer the mixture to a bowl and add 1/2 cup of cheese. Add the rice and stir.
6. Carefully stuff each pepper and place back on the tray. Sprinkle each pepper with cheese.
7. Bake in the oven at 375 degrees for about 20 minutes or until the peppers are roasted. Lightly broil to melt the cheese.
February 10, 2012 § Leave a comment
Chili cheese fries are one of my favorite ways to eat left over chili. My kids like to eat it as a snack and it is a dish that they can make by themselves. For the chili recipe see my Veggie Beef Chili with Kale and Corn.
grated mozzarella vegan or regular
1. Cook your favorite fries.
2. A few minutes before the fries are ready to come out of the oven, heat up the chili.
3. Place some fries in a bowl and sprinkle with grated cheese. (I like my fries cheesy so I put the cheese on top of my fries).
4. Top with chili and serve.
November 18, 2011 § 2 Comments
I make chili at least once a month, even in the summer. I find chili a hearty and healthy meal that fills me up and satisfies my taste buds. I make a big pot and eat it over a few days. I make enough to have leftovers that I can freeze into single sized portions that I can easily grab for a quick and healthy meal. Sometimes I pour chili onto hot fries and sprinkle grated mozzarella to make chili cheese fries. Other times I eat chili as a snack with rosemary crackers or as a full meal on a bed of quinoa.
Cooking time 35 minutes
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin
1 tbsp (15 ml) crushed garlic
1/4 cup (65 ml) diced onions
1/2 cup (125 ml) chopped kale, stalks removed
1/2 cup (125 ml) organic corn
340 grams veggie beef
425 grams (15 oz) kidney beans
425 grams (15 oz) can of diced tomatoes
1/2 tsp (2 ml)salt
1/2 tsp (2 ml) paprika
chopped cilantro for garnish (optional)
1. Heat a large stock pot on medium heat and add the olive oil.
2. When the oil is hot add the cumin. When the cumin pops, add the garlic and saute until golden about 30 seconds.
3. Add the onions and saute until golden.
4. Add the kale and saute until wilted. Then add the corn and stir.
5. Cook the corn until it softens and add the veggie beef, cook for about one minute.
6. Add the tomatoes and kidney beans to the mixture and turn up the heat and bring to a boil.
7. When the chili boils, reduce the heat to medium and cook until the tomatoes are cooked and the ingredients incorporate about 7-10 minutes.
8. Add the salt and paprika and turn off the heat. Garnish with cilantro and serve.
September 22, 2011 § 2 Comments
Wrestling with your kids to eat their vegetables can be tiresome. My kids are now ages 10 and 12 and at the peak of their pickiness. My old tactics of merely currying healthy vegetables are nearly retired. With a pocket full of change from their allowance and freedom to roam the neighbourhood, at any given moment they can curb their hunger with a quick fix of sugar or junk food that can ruin their appetite for the evening.
Disguised amongst creamy ricotta and nestled inside tubes of pasta, this manicotti is a great way to sneak kale into your kid’s diet. Kale’s health benefits are endless. A member of the cruciferous family along with broccoli and cabbage, kale lowers the risk of cancer, is high in antioxidants and contains anti-inflammatory nutrients.
cooking time 75 minutes
3 L water
1 225 gram package of manicotti
15 ml (1 tbsp) olive oil
125 ml (1/2 cup) diced onions
1 L (4 cups) kale with stems removed and cut into 1″ pieces.
250 ml (1 cup) walnuts chopped into small pieces
3 ml (1/2 tsp) sea salt
600 grams ricotta cheese
500 ml (2 cups) pasta sauce
375 ml (1 1/2 cups) grated mozzarella
1. Bring 3 litres of water to a boil. Add manicotti and cook until the noodles start to soften but are still firm, approximately 10 minutes. Drain noodles and rinse lightly in cold water. Set aside.
2. Heat a large saucepan on medium high heat and add olive oil. Add onions and sautee until transparent. Add kale and cook covered until kale reduces about 6-8 minutes.
3. Add walnuts and salt and cook uncovered for another 3 minutes.
4. Transfer the kale mixture into a mixing bowl, add the ricotta cheese and mix together.
5. Cover the bottom of a medium-sized casserole dish with pasta sauce.
6. Using a teaspoon, gently stuff the manicotti with the kale and ricotta filling.
7. Line the casserole dish with the stuffed manicotti.
8. Pour pasta sauce on top of the layer of manicotti. If needed, add a second layer of manicotti and top with pasta sauce.
9. Sprinkle grated mozzarella on top and bake until the pasta is cooked and the cheese is melted, about 30 minutes.