Archive of ‘Mains’ category

Raw Vegan Pad Thai with Spicy Creamy Cashew Sauce

pad thai2

Happy Monday and the last day of a long weekend here, in Beautiful British Columbia.

I have been a bit more on the move than usual this weekend, literally.

Normally I would be camping, hiking, marketing (as in exploring as many markets as possible..favorite pastime) and just lounging in the sweet August sunshine. Luckily, we have had no lack of sun this year on the normally wet west coast, in fact It has been an absolute scorcher. I have been very fortunate to enjoy a lot of  it already, amongst all the business of being self-employed, and starting this budding blog,  I have carved out many mini camping vacays this season!

So what have I been up to this log weekend instead???                                                      The answer is, I am relocating:)

Normally I am not a big fan of moving at all..I am a Taurus through and through. I do delight in the freedom and excitement of travel and of doing things on the fly, however, when it comes to home..I get attached, and much prefer stability in this department. When I was I child I didn’t move often, but when I did, my Mother would practically have to club and drag (OK, a tad exaggerated) me from the premises! I would protest “But Mom, I love this house”…to which she would reply..”you say that about every house, if it was up to you we would never move forward”, “now get in the car” : /

This time is different though. I am feeling very blessed to move on from a situation that  gave a temporary solution, but was not a happy match for my life. I felt sad, stifled and restless there. It was a very cramped and dark environment, and the energy felt dark there as well. Your home should be your sanctuary, and if you are a sensitive person at all, you will relate to how your surroundings can have a huge impact on your mood, energy and productivity.With all that in mind, I pushed through the uncomfortable feelings of uprooting again so soon and began the dreaded packing process. I can say that it was 100% worth it and I wish I had done it sooner…although, timing is everything isn’t it 😉                                   Now I can happily report I have moved into a bigger and brighter place, that immediately feels more cheerful and like the perfect little nest for my pupster (Axl – Like Rose…Big, huge, embarrassingly knowledgeable Guns N Roses fan right here) and myself. Looking forward to the inspiration and good times to come from this space.

So, now that I have spent majority of this long weekend cleansing, purging and setting up, I needed to start thinking of what  yumminess I had the energy to make for this week’s lunches. With an open mind, and a somewhat hungry tummy (always dangerous at the market), I headed out to see what fresh and organic veggies caught my eye and hopefully stir some inspiration.

Instinctively I headed for some full and firm looking dark green zucchini. These are a serious staple in my daily diet. I love their ability to soak in flavors as well as the versatility in ways you can cut and cook them. I grabbed a few knowing I could find some promising way to use them. Just then I spotted some red/purple cabbage which I love and haven’t used in quite awhile…wait, when did I last use it?? hmm… Then it dawned on me, it was for my fave healthy vegan Pad Thai dish. And I could use the zucchini too …Bam!

This dish is so perfect for summer dinners or lunches. It is light, fresh and creamy enough to feel like a sinful indulgence, and best of all..its oh so simple!

Give it a try, I would love to hear if you love it like I do, or any of your own twists you put on it 😉 Enjoy XO
Raw Vegan Pad Thai

Ingredients

  • 1 large zucchini
    chopped veg1
  • 1 large carrot
  • 1/4 Red cabbage sliced thin
  • 1 Green onion chopped fine
  • Small amount grated ginger and a few Crushed cashews or peanuts for the topping.

Direction
Use a spiralizer (or mandolin or vegetable peeler) to create “noodles” out of the carrot and zucchini. Place them in a large mixing with the other vegetables.
Pour the sauce over the vegetables and toss. I prefer this dish after 1 day in the fridge so the flavors really come out and stick to the veg noodles. Add toppings of choice when served.

Cashew Cream Sauce
 Ingredients (makes about 2/3 cups or 3 servings)

  • 1/2 cup raw cashews,  soaked for 2-3 hours or overnight
  • 1/4 cup water, + 1-2 tablespoons as needed for thinning
  •  1 garlic clove
  • 2 teaspoons nutritional yeast
  • 1 Tablespoon lemon juice
  •  1 teaspoon sriracha chili sauce, + more to tastePut all ingredients into a food processor or blender. Blend until you get a smooth and creamy texture. Taste for your desired flavor and add extra chili sauce if needed. Thin with water to the rig

    ht consistency using one tablespoon at a time. If you find it’s too watery add a few cashews and blend again until smooth. Store leftovers in a sealed container in the refrigerator for up to six days. I used a tiny pinch of pink Himalayan salt after and blended.Sure to be a new easy and delish staple for you as it has been for me!

Pad Thai

Reuben-Style Collard Wraps

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I am loving this heat wave summer we are having on our usually wet west coast island. I feel more alive with the abundant vitamin D, sweet smelling air, and deliciously juicy fruits and veg, bursting at the peak of ripeness.

This stunning season is also the ideal backdrop for  picnic style dinners in the light evening sky, that stretches out well into our would be dark bedtime hour of winter.

My mother and I have been seizing these opportunities to host ourselves just such occasions on her lovely south facing patio. It is so perfect for picnics, overlooking a three tiered yard, filled with wild roses, bamboo and our disheveled Persian cats, who are currently hunkering under shrubs, seeking cover from the same sun we prefer to bask in, safely of course.  ( fave natural sunscreen link HERE).

On a night just as this we marveled at how much fun it has been to eat together while taking in this scenery, but wouldn’t it be delightful if we could make something cooling other than another salad, and didn’t have to endure amping up the degree of the kitchen by turning on the oven?! 

Later that day, I was sifting through the meal photos for my latest Self-Love & Lean Body Cleanse plan, when, EUREKA! I came across the pics of some 2015-05-12 09.19.33awesome vegan collard wraps…and that was enough to start the brainstorming.

By the end of it all, we were off on a mission, to score the healthiest, freshest, organic ingredients to create these savory and oh so simple Reubens made in a collard green wrap instead of bread.

Collards are the new kale, and rightfully so. They are a powerful anti-oxidant, with higher  amounts of soluble and insoluble dietary fiber to aid in digestion. This beauty leafy green has also been proven to have potent anti-cancer properties, as well as slows neuronal degeneration in the brain for people with Alzheimer’s.

A light, and scrumptious summer twist, on a favorite comfort food.

Head on over to the local farmers market this week and try this on for a quick family picnic dinner and take leftovers for lunch 😉 Enjoy XO

Ingredients:

Makes 4-8 Wraps (Depends on size and strength of leaves whether you have to double them up)

8 Larger organic collard green leaves

Organic dijon mustard ( I like the Simply Natural brand)

Grainy mustard

200g of organic shaved beef ( or your fave healthy protein)

Sauerkraut ( I love Bubbies Organic brand)

Dill Pickles sliced into spears

Red onion chopped fine

Optional- a slice of organic or vegan cheese

Directions:

Working in small batches, blanch (steam LIGHTLY) collards and then submerge in ice water. Gently drain and lay out to dry.  Take a sharp knife and carefully remove the bulkier part of the stem for easier rolling, but leave the thin part of spine attached at the top. Overlap the separated halves just enough to close the gap. Layer in groups of 1-2 leaves for each wrap. Two leaves (4 halves may be needed to reinforce and prevent any of the inner goodness from sneaking out)  ;P

Spread your filling out from center and along one edge, then tuck the bottom and roll like a wrap!

Mom and I sincerely hope these are as much of a hit for you as they were for us! 

The leaves also last well in the fridge or freezer laid out and sealed for even easier fill and go meals.

Try Vegan yam roll ups, chicken cashew curry or any other fave combo you can think of and let us know how it went 🙂 XO

Healthy Zucchini Pizza Crust

 

carblesscrust
 I have been drooling over this recipe idea for months but haven’t had the right opportunity to make it….Until I was surrounded by 3 massive zucchini from my garden, and no plan for dinner!


Obviously this was a sign ;P

This was AH-MAAZING and my new absolute favorite!                                                        Which is a very good thing, since I normally succumb to a pizza cheat meal every couple weeks ( and I’m not talking one slice).

So stoked to find a healthy and guiltless new Go-To …YOU MUST TRY THIS!!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3

Ingredients

4 cups zucchini, shredded
1 egg
1/2 cup skim mozzarella, shredded ( I use Daiya shreds for a delish dairy alternative)
1/4 cup parmigiano reggiano (Parmesan), grated
1 teaspoon oregano or Italian seasoning
salt and pepper to taste

Directions

Microwave the shredded zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.(optional)
Mix the zucchini, egg, skim mozzarella (Paradise Island makes a great organic cheese) , Parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.

Note: Step 1 is optional ( it is a must for me) and the recipe will work without doing it but it helps make it easier to remove the moisture from the zucchini. If you use raw zucchini the bake time for the crust will be closer to 20 minutes than 15.
Nutrition Facts: Calories 130, Fat 8g (Saturated 4g, Trans 0), Cholesterol 70mg, Sodium 75mg, Carbs 6g (Fiber 2g, Sugars 3g), Protein 11g
adapted from http://www.closet cook

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