Healthier Pad Thai

1 Apr posted by

I was introduced to Pad Thai when I moved to Toronto to study and I fell in love. Every restaurant has a slightly different take on it and I have never really been disappointed. Some I like more than others but usually it’s a dish I’m guaranteed to enjoy. Our local take out place has a fairly good version of Pad Thai and I do on occasion order some. On Friday night I almost picked up the phone but I find it to be fairly heavy meal. With a sermon to finish later that night I didn’t want to be in a food coma while writing.  So I dug into my collection of cookbooks and read every Pad Thai recipe I could find with a desire to make a healthier version we could enjoy at home.

It wasn’t as simple as it sounds. Every recipe I could find had a different list of ingredients and I didn’t have many of them on hand.  So I did what one might expect, I googled Pad Thai. I read about it, discovered what lay at the heart of it’s sauce (a distinctive tart/sweet contrast) and set about creating my own version from what we had on hand. It was actually pretty good.  There were no complaints from my three year old which was great, my husband devoured it and I was able to satisfy my Pad Thai craving. Also with no added oil none of us sunk into the comatose state that comes from eating food that’s just a little too rich. This was recipe is definitely a keeper for us. I hope you enjoy!

Healthier Pad Thai

Healthier Pad Thai

Ingredients

  • 500 gm package of rice noodles 
  • 454 gm package of mixed vegetables (small bag)
  • 1 pound firm tofu
  • 2/3 c brown sugar (I use sucanat but I’m sure any kind would work)
  • 1/2 c lime juice
  • 1/2 c braggs liquid soy seasoning (I use this because it has no preservatives and is lower in sodium than regular soy sauce.  You can use tamari or reduced sodium soy sauce here as well.)
  • 6 tbsp ketchup
  • 1 tsp coriander
  • 2 tbsp Sriracha hot sauce
  • 2 tbsp natural unsweetened peanut butter
  • Optional toppings: finely ground peanuts, fresh cilantro, lime wedges

Instructions

  • Cut the tofu into bite sized cubes and bake in the oven at 350 degrees on a parchment lined sheet for about 20 minutes or so.  Keep an eye on it as you’re prepping the other ingredients just to make sure it doesn’t burn or get to0 hard.  Alternatively you can pan fry the tofu if you’re feeling ambitious. This requires a little more work on your part as you need to keep close eye on it so it doesn’t burn.
  • Put your water for the noodles on to boil.
  • Cook the vegetables in a sauce pan until done. Drain and set aside.
  • While the vegetables are cooking combine the brown sugar, lime juice, Braggs, ketchup, coriander, Sriracha, and peanut butter in a small sauce pan. Cook over medium heat until the peanut butter has melted and the sauce is smooth. Remove from heat and set aside.
  • Once the water is hot, cook your noodles according to the package directions.
  • Drain the noodles and combine with the sauce.
  • Add the tofu and vegetables to the noodles.
  • Add the toppings of your choice.
  • Enjoy!

Extra Information

  • If you don’t have a three year old in your house you might want to toss these noodles with some bean sprouts and peppers or whatever else you fancy.  Right now our son accepts finely cubed vegetables in noodles that don’t get in his way so I try to stick with what works.  If I was making it just for myself I’m fairly certain the bean sprouts and peppers would find their way into this dish.
  • This takes no time to put together. It’s a really fast easy week night meal when you’re in the mood for something different.
  • You don’t need to add the tofu if you’re frightened or offended by it. I just added it for some texture and added protein.
  • This recipe is gluten free as it stands (Braggs is safe and my Heinz ketchup was also safe). So when you’re entertaining friends with dietary restrictions or if you have them yourself it’s all good.
  • This serves 4-6 people.
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Filed Under: Dinner, Food, Plant Based Diet, Vegan, Vegetarian

Creamy dreamy kale and broccoli

24 Jan posted by

I don’t know about you but around this time of year when the snow is falling and I’m bundled in sweaters I find it very hard to eat salad.  I love a fresh salad in the spring, summer and fall but come winter I find myself having to force those greens in and I’m always looking for ways to creatively include them in my diet.  As the snow fell today and I realized we were going to be housebound I started rummaging through my fridge and found one lone bunch of kale, some broccoli and left over rice.  I instantly knew what to do and from these three simple ingredients a creamy dreamy kale and broccoli soup was born. The rice gave the soup some body and provided a little thickness while the kale and broccoli added a huge hit of nutrition.  I hope you enjoy it as much as we did.  It’s definitely going to be a staple from here on in!

Creamy Dreamy Kale and Broccoli Soup

Creamy dreamy kale and broccoli soup
Ingredients:

1 head of broccoli – largish
1 bunch of kale
2 c brown rice cooked
8 c of vegetable stock (approx. 2 boxes from the store)
4 c water
1/2 c nutritional yeast
salt and pepper to taste

Instructions:

After cleaning the broccoli and kale place the pieces into a large stock pot along with the brown rice.
Add the stock and water.
Bring to a boil, then turn the heat down to medium.
Cook the soup until the kale and broccoli are very soft.
Remove the pot from heat and carefully begin to puree the mixture in your blender.
Once the soup is pureed return to to the stove and add the nutritional yeast and salt and pepper.
Stir well and continue to heat on low until you are ready to eat.

Extra Information:

This soup was so easy and had a wonderfully silky texture. I recommend pureeing your soup and putting it in a large bowl so you have time to clean out the pot.  I did this as there was a lot stuck to the sides of my pot and I didn’t want it to interfere with texture.  I’m glad I did, it was worth it!

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Filed Under: Dinner, Food, Gluten Free, Healthy Living, Plant Based Diet, Recipe, Soup, Vegan, Vegetarian

Awesome Sauce

9 Jan posted by

I am about to give you the recipe for what might be the best BBQ sauce I’ve ever tasted. It’s seriously delicious. My husband was terrified that I would lose the recipe and asked me to post it to the blog. It’s that good! This recipe is loosely based on my Dad’s BBQ sauce and is the perfect balance of sweet and sharp. It’s wonderful.

Don’t let the winter stop you. Whip up a batch of this sauce and make yourself some Sloppy Joes, a BBQ burger or grilled tofu. The possibilities are endless and you’ll really be glad you did.

BBQ Sauce
Makes approximately 3 c of sauce.

Ingredients: 

2 C Ketchup
1/2 C Maple Syrup
1/4 C Molasses
2 tbsp Worcestershire Sauce {I used a vegan variety}
2 tbsp Steak Sauce
2 tbsp Yellow Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Bourbon Whiskey
1 tbsp Lemon Juice
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp Salt
1 tsp Chili Powder

Instructions:

Combine all ingredients in a saucepan.
Bring to a boil.
Reduce heat to medium low and simmer for 20-30 minutes stirring occasionally.
Remove from heat when the desired consistency is reached.

Extra Information:

This freezes beautifully. Portion it out into what you think you’ll need at any given time and keep the left overs for later.

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Filed Under: Food, Plant Based Diet, Recipe, Vegan

Roasted Cauliflower Soup

26 Sep posted by

It’s fall. I’m sure you are aware of this but I absolutely love fall and feel the need to announce it’s entrance at every opportunity. The produce, the sweaters, the leaves and the crisp air come together to create a season that is absolutely majestic and quite a delight to the senses. When we arrived home one of the things I couldn’t wait to get my hands on was some local produce. The first thing I was able to find was some cauliflower which I immediately knew would be turned into a soup of sorts.

There is a sort of a cleansing period that happens after holidays for me. I don’t know if you feel the same way but after a period of indulgence I need to take a step back, clean out my system and discover the healthy foods I love once again. I came home with a craving for cauliflower soup and I knew it would have to be clean and fresh. I wanted something that had flavor but wasn’t heavy at all. This roasted cauliflower soup fit the bill perfectly. In roasting the vegetables you get a richer, deeper flavor. Adding a bit of nutritional yeast allows for a hint of cheesy taste without any heaviness.  It was the perfect end to a lovely fall day.

Roasted Cauliflower Soup
Serves 4-6 people

 Ingredients:

  • 2 heads of cauliflower
  • 1 large sweet onion
  • 8 cloves of garlic
  • 4 c of vegetable stock
  • 4 c of water
  • 1/2 c nutritional yeast
  • salt and pepper to taste

Instructions:

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Cut the cauliflower into small pieces and place on the sheet.
  • Cut the onion into rings and place on top of the cauliflower.
  • Toss the garlic cloves in with the cauliflower and onion.
  • Roast the vegetable mixture in the oven until the vegetables are browned for about 25-30 minutes.  Keep a close eye on the vegetables to prevent burning.
  • When the vegetables are brown remove from the oven and place in a large stock pot along with the veggie stock and water.
  • Bring the mixture to a boil and then reduce heat.  Cook until the cauliflower is soft.
  • When the cauliflower is finished remove the soup from the heat and puree until desired texture is reached.
  • Stir in the nutritional yeast.
  • Season with salt and pepper to taste.
  • Enjoy!

Extra Information:

  • You could of course substitute Daiya cheese shreds or cheese in place of the nutritional yeast but it will definitely give the soup a heavier texture.
  • We enjoyed our soup with a loaf of crusty whole wheat bread.  It was perfect!
  • This would be a lovely first course for a fall dinner party.

 

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Filed Under: Food, Healthy Living, Plant Based Diet, Recipe, Soup, Vegan, Vegetarian

Spicy Tofu Scramble

11 Jul posted by

Last night I wanted a quick, easy dinner as it was a beautiful day and I didn’t want to spend hours in the kitchen prepping.  Enter the Spicy Tofu Scramble.  We are breakfast for dinner people so I’m not ashamed to admit that we often serve this traditional breakfast food at night.  I dress it up and mix up the flavors so it never gets boring and this version is our current favorite.

If you’ve never tried Tofu before and are a little frightened this is the recipe you should start with.  It’s essentially fool proof as there’s no pressing or marinating and you’re family will think you’re a genius!

Spicy Tofu Scramble

Ingredients:

  • 1 pound of tofu {drained and rinsed}
  • 3 tbsp dijon mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1/2 c nutritional yeast
  • 1 c salsa
  • 1/4 c dried parsley

Instructions:

  • Preheat oven to 425
  • In a large bowl crumble your tofu into small pieces.
  • Add the dijon mustard, garlic powder, onion powder, cumin, tumeric and nutritional yeast.  Stir until combined.
  • Add the salsa and dried parsley.  Mix well.
  • Pour the mixture into the baking pan.
  • Bake for 30 minutes, stirring once.
  • Remove from the oven and enjoy!

Extra Information:

  • We love to use the scramble as a filling for toasted english muffin sandwiches.
  • You can adjust the heat to your liking by choosing the spiciness of the salsa.
  • Depending on the tofu sometimes the mixture can be a bit dry.  In this instance I would add a little more salsa to makes sure it stays moist in the oven.
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Filed Under: 28 Days of Faith and Food, Food, Plant Based Diet, Recipe, Vegan, Vegetarian

Pasta Salad

3 Jul posted by

Pasta salad is notoriously unhealthy.  Loaded with mayonnaise and some other questionable ingredients it’s not something we really should be eating as it’s not the best thing for our bodies.  It is however something I adore and with the oppressive heat we’ve been living with for the last few days, I had a bit of a craving for it.  It’s one of those summer meals you eat at a picnic or on your back deck.  It’s something I knew I needed to make healthier if I was going to be able to indulge in it.

Yesterday after lunch I began the experiment and at dinner we sat down and feasted on the results.  My husband loved it, my son enjoyed it as well and I was able to satisfy my craving.  It was the perfect meal on a hot summer day.  If you have cookouts or BBQs ahead, give this a whirl.  I’ll be making it many times this summer as it was perfection and quite healthy too.  I hope you enjoy it as I did!


Pasta Salad:

Ingredients:

For the dressing:

  • 1 pkg mori nu silken tofu (soft)
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1/8 of a tsp cayenne pepper
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp pickle juice {from a jar of dill pickles}

For the salad:

  • 1 jar of sliced olives {or 2 heaping handfuls}
  • 2 15 oz can of chickpeas
  • 1 jar of roasted red peppers {6 in total}
  • 1/3 c sun-dried tomato pieces
  • 1 box of whole wheat macaroni cooked and drained
  • the prepared dressing
Instructions:

  • In a food processor combine all of the ingredients for the dressing and process until smooth.
  • In a large bowl, combine the olives, chickpeas, red peppers, sun-dried tomatoes and macaroni.
  • Add about 1/2 of the dressing and stir.  Assess the coverage and add more as needed.
  • Cover the salad and chill in the fridge until cool.
  • Enjoy!

Extra Information:

  • If you like red onions, they would go perfectly with this dish.  Dice one up and throw it in.  Raw onions and I are not friends so they are not included in my recipe.
  • You should have some dressing left over.  Put it in the fridge and use it on sandwiches or any other way you’d use mayo.  It should be good for a couple of days.
  • Feel free to mix things up and throw in whatever ingredients you would like to make it yours!

Hearth & Soul Hop

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Filed Under: 28 Days of Faith and Food, Dinner, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

Banana Muffins: Just like Grandma used to make.

26 Jun posted by

Well almost.  They are almost like Grandma used to make.  I’ve replaced a few things, changed the recipe slightly and added some chocolate but let me tell you, Grandma’s essence is the heart of these addictive beauties.  I am absolutely delighted with the outcome of these muffins.

I started with my grandma’s recipe and tweaked some of the ingredients.  The result is a slightly healthier albeit equally delicious rendition of her recipe.  It’s so good.  If you have bananas that are soft, make these tonight!  Your breakfast tomorrow will be the best part of your day.

If you’ve noted the Thomas the Tank Engine wrappers please understand that I live with a two year old who is obsessed with trains and cars.  Imagine the devastation when he realizes we need to remove them in order to eat the muffins. 

Banana Muffins
just like Grandma made 

Ingredients:

  • 2 C whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp corn starch
  • 1/2 c soy milk
  • 3/4 tbsp apple cider vinegar
  • 1 c white sugar
  • 2/3 c brown sugar
  • 1 scant c unsweetened apple sauce
  • 1 tbsp vanilla extract
  •  4 extremely ripe bananas
  • Optional: 1 c chocolate chips
Instructions:
  • Heat oven to 350 degrees. 
  • Line 2 muffin tins with liners.  Lightly spray each liner with cooking spray.
  • Cream bananas, sugars, applesauce, and vanilla.  Set aside. 
  • Combine soy milk with the apple cider vinegar to create sour milk.  Stir and set aside. 
  • Sift together flour, baking powder, baking soda, salt and corn starch. 
  • Alternating dry ingredients with the sour milk, add to the banana mixture and stir until just combined. 
  • If using the chocolate chips stir them in. 
  • Bake for 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean. 
  • Enjoy! 
Extra Information:

  • This makes 24 good size muffins.
  • There are many add ins that would work with these.  I think walnuts would be delicious.  Some coconut or chopped dried fruit might be nice.  Anything your heart desires {and believes would go with banana} is a welcome addition.  Create your own masterpiece!  
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Filed Under: Baking, Plant Based Diet, Recipe, Snacks, Vegan, Vegetarian

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

14 Jun posted by

That name’s a mouthful, isn’t it?  This salad was thrown together tonight in a moment of desperation when I realized I was too late to begin my planned meal. The tomatoes were ripe on the counter, cucumbers fresh from the store and the honey from my farmer’s market was just crying out to be used.  It was delicious.

When the tomatoes are fresh and plentiful I tend to make use of them and this is one of my favorite ways.  Fresh tomato salad is refreshing, easy and quite attractive {if I do say so myself}.  Enjoy!

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

Ingredients:

  • 5-6 medium tomatoes
  • 2 english cucumbers
  • a small bunch of fresh basil
  • 1/2 c balsamic vinegar
  • 1 tbsp honey
Instructions:
  • Chop your tomatoes into bite size pieces
  • Quarter your english cucumbers and chop into bite size pieces
  • Chiffonade your basil
  • Combine the tomatoes, cucumbers and basil in a large bowl. 
  • In a small sauce pan bring the balsamic vinegar to a boil. 
  • Once it has reached a boil reduce heat and simmer.  
  • Add honey to the mixture and continue to cook until the sauce thickens. 
  • When the dressing is at the desired consistency remove from heat. 
  • Drizzle the dressing over the salad and mixed until it’s coated. 
  • Enjoy!  

 Extra Information: 

  • This is a great side at a BBQ or an excellent quick dinner.  I often whip up a small salad just for lunch.  It’s so good!
  • If you don’t eat honey I’m sure agave nectar would work quite well.   I haven’t personally tried it but I’d be interested to know how it works. If you try it, let me know!
  • Just in case you don’t know what a chiffonade cut is, it’s essentially cutting your basil in ribbons.  I’m sure everyone knows that but I just wanted to clarify in case someone didn’t.  To make my life easier I stack all the basil, roll it tightly and then shave off tiny ribbons.  It’s much easier than chopping and looks quite pretty in salads and pastas.
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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

Eating Clean!

7 Jun posted by

I have some exciting news.  I’m being featured today on Tosca Reno’s blog about my plant based diet.  I’m thrilled to be part of the journey as she launches her new book, The Eat Clean Diet Vegetarian Cookbook.  I own every single copy of the the Eat Clean Series and I can honestly say her approach to food and eating has made a huge difference in my life {and I’m not paid to say that!}.

The blog I’ve written for her site talks a little bit about my weight loss journey, what we eat and how I got to where I am today.  I’m not quite finished my journey yet but am getting there as I continue to Eat Clean and try to be active.

Our house is a healthy one filled with diverse foods.  My son is a vegetarian, not a vegan so he does indulge in yogurt, milk and cheese.  My husband and I have chosen to be fully plant based but don’t feel bad for us as we don’t lack for diversity at all.  Our food is healthy, tasty and best of all packed with energy.

People often ask me what I eat because I don’t eat meat anymore and I’m always tempted to say ‘anything but meat!’.  There’s so much to choose from. With lentil soup, bean salad, tempeh tacos, homemade tofu nuggets and rice bowls in our repertoire I can honestly say that food is never boring in our home!

If you’d like to read more about my journey, join me here!

Here are a few of our favorite recipes if you’re looking for some inspiration:

  1. Kale Chips
  2. Healthy Whole Grain Pancakes
  3. Warm Spicy Carrot Soup
  4. Fat Free {almost} Chocolate Chip Cookies
  5. Homemade Trail Mix

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Filed Under: Eat Clean, Food, Plant Based Diet, Vegan, Vegetarian

I {heart} Kale

16 Apr posted by

I’m seriously in love with Kale right now.  We use it in everything from salads to smoothies and it brings a smooth flavor to whatever we’re cooking.  Last week we had quite a few small bunches left the night before we were headed to the farmers market and I decided to make some Kale chips to use them up.  Kale chips are delicious.

If you’re looking for a kid/adult friendly way to include more greens in your diet, Kale chips may be the answer for you.  They take an already tasty veggie and crunch it up.  You get crunch, nutrition and some fun at dinner.  It’s a win/win in my book.

My recipe is simple and somewhat vague.  I’ve included step by step pictures so that you can see it’s an inexact but ridiculously easy process and one I highly recommend attempting!

Kale Chips:

Ingredients:

  • 3-4 small bunches or 2 large ones.
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • Garlic Powder
  • Onion Powder

Instructions:

Preheat the oven to 425. 

Clean the kale very well taking care to remove the tough woody stems from the leaves.  Break the leaves down into smaller pieces and place them in a bowl.  If the leaves are too wet at this point dry them a little before placing them in the bowl.   

This is how my leaves looked at this point.  Once your leaves are prepared, mix the olive oil and soy sauce together and then drizzle over the leaves.  Lightly toss with your hands to ensure the mixture is evenly distributed.  Place the leaves on your pan.  It should look like this:

I know the pan looks too full but trust me, it’s not.  The leaves shrink and everything will be fine.   Place your pan in the oven for 12-13 minutes.  After the alloted time remove pan from the oven.

Evenly distribute the leaves on the pan and place back in the oven for an additional 12-13 minutes.  When you remove the Kale chips from the oven a second time, check to ensure that they are cooked and crunchy.  If not, cook for an additional 5 minutes.

Transfer the chips into a bowl and lightly sprinkle onion powder and garlic powder over them.  I use a very small amount of onion powder and a slightly larger amount {though still small} of garlic powder.  The important thing to remember is to start small and taste as you go.  You do not want too much of either.  Gently toss the chips and serve!

Extra Information:

I don’t oil my pan as I have an old, beat up pan that I use for things like this.  The kale really doesn’t stick and if a few pieces do I can usually scrub them off with little to no effort.  If you are using a nice pan I would lightly spray it to ensure ease of cleaning.

You may find you have too much kale depending on the size of your bunches.  If I have a bit too much for the bowl or pan I’m using, before I drizzle the oil on I rescue a couple of handfuls and refrigerate them until I need them.  They keep very well and are quite handy once cleaned and prepped.

Hearth & Soul Hop

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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Things I love, Vegan, Vegetarian, Wellness on Whatever Day
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