Coconut Broth Noodles

This is a simple and satisfying recipe to make for a weeknight meal.  I use both curry powder and red curry paste in this one, which makes me think of Burmese food.  Enjoy!

Coconut Broth Noodles

1 cup coconut milk
1 tbsp curry powder
1 tsp red curry paste
1-2 tsp soy sauce
1 tsp cumin powder
1 bunch broccoli
2/3 package Soba noodles, about 6 ounces

Directions:

1. Put first 5 ingredients in sauce pan.  Cook for 10 minutes until combine, Adjust seasoning as needed.

2. Blanch broccoli for 1-2 minutes.

3. Cook noodles per package directions

4.  Arrange dish by placing noodles, then broth, then broccoli.

Zuccini Pasta with Raw Tomato Sauce

This is a super easy delicious way to get a raw meal into your week. It is very refreshing, while staying delicious and light.  Hope you enjoy!

Zuccini Pasta with Raw Tomato Sauce

2 large zucchini, julienned or spiralized

Raw Tomato Sauce
4-5 very ripe tomatoes, diced
1/4 cup kalamata olives, diced
1 tbsp capers
1/2 tsp sea salt
crushed black pepper

Place all ingredients and let sit in room temperature.  The sauce is great immediately but even better after it sits for 2 hours.

Mix ingredients and enjoy!

Korean Bibimbap

Since going to Korea a couple years ago I have really fallen in love with this dish. It reminds me of fried rice without anything being fried and it just tastes so much better!  This is definitely a keeper.  You can absolutely omit and add things as you like but I would definitely keep the gochujang as it gives alot of flavor.  Enjoy!

Roasted Tofu

1 tbsp hoisin sauce

1 tbsp tamari

1 garlic clove crushed

1 10 ounce package extra firm tofu

Mix all ingredients and marinate for 30 minutes.  Heat oven to 350 degrees.  Cook for 20-25 until firm, flipping once.

Sesame Spinach

2 handfuls baby spinach

1 tsp grated ginger

1 garlic clove, diced

1 tbsp sesame oil

1-2 tsp soy sauce

Mix all ingredients together and let marinate for 20 minutes

Mushrooms

2 cups sliced mushrooms

1 tsp coconut oil

1 tbsp soy sauce

2 green onions, sliced

Heat coconut oil in pain.  Cook mushrooms with soy sauce until soft.  Mix in green onions

Homemade Gochujang

3/4 cup white miso paste

.5 ounce red pepper powder, korean

4 tbsp sugar

6 tbsp tamari

1-2 tbsp water, if needed

Directions:

1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Homemade Napa Cabbage Kimichi

see recipe here http://greenurbankitchen.blogspot.com/2013/09/homemade-napa-cabbage-kimchi.html

Extra ingredients:

Eggs, cooked over easy
Carrots, julienned
Grilled broccoli or cauliflower
1 cup brown rise, cooked

Korean Bibimbap

Arrange all ingredients  on top of the bed of rice.  Then using your chop sticks or a spoon mix together and enjoy!

Frittata

Cauliflower and Potato Frittata

2 new potatoes
1 tbsp coconut oil
1/2 onion, chopped
1/2 tsp smoked paprika
2-3 bell peppers, or other peppers
1/4 cup cauliflower
1 cup mushrooms, I used oyster
2 tbsp olive oil
6 eggs
3 tbsp almond milk
1/2 tsp salt
Pepper

Directions:

1. Heat oven to 400 degrees Fahrenheit.

2. Boil potatoes until soft, then cut into small bite sized pieces.

2.  In a cast iron pan, heat coconut oil.  Add onions and cook until soft.  Add paprika.

3.  Mix in peppers and cook for 5 minutes, then mix in cauliflower and cook for 5-8 minutes.

4.  In a mixing bowl mix eggs, milk, salt and pepper

5. In the pan add potatoes and mushrooms.  Spread all ingredients evenly into pan.  Add egg mixtures and spread evenly.

6.  Place in oven and cook for 15-20 minutes until eggs are set.

Vegetable Paella di Farro

Having a dinner party?  This is the perfect recipe to cook.  It involves some prep time but then goes in the oven and your done.  The recipe serves 4 but you can definitely double if needed.  I really liked using farro instead of short grain white rice.  The paella ends up having a bit of bite and is much healthier.  I had rave reviews on this one!

Vegetable Paella di Farro

2 tbsp coconut oil

1 large onion, chopped

3 garlic cloves, diced

6 large peppers, mixed variety, sliced

1 tsp sweet paprika

1 tsp turmeric powder

1 tsp coriander powder

1/4 tsp chili powder

1-2 tsp salt

2 small zucchini, sliced

1 1/2 cups farro

4 cups vegetable stock

1 cup kalamata olives, pitted

1 cup artichokes, canned or from a jar, quartered

2 tbsp parsley, chopped

1 tbsp cilantro, chopped

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a oven safe very large pan heat coconut oil.  Add onion and saute until soft.  Add garlic and cook for 1 minute.  

2. Mix in peppers and all spices and cook until soft.  Mix in zucchini and farro then add the vegetable stock and bring to a boil.

3. Place in oven and cook for 1 hour and 20 minutes, do not mix.  Try farro, it should be soft but have a little bite.

4.  Take out of oven and mix well cover and let cool for 10 minutes.  Add olives, artichokes, parsley and cilantro and mix.  Serve immediately.  

Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

1 cup buckwheat flour
1 cup whole wheat flour, or other flour of choice
1 tsp baking powder
1/8 tsp salt
2 cups coconut milk
1/2-1 cup soy milk, or other milk
3 bananas
2 eggs
1 vanilla bean, seeds scraped out


Directions

1. Mix all dry ingredients together.

2. Whisk all wet ingredients together.

3.  Mix wet and dry ingredients together.  Add more milk as needed to get a nice constancy.  If you run the whisk through the batter and the lines only stay for 2 to 3 seconds your batter is the perfect constancy.

4. Cook with coconut oil on a griddle pan.  Load with jam yogurt.

Jam yogurt

1 cup good quality yogurt, not the non-fat type
4 tbsp jam, we used cherry jam

1. Mix together in a bowl and load onto pancakes.

Loaded Miso Soup

Vegan Mofo

This recipe is super delicious, filling and easy.  You can add any seasonal vegetables.  Pretty much anything will work. I even used brussel sprouts last time.   Go home and make it, seriously.

Loaded Miso Soup

2 tsp coconut oil
1 leek, cut crosswise
1 turnips, cut crosswise
1 small potato, cut into bite size pieces
1 jalapeno, diced
1/2 cup broccoli cut into florets
1/2 cauliflower cut into florets
6 cups filtered water
3 tbsp white miso paste
2 tbsp tamari, or soy sauce
1 tbsp rice vinegar

Directions:

1. Heat oil in a heavy soup pot.  Add leeks and cook for 5-8 minutes.  Add turnips turnips, potato, and jalapeno.  Cook for 5 minutes.  Add broccoli and cauliflower and cook for a couple of more minutes.

2. Add water and bring to a boil.  Then simmer for 20 minutes.

3. Using a ladle scoop out hot water and mix in miso paste until well combined.  Add miso mixture to soup with tamari and rice vinegar.  Taste and add more miso paste if needed.  Let cool slightly and enjoy!