Thursday, January 29, 2015

So healthy, it should never be considered Foribdden!.......Vegan Deconstructed Forbidden Rice Sushi Bowl

Back from Nicaragua and back to the kitchen!  We had the most amazing and beautiful vacation, well, up until the last 2 days of horrific food poisoning.  We are still feeling the effects of "Montezuma's Revenge" days after we have returned.  I don't think I can ever look at papaya ever again.

With that said, I am super sick of super toasted toast, and am ready to get back into some real meals!  Tons of protein, fiber and vegetables!  Lean and mean! 

 Initially I planned on making sushi rolls with squash, truffled mushrooms and avocado.  But, my rolling skills were lacking greatly today and my patience got the better of me.  So, instead I made a deconstructed sushi bowl, which somewhat resembles a Buddha bowl.

Ever since I made the Citrus-Soy Marinated King Oyster "Scallops" with Forbidden Black Rice Stir Fry, I have been obsessed with forbidden black rice!  I know the phrase super food, is a bit overused and at this point, just annoying, but it really is!  High in protein and fiber!  Plus, the additional of tofu gives you a great meal packed with even more protein!

Vegan Deconstructed Forbidden Rice Sushi Bowl

1 c black rice
2 c vegetable broth
1/2 block tofu, cubed
1/2 c sliced mushrooms, marinated in soy sauce/truffle oil
1 avocado, cut into cubes
1/2 c spinach or kale
2-3 scallions, chopped
1 tbsp sesame seeds

for the dressing:
1/3 c soy sauce
1/2 orange, juiced
1 tbsp. agave nectar
1/2 tbsp sriracha
1 tbsp sesame oil

In a pot, bring broth and rice to a boil, cover and simmer for about 25-30 minutes, or until liquid is absorbed.  Set aside and allow to cool for 10 minutes.  

In a small bowl, whisk together all the ingredients for the dressing.

In a large bowl, mix the rice, marinated mushrooms, tofu, spinach/kale and scallions together. Toss with the dressing and top with sliced avocado and sesame seeds.  


Tuesday, January 6, 2015

It is winter and you really, really want this!.....Vegan Spelt and Kale Minestrone

There is something so great about making your own vegetable broth.  I seriously never buy premade broth anymore.  It is just not the same!  There is something special about taking your time to do this.  I don't know if it is the love and passion that I have for cooking, or that gorgeous, fresh aroma of the carrots, celery, onions, tomato and garlic blowing steam into the kitchen.  Or even better, straining the cooked vegetables, and pressing them to remove any excess liquid and then snacking on the remaining cooked veggies.  Either way, it will always be better and healthier for you to make it yourself!

Now I like to play around with soups....A LOT!  I wanted to do something a little bit different with the traditional minestrone, so while meandering around Whole Food's bulk aisle, I chose to go with adding spelt instead of a pasta.  Now, if you have yet to cook with spelt, you may want to think twice about it!  This is pretty much another super food that is overlooked because of the quinoa craze!  In fact, there are many grains that are high in nutrients, fiber and protein other than the ever so popular quinoa.  No, I am not hating on quinoa, I am just letting you know that we have many other options!!!!  So lets change things up!

So here is the low down on spelt....It is a wheat, so if you are gluten intolerant, stay away!  Otherwise, have at it!  It has more protein and fiber than quinoa and will most definitely fill you up without feeling guilty!  And, it is a great, hearty addition to a veggie filled soup!

Vegan Spelt and Kale Minestone
1 c spelt, soaked overnight
5-6 c homemade vegetable broth
1 can crushed tomatoes
3 garlic cloves, minced
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 zucchini, sliced into quarters
2 cup chopped kale, stems removed
1 tsp dried oregano
1 tsp dried basil
1 tbsp evoo
s+p to taste

Drain and rinse soaked spelt and set aside.  In a large bowl, heat evoo over medium-high heat and saute minced garlic, onion, cellery and carrots for about 5 minutes.  Pour in crushed tomatoes, vegetable broth, zucchini and spelt.  Bring to a boil and simmer for about 30 minutes.  After the 30 minutes, toss in the kale and seasonings, stir and cover and let simmer for another 10 minutes.  Thats i!  Pour in a bowl and warm up with your spelt and kale minestrone1