These savory and delicious vegan meatballs are easy to make and special to serve. Firm fava beans and short grain brown rice create a wonderful texture and go great on gluten-free or whole wheat pasta or as a healthy appetizer.
The freshness Vietnamese food is astounding. For some cuisines a salad is simply lettuce. In Vietnam salad is a mix of fresh sprouts, vibrant herbs, leaves of many shapes with purple stems and varied aromas all crunching gently in your mouth beside crushed peanuts and soft rice noodles. It’s a version of heaven. And these mixed greens are served with many dishes, along with a slice of lime. So fresh. https://youtu.be/KKKIkpWHeVw When I travel, I give myself the gift of vegan cooking classes. Then I internalize the tastes and smells of another land and bring it home to my kitchen to enjoy and share again
No processed vegan mayonnaise is needed for this delicious macaroni salad. Brown rice noodles make it gluten-free, and the simplicity of this salad makes it a great choice for a party and for kids. It's also a great dish for a Vegan Halloween Party because it looks like brains. Ha! Feeds 20 Four 12 oz packs of brown rice macaroni cooked as indicated on the package 3 medium sized zucchinis diced 2 onions diced 2 Tbsp lemon juice (bottled but not from concentrate is fine if you don't have fresh lemons) 1-2 Tbsp sea salt Chopped tomatoes and nutritional yeast if desired In a
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn
Sweet potato noodles have an amazing texture and they don't break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 1 pack of sweet potato noodles cooked as directed on the package1 block of tofu (any firmness is fine) 1/2 an onion diced1-2 cloves of garlic diced1 Tbsp sesame oil (or just water if you have a non-stick pan) 1 diced carrot1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)2-3 cups of washed soy bean sprouts or mung bean sproutsRice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to tasteChopped
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit, yogurt and seeds. Mix these ingredients together in any ratio you like:Black sticky rice (either hot, warm or room temperature)BananaHemp milk fortified with B12 and Vitamin DSesame seeds (just a sprinkle)Ground flax seeds (just a sprinkle)Unsweetened vegan yogurt (Kite Hill is a great brand) How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch.
These are the ultimate healthy travel food. Brown rice has protein and fills you up, the nori has minerals and umeboshi alkalizes sugars and calms you. The pickled plums also preserve the rice balls, which can stay good for days unrefrigerated. You won’t need to worry about finding something wholesome and satisfying when you are traveling if you pack a few of these. I got this recipe from the coauthor of The Great Life Cookbook Lewis Freedman while we were waiting to fly out of gate B12. Ha!https://youtu.be/SI63BIH51HMMakes 4 pucks2 cups cooked short grain brown rice (can be leftover rice that has not
Picture a rainbow of bibimbap vegetables on a bed of steamed rice. Steamed sweet potato noodles that hold form and flavor so nicely mingle on your plate with succulent mushrooms and sesame seeds. And there’s red pepper speckled throughout the magical fermented goodness of kimchi on the side. Crisp, vibrantly colored lettuce leaves open to whatever filling you want to pop into your mouth. Korean food is beautiful.[caption id="attachment_1215" align="alignleft" width="300"] Bibimbap ingredients[/caption]Tip: Keep like colored ingredients separate on a plate. Ex: Put carrots in between green zucchini and cucumbers[caption id="attachment_1232" align="alignleft" width="225"] Delicious “perilla” leaf in mint family we used for lettuce
Creamy vegan deliciousness coating hearty whole grain noodles with splashes of fresh green leaves. So good. Cooking and prep time is 25 min. 4-6 servings16 oz. bag of whole wheat or brown rice shells (little noodles)3 Tbsp. Sriracha3 Tbsp. tahini1/8 cup chopped olives1/2 cup sliced mushrooms1/4 cup chopped parsley1/2 cup chopped spinach1/8 cup nutritional yeastCook noodles according to instructions in one pot while preparing the other ingredients in a frying panCook the mushrooms on medium heat in just enough water to cover the bottom of the frying panAfter the mushrooms are soft add the olives for a couple minutesAdd the tahini and sriracha
This gluten-free vegan recipe makes yesterday’s vegetable platter into a satisfying meal. Like traditional Thai food, this recipe uses a combination of salty, sweet, sour and spicy ingredients to enhance the flavor of the vegetables. Prep and cooking time 20 min (not counting cooking the rice). Makes 2 servings. 2 cups of cooked brown rice half an onion diced 1 clove of garlic diced 3-6 oz tofu cut into half-inch squares 1 tsp sesame oil (or vegetable broth) 1 tsp coconut oil or any vegetable oil (or vegetable broth) 1 cup of a mix of diced vegetables (carrot sticks, peppers, broccoli, cherry tomatoes, etc)