Asian Cold Noodle Salad

Asian Cold Noodle Salad

This is an easy salad to make with wonderful Asian flavours. You can really add any diced vegetables you desire.

Ingredients

300 gram pkg vermicelli noodles

1/2 cup carrot, grated
1/2 cup red pepper, diced fine
1/3 cup red onion, diced fine
3 small green onions, chopped fine


Sauce Ingredients

3 cloves garlic
1/3 cup rice vinegar
3 Tbslp soy sauce
1/4 cup Thai sweet chili sauce
1 tsp chili garlic sauce, or more to taste
2 Tblsp cilantro, chopped

Directions

Place noodles in boiling water and cook for about 5 minutes until desire tenderness is reached.  Drain and rinse.

With a clean pair of kitchen shears, cut noodles so they are easier to eat. This is optional.

Pour the sauce over the noodles and mix well. Add in the vegetables and mix again.

Place in fridge for at least an hour until ready to serve.

Enjoy!

Wholewheat Pancakes

Wholewheat Pancakes

We eat a lot of pancakes and this one is easy and delicious. I garnished these pancakes with fresh slices of banana and raspberries. This recipes makes about 10 large pancakes.

Ingredients

Dry Ingredients

2 cups wholewheat flour
1/4 tsp stevia or 1 Tblsp real maple syrup
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp almond extract

Wet Ingredients

2 flax eggs ( 2 tblsp ground flax mixed with 6 Tblsp water, let sit for a few minutes)
2 1/2 cups non dairy milk

Directions 


Place dry ingredients into a bowl and mix well.

Place wet ingredients into a bowl and mix well.

Let mixture sit for a few minutes before using.

Preheat a non stick fry pan until hot.
Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

 

 

 

Fresh Tomato Soup

Fresh Tomato Soup

Here's a great way to use up some of those fresh tomatoes from the garden. I started with my Mother's recipe for tomato soup and altered in order to use less sodium. My daughter says this is a fantastic soup giving it a 10 out of 10 for flavour. This makes a small pot of soup.

Ingredients

2 tomatoes, peeled, and core removed ( about 14-16 ounces)
1/2 cup onion, chopped
4 cups water
2 1/2 tsp vegetable stock powder
1 cup cooked brown rice
2 Tblsp quick oatmeal
Black pepper to taste
3/4 cup nutitional yeast
1 tsp onion powder
 1/8 tsp garlic powder

Directions

Saute onion in as little water as possible until cooked.

Add water and tomatoes. I wanted tiny pieces of tomatoes, so before the water heated up, I used my hand blender and pulsed the soup a few times until I got the consistency I wanted.

Add in all of the remaining ingredients.  Cook for about 20-30 minutes, stirring occasionally.

Enjoy!

Pumpkin Pancakes

 Pumpkin Pancakes

On Sundays I like to make a big brunch for my family. These pancakes are a nice addition to brunch. They are great topped with just fresh fruit or maple syrup for a real treat.

Ingredients

Dry Ingredients

1 1/4 cups whole wheat flour
1/2 tsp stevia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
1 Tblsp flax

Blender Ingredients

1 2/3 cup water
1/8 cup quick oats
1/2 cup pumpkin puree

Directions

Place all dry ingredients into a bowl and stir well.

Place all blender ingredients into the bowl of blender. Process for about a minute until pureed.

Combine two bowls and whisk until smooth.

Preheat a non stick pan.

Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Overnight Oats

Overnight Oats

I wanted a recipe for oatmeal that could be made the night before,  and was portable. This fit the bill perfectly. It gets a little sweetness from the date paste, which can be adjusted up or down depending on how you like it. 

Ingredients

1 cup water
1 ripe banana
1 tsp vanilla
1 Tblsp Flax
1/2 tsp cinnamon
1/8 tsp cloves
2 Tblsp date paste

1 cup quick oatmeal, uncooked

Directions

Place all of the ingredients, except oatmeal,  into a blender and mix until smooth.

Place the  oatmeal into the bottom of  container that is at least 2.5 cups in size.

Pour wet mixture over oats and stir to combine.

Cover with plastic wrap or place lid on container.

Let sit in the fridge overnight.

Enjoy!

Maple Chipotle BBQ Sauce

Maple Chipotle BBQ Sauce

This BBQ is awesome! It has just the right amount of heat. I have used it on cauliflower 'wings', lasagna and all by itself. If you are not a fan of stevia, you can omit it and double the amount of maple syrup.

Ingredients

1 onion, sliced, about a cup
1 tsp garlic, minced
2 cups plain tomato sauce
1/4 cup maple syrup
1/4 tsp stevia
1/4 cup apple cider vinegar
1/2 tsp chipotle pepper powder
1/2 tsp black pepper
1/2 tsp turmeric

Directions

Saute onion , until cooked, in as little water as possible.

Add minced garlic and stir for about 30 seconds.

Add all remaining ingredients and simmer for 30 minutes, stirring occasionally.

Once the mixture has cooled, transfer to a blender and puree.

Enjoy!

Hummus

 Hummus

Hummus is such a versatile food. I frequently use it as an appetizer and in sandwiches to add flavour. This is an easy version to make with the help of a food processor.

Ingredients

1 19 oz can chickpeas, drained
1 19 oz can navy beans, drained
1/8 tsp black pepper
1/2 tsp turmeric
2/3 cup roasted red peppers
2 Tblsp prepared mustard, I used President's Choice Sweet With Heat
2 Tblsp lemon juice
2 tsp garlic, minced
1 tsp vegetable stock powder

Directions

Place all ingredients into the bowl of a food processor. Blend for 1-2 minutes until smooth and creamy.

Enjoy!