Jazzed up Tomato Juice for Baking Cabbage Rolls

Jazzed up Tomato Juice for Baking Cabbage Rolls

When I bake cabbage rolls, I generally just pour tomato juice straight from the can over them. But my son prefers the extra flavour this recipe offers. It is simple to make, and I am posting this for him.

Ingredients

1 large can tomato juice ( 1.36 L)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp turmeric
1/8 tsp black pepper
1/4 tsp stevia

Directions

Place everything into a pot and heat. Stir as required.

Pour over cabbage rolls.

Enjoy!

Chickpea 'Tuna' Salad

Chickpea 'Tuna' Salad

This tastes surprisingly like tuna salad made without tuna or fat laden mayonnaise of course. While I think it tastes best with dill pickles I have also included an option for sweet pickle relish in case you are not a fan of dill pickles. I usually  process the beans in my food processor and remove them, then chop each vegetable separately in the food processor.

Ingredients

1 -19 oz can chickpeas, drained

1 -19 0z can navy beans, drained

1/2 cup carrots, chopped finely

1/8 cup red onion, chopped finely

1/8 cup celery, chopped finely

1/4 cup roasted red pepper, chopped finely

1/8 cup green pepper, chopped finely

1/16 tsp black pepper

1/2 tsp celery seed

3/4 tsp Old Bay Seasoning 

1/2 cup vegan mayonaise My recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/p/potato-salad-this-potato-salad-tastes.html

1/2 cup green sweet relish, finely chopped

        OR

1/2 cup dill pickles, finely chopped

Directions

Place drained beans in the food processor and mix until it is somewhat smooth but some chunks remain. Transfer to a big mixing bowl.

Add in all chopped vegetables.  Mix.

Add in the remaining ingredients including either the pickles or sweet relish. Mix well.

Chill until ready to serve. I like to spread the tuna salad over big flat breads and add in chopped lettuce and tomato. 

Enjoy!

TIP

This also tastes delicious served on top of a big green salad.

 

Kimchi Fried Rice

Kimchi Fried Rice

This fried rice is bursting with flavour. I find my kimchi at a local Asian market. Be sure to check that there is no added oil.

Kimchi Fried Rice With Bulgur 'Meatloaf' and Vegetables

Ingredients

1 cup onion, sliced
1 tsp garlic, minced
1 tsp chili garlic paste, or to taste
1 tsp Korean red curry paste
1/4 tsp black pepper
1/2 tsp turmeric
1/2 tsp vegetable stock powder

300 grams oil free kimchi, chopped if pieces are large
1 cup frozen corn, defrosted
1 Tblsp soy sauce
3/4 cup parsley, loose pack
6 cups cooked rice, cooled overnight

Directions

Saute onion in as little water as possible until soft.

Add in garlic and stir fry for about 30 seconds, stirring constantly.

Add in chili garlic sauce, curry paste, black pepper, turmeric and vegetable stock. Mix well.

Add in kimchi, corn, soy sauce and parsley. Mix well.

Add in cooked and cooled rice, breaking up any lumps. Mix well.

Adjust seasonings to taste.

Enjoy!

Kimchi Fried Rice With Bulgur 'Meatloaf" and Vegetables

TIP 

I have found two brands that do not contain oil. They are Chongga and Pulmuone, but check the label as the company may make more than one type of Kimchi 

Rice and Mushroom Stuffing

Rice and Mushroom Stuffing

The stuffing is my favourite part of the holiday meal. If you are a fan of mushrooms, you are going to love this stuffing. I used mushroom seasoning which can be found at your local Asian Grocery Store, but you could substitute a small amount of salt or vegetable stock powder. Here is a link to the mushroom seasoning that I use: https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU/ref=pd_lpo_325_tr_img_3?ie=UTF8&psc=1&refRID=PXN8H1MVZ0AHCMJB672V

Ingredients

1 cup onion, diced
2 stalks celery, diced

8 cups mushrooms, diced

3 Tblsp mushroom seasoning
8 cups stale bread, cubed
1/4 tsp black pepper
1 tsp poultry seasong
2 cups cooked rice, I used a brown basmati and wild rice blend
2 cups canned tomatoes, diced
1/2 cup raisins
1/2 tsp garlic powder
2 flax eggs ( 2 Tblsp flax mixed with 6 Tblsp water and allowed to sit for 15 minutes)

Directions

Saute the onion and celery in as little water as possible.

Add in the mushrooms.  Saute until the mushrooms are cooked. The liquid should have evaporated.

Add the bread cubes to a large mixing bowl. Add in the black pepper, tomatoes, mushroom seasoning, poultry seasoning, flax egg, garlic powder and the cooked vegetables. Mix well.

Mix in the raisins.

Transfer to a casserole dish. Cover and bake for approximately 1 hour.

Enjoy!

Bread Soup

Bread Soup

This unusual soup has an amazing amount of flavour. Mushroom seasoning can be found in Asian supermarkets. Here is a link to the brand that I use:https://www.amazon.com/PoLoKu-Trading-Mushroom-Seasoning-17-11oz/dp/B006NJJBWU. It is about half the price at the Asian markets than online.  I used leftover Italian bread in this soup, but a hearty whole grain would be even better I think.

Ingredients

1 cup onions, diced
1 tsp garlic, minced
1/2 tsp Korean red pepper powder, or to taste
4 cups water
3 Tblsp mushroom seasoning ( vegetable stock powder could be substituted, but use much less)
1/8 tsp black pepper
1/4 tsp turmeric
1 - 19 oz can diced tomatoes- I use Presidents Choice  brand
2 cups stale bread cubed

Directions

Saute onion until soft adding a little water to the pan as required to prevent sticking.

Add in garlic and red pepper powder. Cook for about 30 seconds, stirring constantly.

Add in remaining ingredients and simmer gently for 15 minutes.

Enjoy!

Udon Noodles with Greens

Udon Noodles with Greens

This is a simple recipe that doesn't take a lot of effort. I used Chinese Baby Broccoli as my greens, but any of your favourite greens would work.

 

Ingredients

For Sauce 

1/4 cup soy sauce

1 Tblsp rice vinegar

1/4 cup water

1/2 tsp minced ginger

1/2 tsp minced garlic

2 Tblsp maple syrup

1 T  Cornstarch

Remaining Ingredients

800 grams udon noodles 

2 heaping cups, onions, sliced

1/2 tsp ginger. minced

1 tsp garlic, minced 

8 cups Chinese Baby Broccoli, chopped or greens of choice

Directions

Combine Sauce ingredients in a small bowl and set aside.

Cook noodles according to package directions.

Saute onions in a pan adding as little water as possible. 

Once cooked add in ginger and garlic. Stirring for about 30 seconds.

Add in chopped greens and place lid on pan. Steam until greens are cooked to your liking. If your greens are dry, add just a tablespoon or two of water to the pan so they will steam. Mine still had water clinging to them after I washed them, so I did not add any extra water.

Add sauce to pan and boil for about a minute.

Add noodles to the pan.  Combine well.

Enjoy!

 

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!