Thai Rainbow Salad

Thai Rainbow Salad

This is a good way to eat a wide variety of veggies. It does require some chopping, but I do not think you will be disappointed. Because peanut butter is a higher fat food, this would be an occasional treat in my home.

Ingredients

10 cup chopped vegetables of your choice. I used white cabbage, red cabbage, grated carrot,
                                                                     cucumber, green onion, red pepper, parsley   

Dressing Ingredients

1/2 cup peanut butter, I used Kraft brand with no added sugar
1/4 cup soy sauce
3 Tablespoons maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup rice vinegar

Add all ingredients to a microwave safe bowl. Heat for a few seconds until the peanut butter softens a little. Whisk until well mixed.

Combine the dressing with the vegetables and mix well.

Chill for a few hours for best results.

Enjoy!

 

Tip  

 Chopped cilantro would be very good in this recipe.

PB2 Noodles

PB2 Noodles

Peanut Butter is not something that I use very often. It's not that I don't like it, it's just that it is higher in fat and not something that I can consume often. So when I discovered PB2 powdered peanut butter with a lot of the fat removed,  I was excited to try it. This is still a dish higher in fat, so it would be a rare treat in my home.

Ingredients

8 Tblsp PB 2 powder
5 Tblsp water

1/4 cup soy sauce
1 Tblsp rice vinegar
1/4 cup Korean red curry paste
4 Tblsp maple syrup

800 grams udon noodles

1 lb broccoli florets, cooked, optional but good

Directions

Cook noodles as per package directions.

Mix the PB2 powder and water together. This mixture should be runnier than peanut butter out of the jar.

Whisk in the remaining ingredients.

Warm sauce in a pan. 

Pour sauce over the noodles and mix.

Enjoy!

Tip

When the PB 2 powder and water where mixed together it measured about a 1/2 cup.

Cream of Carrot Soup

Cream of Carrot Soup

This is a very creamy and rich soup. My son sometimes pours it over a  baked potato as a sauce.

Ingredients

1 cup onions, chopped
1 cup celery, chopped
1 tsp garlic, minced
1 lb. carrots, chopped
1 1/2 cups potatoes, chopped
1/8 tsp pepper
4 tsp vegetable stock powder, or to taste
1 cup water

2 cups soy milk, unsweetened, I use Silk brand in the green container
2 cups rice milk, ( 2 cups water blended with 1/2 cup cooked brown rice until smooth)

Directions

Place onion, celery, garlic, carrots, potatoes, pepper, water and vegetable stock powder into a soup pot. Cover, bring to a boil and simmer for 20-30 minutes or until all vegetables are soft.

Cool cooked vegetables if required,  then pour into a blender along with 2 cups of the soy milk. Process until smooth and creamy. Return to the soup pot. Depending on the size of your blender, you may have to process in batches.

Add in the rice milk and stir until blended.

Reheat gently stirring occasionally so it does not stick to the bottom of the pot.

Enjoy!

Peppery Cream of Cauliflower Soup

Peppery Cream of Cauliflower Soup

I like creamy soups, but generally find them too rich for me even when they are made with plant milks. This recipe combines store bought soy milk with homemade rice milk. It gives this soup a nice creamy texture without being too rich. Of course you could use all store bought soy milk and omit making the rice milk.

Ingredients

1 cup onion, chopped
1 tsp garlic, minced
1 cup celery, chopped

1 lb cauliflower florets, about 1 small head
1 1/2 cups, potatoes, diced
1 cup water
1/4 tsp black pepper
4 1/2 tsp vegetable stock powder, or to taste-- You may want to start with less

2 cups unsweetened soy milk, I use Silk brand in the green container

For the Rice Milk

2 cups water
1/2 cup cooked brown rice

Directions

Add onions, garlic, celery, cauliflower, potato, water, pepper and vegetable stock powder to a soup pot. Cook 20-30 minutes until all the vegetables are soft.

Once the mixture is cool enough, pour into a blender along with the soy milk ( I use a Vitamix) and process until smooth.

Pour the mixture back into the pot.

Add the cooked rice and water to the blender and process again for 2-3 minutes. Pour into the soup pot with the other blended mixture. Stir well.

Reheat the mixture, stirring occasionally. Adjust seasoning to taste.

Enjoy!

Kung Poa Noodles

Kung Poa Noodles

This is a recipe I found somewhere on the internet and adapted it to suit my diet. It's pretty easy to throw together and it makes a lot. My daughter uses frozen stir fry vegetables to make this dish. 

Ingredients

800 grams udon noodles, cooked as per package directions, drained and rinsed

10 cups stir fry vegetables, I used onion wedges, broccoli, orange and red peppers and snow peas
                                              but any of your favourite ones will work just fine

Sauce Ingredients

1/2 cup soy sauce
1/2 tsp stevia or 2 Tblsp sugar, or to taste
1 Tblsp rice vinegar
2 Tblsp ketchup
2 Tblsp cornstarch
2/3 cup water
1/2 tsp garlic, minced
1/2 tsp chili garlic sauce, more or less to taste, optional


Directions


Place all of the sauce ingredients into an a small bowl or measuring cup. Stir well.

Stir fry vegetables in a large pan or steam them in your microwave to desired tenderness.

Remove veggies from pan or drain them if you steamed them.

Give the sauce ingredients a quick stir and then pour into the pan and boil for a minute or two until the sauce thickens and the cornstarch is cooked.

 Return vegetables to the pan, along with the noodles. Stir well.

Serve and Enjoy!

Simple Spaghetti Sauce

Simple Spaghetti Sauce

This is a sauce that does not take a lot of effort. Any extra sauce can easily be frozen for later use.

Ingredients

2 cups onion, chopped
3- 19 oz cans tomatoes, diced
2- 5 1/2 oz cans tomato paste
1/4 cup jalapeno pepper, diced
2 tsp garlic, minced
1/2 tsp black pepper
2 Bay Leaves
2 tsp vegetable stock powder
1/4 cup parsley, chopped
1/4 tsp turmeric

1/4 tsp stevia or about 1 Tblsp sugar, optional ( taste the sauce before adding)

Directions

Place all of the ingredients in a large pan and simmer uncovered for about an hour. Stirring occasionally.

Taste the sauce and add stevia or sugar if needed.

Add salt and pepper if desired. Remove Bay Leaves.

Carefully puree the sauce with an immersion blender for a smoother texture if desired.

Enjoy!

Meatloaf

Meatloaf

I usually make two of these loaves at a time. Despite the long list of ingredients this is a rather easy dish to prepare and can be assembled ahead of time and stored in the fridge until ready to bake. It  makes a great toasted sandwich.

Ingredients

2 cups bulgur, cooked
1 1/2 cups bread crumbs


3 Tblsp soy sauce
2 tsp  prepared mustard
2 tsp horseradish
1/2 tsp turmeric
1/4 tsp black pepper
3/4 tsp poultry seasoning
1/2 tsp rubbed sage
1 tsp vegetable stock powder
1/2 cup ketchup or BBQ sauce

1/2 cup onion
2 stalks celery, diced
1 carrot diced
1 cup canned tomatoes with juice

 1- 1 1/2 cups quick uncooked oatmeal

1/4 cup Korean BBQ Sauce    Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

Directions

Line a loaf pan with parchment paper and set aside.

In a large bowl, combine bulgur, and bread crumbs. Mix well.

Add in the soy sauce, mustard, horseradish, turmeric, black pepper, poultry seasoning, sage, vegetable stock powder. Mix well.

Add the onion, celery, carrot and canned tomatoes to the bowl of a  food processor. Process.
Add to the bulgur mixture. Mix well.

Add 1 cup of the oats to the bulgur mixture. Mix well being sure to incorporate the oats thoroughly.  If the mixture is very wet add in the additional 1/2 cup oats. Mix well. The oats will absorb a lot of the moisture when the loaf is allowed to rest before baking.

Transfer the mixture to the lined loaf pan and pat down.

Top with the Korean BBQ Sauce.

Let the loaf sit for at least 20 minutes before baking.

Bake in a preheated 350 F oven for 45 minutes.

Enjoy!

Tip

If you do not want to use Korean BBQ sauce for the topping you can easily substitute your favourite BBQ sauce or simply use ketchup.