carrot-ribbons

There are always healthier alternatives to anything nasty! You can easily healthify junk food!

ICECREAM -
1. Frozen bananas + vanilla essence or raw cacao powder
2. Frozen berries + coconut/almond milk + protein powder
3. Greek yoghurt + stevia + cacao powder

PASTA -
1. Zucchini noodles + veggies + homemade tomato sauce
2. Soba noodles + veggies + chicken
3. Carrot ribbons + homemade tomato sauce

PIZZA -
1. Cauliflower pizza crust + good quality cheese + veggies
2. Carrot crust pizza + veggies
3. Flattened chicken breast + cheese + veggies

CAKE -
1. Healthy mugcake: almondmeal/coconut flour + stevia + cacao powder + banana + egg
2. Oatmeal + greek yoghurt + protein powder + egg
3. Watermelon round + greek yoghurt + fresh berries + kiwi

CHOCOLATE -
1. Nut butter + cacao powder + protein powder + coconut oil
2. Coconut oil + cacao powder + stevia + almond milk

BURGERS -
1. Lettuce leaves instead of burger bun
2. Large mushroom caps instead of burger bun
3. Homemade meat patty + fresh veggies on wholegrain bun

Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).

Had to show you guys this cause it’s adorable. I’m at my parents place for Easter and my mom is a Martha Stewart type and she always puts a little thing full of candy on every plate for big family holidays. Look at these adorable paper and ribbon carrots they are so f-ing cute and they have candy in them wth

5

Food Journal Day 131, for the 17th of July 2017! Here we have:

Breakfast: Banana, apple, peach, ginger, carrot & raisin porridge with nuts (almonds, walnuts, hazelnuts, cashews & brazil nuts), seeds (chia seeds, linseeds, sunflower seeds & sesame seeds), powdered cranberry, blueberry & banana.

Lunch: Leftover chicken pancake with couscous, peas, sweet potatoes, traybaked veg (onions, tomatoes, butterbeans & peppers), roast carrots, cabbage and salad (spinach & cucumber).

Snack: An apple.

Dinner: Fish pie with carrot ribbon salad, roast broccoli, peas and salad (spinach & iceberg lettuce). Another dish I haven’t had in ages! No need to wait till winter for comfort food like this :D

Supper: Cherries with yoghurt & nice cream (banana, kiwi, nectarine & tangerine), crushed nuts (walnuts, almonds, hazelnuts, brazil nuts & cashews) and slivered almonds. Can you tell I liked this nice cream? Because I really liked this nice cream.

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Tofu Vegetable Noodle Soup

Yields 2 servings.

What You’ll Need:

  • ½ block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
  • 2 cloves garlic, minced
  • ½ tbsp olive oil
  • ½ tbsp light soy sauce
  • ½ tbsp olive oil
  • 3½ cups vegetable broth
  • 3-4 medium white button mushrooms, thinly sliced
  • 1 rib celery, thinly sliced diagonally
  • 1 carrot, sliced into ribbons using a vegetable peeler
  • 1/8 cup red onion, thinly sliced
  • 1 cup packed, of chopped kale, stems removed
  • 1/3 cup fresh or frozen peas
  • 1-1½ cups uncooked rice noodles (approx.)
  • 3 green onions, thinly sliced on a diagonal, for garnish

Directions:

Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.

In a medium sized saucepan, heat ½ tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.

Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.

Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.

Top with thinly sliced green onion and serve!

Notes:

This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

Mason jars are everywhere in Nashvile and ever since I moved down here I’ve felt a powerful pang whenever I looked at one. There’s just this little voice whispering to me “why don’t you have a mason jar full of pikliz Jules? Why don’t you have pikliz?” And honestly, that was a damn good question.

For those of you not well versed on Haitian cuisine, pikliz is one of our ever present accompaniments to meals. It’s a spicy slaw based around vinegar, scotch bonnet peppers and shredded cabbage. It’s amazing on griot (fried pork shoulder), fantastic on fried plantains, and it’s even a decent way to jazz up a bowl of plain white or brown rice. I don’t want to compare pikliz to kimchi because I think it’d be doing a disservice to both cultures and their pickled condiments…..but I was thinking a lot about kimchi as I prepped these jars.

I’ve been watching season three of Mind of a Chef which features Edward Lee which has made me go back and look at his cookbook, Smoke & Pickles, and one of the things he kind of spends a lot of time on is kimchi. He stresses that kimchi isn’t just a jar of spicy cabbage stuff, but that it’s a method of preservation and that tons of vegetables can be kimchi. There’s some real inspiring and inspirational stuff in that chapter of his book but I honestly feel like I couldn’t look at myself in the mirror if I made anything spicy in a jar before I made pikliz.

I tried to bring a a lot of Lee’s kimchi ethos into my pikliz process. Not that pikliz isn’t already a thing highly determined by the personality of the maker. 

When my uncle makes it he uses beets which gives the whole thing a stunning purple color and sweet taste. Someone else in my family uses more onions than cabbage, always the big sweet red and purple ones. My aunt doesn’t use onions because she says it makes the jars go bad faster (something I’m 100% sure isn’t based in reality) - she also uses habanero’s instead of scotch bonnets (something I replicated due to the lack of scotch bonnets here in Nashville.) Some folks use bell peppers. The recipe in this Haitian cookbook I have calls for frozen peas (which I’ve never seen and would never replicate). So I figured no harm, no foul if I brought my own flavor to it.

The center jar is probably the most traditional: Cabbage, carrots, onions. For the one on the left I subbed out the carrots for cucumbers. And for the one on the right, I used all the leftovers I had tossed with chili flakes and the tops I removed from my peppers.

Ingredients + Materials 

  • 1 1 quart mason jars (but any large, clean glass jars should be fine) 
  • A gallon of vinegar 
  • 1 head of cabbage 
  • 5 carrots or 1 large cucumber 
  • 1 large purple onion 
  • 5 habanero or scotch bonnet peppers 
  • 2 tbsps salt 
  • 1 tbsp sugar 

Directions: 

  1. Cut all of your vegetables. Chop and slice your cabbage to managed shreds, cut or peel your carrots or cumbers to ribbons (I left mine as chunks since I like the crunch), cut your peppers into pieces, dice your onion. 
  2. Salt and sugar your cabbage and let it sit at room temperature for at least an hour. Drain off all the water that leeches out. Toss your cabbage, carrots, onion and pepper together. 
  3. Add to a jar with your diced peppers and press down. Fill the jar with vinegar, almost as far as you can go because you want a little extra at the top. Seal and let sit for 24 hours at room temperature before use. 
  4. Refrigerate after opening (and only ever use clean plastic utensils to retrieve your pikliz.) And that’s that. 

That’s your basic recipe but be warned you’ll have plenty of veg left over - hence why I ended up with three jars of the stuff. I got that much from 3/4s of a head of cabbage. You’ll want to add more peppers for every jar you make (unless you’re going the chili flake route like I did after mostly running out of peppers.)

anonymous asked:

A Vegan Pesto Round-up would be rad :)

Here’s a vegan pesto round up. Here are a few other pesto recipes. Below are other pesto recipes that I’ve posted. Enjoy!