Guy this salad is incredible 😍😍 often I find that vegan salads (unless it’s a potato salad) don’t really do the best job at filling me up but this was one is amazing! Steamed kale, avocado, cranberries, roasted NZ kumara and chickpeas, red onion, avocado, sliced almonds and tahini and lemon dressing :) ohhh yeaaaa PLUS I just finished my last exam for the uni semester so I am officially free! Can’t wait to get into the food prep and photography these holidays :) It’s just a bit awkward taking photos of food during the semester being at a college where it’s all catered for 😊 #eatplants #plantpowered -Zoe
Description: A creamy rice dish served with sautéed fern heads. It’s a little bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g.
Difficulty: Medium, 1 hour. Serves 3.
I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.
Risotto: -400g Arborio rice, or any other Italian short-grain rice -5 cups/1.2L vegetable broth -1 cup white wine -2 cloves garlic -1 small onion -2 tablespoons olive oil -½ teaspoon each of salt, pepper, and oregano -½ cup grated parmesan cheese -2 tablespoons butter
Fiddleheads: -230g fiddleheads -2 tablespoons butter -Pinch of garlic powder -Salt and pepper, to taste
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side.
Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté
for 5 minutes or til soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.
Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender.
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.
It’s summer, and yeah it’s almost never awfully hot in Detroit (to me this is not hot) but I’m going tropical. It’s more about feeling like you’re on vacation than it is cooling down, but we can do a little of that as well! Today, lunch is a mix of sweet, spicy, and chilled. No stove tops for this one!
Tropical Tofu Salad
2- 1 lb packages of firm tofu, drained and pressed
5 TBSP low sodium soy sauce
4 TBSP cane vinegar (after tasting this I think rice vinegar would be a fine substitute)
juice of a lemon and a little of its zest
2 red chili peppers
1 bundle of green onions, tops
¼ cup unsweetened coconut flakes
Directions: Prepare your tofu. Completely drain and press it, then cut it into chunks and set it aside in a mixing bowl. In a food processor, mill the coconut flakes into an even finer flake so your texture-hating significant other will eat it. Then set it aside. Skip if you’re all about that texture. Now, combine the soy sauce, cane vinegar, lemon juice, lemon zest, red chilies, and green onions and whiz it around until it’s well combined and the vegetables well chopped. Pour over the chunked tofu and then combine the marinade into it by mashing with a fork. Let it set in the fridge for several hours before serving so the flavors can marry. Serve with the breads, toppings, and spreads of your choice! Try to work with the flavor profile though, a’ight? Pinky promise?
Chilled Chili-Mango-Melon Soup
flesh of a medium cantaloupe, scooped out
2 cups frozen mango, thawed (you can use fresh but I seriously suck at cutting them)
1 red chili pepper, deseeded
1 “ ginger root piece, peeled
2 TBSP water
1 cup canned coconut milk
1 tsp molasses (optional)
Directions: In a food processor, combine the ginger root and red chili pepper with the water until it’s as homogeneous as you can get it. Add the coconut milk and molasses, then combine once again to hopefully get the first bit milled even finer. Start adding in the cantaloupe and mango in batches until fully combined. Let chill in the fridge for a few hours before serving so the flavors can marry.
REALLY SIMPLE RECIPE
Only 70 calories per cookie, all natural sugar, suitable for vegetarians and vegans
½ cup of oats (50g)
¼ cup of chocolate chips (25g)
½ of a banana
1tbsp honey (optional)
1) Mash banana into oats (+add honey, if you wish)
2) Add chocolate chips
3) Scoop mixture into 6 even servings and flatten onto baking tray using spoon
4) Bake at gas mark 6 for 20 minutes
5) Allow cookies to cool slightly before serving :)
Now. This is a very, very close recipe to one I’ve posted before. In fact, it’s just a conversion to vegetarian/vegan. I’m still waffling with making the full switch but it’s always a good time to start trying to convert some of my older recipes while I’m ironing out the other bugs.
1 lb dried lentils (rinsed and cooked to package instruction)
2 cups of quinoa (cooked to the package’s instruction)
2 TBSP of oil, such as olive
½ large red onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
1 jalapeno pepper
2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
3-5 cloves of garlic
¼ cup apple cider vinegar
28 oz can of crushed tomatoes (low sodium or no salt added)
32 oz carton of vegetable stock (low sodium or no salt added)
15 oz can diced tomatoes (low sodium or no salt added)
2 TBSP tomato paste
1 ½ cups frozen corn
salt, to taste
¾ tsp black pepper
2-3 TBSP chili powder
1 TBSP paprika
1 TBSP cumin
1 tsp ground coriander
½ tsp cayenne pepper
juice of half a very ripe lemon
Directions: Prepare all the vegetables and set them aside. Start cooking your lentils while you’re prepping them, too. In a HUGE stewing pot heat up the cooking oil over high heat. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.
Hopefully, your lentils are tender by now, so drain them and add them; stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. After that’s all set up, add the crushed tomatoes, vegetable stock, diced tomatoes, tomato paste, and corn. Add a generous amount of your salt, but be mindful of the salt that might be in your liquids. Bring the heat up to high until the contents begin to boil.
Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12-14 massive portions.
Hi everyone! I hope you are all having a great day so far. This morning I made this amazing chia pudding, and I thought I’d share the recipe with you. I hope you enjoy! xx
3 ½ tbs of chia seeds
2 tbs of dried fruit (I used cranberries)
1 cup of oat milk
A pinch of salt
Cinnamon to taste
Fresh fruit to top it of!
Heat the milk in a saucepan, mix in the salt and cinnamon and pour it over the chia seeds and the dried fruit. Let it rest for ten minutes until the chia seeds have soaked up the milk. Top it of with the fresh fruits and you have the perfect start for your day!