Tuesday, March 20, 2012

Miso Veggie Noodle Bowl

While watching a Ed Hardy Tattoo documentary, I got a massive craving for some japanese cuisine. With barley any food left in the house, i found some miso soup, soba noodles, and some veggies, and decided to make a little asian meal for me and the man. Buckwheat is actually a fruit although sometimes categorized as grain. Since it is not technically a grain, it can be devoured by all you who happen to have celiac disease or are sensitive to wheatSo this is what i came up with...hope u enjoy this fast & easy, gluten-free and vegan noodle bowl! And remember in Japan, the louder you slurp, the better!

1/2 bag of Soba Noodles
1 Tbs sesame oil
1 cup shiitake mushrooms, sliced
2 small zucchini, sliced into 1/4 circles
1/2 onion, diced
2 tbs sesame seeds
1 tsp ginger powder
2 cloves garlic, diced
1/2 bunch of kale leaves, ripped into pieces
1-2 cups miso soup, depending on how soupy you want it

Cook soba noodles in boiling water for about 6 minutes or until soft. Make 1-2 cups of miso soup or instant miso soup. Heat sesame oil over med-high heat and add veggies and spices, but not the kale. Cook till onions are almost translucent and mushrooms are cooked, and stir in kale. Cook until kale is wilted. Place noodles in 2 bowls, add veggies and pour miso soup over the top. Grab some chopsticks & Devour! 

Thursday, March 15, 2012

Overnight Coconut Chai Oatmeal

Oatmeal has been my favorite breakfast since I was a little girl. But I have grown far away from the instant sugar filled oats. This vegan sweet yet spicy chai oatmeal is a great way to start the day, especially when you don't have to wake up and make it! Throw all the ingredients into a glass bowl with a lid and put it in the fridge over night. When you wake up everything is ready, just heat up and devour!

1 cup steel-cut oats (or which ever oats you prefer)
1 cup rice milk
2 Tbs. chia seeds (optional)
1/2 tsp vanilla extract
1/4 tsp ground ginger
1/2 tsp cinnamon
pinch of nutmeg
1/2 Tbs maple syrup
1 Tbs Spectrum Chia and Flax Oil Twister in Coconut flavor
1 Tbs shredded coconut (optional)

Mix oats, milk, chia sees, all the spices, maple syrup, Chia and Flax Twister, in a glass jar/bowl with a lid.  Close jar, and refrigerate overnight.
Open lid and stir and if you want it warm, zap it i the micro or heat it on the stove just to get it warm. Or just eat cold! :) Sprinkle the top with the shredded coconut and whatever else gets your belly happy in the morning! Devour!

Wednesday, March 7, 2012

Lentil Tacos

Move over refried beans, these lentils will kick your @#S! These lentil tacos are vegan and gluten free and will never make you want foul meat filled tacos ever again. Serve them with fresh avocado, Daiya cheese, White Girl Salsa, lettuce, or just the plain ol' lentils themselves. Dig in world, and you can thank me later!

4 cups water
1 cup lentils
2 Tbs olive oil
3 Tbs tomato paste
3 Tbs onion, diced
1 garlic clove, minced
dash of cinnamon
Corn tortillas
Salsa (Always using my White Girl Salsa!)
Avocado...etc. (optional)

Bring water to a boil, then add lentils and onion. Return to a boil and then reduce heat, cover and simmer for about 40 minutes or until lentils are soft. Drain any remaining water. Put 1/2 of the lentils into a food processor and puree while drizzling olive oil into the lentils. Add tomato paste, garlic and cinnamon and process till combined. Mix processed lentils with the remaining lentils. Heat up corn tortillas, and spoon in lentils and top with salsa, avocado, and what ever else tickles your fancy & devour!

Tuesday, March 6, 2012

Cupcake ATM Machine

At the push of a button, we might soon be able to get cupcakes at any hour of the day; Now I know the Sugar King in the sky is answering my prayers! Rumor has it Sprinkles Cupcakes is making a ATM machine that is going to spit cupcakes out at us, along with cupcake mixes, doggie cupcakes, and apparel. 
 And on top of all this, Sprinkles is going to be opening Sprinkles Ice-cream! Ice cream in cones, ice cream cupcake sandwiches, cookies, brownies, AMEN! Check out the articles below for some more info on this wonderful news. Now we just need to figure out how to get these on every street corner! 



Monday, March 5, 2012

Red Lentil, Turnip & Kale Soup

Here you go..one more soup for ya. The fact that is has some of the best veggies ever, including my all time fav Kale, it needs no other words. Let you belly tell you the rest! 

1 1/2 cups red lentils
3 cups water
2 Tbs olive oil
1 onion, diced
3 garlic cloves
2 stocks celery, chopped
2 carrots, chopped
1 1/2 cups tomatoes, chopped
1 turnip, peeled and sliced
1 1/2 great northern beans
4 cups vegetable stock
5-8 pieces of kale, ripped and deveined

Place water and lentils into a pot and bring to a boil. Reduce heat to simmer, and cook partially cooked till soft. Remove from heat. In a larger pot sauté onion, garlic, celery & carrot in oil till soft. Add in tomatoes, turnip and beans. Add cooked lentils and vegetable stock. Bring to a boil and simmer, covered for 20 minutes. Add in kale and continue to cook till kale is a bright green. Remove from heat & Devour.