Tag: vegan

Carrot Pistachio Salad

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A quick salad to serve with Air Fryer Dilled Salmon (recipe to come), for a light dinner.

gluten-free, paleo, vegetarian, vegan

Carrot Pistachio Salad

1-2c Carrot coins

1 Tbsp Date molasses 

3 cloves garlic, Crushed

2-3 glugs Olive oil 

Salt & pepper

2 Tbsp Tahini 

Juice & zest 1 lemon

1/2 tsp Sumac 

1/2 tsp Cumin 

Big sprinkle Red pepper 

1/2 tsp Paprika 

Big handful Scallions or chives 

Big handful Pistachios 

Big sprinkle Sesame seeds 

In a large bowl, whisk together: date molasses, lemon juice, tahini, olive oil, crushed garlic and the spices. Taste. Adjust as needed. Add salt & pepper.

Slice carrot coins and add to the bowl. Add the scallions & pistachios; toss. Top with sesame seeds.

Serves 2 – 4

Satay Greens

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Satay sauce is one of my favorite condiments – dressing up your greens with satay is a great way to bulk them up to at least feel like a substantial side for nights when you don’t want anything too carb-heavy.

If you wanted to turn this into a full meal, some marinated crispy tofu or tempeh would be amazing here.

gluten-free, vegetarian, vegan

Satay Greens

1 small red onion – mostly thinly sliced into moons, with 2 Tbsp minced set aside

3 cloves garlic, chopped

3 c mixed greens (I used baby bok choy & kale) 

1 Tbsp honey (sub if vegan)

2 Tbsp peanut butter

1 Tbsp coconut aminos or soy sauce

1/2 tsp pumpkin pie spice

1/4 tsp ground cumin

Sprinkle ground cardamom

1-2 small chilis, diced

Thinly slice the onion into half moons, reserving 2 Tbsp minced for garnish.

Chop the garlic.

Add both to a medium-high pan with a little oil and sautee until a little brown and softened.

While that’s working, wash and chop the greens.

Add to the pan and sautee, tossing a couple times, until wilted. Set aside.

Add the rest of the ingredients (minus the onion) to a large bowl to make the sauce, thinning with a little water if needed.

When the greens are done, toss with the sauce and garnish with the reserved onion.

Serves 2-3 as a side

Gochujang Air Fryer Carrots

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Sweet & spicy roasted carrots made simple with the air fryer.

gluten-free, vegetarian, vegan

Gochujang Air Fryer Carrots

4 large carrots

2 Tbsp Gochujang (check your labels!)

2 tsp maple syrup (can sub, but I thought it was worth it to break out the liquid gold)

1 Tbsp olive oil

1 Tbsp sushi rice vinegar

1 Tbsp garlic powder

Salt & pepper

Sesame seeds

Scallions

To a large bowl, add the gochujang, maple syrup, olive oil, vinegar, garlic powder, salt & pepper. Stir to combine.

Chop the carrots into large coins and toss with the sauce.

Air fry on 15-ish mins at 400 or u til browned and cooked through but not burnt burnt.

Top with thinly sliced scallions & sesame seeds.

Serves 2-3

Pickled Dill Cucumber Salad

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A smart little salad perfect for serving with all of Summers’ goodness – or alone.

gluten-free, vegetarian, vegan, Whole30, paleo, keto

Pickled Dill Cucumber Salad

2-3 medium cucumbers, sliced fairly thinly 

1 Tbsp capers

1 Tbsp coconut vinegar (ACV with a sprinkle of red chili flakes will do in a pinch)

2 Tbsp fresh dill, chopped

3 cloves garlic, minced

Salt & pepper

3 Tbsp mayo (my current fav is Dutch Zaanse, but Japanese Kewpie is a close second) – swap for vegan if desired

2 Tbsp shallots, thinly sliced into half moons

Drizzle honey or pinch sugar 

2 tsp stone ground mustard (Maille FTW – if you’ve been around long enough for my lament against whomever stopped importing my favorite mustard, I’m happy to report that it’s back on shelves – at least for now – hold please: I need to stock up)

Thinly slice the cucumbers and let dry on paper towels.

Thinly slice the shallots, run a knife through the capers, mince the garlic, and chop the dill; adding to a large bowl as you go.

Add the vinegar, honey, salt & pepper, mustard and mayo. Stir to combine.

Add the cucumbers and toss really well to incorporate fully.

Let sit for an hour or so to marinate and serve.

Serves 2 – 4 as a side, depending on how large your cucumbers are

Instant Pot Sous Vide Steak

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I *finally* bit the bullet and after 7+ years, bought another Instant Pot. It’s not like I haven’t missed mine – I have – but it just wasn’t available here for years and I found workarounds.

I’m so happy I have an Instant Pot again – and un upgrades at that! We opted for the Duo – mainly because we already have an air fryer and this model has a Sous vide function.

This past week I hit a sale on tenderloin – under $10 a kilo! After doing a little dance, what else was there but to christen my Sous vide?

gluten-free, paleo, keto

Instant Pot Sous Vide Steak

Steaks – I used roughly an inch thick tenderloin slices but other steaks would work the same

Seasoning – I used a combo of Lowry’s Seasoning Salt and Worcestershire Sauce

Fat of choice – I happened to have bacon fat, which was amazing

Portion your steaks, season as desired, and place into baggies with the air squeezed out (or vacuum seal bags).

Fill the Instant Pot halfway full with water, place the steamer trivet in the bottom as a precaution, and lay your steaks in the bath.

Set the Instant Pot to Sous Vide and set to 2 hours. Close and let go.

When done, remove from the bath and sear with a little fat for a little extra color & taste.

Serves however many steaks you make, but I found 3 steaks to be the max amount for my pot

Sweet Potato Breakfast Bowl

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Sweet Potato Breakfast Bowl

1 medium sweet potato, boiled until soft and mashed

Glug or so your favorite milk

Hefty dash cinnamon

Sprinkle salt

Teaspoon or so vanilla

1/2 tsp cardamom

1/4 tsp nutmeg

Purée together until smooth.

Optional toppers:

Nut butter

Ground flaxseeds

Pomegranate seeds

Pepitas

Granola

Coconut flakes

Serves 1

Singapore Sling Smoothie

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This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.

Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.

gluten-free, vegetarian, vegan

Singapore Sling Smoothie

Big hand frozen cherries

Equal amount pineapple chunks

2 Tbsp lime juice

1/2 avocado

1 tsp nutmeg

1/4 grapefruit, peeled and chopped

1/2 small beet, chopped

Big hand spinach

1 scoop protein powder

3/4 c water

Combine and blend.

Serves 1

Thai Peanut Quinoa Salad

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This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.

gluten-free, vegetarian, vegan

Thai Peanut Quinoa Salad

1 cup quinoa

2 cups water + your favorite stock situation

2 tsp olive oil

2 mandarin oranges, segmented and chopped

1 large carrot, diced

1/4 cup cilantro, chopped

1 large scallion, chopped

Hand full salted peanuts

6 leaves basil, chopped

1 Tbsp peanut butter

2 Tbsp soy sauce or aminos

1 Tbsp sesame oil

2 Tbsp lime juice

1.5 tsp coconut syrup

1 Tbsp garlic powder

To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.

While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.

In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.

Serves 3-4 with a protein

Mango Lime Smoothie

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This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.

gluten-free, vegetarian, vegan, paleo

Mango Lime Smoothie

1 large mango

4 small limes – zest + juice

3-4 tsp ground cardamom

1.5 c oat milk

1/2 c chopped sweet potato

1 medium carrot

1 avocado

2 scoops protein powder

Blend

Serves 2

Thai Smoothie

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Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.

gluten-free, vegetarian, vegan, paleo

Thai Smoothie

6 leaves fresh basil (Thai would be best, but Italian is fine)

1 Tbsp lime juice

Big hand full spinach

1 scoop unflavored protein powder

1/2 apple

1/2 avocado

1-2 tsp fresh ginger

100ml pineapple juice

Fill the blender cup up with pineapple 1/2 – 1c chunks

Blend to combine.

Serves 1