Tag Archives: sesame

Mushroom Onion Miso Soup

Lately, I have been feeling quite nostalgic and I think that it has a lot to do with seeing posts from family and friends in different parts of the country that I miss. In October of last year a spent nearly the entire month away from home, in New York and Michigan visiting family. I had some really great times there and I want to go back SO badly. It probably doesn’t help that I have been listening to Ryan Adams a lot, and that one of my cousins and I share an immense love for him.

I think I may just be getting stir-crazy, it has been quite a while since my last trip/adventure. Hopefully, soon I’ll be visiting my younger sister in Phoenix who has been living there for a couple of months. I’ve already picked out some of the vegan places I’d like to check out. ;) Plus, she just adopted this adorable Manchester Terrier! How cute is she, with her new little bow? Adorable, to say the least.

But, because I can’t travel at all right now, I’ll make the best of being at home and staying comforted. Really, what’s more comforting than soup? Not much in my book. And what better way to start off a filling meal than with a warm bowl of miso soup? Of course, this is a little elaborate in comparison to the traditional miso soup served with sushi, but that’s what makes this recipe special. If you want to have this as a full meal instead of just an accompaniment, add some firm tofu for its protein content.

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Steamed Veggies with Quinoa & Sesame Ginger Dressing

It seems as though I forgot that I have certain appliances in my kitchen; whether it’s tucked away in a cabinet that I never use or it’s hidden behind others that I use more frequently, every once in a while it will stick out and call to me. This time it was my rice cooker with steamer basket. I had purchased this thing on Craigslist because I was interested in trying one out without the full commitment of buying a brand new one; obviously I know myself all too well because I used it a few times in the summer and promptly forgot about it.

This brings me to the fact that I’m trying to eat a bit healthier than I have been, so I was thinking of different ways I could prepare foods that lend themselves to healthier recipes. Voila! The rice cooker, well, namely the steamer basket. What could be better than cooking two things simultaneously and not really having to pay attention to it? Not much, in my opinion. Of course, if you don’t have a rice cooker/steamer basket, all you need are a pan for the quinoa and a large pot with a steam basket like this one.

The sesame ginger dressing I made on a whim a few night before making this dish, and was inspired by Jill’s tahini/ACV/dill dressing that she made when she was visiting. On its own, it may seem a tad acidic (obviously), but once you pour it over the steamed vegetables you realize that the balance is actually quite good.

Steamed Veggies with Quinoa & Sesame Ginger Dressing

Prep time: 

Cook time: 

Total time: 

Serves: 2-3

Try this healthy and simple dinner during the week and you won't be let down by the combination of nutty quinoa and sesame ginger dressing.
Ingredients
  • 1 Cup Uncooked Red Inca Quinoa
  • 2 Cups Water
  • 2 Cups Kale, Chopped
  • 2 Cups Green Cabbage, Chopped
  • 1 Cup Carrots, Sliced
  • 1 Cup Green Beans, Chopped
  • 3 Tbsp. Tahini
  • 2 Tbsp. Apple Cider Vinegar
  • ⅓ Cup Water
  • 1 tsp. Liquid Aminos
  • 1 tsp. Dried Ginger
  • Salt & Pepper to taste
  • ¼ Cup Green Onions, Diced
Instructions
  1. In your rice cooker or pan, add the quinoa and water, stir a little and add a couple sprinkles of salt and pepper. If using a pan, heat over medium until the water starts to boil, then reduce it to low-medium and simmer for 15-20 minutes.
  2. Place the kale, cabbage, carrots and green beans into the steamer basket and steam for approx. 10-15 minutes.
  3. While both of those are cooking, place the tahini, ACV, water, liquid aminos, and dried ginger into a blender or small food processor and puree until smooth. Season with salt and pepper.
  4. Once the quinoa is done, fluff it with a fork and plate it. When the veggies are finished steaming, top the quinoa with them, drizzle the sesame sauce over the top and garnish with green onion.

Sometimes it is the easiest of recipes that really hit the spot. I think that I’ll actually be using the rice cooker more often, again! Now, I’ll just have to get my sauces on point so that I can top all of these steamed veggies with something different every time. ;)

Do you have an appliance that you’d like to use more often?

 

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Sesame Stir Fry

Sesame Stir Fry<br />
It&#8217;s been SO long since I&#8217;ve made a stir fry, and because I received a very large head of Bok Choy in my last CSA delivery I figured it was about time! Stir fries are great because you can use almost any veggie that&#8217;s in your fridge and the only time consuming part of making it is chopping everything up. For this recipe, I only had raw cashews on hand so I toasted them in a pan for roughly 10 minutes on low-medium heat; and they worked perfectly!</p>
<p>Ingredients (serves 4):<br />
2 Tbsp. Sesame oil<br />
1&#160;1/2 Cup White Onion, Sliced into Slivers<br />
4 Cloves Garlic, Sliced<br />
1 Cup Carrots, Cut into Sticks<br />
1 Red Bell Pepper, Slivered<br />
1&#160;1/2 Cup Sliced Mushrooms<br />
1 Summer Squash (Zucchini, Bush Baby, etc.), Cut into sticks<br />
3-4 Cups Chopped Bok Choy (or if you have Baby Bok Choy, you can put in the whole leaf)<br />
1/2 Cup Roasted/Toasted Cashews (Unsalted)<br />
1&#160;1/2 Tbsp. Sesame Seeds<br />
3 Tbsp. Bragg&#8217;s Liquid Aminos (or low sodium Soy Sauce)<br />
1/4 tsp. Red Pepper Flakes<br />
Directions:<br />
Use a VERY LARGE pan (you don&#8217;t want to overcrowd it) over medium heat, pour sesame oil into it and warm the oil. Place onion slivers into the pan and cook until the start to get a little clear, then add in garlic and carrot sticks. Saute until onions are completely clear, 5-8 minutes, then add in bell pepper slivers, mushrooms, and zucchini. Heat for another 5 minutes until veggies soften, make sure to move them around the pan to cook them evenly; then add in roasted cashews, sesame seeds, bok choy, liquid aminos, and red pepper flakes. Cook it together until bok choy is completely wilted, serve warm and garnish with SRIRACHA of course, or not if you don&#8217;t like spicy. ;)

It’s been SO long since I’ve made a stir fry, and because I received a very large head of Bok Choy in my last CSA delivery I figured it was about time! Stir fries are great because you can use almost any veggie that’s in your fridge and the only time consuming part of making it is chopping everything up. For this recipe, I only had raw cashews on hand so I toasted them in a pan for roughly 10 minutes on low-medium heat; and they worked perfectly!

 

Toasting Cashews

Ingredients (serves 4):

2 Tbsp. Sesame oil

1 1/2 Cup White Onion, Sliced into Slivers

4 Cloves Garlic, Sliced

1 Cup Carrots, Cut into Sticks

1 Red Bell Pepper, Slivered

1 1/2 Cup Sliced Mushrooms

1 Summer Squash (Zucchini, Bush Baby, etc.), Cut into sticks

3-4 Cups Chopped Bok Choy (or if you have Baby Bok Choy, you can put in the whole leaf)

1/2 Cup Roasted/Toasted Cashews (Unsalted)

1 1/2 Tbsp. Sesame Seeds

3 Tbsp. Bragg’s Liquid Aminos (or low sodium Soy Sauce)

1/4 tsp. Red Pepper Flakes

Directions:

Use a VERY LARGE pan (you don’t want to overcrowd it) over medium heat, pour sesame oil into it and warm the oil. Place onion slivers into the pan and cook until the start to get a little clear, then add in garlic and carrot sticks. Saute until onions are completely clear, 5-8 minutes, then add in bell pepper slivers, mushrooms, and zucchini. Heat for another 5 minutes until veggies soften, make sure to move them around the pan to cook them evenly; then add in roasted cashews, sesame seeds, bok choy, liquid aminos, and red pepper flakes. Cook it together until bok choy is completely wilted, serve warm and garnish with SRIRACHA of course, or not if you don’t like spicy. ;)


Sesame Stir Fry

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Sesame Stir Fry Lettuce Wraps with Quinoa

Lettuce Wrap Filling: carrots, chickpeas, bell peppers, water chestnuts, sugar snap peas, tomatoes, celery, chives, garlic, sesame seeds, peanut sauce and quinoa (made separately).

Lettuce Wrap w/ Sriracha

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