Colorful Asian Infused Rice and Vegetables Bowl

I have created this bowl last week and have made it three times already!

My plan was to assemble a simple meal by mixing up vegetables I had on hand and some leftover rice. 

And, it turned out delicious! A simple mix of whole foods, bursting of flavor. Bonus point: you feel good and light after your meal. 

What I like about this meal is that you can swap any of the vegetables with unloved leftovers in your fridge and freezer. Time to use those vegetables past their prime!

The important ingredient is the low-sodium tamari sauce, which really makes the meal come together.You can find it at any health store or health section in your regular store. The brand I used is called San-J, Lite Tamari, which is low in sodium, without gluten and is organic.

For the frozen soy beans, they are called "edamame" in the store and make sure to use the "shelled" ones. You may also try with frozen peas, I'm sure it would be delicious. 

Yield: 2 servings

Ingredients

1/2 cup sweet onions (or yellow onions)
2 garlic scapes * chopped (or 2 cloves of garlic finely chopped)

1/4 cup red pepper, chopped

1/4 cup red cabbage, chopped

1.5 cups of rice (any kind, I have used a mix of brown, black emperor rice and red rice)

1/2 cup frozen corn

3/4 cup frozen soy beans

1 tbsp olive oil

2-4 tsp of low sodium tamari (to taste)   

Directions

1. Heat up the oil on low to medium heat, in a medium size pan

2. Chop the onion and garlic scapes and cook in the pan for 3-4 minutes

3- Add in the chopped red pepper and red cabbage, mix well, wait 2-3 minutes 

4- Add in the rice, mix well, wait 2-3 minutes 

5- Add in the corn and soy beans, mix well, wait 2-3 minutes. The soy beans should start to get warm, but make sure they don't get too hot to avoid overcooking. 

6- Add in the low sodium tamari and taste. Add more tamari if needed.  

Pour in a bowl and serve immediately.

It will keep well in the fridge for 3-4 days.

* What are garlic scapes?  It is the stalk of the garlic plant
Easy ... 1 scape = 1 garlic clove  

Start cooking the onions and garlic

Garlic scape creeping up on the pepper ... 

Chop rest of vegetables as onions and garlic is cooking

Onions are pretty much ready, time to add the cabbage and pepper

With everything mixed in .. colorful, healthy and tasty

Ready to eat !

Enjoy!

Strawberry Rhubarb Crisp

Good evening! We got our first fruit and vegetables basket this week from Les Jardins D'Ambroisie.

And we are up for the challenges!

First, figure out what some of those veggies are (some look like a mix of bok choy and kale.. !)

Then, find a recipe for some fruits and vegetables we have never cooked with before

The rhubard and strawberry were a perfect match made in heaven for a healthy vegan crisp.

Adapted from:

http://ohsheglows.com/2011/04/18/vegan-flourless-strawberry-apple-breakfast-crisp/

Yield: 4 servings

Filling:

• 1.5 cups rhubarb, chopped
• 2 cups sliced strawberries
• 1/4 cup coconut sugar (or regular sugar)
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp + 1 tsp cornstarch
• 1 tsp vanilla extract

Topping:

• 1 cup almonds, processed until chunky
• 1/2 cup regular rolled oats
• 1/4 cup coconut sugar
• 1 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/8 tsp salt
• 1/2 tsp vanilla extract

Directions:

1. Chop the rhubarb and slice the strawberries. Place in a large bowl and mix with the rest of the filling ingredients. Set aside.

2. Preheat oven to 400F and grease a casserole dish. In a food processor, place 1 cup almonds into the bowl and process until chunk. Add the rest of the ingredients and pulse for a few seconds until just mixed. It needs to stay chunky. Pour 1/2 cup of this topping into the apple mixture and stir.

3. Pour the filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.

4. Cover with casserole lid and bake for about 40 minutes at 400F. This is important to cover. Allow to cool for about 15 minutes before serving.

For next time, I would also try with a little less sugar in the filling - a little less than 1/4 cup.

The ingredients for the filling

what it looks like before cooking

Kitty, curiously wondering what I'm doing !

It smelled so good... had to eat it and forgot to take a picture

Time for cleaning the dish!

Quick & Easy Chana Masala

This is my current favorite recipe ... Chana Masala. I have become rather obsessed wtih chickpeas recently and this is by far one fo the best recipe.

Our cook tonight is Chris, which intended on proving that he will cook with less of a mess. And he did a wonderful job!

The trick for this recipe to get to the next level is to use dried chickpea and let them soak. It is not mandatory but it makes a difference.

It is also very easy; you simply have to soak the chickpea overnight and cook them for 90 minutes the next day.

You pretty much can forget about them as they are cooking. Once ready, you can start the recipe.






This is from the Oh She Glows Cookbook (which I have and love!) and I have located the recipe online.

http://www.edibleperspective.com/home/2014/3/4/quick-amp-easy-chana-masala-from-the-oh-she-glows-cookbook-g.html

In the making...

 

Oil-Free Chocolate Zucchini Walnut Muffins

Welcome to my first blog!

Today is Quebec day and quite rainy, so time to cook!

I decided to make my favorite muffins. No oil or added fat. Just a lot of goodness and quite decadent!

I have tried a new type of cup cake mold in the shape of a donut. I found them on Amazon. 

Chris is a donut lover, and I find this is a more healthy alternative.

Lesson learned when using this type of mold if you like a real donut shape ... don't fill them too much otherwise the "donut hole" will be filled out.

However, it turned out great for us ... I filled them with almond butter and it was amazing. Next time, I might even try a glazing with peanut butter. 

This recipe is from Angela from Oh She Glows.

Link to her site and spotlight:

http://ohsheglows.com/2012/08/06/oil-free-chocolate-zucchini-walnut-muffins/

 Oil-Free Chocolate Zucchini Walnut Muffins

Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. I love them with a pat of soy-free Earth balance to add a bit of moisture. Whole Wheat Pastry Flour works well in this recipe to create light muffins that are still 100% whole grain. You can also use all-purpose flour if that’s all you have on hand. I don’t recommend subbing the pastry flour for regular whole wheat flour as the muffins will likely turn out too dry and dense

In the making...