Vegan Peanut-less Pad Thai

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I am going to be honest. I have NEVER ever had Pad Thai. I don’t know what it’s supposed to taste like. I just know that it involves noodles, peanuts, limes and cilantro. Since my recent peanut allergy (literally discovered this last year when I broke out in hives from eating peanut butter- super bummer), I have avoided trying Pad Thai for my own sanity. Then, I came across a WONDERFUL recipe during one of my lunch time adventures in Barnes & Noble. I salivated the moment I read the ingredients and jumped for joy upon the mention of peanuts being optional. I adapted this version of Vegan Pad Thai from a fellow Vegan food blogger and writer of the incredible cookbook, Isa Does It (seriously, check her out- amazing recipes). Not only is this recipe incredibly simple, it will have you craving Pad Thai practically every night of the week. If I could cuddle up with a bowl of this Pad Thai and have it sing me a sweet lullaby, I would be a happy woman.

What You Need: 

  • 8 oz pad thai rice noodles or buckwheat soba noodles (my family loved this version- a little heartier), cooked according to package directions and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 package (or 2 if you’re incredibly hungry) of extra firm organic sprouted tofu, cut into 1.5 inch cubes
  • 4 cups broccoli, sliced
  • 6 cloves garlic, minced
  • 2 cups green onion, thinly sliced
  • 2 cups cilantro, chopped
  • 4 oz mung bean sprouts
  • Lime Wedges for serving

For the sauce: 

  • 2 tablespoons tomato paste
  • 5 tablespoons tamari or soy sauce
  • 6 tablespoons brown sugar (I went for dark brown for added sweetness)
  • 1/4 cup fresh lime juice
  • 3 tablespoons Sriracha
  • 2 tablespoons mellow white miso
  • 1/4 cup water

How You Make It: 

  1. Make the tofu. After removing the tofu from the liquid, dry it off as much as possible and cut into cubes. Heat a cast iron skillet (or any skillet will do) on high heat. Add a tablespoon of oil to the skillet and add tofu immediately. Stir frequently and cook until tofu is browned and crispy. Remove from the pan, set aside.
  2. In the same pan, add a teaspoon of oil and half the minced garlic. Toss in the broccoli and sauté for 5 minutes. Remove from skillet and set aside with tofu.
  3. In a small bowl, mix all of the ingredients for the sauce. Mix until most of the miso has dissolved.
  4. Add remaining oil and garlic to a pan over medium-high heat. Cook until the garlic is fragrant and toss in half of the cilantro and all of the green onion. Stir until slightly wilted. Pour in half of the sauce and heat through.
  5. Add in the noodles and toss to coat. Add back tofu, broccoli, mung bean sprouts and the rest of the sauce.
  6. Serve immediately with lime wedges and the rest of the cilantro.

Is it sad to say that my mouth started to water after writing this?

Grab a fork or some chopsticks and slurp up this sweet and spicy goodness. Your stomach will thank you.

Peace, love and NO beef!

Guramrit

Chick’n Noodle Soup

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Howdy my amazing friends! I apologize for the hiatus. I was recovering from the stomach flu and have had quite the interesting few weeks. NYC really does NOT know how to function with even the tiniest bit of snow. We are all grumpy, cold and pale (yikes). Thankfully I am heading to California for a short 5 day trip to visit my grandma in 2 weeks. I could really use some warm sunshine.

When I wasn’t lifelessly lying on my bed begging for the agony in my stomach to end, I actually got up to make some soup. I have heard about the healing properties and comfort of a good bowl of Chicken Noodle Soup. Though I have never tried chicken or chicken noodle soup, making my own version was just what the doctor ordered. My vegan and gluten free “chicken” noodle soup along with a ginger kombucha really aided in my healing process. Talk about a home remedy! Well, I hope that you make this yummy soup even when you’re not sick. From what I have heard (from my meat eating brother), it almost tastes like the real thing.

What You Need:

  • 2 medium yellow onions, chopped
  • 6 garlic cloves, smashed and minced finely
  • 4 medium carrots (skin peeled), sliced
  • 4 celery ribs (or more, if you like celery like I do), sliced
  • 2 bay leaves
  • 8 fresh thyme sprigs
  • 1 package of vegan chicken-less, chicken strips (try LightLife Chik’n Style Smart Strips), chopped
  • 1 32 fl oz box of No-Chicken Chicken Broth (try Imagine-if you cannot find, opt for vegetable broth)
  • 1 cup of water
  • 1 tbs Italian herb seasoning
  • 2 tbs Extra Virgin Olive Oil
  • 1 box of gluten free (and egg free) noodles (try Lundberg’s Rotini Brown Rice)
  • Sea salt, black pepper to taste
  • Fresh flat leaf parsley, optional

How You Make It: 

  1. Heat oil in a large soup pot (any big pot with enough room to hold liquid works). Toss in onions, garlic, celery and carrots. Season generously with sea salt and pepper.
  2. Toss in vegan chicken strips and sauté. Add in thyme and bay leaves. Continue to stir until fragrant.
  3. Add in stock and water. Scrape whatever has stuck to the bottom of the pan to get all of the flavor.
  4. Bring to a boil.
  5. While waiting for the soup to boil, cook the pasta according to the package instructions. Cook until slightly al dente (so that the pasta continues to cook when you add to the soup). NOTE: Please be sure to rinse the pasta before adding to the soup.
  6. Once soup comes to a boil, add in pasta and simmer for 15-20 minutes. Season with salt and pepper, add in Italian seasoning or more thyme if you like.
  7. Serve soup immediately and garnish with fresh parsley.

What are some of your favorite soups when you are feeling under the weather? I’d love to know!

Peace, love and NO beef!

Guramrit

Mama’s Green Soup for the Soul

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Working, running errands and actually having a life is really a lot of work and boy is it exhausting. Who in the world has time to whip up a full blown meal at the end of one of those “is this day ever going to end” days? Not I! This soup is probably the EASIEST and most nourishing soup you can possibly make (thank you mom). It takes no more than 10 minutes to prepare including blending time. Without further ado, here is the recipe!

What You Need:

  • 2 zucchini, quartered
  • 1 cup of parsley
  • 5 stalks of celery (or more depending on your like/dislike of celery), chopped
  • Bragg’s Liquid Aminos, to taste
  • Garlic Powder, to taste

How You Make It: 

  1. In a deep pan bring 2 cups of water to a boil. Toss in veggies and cook until celery and zucchini are tender.
  2. Remove most of the water, still reserving at least 1/4 cup. Let veggies cool for about 2-3 minutes.
  3. Toss into a blender (please be careful, this will be hot). Blend until desired consistency is achieved.
  4. Mix in garlic powder and Bragg’s Liquid Aminos (soy sauce or tamari works wonders as well). Serve immediately.

Benefits:

  1. Zucchini is loaded with Vitamin C- say hello to sexy skin, healthy immune system, overall wellbeing and farewell to free radicals ; it keeps your eyes healthy and strong (thanks to its phytonutrients); great source of Manganese, which is a great source of collagen, keeping your skin nice and supple, giving it that much needed bounce.
  2. Parsley helps detoxify our livers, helps cut down on the development of bad bacteria (the kind that makes your breath stink), protects your blood vessels, helps fight illness and more. Bring on the parsley! We love you!
  3. Celery is a great friend to those detoxing and for fans of Ants on a Log (think nut butter and raisins on top of a celery stick, yum). Celery reduces inflammation, keeps you calm, your body alkaline (too much acid = sickness), aids digestion and is said to give your sex life a boost.

Your mind, body and soul will appreciate this simple (and super healthy) soup.  Cozy on up on the couch and slurp up this green goodness. Who knew the simplest meal could taste so good?

Peace, love and NO beef.

Guramrit

Vegan Corn Chowda’

If you can’t tell, I’m in a soup mood. After a long day at work, running errands or anything else that takes over the day, putting on a pot of soup is really the ultimate comfort. One thing I have missed about eating dairy is the creaminess cheeses, heavy cream and milk give to soups, mac and cheese and lasagna. I am lucky enough to have figured out a way to get the same creamy goodness of a non-vegan corn chowder and made it vegan! Say sayonara to the dairy version and say HELLO to this tasty soup that is sure to please your loved ones.

What You Need: 

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 5 small red potatoes, diced
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 3 cloves garlic, finely diced
  • 3 cups of vegetable stock
  • 3 cups of sweet corn (either fresh or frozen-whatever is available)
  • 1 4 oz. can of finely diced jalapeños
  • 1/2 cup of dairy free creamer (coconut creamer is THE best if you can find it)
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of black pepper

How To Make it: 

1. Heat olive oil in a large pot and add onions, garlic, celery and carrot. Sauté until golden. Add potatoes and stir to coat. Let cook over medium high heat for a few minutes.

2. Add stock and mix well. Bring soup to a boil, reduce heat and cover until potatoes are tender.

3. Add can of jalapeños, corn, dairy free creamer to the mixture. Stir and continue to cook for an additional 10-15 minutes.

4. Add salt and pepper to soup. Ladle into bowls and serve immediately with some sprouted grain toast or your favorite crackers!

Bon Appetit (oh and don’t forget no beef here)

 

Vegan Broccoli Cheeze Soup

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As I continue to heal and recover from my concussion, I am really fond of making soups. I have little to no energy to create extravagant meals and soups are the best. One of the things I miss about pre-veganism are creamy soups so I decided to take on a vegan version of one of my favorites: Broccoli Cheese. This vegan take is sure to have you convinced that this is JUST as good as the dairy version and just a tad better for your health!

Here is my adapted version of a recipe I found on my favorite Vegan blog, Oh She Glows. Check it out!

Ingredients:

  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chopped celery
  • 2 large heads of broccoli,  chopped (or 2 bags of precut broccoli from Trader Joes)
  • 2 large peeled & chopped potatoes
  • 2 cups vegetable broth, 1 cup water
  • 2 tbsp nutritional yeast 
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • Vegan cheeze sauce, divided (see below for recipe)
  • Kosher salt & black pepper, to taste
  • Daiya cheese, to garnish
  • Smoked Paprika, to garnish

1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.

2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.

3. Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.

4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth and place back into the pot. Stir in the cheeze sauce. **PLEASE BE CAREFUL AS SOUP WILL BE HOT**

5. Top the soup with Daiya cheese and serve immediately!

Cheeze Sauce (yields just about 1 2/3 cup of sauce):

Ingredients:

  • 1.5 cup unsweetened, unflavoured coconut milk
  • 3/4 cup nutritional yeast
  • 1 tbsp cashew cheese (optional, not needed)
  • 1/4 cup Daiya cheddar cheese
  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 2 tbsp all purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt & freshly ground black pepper, to taste
  • 1/4 tsp cayenne pepper

1. In a skillet or pot, melt the Earth Balance over medium heat.

2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.

3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast, cashew cheese and Daiya cheese. Reduce heat to low-medium.

4. Add garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.

I made a few adaptations to this cheeze sauce recipe since I’m not a huge fan of mustard and I really, really love the flavor and creaminess of cashew cheese. I’m sure this will be a hit at dinner tonight!

I hope you all enjoy this fabulous and delicious recipe. I enjoyed it twice, for dinner and lunch! Yum!

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Peace, love and NO BEEF!

GK