Thai Peanut Ginger Tacos with Soy Honey Tofu and Spicy Slaw

For the last two weeks, we have been experimenting with Vegan or Vegetarian food for most of our meals. (probably 80% at this point) It has been way easier than we thought and we have had some incredible meals so far. 

Why are we doing this you may ask?? Well, it's been a few things. Most recently, I have been watching way too many documentaries on Netflix. These have led me to the conclusion that eating meat every day is not good for 3 huge reasons:

1. Our environment (see movie Cowspiracy)

2. Our personal health (see movie Forks Over Knives)

3. Animal cruelty (common sense)

I don't have the will power yet to go all the way Vegetarian or Vegan... but what we can do at home for now is try to eat a more plant based diet. If you want to read a much better explanation of why this is important, read the recent blog posts from Jillian Harris or Erin Ireland.

Now, for the recipe! I made this one up due to the fact that I LOVE tacos and I really love Thai food. So what could be better than Thai Tacos? Am I right?

Oh and my all time favourite food blogger Half Baked Harvest has been posting lots of new Vegan recipes lately. Check them out here!  (these are my fav: Chipotle Quinoa Sweet Potato Tacos)

Ingredients:

Serves 3-4

Peanut Sauce (you can make this ahead of time if you like)

• 2 tbsp unsweetened peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tsp honey
• 1 tsp minced ginger
• 1/2 tsp minced garlic
• dash of Sriracha (more if you want it spicier) 
• 1 tbsp water

Tofu

• 1 package organic firm tofu
• 1 tsp olive oil
• dash of soy sauce
• dash of honey

Slaw

• 1-2 cups red cabbage (finely chopped)
• 1 carrot (grated)
• 1 green onion (diced)
• 1/4 cilantro (coriander)
• 1 tbsp apple cider vinegar
• Opional: 1 small red chilli (diced) - only if you want it spicy

Other

• 6-8 corn tortillas (or whole wheat flour wraps if that's all you have)
• 1 avocado
• 1 handful cilantro (coriander) to garnish

Directions:

1. Mix all ingredients (except water) for sauce in a small bowl. Add small amounts of water and stir until you get it the consistency you like. Set aside.
2. Mix all ingredients for slaw in a medium bowl and set aside.
3. Cut tofu into small cubes. Heat frying pan with olive oil. Once hot, add tofu and fry for 3-4 minutes. Add dash of soy and honey, Turn up and cook until all cubes are nice and seared on all sides.
4. Slice up avocado and cut some cilantro for garnish.
5. Heat corn tortillas in oven or microwave. 
6. Serve with slaw, then tofu, avocado, sauce and cilantro.
7. Enjoy!!

Fletcher enjoying the leftover avocado

Super Blueberry Coconut Bircher Muesli

I ordered "Blueberry Muesli" a few weeks ago when on holidays down in Newcastle and fell in love. Not sure if it was the vibrant colour, the natural sweet taste or the idea that it is actually good for me! As I sat next to Nathan eating Eggs Benedict, I was only slightly jealous - which is a first for me!

We got home and I decided to try to replicate this recipe for myself. It took 4 or 5 tries but I think I have a winner! All I knew for sure is that they soaked the oats in coconut water overnight, but the rest of the ingredients were a mystery. I thought this was a great idea since I had always used Milk in the past.

I will include a very basic 4 ingredient version... but try all the extras for a super charged breaky!

(by the way... is it called Bircher Muesli or Overnight Oats?? I can't seem to figure it out. Anyone know the difference?)



Ingredients: (serves 3)

1 cup unsweetened Coconut Water
1 cup fresh or frozen blueberries
1/2 banana
1 cup rolled oats

Optional:
1 tsp chia seeds
Handful fresh spinach

Garnish:
1 tbsp Coconut yogurt
1/2 banana cut up
a few blueberries to top (or any fruit available!)
a few mint leaves

Directions:

Mix Coconut Water, blueberries, banana, spinach and chia seeds in a blender. I used the Nutribullet and its the perfect size and way less to clean up!

Pour into bowl or jar and add rolled oats. Stir and set in fridge overnight.

Enjoy in the morning with yogurt and fresh fruit on top!

Thai Cashew Quinoa Salad with Ginger Peanut Dressing

So I'm absolutely addicted to quinoa right now... I know, I know, I'm a walking Vancouver cliche. (currently in Australia but started this obsession last year in Vancouver). I have found ways to incorporate it in almost every meal... with yogurt for breaky, with salad for lunch and with whatever I have left for dinner. Is there a harm in too much quinoa? I'm going to Google that right now.

Anyway, I found this recipe on Pinterest this week and had to try it. I love any Thai food, especially peanut sauce so this was a winner. I added a few extra things and I think they worked well. Let me know how it goes!

Ingredients

• 2 cups cooked quinoa
• 2 cups shredded red cabbage 
• 1 red bell pepper, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (roasted is good)
• 1 cup edamame (or frozen peas)
• 1 cup chickpeas
• Fresh lime, for a bit of tang

For the dressing:

• ¼ cup natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce
• 1 tablespoon honey (or agave)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

1. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water. I had to add a few teaspoons and then make more dressing also. You need to make sure you have enough dressing to cover all quinoa. 
2. Put quinoa (must be cooled down) in large bowl. Add in dressing so it covers all quinoa and mix well. (have a taste to ensure you have enough dressing!)
3. Next fold in red pepper, onion, cabbage, carrots, chickpeas, edamame, cilantro and any other veggies into the quinoa. 
4. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Adapted from: Ambitious Kitchen

Sweet Potato & Curry Hummus

I'm currently "in-between" jobs in Australia and spending a great deal of time in the kitchen. We have been hitting up the farmer's markets and last week got a giant bag of sweet potato's for $2. (I should probably mention it was actually my boyfriend's parents who got them while we were at the beach... haha). So I went onto Pinterest earlier this week and searched for anything with sweet potatoes... I found lots of great stuff but I wanted something healthy so I chose to make the hummus.

There were tons of great recipes so I used a combination of a few of them. Hummus is great because you start with a can of chickpeas and then add pretty much anything you like! Garlic, lemon and tahini seem to be a good base with the chickpeas and then add anything else! I'm hoping to try a few more varieties next week too!

Ingredients

• 1 can chickpeas (15oz)
• 1 roasted sweet potato
• 2-3 cloves of garlic (roasted)
• 1 tablespoon of tahini
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of olive oil
• 1/4 cup of water
• 1 teaspoon of curry powder (I used Madras Curry Powder)
• dash of cayenne pepper
• salt/pepper to taste
• Crushed cashews for garnish

Directions:

1. Preheat oven to 350F
2. Place 1 sweet potato on cooking sheet and bake for 45 minutes or until tender. You can also roast the garlic at this time.
3. Let sweet potato cool and then peel off skin and cut into pieces.
4. Place all ingredients (except water) into food processor and mix on low.
5. Slowly add the water a little bit at a time until it is the consistency you want.
6. Add crushed cashews for garnish.
7. Store in fridge for up to 5 days.

Butternut Squash, Pecan, Spinach & Quinoa Bowl

So this is going to be my first post in a long seven months. I took a bit of a hiatus as Nathan was kindly 'asked to leave' Canada for a few months. He headed back to Australia and I joined him for an awesome vacation over the Holidays in December. He is now back here in Canada and I thought it was time to try a few fun new recipes.... So things turned out alright in the end (as I've heard they always do) and now it's time to move on and start some more food bloggin!

I found this recipe on Pinterest and decided right then and there that I had to try it ASAP. It is a pretty simple salad using roasted butternut squash, pecans, hummus and any veggies you have around. We added tofu since I had some in the house and thought it would be a nice addition. Not necessary though. Hope you enjoy!

Ingredients:

• 1 cup quinoa
• 1 tablespoon curry powder
• 2 cups peeled, cubed butternut squash
• 2 teaspoons olive oil
• 1 teaspoon white sugar
• 1/4 teaspoon cinnamon 
• 1 bunch fresh cilantro
• 1 cup cubed tofu (grilled)
• 1 cup steamed spinach (or swiss chard or kale)
• 1/4 cup roasted pecans
• 1 cup hummus (homemade or store bought)

Directions

1. Cook quinoa according to directions, using vegetable stock for half the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking
2. Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry and salt to taste. Roast in 400F oven for 30 min or until tender.
3. Add squash, cilantro, tofu and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and hummus.

Enjoy!!

Adapted from: http://pinchofyum.com/spicy-sweet-squash-bowl