Hi, I’m Bettina. What I'm working on : Forget to slouch. Relaxing is freedom. Choose life.

Articles tagged “recipe”

Raw Stuffed Mushroom Caps Recipe

Raw Stuffed Vegan Mushrooms

 

These raw vegan mushrooms were delicious! Try them with a large leafy salad.

Prepare the stuffing by blending the stems of the mushrooms, a handful of parsley leaves, about two tablespoons of soaked sesame seeds, two small cloves of garlic, two tablespoons of soaked raisins, two tablespoons of olive oil, a little vinegar, and sea salt.

Stuff the mushroom caps with the mixture, sprinkle some sesame seeds on top, and enjoy!

 

Fusion Coconut Milk Soup Recipe

Vegan Coconut Milk Soup Recipe

 

When I made my list of superstar vegan ingredients, I forgot another secret weapon in the vegan chef’s arsenal : coconut milk. Coconut milk just makes everything taste better, even if you don’t like the taste of coconut (like me!). Because it doesn’t taste particularly coconut-y, it’s actually quite versatile.

One of my favorite quick recipes is using coconut milk as well as garam masala or Thai curry paste as the base for a soup. I toss in whatever vegetables I have at hand, adding noodles and tofu if I have them around.

For today’s lunch I made one of these fusion soups.

INGREDIENTS

coconut oil

onion, chopped up

garam masala* / Thai curry paste

3 small carrots, chopped

half a bell pepper, chopped

7 stalks of chard (my CSA won’t stop sending me these, so I’ve been featuring chard shows up in my recipes a lot), chopped

whole-grain noodles

coconut milk and water

salt and freshly ground pepper

INSTRUCTIONS

1. Heat coconut oil in a large pot until it melts.

2.  Add onions and garam masala* or a Thai curry paste.

3. When the onions have browned, add the carrots, bell pepper, chard, and noodles. I like whole-grain because you can boil them a bit more than white noodles, and they still retain their texture.

4. Add coconut milk and water to taste as well as salt and freshly ground pepper.

What I love about this recipe is that you can eat it hot or cold.

Enjoy!

* Garam masala just means a mix of Indian spices. You can find these spices pre-mixed at your local Indian grocery.

Creamy Tahini Salad Dressing Saves the Day

Creamy Tahini Salad Dressing over Cucumber and Tomato Salad

It’s two p.m. and still no lunch yet, vegan or otherwise.

I’ve been running on cookies and coffee since 8 a.m., and that’s all out now. Currently, I’m only running on adrenalin. And hunger. If I don’t get my bag full of vegetables up five flights of stairs, I don’t get to eat.

When I’m a hungry, hungry hippo or hungry like a bear, as the Germans put it–Baerenhunger, I know cucumbers and tomatoes won’t fill me up. I need protein! Good quick sources of vegan protein are nuts and seeds. In fact, I now always have almond butter around for a quick snack since the days I tried quitting sugar.

Improvising with what I had, I decided to make a heavy tahini dressing to dress my tomatoes and cucumbers. Tahini is sesame butter, so it’s loaded with protein.

Variations include adding ginger or garlic to the dressing or replacing the soy sauce with miso.

TAHINI DRESSING INGREDIENTS

2 tablespoons tahini / sesame paste

1 tablespoon lemon juice (you may like a bit less, as I love lemon juice…)

1 tablespoon soy sauce

water to thin the dressing to desired consistency

sea salt and freshly ground pepper to taste

INSTRUCTIONS

1. Mix together the tahini, lemon juice, and soy sauce.

2. Thin the dressing with water until it’s as liquid-y as you like.

3. Add salt and pepper to taste.

4. Mix with salad greens or a raw vegetable salad like I did with cucumbers and tomatoes.