January 20, 2018

Asian Mushroom Rice



We LOVE this easy, 6 ingredient Asian-style mushroom rice! So simple but totally tasty and savory. I created it to be a side dish, however it could easily be morphed into a main dish by adding some extra veggies (asparagus and mung bean sprouts are phenomenal in this!), edamame, tempeh, tofu (like our favorite Asian Garlic Tofu), etc. It's also great made with quinoa instead of rice. See the notes below the recipe for additional info and tips.

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make or adapt this! I love seeing what you guys cook up.


I also wanted to quickly mention this book I enjoyed that dives into the wonderful world of mushrooms. It's fun, informative, and easy to understand. Author Tero breaks down ten different mushrooms and how their incredible benefits can be a powerful tool in promoting whole body health. (With many fun facts and some vegan recipes included.) Continually amazed & grateful for mother nature's abundant, healing gifts. Definitely worth checking out!

Click here to see "Healing Mushrooms" on Amazon


Vegan, gluten-free (with tamari), oil-free
Makes about 6 side servings

Ingredients
1 cup uncooked rice* (I use brown basmati)
1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)
1 onion
2-3 cloves garlic
3 green onions
1 1/2 Tbsp. tamari/soy sauce, or more to taste
Optional: asparagus, mung bean sprouts, spinach (stir in during last few minutes of cooking), other veggies, sesame seeds for topping

Directions
Cook rice according to package instructions* (use veggie broth for more flavor if desired).
Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.
In a large skillet over med-high heat, saute onion for about 7-8 minutes. (I use water/veggie broth to saute.)
Add mushrooms and cook another 8 minutes.
Meanwhile, mince garlic and slice green onions.
When mushrooms are softened, add garlic and saute 1 minute.
Reduce heat to medium. Add cooked rice, green onions, and tamari/soy sauce.
Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)
Season to taste with more tamari/soy sauce if desired before serving.

*Notes: 
To make this even faster, rice can be cooked ahead of time and stored covered in the fridge until ready. (I love doing this!)
If your rice cooking time is longer (40-50 minutes), you may want to wait a bit before starting the rest of the dish so the rice finishes in time for when you need it.
You can also substitute quinoa for rice (for faster cooking time and a nutrition bump.)
I'm a huge mushroom lover so I often add even more mushrooms - closer to 20-24 oz. rather than 16 oz.

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Disclosure: The Garden Grazer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com and affiliated sites. I only share things I absolutely LOVE and personally use! (There is no additional cost to you in clicking the affiliate link.)


January 16, 2018

Vanilla Almond Overnight Oats



I love this easy, 6-ingredient, make-ahead vegan breakfast! It only takes 5 minutes to assemble in the evening, then just cover and set in the fridge for a quick grab-n-go breakfast in the morning. You can either eat it as is, or top with fresh berries, bananas, granola, nut butters, etc. The vanilla-almond flavor is SO GOOD with a bit of sweetness from the maple syrup (and a chia seed boost!) I always look forward to the simple yet delicious, sweet flavor. Hope it gets your mornings off to a great start as well! ⛅


Vegan, gluten-free (with gf oats), oil-free
Serves 1

Ingredients
1/2 cup rolled oats
1/2 cup almond milk
2 tsp. chia seeds (I use this brand)
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1-2 Tbsp. pure maple syrup

Directions
Combine all ingredients except oats in a small bowl or jar. Stir to combine.
Add oats, gently stir, and make sure they're all fully submerged.
Cover and place in the fridge for a few hours or overnight.
Enjoy as is or top with banana, berries, granola, nut butters, etc. before serving.

*Notes:
I use unsweetened plain almond milk for this recipe. Adjust the syrup as desired depending on how much sweetness you like (or if you're using a sweetened milk). You may find you need a little less vanilla if you're using a vanilla flavored milk.
The almond extract is strong so be sure to only use the 1/8 tsp. otherwise it can overpower.

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Disclosure: The Garden Grazer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com and affiliated sites. I only share things I absolutely LOVE and personally use! (There is no additional cost to you in clicking the affiliate link.)


January 12, 2018

Easy Homemade Pizza Sauce



Our favorite, easy homemade pizza sauce! This has been our family's go-to recipe for years. It's incredibly flavorful with garlic, herbs, and a little tang... YUM! This was one of the first recipes I posted on the blog (almost 6 years ago, wow!) so I wanted to give it a refresh. Since the flavors only intensify as it sits, it's great made ahead of time so it's ready to go when you are. (No worries if you didn't think that far in advance though - happens to us all the time and it's still great when used immediately.) The recipe makes enough for one extra-large pizza or several smaller English muffin/pita pizzas. Hope you enjoy as much as we do. Happy pizza partying! 🎉

PS - how adorable are these little jars!? I'm obsessed. See them here on Amazon if you're interested. (The smaller size is great for sauces and things like this as they each hold about a cup.)

Vegan, gluten-free, oil-free
Makes about 1 cup

Ingredients
6 oz. can tomato paste
1-3 cloves garlic (depending on how much you like garlic)
2-3 Tbsp. water (or more as desired to thin)
1 Tbsp. red wine vinegar
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. cumin
Salt to taste

Directions
Finely mince garlic.
Add all ingredients to a small bowl and stir well to combine.
Can use immediately, but the flavor is best if you let it sit for about 30 minutes. (Or make ahead of time and refrigerate until ready!)

Note: I like my sauce on the thicker side (this one is pretty dense), but simply add more water to thin if desired!

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Disclosure: The Garden Grazer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com and affiliated sites. I only share things I absolutely LOVE and personally use! (There is no additional cost to you in clicking the affiliate link.)