March 1, 2015

Announcing the MATCHA Page Launch!


Thrilled to announce the launch of an exciting new project - the "Matcha" page is now live! You can access it at the top of the site, next to the Recipes tab. The page is filled with health benefits, how to make, where to buy, and how my husband and I work matcha into our daily routine. I LOVE this power of this beautiful emerald green tea! Truly hope you enjoy the new resource!





February 22, 2015

Rainbow Veggie Fried Rice


Veggie rainbows are my favorite :) It's a great way to make meals fun and festive! Plus it's always an instant mood lifter when I'm chopping and cooking with so many pretty colors. Of course feel free to swap in your own favorite vegetables or additions (I'm partial to mushrooms and extra garlic so those are usual suspects here). For an easy protein boost try adding tofu, beans, edamame, cashews, bean sprouts, or hemp hearts. Or get your protein on the side - we LOVE pairing this with Asian Garlic Tofu!


Tips for better fried rice:
  • Cold rice! If you cook the rice ahead of time, it's not only an awesome time-saver come meal time, but it makes the fried rice much less soggy. Just make the rice in advance and cool it in the fridge for at least a couple hours or overnight.
  • Minimal oil/liquids while cooking. I love sesame oil so I'm always tempted to pour it in, but for fried rice less is better! I find 1 teaspoon is plenty to get all my veggies cooking while not weighing it down and turning it to mush. Same goes for the tamari/soy sauce. Use just a little while cooking, and if you'd like to add more to taste right before serving, go for it!
  • Fry the rice. Make sure you take some time to fry the rice at the end for that beautiful light golden brown color. This also gives a chance for all the flavors to combine!


Vegan, gluten-free (with tamari)
Serves about 6

Ingredients
1 1/2 cups dry brown rice
2 medium carrots
1 red bell pepper
1 red onion
1 1/2 cups peas (I use frozen)
1 cup corn (I use frozen)
4 garlic cloves
1 tsp. sesame oil
3 Tbsp. tamari/soy sauce, more for serving

Directions
Make the rice ahead of time and let it cool in the fridge for a couple hours/overnight.
Dice carrots, bell pepper, onion, and mince garlic.
In a large wok or pan over med-high heat, add 1 tsp. sesame oil. Let heat for a minute.
When oil is hot, carefully add onion, carrots, and bell pepper. Stirring often, saute for about 5-7 minutes.
Add peas and corn. Cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add rice and 3 Tbsp. tamari/soy sauce. Stirring occasionally, cook for about 5 minutes.
Serve with additional tamari/soy sauce if desired.

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More Asian-style favorites!

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February 11, 2015

Roasted Potato Hearts

Spread the veggie love! This is more of a fun idea than an actual recipe, but I still couldn't help sharing. It's perfect for Valentine's (or anytime!) to show some fun, festive love :) You can serve them as a simple side dish on their own, or as cute little dippers. My toddler loves dunking these in ketchup! I use my set of mini-cutters that are about 1 1/2" each and are wonderful for these. Of course feel free to change the herbs/seasonings as you wish. Wondering what do to with the leftover potato "scraps"? Toss them in soup!


Vegan, gluten-free

Ingredients
6 medium potatoes (I used 3 purple, 3 red)
Dried basil or other seasonings of choice
Salt
Olive oil for drizzling

Directions
Preheat oven to 425.
Rinse potatoes and slice lengthwise into about 1/2" pieces.
Use cutters to punch out heart shapes.
On a lightly sprayed baking pan, place potato hearts and toss with a small amount of olive oil.
Spread in an even layer, and sprinkle with salt and basil (or other seasonings of choice).
Bake for about 25 minutes, tossing halfway through.

Notes:
I use mini-cutters that are 1 1/2"
The leftover potato "scraps" from the cutouts are great for soup!





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