Raw Fennel Chickpea Salad w/ Brown Rice & 2 Ingredient Vegan Avocado Ice Cream!

For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go πŸ™‚ And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.


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The Recipe

Yields 2 servings

1 cup chickpeas

1 cup brown rice, cooked

1 cup argula leaves, diced finely

1 tbsp oregano

1/2 green bell pepper, diced

1 cup broccoli, pureed (to make salad creamy)

1 cup blueberries, washed

1/2 lemon worth of juice

30 cherry tomatoes, diced

1 cucumber, diced

1 small onion, diced

2 tbsp fennel seeds

1 tbsp extra virgin olive oilΒ (optional)

1 tsp saltΒ (optional)

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I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.

pureed avocado ice cream

frozen ice cream !

Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa

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The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder

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Directions

1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil.Β 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice πŸ™‚

Pumpkin Spiced Pepper Stuffed Tofu Scramble

Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!

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The Recipe

Yields 1 serving

1/5th block of extra-firm tofu

1 cup broccoli, chopped

1/2 cup shredded carrots

1/2 large green bell pepper

1/2 cup mushrooms, diced

1 tsp olive oil

1/2 tsp black pepper

1 tsp pumpkin spice

1/2 tsp cinnamon powder

1/2 tsp cumin seeds

 

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Directions

1. Stir-fry all of the tofu and vegetables together. Spice them up!

 

2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.

 

Today’s Yummy Food Adventures (Esp. New Indian Recipes!)

Vegan Raspberry “Cheesecake” (no added sugar, low-carb, delicious!!)

GujaratiΒ Puran Puri (Indian Sweet Flatbread)

Homemade 4-Ingredient Nut Chikki (Indian Brittle)

No-Cook Lemony & “Creamy” Quinoa Salad

Vegan Thin Crust Tempeh Veggie Pizza

For lunch today, everyone in my family was eating left-over pizza from last night’s dinner, and I really wanted some of that crunchy yumminess. So I tried to make a homemade tortilla pizza. I had gone to Stop & Shop yesterday and discovered vegan cheese from a company called Tofutti. I cannot even describe in words how excited I was since I literally haven’t had cheese for maybe three years now. Therefore, this homemade pizza idea really got me going because I wanted to try out my new cheese. To be honest, I was wary at first as to whether this would work or not, but it turned out perfectly! It was cripsy, completely baked, and delicious. I’m pretty sure I made my mom jealous that I was eating a healthier pizza that she was πŸ™‚ What I really like about this recipe is that it’s what you want – completely up to you to be creative when you make it yourself. You can choose the toppings, the seasonings, and the amount of each serving (cheese, veggie, protein, etc.). Also, it’s so healthy that you can’t even feel guilty when you’re eating this cheesy, crunchy, mind-blowing dish! Enjoy it as your entree, appetizer, or as a side dish with someone else. Let me know how you make it!

vegan cheese!!

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The Recipe

Yields 1 serving

Serving Size: ~ 6″ pizza

1 100% whole wheat tortilla

1/2 large carrot, diced

13 – 20 cherry tomatoes, halved

2 large mushrooms, diced (~ 1/2 cup)

1/2 large yellow pepper, diced

1/2 – 3/4 cup broccoli, chopped

2 slices (or more) Tofutti Soy American Cheese

2 oz LightLife Organic Soy TempehΒ 

1/2 tbsp oregano leaves

1 tbsp garlic powder

1 tbsp black pepper

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Directions

1. Chop all the vegetables and prepare them by washing. Set aside.Β 

2. Lay a piece of aluminum foil underneath your tortilla.

3. Break each slice of cheese into four, evenly smaller pieces and spread the total eight pieces around the tortilla.Β 

4. Place all of the diced tomatoes around the pizza. Sprinkle your oregano, black pepper, and garlic powder over the tortilla.

5. Then, place all of the other vegetables in no specific order, but be sure to place the tempeh pieces last so the heat from the oven hits it directly, assuring that the tempeh is fully cooked when you eat it.

6. Place the pizza with the aluminum foil into your toaster oven or actual oven and let it broil at ~350 – 400 F for 5 – 7 minutes.

7. Watch your pizza since the tortilla will become blacker (almost burnt but just crunchy like a thin crust pizza), but you may want to remove the pizza at your own time depending on how crunchy you want it – just look to make sure the cheese has melted and you know that it is done. Enjoy warm!

Indian Lentil Salad Wrap


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The Recipe

Yields 1 serving

Serving Size: 1 wrap

1 100% whole wheat tortilla

1/2 large carrot, shredded

1/2 large cucumber, sliced

5 cherry tomatoes, diced

2 large mushrooms, diced

1/2 cup of mothbeans, cooked

1 tbsp sunflower seed butter

1 tbsp freshly chopped parsley leaves

1/2 tsp garlic powder

1/2 tsp black pepper

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Directions

1. Heat the tortilla slightly in a toaster or in the microwave lying a damp paper towel over it to keep the moisture.Β 

2. Prepare all the vegetables.

3. Spread the sunflower butter onto the tortilla evenly.Β 

4. Line the mothbeans along the center. Then, place the cucumbers, tomatoes, mushrooms, and carrots. Finely, top with the parsley leaves and spices. Wrap the tortilla either as a wrap or as a quesadilla. Enjoy!

No-Cook Chickpea Salad

 

Sneaky sneaky, that’s how I would describe the lunch I made today for my family. I’m trying to imbed a little bit of a healthy lifestyle into them and healthy in my mind means low-saturated fat, colorful, fiber-heavy, and plant-based (meaning no dairy). So, I made a quick, healthy, simple, and delicious chickpea salad for everyone today. I used a nice olive lime dressing that gave the salad a really extraordinary zest, perfect for a relaxing summer meal! I made it insanely colorful with raw vegetables of all kinds to add different vitamins and minerals into this hearty lunch salad. I even snuck in a daily serving of flaxseeds for everyone, which you can’t even see or taste in the salad – sneaky sneaky hehe!Β The salad is packed with so many nutrients – high in magnesium, phosphorus, iron, vitamins A & C, potassium, fiber, monounsaturated and polyunsaturated fat. Moreover, it has no cholesterol and is both low-sodium and low-sugar! Plus, it was really easy to make, less than ten minutes and it was ready. And, it was delicious. I don’t like making claims without them being true, but the fact that everyone in my family ate it without any complains or reaching for the salt shaker means that it was perfect taste-wise and fullness-wise. Also, I decided to check out how healthy my salad really was so I calculated its nutrition facts per serving. I was actually really surprised – only 260 calories! What could be better? I hope you like it! It’s the perfect summer salad because of the lime dressing πŸ™‚Β 

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The Recipe

Yields 4 Servings

Serving Size: 2 cups of salad

2 cups cooked chickpeas (garbanzo beans)

20 almonds, soaked for an hourΒ (if any allergies, simply replace with some avocados or another chopped nut or take out completely – the salad will still tasty just as delicious!)

1 large yellow bell pepper, diced

2 cucumbers, diced with with peel

3 cups raw spinach (~ 60 spinach leaves)

15 cherry or grape tomatoes, diced

2 tbsp seaweed, dried

3 tbsp freshly chopped parsley leaves

1 garlic clove, grated

2 tbsp olive oil

1/2 lemon worth of juice (~ 2 tbsp)

2 tbsp flaxseed, ground

1 tsp ginger, grated

1 tsp black pepper

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Directions

1. Cook the garbanzo beans (soak them overnight or cook them with bay leaves if you want to reduce gassiness).

2.Β Cut all the vegetables and place them on to the side.

3. In a grinder (or blender), slightly pulse the spinach till finely ground and place to the side. Then, pulse the almonds till finely chopped and place those to the side as well.

soaked almonds

finely pulsed spinach leaves

4. Toss all of the following ingredients together in a mixing bowl – the vegetables, parsley, seaweed, spinach, and flaxseed.

5. In a small bowl, mix the lemon juice, olive oil, garlic, ginger, black pepper, (and salt if you want it). Pour that evenly over the entire salad and toss together.

6. Distribute the salad into four bowls and top each with an even amount of the chopped almonds before serving.

topped with finely chopped almonds

Lentil Healing Soup

I just got back from vacation aka eating tons and tons of “unkind” foods. So, for lunch today, I decided I needed to have a really soothing, healing soup. I chose a lentil base and tossed in a delicious blend of “kind” vegetables. First, I tossed in some dandelion root. Dandelions have been used for centuries now since it has been known to have mild laxative effects, promoting digestion and improving one’s GI tract. Then, I used some carrots, which we all known is the perfect detox vegetable. Carrots are known to help cancer prevention, strengthen the heart organ, and naturally detox with its high vitamin and antioxidant content. Lastly, I used some green beans, which have vitamins B1 and B2! Moreover, they are relatively high in protein and contain the essential minerals like calcium, making it a perfect source for vegetarians, helping to build strong bones (yes, your parents were right when you were kids!). I also added some flaxseed, which helps to fight constipation, inflammation, and cholesterol! This blend of spices and vegetables with the lentil protein all help to fight any bloat or gassiness that you may have from a holiday weekend! If you want to make this soup purely healing then do not add any salt (which you will notice is not in the ingredients list) – excess sodium can add to water weight so you want to avoid salt for a few days after a holiday weekend.

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The Recipe

Yields 1 Serving

Serving Size: 3 cups

1/2 cup mung beans, cooked

1 cup low-sodium vegetable broth

1/2 cup green beans, diced

1 carrot, diced

1 cup dandelion root, diced

2 large white mushrooms, diced

1 tsp turmeric powder

1 tsp ginger powder

1/2 garlic clove

1 tbsp ground flaxseed

1 tsp masala powder

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Directions

1. Cook your lentils in a rice cooker or steamer with some bay leaves to help reduce any gassiness (you can also soak your lentils overnight if you prepare ahead of time).

2. In the meantime, chop all your vegetables.

3. After your lentils are cooked, toss them into a pan with your vegetables and spices. Add the vegetable broth and cook till the broth simmers and the vegetables are cooked.

4. Serve warm with some basil leaves on top!

Sesame Stir-fry Tempeh Vegetables

I recently discovered soy tempeh. It’s a complete protein and has 22g of protein per serving! It’s an unbelievable source of healthy fat, carbs, and protein for vegans and vegetarians. For dinner today, I made a simple but delicious sesame stir-fry dish with tempeh and fresh, colorful vegetables! Tempeh has a more chunky texture than soy, but it is packed with seeds, making it a bit more spongy-texture when cooked. Some people may not like the texture or the taste alone, so that is why I stir-fried with some different vegetables and a delicious blend of sesame oil and spices! Try to do the same (and mix the tempeh with something else), especially if you know you definitely don’t like tofu – I like tofu and I was still cautious about the taste of tempeh because I didn’t want to take my chances. I turned out to love it, but I’d love to hear how you feel!Β I added some soy sauce as well, which gave the dish a really nice Thai taste. Basically, this dish tastes like the sesame tofu stir-fry you enjoy at Thai restaurants, but the good news is that it is a bit healthier because of the extra protein boost with tempeh instead of tofu! Moreover, this recipe uses a lot less oil and soy sauce then restaurants do with their dishes so you can enjoy this Thai dinner without much worry.

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The Recipe

Yields 3 – 4 Servings

Serving Size: 1 cup

8 oz. soy tempeh

2 cup broccoli florets, chopped

1 medium or large red bell pepper, sliced

1 medium or large yellow bell pepper, sliced

1 cup baby spinach leaves

2 large carrots, diced

3 tbsp low-sodium soy sauce

4 tbsp organic sesame oil

2 tbsp cumin seeds

3 garlic cloves, diced or 1 tbsp garlic powder

1 tsp turmeric powder

3/4 tsp salt

1 tsp fresh black pepper

2 tbsp extra-virgin coconut oil

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Directions

1. Chop and wash all the vegetables. Set aside.

2. Chop the tempeh into smaller pieces.

3. In a large saucepan, simmer the spices with the sesame oil and the soy sauce.

4. Place the tempeh onto the pan when the oil and spices mix begins to make a gurgling noise (clearly simmering). Mix the pieces around and they should start to become coated with the spices (you’ll see the tempeh get darker as if burnt).

simmering

deliciously coated

5. Cook the tempeh for about 5 minutes and then place the vegetables into the pan. Drizzle the entire dish with the 2 tbsp of olive oil and mix around – this oil will help to cook the vegetables you just threw into the pan.

6. Put a lid on top of your saucepan and let the vegetables cook for about 10 minutes.

7. Serve and eat warm! We ate our stir-fry with some brown rice, but you can enjoy it alone too. Yuum, so healthy and delicious!

Edamame, Okra, Pumpkin Stew

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The Recipe

Yields 1 Serving

Serving Size: 3 cups of soup

1 cup vegetable broth

1 cup raw pumpkin

1/2 okra, sliced

1/2 edamame, shelled

2 tbsp seaweed kelp, raw or dried

1 tbsp ground flaxseed

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tsp turmeric powder

1/4 tsp salt

all of the vegetables and spices