Posts Tagged ‘Vegan’

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

For the past few days, I’ve been on a mini-road trip and vacation to visit my friend  in North Jersey. Living right on the Hudson River, this meant a day trip into New York City!

And rather than going to the #1 Tourist Spot (AKA Times Square), we decided to take the aerial tramway to Roosevelt Island. Totally recommended day trip idea! It wasn’t overcrowded as the rest of the city and I got to see the ruins of the Smallpox hospital, catch Pokemon on the promenade, and visit the FDR memorial at one of the island’s tips. I swear, I want to be proposed to there one day- so pretty and tranquil.

After the last few days of eating out, I was ready to make a home-cooked meal. Unfortunately, I was too tired from my trip to go out shopping for more ingredients and instead settled for whatever was already in my kitchen. No regrets though- this meal turned out to be a winner. The only thing I might do next time is add in some more veggies 🙂

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

Coconut-Tomato Sauce over Japanese Yam “Pasta” (Paleo)

Ingredients:

1 tbsp ghee (or butter or oil)

3 garlic cloves, chopped

1 small onion, chopped

salt and pepper

1 and 1/3 cup full-fat, canned coconut milk

1/4 cup vegetable broth

2 tbsp tomato paste

2 tbsp fresh basil + extra for garnish

1 medium-sized Japanese yam

Directions:

Heat ghee in a deep skillet over medium-low heat. Add in garlic, onion, salt and pepper and sauté for 10 minutes. Next, stir in coconut milk, broth, tomato paste, and basil. Bring sauce to a boil and then reduce to a simmer. Let cook for another 10 minutes.

While waiting, make the yam into a pasta with a vegetable spiral. Once the sauce is done cooking, mix in pasta. Don’t worry if it seems like you don’t have enough sauce!- just mix it in the best you can and top with a lid. Let cook for 15 minutes (during this time, the noodles will get soft and shrink). Afterwards, stir the pasta around around in the sauce, adjust with salt and pepper, and place in a serving bowl. Top with the extra fresh basil.

Vegetable Casserole (Paleo)

This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!

Vegetable Casserole (Paleo)

Vegetable Casserole (Paleo)

Ingredients:

1 cauliflower, chopped into florets 

2 tbsp ghee

1 lb green beans, chopped into bite-sized pieces

1 onion, chopped

1 cup raw carrots, coined

1/2 cup celery, chopped

1 cup fresh spinach, roughly chopped

3/4 cup canned coconut milk

2 eggs

2 tsp garlic powder

salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees and grease a 9×13 baking dish.

Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.

Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.

Curried Squash and Spinach Soup (Paleo)

Snowy Saturday = (sweats + Netflix + hot soup) +  x

x = homework

I’m leaning more on the “-x” for the equation.

Anyway, comfort food is a must on a snow day and this soup definitely fits the bill!

Curried Squash and Spinach Soup (Paleo)

Curried Squash and Spinach Soup (Paleo)

Ingredients:

1 tbsp avocado oil

2 cups onions, chopped

2/3 cup celery chopped in small pieces

4 garlic cloves, minced

2 tsp curry powder

1/2 tsp turmeric

4 cups chicken broth (vegetable broth if vegetarian or vegan) 

2 cups water

4 cups cooked and pureed butternut squash

salt and pepper

5 tbsp tomato paste

5 cups fresh spinach

Directions:

Heat oil in a large pot over medium heat. Add in onions, celery, and garlic and sauté for 10 minutes. Add in curry and turmeric and sauté until fragrant, about an additional minute. Add in chicken broth, water, squash, salt, and pepper. Bring to a boil and allow to simmer for 20 minutes. Afterwards, use an immersion blender to make smooth. Stir in tomato paste and cook for another 10 minutes. Add in spinach and allow to wilt before serving.

Crockpot Red Cabbage and Apples (Paleo)

The opportunity to housesit could not have happened at a better time. With holiday sweets and leftovers stacked high in both of my parents’ fridges, I needed the chance to physically remove myself from the proximity before Christmas Eve and Day repeated themselves over and over again.

Now in an empty house in literally the middle of nowhere, I can detox for a few days and eat some more wholesome foods. Plus I get to read my new books and “play” with the weighted hula hoop that I got for Christmas (yes, similar to Alvin and the Chipmunks, I wanted a hula hoop for Christmas). Well, maybe not immediately. I already have some killer bruises from hula hooping the first time for 10 minutes 😦

Anyway, back to food. Since I knew I’d be sitting in a house all day, I brought along my crockpot and cooked up some red cabbage and apples. Topped with a little bit of sour cream, it was the perfect thing to eat as I rediscovered my love of Netflix (I don’t allow myself to go on Netflix during the school semester).

Red Cabbage and Apples (Paleo)

Red Cabbage and Apples (Paleo)

Ingredients: 

1 head of red cabbage, chopped

2 onions, chopped

2 large apples, peeled and cubed

1 and 1/3 cup unsweetened applesauce

1/4 cup balsamic vinegar

1/4 cup apple cider vinegar

1 tsp salt

1/2 tsp cinnamon

Directions: 

Place all ingredients in a crockpot and stir together. Place on LOW for 4-6 hours. Stir once halfway through cooking time. Let cool slightly and top/mix in sour cream (if desired) before serving.

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This year’s Christmas picture with the siblings (not that you could tell with us standing directly in front of the tree. Oops.)