Better Spaghetti

I love spaghetti....but a healthy portion really isn't very big, in fact it is about the size of your fist, or 1 cup. So how do you get the same satisfaction from your pasta dish while having less? Well I propose you have that healthy portion along with spaghetti squash and like myself, you will still feel satisfied.  So last night I made T a big bowl of spaghetti with a steamed asparagus and roasted tomato sauce. For myself, I had a side of spaghetti with a dollop of Earth Balance and fresh cracked pepper. For my entree I had steamed spaghetti squash with asparagus and roasted tomato sauce. Spaghetti squash is super easy to make: cut the squash in half and scoop out the seeds. Place face down in a steamer basket, or pressure cooker and cook until the squash falls off the skin.  You can alternatively roast it in the oven, simply place the squash face side down in a baking dish with about one half inch water in the bottom of the pan for about 30 mins at 350 degrees. This is the perfect comfort food dish that is much more healthy and satisfying than your typical big bowl of pasta. Enjoy!

Red Curry With A Twist

I've been craving tons of veggies lately....more than usual. Last night I decided to make red curry. This dish is so simple but packed full of flavor and heartiness.  The twist? To give the meal an extra hearty feel I added a can of garbanzo beans....delicious! I steamed some bok choy and kabocha squash for sides to really round out the meal.

Ingredients
Veggies- your choice (I used zuchinni, yellow squash, mushrooms, broccoli, and carrots)
1 can garbanzo beans- rinsed
1 small can coconut milk
Red curry paste
1/2 cup brown rice and 1/2 quinoa mix- cooked


Method
Cook 1/2 cup brown rice and 1/2 cup quinoa together according to the directions. (I love mixing rice and quinoa, it has a very hearty feel and is packed full of protein). Saute the veggies in a small amount of water until just tender. Add the garbanzo beans and curry paste. With the curry paste start small and add to your liking.  Simmer for another 4-5 mins. Add the can of coconut sauce and simmer for one more minute. Serve over the rice and quinoa mix. Enjoy

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Crispy Tofu with Orange Dipping Sauce- Kind Life Inspired

This recipe comes from the Kind Diet Cookbook, which I call my Bible. I literally cook a recipe from this amazing book three times a week, if not more.  And coincidentally I still haven't made everything in it! I usually get obsessed with one recipe and make it for a month then move on.  I even rediscover recipes that I have made previously and forgot how much I love.  Anyway, last night I finally made the crispy tofu with orange dipping sauce.  I did however add my own spin to the dipping sauce because I feel like the original recipe leaves it too watery.

Ingredients:
1 package savory baked tofu, low sodium
1/2 cup corn flour
1/2 cup brown rice flour
1/4 cup safflower oil
1/2 cup fresh squeezed orange juice
1/4 cup maple syrup
1 tbs dijon mustard

Method:
In a small saucepan mix the orange juice, maple syrup and dijon mustard. You may have to really mix the mustard to get it to separate evenly, I use my late frother.  Bring the sauce to a boil then remove from the heat and let cool.  In a separate frying pan, preferably cast iron, bring the safflower oil to med heat.  Slice the tofu into 1/4 in slices. Mix the two flours in a shallow dish.  Dip the tofu in the flour and lightly pan fry each side until golden brown.  Place tofu on paper towels or a brown paper bag to blot excess oil.  Serve warm with the now cooled orange dipping sauce.

Udon Miso Soup On A Rainy Day

This Boston weather has been pretty gloomy.  But I'm always inspired by the cold dreary weather to make delicious soups, stews, and other comfort food.  This last weekend T got sick and wanted a noodle soup.  I decided that the healing benefits of miso must be included in this soup, along with some immune boosting shitake mushrooms for maximum flu recovery.  This is what I came up with:

Ingredients:
4 cups water
2 vegan bouillon cubes or 4 cups veggie broth
1/2 package udon noodles
4-6 large shitake mushrooms
1/2 large yellow onion
2 cups chopped baby bok choy
2 tbs miso, light or dark (I used one tbs of each)
shoyu to taste
dash cinnamon
squeeze of lime
scallions to garnish

Method:
Bring broth to boil and add noodles.  In a separate pan sautee the mushrooms and onions until tender, season with a dash of shoyu.  In a small bowl dissolve the miso paste in small amount of warm water.  This allows it to mix into the soup evenly.  Once noodles are al dente add mushrooms and onions to the pot, along with the miso mixture, and the chopped bok choy. Add a dash of shoyu, a dash of cinnamon and the squeeze of lime.  Remove from heat and let cool for three minutes. Serve hot, garnished with scallions.