The Ultimate Vegan Breakfast Sandwich

My breakfasts are almost always liquid....and no I don't mean alcohol! Lol. I drink a glass of water with a cap full of apple cider vinegar upon rising, a very green, vegerrific smoothie with Vega One and coffee. I like having a liquid breakfast because it gives your digestive track a bit of a break but by adding a nutrient dense smoothie you are still getting all the vitamins and minerals you need.

Now all that being said, a good hearty breakfast on the weekends is a nice treat too. I had a real hankering for a breakfast sandwich recently so I went down to my church....I mean Whole Foods and picked up the ingredients to make this masterpiece. 

The Ultimate Vegan Breakfast Sandwich

Ingredients

Terra Breads, walnut bun

Organic smoked tofu, sliced

Tempeh bacon

Daiya wedges, sliced

Spinach, steamed

Mustard

Sriracha

Directions:

I didn't put amounts for the ingredients as it all depends on how many you make.....I baked the tofu while I prepared the other ingredients. I just thinly sliced it, then threw it in the oven and baked for 10-15 minutes. Meanwhile, pan fry the tempeh bacon for 4 minutes on both sides. Steam the spinach until bright green; less than 5 minutes.

Once the ingredients are cooked start assembling your sammy. Put mustard on both sides (I love mustard) and sriracha to taste. I used dijon mustard but any will do. Place the baked smoked tofu down, the daiya slices, then the tempeh bacon and topped with the steamed spinach! This will be enough heat to melt the daiya wedges. If you are using daiya shreds you might want to put it on top of the tofu while baking as it's a little harder to melt. 

The Ultimate Vegan Breakfast Sandwich

Nom nom nom

Yum Yum Yum!!! This breakfast sammy was so freaking yummy! Give it a shot and lemme know how it turns out. Tweet me a pic @vegucatedinvan

Peace

Eat better. Feel better.

xoxo

K

Coconut Curry Noodle Soup

I have been very much neglecting the recipe portion of my blog....and my diet I guess. lol I have been so busy lately that I haven't had much time to cook. And when I do, it's been really quick food, but still nutritious of course. Just not blog worthy. But I made a commitment last night to make myself a yummy meal as the only plans I had was a conference call. Soooo, check, check, check it out!

Coconut Curry Noodle Soup

Ingredients

1 pkg udon noodles

1 cup fried tofu, diced

2 cups green beans, chopped

2 handfuls mushrooms, sliced

1/2 bunch kale, chopped

1/2 cup veggie stock

1/2 cup water

1 small can low fat coconut milk

1/2 lime, juiced

1 tsp soy sauce

1 tsp agave nectar

2 tsp yellow curry paste

basil and bean sprouts for the topping

Directions:

Saute the mushrooms in 1 tsp of grapeseed oil for 5 minutes, add the green beans and tofu and saute for 5 minutes. Pour in veggie stock, water, and curry paste. Bring to a boil, add noodles, kale, soy sauce, agave and lime juice. Simmer for 6 minutes then add the coconut milk. Serve in a big bowl and top with bean sprouts and basil.

If you like it spicy like me add sriracha to the broth and on top!Sriracha will warm you to your core. lol 

Naked coconut curry noodle soup

Coconut curry noodle soup with toppings

Spicy! Jazzed up while I blog

You can also use any curry paste you want. I like to mix my curries up with all of them, green or red. Yellow is much milder in spice level, so if you're not into spicy food, this is the one for you. :)

Stay warm my friends.

Peace

xoxo

K

Spicy Sweet and Sour Tofu Steaks

I had this crazy craving for pineapple the other day and whipped up this sweet and sour dish to satisfy my craving. I guess cuz the weather is getting a bit warmer so I'm just craving summer fruits. This was nice and easy to make and yummy. And spicy!

Sweet and Sour Tofu Steaks

Ingredients

1 package extra firm tofu

1/2 pineapple, chopped

7-8 mushrooms, sliced

1/2 onion, diced

2 garlic, minced

1 inch piece ginger, minced

3 Thai chili peppers, minced

1/4 cup veggie stock

1/2 tsp garlic powder

handful cilantro, chopped

1 lime, juiced

Directions:

Cut tofu into thick pieces, about 1-2 inches thick. Sprinkle with garlic powder and 1/2 lime juice. Bake at 375 for 20 minutes. Saute the onions, garlic, ginger and chili peppers in 1/4 cup water (or oil if you like) for 5 minutes. Add all remaining ingredients except for the cilantro and cook for another 10 minutes, stirring often. Add the cilantro and cook for an additional 3 minutes. Serve on top of tofu steaks.

You can serve this dish with a side of brown rice and some leafy greens but I opted for some roasted sweet potatoes and broccoli. I tossed both in a little lemon juice, 1 tsp grapeseed oil and some lemon pepper seasoning. YUMMMMM. I baked them at 375 for 45 minutes.  I like my broccoli a little crispy so if you don't like it like that, steam it or take if out after 30 minutes. :)

I talked about a running injury a little while ago that I got from running 10km's in my Nike Free Run 2's. Well one of my girlfriends is a physiotherapist and offered to do a little tradesies. I cook, she fixes me. YES! I def got the better end of this deal. She worked on me for over an hour I think but who knows cuz it hurt so bad. No idea of time. I def owe her at LEAST one other dinner.

She turned my tiny apartment into a work station for her. She brought her table, pillows and everything. So awesome. But man did it ever hurt!! It took my breath away. But its all for a greater good. I went out the next day and it felt pretty damn good. She said the shoes really did a number on my feet. Everything was jammed up and just plain ole messed. I think every ones feet are different but I DO NOT recommend Nikes for running. Asics all the way. But go to an store like the Running Room so that they can find the right shoe for you.

Peace

xoxo

K

Food Prep Sundays! Get fresh.

I love food prep Sundays. They make me feel so healthy, in control and organized. This week I took a different approach. I'm really big into smoothies and salads right now. I pretty much always have at least one smoothie a day but lately I've been having more. With the weather getting warmer and the sun shining, I feel like I need more raw foods. So this week I bought lots of lettuce and salad fixin's.

Instead of rice and quinoa, I made cauliflower rice. You can get that recipe here. This time I didn't add the onion, but only because I was lazy to chop it. lol But I also added garlic instead cuz I wanted to test out my new garlic mincer thing. I'll tell yah about it later.

I cooked up 2 cups of dried chickpeas and baked some tofu for added bites of protein and fiber for my salads. To 'beef' them up, if you will.  I also peeled 2 oranges and a grapefruit, washed an apple and made my morning smoothie in advance (So I could go for a run before I leave for the day). On Saturday I made a big crockpot full of refried beans as well.

Woot woot! I'm all set to take on this week. :)

My salad is SO good! I made 2 HUGE ones and ate one on Sunday.

Spinach Tornado Salad

Ingredients

2 cups packed spinach

1 cup sliced mushrooms

1 1/2  cup chopped celery

1 carrot, sliced

1 green onion

1 cup chickpeas (see recipe below)

1/2 cucumber, chopped

Baked tofu

1/4 avocado

Dressing:

half a lemon, juiced

3 tbsp mustard

sriracha

Directions:

Combine all salad dressing ingredients together and mix until smooth. Pour over salad and toss. :)

This was the biggest salad EVER! I ate half for lunch and half for dinner. It sure was amazing though.

You can't even see all the goodness that is in there. It is jam packed full of variety so that this salad is NOT boring and would fill up anyone. :)

I was cooking a bunch of chickpeas to just have on hand and maybe whip up a chickpea spinach curry but that didn't feel right. I knew I needed another protein source for my salad so what better way than to throw on some chickpeas! I didn't want just plain ones so I jazzed them up a bit.

Spiced Chickpeas
Ingredients
3.5 cups chickpeas
2 tsp chili powder
1/2 tsp cumin
1 tsp chili flakes
Sprinkle garlic powder
1/2 lemon, juiced
1 tsp Vega EFA Oil

Directions:
Toss all ingredients together until well combined. Add to salads for protein and fibre.

I also sliced up a package of tofu, sprinkled garlic powder and lemon-pepper seasoning and baked at 375 for 25 minutes. I then chopped this tofu up and added it to my salads. I also snacked on a couple slices. Mmmmmm. :)

Its kinda nice to have beans and tofu like this all ready to go. Makes it easier to snack on healthy food. I like to just throw these onto salads or just eating them on their own.

Do you do Food Prep Sunday's as well?

Peace

xoxo

K

Vegucation and Recipe: Black Beans Edition

I thought I'd start talking a bit about the foods that I'm eating and why they are so good for you. Just a little Vegucation PLUS a recipe. Duh. Today is all about black beans. These are my fave bean. I eat them a lot. My second fave is the chickpea. Mmmmm I need to make hummus soon. Yes, that's an idea. Lol

Nutrients (% of Daily values)

Amount: 1 cup

Calories: 227

Dietary fiber: 60% 

Protein: 30%

Iron: 20%

Phosphorus: 24%

B1: 29%

Magnesium: 30%

Molybenum: 172%

Folate: 64%

Health Benefits

In that one cup serving you get about 15 grams of fiber and 15 grams of protein! What's great about black beans (and other legumes) is they give you protein AND fiber at the same time. This provides some major benefits to the digestive track and keeps your blood sugar from spiking. Unlike other sugars and fats,  both protein and fiber can move through the digestive tract at a more moderate pace.  This allows for a more agreeable digestion process which will put less of a burden on your system. 

The protein and fiber combination in black beans and other legumes is also a key to their support of blood sugar regulation.  Because it is moving at a slower rate through the digestive system it releases the sugars it converts to at a slower pace, therefore not spiking your blood sugar. Yah!

Its also high in soluble fiber which helps lower cholesterol levels. Which is great as it will help reduce your risk of heart disease. (As long as you eat well and exercise too, its no miracle worker).

ALSO, as if you needed more, it is high in anti-oxidants and has anti-inflammatory phytonutrients which are great to consume because inflammation has been known to be a breeding ground for cancer. Not to say that its going to prevent cancer or anything but a diet high in anti-inflammatory foods will help reduce your risk.

SO there you have it folks. Eat your black beans! They're good for you. And now you know why. Now on to the food porn!!

Mexican Beans and Rice

Ingredients

1 can black beans

1 cup frozen corn

1/2 onion, diced

3 garlic cloves, minced

1 tsp chili powder

1 tsp cumin

1 lime, juiced

1/4 tsp sea salt

1 jalapeno, minced

Directions:

Saute the onions and garlic in a pan with 1/4 cup water. Add the black beans after 2 minutes, cook for 5 minutes. Add the remaining ingredients and cook for another 5 minutes. Serve on top of brown rice! 

Toppings

Diced cucumber

Quickie salsa

Quickie Salsa

Ingredients

2 roma tomatoes, diced small

1 jalapeno

1/4 red onion

lime juice

1/8-1/4 tsp sea salt

Directions

Combine all ingredients and serve!

It was SUPER spicy. The jalapeno was crazy hot. LOL I was sweating. But I love it! I love spicy food. If you are not into hot food, I'd use half the jalapeno in the salsa. The beans were fine though. Or omit it altogether. I can't do hot sauce right now so I gotta start spicing things up with peppers. Mmmmm I ain't complaining!!

Peace

xoxo

K

A quicky is all you need

Sometimes a quicky is all you need. They can be very satisfying, fulfilling, and fun! So I def recommend them when time is tight. Sometimes you need a quicky in the morning, at lunch, or in this case it was dinner. Lol I needed a quicky on Friday night after the gym and before heading out for the night. Ha. I whipped up this little number which was super nutritious and filling and kept me going all night. 

Quicky Quinoa

Ingredients

1 cup dry red quinoa

1 cup mixed beans

1 carrot, chopped

1/2 tsp dry veggie stock

1/2 tsp cumin

pepper

3-3.5 cups water

Toppings

green onion

jalapeno

Directions:

Add the quinoa, water, carrots and beans to a pot and bring to a boil. Cook on medium heat for 20 minutes. Add more water if needed. The quinoa should be soft but a little crunchier than white quinoa. Add the seasonings and serve. Top with green onion and fresh jalapeno.

I served my quicky quinoa along side some steamed veggies and smoked tofu sandwiches. I picked up some awesome non-gmo and organic smoked tofu, pan fried it with no oil then made little sandwiches with hummus, green onion and jalapeno. I just steamed some bok choy for about 3 minutes for some added veggies.

This is what I got:

 I just drizzed a little dijon on my bok choy. Me loves mustard.

 This was a little lunch I picked up from the good ole Whole Foods. I got a ABC juice (apple, beet, carrot), a raw kale tahini salad and I tossed in a little cucumber and hummus and a cup of my leftover quinoa. YUM!

And here is another Whole Foods meal. I picked up a burrito bowl with my friend Laura for our Bachelor Mondays. I LOVE the burrito bar from WF. Seriously, its the bomb! And if you're veggie, they got bbq'd tofu! BAM! This sucker is loaded with brown rice, corn, black beans, bbq tofu, roasted veggies, guacamole, 2 kinds of salsa, green onions, tomatoes and lettuce. LIKE WOAH. 

Check it out!

PS: SO I'm thinking about adding posts where I talk about particular veggies/fruits/legumes/grains/nuts/seeds/etc and their nutritional components and such. What's their goodness quotient and such. You likey that idea? Yah, I think it'll be beneficial to ppl. I always get asked about a particular food, maybe that will be my wknd posts since I never do them. lol 

Peace

xoxo

K

The Master Wrapper

I'm really into wraps right now. I've always liked them for sure. But the last 2 weeks have been wrap-tastic. Collard greens are what I've been using mostly but I've dabbled in some rice paper and lettuce wraps too so that I don't get bored. I put anything and everything in them from tofu to apples and sprouts to cucumbers and avocado to tempeh. Whatevs. I even put a recipe that I tested that I thought was a fail in it because I couldn't bare to waste all those precious veggies.

I got the recipe from VEGA. The company of Brendan Brazier, my vegan god. I thought it looked and sounded wonderful. Used some colourful ingredients and ones that I love, like dijon mustard. But I really wasn't feeling the flavour and I don't like it when a food dyes everything else the same colour, like beets. I rarely use beets even though they are super tasty. You can get the recipe here if you're interested. I changed a couple of things. I didn't use oil or have any chickpeas but other than that I followed it. 

SOOOO, to not waste it I threw it into my rice paper wraps and romaine lettuce wraps along with some other veggies and it was great! Actually I liked it quite a bit like that, just not on its own. Weird. 

Romaine lettuce wraps and sriracha

Refreshing like this. And nice and light. 

The next few photo's are of my dinner last night. I was running late to meet my friend Steve and he kindly gave me an extra 15 minutes so I could eat dinner. Lol. I threw these together really  fast and pan fried some tofu with soy sauce and put that on top of some quinoa for a quick dinner. The wraps all have various ingredients but I find with the rice paper ones is to not soak them for long. Just soak until they are soft, like 30 seconds. And lay down a piece of lettuce so your filling doesn't poke holes in the paper. 

Rice paper wraps

Fillings that I've been using are carrots, sprouts, tofu, avocado, stir fried veggies, red pepper, cucumber, hummus, and jalapenos. Not all at once.

The dip is just low sodium soy sauce and sriracha

Green smoothie and berry smoothie

 The green one has spirulina, hemp seeds, spinach, half a banana, lime, water and carrot. The berry one has half a banana, spinach, lime and water.

Winterized

Its so effin cold in Vancouver right now. There's barely any snow but was like -7 this morning. Felt like -10 though. Even with my ear muffs, leg warmers, boots with the fur and parka I was still freezing. But its supposed to get in the pluses tomorrow. Lets hope they're right. I'm just not built for this kinda weather. Lol

Tonight I'm experimenting with something that may or may not work out. There's a gluten free expo this Sunday from 11-4pm that I might try to check out. You can see the deets here. I'm very interested in going gluten free. I always feel better when I am. And I am for the most part. I don't eat bread very much and I almost never eat pasta or noodles anymore. Usually when I do eat noodles its rice or buckwheat noodles. 

My friend Steve told me about one of his good buddies blog. Its a health/fitness blog and it looks super awesome! Yah I said super awesome. I'm very excited about checking it out some more. There's some seriously good info on there and I think you should check it out. Click here to see. Good tips on keeping fit, which is good for all you resolutioners. Ha

Peace

xoxo

K

Green Goodness

Even though we still have one more holiday to go doesn't mean we can't get our diets back to normal. I am back drinking green smoothies again. Thankfully. They make me feel so great and energetic. I think I put a good balance of greens and fruit. It looks funny to some people because of the colour but once they taste it, its over. They have fruit in them to make them all sweet and delish. But are chalked full of green veggie goodness. You'll get lots of iron, protein, calcium, folic acid and other vits like vit C and such. Its how I start my day, instead of with tea or coffee or a doughnut. Ick. (ps I do drink coffee and tea a couple times a week, or when I need/want it).

Last night was just me and I wanted to eat something light, healthy but delicious of course. I had some leftover pasta sauce, but there was no way I was making pasta. I opted to make the biggest wok of steamed greens I've ever made. Well maybe. I used pea shoot leaves, spinach, kale, broccoli, snap peas and sui choy. I think that's all of em.....

Yummerly

I tossed all these freshly chopped and washed greens into a HUGE wok with no water, just whatever they have in them and from washing. Covered and steamed for about 5-10 minutes, tossing when I remembered. When done, I tossed in some freshly squeezed lemon juice, gomashio, and a dash of soy sauce. 

Ready for me to devour

Plain quinoa, pan fried tofu and homemade veggie pasta sauce

Just plain quinoa, no flavourings, homemade pasta sauce which you can find here and pan fried tofu. Nuttin fancy. BUT I made it fancy by drizzling BLACK TRUFFLE OIL on top! Yah I did!

Christmas morning tofu scramble

Tofu scramble I made for the fam on xmas morning. Zucchini, mushroom, onion, garlic, turmeric, Italian seasoning, splash of soy sauce and salt and pepper. Sided with real potato hashbrowns and a Mack's Flax piece of toast. 

The feast that my uncle and I prepared vegan and non

Look at all that food. We seriously could not eat it all. Lol

Tonight I'm making Kevin a Christmas dinner because he didn't get one. Poor guy. :( and I invited a couple other lovely friends over too! And Christmas continues! Lol Tofurkey for everyone!

Peace

xoxo

K

Quinoa Mushroom Pilaf and Mediterranean Tofu

I had 2 lovely ladies over for dinner last night. My friend Jess moved to Germany a few months back and is in town for Christmas so it was great to see her. And Bre of course. I was unable to make it to a couple of nights out recently and they've never been to my place so it worked out perfectly!

Quinoa Mushroom Pilaf
Ingredients
2 cups quinoa, cooked according to package
1 leek, diced
12 mushrooms (any kind), chopped
2 handfuls spinach
2 stalks kale, use leaves
3 cloves garlic, minced
1 tsp thyme
1 lemon, juiced
1 tsp Vegeta (veggie stock powder)
1/2 tsp sea salt
2 tsp chili flakes
pepper
1 cup water

Directions
1. Add leeks and garlic to a pan with about 1/4 cup water. Saute until fragrant.
2. Add mushrooms, quinoa, spinach, kale and 1/4 cup water. Cook for 5 minutes.
3. Add remaining ingredients and 1/2 cup of water and cook for 10 minutes. Add more spices if needed.

Mediterranean Tofu (Vegan Express by Nav Atlas)
1 package extra firm tofu
4 roma tomatoes, diced
3 garlic cloves, minced
1 lemon

Directions
1. Bake tofu for 25 minutes at 350. Season with garlic powder and Italian seasoning.
2. Put all other ingredients into a pot or pan and saute on med-low temperature for 10 minutes.
3. Serve on top of the tofu steaks.

This made for a beautiful, protein and fiber packed dinner. A little bit more of a fancier vegan meal. Lol I used Chinese mushrooms in mine. Shiitake would be good too or crimini or portobello, well any really. lol I used dried ones. Remember to soak them for at least 15 minutes before using.

It was SO fun hanging out with these ladies. I haven't done a girls night in so long. Most of my friends are male. lol So having a lot of girl talk was awesome. HILARIOUS and awesome. Some funny stories were exchanged, lots of gossip about boys, and girls for that matter and catching up on what we're all doing at the moment. :)

Peace

xoxo

K

Tornado Stir fry

I had my cousins this weekend because they had a dance conference downtown Vancouver this weekend. When I asked my cousin Jessie what she wanted for dinner she requested a veggie stir fry with tofu that I made last time. I love stir fry because its never the same. Its a "everything but the kitchen sink" kinda meal or "tornado" if you will. My friend over at I Heart Wellness calls her salads tornado salads cuz they have so many items in it and its whatever you have in your fridge. So that's what I will call this stir fry, a tornado stir fry. You just use what you got in your fridge in terms of veggies and the same goes for sauces. Mine never taste the same way twice.

Broccoli is always in it, pretty much every time. Then I put sui choy, kale, baby bok choy and carrots. Then I made my panko crusted tofu. The sauces I used were soy sauce, sweet soy sauce, mirin, sesame oil and hoisin sauce. Plus some garlic powder. I didn't do my usual spiciness as I was cooking for a couple of youngin's but I sure soaked mine in it.

I had it with quinoa instead of rice. So lots of protein and fiber obvs. But super yummy. 

Peace

xoxo

K

Vegan MoFo Day 31: Happy Halloween!

So MoFO's its the last day of Vegan MoFo. Although my posts won't be labelled it don't mean I'm quitting! It was Halloween this weekend, obviously. So there wasn't a whole lot of cooking. And my Internet is STILL down at home, grrrrrrrrrr. Ask me how happy that makes? I dare you. Lol

On Friday, I had my good pal Jimmy over for dinner and a scary movie night. I didn't do anything fancy but I made a stirfry with panko tofu.

It was delish! I made the panko tofu before. You can find it here. For the stirfry I did this:

1 head broccoli

3 stalks kale, leaves removed

3 pieces green swiss chard

1 bunch spinach, chopped

2 carrots, sliced

soy sauce

Thai sweet soy sauce

Garlic chili sauce

I just put all the veggies in a wok, steam with a little bit of water, like less than a 1/4 cup. Once cooked, added the sauces to my taste and voila! Serve over top brown rice, sprinkle a handful of panko tofu and you've got a tasty meal right there. The tofu is baked FYI so no guilt!

On Saturday I dressed up in the BEST costume I've ever made. I seriously loved it. I was famous. Everywhere I went people were shouting "Srirachaaaaaaaaaaa" and just loving it. Especially the Asians. Lol we have that sauce in our blood, that and soy sauce. lol (ps I'm half Japanese, not racist) One guy called me Tabasco, which I promptly corrected him. But same family I guess. I was in so many random photos. Got so many compliments and jokes and was squeezed multiple times. LOL

Sriracha

SRIRACHA HOT CHILI SAUCE!

1920s Paper Boy and Sriracha

Well, its quite boring to be in my regular clothes now. But the carbs I ate yesterday sure were amazing. Had a fam thing so I ate the ish outta that sushi. Mmmmm rice. How I've missed you. But now to get back on track. I'm gonna wash that white paint off the dress and wear it in Vegas for my friends stagette! FUN!

Peace out MoFo's!

xoxo

K

Vegan MoFo Day 13: Panko Tofu with Broccoli

Here's another post for your MoFo's butts. I was too lazy last night to post my pumpkin soup so now I have enough material for a second post on this fine October day. Look at how I spoil you!

Broccoli is by far my fave veg. DEF. There is no contest. It wins hands down. It is high in vitamin A, B and C, , beta carotene, folic acid, phosphorus, potassium, iron, and chromium and has lots of fiber. It's also packed full carotenoids which are antioxidants that are thought to help with weight loss. BOOM!!! Can't argue with that! LOVES it. 


Panko Crusted Tofu:
Ingredients:
1 pkg extra firm tofu
1/2 cup panko bread crumbs
1 tsp chili flakes
4 tbsp soy sauce
2 tbsp mirin
1/2 tsp sea salt
Sriracha to taste


Directions:
1. Combine soy sauce, mirin, sea salt and sriracha in a Tupperware container.
2. Combine panko bread crumbs and chili flakes in another Tupperware container.
3. Cut tofu into bite size square bites.
4. Put tofu in the Tupperware with the wet ingredients and shake it!
5. Transfer tofu into the other Tupperware and shake that too!
6. Arrange tofu on a lightly greased baking sheet (I use tin foil and Pam so there's less cleaning up)
7. Bake at 350 for 25 minutes.

Seriously good! The leftovers can be tossed onto a salad or burrito or whatever. SO yum.


Nutty Broccoli:
Ingredients:
1 head broccoli
2 inch piece of ginger
4 garlic cloves
2/3 cup veggie stock (I used Vegeta, 1 tsp plus 2/3 water)
2 tsp agave nectar
3 tbsp soy sauce
2 tsp mirin
1 tsp cornstarch mixed with 1/4 cup water
1 handful peanuts


Directions:
1. Put garlic and ginger into a food processor and process until minced.
2. Add all ingredients except cornstarch to a wok and cook for 4 minutes.
3. Once broccoli is cooked and bright green, add cornstarch mixture and cook for another 2 minutes or until sauce thickens up.
4. Serve on top of brown rice and toss the Panko Crusted Tofu on top. ENJOY!!

Look at how pretty that meal is! And super nutritious. Mmmmmm. Me wants it now. 


There you have it folks. My second post today. Hope y'all enjoyed it. Tonight I'm being cooked for! Yah! Love it when men cook for me. Such a treat. EXCITE.


Peace


xoxo


K

Double Feature

I did not cook last night. Which is sometimes a blessing. My friend Alain and I opted for a double feature at the theatre instead of cooking up a feast. I popped into Steamrollers and got the Super Deluxe Vegetarian burrito with guacamole. YUM!!! Me love burritos.

I LOVE to watch movies so I was down. And we both love the horror genre so why not. We watched Don't be afraid of the dark and Final Destination 5. Both good. I gasped and jumped at all the right spots. Lol

One thing I'll say about Don't be afraid of the dark,which I swear is a twisted take on the tooth fairy, is that Katie Holmes just is not sexy. I don't know if that whole Tom Cruise not letting her dress sexy is true but she just doesn't. I dont' even think we saw her arm in the movie. lol

Anyways, I thought I'd share a recipe that I made in August:

Leeky Quinoa with Mushrooms, Kale and Sundried Tomatoes

1 c uncooked quinoa
2-3 Dried Sundried tomatoes
1 clove of garlic, minced
1 onion, diced into small pieces
2 c water
1 leek, washed and sliced thinly on a diagonal
150g brown mushrooms, washed and sliced thinly
1 c kale , stalks removed
salt, pepper
1 tbsp chili flakes

1. Soak sundried tomatoes in water for 30 minutes, then cut into small pieces

cook quinoa according to the package

2. Sauté  garlic and onion until fragrant and lightly browned in the olive oil
3. Add the leeks, mushrooms and sundried tomatoes to the garlic/onion pan and stir fry the leeks and mushrooms until tender and cooked through.
4. Once done, add in the quinoa, toss through, add salt and pepper to taste.
5. While still warm, pop in the spinach and stir to until cooked

Fiery Chili lime sauce Tofu Steaks

1 block of tofu

1/4 cup sriracha sauce
1/4 cup lime juice
1 tsp agave nectar
10 mint leaves

1. Cut tofu into steaks or triangles, whichever you prefer and bake for 20 minutes.

If grilling, the tofu will only need about 10 minutes

2. Combine all other ingredients in food processor and pulse until finely chopped
3. Serve over gorgeously grilled/baked tofu

Seriously delish meal right there. FULL of protein, omega 3 and 6, iron, calcium, and tons of micro and phyto nutrients. It was my first time cooking with leeks and I liked it!

A friend at work brought me more fresh figs from her tree. So I'm going to make more of my Fig-a-licious dip. I'm also gonna make one without nuts as another friend at work said her bf is allergic. I have an idea of what I'm going to do. So stay tuned!!

My jams: Lupe Fiasco - Out of my head, Kid Cudi - REVOFEV, T.G.I.F, Jay Z and Kanye - That's my Bitch, Who Gon Stop me

Peace

xoxo

K

It feels so good!

Today was a great day! I ended up bailing on hiking the Chief this morning as I had a few too many drinks last evening......honestly, started at my fam bbq. lol I got to sleep in without awaking to the alarm clock for the 2ND day in a row! Unheard of!

I went on a gorgeous, hot 10km run around the park. Then did about 40 minutes at the gym. Felt so good! Got a smoothie and headed home to shower and get ready for the day. I'd initially thought I'd be a good girl and clean my messy apartment and other chores around the apt but it was SO nice out. So I skipped that and went to the beach! Spent a good 3.5 hours roasting out at English Bay.

Sundays I always like to go grocery shopping and prep food for the week. I usually cook many dishes. This week I made a tofu salad, steamed broccoli and kale in garlic sauce, and put a soup in the crock pot. I'll let you know how the soup turns out tomorrow, cuz I don't know if its good yet. lol

This recipe came from a friend at work. He didn't have any measurements and I don't use white sugar or table salt, so of course I modified it.

Tofu Salad

1 package bean curd
3 stalks celery, sliced thinly
2 green onion, chopped
3 teaspoons sesame oil
2 teaspoons agave nectar
1 teaspoon sea salt

1. Soak tofu in cold water for 2-3 hours
2. Drain the water and chop the tofu into 2 ince pieces
3. Boil the tofu and sliced celery for 2 minutes
4. Drain and toss in salt, sesame oil, agave nectar and green onions and refrigerate
5. Serve once chilled and Enjoy!

Here is a picture of the tofu. I picked it up at T&T Supermarket.

Next up is the Garlic Broccoli and Kale:

2 heads broccoli, chopped
2 stalks kale, stalks removed
3 cloves garlic, minced
2 teaspoon chili flakes
1 teaspoon garlic powder
1 cup vegetable stock
1 teaspoon corn starch

Steam broccoli and kale in pan covered with a lid for 2 minutes.  Add the cup of vegetable stalk, minced garlic, garlic powder and chili flakes and cook covered for another 2 minutes. Mix cornstarch and cold water and add to the broccoli mixture to thicken the sauce. Once thickened, serve with brown rice.

And that was my dinner! Delish.

I am a huge Big Brother fan. I was very, very sad to see Jeff voted out. He's so dreamy. lol. More twists were added which makes it exciting as usual.

PS: the new David Guetta album is awesome! Great running music and if you just wanna have a dance party. :)

I'm outties. Hope everyone had as great a day as me.

xoxo

K