Posts in category: Fitness

Chilled Peanut Noodles

I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content, and this dish is one of my favorite special treats. This dish comes together quickly. If you are cooking for one or two, you can put as much pasta as you want in a bowl, toss it with an appropriate amount of sauce, and save the rest.

Peanut butter with pasta? You bet. This easy dish features an Asian-inspired peanut sauce, tender noodles, and plenty of chopped scallions for a simple but flavorful meal. The perfect cold lunch for a warm day, this recipe keeps well in the fridge and is easy to transport in Tupperware.

INGREDIENTS

• 1 pound whole-grain spaghetti
• ½ –¾ cup Almost Instant Peanut Sauce
• 1 cup chopped green onion, white and green parts
• Chopped peanuts, for garnish

INSTRUCTIONS

1. Cook the spaghetti according to package instructions.
2. Drain the noodles, rinse under cold water, and drain again.
3. Place the cooked spaghetti in a bowl, add the Peanut Sauce, and toss to mix well.
4. Serve garnished with the chopped green onion and chopped peanuts.

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Soft Tofu With Black Sesame And Wasabi Sauce

Velvety melt-in-your-mouth tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Garnish everything with Japanese chives or scallions to add a refreshing crunch with each bite, and you have the perfect make-ahead lunch in less than 20 minutes.

This eye-catching dish might be simple to make, but its flavors are deliciously complex! Silken tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Be sure to prepare the sauce in a blender so that it thoroughly emulsifies. Sprinkle everything with fresh chives or scallions for an elegant appetizer or a quick main dish when you’re craving Asian flavors but are short on time.

INGREDIENTS

• ½ of a 12.3-oz. package silken extra-firm or firm tofu, drained
• 2 teaspoons black sesame paste
• ¼ teaspoon wasabi paste
• ¼ teaspoon tamari
• 1 tablespoon chopped Japanese chives (garlic chives) or scallion

INSTRUCTIONS

1. Cut tofu into six ¼-inch-thick pieces. Arrange on a platter.
2. In a small blender combine sesame paste, wasabi paste, tamari, and 1 tablespoon water. Cover and blend until smooth. Drizzle sauce over tofu. Sprinkle with chives.

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Stone Fruit Pasta Salad With Fennel

Peppery arugula is dressed up with sweet stone fruits, hearty whole grain pasta, and a zesty vinaigrette for a delicious fruit-forward salad. Slivered fennel bulbs add extra crunch and a subtle licorice flavor that will leave you reaching for a second helping. Bright and refreshing, this salad is the perfect grab-and-go lunch for busy days at the office.

Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in peaches for the nectarines and red plums for the cherries. This fruit-forward salad is hearty enough to be served on its own or paired as a side dish with veggie burgers for the perfect summer BBQ menu.

Tip: To make this recipe gluten-free, opt for a gluten-free whole grain pasta, such as those made with brown rice, chickpeas, or lentils.

INGREDIENTS

• 3 cups dry whole grain rotini or bow-tie pasta (9 oz.)
• ½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds
• 2 nectarines, halved, pitted, and thinly sliced
• 2 cups fresh sweet cherries (12 oz.), pitted and halved
• 1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)
• 2 cups fresh baby arugula
• ¼ cup thinly sliced shallots
• Sea salt, to taste

INSTRUCTIONS

1. Cook pasta according to package directions; drain. Run under cold water to cool; drain well.
2. Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through mustard). Cover and blend until smooth, adding water, 1 Tbsp. at a time, until drizzling consistency. Stir in poppy seeds.
3. In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.

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My Favourite Thai Vegan Meals To Keep Your Meals Interesting

If you’re looking for some delicious vegan Thai food recipes, then look no further! Here are my five favourite vegan Thai meals that are sure to tantalize your taste buds.

1. Tom Yum Soup – This soup is a classic Thai dish that is packed with flavour. It features a variety of fresh vegetables, mushrooms, and lemongrass, all simmered in a fragrant vegetable broth.

2. Pad Thai – This popular dish is made with rice noodles, tofu, and veggies, all stir-fried together in a savoury sauce. It’s the perfect meal to satisfy your hunger without weighing you down.

3. Massaman Curry – This rich and creamy curry features potatoes, peanuts, and onions in a coconut milk-based sauce. It’s perfect for a cozy night in.

4. Green Curry – This vibrant dish is made with fresh green chili peppers, bamboo shoots, andBasil leaves. The result is a fragrant, slightly spicy curry that is simply irresistible.

5. Mango Sticky Rice – This popular dessert is made with sticky rice, coconut milk, and ripe mangoes. It’s the perfect sweet treat to enjoy at the end of a meal.
So there you are my top 5 favourite vegan thai meals. I hope you enjoy them as much as I do!
Let us have your vegan recipes in the comments below!

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Israeli Couscous And Kale Salad

Say goodbye to boring, bland salads. This delicious veggie jumble combines curry-spiced Israeli couscous, toasted pine nuts, and sweet raisins with lots of fresh produce for a salad that’s both refreshing and satisfying. One reader raves, “Delicious! Perfect combination of ingredients.”

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a bit larger in the Israeli version. Mixed with fresh kale, colorful veggies, herbs, and spices, it makes a delicious pasta salad that will keep well in the refrigerator for up to three days. Add some cooked chickpeas to make it a heartier meal.

INGREDIENTS

• ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
• 3 tablespoons fresh lime juice (from 1½ limes)
• 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
• ½ small onion, finely chopped (about ½ cup)
• 2 small garlic cloves, minced (about 1 teaspoon)
• ½ teaspoon curry powder
• ¼ teaspoon ground cumin
• ¼ teaspoon sweet or mild paprika
• 1 cup whole wheat Israeli couscous
• ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
• ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
• ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
• 4 scallions, white and green parts thinly sliced (about 1 cup)
• ¼ cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons raisins or currants
• 2 tablespoons toasted pine nuts
• sea salt and freshly ground black pepper

INSTRUCTIONS

1. In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
2. In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
3. Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.

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Potato And Artichoke Heart Pasta Salad

Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. Waxy potatoes, such as red or fingerling, will hold their shape best in this dish, but you can make do with any variety you have on hand. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley.

Take your packed-lunch skills up a notch with this delicious vegan twist on the classic macaroni pasta salad. Tofu and savory spices blend together to form a creamy sauce that coats chewy pasta, hearty potatoes, and crisp veggies. Add any fresh herbs you have on hand to finish off this quick and easy meal.

INGREDIENTS

• 1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
• 2 cups dry whole grain pasta, any variety
• 1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
• 4 ounces hearts of palm, sliced (½ cup)
• 1 cup cherry tomatoes, cut into halves
• 2 stalks scallions (green onions), thinly sliced
• 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
• 1 12-ounce package silken tofu, drained
• 2½ tablespoons white wine vinegar
• 2 small cloves garlic
• 1½ teaspoons yellow mustard
• Sea salt
• ¼ to ½ cup unsweetened, unflavored plant-based milk

INSTRUCTIONS

1. Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
2. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill.
3. In a blender, combine the tofu, vinegar, garlic, and mustard. Blend into a smooth sauce. Season to taste with salt and pepper.
4. Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the plant-based milk 1 to 2 Tbsp. at a time, to achieve desired texture and creaminess.

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My Favourite Mexican Foods To Keep Mealtimes Happy

When it comes to Mexican food, there are so many delicious vegan options to choose from! I absolutely love tacos, enchiladas, burritos, and quesadillas. And of course, no meal is complete without a little guacamole on the side!
If you’re looking for some vegan Mexican inspiration, here are 5 of my favourite recipes to make any dinner party a success:

1. Vegan Tacos al Pastor: These tacos feature marinated mushrooms and seitan that are cooked on a grill or stovetop, then topped with pineapple, onions, and cilantro. So good!

2. Vegan Enchiladas: These enchiladas are stuffed with black beans, corn, and vegan cheese, then smothered in a homemade red enchilada sauce. So tasty!

3. Vegan Burritos: These burritos are filled with rice, beans, vegan cheese, and salsa, then wrapped up in a large tortilla. So satisfying!

4. Vegan Quesadillas: These quesadillas are made with vegan cheese and salsa, then grilled or cooked on the stovetop until golden and crispy. So good!

5. Vegan Guacamole: This guacamole is made with ripe avocados, diced tomatoes, onions, garlic, lime juice, and cilantro. So delicious!

You can add vegan sour cream to any of the above recipes as vegan sour cream is a great topping for any of these vegan Mexican recipes. It’s rich, creamy, and perfect for adding a little extra deliciousness to your meal!
Mexican food is so lively and summery even when the weather is off, it’s a delight for vegan and non-vegans alike. What’s your favourite Mexican recipe? Let me know in the comments!
I hope you enjoy these vegan Mexican recipes!

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Spring Roll Bowls

Love spring rolls but hate how small they are? These bowls are the perfect upgrade! Brown rice noodles form the base of the dish and are layered with edamame, cucumber, radishes, and snow peas. Drizzle everything with a spicy-sweet peanut sauce, and call it a day! Enjoy all the flavors of a spring roll with the ease of a bowl. Brown rice noodles take the place of rice paper wrappers.

INGREDIENTS

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Vegan Soba Noodle Salad

This chilled noodle salad is the perfect grab-and-go lunch when you’re craving something light but filling. Nutty buckwheat soba noodles are tossed with crunchy vegetables and a zesty Japanese-inspired dressing. Ready in 30 minutes or less, you’ll love having this recipe on hand during busy weekdays.

Delicious, light, and easy to prepare, this vegan soba noodle salad gets its tasty crunch from fresh veggies cut into matchsticks. With a bright dressing of yuzu ponzu, rice vinegar, and spicy ginger, this Japanese-inspired dish is perfect to enjoy on warm evenings, and it travels well for take-along lunches. Soba noodles are made from buckwheat and have an earthy, slightly nutty flavor that plays well with acidic sauce.

Tip: Yuzu ponzu is a Japanese condiment made with soy sauce, vinegar, and citrusy yuzu juice. Some blends contain bonito (fish) flakes, so check the label. No yuzu ponzu? Substitute a blend of 2 tablespoon lemon juice and 1 tablespoon each of tamari and lemon zest.

INGREDIENTS

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My Favourite Indian Vegan Meals To Add A Bit Of Spice To Your Life

When it comes to vegan food, India is definitely a top destination. There are so many delicious vegan recipes to choose from, and it’s hard to narrow it down to just a few favourites. However, if I had to pick five of my all-time favourite Indian vegan meals, these would be them:

1. Aloo Gobi
This classic dish is made with potato and cauliflower, and it’s absolutely delicious. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.

2. Chana Masala
Chana masala is another vegan staple in India. It’s made with chickpeas and a variety of spices, and it tastes great with rice or roti.

3. Dal Makhani
Dal makhani is a creamy and flavourful dish made with black lentils. It’s usually served with rice or roti, and it makes for a hearty and satisfying meal.

4. Palak Paneer
Palak paneer is a popular vegan dish made with spinach and tofu. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.
5. Tarka Dahl
Tarka dahl is a simple yet flavourful dish made with lentils and spices. It’s usually served with rice or roti, and it makes for a quick and easy meal.

6. Vegan Naan
No Indian meal is complete without some vegan naan! This delicious bread goes great with any vegan curry, and it’s perfect for mopping up all the deliciousness.
So there you have it, my five favourite Indian vegan meals. These recipes are all delicious, and they’re perfect for a quick and easy meal. So if you’re ever in the mood for some vegan Indian food, be sure tolook up the recipes for these meals and give them a try. You won’t be disappointed!

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