Posts tagged: ifecoach

Thai Noodle Soup

In this deeply nourishing soup, shiitake mushrooms, onion, and carrot are cooked in a vegetable broth seasoned with lime zest and juice, serrano chile, garlic, ginger, and soy sauce. Garnish with cilantro and crispy mung bean sprouts for a delicious meal you’ll want to make again.

Once the ingredients are prepped for this soup, the dish comes together quickly. Sautéing the vegetables first shortens the stewing time, so there’s no need to spend long hours over a soup pot. This is a great one-pot meal that makes serving dinner a snap.

INGREDIENTS

1. Place the onion, carrot, and mushrooms in a medium pot and sauté for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the garlic, ginger, bok choy, Vegetable Stock, soy sauce, lime zest and juice, and serrano chile. Bring to a boil over high heat.
3. Reduce the heat to medium, and simmer for 10 minutes.
4. To serve, divide the noodles between four individual bowls. Pour the broth over the ingredients and garnish with the mung bean sprouts and cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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Thai Green Curry Pizza

A hearty veggie curry meets flatbread in this plant-forward pizza that’s sure to impress even the fussiest of eaters. The secret is in the delectable sauce made from a creamy blend of hummus, peas, green curry paste, and a hint of lime juice. Feel free to add a fresh thai chile if you like it spicy; then top with broccoli, sweet potato, and other veggies.

This veggie-licious pizza is packed with punchy flavor thanks to a shot of lime juice and a spicy Thai chile. Savory hummus is blended with green curry paste and peas for a zesty sauce that tastes as vibrant as it looks. The topping of fresh veggies brings in the hearty texture you expect from a bowl of curry, except this time it’s delivered in flatbread form. Top with fresh cilantro and an extra squeeze of lime before digging into this delicious Thai-inspired pizza!

INGREDIENTS

1. Preheat oven to 400°F. Line a baking sheet with foil. On a lightly floured surface, roll pizza dough into a 12-inch circle. Transfer to the prepared baking sheet, poke all over with a fork, and brush with 1 teaspoon of the milk. Bake 8 minutes.
2. Increase oven temperature to 425°F. Bake 5 minutes more.
3. In a small food processor combine hummus, peas, and curry paste. Process until smooth. Juice one lime half; add juice to hummus mixture. Stir in half of the Thai chile (if using). Spread over partially baked pizza crust. Top with broccoli, sweet potato, and bell pepper.
4. Bake 8 to 10 minutes or until crust starts to brown and is crisp. Immediately sprinkle pizza with carrot, cilantro, scallions, and the remaining Thai chile (if using). Cut remaining lime half into wedges and serve with pizza.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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Light Thai Peanut Dressing

Pureed eggplant is the star player in this tantalizing peanut dressing. Jarred red bell peppers add depth, and a couple of tablespoons of peanut butter are all you need to get that yummy peanut flavor. Use in salads, as a dip with spring rolls, or as a base for pad thai.

Pureed eggplant isn’t just for baba ghanoush: This finger-licking-good sauce gets its creamy-fluffy texture from the versatile purple veggie. Roasted red peppers lend delicate sweetness and a beautiful red hue to the peanut-based dressing, while sambal oelek kicks things up a notch. Toss this oil-free sauce into salads, serve it as a dip with spring rolls, or use it as a base for pad Thai. The sky’s the limit when you have a go-to Thai peanut dressing up your sleeve!

INGREDIENTS

1. In a nonstick skillet combine eggplant and ¼ cup water. Cover and cook over medium 10 to 15 minutes or until eggplant is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Let cool for 10 minutes.
2. Transfer eggplant to a blender. Add the next seven ingredients (through garlic). Cover and blend until smooth. Season with salt and black pepper. Stir in basil.
3. Transfer dressing to a glass jar. Cover and chill for up to 5 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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Chayote Soup with Roasted Hominy

Chayote squash offers a light and creamy base to this delectable soup, while the spicy warmth and chewy texture of roasted hominy adds a pleasing pop of flavor to every mouthful. Hominy consists of dried maize kernels soaked in alkali and is a common ingredient in Mexican dishes such as pozole, a traditional Mexican stew.

Chayote squash is a pear-shaped gourd with a mild flavor that makes it the perfect base for this light and luscious soup. Hominy, a common ingredient in Mexican dishes such as posole, consists of dried maize kernels that have been soaked in alkali. Here, hominy roasted whole and added to the soup just before serving. Use any leftover hominy as a salad topper.

INGREDIENTS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. To make roasted hominy, in a bowl stir together hominy, 2 tablespoons of the lime juice, and the next four ingredients (through chipotle chile powder). Spread in a single layer on the prepared baking sheet. Bake 20 minutes.
3. Meanwhile, to make soup, heat a large pot or Dutch oven over high until it sizzles when a few drops of water are added. Add onion, garlic, and oregano. Cook and stir about 10 minutes or until onion is translucent. Add squash, potatoes, and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until squash is tender, stirring occasionally.
4. Using an immersion blender, blend soup until smooth and creamy. Stir in milk, the remaining 2 tablespoons lime juice, and the salt. Bring to boiling. Serve soup topped with hominy and cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Summer Harvest Soup

Replenish yourself with a hydrating bowl of summer soup packed with corn, zucchini, and other fresh produce in a tasty veggie broth. Note: Frozen corn also works, if you don’t have fresh corn.

This sunshiny soup is a celebration of summer produce. Zucchini, tomatoes, corn, green beans, and asparagus simmer together, creating a light yet flavorful broth. The grains add heartiness; for a light appetizer, you can leave them out. 

INGREDIENTS

1. In a large skillet cook onions and garlic, covered, over medium-low 10 minutes. Add water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. Add 6 cups water and the next five ingredients (through bulgur). Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until bulgur is cooked and vegetables are tender.
3. Add remaining ingredients. Cook about 2 minutes more or until asparagus is just tender and bright green in color. Garnish with additional fresh basil.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Berry-Swirled Corn Ice Pops

These easy ice pops take inspiration from Mexican sweet corn ice cream and are a treat for the eyes and the taste buds.

These pretty fruit pops harness the goodness of sweet, creamy corn for a naturally delicious treat. Straining out the corn pulp makes these ice pops smoother, but you can leave it in if you like a little more texture.

INGREDIENTS

• ⅔ cup fresh blackberries
• ¼ cup pure maple syrup
• ½ teaspoon lime zest
• 1½ teaspoons lime juice
• 5 ears sweet corn, husks and silks removed
• ½ cup unsweetened, unflavored almond milk
• 1 teaspoon pure vanilla extract
• Pinch sea salt

1. In a blender combine blackberries, 1½ Tbsp. of the maple syrup, the lime zest, and lime juice. Cover and blend until smooth. Press through a fine-mesh sieve; discard seeds. Spoon half of the mixture into eight 3-oz. ice pop molds. Place in freezer.
2. Rinse out blender. Cut corn from cobs. In the blender combine corn, almond milk, the remaining 2½ tablespoons maple syrup, the vanilla, and salt. Cover and blend 30 to 60 seconds or until nearly smooth. Strain to remove excess pulp. Pour over blackberry mixture in ice pop molds. Freeze about 1 hour or until partially frozen. Spoon remaining berry mixture onto corn mixture in ice pop molds; if desired, swirl slightly. Insert sticks into molds.
3. Freeze overnight or until firm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Peach-Corn Salsa with Chili-Lime Chips

This fruity “caviar” features grilled peaches, corn, and onion along with zesty seasonings. Every bite offers a burst of fresh flavor. Choose a perfectly ripe peach to get the best of its juicy sweetness in this Southern-style salsa. A peach is ripe when it has a sweet aroma, it’s slightly soft, and there are small wrinkles in the skin near the stem end. Serve it with easy home-baked corn chips seasoned with chili and lime.

INGREDIENTS

• 2 ears sweet corn, husks and silks removed
• 5 tablespoons lime juice
• 1 fresh poblano chile pepper, halved and seeded
• 1 small yellow onion, cut crosswise into ½-inch slices
• 1 medium peach, halved and pitted
• 1 15-oz. can black-eyed peas, rinsed and drained
• 2 tomatoes, seeded and chopped (1 cup)
• ¼ cup chopped fresh cilantro
• ¼ teaspoon ground cumin
• Sea salt and freshly ground black pepper, to taste
• 12 corn tortillas
• Chili powder, to taste

1. Cook corn in enough boiling water to cover 3 minutes; drain. Meanwhile, combine 1 Tbsp. lime juice with 1 Tbsp. water. Brush corn, poblano, onion slices, and peach halves with lime juice mixture. Grill, uncovered, over medium-high about 10 minutes or until tender and slightly charred, turning as needed and brushing with additional lime juice mixture to prevent drying. Transfer to a cutting board; let cool. Chop poblano, onion, and peach. Cut corn from cobs.
2. In a large bowl combine 3 Tbsp. lime juice, the corn, poblano, onion, peach, and the next four ingredients (through cumin). Season with salt and black pepper. Cover and chill 2 hours before serving.
3. To make Chili-Lime Chips: Preheat oven to 375°F. Brush both sides of 12 corn tortillas lightly with 1 Tbsp. lime juice. Sprinkle both sides with freshly ground black pepper and chili powder to taste. Cut each tortilla into six wedges. Arrange pieces in a single layer on large baking sheets. Bake 18 to 22 minutes or until crisp and edges are golden brown.
4. Store Peach Caviar in the refrigerator and cooled Chili-Lime Chips Chips in an airtight container up to 3 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Creamy Corn Dressing with Dill and Chives

Blended corn makes for a buttery, creamy dressing that is equal parts healthful and delicious. This creamy dressing gets its richness from pureed corn. It’s as tasty over greens as it is mixed into potato salad or macaroni salad. Look for golden corn niblets in the freezer aisle: They are less sweet than other varieties.

INGREDIENTS

• 1 10-oz. pkg. frozen golden yellow corn
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh chives
• 1 teaspoon Dijon-style mustard
• ⅛ teaspoon garlic powder
• ⅛ teaspoon black salt
• Freshly ground black pepper, to taste

1. In a blender combine corn and ½ cup water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids.
2. Whisk the next six ingredients (through salt) into corn mixture. Season with pepper.
3. Chill, covered, until ready to serve.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Creamy Corn Butter

Finally, a vegan butter alternative that isn’t high in fat or overly processed. You’ll find plenty of uses for this easy-to-make luscious spread.

Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t overly processed or high in fat. Agar powder, a seaweed-derived alternative to gelatin, helps to bind the ingredients while keeping things light. Look for agar powder in the baking aisle next to jello ingredients or at Asian markets.

INGREDIENTS

• 6 cups fresh or thawed frozen corn kernels
• 2 tablespoons nutritional yeast
• ½ teaspoon agar powder
• ¼ teaspoon sea salt
• ⅛ teaspoon garlic powder

1. Combine corn kernels with ½ cup water in a blender. Blend for a few minutes to achieve a very creamy texture.
2. Using a fine mesh sieve, strain the corn into a medium saucepan. Add nutritional yeast, agar powder, salt, and garlic; bring to a simmer on medium heat stirring constantly. Cook for 10 to 15 minutes, stirring frequently until the mixture thickens. (If the mixture gets lumpy, you may need to smooth it again in the blender.)
3. Pour into a container with a lid and let cool for 10 minutes. Then cover container and chill in the fridge for 15 to 20 minutes to set. Refrigerate in an airtight container up to 5 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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Red Pepper and Corn Soup

The sweet, smoky flavors of roasted red pepper really make this soup. The corn gives it extra body and sweetness, and as a garnish, a pop of color.

If ever there were a soup for all seasons, it would be this sweet, smoky combination of roasted red peppers and corn. The Mexican flavors give it a hint of warm weather and sunshine, while the blended vegetable base makes it rich and robust. The recipe calls for frozen roasted corn, but feel free to substitute fresh when it’s in season. Roasted red peppers can be used in salads, sandwiches, and other soups, so you may want to make a few extras to have on hand. They will keep up to five days in a covered container in the fridge.

INGREDIENTS

• 4 large red bell peppers
• 1 (14-ounce) package frozen roasted corn
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 cup vegetable stock
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon sea salt
• ¼ teaspoon coarsely ground black pepper
• ¼ cup unsalted dry-roasted pumpkin seeds (pepitas)
• ¼ cup fresh cilantro leaves

1. Preheat the broiler. Line a large baking sheet with foil. Place the bell peppers on the prepared baking sheet. Broil 4 to 5 inches from heat for 8 to 10 minutes or until charred on all sides, turning occasionally. Transfer to a bowl. Cover with plastic wrap and let stand for 10 minutes. Peel off skins; discard skins, stems, and seeds. Coarsely chop the bell peppers.
2. Set aside ¼ cup of the corn. Combine the chopped bell peppers, remaining corn, onion, garlic, 1 cup water, stock, chili powder, cumin, coriander, salt, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 20 minutes; cool slightly.
3. Transfer half of the mixture to a food processor or blender. Process or blend until nearly smooth; repeat with the remaining mixture. Return the puréed mixture to the Dutch oven and heat through.
4. Microwave the reserved corn for 30 seconds or until heated through. Sprinkle the soup with the reserved corn, pumpkin seeds, and cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/corn-recipes-all-plant-based-vegan/

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