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Weekly Bite

April 8, 2013

This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web as well as those I’ve made up myself. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.

Due to busy weekdays and packed weekends, I haven’t been doing much cooking lately. Since I never want to act like I have it all together, I thought it was still worth it to post a few snapshots and recipes of meals made and eaten over the past week or two—none of which were fancy, particularly pretty, nor difficult to make.


Vegan Hash With Avocado (made by my hubby!)

This was probably the best thing I ate all week, and I can’t even take credit for it. Though it looks pretty legit, it really wasn’t difficult for Brian to throw together. He’s so good at making veggie hash! This is an ideal weekend breakfast—especially if you have guests visiting and want to make them yummy vegan food!


Peanut Butter & Banana Toast

Like the photo above of my half-eaten breakfast, this meal is nothing fancy—just sprouted wheat bread with peanut butter and sliced bananas on top. Served with dark roast coffee with soy, of course :)


Quick Veggie Stir Fry With Simple Peanut Sauce

In college I made vegetable stir fry for dinner almost every single night, but I’ve sort of neglected it in recent years—that is, until our friends made it for dinner with a tasty peanut sauce and I remembered how delicious it was! The meal shown above is a hodge-podge of pre-cut veggies from Trader Joe’s, plus brown rice, soy sauce tofu, and a tasty peanut sauce (recipe below!).


Trader Joe’s Salad & Smoothie

Sometimes, my fridge has nothing in it but ketchup, soy milk and hummus. Luckily I live down the street from a Trader Joe’s and can easily swing by for a quick lunch. I highly recommend the Super Spinach Salad and the Strawberry Chia smoothie—so fresh, tasty and full of fiber and nutrients!

Vegan Hash With Avocado
Created by Brian Joel Borton

Hash browns (we use a dehydrated kind from Costco, but frozen works, too!)
Bell peppers, sliced
Red onion, chopped
Avocado, cut into bite-sized pieces
Oil for cooking
Salt and pepper, to taste

If you’re using dehydrated hash browns, start by re-hydrating them as directed. Meanwhile, heat up your oil in a very large pan or wok. When it’s hot, add the hash browns and let them sear for a bit so they get nice and crunchy. Add oil to a separate small pan and sauté your veggies until the onions are translucent and the bell peppers are soft.

Simple Peanut Sauce
Courtesy of Shelby Crandall

1 cup crunchy peanut butter
1/2 cup apple cider vinegar
1/2 cup vegetable oil
2 tablespoons soy sauce
1 clove garlic
Salt and pepper, to taste
Water for thinning the sauce (optional)

This whole recipe is approximate, and is 100% made to taste. I recommend starting with these measurements, and adding more as you go so you get the sauce where you want it. The water only serves as a thinner to help you get the sauce at your desired consistency, but isn’t necessary to the recipe otherwise. I use a blender to mix mine up, but you can also combine everything in a jar and shake it up. Enjoy!

What have you been eating/cooking this week?

weekly bite

February 5, 2013

This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.


Simple Tofu, Brown Rice & Broccoli Bowl

This recipe has been my go-to since college. I keep frozen rice and broccoli on hand always, so I can make this whenever I’m low on groceries. It’s super nutritious, filling, and easy to make.


Acai Breakfast Bowl // Yummy Mummy Kitchen {used this granola}

This was such a nice treat in the mornings, though I think it’ll be even more enjoyable during the warmer months of summer. I used my friend Jenn’s Almond Butter Granola on top, and it was perfect.


Red Lentil Coconut Soup // Scaling Back

I’m already excited to make this again!! It was flavorful, hearty, and made great leftovers. It was a welcome change to the canned soups I usually eat during the work week.


Berry & Walnut Oatmeal

This is one of my favorite breakfasts to make because it uses items I always have around: oats, frozen berries, and chopped nuts. It doesn’t take long to make, and it’s perfect for chilly winter mornings.


Raise The Roof Sweet Potato Lasagna // Engine 2

This recipe feeds a CROWD! Be sure to use a deep casserole dish for this one, or have two standard ones handy—this recipe makes a ton of food. It’s incredibly delicious, nutritious, filling, and seems to just taste better with time. An ideal recipe to make on a Sunday before the week starts so you can enjoy the leftovers all week long.


Gluten Free Vegan Chocolate Chip Breakfast Cookies

Though when my sister in law made these in Colorado they were scones, at normal altitude these come out like cookies—so that’s what they are to me now! And let me tell you … yum! I need to order more almond flour, stat, so I can make these again.


Gluten Free Vegan Blueberry Banana Muffins

Though I am a big muffin lover, I hate all of the added sugar that goes into them. This recipe, however, is sweetened only with banana, making it a really nice option for mornings, snacks, and even dessert. Great on its own, or with a little pat of Earth Balance on top.

Simple Tofu, Brown Rice & Broccoli Bowl
The easiest thing you’ll ever make

Firm or extra firm tofu, cubed
Broccoli florets
Brown rice, cooked
Soy sauce
Sriracha (optional)

Steam broccoli using a vegetable steamer. Meanwhile, heat up a pan with a little bit of oil (I prefer coconut oil for stir-frying) on medium-high heat. Once the pan is heated, drop in the tofu, letting it sear for a little bit. Add soy sauce as you continue to cook—it will keep the tofu from sticking, and the tofu will soak it up for flavor. Once your tofu is cooked, remove it from the pan and assemble your bowl: brown rice, steamed broccoli, then tofu. Top it off with Sriracha for extra heat, if you wish :)

Berry & Walnut Oatmeal
A Borton Family original (serves two)

1 cup rolled oats, uncooked
1 cup frozen berries
2 tablespoons ground flax meal
1 teaspoon vanilla
Cinnamon, to taste
Toppings: Walnuts and agave nectar (optional)

Put the oats in a pot and cover with water (the oats should be completely covered, with maybe 1/2 inch or so of water above them). Begin cooking on medium heat. Meanwhile, heat up the berries either on the stovetop or in the microwave so that they’re defrosted and warm. When the oatmeal has absorbed a good amount of water, mix in the flax, vanilla and cinnamon. Continue cooking until all water is absorbed, adding more water if necessary during the cooking process. Divide the cooked oatmeal between two bowls, topping with berries and toppings of your choice.

Gluten Free Vegan Chocolate Chip Breakfast Cookies
Recipe courtesy of my sister in law Cathy

2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoom bakin soda
1/3 cup grapeseed or olive oil
1/4 cup agave nectar
2 flax eggs
1 cup mini dark chocolate chips

Preheat the oven to 350 degrees (F). Mix all ingredients together in the order they’re listed. Drop the batter in large spoonfuls onto a baking sheet and bake for 12-17 minutes until they’re golden and set. Let cool for a few minutes, then enjoy!

Gluten Free Vegan Blueberry Banana Muffins
Recipe courtesy of my sister in law Cathy

3 cups blanched almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tablespoons grapeseed or olive oil
3 flax eggs
4-5 pureed bananas (around 2 cups)
1 cup frozen blueberries (or blackberries)

Preheat the oven to 350 degrees (F). Puree the banana using a high-powered blender until it’s smooth. Mix all ingredients together in the order they’re listed, adding the blueberries at the very end while they’re still frozen. Drop the batter into a muffin tin with liners and bake for 35 minutes until they’re golden on top and set in the middle. Let cool for several minutes, then enjoy!

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weekly bite

January 16, 2013

This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.

Due to a packed week and travel plans this weekend, I didn’t cook nearly as much as I did last week. However, I did manage to try two new recipes, as well as several delicious dishes in San Francisco, which I’ll be sharing with you today (stay tuned for the Wanderlust guide to the city—it’s coming soon!)


Vegan Quinoa & Sweet Potato Chili // Milk Free Mom

This was absolutely amazing! My friend Karen made this with corn and bell peppers added, and I think that would make this even better. I recommend topping it with Sriracha or chipotle hot sauce for an extra kick.


Spiced Butternut Squash and Apple Soup // Whole Living

I forgot to add the ginger, and I didn’t have turmeric and cardamom on hand. It still came out great, but next time I’d try following the recipe exactly. I do recommend serving it in a bread bowl—it was delicious!


Vegan Pilgrim Sandwich // Ike’s Place

Made with cranberry sauce, sriracha, vegan cheese and vegan turkey, this is far from a “whole foods” meal, but tastes a lot like Thanksgiving leftovers. I loved it!


Soy Matcha Green Tea Latte // Peet’s Coffee & Tea

Simple and delicious, this new latte from Peet’s warmed me up during the chilly San Francisco weekend. Made with just soy milk and matcha green tea powder (and sweetener, if you like), it’s simple, nourishing and tasty.


Black Garlic & Miso Glazed Tempeh // Millennium Restaurant

Let’s just say I didn’t leave anything on my plate! Here’s how the website describes this dish: kim chee fried Bhutanese red rice, snap peas & edamame,
watercress-chrysanthemum green salad with yuzu-ginger vinaigrette, toasted peanuts,
spicy pickled Thai chile & fuyu persimmon relish.
Yum!


Vegan Rancheros // St. Francis Fountain

Before I was entirely vegan, Huevos Rancheros was one of my favorite breakfasts. I admit, I’ve missed it a little bit over the past year and a half, but this vegan version completely satisfied that craving. Once again, my plate was scraped clean by the end of the meal!

Since it looks like the Milk Free Mom website is under construction, I thought I’d share her chili recipe right here for anyone who wants to try it this week…

Vegan Quinoa & Sweet Potato Chili
Makes 6 hearty bowls of chili

29 oz can black beans, rinsed and drained
6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

What was the best thing you ate last week?

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wellness

weekly bite

January 7, 2013

This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.

TOP IMAGE: Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic // Oh She Glows

I used the Trader Joe’s mixed potatoes rather than fingerlings, which resulted in potatoes that could have been roasted a bit longer. Next time, I’d use the tiny potatoes or just cut potatoes smaller so that they’re fully cooked. Also, I’d add more oil and salt (which, let’s be honest, makes everything taste better).

Pumpkin Oatmeal with Almond Butter (recipe below)

Spicy Potato ‘n Black Bean Burritos // Oh She Glows

I didn’t have a tomato so I used canned fire roasted diced tomatoes with green chilies. I think I’d do that again. Also, I added quinoa in the burrito, though I think brown rice would have probably been better. Overall, this was a really good meal. Brian did the traditional burrito (as shown), and I had mine as a mix of the potato filling and quinoa (no tortilla). I really enjoyed it that way—it makes a great gluten free option.

Early Morning Peanut Butter Banana Oatmeal // Oh She Glows

The recipe was delicious and incredibly filling—Brian and I couldn’t finish our bowls! I made it twice this week to experiment a bit. The second time I omitted incorporating the caramelized bananas, opting instead to slice fresh banana on top. Also, I think cooking it with water and just adding a dash of almond milk on top after cooking would result in just as tasty of a bowl!

Roasted Butternut Squash with Kale and Almond Pecan “Parmesan” // Oh She Glows

I followed the recipe exactly and it was perfect. This is already a new Borton Family staple—it is absolutely to die for. That weird looking topping is heavenly when mixed with melt-in-your-mouth butternut squash. We will be making this dish many times in 2013, I can promise you that!

Vegan Pesto Pasta and Salad (recipe below) // Gluten Free Goddess

I used only pine nuts (rather than a mix) in the pesto, but would be interested to try a combo of pine nuts and walnuts next time. Overall, this was absolutely delicious and is my new go-to pesto recipe.

Sweet & Tangy Tahini Salad
An original Borton Family creation

Butter lettuce
Baby spinach
Pomegranate seeds
Candied pecans
Avocado
Oh She Glows Lemon Tahini Dressing

Using a 50/50 ration of butter lettuce to baby spinach, mix all ingredients in a big bowl using quantities based on your preferences (I recommend 1/4 of an avocado per person). Dress with tahini dressing and enjoy immediately!

NOTE: I used a bit more tahini than Angela calls for in her recipe on Oh She Glows. Ultimately, it’s all about what tastes good to you, so adjust as needed.

Pumpkin Oatmeal with Almond Butter
An original Borton Family creation (serves 2)

1 cup rolled oats
1/2 cup canned pumpkin
1/2 tablespoon ground flaxseed
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Heaping spoonful of almond butter
1/4 cup chopped almonds or pecans
Agave nectar or honey, to taste

Put oats into a pot, then add water until the oats are just submerged. Cook on medium high heat, stirring regularly, until your oats have nearly absorbed all of the water. Then, add in the cinnamon, pumpkin pie spice, almond butter and pumpkin and stir until it’s all incorporated. Once it’s heated through, divide into two bowls and top with a dallop of almond butter, chopped nuts, and sweetener.

NOTE: feel free to adjust quantities of cinnamon and pumpkin pie spice according to your taste preferences!

What are you cooking this week?

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