I've been craving bibimbap recently, so I finally got around to making some. The great thing about bibimbap is you can you seriously put anything in it and it's awesome. For this version, I used cooked short grain brown rice (jasmine would also work), sliced cucumbers (feel free to pickle them!), sliced + steamed sweet potatoes, sliced radishes, sliced green onions, miso horseradish kimchi, fried eggs + sriracha. If you want a 'real' recipe: vegetarian sweet potato bibimbap, with crispy tofu + kale and with pickled cucumbers + black rice.
We love pasta, but I always want to try different variations on it. Last week I adapted this lemon garlic cream pasta to be GF/V. I used 1/2 almond milk instead of cream, no cheese, and GF pasta. This pasta is SO easy to make and such a great variation on basic "red" pasta. Next time I will definitely add greens, which I forgot. I also added a bit of vegan butter at the end to make it a little more decadent.
Raw burritos we got at Lunas Living Kitchen in Charlotte this weekend! They were made of collard wraps, raw cauliflower rice, raw "refried" sunflower seeds, pico de gallo, guacamole, raw hot sauce, and a raw salad with brazil nut "parm". This was SO good, but definitely not cheap. I can't wait to try re-creating this at home!
Also from the raw restaurant: raw lemon raspberry cheesecake topped with microgreens + raspberries. I will definitely be trying my hand at raw desserts/food soon! Eating at Luna's really inspired me to branch out with more raw foods.
This is officially my new favorite vegan sandwich: blackened tempeh sandwiches with sriracha mayo, lettuce + tomato. This tempeh is so easy to make because it requires no marinating, just a dry rub/oiling process. The flavors of the blackening spice reminds me a lot of spicy chicken sandwiches that I used to love, but this is obviously the cruelty-free and healthy version! I can't wait to make these all the time in the summer.
I love recipes that are I can add fridge items to. I almost always have ingredients to make this rainbow rice + beans, as it turns out, which makes me really happy. I try to always have frozen organic peas and corn in my freezer, rice in the pantry, and these spices are pretty much always in my spice drawer. I used chickpeas instead of black beans because that's all I had, and I also added a thinly sliced jalapeno. The spices are a strange mix, but they work very well: coriander, mustard seed, oregano, fresh cumin seed, vegan soy sauce + vegan worcestershire.
Since the weather is finally warmer, I've been trying to make us eat more salads lately. This rainbow jeweled beauty is a crunchy peanut quinoa Thai salad with peanut dressing. It was super easy to make and very satisfying on a warm day! I don't eat enough red cabbage, so I'm trying to try different recipes with it now. Also, because I had just returned home from a business exam, I used this GF peanut sauce with a squeeze of lime instead of making the dressing.
I think it's a common misconception that making ethnic food at home is complicated. This is funny to me because making ethnic food at home is almost always easier to make than other recipes. This Indian butter tofu took 30 minutes to make and it was cheaper, healthier, and tastier than any Indian food I've ever had a restaurant. Don't fear making ethnic food at home! I feel like I have more freedom making this at home, mostly because most restaurants do not have GF options.