Browsing for posts tagged vegan.

Red Curry with Tofu

Red Curry with Tofu

We’ve made this curry a couple of times and it’s quickly becoming one of our staples. Really, the whole reason that this dish is amazing is the red curry paste from Thai Kitchen. Prior to using this, we relied on a hacky recipe involving squash soup and way too much curry powder. Much better now that we’re using the real deal.

Now excellent curry just means mixing a spoonful of this red curry paste with a can of coconut milk, then throwing in our favorite in-season veggies. We really love the versatility of this recipe.

Additionally, we have been able to make it much healthier by using lite coconut milk. Now don’t get me wrong, normally we’ll opt for the most fatty, artery-clogging option out there. But this curry is actually better with lite coconut milk. In a way, the heavier stuff actually masks the … Read more…

Moroccan-Style Stuffed Acorn Squash

Moroccan-Style Stuffed Acorn Squash

The other day at Fred Meyer we saw acorn squash on sale for 50 cents. Although neither of us had ever tried acorn squash, I had just read an article in Edible Portland about various types of squash, and we have also been wanting to cook more seasonally: which means lots of root vegetables for fall / winter.

After browsing a few acorn squash recipes online, we decided on Moroccan-style stuffed acorn squash. In this simple recipe, the acorn squash is stuffed with a mix of couscous for sustenance, garbanzo beans for protein, carrots and celery for crunch, and finally raisins for a little bit of sweetness. This sweet and salty stuffing combines wonderfully with the flavorful creaminess of the acorn squash.

Since the ribbing on acorn squash makes it difficult to cut, pretty much everywhere recommends cutting the squash into halves and roasting. … Read more…

Quinoa Bowls with Green Pepper and Black Beans

Quinoa Bowls with Green Pepper and Black Beans

Quinoa is an amazing grain-like protein source that we have been using in our cooking very regularly. The best part about quinoa is that it’s a complete protein, meaning that it has all the essential amino acids, or in layman’s terms it fills you up super nice. Since quinoa is such a good protein source and much lighter than soy products, we have been using it extensively to “beef up” our veggie dishes (forgive the pun…). So believe the hype: quinoa dishes are great for staying healthy and with all that protein quinoa helps reduce your portions, which is a problem all passionate foodies face…

A super awesome quinoa bowl (recipe)

Serves 4

  • 1 cup quinoa
  • 1 large green pepper, chopped
  • 1 small to medium red/yellow pepper, chopped (optional)
  • Half a carton of cherry tomatoes, halved (about a cup)
  • One medium sized sweet onion, diced (preferably Walla walla, yum :) )
  • 1 can of black beans,

Read more…