One of my favorite features of my apartment is my kitchen. Let me tell you…the kitchen is the thing that pushed me over the hill. Originally when I saw the listing for the apartment, I was on the fence about it. But I got a showing and I was desperate so I came reluctantly. Boy! When they say God will not let you miss what is yours…it is my kitchen. It is beautiful. It is spacious. When I made the leek and corn risotto for my friend F. the other day, I had a moment of gratitude. I looked at her sitting on the other side of the granite countertop, and I said a quick prayer of thanks to God.Continue Reading “Leek and Corn Risotto”
Making pasta in tomato sauce is almost as old as time. Nothing special really. So why then would I be so excited about publishing a pasta in jammy tomato sauce? Well, the answer to the question is quite obvious once you make it and try this dish yourself.Continue Reading “Pasta in Jammy Tomato Sauce”
I don’t think it needs to be said that this year has been crazy. We are all living it day-to-day at the moment. For those among us, who are lucky enough to have safe shelter, we are indoors. We wait, patiently on some days, for time to pass and dull out the might that is Coronavirus. It has become a long wait. Amidst all of the turmoil and anxiety, food has become an emotional coping tool. Making this vegan magical mushroom paste is one of the things that brought me so much joy.Continue Reading “Vegan Mushroom Paste”
Cooking has always been a comfort to me. In the midst of a raging pandemic, cooking has become an essential self-care tool. In this moment, cooking sometimes is a burden. I have pretty much been cooking all my own meals from scratch. For this vegan Butternut Squash soup with White Beans, I actually cooked the beans. Some days I love it. Cooking is a distraction from the rising infection and death toll. On other days, I wish I had the choice of take-out. But I can’t at the moment because it is not financially prudent.Continue Reading “Butternut Squash and White Beans Soup”
Soba noodle is one of those foods that I actually prefer eating cold. Made from buckwheat, soba noodles is amazing because it has a lot more flavor
If there is one tip I can give about this recipe, it is to hold the dressing until you are ready to eat the salad. Don’t get me wrong. The Vegan Soba Noodle Salad is not finicky. It can definitely handle sitting in dressing in the fridge. In fact, I love how the carrots get marinade with the dressing when I mix it in before storing. It is just that the salad lasts longer without the dressing.
By the way, the dressing on this Vegan Soba noodles salad is
The other thing I should is that it is not necessary to use soba noodles in this salad. Find yourself a noodle that you enjoy eating in a salad and use that as a substitute. I can imagine myself making this with glass noodles or even pasta.
Vegan Soba Noodle Salad
- 16 oz Soba Noodles
- 1 Cup Chopped Cilantro
- 4 Sprigs Spring Onion
- 1 Cup Shredded Carrots
- 1 Bell Pepper Strips
- 1/8 cup Rice Vinegar
- 1 tbsp Maple Syrup
- 2 tbsp Grated Ginger
- 2 tbsp Coconut Aminos
- 2 tbsp toasted Sesame Oil
- 1/4 Cup Vegetable Oil
- Bring a pot of water to boil and cook soba noodles according to instruction on package. Drain water.
- Pour all the ingredients for the dressing in a bowl except salt. Whisk together. Season with salt to taste.
- Add in the cooked noodles, cilantro, carrot, spring onions, and pepper strips into the dressing. Toss around until all vegetables are well coated. The Vegan Soba Noodles is ready to serve.
We finally got through the holiday season! And I say ‘we’ because it seemed everywhere I looked, there was another indulgence. From the month-long cookies post on Instagram to the decadent pies, December was the month to devour. Now, ‘we’ are all here. Here in this place where it seems the pendulum swings encouraged gluttony to starvation. We are in the season of healthy, new beginning and elimination of major food categories. While I don’t subscribe to the drastic pendulum swings, I am solidly ready to be sipping this Broccoli Apple soup.
I don’t believe in diets. Been there done that. Still paying the price for years of denying myself food in the name of health. Instead, I believe in moderation. I believe in the joy of food as a part of daily living. Food is part of my self-care routine. Eating is a statement of self-love. Choosing to eat food, in its entirety and complexity, is more important to me than any superficial aesthetics or number on the scale.
One of the ways that I care for myself is to eat things that make me feel good from the inside out. This Broccoli Apple soup is one of my winter favorites. I know that it may seem like hypocrisy to be writing about self-care, body-positive and a decidedly low calorie soup in the same page. Let me challenge that thought by asking if eating well has to me either or. Is it possible to eat with moderation?
This Broccoli Apple is one of my favorite things because I love the taste of hot green soup in the morning. This one just happens to be the soup I reach for in the winter. I think the combination of the heartiness of broccoli with the slight sweetness of the apple just makes me feel awake. Adding a squeeze of fresh lemon juice to the Broccoli Apple soup is definitely a must me.
Broccoli Apple Soup
- 1 Pound Broccoli
- 3 Apples I love using granny smith for it tartness. But any apple works
- 1 Lemon
- Sea Salt
- In a pot, add 4 cups of water and set it to boil.
- While the water is boiling, deseed and chop up the apple. Also, cut the broccoli florets and stem into pieces that would fit into the pot.
- Add the chunks of apple and broccoli into the pot of boiling water. Let it cook for about 5 minutes. Set it aside to cool.
- Blend to the broccoli and apple to your decided consistency. I prefer mind just a bit short of smooth. Season with salt to taste.
- When serving soup, add a wedge of lemon to be squeezed in just before consumption.