Asian Quinoa Salad (Vegan)

Perfect summer salad with an asian twist. Super easy to make, just cut up your veggies, cook your quinoa, mix together your dressing and top with cilantro and sesame seeds! Enjoy :)

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
directions:


Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Spicy Peanut Sauce In Soba Noodles and Fried Tofu (Vegan)

Hey everyone! I know I have not posted in a while but its been a hectic couple months. I just finished high school, went to europe, and moved downtown. Adjusting to my new life there and new (smaller) kitchen has made cooking hard for me. I'm finally starting to experiment with recipes again, and with the St. Lawerence Market down the street from me I can make the freshest and localist food possible. Its been a blessing and I hope to use it to my full advantage while I'm here.
This recipe I made is one of my first with tofu. I surprisingly loved the texture and how it absorbed the flavors while marinated. The spicy peanut sauce added a strong kick to a common peanut sauce. This is  a must try and an extremely tasting vegan dish!

Ingredients:
For the tofu marinade:

1/4 cup rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
14 ounces extra-firm tofu, chopped into bite-sized cubes

For the spicy soba noodles:

1 carrot, peeled and grated in strips
1/3 cup water
1/3 cup peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon crushed red pepper
1 garlic clove, minced
5 cups soba noodles (about 10 ounces uncooked buckwheat noodles), cooked according to package directions

For garnish/to taste:

Cilantro and chopped peanuts 

For the tofu marinade: In a sealable container, mix together the rice vinegar, sesame oil, ginger, and garlic, stirring to combine.
Add the tofu, tossing gently to thoroughly coat. Seal the container tightly and chill for at least two hours, stirring or shaking the container every so often to coat the tofu well.

For the spicy soba noodles: Combine water, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Set aside.
Place a grill pan over medium-high heat and lightly coat with cooking spray.

Place the tofu, in batches, on the heated grill and cook until the tofu is lightly crisped on each side, about 10 minutes or so. 

While frying the tofu made the soba noodles according to package instructions.

\n a large bowl, mix together the carrot, prepared peanut sauce, tofu, and noodles, tossing to coat the noodles thoroughly.
 Add in your desired amount of peanuts and cilantro, according to taste. Enjoy.

Light Peanut Sauce with Rice Noodles

This is such an easy sauce to make. It can stored and saved for not only noodles but a salad dressing, chicken sauce, fish sauce or more. You can even add cooked chicken or shrimp for a protein. Its light and fresh and a peanut butter lovers dream. If the sauce is a little runny just add a scoop of peanut butter or vise versa.

Ingredients:
3/4 cup water
1/2 cup smooth peanut butter
1/2 lime, juiced
1 garlic clove
1 1/4 teaspoon soy sauce
2 teaspoon honey or agave
1/2 teaspoon red pepper flakes, plus more for topping
1 package of Rice Noodles – I used Pad Thai Noodles
1/2 cup roasted peanuts, chopped

fresh Cilantro, for garnish

In a food processor, combine all ingredients and pulse until well combined. Add more water if its too thick for your liking. Or if you like a thicker sauce, use less water.

Cook rice noodles according to package.

Toss the noodles with peanut sauce. Add as much or not as much peanut sauce as you like. Top with roasted peanuts, red pepper flakes and cilantro.

Thai Shrimp Salad

This salad is so fresh and filling. It is perfect as a main course or a shared side dish. Its a perfect dish for summer with a mix of hot and cold ingredients. 

Ingredients:
6 Tbs extra-virgin olive oil, divided

2 Tbs soy sauce
1 tsp fish sauce
1 tsp sambal oelek (or more if you dig a little kick!)
1 Tbs brown sugar
3 Tbs lime juice
1 Tbs minced red pepper (sweet or hot, your call)
1/2 pound shrimp, peeled and deveined

1 cup sugar snap peas, blanched and cooled in an ice bath
2 bundles vermicelli noodles, boiled
4 cups shredded romaine lettuce
1/2 cup cherry tomatoes, halved

1/2 cup thinly sliced sweet peppers
cilantro, mint leaves and crushed peanuts for garnish

In a medium bowl, whisk together 4 Tbs. oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice and the minced red pepper. Taste that. Ridiculous.

Now, heat the remaining 2 Tbs. oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.

Then you just build! Throw some romaine in the bottom of a couple of salad bowls. Then add some vermicelli noodles, the snow peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up (or whisk) your dressing one last time and then drizzle it over the salads.

Sesame Ginger Sweet Teriyaki Salmon with Quinoa Stir Fry

I can find teriyaki to be overly salty sometimes, especially when you buy it pre made from the grocery store. However, adding the brown sugar, honey, and ginger adds a nice taste to this marinade. The salmon turned out very tender and moist. The quinoa stir fry was a great alternative to the usual white rice. This recipe is healthy and so delicious. A perfect start to the easter weekend!

Ingredients:
1 cup teriyaki sauce
1 teaspoon freshly grated ginger
2-4 cloves of garlic, minced
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup olive oil
1 pound salmon

3/4 cup quinoa, rinsed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 clove garlic, minced
1 teaspoon fresh grated ginger
2 -3 tablespoons low sodium soy sauce
1 1/2 cups sugar snap peas or snow peas
salt and black pepper to taste
1/4 teaspoon red pepper flakes, if desired


1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped

In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour or more.

Preheat oven to 400 degrees. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. 

While salmon is cooking, bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. 

Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. 

While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add soy sauce, salt and pepper to taste and red pepper flakes if desired.

Plate salmon and quinoa evenly and top with sesame seeds and cilantro!

General Tso's Chicken (Light Version)

Ingredients:
1lb boneless skinless chicken breast, cut into 1″ chunks
2 tbsp + 1 tsp cornstarch, divided
1 tbsp minced garlic
1 tbsp minced ginger
¼ cup low sodium soy sauce
¼ cup low sodium chicken broth (or veggie broth)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 tbsp tomato paste
scallions, sliced
2 tbsp white sesame seeds

Preheat oven to 375 degrees.

Toss chunks of chicken with 2 tbsp corn starch. On a baking sheet,  spray with oil and spread chicken chunks into a single layer.
Bake chicken for 12-15 minutes, until cooked through.

While chicken is cooking, in a medium saucepan combine garlic, ginger and sesame oil, saute for 2 minutes
. 

Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce, Simmer mixture on medium heat for 4-5 minutes

Dissolve 1 tsp of cornstarch in ¼ cup of cold water. Add cornstarch to sauce mixture, stirring until combined.

Continue to simmer sauce for another 3-4 minutes, until it begins to thicken. 

Toss cooked chicken with sauce, coating thoroughly.

Serve chicken with 1 tbsp sesame seeds and scallions.

Thai Green Curry

Oh how I love all curry... first time trying green curry and found it super tasty. One of my favourite vegetarian meals so far. This recipe makes a whole lot so dividing it could be helpful if your only making it for 2 - 3 people. 

Ingredients: 
2 – 13 ounce cans light coconut milk
3 tablespoons green curry paste
1 cup chicken stock
2 tbs fish sauce
approximately 1/2 pound yukon or red potatoes, quartered
approximately 1/2 head cauliflower
1/2 to one can garbanzo beans, drained
1 cup frozen green peas
lime juice
peanuts
fresh basil to taste
fresh cilantro to taste
salt and pepper to taste

Add the curry paste and coconut milk to a soup pot. Heat to a boil and lower the heat so the mixture is at a simmer.

Add the broth, fish sauce, and potatoes. Let that cook for 15 - 20 minutes to allow flavors to meld and potatoes to soften.

Add frozen peas, cauliflower, and garbanzo beans. Let simmer 10 minutes until cauliflower is cooked. 

Add the lime juice and chopped basil to curry. Remove from heat.

Serve over rice. Top with chopped peanuts and additional basil and cilantro.

Creamy Chicken Curry Sauce with Rice Noodles (Khao Soi)

I'm currently obsessed with curry now. I came across this creamy chicken curry sauce and just had to try it. It was so simple and fast to make yet so packed with flavor. The rice noodles are a nice change from just rice.

Ingredients: 
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tbs Thai red curry paste
2 tbs curry powder

2 green onions, chopped
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 tsp fish sauce
1 1/2 teaspoons sugar
8 ounces rice noodles
Cilantro
Roasted chopped peanuts

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste, curry powder, and green onions and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.

Drain and divide between two bowls. Top with curry, cilantro and peanuts.

Enjoy!

Cashew Chicken

I recently bought a wok and have been dying to find new meals to make with it. When my mother raved about how good cashew chicken was I just had to try it out! It was for sure a success and one of my favourite meals I've attempted so far.

Ingredients: 
1 pound chicken breast cut into cubes
2 tbs white wine
2 tsp minced ginger
3 1/2 tsp cornstarch
Coarse salt
1/2 cup chicken broth
2 tbs soy sauce
1 tbs rice vinegar
2 tsp sugar
1 or 2 tbs vegetable oil
2 garlic cloves minced
2/3 cup unsalted cashews, toasted
3 green onions, white and green parts separated
Cooked white rice for serving

In a medium bowl mix together chicken, white wine, ginger and 1 tsp cornstarch. Refrigerate for 30 minutes.

In a small bowl mix remaining cornstarch, chicken broth, soy sauce, rice vinegar and sugar. Set aside.

Heat oil over medium heat. Add garlic and white part of green onions, sauté for about 30 seconds.

Add chicken and cook until partially done.

Add sauce and cashews. Cook until chicken is done.

Add green onions. Stir and serve.

Chicken Pho

mmm best chicken noodle soup I've ever had.

Ingredients:
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbs minced fresh ginger
1 tbs sesame oil
1/4th tsp salt
8 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbs soy sauce
1 tbs rice vinegar
3 baby bok choy, chopped
1 1/2 cups Chinese noodles (pho noodles)
chopped cilantro for serving (optional)

Heat the sesame oil over medium high heat in a large stock pot. Add the minced garlic and ginger and stir for about 30 seconds. 

Add the chicken and bok choy, add salt and saute for another 3 minutes until chicken has turned white but not completely cooked.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. 

Cook for 15 minutes until chicken is done.

Meanwhile cook the noodles in boiling salted water. Drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. Add more salt if desired. Add the noodles to the pot.

Serve with chopped cilantro.

Fried Chicken Wontons

Chicken meatball wrapped in a light dough then deep fried to crispy perfection. mmm so amazing!

Ingredients: 

2 chicken breasts quartered 

1 egg

4 tbs flour

1 tsp salt and pepper

1 small carrot grated (optional)

Place chicken breast in the food processor, add egg. Blend until nice and smooth.
Add the flour, salt and pepper. Pulse it until everything combined.

Transfer to a bowl and add grated carrot. Mix well.

Take 1 wonton skin, take 1 tsp wonton mix and place it in the middle of the skin.
Take all the edges of the skin and press the middle so it seals. Repeat with every wonton. 

Deep fry with medium heat for 2 to 3 minutes or until nice golden brown.

Serve hot with sweet chilli sauce or plum sauce.

Fresh Shrimp Spring Rolls with Peanut Sauce

When I heard my sister was coming home this weekend from Guelph I wanted to make her a special home cooked meal. I created an asian inspired menu for the night including these fresh rolls, chicken fried wontons and veggie fried rice. Out of all three the fresh rolls had to be the most challenging. The rice paper wrappers are very sticky and thin. Many broke or stuck together before I even but it down. Although it was tough I always enjoy a challenge in the kitchen. To anyone who wants to try and make these, be prepared for a couple mess ups. Takes patience and time to get the hang of it.

Skinny Pad Thai

I am in love with pad thai and pretty much all asian food. Pad thai can be a pretty heavy meal and one you only enjoy on occasion. This recipe is only a little over 300 calories per serving and is as delicious as the real thing!

Ingredients: 

1 1/2 cups wide and flat rice noodles

2 tbs brown sugar

3 tbs lime juice

3 tbs soy sauce

1/8 tsp sriracha (optional)

1 tbs vegetable oil

3 green onions (white and green part cut and separated) 

1 garlic clove, minced

2 eggs beaten 

1/2 cup cilantro

1/4 cup chopped peanuts (or more)

Soak noodles according to package instructions. Drain.

In a small bowl whisk together brown sugar, lime juice, soy sauce and siriracha.

In a pan heat oil over medium heat. Add white part of green onions, garlic and cook for about 30 seconds stirring constantly. Add eggs and cook scrapping with a spatula. Once cooked set aside.

In a wok or large pan add noodles, green part of green onions and sauce. Cook for about a minute until sauce has covered all the noodles. Add egg mixture and toss to coat, breaking up eggs gently. 

Serve noodles topped with cilantro and peanuts. 

Yay!