Ara Wiseman

Tag: fast

Baked Vegetable Curry

Baked Vegetable Curry

2 large stocks of Broccoli, 4 zucchini cut into matchsticks, 3 green onions chopped 1 cups of mushrooms chopped, 1 bunch of asparagus chopped Sauce:Blend the following ingredients in a blender: 1 can organic light coconut milk  1 Tablespoons almond butter  1 piece of fresh ginger grated 1/2  tablespoon low-sodium Tamari 1 teaspoon red curry paste 1⁄2 clove garlic Place vegetables in a pyrex container and pour sauce over. Cover with parchment paper. Bake for 40 minutes at 400 degrees.Serve with fresh basil over rice, konjac noodles or braised kale.

Ginger Sesame Veggie Bowl

Ginger Sesame Veggie Bowl

Ingredients: Sweet Potato – 1 small Kale – 2 Cups, chopped Baby Spinach – 2 Cups Onion – 1 medium Garlic – 2 cloves Bell Pepper – 1 red, orange or yellow Vegetable Broth – ½ Cup (or water) Tempeh 4-6 pieces Tamari – 1Tbs (or soy sauce)   Marinade Ingredients: Tamari – 2Tbs (or soy sauce) Liquid Smoke – ¼ tsp (optional) Maple Syrup – 2 tsp Water – 2 Tbs Dressing Ingredients: Tahini – 1 Tbs Maple Syrup – 1-3 tsp (to taste) Tamari – 1 Tbs (or soy sauce) Ginger – 2-3 tsp fresh grated (to taste) Water – if needed   Directions: **If avoiding soy products please omit the tempeh and marinade steps.**Mix all marinade ingredients together in a container large enough to hold your tempeh. Toss the tempeh in and coat with marinade. Cover and allow it to marinade for 30-60 minutes. This can also be done the night before and left in the fridge. In a bowl combine all the dressing ingredients and whisk vigorously to emulsify slightly. Start with a small amount of ginger and maple syrup and increase either or both ingredients to your own preferred taste. If your dressing is too thick you can add water teaspoon by teaspoon until your desired consistency is reached. This can also be made ahead and stored in the fridge for up to 1 week. Preheat oven to 400°. Slice the sweet potato into ½ inch thick rounds. Lay rounds, evenly spaced in a single layer, on a Silpat lined baking sheet. Bake for 15 minutes. Remove from the oven and flip each round, lay the marinated tamari on the baking sheet and bake for another 15 minutes. Be sure to flip the tempeh half way through. If the sweet potatoes have not reached your desired doneness feel free to remove the tempeh, flip the sweet potato rounds and bake for another 10 minutes. While the sweet potatoes are cooking chop the remaining vegetables, except spinach and kale, so they are all roughly the same size, ½ inch squares. The kale can be torn into pieces roughly the size of the spinach. In a pan over medium heat sauté the onion in half of the vegetable stock (or water) until translucent and slightly browned around the edges, about 3-5 minutes. Grate (or press) the two cloves of garlic into the pan and sauté with onions until fragrant, about 1 minute. Add bell pepper, and another splash of vegetable stock (or water) if the pan has dried, and cook until tender crisp, about 3 minutes. Add the last of the broth (or water) and add the kale, toss to incorporate, and cook for 2-3 minutes until the kale has turned bright green and slightly tender. Add the spinach, remove from heat and toss to wilt the spinach. Distribute the vegetables evenly between two bowls and drizzle dressing over top. Lay 2-3 slices of tempeh across each bowl and place a few baked sweet potato rounds in each bowl. Recipe by Talor Martens of @KindredAura

Santa Fe Mushroom & Quinoa Stuffed Peppers

Santa Fe Mushroom & Quinoa Stuffed Peppers

Ready in 30 minutes Ingredients:Quinoa – ¾ Cup Water – 1.5 Cups Bell Peppers – 4 red, yellow and/or orange Cremini Mushrooms – 12oz Onion – 1 medium Zucchini – 1 medium Carrots – 2 medium Tomatoes – 2 medium red vine variety Garlic – 3 cloves Vegetable Broth – ½ Cup Cumin – 1 Tbs Chili Powder – 1 Tbs Oregano – 2 tsp dried Cayenne – 1 tsp (optional) Salt & Pepper – to taste Cilantro – ½ fresh bunch (optional) Directions: Preheat oven to 425°. Slice the tops off of the 4 bell peppers and remove the ribs/seeds. Place the peppers, standing up, on a baking tray lined with a silicone baking mat or fitting them together tightly into a small baking dish. If your peppers are on a baking sheet and having a hard time standing you can slice of just a tiny bit of whichever of the little “feet” on the bottom to make it more flat, be sure not to make a hole into the cavity of the pepper. Bake the peppers for 20 minutes. While the peppers are roasting cook quinoa according to package directions or add quinoa and water to rice cooker and start. Wash and dry the mushrooms and add them to a food processer and pulse until very fine diced pieces but not pureed. Dice the onion and tomatoes, roughly chop the cilantro, and grate the carrots and zucchini. In a large skillet over medium heat sauté the onions in half of the vegetable broth until translucent and slightly browned on the edges, about 3-5 minutes. Grate or press the garlic cloves into the pan, add the spices, and sauté until fragrant, about 1 minute. Drop in the mushrooms and cook until the water is drawn out, about 2-3 minutes. Add the carrots and continue cooking for another few minutes adding splashes of vegetable stock if the pan gets dry. Add the grated zucchini, diced tomatoes and cook until the water is drawn out, about 2-3 minutes. Remove the pan from the heat, if it is large enough stir the cooked quinoa and cilantro into the pan. If your pan isn’t large enough; stir cooked quinoa, cilantro and cooked mushroom mixture into a large bowl and stir thoroughly to combine. (If you would like; reserve some quinoa and some cilantro to decorate the tops.) Divide the quinoa and mushroom mixture evenly into each roasted pepper on the baking sheet, or in the baking dish, until they are very full. (If using reserved quinoa sprinkle it on the tops of the peppers before putting them in the oven but don’t add the cilantro yet.) Bake the stuffed peppers for another 5-10 minutes. Add your favourite toppings like Pico de Gallo, fresh salsa or (as pictured) a home made cashew sour cream and sprinkle reserved cilantro on top and enjoy! Recipe created by Talor Martens @KindredAura

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