Rice Cooker Recipe #1: Vegan Noodle Soup (Gluten-Free)

My globetrotting friend Karen once told me that the rice cooker was her best investment while living abroad in London, England. And you know what? She is absolutely right about the rice cooker!

It’s my third week in Taipei, and I’m quickly discovering that I love using the rice cooker! As mentioned numerous times previously in my blog, I’m not really a cook. However, when using the rice cooker, I can be a great creative cook. 😉 The rice cooker is quite versatile: I can make simple, quick AND healthy delicious meals with it.

I’m so excited to share the following vegan recipe with you. I’ve made it a few times this week and it’s definitely going to be one of my go-to recipes from now on.

I call it my comfort food recipe, as it was created when I was not feeling well a few days ago. I think it’s comparable to chicken noddle soup, except it’s a vegan gluten-free version with a Taiwanese influence as most of the ingredients were bought in a local vegetable market and organic grocery store in Taipei. 🙂

So happy to have found these organic buckwheat noodles in a nearby small local organic grocery store. They're so yummy! :)

So happy to have found these organic buckwheat noodles in a nearby small local organic grocery store. They’re so yummy! 🙂

 

Serves: 1

Preparation Time: 10 minutes

Cooking Time: approximately 50 minutes

Total Time: approximately 60 minutes

 

Ingredients:

2 cups filtered water

1 tomato, cubed

1 teaspoon ginger, thinly sliced

1 tablespoon sesame oil

a pinch of sea salt

a pinch of ground black pepper

a handful of shiitake mushrooms (or more if you like)

a handful of snow peas (or more if you like)

1/2 cup tofu, cubed (or more if you like)

a handful of buckwheat noodles (or more if you like)

 

Instructions:

1. Put water, tomatoes, ginger, sesame oil, sea salt and black pepper  into rice cooker. Allow this soup base to cook and simmer for about 40 minutes.

2. After 40 minutes, put the remaining ingredients into soup base and allow it to simmer for 10-15 minutes.

3. Put vegan noodle soup into a big bowl. Sprinkle sesame seeds on top if you like.

4. Bon appetit! 🙂

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A Quick & Healthy Chinese Recipe: Vegetarian Fried Rice

One of my favourite easy home-cooked meal is finding whatever is in the fridge and putting them together in less than 30 minutes. It definitely comes in handy when one is starving! I know I can always count on my vegetables and my go-to main staple, leftover brown rice, to make a yummy bowl of fried rice for dinner.

I am by no means a superb cook (as I’ve mentioned many times already; I’m more of a baker!) but this bowl of fried rice is quite satisfying, if I say so myself. 😉

In honour of Lunar New Year a.k.a Chinese New Year in my world, I am excited to share this simple and quick vegetarian fried rice recipe, à la Violet style, with you. The beauty of this recipe is that any rice and veggies will work!

I hope you will add this recipe as your go to when you need to make a quick and healthy meal within 30 minutes! 🙂

Happy cooking!

XO, Violet

Fried Rice

 

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes

 

Ingredients:

Oil (I like to use grapeseed or avocado oil) for stir-frying

1 large egg, lightly beaten

1 garlic clove, finely chopped

1 inch ginger, finely chopped

1 cup leftover cold cooked rice

½ pound of broccoli , chopped stalks and florets

1 tomato, chopped

1-2 tablespoons light soy sauce

Toppings: sunflower seeds, pumpkin seeds, nuts (almonds/walnuts) and/or raisins

 

Instructions:

1. Heat a wok or frying pan and add 1 tablespoon of oil or less (according to your preference) over medium-high heat and when the oil heats up, add in the egg. Cook and stir until the egg is lightly scrambled, not too dry. Remove egg from wok/pan and place in a separate plate/bowl for now.

2. If needed, add a little bit more oil into the wok/pan and add the garlic and ginger; briefly stirfry until they just show signs of changing colour or until fragrant.

3. Add the rice and stirfry it for a few minutes, using chopsticks or a wooden spoon, to break it apart.

4. When the rice is heated through, add the broccoli and tomato, and cook, until the broccoli is crisp-tender.

5. Stir in the soy sauce as desired and add the scrambled egg back into the wok/pan. Mix thoroughly and quickly.

6. Serve hot in a bowl, and sprinkle with your choice of toppings.

 

Special Note:

-If you want to add other ingredients, or serve more people, simply double or triple the recipe.

“Fall-ing” Back into Routines & Avocado Vegan Milkshake Recipe

While I was away in South Korea, I didn’t have frequent access to the internet/computer so I didn’t really have a chance to announce the winner to my book giveaway. Congratulations to my reader Safu79 for winning the book! 🙂

Even though September has arrived and a new school year and season has begun, which is always a busy month for me as I adjust back to regular and new routines, trying to achieve work-life balance again, I plan to slowly catch up with what all my blogger friends have been up to, and will be posting some more summer adventures or discoveries in Vancouver and Korea whenever I have time. I have so many things to tell you about!!

Without further ado, I would love to tell you about this new drink I discovered and fell in love with…

When I returned from Vancouver, my friend Faith and I met up at her favourite Vietnamese restaurant. Every time she has a meal there, she also orders the avocado milkshake. I was curious as to how it tasted since I love avocados so I ordered one to try that night. To my delight, it had a very creamy rich taste and it wasn’t as sweet as I thought. Therefore, I felt it was healthier than most milkshakes.

Before I left for Korea, I recreated my own healthy version using almond milk and pure maple syrup as the natural sweetener. Today I followed the same recipe with only one more addition which was the banana, and it tastes absolutely divine! This milkshake is reserved for days when you feel like having something totally decadent but at the same time you want something healthy too. 🙂

Below you’ll find my Vietnamese-inspired dairy-free naturally sweetened Avocado Milkshake recipe. Enjoy and savour every single sip! 🙂

Happy Fall & September!

XO,

Violet

Avocado Milkshake

 

Makes: 1 milkshake

Preparation Time: 5 minutes

Blending Time: 1-2 minutes

Total Time: about 8 minutes

 

Ingredients:

1 ripe medium avocado

1 ripe banana, chopped

1 tablespoon pure maple syrup

1 cup unsweetened cold almond milk (if you prefer a sweeter taste, go with original)

Optional: 1 tablespoon raw cacao nibs for topping

 

Instructions:

1. Put all ingredients (except the cacao nibs) into the blender and mix.

2. Sprinkle with cacao nibs on top, and enjoy drinking with a straw! 🙂

 

Special Note:

I also added 1 tablespoon of Macro Greens. It is a greens product that is abundant in antioxidants, enzymes, vitamins, minerals, amino acids and probiotic cultures.  It is also gluten-free, raw, organic and vegan. I have it almost every day. I find it boosts my energy level and helps with keeping my immune system stronger.

If you would like to learn more about it, this is the one I use: http://www.iherb.com/macrolife-naturals-macro-greens-nutrient-rich-super-food-10-oz-283-5-g/7385

 

 

Travels, Healthy Foods & Tomatoes

One of the many reasons I love travelling is that I get to meet and learn from people from all walks of life! The world is so big and beautiful with so many different kinds of people living in it. 🙂

During my stay in South Korea this summer, I had the fortune to stay with my dear friend Lucy and her wonderful family after my teaching assignment ended. I was excited to experience the Korean family lifestyle!

I discovered that Lucy’s family usually eats a very big breakfast to start the day which includes all sorts of vegetables and fruits, from fermented vegetables to fresh vegetables and fruits, and a combination of hot and cold dishes. They do not eat meat for breakfast. From my previous readings when I was exploring the possibility of becoming vegetarian or vegan (I’m still on the journey), I already know that consuming too much animal protein creates toxins and acidity in the body and eventually ages the skin and body (The Beauty Detox Foods by Kimberly Snyder, page 14). Furthermore, animal protein is the most complex of all foods, and it takes almost twice as long as other foods to pass through the digestive system, which allows a greater chance of toxins to be created. Eating whole, unrefined plant foods with some fermented foods (has probiotics and enzymes that are good for healthy digestion and elimination) and complex carbohydrates is a much better choice in improving overall health and energy. Therefore, I loved the healthy vegetarian concept behind these big delicious breakfasts!

A healthy filling vegetarian Korean breakfast that includes salad, pumpkin porridge, cold Korean Soybean Noodle Soup (Kong Gooksu), rice,  kimchi, fermented eggplants, pickled green plum, garlic and grapes.

A typical healthy filling vegetarian Korean breakfast from my friend’s family that includes salad, pumpkin porridge (hobak jook), cold Korean soybean noodle soup (kong gooksu), rice, kimchi, fermented eggplants, pickled green plums, fermented garlic and grapes.

One morning I was introduced to this healthy, hearty delicious soup cooked by Lucy’s dad, Mr. P. Mr. P is an active, happy, health conscious and nature-loving gentleman who frequently hikes up on the highest mountain near his home. He loves cooking and eating this soup for breakfast. It just requires two ingredients: tomatoes and olive oil. Mr. P told me that both tomatoes and olive oil are very healthy and when combined, they are very good for the body because they lower risks of many diseases and cancers. I would never have thought of having soup for breakfast, but the inner healthy foodie in me was eager to give it a try. We also sprinkled some pumpkin seeds and sunflower seeds into the soup. The minute I tasted it, I was sold on having soup for breakfast and gained a new appreciation for tomatoes! I asked Mr. P immediately for the recipe and he simply told me to put these two ingredients into a pot and then you have a meal.

I cooked the Tomato Olive Oil Soup successfully this morning and I can’t wait to share with you this simple recipe made literally in under 15 minutes! I think Mr. P would be so proud of me!!

I hope you give this soup recipe a try and let me know what you think! 🙂

Happy Cooking!!

XO,

Violet

Tomato Soup_Korea

 

Serves: 1 person

Preparation Time: 2 minutes

Cooking Time: 10 minutes

 

Ingredients:

1 washed and chopped tomato

2 tablespoons extra virgin olive oil,

Toppings: pumpkin seeds, sunflower seeds, hemp seeds/hemp hearts, raisins

Optional toppings: any type of nuts, flaxseeds, chia seeds

 

Instructions:

1. Put one tablespoon of olive oil into pot on medium heat.

2. Place chopped tomatoes into pot to be cooked with olive oil.

2. Mash and stir tomatoes for a bit. Leave some tomatoes in partly whole form.

3. Allow soup to simmer a few minutes.

4. Once the soup boils, pour it into a serving bowl and add one tablespoon of olive oil.

5. Sprinkle a handful of your favourite toppings and mix everything. Enjoy! 🙂

 

Special Notes:

Tomatoes- has carotenoid lycopene, an antioxidant that gives them their red colour and may be useful in decreasing the risk of some cancers and heart disease; cooking tomatoes increases the lycopene content

Olive Oil- rich in monounsaturated fats which is important for optimal health; it can help with healthier blood cholesterol level and control blood glucose levels, improve insulin sensitivity and a fatty liver and lower the amount of fat around the abdomen; good quality extra virgin olive oil has a high smoke point of around 210 degrees so it can be used for stir-fries, roasting foods in oven and pan-frying

*Information for both ingredients are taken from Superfoods by The Australian Women’s Weekly, pages 103 and 112

http://www.randomhouse.com.au/books/australian-womens-weekly-weekly/aww-superfoods-9781742454733.aspx

 

 

 

 

 

 

My First Quick, Easy & Healthy Homemade Dinner :)

A quick and simple healthy homemade meal: seasoned salmon, Chinese greens and buckwheat soba noodles.

A quick and simple healthy homemade meal: seasoned salmon, Chinese greens and buckwheat (soba) noodles.

If you have been following me for a while here, you may notice that I have more baking recipes than recipes on meals. The reason is that I LOVE baking and find it super fun and easier than cooking. I think cooking is very challenging and time-consuming. The few times I tried cooking a meal, the food and taste usually do not turn out the way they are supposed to, and it takes me at least 3 hours to prep and cook. Plus, I’m really lucky that when I go home at the end of the day, I already have a warm meal waiting for me. 🙂 Perhaps that is why I don’t venture into cooking that much.

Today I discovered that cooking doesn’t have to be complicated and I’m proud to tell you that I experimented and created an easy and healthy meal in less than an hour.  I could not believe that I made such a quick delicious meal! There were various factors that propelled me to cook my own dinner tonight: heavy workload that required my full concentration and focus, my mother was out of town so no one was home to cook for me :P, lack of time to go out to eat (I cancelled dinner plans to eat out because of workload)  and a desire to eat healthy.

Below, you will find a short and sweet description of how I made this meal in about 45 minutes.

 

Serves: 1 person

Preparation Time: 15 minutes

Cooking Time: 30 minutes

 

Ingredients: 1 salmon fillet, freshly squeezed lemon juice, drizzle of honey, ground black pepper, a few grape tomatoes, buckwheat (soba) noodles, a handful of Chinese greens, cooking oil

 

Instructions:

1. Rinse the fillet in cold water and dab it dry with paper towel.

2. Place fillet in the middle of parchment paper on baking tray.

2. Squeeze lemon juice, a drizzle of honey, and sprinkle  black pepper and put some grape tomatoes on top (cut in half if you like) of fillet.

3. Fold the parchment paper to seal the fillet, seasoning and tomatoes, allowing salmon and the tomatoes to cook in its own juices. I learned this cooking trick,called “baking en papillote” (in paper), from here: http://www.wikihow.com/Bake-Salmon

4. Bake at 350°F for 20 minutes.

5. Rinse noodles under cold water before cooking to remove excess starch.

6. Add noodles to boiling water and cook for a few minutes.

7. Add a little cold water two or three times while noodles are cooking to reduce the temperature which helps the noodles to cook evenly. I learned this tip from here: http://www.taste.com.au/how+to/articles/3908/soba+noodles

8. Rinse and soak greens 3-5 times.

9. Add a drop of cooking oil (I used olive oil) into the pot of water before blanching the greens. The cooking oil coats the greens so they look fresh and green, not purple. I learned how to blanch Chinese greens from: http://rasamalaysia.com/restaurant-style-chinese-greens-with/

10. Drain excess water from noodles and greens before serving with salmon on plate or bowl. Bon appetit! 🙂

 

Special Notes:

-Thank you to my mom for teaching me the trick to cooking a quick meal. It is simply to cook a few things at the same time. 🙂

 

-To learn more about the health benefits of buckwheat (soba) noodles (a type of noodle from Japan, and it is gluten-free), see these links:

http://www.healthhokkaido.com/files/Articles_Oshimi/soba.cfm

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11

http://healthyeating.sfgate.com/healthy-benefits-buckwheat-noodles-6583.html

 

 

 

 

 

 

 

Raw Mango Chocado Mousse

A few days ago I went grocery shopping for some much needed greens and local produce.  As I passed by the front of the store, I couldn’t help but notice the mangoes from Brazil were on sale.  The reason they were on sale, in my opinion, was because they were quite ripe.  Usually I would stay away from overly ripe fruits unless I really want to eat them immediately.  From previous experiences, I also know that sometimes an overly ripe fruit may be more rotten than you think.  When you peel it off, perhaps you can only eat 10-20% of it!  However, I also learned a very handy trick from my mom on how to tell when a mango is ready to be eaten, so I decided to give it a test (for some reason that day the mangoes were calling out to me, and I couldn’t step away from it! lol).  Thanks to my mom’s wise trick, I brought home a few of these perfectly ripe sweet mangoes! 🙂

Anyways,  I was planning to eat one on its own today as an afternoon snack, but then I  saw the ripe avocado and I was suddenly craving for something chocolatey as well.  Therefore, I thought about mixing all of them together.  Below, you will find the recipe to my successful Raw Mango Chocado Mousse, a refreshing twist to my Avo-Banana-Chocolate Mousse! (see https://violetseverydayadventure.wordpress.com/2013/09/21/avo-banana-chocolate-mousse/)

Whether you have it for a snack or dessert, on your own or served to your loved ones and/or friends, I hope you will enjoy its flavours as much as I did! 🙂

A perfect blend of tangy and sweet healthiness using only 6 ingredients !

A perfect blend of tangy and sweet healthiness using only 7 raw ingredients!  Plus, the combination of avocado, mango and flaxseeds contributes to beautiful glowing skin! 🙂

 

Makes: 1 serving

Preparation Time: 5 minutes

Blending Time: 2 minutes

Total Time: about 10 minutes

 

Ingredients:

1 small ripe avocado, peeled, seeded, diced

1 ripe mango, peeled, seeded, diced

2 tablespoons flaxseeds

1 tablespoon cacao powder

2-3 tablespoons natural maple syrup

1 teaspoon pure vanilla extract

¼ cup filtered water

Optional: use a few remaining mango cubes and a handful of raw cacao nibs as topping

 

Special Notes: 

Sweetness- You can control the degree of sweetness by reducing the amount of maple syrup to your preference.

Avocado- It is filled with fiber and healthy fats, lowers cholesterol,  and keeps skin smooth and youthful.  It helps protect the body from heart disease, cancer, degenerative eye and brain diseases. (info taken from my Avocado, Blueberry & Kale Salad Recipe: https://violetseverydayadventure.wordpress.com/2013/06/10/a-scrumptious-simple-satisfying-superfoods-salad/)

Mango- Eating this nutritionally rich fruit is good for you in so many ways!   To name a few health benefits from eating it: it is anti-cancer, alkalizing and has a low glycemic index (regulates blood sugar level).  Also, it aids in digestion and clears the skin!

Flaxseeds-  I love adding them into almost anything! 🙂  They are high in omega-3 essential fatty acids (good fats), lignans and fibre.  In fact, they have among the highest level of fibre in any food.  They help stabilize blood sugar, promoting cleansing.  Also, including them into your diet will help in having radiant and youthful skin.  However, pregnant women and breastfeeding mothers should avoid consuming them. (info taken from my Super Bite-Sized Peanut Butter Balls Recipe: https://violetseverydayadventure.wordpress.com/2013/08/15/super-bite-sized-peanut-butter-balls/)

 

Instructions:

  1. Put avocado, mango, flaxseeds, cacao powder, maple syrup and vanilla extract in a blender.
  2. Add water slowly, one tablespoon of water at a time to achieve creamy consistency.
  3. Sprinkle a handful of raw cacao nibs (along with remaining mango if you like) at the top.
  4. Enjoy immediately! 🙂

Storage: can be refrigerated up to 2 hours, then must be consumed.

 

*To find out more about nutritional and health benefits of mangoes, read:

http://www.care2.com/greenliving/10-health-benefits-of-mangos.html

http://healthmeup.com/photogallery-healthy-living/mango-health-benefits-15-healthy-reasons-to-eat-mangoes/20986

Finding Joy in Unexpected Places!

There really is joy and pleasure in discovering new places or things in our everyday life, unexpectedly.  Such is the case when I discovered two neat places that specialize in delicious, healthy & gluten-free food. 🙂

I would like to briefly share with you these two places I found in my own city with some friends.  If you’re a resident of or a visitor to Toronto or the GTA (Greater Toronto Area) and have time to spare, check out the following places!

1. The Victorian Tea Room in Thornhill

It was easy to see the difference between the "regular" and gluten-free treats, and to take it as well because it was divided (gluten-free treats are on the right side).

It was easy to see the difference between the “regular” and gluten-free treats, and to take it as well because it was divided (gluten-free treats are on the right side); and the gluten-free pastries were on a separate plate.

If I had to choose to eat only one meal in a day, it would have to be English High Tea or Afternoon Tea.  High Tea originated from England and refers to the mini meal accompanied by tea, served between lunch and dinner. This is my favourite meal of the day because I love its combination of sweet and savoury, ranging from scones with sinfully thick and smooth Devonshire cream and sweet jam, to delightful finger sandwiches and scrumptious tiny pastries.  Aside from the obvious enjoyment of munching on these afternoon treats, the best part is drinking the aromatic tea, presented in the prettiest teapots and cups and saucers, in a cozy and relaxing environment with close friends and/or family members! 🙂

Anyways, now that I’m gluten-free, I thought I had to forego this little indulgence, unless I work hard in learning how to make gluten-free scones and the rest.  To my absolute delight I heard about this new tea place that opened about 6 months ago, and I learned it offered a gluten-free menu!!  It was also perfect timing to check it out as I had a friend who recently came back from England so we thought it would be lovely and very “English” to go for high tea there, and reminisced about good times we both experienced in England. 🙂  I really liked how the gluten-free treats were divided from the regular treats clearly.  Also, I thought the gluten-free treats still tasted delicious, and after eating them, I did not feel as full as I used to after eating my high tea bite sized food.  This tea place also had over 40 different types of tea from around the world to choose from and we had fun deciding on which one to drink! When I’m in the mood, now I know where to go to for my high tea craving!

To learn more about the Victorian Tea Room, see: http://www.victoriantearoom.ca

 

2. Goodbye Gluten  in Toronto

Despite its small space, it is very well stocked with all kinds of gluten-free products from fresh baked goods to prepared foods.

Despite its small space, it is very well stocked with all kinds of gluten-free products from fresh baked goods to prepared foods.

This place was definitely an unexpected surprise.  We were going to try out one of the best Indian restaurants in the city, and got lucky and found a parking spot right in front of the restaurant.  As we got out of the car, we saw this store, which was right beside the restaurant, and of course we went in!  Despite its small space, it was very well stocked with all kinds of gluten-free products that you can think of, from noodles to desserts to health food and freshly made food.  It’s really a gluten-free foodie’s paradise and an one stop gluten-free grocery shopping experience!!  They also have a mini gluten-free bakery section, producing freshly baked goods daily as they have a kitchen downstairs.  The desserts looked really yummy, but we couldn’t buy any since we had a big dinner ahead of us.  I will most definitely keep this shop in mind if I ever need a gluten-free cake for any special occasion or need to buy some gluten-free essentials. 🙂

Here’s this store’s website if you’re interested in getting more details: http://www.goodbyegluten.com

Aside having 100% gluten-free food items, this store also has food products that are nut-free, dairy-free, soy-free, sugar-free, egg-free and carry vegan products!  What's not to love about this store?? :)

Aside having 100% gluten-free food items, this store also has food products that are nut-free, dairy-free, soy-free, sugar-free, egg-free and carries vegan products! What’s not to love about this store?? 🙂