Vegan Flower Salad

For the past two weeks I was enclosed in a magical nature place called Te Moata Retreat Centre, where every day I lived and breathed yoga, and ate healthy wholesome delicious vegetarian or vegan meals.

The following vegan salad recipe is inspired by the talented creative chefs at Te Moata who made us beautiful salads daily. It is from them that I learned flowers can be put into salad and eaten. I never knew that flowers had so many variety of tastes, from spicy to sweet!

A few days ago, when I saw edible flowers being sold at a farmer’s market near my friend’s home in Auckland, I let my creative culinary juices run and created my version of a vegan flower side salad, inspired by the kitchen crew at Te Moata!

My friends who ate this salad loved it a lot and it actually took us longer to take photos of it than to eat it! They said it was too gorgeous to eat! 🙂

I hope you’ll enjoy this simple salad recipe and will be inspired to include edible flowers into your own recipes from now on!

 

IMG_2948

Serves: 4 people

Preparation Time: 10 minutes

Total Time: 15 minutes

 

Ingredients:

1 bag of kale

1 box of cherry tomatoes

1 carrot, thinly sliced

1/2 cucumber, sliced

1 apple, sliced

1 box of edible flowers

Optional: your favourite nuts and seeds as toppings, and salad dressing

*My favourite homemade salad dressing is a mixture of olive oil, raw apple cider vinegar and freshly squeezed lemon juice.

 

Instructions:

  1. Wash, drain and dry kale.
  2. Toss all ingredients together in a salad bowl.
  3. Decorate salad with edible flowers as garnish.
  4. Bon appetit!

 

 

 

 

 

 

 

 

 

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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Quick, Easy & Healthy Vegan Recipe: Avocado Pesto-Inspired Pasta

Last week, when I returned from St. Lucia late, tired and starving, I quickly looked at what was available in my kitchen so I could make a quick and simple meal. What resulted was a quite filling meal that was made in about 20 minutes. It is inspired by the following recipes:

http://loveandlentils.com/2014/03/24/walnut-hemp-seed-pesto-pasta-with-fresh-tomatoes-olives/

http://www.simplyrecipes.com/recipes/pesto_pasta_with_spinach_and_avocado/

http://againstallgrain.com/2013/04/05/dairy-free-pesto-sauce/

Due to lack of certain ingredients, such as basil which really gives pesto its flavour, I modified between these 3 recipes and made my own yummy and healthy vegan version.

 

Avocado Pasta

Serves: 1 or 2

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Ingredients:

1 cup fusilli or penne pasta (I used gluten-free fusilli)

1 tablespoon organic almonds

1 tablespoon organic pumpkin seeds

1 tablespoon organic sunflower seeds

1 garlic clove

1/4 teaspoon dried rosemary leaves

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon sea salt

3 tablespoons extra virgin olive oil

1 avocado, peeled and chopped

ground black pepper

 

Instructions:

1. Boil pasta as indicated by package instructions. Remove from heat, drain and pour pasta back into the pot, and set it aside.

2. Blend almond, seeds, garlic, rosemary leaves, lemon juice, sea salt and olive oil in a food processor/blender until smooth.

3. Put sauce into the pot of pasta over low heat and quickly combine pasta and sauce together until warm.

4. Put pasta onto a plate.  Add avocado on top and sprinkle some black pepper to taste.

5. Mix avocado and ground pepper with pasta; to be eaten warm or at room temperature. Enjoy! 🙂

 

Special Notes:

-I found one plate of this pasta very filling due to the avocado, so my suggestion is to take half of the portion and pair it with a mixed greens salad tossed in a few drops of raw apple cider vinegar and olive oil. That way, you can share the other portion with someone else, or you have extras for tomorrow’s lunch or dinner!

“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

 

 

 

 

 

 

Banana Chocolate Chip Bread (Gluten-Free & Dairy-Free)

One day I really missed having banana bread, so I looked into my kitchen to see if I had ingredients to quickly bake a fresh loaf of banana bread for my afternoon tea. Luckily I had one egg and one extremely ripe banana left, so I decided to experiment and see if it was possible to make a gluten-free and dairy-free banana bread with only one egg and one banana. I added chocolate chips because I’ve always loved the combination of banana and chocolate. To my delight, the result was one delicious, naturally sweet and dense loaf, perfect for my afternoon snack!

Since then, I have tried this recipe a few times more, and even had family members and friends taste it. After tasting this gluten-free and dairy-free version, some friends asked me for the recipe, so I have decided to put it here for all to enjoy. 🙂

Happy Baking my dear friends and readers!

Banana Chocolate Chip Bread: The perfect morning or afternoon sweet snack with a cup of tea or coffee! :)

Banana Chocolate Chip Bread: The perfect morning or afternoon sweet snack with a cup of tea or coffee! 🙂

Makes: 1 loaf

Preparation Time: 10 minutes

Bake Time: 25 minutes

Total Time: about 35 minutes

 

Ingredients:

Wet Ingredients

1 ripe and mashed banana

1 egg

1/2 cup pure maple syrup

4 tablespoons unsweetened almond milk/non-dairy milk

2 tablespoon coconut oil (melted)

 

Dry Ingredients

1 ½ cups gluten-free all purpose baking flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1 heaped tablespoon cacao powder

1 teaspoon ground cinnamon

2 tablespoons chia seeds

½ teaspoon sea salt

1 cup bittersweet/non-dairy chocolate chips

 

Instructions:

  1. Preheat oven to 375°F.
  2. Line small-medium loaf tin with baking/parchment paper.
  3. Mix wet ingredients into a blender/food processor.
  4. Combine dry ingredients (without chocolate chips) in a large bowl.
  5. Add the wet ingredients to the dry and mix well.
  6. Add chocolate chips slowly into the mixture.
  7. Bake for 25 minutes or until firm.
  8. Enjoy! 🙂

 

Special Note: I would love to try “egg free” for this recipe sometime soon. If you are trying this recipe with an egg substitute, please let me know how it turns out! Thank you. 🙂

Inspired to Bake Vegan!

I’m so excited to share with you that today I baked vegan cookies successfully!!  It was my first time too!

I was inspired to give it a try after reading my dear blogger friend Celeste’s Orange Chocolate Chip Cookies Recipe.

I followed Celeste’s amazing recipe step by step with a few substitutions/additions to make it gluten-free and nut-free for an Easter celebration.

Please click here to see Celeste’s recipe: http://honkifyourevegan.com/2014/04/17/orange-chocolate-chip-cookies-vegan

I love reading Celeste’s blog (http://honkifyourevegan.com), as she writes about so many interesting and diverse topics on veganism, has fabulous ideas and  yummy recipes, and shares her personal plant-based diet journey along the way.  Check her blog out when you have time, and I guarantee you’ll be better informed on veganism and inspired by her! 🙂

 

If you like to make these cookies gluten-free and nut-free, here are the ingredients I used:

2 tablespoons ground flax seeds

6 tablespoons water

2 cups gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 cup coconut oil, softened

1/2 cup pure maple syrup

1 cup packed brown sugar

3 tablespoons orange zest

1 teaspoon pure vanilla extract

6 tablespoons freshly squeezed orange juice

1/2 cup dried cranberries

1/2 cup vegan chocolate chips

 

*I baked the cookies for 10 minutes so they are soft and chewy.

 

Here is a close up of these delicious Orange Cranberry Chocolate Chip  Cookies:

The combination of orange, cranberries and chocolate makes this cookie very refreshing! :)

The combination of orange, cranberries and chocolate give these cookies a delicious refreshing taste!

 

Thank you for the vegan baking inspiration dearest Celeste! 🙂  You totally rock!!

 

I wish you all a beautiful week ahead and if you celebrate Easter, Happy Easter! 🙂

XO,

Violet