Hey guys! Is it just me or do you sometimes look at the time and think, great.. what am I going to make for dinner tonight? Often, all the staples seem unappealing and the clock is inching closer to dinner time. So, with that daily and sometimes irritating task of coming up with something that will satisfy your stomach, in mind I thought I would share with you some of my staples. I hope that maybe these will be inspire some new meals in your kitchen and put some fun back into your food. These meals are vegan friendly but with no shortage of YUM factor! I would love to know if you make any of these meals yourself and what you think of them. Comment Below! Oh, and did I mention there is a video?
Chopped Thai Salad With Sesame Garlic Dressing
For the dressing:
⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons agave nectar
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice
For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb)
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
2. Cut stems off of mushrooms and save for topping.
3. In a large bowl. Cover the mushrooms in a thin layer of balsamic vinegar and olive oil and add spices. Let marinate if you have the time, but it's ok if not.
4. Place mushrooms on a baking sheet and cook for approximately 5 minutes.
5. Add spaghetti or pizza sauce to the top of the mushroom.
6. Add cheese and toppings.
7. Bake for approximately 8-9 minutes or until cheese is melted and mushroom is soft.
8. Optional. Switch to broil and broil for a few minutes to brown the cheese.
9. Enjoy with a delicious soup or salad.
Thai Cashew Coconut Rice With Ginger Peanut Sauce
For the Coconut Rice:
1½ cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
For the Salad:
2 red bell peppers, finely chopped
1 red cabbage, shredded
1½ cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
¾ cup green onions, thinly sliced
1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Rinse the dry rice well until the water runs clear.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.