I do love basil fried rice, always have and always will. However SP’s stomach can’t really handle rice so I don’t cook it as much as I would (which is a big deal I’m asian after all). I’ve evolved and my life doesn’t revolve around rice that much anymore.
This recipe is spicy as we both like spice so feel free to tone it down. I did eyeball some spices so I will try my best to determine the amount. I am going to assume you have some experience cooking so you know how much flavour you would want to add or take away. I recommend using chilli paste instead of chilli powder if you have it for a better flavour, I was just out of it.
1 cup Tricolour quinoa (I used Elan) (i had a little over 1 cup bc it was left over)
1 block firm tofu
1 to 2 tbsp oil (i used coconut)
2 medium carrots (julienne)
Half a medium onion (diced)
1 clove garlic (minced)
1 inch ginger (minced)
1 bunch fresh basil (chopped)
1tsp chilli powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp soy sauce (more if you want i kept it light)
1 red pepper
Wash and cook quinoa
Chop/dice/mince veggies etc. and mix all spices and soy sauce together in a small bowl
Heat your wok/pan with oil and toss in the veggies and cook for about 5 minutes (i don’t like my veggies too soft) add onion cook till translucent
Add ginger and garlic along with the spices soy sauce mixture stir in for a bit.
Add cooked quinoa and stir in till mixed and add basil. Mix in for a few minutes, taste for seasoning adjustments and you’re done.
Pancakes!! Who doesn’t love them? Well okay SP doesn’t (weirdo). This was my first meal of day one going vegan for a month. I just had to start with something I’d eat whether I am vegan or not, plus it was the weekend..
One guess as to where I found this recipe… yup I bet you know it. Pinterest. Probably my biggest time waster. This recipe is from the pretty bee I followed her recipe pretty much to a T. The only exception was I didn’t have white spelt flour just the regular which looks a bit like whole wheat and I added some vanilla extract because its a habit when it comes to my pancakes or crepes.
Also note that when you first mix the batter it seems a bit more runny but when you give it a good 5 minutes or so wait (as she mentions in the recipe) the batter will be perfect for fluffy pancakes so don’t fret and add more flour or you will ruin it! Though I can’t comment if you use other flours as I have not tried.
I think it is a must try recipe whether you are vegan or not. Especially if you know people with tons of allergies. Enjoy!
It has been a long past year and still going. I have experienced some personal challenges/difficulties that I will not get into. Of course there were ups during the long periods but my general anxiety level has been high and is still generally high. I am working towards solving these issues. Moving on….
On another note SP and I have decided to try going vegan for the month of July so I will be posting some recipes. What brought about trying this out? Well gotta love Netflix…. we watched “What the Health” and though having studied health sciences/kinesiology during my school years, some things were new to me. I think a lot of us have become inured to what we eat; you don’t think about the process of which you get your food. I’m not saying that this applies to everyone but some of us just ignore the fact or we truly are not educated to the process of the food we eat go through.
On some level watching this show did affect me. I’m not saying I will completely be vegan and banish everything out of my life from now on but I will try to be more aware. So trying this for a month I will see how I feel and if it is something I will permanently stick to. Mostly for my health because I don’t know if I could go through my closet or makeup and start throwing everything out. My thinking is better to try and make an impact on some level than not at all.
Of course most recipes I will be trying will be stolen from the world of Pinterest and I will credit the authors when their recipes are used. Heres to being healthier and kinder to my body and the other living creatures.
I know I know its not fall but 2 weeks ago I just had MAJOR cravings for a butternut squash soup. I’ve probably made this a couple of times trying different recipes I’ve found through Pinterest. This time I tried a vegan/gluten free and paleo friendly version and you know what it was just as good. In fact I probably will stick to this version all the time now and cut out the cream.
The pictures might not do it justice but the important part is the taste and yums! is all I have to say. I got this recipe from Ahead of Thyme. I did modify it a little here and there but nothing major.
So if you are a fan of this soup head over to Ahead of Thyme and get the recipe. I LOVE it! Laterz..