Vegan Shiitake and Tofu Pho

Veggie Tofu and Noodle Pho

Happy Thursday! 🙂 This week is flying by….. I have been so busy getting back into the groove of things after such a long holiday. I have been focusing on work as well as working out and cooking a lot. I just tried my first Barre class last night…. I liked it! What is your favourite way to exercise?! This vegan “Pho” noodle bowl is so yummy. I don’t usually eat pho as it is meat and seafood based  dish but this one is healthy and delicious. It’s also super easy to make!

Is anyone following my 7 day reset diet? If so I would love to hear how your doing?! I feel much better not eating bread and cheese….but I do miss it so! 😉

xx Malika

Vegeterain Pho

Vegan Shiitake and Tofu Pho
Author: 
 
Ingredients
  • Stock:
  • 4 cups vegetable stock
  • 3 green pinion stalks, chopped
  • 8 shiitake mushrooms, sliced
  • 2 cloves of crushed garlic
  • 1 tbs maple syrup
  • 1 tbs braggs or soy sauce
  • 1 tsp sesame oil
  • 1 nub of fresh grated ginger
  • 1 tbs rice vinegar
  • 1 cinnamon stick
  • Other:
  • 1 package smoked tofu
  • 1 tsp sesame oil (for frying tofu)
  • ½ package of rice vermicelli noodles
  • 2 stalks of Gai Lan aka Chinese Broccoli
  • toasted sesame seeds for garnish
  • fresh basil for garnish
Instructions
  1. In a large pot, add all of the stock ingredients and heat to a boil, then turn down to a simmer for 20 minutes.
  2. Meanwhile you can prepare your noodles according to their package instructions.
  3. When the stock is close to done, pan fry your tofu in the sesame oil over medium to high heat for 4-5 minutes.
  4. Wash and chop your Gai Lan and then throw into into the stock for just a minute at the end.
  5. Serve the stock with the noodles and tofu in 2 bowls and garnish with fresh basil and sesame seeds.

Tofu and rice noodle pho

By | Jan 7th, 2016|Noodles|0 Comments

Bangkok Curry Noodle Bowl

Coconut curry bangkok noodles

I have been so busy lately I haven’t had that much time to be in my kitchen cooking. As much fun as eating out is… I miss my kitchen and I miss making up recipes. I definitely look for inspiration online to try new recipes but I always make them into my own dish with the things I have on hand. I love trying new flavour combinations, like this coconut curry asian noodle bowl. I have to stay on track this December and make sure I am not eating too many meals out or overloading on treats! Even as a health coach I am very tempted to over indulge this time of year….. So I have to meal plan and do a big meal prep at the beginning of the week when I know I will be too busy to cook every meal. What do you do to stay on track over the holiday? I would love to know your tips? Please share in the comments below.

xx Malika

Curry bangkok noodles

Bangkok Curry Noodle Bowl
Author: 
Recipe type: Dinner
Cuisine: Vegan, Gluten Free
Serves: 2
 
Ingredients
  • ½ package of rice noodles (I used thick pad thai ones)
  • 1 tbs olive oil
  • 2 tbs curry paste (I used red tikka curry paste)
  • 1 can of coconut milk
  • ¼ yellow onion, chopped
  • 1 nub of fresh ginger grated
  • 1 tbs braggs or soy sauce
  • 1 tbs honey
  • 1-2 tsp hot sauce
  • ½ cup grated carrot
  • ½ cup grated purple cabbage
  • 1 head of broccoli cut up
  • 10 asparagus roughly chopped
  • 1 tsp sesame oil
  • garnish:
  • fresh basil
  • 1 lime
  • black sesame seeds
Instructions
  1. Cook your noodles according to the package instructions and see aside.
  2. In a pan, heat the olive oil over medium heat and sauté the onion and ginger for 3 minutes, add the curry paste and then the honey, hot sauce, soy sauce and coconut milk, turn down and simmer for 10 minutes.
  3. In another pan, heat the sesame oil and lightly cook the carrots, cabbage, broccoli and asparagus for a few minutes.
  4. In a mixing bowl, toss together the noodles, veggies and curry sauce.
  5. Serve in bowls with fresh lime, basil and sesame seeds.
  6. Enjoy!

Curry bangkok noodkes

By | Dec 2nd, 2015|Noodles|0 Comments

Shrimp & Coconut Laksa Soup

Laksa Soup with shrimp

Mmmmmm I haven’t had laksa soup in over 10 years! I first tried it when I was living in Sydney, Australia. I worked at this cute pub called the Tea Gardens Hotel and they had a small restaurant in the pub that served authentic Malaysian cuisine. How could you not love this soup, its creamy and coconuty and full of flavour. Laksa typically has some heat and spice to it, my recipe is quite mild. Feel free to add as much heat (with peppers or hot sauce) as you like. I actually had the pleasure of spending a week in Malaysia on my way to Australia and it was such a beautiful country. 🙂 I am mostly avoiding grains these days, but I have been getting a bit bored with fish and veggies every night so I thought I would treat myself with this rice noodle recipe. 😉

xx Malika

coconut shrimp laksa soup

Shrimp & Coconut Laksa Soup
Author: 
Recipe type: Soup
Cuisine: Gluten Free, Dairy Free
Serves: 2
 
Ingredients
  • 12 ocean wise fresh peeled shrimp (I used cooked)
  • ½ can of coconut milk
  • ½ cup fresh basil
  • ½ cup fresh mint
  • 2 cups of cooked rice vermicelli noodles
  • ½ white onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb or fresh ginger, peeled and grated
  • 2 tbs red curry paste
  • 1 tbs coconut oil
  • 2 cups bone broth
  • salt and pepper to taste
  • 4 lime wedges
Instructions
  1. In a large pot, heat the oil and add the onion, cook until translucent. Then add the garlic and ginger and cook for another 2 min. Add the curry paste and cook additional minute.
  2. Take the onion mixture and add ½ of the bone broth to your blender of magic bullet and puree mixture.
  3. Add mixture back to you pot and then add the rest of the bone broth and coconut milk. Bring to a boil then reduce to simmer.
  4. Add in your shrimp and noodles now and turn off the heat.
  5. Serve in bowls with the lime, basil and fresh mint.
  6. Enjoy!

Gluten Free Laksa Soup

By | Oct 9th, 2015|Noodles|0 Comments

Thai Peanut Noodle Bowl

Veggie and peanut noodles

Good Morning! 🙂 Who doesn’t love peanut butter?! I could put it on almost anything. I especially love it on noodles. 😉 I went to Thailand over 10 years ago, and I fell in love with Thai food. This is my own creation of a peanuty vegetable noodle dish. It’s super fast and easy to make, and it was a fan favourite at my dinner table. I’m off to Victoria today for a bit of a getaway. Have a great weekend everyone!

xx Malika

Peanut Noodle Bowl

Thai Peanut Noodle Bowl
Author: 
Recipe type: Noodles
Cuisine: Vegan, Gluten Free
Serves: 2
 
Ingredients
  • ½ package of rice noodles
  • 2 tbs fresh cilantro
  • 1 lime
  • 2 tbs crushed peanuts
  • 1 tsp hot sauce
  • 1 tbs rice vinegar
  • 1 tbs coconut sugar
  • 3 tbs sesame oil
  • 2 tbs soy sauce
  • 2 tbs peanut butter
  • 2 grated carrots
  • 1 spirulized or chopped zucchini
  • 1 clove of garlic
  • 1 nub of grated fresh ginger
  • ½ a cucumber, finely sliced into match sticks
Instructions
  1. Cook the noodles according to the package instructions. then drain and add 1 tbs of sesame oil and set aside.
  2. In a heavy pan, heat 1 tbs of sesame oil and add your garlic, carrots and ginger. Cook for 5 minutes.
  3. In a bowl mix together your peanut butter, sugar, vinegar, soy sauce, hot sauce, 1 tbs of sesame oil, and half of your lime juiced.
  4. Add the zucchini to your pan and toss in the noodles and sauce and remove from the heat.
  5. Toss the noodles and veggies together then divide into 2 bowl
  6. Garnish with fresh cucumber, crushed peanut and cilantro.
  7. Enjoy!

 Rice noodles with peanut sauce

By | Aug 6th, 2015|Noodles|0 Comments

Penne With Broccolini Goat Cheese Feta & Lemon

Pasta with Broccolini, Goat cheese feat and lemon

Hey it’s already the middle of the week…..that’s what happens after a long weekend, the week just flies right by. If you read my previous post you would know that I hit up my local Farmers Marker this weekend. I picked up some gorgeous fresh local organic veggies and that included some broccolini. I think I like broccolini better then broccoli! It’s so much more delicate and it cooks much faster since it is much thinner then broccoli. The beautiful yellow buds on the veggie were just the icing on the cake when it came to photographing them. 😉 This pasta is quick and easy and has lots of nice flavour. Go out and grab some fresh broccolini and make this pasta tonight!

xx Malika

Penne Pasta with Broccolini

Penne With Broccolini Goat Cheese Feta & Lemon
Author: 
Recipe type: Pasta
Cuisine: Gluten Free, Vegetarian
Serves: 2
 
Ingredients
  • ½ package of brown rice penne
  • 1 bunch fresh broccolini, roughly chopped
  • 1 lemon, juiced
  • 1-2 cloves of garlic, crushed
  • 2 oz goat cheese feta
  • 2 tbs olive oil
  • salt and pepper to taste
  • optional garnish: 1 tbs hemp seeds
Instructions
  1. Cook the pasta according to the package instructions.
  2. Meanwhile in a large pan, heat the olive oil over medium heat, add the broccolini and sauté for 3 minutes.
  3. Add the garlic to the pan and cook or another few minutes, then squeeze over the lemon juice.
  4. Turn the heat off the pan and crumble in the feta cheese and then toss in the pasta.
  5. Season with salt and pepper.
  6. Garnish with hemp seeds, then serve and enjoy!

Penne with Broccolini and Feta cheese

By | May 20th, 2015|Noodles|0 Comments

Gluten Free Ramen Noodle Bowls

Miso Ramen

Happy Sunday! 🙂 It’s another beautiful day in Vancouver, I can’t wait to get outside and take my son to the park. First let me tell you about these ramen noodles.  Who else loves noodles?! When I was younger and had been out drinking the night before I used to love eating a pack of instant ichiban noodles to make me feel better. Now that I am older and wiser I know all of the nasty chemicals that go into those packages and so I avoid them like the plague. I have recently discovered a great brand of ramen noodles that is gluten free and a much healthier alternative to ichiban. It’s called Lotus Foods and they have a variety of different kinds of  gluten free ramen noodles. You can buy them at Whole Foods and other health food stores. This bowl of noodles was quick and easy to make. There is just something so comforting about a hot bowl of noodles in broth. I meant to pick up green onion to garnish these bowls with but they never made it onto my shopping basket. If you like green onions (scallions) please add them to your bowl. Have a great weekend. 🙂

xx Malika

Vegetarian Ramen bowls

Gluten Free Ramen Noodle Bowls
Author: 
Recipe type: Ramen Noodles
Cuisine: Gluten Free, Vegetarian
Serves: 2
 
Ingredients
  • 2-3 packages of brown rice ramen noodles
  • 5 cups water
  • 2 tbsp miso paste
  • 1 glove of garlic
  • 2 tbs soy sauce or braggs
  • 1 portabello mushroom, thinly sliced
  • 1 tsp sesame oil
  • 1 soft boiled egg
  • ½ package of smoked tofu, sliced
  • 2 tbs hoisin sauce
  • sesame seeds for garnish
  • optional: chopped green onion for garnish
Instructions
  1. In a large pot, heat the sesame oil and add the garlic and then the soy sauce and miso paste and mushrooms.
  2. Add the water and bring to boil, add the ramen noodles and cook for 4 minutes, then turn the heat off.
  3. While the ramen are cooking marinate the tofu in the hoisin sauce then sauté your tofu in a pan over medium to high heat for a few minutes in each side.
  4. Dish up the noodles into bowl and garnish with tofu, half an egg, sesame seeds and green onion.

Egg and tofu Ramen noodles

By | May 3rd, 2015|Noodles|0 Comments

Spicy Ginger Chickpeas with Cashews & Zucchini Noodles

Zuchinni noodles with ginger chickpeas

It’s Meatless Monday again! 🙂 I am definitely a little obsessed with my new spiralizer, I love making zucchini noodles, they are both healthy and delicious. This chickpea dish is kind of like a vegan version of  the Chinese dish “Kung Pow Chicken” with chow mien noodles.  For the marinade I used this tasty ginger sesame sauce. I am using zucchini noodles in place of regular noodles to lighten up this classic favourite. Did you know that zucchini is super good for you?! It is categorized as a vegetable but is technically a fruit because of it’s ability to flower. It contains folate, potassium and vitamin A. I hope you have a great week, what are your favourite meatless dishes?!

xx Malika

Spicey Ginger chickpeas on zuchiini noodles

Spicy Ginger Chickpeas with Cashews & Zucchini Noodles
Author: 
Recipe type: Vegan, Gluten Free
Cuisine: Asian
Serves: 2
 
Ingredients
  • Marinade:
  • 2 tbsp tamari or braggs
  • 2 tbsp rice wine vinegar
  • 1 lime, juiced
  • 1 tbs honey
  • 1 tbsp cornstarch
  • 2 gloves of garlic, crushed
  • 1 nob fresh ginger, grated
  • ⅓ cup ginger sesame sauce
  • Other:
  • 1 can organic chickpeas (drained and rinsed)
  • 1 large zucchini, washed
  • 1 tsp coconut oil
  • Garnish:
  • 3 tbs cashews
  • 1 tsp chili flakes
  • 1 tsp sesame seeds
  • 1 tsp chopped fresh cilantro
Instructions
  1. In a bowl mix up the marinade and toss with chickpeas. Let marinate for minimum 3o minutes.
  2. In a large pan, heat the oil over medium to high heat and toss in the chickpeas and sauce, let cook, stirring occasionally for 10 minutes.The sauce will thicken and become reduced.
  3. Use your spirilizer to make zucchini noodles.
  4. Divide the noodles up between bowls, add the hot chickpeas and sauce, garnish with cashews, chill flakes, cilantro and sesame seeds.
  5. Seve and enjoy!

Zuchiini noodles with chickepeas and cashews

By | Mar 17th, 2015|Noodles|0 Comments

Zucchini Noodles with Lentil “Meatballs”

Zucchini pasta with lentil meat balls

Wow, I can’t believe it’s taken me this long to try zucchini noodles!! They are amazing. 🙂 So easy to make and no need to cook. I will be using my new spiralizer all the time….. 😉 The lentil meatballs did take a bit of time to make but if you make the cooked lentils ahead of time and use leftover rice….your ahead of the game. What a great way to cut out wheat and add in veggies by using these zucchini noodles. I am so impressed! I did enough work with the lentil balls so I cheated and added my favourite jarred tomato sauce to this dish. I love this brand because its sugar free and only has a few ingredients that you can pronounce!  Winning. 😉 I highly recommend you try zucchini noodles if  you haven’t already and these lentil meat free balls were pretty tasty as well! Happy Hump Day.

xx Malika

Zucchini noodles

Zucchini Noodles with Lentil "Meatballs"
Author: 
Recipe type: Pasta
Cuisine: Vegetarian, Gluten Free
Serves: 2
 
Ingredients
  • 2 zucchinis
  • 1½ cups of your favourite jared tomato sauce
  • 1 shallot (finely chopped)
  • 3 cloves of garlic
  • ¼ cup coconut oil
  • ⅓ cup gluten free panko bread crumbs
  • 1 egg
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp basil (dried)
  • 1 cup cooked brown lentils
  • ½ cup cooked brown rice
  • 23 tbs tomato paste
  • 1 tsp olive oil
Instructions
  1. Turn your oven on to 350 degrees. First make your lentil balls, in a food processor blend the garlic and lentils until smooth.
  2. Now put the lentils, rice, egg, salt, pepper, 1 tsp of basil, half of the chopped shallot and bread crumbs into a bowl and mix together.
  3. Refrigerate for 5 minutes so they will be easier to roll.
  4. While your "meatballs" are chilling, start the sauce. In a heavy pan heat the olive oil over medium heat, add the other half of the chopped shallot. After a few minutes add the tomato paste and 1 tsp of basil, then add the jarred sauce, turn down and let mummer until your meatballs are done.
  5. Take the meatball mix and roll the into small balls.
  6. Heat your coconut oil in a pan and sauté the balls in the oil, cooking on each side for about 3 minutes. The heat should be on medium to high. It will take a few rounds to cook all of the balls.
  7. Once they are all cooked place them on a baking sheet and cook in the oven for 5 minutes to crisp them up.
  8. While the meatballs are in the oven, use your spiralizer to make zucchini noodles.
  9. I don't heat my zucchini noodles. I just use the hot tomato sauce to warm them up because I don't want soggy noodles.
  10. Top with your lentil meatballs and enjoy!

Lentil meat balls with zucchini pasta

By | Mar 5th, 2015|Noodles|0 Comments

Creamy Vegan Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

I love a good warm and creamy pasta! 🙂 Who doesn’t?! I have been missing this kind of meal on my elimination diet since I can’t have dairy or tomatoes. When I was down in the US last week I picked up a jar of roasted red peppers and decided to make a creamy pasta sauce with them. Have you guys ever tried nutritional yeast? It is just the best thing that ever happened to vegans….Yeast is cheesy like flakes that are great for sprinkling on tofu, popcorn and making vegan mac and cheese. It adds a cheesy taste to any sauce you are making, which is hard to do with most vegan non-dairy cheeses. Even if you are not avoiding dairy this creamy and flavourful sauce will be a hit with you and your family, I promise! This weekend will be 3 weeks on my elimination diet and I am more then excited to start reintroducing food groups. 🙂 I think I will start with soy…..I miss my smoked tofu dearly.

Creamy Vegan Red Pepper pasta

Red Pepper Pasta Pan

Creamy Vegan Roasted Red Pepper Pasta
Author: 
Recipe type: Pasta
Cuisine: Gluten Free, Vegan
Serves: 2
 
Ingredients
  • 2 roasted red peppers (I used jarred from Trader Joe's)
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Sea salt to taste
  • ¾ cup of almond milk
  • 2 tbsp of nutritional yeast
  • 1 tbsp cornstarch
  • ½ package of brown rice pasta
  • 1 tbs of freshly chopped parsley
Instructions
  1. Cooke the brown rice pasta according to package instructions. While the pasta is cooking you can make the sauce.
  2. In your blender puree the red peppers, milk, yeast and corn starch. In a pan over medium heat, sauté your garlic in the olive oil. Then add the parsley and the red pepper puree. Let the sauce heat up then turn it down to simmer and let the cornstarch thickening the sauce. If there are any lumps, use a whisk to break them up.
  3. Once the pasta is cooked al dante add it to the sauce and season with salt.
  4. Plate and garnish with the extra parsley.

Roasted Red Pepper Gluten Free Pasta

By | Jan 22nd, 2015|Noodles|1 Comment

Olive Kale and Mushroom Pasta

Olive and Kale pasta

What a busy day I have had, I drove down to the border this morning to go get some items from my mailbox. As always I spent a few hours in bellingham and went grocery shopping at Trader Joe’s and hit my favourite store T-J-MAXX. I got a couple of good deals! 🙂  The price of gas is so cheap down there, I always feel like the trip is worth it. 🙂 Last night I had this interesting mix of veggies tossed into my pasta. It sounds kind of strange but it turned out delicious. I am having a hard time finding things to put on my pasta on my diet since most store bought pesto has cheese in it and I am avoiding tomatoes so tomato sauce is also a no-no. This recipe idea came to me through a photo on I saw on Instagram. Someone had used olive tepenade on there pasta and said it was so good, I just had to try it. You can basically throw any leftovers you have in the fridge into this pasta the main flavours are olives, lemon and garlic. It’s almost the weekend……stay healthy my friends! 😉

Kale and olives

Olive, kale and Mushroom Pasta
Author: 
Recipe type: Pasta
Cuisine: Vegan, Gluten Free
Serves: 2
 
Ingredients
  • ½ package of brown rice pasta
  • ½ jar of olive tepenade
  • 1 clove of garlic (crushed)
  • salt and pepper to taste
  • ½ a lemon (squeezed)
  • 1 cup of shitake or oyster mushrooms (washed and chopped)
  • ¼ cup of artichoke hearts (I used jarred)
  • 1 cup of torn up washed kale leaves
  • 1 tbs of olive oil
Instructions
  1. Cook the pasta according to package directions.
  2. In a pan sauté the oil and garlic and the mushrooms. Cook for 3 minutes then add the kale, olives and artichokes and cook for another 3-4 minutes. Add the lemon juice and salt and pepper.
  3. Toss the cooked pasta into the pan and mix all together.
  4. Serve and enjoy.

Kale Olive and Mushroom pasta

By | Jan 16th, 2015|Noodles|0 Comments