Browsing Tag

vegetarian

Fig and Plum Sundae

October 22, 2012
fig-and-plum-sundae

What better time for an ice cream sundae than the month of October, of course! Today I’m sharing with you a delicious fig and plum sundae recipe that will make you cozy during these cold fall days. Purchased vegan coconut ice cream becomes a party-worthy dessert with the addition of fresh plums, figs and a little granola. Want to go that extra step and make coconut ice cream at home? It’s as simple as one ingredient. This dessert will definitely satisfy your sweet tooth. Enjoy!

Fig and Plum Sundae

Ingredients:

  • vegan ice cream (coconut if you want something really decadent)
  • 1 fresh fig, sliced
  • 1 fresh plum, sliced
  • 2-3 Tbsp. granola

Directions:

  1. Scoop ice cream into a pretty dish or bowl and top with sliced fig, plum and granola.

Homemade Coconut Ice Cream

Ingredients:

  • 2 cans (14 ounce cans) full-fat coconut milk

Directions:

  1. Grab two cans of full-fat coconut milk and place cans in the fridge overnight.
  2. Remove the chilled cans from fridge and flip them upside down. Open the cans. See the liquid at the top? You won’t be using this part. Pour the coconut liquid into another bowl. (Don’t throw it away – I like to use it in smoothies. You can also use it in baking and cooking).
  3. You are left with only the coconut cream. Scoop the coconut cream into a glass bowl and place it in the freezer until it hardens – up to 3 hours.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Rice Noodles with Peanut Sauce & Mixed Vegetables

October 17, 2012
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Craving take-out? Whip up this easy noodle salad instead! Gluten-free and vegan, it’s also a great crowd-pleasing dish to take along to parties. Soft warm noodles contrasted with crunchy peanuts and crunchy fresh vegetables, all drenched in a savory-yet-sweet-and-tangy peanut sauce. I love that it’s really versatile in that whatever veggies you have in the fridge you can throw in and it comes together quickly. Instead of ordering out, make a restaurant quality meal with this healthy yet simple recipe.

rice-noodles-with-peanut-sauce-and-mixed-vegetables

Rice Noodles with Peanut Sauce & Mixed Vegetables

Serves 2 hungry people

Vegan & Gluten-free

Ingredients:

  • 3 cups thin rice noodles
  • 1/2 cup carrots, roughly sliced
  • 1/2 cup red bell peppers, roughly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup+ other vegetables, optional (sugar snap peas, baby corn, water chestnuts, asparagus)
  • 1 cup diced protein, optional (tofu, tempeh)

Directions:

  1. Place rice noodles in a large frying pan on medium-high heat for about 2 minutes or cook according to package directions. Add the carrots, red peppers, broccoli, optional vegetables and protein and heat until warm.

Peanut Sauce

Ingredients:

  • 1/4 cup peanut butter (I used chunky peanut butter)
  • 1/4 cup olive oil
  • 1/4 cup brown rice syrup or honey
  • 1 Tbsp. apple cider vinegar (or the juice of 1/2 a lemon)
  • 1 tsp.+ ground ginger
  • salt and pepper, to taste
  • pinch of chili powder, to taste

Directions:

  1. In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
  2. Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate and serve chilled.
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Lemon Quinoa & Chickpea Salad

October 6, 2012
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Today I’m sharing a simple and satisfying lunch recipe that we prepare when we need a quick but tasty meal. This Lemon Quinoa & Chickpea Salad  is crisp and refreshing with crunchy radishes, chives, basil, chickpeas and quinoa with a lemony kick. It is guaranteed to please.

These kinds of salads have been on our table a lot lately. Throwing together a meal by using up whatever vegetables are at hand – bonus points if we don’t have to go to the store. So I’m going to keep this short. Get off the internet, go do something fun outside and enjoy the fresh autumn air. And make salad.

lemon-quinoa-and-chickpea-salad

Lemon Quinoa & Chickpea Salad

Serves 2

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 can of chickpeas, drained and rinsed
  • 2 cups of arugula or other leafy greens
  • 2 or 3 radishes, sliced
  • 1/2 cup chives
  • 1/4 cup basil
  • salt and pepper to taste

Lemon Dressing

  • 3 Tbsp. olive oil
  • juice and zest of 1 lemon
  • 1 clove of garlic, minced
  • salt & pepper, to taste
  • 1 tsp. honey (or agave or brown rice syrup)

Directions:

  1. Rinse & cook quinoa.
  2. Whisk dressing ingredients together. Chop and prep the rest of your vegetables and herbs.
  3. In a large bowl, place minced garlic and salad followed by your cooked warm quinoa. Toss it until incorporated.
  4. Combine the rest of the veggies into the bowl of quinoa and pour dressing on top. Toss and taste. Add more salt & pepper if necessary.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

Wishing you all a lovely weekend! If you haven’t done so already, be sure to sign up for the figgy & sprout Newsletter. I’ll be sharing exclusive content, lots of fun recipes and little tidbits of what I’ve been up to.

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Coconut Curry Butternut Squash Soup

October 3, 2012
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It’s a bright and crisp autumn day. The kind of day that is cheery but demanding of a colorful bowl of tasty soup, so that’s what I whipped up! The colder weather feels as if it is here to stay. There has been an ever so slight transition that is hard to grasp, a certain feel to the air. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm. To combat this I’ve wrapped myself up in a cozy sweater and I’m cooking up a storm in my kitchen.

Rich in phytonutrients and antioxidants – butternut squash in the perfect addition to an autumn meal. It delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

This is the perfect rich and creamy warming meal. Bright & vibrant, but also comforting. The butternut squash provides something sweet, the garam masala and curry bring a smoky flavor and the coconut milk is lush. I like to include live enzymes with every meal so I serve this soup along side a green salad and perhaps a slice of sprouted organic whole grain bread. This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.

coconut-curry-butternut-squash-soup-vegan-gluten-free

Coconut Curry Butternut Squash Soup

Vegan & Gluten-free

Serves 4

Ingredients:

  • 1 tsp. coconut oil
  • 1/2 tsp. cumin
  • 1 1/2 tsp garam masala
  • 2 tsp. madras curry powder
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and chopped
  • 1 cup light coconut milk
  • 3 cups vegetable broth
  • salt and pepper to taste

Directions:

  1.  Add oil to a medium soup pot on medium heat. When oil is hot add onion, garlic and sauté. 
  2. Add cumin, garam masala, curry and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  3. Remove cover and using an immersion blender , puree soup until smooth. Season with salt and fresh pepper.
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