Coconut Lime Udon

Why did I have a craving for Coconut Lime something? I don't know but, I do know that it led me to make a pretty great spur-of-the-moment dinner without any recipe to look at.  It could've been more lime-y but, unfortunately I didn't have a lime to zest. Regardless, it still was tasty.

Coconut Lime Udon

So many colors! 

(This recipe makes enough for 1-2 people)

Prep Time: 15 minutes

Cook Time:  15 minutes

Total Time:  30 minutes

Ingredients

1 handful of udon noodles (cooked)

2 small carrots (sliced thinly and steamed)

2 small purple bok choy (sliced)

1/8 can baby corn (chunked)

1/8 cup red pepper (sliced thinly)

1/8 cup onion (diced)

3 small mushrooms (sliced)

1 tsp chopped red chili peppers (dried)

1/2 tsp parsley

1/4 tsp Sriracha

1 tsp lime juice

1/4 tsp chili powder

1/2 tsp garlic (fresh diced)

1/4 tsp ginger (fresh chopped)

1/4 can coconut milk- I use Lite

1 Quorn chicken cutlet sliced (optional)

Salt and pepper to taste

Directions

1. In skillet, add oil, garlic, and ginger until fragrant.

2. Add onions, peppers, and mushrooms. Sauté until tender.

3. Add carrots and bok choy. Sauté until leaves wilted on bok choy

4. Add baby corn and coconut milk. Allow to simmer.

5. Add spices and "chicken."

6. Add udon noodles and stir to coat with flavors.

7. Simmer for 5 minutes.

8. Enjoy!

Butternut Squash Muffins

As the winter approaches, I still have so much squash to use up from my CSA and more I can easily grab from the farmer's market. I decided to try something new with my squash and make muffins for an easy "grab and go" breakfast. At first I was nervous that they wouldn't be sweet enough or have enough flavor but, boy was I wrong! These muffins are so moist and fluffy.. and mostly vegan. One word: NOM.

Butternut Squash Muffins

So moist and delicious! I couldn't just have one.

(This recipe makes 18 muffins)

Prep Time (including roasting squash): 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

1 cup butternut squash (roasted- info here- and peeled)

1 1/2 cups flour

1 tsp baking soda

1/3 cup honey

1/2 cup vegetable oil

2 eggs

1/4 cup water

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 tsp salt

1/4 cup leftover sweet potatoes with apples (optional)

*This would also be good with any form of nuts, dried fruit (like raisins), or chocolate chips

Directions

1. In 400º oven, Roast butternut squash until fork can easily be inserted into every part (about 35 minutes)

2. After roasted, peel squash and mash until smooth.

3. Turn down oven to 350º 

4. Mix together all wet ingredients (oil, honey, eggs, water, leftovers, and squash)

5. Add dry ingredients (flour, salt, brown sugar, baking soda, and spices)

6. Mix until fully combined and smooth

7. Pour into greased or lined muffin tins until they are 3/4 full

8. Bake at 350º for about 18-20 minutes (or until top is golden brown and toothpick comes out clean)

9. Enjoy!

Guacamole "Chicken" Salad

I've been searching for several weeks for a vegetarian chicken salad and haven't been able to find one. So, finally tonight I decided to make one for dinner. This time though I really wanted to combine my craving for guacamole in it. So, it was almost like a really good guacamole with "chicken" in it. All the textures, flavors, and colors made it a tasty treat! I couldn't think of a creative name for it though... any ideas?

 Guacamole "Chicken" Salad

This made enough for 2 sandwiches (open face/not) with some leftover... excited for tomorrow!

Prep Time: 8 minutes

Cook Time: (microwave) 2 minutes

"Put together" Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/2 clove garlic (minced)

pinch of parsley

pinch of coriander

pinch of paprika

pinch of cinnamon

1/4 tsp chili powder

2 tbsp red onion (diced)

1 tbsp carrot (diced)

1 tbsp red pepper (diced)

1 tsp green semi-hot pepper (diced)

1 tbsp kernel corn

3-4 bread and butter pickles (diced- with some of the liquid)

1-2 tsp lemon juice

1/2 avocado (chopped)

1 Quorn Naked Chik'n Cutlet (meat-less and soy-free)

2 tbsp mayonaise 

1 tsp Salad Cream (if you've never tried this: you should!) 

salt and pepper to taste

Directions

1. In bowl add peppers, carrot, onion, corn, pickles, and spices

2. Mix until spices coat vegetables.

3. Put Quorn cutlet in the microwave for 2 minutes to thaw

4. While in microwave, add avocado and lemon juice to bowl.

5. Mash avocado to make a creamier mixture.

6. Add diced Quorn cutlet.

7. Add mayonaise, salad cream, and salt/pepper to taste.

8. Mix until desired texture.

9. Add to bread, toast, or compliment of choice. 

10. Enjoy!