Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
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Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad

Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus

Baked Falafel Bowl

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Falafel is a go-to vegetarian comfort food across the Middle East. While traveling in Israel I had many falafels, which are traditionally served in a pita with pickled vegetables, hummus, or a tahini based-sauce. The name is often confused or interchanged with equally delicious shawarma which is various meats cooked on a spit. Falafel is traditionally made with chickpeas, flour and spices then deep fried for an amazingly crunchy snack or meal. I eventually had to stop eating the falafel because of how sick I felt which was most likely from the combination of deep-frying and gluten.

I am so excited about this recipe! Finally, I have found a way however to enjoy falafel stomachache-free and with no bloating. Keep in mind however; chickpeas do contain sugars that humans cannot digest so if eaten in mass quantities some digestive upsets can occur. These falafels are gluten free, dairy free, and vegetarian. I personally love eating out of bowls, mugs, cups etc… It is weird but I always preferred a platter to a sandwich. I like making my own little combinations on my fork or mini sandwiches with gluten free pita on the side. I placed mine in a bowl with grated carrot, Israeli salad, brown rice, pumpkin seeds and my homemade hummus! Feel free to wrap yours in a whole grain pita, top on quinoa or place on top of salad (which I had for lunch the next day, yummy!)

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Serves 2-3

Falafel Ingredients:

•One 15-oz. can chickpeas, well drained or 2 cups fresh (see my homemade hummus recipe for directions)
•1 french shallot or 1/2 red onion, roughly chopped
•2 tbsp olive oil (divided)
•1/4 cup almond flour (you could also use chickpea flour)
•3 tbsp roughly chopped fresh parsley
•1 1/2 tbsp (about 3 cloves) chopped garlic
•1/2 tbsp ground coriander
•1/2 tbsp ground cumin
•3/4 tsp salt
•1/2 tsp baking powder
•1/2 tsp fresh lemon juice
•1/8 tsp paprika, or more to taste
• a few dashes hot sauce
• salt and pepper, to taste

Bowl Ingredients:

• 3 carrots grated (I used a box grater)
• 4 radish thinly sliced (optional)
• 1 1/2 cups short grain brown or wild rice
• 2 tomatoes diced
• 1/2 cup diced cucumber
• 1/2 tbsp red wine vinegar
• a good squeeze of fresh lemon juice
• 2 tbsp roasted pumpkin seeds or toasted sesame seeds
• 1 tbsp chopped fresh parsley
homemade hummus (store bought is fine too!)
• fresh lemon wedges for serving
• salt and pepper to taste

Makes about 18 Falafel (Serves 3-4 people)

Directions:

1. Preheat oven to 450 degrees F.
2. Combine all falafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
3. Using a tablespoon, scoop mixture out and form into balls. Brush with remaining tablespoon olive oil.
4. Bake on a cookie sheet for about 40-45 minutes, making sure to flip half way through until brown and crisp.
5. While the falafel is cooking, prepare the rice (follow directions on bag) and grate carrots.
6. For the israeli salad: Mix in a small bowl cucumber, tomatoes, parsley, red wine vinegar and lemon juice, salt and pepper.
7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or in on medium heat in a dry pan until the oil is released.
8. Arrange falafel, rice, carrots, israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!

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