Refresher Cucumber Noodles

A bit of contrast to the last post, we've got a light and refreshing cucumber noodle salad. Nice as a between meals snack or side salad to a larger meal. Enjoy folks--

Refresher Cucumber Noodles

Ingredients:
1 english cucumber
1 1/2 Tbsp Tahini
2 Tbsp Lemon Juice
1 1/2 Tbsp Olive Oil
1 Tbsp Dried Dill
Salt & Pepper to taste
Optional: 1 Tbsp Hot Sauce

Directions:
1. Spiralize your cuke (With a spiralizer, a julienne peeler would also be alright, but because of the amount of water in cucumbers, it would be much easier with a spiralizer.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, dried dill, salt, pepper and hot sauce.
3. Toss the noodles together with the sauce and serve.
4. BAM! Easy peasy noodle/salad bowl. Enjoy sassy salad friends.

Stay refreshed and cool as cukes.

Winter Veggie Soup

Here we go! It;s been far too long. Here is a delightful little soup I came up with the other day. Was feeling cold and wanted a comforting and heart soup to fill up my soul. This recipe is super simple, quick and packed with delicious, affordable flavours.

Winter Veggie Soup

Ingredients:
2c Carrots
1/2c Parsnips
1 1/2c Celery
1/2c Spanish Onion
1tsp Chilli Powder
1/4tsp Cayenne
2tsp Cumin
1/2c Cilantro
2tsp Salt
2 1/2c Water

Directions:
1. Chop up all the veggies (Carrots, Parsnips, Celery, Onion) into 1cm cubes and measure from there. Toss them all into a pot of boiling water and let boil until soft. (You can test by poking a fork in them, if the fork can poke through fairly easily, you're good to go.)
2. Using 2 1/2c of the water used to boil the vegetables and the veggies and blend. I used my Blentec blender, but you could easily use any other kind, or even an immersion blender!
3. Toss the spices in and blend some more.
4. Throw in the cilantro (can easily opt out of this if cilantro isn't your thing.) and blend lightly leaving the cilantro fairly in tact.
5. Serve with a spring of cilantro on top so it looks that much better and hot sauce if your spicy heart desires it!!

Stay soupy soul-filled!

Baby's First Tofu Scramble

After a very long hiatus, we're back! What better post to have than a first? Am I right? My first tofu scramble, made a while back (I know, I've been vegan for over 2 years an this is the first tofu scramble I've ever made..)

Tofu Scramble, featuring Nona Cheesy Sauce!

This is surprisingly easy to whip together, especially with the help of NONA's trusty Cheesy sauce- it never disappoints, trust me.

Ingredients:

1/4 Block of firm tofu
1/4c of NONA Cheesy Sauce (or any other kind of cheese sauce you fancy)
2 tsp cumin
1/2 tsp cayenne
1/2 bell pepper (the more colours the better!)
1/4 spanish onion
1/2c spinach
1/2 tomato (I like roma because they keep their shape)
2 chives (to make it pretty)


Directions:

1. Get your frying pan with a bit of oil over medium heat. Cube up your tomatoes, peppers and onions. Toss them all on the pan and sauté them for about 5-7 minutes until they've softened.
2. Add in your spices (cayenne and cumin) and mix them in thoroughly with the veggies.
3. Turn your stove onto low heat then add in your NONA Cheesy Sauce and stir in evenly with the veggies.
4. Crumble your tofu into the pan then mix everything in together.
5. Serve on a nice plate, add some chives (or any other kind of green really), add in some nice toast and a side dish of jam and you have a lovely brunch, fit for any age.

Keep brunching, babes.

Garlic Spinach & Tomato Pasta

More Pasta! Sauceless, but still tasty as ever. This dish is a cross between a hot, saucy one and a cool, refreshing pasta salad. Garlic, tomato and spinach are great basic ingredients, put together in a not so basic way and the result is delightful. Combined with Maria's chickpea fusilli - there is no going wrong.

Garlic Spinach & Tomato pasta

Ingredients:

1/2 bunch fresh spinach

10 cherry tomatoes

3/4c dry Fusilli pasta (This is super flexible, use whatever pasta you like... or even rice or quinoa!)

1 clove garlic

1 1/2 Tbsp olive oil

1 tsp oregano

Sunflower oil for sautéing

Salt & pepper to taste

Directions:

1. Put the pasta on to boil and cook.

2. While the pasta is cooking, mince a clove of garlic and sauté it a bit in some sunflower oil.

3. Halve the cherry tomatoes and toss them into the pan once the kitchen is filled with a lovely garlic scent.

4. After about 4 minutes with the tomatoes, toss in the spinach. Remove after about 4 minutes, or until the spinach has wilted.

5. Once the pasta is done, take it off the stove, drain and rinse. Place back into pot. Once this is done, add in the olive oil and oregano until all the noodles are well coated.

6. Add in the sautéed spinach and tomatoes and mix together.

Whabam - delicious, top-notch pasta and all so simple!!

Quick, easy, refreshing and delish- Enjoy friends!

Quinoa Pear Crumble

It's a breakky post! I had the morning off the other day so I indulged in creating this concoction. This is a kind of twist on traditional apple crumble. The "crumble" doesn't really crumble, it's really more of a mash.  It takes a while to put together so I wouldn't advise it for a regular morning meal, however you could do some prep the night before and put it together in about 20 minutes! Regardless, it's deliciously worth it. It could also be a healthier alternative to a dessert. Would pair wonderful with some vanilla coconut milk ice cream. Please excuse the messy presentation; I was too hungry to tidy it up before taking pictures.

Quinoa Pear Crumble

Ingredients:

For the filling:
1 pear (I used bartlett)
1 Tbsp lemon juice
1 1/2 Tbsp maple syrup
1/2 tsp cinnamon

For the "crumble"
3/4 c cooked quinoa flakes (I used Go-Go Quinoa brand flakes)
1 1/2 Tbsp maple syrup
1 Tbsp chia seeds

Directions:

1. Dice up the pears and toss into a bowl with the lemon juice, syrup and cinnamon. Mix them all up until well coated and put into a baking dish. Bake this base for 30 minutes at 400 degrees
2. While the pear mix is baking, cook up some quinoa flakes. Once the flakes have cooked up, pour into a bowl and stir in the syrup and chia seeds.
3. Take the pear mix out of the oven after a half our and top with the quinoa-chia mix.
4. Put back into the oven and bake for another 15 minutes.
5. Take our the dish, drizzle with some syrup and dust with cinnamon. Food tastes better when it looks pretty.


I don't have the biggest sweet tooth so I mixed in about 3/4 c of unsweetened almond milk. This also made it more of an appropriate breakfast dish. However if you wanted it to be a dessert, toss some ice cream on.

Stay Happy.

Fresh Veg Pasta Salad

Pasta! What a wonderful, wonderful thing. It's quick, filling and absolutely scrumptious. I've grown particularly fond of Maria's Pasta - made from lentils, vegetables and my personal favourite - chickpeas. Packed with protein, the noodles taste like a regular pasta but with far more benefits. I needed something quick before work and this dish came into my life. Here it is folks:

Fresh Veg Pasta Salad

Ingredients:

For the pasta:
3/4 Maria's chickpea fusilli
1/2 yellow bell pepper
8 cherry tomatoes
1/2 Tbsp dried oregano
Salt & Pepper to taste

For the dressing:
1 1/2 Tbsp tahini
3 Tbsp lemon juice
1 Tbsp olive oil

Directions:

1. Put the pasta on medium heat to cook.
2. While the pasta is cooking, dice up the pepper and halve the cherry tomatoes.
3. Whisk together all the ingredients for the dressing.
4. Drain the pasta and then put back into the pot. Toss in the veggies and oregano.
5. Add the dressing and mix together until the pasta and veggies are well coated.
6. Add salt and pepper to taste, then serve.

The great thing about this dish is that it's so flexible. You can add any fresh veggies you have, herbs you like, etc. For a lighter salad dimply do and olive oil and lemon juice mix, adding a touch of apple cider vinegar. Eat up and enjoy!

Stay Protein Packed, dudes.

Green Sammy

After a homeless hiatus, Really Good Rabbit Food is back! First up is an oh-so satisfying sandwich I came up with one night after a long day of work. Biased as it may be to say, it truly is delectable.

Green Sammy

I got home one night after work and was  craving some fresh produce, but wasn't feeling salad. Opened up the fridge and some of my favourite ingredients presented themselves and just asked to be turned into a magical sandwich. I'm also a tad obsessed with tahini so it of course made an appearance. These portions made one sandwich (as pictured) with some left over. However I did use small rye bread, so I can imagine with full sized bread the ratio of filling to bread would match up.

Ingredients:

1 avocado 

3 Tbsp lemon juice

1 small beet

1/2 bunch of massaged kale

1 Tbsp tahini

1/2 Tbsp olive oil

Salt and Pepper to taste

2 slices bread (would work well in a wrap too!)

Directions:

1. Make the avocado mash: mash up an avocado with 1 Tbsp of the lemon juice and add salt and pepper to taste.

2. Massage that kale: Julienne the kale and toss in a bowl. Add a splash of olive oil and lemon juice and give it a rub until soft.

3. Make some tahini cream. In a small bowl whisk together 1 Tbsp tahini, 2 Tbsp lemon juice, 1/2 Tbsp olive oil, salt n peppa to taste. 

4. Mix the cream and kale. Add the tahini cream to the massaged kale and mix until well coated. The final result should be slaw-like.

5. Slice that beet: Thinly chop up a small beet. Grating would work as well. 

6. Assemble the beautiful sandwich. I started by tasted the bread, spreading the avocado on one side, then topping with beets. On the other slice, spread out the massaged kale on the other side then put them together. 

Enjoy the classic sandwich with some non-traditional ingredients! 

Glad to be back now and share some more really good rabbit food!

xo

Pasta & Salad [THE NOMAD EDITION]

Hey folks,

For those of you who don't know me personally - here is the scoop. I've recently found myself without a home and have been moving around thanks to the generosity of many lovely people in my life. During this time it's been difficult to make food and blog about them. Tonight's meal however was quite a success. Slowly but surely, I'm learning to live and nourish from day to day. This evening a lovely feast of pasta and salad was had. So here it is, a great, balanced meal for those with a home and for those without. Featuring a very new and exciting product from our friends at Soul to Bowl Sauces... Cheese-less-ness sauce!

Ingredients (For the Pasta): (Makes 2 portions)
*1 bag Go Go Quinoa fussili pasta
250ml Soul to Bowl Cheese-less-ness Sauce
A pinch of chilli pepper & cayenne pepper to taste

Directions:
1. Toss the pasta in some boiling water, cook until ready.
2. In another sauce pot, bring the sauce to a heat until warm.
3. Drain the water from the pasta and combine with the sauce until well-coated.
4. Top of with some spices as desired (I used chilli pepper and cayenne pepper)


*Any other pasta will work, but I enjoy this one in particular because of the protein)


Here is the story with the salad.
I was really craving some fresh greens. I've discovered whilst travelling to a variety of grocery stores that many of them have make-your-own-salad bars. There are a variety of fresh veggies, fruit, nuts and dressings to use and all for a decent price. This is what I created today with that resource.

Ingredients (For the Salad) - *amounts varied*
Green Kale
Spinach
Coloured bell peppers
Chickpeas
Purple cabbage
Cherry tomatoes
Shredded carrots
Sunflower seeds
Avocado oil
Miso based dressing

A couple of notes to end:
Pasta and sauce are a great Nomad meal. I'm a big fan of the Soul to Bowl Sauces because of their high protein content since the base of them is cashews. All the ingredients are top-notch. It's a great up and coming product. I highly suggest trying some out if you are in the Toronto area!
Pasta is great because it is so simple to cook and always filling. Going with a rice or corn based pasta is great if you want to go gluten free. My personal favourite however is using bean or quinoa based pastas though because they have far more to offer nutritionally. They also taste essentially identical to regular pasta, so why not?

There it is, solid meals for those with a not-so solid home base.

Stay adventurous my friends.

Chocolate Fruit Tacos

Dessert can be breakfast. Or any meal of the day really.. I had this fruit taco for supper one day and it was wonderful. When I had it for breakfast the next day it was equally as wonderful. Enough chit chat though, here is how to make this healthy, delicious dish.

Chocolate Fruit Taco

Ingredients:

For the Tacos:
1/2c almond milk
1/4tsp baking soda
1/4tsp apple cider vinegar
1tbsp cocoa powder
1/4c gf flour
1/2tbsp maple syrup
1/2tsp baking powder

For the chocolate sauce:
1/2c coconut oil
1/2c cacao powder
1/2tbsp maple syrup

Directions:

1. Sift together all the dry ingredients in a bowl and whisk until well combined.
2. Add in the almond milk and maple syrup and mix, then add in the apple cider vinegar and whisk until all is smooth.
3. Put a pan on medium heat and add a bit of sunflower oil (to prevent sticking)
4. Ladle in approximately 1/3c of the mixture and flip once holes appear on the top. It should take about 4-5 minutes for the taco to be completed. This recipe yields about 4-5 tacos, depending on the size.
5. Chop any fruit of your choice (pictured is a combination of cantaloupe, fonzy melon and kiwi. It was fabulous)
6. Drizzle the chocolate sauce (make by melting the coconut oil, maple syrup and cacao powder together in a sauce pot) and maple syrup to your liking then enjoy!

Keep it real, my Taco friends.

Cheezy Sauce

Hey folks,

Here is an extraordinarily simply warm "cheese" sauce. I had steamed some broccoli the other night and wanted to top it off with something creamy, so I whipped together this sauce. It features nutritional yeast - an extremely beneficial, healthy ingredient, not to mention delicious. I use this stuff on lots of foods. It makes anything better. Its cheesy flavour make it the perfect base for this sauce. Warning : for you die-hard cheese lovers, this does not taste like cheese sauce, but it has a similar texture and taste. It is by no means a cheese imitation, just a lovely alternative.

Ingredients:
(Enough for 1 head of broccoli)

1/2c plain almond milk
1/2c nutritional yeast
1tsp salt
1/2 tsp pepper
1tsp chilli powder

Directions:

1. In a small sauce pot, whisk together the nutritional yeast and almond milk over medium heat until the mixture comes to a simmer.
2. Add in the salt, pepper, and chilli powder and whisk until well combined.
3. Leave on stove for about 2 minutes them remove and poor! Best served warm, preferably over veggies. Nomz.

Stay cheesy, friends.