Ingredients: Dressing: 1 inch fresh ginger, grated 1 cup olive oil 1/2 cup rice wine vinegar 3 tbsp peanut butter 2 tbsp soy sauce 2 tlbs honey or maple syrup 1 tsp sesame oil Freshly ground pepper
Salad: Red cabbage, grated Green cabbage, grated Carrots, grated Mock shrimp or crab, shredded Avocado, chopped Nori, thinly sliced Fresh mint, chopped Optional add ins: mango, pickled ginger, edamame, toasted Rice Krispies Garnish: black and white sesame seeds
Directions: Mix together all dressing ingredients in a blender or mix well by hand. Toss together salad ingredients. Lightly dress salad. Garnish with sesame seeds. . Note: you can prepare salad a bit in advance, but only cut up avocado just prior to serving.
The tuna in this recipe is inspired by @bowlofdelicious seared tuna.
Ingredients: Tuna: 1 lb tuna, butterflied (can I use that term for fish?) if necessary so tuna is no more than 1.5” thick 2 tbsp soy sauce 1 tbsp honey 1 tbsp extra virgin olive oil 1-2 tbsp fresh ginger, minced 2 cloves garlic, minced 1/2 tsp salt Freshly ground pepper Sesame seeds (~ 1/2 cup) 2 green onions
Sushi salad: 1.5 cups uncooked sushi rice, cooked according to package directions 1/4 cup rice vinegar 3 tbsp sugar 1 tsp salt Grated carrots Grated purple cabbage Edamame beans 1 green onion, sliced Pickled ginger 1-2 avocados 1 sheet nori 1 cup Rice Krispies Spicy mayo (aka mayo mixed with sriracha hot sauce) Hoisin sauce
Directions: Mix together soy sauce, sesame oil, honey, garlic, ginger, salt and pepper. Pour over tuna and allow to marinate for about an hour. In the meantime, prepare sushi rice. Bring vinegar to a boil with sugar and salt, stirring until sugar is dissolved. Remove from heat and pour over rice. Mix in carrots, cabbage, edamame, green onions and pickled ginger to cooked rice. Preheat oven to 350°F. Toast Rice Krispies in the oven for about 5 minutes, until golden. Set aside. Remove fish from marinade and coat generously in sesame seeds (I place the sesame seeds in a bowl and dipped the tuna into the seeds on both sides). Top with green onions. Heat oil over medium high heat. Sear tuna for 1.5-2.5 minutes per side, depending on desired doneness. Allow tuna to cool for a few minutes and slice. In the meantime, mix Rice Krispies with a small amount of spicy mayo. Top sushi rice with tuna, Rice Krispies, avocado, additional spicy mayo and hoisin.
I first made this recipe just with broccoli as a side dish and it was so delicious, I figured I should make as an entire meal. While I haven’t tried it, I imagine this would work beautifully with boneless chicken as well.
Ingredients: 1 block firm tofu 3 tbsp miso paste 3 tbsp soy sauce or GF tamari 1-2 tbsp fresh ginger (grated) 2 tbsp cornstarch 2 tbsp almond milk (alternatively use regular milk or water) Oil to fry (I used grapeseed) 1 tsp sesame oil 1 head broccoli, washed and cut into florets Handful (or more) sugar snap peas, trimmed Drizzle of honey
Directions: Cut tofu block into 3 lengthwise. Place each block onto a kitchen towel and wrap. Put a plate on top, in order to squeeze out liquid. Let sit for about half an hour. Cut tofu into cubes. Mix together 1 tbsp soy sauce, 1 tbsp miso and some fresh ginger. Use mixture to coat tofu. Let marinate for an hour. Remove any excess marinade from tofu. Dissolve cornstarch in almond milk and pour over tofu, coating well. Heat about 2-3 tbsp oil over medium high heat on a large pan. Add tofu to pan and allow to crisp up before turning. Once tofu is crisp on at least 2 sides, remove from pan. Next add broccoli to the pan. When color starts to brighten, add 1 tbsp of soy sauce, 1 tbsp miso and remaining ginger. Mix well, allowing miso to coat all of broccoli. Add snap peas and sauté for another minute or two. Finally, add tofu back to the pan, along with remaining miso and soy sauce. Mix to incorporate and until miso is coated over everything. Drizzle with a tiny bit of honey and sesame oil. Serve with rice.
We haven’t gone grocery shopping since the physical distancing measures have begun. Instead we’ve been ordering, but a lot of the products I had chosen aren’t in the order when I pick up. If I was in the store, I would just substitute, but instead, I have to be creative with what I have. I really wanted to just make quesadillas but it doesn’t work with no tortillas, so the taco baked potato was born and it is so delicious!!
Ingredients: 4 medium russet potatoes Olive oil to drizzle on top Salt and pepper 1 can black beans, drained, rinsed and dried 1/2 cup crushed tomatoes (canned or fresh chopped up with juices) 2 tsp cumin 1 tsp chili lime seasoning (alternatively use some chili powder and lemon or lime zest) 1 tbsp paprika 1/2 tsp salt
Directions: Preheat oven to 425°F. Brush potatoes with olive oil, salt and pepper. Pierce holes all over them with a fork. Bake for 1 hour. In the meantime, prepare the bean mixture. Use a potato masher to mash beans, not too much, you should still see some whole beans and some should be mashed. Heat a bit of oil over medium heat. Add beans to pan and cook for a few minutes. Mix in tomatoes and cook until well incorporated. Add in spices, mix well and adjust to your liking. Cook for another 1-2 minutes. Once potatoes are removed from oven, allow to cool slightly. Slice potato in half, fill with bean mixture. Top however you’d like!
We topped with grated cheese and returned to the oven to allow the cheese to melt and then topped with homemade guacamole (mashed avocado, chili lime seasoning and lime juice). You can also add peppers, corn, olives, sour cream, red onion, cabbage etc
Directions: Preheat oven to 450°F. Once potato is grated, place into kitchen towel and squeeze out all the liquid. Mix potato with remaining ingredients. Place a piece of parchment onto a large cookie sheet and spray with non stick cooking spray. Form 8 small crusts, flattening as much as possible. Alternatively, form into 1 large crust (approximately 9 inches) but it will not be quite as crispy. Spray with additional non stick spray. Bake for about 15 minutes, until edges are nice and crispy. Remove from oven and top with whatever you’d like. (You can make this a fun family activity) Bake for an additional 10 minutes, until cheese is nicely melted.
Ingredients: 5 eggs 2 tbsp milk 2 tbsp almond flour 1/2 cup each goat cheese, cottage cheese and grated cheddar cheese 1/4 cup marinara sauce 120 grams frozen spinach, defrosted and liquid squeezed out 1 tbsp basil Freshly ground pepper Additional grated cheese to top
Directions: Preheat oven to 350°F. Whisk together eggs, milk and almond flour until well incorporated. Grease pan with butter or oil. Heat over medium-high heat. Once warm, pour a small amount of egg mixture onto pan and swirl around to coat entire pan. Pour back any excess into the bowl of egg mixture. Once set, flip and cook for about 20 seconds on the other side. Remove from heat and continue with the next crepe. While crepes are cooking, mix together remaining ingredients. Divide cheese mixture in amongst crepes, placing in the center of each crepe. Fold up crepes by folding in both ends and then rolling up (see highlights if this is unclear). Place in an oven safe pan, sprinkle on some more grated cheese and bake uncovered for about 10 minutes until cheese is melted. Enjoy!
This pancake mix can be used for pancakes or in recipes calling for pancake mix. It is #glutenfree and my family enjoyed it more than my regular pancakes! .
Ingredients: 1 3/4 cup almond flour 2 tbsp tapioca starch 1/4 cup coconut flour 1 tbsp baking powder 1/2 tsp salt 1 tbsp sugar
Directions: To make pancakes, mix together the following and cook as you would normally cook pancakes: 1 cup pancake mix 1/2 cup milk (I’ve only tried with regular milk but likely dairy free options would work too) 2 eggs 1 tsp vanilla 1 tsp cinnamon (This yields 8 small-medium sized pancakes)
Ingredients: 3/4 cup whole wheat flour 1 cup rolled oats 1.5 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon Pinch of salt 2 tbsp unsweetened coconut 1 tbsp chia seeds 1 cup peeled and grated apple (it was 2 small apples for me) 1 cup sliced strawberries 1/4 cup avocado oil 1/3 cup maple syrup 2 eggs, beaten 1/2 cup plain Greek yogurt 1/2 cup applesauce 1 tsp vanilla 1-2 tbsp maple flakes . Preheat oven to 350°F.
Directions: In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. . Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). . Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).
On 1 sheet pan, I placed sweet potato cubed small. I coated it with olive oil, smoked paprika, some sea salt and 1 clove of garlic. I put in the oven at 350° for about 20 minutes before adding my next sheet pan to the oven… Next sheet pan – 3 or 4 slices sausages (i used @the_tofurky_company brand), baby carrots cut in half, cauliflower cut into small florets, 1 can of white beans drained (or chickpeas or lentils). Coat it all with the same as above – olive oil, smoked paprika, sea salt and 1 clove garlic. Continue roasting for another 20 minutes or so. To serve – my kids ate as is. The adults ate it over a bed of quinoa, topped with freshly grated Parmesan (omit if vegan), tahini, zaatar and lots of fresh basil and parsley.
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
Erin Eats 