December 25, 2014 By This Vegan Girl
I love eating raw food! Raw food never drags me down or changes its mind on how it wants to behave that day. Raw is fresh, bold, and gives me a healthy energy boost.
Cucumber noodles are an excellent alternative for anti-pasta people. It’s a lighter choice that packs a ton of that cool, crisp cucumber flavor that you know you love.
I love eating this recipe for dinner, as it doesn’t make me feel like a heavy sack of shit when I’m lying in bed.
You can serve this recipe on top of toast, with corn chips, or simply by itself. It doesn’t matter. It would probably be good if eaten off the sidewalk, for Christ’s sake. Try it for yourself!
Greek Cucumber Noodles
Prep Time: 15-20 minutes
Yield: 4 servings
For the dressing:
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons dried oregano
- 1/2 teaspoon fine grain sea salt
- 1 garlic clove, minced
- 2 large cucumbers, spiraled
- 1 cup Castelvetrano olives, cut into thirds
- 1 cup tomatoes, diced
- 2/3 cup red onions, finely chopped
- 2 avocados, pitted and diced
- 2 cups of spinach, chopped
- 2 tablespoons of Cream Cheese with Chives (click for recipe), optional
Step 1: Spiral your cucumber noodles.
To turn your cucumber into noodles, you will need a device or appliance. I bought the Vegetti, available at Bed Bath and Beyond for a good price. This is one of those items that actually is as easy as it looks. It takes only a minute to transform the cucumber into those healthy, raw noodles. You can also use one of those spiral peelers used for apples or potatoes, too, but you’ll spend more and it’ll take up more space.
Once your noodles are made, take some kitchen scissors and cut the noodles into smaller pieces. You might think it’s cool that they’re long, but trust me, there’s no reason to have a 6ft-long noodle. Place your noodles in a large bowl and set aside.
Step 2: Mix dressing ingredients in a separate bowl.
Start with the olive oil, balsamic vinegar, and lemon juice in a separate bowl. Whisk those ingredients together quickly for 30 seconds until contents aren’t separating from each other. (This step can also be done in the food processor.) Add the minced garlic, oregano, and salt to the dressing.
Let the dressing sit for a few minutes, letting all the flavors fuse together. You may want to return to the bowl at least once to whisk the ingredients together.
Step 3: Chop up all veggies.
Do this step while the dressing is sitting. When finished, place all ingredients, including the dressing, in the large bowl with the noodles. Mix and serve!
If you like what you see here, why don’t you try doing one/some/all of the following?:
- follow me on Instagram @thisvegangirl, where I post my day-to-day meals. I love when readers try my recipe, take a picture of it, and tag me or use the hashtag #thisvegangirl so I can see it. It’s so exciting!
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Thanks for your love and support. Happy Holidays!
December 23, 2014 By This Vegan Girl
This dish took years to perfect. Yes, YEARS. I’ve been so annoyingly critical of this dish every time I’ve sat down to eat it. Too salty. Not enough flavor. The wrong flavor.
I think I’ve finally found it, though. The secret ingredient is nori, otherwise known as the seaweed that keeps your sushi tucked in so nicely. I bought a pack of nori, milled it up in my blender, and sprinkled some in this sauce. The result was nothing short of a vegan miracle; I was tasting that glorious flavor of the ocean that I haven’t tasted in years. As someone who used to love seafood, it was marvelous to acquire that taste again without harming any of our ocean friends.
Combining the fishy taste of nori, the natural sweetness from coconut oil, and the saltiness of Tamari (or soy sauce), you’ll be on your way to making this delicious vegan lo mein!
Vegetable Lo Mein
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 2-4 servings
For the Sauce:
- 6 tablespoons coconut oil, melted
- 3 tablespoons Tamari or soy sauce
- 2 tablespoons of nori, milled
- 1 teaspoon powdered ginger
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 8oz mushrooms, sliced
- 1 pound of rice noodles
- 1/2 cup green onions, chopped, for garnish
- Sesame seeds, for garnish
Step 1: Chop and cook your vegetables.
The vegetables don’t HAVE to be the ones mentioned above. In fact, use this opportunity to get rid of whatever you have available. I like to use this dish as a fridge-clearer. Nonetheless, the ingredients above are my favorite ones to use.
Set 1 tablespoon of coconut oil in a wok/deep skillet on medium heat. Once the oil is melted, add in the celery, carrots, and mushrooms. Stir occasionally. After about 5-7 minutes, your vegetables should be cooked down properly. Reduce to low heat.
Step 2: Create the sauce in a blender.
While your veggies are cooking down, start by milling up the nori into a pulp in your blender or food processor. I usually mill the entire nori package at once and store it in an air-tight container in the refrigerator for future uses.
Once the nori is milled, combine all the sauce ingredients in the blender until all ingredients are fully incorporated. Add this sauce to the vegetables on low heat. Cover the wok/skillet.
Step 3: Cook the rice noodles.
Boiling the noodles isn’t normally the final step, but lo mein is a little different. The noodles need a chance to cook in the sauce for a bit; therefore, the sauce already needs to be ready. This will ensure that your noodles will be full of all the delicious flavors of the vegetables and sauce.
Start a pot of boiling water on the stove. Once the water is boiling, place in your noodles. Whatever the package of your noodles recommends for cook time, think about reducing that time by a few minutes. Drain, add the noodles to the wok, stir, cover, and let it cook for another few minutes. The idea is to start cooking the noodles in boiling water and to finish them off by having them soak up the flavors in your wok.
Step 4: Garnish, serve, and enjoy!
If you like what you see here, don’t forget to:
- take a picture of this meal, upload it to Instagram, and tag me @thisvegangirl or #thisvegangirl so I can see how it turned out for you
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- comment below with feedback/results
December 14, 2014 By This Vegan Girl
I was out of cream cheese. I realized this when I was already toasting my toast and slicing my avocados. I was making avocado toast, and unless I could come up with cream cheese quickly, our avocado toast would be uncomfortably dry.
I came through, though. I came through like a super hero who treated bad meals like crimes.
With things I already had in my kitchen, I whipped this up in 5 minutes. I saved breakfast that day.
Now, it’s time for me to teach you what I learned that day. I learned that I don’t need processed ingredients that I don’t understand in my store-bought vegan cream cheese. I can have the same great taste in something I can quickly make at home; no fancy kitchen appliances required.
If you’ve been feeling weird about eating processed cream cheese lately as I had, I encourage you to give this a try. I hope you love this as much as I do.
Cream Cheese with Chives
Prep Time: 5 minutes
Yield: 2 cups
- 2 cups almond meal
- 4 tablespoons unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 tablespoons fresh chives, minced
Step 1: Mix the milk and apple cider vinegar.
Something science-y happens when you mix these two ingredients. The milk begins to experience its very beginning stages of coagulation. When you don’t mix these two ingredients together aside from the other ingredients, the bound flavor won’t happen the same way. Whisk these two ingredients together for about 30 seconds.
By the way, the apple cider vinegar is the unsung hero in this recipe. Surprisingly, this odd ingredient is the key to achieving that cream cheese flavor.
Step 2: Mix the remainder of the ingredients.
Add the oil, almond meal, salt, and fresh chives to the milk.
Depending on what kind of consistency you’re looking for, you can use different utensils to mix these ingredients together. If you’re after a light and fluffy consistency, use a fork to mix and fluff. If you would rather have a smooth consistency, use a spoon to mix and press the ingredients together.
Step 3: Serve and/or store!
It was great with crackers and salad on top! As mentioned earlier, this was also fantastic on toast. Use it for breakfast or lunch; I don’t care!
If you have any fun ways to use your herby cream cheese, I’d love to see your creations. You can tag me on your cream cheese photo on Instagram @thisvegangirl or use the hashtag #thisvegangirl. You can also add me on Facebook or comment on this pin on Pinterest. Better yet, comment below! It’s so exciting to hear from you guys.