Zoodles with Turkish Tomato and Avocado Sauce

Zoodles
Zoodles with Turkish Tomato and Avocado Sauce | veganblondes.com

When the temperature starts to rise, we try to avoid cooking as much as we can. This recipe is perfect for a hot summer day, not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make! It tastes and looks like summer, and Fruit Bliss® Turkish Tomato Halves add the perfect touch of sunshine!

  • 4 medium zucchini
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • ½ cup basil leaves
  • ½ cup kale leaves, torn
  • 4 tablespoons lemon juice
  • 2-3 garlic cloves
  • 1 avocado, pitted and quartered
  • ½ cup Fruit Bliss® Turkish Tomato Halves
  • Salt and pepper, to taste

Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zoodles on paper towels while you prepare the sauce.

In the bowl of a food processor, place all of the other ingredients, except the tomato halves. Process until a smooth consistency is obtained. Add the tomato halves and pulse a few more times. Taste and adjust seasonings. Bon appétit!

Karine

Rainbow Pasta

Pasta
Rainbow Pasta | veganblondes.com

I have two kids. More often than not, I don’t have all the time in the world. This pasta saves my life often: Before a date night, so that the kids eat before the sitter comes, on a busy weeknight after spending the day in the garden, as a quick meal for a casual get together served with garlic bread. The possibilities are endless. Even for the vegetables you put in. The only advice when it comes to your veggies is to introduce them in the recipe according to their cooking time. I wouldn’t put chopped carrots at the same time as kale, but shredded carrots, sure. Or I wouldn’t put eggplant at the same time as spinach. You see what I’m getting to. This pasta recipe is more of a guideline to build your dream pasta, or to build something that will empty your fridge and make you eat veggies! Be creative!

  • 2 tablespoons olive oil, plus more for serving
  • 1 cup red onion, diced
  • 5-6 cloves garlic, minced
  • 2 zucchinis, diced
  • 2 yellow squashes, diced
  • 1/2 bunch asparagus, cut into 1″ lengths
  • 1 red bell pepper, diced
  • 2 cups cherry tomatoes
  • 1 bunch Rainbow chard, stems diced, leaves torn into bite-size pieces
  • 1 bunch Lacinato kale, torn into bite-size pieces
  • 1 package of your favorite pasta
  • 3/4 cup fresh basil, leaves torn
  • 4 green onions, sliced thin on the diagonal
  • Sea salt and pepper to taste

In a large pot, bring some water to a boil, and add a few generous pinches of salt. Once the water boils, add the pasta, and cook according to package’s instructions. Before draining the pasta, keep about 1/2 cup cooking liquid.

While the pasta is cooking, heat the olive oil in a very large sauté pan over medium heat. Add the onion and garlic and cook for about 2 minutes. Add the rest of the vegetables (according to cooking time), keeping the chard and kale for the very end. Season with salt and pepper. Once everything is nice and cooked, but still crunchy, add the cooked pasta and some of the cooking liquid, if needed. Mix well.

Serve topped with a drizzle of olive oil, the fresh basil and green onions. Bon appétit!

Karine

Rainbow Pasta
My chopped veggies, ready to get sautéed. | veganblondes.com

 

Coconut Green Spring Soup

Spring Soup
Coconut Green Spring Soup | veganblondes.com

This is it. It is now spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Green Spring Soup. The flavors in the soup, based off of coconut milk, ginger, garlic, and lemongrass, scream nice weather. You could use other vegetables that cook somewhat quickly, as this soup is ready fast! Longest thing is mincing and chopping. I served my soup over some somen noodles by Hakubaku, an Australian company. It seems to be a cross between soba and ramen noodles. They were very good, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!

  • 2 teaspoons coconut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, minced
  • 1/2 bunch asparagus, cut into 1″ lengths
  • 2 small zucchini, cut in half lengthwise and then sliced thin into half moons
  • 3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
  • 5 cups vegetable broth or mushroom stock
  • 1 can full fat coconut milk
  • 2 teaspoons green curry paste
  • 4 cups shiitake mushroom caps, sliced thin, about 1/4″
  • 2 limes, cut into quarters
  • 1 jalapeño chile, sliced into thin strips
  • 1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
  • Salt and pepper, to taste
  • To garnish: fresh cilantro, fresh basil, mung bean sprouts, and raw peanuts, toasted

In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes, while stirring.

Add the asparagus, the zucchini, and the bok choi stems, and cook, stirring, 3 minutes more.

Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked.

Add the bok choi leaves and turn off the heat. Taste and adjust for salt and pepper. Sprinkle with the juice of half a lime and add the chile.

To serve, put some noodles in a shallow bowl. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appétit!

Karine | veganblondes.com

Pâté chinois végétalien

Le steak, blé-d’Inde, patates version végé, simplement parce que les enfants en demandent, et re-demandent!

Comme j’habite en Arizona, il a été facile pour moi d’éviter les recettes traditionnelles québécoises plutôt lourdes côté viande, lorsque mes habitudes alimentaires ont changé. Mais lorsque nous passons du temps au Québec pendant la saison estivale, les enfants mangent chez Mamie. Mamie? Et bien c’est la meilleure pour faire tous ces mets traditionnels réconfortants.

De retour en Arizona, comme les enfants ne cessaient de demander du pâté chinois, il était grand temps pour moi d’adapter les ingrédients afin d’en faire une recette végétarienne.

Cette version ne déplaira pas aux parents non plus! Le quinoa n’est pas une céréale, mais bien un grain riche en protéines complètes (contrairement à la plupart des autres céréales qui sont habituellement incomplètes). Le quinoa ne contient pas de gluten et possède plusieurs autres qualités nutritives importantes.

“STEAK”

  • 1 1/2 tasse de quinoa rouge
  • 1 échalote française, émincée
  • 1 branche de céleri, émincée
  • 1 carotte, émincée
  • 2 c. thé thym séché
  • 2 c. thé coriandre moulue
  • 1/2 c. thé poudre d’oignon
  • 1/2 c. thé flocons de piments forts
  • 3 c. table sauce tamari
  • 1/4 tasse huile d’olive

Dans une casserole d’environ 2 L, combiner le quinoa, l’échalote française, le céleri, la carotte, le thym, la coriandre, la poudre d’oignon et les flocons de piments forts. Ajouter 2 1/2 tasses d’eau. Porter à ébullition à feu moyen-élevé. Baisser le feu, couvrir et laisser mijoter environ 12 à 15 minutes, jusqu’à absorption complète de l’eau. Laisser reposer, couvert, 5 minutes.

Transférer la moitié du quinoa dans un robot. Ajouter la sauce tamari et l’huile d’olive. Réduire en purée grossière. Ajouter le reste du quinoa au bol du robot et mélanger rapidement (2-3 pulsions). Voilà la portion “steak”!

BLÉ-D’INDE

  • 2 boîtes de blé-d’Inde en crème
  • 2 boîtes de blé-d’Inde en grains

Faire comme à l’habitude. Utiliser du maïs frais lorsque c’est en saison.

PATATES

  • 7-8 grosses pommes de terre Russet
  • beurre végétalien
  • sel d’oignon
  • sel d’ail
  • persil frais ou séché
  • bouillon de légumes

Peler et couper les pommes de terre en cubes. Placer dans une grande casserole et bouillir dans l’eau salée à feu moyen-élevé. Égoutter puis ajouter le reste des ingrédients. Réduire en purée à l’aide d’un batteur électrique, tout en ajoutant du bouillon de légumes, jusqu’à l’obtention d’une purée lisse et crémeuse.

Assembler les pâtés chinois comme à l’habitude (steak-blé-d’Inde, patates). Pour cette recette, vous obtiendrez 8-10 pâtés individuels. Vous pouvez garnir de fromage végétalien ou d’une noix de beurre vegé avant de placer les pâtés au four. Vous pouvez aussi opter pour le congélateur. les pâtés se gardent bien pendant 2 à 3 mois. Servir avec le condiment de votre choix.

Au fait, quel est votre condiment de choix?

Bon appétit!

Karine (moi, j’ai toujours préféré avec de la moutarde!)

Farro and Bean Bowl with Maple-Dijon Vinaigrette

Farro Bowl
Farro and Bean Bowl with Maple-Dijon Vinaigrette | veganblondes.com

It might still be 100 degrees in sunny Arizona, but that doesn’t prevent me from developing fall-flavored recipes for you folks in the northern states! Please don’t kick me! But in all seriousness, this farro bowl is all you can ask for on a cool fall night. It can be served warm or at room temperature, it is sweet and savory, and packs a great amount of protein and nutrients. This bowl requires few ingredients (which can be adapted to the seasons) and the vinaigrette is finger-licking-good! The kids asked for seconds on this one, and that makes it always a winner! Again I had Chinese long beans, which are in season now in Arizona, but feel free to use regular green beans or even French beans for your farro bowl.

Bowl

  • 1 cup farro, cooked according to package directions
  • 2 teaspoons grapeseed oil
  • 3 cups green beans, washed, trimmed, and cut in 1-inch lengths
  • 1 cup red bell pepper, washed, cored and seeded, and diced
  • 1 large shallot, diced
  • 1/3 cup toasted pecan halves
  • Sea salt and pepper, to taste

Vinaigrette

  • 2 large garlic cloves, crushed and mashed with salt (you can go easier on the garlic, but you know me!)
  • 1 tablespoon lemon juice
  • 4 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup grapeseed oil
  • Sea salt and pepper, to taste

For the bowl, once your farro is cooked according to package directions, set aside. Heat the grapeseed oil in a large skillet over medium heat. Add the green beans, bell pepper, and shallot, season to taste with salt and pepper, and sauté until just tender, about 4-5 minutes (alternatively, you can lower the heat and let the vegetables caramelized slowly).

While the vegetables are cooking, make the vinaigrette. Combine all the ingredients in a small bowl and whisk. Add the farro to the vegetables once they are done, as well as the vinaigrette. Mix well, serve in bowls, and top with some toasted pecans. Bon appétit!

Karine

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

Vegan Bowl
Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale | veganblondes.com

It’s fall in Arizona, which means I’m getting sweet potatoes on the regular in my CSA basket. I love my sweet potatoes sliced about 1-inch thick, drizzled with olive oil, and grilled. There is nothing better, plus you get to eat the skin, which is the most important part, since the nutrients found in potatoes are situated very close to the skin. So peeling a potato is now out of the question for me. Give them a good scrub and go ahead, eat it all.

Back to my wonderful bowl! I wanted to do a warm bowl, so I needed a warm preparation to put over the sweet potato and freekeh. I decided on white beans (goal was chickpeas, but I was out) and kale. The vinaigrette is so easy, just a big squeeze of lemon juice and you’re set! Note that I drizzled my sweet potatoes with pure maple syrup.

  • 3-4 sweet potatoes, scrubbed and sliced into 1-inch thick rounds
  • 3 tablespoons olive oil, divided
  • 1 cup freekeh
  • 1 large shallot, diced
  • 1 large sprig rosemary
  • 1/4 teaspoon red pepper flakes
  • 1 can white beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 3 cups kale, sliced thin
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • Optional toppings: toasted nuts mix, drizzle of maple syrup

Preheat your grill to medium-high heat. In a large bowl, toss the potato rounds with 2 tablespoons of the olive oil, and salt and pepper to taste. Place on the grill and grill, turning about half way, until tender and grill marks appear on both sides, about 20 minutes total.

In the meantime, cook the freekeh according to package directions. While the freekeh is cooking, heat up the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4-5 minutes. Add the garlic, rosemary sprig, red pepper flakes, and salt and pepper to taste. Cook for another minute. Add the beans and the broth, and simmer for about 10 minutes, until the liquid is reduced by half. Add the kale and cook, while stirring, another 2 minutes, or until kale is wilted. Remove the rosemary sprig and adjust the seasoning.

To serve, place some freekeh in a bowl. Top with some potato slices, the bean mixture, and a big squeeze of lemon juice. Voilà! Bon appétit!

Karine

Chickpea Curry with Figs and Apricot

Chickpea Curry
Chickpea Curry with Figs and Apricot | veganblondes.com

I had such a craving for Indian spices. It happens to me, maybe once a week, where I’m yearning for the warmth and the brightness of these wonderful spices. This chickpea curry started out of a can of chickpeas, some fresh black mission figs, and some Fruit Bliss® Turkish apricots. I ended up with a sweet-spicy curry that everyone loved. Leftovers are perfect the next day. I served over rice because the kids asked for it, but you could easily serve over any other grain.

  • 5 ounces dried apricots
  • 1/3 cup orange juice
  • 2 teaspoons grapeseed oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup coconut milk
  • Sea salt, to taste
  • Toppings: fresh sliced figs, green onions, cilantro, nuts

Slice the dried apricots and put them in the orange juice to soak for 30 minutes. Place the rinsed and drained chickpeas in a large pot and set aside. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne. Cook for another 2-3 minutes, until nice and fragrant. Add to the large pot with the chickpeas.

Add the apricots and the juice to the pot. Cook over medium-low heat for about 15-20 minutes, stirring often. Taste and adjust seasonings. Add all but 4 tablespoons coconut milk to the pot, and continue cooking for another 5 minutes. Serve over rice, or any other grain, topped with some coconut milk and your choice of toppings. Bon appétit!

Karine