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Recipes / 1 January, 2020 / My Baba

Lemon-Garlic Zucchini Noodles With Roasted Tomatoes

Ingredients:

• 10 ounces grape tomatoes
• 1 tablespoon grapeseed oil (or any neutral-flavored cooking oil you have on hand)
• 1 teaspoon dried oregano
• Salt to taste
• 2 pounds zucchini, spiralized
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 1 large clove garlic, minced
• 3 tablespoons toasted pine nuts

Method:

• Preheat the oven to 375°F.
• Toss together the grape tomatoes, oil, oregano and a pinch of salt on a rimmed baking sheet. Roast for 12 to 15 minutes, or until the skins begin to wrinkle and move away from the flesh. Remove from the oven and let the tomatoes cool slightly.
• Place the zucchini noodles in a large serving bowl.
• Whisk together the lemon juice, olive oil, lemon zest, and garlic; pour it over the zucchini noodles and toss to coat. Add the roasted tomatoes and pine nuts and serve.

Healing Ginger Turmeric Carrot Soup with Spiced Chickpeas

Ingredients:

• 1 can (15 oz) chickpeas, drained
• 1 tsp olive oil
• ½ tsp cinnamon
• ½ tsp all spice
• 2 tbsp coconut oil
• 2 cloves garlic, diced
• 2-3 tsp freshly ginger, diced or grated
• 1 tsp turmeric
• 5 cups carrots, roughly chopped
• 1.5 cups vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup coconut milk

Method:

Instant Banana Sorbet

Ingredients:

• Very Ripe bananas, so ripe their skin is entirely black, preferably organic and from a fairtrade source.

Method:

• The day before, peel the bananas, slice them, and place them in a freezer-safe container in the freezer.
• Remove the banana and process them in a sturdy food processor or blender. At first it will look a mess, but if you press on, it will soon come together and become smooth.
• At this point, you could chose to add mix-ins, such as easy candied buts, chopped chocolate, dried coconut flakes, caramel sauce or melted chocolate to create swirls, etc.
• serve immediately, or return to the freezer for later consumption.

Cucumber Mint Soup

Ingredients:

• 1 1/2 pound English cucumbers, peeled and chopped
• 1 cup chopped mint
• 1/4 cup chopped chives
• 2 teaspoons chopped garlic
• 1 1/4 cup plain nonfat yogurt
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• Pinch freshly ground black pepper

Method:

• In a blender container combine cucumber, mint, chives and garlic. Puree until smooth.
• Pour cucumber mixture into a large bowl and whisk in remaining ingredients. Chill in refrigerator for 2 hours to 4 hours.

3 Ingredients Easy Chai Pudding

Ingredients:

• fills 2 small mason jars
• 1 (13.5oz) can coconut milk
• 1/4 cup chia seeds
• 1 tbsp. honey
• 1 tsp. vanilla (optional)
• You can also substitute it with almond milk and then mix in a little plain yogurt to thicken it

Method:

• Mix them all together and pour into mason jars or an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. I topped mine with dried coconut, blackberries, and goji berries. What would you top your pudding with?
• You can substitute coconut milk with almond milk and then mix in a little plain yogurt to thicken it if you don’t have coconut milk.

Vegan Pho with Baked Ginger Tofu

Ingredients:

Vegan Pho Broth:

• 4 large shallots, cut in half lengthwise
• 2 large thumb size pieces of ginger, cut in half lengthwise
• 6 carrots, roughly cut into chunks
• 2 stalks of lemongrass, tops and bottoms trimmed off and sliced into 1/2″ pieces
• 1 whole bulb of garlic, peeled and smashed
• 3 whole star anise
• 2 cinnamon sticks
• 1 teaspoon peppercorns
• 10 cups of water
• reduced sodium tamari or soy sauce to taste (I used a bit more than 1/4 cup. You may want more or less.)
• juice of 2 small limes

Baked Ginger Tofu:

• 1 lb tofu, pressedand sliced
• 1/4 cupreduced sodium tamarior soy sauce
• 1/4 cup water
• 3 cloves garlic, grated with amicroplaneor minced finely
• 1 Tablespoon fresh grated ginger

Vegan Pho Soup:

• Vegan Pho Broth
• 3/4-1 lb wide rice noodles
• lime wedges
• mung bean sprouts
• reduced sodium tamari
• sriracha or chili garlic paste
• minced jalapenos or serrano peppers
• baby bok choi or sliced cabbage, blanched in boiling water for 30 seconds
• cilantro
• basil (thai basil if you can find it!)
• mint
• shredded carrots
• sliced green onions
• thinly sliced red onion or shallots
• sliced Baked Ginger Tofu

Method:

Vegan Pho Broth:

• Preheat your broiler and place the shallots and ginger, cut side up on a baking sheet. Cook until they are charred and blackened in spots along the top.
• Throw the shallots, ginger and everything else into a large soup potand bring to a boil. Place a lid on the pot, turn the heat to low and simmer for 90 minutes (You can also do this in your pressure cooker the same as you would make any broth.) Strain through a fine mesh strainerand discard the stuff left in the strainer.
• You can make this broth ahead of time and refrigerate it or freeze it if you like. We freeze soup broths in large wide mouth mason jars.

Baked Ginger Tofu:

• After you have pressed your tofu and sliced it up place it in a zip top bag. Add in all of the remaining ingredients, close the bag and press all of the air out. Let the tofu marinate in the bag for half an hour or longer.
• Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Place the tofu on the lined baking sheet in a single layer.
• Bake for 20 minutes and then take out and flip. Bake for another 15-20 minutes or until nicely browned.

Vegan Pho Soup:

• Boil the noodles in water until they are cooked according to the package directions. Drain them and add them to each bowl. Ladle some soup broth on top.
• I like to set up the table with all of the fixings laid out so that everyone can add what they want in the amounts that they want.
• This soup has all of the qualities and ingredients to balance out a great mix of salty, sweet, sour and spicy so add extra tamari, lime juice and hot sauce as needed!

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