Category Archives: peanut free

Miso sesame salad dressing

11 Wednesday Feb 2015

Posted by in gluten free, healthy, peanut free, quick and awesome, salad, Sauces, vegan, Vegetarian

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Ugh it finally happened. The dreaded winter weight has arrived. Like an old friend that you don’t have much in common with anymore but you have so much shared history that they’re a fixture in your life. “What are you doing this month?” the dreaded friend messages you, “I thought I could come up and visit.”

And you can’t get rid of them till Spring.

So I’m drinking apple cider vinegar with hot water in the mornings, exercising more, going to bed early and trying to limit unhealthy food choices. Less chocolate and cheese for sure. And chips. Maybe even less wine…

More smoothies and dark greens and fruits and salads.

Miso salad dressing
Makes enough for 2-3 salads
1 tbs miso paste
1 tbs rice vinegar
1 tbs fresh lime juice
2 tbs toasted sesame oil
1-2 tsp honey or agave
1 garlic clove minced
1/2 tsp – 1 tsp fresh grated ginger
chili flakes (optional)
toasted sesame seeds

Whisk all ingredients together. Taste and adjust seasoning if needed. A whole raw garlic clove may too much for some. I thought it was delicious as is and good enough to dip in raw cut up veggies. It would also be an excellent marinade for portobello mushrooms or tofu. I made a quick lettuce, cucumber and red pepper salad with a veggie sausage for lunch, but fried tofu or sliced hard-boiled egg would work too.

Sweet potato hash

10 Tuesday Feb 2015

Posted by in breakfast, gluten free, healthy, peanut free, quick and awesome, rice, spices, vegan, Vegetarian

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This is a versatile and quick thing to do with some bored and lonely sweet potatoes. Eat on its own, with a fried egg, or serve on top of wild rice with greek yogurt and salsa.

Serves two
3 sweet potatoes, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
1 chili, deseeded and chopped
handful of mixed peppers, red, green, orange, diced
olive oil
fresh sea salt and cracked black pepper
1-2 tsp ancho chili powder

1) If making rice, start it before the prep work. Wild and brown rice takes longer than white rice to cook. I used wild rice cooked in vegetable broth and it took about 35-40 minutes. Mix in a knob of butter and a dash of soy sauce for a little extra flavor.

2) Heat up olive oil in a heavy-bottomed frying pan and cook the onion, chili, peppers and garlic on a med-high heat. Almost like a flash fry to give them some color. Stir constantly so they don’t burn.

3) When just beginning to brown, add in the diced sweet potatoes, the seasoning and keep frying on a high heat. The sweet potatoes should keep everything from burning but stir frequently just in case. After a few minutes, cover with a lid, turn the heat down and finish cooking the veggies on a low heat.

4) Taste and adjust seasoning, adding more salt or ancho chili powder. They shouldn’t taste spicy, but just a little sweet and smoky. The hash is done when the sweet potatoes are tender.