vegetables

Looking for ways to eat more vegetables? These 5 Vegetable Side Dish Ideas are what you want. With simple ingredients & methods, you can choose to make one every day!

As vegetables are an integral part of a vegetarian family like ours, it’s quite a challenge to come up with vegetable dishes that everyone enjoys.

Back in 2004, when we decided to leave meat behind, to make sure the vegetable dishes I cooked turned out delicious, I used to make them with lots of seasonings. It turned out that I couldn’t really taste the real taste of the vegetables, and we didn’t truly enjoy eating them that way.

When our daughter started to eat solid foods. She enjoyed everything I fed her–which was plain-cooked without any seasoning. I was surprised she would eat them plain, but realized that plain vegetables are actually sweet and taste good!

Ever since, I changed the way I cooked vegetables. I cook them very close to the way I fed my daughter but season them a little bit more. We all enjoy the real taste of each vegetable very much and that way of cooking makes my life easier.…

If you love rice but don’t want to consume too many carbohydrates, this Cauliflower Rice is perfect–it’s not mushy but puffy and dry.

As a rice lover, I never thought I could satisfy myself without eating rice on a regular basis. I often feel guilty every time I eat too much rice though.

Trying to find a rice substitute, I came across Cauliflower Rice. It’s perfect for all kind of dishes. From easy stir fry vegetables to curry, I can enjoy them by substituting Cauliflower Rice.

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Would you like to make Mung Bean Sprouts with long, crunchy, easy-to-remove hulls, without the need to water them more than once a day? if yes, this method is for you!

There are so many ways to grow Mung Bean Sprouts out there, but not all of them offer the best results. Most of the recipes require you to make more than you can eat at a time, and to water them a few times a day.

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Looking for a great way to have kale on hand for your smoothie, soup, salad, or camping trips? This wonderful Kale Powder will give you all of these options.…

No doubt Sprouted Broccoli and Kale are great to consume raw. They are packed with all kinds of vitamins like calcium and antioxidants–you name it. If you are looking for clear instructions on how to grow your own, wonderful. I’m confident to show you how!

Sprouted Broccoli and Kale are not something you can buy from any grocery store easily. They are very delicate, and need to be handled gently. These might be the reasons why they don’t sell them in grocery stores, and the best way to get them is to grow your own. Fortunately, they are easy to grow right in your own kitchen!

When I first started growing my own Sprouted Broccoli and Kale, I wanted to grow them as microgreens. Even though microgreens and sprouts have pretty much the same health benefits, to me, microgreens look more appealing as the leaves are bigger and greener.

However, growing microgreens requires more equipment and space. It’s almost impossible to grow in a kitchen. I did a lot of research and tried to grow them according to what I learned a few times, but it was very messy and took too much effort. …

Are you looking for a ways to consume a variety of vegetables at the same time? This Vegetable and Bean Soup is what you are looking for then. It’s so flavorful from different kinds of fresh vegetables, and packed with the plant-based protein of beans. Simply put everything together, season it with only salt and cumin, and you are set for a tasty & healthy meal. Is it that simple? You bet!

I make this soup almost every week, it’s a reliable meal when it’s time for something easy & fast. It can be eaten as a bowl of soup with homemade bread, or it can be served over pasta if you prefer.

There are 2 main parts of ingredients in this Vegetables and Beans Soup. One is vegetables, and the other part is beans.

The vegetables I use in this post are to guide you, but you can use any kinds of vegetables you like. However, there are two kinds to always keep in the mix:. onions and tomatoes. …

This Stir Fried Baby Bok Choy will give you a quick & healthy side dish. It goes well with everything, and it can also be a simple light meal by itself. Just chop up fresh baby bok choy, and stir fry them with 4 simple ingredients that you probably have already in your kitchen. This healthy dish can be done in a wink!

Whenever I see local, fresh, baby bok choy, my dinner plans change–Stir Fried Baby Bok Choy comes first. I love to see them when they are still in their perfect, beautiful shape, basically the day I get them. The leaves are bright green and very delicate, and I’m always afraid they might get damaged if I keep them in a fridge.

The perfect combination of a little bit sweet, savory, and a quick saute on medium heat, gives this Stir Fried Baby Bok Choy dish a fresh flavor with the crunchiness you can’t get from other kinds of vegetable.…

enjoy it right away!

Want an all-in-one healthy food in a glass? Perfect! This Carrot, Beet, and Apple Juice is what you need to start a healthy day with. It’s even healthier and tastier when you add some ginger, lemon, and turmeric in too. All you need to do is to squeeze these goodness together for fast nutrients. absorbing!

There are so many kinds of fruits you can combine and make your own juice with, but the one I most highly recommend is this Carrot, Beet, and Apple Juice. The combination of the 3 easy-to-find ingredients gives this juice a simply great taste. If you have some ginger, lemon (including the skin) and turmeric, try adding them too. They all work so well together, and make the taste extraordinary.

We don’t drink a lot of juice–especially pre-made juice. However, about once a week, during weekends when we have more time to eat breakfast, I make this Carrot, Beet, and Apple Juice as a special treat for all of us. It’s amazingly refreshing, and gives us a great start to the day!

Ready to juice your own? Let’s get started!…

With a perfect combination of vegetables, nutritional yeast, cashews and salt, this Vegan Mac & Cheese recipe will take your cooking to the next level. You are not going to believe you are eating your favorite comfort food without any dairy products!

Even though mac & cheese is so common, easy to cook, and always gives a smile on my daughter’s face, I always refused to cook it as a main ingredient is dairy cheese. However, that hesitation from a few years ago is gone now.

Now, I cook this Vegan Mac & Cheese recipe almost every week. It’s unbelievably easy, and I usually can get everything done from start to finish including cleaning up the kitchen in less than an hour!

It’s so tasty and healthy without any hidden ingredients we don’t know, as the main key to make the sauce so creamy is vegetables. If you are trying to get your love ones to eat more vegetables this Vegan Mac & Cheese is another great option. It’s also perfect to make it during busy weeks. It’s already full with vegetables, and can simply be a perfect one-bowl meal.

Ready to try eating mac & cheese in a healthier way?…

Vegan Sweet and Sour Vegetables are always the first choice when we order Chinese takeout as we are sure to get a generous amount of vegetables to enjoy with a bowl of warm rice.

Being Thai, I love Thai flavors better, although sometimes we don’t have many choices. The best Sweet and Sour we love is the one I make at home (of course!) It has all fresh vegetables, mixed with a few simple ingredients, and we simply enjoy this healthy dish.

Things you need to make Vegan Sweet and Sour Vegetables:

A plate of vegetables of your choice. I use a few florets of broccoli, 2 tomatoes, a little bit of red cabbage, red bell pepper, half an onion, 2 stems of green onion, a ¼ of a pineapple, and a few stems of cilantro.
2 cloves of garlic.
2 TBSP (30 ml) of soy sauce, and 2 TBSP (30 ml) of water.
1 TBSP (15 ml) of coconut oil.
About 2 TSP (5ml) of sugar. I use whole, unrefined sugar.
ingredients for vegan sweet and sour vegetables

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Fermented Bean Salsa ideas always come to mind when I want to make a quick and easy, yet healthy appetizer. It’s so good for when we crave Mexican-American type foods, and also great for entertaining guests before meals, or simply for taking to picnics and potlucks!

Why fermented beans you may wonder? In case you are not familiar with fermented beans, let me pass on some info I have learned in the past few years. All beans and legumes contain anti-nutrients that make it hard for our bodies to digest them. Fermenting and sprouting before consuming them are the best way to to reduce the anti-nutrients, and to make the beans more digestible, thus causing less gas.

Other benefits you get from cooking your own beans are staying away from the BPA in can linings, and helping to reduce container use.

If you want to know more reasons why I ferment beans (and whole grains) check out my post about why I ferment whole grains.

However, the process of fermenting and sprouting requires some time, and is probably the reason why most people and canned bean companies don’t do it. So, the best way is to do it by yourself. I found it’s hard at the beginning, but not once I got used to it. With some planning, I always have fermented beans on hand….

Thai green curry is one of the most desired curries. It’s a great mix of balanced flavor with spicy, savory, sweet, and aromatic, all with the taste of different vegetables in a creamy coconut-based soup. When I want to eat something filling and flavorful, Thai green curry is high on my list.

Growing up in Thailand, green curry was one of many tasty Thai dishes I often chose. However, most green curry in Thailand is made with either beef or chicken. When I decided to stop eating meat altogether, I started to substitute either tofu, tempeh or sometimes just plain vegetables!

Talking about cooking curry dishes can be intimidating–for me too. With curry paste on hand it is very simple though. Making curry paste from scratch is much more difficult, but fortunately there are so many companies selling ready-to-use curry pastes, and some with very healthy ingredients. However, most of them use shrimp paste. So, make sure to read the ingredients carefully. There is one company I usually buy my curry paste from without shrimp paste (not affiliated with GVK).

As long as you have the right curry paste on hand, you can get the Thai green curry done in no time. Are you ready to make it with me?…

Things you need to make Vegan Sweet and Sour Vegetables:

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vegetables

Things you need to make Vegan Sweet and Sour Vegetables:

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