Tag Archives: Plant Based Diet

Corn, Edamame, Avocado, and Sesame Salad

Standard

Longest title ever, I know. This is the recipe I promised last week in my “things I’ll eat after my cleanse” post. This recipe is my slightly altered version of a recipe I found in a cookbook called Veganomicon. The original version of this recipe suggested the avocados as an optional addition but I think this salad is lacking without it, so it’s a must. I altered a few other things to make it my own, which is something you can certainly do as well. I originally wrote this post for a new health and wellness blog, One Life Well, but I thought you’d want the recipe too :) 

This recipe is satisfying on so many levels. First, it’s easy. It takes less than 20 minutes to prepare this salad and the only cooking skill required is knowing how to boil water. You’re welcome. Second, it’s healthy. There isn’t one ingredient in this dish that I wouldn’t feed to my most loved friends and family (and myself!). And third, it is so delicious. Some of the most delicious foods are the simplest and to me, this one is perfect. Enjoy this salad as a side dish to your favorite Asian inspired meal or eat it on its own for a snack or light meal. I usually just keep eating it til it’s gone. Terrible. But that’s how good it is!

 

The Recipe

  • 1 1/2 cups of fresh corn, or frozen corn, thawed
  • 2 cups of frozen, shelled edamame (non-GMO, of course!)
  • 1-2 ripe avocados, cut into small pieces
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons of toasted sesame oil
  • 2 teaspoons of soy sauce
  • 1 Tablespoon of rice vinegar
  • A sprinkle of crushed red chili flakes
  • A sprinkle of garlic powder (optional)
  • Salt and pepper to taste

For the dressing: Whisk together the sesame oil, rice vinegar, and soy sauce. Set aside. If you can’t find toasted sesame oil, don’t worry! Extra virgin olive oil works just fine in this recipe.

For the salad: Bring a medium sized pot of water to a boil. Add the frozen edamame and boil for about 2 or 3 minutes. Add the frozen corn to the pot and boil for another 2 minutes. Pour the corn and edamame into a strainer and rinse with cold water. In a bowl, combine the corn, edamame, avocado, dressing, and toasted sesame seeds. Season with salt, pepper, chili flakes, and garlic powder if you prefer it. Cover the salad and allow the flavors to meld together in the refrigerator for 10-15 minutes. Be sure to serve this salad as soon as possible, as the avocados will turn brown not long after being removed from their skins.
                                                                                                                    .

Note on sesame seeds: Usually sesame seeds are sold raw but toasting them is a piece of cake! Just add the required amount to a dry skillet (no oil) and turn the heat to medium. Keep the seeds moving by stirring them or shaking the skillet until you see that they’re a more golden brown color and you begin to smell them, about 3 or 4 minutes.

I hope you enjoy this recipe as much as I have!

I wish I may, I wish I might…

Standard

This is a little joke post that I decided to write so I can make a visual list of some of the things I plan on eating/cooking next week when I’m done cleansing. Ok fine it’s not a joke post at all. I really will make all of these things. I do realize that the purpose of a cleanse is to rid your body of junk but hear me out! These things aren’t terrible. They’re delicious and if I’ve said it once I’ve said it a hundred times, healthy can be delicious. If you know what’s good for ya you’ll be around when I whip these babies up!

1. Veg Pizza

  • Now I know pizza doesn’t sound healthy but this pizza is. The crust is homemade with whole wheat, organic flour. The sauce is organic and local. And then to top that off, its sprinkled with soy-based cheese and loads of fresh veg. If you’re not on a plant-based diet, you could always add your favorite real cheese to this pizza. Everything is fixable! My friend Lauren blogs about this pizza here.

Photo courtesy of L. Bennett 

2. Corn, Edamame, Avocado, and Toasted Sesame Salad
  • This.salad.is.so.good. And it’s so simple I can’t even stand it. It’s light yet filling, flavorful, fresh, and like I already said it’s easy to prepare. It’s perfect for when you’re in a rush or want to throw together something to take to work the next day. I will certainly post about it within the next week so you can have the recipe too!

3. Pesto Hummus

  • I’ve really been craving the creaminess of hummus. But I’ve also been craving that one-of-a-kind basil flavor too. My solution? Pesto Hummus. It’s really easy to make your own hummus and your own pesto so next week when I make it, I’ll post the recipe with some pictures for you. In the meantime, here’s a look at my hydro basil. Soon he’ll sacrifice his life, or at least his leaves, to be a part of something greater. Don’t let him fool you, he’s happy about fulfilling his purpose :)

4. Strawberry Cupcakes

  • These babies are amaaaazzzzing. They were one of the first animal product-free cupcakes I learned to make and they’re still my favorite. These were also the first cupcakes I ever sold to someone. Since it’s still strawberry season (barely) these will taste extra amazing.

Photo courtesy of L. Bennett

See, those things aren’t too bad! All animal product free, mostly plant-based, healthy (aside from sugar in the cupcakes), and oh so delicious. Lucky for you there’s always a seat at my kitchen table. Well, if there actually isn’t a seat, you can have mine! :)

Sexy Sticks

Standard

Get your head out of the gutter, I’m talking about asparagus. I know, I know. This sounds like it’s going to be as entertaining as watching white paint dry with your most annoying relative. But it won’t be! I’ll tell you why asparagus is sexy.

1. It has such a cool growth pattern.

  • Although it takes about 3 years to grow before its first harvest, an asparagus plant can continue to produce stalks for 10-20 years. Did you know that?? That just amazes me. Before I learned this I kinda thought that Michelle Duggar was the only thing that produced for up to two decades. One of the gardeners in our community garden grows asparagus in her plot so I’m lucky enough to show you a true to life picture that I took just yesterday. It’s a little difficult to see because of the asparagus “fern” growing around it but it just grows straight out of the ground like this:

2. It is really good for you.

  • Asparagus has loads of calcium, fiber, folic acid, magnesium, vitamin A, vitamin C, vitamin K, and potassium. And that isn’t even the full list! I just stopped because I promised this would be entertaining. It even has some protein so stop asking me where I get my protein from! Just kidding, you can ask me whatever you want :)

3. It spruces up ANY plate and makes you look like a domestic super star.

  • This is a fact. Asparagus makes your dinner look like the P. Diddy (or whatever he goes by these days) of your dinner world. This is a dinner that I made the other night which consisted of a grilled portobello mushroom cap topped with tomato, basil, and sweet onion quinoa with a side of grilled asparagus. I’ll post that recipe later on if you want it but see how much better the plate looks because I added that sexy greenery? Even when asparagus isn’t the star it plays a great supporting role.

4. It’s so easy to prepare. Of all the ways you could prepare asparagus, this is my favorite way:

  • First, wash your asparagus and preheat your oven to 375 degrees.
  • Second, snap off the very bottom of each piece of asparagus. It tends to be very tough and the spear is much better without it.
  • Third, place all of the stalks on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and use your [clean] hands to toss everything together so each spear is coated with the flavorful additions.
  • Your last step is to bake the asparagus until you hear it sizzling in the oven. That’s what I do but if you aren’t preparing other things in the kitchen and can’t keep an ear out, bake it for about 12-15 minutes or until tender, which I guess is how normal people know when to take something out of the oven.

Asparagus is an early spring veg and it’s at the very, very end of it’s season so get your ass to the produce department or farmers’ market before it’s not anymore!

Happy Thursday! :)