Meatless Monday: Buckwheat Waldorf Salad

The temperatures have reached uncomfortable levels here in Vancouver, and it leaves me no choice but to consume mostly salads.

I stumbled across a yummy Meatless Monday recipe and threw in a few extras to switch things up a bit. Filling, flavourful and healthy, I present to you the Buckwheat Waldorf Salad (or something like it).

Buckwheat Waldorf Salad - a filling vegan option for Meatless Monday! Super easy and delicious

Buckwheat Waldorf Salad

1 cup (250 mL) buckwheat groats
2 cups (500 mL) low-sodium vegetable broth (or water with a stock cube thrown in)
1/2 cup toasted pumpkin seeds
1/2 cup toasted pine nuts
2 celery stalks, thinly sliced
1.5 cups (500 mL) thinly sliced red cabbage
3 handfuls of greens roughly chopped (I used a spinach/kale blend)
1 apple finely chopped
1/4 cup red onion finely chopped

Dressing:

2 Tbsp (15 mL) extra-virgin olive oil
4 Tbsp (30 mL) Red wine vinegar
1 tsp (5 mL) lemon juice
1 shallot, finely chopped (or the white bits of two green onions)
1/2 tsp (1 mL) black pepper

Heat a medium-sized saucepan over medium heat. Add buckwheat, shaking pan often, for about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer covered for 15 minutes, pull from heat and let cool. They may look like they’re still swimming but they’ll soak all that up.

…Go away for a bit (tidy up, prep the rest, or in my case go to pilates).

Heat a  skillet over medium heat. Add pine-nuts and pumpkin seeds and heat until toasted, shaking pan often.

In large bowl, toss together all ingredients. In small bowl or jar mix dressing ingredients. Toss dressing with the salad. Voila.

Serves 4.

Enjoy!

Buckwheat Waldorf Salad - a filling vegan option for Meatless Monday! Super easy and delicious

Meatless Monday: Spaghetti Squash Quinoa Bake

Spaghetti Squash Quinoa Bake @ the experimentalhousewife.comMeatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.

Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.

Ramble over, back to the recipe!

This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post… Continue reading “Meatless Monday: Spaghetti Squash Quinoa Bake”

Meatless Monday: Butternut Squash Soup

We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.

But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.

butternut squash soup

Continue reading “Meatless Monday: Butternut Squash Soup”

Thai Coconut Curried Soup

The weather is getting cooler and calls for soup! This one is super easy, and very satisfying – creamy and flavourful with a little bit of heat. Enjoy!

thai coconut curry soup

  • 2 14 ounce cans premium coconut milk
  • 2 Tablespoons of Thai curry paste  – I used red
  • 1 cube of Knor chicken stock
  • 3-4 cups of water
  • 2 chicken breasts, chopped into cubes
  • 1 carrot, shredded
  • 1 can of bamboo shoots
  • 1 red pepper thinly sliced (takes a little time but it’s worth it!
  • 2 green onions finely chopped (reserve some of the greener parts for garnish)
  • 2 tablespoons fish sauce
  • 2 tbsp lime juice
  • 1 Tsp of ginger
  • half of a 250g pkg of brown rice vermicelli noodles
  • chopped cilantro to taste

Pour all of the contents of the two cans of coconut milk into a large pot on med-high heat with the curry paste. I found two tablespoons provided enough flavour with just a little heat (think of it scaled down from a full on thai curry) feel free to add more or less if desired. Dissolve the chicken stock cube in the water and add to the curried coconut milk (I started with 3 but added the 4th at the end when the noodles had soaked up a lot of the liquid). Once the liquid has reached a simmer, add the raw chicken until cooked, then add the carrot, pepper, green onions, and bamboo shoots, fish sauce, lime juice and ginger. Let simmer until peppers reach desired done-ness (5 mins give or take). Lastly add the noodles (break them in half with your hands, it makes it easier to eat and stir later) and turn off the heat. The noodles should be ready quite quickly, but feel free to let it all sit until you’re ready to eat. Ladle into bowls and sprinkle green onion and cilantro on top.

~Laura

Thai Coconut Curry Soup

If you feel like adding a few more unique ingredients you can try this recipe from Chef Michael Smith, which I used as inspiration for this one

Avocado Tzatziki

Sundays in the winter often call for roast dinners and cozy meals – but this summer has been busy and lazy, and most Sundays we feed ourselves by indulging in takeout. Greek is always a healthy option, so it’s usually that or sushi that makes the Sunday delivery order.avocado tzatziki

Unfortunate for him (but great for me since I get two helpings of tzatziki) the boyfriend can’t have dairy – so we make him this version with avocado: Continue reading “Avocado Tzatziki”

lettuce wraps

IMG_20130809_184552

This is the only way I make them! I know it’s not entirely healthy, but it’s worth it. My boyfriend loves them and they make the perfect “Friday night in” treat.

Continue reading “lettuce wraps”