Ramen Noodle Stir Fry Bowl

You guys might remember to-die-for Sautéed Ramen noodle dish!? After soaking the ramen noodles in hot water I saute them up in a frying pan with all sorts of spices, tamari and some oil. They turn out chewy and delicious every time. 

Stir Fry Ramen Noodle Bowl | Meatless Monday | no eggs, Vegan | plant-based | GF dairy-free

This time I added roasted vegetables, fresh herbs and topped it all off with toasted sesame seeds. The possibilities with this ramenstir fry bowl is endless - you can do mushrooms, onions, chopped kale, roasted tomatoes, tofu or any other protein you feel inclined to add. You'll be surprised how simple this is to make and how healthy it is. It tastes like a guilty pleasure - something really greasy that you order from a Chinese restaurant. 

Rice Millet Ramen Noodle Bowl | GF Vegan | #purekitchenblog

Also, did I mention that my kids devour this ramen noodle stir fry? If you have picky eaters, leave the roasted vegetables on the side. You will be roasting them separately from the stir fried noodles, so it's easy to do. I can't make enough of these noodles for my kids. 

Veggie Noodle Stir Fry Recipe

yields 3 main dishes

INGREDIENTS

  • 8 oz Lotus rice millet ramen noodles
  • 1 head broccoli, stem removed, chopped florets
  • 1 red bell pepper, super thinly sliced
  • sea salt & pepper
  • 6 cloves raw garlic, minced
  • 3 Tbsp butter or oil
  • 1/4 cup tamari or soy sauce
  • 2 Tbsp sweet chili sauce (sweet stuff)
  • 1 Tbsp chili paste (spicy stuff)
  • 2 tsp agave nectar
  • 2 Tbsp shallots, chopped
  • 2 Tbsp Chinese five spice
  • 1 Tbsp onion powder

DIRECTIONS

  1. Cover the hard ramen noodles in boiling water for 4 minutes. Strain and set aside. 
  2. Preheat oven to 425 degrees F. Lightly oil a cookie sheet with oil or butter. Place chopped broccoli florets and red bell pepper on sheet. Sprinkles with sea salt and bake for 15 minutes. 
  3. In a large frying pan, add garlic, butter, tamari, chili sauces, agave, chopped shallots and spices. Heat on medium. Let garlic start to get fragrant. Add strained noodles. Fry for about 3-4 minutes, tossing over and over, careful nothing burns. Keep tossing for another 3-4 minutes until noodles start to dry. 
  4. When ready to serve toss the noodles with the roasted vegetables. Serve warm. 
  5. Top with fresh herbs and/or sesame seeds or even chicken or tofu. 

Also, check out the 4th of July cocktail recipes I did for North River Farms. You can find the entire recipe up on their Instagram page. Don't they look tasty and refreshing?...

Vodka Berry Bombs | Fresh fruit Cocktail Recipe
4th of July Berry Vodka Bombs! | cocktails | berry cocktails

Warming Carrot Ginger Soup (raw vegan)

I think clean eating and detox is on everybody's minds seeing that it's January and all (remember those new years resolutions?). But who wants to think about smoothies, juicing and cold raw food when its fareeezzing outside? I have some good new for you. Did you know that raw ginger root and raw garlic make you feel warm inside even when the dish is actually cold or room temp? It's true! 

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

And this warming carrot ginger soup recipe is a perfect example of what I'm talking about. Go ahead Try it. The soup also has raw jalapeño in there as well which really adds to the heat. Add avocado and you've got a really great healthy, delicious meal. 

Detoxing doesn't alway have to met juicing or fasting. Your body often lacks hydration, adequate minerals, vitamins, enzymes and other nutrients that a raw food diet is abundant in. Giving your system a week of these energizing, high energy, living, vibrant foods and not filling it with sodium, fake foods, meat, dairy and overly cooked (lifeless and dull) foods is just the change you need. 

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

Start with this carrot ginger soup recipe. And just feel the life and energy you get from it. I always feel so clean, alert and healthy after eating it. Let me know what you think. I'm curious if your body feels the same way?

7J5A2284 copy.jpg

No cooking necessary - just a quick mix in the blender and you're good to go! No dishes, no scrubbing, no big mess! Top with your favorite things like fresh herbs, sprouts, or even some cashew cream. 

If you want to do an easy 4 day raw food cleanse which includes some smoothies but mainly soups likes this and salad, you can buy my ebook for vibrant recipes, inspiration, words of wisdom, tips and step by step 4 day detox menu.  

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

Warming Carrot Ginger Soup

yields 2 bowls

INGREDIENTS

Carrot Ginger Soup Recipe | raw vegan
  • 10-12 oz fresh pressed carrot juice
  • pinch sea salt
  • 1/2 small jalapeño, sliced and chopped
  • 2 cloves raw garlic, pressed
  • 1 inch piece of fresh ginger root
  • squeeze of fresh lemon and orange juice
  • 1-2 Tbsp shallots, mined and chopped
  • 1/4 avocado, sliced
  • garnish: fresh herbs, sprouts

DIRECTIONS

  1. In a high speed blender add all of the ingredients except for the avocado and the garnish. 
  2. Blend on low and then medium to high slowly. Blend for about 20 seconds until creamy and well combined. It might foam, but that's ok. 
  3. Add slices of avocado to each bowl and top with fresh herbs and sprouts. 

 

Healthy Chinese "Chicken" Salad

Healthy Chinese Chicken Salad | Recipe Makeover | Vegan

Oh boy, I think I just created a new weekly staple. This Healthy Chinese "Chicken" Salad will not only leave you satisfied but it will have your taste buds jumping for joy! There are so many different flavors and textures; it's like a party in your mouth. Ok, yeah, that sounds a little weird, but I'm totally serious. There is a little peppery flavor, some hot spice, a little sweet, tons of different herbs, toasted oils and nuts and a touch of salt all combined with the fresh crunchy flavorful cabbage, carrots and greens. 

Chinese Chicken Salad | Vegan Recipe Makeover
Chinese "Chicken" Salad | Vegan Recipe Makeover | Detox Friendly!  #puremamas #purekitchen

This recipe not only tastes delicious but is easy to make - takes only 15-20 minutes max - and requires not cooking. I love Tofurkey's vegan oven roasted "chicken" that my local health food stores sells. The texture is like chicken but the flavor is better (of course), the ingredients are pretty clean and there's tons of protein. This healthy vegan Chinese "Chicken" Salad is filling and would be a great pot luck dish. 

Fresh & Tangy, this Chinese Chicken Salad will knock your socks off and have you coming back for seconds! It's a perfect New Year's Resolution Detox meal! enjoy this delicious Recipe.
Recipe Makeover: Chinese "Chicken" Salad Recipe now vegan! Enjoy! #puremamas #purekitchen

I have so many friends on a detox right now after the indulgent holiday! If that's the case for you as well, you need to make my healthy Chinese "Chicken" Salad recipe! It is guilt-free, high in fiber, high in protein and healthy fats but also abundant in antioxidant rich veggies. The dressing combines fresh ginger, lemon and garlic (great for cold prevention) with almond butter and toasted sesame oil. What are you waiting for - grab these ingredients while you're at the store and make this salad - you'll be so happy you listened to me! (wink)

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Healthy Chinese "Chicken" Salad
The Chinese Chicken Salad has a fresh new look and feel: no real chicken meat in this recipe; just tons of veggies and mock chicken protein. You'll love the tangy yet toasted flavor with the crunchy raw vegetables.
Ingredients
  • 1 cup, finely sliced or grated purple cabbage
  • 1 cup, finely sliced or grated green cabbage
  • 3, julienned carrots
  • 2 cups other greens of choice (i.e. romaine or arugula)
  • 2 thinly sliced and chopped radishes
  • 1/4 cup, chopped fresh mint
  • 1/4 cup, chopped fresh cilantro
  • 1 cup, shredded or chopped (I use Tofurkey Brand) "chicken"
  • 2, finely chopped green onion (scallions)
  • 3 Tbsp toasted almonds or peanuts
Instructions
Prep veggies by chopping, slicing and shredding. Add to a large salad bowl. Toss well. Add chicken and nuts, then toss again. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 3 dinner salads
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Chinese "Chicken" Salad Dressing
This dressing is so tangy, not too sweet, and a touch spicy! Makes a perfect dressing for any Asian style salad.
Ingredients
  • 3 cloves, minced garlic
  • 1/2 tsp, grated fresh ginger
  • 1 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp almond butter
  • 3 Tbsp tamari
  • 3 Tbsp toasted sesame oil
  • 1 tsp (or to taste) honey or agave nectar
  • 1/2 tsp red chili flakes or tabasco
  • 1 Tbsp fresh lemon or lime juice
Instructions
Place everything in a high speed blender or large measuring cup. Whisk until completely well combined or blend on medium until well combined. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: dressing for 1 large salad

Mushroom & Chickpea (vegan!) Korma

This mushroom and chickpea korma is a unique dish. Dairy and meat free but high in protein, fiber, healthy carbs and tons of flavor - this dish is a perfectly complete vegan meal. The creamy "curry" base is a mixture of spices and coconut cream with the addition of tomato paste.

Vegan Mushroom Korma | #vegan #purekitchen #puremamas
Vegan Korma | made with mushrooms & chickpeas #puremamas #purekitchenblog

Korma is a type of curry dish but doesn't taste like your typical yellow or red curry. The spice combination of garam masala, coriander and the cardamom make it really unique and flavorful but not too over the top, so kids enjoy it as well. Typically made with yogurt and meat, we are doing things differently around here, as usual. 

Unlike the majority of my recipes featured on my blog, I chose to try another food bloggers recipe and modify it as I saw fit. The original recipe comes from QuiteGoodFood.co.nz. Here photos are quite good as well. I adapted the recipe just a smidge and it turned out great!

What I love about this Chickpea Korma Indian dish:

  • it's got quite a bit of protein (13g per serving - add rice and there's more). 
  • it's extremely flavorful but also not too much - so kids love it as well. 
  • it's hearty, warm and fills you up. 
  • perfect for a Winter evening. 
  • the left-overs taste even better. 
  • you can sub mushrooms for small potatoes if you aren't a mushroom fan. 
Vegan Curry with Chickpeas Recipe #purekitchen #puremamas

If you don't follow me on instagram it's a good time to do so because I've decided to share some recipes on instagram ONLY! Meaning, you will find an entire recipe and photos on my social media account that aren't featured here on the blog or in my newsletter. For example, I recently posted this Creamy Roasted Red Bell Pepper Sauce Recipe exclusively for Instagram. 

Mushroom (vegan!) Korma | #puremamas #purekitchen

Now back to Korma, if you are new to Indian dishes, this is a good place to start. One thing I loved about creating another bloggers dish is that I learned something really valuable when it comes to curries: "A little secret to making more-authentic home-made curries, is to blitz your onion, garlic and ginger first (or grate if you don’t have a food processor). Your curry sauce will have a far better flavour and texture." - Amber of Quite Good Food

Cool, right? Yeah yeah, it's an extra and kind of annoying step, but it really is worth it! I love the way the curry smell fills up the kitchen when I'm making it as well. It always cheers up my tired grumpy kids after a long day of school and sports. 

Healthy Curry with Mushrooms & Chickpeas (vegan!) #puremamas
Vegan Korma with Mushrooms and Chickpeas! #puremamas

INGREDIENTS

Spices:

Chickpea and Mushroom Korma
  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom

Korma base:

  • 1 large onions, chopped
  • 4 cloves garlic, chopped or minced
  • 1 inch piece fresh ginger, roughly chopped
  • 2 Tbsp vegan butter or coconut oil 
  • 2 cups button mushrooms, whole if small, or chopped if larger
  • 1 can chickpeas (beans only, not the liquid)
  • 1 can coconut cream (just the thick white part, not the clear stuff)
  • 2 Tbsp tomato paste
  • 2 Tbsp almond meal or flour (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked rice
  • Cilantro
  • Toasted nuts

DIRECTIONS

  1. Measure out all of the dry spices into a bowl. Set aside. 

  2. Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 

  3. Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, put the onion mixture into the saucepan. Cook for 15-20 minutes, stirring often, or until the liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 

  4. Add the dry spices, stir and cook for another 1-2 minutes until fragrant. 

  5. Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 

  6. Add coconut cream, chickpeas, tomato paste and the almond meal. Stir and then simmer for another 10 minutes. 

  7. Serve with cooked rice and garnish with your favorite toppings like toasted nuts and cilantro.

Enjoy! Have a wonderful first weekend of December. What are your plans? I'm going to our holiday parade here in town on Saturday and I'm really looking forward to it. 

Recipe heavily adapted from QuiteGoodFood

Arame Cabbage Salad with Tahini Dressing

Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds. 

Arame Cabbage Salad | Tahini Dressing (vegan)

To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors. 

The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.  

Arame Cabbage Salad | Tahini Dressing (vegan)
Arame Cabbage Salad | Tahini Ume Plumb Dressing (vegan)

The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar. 

Arame Cabbage Salad | Tahini Dressing (vegan)

Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw! 

Arame Cabbage Salad | Tahini Dressing (vegan) (7 of 11).jpg
Arame Cabbage Salad | Tahini Dressing (vegan)

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE
Ingredients
  • 1/2 red cabbage head, julienned
  • 1/2 bell pepper, thinly chopped
  • 1 carrots, shaved
  • 2 green onion, thinly sliced
  • 1/4 cup dry arame, soaked in hot water
  • 1/4 cup sesame seeds, toasted
  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil
  • 1/4 c ume plum vinegar
  • 2-3 Tbsp tahini
  • pinch sea salt
Instructions
Combine the lemon juice, toasted sesame oil, ume plum vinegar, tahini and sea salt in a small bowl wish a whisk. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. Toss the salad all together with the sesame seeds and add the softened arame. Add the dressing and toss again until everything is well coated. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.
Details
Prep time: Cook time: Total time: Yield: 4 side salads

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

Arame Cabbage Salad | Tahini Dressing (vegan)
  • 1/2 red cabbage head, julienned 
  • 1/2 bell pepper, thinly chopped 
  • 1 carrots, shaved
  • 2 green onion, thinly sliced 
  • 1/4 c dry arame, soaked in hot water
  • 1/4 c sesame seeds, toasted

DRESSING INGREDIENTS

  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil 
  • 1/4 cup 
  • 1/4 c ume plum vinegar {left this out last time}
  • 2-3 Tbsp tahini 
  • pinch sea salt to taste (optional)

DRESSING DIRECTIONS

  1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk. 

SALAD DIRECTIONS

  1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

  2. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. 

  3. Toss the salad all together with the sesame seeds and add the softened arame. 

  4. Add the dressing and toss again until everything is well coated. 

  5. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.