Tagged: vegetarian

29 Nov

1 Comment

Tuna-Less Tuna Salad

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This delicious “tuna” salad contains no tuna, egg or dairy. It is made with chickpeas, red onion, celery, pickles and nori seaweed (for that “from the sea” taste). The flavors in this salad are united by vegan mayonnaise, an emulsion that incorporates a protein to become stable. (e.g., Soy or pea protein are commonly used.)

This completely vegan mixture may not be full of fish, but it sure is full of flavor. Click on the image below to view the full recipe.

Have a Sen-sea-tional Day!

The Rouxbe Online Cooking School Team

06 Sep

29 Comments

The Perfect Breakfast, In More Wheys Than One!

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Hi there, it’s Christina from Rouxbe. I just wanted to share my little breakfast secret with all of you and help make your morning routine a little easier. I don’t know about you, but I wake up in the morning with little time for snoozing. I must admit, I am a little slow in the morning and tend to get side tracked easily. Apparently, I think cleaning my fridge before I go to work or playing with my cat is necessary. I don’t give myself very much time for a good wholesome breakfast.

I am not very hungry in the morning, but I realized that I need a substantial amount of protein to satisfy my belly, to keep my blood sugar balanced and keep my energy up, until I have my morning snack. I was trying to figure out what I could prepare the night before and have my breakfast take no more than 2 minutes to make in the morning so that I could have time to play with my cat or clean my fridge. Smoothie was my answer!

Smoothies are what you make them. In other words, they can be as healthy and satisfying to the body as you make them to be. They are a great start or addition to a whole foods lifestyle!

Nutrient dense liquid drinks give your digestive tract a little break, due to the fact that everything is broken down into little pieces. This way your body does not use up its energy to break down big particles of food.
It is important to nourish your body with liquid food such as soups, pureed vegetables or smoothies. They can give us more energy, contribute to better bowel function and allow our body to use energy to heal and reduce inflammation.

This smoothie recipe provides your body with:

Raw enzymes (Speed up chemical reactions in the body, which in turns allows the body to function more efficiently) from the raw fruit.
Potassium (Regulates heartbeat) in the banana.
Antioxidants (Fight free radical damage) from the blueberries.
Calcium (Strong bones) from the almond milk
Electrolytes (Essential for normal cell and organ function in the body) from the coconut water.
Raw honey (Immune supportive and contains raw enzymes for proper digestive health)
Protein (Builds muscle and tissue, provides energy) from the protein powder.

GOOD Fat (Provides energy, carries fat soluble vitamins throughout the body and every cell is coated in fat) from the coconut oil.
Pure vanilla extract is the flavor of love!

1/2 fresh or frozen banana
1/2 cup fresh or frozen blueberries
1/4 cup fresh or frozen mango
1/2 cup coconut water
1 tablespoon raw local honey
3/4 cup unsweetened plain almond milk
1 teaspoon coconut oil
1 scoop protein powder (I use a whey isolate protein powder that has about 18-20g per scoop. If the scoop has 40g of protein, use half a scoop for one smoothie)
1 teaspoons pure vanilla extract

Method:
Buy a whole bunch of blueberries, mangoes and bananas and portion 1/2 cup of blueberries 1/4 cup of mangoes and 1/2 a banana into small re-sealable freezer bags. Done, frozen and ready to go in the morning!
In a glass jar with a hand blender or in a regular blender, add all of your ingredients and blend until smooth and creamy. Note: I like my smoothie really cold so sometimes I add 3 ice cubes after I have blended everything together.

Happy Smoothie Making!

Christina Acevedo, R.H.N, Red Seal Chef

 

 

05 May

10 Comments

Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!

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This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months.

proof that the simplest things in life are often the best

Okay, it’s not just because it’s that good – which it is – it’s because I have been training for a marathon since January. In our training, we are encouraged to find a meal that works for us and practice eating it before our long Sunday runs. Once you find what works for you, you sort of feel compelled to stick to it because you can’t make too many chances when you are out there running for 3-4 hours.

Arrabbiata sauce, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil.

chilies, onions and garlic are slowly cooked to bring out all of their goodness

That flavor base is then deglazed with white wine and then rich tomato passatta is added. The final sauce is fiery red in both color and flavor. Don’t be afraid though – it’s not too hot and you can totally control the amount of chilies you add anyway.

fiery red and full of flavor

This sauce goes well with any type of pasta. It also happens to pair well with many other dishes. For instance, Chicken Parmigiana and this sauce would totally be friends :-)

This afternoon (our big carb loading meal) is the last time I will be enjoying this pasta dish for awhile because tomorrow (Sunday May 6th) is race day! Actually depending on when you receive this post, I be currently running as you read this. Wish me luck!

Hope you all enjoy this dish as much as I have.

Ciao for now,

dawn

09 Mar

2 Comments

How to Roast Vegetables | Rouxbe Cooking School Lesson

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Roasting is an effortless way to cook vegetables. All you need is just a bit of salt, pepper, oil and a hot oven and you can transform nearly any vegetable into something intensely-sweet with a caramelized exterior and a soft, moist interior. When cooked properly and to the right doneness, roasted vegetables not only look beautiful, they have a delicious and earthy flavor that pairs well with almost any dish.

In this Rouxbe Cooking School lesson on How to Roast Vegetables, you will learn how roasting affects vegetables. You will also learn how to prepare vegetables for roasting, how to roast vegetables, test vegetables for doneness and how to finish and serve roasted vegetables.

Happy Cooking!

The Rouxbe Cooking School Team

08 Feb

1 Comment

How to Cook Grains | Rouxbe Cooking School Lesson

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Whole grains are the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help to prevent disease, control weight and aid in digestion.

Blah…blah…blah…we hear this all the time; so, why aren’t people cooking more whole grains on a regular basis? Perhaps it’s because no one ever talks about how delicious they are. Grains are often perceived as boring or being too difficult or time consuming to cook. And once cooked, what does one do with them anyways?

In this Rouxbe Cooking School lesson on How to Cook Grains, you will learn about the anatomy of whole grains. You will be exposed to some common types of grains and learn how to buy grains and how to store both cooked and uncooked grains. You will also learn how to prepare grains for cooking and how to cook grains using the four main cooking methods. Finally, you will learn how to prepare grains in advance and easy ways to incorporate grains into your diet throughout the week. After this lesson, you will have no more excuses for not eating your grains!

Happy Cooking!

The Rouxbe Cooking School Team.