I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
- 1 head of Napa cabbage julienned / cut into thin short strips
- 1 carrot cut into matchsticks
- 1 bunch of scallions chopped (green parts only)
- 1 yellow bell pepper cut into thin strips and halved
- 1 jalapeno pepper chopped
- 3 red radishes cut into matchsticks
- 1 Handful of cilantro leaves chopped
- 2 teas fresh grated ginger
- Juice of 2 limes
- 2 T gochujang paste
- 2 T reduced sodium soy sauce
- 2 T honey
- 2 T sesame oil
- 1 T sesame seeds
- 4 T rice vinegar
- 1/2 teas sea salt
Place all slaw ingredients in a large bowl and mix to combine.
This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer! Summer is prime time for cucumbers and tomatoes. A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session.
Greek Quinoa Salad with Feta
- 1 cup cucumbers diced
- 1/2 cup quinoa uncooked
- 1/2 cup cherry tomatoes quartered
- 8-10 pepperoncini peppers chopped
- 1 T pepperoncini pepper juice
- 1/4 cup red onions finely chopped
- 2/3 cup fresh cilantro chopped
- 1/4 cup green onions chopped
- 1 Juice of a lemon
- 2 T olive oil
- 1/2 teas salt
- 1/2 teas black pepper
- 8 oz feta cubed
Cook quinoa according to package directions and let cool.
Put all ingredients in a medium sized mixing bowl and mix.
Place in refrigerator for at least a half hour before serving.
To speed up the cooling of the quinoa, you can pop it in the refrigerator for about 15-20 minutes. Or you can make the quinoa earlier in the day or the day before.
This is a perfect recipe to make a head on a food prep day.
To make this salad Vegan, leave out the Feta, as it is still delicious!
Most of my produce I use to make my recipes is organic and delivered straight to my front door from Mistfits Market! Check them out – I LOVE it!
Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!).
Restaurant Style Chipotle Salsa
- 1 garlic clove
- 1 medium/small red onion quartered
- 2 limes, juice of
- 1 chipotle pepper from a can in adobo sauce, plus 2 teas of adobo sauce
- 1/2 of a jalapeno pepper (seeded)
- 1 Handful of cilantro leaves (around ½ cup)
- 1 14.5 oz can of fire roasted diced tomatoes
- 1/2 teas salt
- 1/4 teas cumin
Put all ingredients in a food processor.
Process until it reaches your desired consistency.
Serve with chips or as a topping.
Try this Homemade Salsa Recipe to accompany one of my other recipes: Amazing Black Bean Instant Pot Soup, Instant Pot – Mexican Fajita Quinoa Soup, Instant Pot Pinto Beans, Instant Pot Black Beans, One Pot – Mexican Fajita Quinoa Soup
Thai Green Curry with Veggies and Roasted Sweet Potatoes
- 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
- ¼ teas salt
- ¼ teas black pepper
- ¼ teas chili powder
- 2 T olive oil
- 1 cup of rice optional
- 1 T olive oil
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 cup of chopped carrots
- 4 cloves of garlic
- 3 T green curry paste
- 1 13.5 oz can reduced fat or light coconut milk
- 1 ½ cups vegetable or chicken broth
- 2 cups of fresh spinach chopped
- ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
- ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
- Limes for garnish / serving – optional
Preheat oven to 425 degrees.
In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
Meanwhile, cook your rice (if serving over rice).
In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
And then add curry paste, combine and cook for another minute.
Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).
This Healthy Green Curry Recipe tastes delicious leftover.
If you like it spicy, top it off with a little sriracha!
Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.
Prep time: 15 minutes
Cook time: 3 minutes
My sister Becky LOVES Fresh Corn Salsa and loves to make it during the summer, so I came up with this recipe in thinking of her! We just celebrated her birthday over the weekend in Ocean City Maryland (Love you Becky!). It is August, which is prime time to get some Jersey corn and make Fresh Corn Salsa. Just like Jersey tomatoes, Jersey corn is deliciously amazing! I went over to Springdale Farms in Cherry Hill, New Jersey to pick up some of their Jersey Farm fresh corn and tomatoes. Then I put together this delicious treat! This Fresh Corn Salsa can be used in a variety of ways, like as a snack with some chips, a salad topping, burrito bowl, Mexican soup, fajitas, tacos, nachos or even on its own as a refreshing salad. What are you waiting for? Go and get some Jersey Fresh produce, make this and enjoy!
- 3 ears of corn (husked)
- 1 large tomato seeded and diced
- ¼ cup of cilantro chopped
- 1/3 cup of red onion finely chopped
- Half of jalapeno pepper finely chopped (should be about 1 T)
- Juice of a lime
- ¼ teas salt
- 2 teas olive oil
- Bring a pot of water to a boil, and then put corn in pot and boil for 3 minutes.
- Remove corn from pot, drain, and rinse with cold water.
- Let corn cool for about 10 minutes (this is a good time to cut up other the veggies, herbs, etc.).
- Then cut the corn kernels off the husk and place into a bowl.
- Add all other ingredients and combine well.
- Chill in the refrigerator for at least 30 minutes to let all those yummy flavors set in.
This is also a good recipe to make during a food prep day to use in a variety of ways over the week!