Spicy Gochujang Noodles with Veggies

Spicy Gochujang Noodles with Veggies – Healthy Gochujang Recipe | Healthy Eats by Jennie

I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy! read more

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Veggie Tofu Tikka Masala

I love Indian food and my all-time favorite Indian dish of all time is Chicken Tikka Masala! The place that makes it the best is New Delhi restaurant in University City. It is extremely delicious! Now, that I moved to Old City, I miss having easy access to that place. Chicken Tikka Masala is probably not a healthy eat, but I have a craving for Indian food! I am determined to make a Healthy Vegetarian Indian Recipe! I wanted to try to create a Healthy Vegetarian Indian Recipe version of Chicken Tikka Masala to fill this void and satisfy my craving.  This Healthy Vegetarian Indian Recipe came out great – it is an amazing flavor explosion and fulfills this craving! I will be making this again for sure and will also attempt different versions of this Healthy Vegetarian Indian Recipe in the future! read more

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Sweet Potato Soup with Leeks, Coconut Milk and Thai Green Curry

This Sweet Potato Soup Recipe is amazing and healthy too! A lot of Sweet Potato Soup Recipes call for heavy cream and added sugar, which do not align with trying to eat healthy. Instead of adding those unhealthy ingredients, this Sweet Potato Soup Recipe puts a new twist on the traditional flavor by adding coconut milk and Thai green curry.  These flavors go perfect together! My sister Becky LOVES Thai Green Curry and Sweet Potatoes – I can’t wait for her to try this – I know she will LOVE this Sweet Potato Soup Recipe too! read more

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Salad with Carrot Orange Ginger Miso Dressing

Salad with Carrot Orange Ginger Miso Dressing

I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!

Course Salad
Cuisine Japanese
Keyword vegetarian
Servings 2 large salads

Ingredients

Dressing Ingredients:

  • 10 baby carrots
  • 1 T freshly grated ginger
  • 1 small yellow or white onion about size of a ½ cup quartered
  • Juice of an orange 3 T
  • 3 T white miso paste
  • 1 T reduced sodium soy sauce
  • 2 T rice vinegar

Salad Ingredients:

  • 3-4 cups of Chopped Spinach
  • 1 green bell pepper chopped
  • 1 cucumber diced
  • 1 to mato diced
  • 2-3 T scallions green onions chopped

Instructions

  1. Make the dressing by placing all ingredients in a food processor and process for a few minutes until well blended.
  2. Assemble the salad by placing spinach at the bottom of individual salad bowls, and then top with the remaining salad ingredients.
  3. Then top the salads off with a few Table spoons of the dressing (you can also serve some of the dressing on the side).

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.

The above salad ingredients can make about 2 large salads or 4 small salads.

You will likely have extra dressing to make more salads.

For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.

ginger miso salad

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Heartburn Relief Veggie Soup

Heartburn Relief Veggie Soup

Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword Heartburn Relief Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups finely chopped celery
  • 1 large white onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 1 teas freshly grated ginger
  • 6 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 2 teas turmeric
  • 1 1/2 teas fennel seeds
  • 1/2 teas cumin
  • 1/2 cup fresh chopped parsley
  • 1/2 cup brown rice (I used Rice Select Jasmati Brown Rice – http://www.riceselect.com/products/jasmati-and-kasmati/ I get mine at Wegman’s)
  • 1 cup fresh spinach chopped

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté celery, onions, and carrots for 10 minutes.

  2. Turn down to medium and add garlic and ginger and sauté for 2 more minutes.

  3. Add broth, salt, black pepper, turmeric, fennel seeds, cumin and chopped parsley.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered, and then 5 more minutes covered.

  5. Remove the lid, and add the rice, and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 35-45 minutes (until rice is fully cooked).*

  7. When rice is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

Recipe Notes

*Cooking times may take a little longer, depending on your brand of rice.

Celery is great for heart burn! For another tasty Heart Burn Relief Recipe, check out my Instant Pot Celery Zucchini Soup Recipe!

heartburn relief veggie soup

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Thai Red Curry Coconut Veggie Noodle Soup

Thai Red Curry Coconut Veggie Noodle Soup

I love Thai food! I have been craving some tasty Thai Veggie Noodles. There was a great Thai restaurant that was close to my work, but it moved to a location that is too far to travel to during the work day. I also need to find one that is close to home. So, I decided to make some of my own version of Thai Veggie Noodles to take care of this craving (while also keeping it healthy of course)! Thai Veggie Noodles are very delicious and taste great as leftovers as well.
Course Soup
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • ½ cup chopped carrots
  • 2 celery stalks chopped
  • 4 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 2 ½ T Thai red curry paste
  • 2 T lemongrass paste
  • 4 cups of vegetable or chicken broth
  • 1 13.5 oz. can of unsweetened light coconut milk
  • 2 T Thai sweet chili sauce
  • 7.7 oz. package of brown rice noodles cooked to package directions
  • ½ teas salt
  • 1 teas chili powder
  • ¼ cup fresh cilantro chopped
  • ¼ cup of basil chopped
  • Juice of a small lime

Instructions

  1. in a Dutch oven with olive oil, over medium heat, sauté peppers, carrots, celery and onions for 5 minutes.
  2. Add garlic and ginger and sauté for 2 more minutes.
  3. Add Thai red curry paste and stir for about a minute until melted.
  4. Add lemongrass paste and stir for about a minute until melted.
  5. Add broth and coconut milk, chili powder, and salt.
  6. Turn heat up to medium high and cook for 15 minutes.
  7. Reduce heat to medium low, and add noodles, cilantro and basil and cook for 2-3 minutes.
  8. Add juice of lime and serve.

thai red curry coconut veggie noodle soup

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Ginger Soy Roasted Broccoli with Dipping Sauce

Ginger Soy Roasted Broccoli with Dipping Sauce
Prep time: 5 minutes
Cook time: 15 minutes

Ginger Soy Roasted Broccoli with Dipping Sauce – Easy Vegetarian Recipes | Healthy Eats by Jennie

Variations of roasted broccoli make for super Easy Vegetarian Recipes! I came home late from work after sitting in the worst traffic on route 76 and needed to make something that is quick and easy (but still healthy). I was also really in the mood for Chinese dumplings / pot stickers, but those are not too healthy. I went for a quick go-to of my Easy Vegetarian Recipes and made a variation that combines roasted broccoli with a Chinese dumpling inspired dipping sauce. The sauce is the best, and Jimmy would agree 100% with that statement! You can also make the sauce again for when you are having some dumplings!

Broccoli Ingredients:

  • 3 cups broccoli florets
  • 2 T olive oil
  • 1 teas grated ginger
  • 2 T soy sauce
  • 4 cloves garlic chopped

Dipping Sauce Ingredients:

  • 2 teas grated ginger
  • ¼ cup low sodium soy sauce
  • 4 T rice vinegar
  • 1 teas honey
  • ¼ teas siracha
  • 2 garlic cloves chopped
  • 1 teas hoisin sauce
  • 2 T chopped scallions

 Broccoli Directions:

  1. Preheat oven to 450.
  2. In a large bowl, combine olive oil, soy sauce, broccoli, ginger and garlic.
  3. On a baking sheet lined with foil, spread out the broccoli.
  4. Cook in oven for 15 minutes.

Dipping Sauce Directions:

  1. In a small bowl whisk all ingredients until well combined

ginger soy broccoli

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Spicy Asian Veggie Noodles

Spicy Asian Veggie Noodles
Prep time: 15 minutes
Cook time: 15 minutes

Spicy Asian Veggie Noodles – Best Vegetarian Recipes

This is one of the best vegetarian recipes that will make you completely forget that there is no meat!  We have yet to find a good Asian take-out place around our area. Sometimes we are really in the mood to order some good Asian noodles. This satisfies that craving, is way better and healthier too! Jimmy loves this one so much he doesn’t even believe it is healthy. But of course, it’s healthy – it is made with organic wheat noodles and lots of veggies! This is one of my favorites!

Ingredients:

  • 1 large red bell pepper chopped
  • 1 jalapeño pepper chopped
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • ¼ cup scallions chopped
  • ¼ cup cilantro chopped
  • 1 T vegetable oil (you may need a little more if your wok is not non-stick)
  • 9.5 oz package of Japanese udon noodles (I used Hakubaku organic wheat – I get it at Wegman’s) (Cook noodles per package directions)

Sauce Ingredients:

  • ½ cup low sodium soy sauce
  • 1 T hoisin sauce
  • 1 teas chili garlic sauce (I use Wegman’s TomTom sauce)
  • 1 teas siracha
  • 1 T brown sugar
  • 1 T cornstarch
  • 1 T rice wine vinegar
  • Juice of a lime

Directions:

  1. Chop all your veggies (keep separated because you will add them to the wok at separate times)
  2. In a bowl, whisk together all sauce ingredients, set aside
  3. In a non-stick wok, heat up oil for about a minute on medium high
  4. Add peppers and stir fry for 4 minutes
  5. Then add garlic and ginger and stir fry for 1 more minute
  6. Turn down heat to medium-low and add scallions, and cook for 1 minute
  7. Then add sauce and let simmer for 5-7 minutes (make sure you stir occasionally so it doesn’t stick to the bottom)
  8. Add noodles to the wok and stir until well combined
  9. Then add cilantro and stir

Notes:
Make sure that you prep all the veggies and make sauce first! The cooking goes quick and there is not enough time to chop while you cook! You can cook the pasta during the process if you time it right; you can drop it in the boiling water while the sauce is simmering.

Spicy Asian Veggie Noodles

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Carrot Ginger Fried Rice

Carrot Ginger Fried Rice
Prep time: 20 minutes
Cook time: 10 minutes

Carrot Ginger Fried Rice - Vegetarian Recipes
This is one of those better than take-out vegetarian recipes! Jimmy will usually put soy sauce on any Asian dish and said that he didn’t need to put any soy sauce on this because it was perfectly flavored!  We have been searching for a great take-out Chinese restaurant around where we live in Philly but haven’t been successful yet. This dish satisfies that Chinese take-out fried rice craving!

Ingredients:

  • 3 cups cooked brown rice
  • 2 T vegetable oil
  • 1 Egg

Veggies
o  1 red onion chopped
o  1 cup carrots chopped
o  5 cloves garlic chopped
o  2 T grated ginger
o  ½ green onions chopped

Sauce
o  1/3 cup reduced sodium soy sauce
o  1 T rice wine vinegar
o  1 T hoisin sauce
o  1 teas siracha

Prep (prior to wok cooking)!:

  • Be sure you have your rice cooked
  • Cut up all veggies prior to cooking (keep each separated, since added at different times)
  • In a small bowl, whisk all sauce ingredients (see aside)
  • In a separate bowl, whisk the egg (set aside)

Directions:

  1. In a non-stick wok, over medium high heat with vegetable oil – begin with sautéing red onions for 2 minutes
  2. Add carrots, sauté for 2 minutes
  3. Add garlic and ginger, sauté for 1 more minute
  4. Add rice – combine and pat flat – let cook undisturbed for 1 minute, then mix up and repeat for another minute, and then mix up and repeat for another minute
  5. Add sauce and stir until combined
  6. Add egg and cook for 2 more minutes (stirring constantly)
  7. Add green onions and combine

Notes:
A lot of fried rice recipes calls for frying the egg separately and then adding to the wok.
A tip that I learned from my brother-in-law (John Thiry) is to put in the egg toward the end within the rice (in the wok). The wok is so hot by this point, the egg will cook, and provides a nice consistency for the rice. I follow this tip whenever I do any fried rice!
If you want to keep this truly vegetarian, you can always leave the egg out.

Carrot Ginger Fried Rice

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