Vegan Kale Pesto Recipe:
- 1/2 cup pine nuts
- 1/2 cup pistachios
- 1 cup fresh basil leaves
- 1 cup kale leaves
- 2 garlic cloves
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 2 teaspoons nutritional yeast
- salt & pepper to taste
This Asian Sesame Dressing is super versatile and makes a delicious cold appetizer dish with either shredded chicken or tofu.
Mix all the ingredients together.
For Asian Sesame Chicken Salad, layer cucumbers at the bottom, add Instant Pot shredded chicken, drizzle Asian Sesame Dressing and sprinkle sesame seeds on top. Mix well and serve.
For Asian Sesame Tofu Avocado Salad, layer cucumbers at the bottom, add tofu and avocado on top, pour in Asian Sesame Dressing, garnish with sesame seeds, cilantro and serve.
Always having pre-cooked protein in the fridge is one of my top kitchen practices. And what is an easier way to make a big batch of shredded chicken than the Instant Pot?
Here is what you need:
Here is how you do it:
What do you do do with a big stash of shredded chicken? I fortify my noodle soups and lentil soups with the extra protein and make delicious salads and stir-fries with it.
I broke out my long down jacket today, so winter is officially on for me!
The colder weather means less salads, more cooked vegetables and hot soups. I usually make a variety of meat-based and vegetable soups because having a diverse diet is the cornerstone of my eating approach. Many soups also happen to be one-pot meals that freeze really well, so if you have a big pot of something, freeze them in meal size portions and rotate them throughout the looooong winter months!
Here is an Instant Pot chicken soup recipe inspired by SimplyRecipes.com that requires throwing all ingredients in an Instant Pot, pressing 1 button and walking away for an hour.
I freeze the cooked soup in 4 meal size portions.
What I love about this picture is I have 4 home-made frozen meals all ready to go on busy nights. (The bottom container is actually an Instant Pot Coconut Chickpea Curry).
Greetings from Hong Kong!
One of my fondest childhood memories was going to the wet market with my mom every day to shop for food, way before Whole Foods and my family having access to refrigeration.
That was my first lesson on eating real foods.
Here is a tour of the birth of my food journey....
Seems like this is all I have energy to make for dinner on these hot, lazy summer days - something Asian, something cold, something mostly raw and doesn't require standing and stirring next to a hot stove - Vietnamese noodle salad.
For the tofu: Wrap a 16 oz cube extra-firm tofu in kitchen towels to soak up excess water. Cut it in 12 slices. Pre-heat oven to 425 degrees F. Marinade tofu slices in 1 tablespoon of tamari, 2 1/2 tablespoons of mirin, 1 teaspoon of minced ginger. Line baking tray with parchment paper and grease it with 1 tablespoon of olive oil. Coat each side of tofu with nutritional yeast and lay them on the baking tray. Bake for 15 to 20 minutes. Flip and bake for another 5 to 10 minutes until golden brown. (If you prefer other sources of protein, chicken breasts, shrimp, ground pork or beef all work really well.)
For the noodles: Boil the rice noodles of your choice according to instructions. Once they are cooked and still al dente, drain them in a colander and throw in a bunch of ice cubes to cool them off instantly. I used a Pad Thai noodle here. Okay, it is a white flour product, not what I would do everyday but it also just occupies a 1/4 of the bowl. Check out these purple rice noodles here and here.
For the veggies: I used bean sprouts, cucumbers, shredded carrots and red peppers. Finely shredded lettuce also goes really well with this dish. Throw in leftover veggies, sauted greens or anything you have on hand!
For the dressing: Combine 1/4 cup of lime juice, 2 Tablespoons of water, 1 Tablespoon of fish sauce, 1 Tablespoon of maple syrup, 1 small red chili pepper (optional) in a big bowl, stir well.
For the garnish: This is what makes this noodle dish so magical! I used fresh basil and mint leaves, but cilantro and scallions also work. Feel free to mix and match. Add crushed peanuts for the extra crunch!
Assembly: Add noodles, veggies, tofu, garnish in a large salad bowl. Toss in dressing and serve.
What are you eating in this heat?
Here is my simple summer dinner - boiled corn, sauted broccoli rabe, cold soba noodles (100% gluten free buckwheat noodles) and no-cook tofu avocado salad.
The beauty of this dinner is I used the same dressing for the soba noodles and tofu salad. I sprinkled sesame seeds and furikake after I tossed in the dressing. Super coolicious!
Here is the recipe for the dressing: