the sexy flexitarian

Eat flexy, feel sexy!

Category: Soups and stews

Dinner Tonight: Sweet Potato, Kale, Ginger, and Almond Butter Soup

Okay, so we didn’t exactly eat this for dinner tonight. In fact, we didn’t even eat it this week. But I had this post on reserve for a time such as this, when I had a few extra minutes and I figured my readers were getting a bit tired of checking up on my blog only to find I’ve done nothing with it!

So here it is. An adaptation of this recipe from Whole Living, made vegetarian, of course.

It’s not only yummy, but super easy too (I almost typed souper–which it is, actually). If you’re looking for something different from your typical chicken noodle or vegetable soup, this is it. Creamy, savoury, and relatively healthy, too!

Sweet Potato, Kale, Ginger, and Almond Butter Soup
adapted from Whole Living 

6 cups vegetable stock
1/2 yellow onion, diced
1 clove garlic, minced
1 large sweet potato (or two small) cut into 1-inch cubes
1/2 cup smooth almond butter
1/2 bunch kale, torn into bite-sized pieces
2 Tbsp minced fresh ginger
Salt and pepper to taste
1 lime, cut into wedges

  1. Add stock, onion, garlic, and sweet potato to pot; bring to boil. Reduce to simmer for 20 minutes.
  2. Meanwhile, whisk almond butter and 1/2 cup of the stock in small bowl.
  3. Add kale and ginger to pot; return to boil then reduce to simmer for 5 minutes.
  4. Stir in almond butter mixture.
  5. Season with salt and pepper.
  6. Garnish with lime wedges.
What did I say?? Easy or what?!
Eat flexy, feel sexy!
P.S. I’m thinking of taking my blog in a different direction. Not significantly different. But I’m thinking of including posts on other topics, such as fashion. What are your thoughts?? What would you like to see??

Dinner Tonight: Black-Eyed Pea Croquettes with Dijon Glaze & Spicy Carrot and Lentil Curry

It feels like it’s been so long since I last posted! Did you miss me?

I had company for dinner tonight so I thought I’d bust out an appetizer on top of the dinner I was planning on making. It’s hard work making two dishes in one night!

I’d been wanting to make these croquettes for ages–well, since I got Alicia Silverstone’s, the kind diet for Christmas from my boyfriend. There’s a picture of them in the book and they look so crispy and golden and yummy!

I’ll admit, though, they look better than they taste–not that they were bad, because they were actually quite good. But next time I would consider using a different base rather than black-eyed peas. Anyone know of any good legumes to use for croquettes?

The Dijon Glaze that accompanied the croquettes was so good. And all it is is Dijon mustard and brown rice syrup heated. I literally wanted to just stick my fingers in the bowl so I could lick them off. How can you go wrong with sticky, sweet, rice syrup and Dijon mustard, quite literally the best condiment on the face of the planet?

The curry recipe came from the November 2009 issue of alive magazine and you can find it here. It was super yummy–and vegan friendly except that I put a scoop of balkan-style yogurt on top.

I’m so bloody full now and I need to work on an article so I’m outta here.

Eat flexy, feel sexy y’all!

Dinner Tonight: Italian Wedding Soup

Tonight I cooked meat. Maybe that’s not a big deal for most people, but it’s the first time I’ve done it in over five months. And you know what, I don’t feel bad about it–partly because I got it from a trusted source and partly because it was so damn tasty.

I’d only had Italian Wedding Soup once before I cut meat out of my diet, and even though it was from Safeway it was still so good. So when I picked up Quinoa 365 from my office and found a recipe for Italian Wedding Soup I knew I had to oblige.

Italian Wedding Soup is named such because each ingredient works perfectly with the next–like a polyamorous marriage (not the Bountiful kind, though).

Traditionally, Italian Wedding Soup is made with small pasta but due to the nature of the cookbook I picked up this recipe uses, yep, you guessed it, quinoa.

Now I’ve mentioned before how yummy quinoa is, but it’s also really good for you. I’ll throw some buzz words around so you get the point: superfood, whole grain, and protein. That’s all I’m gonna say about it. Want more info about quinoa? Google it. Hah! If you want to check out the book, click here.

Anyway, the meatballs in the soup are so good. In fact, I wanted to eat them raw–that’s how good they smelled. (Maybe that also had something to do with the fact that I haven’t eaten turkey in six months…hmmm.) They’re made with 1/2 pound ground turkey, 1 egg, 3 Tbsp bread crumbs, 2 Tbsp parmesan, 1/4 cup chopped green onion, and 2 Tbsp cilantro. And the broth is just 5 cups of chicken broth (I used low-sodium chicken broth, and 6 cups of it), zest from 1 lemon, 2-1/2 cups chopped spinach, and 1/2 quinoa.

In the words of Perez Hilton, amazeballs.

Eat flexy, feel sexy!

Dinner Tonight: Three-Bean Chili, Cornbread, & Fresh Herb Salad

Chili is the perfect comfort food, packed with fibre, nutrients, and flavour. Plus, it’s so easy and you can pretty much throw whatever you want and whatever you’ve got in it.

Kidney beans are my favourite part about chili–I even thought so when I ate meat chili! But these tasty organ-shaped legumes have some tough competition in this Three-Bean Chili: navy beans and black beans. But beans don’t like confrontation so they worked it out with their words and decided they loved each other and they formed a spicy commune.

I got the recipe for this recipe from chooseveg, who got it from Compassionate Cooks. It wasn’t recommended to me, I just found it when I searched for vegan chili recipes, and I’m glad I did.

Now, I have a teeny-tiny confession to make about the chili: I added about two tablespoons of ketchup to the batch. My grandma used to make a yummy turkey chili with Worcestershire and ketchup and I loved it. I just felt like this three-bean chili needed a little sweetness–but it totally didn’t need it so don’t do it!

The cornbread actually came from a mix from Trader Joe’s–my grandparents picked it up from the US. All you do is add an egg, milk, and oil and it is freaking delicious. One day I will make my own cornbread, maybe even vegan, but I had this mix sitting in my pantry and figured it would be a perfect side to the chili.

The salad was super easy–just organic mixed greens, chopped cucumbers, mushrooms, baby tomatoes, alfalfa sprouts, toasted pumpkin seeds, and a light vinaigrette dressing. Simple yet delicious.

Eat flexy, feel sexy!

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Dinner Tonight: Spicy Tomato Chickpea Soup & Quinoa Confetti Salad

As I mentioned earlier this week, we are on a strict budget–which is why I made this dinner. See, I already had the quinoa at home, and I can shell out the couple bucks it costs for a can of chickpeas and a can of diced tomatoes. But just because the meal is cheap doesn’t mean it tastes cheap. In fact, the flavours are so rich that you’ll feel like a queen (or king!). Okay, maybe that’s a slight exaggeration, but seriously, the dinner was delicious.

The recipe for the soup came from Lauren Ulm’s cookbook vegan yum yum. You can check out Lauren’s blog at veganyumyum (though this recipe is not found on her blog).

The quinoa dish was kind of a throw-together medley salad. It’s got chopped red bell pepper, cucumber, green onion, baby tomato, basil, and mint. I also mixed in a bit of rice vinegar, olive oil, balsamic vinegar, and toasted pumpkin seeds.

My boyfriend’s mom makes the best quinoa salad, and I was trying to replicate it, but I didn’t quite get the right ratio of olive oil and vinegar–better luck next time.

Eat flexy, feel sexy!

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