Sep 14

Pho Fusion Salad


Irving has always liked pho, but I’ve always been a little neutral about it.  I basically saw it as a delivery system for hoisin sauce—yum!—but never really got into it—slurping noodles, drippy broth, and too many bean sprouts!  Anytime we’d go to the food court Irving would order his pho fix, but I would steer clear!  So when I saw that Pacific Foods had a new vegan pho soup base I started making pho at home.  Irving really liked it, and I liked being able to make it will exactly the toppings (and broth to noodle ration) I wanted!


One day this past summer I had gotten all of the ingredients ready to make some pho and realized that only a crazy person would eat hot soup when it was 90 degrees out.  So I changed plans and turned it into a Pho Fusion Noodle Salad.  We all loved it—so I made this over and over and over this summer!


Then, a few weeks ago I found a box on my doorstep from Marukan vinegar, with rice wine vinegar (the kind I normally use!) and a new Yuzu Ponzu sauce.  Ponzu sauce is a soy dressing, and the yuzu gives it a slight citrus flavor, similar to lemon.  I added these into my dressing mix and it was a hit!  If you can’t find ponzu sauce, you can substitute soy sauce.  Also on my step that same day was a box from Go Picnic with snacks inside—being a blogger pays….in free samples!


^^^ all of this in one day!

I really like shredding the veggies like this because they look pretty, they incorporate into each bite easily, and David can’t pick them out!  You can up the quantity of veggies if you want, but that just gets a little too healthy for us!  We loooove our noodles (as evidenced by my late night instagram feed)!  Radishes are also great in this, broccoli would be good, bell peppers, red cabbage, bean sprouts, and of course avocados—whatever you like!  It’s great fresh with warm noodles, and it’s also yummy cold the next day!  Make sure you save some for leftovers!



^^^ Obligatory baby pic—already have this cute boy keeping me company in the kitchen—he supervised the shredding of the veggies! Can’t wait to cook with both of my boys together!pho1

Pho Fusion Salad
¼ c soy sauce/aminos
¼ c Ponzu Sauce (if you can’t find ponzu sauce, you can use soy sauce instead)
½ c seasoned rice wine vinegar
2 T agave
2 T hoisin sauce (I like Soy Vay)

6 servings rice noodles—this will depend on which kind you use—you can use prepared like Annie Chun udon noodles (now found at Costco!), Nona Lim, or even more traditional Annie Chun boxed vermicelli or pad thai noodles

2 zucchinis (organic—non organic zucchinis can be GMO!)
2 carrots
2 scallions
handful of cilantro
2 blocks of firm tofu
oil for frying (I like Avocado oil)

optional—salad greens

Press your tofu (either wrapped in a paper towel between two plates, or in a tofu press—this one is on my Christmas wish list!).  Slice into desired size.

Mix dressing ingredients thoroughly.  It should make about 1 ¼ cups.  Reserve a ½ c to marinate your tofu.

Place sliced tofu in a bowl with marinade for about 30 minutes, turning/gently shaking every few minutes to get it all coated.

Prepare noodles according to package directions.  I like to fry up the fresh noodles, you know, to optimize….healthiness!  Just warming them up would be sufficient though, and better for you!  Toss warm noodles in ½ c of the remaining dressing, leaving ¼ of a cup.

Pan fry/sear marinated tofu in batches, removing to a paper plate covered in a paper towel to absorb excess oil.

In the meantime, shred carrots and zucchini.  I like using my julienne peeler!  Slice scallions and chop cilantro.  Mix them in with cooked noodles and remaining sauce.

Serve the noodles piled in a bowl and topped with a few slices of the tofu (you can pile up the noodles on a big bed of greens first if you want!).  Garnish with more cilantro if desired.  Enjoy!


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Sep 14

Carrot Soup


It is officially fall! David had his first day of school today (what?!?) so I’m finally ready to admit that summer is over. Also, David had his first day of school today and is zonked out on the couch so I get to write a new post! I’m liking this school thing!


So since it is fall I want to share a fall recipe with you! I guess carrots are technically a spring vegetable, but they are eaten year round in most parts so we’ll call this a fall recipe! This recipe is adapted from a recipe that my mom makes. I think she told me it was from the Junior League Cookbook? Not positive though! I’ve veganized and adapted based on my preferences. And can I just say I LOVE THIS SOUP! It really is a full meal on it’s own, and could be paired with a quick salad to make a dinner worthy of entertaining. There are lots of toppings to add which makes it fun for each person—completely customizable. And its vegan in a very non threatening vegan way. It’s not like a vegan lasagna that is a little harder for the non vegans in our lives to accept! (Although you should totally make this yummy vegan lasagna!).



The best part—the whole thing can be made really easily, and fairly quickly. A few weeks ago I made this soup with the peeled baby carrots that David had begged me for and promised that he loved. Why did I fall for that? But it made the soup so easy—just dumped the bag right in! I also use prepared rice for the topping. I am in love with the Seeds of Change brown rice quinoa bags. They take 90 seconds to cook and are so delicious! The strangest topping I use is Field Roast breakfast sausages. I know that sounds crazy, but they are so good, and the perfect flavor for this soup. So good! Hope you enjoy this soup as much as I do!



Carrot Soup, serves 6
2 T olive oil, plus extra for shallots
2 bunches of scallions (green onions), OR 1 large yellow onion, roughly chopped (whatever is in season works!)
3 cloves garlic
1 pound of carrots, roughly chopped (no need to peel if they are organic and cleaned well)
1-2 t curry powder (2 gives it a tiny kick that might be more than most kids would love)
1 t salt
1 T corn starch (organic if possible, non GMO!)
4 c water
2 c non dairy milk, unsweetened (I like using almond or soy)

Brown rice/quinoa/wheatberries—I like using precooked brown rice like Trader Joe’s or Seeds of Change—enough servings for each person you are serving, prepared
2 shallots, sliced thin
½ c roasted, salted pistachios
1 large crisp apple, diced
1 package of Field Roast Maple Apple breakfast sausages, sliced into rounds
parsley for garnish

Heat olive oil in a large pot over medium heat. Add the scallions and cook until softened and slightly brown. Add garlic and cook lightly. Add carrots, curry powder, salt, and corn starch. Mix well.

Add water and bring to a boil. Once boiling, cover and reduce to low heat. Cook until carrots are very tender. Once tender, remove from heat. Blend thoroughly with an immersion blender until completely smooth. Alternately, carefully transfer to your blender and blend. While whisking, pour in milk and stir completely.

While the soup is cooking you can prep your topping. In a frying pan, heat a drizzle of oil and add the shallots. Cook over medium heat until they are browned and slightly crispy. Remove to a plate lined with a paper towel to drain oil. Place the veggie sausages in the pan and cook to heat them through and crisp them up a bit. Remove from heat.

To serve, I like to place all of the toppings in little bowls. Fill each soup bowl with a few ladles of soup and then top as desired. I start with a pile of brown rice in the center and then add the nuts, apples, sausages, shallots, and parsley. Enjoy!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Aug 14

Coffee Date


David starts preschool in a little over a week, and as excited as I am about him starting school, I am dreading the early wake up.  School doesn’t start til 9am, so my old teacher self laughs at the notion of 9 being early—I mean, c’mon, I used to get up at 5:30 to be in my classroom at 7am!  But for any of you who have ever tried to get a 3 year old ready in the morning, you will know that it does not happen quickly.  Add a 4 month old to the mix and you’ve really got a party.  We are not morning people in our house—today David slept in til 9:45, and we finished breakfast at 11:30—this is going to be a tough transition for all of us!

montlake J me david

^^^ I am going to miss these summer days! 

As many of us are starting new routines in the coming days, even if it is just adjusting after a long weekend, I know that a pick me up can be very necessary!  So I’ve concocted a Coffee Date—a make at home frappuccino like drink that you can put together faster than you can say drive through.  Almost.  Instant espresso, sweet dates, protein packed hemp seeds—you could almost make this your whole breakfast!  In fact, to really make it a meal, it’s tasty with a banana blended in if you are so inclined.




So, slap on some concealer and blend up one of these quick drinks and you’ll hardly notice that you’ve said goodbye to the lazy mornings of summer!


^^^ hardly is the key word—you’ll still miss summer a little bit! 

Coffee Date, makes 1 venti drink
1-2 heaping teaspoons instant espresso powder (the difference between a single or double shot—I stick to 1, but I’m not a big caffeine person!)
1 ½ c non dairy milk (make it soy for added protein)
1 heaping c ice cubes
½ t vanilla
3 soft medjool dates
1-2 T hemp seeds
dash of cinnamon

Add all ingredients to your blender and blend!  Pour into your favorite to go thermos and grab on your way out the door.  This is fast to make, but you didn’t think you’d actually have time to sit down for breakfast did you?


^^^ blend and serve!


^^^ Thank goodness for this cute face—he makes waking up a little easier, especially at 4am!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jul 14

Spice Cookie Kettle Corn


I am a huge kettle corn fan!  Kettle Corn is that sweet and salty popcorn that you can get at fairs, baseball games, and even the farmer’s market.  And you can make it at home!  When the folks at Zulka sent me a bag of their sugar to try out I instantly thought of using it to make some kind of kettle corn!  My oven is broken right now, it’s super hot here (so I don’t want to bake anyway), and I love a sweet treat.  So I made this popcorn last week and David and I promptly devoured it.  David kept saying over and over “Mommy, I love this!”  “Mommy, I love this!”  And you will too!



Zulka’s Morena Sugar is perfect for this—it seems to be a finer grain than my regular sugar.  It’s pure sugar cane, so no worries about yucky GMO sugar beets, and it’s vegan—meaning no animal bones used in it’s minimal processing!  It’s pressed straight from the sugar cane.


Sugar cane always reminds me of the first time I met my father in law.  My in-laws live in Puerto Rico and have their own “fruit orchard” in their backyard.  On my first visit, my FIL, who didn’t speak much English (and I don’t speak much Spanish—although we’ve all come a long way over the past 9 years as a family!) grabbed my hand and pulled me all the way down through their steep back yard to a sugar cane plant.  He whacked off one of the stalks with a machete—yes, he was just walking around with a machete!— and gestured to me to suck on the part he had cut off.  Pure sugar cane—there is nothing better!

orchard^^^ yes, this is their back yard!!!


Anyway, keep your eyes open for Zulka, and use it to make this addiciting popcorn!  I ate a huge bag of it on a family beach trip last weekend—you’ll love it!



Spice Cookie Kettle Corn
¼ c popcorn kernels
½ c Zulka sugar, or other non-gmo sugar
¼ t molasses
¼ t ground cloves
¼ t ground ginger
½ t ground cinnamon
½ t salt
3 T coconut oil


Mix sugar and spice ingredients together in a small bowl.  Add the popcorn kernels and mix well.



Place oil in a big pot with a lid and add 3 kernels.  Cover and place on stove over medium high heat, giving it a shake.  When those kernels pop, open the lid and add the rest of the bowl of sugar and spices, and kernels.  Shake well to mix the sugar and popcorn around.  Continue shaking over medium to medium-high heat, just touching down on the heat every few seconds to keep it going, to make sure that the molasses doesn’t burn!  It took me about 4 more minutes to get my kernels to start popping.  I removed mine from the heat after just 1 more minute, as the popping had slowed significantly (although you’ll still have a few more pops, so keep the lid on for a minute).  If you let it go too long the popcorn with get burnt, which is especially bad with the molasses!  Watch carefully!

Once you have removed it from the heat and the popping has stopped, pour popcorn out onto a parchment paper lined jelly roll pan.  Allow to cool for a minute and enjoy.  Store in an airtight container for a few days (there’s no way it will last that long!).

popcorn2 popcorn4

Zulka provided a bag of their sugar to me at no charge.  All opinions are my own, and I was not compensated for this post.

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Jul 14

Garlic Scape Pesto


Last summer I saw a recipe for garlic scape edamame hummus on Daily Garnish’s blog.  Emily said she wanted to try something new since everyone makes garlic scape pesto.  But I’d never even heard of scapes, love pesto, and was curious, so I googled garlic scape pesto and found all kinds of recipes!  I had to try my own cheeseless version, which brings us to this recipe!


But let’s back up to talk about the scapes themselves.  Have you ever heard of them?  I hadn’t!  Garlic scapes are only available in June and July, so they are a rare commodity.  Scapes are the “flower” of the garlic plant, and by trimming off the green shoots it will divert the growth back to the garlic bulb.


Scapes have a super strong garlic taste, although they aren’t nearly like biting into a bulb of actual garlic!  You can omit the spinach in this recipe if you want a really strong taste, but I like how the spinach mellows it a little bit, and also boosts the nutrition profile.  I use the dry roasted, salted macadamia nuts from Costco (so dangerous to keep this bag around—stay tuned for a Macadamia Nut Ice Cream recipe coming soon).  They are a great sub for a more traditional parmesan—they have that salty nuttiness that you need, plus are rich and buttery—yum!


So head to your local farmer’s market or natural foods store quickly and grab a few bunches and get to blending!  They’re season is almost over, but I have about 10 jars of this delicious pesto stashed away in my freezer now!  Hopefully it lasts me at least part way into winter!


Can’t find scapes?  Check out this recipe for a more traditional pesto using garlic and spinach!



Garlic Scape Pesto (probably makes enough for 2 pounds of pasta, depending on how “saucy” you like your pasta—the pictures of the long spaghetti probably aren’t saucy enough for my taste—end of the jar!—I like it a little more coated like the pics of the twisty pasta!)

1-2 bunches of garlic scapes (about 4 or 5 in a bunch), depending on your garlic preference—I like doubling up!
¼ pound spinach
½ c macadamia nuts (I like the roasted salted variety—if you use raw you might want to adjust your salt)
¼ c olive oil
½ t salt
pepper to taste
¼ c water (or more to get preferred consistency)

Chop off ends of garlic scapes and the bulbs on the opposite ends.  Discard.  Chop remaining scapes into 1 inch chunks.  Please in food processor.

Add spinach, macadamia nuts, olive oil, salt and pepper to processor.  Blend until well processed, adding water as needed/desired.  Allow to sit for a bit to let flavors blend together.  Enjoy with pasta, on a sandwich, roasted potatoes, etc.!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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