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Vegan

Food & Drink Friday Recipe

Recipe Friday – Mexican Corn Salad

May 27, 2017
Mexican Corn Salad

Vegan Mexican Corn Salad

Happy Memorial Day Weekend!

We love Mexican style corn salad, but ever since we’ve been trying to decrease our dairy intake, this salad hasn’t been the same without the cotija cheese. So, when we found this recipe by www.rabbitandwolves.com, which has vegan cotija cheese, we were so excited to try it. The vegan cotija cheese gives the salad that slightly salty taste that really fills out this dish.

We hope you try this salad. It’s a great vegan side dish to bring to a Memorial Day BBQ or a summer picnic. We used canned corn, but think that roasted corn would really bring out the flavors even more and plan to try that next time.

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Mexican Corn Salad

Vegan Cotija Cheese

Vegan Mexican Corn Salad

MEXICAN CORN SALAD

Ingredients

Tofu Cojita Cheese

  • 1 Block Extra firm tofu
  • 2 lbs. Kosher salt

Corn Salad

  • 3 Cans Yellow corn
  • 1/2 C. Vegan mayo
  • 1/2-1 Jalapeno, diced
  • 1/4 C. Cilantro, chopped
  • 1/3 C. Red onion,chopped
  • 2 Green onions,chopped
  • Juice of 1 lime
  • 1 C. Vegan Cojita Cheese
  • 2 tsp. Chili and Lime Seasoning(optional)
  • Salt and Pepper to taste

Instructions

  1. Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on both sides, and place on paper towels. Let it sit for about 15 minutes so some of the moisture is drawn out while the oven preheats.

  2. Fill a a baking dish with salt so the bottom is coated, it doesn’t have to come up very high in the baking dish. Place your two pieces of tofu on top of the salt. Then pack more salt on top, covering completely.

  3. Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned.

  4. Let cool, then crack the salt shell and pull out the tofu. Let the tofu cool completely, then crumble. You can store this in an air tight container in the fridge until you are ready to use.

  5. Once you are ready to make the corn salad, drain the corn, and pour into a large mixing bowl. Then stir in the remaining salad ingredients. Taste and adjust seasoning. Serve! You can make this ahead of time and keep in the fridge until ready to party!

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    Credits: Author and Photography: Jill Uechi // Recipe: rabbitandwolves.com

Food & Drink Friday Recipe

Recipe Friday – Rainbow Roll-Ups

May 20, 2017
Rainbow Roll-Ups

Rainbow Roll-Ups

These Rainbow Roll-Ups are a really easy and delicious way to eat more of the veggies that help you get clear, glowing skin. Plus, they are vegan, gluten free, and raw. We used beet hummus both for their color and to boost the protein in this dish. This dish is a great option when you are following a clean diet or, like us, trying to get more vegan dishes in your diet. The recipe that follows doesn’t have any “amounts” because it’s really up to you. The beet hummus is so delicious that we slathered on quite a bit! Just make sure not to stuff them so much that you can’t seal them shut!

Rainbow Roll-Ups

Rainbow Roll-Ups

Rainbow Roll-Ups

Rainbow Roll-Ups6

RAINBOW ROLL-UPS

Ingredients:

  • Nori sheets
  • Bowl of warm water
  • Sushi rolling mat (optional)

For the filling:

  • Carrots, cut into matchsticks
  • Cucumbers, cut into matchsticks
  • Sweet peppers, cut into matchsticks
  • Avocado, thinly sliced
  • Beet hummus
  • Pea sprouts

Instructions

  • Prepare all fillings as directed above.
  • Lay the first nori sheets out on a sushi rolling mat.
  • Arrange a few long strips of cucumber, carrot, peppers, sprouts, avocado and hummus.
  • Roll the nori sheet keeping the fillings inside.
  • Once you reach the edge, apply some warm water to the edge of the nori sheet with your fingers to help the wrap to seal.
  • Slice the wrap in half and trim or fold under the extra bit of nori at the ends. Repeat with the remaining nori sheet and fillings.

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Credits: Author: Jill Uechi // Photography: Coco Iv

Food & Drink Friday Recipe

Recipe Friday – Refreshing Watermelon Margaritas

May 8, 2017
Watermelon Margarita

Watermelon Margarita

It’s been such a hectic week! We planned to share a Cinco de Mayo inspired Recipe Friday post, on Friday, but it’s now Sunday! Did you have fun celebrating? We sort of worked right through it! However, today, we were able to finally relax a bit and our Cinco de Mayo recipe was so refreshing and the perfect drink to relax with.

We found this recipe on minimalistbaker.com. We rarely make alcoholic drinks! However, this looked so delicious and simple enough for us to try. We’re glad we made these and wanted to share the recipe with you too since these turned out to be so refreshing!

Lately we have read about some possible benefits to drinking tequila. Mainly, tequila is a probiotic that can increase the amount of healthy bacteria in your intestines. For those with Colon issues, such as Crohn’s disease or colitis, tequila can also help form a protective barrier to protect drugs from breaking down in your stomach and to help medicine reach your colon.

So having a drink with tequila now and then may actually have some health benefits.
Watermelon Margarita

Watermelon Margarita4
Watermelon Margarita

WATERMELON MARGARITA

Ingredients
  • 1 1/4 cups (300 ml) watermelon juice (from 1 small ripe watermelon*)
  • 2 1/2 Tbsp (37 ml) lime juice
  • 5 Tbsp (2 1/2 ounces) silver tequila
  • Sea salt (for lining rim)
Instructions
  1. Pack a large blender full of cubed ripe watermelon (with or without seeds) and blend until you have a juice. One small watermelon should yield roughly 3-5 cups (720-1200 ml), so you will have leftover juice for extra margaritas. You can choose to strain the juice through a fine mesh strainer to remove any seeds or pulp, but I didn’t find it necessary.
  2. To make margaritas, add watermelon juice, lime juice, tequila and a handful of ice to a cocktail shaker and shake vigorously to combine. Sample a small amount and adjust flavor as needed, adding more watermelon juice for sweetness, lime juice for acidity, or tequila for booziness.
  3. Line the rim of two serving glasses with lime juice and sea salt. Add ice and pour over margaritas.
  4. Best when fresh! Leftover watermelon juice will keep covered in the refrigerator up to 3 days.

Cheers!

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Credits: Author: Jill Uechi // Photography: Coco Iv

Food & Drink Friday Recipe

Recipe Friday – Pineapple Spring Rolls

April 28, 2017
Pineapple Spring Rolls

Pineapple Spring Rolls

Willow Spa is celebrating the pineapple this year and since the peak season for this sweet tropical fruit is in April and May, we decided to debut our new pineapple scrub and body mousse in the Spring Paradise Package. When applied topically, pineapple helps to exfoliate and soften skin, prevent fine lines and wrinkles, reduce blemishes and give you fresher and radiant skin.

In addition to the treatment benefits, pineapple also has amazing benefits for your health.

Anti-Inflammatory

Pineapple is rich in the enzyme Bromelain, which helps to break down proteins. This helps to reduce inflammation in muscles and joints and the symptoms of Arthritis.

Immune System

Pineapple is the richest source of Vitamin C, which helps in pumping up the activity level of white blood cells. It also controls artery plaque build up, keeping heart attacks and diabetic heart diseases away. Pineapple also stops the formation of free radicals that attack the colon formation in cells leading to colon cancer.

Cancer Prevention

Pineapple is one of the best fruits, when it comes to the battle against Cancer. Pineapple has been directly linked to preventing cancers of Mouth, Throat and Breast.
So, with pineapple on our minds this month, we made these fresh Pineapple Spring Rolls. These make a delicious light lunch or dinner.

Pineapple Spring Rolls

Pineapple Spring Rolls

Pineapple Spring Rolls

Pineapple Spring Rolls

PINEAPPLE SPRING ROLLS

 

Ingredients

7-8 rice spring roll papers

  • ¼ fresh pineapple cut into thin slices
  • 1 cucumber thinly sliced
  • 1 large bunch spinach
  • 1 lunch bunch cilantro, cut from stems
  • Vegan Cream Cheese
  • Lime
  • Sliced Avocado (optional – we didn’t have this available, but think that it would’ve tasted really yummy)

 

Method

  1. Dip a rice paper sheet in a large bowl with warm water until it becomes soft and pliable (do this one at a time).
  2. Place the sheet on an even surface. We used a wooden cutting board that was moistened with water so the paper doesn’t stick. Be gentle so as not to pierce the roll with your fingers.
  3. Layer your ingredients of choice in the center of the sheet. We started with cucumber slices, the pineapple, dollop of cream cheese (about 1 teaspoon), spinach, cilantro, and a squeeze of lime.
  4. Fold in the end of the roll closest to you lengthwise, and then both ends across.
  5. Finish by rolling towards the open end. Make sure to roll as tightly as you can.

 

Enjoy!

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Credits: Author: Jill Uechi // Recipe and Photography: Jill Uechi

 

Food & Drink Friday Recipe

Recipe Friday – Savory Vegan Breakfast Bowl

April 22, 2017
Vegan Breakfast Bowl

Vegan Breakfast Bowl

Do you like savory or sweet breakfasts? Maybe it was the extra sugar we had this past weekend, but when we tried to figure out what we were going to cook for this Recipe Friday we decided that not only should the ingredients have healthy ingredients for beautiful skin, but we also wanted it to be on the savory side. Coco created this Vegan Breakfast Bowl, which was the perfect type of heartier breakfast bowl for those mornings when you wake up craving a full meal.

The great thing about this breakfast bowl is that there is no right or wrong ingredients to add. You can put whatever vegetables you have left in your refrigerator or the freshest veggies that you find at the farmer’s market. So, this recipe is more of a guide and an inspiration to help you to create your own perfect veggie breakfast bowl. We added brussel sprouts, red peppers, asaparagus, and spinach, but you may prefer kale, tomatoes, squash and spinach.

There a lot of reasons to eat more vegan meals and in honor of Earth Day, we will give a little shout out to the benefits of eating less animals and animal products has on our environment. Everyday, eating a vegan diet will help to save 1,000 gallons of water, 45 lbs of grain, 30 sq ft of forest, 20 lbs of CO2, and 1 animal’s life.

Sweet Potato Hashbrowns

Sweet Potato Hashbrowns

Vegan Breakfast Bowl

Vegan Breakfast Bowl

SAVORY VEGAN BREAKFAST BOWLS

Ingredients
  • ½ cup quinoa (uncooked)
tofu scramble
  • 1 tbsp avocado oil (or coconut oil)
  • 1 brick firm tofu
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • salt & pepper to taste
  • 1 green onion, chopped
  • ½ red pepper, chopped
  • 1/2 cup brussel sprouts
  • 1/2 cup chopped asparagus
  • 2 cups spinach
baked hash browns
  • 2 medium potatoes grated or put through a food processor (white or sweet potatoes will both work)
  • ¼ onion, finely chopped
  • 1 tbsp olive oil
  • pinch of salt & pepper
garnish
  • thinly sliced avocado
Method
  1. Cook quinoa according to package directions. set aside.
  2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
  3. Heat oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the veggies and spinach. Mix well and cook for another 2-3 minutes.
  4. To prepare your hash browns, mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
  5. Form into patties and pan fry in a little bit of oil.
  6. To assemble the bowls, place quinoa on the bottom, the top with tofu scramble, veggies and hash browns. Garnish with some avocado.
 Happy Earth Day!
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Credits: Author: Jill Uechi // Recipe and Photography: Coco Iv