Tag Archives: lifestyle

Carrot Noodles with Peanut Chili Sauce & Crispy Tofu

Posted in Mains, meal prep by

milkandmarigolds.com carrot noodlescarrot noodles (milkandmarigolds.com)

Carrot noodles served with crispy golden brown tofu makes for a perfect summer meal while upping your veggie intake. I recommend investing in a spiralizer if you are looking to make your own vegetable noodles. Pressed for time? Most grocery stores conveniently sell fresh or frozen spiralled noodles.

milkandmarigolds.com carrot noodles with crispy tofu

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

Carrot Noodles with Peanut Chili Sauce & Crispy Tofu

Prep Time: 30 minutes            Total Time (including marinade): 1 hour + 15 minutes 
Author: Milk & Marigolds.      Serves: 2 large or 3 small

Noodle Sauce Ingredients:
1 tsp sesame oil
2 tbsp tamari (gluten-free soy sauce)
1/3 cup natural peanut butter
2 tsp chilli garlic sauce (I used the brand: Huy Fong Chili Garlic Sauce)
1 tsp of minced ginger root
(2 limes) 2 tbsp of lime juice, reserve the remainder of the lime for wedges
1/3 cup water

Tofu Marinade Ingredients:
400 g extra firm tofu (vacuum-sealed without water if available), cubed
4 tbsp tamari (g-free soy sauce)
3 1/2 tbsp apple cider vinegar
1/2 cup water

Salad Ingredients:
5-6  (2 lb (900 g) large carrots, thinly spiralized
2 scallions, sliced thinly on a diagonal  
1/3 cup roughly chopped cilantro (stems and leaves)

Garnish Suggestions:
crushed peanuts or cashews
lime zest
cilantro or thai basil
roasted sesame seeds
chillies or red Thai peppers

Equipment:
A spiralizer (or store-bought spiralized noodles)
Whisk
Container to hold tofu marinade
Measuring cup
Zester or microplane 
Large non-stick frying pan
Tongs or two wooden spoons

1.Begin by prepping your tofu and any other protein of choice. The tofu should be marinated for at least an hour. Cut the tofu into about 1 inch or smaller cubes. Whisk the marinade ingredients together and combine with the tofu in a container that allows the tofu to be submerged as much as possible.

2.In the meantime, wash and prep your produce. Sprialize the carrots or buy them spiralized if available. Then, thinly slice the scallions on a diagonal, mince the ginger root, zest half of the lime while reserving the other half for wedges. Juice the zested lime (you need 2 tbsp amount) and prep any desired garnishes. Set prepped ingredients aside.

3.Next, prepare the sauce for the carrot noodles. Combine all of the ingredients listed above under “Noodle Sauce”. Whisk until smooth. This sauce will yield more than enough and can be kept in the fridge for up to a week for any leftovers. Set aside.

4.Once the tofu is ready, remove it from the marinade and prepare a large frying pan by setting it to a medium heat. Place a tablespoon or more of oil (I used canola). Once hot, add the tofu and cook for about 4 – 5 minutes per side or until golden brown and crispy. Once the tofu is cooked, add the spiralled carrots to the pan and sauté for just a couple minutes to just slightly soften the carrot noodles. 

5.Then pour over some (not all) of the noodle sauce and gently combine. Add sliced scallions, freshly chopped herbs and garnishes. Enjoy warm or cold. Add more sauce as needed.  

Copyright 2015 © Milk & Marigolds

Simple Pea Pesto

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This simple pea pesto pairs beautifully with pasta, is delicious on sandwiches and is great as a pizza sauce base. Frozen peas are a versatile ingredient and contain about 8 grams of protein per cup.

I served this pesto on pasta as I am a pasta lover. My go to brand for gluten-free pasta is @Catellipasta because it tastes just as delicious and flavourful as the real thing.

pea pesto by milkandmarigolds.com pesto with catelli glutenfree pasta

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

pea pesto

Simple Pea Pesto

Prep Time: 10 minutes     Author: Milk & Marigolds.
Serves: 4 with pasta (easily scalable)

Ingredients:
Catelli Gluten-Free Spaghetti
1 cup peas (I used frozen)
1/2 cup (packed) fresh basil
2 tbsp lime or lemon juice (I used lime)
1/2 small garlic clove, finely grated
1/2 tsp table salt
1/4 cup + 2 tbsp extra virgin olive oil
1 tbsp water
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Basil leaves
Parmesan cheese (or vegan alternative)

Equipment:
Measuring cup
Food processor
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

Instructions:
1. Cook the peas (I cook them for 3 minutes in the microwave) and then rinse the peas under cold water. Salt a large pot of water if preparing pasta.

2. Meanwhile, get out your food processor and a fine grater or microplane grater. If you have neither, cut up half a small clove of garlic and mince it as finely as you can.

3. Once the peas have cooled, add them to the food processor along with the grated garlic, salt, pepper and pepper flakes. Do not add the basil, lime/lemon juice, water or the oil as of yet. Pulse until the peas are chopped but still have some texture to them. Use a spatula to scrap the sides of the processor to help evenly distribute the ingredients.

4. Then add in the lime/lemon juice and water and pulse a few more times.

5. Set aside a couple of basil leaves for garish. Roll the remaining basil leaves together and use kitchen scissors to cut the basil up into small pieces directly into the food processor. Pulse a few more times and then slowly add in a little of the olive oil at a time in-between pulses. Pulse until you’ve achieved a desired consistency. I personally prefer mine almost smooth.

6. Use your spatula to scrap out the pesto into a jar or container or use it right away. Mix the pea pesto with pasta, spread it on crusty bread, on a sandwich or use it as a pizza base. Garnish, and salt and pepper from a height.

Note: This pesto contains no dairy, so it freezes well.

Milk & Marigolds © Copyright 2015
pea pesto by milkandmarigolds.com

 

Shaved Fennel & Apple Salad Served with Tahini Vinaigrette

Posted in Mains, Soups & Salads by

Are you in a salad rut?

This shaved crisp salad is sweet, refreshing and delivers layers of deliciousness with a satisfying crunch. The Tahini dressing is velvety smooth and pairs beautifully with this dish. 

fennel and apple salad, shaved salad, gluten free and dairy-free

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Watercress Soup with Cauliflower & Apple

Posted in Soups & Salads by

Watercress is a superfood containing over 18 vitamins and minerals and should be eaten shortly after picking for nutritional benefit. While watercress is bitter in taste, it pairs beautifully in this recipe with puréed cauliflower and apple for a savoury-sweet, balanced flavour. 
watercress soup milkandmarigolds.com-4

In many ways, springtime is like New Year. Spring can ignite excitement over the opportunity to start over fresh and to make healthy eating choices. This simple, easy to make watercress soup by Milk and Marigolds is spring inspired and full of freshness and flavour.  This recipe is also free of dairy and gluten.

To find more recipes, visit milkandmarigolds.com or @milkandmarigolds 

Watercress Soup with Cauliflower & Apple

Prep Time: 15 minutes                Cooking Time: 40 minutes 
Author: Milk & Marigolds.          Serves: 2 (easily scalable)             

Ingredients 
1 tbsp (15 mL) extra virgin olive oil
1/2 yellow onion, minced
1 cup (225 mL) cauliflower, roughly chopped
3 tsp of stock bullion powder or 1.5 to 2 cubes (preference)
3 cups (680 mL) water
2 1/2 (560 mL ) packed cups of watercress, stems removed
1 Granny Smith apple, peeled, cored and roughly chopped
1/4 tsp sea salt or pink Himalayan salt
ground pepper to taste

Garnish Suggestions
drizzle of extra virgin olive oil
drizzle of coconut milk
roasted, crispy cauliflower

Equipment
A blender

Instructions

1.  Begin by removing the stems of the watercress. While the stems are edible, they are quite bitter. Throughly wash and drain the watercress. Set aside and reserve a 1/2 cup worth of raw watercress for garnish (refrigerate until it is needed).

2.   Meanwhile, roughly chop the cauliflower and mince the onion. Then peel, core and roughly chop a Granny Smith apple.

3.   In a medium sized pot, set the heat to medium and then add 1 heaping tablespoon of extra virgin olive oil. Add in the onions and lightly sauté for a couple minutes before adding in the chopped cauliflower and apple. Continue to sauté for 10 to 15 minutes or until slightly browned.

4.   Then add the water, stock cubes/powder and salt to the pot. Cover and bring to a light boil for a couple minutes, then simmer on low (while still covered) for 20 minutes or until the cauliflower is tender.  

5.   Meanwhile, chop up the 1/2 cup of watercress for garnish and prepare any other desired garnishes. For more garnish suggestions visit milkandmarigolds.com

6.    Add in the 2 cups of watercress right at the end and blend immediately. Blend until smooth or until desired consistency is achieved. 

7.   Season to taste with salt and pepper. Top with chopped watercress. 

Milk & Marigolds © Copyright 2015

Linguine with Roasted Cherry Tomatoes, Crispy Bacon & Garlic

Posted in Mains by

inguine with roasted cherry tomatos and bacon

This weeknight-friendly recipe requires few ingredients while being full of flavour. If you can find cherry tomatoes with its vine intact, choose these as they tend to have more flavour and stay fresh longer.

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