Tag: recipes

Sweet Potato Noodles with Stir-Fried Vegetables (Japchae) – AIP Friendly

This recipe with sweet potato noodles and stir-friend vegetables is so good! I’ve been struggling to find meals I actually look forward to eating, but this one is my favorite so far!

It is so easy to make and very versatile. You can use whatever veggies you have on hand! I think bean sprouts, julienned carrots, and Napa cabbage would be great additions or alternatives!

Where Can I Buy Sweet Potato Noodles?

I found sweet potato noodles at my local Asian market, but you can find a really great deal on Amazon. Here’s a three-pack for the price I paid for one!

Recipe

[recipe title="Sweet Potato Noodles with Stir-Fried Vegetables" servings="2" preptime="10 minutes" cooktime="12 minutes" ]

[recipe-ingredients]

* 1 tsp coconut oil

* 6-8 ounces sweet potato noodles

* 1 1/2 cups mushrooms, sliced

* 1/4 green cabbage, sliced thinly

* 1/2 onion, sliced thinly

* 4-6 cloves garlic, minced

* 2 tsp ginger, minced

* Coconut aminos, to taste

* Sea salt to taste

[/recipe-ingredients]
[recipe-directions]

1. Cook sweet potato noodles according to directions on the package. After noodles have cooked, rinse under cool water and add a drizzle of coconut or olive oil to prevent sticking.

2. While water is heating and noodles are cooking, cut all vegetables.

3. In a saucepan or wok, add coconut oil.

4. Once coconut oil is hot, add mushrooms and onions. Sauté until mushrooms are softening and onion is nearly translucent.

5. Add in cabbage, ginger, and garlic. Sauté until cabbage has softened and garlic is fragrant.

6. Add in noodles and stir fry until mixed well and until noodles are hot.

7. Add coconut aminos and sea salt to taste.

8. Serve while hot!

[/recipe-directions]
[recipe-nutrition]
Per Serving: 498 calories; 10.6 g fat; 103.6 g carbohydrates; 2.8 g protein. Macros will vary depending on the vegetables and the noodles used.
[/recipe-nutrition]
[/recipe]

Picture of No-Tato Soup

No-Tato Soup – Instant Pot, Autoimmune Protocol Friendly

This No-Tato Soup is perfect if you’re craving potato soup, but are either on a lower carb diet or in the elimination phase of the Autoimmune Protocol (AIP). This version turned out a little sweeter than I’m used to. Next time, I’ll experiment with using less parsnips and more turnips. I might even add a rutabaga! I’ll update the recipe accordingly.

[recipe title="No-Tato Soup" servings="6" preptime="15 minutes" cooktime="12 minutes" ]
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
[/recipe-notes]
[recipe-ingredients]

* 1 tsp coconut oil

* 1 yellow onion, diced

* 4-6 cloves of garlic

* 4 turnips, cubed

* 3 parsnips, cubed

* 4 carrots, sliced and halved

* 4 celery stalks, sliced

* 6 cups vegetable broth

* 1-2 cups canned coconut milk

* Sea salt to taste

[/recipe-ingredients]
[recipe-directions]

1. First, cut all vegetables.

2. Set Instant Pot to sauté, add coconut oil and onion.

3. When onion is translucent, add garlic. Stir until garlic is fragrant.

4. Add all remaining vegetables.

5. Add vegetable broth. Season to taste.

6. Put lid on Instant Pot, set valve to sealing, and pressure cook for 12 minutes.

7. When the Instant Pot has finished pressure cooking, release steam.

8. Stir in coconut milk. Season to taste and serve.

[/recipe-directions]
[recipe-nutrition]
Per Serving: 227 calories; 14 g fat; 20 g carbohydrates; 5 g protein.
[/recipe-nutrition]
[/recipe]

Easy Red Lentil and Bulgur Wheat Soup

This red lentil soup has a secret ingredient that becomes the star of the show: bulgur wheat! Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging!

This recipe is not gluten-free because of the bulgur, so, if you are gluten-free, I bet red lentil soup on its own would taste delicious!

Recipe Video

https://www.instagram.com/reel/ChIlRK6AE8t/?utm_source=ig_web_copy_link
[recipe title="Red Lentil and Bulgur Wheat Soup" servings="6" preptime="10 minutes" cooktime="30 minutes" ]
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
[/recipe-notes]
[recipe-ingredients]

* 3 carrots, shredded

* 5 celery stalks, shredded

* 1 yellow onion, shredded

* 2 cups red lentils

* 1 cup bulgar wheat

* 8 cups vegetable broth/water with vegetable bouillon

* 1/2 cup hot sauce

* 2 Tbsp tomato paste

* 1 Tbsp chili powder

* 2 tsp paprika

* 2 tsp cumin

* 1 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend (optional)

[/recipe-ingredients]
[recipe-directions]

1. First, shred carrots, celery stalks, and onion. I used a food processor.

2. Add to large pot and cook until onions are translucent.

3. Rinse red lentils and bulgar wheat, then add to pot. Cook for 2-4 minutes.

4. Add vegetable broth, hot sauce, tomato paste, and seasonings.

5. Bring to a boil and boil for 30 minutes. Add more broth/water if needed.

6. Season to taste and enjoy!

[/recipe-directions]
[recipe-nutrition]
Per Serving: 259 calories; 1.5 g fat; 45.6 g carbohydrates; 18.9 g protein.
[/recipe-nutrition]
[/recipe]

Work Week Lunch – Easy “Egg” Salad

This easy “egg” salad is perfect for a work week lunch! I make a huge batch on Sundays, take it into work on Monday, and I don’t have dishes to bring home until Friday. The star ingredient is one of the most versatile foods (in my humble opinion): tofu.

Tofu takes on the flavor of whatever is used to season it, and, for this dish, you have to purchase black salt. Okay, you don’t have to, but I highly recommend it because it’s what gives the dish an egg-y flavor!

This is delicious and high in protein too! If you liked egg salad prior to following a plant-based diet, you’ll love this recipe!

Where Can I Purchase Black Salt?

You can purchase black salt on Amazon here! This is the only brand I’ve tried and I can confirm that it is delicious and fresh!

What Bagels Do You Recommend?

I have been loving Western Bagels Perfect 10 lately! One bagel has only 140 calories and 19 grams of protein! You can purchase them here!

[recipe title="Tofu "Egg" Salad" servings="3" preptime="20 minutes" cooktime="0 minutes" ]

[recipe-ingredients]

* 1 block firm tofu, pressed

* 6 Tbsp vegan mayo

* 3 tsp yellow mustard

* 4 tsp dill pickle juice

* 2 tsp dill pickle relish

* 1/4 tsp paprika

* 3 tsp black salt, can use table salt, but I highly recommend using black salt

* 1 tsp back pepper

[/recipe-ingredients]
[recipe-directions]

1. Mix all ingredients, except tofu, in mixing bowl until well combined.

2. Add pressed tofu.

3. Use potato masher to mash tofu until crumbly.

4. Use a spoon to ensure the mixture is well combined.

5. Refrigerate overnight.

6. Serve on toast, a bagel, or crackers!

[/recipe-directions]
[recipe-nutrition]
Per Serving: 352 calories; 26.7 g fat; 10.8 g carbohydrates;
23.4 g protein.
*Macros will vary depending on tofu and vegan mayo brands.
[/recipe-nutrition]
[/recipe]

Vegan Pancit

Easy Pancit – Vegan

The second recipe I’m sharing for Asian American and Pacific Islander Heritage Month is this easy vegan pancit! This recipe is extra special because it’s a recipe from my Auntie Fe–my biological aunt who found my mom and me when I was seventeen years old! Before meeting my biological family, I didn’t know much about my Filipina roots, and pancit was the first meal my Auntie Fe made for us!

What Kind of Noodles Should I Use? Where Can I Find Them?

There are many types of pancit, but my family uses the Buddha Brand Rice Stick noodles, which you should be able to find at your local Asian market. If you can’t find that brand, any brand of rice noodles will work. Just make sure they’re the thin rice vermicelli noodles!

How Do I Julienne Carrots?

I’m sure professional chefs can julienne carrots in no time, but I don’t have that skill yet. That’s why I use a julienne peeler I found on Amazon! It is so quick and easy to use, and I recommend purchasing one!

[recipe title="Easy Vegan Pancit" servings="4" preptime="15 minutes" cooktime="15 minutes" ]
[recipe-notes]
Credit: My Auntie Fe, who shared her recipe with me.
[/recipe-notes]
[recipe-ingredients]

* 1 1/2 Tbsp oil

* 1 onion, thinly sliced

* 1 bell pepper, thinly sliced

* 3 carrots, julienned

* 1 1/2 cups broccoli

* 3 cloves garlic, minced

* 1/4 tsp ginger, minced

* 1 block tofu, cubed

* 1 package noodles (thin rice vermicelli)

* 3 cups water

* 1/2 cup oil

* Soy sauce, to taste (use tamari if gluten-free)

* Salt, pepper, MSG, to taste

[/recipe-ingredients]
[recipe-directions]

1. Add oil to frying pan and heat over medium heat. While oil is heating, soak noodles in hot water to soften them.

2. Once hot, add sliced onions and bell peppers.

3. When onions start becoming translucent, add julienned carrots.

4. When carrots begin to soften, add in minced garlic, minced ginger, and broccoli.

5. Once broccoli is bright green and getting softer, add in cubed tofu and season with pepper and soy sauce.

6. When tofu is warmed through, remove vegetables from pan and set aside.

7. Put frying pan back on heat and add in 3 cups water and 1/2 cup oil.

8. Bring to a boil and add noodles.

9. Stir until noodles have cooked through and no water remains.

10. Add vegetables and tofu to the noodles.

11. Season with soy sauce, salt, pepper, and MSG.

12. Enjoy!

[/recipe-directions]
[/recipe]

Taco Salad with Tortilla Chips

High Protein Taco Salad – Vegan

You have to try this high protein taco salad! A few weeks ago, I won a free Hodo Foods product and, when I saw the Adobo Mexican Crumbles, I knew I had to make this salad! It is delicious, fresh, and, best of all, high protein!

Do I Have to Use Avocado Dressing?

Not at all! You could use a salsa, make your own vegan chipotle ranch, or even try a zesty Italian dressing! I know, I know, who puts Italian dressing on a taco salad? But don’t knock it until you try it!

Recipe

[recipe title="High Protein, Vegan Taco Salad" servings="4" preptime="15 minutes" cooktime="0 minutes" ]
[recipe-ingredients]

* 1 head iceberg lettuce, chopped

* 1/2 cucumber, chopped

* 1 cup baby tomatoes, halved

* 1/2 red onion, finely diced

* 1 can black beans, rinsed and drained

* 1 can corn, rinsed and drained

* 1 package Hodo Foods Adobo Mexican Crumbles

* Choice of dressing, to taste

* Tortilla chips or strips, optional

[/recipe-ingredients]
[recipe-directions]

1. Add all ingredients to a large bowl.

2. Mix well.

3. Serve with tortilla chips or strips!

[/recipe-directions]
[recipe-nutrition]
Per Serving (without chips): 358 calories; 15 g fat; 43 g carbohydrates;
19 g protein.
*Macros will vary depending on dressing used.
[/recipe-nutrition]
[/recipe]

Vegetarian-Charcuterie

Why Go Vegan? Made for Newbs, by a Newb!

Gains and Gyoza contains recipes, tips, and tricks to transition to a vegan diet while still ensuring you get plenty of protein in! I’ll teach you easy ways to meal prep so you wake up with healthy, plant-based meals without spending a fortune.

While I’m new to being vegan, my meal prep career began over ten years ago! When I decided to go plant-based, I didn’t know where to start. So I am documenting my journey so we can learn together!

I have been following a plant-based diet since September 2021. My partner and I decided to go vegan with a family member who was diagnosed with a health condition. We technically went “plant-based,” which means we decided to eliminate animal products from our diet for health reasons. However, I spent many years of my childhood as a vegetarian. I advocate for the humane treatment of animals, whether consuming them, raising them, or loving them as your fur babies.

Why go vegan?

So why go vegan? For the animals, for the planet, for health reasons, because you don’t like the texture of meat, because you’re allergic to diary… There are numerous reasons you may want to try a plant-based diet! Whatever your reason, Gains and Gyoza welcomes anyone who is looking for plant-based recipe ideas. Any step towards eating less animal products is a step in the right direction. Whether you’re pescatarian, vegetarian, vegan, or just want to eat less animal products, Gains and Gyoza is a judgment-free zone!

I can’t wait to learn with you and grow together to make the world a better place for us and for the animals! I promise to be transparent, even if I mess up! Make sure to follow me on Instagram, TikTok, and Pinterest so you don’t miss a single post!

Vegetarian Charcuterie Board

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