Vegan And Vegetarian | Be Nutritious

Deep Fried Zucchini

Today I invite you to prepare delicious deep fried zucchini. Deep fried? I know it was supposed to be healthy blog but I just couldn’t resist. I ate similar zucchini not long time ago in a small burger place in South Beach called Beer & Burger Joint. Their zucchini was slightly different, it was cut into large blocks and was covered with much more batter. I cut my zucchini into rings and deep fried with a very thin batter which just added taste rather than adding thick coating. It was delicious, even my boyfriend who usually is reluctant to veggies ate it with a smile on his face (probably because it was fried food)

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Guacamole

When I saw today in my neighborhood market avocados priced 55 cents each I got so excited that I left the store with few in my bag. I still don’t know what to do with them but it was pretty obvious that I have to use one for guacamole. There are many ways to prepare guacamole, some people like it chopped, others smooth, some with tomatoes, others with tons of cilantro. I like my guacamole with garlic and cilantro. That combination seems perfect to my taste buds.

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Arame Edamame Cucumber Salad

I love salads, especially during summer. It feels like they cool down your body somehow and they taste so fresh. I went today to my favorite veggie store and got myself some yummy edamame and cucumbers. I’ve had some arame at my home and I didn’t really know what to do with it, so with all those ingredients I decided to make some Asian inspired salad. Arame and in general all sea vegetables contain 10 times as much minerals as regular vegetables. You need just a little bit of them to get as much iron, magnesium, calcium and iodine as land vegetables provide. Actually they provide way more iodine than any other ingredient I know. Moreover they have some anticancer properties so adding sea vegetables to your meals every now and then is quite a good idea. Also arame is mild flavored so it would be a great beginning to those that are just starting to eat sea vegetables.

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Super Quick Asian Soup

In the past few days I didn’t really have time for cooking. It’s my last week of school before summer break and I have to focus on my classes. I basically ate some leftovers and quick meals but just because they’re quick, doesn’t mean that they’re unhealthy. Today I made super quick cellophane noodle soup. It took me roughly 10 min to prepare. I used frozen stir fry vegetable mix so I saved some time because I didn’t have to cut veggies into matchsticks. Also cellophane noodles are ready within minutes so if you really want healthy, low calorie fast food consider making super quick Asian soup.

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Tofu Bourguignon

Today is a very special post. No, not because the dish was inspired by Julia Child’s famous Beef Bourguignon but because today I made my first video tutorial. I also edited it by myself for the first time, so forgive me if it doesn’t look professional. It took some time and effort, preparing meal in front of the camera is slightly different. First of all everything has to look neat, no more dirty dishes around and spills on the kitchen counter. And editing takes a lot of time too, especially if it was your first time but it’s fun. I’ll try to be making more video tutorials. Also would be great if you could subscribe to my YouTube channel.

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Orzo Salad with Roasted Peppers

Have you ever wondered how do they make orzo? That must be extremely long and tough process to cut out all these tiny grains. And imagine how many of these grains need to be cut out, hundreds at least. I was very curious so I googled it. I found only one page that talks how to prepare orzo from scratch, it’s actually a blog ‘Having Fun in the Kitchen!’ Big props to the person doing it, that must have been hard work but also a lot of satisfaction. I didn’t make my own orzo, I’m way too lazy to ever do anything like that but nevertheless the result was fantastic. Roasted pepper, garlic, arugula and orzo are a perfect combination. Yum I want more!

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Very Veggie Scrambled Tofu

One of the things vegetarians turning vegan might miss the most are eggs. Eggs give so many possibilities. You can eat them fried, hard boiled, poached, as omlettes, in desserts and of course scrambled. Fortunately there’s a miracle ingredient out there, tofu. It can imitate meat or eggs in some recipes and scrambled tofu is a typical vegan breakfast.

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Summer Rolls with Sweet Chili Sauce

Summer rolls are a perfect finger food. It’s usually served with a dipping sauce as an appetizer or a snack. You probably heard more often name spring roll, well I don’t know what’s the difference and I don’t think there is any. They’re exactly the same thing.

Preparing summer rolls is fun and entertaining. The longest part is cutting up the veggies into matchsticks but the rest is more like playing around with your food. It’s really cool and if you have kids I’m sure they’ll be more than eager to help you.

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Miso Soup

In Poland where I’m from sushi restaurants are quite a novelty so I never had miso until I was already a big girl in America I totally loved it and I even spread the love to my mom. Japanese eat miso everyday and often for breakfast. I know it’s weird, I can’t imagine eating soup for breakfast but every culture is different. I also can’t imagine beans for breakfast as they are commonly eaten for breakfast in Mexico. Nonetheless miso is very tasty and super healthy. It’s made of fermented soybeans and contains healthy bacteria cultures so important for your immune system.

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Mushroom Risotto

Creamy risotto with fresh and wild mushrooms. Best mushroom risotto is usually made only with wild mushrooms but they can be quite costly so I also added some crimini and oyster mushrooms. Dried mushrooms are very flavorful so even if you have just a tiny bit of dried wild mushrooms you can make very flavorful stock out of them to add to your risotto. It is a perfect starchy meal for fall and your kitchen will smell great.

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