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Rachel's Fit Kitchen

plant based + tasty + easy

Month

April 2017

Frosé

Sunday Funday calls for fun times in the park with friends and family, lots of good food and some tasty drinks! This one is one of my favorite summer time cocktails. If you don’t drink alcohol, you could substitute the rosé for dry sparking apple juice (not sweetened or cloudy).

Frose

Ingredients
1 bottle of rosé, frozen for at least 6 hours
2 cups frozen strawberries
1/3 cup freshly squeezed lemon juice
1/4 cup agave syrup

Method
1. Place all ingredients into a high powered blender and blend until smooth. Serve immediately.

Serves 4.

Spicy Tofu & Bean Tacos

I’m yet to find someone that doesn’t like tacos! They are so versatile and satisfying, and you can pretty much make a taco using whatever is in your fridge or cupboards!

I like my tacos with spicy tofu, beans, guacamole and lots of salad. Below you will find my favorite (and super easy!) recipes for my Mexican inspired Taco Tuesday feast (serves 4-6).

Tacos

You’ll need the following ingredients in addition to the Spicy Tofu, Beans and Guacamole recipes further down the page.

12-18 soft corn tortillas, warm before serving
3 cups lettuce
1 cup purple cabbage (optional)
2 large tomatoes, sliced
1/2 onion, finely sliced
1 cup cilantro leaves
3 Jalapeno or other chili peppers, finely sliced
3 limes, halved
Variety of Mexican hot sauces (chipotle, habanero etc)

Spicy Tofu

Ingredients
1 medium brown onion, diced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili flakes
1 15oz (425g) block of firm tofu, cut into small cubes
1 28oz (795g) can of crushed tomatoes
Salt and pepper to taste

Method
1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.
3. Add tofu cubes, stir well, while braking up the tofu a little as your stir.
4. Add canned tomatoes, salt and pepper. Bring to boil, then reduce heat and simmer for 30 minutes,  stirring occasionally.

Mexican Inspired Beans

Ingredients
1 medium brown onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili flakes
1 15oz (425g) can pinto or black beans, drained and rinsed
Salt and pepper to taste

Method
1. Spray a large pot with cooking oil. Over medium heat sauté onion until soft, around 5-10 minutes.
2. Add spices, and cook for an additional 1-2 minutes.

3. Add beans, salt and pepper. Bring to boil, then reduce heat and simmer for 5-10 minutes,  stirring occasionally.

Guacamole

Ingredients
1 ripe avocado, seed and skin removed
1/2 red onion, finely diced
Juice of one lime
2-3 splashes of hot sauce
Salt and pepper

Method
1. Add all ingredients to a bowl and mash with a fork (you want the guacamole to be chunky).

Serve immediately to avoid the guacamole going brown.

 

I hope you enjoy my favorite Taco Tuesday recipes!
Much love, Rachel xo

Cheesy Tomato Soup

I love to devour bowls of soup with toast on cold rainy days or when I’m feeling sick. Soup somehow makes it all better!

I’ve added nutritional yeast to my tomato soup recipe, which gives it a delicious cheesy and creamy taste.
unnamed

Ingredients
Spray oil (or 1-2 tbs oil)
1 medium yellow onion, diced
2 garlic cloves, crushed
2 cups of vegetables, diced (such as a mixture of carrot, celery, potato, cauliflower)
1 large can (28oz/795gram) of crushed tomatoes
1 cup vegetable broth/stock
1 tbsp dried basil
3-4 tbsp nutritional yeast
Salt and pepper to taste

Optional toppings:
1 cup of fresh lentil sprouts
2 tbsp fresh garlic chives

Method
1. Spray a large pot with cooking oil (or add oil). Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic and diced vegetables. Cook for 5 minutes, stir regularly.

3. Add canned tomatoes, broth, dried basil, salt and pepper. Bring to boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally.

4. Stir through nutritional yeast, then allow soup to cool.

5. Using a submersion blender (or transfer to a counter top blender), blend until soup is smooth and creamy.

6. Heat soup to desired temperature, then ladle into into bowls and top with lentil sprouts and garlic chives (or whatever you like!). Serve with plenty of toast!

Serves 4

Enjoy, Rachel xo

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