broccoli

Dinner, Lunch, Recipes, Vegan, Vegetarian

I Can’t Believe It’s Not Pasta!

I Can’t Believe It’s Not Pasta!
I can't believe it's not pasta!

Really, I can’t believe it!
There’s tons of hype about spaghetti squash these days, but I found out the hard way that I’m extremely allergic. After the allergy incident, I was determined to find a light healthy veggie pasta alternative. I’m pretty proud of this one!

This is an excellent pasta alternative for someone who is looking for something light and healthy, gluten free, low carb, vegan (without the cheese), or someone who is simply looking for a tasty way to incorporate more veggies into their diet. Also a huge plus for mommies who want to disguise more veggies in their kids meals!

So what’s the secret noodle?
Broccoli! Broccoli slaw to be exact.

What is broccoli slaw?
Broccoli slaw is made of raw shredded broccoli stalks. Sometimes you will see it in the grocery store mixed with shredded carrots and/or cabbage.

Sound too scary?
Give it a try by slowly incorporating the broccoli pasta into your regular pasta! Start with a larger ratio of pasta, and then each time you make it, try using more of the broccoli pasta.


Considered to be one of the most nutritious vegetables, broccoli offers us:

  • High amount of potassium.
  • Magnesium and calcium that help regulate blood pressure.
  • One cup of broccoli contains the RDA of vitamin C, an antioxidant necessary for fighting against free radicals.
  • Contains high levels of both calcium an vitamin K, which are important for bone health.
  • High in fiber, which aids in digestion and helps to make us feel full and prevent overeating.
  • Trace minerals, such as zinc and selenium that act to strengthen the immune system.

Now that you’ve met your new friend broccoli, let’s make some “pasta!”

I can't believe it's not pasta!
I can't believe it's not pasta!
I can't believe it's not pasta!
I can't believe it's not pasta!

I Can’t Believe It’s Not pasta!
Serves 1

2 cups raw broccoli slaw
1/4 cup organic tomato/marinara sauce
1/4 cup chopped yellow onion
1/4 cup shaved parmesan cheese
1 tbsp olive oil

Place olive oil and chopped onions in a skillet over medium/high heat. Cook the onions until they become translucent. Add the broccoli slaw to the same pan and sauté for about 5 mins, tossing frequently. Add the tomato sauce to the pan and stir until evenly coated and heated. Transfer the “pasta” to a bowl and top with parmesan cheese.
Note: You want the broccoli slaw to get soft, but not mushy. “Al dente” is probably the best description!

I can't believe it's not pasta!

The Rabbit Food Pyramid Breakdown
Produce: broccoli, onions, and tomato sauce
Whole Grain: –
Protein: parmesan cheese
Plant Based Fat: olive oil

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Harvest Grains with Tofu and Veggies

Thank you so much for the birthday wishes everyone!

I has a fabulous day filled with family, friends, and delicious food haha. Great mind think alike, and the theme of my birthday gifts ended up being Rabbit Food For My Bunny Teeth, and I was adorned with some fancy shmancy new goodies for the blog! My sister got me a photography & lighting kit so I can perfect my foodie photos! I take all of my photos in natural light, which means I have to cook and photograph all of my dishes in daylight to get the right lighting. Now that I have a handy dandy lighting kit, I will be able to take photos even after the sun goes down! I was also given some new blog props from my best friend Lauren. She found the cutest fruit decorated knives and veggie shaped cutting boards for me! With the blog themed gifts still going strong, my parents gave me a set of gorgeous Italian hand painted bunny dishes. I can’t wait to show them off in some future recipe posts! Although Sam is out of town, he managed to surprise me (with the help of Lauren) with an insanely amazing dehydrator and I cannot wait to bust that box open and make some kale chips and healthy treats! Thank you so much to everyone who made my birthday so special!

Since I am having my mini surgery today, I thought I would post a recipe while I am up on my feet moving around. My latest grain addiction (don’t fret, quinoa is still in the mix) is a fabulous Harvest Grain Blend from Trader Joe’s: A savory blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa.

It’s slightly chewy and rather hearty. Most mixed grain blends look fabulous in the bag, but end up turning into an uncooked and overcooked mess due to a need of completely different cooking times to get the correct texture. This blend is perfectly selected so that each grain cooks within the same amount of time. It’s like magic!

Unfortunately Trader Joe’s in not accessible everywhere, so if you don’t have a chance to try this blend, one half cup of whole wheat couscous, brown rice, or quinoa would still make for a delicious dish! Or you could blend all three of those grains evenly and use a one half cup serving for your own whole grain blend! On second thought, I want to try that! I love the textures of all three of those grains!

Harvest Grains with Tofu and Veggies
Serves 1

1/2 cup cooked Harvest Grains (from Trader Joe’s)
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup green beans
1/2 cup peas
1/5 package of tofu
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 clove garlic – minced

Cook harvest blend to package instructions (omit butter and extras, only using water). Combine olive oil, lemon juice, and garlic in a pan over medium heat. Add the vegetables and tofu. Cook tofu for about 3 minutes on each side and until vegetables have reached desired tenderness. Serve veggies and tofu side by side with the grains.

The Rabbit Food Pyramid Breakdown
Produce: cauliflower, broccoli, green beans, peas
Whole Grain: harvest grains blend
Protein: tofu
Plant Based Fat: olive oil

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Tempeh & Green Vegetables With Tangy Peanut Sauce

The other day, I was excited to see an email from my old college roommate Dominique, who sent me an oishii (delicious) vegan, Asian-inspired recipe that we have both been oohing and awwing over.  Dom and I met on move in day at school and we bonded over our matching Hello Kitty toasters, and were inseparable ever since. Oh the power of the kitty! We both obsessed over Japanese culture, fashion, and cuisine and used to have “Panda Food” for dinner about 5 nights a week. Wow have we both come a long way since our Panda Nights of ramen noodles, Ling Ling potstickers, and white rice! We’ve traded in our amateur “Panda Food” for some sophisticated recipes, good enough for a geisha.

I made a few tweaks to the original recipe to make it Rabbit Food Pyramid friendly, and used low sodium vegetable broth to stir-fry  the veggies and tempeh instead of oil. Tons of Asian dishes are cooked in oils, which quickly adds countless calories and fat to a once healthy vegetable based dish. Olive oil is a great source of heart healthy fat when it is uncooked, but it’s properties are changed once it is heated to a certain degree, so I like to cook my vegetables in low sodium vegetable broth to achieve similar results.

Tempeh is one of my favorite proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.

Tempeh & Green Vegetables With Tangy Peanut Sauce
Serves 1

Veggies:
3oz tempeh, cubed
½ cup frozen spinach
½ cup green bell pepper, chopped
½ cup broccoli
¼  cup chopped yellow onion
¼ cup un-shelled edamame
¼ cup low-sodium vegetable broth
½ clove garlic, minced

Sauce:
1 Tbsp  unsalted peanut butter
1 Tbsp low-sodium soy sauce
1 Tbsp apple cider vinegar
¼ tsp garlic powder

Pour vegetable broth into a pan over low heat. Combine tempeh, spinach, bell pepper, broccoli, onion, edamame, and garlic in the pan and cook until vegetables are tender and vegetable broth has been soaked in. In a separate bowl while vegetables and tempeh are cooking, whisk together all sauce ingredients; if desired, add a bit of water for a thinner consistency. Set sauce aside. When vegetables have finished cooking, add the peanut sauce and coat evenly. Enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: spinach, bell pepper, broccoli, onion
Whole Grain: you may enjoy with 1/2 cup cooked brown rice if desired.
Protein: tempeh and edamame
Plant Based Fat: peanut butter

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Desserts, Lunch, Recipes, Vegan, Vegetarian

Lemon Garlic Couscous

Since I am usually cooking for myself, sometimes I like to make my meals as a single serving. This ensures that I will eat the perfect serving size and will not be tempted to go back for seconds. Most cookbooks contain recipes that have many servings, and sometimes it can be overwhelming to purchase and make such large amounts of food. I like to offer single serving recipes to my readers who like me are only cooking for themselves and do not have families to feed. Of course, all recipes could easily be doubled to make more servings as you wish.

Lemon Garlic Couscous (vegetarian/vegan)
serves 1

1/2 cup cooked whole-wheat pearl couscous
1/2 cup cooked chickpeas/garbanzo beans
1 cup asparagus (about 8 stems)
1 cup broccoli
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 clove garlic

Cook couscous to package directions. Chop broccoli and asparagus into 1 inch sections. Place vegetables in a microwave safe bowl, cover, and let them steam in the microwave for roughly 2 minutes.
In a blender (I used my magic bullet) combine garlic, olive oil, and lemon juice. Blend until Smooth.
In a separate bowl, combine couscous, chickpeas and vegetables. Add the dressing to the bowl and mix until couscous, chickpeas, and veggies are evenly coated.

The Rabbit Food Pyramid Breakdown
Produce: asparagus and broccoli
Whole Grain: whole-weat couscous
Protein: chickpeas
Plant Based Fat: olive oil

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