ROUGE HOUSE TURNS 1 TODAY

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mo recipes comin your way soon

Black Bean Bok Choy Wrap
I’ve been trying to figure out how in the heck to eat bok choy so i bought a box of pre-trimmed bok choy and made this! Bok Choy is high in calcium, I wanted a yummy way to eat it raw, so I made this for a fresh lunch:
4-6 large bok choy leaves
1 can black beans, strained
1/3 yellow onion, chopped about 1/4in chunks
1-2 teaspoon cumin
1-2 teaspoon smoked paprika (use chile or chipotle powder if you like)
1 lime
hot sauce of choice-to taste
Suggestions: Add salsa or chopped tomato, mango, cilantro
Cut the thick white part off of the end of the bok choy leafe and chop into 1/4in cubes
Spoon about 2TB of black beans in the center of each leaf. Add the chopped onion and bok choy stems, sprinkle each with smoked paprika and cumin and hot sauce if you’d like.
Squeeze a little lime juice over each one.
Tuck the ends of leaf in (like when you wrap a burrito) and roll up. Enjoy!

Black Bean Bok Choy Wrap

I’ve been trying to figure out how in the heck to eat bok choy so i bought a box of pre-trimmed bok choy and made this! Bok Choy is high in calcium, I wanted a yummy way to eat it raw, so I made this for a fresh lunch:

4-6 large bok choy leaves

1 can black beans, strained

1/3 yellow onion, chopped about 1/4in chunks

1-2 teaspoon cumin

1-2 teaspoon smoked paprika (use chile or chipotle powder if you like)

1 lime

hot sauce of choice-to taste

Suggestions: Add salsa or chopped tomato, mango, cilantro

Cut the thick white part off of the end of the bok choy leafe and chop into 1/4in cubes

Spoon about 2TB of black beans in the center of each leaf. Add the chopped onion and bok choy stems, sprinkle each with smoked paprika and cumin and hot sauce if you’d like.

Squeeze a little lime juice over each one.

Tuck the ends of leaf in (like when you wrap a burrito) and roll up. Enjoy!

Lemon and peper roaster summer squash with herbs
mmmm its summa time :)
This is a really really simple recipe :) I made a big batch Sunday night to eat a few times throughout the week.
3 yellow summer squash (or more!)
about 1/2 a cup (or more) of chopped herbs: I used cilantro, but try parsley , maybe thyme, whatever you like! i wouldn’t recommend mint for this one
zest of one lemon
salt and pepper to taste
1 teaspoon of olive oil (use more if you like, but its always great to try to use as little as possible)
pre-heat the oven to 400f
Cut the summer squash diagonally in about 3/4 inch thick slices, mix in a large bowl with oil, lemon zest, salt and pepper to taste. I would recommend starting with little or no salt and adding some at the end if you feel like you must have it.
Spread out on a baking sheet  so that no slices are on top of others. Bake for about 20 minutes, stirring halfway through.
Remove from oven and let come down to room temperature. pour back in the bowl and mix with chopped herbs. 

Lemon and peper roaster summer squash with herbs

mmmm its summa time :)

This is a really really simple recipe :) I made a big batch Sunday night to eat a few times throughout the week.

3 yellow summer squash (or more!)

about 1/2 a cup (or more) of chopped herbs: I used cilantro, but try parsley , maybe thyme, whatever you like! i wouldn’t recommend mint for this one

zest of one lemon

salt and pepper to taste

1 teaspoon of olive oil (use more if you like, but its always great to try to use as little as possible)

pre-heat the oven to 400f

Cut the summer squash diagonally in about 3/4 inch thick slices, mix in a large bowl with oil, lemon zest, salt and pepper to taste. I would recommend starting with little or no salt and adding some at the end if you feel like you must have it.

Spread out on a baking sheet  so that no slices are on top of others. Bake for about 20 minutes, stirring halfway through.

Remove from oven and let come down to room temperature. pour back in the bowl and mix with chopped herbs. 

GARLICKY QUINOA-LENTIL SALAD
Ingredients:
3/4 cup dry quinoa
1 package steamed lentils from trader joes (or two cups of your own home-cooked lentils)
5-6 stocks of celery (organic, local, right?)
2-4 carrots, as you like
1 large yellow onion
3-4 cloves of garlic
1/3 cup vinegar (rice vinegar is great if you have it)
1/2 cup olive oil
lots of freshly ground black pepper
salt to taste
Lots of soy sauce or even better, Braggs Liquid Aminos

If you are making the lentils yourself, I suggest cooking them with several healthy glugs of soy sauce. it makes them of so savory and delicious. If not, the first thing you should do is empty your lentils into a large mixing bowl and douse with lots of soy sauce. give a good stir and set aside. 
Cook the quinoa with a little sprinkle of salt—a word to the wise, it is wayyy easier to make quinoa in your rice maker! 1 part quinoa to 1.5 part water. As soon as the quinoa is done cooking, mix in the vinegar and let sit. It’ll absorb the vinegar while its still hot. set aside until it cools down. put it in the fridge, actually.
Dice the celery, carrot, and onion in about 1/3 inch size chunks. Pile on top of the lentils. I suggest chopping on the onions last to spare yourself having a heap or raw onions out, or put bowl over the pile to keep the fumes down. 
Mince the garlic into teeny tiny pieces.
Throw everything in the mixing bowl and mix together. Once the quinoa is cold (its its warm it could  cook the veggies a little bit, and we want to keep them crisp), thrown that on top, along with the olive oil and lots of black pepper.
Mix it all together. Add vinegar, soy sauce, salt to taste.
I recommend portioning it into tuba wear or scooping it on top of salads for lunch throughout the week.
SO MUCH PROTEIN AND FIBER.
GO YOU!

GARLICKY QUINOA-LENTIL SALAD

Ingredients:

3/4 cup dry quinoa

1 package steamed lentils from trader joes (or two cups of your own home-cooked lentils)

5-6 stocks of celery (organic, local, right?)

2-4 carrots, as you like

1 large yellow onion

3-4 cloves of garlic

1/3 cup vinegar (rice vinegar is great if you have it)

1/2 cup olive oil

lots of freshly ground black pepper

salt to taste

Lots of soy sauce or even better, Braggs Liquid Aminos

If you are making the lentils yourself, I suggest cooking them with several healthy glugs of soy sauce. it makes them of so savory and delicious. If not, the first thing you should do is empty your lentils into a large mixing bowl and douse with lots of soy sauce. give a good stir and set aside. 

Cook the quinoa with a little sprinkle of salt—a word to the wise, it is wayyy easier to make quinoa in your rice maker! 1 part quinoa to 1.5 part water. As soon as the quinoa is done cooking, mix in the vinegar and let sit. It’ll absorb the vinegar while its still hot. set aside until it cools down. put it in the fridge, actually.

Dice the celery, carrot, and onion in about 1/3 inch size chunks. Pile on top of the lentils. I suggest chopping on the onions last to spare yourself having a heap or raw onions out, or put bowl over the pile to keep the fumes down. 

Mince the garlic into teeny tiny pieces.

Throw everything in the mixing bowl and mix together. Once the quinoa is cold (its its warm it could  cook the veggies a little bit, and we want to keep them crisp), thrown that on top, along with the olive oil and lots of black pepper.

Mix it all together. Add vinegar, soy sauce, salt to taste.

I recommend portioning it into tuba wear or scooping it on top of salads for lunch throughout the week.

SO MUCH PROTEIN AND FIBER.

GO YOU!

THE FINISHED PRODUCT. Garlicky quinoa-lentil salad.
Serves 8+, but I like to keep it on hand or freeze to have for lunch :)

THE FINISHED PRODUCT. Garlicky quinoa-lentil salad.

Serves 8+, but I like to keep it on hand or freeze to have for lunch :)

VEGAN BREAKFAST TACOS
So easy. so quick. so savory.
Ingredients:
About half a package of extra firm tofu
taco seasoning
1 clove of garlic, minced
olive oil for pan
six+ small corn tortillas
1/2 a yellow onion
1 avocado
salt/hot sauce to taste
Wrap your tortillas in a damp paper towel and put on an oven-safe plate. Heat your oven up to the lowest temperature you can and place the tortillas in there to make them all warm and soft 
Drizzle about a table spoon of olive oil in a small frying pan, use your spatula to make sure it covers most of the pan. Turn heat to medium high.
Sprinkle your garlic into the olive oil to get a head start frying. Do not leave in by itself for more than a minute or two—garlic can get over fried verrrry quickly
Cut your tofu into grazable chunks and squeeze through your fingers into the pan— the funnest way to crumble your tofu. 
Sprinkle taco seasoning over tofu to taste. mix up right quick— you want to mix in the garlic before it burns and also mix int he taco seasoning to distribute the flavor. taste and adjust if you need more seasoning (i personally like quite a bit). fry for 5-10 minutes, stirring occasionally.
While thats frying, a dice 1/2 and onion (or more if you’d like) to sprinkle on top of the tacos.
Cut about 1/4” thick strips of avocado to add to tacos.
If you want to be real fancy, you can cut the avocado in half, then place the tip of your them in the edge of the avocado peel, so that you are using your thumb nail (pressed against in the inside edge of the peel) to separate the flush of the avocado from the peel. move your thumb around the whole avocado half doing this. You should be able to easily jiggle all of the avocado flesh in one in-tact piece out of the peal. lay felt side down on the cutting board and slice carefully. 
or you can just scoop avocado chunks out of there anyway you know how :)
Once your tofu taco scramble is ready to go, add about 2 table spoons (you may even want a little less) to each tortilla. Top off with avocado and diced and onion.
ENJOY. You have just made a criminally delicious savory vegan breakfast.
serves 2.
you know what the best part is? hash browns are also vegan! GO CRAZY.

VEGAN BREAKFAST TACOS

So easy. so quick. so savory.

Ingredients:

About half a package of extra firm tofu

taco seasoning

1 clove of garlic, minced

olive oil for pan

six+ small corn tortillas

1/2 a yellow onion

1 avocado

salt/hot sauce to taste

Wrap your tortillas in a damp paper towel and put on an oven-safe plate. Heat your oven up to the lowest temperature you can and place the tortillas in there to make them all warm and soft 

Drizzle about a table spoon of olive oil in a small frying pan, use your spatula to make sure it covers most of the pan. Turn heat to medium high.

Sprinkle your garlic into the olive oil to get a head start frying. Do not leave in by itself for more than a minute or two—garlic can get over fried verrrry quickly

Cut your tofu into grazable chunks and squeeze through your fingers into the pan— the funnest way to crumble your tofu. 

Sprinkle taco seasoning over tofu to taste. mix up right quick— you want to mix in the garlic before it burns and also mix int he taco seasoning to distribute the flavor. taste and adjust if you need more seasoning (i personally like quite a bit). fry for 5-10 minutes, stirring occasionally.

While thats frying, a dice 1/2 and onion (or more if you’d like) to sprinkle on top of the tacos.

Cut about 1/4” thick strips of avocado to add to tacos.

If you want to be real fancy, you can cut the avocado in half, then place the tip of your them in the edge of the avocado peel, so that you are using your thumb nail (pressed against in the inside edge of the peel) to separate the flush of the avocado from the peel. move your thumb around the whole avocado half doing this. You should be able to easily jiggle all of the avocado flesh in one in-tact piece out of the peal. lay felt side down on the cutting board and slice carefully. 

or you can just scoop avocado chunks out of there anyway you know how :)

Once your tofu taco scramble is ready to go, add about 2 table spoons (you may even want a little less) to each tortilla. Top off with avocado and diced and onion.

ENJOY. You have just made a criminally delicious savory vegan breakfast.

serves 2.

you know what the best part is? hash browns are also vegan! GO CRAZY.

Quick, Easy, Fresh, Yummy, Healthy. [vegan].
Meals from Southern California.

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