Category Archives: Light Supper

Seasoned Popcorn :Vegan

Why do I have to share my family’s popcorn recipe? The answer is simple — it tastes good and healthy compared to store-bought, ready-to-eat or microwaveable popcorn that are loaded with unhealthy ingredients! I have not eaten lots of popcorn in my entire life until I married my husband! It’s true, because it’s his and his family’s favorite! 😀 Typically at night we don’t eat heavy meals, but light supper. It usually consist of bread (toast), peanut butter-banana-sandwich, chips, fruits, popcorn, and some variation. I especially like it when my husband seasons the popcorn. I know that nutritional yeast flakes is not readily available in some countries, so if you want to try this out just use whatever ingredients you have available in your area. Whether you are snacking, watching a movie, enjoying a bonfire night with friends, having a wholesomely seasoned popcorn is a way to go. 🙂

POPCORN : Vegan
Good source of fiber, protein, antioxidants, trace minerals

INGREDIENTS

popcorn kernels – 1/2 cup
olive oil or coconut oil – 3 tablespoons (divided)
nutritional yeast flakes – 3-4 tablespoons (divided)
sea salt – 1 teaspoon (divided)
kelp powder or granules – 1 teaspoon

METHOD:

1. Place unpopped popcorn kernels in a popper until it’s all popped. Popcorn must be in big mixing bowl for easy stirring.

2. Drizzle about 1 and 1/2 tablespoon of olive oil/coconut oil over popcorn. Sprinkle about 2 tablespoon of nutritional yeast, 1/2 teaspoon of salt, 1/2 teaspoon of kelp powder. Stir gently with a spoon so the seasoning won’t fall off the kernels.

3. Drizzle the rest of olive oil and sprinkle the rest of the seasoning (You can always adjust the amount of seasoning according to your taste) Stir again gently… And enjoy!

Popcorn seasoning

Popcorn seasoning

Seasoned Popcorn

Seasoned Popcorn

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Seasoned Popcorn

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Healthy Anti-Stress Smoothie

I have heard that some people like to eat a lot of sweets (even non-sweet food) when they are stressed… In fact most of them say it’s one of the reasons why they gain a lot of weight! It’s the opposite for me, because I don’t have a big appetite when I am stressed unless I am really hungry. This Anti-Stress Smoothie recipe is a better option instead of having a sickeningly sweet ice cream or cake. I modified this simple recipe that I got from Kitchen Living blender manual. It’s great for light supper 🙂

HEALTHY ANTI-STRESS SMOOTHIE : Vegetarian

Health Benefits: Banana is known to be rich in potassium. It helps overcome depression because of “high levels of tryptophan, which is converted into serotonin — the happy-mood brain neurotransmitter”. It helps regulate blood sugar, aids in digestion, and many other health benefits. Yogurt is great for overall health. It helps with digestion thereby optimizing the nutrients we get from the food we eat. Bluerries are high in anti-oxidants. Soy (milk) is one good source of protein. Blackstrap molasses is high in iron, is great for heart and bone health, helps in boosting body energy, a good source of antioxidants as well, and many other benefits.

INGREDIENTS:

soy milk or almond milk – 1 cup
frozen yogurt – 1/2 cup
banana – 1 ripe
frozen blueberries (or raspberries, strawberries, blackberries)- 3/4 cup
molasses or honey – 1 tablespoon

METHOD:

Put all ingredients in a blender. Blend on high until smooth.

Serves about 4 cups. Enjoy!

Anti-Stress Smoothie

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Oats Banana Pancake :Vegan

Here is one of my family’s pancake recipes. I am posting this because a friend requested me… And because I wanted to save my own recipe. If you want to try this out, feel free to modify it to meet your taste.

Oats Banana Pancake :Vegan

Classification: Vegan, With gluten-free substitute
INGREDIENTS:

banana – 2 ripe, medium size
quick oats – 1 & 1/2 cup, divided
almond milk or soy milk – 2 cups
sugar – 3 TBspoons
wheat flour – 1/2 cup (you may use corn flour, rice flour, buckwheat, for gluten intolerant)
salt – 1/8 teaspoon (or 2 TBspoons melted non-dairy butter)
soy (supreme) powder milk (optional)- 2 TBspoons
Flax Seeds or Sesame seeds (optional) – 2 TBspoons

PREPARATION:

1. Put all ingredients in a blender, except flax seeds and 1/2 cup quick oats (for texture). Blend until smooth.

2. In a mixing bowl pour batter and add flax seeds and 1/2 cup quick oats. Mix well. If the mixture is too watery you may add a little bit of flour, if too dry add a little bit of soy milk.

3. Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the pan, about 1/2 cup for each pancake. Brown on both sides and serve hot — with your favorite toppings: apple sauce, strawberry jam, maple syrup, butter, etc.

Makes about 8-10 pancakes. Enjoy!

Oats Banana Pancake

Oats Banana Pancake :Vegan

Puto (Steamed Rice Cake) :Filipino style

Puto is a kind of steamed rice cake in Philippine cuisine derived from the Indian dish Puttu. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands.

The traditional way of making Puto takes time, although most of it involves inactive waiting periods. The process spans three to four days from the initial rice soaking to taking the finished product out of the steamer. :Excerpt from Wikipedia

What I am sharing with you here is the quick way of preparing Puto. While some traditional puto uses aged coconut wine as a leavening agent, I used baking powder… And obviously using plastic mold instead of banana leaves. Some Puto recipes include butter, food coloring, or tapioca flour (I used soy milk powder to replace tapioca and butter). Making Puto is very easy, maybe you want to give it a try 🙂

Classification: Vegan
Good source of carbohydrates, protein

What you need:
a steamer
cup cake (silicon or regular plastic) or small ramekin molds

Note: I bought my Puto mold in the Philippines. I couldn’t find this (smooth) type here in the US. There are some similar style you can use that is made of silicon but usually they are ridged.

INGREDIENTS:

rice flour – 3 cups
sugar – 3 cups
coconut milk – 1 and 1/2 can (of 13.5 oz/400 ml can coconut milk) or about 2 cups
soy (supreme) milk powder – 1/2 cup (optional) or other regular powder milk of your choice
water – 2 cups
baking powder – 4-5 TBspoons baking powder

Note: I used Ramford baking powder. When I use only 3 TBspoons of baking powder it did not raise the cooked Puto well enough so I added about 1 to more TBspoon. The stronger and the fresher your baking powder the lesser amount you put into the mixture.

a pinch of salt (1/8 of a teaspoon)
soy cheese, shredded (optional if you want it to be Puto Cheese)

PREPARATION:

1. In a steamer put about 7 to 8 cups of water. Bring it to boil while preparing the Puto batter.

2. In a large mixing bowl, mix all the ingredients well using a beater, except for cheese.

3. Pour puto mixture in every single mold leaving about a half an inch space below the mold rim. Sprinkle cheese topping before steaming (or baking). If you’re not using cupcake paper, you can grease the molds with coconut oil or butter to prevent sticking. The more oily it is or the more coconut milk you put in your batter the less likely it is to stick.

4. Carefully place the steamer rack (with molds filled with batter) into the steamer with hot water.

5. Cook for 20 minutes or until it’s done. Using a toothpick or a skewer, poke a Puto to check its doneness. If it’s still watery as you pull the skewer out, it needs more cooking time. Puto should look puffy and some ridged up. (The bigger the cracks on top the “happier” the Puto is 🙂 Ask a Filipino.)

Let it cool off for a couple of minutes before taking the Puto out of the mold. It makes about 60 small-sized Puto or about 35-40 pieces cup cake size.

It’s best to eat Puto when it’s freshly made and warm with some hot chocolate drink, or some tea of your choice. 🙂 It keeps good in the fridge for several days but cold temperature naturally changes the (rice) puto from being smooth to firmer texture. Enjoy!

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Quick Flour Tortilla Pizza

Are you a pizza lover? I am too. We don’t buy pre-made pizza as often but we do eat out occasionally at our favorite pizza place in town. Do you have pizza craving sometimes and wish you can make it as instant as possible but you don’t have pizza dough ready? Well it takes time to make pizza dough but if you have tortilla flour in the fridge, for me it’s works just as good as pizza dough —in fact I like it better than pizza dough when it comes to thinness and crispiness. Can’t get any cheaper and healthier than a homemade pizza. 🙂

INGREDIENTS:

2 flour tortilla
tomato sauce or pizza sauce
3-5 pcs vegan/vegetarian sausage, thinly sliced
olives, diced
broccoli, diced
pepper, diced
tomato, diced
onion, diced
celery, diced
cheese, shredded (prefer soy cheese but I used dairy in this recipe)
olive oil; 1 TBspoon
salt to taste
Note: Notice that I did not specify the amount of ingredients because it varies depending on the size of the tortilla flour you use. Feel free to adjust it according to your desire.

STEPS:

1. Place one tortilla flour on a pizza baking pan. Baste with tomato or pizza sauce evenly enough to cover the surface (do not put too much to prevent it from getting soggy). Sprinkle some shredded cheese, then put the second layer of tortilla flour on top and do the same thing you did on the first layer.
2. Put toppings: sausage (can be replaced with baked/fried seasoned diced tofu) olives, broccoli, pepper, tomatoes, celery (optional), onions, and shredded cheese.
3. Sprinkle olive oil and a little salt to taste. Olive oil helps prevent pizza from drying up. Salt or pepper may be sprinkled after it’s done baking.
4. Bake in the oven pre-heated at 350*F (170*C) for 15 minutes.

Enjoy your pizza while it’s warm and crispy! Great comfort food year-round!

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Bite-size Zucchini and Yellow Squash Pizza

We have lots of zucchini and straight-neck squash growing in our garden this year. My family loves squash…so to make a change of recipe I thought of making a bite-size pizza using the squash to replace the bread dough. This recipe is not new (but maybe to some of you) as there are other people who have made this recipe before. Typically you use zucchini squash in making this bite-size pizza, but in this recipe I use both zucchini and straight-neck, yellow squash. As you see in the photos I posted below the squashes are big… perfect for the size I wanted! I am not sure if other types of squash are okay to use because some squash are too soft and watery, and it might not hold the toppings as well, unlike zucchini and straight-neck squash —that’s something I would like to experiment next time ;-). Anyway, this recipe is very simple and sooo good! Want to try?!

Classification: Vegetarian

INGREDIENTS:

zucchini squash
straight-neck squash
marinara sauce or pasta sauce
shredded cheese (I prefer soy cheese but I used mild cheddar in this recipe)
salt to taste

STEPS:

1. Preheat oven to 350*F (175*F). Wash squash thoroughly. Cut squash (with peelings) in rounds, about half an inch thick.
2. Place cut squash in a oiled baking sheets.
3. Put toppings on top of squash rounds: pasta/marinara sauce (enough to fill the surface–make sure it doesn’t overflow), sprinkle some sea salt and shredded cheese. You may want to sprinkle some pepper if you want, but I did not put on mine, it still taste so yummy!
4. Bake in the oven for 15 minutes.

Tadaaaah! It’s great as a side dish or light supper. Enjoy till the last bite!

TIPS:
Do not over-bake to avoid overcooking. For variations of toppings you can put tofu slices, veggie sausage, etc.

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Healthy Smoothie

Is it shake or smoothie, what is the difference? A smoothie is typically made with fruit – frozen fruit, fruit juice, fresh fruit, etc. A shake, on the other hand, is a dairy-based treat usually made with milk, ice-cream or both (shake from the word “milkshake”). The thickness or consistency of either does not change the name; as long as you can suck it up through a straw. When you need a spoon, then it becomes an ice cream, a sorbet or frozen yogurt. I prefer smoothie because it’s better for me. I can choose to put different healthy and fresh ingredients including nuts and super food powder (rich in anti-oxidant fruits and vegetable blend). I call a smoothie my ‘soft food’. It’s one of my favorite quick breakfast drinkable foods (about 3 cups), and I love it as my light supper as well.

Smoothies are great for people who want to increase their daily vegetable and fruit intake without having to eat them in the original way. It’s also great for those who are trying to cut down on some extra body weight. Vegetable and fruit smoothies are a great meal replacement, because they are high in nutrients. And because it’s blended and soft, it is easy to digest and our body can better absorb the nutrients; just don’t forget to “chew” it some to add saliva to it for better digestion. It is important to put a good amount of grain, protein (nuts & seeds) smoothie for protein.

The flavor of the smoothie I make varies each time, depending on the amount and varieties of ingredients I put and what I have available. In places where fresh vegetables and fruits are seasonal, it’s always good to have something preserved. I have homemade canned and frozen fruits. It helps a lot as they come very handy whenever I want to make a smoothie and don’t have fresh fruits available. One good thing is that, there is no standard rule as to what kind and how much of an ingredient you should put in your smoothie. As long as it meets your desired consistency, flavor, nutrients, you’ll enjoy a great, healthy smoothie! 😀

Classification: Vegan

INGREDIENTS:

1 and 1/2 cup cooked oatmeal
1 cup almond or soy milk or more as needed
1/2 cup canned apple sauce (I use homemade)
3-4 pcs canned pear halves (including syrup; also homemade)
1/2 cup mixed nuts
3/4 cups blue berries
1 TBspoon super foods
sucanat sugar as needed (or any available sugar)

STEPS:

1. In a blender, put nuts, blueberries and milk. Blend on high until smooth.
2. Add the rest of the ingredients, and blend for another minute or two.
3. Taste the smoothie if you need to add ingredients to meet your desired taste and consistency.

Enjoy a healthy drink!

**Optional ingredients:
Avocado
strawberry
fresh pear
grapes

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