I can see the train leaving from
From my window.
I’ve got a bad tendency to go where
where the wind blows.
I just wander on.
I say I go to the left
but then I go to the right
I go back home and I pack my bags all night.
Well my bags are packed now
So I’m gone for good
and I’m never setting foot
in my old neighborhood.
I’ll just wander on.
All I’ve got left
Is I know that I’m right.
Even if I don’t know where I lay my hat tonight.
Even in my dreams
I’m still running all the time
and I’ve got a sweet girl
who could never be mine.
So I wander on.
She said: That’s why I left
You think you’re always right.
Well I didn’t sleep very well that night.
I’ve been searching for my father
but I’ve only found myself.
So I take a shot of whisky
and I put that on the shelf.
That’s why I wander on.
Wondering why he left
doesn’t make all this right
and that’s what keeps me up at night.
This is one of my go to recipes when I want something delicious but very easy to make. I am not a big fan of soy products in general but tempeh is one of the healthiest options when it comes to soy, as it’s less processed, and it’s a great source of protein for vegans and vegetarians! Have it in moderation and you’ll be just fine!
- 2 tablespoons olive oil
- 1 onion, diced
- One package of tempeh, cut into cubes (about 3/4 or 1 inch thick)
- 1 tablespoon tamari
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika (or to taste)
- 2 teaspoons dijon mustard
- 1/2 cup coconut milk or more depending on how creamy you want it
- 2 cups kale, Swiss chard, or collard greens, chopped
- 1 tomato, diced
- a pinch of cassonade or coconut sugar
- salt and pepper to taste
- Sauté the onion in olive oil and add tomato and tempeh.
- Add all the spices and the coconut milk.
- Cook until the the tomatoes have become soft and the coconut milk has become denser. Do not stir too vigorously or the tempeh will become a mush.
- Add the greens and let cook a minute or two.
- Serve with rice or naan bread.
Happy snow day y’all!
In a snowy day like this what better recipe than a hot leak and potato soup to warm up our hearts? Last week we made this at Mohubb’s and it certainly was a success!
- 3 tablespoon olive oil or coconut oil
- 2 large or 3-4 small leeks, dark green stems removed, washed thoroughly and sliced thinly
- 3 large Yukon gold or yellow potatoes peeled and roughly chopped
- salt and pepper to taste
- 4 cups vegetable broth + 2 cups coconut milk
- 1 cup nutritional yeast
- Optional: 4 cups washed and chopped kale, collard greens, or spinach
- Heat the oil in a large soup pot over medium heat. Add the leeks and and cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper.
- Add the broth and coconut milk. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible.
- Stir in the nutritional yeast and adjust salt and pepper to taste. If you’d like to add greens, stir them in now and keep simmering the soup until they’re wilted and tender. Serve the soup with toppings of choice (chives and or finely chopped roasted Brussel sprouts are great options!)
Last week at Mohubb’s we made a heart-warming stew with butternut squash and navy beans. Needless to say everybody loved it! 🙂
Here’s the recipe
- 1/2 cup Olive Oil
- 4 Carrot, chopped
- 12Medium Onion, chopped
- 1 Butternut Squash, peeled and chopped into 1 inch cubes
- 2 1/2 Cups dried and soaked or 1 Can White or Navy Beans
- 1/2 Vegetable Stock
- 1 Tsp Sage
- 1 Tsp Thyme
- Crushed Red Pepper Flakes
- 3 Handfuls of Spinach or kale
- 1 tbsp nutritional yeast
- 1 can coconut milk
- handful cilantro chopped
Pour the olive oil in a large pot over medium heat. Add carrots, and onion and allow to cook down for 2-3 minutes. Add the butternut squash and season with salt and pepper. Let the butternut squash brown on one side, then stir and allow to brown on the other side. Add the beans and the stock, stirring to combine. Season with sage, thyme, and crushed red pepper flakes. Bring to a simmer then turn heat down to medium-low. Let simmer for 15-20 minutes then add the spinach or kale and allow it to wilt down. Remove the pot from the heat and finish adding the coconut milk and nutritional yeast. top with fresh cilantro.
last week we tried making a heart-warming Asian inspired soup and guess what…it was DELICIOUS! Definitely worth a try 🙂
- 4 cups (32oz/1 litre) vegetable stock
- 5 cups coconut milk
- 3 large garlic cloves, minced
- 2 tsp minced ginger
- soy sauce
- sesame paste or tahini
- 4 tbsp black vinegar (see notes)
- 2 tsp chilli bean sauce (or substitute with another chilli paste or sauce). Adjust to taste!
- 1½ tsp sesame oil
- 2 medium carrots, peeled and sliced diagonally
- 4 bok choy
- 2 cups broccoli florets
- 2 sweet potatoes
- Combine stock ingredients in a large pot and bring to boil.
- When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots, sweet potatoes and broccoli, remove from heat and add the bok choy stems
- Optional: finish with chilli oil and more chilli paste – if you can handle the heat!
This week I will indulge once again in my avocado obsession and give you a very easy and extremely delicious kale salad recipe with an exotic/Mediterranean twist. Oh fusion cuisine how much I love you!
- 2 cups kale, destemmed and finely chopped
- about 1 lemon or lime, juiced and strained (amount depends on size and juiciness)
- 2 tbsps extra virgin olive oil
- salt and pepper to taste
- nutritional yeast to taste (the more the better)
- 2 ripe avocados (plan it in advance or good luck)
- 1/2 cup pine nuts or other nuts, toasted (optional)
- Chop the kale and place in a large bowl.
- Massage with olive oil (it gets rid of the fibrousness of the kale)
- Pour the lemon juice onto the kale
- Add the olive oil, sea salt, pepper, nutritional yeast, avocado, and pine nuts (or other nuts) to the bowl, reserving some toasted nuts for topping.
- Mush the avocados a as you mix it, still leaving them a bit chunky.
- Top with additional toasted pine nuts.
Extras: pomegranate can be a nice addition if you want to add some sweetness and you can find them 🙂
This week’s recipe is a tribute to the most versatile, mysterious and wonderful fruit that mother nature has brought to us: AVOCADO.
As a big avocado lover I had to make it at least once for Mohubb’s and when I found a bunch already ripe on the supermarket’s shelf, I knew the day had arrived.
I usually use avocado in savoury dishes, as a guacamole, in a salad or as a creamy sauce but since I know avocado is not something everyone loves (??!!) I decided to make something with it that most people would enjoy anyways. Have you ever heard of a chocolate/avocado mousse, well now you have and you should try it because it is DELICIOUS!
- 4 ripe avocados
- 1 cup raw cocoa powder or vegan chocolat chips (the second option makes a richer mousse)
- 1/4 cup to 1/2 cup vegan milk of choice (60-120g)
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- pinch stevia OR 2-6 tbsp sweetener of choice
If using the chocolate chips, carefully melt them in a double boiler before beginning. For both versions, combine all ingredients in a blender or food processor until completely smooth. Use less milk for a thicker mousse and more for a thinner/creamier result. If using chocolate chips, use only 2-3 tbsp sweetener of choice or pinch stevia. If using cocoa powder, use the higher amount of sweetener. (If you don’t have a blender or food processor, you can try mashing everything together without a blender).