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here to help you be the best YOU, you can be.
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Daisy's Delights

weekly  vegan meals to help give your  body the nurture it need's. you can add chicken or your choice of fish to any meal if you would like. 

Veggie Stir fry with rice noodles

 

Ingredients:

  • 1 box of Rice Noodles 

  • 4 carrots 

  • 2 peppers (red, orange, green, or yellow)

  • 1 head of broccoli 

  • 1 bunch of Swiss chard 

  • 1 carton of mushrooms (Bella or shiitake)

  • 2 cloves of garlic 

  • 1 half of onion 

  • Chili powder

  • Cornstarch

  • Mirin (Japanese sake)

  • White vinegar 

  • Raw honey 

  • Brown sugar

  • Sesame oil 

  • Soy sauce 

  • 4oz Korean BBQ Marinade*

  • Salt and pepper*

 

01

Chop the half of onion.

Chop the two cloves of garlic finely.

In a large saucepan, on medium-low,

heat 2 tsp of sesame oil.

Add in the chopped onion and garlic.

Make sure to stir occasionally to prevent burning the garlic.

Let this cook for 4-5 minutes.

While this is going on, depending on the brand of rice noodles you choose*, put 4 cups of water in a pot and bring to a boil.

 

02

 

Cut the two peppers of your choice and the carrots; add into the saucepan with the onion and garlic. Let this cook for 5 minutes. 

03

Slice the mushrooms and cut the broccoli. Add 1 tspn of soy sauce into the pan before adding the broccoli and mushrooms. Turn the pan up to medium high to start a quick simmer. 

04

Add 2 oz of the Korean bbq marinade (set the other 2 oz aside for later). Stir occasionally, allowing the marinade to cook into the veggies well. Let simmer for 10-12 minutes. 

05

After letting the veggies simmer, add in 1 tsp of soy sauce, 1 1/2 tsp of raw honey, 1/2 tbsp of brown sugar, stir occasionally for 5-7 minutes. 

06

While the veggies are simmering, the pot of water should be at a rapid boil. At this point, remove from heat and set aside and add rice noodles to the hot water. Let them cook down for 8-10 minutes. Noodles should still be firm. Rinse under cold water and set aside. 

07

In a separate bowl, combine 5 tbsp of brown sugar, 5 tbsp of soy sauce, 2 tbsp of mirin, 2 tbsp of white vinegar, 1tsp of chili powder, and 3 tbsp of cornstarch. This will serve as the stir fry sauce. 

08

Chop the Swiss chard and add on top of the stir fry veggies along with the stir fry sauce. It is Important to not over cook the Swiss chard, so for 3-5 minutes medium-low simmer before removing from heat. 

09

Place noodles in a bowl, add the stir fry veggies and finish with sesame seeds and serve!

*the Korean bbq marinade is a recipe from thekoreanvegan.com . I love this marinade, I keep a jar stored in my refrigerator to make cooking certain recipes easier for having tasty veggies. 

  • I personally didn’t need to use salt or pepper for this recipe however if you feel the need to use it for taste, feel free! 

  • I used the Thai Kitchen brand of rice noodles. These are one of my favorite. They are vegan and non gmo.

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spicy avocado sandwich

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Ingredients:

  • Whole grain bread*

  • 1/2 of avocado 

  • 2 thin slices of tomato

  • Spinach

  • Thinly sliced onion 

  • Mayonnaise* 

  • Hot cherry peppers

  • A pinch of Salt and pepper

01

Put 2 slices of whole grain bread in the toaster oven. 

02

Thinly slice the onion & tomato and set aside. Cut the avocado in half and slice 5-6 times through the half vertically. Be careful not to cut too deep into the skin of the avocado. 

03

Take 3-4 hot cherry peppers out of the jar and chop them finely. Some jars will be of whole, sliced, or chopped peppers. If already chopped, just set aside 1 tbsp. 

04

Take the toasted bread and put the mayonnaise on both slices. Put the hot cherry peppers on one slice. This will be the slice you stack the rest of the ingredients on. 

05

Following the cherry peppers, stack the spinach, tomatoes, onion and avocado. Add a pinch of salt and pepper for flavor. Put the top piece of bread, and enjoy!

Daisy’s kick the sick juice

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If you are feeling under the weather, this juice will help alleviate symptoms as well as keep your immune system nice and strong to prevent getting sick. While sick, I usually drink this twice a day, until my symptoms has passed. 

Ingredients:

  • 1 green apple 

  • 3 pineapple rings 

  • 1 lemon (juiced) 

  • 1 orange

  • 2 cloves of garlic 

  • 1 tbsp of freshly grated ginger

  • 1 tsp of turmeric 

  • 1 cup of cold spring water 

 

01

 

Juice the lemon into the blender. 

02

Dice the apple, pineapple, orange into nice sized chunks and add to the blender. 

03

Add the garlic, ginger, and turmeric along with the spring water and turn on the blender. 

04

Blend until all the ingredients create a nice, thick in texture juice*. 

*If you do not enjoy pulp in your drink, strain out the pulp and add to a cheese cloth. Squeeze and strain out the rest of the juice. 

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