Has anyone else experienced a rut with chicken? This happens to me all the time. This protein has the tendency to be overcooked easily, and I am not a fan of dried out chicken. Enter my new favorite chicken product, chicken thighs. They are packed with flavor, healthy fats, and are a lot more satisfying to me than chicken breasts. Incorporating the thighs into my diet always help me get me back on the chicken loving train.
Chicken thighs are great on their own cooked with olive oil and minimal spices. You probably know I have been obsessing over all of the Asian-inspired recipes lately if you follow me on Instagram. It was only a matter of time before I came up with an Asian marinade! The chicken thighs are baked in the oven which makes for quick and easy clean up. The baking method also helps make the chicken thighs extremely crispy.
The flavor of the miso and the ginger comes from the Ginger Bou Miso Broth cubes. All of their broth cubes are great for cooking soups, stews, and so on. You can make sauces or pastes with them, which is how I created this recipe. You’ll need 1/4 cup of hot water to dissolve the cubes in. The mix will turn into a delicious, thick miso paste after mixing the water thoroughly. This paste is complimented by sesame oil, soy sauce, red pepper flakes, rice wine vinegar and date syrup. It makes a delicious chicken thigh marinade.
1/4tspred pepper flakescan add more if you like it spicier!
Dissolve and mix the Bou Miso Ginger cubes into 1/4 cup of hot water. Make sure everything is combined and that there are no clumps. It should resemble a sauce or paste.
In a bowl, mix together the miso and water sauce combination, the soy sauce, the sesame oil, salt, red pepper flakes, rice vinegar and date syrup.
Put the chicken in a container or bag to marinade in the sauce. Make sure the sauce covers all of the pieces of chicken.
Marinate the chicken in the sauce overnight in the refrigerator. If you do not have enough time, you can marinate in the refrigerator for an hour, but I do not recommend doing it for much shorter.
When ready to bake, preheat your oven to 425F.
Place your chicken on an oven rack stacked on top of your oven-safe pan. The oven rack will help the chicken get crispier.
Top the chicken thoroughly with sesame seeds.
Bake the chicken for 22 minutes, flip, and bake for an additional 22 minutes.
Top the chicken with sesame seeds and chopped green onions. Taste great over rice or on its own!
The recipe suggest that you leave the chicken thighs marinating in the sauce overnight so that the chicken can truly pick up all of the flavors. If you don’t have enough time, you can marinade them for an hour in the fridge. I do not recommend going much shorter than that. Once they are done, I love topping them with more sesame seeds and lots of chopped green onion!
Lastly, let me know if you decide to make the Miso Ginger chicken thighs and I would absolutely love to hear what you think! If you remake them on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!
When I first started eating “healthy”, nutritional labels ruled me. In my head, pestos were a no go being that it had over twenty plus grams of fat. This is definitely a longer story that has a happy ending which I will save it for a blog post of its own. I ended up teaching myself all about nutrition, the important of ingredients, and the significance of healthy fats in our bodies. It was not something I learned over night, but I am so relieved I am at the point I am at today. I value ingredients and food quality, not numbers. Personally, my body now thrives off of all the healthy fats. This vegan pesto is one of my favorite ways to incorporate them.
If pesto was a food group, it would definitely be my favorite one. I am obsessed with the fresh flavor it adds to a variety dishes. The ingredients come together so well and truly add a whole extra layer of flavor. It is an extremely versatile sauce and can be made using many different ingredients. Noodles are my favorite vehicle to enjoy them on, but it is also great cooked on top of salmon.
I love to experiment with different pesto recipes while using nutritional yeast as a replacement for cheese, making it a dairy free pesto. This version of vegan pesto is nut free, as it uses Bob’s Red Mill’s pumpkin seeds. Many arugula based pesto recipes use the arugula as a replacement for basil, but I love the combination of the two. Basil is one of my favorite herbs, so I definitely did not want to eliminate it here.
Keyword: Arugula, Pasta, Pesto, Vegan, Vegan Pasta
1/4cuppumpkin seedsI use Bob’s Red Mill
1/2tspHimalayan pink salt
Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
You can enjoy on pastas, on your eggs, on toast, etc!
Let me know if you decide to make the vegan pesto and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂
Quinoa is one of my favorite grains; I love the texture and how versatile it is. My go-to recipe is a jam packed quinoa salad, but I thought it would be fun to switch it up and make some quinoa bites! These are great for on the go eating, for kids and adults alike, etc. They are delicious dipped in a bowl of marinara sauce, alongside more greens, and with lots of fresh basil on top. These are vegetarian, but you could definitely add pepperoni, chicken sausage, or your favorite meaty pizza toppings.
The bites were made with Nature’s Greens Kale Greens. Their pre-washed greens have been amazing to use in my recipes and beyond. I trust all of their products, being that there are no added preservatives or chemicals. They triple wash their greens, which I really appreciate! If you are local to Atlanta, I have found some of their products at Sprouts and Whole Foods. I have another recipe on my blog that I created with their delicious mustard greens; my Chicken Sausage Noodle Soup with Mustard Greens. Click here for the recipe!
In addition, I added olives and onions to the mix; my personal favorite pizza toppings. I used dairy free cheese, but regular cheese would work just as well. I have tested these with little blocks of Miyoko’s vegan mozzarella and they came out awesome. You can definitely get creative here by using your favorite toppings!
Lastly, let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!
I think we can all agree that pizza is one food that just about everyone loves. It’s definitely a symbolic food, whether it brings you back to family pizza nights when you were younger or even a trip to Italy. Sadly, with growing food intolerances these days, not everyone is able to enjoy the original version of pizza. Lucky for us, or shall I say those with a dairy or gluten intolerance — there are SO many ways out there to customize pizzas. You can make them easily with vegan cheese, gluten free crusts, cauliflower crusts; the possibilities are vast.
I came up with these mini individual vegetable filled pizzas that just about anyone can enjoy and make in a matter of minutes. I love anything mini; the cuteness makes me smile! These mini pizzas would be great to pack for a lunch alongside a small salad.
These are totally customizable — you can add any and all of your favorite pizza toppings. The pizza sauce was homemade using Pomi’s finely chopped tomatoes. I simmered the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic. You can use the cheese of your liking here; I used Miyoko’s Vegan mozzarella. When baking, you will know the pizzas are ready once your cheese has melted. For the base, any English muffin would work as well — I used Mikey’s brand which made my pizzas paleo and gluten free.
Let me know if you decide to make it; I would absolutely love to hear what you think and see your personal twist on these pizzas! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!
One of my favorite parts about collaborating with companies is being a part of campaigns that push me to step out of my cooking comfort zone — and this has to be one of my favorite creations from just that! This creamy risotto made with Bob’s Red Mill farro pairs absolutely perfectly with the Valley Fig Growers figs and the salty pistachios. It is not dairy free being that it contains ghee, but it could be made vegan by using vegan butter. If you are gluten free, you can sub the farro for rice. The dish is great to prepare for the week when you’re in a pinch for lunches and dinner, and would pair great with salmon or chicken. I also enjoy adding arugula – the possibilities are really endless.
The recipe calls for parmesan and I have an awesome recipe for vegan parmesan on my site which you can find here.
Let me know if you decide to make it and I would absolutely
love to hear what you think! If you remake on Instagram, remember to tag me at
@matcha_and_margs so I can send the love and support right back. Enjoy!
Course: Dinner, Figs, Lunch, Main Course, Meal Prep
1cupfarroI used Bob’s Red Mill; soaked and rinsed
1tspgheeI used Fourth & Heart
1/2tsppink saltmore or less to taste depending on sodium content in broth
1cupchopped dried figsI used Blue Ribbon Orchard Choice
1/4cupdairy free parmesancan use regular as well; recipe for my DF parm is linked above!
Soak the cup of farro for 30 minutes in water, rinse and pat dry. You can also buy pre-soaked farro to skip this step.
Bring a saute pan to medium heat with the avocado oil in it and saute the onions and minced garlic until translucent.
Add in the farro and 1 cup of vegetable broth. Bring it to a boil, while making sure to stir continuously until the broth is absorbed by the farro. Continue this step 5 times; by the end you will have added five cups of broth to the farro.
Once the farro is cooked, add in the ghee and the salt to taste. Make sure you take note of how much sodium is in your broth and add the salt accordingly! I like to buy low sodium broths so I can add the salt myself.
Stir in the chopped figs, the pistachios, and 1/4 cup of parmesan or vegan parmesan and enjoy!