Abbot Kinney Part II: ZenBunni.
Tag: Food
Recipe ~ Amish Country Bread
On the jar of my yeast, it recommended checking 2 things: first, make sure you bring the yeast to room temperature before adding it and second, you can test to see if the yeast is still good by adding it to water & then adding sugar (check your labels).
You can mix it up a little by adding some parmasan cheese and dried rosemary to the top; check it, as it might require an additional 5 minutes bake time to bake-in the cheese and rosemary. A killer combination would be pairing this bread with a fine extra virgin Olive oil … or a selection of cheeses and a goblet of nice wine … to complete this little feast.
Ingredients:
4 Tbsps Sugar
2 Tbsps Butter (melted; can substitute with Vegan Butter)
3 tsps Kosher Salt
1 1/2 C hot water
2 Tbsps of rapid rise yeast*
5 Cups of flour (+ or -)**
Directions
Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so the yeast can do it’s thing. Add the flour in small batches and mix with a dough hook for 8-10 minutes. Remove and place in a bowl that has been greased. Let the dough rise until it doubles in size (about 30 minutes). Punch down the dough, then divide it in half into 2 rounds; place on a greased cookie sheet. Cut decorative slits on the tops of your dough rounds. Let the dough rise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with Kosher salt. Add the dried rosemary and parmasan here. Bake at 400 degrees for 17-25 minutes.
*I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours.
**You can also use wheat flour, or do half and half.
Recipe ~ Vegan Chunky Monkey Cookies!
Ingredients:
3 ripe bananas
2 cups oats
1/4 cup peanut butter
1/4 cup cocoa powder
1/3 cup unsweetened apple sauce
1 tsp. Vanilla
Directions:
Preheat oven to 350 degrees F.
Mash bananas, then add the remaining ingredients. Stir and let sit for 20 minutes.
Drop by teaspoonful onto a greased cookie sheet. Bake 10-12 minutes.
Notes:
Like with any vegan cookie recipe, you have to mix the ingredients properly. Soak the oats in a 1/4 cup of almond milk while preparing the rest of the batter. Mash the Bananas first, then stir in the peanut butter, vanilla and applesauce. Add a 1/2 teaspoon of baking powder (recipe does not call for it, but it is a MUST), then the cocoa powder and, lastly, the oats. You may also want to add a couple drops of liquid stevia if you are using raw cacao powder, or if you prefer a sweeter cookie. Mix well and let the batter sit as directed, above.
As an option, you can soak a 1/4 cup of currants in water while the batter sits, then fold the currants into the batter after the batter has rested.
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Alternate No-Bake recipe:
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. I would suggest putting them in the freezer for an hour.
Enjoy!
Recipe ~ Delicious Detox Avocado Aloe Spinach Smoothie
Notes
If you haven’t made the coconut water ice cubes ahead of time, use regular ice cubes.
Ingredients
1 cup chopped spinach
1 frozen banana
1/4 cup mashed avocado
1 cup coconut water
1 tablespoon aloe vera juice
2 tablespoons fresh lemon juice
2 to 3 dashes of cayenne pepper
1/4 cup coconut water ice cubes (make these ahead of time!)
Directions
Combine all ingredients in a blender and blend until smooth.
Makes one serving.
Recipe ~ Healthy Pizza with a Cauliflower Crust
Pizza CAN BE healthy! If you cut this crust into 8 slices, each piece of crust (without toppings) has only 50 calories, 2 carbs and 5 grams of protein! There’s no need to feel guilty about eating a few slices, several times a week!!
Prep time : 15 mins
Cook time : 35 mins
Total time : 50 mins
Serves: 2-4
Ingredients
- ½ head cauliflower (about 2 cups riced)
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese (or Vegan alternative)
- 1 egg, beaten (or Vegan egg-substitute — flaxseed, chia or powdered egg substitute)
- 1 teaspoon basil
- 1 teaspoon oregano
Instructions
- Pre-heat oven to 400° F.
- Prep a cookie sheet or pizza stone by grease it with oil. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly!! (I used a Pampered Chef baking stone, and made sure to spray it before putting on the crust.
- Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
- Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
- In a bowl, combine the cooked cauliflower with all remaining ingredients.
- Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
- Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
- Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
Author: Eating Bird Food
A Candid Interview With Chef Robert Hesse
Two of The Halau’s students, Trish Lee and Amelia Rea, are excellent cooks and caterers. They are in Reno, Nevada, for the Fourth of July holiday weekend and happened to interview the talented Chef Robert Hesse … check them all out here.
If we had to pick four words to describe Chef Robert Hesse, they would be: open, honest, humble, and gracious. It was our great pleasure to see this two-time Hell’s Kitchen contestant and Assistant Executive Chef working at The Brews Brothers restaurant in the Eldorado Casino Hotel in Reno, Nevada. Chef Hesse is perfectly comfortable working a street party, which is where CPM met him, cutting brisket for an estimated 50,000 hungry festival-goers at the 19th Annual Great Eldorado BBQ, Brews & Blues Festival.
Chef Hesse is probably best known for his time spent on Seasons 5 and 6 of Hell’s Kitchen, but after the cameras are gone, each contestant continues with their lives. There has been no shortage of work for this Hell’s Kitchen Fan Favorite. He has cooked for many as an Executive Chef, judged competitions, cooked for celebrities and at the Playboy Mansion. He…
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Recipe ~ Quinoa Cakes with Eggplant-Tomato Ragu and Mozzarella
Ingredients
For quinoa cakes
- 1 1/2 cups water
- 1 cup quinoa
- 1 large egg, lightly beaten
- 4 to 5 tablespoons olive oil, divided
For topping
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped
- 3/4 cup water
- 1 tablespoon chopped flat-leaf parsley
- 1/4 pound smoked mozzarella, diced (1 cup)
Preparation
Make quinoa cakes:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
Make topping while quinoa cooks and chills:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
Cook quinoa cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
To serve:
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.
Cooks’ notes:
·Quinoa cakes can be formed 1 day ahead and chilled, covered.
·Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.
Recipe ~ Meltable Vegan Mozzarella Cheese
Chef Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese and can be downloaded at http://www.artisanveganlife.com/ .
Recipe ~ Vegan Butter
San Francisco Vegan Chef Miyoko Shinner has been making vegan butter substitutes of various sorts for a couple of decades. This one is true perfection. Try it and see. Go to http://www.artisanveganlife.com/ to get the latest recipe.
Recipe ~ Spicey Whole Roasted Cauliflower
Makes 6 servings
- Start to Finish: 1 hour
Ingredients
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Directions
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Recipe ~ Blue Cheese & Walnut Stuffed Belgian Endive
Ingredients:
- 2/3 cup chopped walnuts
- 4 tablespoons honey, divided
- 2/3 cup dried cranberries
- 1/2 cup of balsamic vinegar
- 6 tablespoons orange juice
- 32 Belgian endive leaves
- 2/3 cup crumbled blue cheese, such as Roquefort cheese
- 2 tablespoon minced chives
Directions:
- Preheat your oven to 350 degrees F.
- In a bowl mix together the walnuts, 2 tablespoons honey and 1/4 teaspoon of sea salt.
- Spread the mixture onto a baking sheet lined with parchment or aluminum foil.
- Pop the walnuts into the oven and allow to bake for 5 minutes, then stir and allow to continue to bake for another 5 minutes, for a total of 10 minutes, or until they are gold brown.
- While those are cooling combine your remaining 2 tablespoons of honey, balsamic vinegar, and orange juice in a small saucepan.
- Bring the mixture to a rolling boil, and then reduce the heat to a simmer.
- Allow this to cook until it has reduced down to 6 tablespoons.
- This will take from 7-10 minutes.
- Fill each endive leaf with 1 teaspoon each of the following: blue cheese, candied walnuts, dried cranberries.
- Arrange in a circular pattern on a tray.
- Now time for some abstract art fun; drizzle the reduced vinegar/honey/orange juice mixture over the endive leaves, and finish it with a sprinkling of chives and black pepper.
Recipe ~ Fourth of July “Mounds” Bars
Ingredients:
(1) 7 oz bag sweetened shredded coconut
7 oz sweetened condensed milk
(1) 12 oz bag dark chocolate chips
Food Coloring
Directions:
1. Combine one 7 oz bag of sweetened shredded coconut with 7 oz of condensed milk. Mix well.
2. Separate your mixture into 3 different bowls. Put the same amount in each bowl and add red food coloring to one bowl and blue to the other. The white obviously stays as is. The blue will only need about 2 drops but the red will require more otherwise it will be pink. If you have food coloring gels these work well. Refrigerate all the mixtures for 1 hour.
3. Remove your bowls from the refrigerator and start preparing 2 inch mounds on a lined baking sheet. I think it’s best to use a Silpat but if you do not have a Silpat, use wax paper. I did one color at a time then washed my hands and moved on to the next color so the colors did not bleed together.
4. Using a damp paper towel, cover your bars and shape them with your hands. Refrigerate for another 2 hours.
5. Once your bars are completely cold you need to melt your dark chocolate chips in a double boiler or in the microwave. Now there are two ways to melt your chocolate. If you melt your chocolate in the microwave at 30 second intervals (stirring in between) like I normally tell you to do, your chocolate will be more soft and malleable; meaning, if you leave these these candies out all day, the chocolate will start to melt a bit and it will get all over your hands. If you want your chocolate to be hard (like when you buy a box of candy) you will need to temper your chocolate. Once your chocolate is melted you will want to dip your bars into the melted chocolate and place back on the lined tray. This is totally messy and there is no other way to do it. Refrigerate for another 2 hours.
Tip: If you want your bars to look smoother you can dip them again and do a second coating of chocolate and then refrigerate once again. The bars pictured here were double-dipped. Enjoy!
Recipe ~ Vegan Yakisoba
Lana made this dish for her parents and housemates, and it was a HIT!
Do you know what we really like? Soba noodles. And Japanese food. And putting cabbage in things.
Cabbage is so underrated.
We are also not very fast at julienning carrots, and they’re most certainly not the most evenly-cut thing we’ve ever produced, but we really like how everything is long and skinny in this dish. Normally we would be carrot coins all the way!
We like to keep this pretty simple, but it can be doctored to your liking. Lana has added Fry’s chicken-style strips to the one in the picture here, but we didn’t like them and picked them out. We bet it would be better with tofu, and we can’t believe we just said that. The Vegan chickin strips work great; so does the Vegan “beef” strips, so try it and enjoy. Anyway, here’s a basic recipe to get you started:
Serves 4
Ingredients:
soba noodles
2 carrots, julienned
1/2 head cabbage, sliced thinly
2 cloves garlic, minced
4 green onions/scallions
1/2 cup soy sauce
2 tbs sambal oelek or other chili
1 tbs sugar
toasted sesame seeds
Directions:
1. Saute the carrots, cabbage, garlic and light-green part of green onion/scallion over medium heat 5 minutes or until soft and beginning to brown.
2. Meanwhile, cook your soba noodles in boiling water 2 minutes, then drain and refresh.
3. Add noodles to veggies, turn heat down and add combined soy, chili and sugar.
4. Turn up to re-heat without boiling the crap out of your sauce, and serve topped with toasted sesame seeds.
If using tofu or other chicken substitute, cook them before the veg, set aside and add to the pan again when you add the noodles.
YUM!
Recipe ~ Triple Coconut Chocolate Cookies (vegan, gluten-free)
Ingredients for the cookies
- 1 Tbsp. ground flaxseed
- 1/4 cup coconut flour
- 3/4 cup all purpose gluten-free flour
- 2 Tbsp. shredded coconut
- 1 tsp. baking powder
- dash of salt
- 1/4 cup coconut oil, softened
- 2-3 Tbsp. agave
- 2 tsp. vanilla extract
Ingredients for the coconut icing
- 1/4 cup coconut butter
- 1 Tbsp. agave
- 1/4 tsp. vanilla extract
Ingredients for the chocolate sauce
- 2 Tbsp. agave
- 2 Tbsp. cocoa powder
Directions
Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.
Prepare flax “egg” by mixing ground flaxseed with 3 Tbsp warm water. Let sit for 10 minutes.
In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt
In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax “egg” into large bowl until thoroughly mixed.
On a clean surface, use a rolling pin to roll batter out until it’s about 1/4″ thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.
While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.
Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!
Makes about 15 cookies
Food: Cookies ‘n’ Cream Parfaits
(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)
Ingredients:
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish
Preparation:
-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):
-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):
-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.
*Trader Joe’s “Belgian Chocolate Pudding” (or any “ready made” chocolate pudding) and “Chocolate-Vanilla Bean Joe-Joe’s” Sandwich Cookies.
Recipe ~ Vegan Avocado Mousse
This vegan avocado mousse is super simple to make and totally delicious. Full of healthy fats to support the nervous system, it also gives you beautiful skin and hair. I love it as breakfast but it can also be a great healthy, sugar-free treat.
What you need
1/2 ripe avocado
1/2 cup young coconut flesh
Caco nibs for topping (optional)
What you do
– Blend all your ingredients in your hight speed blender.
– Add a dash of filtered water or coconut water if needed.
– Pour in a nice glass and garnish with some cacao nibs or and chocolate chunks.
Note: If you’d like a sweeter taste, you can add half a banana to the preparation or any sweetener of your choice.
RECIPE ~ Chocolate Martini Pudding Pops
Yeah, you heard that right. Chocolate Martini Pudding Pops. Bring on the heat. Bring on the raging dog days of summer, the long mountain bike rides, and all the sweat. Because when you have a batch of these rich chocolate frozen treats waiting for you at home, it’s all worth it.
Ingredients:
1 3.9oz package jello
1 cup whole milk
1 cup heavy cream
1 tbs Godiva liqueur
3 tbs vodka
Preparation:
In a large mixing bowl, whisk together the pudding, milk, cream, Godiva liqueur, and vodka.
Carefully portion mixture into popsicle molds, filling each three quarters of the way full.
Place in freezer for one hour, or until slightly firm and add craft sticks in the center of each pop and et freeze overnight, or until solid.
RECIPE ~ Asian Street Sandwiches
Asian style sandwiches are one of my family’s favorite foods. However, having a vegan daughter makes going out to enjoy them a little tricky. So, when I found this mouth-watering Asian street sandwich recipe, I knew I could easily make it into a vegan-friendly meal.
Substituting hoisin sauce for the oyster sauce makes the marinade vegan. The flavor of the hoisin sauce is less smoky when compared to the oyster sauce; however, the finished product still has the perfect blend of sweet, salty, spicy and umami. I made double the amount of marinade so that there would be enough to cover both pork and tofu.
The savory marinade transformed humble tofu into a luscious filling. Simply fry thinly sliced firm tofu until crisp, and slather with the marinade. The result is full of robust flavor and a really appealing texture. My vegan daughter thought it was delicious and requested that I make more so that she could enjoy it over white rice the next day.
The savory proteins of these sandwiches are perfectly contrasted by the fresh vegetables. Along with the sweet marinated cucumbers, herbaceous cilantro and cool crisp lettuce, I also added bean sprouts and sliced fresh jalapenos and scallions. The cucumber, lettuce and sprouts cooled the palate while the jalapeno and scallions add an element of spice and crunch. Piled high and slathered with the sriracha mayonnaise, these sandwiches will take you on a culinary trip to an exotic land.
Ingredients
3 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons oyster sauce
2 tablespoons garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon plus 2 Tablespoons chili garlic sauce (such as Sriracha Thai hot sauce)
1 teaspoon sesame oil
1 lb. seasoned Tofu (as above) or pork roast, sliced into 12 thin pieces
1/4 cup Rice Wine vinegar
1/4 cup Mirin (Japanese cooking wine)
1 tablespoon fresh mint, minced
1 medium cucumber, peeled and thinly sliced (about 1-1/4 cups)
1/2 cup Mayonaise
2 tablespoons olive oil
6 hero rolls, each 6 inches long, split
6 romaine lettuce leaves
1 cup cilantro leaves, stemmed and cleaned
Directions:
1. In a medium-size bowl, mix 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 1 tablespoon of the oyster sauce, the garlic, the ginger, 1 teaspoon of the chili garlic sauce and 1/2 teaspoon of the sesame oil. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator 4 to 4-1/2 hours.
2. Combine remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, the rice wine vinegar, mirin and mint; mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.
3. In a small bowl, blend mayonnaise with the remaining 1 tablespoon oyster sauce, 2 tablespoons chili garlic sauce and 1/2 teaspoon sesame oil. Let sit for 5 minutes.
4. In medium-size saute pan or on hot grill, cook meat to medium-rare, until it registers 145 degrees on an instant-read thermometer, about 3 minutes. Transfer pork to a plate or platter.
5. Drizzle olive oil on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top with marinated cucumbers, lettuce and cilantro. Slice in half and serve.
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Notes: Vegans can also substitute the pork roast slices with seasoned and grilled Seitan, sliced thinly.
RECIPE ~ Ginger Peanut Noodles
- Prep : 10MINS
-
Cook : 8MINS
-
Total : 18MINS
-
Yields : 5 SERVINGS
Ingredients
- 1 lb. dried rice stick noodles or spaghetti
- 1/2 cup peanut butter
- 4 to 6 tbsp. tamari or soy sauce, as needed
- 1/4 cup warm water
- 1 1/2 to 2-inch piece fresh ginger, peeled and cut into pieces
- 4 cloves garlic, minced or pressed
- 3 tbsp. rice vinegar
- 2 tbsp. toasted sesame oil
- 5 tbsp. agave syrup
- 2 tsp. Sriracha sauce, or to taste
- 2 cups thinly shredded purple cabbage
- 1 cup shredded carrots
- 3/4 cup chopped cilantro
- 4 scallions, thinly sliced
- 2 tbsp. toasted sesame seeds
Instructions
- In a large pot of boiling water, cook the noodles until they are al dente. Drain and rinse noodles. Set aside to cool.
- In a blender jar, add peanut butter, soy sauce, water, ginger, garlic, rice vinegar, sesame oil, agave syrup and Sriracha sauce. Blend sauce until it’s smooth and creamy. This might take a few minutes. Adjust seasonings to taste.
- Place the noodles in a large bowl. Pour peanut sauce over the noodles, tossing well so that noodles are well coated with sauce. Add shredded cabbage, carrots, cilantro, scallions and sesame seeds, tossing until mixed. Adjust seasonings to taste and serve.
Notes
If not serving noodles right away, refrigerate until ready to serve. If sauce on noodles gets too thick to serve, add 1 to 2 tbsp. hot water, mixing or tossing well.
http://www.simpledish.com/recipes/dinner/ginger-peanut-noodles
RECIPE ~ Caprese Pasta Skillet (Vegetarian)
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Caprese Pasta Skillet mixes fresh basil, cherry tomatoes, pasta and mozzarella to make a quick 30 minute meal that the whole family will love. Perfect dish to use up your summer garden tomatoes and basil!
Serves: 4
Ingredients
6 oz linguine
½ cup reserved pasta water
1 cup fresh basil, chopped
6 oz fresh mozzarella, chopped into chunks
6 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Instructions
Cook pasta according to box, drain water reserving ½ cup of the pasta water when done and set aside.
In a large skillet heat the 6 Tablespoons olive oil and saute the tomatoes for two minutes. Add the garlic and oregano. Continue sauteing until the tomatoes are soft.
Add in the reserved pasta water and simmer for an additional 1 minute stirring to combine.
Add the pasta, basil and mozzarella and heat on low stirring until the cheese is melted, about 2-3 minutes. Add salt and pepper to taste and crushed red pepper flakes (optional).
Serve warm garnished with fresh chopped basil.
Notes: Add grilled chicken to add protein to this dish.
—
Author: Julia // A Cedar Spoon
Recipe type: Pasta, Dinner
Cuisine: Italian
RECIPE ~ Vegetarian Won Ton Appetizers
Deep-fried wonton are stuffed with mashed bean curd. Vegetarians who don’t eat egg can substitute 1 tablespoon oil for the beaten egg.Makes about 45 – 50 wontons
Ingredients:
- 1/2 cup mashed firm tofu
- 1 green onion, diced
- 4 water chestnuts, chopped
- 2 tablespoons shredded carrot
- 1 bok choy leaf, shredded
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- Pinch of pepper
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- 45 wonton wrappers, or as needed
- 3 to 4 cups oil for deep-frying, as needed
- Hoisin sauce or soy sauce for dipping, as needed
Preparation:
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.
RECIPE ~ Peanut Butter Berry Smoothie
Prep time : 5 mins
Total time : 5 mins
Serves : 1
A delicious smoothie combing the protein of peanut butter to keep you fuller, longer and the sweet flavors of fruit.
Ingredients
½ ripe banana
1 tablespoon peanut butter, creamy
1 cup fresh or frozen strawberries
¼ cup skim milk (could use 1% as well)
1 teaspoon honey
½ cup crushed ice
Instructions
If you use frozen strawberries put them in the blender and blend until chopped.
Put all of the remaining ingredients in a blender for 1 minute, lift lid and stir and continue to blend until smooth.
Notes: You can make this recipe Vegan by substituting the skim milk with your favorite nut milk and substituting agave syrup for the honey.
RECIPE ~ Double Chocolate Cherry Smoothie
Ingredients:
- 1 and 1/2 cups unsweetened chocolate almond milk
- heaping 3/4 cup frozen cherries
- 2 Tbsp unsweetened cocoa powder
Directions:
- Pour the milk into your blender. Add in the cherries and cocoa and turn on low. Let the smoothie run on low for a minute, then bump the speed up to medium for about a minute until the mixture is smooth and you don’t hear any more large chunks of cherries being hit by the blades.
- Pour the smoothie into a glass and serve immediately.
Read more at http://www.branappetit.com/2013/06/05/double-chocolate-cherry-smoothie/#fRGPYWF2mdB0tw4H.99
RECIPE ~ Cauliflower Risotto (It’s Paleo!)
Ingredients
- 2 medium beetroot, cut into chunks
- 2 tsp. olive or coconut oil
- ½ head cauliflower
- 1 tsp. olive oil
- 1 small brown onion, finely chopped
- 1 clove garlic, crushed
- ¼ cup white wine, optional
- ¼ vegetable stock (or stock of your choice)
- ½ cup walnuts, roughly chopped
- ¼ cup finely grated Parmesan (optional)
- 1 cup arugula leaves
- flaked Parmesan and cracked black pepper, to serve
Directions
Preheat oven to 200 C (about 400 Fahrenheit).
Toss beetroot in oil. Place on a baking tray and roast for 30-40 minutes until tender.
Meanwhile, grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it’s rice sized. Wrap the riced cauliflower in a couple of paper towels and squeeze to remove any excess moisture.
Heat oil in a medium saucepan over medium heat. Add onion and cook stirring for 5 minutes until soft. Add garlic and cook for a further 2 minutes.
Add wine and bring to boil. Add cauliflower rice and stock. Cook until liquid is almost absorbed. Add beetroot chunks. Cook until heated through.
Remove from heat.
Stir through walnuts, Parmesan and rocket.
Divide between a plate and a lunchbox. Serve with flaked Parmesan and cracked black pepper.
RECIPE ~ Decadent Chocolate Tart (Raw Vegan/Gluten-Free)
We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.
Ingredients for crust
- 1 1/2 cups almond flour
- 3 Tbsp. brown rice malt syrup
- 3 Tbsp. coconut oil
- 1⁄4 cup raw cacao powder
- pinch Himalayan sea salt
Ingredients for filling
- 1⁄2 cup raw cacao powder
- 3 Tbsp. coconut oil
- 1 cup brown rice malt syrup
- pinch Himalayan sea salt
Directions
For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.
Freeze the tin while you prepare the filling.
Process all filling ingredients until combined and smooth.
Remove crust from freezer and pour the filling mixture into the crust.
Return to freezer until the mixture is set (at least an hour).
Remove 5 minutes before serving, and return any leftovers to refrigerator.
Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook
RECIPE ~ Coconut, Chia, Avocado & Blueberries Parfait
This is the perfect way to start the day. Not only is it gorgeous looking but it’s also full of goodness to give you all you need for an amazing day.
You’ve got good fats and your essential fatty acids with the avocado, the coconut and the chia seeds, and you also have a good dose of antioxidants with the blueberries.
Ingredients
Serves 1
- 2 Tbsp. chia seeds
- About 1/4 cup of your favorite milk
- 1/2 avocado (peeled and diced)
- 1 Tbsp. desiccated coconut
- About 3 Tbsp. coconut (or natural) yogurt
- 1 Tbsp. maca powder
- 1 handful blueberries
Directions
Mix the chia seeds and milk in a tall glass. Leave that for a minute, until the chia seeds have absorbed the milk.
Top up with some diced avocado, then with the desiccated coconut, then the yogurt and then the maca powder.
Finish with the blueberries on top and enjoy.
RECIPE ~ Vegan Eggplant Meatballs
Ingredients:
cooking spray
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (or drained, rinsed canned)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
pinch red chili flakes (optional)
2 cups quick marinara sauce
Directions:
Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.
Servings: 4 • Size: 3 meatballs with 1/2 cup sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 7 g • Carb: 43 g • Fiber: 9 g • Protein: 8 g • Sugar: 1 g
Sodium: 307 mg • Cholesterol: 0 mg
Creamy Avocado Tomato Basil Pasta
A quick and easy pasta that you can create on a shoestring budget! Ecco un ottimo pasto … godere di mangiare con la vostra famiglia stasera!
Pasta tossed in creamy avocado, sweet grape tomatoes, and refreshing basil. With just a hint of garlic and lightly salted, this dish is delicious and healthy, just in time for summer.
Don’t you just love summer ingredients? I certainly do. And the ingredients in this pasta dish are simple, delicious, and refreshing, which is what we need for hot lazy summer days.
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