Thai Coconut Red Curry

October 7, 20151 Comment

Thai Coconut Red Curry

Instructions:

1 cup jasmine rice

1 onion

1 bell pepper

1 teaspoon fresh garlic

1 teaspoon fresh ginger

2-3 tablespoons red curry paste

1 can coconut milk light

1/4^th cup coconut cream

1/4^th cup chicken broth (or 1/4^th cup coconut milk)

3 carrots

1 pound tofu or chicken

1 cup frozen peas

3 green onions

1-2 tablespoon soy sauce or tamari sauce

Handful of leafy greens (optional—I used baby broccoli)

Cilantro for garnishing

Pinch of chili flakes

Directions:

Wash and cook rice with 1 ½ cup water.
Sauté onion, bell pepper, garlic, ginger, and curry paste.
Once onions are soft add the coconut milk, coconut cream, and chicken broth.
Add carrots, tofu, leafy greens, frozen peas, green onions, and soy sauce.
Sprinkle cilantro and chili flakes on top.

No Bake Brownies

October 5, 2015December 12, 20164 Comments

No Bake Brownies

Ingredients:

1/2 cup almonds (blended)

2 tablespoons almonds (slices)

1 cup dates

1/4^th cup shredded coconut

3 tablespoons coconut oil

2 tablespoon maple syrup

1/4^th teaspoon vanilla

1/4^th cup cocoa powder

Directions:

Blend almonds in a Vitamix or food processor.
Blend in dates, coconut, coconut oil, vanilla, maple syrup, and cocoa powder.
Mold mixture into baking dish.
Sprinkle coconut shreds and almond shreds on top.
Refrigerate for 2 hours then cut into squares and serve.

Best Carrot Cake

October 1, 20153 Comments

Best Carrot Cake

My mom and I bake my stepdad carrot cake every year for his birthday. Anyone who claims they do not like carrot cake because it’s “healthy,” has not tasted this cake.

The recipe is an old xeroxed page from somebody else’s cookbook, so unfortunately I can’t give proper credit. However, there is a blurb at the bottom of the page, which says:

Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.

I hope you enjoy this cake as much as my family does!

Directions:

Makes 8 to 10 servings

4 eggs

1 1/2 cups vegetable oil

2 cups all-purpose flour

2 cups sugar

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1/8 tsp salt

3 cups grated carrot

1 1/2 cups coarsely chopped pecans or walnuts

Cream Cheese Icing (recipe below)

Preheat oven to 350 F. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in a small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.

Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Cauliflower Corn Chowder

October 1, 2015October 1, 20151 Comment

Cauliflower Corn Chowder

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.

Zesty Coconut Slaw

September 21, 20153 Comments

Zesty Coconut Slaw + Lime Coconut Dressing

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

Ingredients:

1/2 head purple cabbage
1/2 head regular cabbage
4 green onions
1/4th cup cilantro (plus more for garnishing)
1/2 cup coconut shreds
1/2 cup almond sheds
1 tablespoon sesame seeds
1 teaspoon lime zest
Juice of 1 lime

Directions:

Toast almonds and coconut shreds on the stove for a few minutes.
Cut the cabbage into thin slices.
Combine all the ingredients and toss with the dressing.

Dressing:

Juice and zest of 1 lime
1/4th cup coconut cream (from a can)
1 tablespoon olive oil
Pinch of salt
Pinch of chili flakes
Cilantro

Black Bean Quinoa Burgers

September 21, 20153 Comments

Black Bean Quinoa Burgers

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3^rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4^th teaspoon cumin

½ teaspoon curry powder

1/4^th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
Mix the quinoa and black beans together. Mash.
Stir in the yeast, almond meal, onion, garlic, and the spices.
Mold the mixture into 4 patties.
Heat oil in a pan and fry.

Sweet & Sour Rice Noodles with Collard Greens

September 13, 2015Leave a comment

Sweet & Sour Rice Noodles with Collard Greens

This is an extremely easy recipe to throw together. Rice noodles cook in 1-2 minutes and are healthier than regular whole-grain pasta. The sweet and sour sauce masks the flavor of the greens so even my little brother (who’s 7) enjoyed these noodles.

Ingredients:

1 pack of rice noodles (I used Trader Joe’s Fresh Rice Noodles)
1 bunch of collard greens
olive oil

Boil water and cook noodles for 1-2 minutes. Do not overcook, otherwise the noodles will get mushy and stick together. Sauté the greens until wilted. Combine the greens with the noodles.

Sweet & Sour Sauce:

1 tablespoon red wine vinegar
1 teaspoon brown sugar
1 teaspoon honey
1 tablespoon tamari sauce
½ teaspoon ginger (fresh or powder)
Chili flakes (optional)

Combine ingredients and pour over the noodles. Sprinkle chili flakes on top.

Apple Cider Vinegar Detox

September 12, 20151 Comment

Apple Cider Vinegar Detox

A great morning pick-me-up if you’re feeling under the weather or sluggish. Apple Cider Vinegar lowers cholesterol, clears sinuses, fights bacteria, aids in digestion, and provides extra energy. Lemon removes toxins and provides vitamin C. Honey boosts your metabolism.