Monthly Archives: February 2017

Almond Butter Dressing

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  • 1/4 cup raw almond butter (or peanut butter/sunflower butter)
  • 2 tablespoons coconut vinegar (or rice vinegar)
  • 1-2 tablespoons warm water, to desired consistency
  • 1 tablespoon tamari (or low-sodium soy sauce)
  • 1 tablespoon pure maple syrup (or agave)
  • 1 teaspoon ground ginger, or freshly minced ginger
  • 1-2 teaspoons sriracha (or more, to taste) or 1/2 teaspoon crushed red pepper flakes

Coconut Curry

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  • 1 cup brown rice, uncooked
  • 1/2 cup low-sodium vegetable broth (or 1 tablespoon coconut oil; if you cook with oil)
  • 1/2 white onion, diced
  • 1 small clove garlic, minced
  • pinch of sea salt and black pepper
  • 1-inch knob of fresh ginger, minced
  • 1.5 tablespoons red curry paste
  • 1 green bell pepper, sliced
  • 1/2 head of cauliflower, florets
  • 1 small head of broccoli florets (about 1 cup)
  • 1 cup frozen edamame
  • 1 can light coconut milk
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon raw coconut sugar
  • 1 tablespoon Sriracha or hot chili sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground turmeric (or fresh)
  • 1/2 teaspoon garam masala

 

  • Make the brown rice
  • Heat the veggie broth in a large saucepan or pot to medium heat.
  • Sauté the onion and garlic until translucent. Add a pinch of salt and pepper. Next stir in the ginger and red curry paste and sauté for 2 minutes.
  • Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like it’s getting dry.
  • Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.
  • Serve over brown rice and garnish with optional toppings.

 

Black Bean Soup

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  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

 

  • Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  • Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
  • Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
  • Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
  • Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper.

 

Honey Oat Bread

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1 Envelope of Yeast (2-1/4 tsp )
2 tsp of Salt
1/4 cup of Honey
3 Tbsp of Unsalted Butter, melted
1-1/3 cup of Warm Water
3 cups of Bread Flour
1 cup of Old Fashioned or Quick Oats
1/3 cup of Non Fat Dry Milk Powder

2 Tbsp of Honey, warmed up a bit so it’s runny
2 or 3 Tbsp of Oats
1) In a small bowl, add the water, honey and yeast. Let it sit for a few minutes until the yeast is activated.

2) In the bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, oats, salt and the yeast milk mixture.

3) Knead the dough for just a few minutes or until it comes together.

4) Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5) Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover with plastic wrap.

6) Place in a warm draft free spot and let it rise for about an hour and a half to two hours or until doubled in size.

7) Grease a 9×5” loaf pan with some vegetable oil and set aside.

8) Dump the dough onto a lightly floured surface, knead it for a minute just to pull it together. Form it into a loaf, place it in the greased loaf pan (seam side down) cover it with a kitchen towel and let it rise for another hour or so or until doubled once more.

9) Preheat your oven to 350 degrees, brush the top of the bread with the warmed honey and sprinkle the oats all over the top. Bake your bread for about 40 minutes or so or until lightly golden brown. If you see the bread turning brown too quickly, tent it with a little foil to stop it from getting too dark. Allow it to cool completely on a wire rack.