A quick and easy meal in less than a half hour!
ingredients
roasted cauliflower
1 head cauliflower, chopped into 12 large chunks
1 tbsp olive oil
2 cloves garlic, minced
sauce
1/2 tsp salt
1/2 cup peanut butter
2 tbsp sweet chili sauce
1 clove garlic, minced
1 tsp sriracha sauce
1/4 cup coconut milk
1/8 cup soya sauce
1 tsp honey (optional)
tools:
cookie sheet
aluminum foil
Pre-heat oven to 450 degrees F. Toss the cauliflower in the oil and garlic and then spread out on cookie sheet. Roast for 18 minutes or so, flipping once around the 13 minute mark. When starting to burn, remove from oven.
in a sauce pan heat up all the sauce ingredients, until lightly boiling. remove from heat and serve immediately.
Thursday, 23 June 2016
Cheesy Kale Chips (Vegan)
This tasty and wholesome crunch satisfying snack will have you going back for more all day long!
Ingredients:
3 bunches kale, de-stemmed
1 cup whole raw cashews
1/2 cup pumpkin seeds
1/2-3/4 cup Nutritional yeast "Nootch" (Save On, Nesters, Choices, Whole Foods, Health Food Stores)
Sea Salt to taste
2-3 tablespoon sriracha
1-2 small lemons
1 clove garlic minced
Water
Soak cashews and pumpkin seeds for 4 hours in water with the juice of one lemon and a teaspoon of sea salt. Drain.
Add enough new, fresh water to cover the cashews and seeds, the juice of another lemon, and the garlic and process, or blend with a hand blender until smooth like hummus. Add the nutritional yeast (the more you add the cheesier it will taste), half a teaspoon of salt, and 2-3 tablespoons of sriracha hot sauce (or to taste, I like lots).
Wash and thoroughly dry kale (I use a salad spinner).
Prepare two large cookie sheets and turn your oven on the lowest setting (mine stops at 170F) or prepare your large size food dehydrator.
Now prepare to get messy! Dip the kale into the sauce and massage it into the curly parts of the kale leaves. The coating should be about half as thick as the leaf itself on both sides. This is like a batter that coats the leaf.
Spread out the leaves on the cookie sheets. You'll find that by tearing the leaves in half or quarters, you will speed up the dehydration process. Place in oven & cook for 4-6 hours or until all pieces are crispy. Of course this means taste testing. Which also means they'll all probably be gone before they ever get out of the oven
Ingredients:
3 bunches kale, de-stemmed
1 cup whole raw cashews
1/2 cup pumpkin seeds
1/2-3/4 cup Nutritional yeast "Nootch" (Save On, Nesters, Choices, Whole Foods, Health Food Stores)
Sea Salt to taste
2-3 tablespoon sriracha
1-2 small lemons
1 clove garlic minced
Water
Soak cashews and pumpkin seeds for 4 hours in water with the juice of one lemon and a teaspoon of sea salt. Drain.
Add enough new, fresh water to cover the cashews and seeds, the juice of another lemon, and the garlic and process, or blend with a hand blender until smooth like hummus. Add the nutritional yeast (the more you add the cheesier it will taste), half a teaspoon of salt, and 2-3 tablespoons of sriracha hot sauce (or to taste, I like lots).
Wash and thoroughly dry kale (I use a salad spinner).
Prepare two large cookie sheets and turn your oven on the lowest setting (mine stops at 170F) or prepare your large size food dehydrator.
Now prepare to get messy! Dip the kale into the sauce and massage it into the curly parts of the kale leaves. The coating should be about half as thick as the leaf itself on both sides. This is like a batter that coats the leaf.
Spread out the leaves on the cookie sheets. You'll find that by tearing the leaves in half or quarters, you will speed up the dehydration process. Place in oven & cook for 4-6 hours or until all pieces are crispy. Of course this means taste testing. Which also means they'll all probably be gone before they ever get out of the oven
Top Crust Mushroom and Spinach Vegan Pizza
I made something simple and incredible and VEGAN today - A top-crust mushroom and spinach pizza.
6 small mushrooms thinly sliced (1mm)
1 large clove garlic, diced small (1tsp)
1 tbsp olive oil
1 1/2 handfuls baby spinach
Couple grinds salt (1/4 tsp)
Couple grinds pepper (1/4 tsp)
1 tbsp juice (1/4 lemon)
3/4 cup nut hummus (RECIPE HERE)
Pre-heat oven to 450degF
Spray or coat with oil, an 8x8 pan (I use glass)
Sprinkle garlic on the bottom evenly
Line bottom of pan with mushrooms
Squeeze lemon over mushrooms
Grind of salt, grind of pepper
Layer of spinach, press down
Carefully spread the nut hummus evenly . About 2 mm thick.
Bake for 18 mins.
Broil at 500degF for 3 mins to crisp the crust
Remove and carefully cut into 4 pieces. Lift carefully out of pan with a flipper or a cake lifter. Enjoy! Nice little snack, under 250 calories for the whole thing- keto, paleo, vegan, gluten free, and SO DELICIOUS!
6 small mushrooms thinly sliced (1mm)
1 large clove garlic, diced small (1tsp)
1 tbsp olive oil
1 1/2 handfuls baby spinach
Couple grinds salt (1/4 tsp)
Couple grinds pepper (1/4 tsp)
1 tbsp juice (1/4 lemon)
3/4 cup nut hummus (RECIPE HERE)
Pre-heat oven to 450degF
Spray or coat with oil, an 8x8 pan (I use glass)
Sprinkle garlic on the bottom evenly
Line bottom of pan with mushrooms
Squeeze lemon over mushrooms
Grind of salt, grind of pepper
Layer of spinach, press down
Carefully spread the nut hummus evenly . About 2 mm thick.
Bake for 18 mins.
Broil at 500degF for 3 mins to crisp the crust
Remove and carefully cut into 4 pieces. Lift carefully out of pan with a flipper or a cake lifter. Enjoy! Nice little snack, under 250 calories for the whole thing- keto, paleo, vegan, gluten free, and SO DELICIOUS!
Homemade Teriyaki Chicken Thighs
Ingredients:
8 chicken thighs (or 3 breasts)
1/4 cup soya sauce
4 cloves garlic, minced
1 inch piece fresh grated ginger (approx 1 tbsp)
1 tsp honey
1/8 cup water (or pineapple juice)
tools:
6 x 6 or 8 x 8 inch baking pan
bowl
Pre-heat oven to 400 degrees. Mix together all the ingredients except the chicken. Microwave for about 1-1.5 minutes in 30 second increments. Spread out chicken on pan. Spoon sauce over chicken. Bake for about 35 minutes, and broil at 500 degrees for about 5 minutes to brown the tops of the thighs.
Balsamic Kale Salad Dressing
I have a garden FULL of Kale, and I have to make use of it somehow. That's right I'm not really a fan, but I know it is good for me so here is a wonderful way I incorporate raw kale into my diet without having to chew it.
Ingredients:
6 leaves kale, de-stemmed (about 1 bunch)
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp lemon juice
tiny squirt of honey
spices
1 tsp italian seasoning (or fresh parsley/cilantro/basil)
tools:
decent hand blender (Cuisinart Smart Stick again, FTW!)
OR food processor
Directions:
Thoroughly process all the ingredients and spices until smooth. Toss with salad.
Ingredients:
6 leaves kale, de-stemmed (about 1 bunch)
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp lemon juice
tiny squirt of honey
spices 1 tsp italian seasoning (or fresh parsley/cilantro/basil)
tools:
decent hand blender (Cuisinart Smart Stick again, FTW!)
OR food processor
Directions:
Thoroughly process all the ingredients and spices until smooth. Toss with salad.
How to make a simple Yellow Curry
Yellow curry is my delicious, albeit lazy, go-to meal when I have nothing else in mind. It is FULL of veggies, healthy fats, and is extremely simple and quick, and doesn't require a lot of attention when cooking.
Ingredients:
2 chicken breasts, cubed
2 bell peppers (any colour), cubed
1 crown of brocolli, cut into medium size pieces
1 large zuchini. cubed
1 medium russet potato, cubed
1 yellow onion
3-5 cloves garlic, minced
1 bunch cilantro (or mint), chopped fine (optional)
1 400mL can of coconut milk
2 cups water
1 tsp salt
2 tbsp sriracha sauce (optional)
spices:
1/2 tsp curry powder
1/2 tsp tandoori masala
1/2 tsp pan masala
garnish:
sriracha chili sauce & cilantro or mint
Sautee the onions in oil over medium high heat until lightly browned. Add chicken, turn heat up to high. Sear chicken on all sides. Don't overcook, just sear. Add spices and salt, and sautee for about 5 more minutes. Add the water. Add the garlic and potato. Let boil until potato begins to become tender. Add the coconut milk. Add all the veggies. Bring to a boil, then reduce heat to a simmer. Let simmer on low for 45 minutes, stirring every 10-15 minutes. DO NOT COVER. When veggies are tender, remove from heat. Add chopped cilantro and sriracha (if desired) and let stand about 10 minutes to allow gravy to thicken. This is an excellent, hearty low-carb dinner dish on its own or served with rice or naan if you're not watching your carbs. More nutritional info below:
TIP: Take out the potato for even less carbs per serving.
TIP: Also great with mushrooms, ground turkey, meatless, with fake gluten meat and also tofu or paneer cheese!
Ingredients:
2 chicken breasts, cubed
2 bell peppers (any colour), cubed
1 crown of brocolli, cut into medium size pieces
1 large zuchini. cubed
1 medium russet potato, cubed
1 yellow onion
3-5 cloves garlic, minced
1 bunch cilantro (or mint), chopped fine (optional)
1 400mL can of coconut milk
2 cups water
1 tsp salt
2 tbsp sriracha sauce (optional)
spices:
1/2 tsp curry powder
1/2 tsp tandoori masala
1/2 tsp pan masala
garnish:
sriracha chili sauce & cilantro or mint
Sautee the onions in oil over medium high heat until lightly browned. Add chicken, turn heat up to high. Sear chicken on all sides. Don't overcook, just sear. Add spices and salt, and sautee for about 5 more minutes. Add the water. Add the garlic and potato. Let boil until potato begins to become tender. Add the coconut milk. Add all the veggies. Bring to a boil, then reduce heat to a simmer. Let simmer on low for 45 minutes, stirring every 10-15 minutes. DO NOT COVER. When veggies are tender, remove from heat. Add chopped cilantro and sriracha (if desired) and let stand about 10 minutes to allow gravy to thicken. This is an excellent, hearty low-carb dinner dish on its own or served with rice or naan if you're not watching your carbs. More nutritional info below:
CALORIES PER SERVING:
| THIS RECIPE MAKES | calories | fat | net carb | sugar | fiber | protein | ||
| 6 SERVINGS | 295.5 | 13.9 | 8.1 | 4.7 | 4.6 | 20.3 | ||
TIP: Also great with mushrooms, ground turkey, meatless, with fake gluten meat and also tofu or paneer cheese!
Vegan Nut Hummus
Suzy's Nut Hummus
Ingredients
3/4 cup cashews (or pumpkin seeds or sunflower seeds, or walnuts, or almonds)
3/4 cup pumpkin seeds (or cashews, or sunflower seeds, or walnuts, or almonds)
1 cup nutritional yeast (they sell this at choices, whole foods, save on foods)
3 garlic cloves
3 tbsp sriracha OR TO TASTE
juice of 1 whole lemon (or 3 tbsp ReaLemon) OR TO TASTE
1 tsp salt
Soak nuts and seeds for minimum of 4 hours, maximum of 10 hours in water (option: with a couple dashes/grinds of salt and a tbsp of lemon juice)
drain water
re-add fresh water to cover
pour into food processor
add the nutritional yeast, 3 tbsp lemon juice, salt, sriracha, and garlic and blend until smooth.
Use as a veggie dip, fry as pancake batter or smear on kale for kale chips.
Ingredients
3/4 cup cashews (or pumpkin seeds or sunflower seeds, or walnuts, or almonds)
3/4 cup pumpkin seeds (or cashews, or sunflower seeds, or walnuts, or almonds)
1 cup nutritional yeast (they sell this at choices, whole foods, save on foods)
3 garlic cloves
3 tbsp sriracha OR TO TASTE
juice of 1 whole lemon (or 3 tbsp ReaLemon) OR TO TASTE
1 tsp salt
Soak nuts and seeds for minimum of 4 hours, maximum of 10 hours in water (option: with a couple dashes/grinds of salt and a tbsp of lemon juice)
drain water
re-add fresh water to cover
pour into food processor
add the nutritional yeast, 3 tbsp lemon juice, salt, sriracha, and garlic and blend until smooth.
Use as a veggie dip, fry as pancake batter or smear on kale for kale chips.
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