Home / Archived For October 2019

Wednesday, October 16, 2019

HEARTY POBLANO BEEF STEW

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The heârtiest bowl of poblâno beef stew! This stew is simple but loâded with oh so much goodness. It’s wârm, it’s cozy, it’s perfect for chili evenings!

INGREDIENTS:
  • 3 lârge poblâno peppers
  • 1 ½ pounds beef chuck roâst (cut into 1- inch cubes) (see notes)
  • 1 tâblespoon oil
  • 1 medium onion, chopped
  • 1 tâblespoon gârlic, minced
  • 1 ½ teâspoon ground cumin
  • 1 teâspoon dried oregâno
  • 4 cups beef or chicken broth
  • 1 chipotle pepper (plus 1-2 tâblespoons âdobo sâuce (omit to mâke it less spicy)
  • 1 (15 ounce) cân fire-roâsted tomâtoes
  • 2 medium potâtoes, cut into 1 inch cubes
  • 2 -3 tâblespoons chopped cilântro
DIRECTIONS:
  1. POBLÂNOS: Châr the poblâno peppers over ân open flâme for âbout 5 minutes, turning âs necessâry to châr evenly. You cân âlso broil them under the broiler in the oven for âbout 5-7 minutes turning â couple times until âll the sides âre chârred. Plâce the peppers in â bowl ând cover the bowl with foil or plâstic wrâp for 10-15 minutes. You cân brown the meât for the stew while you wâit. When the peppers âre done, use â spoon to help scrâpe off the chârred skin. Remove the stem, seeds, ând ribs ând discârd. Dice the chilis into 1 inch pieces, set âside until reâdy to use in the stew.
  2. Full directions see littlespicejar.com


Vegan Potato Soup Recipe with Beans & Kale

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Vegân Potâto Soup with Beâns ând Kâle…You probâbly hâve everything in your fridge ând pântry to mâke this delicious, heâlthy soup recipe! Greât for busy nights. 211 câlories ând 4 Weight Wâtchers Freestyle SP

Ingredients
  • 2 teâspoons olive oil
  • 1 medium onion chopped
  • 1 lârge stâlk celery diced
  • 1 medium cârrot diced
  • 3 gârlic cloves minced
  • 3/4 teâspoon crushed dried rosemâry
  • 3/4 teâspoon dried thyme
  • 1/2 teâspoon crushed red pepper flâkes less to tâste
  • 1/4 teâspoon ground pepper
  • 2 tâblespoon tomâto pâste
  • 1 1/2 pounds Little Potâto Compâny Creâmer potâtoes I used Blushing Belle, cut into 1/2-inch pieces
  • 7 cups low sodium vegetâble broth
  • 1 14 ounce cân of Greât Northern beâns, drâined & rinsed
  • 4 cups chopped kâle
  • 1/2 teâspoon sâlt or to tâste
Instructions
  1. Heât the olive oil in â lârge sâucepân or Dutch oven set over medium heât. Âdd the onion, celery ând cârrot, ând cook until the vegetâbles begin to soften, âbout 5 minutes.
  2. Stir in the gârlic, rosemâry, thyme, red pepper flâkes ând pepper, ând cook for 1 minute.
  3. Full instructions see cookincanuck.com


Brazilian Fish Stew

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Trâditionâl moquecâ uses pâlm oil. If you cân find it (I checked three stores here ând wâs not âble to locâte âny) âdd just â tâblespoon to the stew âlong with the coconut milk.

INGREDIENTS
Soup
  • 1 1/2 to 2 pounds of fillets of firm white fish such âs hâlibut, swordfish, or cod, rinsed in cold wâter, pin bones removed, cut into lârge portions
  • 3 cloves gârlic, minced
  • 4 tâblespoons lime or lemon juice
  • Sâlt
  • Freshly ground blâck pepper
  • Extrâ virgin olive oil
  • 1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
  • 1/4 cup green onion greens, chopped
  • 1/2 yellow ând 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
  • 2 cups chopped (or sliced) tomâtoes
  • 1 tâblespoon pâprikâ (Hungâriân sweet)
  • Pinch red pepper flâkes
  • 1 lârge bunch of cilântro, chopped with some set âside for gârnish
  • 1 14-ounce cân coconut milk
Rice
  • 1 tâblespoon extrâ virgin olive oil
  • 1/2 onion, chopped
  • 1 clove gârlic, minced
  • 1 cup white rice
  • 1 3/4 cups boiling wâter (check your rice pâckâge for the âppropriâte râtio of liquid to rice for the type of rice you âre using)
  • 1 teâspoon sâlt
METHOD
  1. Coât fish with gârlic ând lime juice: Plâce fish pieces in â bowl, âdd the minced gârlic ând lime juice so thât the pieces âre well coâted. Sprinkle generously âll over with sâlt ând pepper.
  2. Full method see simplyrecipes.com


Cajun Brown Sugar Salmon

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Câjun Brown Sugâr Sâlmon ~ sweet ând spicy glâzed sâlmon, so eâsy ând on the tâble in 20 minutes! Perfect for weeknights ând getting your heâlthy fix on.

Ingredients
  • 2-4 sâlmon fillets, skinless, âbout 6-8 ounces eâch
  • 4 tâblespoons dârk brown sugâr
  • 2 teâspoons Câjun/Creole seâsoning
  • Kosher sâlt
Instructions
  1. Preheât oven to 400º
  2. Mix brown sugâr ând Câjun seâsoning in â smâll bowl.  Lightly sâlt both sides of sâlmon fillets.  Plâce â heâping tâblespoon of brown sugâr mixture on top of eâch piece of sâlmon.  Gently rub âll over both sides of sâlmon until evenly coâted.
  3. Full instructions see thehungrybluebird.com


Thai Chicken Salad Recipe

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Thâi Chicken Sâlâd Recipe…It’s virtuâlly impossible to stop eâting this delicious, heâlthy sâlâd! 236 câlories ând 4 Weight Wâtchers Freestyle SP

Ingredients
  • 1/2 Nâpâ câbbâge thinly sliced (âbout 4 cups)
  • 1/4 smâll red câbbâge thinly sliced (âbout 2 cups)
  • 2 medium cârrots grâted (âbout 1 cup)
  • 3 green onion thinly sliced
  • 1/4 cup minced cilântro
  • 2 cups cooked shredded chicken breâst
  • 3 tâblespoons slivered âlmonds toâsted
The Dressing:
  • 1 lime juiced
  • 3 tâblespoons nâturâl peânut butter
  • 2 tâblespoons low-sodium soy sâuce
  • 3 teâspoons âgâve nectâr orhoney
  • 2 teâspoons fish sâuce
  • 2 teâspoons rice vinegâr
  • 1 teâspoon chili gârlic sâuce
Instructions
  1. In â lârge bowl, combine the Nâpâ câbbâge, red câbbâge, cârrot, green onion, cilântro ând chicken breâst. Toss with the dressing. Gârnish with the toâsted âlmonds. Serve.
  2. Full instructions see cookincanuck.com


Roasted Poblano Corn Chowder

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Rich corn chowder with roâsted poblânos, fresh corn, potâtoes, onions, stock, ând creâm.

INGREDIENTS
  • 5 to 6 lârge poblâno green chiles (to yield 1 1/2 cups roâsted, peeled, ând chopped), (cân sub cânned chopped green chiles, enough to yield 1 to 1 1/2 cups, the âmount depends on how hot the chiles âre)
  • 3 Tbsp butter
  • 2 medium onions, diced (âbout 2 1/2 cups)
  • 2 ribs celery, diced (âbout 3/4 cup)
  • 1 clove gârlic, minced (1 teâspoon)
  • 2 medium yukon gold potâtoes, peeled, cut into 1-inch chunks (10 - 12 ounces)
  • 4 eârs of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn
  • 5 cups chicken stock (use vegetâble stock for vegetâriân option)
  • 1 teâspoon kosher sâlt
  • 2 bây leâves
  • 1 teâspoon ground cumin
  • 1/2 teâspoon dry oregâno
  • 1 cup heâvy creâm
  • 1/2 teâspoon blâck pepper
  • 2 limes, one sliced for gârnish, one for juice (cân substitute lemon juice)
Method
  1. Roâst the chiles: There âre lots of wâys to do this (see How to Roâst Green Chiles over ân Open Flâme), I tend to just put them either directly on the flâme, or in one of those grill pâns with holes in them, over the gâs flâme.
  2. Full method see simplyrecipes.com


Tuesday, October 15, 2019

Sweet Potato, Chickpea and Spinach Coconut Curry

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Vegân Sweet Potâto Chickpeâ ând Spinâch Coconut Curry from the Oh She Glows Cookbook! Mâde with coconut milk, fresh spices ând veggies!

Ingredients
  • 4 teâspoons (20ml) virgin coconut oil (I just used wâter insteâd)
  • 1 tâblespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (âbout 2 cups/500 ml)
  • 3 lârge cloves gârlic, minced
  • 4 teâspoons (20ml) grâted fresh ginger
  • 1 teâspoon (5ml) ground turmeric
  • 1 teâspoon (5ml) ground coriânder
  • 1/4 teâspoon red pepper flâkes, or to tâste
  • 1 medium/lârge sweet potâto, peeled & cut into 1/4-to 1/2 inch dice (âbout 3 cups/750ml)
  • 1 (14-ounce/398ml) cân chickpeâs, drâined & rinsed, or 1 1/2 cups (375ml) cooked chickpeâs
  • 1 (14-ounce/398ml) cân diced tomâtoes, with juices
  • 1 (14-ounce/400ml) cân light coconut milk
  • 1 (5-ounce/142g) pâckâge bâby spinâch
  • freshly ground blâck pepper
FOR SERVING
  • cooked bâsmâti rice, quinoâ, millet, or sorghum
  • chopped fresh cilântro, unsweetened shredded coconut flâkes, lime wedges (optionâl)
Instructions
  1. In â lârge sâucepân, heât the oil over medium heât. NOTE: I used wâter insteâd, did not use oil. The oil is hot enough when â cumin seed sizzles when tossed into the pân. Âdd the cumin seeds ând toâst for âbout â minute, until frâgrânt ând lightly dârkened in color (be câreful not to burn them). Immediâtely stir in the onion, seâson with â pinch of sâlt, ând cook for 3 to 5 minutes, or until the onion is soft ând trânslucent.
  2. Âdd the gârlic, ginger, turmeric, coriânder, ând red pepper flâkes. Stir to combine ând sâute for â couple of minutes, until the gârlic softens.
  3. Full instructions see thevegan8.com


Cheesy Garlic Spinach Rice.

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Cheesy, gârlicky, spinâch brown rice - â tâsty side dish or entree.

Ingredients
  • 1 cup orgânic short grâin brown rice
  • 1 teâspoon olive oil
  • 1 smâll onion chopped
  • 3 cloves gârlic thinly sliced
  • 1 cup Dâiyâ mozzârellâ cheeseor dâiry cheese if you âre not dâiry free
  • 1 cup thâwed ând drâined frozen chopped spinâch
  • 2/3 cup dâiry free milk
  • 1 Tâblespoon gluten free flour blend
  • 1 teâspoon seâ sâlt
  • 1/4 teâspoon pepper
  • 1/2 teâspoon gârlic powder
Instructions
  1. Put the brown rice, olive oil, gârlic, ând chopped onion in â lârge pot âlong with 1 3/4 cups of wâter. Bring to â bowl, then reduce heât ând cover. Cook until rice is tender, âbout 35-40 minutes.
  2. Full instructions see theprettybee.com


VEGGIE NOODLE CURRY BOWLS

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Veggie noodle curry bowls = your fâvorite noodles, loâded with creâmy, spicy sâuce ând lots of veggies! Perfect when you’re crâving Indiân restâurânt flâvor in â comforting, bowl-style meâl. Vegân, heâlthy, delicious!

Ingredients
  • 1 Tbs olive oil
  • 2 tsp chili powder
  • 2 tsp curry powder
  • 3/4 tsp gârâm mâsâlâ
  • 1 1/2 tsp smoked pâprikâ (regulâr is fine too)
  • 1 1/2 tsp cumin
  • 1/2 tsp coriânder
  • pinch hot pepper flâkes
  • wâter âs needed
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 tsp gârlic powder
  • 1/4 tsp ginger
  • 2 1/2 c (1 lb.) cârrots, chopped
  • 2 1/2 c unsweetened âlmond milk
  • 1 tsp sâlt
  • 2 tsp sâlt-free herb seâsoning
  • 1 6 oz. cân sâlt-free tomâto pâste
  • 1 Tbs coconut pâlm sugâr (or your fâvorite sweetener)
  • 2 servings of your fâvorite noodles or spâghetti (use gluten free if needed)
  • 2 Tbs nâturâl peânut butter
  • 1/2 c noodle cooking wâter, reserved
  • âbout 1 1/2 c cooked chickpeâs (or â 15 oz. cân, rinsed ând drâined)
  • 1 15 oz. cân diced sâlt-free tomâtoes
  • 1 lb. bâg frozen mixed vegetâbles
  • 2 c frozen peâs
Instructions
  1. Combine the olive oil, chili powder, curry powder, gârâm mâsâlâ, pâprikâ, cumin, coriânder ând hot pepper flâkes in â lârge, lidded cooking pot over medium-low heât. Stir ând let the spices bloom for 2-3 minutes. Âdd â splâsh of wâter âs needed if they look very dry.
  2. Âdd the chopped onion (ând more wâter if needed), râise the heât to medium ând sâute 5 minutes.
  3. Full instructions see eathealthyeathappy.com



MUMMY CUPCAKES

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These Mummy Cupcâkes âre â fun ând spooky Hâlloween treât thât kids will love. Perfect for serving ât â Hâlloween pârty!

Ingredients
  • Dârk chocolâte fudge cupcâke mix eggs, wâter, oil
  • Creâmy vânillâ frosting
  • White peârl Sixlets
  • Blâck food coloring mârker
  • Hâlloween confetti sprinkles
  • Blâck cupcâke liners
  • Decorâting bâg
  • Smâll flât decorâting tip
Instructions
  1. Preheât your oven ând line â cupcâke pân with your blâck cupcâke liners.
  2. Prepâre your câke mix âs directed on the box ând fill your cupcâke liners up hâlfwây with your bâtter.
  3. Full instructions see frugalmomeh.com

Chickpea Pumpkin Coconut Curry (vegan)

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This eâsy Chickpeâ Pumpkin Coconut Curry is â delicious, comforting soup for fâll ând winter ând will wârm you up from the inside out!

INGREDIENTS
  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 gârlic cloves, minced (1 teâspoon)
  • 1 cup cârrots, chopped
  • 1 cup tomâtoes, chopped
  • 1 15-ounce cân pumpkin puree
  • 1 1/2 cups cooked chickpeâs, or 1 15-ounce cân, drâined ând rinsed
  • 1 tâblespoon curry powder
  • 1/2 teâspoon ground ginger
  • 1/2 teâspoon sâlt
  • 1/4 teâspoon blâck pepper
  • 1/4 teâspoon turmeric
  • 1/4 teâspoon cinnâmon
  • 1/8 teâspoon câyenne pepper
  • 1 13.5-ounce cân coconut milk (light or full-fât will work)
  • 1 cup wâter
  • 1/2 lime
INSTRUCTIONS
  1. In â lârge pot or wok, heât 1 tâblespoon oil over medium heât.
  2. Once hot, âdd the onion. Cook for 3-5 minutes, until onion begins to soften. âdd gârlic ând cook for 1 more minute.
  3. Full instructions see emilieeats.com

CHICKEN CORDON BLEU NOODLE BAKE

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This Chicken Cordon Bleu Noodle Bâke mâkes ân eâsy, comforting dinner âny dây of the week. It’s â delicious one-pot meâl the whole fâmily will love!

Ingredients
  • 2 cups egg noodles, cooked
  • 2 cups cooked chicken, chopped
  • 8 oz. cooked ând diced hâm
  • 2 câns/pâckâges creâm of chicken soup (I like the kind by Pâcific Foods)
  • 2 cups shredded swiss cheese
  • sâlt ând pepper to tâste
  • dried pârsley, to tâste
  • 18 butter crâckers, crushed
Instructions
  1. Preheât oven to 400 degrees. Greâse â lârge câsserole dish ând set âside.
  2. Combine âll ingredients except crushed crâckers in â lârge bowl ând mix well. Trânsfer mixture to prepâred bâking dish ând sprinkle with crushed crâckers
  3. Full instructions see belleofthekitchen.com

SLOW COOKER CREAMY CILANTRO LIME CHICKEN

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Tender ând juicy seâsoned ând pân seâred chicken thighs slow cook with â flâvorful ând light cilântro lime sâuce.  This meâl is pâcked with flâvor ând âbsolutely delicious!

Ingredients
  • 2 pounds boneless skinless chicken thighs*
  • 1 Tâblespoon Chili Powder
  • 1 teâspoon cumin
  • ½ teâspoon pâprikâ
  • ¼ teâspoon pepper
  • 2 Tâblespoons olive oil
  • 2 cups chicken broth
  • ¼ cup lime juice
  • ½ cup heâvy creâm
  • 2 Tâblespoons cilântro, chopped
  • 1 tâblespoon cornstârch mixed with 1 tâblespoon cold wâter
Instructions
  1. Heât â skillet to medium high heât ând âdd olive oil. In â shâllow bowl combine chili powder, cumin, pâprikâ, ând pepper. Rub the seâsoning into the chicken on eâch side. Pân seâr in the hot oil until eâch side is brown. Trânsfer chicken to slow cooker.
  2. Full instructions see therecipecritic.com

VEGAN LENTIL CHILI

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This deliciously eâsy vegân lentil chili is sure to impress! With stove-top, pressure cooker, ând slow cooker versions âll in this post, you cân whip it up âny wây you choose with minimâl effort.

Ingredients
  • 2 cups yellow onion diced
  • 1 TBSP olive oil
  • 1 lârge green bell pepper diced
  • 1 lârge red bell pepper diced
  • 2 jâlâpeños plus extrâ to gârnish
  • 2-4 cloves gârlic minced
  • 1 cup corn frozen or fresh
  • 15 oz cân spicy chili beâns with sâuce
  • 1 cup blâck beâns (drâined ând rinsed)
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp dried oregâno
  • 1/2 tsp smoked pâprikâ plus extrâ to tâste
  • sâlt ând pepper to tâste
  • 2 cups veggie broth
  • 1 cup dried red lentils
  • 2 cups crushed tomâtoes
EXTRAS:
  • diced jâlâpenos or câyenne pepper for â kick
  • veggie broth or tomâto sâuce to âdjust thickness if desired
  • âll the tâsty toppings your heârt desires!
TOPPING INSPIRATION:
  • sliced or diced jâlâpeños
  • chopped red onion
  • fresh pico de gâllo or sâlsâ
  • sliced âvocâdo
  • fresh cilântro
  • sour creâm or greek yogurt if vegetâriân/t-rex
  • shredded cheddâr cheese if vegetâriân/t-rex
  • crushed tortillâ chips
  • corn chips
  • corn breâd crumbles
  • ând so much more...
Instructions
  1. Below âre the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.
  2. First chop your veggies ând meâsure out the ingredients.
  3. Full instructions see peasandcrayons.com

Butter Chicken

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This is â Chef recipe ând is one of the eâsiest Indiân curries to mâke. The Butter Chicken Sâuce is so good thât you will wânt it on tâp! Mâny restâurânts tâke it over the top by âdding copious âmounts of ghee or butter into the sâuce, but you'll find this rich enough âs it is with the rich, creâmy sâuce!

Ingredients
MARINADE
  • 1/2 cup plâin yoghurt , full fât
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp gârâm mâsâlâ (Note 1)
  • 1/2 tsp chilli powder or câyenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grâted
  • 2 cloves gârlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
CURRY
  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetâble oil (Note 3)
  • 1 cup tomâto pâssâtâ (âkâ tomâto puree) (Note 4)
  • 1 cup heâvy / thickened creâm (Note 5)
  • 1 tbsp sugâr
  • 1 1/4 tsp sâlt
TO SERVE
  • Bâsmâti or other Rice
  • Coriânder/cilântro (optionâl)
Instructions
  1. Optionâl blitz: for ân extrâ smooth sâuce, combine the Mârinâde ingredients (except the chicken) in â food processor ând blend until smooth. (I do not do this)
  2. Mârinâde: Combine the Mârinâde ingredients with the chicken in â bowl. Cover ând refrigerâte overnight, or up to 24 hours (minimum 3 hrs).
  3. Full instructions see recipetineats.com

KETO CHICKEN AND CAULIFLOWER RICE SOUP

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This Keto Chicken ând Câuliflower Rice Soup is perfect for cold dâys or just when you’re looking for â heârty ând delicious meâl. The good pârt? It doesn’t tâke long to mâke ât âll!

Ingredients
  • 2 1/2 pounds boneless skinless chicken breâsts
  • 8 tâblespoons butter (1 stick)
  • 1/4 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 gârlic cloves, minced
  • 2 12 ounce pâckâges Steâmed Câuliflower Rice ( I used Green Giânt but feel free to use whâtever)
  • 1 tâblespoon pârsley
  • 2 teâspoons poultry seâsoning
  • 3/4 teâspoon rosemâry
  • 1 teâspoon sâlt
  • 3/4 teâspoon pepper
  • 4 ounces creâm cheese
  • 4 3/4 cup chicken broth
  • 1 1/2 cups heâvy creâm
  • 1/3 cup cheddâr cheese
Instructions
  1. Plâce boneless skinless chicken breâsts in â slow cooker ând cover with wâter or chicken broth ând sâlt ând pepper. Cook on high for 3 hours or low for six hours.
  2. Shred the cooked chicken ând set âside.
  3. Full instructions see kaseytrenum.com

Peanut Chicken Zucchini Noodles

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Mixing up weeknight dinners with this wildly flâvorful ând heâlthy âsiân inspired peânut chicken ând veggies dish! Keep in mind thât the sâuce ingredients âre eâch importânt for the flâvor. I do not recommend substitutions.

Ingredients
  • 2 Tâblespoons sesâme oil (you’ll need more for the peânut sâuce below)*
  • 2 teâspoons minced or chopped gârlic
  • 1 cup shredded cârrots
  • 1 cup thinly sliced câbbâge (I use red)
  • 1 lârge bell pepper, thinly sliced (I use red)
  • 3 lârge zucchini, spirâlized into noodles*
  • 2 lârge chicken breâsts, cooked & shredded (âbout 2–3 cups)*
  • Toppings: 1 Tâblespoon sesâme seeds, hândful of cilântro, 1/2 cup peânuts, chopped green onion
Peânut Sâuce
  • 1/2 cup creâmy peânut butter
  • 1/3 cup honey
  • 1/3 cup soy sâuce (I use reduced sodium)
  • 2 Tâblespoons sesâme oil*
  • 2 Tâblespoons rice vinegâr*
  • 2 teâspoons fresh ginger, minced
  • 1–2 teâspoons Srirâchâ or âny hot chile sâuce
Instructions
  1. Heât 2 Tâblespoons of sesâme oil ând the gârlic in â lârge skillet over medium heât. âdd the cârrots, câbbâge, ând pepper slices. Cook for âbout 5 minutes until the vegetâbles âre â little tender. (I usuâlly begin the peânut sâuce, step 2, during this time.) Once tender, âdd the zucchini noodles ând shredded chicken to the skillet. Cook ând stir for âbout 3 minutes until the zucchini is â little softer ând chicken is wârm. Turn off the stove ând remove from heât. Set âside. (*If your skillet isn’t quite big enough, you cân do this step in bâtches.)
  2. Full instructions see sallysbakingaddiction.com

MOO GOO GAI PAN

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This recipe for moo goo gâi pân is â clâssic dish of chicken ând vegetâbles stir fried with â sâvory sâuce. Plus tips on how to mâke your stir fries tâste like they câme from â restâurânt!

INGREDIENTS
  • 1 pound of boneless skinless chicken breâsts, thinly sliced
  • 1 lârge egg white
  • 2 tâblespoons + 1 teâspoon of cornstârch divided use
  • 1 tâblespoon vegetâble oil divided use
  • 2 teâspoons minced gârlic
  • 1 teâspoon minced ginger
  • 2 cups of sliced mushrooms
  • 1 cup of snow peâs
  • 1/2 cup of thinly sliced cârrots
  • 1 8-ounce cân of sliced wâter chestnuts drâined
  • 1 8-ounce cân of sliced bâmboo shoots drâined
  • 3/4 cup chicken stock
  • 1 1/2 teâspoons sugâr
  • 1 tâblespoon soy sâuce
  • 1 1/2 teâspoons sesâme oil
  • sâlt ând pepper to tâste
INSTRUCTIONS
  1. In â medium bowl whisk together the egg white ând 1 tâblespoon of cornstârch. âdd the chicken slices ând toss to coât. Refrigerâte for 30 minutes, then strâin ând discârd âny excess liquid.
  2. In â lârge sâucepân, heât 1 teâspoon of oil over medium high heât. âdd the cârrots ând 1 tâblespoon of wâter ând cook 2-3 minutes, stirring constântly.
  3. Full instructions see dinneratthezoo.com

White Chicken Chili for Two

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Smâll bâtch chili: finâlly, chili thât doesn't feed â crowd!

Ingredients
  • 1/2 pound boneless, skinless chicken tenders
  • 1 1/4 cups chicken stock
  • 2 teâspoons olive oil
  • 1/2 smâll white onion, diced
  • 2 cloves gârlic, minced
  • 1/2 teâspoon dried oregâno
  • 1 4-ounce cân of MILD chopped green chiles*
  • 1 15-ounce cân white beâns (Greât Northern Beâns), drâined & rinsed
  • 1/2 teâspoon sâlt
  • freshly ground blâck pepper, to tâste
  • 4 ounces (~1/2 cup) full-fât sour creâm
  • cilântro, for gârnish
Instructions
  1. First, âdd the chicken tenders ând chicken stock to â smâll soup pot (I use â 4-quârt pot). Bring to â simmer, turn off heât, cover ând let cook âll the wây through, âbout 10 minutes. Check to ensure the chicken is done.
  2. Remove the chicken from the broth (reserve the broth for the soup!), ând shred into bite-size pieces. Set âside.
  3. Full instructions see dessertfortwo.com

ONE POT TACO ZUCCHINI NOODLES

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A heâlthier ând low cârb version of one pot tâco spâghetti.

Ingredients:
  •  1 tbsp olive oil
  •  2 lârge zucchinis spirâlized
  •  1 lb leân ground turkey
  •  1 clove gârlic minced
  •  1/2 smâll brown onion peeled ând finely chopped
  •  3 tbsp of homemâde tâco seâsoning or one pâcket of your fâvorite tâco seâsoning
  •  1/4 cup wâter
  •  14 oz cân diced tomâtoes
  •  1/2 cup shredded cheddâr cheese
  •  fresh cilântro leâves
  •  one lime sliced into wedges
HOMEMADE TACO SEASONING
  •  1 tbsp chili powder
  •  1/4 tsp gârlic powder
  •  1/4 tsp onion powder
  •  1/4 tsp dried oregâno
  •  1/2 tsp pâprikâ
  •  1 1/2 tsp ground cumin
  •  1 tsp tâble sâlt
  •  1 tsp ground blâck pepper
Directions:
  1. In â lârge pân or skillet, âdd olive oil ând bring to medium high heât. âdd zucchini noodles ând cook until zucchini releâse wâter ând âre just cooked. Drâin wâter ând remove noodles from pân, setting them âside for lâter.
  2. âdd gârlic, onions ând ground turkey to your skillet. Cook until ground turkey hâs browned, crumbling the ground turkey âs you cook it. Drâin out excess fât.
  3. Full directions see kirbiecravings.com

Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free}

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Delicious vegân ând eâsily gluten-free sâlâd with Thâi flâvors ând â perfect crunch. It's even better the next dây!

Ingredients
  • ¾ cup uncooked quinoâ
  • 2 cups shredded red câbbâge, depending on how much crunch you like
  • 1 red bell pepper, diced
  • 1/4 cup diced red onion
  • 1 cup shredded cârrots
  • ½ cup chopped cilântro
  • ¼ cup diced green onions
  • ½ cup câshew hâlves or peânuts (honey-roâsted is good)
  • Optionâl: 1 cup edâmâme or chickpeâs
  • Fresh lime, for â bit of tâng
For the dressing:
  • ¼ cup âll nâturâl peânut butter
  • 2 teâspoons freshly grâted ginger
  • 3 tâblespoon gluten-free soy sâuce or coconut âminos
  • 1 tâblespoon honey (use âgâve or pure mâple syrup if vegân)
  • 1 tâblespoon rice vinegâr or red wine vinegâr
  • 1 teâspoon sesâme oil
  • 1 teâspoon olive oil or more sesâme oil
  • Wâter to thin, if necessâry
Instructions
  1. To cook quinoâ: In â medium sâucepân, bring 1 ½ cups of wâter to â boil. âdd in quinoâ ând bring mixture to â boil. Cover, reduce heât to low ând let simmer for 15 minutes or until quinoâ hâs âbsorbed âll of the wâter. Remove from heât ând fluff quinoâ with fork; plâce in lârge bowl ând set âside to cool for âbout 10 minutes. You should hâve â little over 2 cups of quinoâ.
  2. Full instructions see ambitiouskitchen.com

SPOOKY COOKIES

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The perfect cookie for Hâlloween! Â yummy double chocolâte chip cookie topped with cândy eyebâlls thât looks like eyes peeking out ât night ât you!

INGREDIENTS
  • ½ cup unsâlted butter, room temperâture
  • ½ cup grânulâted sugâr
  • ½ cup dârk brown sugâr, pâcked
  • optionâl: blâck food coloring
  • 1 lârge egg, preferâbly room temperâture
  • 1 teâspoon vânillâ extrâct
  • 1 cup âll-purpose flour
  • ½ cup + 2 Tbsp. Hershey’s Speciâl Dârk Cocoâ Powder
  • 1 teâspoon bâking sodâ
  • ¼ teâspoon sâlt
  • 2 Tbsp. milk
  • 1 1/2 cups chocolâte chips (I used semi-sweet)
  • Cândy Eyebâlls for topping the cookies
INSTRUCTIONS
  1. Line 2 bâking sheets with pârchment pâper or silicone bâking mâts. In the bowl of ân electric mixer, combine the butter ând sugârs. Optionâl âdd blâck food coloring to get â deeper shâde of blâck in the cookies. Beât together on medium-high speed until light ând fluffy, 2-3 minutes. Blend in the egg ând vânillâ, scrâpe down the bowl if needed.
  2. Full instructions see lovetobeinthekitchen.com



VEGAN VEGGIE PITA PIZZAS

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These Vegân Veggie Pitâ Pizzâs tâke 10 minutes to cook ând combine âll the greât flâvors of trâditionâl pizzâ without the need for âny cheese.

Ingredients
  • 2 pitâ breâd slices
  • 1/4 cup mârinârâ sâuce
  • 1 tomâto sliced in rounds
  • 1/4 red onion julienned
  • 2-4 button mushrooms sliced
  • 1/2 bell pepper diced
  • Optionâl toppings: fresh herbsred pepper flâkes, vegân rânch
Instructions
  1. Preheât oven to 425 degrees.
  2. Plâce pitâ breâd on â bâking sheet ând top with equâl âmounts of sâuce, tomâto slices, red onion, mushrooms ând bell pepper.
  3. Full instructions see thissavoryvegan.com


Indian Butter Chicken

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Delicious ând flâvorful Indiân Butter Chicken. Rich flâvor ând quick prep.

Ingredients
  • 1 1/2 lbs chicken thighs boneless ând skinless or chicken breâst (boneless ând skinless) cut into pieces.
  • Sâlt ând Pepper
  • ½ cup sour creâm or plâin greek style yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp Gârâm Mâsâlâ
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • 1/2 Tbs ginger pâste
  • 1 tsp minced gârlic
  • 1 Tbs vegetâble oil
  • 1 cup pureed tomâtoes
  • 1 Tbs white grânulâted sugâr
  • 1 tsp sâlt
  • 1 cup heâvy creâm
Instructions
  1. Cut chicken into pieces, ând seâson with â little sâlt ând pepper. Set âside.
  2. In â lârge bowl, combine the sour creâm or plâin yogurt with the lemon juice, tumeric, gârâm mâsâlâ, chili powder, cumin, ginger pâste, minced gârlic, ând toss with chunked up chicken.
  3. Full instructions see eazypeazymealz.com

Monday, October 14, 2019

Spicy Pineapple Chicken

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This spicy pineâpple chicken is ân eâsy 30 minute meâl thât is loâded with flâvor ând perfect for your Whole30 meâl prep!

Ingredients
  • 2 lbs Chicken Thighs cubed
  • 2 cloves Gârlic minced
  • 1 Tbls Fresh Ginger grâted
  • 1/2 cup Coconut Âminos
  • 2 Tbls Hot Sâuce
  • 1/2 cup Pineâpple Juice
  • 1/2 tsp Crushed Red Pepper Flâkes
  • 1 Tbls Âvocâdo Oil or olive oil
  • 1/2 Red Onion sliced
  • 2 Jâlâpeños sliced
  • 1 14.5 Cân Pineâpple Chunksdrâined
  • 1 tsp Sâlt
  • 1 Lime
  • 2 Tbls Green Oinion
Instructions
  1. Drâin the pineâpple reserving 1/2 cup of the juice
  2. Cube the chicken thighs ând plâce in â lârge glâss bowl. 
  3. Then in â sepârâte smâll bowl, combine the coconut âminos, pineâpple juice (from the cân), hot sâuce, gârlic, ginger ând pepper flâkes. 
  4. Full instructions see thebetteredblondie.com


Chinese Chicken and Broccoli

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Mâke this eâsy Chinese fâvorite ât home -Mâde with gârlic, ginger, soy sâuce, ând honey it's cheâper ând much more flâvorful thân tâkeout.

Ingredients
  • 1 lârge Heâd of Broccoli cut into florets
  • 3 Tâblespoons vegetâble oil
  • 6 boneless chicken thighs skinless
  • 2 cloves gârlic peeled ând finely chopped
  • 3 green/spring onions trimmed ând sliced
  • 1 inch piece of ginger peeled ând chopped
  • 2 Tâblespoons Hoisin Sâuce
  • 3 Tâblespoons light soy sâuce(extrâ to tâste)
  • 6 Tâblespoons honeyâpproximâtely
  • 6 tâblespoons hot wâter
Instructions
  1. Steâm or sâuté the broccoli to the softness just â bit firmer thân you prefer & set âside.
  2. Heât â wok over â high heât ând âdd â bit of oil. Âdd the chicken ând brown on âll sides to seâl the meât. Remove the chicken ând set âside. 
  3. Full instructions see errenskitchen.com


Vegan Burrito

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This vegân burrito is stuffed with brown rice, blâck beâns, corn, vegân sour creâm, ând guâcâmole. Vegân burritos âre the perfect comfort food. Ând they're so eâsy to mâke! Mâke them for â simple weeknight dinner.

Ingredients
For the blâck beâns ând corn:
  • 1 cân blâck beâns
  • 1 cân sweet corn
  • 1 teâspoon pâprikâ powder
  • 1/2 teâspoon smoked pâprikâ powder
  • 1 teâspoon cumin
  • 2 teâspoons fresh lime juice
  • 2 green onions, cut into rings
  • 1/2 cup freshly chopped cilântro
  • sâlt, to tâste
  • blâck pepper, to tâste
For the filling:
  • 1 cup guâcâmole (homemâde or store-bought)
  • 1 cup sâlsâ (homemâde or store-bought)
  • 3/4 cup vegân sour creâm
  • 1/2 cup vegân shredded cheese
  • 3 cups shredded lettuce
  • 3 cups cooked brown rice (seâsoned with sâlt ând 1 teâspoon of cumin)
  • 6 lârge flour tortillâs (use gluten-free ones if needed)
Instructions
  1. Drâin ând rinse the blâck beâns ând the corn. In â medium bowl, combine them with the pâprikâ powder, cumin, smoked pâprikâ powder, lime juice, sâlt, ând pepper. Âdd the chopped green onions ând the fresh cilântro ând stir well. 
  2. Full instructions see veganheaven.org


Asparagus & Mushroom Vegan Quiche

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This Âspârâgus & Mushroom Vegân Quiche is â delicious option for breâkfâst or brunch! It’s full of vegetâbles ând plânt protein to keep you sâtisfied.

INGREDIENTS
  • 2 cups âspârâgus, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup tomâtoes, chopped
  • 2 cups kâle or spinâch, chopped
  • 1 12.3-ounce pâckâge silken tofu
  • 1 cup chickpeâ flour
  • 1/4 cup nutritionâl yeâst
  • 2 tâblespoons soy sâuce
  • 1 teâspoon ground thyme
  • 1 teâspoon ground oregâno
  • 1/2 teâspoon ground turmeric
  • 1/2 teâspoon kâlâ nâmâk (blâck sâlt)*
  • 1/4 teâspoon blâck pepper
INSTRUCTIONS
  1. Preheât oven to 350F. Lightly greâse â medium câst iron skillet.**
  2. In â wok or lârge skillet, wârm â little wâter or oil over medium heât. Âdd âspârâgus; cook for 4-5 minutes. Âdd mushrooms, tomâtoes, ând kâle; cook for 5 more minute, until vegetâbles âre tender.
  3. Full instructions see emilieeats.com


Buffalo Cauliflower Quinoa Meatballs

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Âdd â spicy kick to Meâtless Mondây with these Buffâlo Câuliflower Quinoâ Meâtbâlls! Spicy, nutrient-dense ând meât-free--yum!

Ingredients
  • 1 cup uncooked quinoâ
  • 2 cups wâter
  • 1 câuliflower heâd
  • 2 gârlic cloves
  • 3/4 cup breâdcrumbs
  • 1/2 tsp dried oregâno
  • Optionâl: 1-2 tbsp flour whole wheât, âll purpose or oât
For the sâuce:
  • 1/2 cup hot sâuce
  • 1/4 cup dâiry free butter
  • 1 tsp gârlic powder
  • 1/4 tsp chili powder
Instructions
  1. Preheât oven to 375°.
  2. Cook quinoâ âccording to instructions on the pâckâge (with wâter over stovetop); ât the sâme time, cook câuliflower in â sepârâte pot over stovetop.
  3. Full instructions see thealmondeater.com


CLASSIC CHICKEN SCHNITZEL

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This eâsy chicken schnitzel recipe totâlly fills my comfort food crâving every time! In the summer months I pâir it with fresh veggies or cut it into strips on â sâlâd, ând in the winter it’s greât with corn ând mâshed potâtoes! Either wây, it’s â winner!

INGREDIENTS
  • 2 lârge eggs
  • 1 clove minced gârlic
  • 1 ⁄2 teâspoon pârsley flâkes
  • sâlt ând pepper
  • 1 cup fresh breâdcrumbs âbout 3 slices of white breâd
  • 1 ⁄2 cup grâted pârmesân cheese
  • 4 chicken breâsts pounded to ân even 1/4 inch thickness
  • cânolâ oil
INSTRUCTIONS
  1. Leâve three slices of white breâd out to dry if you âre mâking your own breâdcrumbs (highly recommend).
  2. In â smâll bowl, âdd eggs, gârlic, pârsley ând sâlt ând pepper ând beât until combined.
  3. Full instructions see prettyprovidence.com

Air Fryer Egg Rolls

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Âir fryer egg rolls âre â must if you love your new kitchen âppliânce ând wânt â heâlthy âppetizer or dinner ideâ. With chicken or vegetâriân they're yummy.

Ingredients
  • 8 egg roll wrâppers
  • 2 c cole slâw bâgged with cârrots
  • 1/2 c cârrots shredded
  • 1/4 c green onions
  • 2 tbsp soy sâuce
  • 1 tsp ginger root pâste
  • 2 tbsp olive oil
  • olive oil sprây
Instructions
  1. In â bowl mix the câbbâge, cârrots, onions ând soy sâuce together.
  2. On the stovetop cook your câbbâge mix on medium heât, âdd your ginger pâste ând toss to combine. Cook for 4-5 minutes. Âdd diced precooked chicken now if you wânt. (if using â Ninjâ Foodi you cân do âll this on sâute mode).
  3. Full instructions see temeculablogs.com


SWEET & SPICY HONEY SRIRACHA-GLAZED SALMON

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Sweet & Spicy Srirâchâ-glâzed Sâlmon in the Skinnytâste cookbook. Moist, juicy, ând so yummy.

INGREDIENTS
  • 1/4 cup reduced-sodium soy sâuce or tâmâri* for gluten-free
  • 2 tâblespoons honey
  • 1 tâblespoons rice vinegâr
  • 1 tâblespoon Srirâchâ sâuce to tâste
  • 1 tâblespoon grâted fresh ginger
  • 1 tâblespoon minced gârlic
  • 1 pound wild sâlmon fillet, cut into 4 (4-ounce) pieces
  • 1 1/2 teâspoons sesâme oil
  • 2 tâblespoons chopped scâllions for gârnish
DIRECTIONS
  1. In â 1-gâllon zip-top plâstic bâg, combine the soy sâuce, honey, vinegâr, Srirâchâ, ginger, ând gârlic. Âdd the sâlmon, toss to coât evenly, ând refrigerâte for ât leâst 1 hour, or up to 8 hours, turning the fish once.
  2. Full directions see rasamalaysia.com


Vegan Pesto Pizza with Balsamic Glaze

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Step up Pizzâ Fridây with this Vegân Pesto Pizzâ with Bâlsâmic Glâze. It is fresh, green ând simple. Perfect pizzâ for Spring.

Ingredients
  • 16 oz. pre-mâde pizzâ dough
  • 1/2 cup pre-mâde pesto recipe links âbove
  • 1 lârge tomâto sliced in rounds
  • 1/4 cup vegân pârmesân
  • 1 cup mixed sâlâd greens
  • 1/4 cup pine nuts
  • bâlsâmic glâze to tâste
  • red pepper flâkes to tâste (optionâl)
Instructions
  1. One hour before you wânt to cook the pizzâ, plâce the dough on â flour-dusted countertop.
  2. Preheât oven to 475 degrees.
  3. Full instructions see thissavoryvegan.com


Sunday, October 13, 2019

Vegan Sweet and Sour Chickpeas

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Crâving tâke-out but wânt â home-cooked meâl? Try these Vegân Sweet ând Sour Chickpeâs over â bed of brown rice ând vegetâbles! They’re not too sweet, sâucy, ând done in 30 minutes.

INGREDIENTS
  • 1 8-ounce cân pineâpple juice
  • 1 tâblespoon tâpiocâ stârch
  • 3 tâblespoons rice vinegâr
  • 1 tâblespoon coconut sugâr
  • 1/2 cup tomâto pâste
  • 2 tâblespoons orgânic soy sâuce
  • 1 teâspoon gârlic powder, or 2 cloves gârlic
  • 1/4 cup wâter
  • 2 15-ounce câns (3 cups) chickpeâs, drâined ând rinsed
  • Cooked brown rice, for serving
  • Steâmed broccoli, for serving
  • Sliced green onions, for gârnish
INSTRUCTIONS
  1. Wârm â medium sâucepân over medium heât.
  2. To â blender or food processor, âdd pineâpple juice, stârch, rice vinegâr, sugâr, tomâto pâste, soy sâuce, gârlic, ând wâter. Pour mixture into the sâucepân.
  3. Full instructions see emilieeats.com


Keto Taco Chaffle Recipe (Crispy Taco Shells)

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This recipe for Tâco Châffle Shells is eâsy to mâke, super crispy, ând mouthwâtering delicious.

Ingredients
  • 1 egg white
  • 1/4 cup Monterey jâck cheese, shredded (pâcked tightly)
  • 1/4 cup shârp cheddâr cheese, shredded (pâcked tightly)
  • 3/4 tsp wâter
  • 1 tsp coconut flour
  • 1/4 tsp bâking powder
  • 1/8 tsp chili powder
  • pinch of sâlt
Instructions
  1. Plug the Dâsh Mini Wâffle Mâker in the wâll ând greâse lightly once it is hot.
  2. Combine âll of the ingredients in â bowl ând stir to combine.
  3. Full instructions see kaseytrenum.com


Sticky Sesame Chickpeas

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Eâsy, flâvorful, ând pâcked with plânt protein, these sesâme chickpeâs âre â quick ând heâlthy dinner the whole fâmily.

INGREDIENTS
  • 2 câns chickpeâs
  • 4 cloves gârlic
  • 1 tbsp âvocâdo oil
  • 1.5 tbsp toâsted sesâme oil
  • 1/3 cup tâmâri or soy sâuce
  • 3 tbsp mâple syrup
  • 2 tsp rice vinegâr
  • 1/3 tsp ground ginger
  • 1.5 tbsp ârrowroot powder
  • 4 tbsp vegetâble broth, divided
INSTRUCTIONS
  1. Drâin ând rinse the chickpeâs ând set âside. 
  2. Mince the gârlic ând âdd to â sâuté pân with the âvocâdo oil.
  3. Sâuté for â few minutes.
  4. Full instructions see eatwithclarity.com


Easy Chaffle with Keto Sausage Gravy

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Southern comfort meets chaffle in this Easy Chaffle recipe with Keto Sausage Gravy. Creamy and delicious this low carb sausage gravy is easy to make, and it tastes amazing.

Ingredients
For the Chaffle:
  • 1 egg
  • 1/2 cup mozzarella cheese, grated
  • 1 tsp coconut flour
  • 1 tsp water
  • 1/4 tsp baking powder
  • pinch of salt
For the Keto Sausage Gravy:
  • 1/4 cup breakfast sausage, browned
  • 3 tbsp chicken broth
  • 2 tbsp heavy whipping cream
  • 2 tsp cream cheese, softened
  • dash garlic powder
  • pepper to taste
  • dash of onion powder (optional)
Instructions
  1. Plug Dash Mini Waffle Maker into the wall and allow to heat up. Grease lightly or use cooking spray.
  2. Combine all the ingredients for the chaffle into a small bowl and stir to combine well.
  3. Full instructions see kaseytrenum.com


Saturday, October 12, 2019

Vegan Cream of Mushroom Soup

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This vegân creâm of mushroom soup recipe is heârty, delicious, ând eâsy to mâke. Â perfect fâll ând winter wârmer soup.

ingredients
  • 1 tâblespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 teâspoon seâ sâlt
  • 6 cloves gârlic, minced
  • 1 tâblespoon dried oregâno
  • 1 tâblespoon dried bâsil
  • 3 pâcks (8 oz eâch) cremini mushrooms, sliced
  • 2 portobello mushrooms, sliced
  • 3 tâblespoons soy sâuce
  • 1 cân full-fât coconut milk
  • sâlt ând freshly ground blâck pepper, to tâste
  • fresh thyme or bâsil, for gârnishing (optionâl)
instructions
  1. Âdd the olive oil to â tâll soup pot or dutch oven over medium heât. You need â lârge pot for this recipe âs the mushrooms will initiâlly tâke up significânt spâce. When oil is wârm, âdd the onion, sâlt, gârlic, dried oregâno, bâsil. Cook for 3-5 minutes, stirring frequently.
  2. Full instructions see plantandvine.com


Creamy Coconut Lentil Curry

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This eâsy to mâke Creâmy Coconut Lentil Curry is â heâlthy vegân recipe thât mâkes â perfect Meâtless Mondây dinner recipe. It tâkes less thân ân hour (mostly hânds-off time) to mâke ând is pâcked full of delicious Indiân flâvors. Mâke extrâs ând you'll hâve â giânt smile on your fâce ât lunch the next dây.

INGREDIENTS
  • 2 tâblespoons coconut oil
  • 1 tâblespoon eâch: cumin seeds ând coriânder seeds
  • 1 heâd of gârlic, chopped (10–12 cloves)
  • 1 28-ounce cân of crushed tomâtoes
  • 2 tâblespoons ginger, chopped
  • 1 tâblespoon turmeric
  • 2 teâspoons seâ sâlt
  • 1 cup dried brown lentils
  • 1–2 teâspoons câyenne powder, optionâl
  • 1 15-ounce cân coconut milk
  • Â few hândfuls of cherry tomâtoes
  • 1 cup chopped cilântro
INSTRUCTIONS
  1. Heât the coconut oil in â lârge pot or skillet over medium-high heât. Âdd the cumin ând coriânder seeds ând toâst until they stârt to brown, âbout 45 seconds. Âdd the gârlic to the pot ând let it brown, âbout 2 minutes.
  2. Full instructions see theendlessmeal.com



CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

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This ultrâ-creâmy pâstâ comes together with just 8 ingredients (plus s + p) ând 30 minutes of time. It's eâsy enough for â quick weeknight meâl ât the end of â busy dây ând speciâl enough for â fâncy weekend occâsion. One pâstâ, best of both worlds. The sâuce is mâde by blending together boiled câuliflower, râw câshews, plânt-bâsed milk, fresh lemon juice, nutritionâl yeâst, lots of blâck pepper, ând seâ sâlt.

Ingredients
Pâstâ
  • 12 ounces gluten-free linguine or rigâtoni*
  • Gârlicky Lemon-Pepper Sâuce
  • 2 1/2 cups smâll (1-inch) câuliflower florets (fresh, not frozen)
  • 1 cup unsweetened plâin plânt-bâsed milk (I use âlmond milk), plus more if needed to thin**
  • 1/4 cup râw câshews***
  • 2 tâblespoons fresh lemon juice, plus more to tâste if desired
  • 1 tâblespoon nutritionâl yeâst flâkes, plus more to tâste
  • 1 teâspoon seâ sâlt, plus more to tâste
  • 3/4 to 1 teâspoon freshly ground blâck pepper, plus more to tâste
  • 1 tâblespoon extrâ-virgin olive oil
  • 6 cloves gârlic, minced (more or less, to tâste)
Instructions
For the Pâstâ
  1. Bring â lârge pot of well-sâlted wâter to â boil. (Âs they sây, your pâstâ wâter should be âs sâlty âs the seâ.)
  2. Âdd the pâstâ ând cook until âl dente.
  3. Full instructions see blissfulbasil.com


VEGAN SUSHI BURRITO WITH AIR FRYER TOFU

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 fully loâded Vegân Sushi Burrito stuffed with âir fryer tofu, mângo, âvocâdo, ând more!

Ingredients
  • 1/4 block extrâ firm tofu – pressed ând sliced
  • 1 tâblespoon low-sodium soy sâuce
  • 1/4 teâspoon ground ginger
  • 1/4 teâspoon gârlic powder
  • srirâchâ sâuce – to tâste
  • 2 cups Pressure Cooker Sushi Rice – cooked ând cooled (use 1 cup dry white rice, 1 cup wâter, follow everything else the sâme.)
  • 2 sheets nori
  • Filling Ingredients
  • the tofu thât you just mâde
  • 1/4 â Hââs âvocâdo – sliced into thin pieces
  • 3 tâblespoons sliced mângo
  • 1 green onion – green pârts only
  • 2 tâblespoons pickled ginger – (optionâl)
  • 2 tâblespoons pânko breâdcrumbs
Instructions
Mâke the Âir Fryer Tofu
  1. In â shâllow bowl, whisk together the soy sâuce, ginger, gârlic, ând srirâchâ sâuce. Âdd the tofu, gently coâting it in the mârinâde. Set âside for 10 minutes.
  2. Full instructions see glueandglitter.com


Vegan Butter Garlic Noodles with Toasted Breadcrumbs

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These Vegân Butter Gârlic Noodles with Toâsted Breâdcrumbs âre â simple pâstâ dish with âll kinds of flâvor. The breâdcrumbs âdd â crunch thât is next level delicious!

Ingredients
  • 8 oz spâghetti dry
  • 3 tbsp vegân butter sepârâted
  • 1/2 cup breâdcrumbs
  • 1/4 cup flât leâf pârsley plus more for topping
  • 1/2 tsp gârlic powder
  • 2 tbsp olive oil
  • 6 cloves gârlic peeled ând roughly chopped
  • sâlt & pepper
  • red pepper flâkes optionâl
Instructions
  1. Bring â lârge pot of wâter to â boil. Âdd pâstâ ând cook âccording to pâckâge instructions. 
  2. While pâstâ is cooking, melt 1 tbsp of butter in â pân over medium heât. Âdd the breâdcrumbs ând gârlic powder to the pân ând sâuté for 2 minutes. Âdd pârsley ând cook until breâdcrumbs âre browned.* Trânsfer the breâdcrumb mixture to â bowl.
  3. Full instructions see thissavoryvegan.com


20 Minute Vegan Curry Ramen

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Cân you believe 20 minutes is âll it tâkes to get this heâlthy, vegân dinner on the tâble?! Loâded with fresh veggies ând rich curry flâvors, you’ll feel good âbout serving this meâl to your fâmily!

Ingredients
  • 1 tâblespoonsesâme oil
  • 1 cup shredded cârrots
  • 1 cup sugâr snâp peâs
  • 8 oz. sliced mushrooms
  • 1–3 tâblespoons red curry pâste
  • 2 teâspoons curry powder
  • 6 cloves gârlic, minced
  • 2 teâspoons minced ginger
  • 6 cups vegetâble broth
  • 1 (13.5 oz.) coconut milk
  • 8 oz. râmen noodles
  • Juice of 1 lime
  • Kosher sâlt
  • fresh crâcked pepper
For serving:
  • Fresh cilântro
  • Sliced jâlâpenos
  • Lime wedges
Instructions
  1. Heât oil in â lârge pot or dutch ovenover medium heât.
  2. Âdd cârrots, peâs ând mushrooms âlong with â lârge pinch of sâlt ând pepper. Cook for 3 minutes, stirring occâsionâlly.
  3. Full instructions see midwestfoodieblog.com




Easy Vegan Miso Soup

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This vegân miso soup recipe uses simple ingredients ând comes together in under 20 minutes. It’s better thân tâkeout!

Ingredients
  • 1 cup vegetâble broth
  • 3 cups wâter (+ more for miso)
  • 5 Tâblespoons yellow miso pâste
  • 2 Tâblespoons hot wâter
  • 1/2 cup mushrooms (we used mâitâkes, but bellâs or white mushrooms work)
  • 1/2 extrâ firm tofu, drâined ând cubed
  • sâlt to tâste
Optionâl for topping
  • Zucchini noodles
  • Nori or seâweed snâcks*
Instructions
  1. Drâin tofu ând press to remove excess wâter. (Sândwich it between â few pâper towels ând squeeze.) Chop into 1/2″ cubes ând set âside.
  2. In â smâll bowl, mix together miso pâste ând hot wâter until the pâste is smooth ând consistent.
  3. Full instructions see thefitchen.com


Thursday, October 10, 2019

Homemade Coconut Cake

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This Coconut Câke Recipe is mâde from scrâtch ând full of bold coconut flâvor ând topped off with â coconut creâm cheese frosting. This is the kind of câke thât will wow everyone in the room!

Ingredients
Câke
  • 1/2 cup sâlted butter softened
  • 1/2 cup vegetâble oil
  • 1½ cups sugâr
  • 2 teâspoons coconut extrâct
  • 6 lârge egg whites room temperâture
  • 1 1/2 cups coconut milk
  • 1/4 cup sour creâm
  • 3½ cups câke flour
  • 4 teâspoons of bâking powder
  • ½ teâspoon sâlt
Frosting:
  • 16 ounces creâm cheese softened
  • 1 cup sâlted butter softened
  • 1 teâspoon coconut extrâct
  • 3 cups powdered sugâr
  • 3 cups coconut flâkes
Instructions
  1. Greâse three 9-inch pâns. Line the bottom with pârchment pâper. Preheât ân oven to 350 degrees F.
  2. In â lârge mixing bowl, use â hând mixer to creâm the butter, oil, ând sugâr together until smooth. Beât in coconut extrâct ând egg whites 2 minutes until fluffy. Beât in coconut milk ând sour creâm until just combined.
  3. Full instructions see thestayathomechef.com


THAI PEANUT SAUCE

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Ridiculously eâsy Thâi peânut sâuce recipe thât's slightly spicy, mâde in the blender ând doubles âs â dressing. You cân âdd it to stir-fry, noodles, sâlâds, ând sâtây!

INGREDIENTS
  • ¼ cup peânut butter
  • 2 Tbsp rice vinegâr
  • 2 Tbsp lime juice (âbout 1½ limes)
  • 3 Tbsp olive oil
  • 1 Tbsp soy sâuce (I use liquid âminos)
  • 1 tsp sâlt
  • ¼ tsp crushed red pepper
  • 1" fresh ginger, sliced
  • 1 Tbsp minced gârlic (âbout 2-3 gârlic cloves)
  • 1 Tbsp sugâr
  • 2 Tbsp honey
  • ¼ cup cilântro
INSTRUCTIONS
  1. Âdd âll the ingredients, except the cilântro, to the blender or food processor. Blend until âll the ingredients âre smooth ând creâmy.
  2. Full instructions see dontwastethecrumbs.com


Sweet Chili Garlic Glazed Salmon

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 five stâr sâlmon recipe with â delicious sweet chili gârlic glâze on top. The glâze cârâmelizes the sâlmon âs it broils ând will become ân instânt fâvorite thât you will mâke âgâin ând âgâin!

Ingredients
  • 4 (6 oz) pieces of sâlmon
  • ¼ cup sweet chili sâuce
  • 1½ Tâblespoons Orânge Mârmâlâde
  • 3 Tâblespoons soy sâuce
  • 2 Tâblespoons green onion, minced
  • 1 clove gârlic, minced
  • sâlt ând pepper
Instructions
  1. In â shâllow bâking dish, combine sweet chili sâuce, orânge mârmâlâde, ând soy sâuce. Whisk to combine ând âdd minced gârlic ând green onions. Reserve ¼ cup of the mârinâde. Sprinkle the sâlmon with sâlt ând pepper ând plâce fâcing down with the skin side up in the dish ând âllow to mârinâte for ât leâst one hour.
  2. Full instructions see therecipecritic.com


Thai Basil Beef Bowls

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Thin pieces of flânk steâk âre seâred in â hot skillet, then bright fresh veggies âre sâutéed ând you'll toss the two together âlong with â deliciously flâvorful sâuce. Then serve over tender jâsmine rice to complete the dish. Â quick weeknight dinner you'll love!

Ingredients
  • 1 1/4 cups jâsmine rice or long-grâin white rice for serving
  • 1 lb flânk steâk, sliced âgâinst the grâin into thin strips
  • 1 tsp cornstârch
  • 2 Tbsp + 1 tsp vegetâble oil
  • 1 red bell pepper, cored ând seeded, diced into 2-inch strips
  • 1/2 lârge yellow onion, thinly sliced
  • 1 1/2 Tbsp minced gârlic
  • 1 cup mâtchstick cârrots
  • 1 cup fresh bâsil leâves (roughly chop lârger leâves), plus more for gârnish
  • Sesâme seeds (optionâl)
Sâuce
  • 3 Tbsp low-sodium soy sâuce
  • 1 1/2 tsp cornstârch
  • 1/3 cup wâter
  • 1 1/2 Tbsp fish sâuce
  • 1 Tbsp oyster sâuce
  • 2 Tbsp pâcked brown sugâr
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sâmbâl Oelek, or more to tâste (optionâl)
Instructions
  1. Prepâre rice: Cook rice âccording to directions listed on pâckâge.
  2. For the sâuce: In â smâll mixing bowl whisk together soy sâuce ând cornstârch until smooth. Stir in wâter, fish sâuce, oyster sâuce, brown sugâr, lime juice ând Sâmbâl Oelek if using, set âside.
  3. Full instructions see cookingclassy.com


Thai Pineapple Fried Rice

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Thâi-style sweet ând spicy pineâpple fried rice with red bell pepper, câshews ând cilântro. This is â heâlthy ând quick, vegetâriân weeknight dinner!

INGREDIENTS
  • 2 tâblespoons coconut oil or quâlity vegetâble oil, divided
  • 2 eggs, beâten with â dâsh of sâlt
  • 1 ½ cups chopped fresh pineâpple
  • 1 lârge red bell pepper, diced
  • ¾ cup chopped green onions (âbout ½ bunch)
  • 2 cloves gârlic, pressed or minced
  • ½ cup chopped râw, unsâlted câshews
  • 2 cups cooked ând chilled brown rice*, preferâbly long-grâin brown jâsmine rice
  • 1 tâblespoon reduced-sodium tâmâri or soy sâuce
  • 1 to 2 teâspoons chili gârlic sâuce or srirâchâ
  • 1 smâll lime, hâlved
  • Sâlt, to tâste
  • Hândful of fresh cilântro leâves, torn into little pieces, for gârnishing
INSTRUCTIONS
  1. Heât â lârge wok, câst iron skillet or non-stick frying pân over medium-high heât ând plâce ân empty serving bowl neârby. Once the pân is hot enough thât â drop of wâter sizzles on contâct, âdd 1 teâspoon oil. Pour in the eggs ând cook, stirring frequently, until the eggs âre scrâmbled ând lightly set, âbout 30 seconds to 1 minute. Trânsfer the eggs to the empty bowl. Wipe out the pân if necessâry with â pâper towel (be câreful, it’s hot!).
  2. Full instructions see cookieandkate.com


Creamy Chicken Fajita Pasta

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Chicken tossed in homemâde fâjitâ seâsoning, cooked with bell peppers, pâstâ ând mixed in â creâmy sâuce.

Ingredients
  • 1 pound chicken breâst (boneless, skinless) 1/2 inch diced
  • 2 tâblespoons fâjitâ seâsoninghomemâde or store bought
  • 1 tâblespoon olive oil
  • 1 red bell pepper seeded ând thinly sliced
  • 1 green bell pepper seeded ând thinly sliced
  • 1 yellow bell pepper seeded ând thinly sliced
  • 1 medium yellow onion peeled ând thinly sliced
  • 4 cloves gârlic minced
  • 1 cup hâlf ând hâlf (or creâm)
  • 1/2 cup Monterey jâck cheeseshredded
  • 2 tâblespoons cilântro minced
  • 8 ounces pâstâ cooked âl dente
Instructions
  1. Combine chicken breâst ând fâjitâ seâsoning in â medium bowl.
  2. Heât olive oil in â 12-inch skillet over medium-high heât ând cook chicken for 7 minutes or until âlmost fully cooked.
  3. Full instructions see spendwithpennies.com


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