Watermelon Salad

Posted by Michele at 5:38 PM 0 comments

Toss together 2 cups cubed watermelon, 1 cup cubed cucumbers, and 1/2 cub crumbled feta (up to 3/4 cup to taste).  Sprinkle with tricolored pepper.  Serve cold.

It's on the menu for dinner tonight!

Vegan Truffles

Posted by Michele at 4:34 PM 0 comments

Melt 4oz 100% dark chocolate and 1tbsp coconut butter/oil.

In a stand mixer, mix together 1 very ripe avocado, 1 ripe banana, 1tsp vanilla, 1tbsp maple syrup, melted chocolate (from step 1), and 1/6 cup coconut flour.

When well mixed, place in the fridge for 30 minutes to set. 

Create a mixture of 1/4 cup dark cocoa powder and 1/4 cup sugar x10/powdered sugar.

Roll out balls (this recipe makes about 18-20 balls) and roll them in the chocolate sugar.  Place on a parchment paper lined plate and put back in the fridge to completely set.  Eat alone or dip in a fruit puree.  (We liked using some leftover black raspberry puree.... yum!)

http://www.newagemag.com/creative/c16a.jpg

Dairy Free Lamb Korma

Posted by Michele at 4:25 PM 0 comments

I modified my original Lamb Korma recipe in order to make a kosher version.  (Obviously, if you are cooking it kosher, you need kosher lamb, etc.)  This version works well for those with dairy allergies as well and, according to Peter, tastes identical to my dairy version.

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain almond milk yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Stir in 2oz cashew (or coconut) milk.  Add the lamb and cook over low heat for 45 minutes.

Mix together 4oz cashew (or coconut) milk, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Lamb Korma

Posted by Michele at 4:21 PM 0 comments

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain Greek yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Add the lamb and cook over low heat for 45 minutes.

Mix together 2oz plain Greek yogurt, 3oz heavy cream, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Gluten Free Whole Grain Flour

Posted by Michele at 7:59 PM 0 comments

Mix the following ingredients together and use whenever you have a recipe calling for whole grain flour!

(Please note: I use grams for this recipe.  They are accurate and, especially when trying to mimic the properties of wheat based flours, the chemistry of the flour alternative is very important.)

80g coconut flour
75g teff flour
90g quinoa flour
115g almond flour
125g medium ground white cornmeal
65g stone ground white cornmeal
100g brown rice flour
50g hazelnut flour
25g cornstarch
275g white rice flour

http://www.52kitchenadventures.com/wp-content/uploads/2010/07/teff-flour.jpg

Spicy Peanut Protein Packed Cauliflower

Posted by Michele at 7:13 PM 0 comments

I use Quorn Naked Cutlets to make this vegetarian main dish weigh in a whipping 22 grams of protein plus per serving. 

1 package of Quorn Naked Cutlets, defrosted, cut into small cubes
1 small head of cauliflower, cut into bite sized pieces
2 small read potatoes, diced, skin on
1tbsp peanut oil
1/4 cup natural peanut butter
2tsp chili garlic paste
1/2 cup unsweetened coconut milk


In boiling water, cook the cauliflower and potatoes for 10 minutes.  Drain.

Over medium heat, heat the oil.  Add the vegetables and the Quorn cubes and sauté for 5 minutes, stirring well to coat in the oil. 

In a food processor or blender, pulse together the peanut butter, chili paste, and coconut milk.  Stir the sauce into the vegetables and cook, stirring often, for 5 minutes.

Serve with Dehli Saag and Naan.

http://media.npr.org/kitchen/2008/04/cauliflower/cauliflower200-73fa7e31835d86c2f092faa660cc370112350a0f-s6-c30.jpg

Chocolate Avocado Pudding

Posted by Michele at 12:15 PM 0 comments

I have tried making this several times (including this morning) using recipes in magazines and books and.... blech.  It's never tasted good.  And, if I think that? The kids are beating me to the trash can.  So, I decided to give in and just stand at the blender until I got something passable and, instead, I came up with this.  Pudding everyday?  Don't mind it I do...

In a blender (one that is high powered enough to chop ice- you'll need it for the dates), add the following, in this order:

1 medium, very ripe advocado
3 dates
2/3 cup unsweetened coconut milk (I used So Delicious... you could also use unsweetened almond milk)
4 tbsp unsweetened cocoa powder

Blend until smooth, about 5 minutes, then add:

1 scoop chocolate whey powder (or chocolate hemp powder if you can find it)
1 tbsp simple syrup (or liquid cane sugar)
3 tbsp **lightly sweetened** chocolate hazelnut spread (Make your own (I have a recipe here) or I HIGHLY recommend Jason's brand.  If you use Nutella or something similar, then do not add the simple syrup and add only 2 tbsp)
1/2 tsp vanilla
enough (coconut) milk (I estimated 1/3 cup) to give you the texture you want

Blend until smooth, about 2-3 minutes.

Because who can choose only one fruit...

Put in a bowl and top with your favorite fruit.  Since we are all different around here, I put blackberries on mine, raspberries on Peter's, strawberries on Bobby's, and blueberries on Maya's.... Michael will just get some of the plain. :)

Pumped full of protein and good fat, this is an amazing dessert (or breakfast... just saying...)