Friday, January 20, 2017

Spanish Rice

Yield: 4 servings

1 tbsp coconut oil
1 cup white onion, chopped
1/2 cup carrot, diced
1 clove garlic, finely minced
1 cup long-grain rice
1 3/4 cups chicken stock or water
1 tbsp tomato paste
salt and pepper

1. In a medium pot, heat oil over medium-high heat.
2. Add onion and cook until just starting to turn translucent, about 3 minutes.
3. Add carrot and cook for another 3 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat.
6. Add chicken stock, tomato paste, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until water is absorbed, about 15 to 20 minutes.
7. Remove from heat and let sit covered for 5 minutes. Serve immediately.


http://www.marthastewart.com/313221/spanish-rice


Gluten-Free Banana Bread

Yield: 1 loaf (or 12-15 muffins)

3 ripe bananas
1 egg (or 1 chia or flax egg)
3 tbsp coconut oil, melted
1/2 cup organic cane sugar
3/4 tsp salt
1/2 tsp cinnamon
1 tbsp baking powder
3/4 cup unsweetened almond milk
3 tbsp maple syrup
1/2 tsp vanilla extract
1 1/4 cup almond flour
1 1/4 cup gluten free flour
1 1/4 cup rolled oats

1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper (or line muffin tin with liners).
2. In a large bowl, mash bananas. Add egg, coconut oil, sugar, salt, cinnamon, baking powder, almond milk, maple syrup, and vanilla. Stir to combine.
3. Add almond flour, gluten free flour, and oats. Stir to combine.
4. Bake for 60 to 75 minutes. It should feel firm and be crackly and golden brown on top when done.
5. Let cool completely before cutting. Store leftovers in a covered container for up to a few days or freeze.


http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Peanut Butter Cookies

Yield: 12-15 cookies

1 tbsp ground flax
3 tbsp water
1/2 cup unsweetened shredded coconut
1/2 cup rolled oats
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp sea salt
1/4 cup chocolate chips
1/2 cup smooth peanut butter
1 tsp vanilla extract
2 tbsp maple syrup

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. In a small bowl, whisk together the ground flax and water. Set aside for a few minutes.
3. In a large bowl, combine the coconut, oats, sugar, baking powder, salt, and chocolate chips.
4. Add the peanut butter, vanilla, and maple syrup. Also add the flax mixture. Stir until thoroughly combined. Knead with your hands to make it all come together. 
5. Drop by spoonful onto the prepared baking sheet. Gently press down on each to flatten slightly. 

6. Bake 12-14 minutes. The cookies will be very soft and delicate as they come out of the oven, but they will firm as they cool. The bottoms will be golden brown.
7. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container in the fridge for 3 to 4 days or freeze for 1 month. 


Oh She Glows Every Day

Thursday, January 12, 2017

Chickpea and Sweet Potato Buddha Bowl

Yield: 4-6 servings

2 large sweet potatoes, diced
1/2 red onion, diced
1 small cauliflower, cut into florets
6 tbsp olive oil or coconut oil, divided
1 bunch kale, destemmed, finely chopped
1 can chickpeas, drained, rinsed, and patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric
salt and pepper, to taste

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Toss sweet potatoes and red onion in olive oil and salt and pepper on one baking sheet and place in oven.
3. Toss cauliflower in olive oil and salt and pepper on the second baking sheet. Begin baking 10 mins after sweet potatoes.
4. While vegetables are roasting, toss chickpeas with spices.
5. Heat a skillet over medium heat. Add 1 tbsp of oil. Once hot, add the chickpeas and saute, stirring frequently. Cook about 10 minutes, or until brown and fragrant. Remove from heat and set aside.
6. In a large pot over medium heat, add 1 tbsp of oil. Add kale and heat until wilted. Season with salt and pepper.
7. To serve, divide sweet potatoes, cauliflower, kale, and chickpeas into four or six dishes. Serve with lemon tahini dressing.


http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/

Wednesday, January 11, 2017

Vegan Caesar Salad Dressing

Yield: 1/2 cup

2 tbsp tahini
2 tbsp hemp seeds
1 tsp capers
1 tsp caper juice
1/2 tsp dijon mustard
juice of 1/2 lemon
1 clove garlic
1/4 cup water
salt and pepper, to taste

1. Add all ingredients to a blender and blend until completely smooth. 

Lemon Tahini Dressing

Yield: 1 cup

1/4 cup tahini
1/2 cup lemon juice (about 3 large lemons)
1 tbsp apple cider vinegar
1 small clove garlic, finely minced
2 tbsp nutritional yeast
1/3 cup olive oil
salt and pepper, to taste

1. In a small food processor or blender, add all ingredients and process until smooth.
2. Dressing will keep in an airtight container in the fridge for a week. It will thicken as it sits. Stir well before use. Can also be frozen for up to 1 month.


Oh She Glows Every Day

Flourless Brownies

Yield: 9x5 inch loaf pan

1 1/2 tbsp ground flax
3 tbsp water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp arrowroot powder
1/2 cup cocoa powder
1/3 natural cane sugar (or turbinado sugar)
3/4 cup almond butter
100g dark chocolate (55% to 70% cocoa), finely chopped
1/2 cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the ground flax and water. Let sit a few minutes.
3. Stir in the salt, baking soda, maple syrup, vanilla, arrowroot, cocoa powder, and sugar, in the order listed, until thoroughly combined. The mixture will be very thick.
4. Stir in the almond butter until thoroughly combined. Make sure the almond butter is fully and evenly distributed. The dough will be very thick and sticky.
5. Stir in the chopped chocolate until combined. Use your hands to knead the dough a little bit.
6. Scoop the dough into the prepared pan and flatten.
7. If using, scatter the walnuts on top and press them gently into the dough.
8. Bake for 24 minutes, until the edges are starting to firm up. The middle will still look underdone and will be soft to the touch. The toothpick test will not come out clean. The edges might be higher and the middle will be sunken down a bit. This is normal.
9. Let brownies cool in the pan for 20 to 30 minutes.
10. Store leftovers in an airtight container in the fridge for a few days. Or wrap individually in an airtight container and freeze for 4-6 weeks.

*To make nut-free: swap almond butter for sunflower seed butter and substitute walnuts with 1 tbsp sunflower seeds


Oh She Glows Every Day

Tuesday, January 10, 2017

Cherry Almond Crumble Squares

Yield: 8x8 pan

Cherry Chia Seed Jam:
3 cups pitted cherries, roughly chopped
3 tbsp maple syrup
2 tbsp chia seeds
1/2 tsp almond extract

Almond Squares:
1 1/2 cups almond flour
1/4 cup brown rice flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp salt
1/2 cup almond butter
6 tbsp maple syrup
1/2 tsp almond extract

1. Preheat the oven to 350F. Line an 8-inch square pan with parchment paper.
2. To prepare the chia seed jam (or just use 3/4 - 1 cup of pre-made jam), add pitted cherries and maple syrup to a medium-sized pot. Bring to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, stirring frequently. Add chia seeds and cook until thickened, about 5 more minutes. Remove from heat and stir in almond extract. Set aside to cool.
3. To prepare the almond base, in a large bowl, whisk the dry ingredients together (almond flour, brown rice flour, ground flax seeds, baking powder, salt).
4. In a small bowl, mix together the wet ingredients (almond butter, maple syrup, and almond extract).
5. Add wet mixture to dry mixture and stir until thoroughly combined. Use your hands to knead the dough together.
6. Set aside 1/2 cup of packed dough for crumble topping later.
7. Press the remainder of the dough into the prepared pan. Smooth it flat and dock with a fork.
8. Bake for 8 minutes. Set aside to cool for 10 minutes.
9. Spread jam over the almond base and smooth out.
10. Crumble reserve dough on top of the jam.
11. Bake for another 12 to 15 minutes, or until crumble topping is golden brown.
12. Cool completely in pan before removing and cutting.


http://ohsheglows.com/2012/07/05/cherry-almond-crumble-squares/

Monday, January 9, 2017

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.


http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Lemon and Parsley Crusted Cod

Yield: 4 servings

1 lb cod fillet
1/4 gluten free breadcrumbs (or gluten free oats)
3 tbsp parsley, finely chopped
2 tbsp olive oil
zest of 1 lemon
juice of 1/2 lemon
salt and pepper

1. Combine the breadcrumbs, parsley, oil, lemon, and salt and pepper. Mix thoroughly with fingers.
2. Season the cod with salt and pepper. Press the crust onto the cod.
3. Bake at 400F for 15-20 minutes or until crust is browned and the fish is just cooked through. Serve immediately.


http://www.ibssano.com/low_fodmap_recipe_roast_cod_lemon_parsley_crust.html

Thai Dipping Sauce

Yield: 1/3 cup

2 tbsp fish sauce
3 tbsp lime juice
1 tbsp maple syrup
1 red chilli, finely chopped
1 tbsp cilantro, finely chopped
1 tbsp mint, finely chopped

1. Combine all ingredients in a bowl.

Thai Salmon Fishcakes

Yield: 5 burgers

2 salmon fillets, boneless, skinless
1 stick lemongrass, finely chopped
1 small red chilli, finely chopped
2 tsp fish sauce
zest of 1 lime
1/3 cup cilantro, finely chopped
2 tbsp coconut oil

1. Place salmon in food processor and pulse a few times. If you don't have a food processor, chop salmon with a sharp knife into very small pieces.
2. Add remaining ingredients. Mix until thoroughly combined.
3. Divide mixture into 5 and shape into patties.
4. Heat oil in a frying pan over medium heat. Cook fishcakes for approximately 2 minutes on each side until golden brown.
5. Serve with dipping sauce.


http://cooklowfodmap.com/thai-salmon-fishcakes/

Bean and Beet Salad

Yield: 6 servings

2 cups green beans, halved
3 beets, cooked
1 tomato, diced
1/2 shallot, very thinly sliced
1/4 cup sprouts
1/4 cup pecans, chopped
1/4 cup goats cheese (or feta cheese) (optional)
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Blanch green beans in a pot of salted water. Cook for about 3 minutes, or until just tender. Drain beans and immediately place in an ice bath to cool.
2. Prepare a light pickle for the shallots. In a small pot, heat apple cider vinegar with maple syrup with a pinch of salt and pepper. Pour liquid over shallot slices. Let sit for 10 minutes. Strain, reserving liquid.
3. Prepare dressing by combining pickling liquid with mustard and olive oil. Shake vigorously to emulsify.
4. In a large bowl, combine green beans, beets, tomato, and pickled shallots. Toss with dressing. Garnish with sprouts, pecans, and goats cheese.

Pork Vindaloo

Yield: 4 servings

1 1/2 tbsp grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
1 tbsp red wine vinegar
2 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 1/2 pounds pork shoulder, cubed
1 can coconut milk
1/2 cup water

1. In a small bowl, combine mustard, cumin, turmeric, cayenne, salt, pepper, and vinegar. Mix well.
2. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 minutes.
3. Add garlic and spice paste and cook for 1 minute.
4. Add pork and fry for 3 minutes.
5. Add coconut milk and water. Bring to a boil, lower heat to low, and simmer for an hour, or until pork is tender.

Pulled Pork

Yield: 6 servings

1 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
1/2 tsp cayenne powder
1/2 tsp cinnamon
1 bay leaf
2 1/2 pounds pork shoulder roasts (or pork butt or pork tenderloin)
2 cups tomato sauce
1 tbsp tomato paste
1 cup chicken broth
2 tbsp molasses
2 tbsp apple cider vinegar
salt and pepper

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 3 to 4 minutes.
2. Add garlic and spices and cook for 1 to 2 more minutes.
3. Add pork, tomato sauce, tomato paste, chicken broth, molasses, and apple cider vinegar. Bring to a boil, reduce heat to low, and simmer for 2 to 3 hours, or until pork is fork tender.
4. Using two forks, shred the pork.