Friday, May 26, 2017

Zucchini Gratin

Yield: 4 servings

2 tbsp olive oil
1/2 onion, thinly sliced
2 medium zucchini squash (one green, one yellow), sliced in thin rounds
1/4 tsp garlic powder
salt and pepper

1. In a cast iron or oven-safe skillet, sauté onion in 1 tablespoon olive oil over medium-low heat until soft, about 10 minutes. Season with a pinch of salt and pepper. Set aside.
2. Preheat oven to 400F.
3. Add squash to a mixing bowl and top with remaining tablespoon of olive oil, garlic powder, 2 tablespoons of the vegan parmesan cheese, and salt and pepper. Toss to coat.
4. Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go. Start on the outside and work your way in, keeping them in line as much as possible. 
5. Top with an even layer of the remaining vegan parmesan cheese.
6. Bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
7. Can serve with hummus or chickpea salad, or scrambled or fried eggs. Reheats well in the microwave or oven.


https://minimalistbaker.com/vegan-zucchini-gratin/

Thursday, May 25, 2017

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats
1/3 cup sliced almonds (or sunflower seeds or other nut)
1/4 cup flaxseed meal
2/3 cup shredded unsweetened coconut 
1/4 tsp salt
5 medjool dates, finely chopped
2 tbsp almond butter (or other nut or seed butter)
2 tbsp coconut oil
1/4 cup maple syrup (or brown rice syrup)

Topping (optional):
1/2 cup vegan dark chocolate
1 tbsp coconut oil
1 tsp sea salt or hemp seeds


1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.
2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.
3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.
4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.
5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.
6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 
7. Once cooled, lift out of the pan and slice into desired number of bars. 
8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.


https://minimalistbaker.com/crunchy-baked-granola-bars/

Wednesday, May 24, 2017

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil
1 cup onion, diced
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
2 tbsp red curry paste
1/4 cup almond butter
3 cups carrots, peeled and diced
3 cups sweet potato, peeled and diced
4 cups vegetable broth
1/4 tsp cayenne
salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.


Oh She Glows Every Day

Curried Chickpea Salad

Yield: 2-3 servings

Salad:
1 can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 carrot, grated
1/2 cup red pepper, finely chopped
2 green onions, thinly sliced
1/4 cup cilantro, finely chopped

Dressing:
2 tbsp tahini or hummus
1 tbsp olive oil
1 tbsp water
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic, finely minced
1/2 tsp ginger, finely minced
1 tsp dijon mustard
1/2 tsp turmeric
1/4 tsp curry powder
salt and pepper
pinch cayenne pepper


1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Add the remaining salad ingredients and stir to combine.
3. Combine dressing ingredients in a blender. Toss with salad.
4. Serve with toasted bread, on crackers, in wraps, or on top of a leafy green salad.
5. Will keep in an airtight container in the fridge for 3 to 4 days. Can also freeze for up to 1 month.


Oh She Glows Every Day

Sunday, May 21, 2017

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats
3 tbsp chia seeds
1 1/2 cups almond milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
pinch ground allspice
1 cup blueberries
toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.
2. Gently fold in the blueberries.
3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.
4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.
5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Friday, May 12, 2017

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced
2 tbsp olive oil, divided
salt and pepper
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme
2 tbsp parsley, finely chopped
3 tbsp bbq sauce
1 tbsp oat flour
1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.


Oh She Glows Every Day

Barbeque Sauce

Yield: 1 cup

1 tbsp olive oil
1/2 cup red or yellow onion, minced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp molasses
1 tsp mustard powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
sriracha or cayenne pepper

1. In a medium pot, heat the oil over medium heat. Add the onion and garlic and saute for 4 to 5 minutes, until the onion is translucent.
2. Stir in the remaining ingredients, and simmer over medium-low heat for 5 to 10 minutes, until thickened.
3. Transfer the sauce to a blender and blend on low until smooth.
4. Sauce will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.


Oh She Glows Every Day

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta
1 cup spinach
1/2 cup sundried tomatoes, diced
2 tbsp basil, finely chopped
zest of 1 lemon
1 tbsp white wine vinegar (optional)
1 tsp red pepper flakes
salt and pepper
vegan parmesan cheese

Sauce:
1/2 cup cashews, soaked
1/2 cup water
2-3 cloves garlic, finely minced
1/3 cup sundried tomatoes
2 tbsp lemon juice
1/2 tsp salt
splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


Oh She Glows Every Day

Chocolate Hemp Energy Bites

Yield: 15

1 cup pitted medjool dates
2 cups walnuts
1/3 cup cacao powder
2 tbsp hemp seeds, plus more for rolling
1/4 tsp sea salt
3 tbsp almond butter (or other nut or seed butter)
1 tbsp coconut oil, melted

1. Add dates to a food processor and pulse until small bites remain or a ball forms. Scoop out and set aside.
2. Add walnuts to the food processor and pulse into a fine meal.
3. Add cacao powder, hemp seeds, and sea salt. Pulse a few more times to combine. 
4. Add the dates back in along with the almond butter and melted coconut oil. Pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
5. Refrigerate for 10 minutes.
6. Scoop out rounded tablespoon amounts and carefully form into balls. 
7. Roll in extra hemp seeds.
8. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.


https://minimalistbaker.com/dark-chocolate-hemp-energy-bites/

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day

Falafel-Spiced Chickpeas

Yield: 4 servings

1 can chickpeas
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp ground black pepper

1. In a large bowl, combine the chickpeas and oil. Stir well to coat.
2. Add the remaining ingredients and stir to combine.


Oh She Glows Every Day

Chickpea Coconut Curry with Sweet Potato and Spinach

Yield:

1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, chopped
1/2 tsp salt
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 medium sweet potato, diced
1 can diced tomato
1 can coconut milk
1 can chickpeas
2 cups baby spinach
black pepper
cilantro, chopped
lime wedges

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour (be careful not to burn).
2. Add the onion and salt and saute for 3 to 5 minutes, until onion is soft and translucent.
3. Add the garlic, ginger, and spices. Cook for 1 minute.
4. Add the sweet potato, tomatoes, and coconut milk. Cover and simmer for 15 to 20 minutes, until potatoes are almost tender.
5. Add the chickpeas and cook for 5 minutes to finish cooking sweet potatoes and allow flavours to meld together.
6. Optional: Mash one-third of the mixture using a potato mashed to thicken the sauce.
7. Add the spinach and cook for 1 minute or until spinach is wilted.
8. Season with black pepper and garnish with cilantro and lime wedges before serving.
9. Stored in the fridge for 4 to 5 days, or in the freezer for up to 1 month.


Oh She Glows Every Day

Cashew Sour Cream

Yield: 1 cup

3/4 cup cashews, soaked
3/8 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp salt

1. Combine all ingredients in a high-speed blender. Blend until smooth.
2. Will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for 4 to 6 weeks.


Oh She Glows Every Day

Lentil Taco Meat

Yield: 4 servings

3/4 cup French green lentils
1 cup walnuts (use pumpkin seeds if nut-free)
1 clove garlic, finely minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp water
1 tsp worcestershire sauce

1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.


Oh She Glows Every Day

Thursday, May 11, 2017

Pad Thai

Yield: 1-2 servings

4 oz rice noodles
2 tbsp coconut oil
4 medium-sized shrimp, shelled and de-veined
2 oz firm tofu, cut into slices
1 large egg
1/2 onion, diced
1 clove garlic, finely minced
1/2 cup bean sprouts
2 green onions, thinly sliced
2 tbsp crushed peanuts
lime wedges

Sauce:
1 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp maple syrup
1 tbsp tamari
1/2 teaspoon chili powder
1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.
4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/

Lentil Shepherd's Pie Filling

Yield: 4 servings

2 tbsp olive oil
1 onion, diced
1 leek, diced
4 cloves garlic, finely minced
6 crimini mushrooms, thinly sliced
1 cup vegetable broth
3 tbsp tomato paste
1/4 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper
1 cup green lentils, cooked
2 cups frozen mixed vegetables

1. In a large pot, heat the oil over medium heat. Add the onion and leek and a pinch of salt and saute until softened, about 3 to 5 minutes.
2. Add the garlic and mushrooms and cook for another 5 minutes until most of the liquid released from the mushrooms has cooked off.
3. Add the broth, tomato paste, and spices. Cook for another 5 minutes.
4. Add the cooked green lentils and the frozen vegetables. Bring to a boil and then simmer for 5 minutes to allow the flavours to meld together.


Oh She Glows Every Day

Cannellini and Green Bean Salad

Yield: 4 servings

4 handfuls green beans
1 can white cannellini beans, drained and rinsed
1 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp tamari
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp lemon juice
3 tbsp green onion, finely chopped
3 tbsp cilantro, finely chopped
salt and pepper
1 tsp lemon zest
1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannellini beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.


http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Tuesday, May 9, 2017

Marinated Portobello Steaks

Yield: 4 servings

4 large portobello mushrooms, stems removed, wiped clean
1/3 cup balsamic vinegar 
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp cumin 
1/4 tsp smoked paprika
1/2 tsp black pepper

1. Place cleaned portobello mushrooms in a shallow baking dish. Set aside.
2. In a small mixing bowl, whisk together all remaining ingredients. 
3. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
4. Heat a grill or a large skillet over medium heat. Cook mushrooms on each side for 2 to 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
5. To serve, top portobello steaks with avocado chimichurri.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Avocado Chimichurri

Yield: 1 1/2 cups

1 cup finely chopped parsley
2 cloves garlic, finely minced
1 shallot, finely diced
1/4 tsp red pepper flake 
3 tbsp olive oil
3 tbsp lemon juice
salt and pepper, to taste
1 small ripe avocado, cubed

1. In a medium mixing bowl, combine all ingredients except avocado. Whisk to combine.
2. Add avocado and toss to combine.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Cashew Caesar Salad Dressing

Yield: 3/4 cup

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp dijon mustard
1/2 tsp garlic powder
1 small garlic clove, finely minced
1/2 tbsp worcestershire sauce 
2 tsp capers
1/2 tsp salt
1/2 tsp pepper

1. Add all ingredients into a high-speed blender, and blend on high until the dressing is smooth. 


http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Lemon Asparagus Risotto

Yield: 4 servings

2 tbsp olive oil
1/2 cup leek, diced
1/2 cup celery, diced
4 cloves garlic, finely minced
salt and pepper, to taste
2 cups arborio rice
4 cups vegetable broth
1 bunch asparagus
zest and juice of 1 lemon
1/4 - 1/3 cup vegan parmesan cheese 
3 tbsp flat-leaf parsley, finely chopped 
2 tbsp mint, finely chopped
2 tbsp green onion, finely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large pot, heat olive oil over medium heat. Sauté the leeks and celery with a pinch of salt and pepper for about 5 minutes, or until soft.
3. Add the garlic, and sauté for a further minute.
4. Add the rice. Stir to toast for one minute. Lower the heat to medium-low.
5. Add 1 cup of the vegetable broth. Let cook until most of the liquid is absorbed, stirring occasionally. Continue adding 1 cup of vegetable broth about every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot.
6. Meanwhile, cut the stems off the asparagus and place on prepared baking sheet with a splash of olive oil and salt and pepper. Roast for 10 minutes, or until just softened but still have a crunch. Remove from oven and cut into 1- to 2-inch pieces. 
7. After about 20 minutes, when the rice is just about cooked, stir in the asparagus. Add the lemon juice and zest, vegan parmesan cheese, parsley, mint, and green onion. Season with salt and pepper to taste. 
8. Serve immediately.


http://healthyblenderrecipes.com/recipes/zesty_vegan_lemon_asparagus_risotto

Chocolate Frosting

Yield: 3/4 cup

1/4 cup coconut oil
1/4 cup raw cacao powder
1/4 cup maple syrup

1. Warm the coconut oil in a small saucepan just until it melts.
2. Combine warmed oil with all other ingredients and stir to combine until you have a smooth, glossy glaze.
3. Use to frost cold items, then leave to set.


http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Chocolate Ganache Cake

Yield: 8 servings

1 tbsp coconut oil
3 avocados
1/3 cup almond butter 
1/2 cup raw cacao powder, plus more to dust (optional) 
2/3 cup maple syrup
1 cup ground almonds
3 tbsp chia seeds 

1. Preheat the oven to 350F. Grease an 8-inch cake tin with coconut oil.
2. Scoop the avocado flesh out of the skins and add to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.
3. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
4. Let cool for at least 20 minutes before turning out of the tin. 
5. Can be served as is, dusted with cacao powder, or with chocolate frosting


http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Sunday, May 7, 2017

Cashew Chicken

Yield: 2-3 servings

1 tbsp tamari
1 tbsp fish sauce
1 tbsp maple syrup
1 tbsp hoisin
2 tbsp coconut oil
2 boneless, skinless chicken breasts, cut into thin pieces
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
3/4 cup cashews
2 stalks green onion, thinly sliced

1. In a small bowl, combine tamari, fish sauce, maple syrup, and hoisin. Set aside.
2. In a large skillet, heat the oil over high heat. Once the skillet is hot, add the chicken and cook until both sides turn slightly brown. Remove chicken from the pan.
3. In the same skillet, add the onion and garlic and saute for 3 minutes.
4. Add the bell peppers and cashew nuts. Toss and cook for 2 minutes.
5. Add the chicken and then the sauce. Stir to combine well.
6. Garnish with green onion and serve immediately with steamed rice.


http://rasamalaysia.com/thai-cashew-chicken/2/

Citrus Balsamic Pork Tenderloin

Yield: 4 servings

1 pork tenderloin, cut crosswise into 1/2-inch-thick slices
salt and pepper
1 tbsp olive oil
1 large shallot, finely minced
1 tbsp honey
1 pinch ground allspice
1 cup chicken stock
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon balsamic vinegar

1. Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper.
2. In a large skillet, heat the olive oil over high heat. Sear the scaloppini in batches for 30 to 60 seconds on each side. They should be well browned on the outside and moist and slightly pink in the center. Remove from heat.
3. In the same skillet, over medium heat, add the shallot, honey, and allspice. Cook, stirring, until soft, 1 to 2 minutes.
4. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
5. Add the cream and boil until the sauce thickens slightly, about 1 minute.
6. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.


Joy of Cooking

Saturday, May 6, 2017

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 
1/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/2 tsp baking soda
2 tbsp maple syrup (or honey)
1/2 cup cane sugar (or coconut sugar)
1/4 cup olive oil
3/4 cup applesauce
1/4 tsp salt
1/2 cup almond meal
1 cup fine cornmeal
3/4 cup gluten-free flour
1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.
2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.
4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.
5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.
7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.
9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.
10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Almond Coconut Chocolate Chip Cookies

Yield: 15

1 1/4 cups almond meal
1/4 cup chocolate chips
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp salt 
1/3 cup coconut sugar (or turbinado sugar)
1 egg
3 tbsp coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

1. In a large mixing bowl, stir together almond meal, chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, whisk the egg until uniform in colour and doubled in volume.
3. Whisk in the coconut oil, vanilla, and almond extract.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Chill in the fridge for at least 30 minutes or even overnight.
6. Preheat oven to 375F. Line a baking sheet with parchment paper. 
7. Shape dough into 1-inch ball and place on prepared baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
8. Bake until edges begin to brown, 7-10 minutes.
9. Remove from oven and let cool before serving.


http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/

Friday, May 5, 2017

Sesame Lime Rice

Yield: 4 servings

1 1/2 cup brown rice
zest and juice of 1 lime
1 tbsp toasted sesame oil
2 tbsp sesame seeds

1. Cook brown rice according to package directions.
2. Once cooked, remove from heat and let cool to room temperature.
3. Add lime zest and juice, sesame oil, and sesame seeds.

Chicken Teriyaki

Yield: 3-4 servings

1 tbsp dark soya sauce 
1/2 tbsp tamari
1/2 tbsp water
2 tsp cornstarch
1 tbsp brown sugar
4 cloves garlic, finely minced
1 tbsp mirin (or cooking wine or sherry)
1 tbsp oil
4 chicken thighs
bunch green onion

1. In a large bowl, combine all ingredients except chicken and green onion. Stir to combine.
2. Marinate chicken in the mixture for at least an hour, or overnight.
3. Preheat oven to broil.
4. Using soaked skewers, alternate chicken with green onion on each skewer.
5. Place skewers on a tray, with wooden skewer sitting on the rim of the tray. Broil on each side for 4 minutes.
6. Turn oven down to 350F and bake for 10 more minutes.