Red Curry Peanut Sauce

Yield: 1 1/2 cups

1 can coconut milk

2 tbsp peanut butter

2 tbsp red curry paste

1 1/2 tbsp fish sauce

2 tbsp lime juice

3 tbsp brown sugar (or maple syrup)

2 cloves garlic, minced

1/4 cup water

1. Pour the coconut milk into a small saucepan over medium-high heat.

2. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, garlic, and water. Whisk and simmer for 15 minutes or until the sauce has reduced and thickened.

3. Serve over rice, noodles, chicken, fish, tofu, or vegetables. Top with crushed peanuts and scallions.

https://pinchofyum.com/red-thai-curry-sauce

Thai Peanut Chicken

Yield: 4 servings

1 tbsp olive oil

1 lb boneless, skinless chicken, cubed

salt and pepper

1 onion, chopped

2 carrots, thinly sliced

3 cloves garlic, minced

1 can coconut milk

1/2 cup chicken broth (or vegetable broth)

1/2 cup creamy peanut butter

3 tbsp tamari

1 tbsp ginger, grated

1 tbsp sriracha

3 cups broccoli florets

1 red bell pepper, thinly sliced

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: chopped peanuts, green onion

1. In a large pot, heat olive oil over medium high heat. Once hot, add chicken, season with salt and pepper, and sear each side, about 5 to 7 minutes total. Chicken does not need to be fully cooked. Remove from pot and set aside.

2. Reduce heat to medium and add in onion, carrots, and garlic, cooking for 5 minutes.

3. Add in the coconut milk, chicken broth, peanut butter, tamari, ginger, and sriracha. Whisk together until well combined and smooth.

4. Stir in broccoli and bell pepper and return chicken back into the pan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. Stir in lime and cilantro.

6. Garnish with chopped peanuts and green onion.

https://www.ambitiouskitchen.com/thai-peanut-chicken-couscous/

Red Curry Noodles with Chicken

Servings: 2-3

1 tbsp olive oil

1-2 cloves garlic, minced

2 tbsp red curry paste

3/4 lb boneless chicken, cut into pieces

salt and pepper

1 red bell pepper, sliced

1 can coconut milk

2 cups chicken broth

2 tsp turmeric (or curry powder)

optional: 1 tsp chili flakes

2 tbsp tamari (or soy sauce)

1 tsp maple syrup (or honey)

2 cups egg noodles

juice of 1 lime

1 shallot, coarsely chopped

1/4 cup cilantro, chopped

2-3 stalks green onion, thinly sliced

1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.

2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.

3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Before serving, stir in lime juice.

6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.

Easy Thai Cooking cookbook

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Avocado Chocolate Mousse

Servings: 3-4

2 ripe avocados

1/4 cup maple syrup

1/4 cup cacao powder

1/3 cup milk of choice (eg soy, coconut, oat, almond, rice)

1/4 tsp salt

1 tsp vanilla extract

1. Scoop out the flesh of two very ripe avocados and place in a food processor.

2. Add maple syrup, cacao powder, milk, salt, and vanilla.

3. Purée for about a minute until creamy.

4. Refrigerate until cool.

5. Top with fresh fruit, coconut, or your favourite toppings.

https://nextbitenutritioncoaching.com/2020/01/11/vegan-chocolate-avocado-pudding/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh

1 cup diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp coriander

1 tbsp sesame seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp paprika

1/2 tsp red pepper flakes

1/4 tsp fenugreek

1/4 tsp garam masala

salt and pepper

1 tbsp coconut oil

1/2 medium onion, chopped

4 cloves garlic, minced

1/2-inch ginger, grated

1 potato, cubed

1 can coconut milk

cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.

2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.

3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.

4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.

5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).

6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.

7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.

8. The dish will keep in the refrigerator for up to 3 days.

https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-curry/

Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Coconut Breaded Cod

Yield: 4 servings

24 ounces cod fillets, cut into 2 inch thick strips

1 1/2 cup coconut flour

1 1/2 tsp ground ginger

1/4 tsp salt

2 cups coconut milk

1 cup unsweetened coconut flakes

2 tbsp coconut oil

1. In a shallow bowl or on a plate, combine the coconut flour, ginger, and salt.

2. Place the coconut milk in another shallow bowl.

3. Place the shredded coconut in a third bowl.

4. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, creating a thick breading.

5. In a skillet, heat the coconut oil over medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are browned and the fish is cooked throughout.

https://autoimmunewellness.com/coconut-breaded-cod-with-mango-salsa/

Banana Coconut Bites

Yield: 15

3 ripe banana, mashed

3 tbsp coconut oil

3/4 cup canned coconut milk

1 tbsp water

2 tbsp coconut manna

1 cup coconut flour

1 tbsp vanilla extract

1 tbsp ground cinnamon

pinch salt

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Mix all the ingredients in a large bowl.

3. Spoon 1-inch drops of the dough onto prepared baking sheet. Bake for about 12 minutes.

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Cauliflower Porridge

Yield: 4 servings

1 large head cauliflower

3/4 cup finely shredded coconut

2 tbsp coconut butter

3 cups coconut milk

zest of 1 lemon

generous pinch salt

optional for serving: mixed berries, nuts, seeds, toasted coconut

1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.

2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.

3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.

4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.

5. Garnish as desired.

https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/

Salmon Chowder

Yield: 4-6 servings

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

2 carrots, chopped

1 parsnip, chopped

1 potato, chopped

1 litre water

1 tbsp apple cider vinegar

1 tbsp thyme

1 bay leaf

salt and pepper

2 salmon fillets, skin and bones removed, cut into 1-inch chunks

1 cup coconut milk

1 tbsp lemon juice

3 green onions, thinly sliced

1. In a large pot, heat the oil over medium heat. Add onion and cook for 5 minutes, stirring.

2. Add the garlic, celery, carrots, parsnip, and potato. Cook another 5 minutes, stirring, until the vegetables are lightly browned.

3. Add the water, vinegar, thyme, bay leaf, and salt and pepper to the pot. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes or until the vegetables are tender.

4. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.

5. Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil).

6. Add the lemon juice. Garnish with green onions before serving.

https://autoimmunewellness.com/from-scratch-salmon-chowder/

Buckwheat Crepes

Yield: 5 large crepes

1 cup buckwheat flour

1 cup coconut milk

2 eggs

1/3 cup water

1 tbsp coconut oil, melted

1 tbsp coconut sugar

1/8 tsp cinnamon

pinch salt

1. To a blender, add all ingredients, and pulse to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.

2. Heat a nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

3. Add about 1/4 cup batter to pan and spread until thin. Let cook until top is dry. Carefully flip and cook for 1 to 2 minutes more on the other side. Turn heat down if cooking too quickly.

4. Repeat until all crepes are prepared. Keep crepes warm between layers of parchment paper or on a plate under a towel.

5. Best when fresh, but leftovers can be stored sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and store in a freezer-safe container up to 1 month.

https://minimalistbaker.com/5-ingredient-buckwheat-crepes/
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/

Almond Flour Pancakes

Yield: 2-3 servings (6 pancakes)

2 eggs

1/3 cup coconut milk (or almond milk)

1 tsp vanilla extract

1 1/4 cup almond flour

1/4 tsp baking soda

pinch salt

olive oil, coconut oil, or butter, for greasing pan

optional: 1/2 cup blueberries, fresh or frozen

optional: 1/4 cup mini chocolate chips

1. In large bowl, mix eggs, coconut milk, and vanilla together until smooth and well combined.

2. Add in almond flour, baking soda, and salt. Stir until well combined. Add any optional ingredients, if using, and stir again.

3. Place a nonstick skillet over medium-low heat and lightly coat with olive oil, coconut oil, or butter.

4. Drop a 1/4-cup of batter onto pan. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, about 2 minutes.

5. Wipe skillet clean and repeat with more oil/butter and remaining batter.

https://www.ambitiouskitchen.com/5-ingredient-almond-flour-pancakes/