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/
Monday, January 9, 2017
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
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.
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/
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.
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.
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.
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.
Subscribe to:
Posts (Atom)