Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Mushroom Gravy

Yield: 1 cup

2 tbsp olive oil

1 tbsp shallot, minced

3 cups white or crimini mushrooms, quartered

1 tbsp arrowroot powder

1 cup vegetable stock

1 tsp thyme (dried or fresh)

salt and pepper

1. In a large skillet, heat olive oil over medium-high heat.

2. Add the shallot and mushroom and cook for 5 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.

3. Stir in the arrowroot powder with a whisk and reduce heat to medium. Cook for another minute or two.

4. Slowly add vegetable stock while whisking to avoid clumps. Bring to a boil, then reduce heat to medium-low and let simmer until sauce reaches desired thickness, about 5 to10 minutes. If it appears too thin, add a touch more arrowroot powder and whisk. If it is too thick, add more stock.

5. Season with thyme and salt and pepper to taste.

6. Store leftovers in the fridge in an air-tight container for up to a few days.


https://minimalistbaker.com/cauliflower-mashed-potatoes-with-mushroom-gravy/

Apple Cinnamon Cookies

Yield: 15

1 banana, mashed

1/2 cup apple, shredded

1/3 cup coconut flour

2 tbsp almond butter
1 tbsp honey

2 tsp vanilla

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger powder

pinch of sea salt

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

2. In a large mixing bowl, combine all ingredients together.

3. Drop by spoonful onto the prepared baking sheet and flatten slightly.

4. Bake for 8 to 10 minutes, or until golden brown on the bottom.


http://www.whatrunslori.com/2012/05/paleo-apple-cinnamon-breakfast-cookies/

Salmon and Leek en Papillote

Yield: 4 servings

4 salmon fillets

salt and pepper

1 leek, thinly sliced

4 tbsp butter

4 slices lemon

4 tsp capers

4 sprigs dill

1. Preheat oven to 400F.

2. Cut 24 x 16-inch rectangle of parchment paper. Fold in half crosswise. Trim off corners to make a folded half-heart shape, and then unfold to make a large paper heart. Repeat 3 times.

3. Place salmon fillet on centre of one side of each half-heart.

4. Sprinkle each with salt and pepper.

5. Top each with a quarter of the leeks, one tablespoon of butter, one slice of lemon, one teaspoon of capers, and one dill sprig.

6. Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.

7. Bake packets on large baking sheet for 10 minutes. Remove from oven and let stand for 5 minutes.

8. To serve, cut or tear open packet, being careful to avoid escaping steam.

http://www.canadianliving.com/food/recipe/salmon-fillets-en-papillote

Roasted Red Pepper and Tomato Sauce

Yield: 4 servings

2 red bell peppers

2 tbsp olive oil

2 shallots, finely diced

4 cloves garlic, minced

salt and pepper
1 can diced tomatoes

1 cup almond milk

2 tbsp nutritional yeast

1 tbsp cornstarch (or arrowroot powder)

1/2 tsp red pepper flake

basil, chopped

1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. Roast red peppers until charred, about 25 to 30 minutes. Cover in foil for 10 minutes to steam, then remove/peel charred skin. Set aside.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until golden brown and soft, about 4 to 5 minutes. Season with a generous pinch of salt and pepper and stir. 

4. Transfer sautéed shallot and garlic to blender with roasted peppers, canned tomatoes, almond milk, nutritional yeast, cornstarch, and red pepper flake. Blend until creamy and smooth.

5. Once blended, return sauce to the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until sauce is thickened to desired consistency.

6. Garnish with chopped basil before serving.


https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/