Vegan Korma

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By special request: my ‘recipe’ for Vegan Korma.

You will need:
-Korma paste, such as this one-
korma

-Medium head cauliflower
-3 large carrots
-1 onion
-1 cup frozen peas
-1 can light coconut milk
-1 package extra firm organic tofu (don’t want any gmo’s in your dinner)
coconut oil

How to:
Cube the tofu, and toss in some coconut oil and salt. grease a cookie sheet with more oil. Bake the tofu at 375 for 30 minutes, turning once. It should be nicely browned on each side.
Chop the veggies into uniform small bite sized pieces. You want them to cook at the same rate so try to ensure uniformity.
In a wok, sauté the onion until soft. Add the cauliflower, carrot, coconut milk, and 2 tablespoons of spice paste. Cook until vegetables are tender. Add peas and tofu and cook until just warmed through.
Serve over steamed grain- My favourite is millet!
Excuse the terrible picture. I just wanted to eat it, not be an artist.
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Real Food Protein Bars

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protein2So I’ve been eating protein bars for lunch as of late. Pretty much the cardinal sin of trying to eat real, fresh food. However, they are portable, non-perishable and I can eat one while driving.
Suffice to say that this lunch situation pretty much sums up my life currently.

In the interest of saving money, and my endocrine system (what is IN those protein bars, they taste like petrochemicals) I came up with a recipe to make my own. This is totally customizable, based on your ingredient preference and texture.

– 1/2 cup natural peanut butter
– 1/2 cup coconut butter (not oil, butter)
– 1/3 cup oats
– 4 scoops beneprotein (or your protein powder of choice) I like beneprotein because it doesn’t have anything other than pure whey protein
– 1/4 cup crushed almonds
– 1/4 cup chia seeds
– 1/4 cup hemp seeds
– drizzle agave to taste
– couple handfuls of chocolate chips

mix it all up, and press into a square pan, lined with plastic wrap. If you don’t line it with plastic wrap, you will hate yourself. Put the pan in the freezer to set. When it’s set, cut into bars and wrap individually in plastic wrap. Store in the freezer.

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Pumpkin Poppers

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Last night I was preoccupied with a can of pumpkin I had sitting around. Then I thought of a donut….bam. Pumpkin Poppers. Don’t bother asking where the name came from. I was almost sleeping.

A note: I prefer to use as much whole wheat flour as possible, as well as unprocessed sweeteners. The reason I started baking for my family was to avoid processed junk and chemicals, so obviously I don’t want to use those things when I prepare food for us. You can find all of the ingredients at a regular grocery store, I swear!

For the donuts:
    •  3/4 cups organic unbleached all-purpose flour
    • 1 cup organic whole wheat flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2.5 teaspoons pumpkin pie spice
    • 1/3 cup coconut oil
    • 1/2 cup sucanat
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3/4 cup organic pumpkin puree (not pumpkin pie filling)
    • 1/2 cup almond, soy, rice, or coconut milk (or skim milk)
For the Coating:
  • 1 stick of unsalted butter, melted (or earth balance)
  • 2/3 cup evaporated cane juice
  • 2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, pumpkin spice. In a separate large bowl, combine the oil, sucanat, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat.

Enjoy with a hot apple cider!!!!

Navy Bean Kale Quinoa Soup

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We’ve been a little under the weather over here. My seasonal allergies are out of control, and Anneliese has a cold which she has so graciously passed on to me. It’s been a lot of fun. Combined with not feeling so great, we’ve just been super busy, which has led to falling back on convenience foods. This doesn’t help us feel any better. So I knew we needed something warm and healthy. This calls for soup.

Gather:

1/2 package frozen chopped kale (like Cookin’ Greens brand)

1 can navy beans

1/2 cup Quinoa

2 900ml cartons of broth (I used veggie)

2 cups water

1 cube veggie bouillon

1 tsp pot herbs

1.5 tablespoons dehydrated onion

1 tsp garlic powder

3 tsp salt

Simmer all ingredients together until quinoa is cooked. Serve with crostini- I like Ace Bakery sea salt and olive oil. This will make enough for one meal and one meal to be frozen.

2 Bean Turkey Chili (Husband Approved)

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2 Bean Turkey Chili

(adapted from Shrinking Kitchen)

Serves 6 generously

Gather: 1 tablespoon olive oil

1 pound ground turkey breast

1 bell pepper (your choice of color)

1 medium yellow onion, diced 2 cloves garlic, minced

1 15.5 ounce can low sodium diced tomatoes, with juice

1 15.5 ounce can low sodium black beans, drained

1 15.5 ounce can low sodium pinto beans, drained

1 tablespoon cumin

1 tablespoon chipotle chili powder

1/2 tablespoon epicure taco seasoning

3 teaspoon salt

Step by Step:

  1.  Heat olive oil over medium heat in a dutch oven or large, heavy pot.
  2.  Add onion, bell pepper , cook until softened.
  3.  Add garlic, cook for another minute.
  4.  Throw the ground turkey into the pot, break up and work into the vegetables.
  5.  Brown the turkey.
  6.  Add the cumin, chili powder and salt. Stir to combine.
  7.  Add the tomatoes and beans.
  8.  Bring to a low boil then reduce to a simmer for at least 20 minutes. You can simmer on the stove for a few hours if you’re so inclined.
  9.  Ladle into bowls and serve with toppings eg. low fat shredded cheddar and light sour cream. Cilantro, baked tortilla chips and avocado are also wonderful.

Leftovers are great made into a taco salad- pour chili over salad greens and some tortilla chips.

Couscous with Red Lentils and Zucchini

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I’m really just posting this so that I don’t forget how to make this recipe- it was THAT good.

Initially, I had something else planned for tonight, but I’m really trying to clean out the cupboards before we move, and thus, this delicious creation was born.

Ingredients: (6 servings)

  • 2 zucchini
  • small can diced tomatoes
  • 1 cup whole wheat couscous
  • 1/2 cup dried red lentils
  • vegetable stock
  • 2 tablespoons butter

Rinse and drain lentils, then bring to a boil on stovetop. Immediately reduce heat and simmer medium low for about 10 minutes, stirring occasionally. While this is cooking, chop zucchini into large dice, and stir fry.  You’ll also want to have about 3 cups veggie stock (or water) heating up to a boil on the stovetop. When it’s boiling, dump in the couscous and reduce to medium. Stir the butter in while the couscous is cooking (keep stirring occasionally!). You’ll know the couscous is done when most of the liquid has been absorbed. You want to ensure you don’t over-cook the couscous because then it’s mushy, and well, no one likes that.

When all your ingredients have cooked, dump them in a big pot with the tomatoes, and stir. Salt and pepper to taste, and you’re done!

MMMmmmmmmm……….