Asparagus Lemon Pasta

Pasta

1 Pound Pasta
1 Tbsp Salt
Water

Add salt to water and bring the water to boil, add pasta and cook for 9 minutes.

1 Bunch Asparagus, Chopped

Add asparagus and cook for 3 more minutes. Filter the pasta and asparagus.

1 Tbsp Olive Oil
2 Tbsp Garlic, Chopped
1 Tsp Red Pepper Flakes

Heat oil in a pan, add garlic, red pepper flake and saute for 2 minutes in low flame.

11 oz Light Coconut Milk
Zest from 2 Lemons
1 and 1/4 Tsp Salt

Add coconut milk, lemon zest, salt, and simmer for 3 minutes in medium flame. Turn off the stove.

1/4 Cup Lemon Juice (Juice from 1 and 1/2 Lemons)
1/3 Cup Basil, Chopped

Add lemon juice and mix well.

Add cooked pasta and basil, mix well.

Taste Note: Tastes AWESOME
Serves: 3
Source: fooddotcom

Indian Style Pasta Sauce

1 Red Bell Pepper, Remove Seeds and Chopped into 4 Pieces
1 lb Tomato, Chopped into 4 Pieces
2 Garlic Cloves
2 Serrano Peppers
1/2 Tsp Salt

Add all the above to the vita mix and blend until smooth.

Heat a pan, add the above puree, bring to a boil, simmer in low flame for 5 minutes.

1/4 Tsp Garam Masala Powder
1/4 Tsp Salt
1/2 Tsp Red Chili Powder
1/2 Tsp Dried Oregano
1/4 Tsp Dried Basil (If Fresh Basil is available, add them at the end)

Add red chili powder, garam masala powder, salt, oregano and mix well, simmer for another 20 more minutes in low flame. Stir often.

1/4 Cup Fresh Basil, Chopped

Add fresh basil (if available), mix well, simmer for 5 more minutes.

Prepare the sauce a day in advance. Use it with pizza or pasta.

1 Pound Pasta

Cook pasta according to package instruction and mix with the pasta sauce.

Taste Note: Tastes
Serves:
Source: vidyascooking

Apple Cinnamon Bread

Flax Egg

2 Tbsp Ground Flax
6 Tbsp Water

Mix ground flax and water to make flax egg.

1 Pound Fuji Apples
1 Tsp Ginger, Grated
2 Tbsp Maple Syrup
2 Tbsp Coconut Oil
1 Tsp Vanilla Extrack

In a high speed blender, blend apples, ginger, maple syrup, coconut oil, vanilla extract and flax egg.

2 Cups Teff Flour
1/2 Cup Coconut Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/8 Tsp Ground Nutmeg

In a large bowl mix all the dry ingredients together.

Pour wet ingredients over dry ingredients, stir until just combined.

Turn the oven to 350 F. Grease 9 x 5 loaf pan with coconut oil.

Transfer dough to the loaf pan and use your hands to press down so that dough is even.

Bake for 50 minutes or until a toothpick / knife inserted into the loaf comes out clean. 

Taste Note: Tastes Good. The taste is good, but the texture is not. Needs Raisins and next time, DON't add Coconut Flour and see how the texture comes out, instead add 2 and 1/2 Cups Teff Flour.
Source: nutritionstripped

Butternut Squash Chipotle Chili

1 and 1/4 Cup Black Beans

Overnight soak the beans in water.

1/2 Tsp Salt
5 Cups Water

Cook beans with salt and water, allow it to boil and simmer in medium low for 1 hour.

Yields: ??? Cups

2 Tbsp Olive Oil
1 Cup Onion, Chopped
2 Red Bell Peppers, Chopped

1 Butternut Squash (1 and 1/2 Pounds or less), Peeled and Chopped

Heat olive oil in a pan over medium heat, add onion, bell pepper and butternut squash and cook for 5 minutes in medium flame.

1 Tbsp Garlic Cloves
1/2 Tsp Chili Powder (original recipe asks for 1 Tbsp, it sounds way too much, taste and adjust)
1/2 Tsp Black Pepper Powder
1/2 Tsp Chipotle Powder (adjust this after tasting)
1 Tsp Cumin, Ground
1/4 Tsp Cinnamon, Ground

Add all the above and saute for 1 more minute.

1 Bay Leaf
1 Pound Tomato, Chopped
2 Cups Water
1 and 1/2 Tsp Salt

Add bay leaf, cooked black beans, tomato, water, salt and mix well, allow it to boil, simmer in low, cover and cook for an hour.

10 Springs Cilantro, Chopped
3 Green Onions, Chopped
1/2 Avocado / Serving, Chopped

Add cilantro, green onion and avocado to garnish.

Taste Note: Tastes AWESOME
Serves: 4
Source: cookieandkate

Chocolate Banana Nut Bread

Flax Egg

1 Tbsp Ground Flax
3 Tbsp Water

Mix ground flax and water to make flax egg.

Wet Ingredients

1 and 1/4 Cup Banana, Peeled and Mashed (about 3 Bananas)
1/4 Cup Coconut Oil, Melted
1/4 Cup Maple Syrup
1/4 Cup Coconut Sugar

In a medium bowl, mix all the wet ingredients together along with flax egg.

Dry Ingredients

1 and 1/4 Cup Gluten Free Oat Flour
3/4 Cup Almond Flour
1/2 Cup Cacao Powder
1/4 Tsp Salt

1/2 Tsp Baking Soda
1 Tsp Baking Powder

In a large bowl mix all the dry ingredients together.

Pour wet ingredients over dry ingredients, stir until just combined.

Add-Ins

1/2 Cup Walnuts, Chopped
1/4 Cup Vegan Chocolate Chips

Add walnuts and chocolate chips.

Turn the oven to 350 F. Grease 9 x 5 loaf pan with coconut oil.

Transfer dough to the loaf pan and use your hands to press down so that dough is even.

Toppings

1 Tbsp Walnuts, Chopped

1 Tbsp Vegan Chocolate Chips, Chopped

Lightly sprinkle with chopped walnuts and chocolate chips.

 

 

Bake for 80 minutes or until a toothpick / knife inserted into the loaf comes out clean. 

Taste Note: Tastes AWESOME
Source: beamingbaker

Winter Lentil Soup

1 Tbsp Olive Oil
4 Leeks (White and Light Green Parts), Cut into 1/4" Thick Half-Moons
1 Tbsp Garlic Cloves, Chopped
1 Bunch Kale Stems Chopped

Heat oil in a pan, add leeks, garlic, kale stems and saute and cook for 4 minutes.

2 Pounds Tomatoes, Chopped

Add tomatoes, cook for 5 more minutes.

2 Sweet Potatoes, Chopped ( 3 cup )
1/2 Cup Brown Lentils
4 Stalks Fresh Thyme
1 and 1/2 Tsp Salt
1 and 1/4 Tsp Black Pepper Powder
6 Cups Water

Add sweet potatoes, brown lentils, fresh thyme, salt, black pepper powder, water, allow it to boil, simmer in low for 30 minutes.

1 Bunch Kale, Chopped

Add kale, mix well and simmer for 5 more minutes.

Taste Note: Tastes AWESOME
Serves: 4

Source: realsimple

Pumpkin Bread

Flax Egg

1 Tbsp Ground Flax Seeds
3 Tbsp Water

Mix ground flax seed and water to make flax eggs.

Wet Ingredients

1/2 Cup Raisin, Soaked for 10 Minutes and Drained

1 Cup, 100 % Pure Pumpkin Puree

1/4 Cup Coconut Oil, Melted

1/4 Cup + 2 Tbsp Maple Syrup

1/4 Cup + 2 Tbsp Coconut Sugar

1 Tsp Pure Vanilla Extract

In a medium bowl, mix all the wet ingredients together along with flax egg.

2 Cups Gluten Free Oat Flour

1/2 Cup Almond Meal
1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/4 Tsp Salt
1/2 Tsp Ground Clove
1/2 Tsp Ground Nutmeg
1 Tsp Ground Cinnamon

1/4 Cup Walnuts, Chopped

Fold in raisins and walnuts.

In a large bowl mix all the dry ingredients together.

Pour wet ingredients over dry ingredients, stir until just combined.

1/4 Cup Walnuts, Chopped

Oil 9 x 5 loaf pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan. Add walnuts on top and press them with the batter.

Preheat the oven to 350 F

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean.

Taste Note: Tastes GREAT. This is bread cooked properly and when i inserted knife, the knife came out clean, but while we were eating the bread, we felt it was floury. Next time, I will be making this with 2 and 1/2 Cup teff flour and see how that comes out. Probably add some raisins and walnuts.

Source: beaming baker

Daikon Stir Fry

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1 Tsp Black Urad Dal

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, channa dal, urad dal, saute till the color of the dal changes.

Asafetida
1 Tsp Ginger, Grated
1 Cup Tomato Chopped

1/4 Tsp Turmeric Powder

1/4 Tsp Red Chili Powder
1/4 Tsp Black Pepper Powder
1 Tsp Salt

Add asafetida, ginger, tomato, turmeric powder, red chili powder, black pepper powder, salt, saute till tomato softens.

4 and 1/2 Cups Daikon, Chopped into 1/2 Moon / Triangle Shape / Grated

Add daikon, saute for 10 minutes in medium flame.

1/4 Cup Water

Add water, mix well, close the pan and cook for 15 more minutes in medium flame.

Cilantro Leaves, To Garnish
1 Tbsp Sesame Seeds or
1/4 Cup Peanut

Add cilantro leaves, sesame seeds or peanuts and mix well.

Taste Note: Tastes AWESOME
Serves: 2
Source: indianhealthyrecipes
Next time, i want to try this

Curry Butternut Squash Soup with Kale

2 Tbsp Olive Oil
1 Cup Onion, Chopped
1 Cup Carrot, Peeled, Cut into Rounds and Quarters
1 Red Bell Pepper, Chopped
1 Bunch Curly Kale Stems, Chopped

1 Pound Butternut Squash, Chopped

1/2 Tsp Salt

Heat oil in a pan, add onion, carrot, bell pepper, butternut squash, kale stems, salt, saute for 5 minutes in medium flame.

1/2 Tbsp Curry Powder
1/4 Tsp Red Chili Flakes

Add curry powder, red chili flakes, saute for 30 seconds.

3/4 Cup Quinoa, Washed and Rinsed

Add quinoa and saute for 1 minute.

5 Cups Water
1/2 + 1/4 Tsp Salt
1/2 Tsp Black Pepper Powder

Add salt, black pepper powder, water, allow it to boil, simmer in low for 10 minute.

1 Bunch Curly Kale Leaves, Chopped

Add kale, close the pan and cook for 2 minutes.

2 Tbsp Lemon Juice (Juice from 1 Lemon)

Add lemon juice, mix well.

1/4 Cup Toasted Pepitas
1/2 Cup Cilantro Leaves, To Garnish

Garnish with pepitas and cilantro leaves.

Taste Note: Taste NOT Good
Source: seriouseats