Showing posts with label Keto & Vegan. Show all posts
Showing posts with label Keto & Vegan. Show all posts

FETTUCCINE ALFREDO WITH BROCCOLI

January 30, 2020
A lighter quick and straightforward fettuccine Alfredo with broccoli for busy Meatless Mondays, filled with broccoli and cheesy Alfredo goodness!

We’re getting to finish of our March Meatless Monday series with some more food , Easy fettuccine Alfredo With Broccoli.

FETTUCCINE ALFREDO WITH BROCCOLI
FETTUCCINE ALFREDO WITH BROCCOLI

Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a lover . I mean, what’s to not like. It’s creamy, cheesy, and delicious, and, slurpy fettuccine noodles are just plain fun to eat.

This version of fettuccine Alfredo with broccoli is one among my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half instead of cream , so you don’t got to be rolled faraway from the table after eating it, and it takes almost zero time and energy to form .

FETTUCCINE ALFREDO WITH BROCCOLI

INGREDIENTS :
Pasta and Veggies:

  • 12 oz fettuccine
  • 12 oz broccoli florets bought bagged (or cut up at home)

Alfredo Sauce:

  • 2 cups half and half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup (4oz, 1 stick) butter
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup (3oz) shredded Parmesan cheese plus more for topping

INSTRUCTIONS :
Pasta and Veggies:

  1. Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.

Alfredo Sauce:

  1. While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
  2. Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
  3. Serve and sprinkle with more Parmesan if desired.

CILANTRO LIME CAULIFLOWER RICE

January 27, 2020
Low carb and paleo friendly Cilantro Lime Cauliflower Rice – make it in 20 minutes or less for a healthy & filling side dish! Gluten Free + Whole 30 + Vegan.

From now on it’s a simple process – just sauté your onion, garlic and jalapeno until soft. Stir within the cauliflower then mix in some vegetable stock for added flavour along side the cilantro & lime. Im getting hungry again just brooding about it!

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

The whole thing takes 20 minutes at the most to form and makes for an ideal side dish!

For a few of meatless options you'll serve this alongside my Sweet Potato Enchiladas/Enchilada Casserole. Whatever way you've got it – I hope you enjoy it the maximum amount as we do!

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 cup white onion, chopped
  • 3 cups riced cauliflower (about 1 medium head)
  • 1 large clove garlic (about 1 teaspoon)
  • 1 green jalapeno deseeded & chopped (optional)
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt (or as needed)
  • zest from 1/2 lime
  • 1/2 cup fresh cilantro, chopped and divided
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent. 
  2. Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well. 
  4. Stir in the vegetable stock, about half the cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well. 
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Serve warm and enjoy!

RUSTIC ITALIAN VEGETABLE BAKE

January 26, 2020
Cuddle up with an enormous bowl of this tasty Rustic Italian Vegetable Bake that's brimming with feel good ingredients, especially once you got to hit the push button before, after, and even during the vacations . 

This soul-warming deliciousness is straightforward to form , hearty, and ultra-satisfying. Perfectly seasoned and bakes to a T , it gives your body those soul-warming flavors that you simply are craving.

RUSTIC ITALIAN VEGETABLE BAKE
RUSTIC ITALIAN VEGETABLE BAKE

Whole Food Plant Based, vegan, plant based, oil free, sugar free, gluten free, and no highly processed ingredients.

This dish is all that and more with wonderfully flavored potatoes, onions, bell peppers, zucchini, tomatoes, and cannellini beans.

RUSTIC ITALIAN VEGETABLE BAKE

INGREDIENTS :
Bake Ingredients:
  • 1 red bell pepper, diced
  • 2 lbs. Russet potatoes, unpeeled, sliced in wedges 
  • 2 Tablespoons minced garlic
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2 to 4 Tablespoons vegetable broth 
  • 1 medium yellow onion, sliced in wedges
  • 1 medium zucchini, cut into thick rounds 
  • ¼ teaspoon baking soda 
Spice/Herb Ingredients:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 Tablespoon dried minced onions
  • ¼ teaspoon dried ground rosemary
  • 1 teaspoon dried crushed thyme leaves 
  • 2 bay leaves
  • 1 teaspoon sea salt (+/-) 
  • ¼ teaspoon black pepper (+/-)
Other Ingredients:
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
Optional Toppings:
  • Nutritional yeast (or Vegan Parmesan Cheese)
  • Freshly chopped parsley
  • Dried red pepper flakes
INSTRUCTIONS :
  1. Preheat the oven to 400 F.
  2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
  3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
  4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.
  5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
  6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

KORMA CURRY SAUCE VEGAN

January 08, 2020
This sauce is so creamy and filled with flavour, I find myself craving it hebdomadally . And it’s very easy to form , allowing you to possess an excellent quick weeknight meal handy .

Once you've got the sauce made, then it’s merely a case of frying an onion in some oil, mixing in some veggies, tofu or whatever else you wish and simmering with this sauce for 10-15 minutes. And dinner is served!

KORMA CURRY SAUCE VEGAN
KORMA CURRY SAUCE VEGAN

You’d think the keto diet + a vegan lifestyle would be incompatible but tons of individuals are literally following a vegan keto diet and although very restrictive, is sort of doable. My boyfriend has been experimenting with this diet, and that I quite enjoyed the challenge of finding something we will both actually eat together.

The main thing with keto is extremely low carb, low protein and really high fat. So it are often tricky with the vegan lifestyle, mainly counting on just coconut, avocados, olives and a moderate amount of nuts and seeds for the majority of the fat sources.

KORMA CURRY SAUCE VEGAN

INGREDIENTS :

  • 1 tbsp coconut oil
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped
  • 2 tsp curry powder
  • 1/4 tsp salt
  • 1 medium onion, roughly chopped
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 2 tbsp tomato puree
  • 3 tbsp ground almonds
  • 400 ml tin of coconut milk
  • 60 ml vegetable stock, (optional)

INSTRUCTIONS :

  1. Heat the coconut oil in a pan on medium heat. 
  2. Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened. 
  3. Stir in the curry powder and salt and continue to cook for a further 3 minutes. 
  4. Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat.
  5. Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce. 
  6. To use the sauce, simply fry an onion with some oil and then add whatever veggies or other ingredients you like and cook for about 3 minutes, before adding the sauce and simmering on low-medium heat for 10-15 minutes until the vegetables are tender. Add a bit more coconut milk or some vegetable stock if you want to make it stretch further. 
  7. Serve with rice or these keto vegan naan breads! 

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

January 03, 2020
Caramelized Sweet Potato and Kale Fried Wild Rice may be a flavor-packed gluten-free entremots that's anything but forgettable!

Fried rice meets sizzling salad meets HELLO delicious during this yummy, one-skillet stir fried entremots that’s filled with tongue-tingling flavor.

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE
CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

Here’s the scoop: wild rice cooked in chicken stock is stir fried with caramelized sweet potatoes and crumbled cooked kale during a zippy Maple-Dijon Vinaigrette then sprinkled with roasted salted pepitas.

 It’s wild. Your eyes see fry , but your tonSeriously though, if you’re stuck during a entremots rut, make this fried wild rice with a side of sauteed chicken or maybe tenderloin (which will undoubtedly take a back seat to the present succulent stir fry!)

CARAMELIZED SWEET POTATO AND KALE FRIED WILD RICE

INGREDIENTS :
SERVES 4 AS A SIDE DISH

  • 3/4 cups wild rice blend + chicken broth to cook it in
  • 1 Tablespoons butter
  • 1/4 cup roasted and salted pepitas
  • 1-1/2 cups 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
  • 2 teaspoons brown sugar
  • 4 cups packed chopped curly kale (about 1/2 bunch)

For the Maple-Dijon Vinaigrette:

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 cloves garlic, microplaned or finely minced
  • salt and pepper

INSTRUCTIONS :

  1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (Can be made ahead of time.)
  2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  3. Fill a wok or large skillet with water then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. Drain, then when kale is cool enough to handle, squeeze out excess water with hands, crumble, and then set aside.
  4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then saute until tender and caramelized, 8-10 minutes.
  5. Add kale, cooked rice and Maple-Dijon Vinaigrette to the wok then toss to combine. Serve topped with pepitas.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

December 27, 2019
Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. 

You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!

BROCCOLI AND MUSHROOM STIR-FRY RECIPES
BROCCOLI AND MUSHROOM STIR-FRY RECIPES

Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.

This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

INGREDIENTS :

  • 2 cups broccoli, cut into small florets
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup vegetable broth, optional water
  • 1/2 cup carrot, shredded
  • 1/4 cup red onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1/4 cup cashews, optional water chestnuts
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar, optional
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

THAI GREEN CURRY WITH VEGETABLES

December 26, 2019
Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is ideal for enjoying reception any night of the week!

Something about the flavors of creamy green curry are with great care satisfying on behalf of me.  Brian and that i don’t get takeout often, but once we do it’s usually some kind of Asian and recently it’s been green curry! i really like all the vegetables and therefore the delicious flavor of the sauce.

THAI GREEN CURRY WITH VEGETABLES
THAI GREEN CURRY WITH VEGETABLES

While it’s ok on behalf of me to enjoy that sort of dish every once during a while, I wanted to make a lower FODMAP version that I could enjoy more frequently.

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you'll honestly use 3-4 cups of whatever vegetables you think that will taste delicious!

THAI GREEN CURRY WITH VEGETABLES

INGREDIENTS :

  • 2 tsp extra virgin olive oil
  • 1 Tbsp ginger, minced or grated
  • pinch of sea salt
  • 3 carrots, chopped (about 1 cup)
  • 2 cups cooked rice (I love brown jasmine rice)
  • 1/4 cup chives
  • 1 cup zucchini, chopped
  • 1 cup green beans, cleaned
  • 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)
  • 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
  • 1/2 cup vegetable broth (homemade or low sodium)
  • 2 cups baby spinach
  • Juice of 1 lime
  • 1 1/2 tsp tamari

INSTRUCTIONS :

  1. Warm a large skillet over medium heat.
  2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
  3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
  4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
  5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
  6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
  7. Serve over a bed of your favorite rice and top with red pepper flakes.

SWEET POTATO NACHOS RECIPES

December 26, 2019
Sweet potatoes are perfection. Not only are they delicious, but they also happen to be full of many vitamins and minerals, meaning you'll bury them under cheese and avocado and still find yourself with a dish you'll feel good about eating.

I love nachos — absolutely adore. The crunch of the chips, the gooeyness of the cheese, the superbly harmonious meshing of the flavors be still my pounding heart.

SWEET POTATO NACHOS RECIPES
SWEET POTATO NACHOS RECIPES

But I also like to eat healthy [most of the time], meaning that I had to mention goodbye to my habit of eating cheese and chips for lunch 4 times every week and find a far better alternative.

Delicious and painless — what more could you ask for? and therefore the neatest thing a few dish like this is often that it’s fully customizable counting on your tastes.

SWEET POTATO NACHOS RECIPES

INGREDIENTS :

  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 2 large sweet potatoes, sliced ¼ inch thick
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 cup canned black beans, rinsed
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • 1 avocado, diced or smashed
  • Greek yogurt or sour cream
  • Salsa

INSTRUCTIONS :

  1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
  2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
  3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
  4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
  5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

December 18, 2019
This zucchini cappelletti may be a grain and dairy-free various to the current food classic! It’s created with zucchini food, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

Ravioli is one in every of those things that’s very arduous to search out substitutes for! However does one very replace food? Zucchini has become a well-liked swap for pasta, and it’s the right base for a grain free ravioli!

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

Not solely will is cappelletti protein and grain free, however it’s additionally farm free and created with home-cured cauliflower cheese. Excellent for people who square measure paleo, vegan, keto, and more!

If you tolerate cheese and need to up the fat of this meal, use a cheese cheese of your alternative. However the cauliflower “cheese” may be a still a delicious dairy-free various.

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

INGREDIENTS :
For the cauliflower “cheese”:

  • 2 cups cauliflower, steamed
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
  • 3 tbsp olive oil (divided)
  • 2 tsp apple cider vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1/2 tsp sea salt

For the ravioli:

  • 2 medium zucchini’s
  • 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
  • 1 tbsp fresh basil, chopped

INSTRUCTIONS :
For the cauliflower cheese:

  • Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
  • Add the cauliflower to a food processor and blend with 2 tbsp of olive oil, apple cider vinegar, salt, and nutritional yeast. Blend until smooth and set aside.
  • Using a small saute pan, heat 1 tbsp of olive oil on low heat.
  • Saute the garlic for 2-3 minutes or until fragrant. Add the spinach and allow to wilt over 1-2 minutes. Remove from the heat.
  • Stir the spinach and garlic into the cauliflower mixture and set aside.

For the zucchini ravioli:

  1. Preheat the oven to 375 F and set aside a large baking dish.
  2. Wash the zucchini and slice off the ends. Use a mandolin slicer or peeler to slice into thin slices. Allow to sit for 5 minutes and dab with a paper towel to remove some excess water.
  3. Begin assembling the ravioli by layering two slices or zucchini vertically and two horizontally in a plus sign formation. Add a large spoonful of the cauliflower “cheese”.
  4. Carefully fold the zucchini to secure the ravioli and place in a baking dish with the folded side down. Repeat until the baking dish is full. You should have about six large raviolis.
  5. Top with sauce of choice and bake in the preheated oven for 18-20 minutes.
  6. Remove from the oven and top with sliced basil. Serve with a knife and fork.

SPICY VEGAN BLACK BEAN SOUP

December 06, 2019
This spicy vegetarian common bean soup is simple to form, implausibly filling and satisfying and has simply the proper quantity of spiciness. It’s created with straightforward ingredients like onion, garlic, carrot, spaghetti sauce and black beans however still jam-packed with flavour and nutrition. Add some avocado to it and you’ve got an ideal meal in an exceedingly bowl. 

This instruction is high in supermolecule, advanced carbohydrates and really low in fat. I integrated mine for a creamy common bean soup however you'll conjointly leave it unblended  if you favor a chunkier soup.

SPICY VEGAN BLACK BEAN SOUP
SPICY VEGAN BLACK BEAN SOUP

I was terribly scientific higher than, wasn’t I? Hhowever it's true, black beans have tons going for them. Black beans aren’t sometimes thought of a phytonutrient-rich food however very similar to brilliantly colored veggies, that dark, black color is wherever the great stuff is! I embrace black beans in my diet as typically as I will, beside all alternative beans and legumes. They’re such an excellent supply of fibre and plant-based supermolecule and ar thus versatile and cheap.

I love creating countless soups within the colder months. I ne'er get uninterested in them. They’re fast, easy, delicious, healthy, nice for meal homework and there ar endless creations simply waiting to be created. If you like this common bean soup, offer these recipes a strive, and if you’re trying to find another bean soup instruction, don’t miss the chickpea soup. It’s one in every of the foremost standard recipes on the diary.

SPICY VEGAN BLACK BEAN SOUP

INGREDIENTS :

  • 3 cloves garlic, minced
  • 2 tsp each cumin, oregano and chili powder
  • 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
  • 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
  • 1 diced green pepper
  • 1 cup chopped celery (150 g, approx. 3 ribs)
  • 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
  • 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
  • 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
  • 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
  • 1/2 cup finely chopped cilantro
  • salt and pepper, to taste
  • squeeze of fresh lime juice

INSTRUCTIONS :

  1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
  2. Stir in the spices and cook for a few more minutes.
  3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
  4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
  5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

NORTHERN STYLE VEGAN THAI COCONUT SOUP

December 05, 2019
This Northern-style vegetarian Thai coconut soup could be a war one in every of my favorite Thai soups: Khao Soi. This version is created vegetarian and gluten-free by victimisation vegetable broth and substitution the normal egg noodles with rice noodles.

I had my terribly initial Khao Soi expertise years past on my initial trip to Asian nation. It had been within the North in a part referred to as Chiang Mai, that could be a Brobdingnagian sensualist area! Chiang Mai is that the cultural hub of Asian nation, and if you’re coming up with a visit there don't skip out on this area!

NORTHERN STYLE VEGAN THAI COCONUT SOUP
NORTHERN STYLE VEGAN THAI COCONUT SOUP

Chiang Mai is additionally glorious for his or her low, thus you'll notice a large amount of nice very little cafes within the space. I can’t specifically bear in mind the name of the one I went too, however I had the foremost unbelievable almond milk caffe latte at one in every of the tiny cafes whereas I used to be there.

Make sure to additionally not miss out on brunch and buying ceramics at restaurant Woo. That's wherever I bought the soup spoon you'll see within the pictures on this post!

NORTHERN STYLE VEGAN THAI COCONUT SOUP

INGREDIENTS :

  • 1  1/2 tbsp avocado oil (or vegetable oil)
  • 1 onion, roughly chopped
  • 1–2 tbsp of Thai red curry paste (*see note)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 Litre low-sodium vegetable broth
  • 1 cup coconut milk (full-fat from a can)
  • 2–3 tbsp soy sauce (*gf if needed) 
  • 4 garlic cloves, roughly chopped
  • 1-inch cube of ginger
  • 2 tbsp coconut sugar (maple syrup or agave work too)
  • juice of 1/2 lime
  • 7oz rice noodles (about 1/2 a pack)
  • cilantro to top

INSTRUCTIONS :

  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
  3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
  4. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
  5. While the soup is simmering, cook the rice noodles according to package directions.
  6. Add the rice noodles to the soup.
  7. Serve with fresh cilantro and a lime wedge.

VEGAN AVOCADO PESTO PASTA

December 05, 2019
Vegan avocado pesto alimentary paste could be a filling twist on classic pesto. created in but quarter-hour, this fast direction is packed with flavor and healthy ingredients.

Avocado pesto alimentary paste is creamy, flavorful, and packed with nutrients from spinach and avocado. It’s created similar to regular pesto, however with the addition of avocado.

VEGAN AVOCADO PESTO PASTA
VEGAN AVOCADO PESTO PASTA

Adding frozen thawed spinach is a straightforward thanks to “bulk up” your pesto. Spinach blends in superbly with pesto and it’s a powerhouse of nutrients.

It’s conjointly a reasonable thanks to stretch the quantity of pesto you've got while not sacrificing texture or flavor.

VEGAN AVOCADO PESTO PASTA

INGREDIENTS :

  • 8 ounces dry pasta of choice
  • 1 and 1/2 cups basil, loosely packed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 1 cup frozen spinach, thawed
  • 1 medium avocado, skin and seed removed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, from one lemon
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Cook pasta according to package instructions.
  2. Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  3. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.

LAYERED RASPBERRY VEGAN CHEESECAKE

December 03, 2019
This No-Bake Raspberry stratified  vegetarian Cheesecake is gorgeous and simple to make! The cheesecake layers area unit creamy and splendid because of cashews, with a tart raspberry topping. 

I had such a lot fun creating this raspberry stratified  vegetarian cheesecake! Seriously, no-bake vegetarian cheesecakes area unit my new factor. I’m coming up with on creating a pumpkin one for Fall, and a chocolate one could also be within the works yet the probabilities area unit endless!

LAYERED RASPBERRY VEGAN CHEESECAKE
LAYERED RASPBERRY VEGAN CHEESECAKE

We had such a big amount of raspberries left, that’s once I determined to create this cheesecake. And I’m therefore glad to be sharing it with you currently. Don’t let the layers scare you, it’s really very easy to make!

This instruction are the most effective and prettiest if you have got a half-dozen in. Springform pan.

I solely had a bigger one reachable, however since this cheesecake is therefore made, I didn’t wish to create a large one. Therefore I did invest within the half-dozen in. Pan, and I’m glad I did.

LAYERED RASPBERRY VEGAN CHEESECAKE

INGREDIENTS :
For the crust:

  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 1/2 cup raw walnuts
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt

For the filling (1st & 2nd layers):

  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 2 1/4 cups raw cashews soaked in boiling hot water for at least 5 minutes, see Note
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries

Tart raspberry top layer:

  • 1 cup raspberries
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice

INSTRUCTIONS :

  1. Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  2. Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  3. Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  4. Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  5. Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  6. Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  7. Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  8. Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.

KETO SAUSAGE STUFFING

November 28, 2019
Get ready for a preposterously sensible keto stuffing formula that's good for the vacations then flavourous that you’ll wish to create it ALL the time. Ketoers and non-ketoers alike can love this Keto Sausage Stuffing!

This keto stuffing formula is therefore, so good. Therefore sensible that I reasonably wish to prevent putting this on ink post right away and build some. I grew up in a very house wherever stuffing was an everyday dinner incidence year-round  because of the magic of boxed kraft paper Stove high Stuffing, therefore I’m undoubtedly Associate in Nursing eat-stuffing-whenever-it-sounds-good reasonably gal.

KETO SAUSAGE STUFFING
KETO SAUSAGE STUFFING

Even if you usually solely eat stuffing throughout the vacations, this Keto Sausage Stuffing formula could be adequate to sway you into consumption it a lot of oft. it's detonating with flavor and uses muggins bread to function the bread backup man. It’s undoubtedly definitely worth the further step of creating muggins bread — I’ve tried some keto stuffing recipes that antedate bread or use pork rinds, and that they simply aren’t a similar. these items is 100% price it! 

You can build another version of this stuffing by victimization my Keto quick bread Muffins formula rather than the muggins bread. you'll be able to build muffins because the formula is written, or bake the formula in Associate in Nursing 8×8″ oven-safe dish. (Keep an eye fixed thereon, however you may probably ought to bake it 25-35 minutes if you go that route.)

KETO SAUSAGE STUFFING

INGREDIENTS :

  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1 1/2 cups shredded mozzarella cheese low-moisture and part-skim
  • 2 tbsp cream cheese
  • 1 tbsp Swerve Confectioners
  • 2 tsp Italian seasoning
  • 1/2 tsp baking powder
  • 2 large eggs slightly beaten
  • 2 tbsp heavy whipping cream

Stuffing Ingredients:

  • Bread above, cut into 1/2” squares
  • 2 lbs ground pork
  • 1/2 tsp salt
  • 1 tsp fennel seed
  • 3 tbsp butter
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped white onion
  • 1 1/2 tbsp poultry seasoning
  • 12 oz chicken broth
  • 3 large eggs slightly beaten
  • 1/2 cup fresh parsley

INSTRUCTIONS :
Bread Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
  2. Combine coconut flour, Swerve Confectioners, Italian seasoning, baking powder, and salt in a small bowl and set aside.
  3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
  4. Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
  5. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
  6. Place it on your lined baking sheet and roll it out into a rectangle, 1/3” thick.
  7. Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
  8. Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.

Stuffing Instructions:

  1. Heat oven to 350 F.
  2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
  3. In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
  4. Pour chicken broth into mixture and stir to combine.
  5. Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
  6. Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
  7. Pour mixture into a casserole dish lightly greased with butter.
  8. Bake for 40 minutes, rotating the casserole dish halfway through.

LOW CARB CHEESESTEAK GROUND BEEF

November 25, 2019
This low carb cheesesteak pan victimisation hamburger may be a keto dinner you'll be able to whomp up any day of the week. Eat it as is, on prime a dish or perhaps on a roll for those not investigation carbs. 

It’s sort of a deconstructed cheese burger with peppers and onions. I Ate it on a dish and spouse Ate his with rice. It had been delicious and took very little time to create.

LOW CARB CHEESESTEAK GROUND BEEF
LOW CARB CHEESESTEAK GROUND BEEF

Below you'll be able to see however I created this straightforward dinner formula. I started with one kitchen appliance safe pan and brunette the bottom beef with some cut of meat seasoning. Within the different pan I began to saute the vegetables. Once they were each done, I combined them and wet cheese on prime.

First of all this is often terribly tasty right out of the pan. I Ate it for lunch like this. For dinner, I added  it to a dish for a burger kind dish. You may additionally eat it with rice like my spouse or on a breadstuff, each of that don't seem to be low carb however could be associate degree possibility for different members of the family.

LOW CARB CHEESESTEAK GROUND BEEF

INGREDIENTS :

  • 2 cups green pepper strips
  • 1/4 cup onion, sliced
  • 1/2 cup mushrooms, thinly sliced
  • 3 oz provolone cheese
  • 1 1/2 lbs ground beef
  • 1 cup red, orange and yellow pepper strips
  • 3 oz gruyere or swiss cheese
  • 1 tablespoon steak seasoning
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Heat up a large oven proof skillet and add in the ground beef. Sprinkle the steak seasoning on top and brown the meat.
  2. In the meat time heat up another large skillet and add in the oil and vegetables. Saute until the vegetables are cooked through.
  3. Pour the cooked vegetables onto the ground beef and mix well. Sprinkle cheeses over top and set under the broiler
  4. Broil until the cheeses are melted and starting to brown.
  5. Serve as is, over lettuce, or if not low carb, use buns or rice

ONE POT CHILI MAC AND CHEESE

November 22, 2019
This One Pot Chili mackintosh and Cheese is entirely vegetarian, protein free and prepared on the table in twenty minutes. An incredible meal school assignment and family lunch or dinner.

If you’re searching for simpler recipes like these, look no more and use the search bar. There area unit more delicious recipes coming back right up for you. Let’s keep things straightforward and create this One Pot Chili mackintosh and Cheese.

ONE POT CHILI MAC AND CHEESE
ONE POT CHILI MAC AND CHEESE

It’s crummy, creamy, flavorsome in and out, comforting, addictive, time saving, created in one pot.

The sauce is created with butter, cheese, and cream. Clearly one thing like this is often not plant based mostly or farm free.

ONE POT CHILI MAC AND CHEESE

INGREDIENTS :

  • 3 cups dried elbow macaroni (12 oz) (I used gf)
  • 3/4 cup cashew milk
  • 1/2 cup nutritional yeast
  • 4 cloves garlic minced
  • salt, pepper to taste
  • 5 cups enchilada sauce
  • 2 1/2 cups vegetable broth

Optional add ons:

  • 4 tsp chili powder
  • 2 tsp cumin
  • 1 cup bell pepper, chopped
  • 3/4 cup onions
  • 1 cup kidney or black beans, drained
  • 1 tsp Italian seasoning

INSTRUCTIONS :

  1. You will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case
  2. In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper. Fry everything for around 2 minutes.
  3. Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
  4. Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
  5. Last add the optional black or kidney beans and finish with the cashew milk. Cook for 5 minutes longer.

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