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

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.

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