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

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.

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