COCONUT CURRY VEGETABLE SOUP

January 08, 2020
Hearty petite marmite with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in only over half-hour .

Speaking of food , we’ve had some pretty epic bowls in the week . And we’ve been keeping it clean. 

COCONUT CURRY VEGETABLE SOUP

This soup recipe was inspired by a recent visit to the entire Foods soup bar. As soon as I attempted their coconut petite marmite , I knew I needed to re-create it reception . I changed it up a hair, but I used to be pretty satisfied with the result. If you’re one among those that loves curry such a lot you'll just drink it, this soup is for you!

In keeping with the straightforward and healthy theme we’ve got happening , this soup requires only one pot and a touch over half-hour of your time from start to end . Because we’re keeping things ultra simple, I used yellow flavorer within the soup, but if you favor using your own blend of spices instead of store-bought flavorer , please do be happy to travel that route!

COCONUT CURRY VEGETABLE SOUP

INGREDIENTS :

  • 2 tablespoons coconut oil or olive oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped
  • 2 large carrots peeled and chopped
  • 1 teaspoon sea salt to taste
  • ½ teaspoon red pepper flakes optional
  • 1 14-ounce can full-fat coconut milk
  • 3 cups vegetable broth see note
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 tablespoons yellow curry powder
  • 2 teaspoons pure maple syrup see note
  • 1 bunch green onion chopped (for serving)

INSTRUCTIONS :

  1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
  2. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  3. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
  4. Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  5. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

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! 

CAJUN SWEET POTATO RICE BOWL

January 07, 2020
This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.

For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.

CAJUN SWEET POTATO RICE BOWL
CAJUN SWEET POTATO RICE BOWL

Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:

Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .

Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.

CAJUN SWEET POTATO RICE BOWL

INGREDIENTS :

  • 2 sweet potatoes
  • 1 batch black beans from my Mexican Fiesta Cauliflower Rice
  • 1 1/2 cups rice, uncooked
  • 2 Tbs Cajun seasoning
  • 2 Tbs olive oil
  • salt, pepper to taste

Optional add ons:

  • 2 bell peppers chopped
  • 1 avocado, cubed
  • 1 cup onions, chopped
  • Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.

INSTRUCTIONS :

  1. Cook the rice according the directions.
  2. On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
  3. Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
  4. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

January 06, 2020
Afudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the highest and drizzled with melted chocolate. 

This is the last word cheesecake for the last word dessert lover! Brownie bottom cookie dough cheesecake deliciousness!

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE
BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough.

You’re already having an upscale piece of cookie dough cheesecake, a touch extra chocolate isn’t getting to be a drag right? plow ahead , drizzle a touch more on, it’ll be our little secret.

BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

INGREDIENTS :

  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil

BROWNIE LAYER:

  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar

CHEESECAKE LAYER:

  • 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt

COOKIE DOUGH LAYER:

  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup mini chocolate chips

INSTRUCTIONS :
BROWNIE LAYER:

  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.

CHEESECAKE LAYER:

  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.

COOKIE DOUGH LAYER:

  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can't spread the cookie dough, gently press pieces together to "spackle" the cookie dough onto the cheesecake.

FINISH THE CHEESECAKE:

  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.

CHOCOLATE COVERED BACON

January 06, 2020
Chocolate Covered Bacon is an irresistible carnival inspired snack with sweet and salty flavors! All you would like is bacon and chocolate plus some toppings. Make this chocolate bacon for a celebration or provides it away as a gift!

CHOCOLATE COVERED BACON
CHOCOLATE COVERED BACON

While it's going to sound strange, chocolate covered bacon-on-a-stick has made the rounds at State Fairs in Wisconsin and Minnesota again and again. Once you can’t await the State Fair, you’ve need to make your own!

There aren’t many rules for this chocolate covered bacon recipe. As long because the bacon is crispy and therefore the chocolate is melted, you’re good to travel. Needless to mention , it’s fabulous for parties and to offer as gifts to the bacon lovers in your life.

CHOCOLATE COVERED BACON

INGREDIENTS :

  • 8 oz semisweet chocolate, or milk chocolate
  • 2 tbsp coconut oil, optional
  • Optional Toppings
  • shredded coconut
  • 1 lb bacon, 12-16 slices
  • 8 oz white chocolate, see note
  • chopped almonds
  • pistachios
  • Oreo cookies, crumbled
  • sprinkles, rainbow, nonpareils etc.

INSTRUCTIONS :

  1. Cook bacon until crispy following package directions, i.e. using a skillet or in the oven or microwave.
  2. Use paper towels to dab away excess fat from the bacon after cooking. Then set aside.
  3. Place white chocolate and 1 tbsp coconut oil into a microwaveable bowl. Microwave at 50% power in 30-second intervals until melted, stirring each time.
  4. Place semisweet or milk chocolate into a separate bowl and melt the same way.
  5. Line a baking sheet with parchment or wax paper and place the bacon strips on top.
  6. Brush or spoon one type of melted chocolate onto the bacon to cover. Then decorate with optional toppings and/or drizzle some of the other chocolate on top.
  7. Place baking sheet in the fridge for 15 minutes to set and then serve.

GARLIC BRUSSELS SPROUTS POTATOES

January 06, 2020
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, then easy to form. An ideal warming dish for the vacation season, but also all-year long.

With the falling temperatures, I already started with making my Garlic Brussels Sprouts Mac and Cheese way often.

GARLIC BRUSSELS SPROUTS POTATOES
GARLIC BRUSSELS SPROUTS POTATOES

I never get bored or uninterested in that. It’s the last word food on behalf of me.

But now it’s time to extend my love making these Garlic Brussels Sprouts Potatoes.

Also it's amazing for the vacations and yuletide. This easy recipe has all the flavors you would like and like to rock your holiday table.

GARLIC BRUSSELS SPROUTS POTATOES

INGREDIENTS:

  • 2 lb potatoes, peeled and cooked
  • 3 tsp garlic powder, optional
  • 2 cups Brussels sprouts, cleaned and halved
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 cup onions, chopped
  • salt, pepper to taste

INSTRUCTIONS :

  1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
  2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
  3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
  4. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.

CHURRO CHEESECAKE BARS

January 05, 2020
Churro Cheesecake Bars the crunchy cinnamony goodness of a churro crammed with a tangy cheese filling. The simplest of two desserts rolled into one!

Bar cookies like snickerdoodle blondies and cookie bars make a daily appearance at my house. They're great for feeding a crowd, and everybody loves them. These cheesecake churro bars are a replacement favorite.

CHURRO CHEESECAKE BARS
CHURRO CHEESECAKE BARS

Now I really like baking even quite she did! I even have several classic recipes that are favorites, but it’s always fun to experiment. These churro cheesecake bars are a fun combination of two classic desserts. My family was thrilled with the result!

Crunchy cinnamon sugar crust with a cheesecake filling. Who can resist that? These tasty bars will make your house smell like Christmas, and each bite is just scrumptious. The textures and flavors combine to form one unbeatable dessert!

CHURRO CHEESECAKE BARS

INGREDIENTS :

  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 2 Tbsp ground cinnamon
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 (8 oz) cans Pillsbury crescent dinner rolls

INSTRUCTIONS :




  1. Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
  2. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
  3. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
  4. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. 
  5. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
  6. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

HOMEMADE EGG FOO YOUNG RECIPE

January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).

HOMEMADE EGG FOO YOUNG RECIPE
HOMEMADE EGG FOO YOUNG RECIPE

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!

HOMEMADE EGG FOO YOUNG RECIPE

INGREDIENTS :

  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil

INSTRUCTIONS :

  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

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.

Featured Post

CINNAMON ROLL BREAD LOAF

A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virt...