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Recipes
Ginger Orange Julius
By jennKI
Blend all ingredients in high speed blender until smooth
- 1 cup cashews
- 1/2 cup young coconut meat
- 1/4 cup agave nectar, maple syrup, or honey
- 1 cup almond milk
- 1/2 cup orange juice
- 1 tablespoon vanilla extract
- 2 vanilla beans, scraped
- 1/2 cup coconut butter, melted
- 2 teaspoons freshly grated ginger
- Pinch salt
Provençale Chicken Supper
By jennKI
Cooking Light SEPTEMBER 1999
- 4 (6-ounce) chicken breast halves, skinned
- 2 teaspoons dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup diced yellow bell pepper
- 1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Mango Cupcakes (with Srikhand Frosting)
By jennKI
Srikhand is a sweet and rich mango-cardamom custard, a very popular dessert in India
- Cupcakes:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cardamom powder
- Sift all the ingredients into a bowl and set aside.
- In another bowl, beat together until well-mixed:
- 1 1/2 cups mango puree
- 1/3 cup canola oil
- 2/3 cup granulated sugar
- 1 tsp vanilla
- Frosting:
- 1 8-oz package cream cheese (do NOT get reduced fat for this)
- 1 tsp ground cardamom
- 2 oz plain greek yogurt
- 1/4 cup sugar
- pinch of saffron
- Chopped pistachios
Gingersnap Cocktail
By jennKI
With a dainty name like the gingersnap, one might assume that this cocktail is best reserved for ladies' night, but...
- 1 ounce amaretto, preferably Disaronno
- 2 ounces ginger beer, chilled
- 1/4 teaspoon Angostura bitters
Prosciutto and Mushroom Strata
By jennKI
In large skillet over medium-high heat, melt butter or margarine
- 2 tbsp butter or margarine
- 1 medium onion, chopped
- ½ lb portobello, cremini or white mushrooms, sliced
- ¼ lb thinly sliced prosciutto or ham, cut into 1/4-inch slices
- ¼ cup chopped fresh parsley
- 1 ½ tsp dried basil
- 6 cups cubed stale French bread (1/2-inch)
- 2 cups shredded Swiss cheese
- 6 eggs
- 2 cups milk
- 1 tbsp Dijon mustard
- ¼ tsp each salt and pepper
Grilled Orange Roughy Margarita
By jennKI
Place fish in a glass dish large enough to hold fillets in a single layer
- 1 1/2 pounds orange roughy fillets
- = (or use red snapper,
- grouper, or sea trout)
- 1/3 cup white or gold tequila
- 1/2 cup triple sec
- 3/4 cup fresh lime juice
- 1 teaspoon salt
- 2 large garlic cloves -- crushed
- 1 tablespoon vegetable oil -- divided
- 3 medium tomatoes -- diced
- 1 medium finely-chopped white onion
- 1 tablespoon minced jalapeño or serano chile
- 2 tablespoons chopped cilantro
- 1 pinch sugar
- Freshly-ground black pepper -- to taste
Zucchini Lasagna
By jennKI
"Meat" Sauce: 1) Heat Butter over medium heat and add Garlic and Onion
- "Meat" Sauce:
- 2 medium Zucchini cut into 1/8 inch slices - par boil about 5 minutes
- 1 medium Squash cut into 1/8 inch slices - par boil about 5 minutes
- 20 oz Shredded Mozzarella Cheese
- 20 oz Ricotta Cheese
- 1/2 cup grated Parmesan Cheese
- 2 TBSP Butter
- 3 Cloves Garlic (pressed)
- 1 Onion finely chopped
- 1/2 - 1 lbs Sliced Mushrooms
- 1 lbs ground beef substitute (veggie crumbles)
- 16 oz can Diced tomatoes
- 8 oz Tomato Sauce (or marinara)
- 3/4 cup Dry Red Wine
- 1 Tbsp Ground Oregano
- 1 Tbsp Rosemary
- 1 Tsp Basil Leaves
- Salt (to taste)
- Pepper (to taste)
Mango Orange Chicken
By jennKI
MIX spices; sprinkle over both sides of each breast
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 tsp. oil
- 2 mangos, peeled, chopped
- 1/4 cup orange juice
- 1/4 cup Toasted Sesame Dressing
- 2 Tbsp. finely chopped red onions
- 2 Tbsp. chopped fresh cilantro
Chicken in Riesling
By jennKI
Preheat oven to 350F with rack in middle
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon olive/coconut oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 head cauliflower cut into florets
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
Ranch Dressing/Dip (Dairy-Free, Soy-Free, Egg-Free)
By jennKI
Altered from a recipe that originated from Snowdrop on Raw Freedom Community
- Add after pureeing:
- 3/4 cup cashews
- 2 dates, pitted
- 1/3-1/2 cup water from cashews for blending
- 2 1/2 tablespoons cider vinegar
- 2 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chickpea miso (optional, for tanginess and probiotic properties)
- 1 1/2 teaspoons sea salt
- 1-2 cloves garlic, peeled
- 1/2 teaspoon smoked paprika (optional–I wanted a hint of a smoky flavor)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1/4 teaspoon dried basil
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- 2 tablespoons finely minced fresh parsley
- 2 tablespoons fresh chives, minced
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- 1 tablespoon to 1/4 cup hemp milk, as needed