My recipes - Keyingredient

Lentil & Mushroom Ragu

By vdub

In large saucepot, heat oil over medium-high heat

2 tablespoons olive oil
12 ounces button mushrooms, sliced
4 garlic cloves, minced
1 large carrot, chopped
1/2 green bell pepper, chopped
1/2 medium yellow onion, chopped
1/4 cup red wine
1 bay leaf
1 can (28 ounces) crushed tomatoes
2 cups water
1 cup brown lentils, rinsed and picked through
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil
1 box (16 ounces) spaghetti
Chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving

0/5 (0 Votes)

Lentil and Cauliflower Rice Taco Filling

By vdub

If you’re starting with uncooked lentils, rinse and drain them and place in a medium-sized saucepan with 3 cups o...

1 cup brown lentils, uncooked, or 3 cups cooked lentils
3 cups water
2 cloves garlic, minced
1 large head cauliflower
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons mild chili powder, divided
1 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon chipotle powder or cayenne pepper (to taste)
Generous grating black pepper
Salt to taste

4.5/5 (8 Votes)

Gluten & Egg Free Black Bean Brownies

By vdub

1 (15-ounce) can no-salt-added black beans, drained and rinsed Preheat oven to 350°F

1 (15-ounce) can no-salt-added black beans, drained and rinsed
Option for EGG FREE: 3 large eggs or 9 tablespoons of applesauce & 3 teaspoons of baking powder
1/3 cup melted coconut oil, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon sea salt
2 teaspoon gluten-free vanilla extract
1/2 cup honey, agave or coconut sap/sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts-optional

5/5 (2 Votes)

Whip Cream

By vdub

Place the apple, almonds, and lemon juice in a blender or food processor

1 large sweet apple (peeled and quartered)
1/4 cup raw almonds
lemon juice to prevent apples from browning
(optional)
distilled water as needed

0/5 (0 Votes)

Chicken Tikka

By vdub

Wow, I’m not sure where to start…

For the Chicken Tikka:
1 pound boneless, skinless chicken breast (or 2 skinless, boneless chicken breasts)
1 cup yogurt (can use plain dairy-free options such as coconut milk yogurt etc if needed)
1 tbsp ginger-garlic paste
1/2 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 1/2 tsp tandoori masala powder
1 tsp kasuri methi or 1/2 tsp ground dried fenugreek seeds
2 tbsp canola oil, coconut oil or other neutral oil
For the Butter Sauce:
2 tbsp coconut oil, canola oil or other neutral oil
one medium onion, thinly sliced
2 cups diced tomatoes
1 Tbsp almond flour (if needed to be nut-free, you can omit)
1 Tbsp ginger-garlic paste
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp garam masala
1 tbsp kasuri methi or 1/2 tsp dried ground fenugreek seeds
1/8 tsp sea salt or to taste
2 tsp coconut sugar or sweetener of choice
1/4 cup coconut milk, or greek yogurt or low-fat sour cream (use coconut milk for dairy-free)
1 tbsp butter, ghee, Earth Balance (use Earth Balance for dairy-free)
squeeze of lemon juice, optional but I like the acidity
1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for serving
leafy greens for wilting (optional) – spinach, kale, collards
shredded cheese (optional, omit for dairy-free)
For the Sweet Potato Cake:
1 pound sweet potatoes, peeled and grated (or could use russet)
1/2 onion, finely chopped
2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)
For the Lightened up Hot “Faux Hollandaise Sauce”
1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
1/3 cup mayonaise, homemade mayo or Vegenaise
2 tablespoons fresh lemon juice, plus more
1 tsp dijon mustard (optional, I just like the taste)
2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
pinch of tumeric (for color, optional)
Sea salt and black pepper to taste
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
4 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Sweet or Smoked Paprika for sprinkling