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Recipes
Thai Coconut Curry Lentil Soup
By vdub
Heat oil, add onions and cook to translucent
- 1 tsp coconut oil
- 1 sweet potato chopped small
- 3 cups veg broth
- 1 can light coconut milk
- 1 cup red lentils
- 3 Tbs red curry paste
- 1/4 tsp coriander
- 1/4 tsp cardamom
- 1/4 tsp cayenne pepper
- 2 kaffir leaves
- 2 pieces of galangal (Thai ginger)
- 1 stock lemongrass
- Red pepper flakes to taste
Pumpkin Blueberry Pancackes
By vdub
Mix all ingredients together in a bowl and cook in butter or coconut oil in a skillet
- 1 c. gluten free pancake mix (Bob’s Red Mill)
- 2 eggs
- 1/2 c. coconut milk
- 1/2 c. canned pumpkin
- 1/2 c. fresh or frozen blueberries
- 1 tsp. vanilla
- 1 tsp. cinnamon
Sardine Salad
By vdub
Place sardines, carrots, celery, scallions, sundried tomatoes, herb of your choosing, jalapeño (if using), juice o...
- 1 can boneless, skinless sardines, drained
- 1/2 cup diced carrots
- 1/4 cup diced celery
- 2 tablespoons chopped scallions
- 2 tablespoons sundried tomatoes, finely chopped
- 2 tablespoons chopped parsley or cilantro or basil (use what you have on hand)
- Juice of two limes, separated
- 1 jalapeño chili, with stem, seeds and ribs removed, finely chopped
- Pinch of sea salt
- 1 avocado, pitted, peeled and diced
Lentil Bread
By vdub
September 25, 2011 at 5:11 pm 72 comments
- 2/3 cup dry lentils (I use red but brown, green or a sprouted variety work too)
- 2 Tbsp flaxseed meal (I use golden flax ground in my Magic Bullet)
- 1 cup water
- sea salt (don’t skimp since this is the main seasoning)
- 2-3 Tbsp coconut oil (olive oil, grapeseed, canola, butter or ghee all work – use oil for vegan)
- Favorite herbs and/or spices, optional
Zucchini Skillet
By vdub
Saute onion in oil over med heat
- 1/2 c. chopped onion
- 3 Tbsp. grapeseed oil
- 3 c. coarsely-shredded zucchini
- 2 tsp. minced fresh basil
- 1/2 tsp. sea salt
- 1/8 tps. garlic powder
- 1 c. diced fresh tomatoes
- 2 Tbsp. sliced, ripe black olives
Creamy Curried Cauliflower Soup
By vdub
Maker Talks A few notes about this soup: You will likely buy a can of coconut milk (13
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced
- 1/2 teaspoon kosher salt, plus more to season
- 4 cloves garlic, minced
- 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
- 4 1/2 cups low-sodium vegetable broth (or water)
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/4 teaspoon cumin
- 1 cup coconut milk
- 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
- 1/4 cup finely chopped Italian parsley, for garnish (optional)
Jicama Fries
By vdub
Grind sun-dried tomatoes in a spice (coffee) grinder to make sun-dried tomato powder
- 4 c Jicama – peeled
- 1/4 c Olive oil
- 1/4 c Sun-dried Tomato powder
- 1 t each of Onion Powder, Garlic Powder and Salt
- 1/2 t each of Chili, Cumin and Cayenne
Chili - no tomato
By vdub
I just found this recipe, but haven't tried it yet
- 1 tbsp of coconut oil
- 3 large Poblano chilies, roughly 7″ long, roasted and diced
- 1 medium onion, diced
- 1 lb of grass-fed beef
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 1 cup of brewed coffee
- 2 cups of water
- 1 tsp parsley
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 – 2 tsp of sea salt
- 1/2 black pepper
- 1 tbsp chili powder
- 1 tbsp cocoa powder
Coconut Carrot Soup
By vdub
Heat the coconut oil in a large soup pot and add the onions
- 2 tablespoons coconut oil
- 1 onion, peeled and roughly chopped
- 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
- 3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
- 1 1/2 tablespoons freshly chopped ginger root
- 1 tablespoon curry powder
- 1/2 teaspoon chili flakes
Carrot Coconut Soup
By vdub
Chop onion and let it sit for at least five minutes to bring out its hidden health benefits
- 1 large onion, chopped
- 1 TBS + 3 cups chicken or vegetable broth
- 2 TBS fresh ginger, sliced
- 4 medium cloves garlic, chopped
- 1 tsp curry powder
- 2 cups sliced carrots, about 1/4-inch thick
- 1 cup sweet potato, cut into about 1/2-inch cubes
- 5 oz canned coconut milk
- salt and white pepper to taste