Shawn's profile page
Recipes
Flavor del Mar Butternut Squash Soup
By Shawn
Each of 10 servings: 327 calories; 6 grams protein; 34 grams carbohydrates; 5 grams fiber; 20 grams fat; 11 grams s...
- 5 pounds butternut squash (about 2 medium)
- 2 tablespoons oil
- Salt and pepper
- 3/4 pound onions (1 large or 2 medium onions), coarsely chopped
- 4 cloves garlic
- 4 1/4 cups milk
- 2 tablespoons sugar
- 1/4 cup (1/2 stick) plus 2 tablespoons butter
- 2 cups chicken broth
- 3/8 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 3/4 cup heavy cream
Tofu Chocolate Peanut Butter Mousse
By Shawn
1. Purée tofu in a blender 2
- 1 (12.3-ounce) package silken tofu, drained
- 2 ounces high quality bittersweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
- 1/4 cup water
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 tablespoons peanut butter
Beef and Cabbage Stir Fry with Peanut Sauce
By Shawn
If you have time, pop the steak in the freezer for 5 minutes while you prep the vegetables; that will make the meat...
- 1 pound sirloin steak (may substitute eye of round or top round)
- 2 medium carrots
- 3 medium cloves garlic
- 1 small head savoy cabbage
- 1/4 cup unsalted roasted peanuts (optional)
- 1/4 cup smooth natural peanut butter
- 1/3 cup fresh orange juice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 4 teaspoons canola oil
- 2 to 5 tablespoons water
- 2 teaspoons toasted sesame oil, for serving (optional)
Thai Red Curry with Lentils and Tofu
By Shawn
Spread the tofu on a baking sheet lined with paper towels and let it drain for at least 20 minutes
- 14 ounces extra-firm tofu, drained and cut into 1/2-inch pieces
- 1/2 teaspoon salt, or more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon Thai red curry paste, such as Thai Kitchen brand
- 2 1/2 cups water
- 1 tablespoon white or red miso
- 1 cup black lentils (may substitute French green lentils or brown or regular green lentils)
- 1/2 cup canned coconut milk
- 1 red bell pepper, stemmed, seeded and cut into 1/4-inch strips
- 4 ounces snow peas (strings removed), halved lengthwise
- 1/2 cup lightly packed chopped basil
- 1 tablespoon fresh lime juice
- 2 scallions, trimmed and cut crosswise into thin slices
Tofu Pumpkin Mousse
By Shawn
Place the tofu to the bowl of a food processor or blender, and process until smooth
- 1 12.3-ounce package of Mori-Nu firm silken tofu
- 1 cup canned pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 1/4 cup pure maple syrup
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Double Chocolate Almond Cookies
By Shawn
Preheat the oven to 350 degrees F
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped
Pomegranate Vinaigrette
By Shawn
1. At the bottom of a large salad bowl, whisk the vinegar, honey, salt, pepper, and pomegranate molasses, until com...
- 1 tablespoon apple cider vinegar or water
- 1 teaspoon honey
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons pomegranate molasses
- 1/4 cup plus 1 tablespoon olive oil
Peach Compote Pressure Cooker
By Shawn
- 4 c peaches, peeled and chopped
- 1 Tbsp water
- 1 tsp vanilla
- 1/2 Tbsp cornstarch
- 1 Tbsp water
KIND bar copycat: dark chocolate and sea salt
By Shawn
Grease/spray large bowl, 9x13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass
- FOR NUT MIXTURE:
- 2 cups whole roasted* unsalted almonds
- 3/4 cup whole roasted* unsalted peanuts
- 3/4 cup roasted* walnuts, chopped
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 1 tablespoon flaxseed meal
- FOR SYRUP:
- 1/2 cup honey**
- 1/3 cup brown rice syrup (1/4 c maple syrup)
- 3/4 teaspoon sea salt, divided
- 1 teaspoon vanilla
- FOR CHOCOLATE DRIZZLES:
- 1 cup dark chocolate chips**
- 1 tablespoon vegetable, grapeseed, or coconut oil
Herbed Quinoa
By Shawn
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa
- Dressing:
- 2 3/4 * 2 3/4 cups low-sodium chicken stock
- 1/4 * 1/4 cup fresh lemon juice
- 1 1/2 * 1 1/2 cups quinoa
- 1/4 * 1/4 cup extra-virgin olive oil
- 1/4 * 1/4 cup fresh lemon juice
- 3/4 * 3/4 cup chopped fresh basil leaves
- 1/4 * 1/4 cup chopped fresh parsley leaves
- 1 * 1 tablespoon chopped fresh thyme leaves
- 2 * 2 teaspoons lemon zest
- * Kosher salt and freshly ground black pepper