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Recipes
Spicy Thai Coconut Quinoa
By gnikylime
A really satisfying vegan dish
- For the dressing:
- 1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
- 3/4 cup roasted, unsalted peanuts
- 1/3 cup Sriracha hot sauce
- 2 tablespoons finely grated lime zest (from about 3 medium limes)
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup toasted sesame oil
- 1 tablespoon packed dark brown sugar
- 2 medium garlic cloves
- 1 1/2 teaspoons kosher salt
- For the quinoa:
- 2 cups quinoa, any color or variety
- 1 (14-ounce) can unsweetened coconut milk
- 1 1/3 cups vegetable stock or low-sodium vegetable broth
- 1 teaspoon kosher salt, plus more as needed
- 1 (14- to 16-ounce) [400 - 450 g.] package firm tofu
- 2 medium carrots (about 8 ounces)
- 1 medium broccoli head (about 1 pound)
- 4 medium scallions
- 2 tablespoons vegetable oil
- To garnish:
- Coarsely chopped fresh cilantro
- Coarsely chopped roasted, unsalted peanuts
- Thinly sliced scallions
Smokey Turkey Almond Mole
By gnikylime
http://www.myrecipes.com/recipe/smokey-turkey-almond-mole
- 1/2 cup roasted almonds
- 1/2 teaspoon vegetable oil
- 2 dried Anaheim chiles, stemmed, seeded, and chopped
- 1 cup chopped onion
- 1 garlic clove, crushed
- 1 chipotle chile, from a can of chipotles in adobo sauce
- 1 1/2 cups fire-roasted crushed tomatoes (such as Muir Glen)
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 (6-inch) corn tortillas, torn into small pieces
- 1 (14 1/2-ounce) can vegetable broth
- 1 tablespoon white wine vinegar
- 3 cups [2 packages] chopped cooked turkey breast
- Cilantro sprigs (optional)
Alton Brown's Hummus
By gnikylime
http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe
- 7 cups water
- 1 pound dry chickpeas, sorted and rinsed
- 1/4 teaspoon baking soda
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil, plus extra for serving
Quinoa Banana Chocolate Coconut Bake
By gnikylime
Modified (lowered sugar, substituted coconut milk, added notes to make in Germany) from http://jeanetteshealthylivi...
- 1 1/2 cup [175 g.] quinoa, rinsed and drained well
- 3 cups [710 mL] water
- dash salt
- 6 eggs
- 1/4 cup + 2 tablespoons [88 mL] light unsweetened coconut milk (The kind which is just coconut milk and water. No added chemicals or sweeteners.)
- 1 1/2 teaspoon vanilla extract [1/2 Teelöffel Vanille Aroma]
- 1/2 teaspoon [1/2 Teelöffel] cinnamon
- 3 tablespoons [3 Esslöffel] maple syrup
- 3 bananas, mashed
- 1/4 cup + 2 tablespoons [180 g.] dark chocolate, chopped into small pieces (or dark chocolate chips)
Toasted Winter Squash Seeds
By gnikylime
A great way to use the entire squash/pumpkin
- Winter squash (pumpkin, butternut squash, acorn squash, red kuri squash, etc.)
- Salt
- Olive oil
- Smoked paprika
Linguine with Cauliflower and Brown Butter
By gnikylime
1. Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin
- 3/4 c. packaged croutons or 3 slices stale bread
- 6 +1/2 T. butter
- 1 medium head cauliflower (2+1/2 lb.), cut into florets
- salt and pepper
- 1 lb. linguine
- 10 fresh sage leaves or 1/2 t. dried sage
- 1 shallot, minced
- 3/4 c. chopped fresh parsley
- 1/2 c. freshly grated Parmesian cheese, plus more for serving
Tortilla Soup
By gnikylime
1. Preheat oven to 400F. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium...
- For soup:
- 4 skinless chicken thighs (or breasts), about 1+1/2 lb.
- 1 can (14.5 oz.) reduced-sodium chicken broth
- 1 jalapeno chile, diced
- 6 corn tortillas
- 3 T. canola oil
- salt
- lime pepper
- For garnish:
- 1 c. shredded Monterey Jack cheese (5 oz.)
- 4 large scallions, thinly sliced (about 1/2 c.)
- 1 green bell pepper, diced
- 1 avocado, peeled, pitted, and diced
- 1/4 c. cilantro sprigs
- line, cut in wedge
Vegan Buffalo Sauce
By gnikylime
Serve with oven-roasted cauliflower "wings" or your favorite chicken substitute
- 1 T. [1 Esslöffel] dry roux (If you can't buy dry roux near you, you can make it at home. See, for example, http://catholicfoodie.com/how-to-make-a-dry-roux-in-the-oven.)
- 1/3 c. [80 mL] fat free vegetable broth
- 1/4 c. [4 Esslöffel] Cholula (normal or chili garlic)
- 1/4 c. [4 Esslöffel] Louisiana Hot Sauce, Tabasco, or any other vinegary hot sauce
- 1 t. [1 Teelöffel] garlic powder
Crockpot Carne Asada
By gnikylime
Modified slightly from http://www
- 2 pounds [1 kg] carne asada meat or flank steak
- 4 cloves garlic, minced or grated
- 1 large onion, finely chopped
- 1 teaspoon [1 Teelöffel] smoked paprika or chipotle powder
- 1 teaspoon [1 Teelöffel] cumin
- 1/2 teaspoon [1/2 Teelöffel] chili powder
- a good pinch of salt and pepper
- 2 tablespoons [2 Esslöffel] olive oil
- 1 large jalapeño, seeded and diced
- 1 orange, juiced
- 2 limes, juiced
- 1/2 cup [22 g.] fresh cilantro, chopped
- 1/4 cup [60 mL] mexican beer (I used Negra Modelo)
Graham Cracker Crust, German Style
By gnikylime
http://allrecipes.com/recipe/12254/graham-cracker-crust-i with modifications to make in Germany
- 1 1/2 cups finely ground graham cracker crumbs [20 Leibniz Vollkorn, finely crushed]
- 1/3 cup white sugar
- 6 tablespoons [85 g] butter
- 1/2 teaspoon ground cinnamon (optional)