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Recipes
cake - healthy chocolate cake
By tinathorn
Preheat oven to 325 degrees Fahrenheit
- Mint Chocolate variation:
- One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
- OR 1 1/2 cup cooked beans, any color
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter OR coconut oil
- 3/4 cup erythritol + 1/2 teaspoon pure stevia extract
- OR 1/2 cup + 2 Tablespoons honey + 1/2 teaspoon pure stevia extract
- OR 1 1/4 cup Splenda (using Splenda is not recommended)
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon water (omit if using honey)
- 2 teaspoons mint extract (in place of 2 teaspoons vanilla)
nuggets - meatless nugets
By tinathorn
Mix with bean dip, and slowly pour in 1 cup bread crumbs
- Blend the onion mix with the mashed beans: Then in separate bowl combine:
- 1 can garbanzo beans (chickpeas), drained
- Mash into bowl. I use a pastry blender. In a food processor, I put
- 1/2 onion
- 1/4 cup chopped Parsley (from my kitchen window...mmmm)
- 1 clove garlic
- 1 egg
- 1 tsp cumin
- 1 tsp salt
- 1 dash pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 TBL olive oil
cookie - vegan coconut oil chocolate chip cookies
By tinathorn
In a small mixing bowl, whisk together all dry ingredients and set aside
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, softened
- 1 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips (I like Enjoy Life)
larabar - pecan pie
By tinathorn
Add all of the ingredients into the food processor (I added half of the pecans, all of the dates, and the vanilla, ...
- 1/2 cup of Seedless/Pitted whole medjool dates
- (about 7 dates)
- 1 cup of pecans
- 1/2 tsp vanilla extract
oatmeal - Indulgent chocolate breakfast oats
By tinathorn
Mix and mash together the oats, ‘milk’ cocoa powder and banana
- 1/2 cup rolled oats (or modify the amount depending on how hungry you are!)
- Approx. 1 cup soy milk or any dairy alternative
- 1 tbs cocoa powder (or carob)
- 1 ripe banana- mashed but a few lumps are ok
- 2 tbs coarsely chopped hazelnuts or walnuts
- 1 tbs dark chocolate chunks or grated chocolate
- Sprinkling of cinnamon- optional
quickbread - Low Fat Banana Oat Bread
By tinathorn
Wholesome goodness of oatmeal in a moist banana bread
- 2 cups flour
- 1 cup oatmeal
- 1/2 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup egg substitute or 1 egg
- 1/2 cup non-fat vanilla yogurt
- 1 cup fat-free buttermilk
- 1 1/2 cups bananas (smashed about 3)
- 1 teaspoon vanilla
quickbread - Chocolate Coffee Oatmeal Bites gf
By tinathorn
Preheat oven to 350. Mix all the dry ingredients in one bowl
- 2 cups gluten free oat flour (I made my own, by grinding up rolled oats)
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 2 flax eggs
- 1/4 cup unsweetened applesauce
- 2 tsp coffee extract
marinade - buttermilk roast chicken
By tinathorn
In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground bl...
- 2 cups buttermilk
- 5 garlic cloves, peeled and smashed
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
- Lots of freshly ground black pepper
- 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
- Drizzle of olive oil
- Flaked or coarse sea salt, to finish
- 3 teaspoons goose/duck fat (optional)
- Chopped coriander (optional, parsley or thyme works well too)
Cauliflower and pea soup
By tinathorn
1. In a large soup pot, put 6 cups of water and bring to a boil over high heat
- 2 1/2 cups green or yellow split peas
- 1 large onion, peeled and chopped
- 3 carrots, peeled and chopped
- 1 head of cauliflower, cut into small florets - or try 1-2 small sweet potatoes if using yellow peas (to thicken and sweeten)
- 2 celery stalks, chopped
- Pinch of rosemary
- Pinch of thyme
- Fresh oregano
- Pinch of sea salt
- Freshly ground black pepper
- 1 large bunch of greens (kale, spinach or chard)
cookie - dark chocolate quinoa cookies
By tinathorn
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper
- 1 1/2 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup cooked quinoa
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2/3 cup light brown sugar (or coconut sugar)
- 1/2 cup coconut sugar
- 6 tablespoons vegan butter
- 2 tablespoon melted coconut oil
- 2 teaspoon tahini (or other nut butter)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup dark chocolate chunks (or dairy-free chocolate chips)