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Recipes
burger - Black bean beet burgers
By tinathorn
Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture
- 1 cup black beans- cooked
- 1 cup brown rice- cooked
- 1 cup oatmeal
- 1 small onion- finely sliced
- 1/3 cup cooked beetroot- shredded finely
- 2 tbs chia and 3 tbs water
- 2 tbs tahini
- 2 tbs soy sauce
- 2 tsp mustard
- Approx. 1/2 tsp hot chipoltle sauce (to taste)
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp paprika
cookie - breakfast cookies
By tinathorn
Preheat your oven to 350˚F and line a large baking sheet with parchment paper
- 3 ripe bananas, mashed (about 1 cup)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut, toasted
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins
vanilla pudding gluten free
By tinathorn
Add egg yolks to a small bowl and whisk lightly; set aside
- 2/3 cup sugar
- 1/4 cup tapioca (or 1/4 cup + 3 Tablespoons cornstarch - Bob's Red Mill brand is non-GMO.)
- 1/4 teaspoon salt
- 1 quart milk, of your choice
- 6 egg yolks
- 2 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
bread - Braided Easter Egg Bread
By tinathorn
Directions In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well
- 2 1/2 cups all-purpose flour, divided
- 1/4 cup white sugar
- 1 teaspoon salt
- 1 (.25 ounce) package active dry yeast
- 2/3 cup milk
- 2 tablespoons butter
- 2 eggs
- 5 whole eggs, dyed if desired
- 2 tablespoons butter, melted
ice cream - Banana Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free) - See more at: http://www.seasonalandsavory.com/2013/08/banana-ice-cream-with-toasted-walnuts-and-chocolate-swirl-dairy-free
By tinathorn
Place the walnut pieces in a small skillet
- 3/4 cup walnut pieces
- 1 can full-fat coconut milk (13-15 ounces)
- 2 large, ripe bananas, peeled
- 2 teaspoons vanilla extract
- 1/4 cup honey
- pinch of salt
- 1/2 cup dairy-free chocolate chips (such as Enjoy Life brand)
- 1 1/2 tablespoons coconut oil
dip - refried beans - slow cooker
By tinathorn
Put dry pinto beans into slow cooker
- 3 cups dry pinto beans, rinse to clean beans
- water
- 5 chicken bouillon cubes
- 1 Tablespoon garlic salt
- 1/2 medium sweet onion, don't chop. Just peel off outside skin layer (discard that outer layer) and use the whole half as is
- 1/2 cup butter
pumpkin (squash) pancakes
By tinathorn
Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together
- 4 eggs, beaten
- 1/2 cup pumpkin puree
- You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
- optional: 1-2 Tbsp of coconut flour
- To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
- 2 tablespoons butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
- optional: 1-2 tablespoons honey or maple syrup
- (Omit for The 21-Day Sugar Detox)
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- or
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice/nutmeg
- 1 teaspoon cinnamon
- pinch salt
candy - Truffle Fudge
By tinathorn
LINE 8-inch square pan with foil, with ends of foil extending over sides
- 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
- 1 can (14 oz.) sweetened condensed milk
- 3 Tbsp. whipping cream
- 2 tsp. vanilla
dutch baby
By tinathorn
Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready
- 3/4 cup milk
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 tablespoon confectioners' sugar
- 1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
soup - Black Bean Soup (Gluten Free)
By tinathorn
In a large pot over medium-high heat, place the beans in three times their volume of water
- 1 pound dry black beans
- 1 1/2 quarts filtered water
- 1 organic carrot, chopped
- 1 stalk organic celery, chopped
- 1 large organic red onion, chopped
- 8 cloves garlic, crushed
- 2 green bell peppers, chopped
- 2 jalapeno pepper, seeded and minced (optional)
- 1/4 cup dry lentils
- 1 (28 ounce) can peeled and diced tomatoes (use 4 fresh tomatoes if available)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon sea salt
- 1/2 cup uncooked brown rice