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Recipes
Chocolate Coconut Cream Pie - Vegan
By tammy1365
¼ cup coconut oil, melted toasted coconut, to serve Preheat oven to 350°F (180°C)
- 2/3 cup rolled oat
- 2/3 cup almond
- 1 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1/4 cup coconut oil, melted
- 2 avocados, ripe
- 14 oz coconut cream, 1 can
- 3/4 cup cocoa powder
- 3/4 cup coconut milk
- 1/3 cup maple syrup
- 1 pinch salt
- 14 oz coconut milk, full-fat, chilled and divided
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- toasted coconut, to serve
Eggplant Chickpea Stew
By tammy1365
Instructions 1. Preheat oven to 400 degrees Fahrenheit
- My Additions/Changes:
- 1 ounce dried porcini mushrooms
- 2 large eggplants (about 1 1/2 pounds each)
- 2 large onions, thinly sliced
- 2 teaspoons dried oregano, crumbled
- 1 teaspoon salt
- 1 bay leaf
- 1 28-ounce can tomatoes, drained and coarsely chopped
- 3 cups hot water
- 3 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, minced
- 1 small (1-inch) cinnamon stick
- 1 teaspoon freshly ground pepper
- 1 cup dried chickpeas, rinsed and soaked overnight and drained
- 1/4 cup finely chopped fresh parsley
- white beans for chickpeas
- bulgur wheat
- spinach
- white wine
- nutmeg
- thyme
- balsamic
- Parmesan
Pumpkin Quiche with Bacon
By tammy1365
from Oprah
- 1 (1 1⁄4 pound) pumpkin or winter squash
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 sprig rosemary leaves
- 1 tsp. fine sea salt
- 1 tsp. ground black pepper
- 3 1⁄2 ounces bacon, cut into lardons or diced
- 1 large yellow onion, thinly sliced
- 12 ounces puff pastry (thawed if frozen)
- 2 large egg yolks
- 1 cup heavy cream
- 1 ⁄4 tsp. nutmeg
- 2 large egg whites
Italian Kale Salad
By tammy1365
Instructions In a food processor, process kale into small chopped pieces To make dressing, stir lemon juice, oliv
- 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
- 1/3 cup currants (or chopped raisins)
- juice of one lemon
- 1 tbsp of olive oil
- 1 tsp local honey
- 1/2 cup pine nuts toasted
- salt and pepper to taste
- 4 tbsp grated raw parmesan cheese
Banana Blueberry Almond Flour Muffins (Gluten-Free)
By tammy1365
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup almond meal
- 1/2 teaspoon ground flax seed (optional)
- 1/2 teaspoon chia seeds (optional)
- 1/4 teaspoon baking soda
- 2 eggs
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 1/2 ripe banana
- 3/4 cup fresh blueberries
Seared Sweet Potatoes with Sausage and Radicchio
By tammy1365
Sara Kramer
- 1 garlic clove, finely grated
- 3 tablespoons plus 1/2 teaspoon olive oil
- 2 large or 4 small sweet potatoes, preferably garnet, scrubbed
- Kosher salt
- 1/4 cup pecans, chopped
- 1 head Treviso radicchio, leaves separated and torn into pieces
- 2 tablespoons plus 1 teaspoon olive oil
- 8 ounces merguez sausage, casings removed
- 1/2 teaspoon Aleppo pepper or 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons pomegranate molasses
- 1 teaspoon Sherry vinegar or red wine vinegar
- Kosher salt
- 1/3 cup plain sheep's-milk or Greek yogurt
- 1/4 cup fresh mint leaves
- Pomegranate molasses is available at Middle Eastern markets and some supermarkets or online.
Avocado Fudge
By tammy1365
1. In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt
- 2 medium avocados, cubed
- 1 ripe banana
- 1/4 cup honey
- 2/3 cup coconut oil, melted
- Squeeze of lemon juice
- Pinch of salt
- Chopped walnuts
- Coconut flakes
Apple Pecan Chickpea Salad
By tammy1365
Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas
- For the salad:
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup small diced organic honeycrisp apples (from about 1 small to medium honeycrisp apple)
- 1/3 cup coarsely chopped raw or toasted pecans*
- 1/3 cup dried tart cherries
- 1 stalk of celery, diced
- 2 tablespoons chopped flat-leaf parsley (or sub cilantro)
- ¼ cup chopped green onions
- For the dressing:
- 3 tablespoons tahini (I like Soom Foods)
- 2 teaspoons pure maple syrup (or use honey if not vegan)
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 2-3 tablespoons warm water, to thin dressing
- For the wraps:
- 3 large spinach tortillas (or tortillas of choice)*
- 3-4 cups organic spinach
- ¾ cup shredded carrots
Asian-Marinated Salmon
By tammy1365
Cook onion, garlic, ginger
- oil
- finely diced onion
- garlic
- ginger
- soy sauce
- white wine
- tabasco
- brown sugar
- vinegar
- salmon
Red Wine and Cola Braised Short Ribs
By tammy1365
Makes: Remove Ribs, Add: Add, Then Ignite: Add and Reduce by One-Fourth: Add and Bring to Simmer: Combine for ...
- 1 to 3 4 2 1⁄4 red wine Add and Bring to Simmer: Beef ribs 3 cups beef stock 4 sprigs fresh thyme 2 bay leaves Cover and Braise. Remove Ribs, Strain Sauce, and Chill. For the Bourguignonne Sauce Combine for Beurre Manie: 1⁄4 cup all