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Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

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This is not your normal pizzeria pizza, it's a fork & knife endeavor

  • CRUST:
  • 1 cup cooked or sprouted adzuki beans
  • 1 cup cooked or sprouted quinoa
  • 1/2 cup ground sesame seeds
  • 1/4 cup coconut oil or hemp oil
  • 2 Tablespoons dulse flakes
  • TOPPING:
  • 1 cucumber, sliced
  • 1/2 onion, diced
  • 4 strips dulse (about 1/2 cup tightly packed)
  • 1 cup bean sprouts
  • 1/2 cup fresh basil
  • 1/2 cup chopped green onions
  • MARINARA SAUCE:
  • 1 cup sun-dried tomatoes
  • 1 clove garlic
  • 1 cup chopped tomatoes
  • 1 cup water
  • 1/2 cup grated cucumber
  • 3 Tablespoons hemp oi
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1/4 teaspoon thyme
  • salt, to taste
4.5/5 (4 Votes)

Thai Ginger Rice Noodles

Thai Ginger Rice Noodles

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Puree lots of ginger, galangal, lemongrass, and chiles into a sauce, pour it over hearty rice noodles, and serve wi...

  • The Sauce:
  • 3 ” piece of ginger
  • 1 ” piece of galangal
  • 2 dried red Thai chiles
  • 2 ” piece of lemongrass
  • 3 shallots
  • 6 cloves of garlic
  • 1/2 tsp. of salt
  • 1 tbsp. of crushed wakame
  • 1/2 cup of coconut milk
  • 1 cup of water
  • Sprinkling of roasted chile powder
  • Noodles and Condiments:
  • 8 oz. of thick rice noodles
  • 1 diced green Thai long chile
  • 1 cup of Chinese watercress, spinach, or other similar green
  • 1/2 cup of bean sprouts
  • 2 small sprigs of Thai basil
  • Option: Cubed tofu
5/5 (1 Votes)

Korean-Inspired Black-eyed Peas & Kale Bowl

Korean-Inspired Black-eyed Peas & Kale Bowl

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A satisfying & healthy rice bowl meal

  • BLACK-EYED PEAS:
  • 1 1/2 cups dried black-eyed peas, picked over and rinsed
  • 5 cups water
  • 1 tablespoon ginger root (chopped) or ginger paste
  • 1 tablespoon garlic, chopped
  • 1/2 teaspoon salt, optional
  • 2 tablespoons water
  • 2 teaspoons ginger root, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • 1/4 teaspoon Korean red pepper flakes (gochugaru) or red pepper flakes, to taste
  • KALE:
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 clove garlic cloves, minced
  • 1 large bunch (12-16 ounces) kale, stems removed and leaves chopped
  • 1/4 cup water
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • Brown rice, to serve
4.4/5 (9 Votes)

Quinoa Cornmeal Skillet Bread

Quinoa Cornmeal Skillet Bread

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Preheat oven to 375°. Oil a 10-inch cast-iron skillet and place in the oven

  • 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp herbes de provence (1 tsp for baking, 1/2 tsp for sprinkling on top)
  • 1/2 tsp pepper
  • 3/4 tsp fine grain sea salt
  • 3 tbsp natural cane sugar (or brown sugar)
  • 1/4 cup + 1 tbsp grapeseed oil or canola oil
  • 1 tbsp egg replacer in 1/4 cup hot water
  • 1 1/2 tbsp white or white wine vinegar
  • 1 3/4 cups So Delicious Unsweetened Coconut Milk plus 1/2 - 3/4 cup
  • 1 1/2 cups cooked quinoa, room temperature
4.6/5 (5 Votes)