Monday, April 2, 2018

Crock Pot Massaman Curry


This Curry is what I always order from our favorite Thai Restaurant.  I have been wanting to make it at home, but the complicated ingredients to make the curry paste was a little overwhelming.  Then I discovered Massaman Curry Paste at our new Asian Market.  It can also be found on Amazon.  Game- changer!!!  Now I can make it easily in my crock pot - and so can you!  Enjoy!

Watch How I make this recipe in the video below:


Recipe:

1 can Massaman curry paste
(Maesri brand can be bought at Asian Markets and on Amazon)
2 cans Coconut Milk
2 Tbsp Agave Nectar or Maple Syrup
1 Tbsp Sriracha (more for extra spiciness)
1 onion, chopped into large pieces
1 1/2 lbs Potatoes, peeled and cubed
2 medium Carrots, peeled and sliced
1/2 cup peanuts
Juice of one Lime
Fried Tofu (optional) - See instructions below
Cooked Jasmine Rice (for serving)

In the crockpot, combine the curry paste, coconut milk, agave nectar or maple syrup, and Sriracha.  Stir well and add the onion, potatoes and carrots.
Set the crockpot on low to cook for 6-8 hours (a low setting is best so that the coconut milk does not curdle).
When cooking is complete, stir in the lime juice, peanuts and optional tofu (see recipe below).
Serve with hot Jasmine Rice.
Enjoy!

Fried Tofu Recipe:

1 pkg. extra firm Tofu
Canola Oil

Wrap the tofu in several layers of paper towel.  Place a heavy object on top to weigh it down, such as a cast iron skillet.  Leave for 20 minutes, allowing the excess water to be pressed out.
Cut the tofu into cubes and put them into a freezer safe container or bag.
Freeze for 4 hours.  The ice crystals that form will give the tofu a better texture for frying.
Thaw the tofu.
In a cast iron skillet, fill the bottom with a layer of oil and turn the burner on medium/high heat.
When the oil is hot, place the tofu cubes into the skillet in an even layer - being careful not to crowd the pan.  Turn the tofu to brown each side.
Drain on a plate lined with paper towels to drain.
Add the fried tofu to the finished curry.

Thursday, March 22, 2018

Instant Pot Butternut Soup - Vegan and Gluten-Free


Creamy, rich,silky, satisfying soup that is ready in under 15 minutes in the Instant Pot!
This is a classic Fall recipe, but is still perfect for those cool, early spring evenings.  It is especially good for a fast, but nourishing dinner on a busy weeknight. This soup is even better the next day, when the flavors have fully developed and it keeps well in the refrigerator for several days. If you don't have an instant pot, I have included the instructions for the conventional method below.  It is still fairly quick, if you steam the squash in the microwave.
My Instant Pot is a Mini (3 quart), so if you like, this recipe may be doubled.

Watch how I make this soup in the video below:

Thursday, March 15, 2018

Creamy Penne with Sun Dried Tomatoes and Vegetables (Vegan & Gluten-Free)

My favorite creamy pasta dish made vegan and gluten-free.
This has been a go-to meal for our family for a long time.  It is easy, fast (takes less that 30 minutes to make) and you can use vegetables that you have on hand.  I used mushrooms and asparagus this time (my favorite!), but I have used green beans, spinach and kale - all with great results.
When we began our plant based diet, I missed this dish.  I needed to find a substitute for cream - and discovered cashew cream.  Amazing!  

Watch how I make this recipe in the video below:

Thursday, March 8, 2018

Peanut Butter Chocolate Pretzel Bars - Vegan & Gluten-Free



The perfect combination of peanut butter cups and chocolate covered pretzels.
If you are craving a rich indulgent treat that is both vegan and gluten-free, this is for you!  My family goes crazy for these.  They are sweet, a little salty, creamy,crunchy, peanut buttery and chocolaty.  Beware - they are highly addictive!

 Watch how I make this recipe in the video below:

Monday, March 5, 2018

Sesame Noodles

Quick and easy rice noodles in a rich Asian inspired sesame sauce.
The original recipe was from a Susan Branch cookbook that I have had for over 20 years.  I was recently reminded of it when we made it with my parents at Christmastime.  It is now a regular item in our family rotation.  If you love Pad Thai, this will be right up your alley.  And if you like dinner in a hurry,  this will be ready to eat in 10 minutes!

Watch how I make this recipe in the video below:


Recipe:

12 oz. Brown Rice Noodles
1/4 cup Tahini
1/4 cup Water
1/4 cup Coconut Aminos
1/4 cup Oil (Avocado or Canola)
2 Tbsp Sugar
2 Tbsp Rice Vinegar
1 tsp Garlic, minced
1 Tbsp Sriracha
2 tsp Sesame Oil
1/4 tsp Salt
Green Onions
Fresh Cilantro

Prepare noodles according to the package instructions.
Whisk all of the ingredients except the green onions and cilantro in a large bowl.
Add the cooked noodles to the sauce mixture and toss to coat thoroughly.
Top with green onions and cilantro.
Enjoy!


Thursday, March 1, 2018

Healthy Morning Muffins (Vegan & Gluten-Free)


This is for you Carrot Cake Fans!

My recipe for Gluten-Free Healthy Morning Muffins is one that our family has enjoyed so much, and I shared it with you a while back on this blog.  In our transition to a plant-based diet, I am adapting as many of our favorites as possible.  The results are sometimes disappointing, but not with these muffins!  They are just as moist and delicious.
If you are a fan of carrot cake, I know you will love these muffins.
Go on - eat some carrot cake for breakfast and know that you are eating something healthy to start your day!



Watch how I make this recipe in the video below:

Monday, February 26, 2018

Creamy White Chili - Vegan & Gluten-Free



Rich and Creamy White Chili that you won't believe is Dairy and Gluten-Free!
It is the perfect recipe for your Instant Pot or pressure cooker.  But don't worry if you don't have one, the directions for preparing this recipe the conventional way are listed below.
Silk Protein Nut Milk is used in place of whole milk.  It is a combination of Almond and Cashew milk and mimics the creaminess of whole milk so well, that no one will miss the dairy.
You must try this recipe - 
it is a fun twist on the standard chili recipe that is perfect for a wintry evening!

Watch how I make this recipe in the Instant Pot below:


Thursday, February 22, 2018

Overnight Steel Cut Oats (Vegan & Gluten-Free)


Here is how to enjoy Steel Cut Oatmeal any day of the week without the usual 20-30 minute cook time.  It is creamy, vegan, gluten-free, and so satisfying - not to mention so good for you! I like traditional oatmeal - but I LOVE Steel Cut Oatmeal - and so does my family! 

Watch how I make this recipe in the video below:

Monday, February 19, 2018

Ratatouille (Vegan & Gluten-Free)


An easy version of the Classic French Provencal Dish.

I have read that Ratatouille is a dish that each French family makes in their own unique way.  So, I am sharing with you an easy formula that you can use to make it as your family likes.  The basic components are usually summer squashes, tomatoes, bell pepper and eggplant.  Herbes de Provence is the spice mixture that gives Ratatouille it's special flavor.  As you can see in the video below, I made it this time omitting the peppers and eggplant and adding in mushrooms.  It works great with any combination of these vegetables. 
Vegetables in season are always best, but we love it so much that we will happily enjoy it in February!
Watch how I make this recipe in the video below:

                                          

Thursday, February 15, 2018

Gnocchi with Sun Dried Tomatoes and Spinach (Vegan & Gluten-Free)


An easy and delicious one-pot meal, ready in 10 minutes!

My family has fallen in love with gnocchi.  They are a tender pasta made with potato.  There are several on the market now that are gluten-free, so I keep our pantry well stocked!  This dish is great on a busy night - but is also elegant enough to serve guests.  All of the ingredients can be kept on hand in your pantry and refrigerator so that you can toss it all together for a very quick and very delicious dinner!

Watch how I make this recipe in the video below:


Monday, February 12, 2018

Vegan and Gluten-Free Cauliflower Soup


This Cauliflower Soup is creamy and comforting as well as Gluten-Free and Plant-Based.

The combination of spices and coconut milk make this soup so tasty!  The addition of lemon juice brightens the flavors and makes this soup one that you will want to make again and again.  You can also feel good about eating clean, healthy ingredients that will nourish as well as comfort.


Watch how I make this recipe in the video below:

Monday, February 5, 2018

Friday, February 2, 2018

Vegan & Gluten-Free Burrito Bowls


A great Plant-Based meal all in one bowl!
Cilantro lime rice,  black beans and corn in an enchilada sauce, topped with sautéed onions and bell peppers, Super Simple Guacamole and salsa.