Entree, Food

Savory Tofu with Roasted Vegetables and Spicy Peanut Sauce

April 25, 2016

Recipe-6

When I’m craving something comforting and indulgent, I often opt for this savory dish. The flavor profile is a beautiful balance between fresh and hearty with Thai-inspired hints of lime and coconut. I like to serve this over a bed of fresh spinach, quinoa or brown jasmine rice.

Ingredients:

  • 1 package of organic, extra firm tofu, cubed
  • 3/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 4 tablespoons warm water
  • 1/3 cup low sodium tamari
  • 1 cup coconut cream
  • 3 tablespoons maple syrup
  • 3 cloves of garlic
  • 3 tablespoons chili paste
  • 1 head purple cabbage
  • 2 cups cremini mushrooms, sliced
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons raw, unrefined coconut oil
  • Quinoa or brown jasmine rice
  • Fresh cilantro and lime for serving

Instructions:

  1. Combine diced onions, minced garlic and coconut oil in a large wok or frying plan and sauté until golden brown.
  2. Add chopped cabbage and sliced mushrooms to the wok and cook until all ingredients are softened and thoroughly combined.
  3. In a high-speed blender combine peanut butter, rice vinegar, chili paste, water, tamari, maple syrup and coconut cream. Blend until ingredients are smooth and well combined.
  4. Once the sauce is ready, add cubed tofu and peanut sauce to the rest of the ingredients. Simmer all ingredients on low for an additional 10-15 minutes before serving. Plate over brown rice or quinoa with a garnish of fresh cilantro and a squeeze of lime.

Enjoy!

Note: This recipe will store in the fridge in an air-tight container for up to 4 days. 

 

Dessert, Food

Oatmeal, Peanut Butter, Chocolate Chip Cookies (Vegan + Gluten Free)

March 15, 2016

Prepare to swoon! These Oatmeal, Peanut Butter, Chocolate Chip Cookies live up to every expectation you might have when it comes to cookie consumption. Each bite is melt-in-your-mouth delicious combining a flavor profile that’s both sweet and savory. If that’s not enough, they are vegan and free of refined sugar and gluten.

 

Ingredients: 

1/2 cup gluten-free oats

1/2 cup almond meal

1 cup of gluten-free flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

3 tablespoons ground flaxseed

1/2 cup unsweetened almond milk

1/2 cup natural peanut butter

2 teaspoons vanilla

1 tablespoon extra virgin coconut oil (melted)

1/2 cup maple syrup

1/2 cup vegan chocolate chips

Note: If you’re not a chocolate person you can easily swap the chocolate chips out for raisins or chopped nuts. 

Instructions:

Preheat the oven to 350°F.

In a small bowl combine almond milk, coconut oil, vanilla, peanut butter, maple syrup, and ground flaxseed. Mix thoroughly and set aside.

In a medium size bowl mix together oats, almond meal, gluten-free flour, baking powder, baking soda, and cinnamon.

Combine wet ingredients with the flour mixture using an electric mixer or rubber spatula. Once the dough is mixed, gently fold in vegan chocolate chips.

Using a spoon, scoop out dough and roll into 1 inch balls. Gently flatten each ball with a fork.

Bake at 350°F for 8-10 minutes (until the edges are slightly golden).

Allow cookies to cool for at least 15 minutes before serving.

Enjoy!

 

 

Dessert, Food, Snacks

Banana Bread With A Healthy Twist

March 15, 2016
Banana Bread With a Healthy Twist

DSCF3311

If you’re looking for something to satisfy your afternoon sweet tooth, then behold my newest recipe: Banana Bread With a Healthy Twist. 

This recipe is simple, healthy (vegan, gluten-free, and no refined sugar), and ultra-dense and decadent. Prepare to swoon over the aromatic mixture of bananas and cinnamon!

Ingredients:

3 ripe bananas

1/2 cup unsweetened almond milk

3/4 cup maple syrup

1/3 cup coconut oil – melted

1 cup gluten-free flour

1/2 cup almond meal

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

3 tablespoons ground flaxseed (or 3 eggs)

Instructions:

Preheat the oven to 350°F

In a food processor or high speed blender combine bananas, almond milk and coconut oil.

In a small bowl whisk together gluten free flower, almond meal, baking soda, baking powder, cinnamon and flax seeds. Once dry ingredients are thoroughly combined, add them to the liquid ingredients in the blender or food processor. Blend for 30 seconds or until everything is mixed together.

Bake at 350°F for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Bon appétit!

Food, Sides

Savory Oven Roasted Roma Tomatoes

March 7, 2016
Oven roasted roma tomatoes

Savory Oven Roasted Roma Tomatoes

I can’t begin to tell you how much I love roasted tomatoes! These succulent, vibrant fruits entice with their colorfully hued skin and endless versatility.  My Savory Oven Roasted Roma Tomato recipe is the perfect addition to a fresh pasta dish, homemade thin-crust pizza, or chilled and tossed into a salad.

Ingredients:

6 Roma tomatoes

1-2 tablespoons of olive oil

1/2 teaspoon sea salt

3 cloves of garlic, minced

Dried basil, oregano, and thyme to taste (I used roughly 1 teaspoon each)

Instructions:

Preheat the oven to 375 °F

Line a baking pan with parchment paper and drizzle it lightly with olive oil.

Throughly wash the tomatoes, slice however you desire, and remove the seeds from the center with a small spoon.

In a small bowl, combine tomatoes, garlic, spices and olive oil and mix until tomatoes are coated evenly.

Bake for 40-45 minutes at 375 °F and then increase the heat to 400°F to caramelize for an additional 15-20 minutes.

Enjoy!