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wimoptoall · 3 years

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Sweet Potato and Coconut Curry

This is a dish that is made with a bit of spice, perfect for those who arelooking for something with a ton of flavor.Yield: 6 servingsPreparation Time: 1 hour and 10 minutesIngredient List:2 sweet potatoes, chopped into small pieces2 cups of black olives, thinly sliced1 ½ cups of lentils2, 14-ounce cans of coconut milk2, 14.5-ounce cans of tomatoes, chopped1 handful of cilantro, chopped1 handful of coriander, chopped1 tablespoon of powdered turmeric1 tablespoon of powdered cumin1 tablespoon of powdered ginger

Dash of salt and black pepper1 lemon

Instructions:1. Preheat the oven to 350 degrees.2. In a saucepan set over medium to high heat, add in the coconut milk,chopped tomatoes, powdered turmeric, powdered cumin and powdered ginger.Stir well to mix. Allow to come to a simmer.3. Add in the sweet potato cubes, lentils, sliced black olives and powderedcoriander. Season with a dash of salt and black pepper. Stir well to mix.4. Cover and set into the oven to bake for 45 minutes to 1 hour or until thepotatoes are soft.5. Squeeze fresh lemon juice over the top.6. Serve immediately.

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wimoptoall · 3 years

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Raw Vegan Pecan Pie

This is the perfect pie to make right in time for the holiday season. It is greatto make for your vegan friends and family.Yield: 8 servingsPreparation Time: 1 hourIngredients for the base:1 ¼ cup of oats¼ cup of water3 dates, pits removed and chopped1 teaspoon of powdered cinnamonIngredients for the caramel:1 ½ cup of dates, pits removed3 Tablespoons of almond milk2 Tablespoons of coconut oil½ cup of pecans, chopped

Instructions:

1. Prepare the base. In a food processor, add in the oats, water, chopped pitsand powdered cinnamon. Pulse until a crumbly dough begins to form.2. Transfer the dough into a pie plate.3. Place into the freezer to freeze until set.4. Prepare the caramel. In a clean food processor, add in the pits, almondmilk and coconut oil. Blend on the highest setting until a thick mixture begins toform. Spread over the top of the crust.5. Press the chopped pecans over the caramel mix.6. Cover and place into the freezer to chill for 30 minutes or until set.7. Remove and set.

Read also : Cauliflower Curry Soup

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wimoptoall · 3 years

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Cauliflower Curry Soup

This is a light and hearty soup recipe that is packed with so much flavor, itwill leave you craving it for days to come.Yield: 6 servingsPreparation Time: 35 minutesIngredient List:2 Tablespoons of extra virgin olive oil2 carrots, chopped2 stalks of celery, chopped1 onion, chopped3 cloves of garlic, minced2 teaspoons of ginger, minced1 teaspoon of powdered curry½ teaspoons of powdered turmeric1 head of cauliflower, cut into pieces1 russet potato, cut into pieces2 carrots, chopped2 stalks of celery, chopped6 cups of vegetable stockCrushed red pepper flakes, for garnish and optional

Instructions:1. In a stock pot set over medium to high heat, add in the olive oil. Add inthe chopped carrots, chopped onion, chopped celery, minced garlic, mincedginger, powdered curry and powdered turmeric. Stir well to mix. Cook for 5minutes or until the onion is soft.2. Add in the chopped cauliflower, potato pieces, chopped carrots, choppedstalks of celery and vegetable stock. Stir well to mix.3. Allow to come to a boil. Lower the heat to low and cook for 20 to 25minutes or until the vegetables are soft.4. Pour the mixture into a blender. Blend on the highest setting until smoothin consistency.5. Pour the mixture back into the pot and allow to come to a simmer.6. Remove from heat and serve immediately.

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wimoptoall · 3 years

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Hearty American Beef Stew

This is a simple one pot dish you can make whenever you need somethingeasy to make. It is a traditional dish the entire family will fall in love with.Yield: 6 servingsPreparation Time: 2 hours and 20 minutesIngredient List:2 Tablespoons of extra virgin olive oil1 pound of lean beef stew meat, cut into cubes2 onions, chopped4 carrots, cut into cubes2 cups of leeks, chopped6 cloves of garlic, chopped

2, 14.5-ounce cans of tomatoes, chopped2, 6-ounce cans of tomato paste2, 14.5-ounce cans of low sodium beef broth3 Tablespoons of dried oregano2 cups of water2 potatoes, cut into cubes1 ¼ pounds of green beans2 cups of kale, choppedDash of salt and black pepper

Instructions:1. In a stockpot set over medium to high heat, add in the olive oil. Add in thebeef cubes. Cook for 5 minutes or until browned. Remove from the stockpot andset aside.2. In the same pot, add in the chopped onions. Cook for 5 minutes or untiltranslucent.3. Add in the carrots, chopped leeks and minced garlic. Continue to cook foran additional 5 minutes or until soft.4. Add the beef back into the stock pot. Add in the tomatoes, cans of tomatopaste, low sodium beef broth, dried oregano and water. Allow to come to a boil.Lower the heat to low and cook for 1 hour at a simmer or until the beef is soft.5. Add in the potato cubes and allow to come back to a boil. Lower the heatto low and cook for 15 minutes or until the potatoes are soft.6. Add in the green beans and chopped kale. Cook for 6 to 8 minutes or untilthe kale is soft.7. Season with a dash of salt and black pepper.8. Remove from heat and serve immediately.

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wimoptoall · 3 years

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Ginger and Turmeric Rice

This is a dish that can be served as a side dish or a standalone meal. Eitherway, it is packed with a delicious flavor I know you won’t be able to get enoughof.Yield: 4 servingsPreparation Time: 45 minutesIngredient List:1 cup of basmati brown rice1 tablespoon of coconut oil2 cloves of garlic, minced1 tablespoon of ginger, peeled and grated1 teaspoon of turmeric, grated¾ teaspoons of salt2 cups of boiling water1 tablespoon of lemon juice½ cup of dried cranberriesIngredients for serving:¼ cup of cilantro, chopped¼ cup of pine nuts

Instructions:1. Pour the basmati brown rice into a bowl. Cover with water and set aside tosoak for 15 minutes. Drain and set aside.2. In a pot set over medium to high heat, add in the coconut oil. Add in theminced garlic and grated ginger. Cook for 3 minutes or until fragrant. Add in thedrained rice, grated turmeric and dash of salt. Cook for an additional 2 to 3minutes.3. Add in the boiling water. Lower the heat to low and cook for 30 to 35minutes or until all of the water has been absorbed.4. Fluff the rice with a fork.5. Add in the lemon juice and dried cranberries. Stir well to mix.6. Remove from heat. Serve immediately with the chopped cilantro and pinenuts over the top.

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wimoptoall · 3 years

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Indian Spiced Tomato Soup

This is a healthy soap recipe you can make whenever you need somethinglight to settle your stomach.Yield: 8 servingsPreparation Time: 1 hour and 15 minutesIngredient List:1 cup of brown rice2 Tablespoons of butter1 yellow onion, chopped1 teaspoon of sea salt3 teaspoons of powdered curry1 teaspoon of coriander seeds1 teaspoon of cumin seeds½ teaspoons of crushed red pepper flakes2, 28-ounce cans of tomatoes, crushed1, 14 ounce can of coconut milk½ cup of almonds, thinly sliced½ cup of cilantro leaves, chopped

Instructions:1. In a pot set over medium to high heat, add in the brown rice. Add in 2cups of water. Allow to come to a boil. Lower the heat to low and cover. Cookfor 45 minutes or until all of the liquid has been evaporated.2. In a separate pot set over medium heat, add in the butter. Add in thechopped yellow onion. Cook for 8 to 10 minutes or until soft.3. Add in the powdered curry, coriander seeds, cumin seeds, crushed redpepper flakes and dash of sea salt. Stir well to mix. Cook for 1 minute.4. Add in the can of crushed tomatoes and 6 cups of water. Allow to come toa boil. Lower the heat to low and cook for 10 minutes.5. Pour the soup into a blender. Blend on the highest setting until smooth inconsistency. Add in the coconut milk and blend again until mixed. Pour backinto the pot and allow to come to a simmer.6. In a skillet set over medium heat, add in the sliced almonds. Cook for 2minutes or until fragrant.7. Serve the rice on a plate with a topping of the soup, toasted almonds andchopped cilantro.

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wimoptoall · 3 years

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Oven Roasted Chickpeas

This is a simple and delicious chickpea dish that you can make wheneveryou are craving something with a ton of flavor.Yield: 2 servingsPreparation Time: 12 minutesIngredient List:1, 14 ounce can of chickpeas, drained1 red onion, chopped2 bananas, thinly sliced1 tablespoon of powdered curry1 teaspoon of coriander seeds2 to 3 Tablespoons of extra virgin coconut oil1 bunch of cavolo nero

Instructions:1. Preheat the oven to 400 degrees.2. In a roasting pan, add in the can of drained chickpeas, banana slices andchopped red onion. Toss well to mix.3. Season with the powdered curry and coriander seeds.4. Place into the oven to roast for 15 minutes or until caramelized.5. Tear the cavolo nero into small pieces, add into the chickpea mix. Placeback into the oven to bake for 3 minutes.6. Remove and serve immediately.

Read also : Spiced Apple and Carrot Muffins

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wimoptoall · 3 years

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Walnut Crusted Tilapia

This is a great tasting fish you can make to enjoy the crispiness of naturalfish with a healthy and nutty twist with the use of crushed walnuts.Yield: 4 servingsPreparation Time: 35 minutesIngredient List:1 tablespoon of extra virgin olive oil, evenly divided1 egg1 lemon, zest only1 clove of garlic, chopped1 tablespoon of grated Parmesan cheeseDash of salt and black pepper¼ cup of walnuts, chopped2/3 cup of whole wheat breadcrumbs1 pound of tilapia fillets

Instructions:1. Preheat the oven to 425 degrees. Grease a baking dish with 1 teaspoon ofolive oil.2. In a bowl, add in the egg. Whisk until lightly beaten. Add in the lemonzest, the remaining extra virgin olive oil, chopped garlic, grated parmesan

cheese, dash of salt and black pepper. Stir well to mix.3. Add in the chopped walnuts and breadcrumbs in a separate bowl. Stir wellto mix.4. Dip the tilapia fillets in the egg mix. Roll in the breadcrumb and walnutmixture until coated on all sides. Place into the baking dish.5. Place into the oven to bake for 15 to 20 minutes or until baked through.6. Remove and rest for 5 minutes before serving.

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wimoptoall · 3 years

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Sautéed Chicken with Wild Mushrooms and Kale

This is an easy and savory chicken dish that is impossible to resist. It is madewith healthy kale and wild mushrooms, giving it even more flavor.Yield: 4 to 6 servingsPreparation Time: 30 minutesIngredient List:1 pound of kale, cut into pieces1 tablespoon of all-purpose flour2 teaspoons of butter, soft1 tablespoon + 2 teaspoons of extra virgin olive oil4, 6 ounce chicken breasts, boneless, skinless and poundedDash of salt and black pepper½ pound of wild mushrooms, thinly sliced3 shallots, minced1/3 cup of dried white wine

2/3 cup of chicken stock2 teaspoons of lemon juice

Instructions:2. In a pot set over medium to high heat, fill with water. Allow to come to aboil. Add in the kale and blanch for 2 minutes. Drain and set aside.2. In a bowl, add in the all-purpose flour and butter. Stir well until smooth inconsistency.3. In a skillet set over medium to high heat, add in the olive oil. Season thechicken breasts with a dash of salt and black pepper. Add into the skillet. Cookfor 4 minutes on each side or until browned. Transfer onto a plate and set aside.4. In the skillet, add in 1 teaspoon of olive oil. Add in the sliced wildmushrooms, minced shallots, 2 tablespoons of water, dash of salt and blackpepper. Stir well to mix. Cook for 8 minutes or until the mushrooms are soft.5. Pour the dried white wine into the skillet. Deglaze the bottom of the pan.6. Add in the chicken stock. Cook for 3 minutes. Add in the flour mix andstir well until thick in consistency.7. Add in the mushroom mix and cook for 2 minutes or until hot. Transferthis mix into a bowl.8. Clean the skillet. Set over high heat. Add in 1 teaspoon of olive oil. Add inthe kale. Season with a dash of salt and black pepper. Cook for 3 minutes or untilbrowned. Add in the lemon juice and stir well to mix. Remove from heat.9. Serve the chicken with a topping of the mushrooms and the kale mix.