New Food Blogs

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VEGAN RICHA

vegan richa

Meet Richa:  I was born and brought up in India and am now settled in Seattle. I like the time in my kitchen when I can vegan-ize something or figure out a gluten-free alternative. I like challenges and also like to create easy options for meals, snacks, desserts and everything else. Join me on this journey full of flavors and compassion.


THIS RAWSOME VEGAN LIFE

rawsome vegan lifeMeet Em: You can call me Em. I eat raw plants because I love my body, the planet, and all beings. We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.


THE BALANCED BLONDE

balanced blonde

Meet Jordan: Hi all! I’m Jordan. I was once vegan, and now I’m all about balance. Just a healthy gal tryin’ to share some photos, recipes, and stories & hopefully inspire a little bit along the way.


THUG KITCHEN

thug kitchen

073330_RCBBurrito_20

ROASTED CHICKPEA AND BROCCOLI BURRITOS

This is a fan favorite that had to appear in the book, says Davis. “It’s a weeknight staple and one bad burrito you deserve to have in your life. Listen to the fans. They know what’s up.”

Makes 4 to 6 burritos

1 large yellow onion
1 red bell pepper
1 large crown of broccoli
3 cups cooked chickpeas*
3 tablespoons olive oil
1 to 2 tablespoons soy sauce, tamari, or Bragg’s**
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander***
Cayenne pepper, to taste
4 cloves garlic, minced
1/2 lime
4 to 6 flour tortillas
Burrito trimmings such as spinach, avocado, cilantro, and Fire-Roasted Salsa (page 124)

1. Crank your oven to 425F. Grab a large rimmed baking sheet.

2. Chop up the onion, bell pepper, and broccoli ’til they’re the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered. Put all of that on the baking sheet and bake for 20 minutes.

3. Take it out of the oven—don’t f*cking burn yourself—then add the garlic and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan, so chill the f*ck out and take it out of the oven. Squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything.

4. Now make a motherf*cking burrito. We like ours with spinach, avocado, cilantro, and some fire-roasted salsa, but do your thing.

* Or two 15-ounce cans
** WTF? See page 10.
*** Or more cumin if you don’t want to go to the store.

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Recipe: Bacon Lentil Soup

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Amazing bacon and lentil soup I found!

French Lentil and Vegetable Soup with Bacon

Servings: 6
Total Time: 1 Hour

Ingredients

  • slices bacon, finely chopped
  • 1 tablespoon olive oil
  • large yellow onion, finely chopped
  • stalk celery, finely chopped
  • 2 medium carrots, diced
  • cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 6 cups chicken broth, best quality such as Swanson
  • 1 cup French lentils (lentilles du Puy), or common brown or green lentils
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • A few tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.
  2. Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you’ll lose the integrity of the lentils.) If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)

Nutrition Information

  • Per serving (6 servings)
  • Calories:318
  • Fat:12g
  • Saturated fat:3g
  • Carbohydrates:35g
  • Sugar:8g
  • Fiber:12g
  • Protein:17g
  • Sodium:878mg
  • Cholesterol:17mg

http://www.onceuponachef.com/2013/01/french-lentil-and-vegetable-soup-with-bacon.html

RECIPE: Red Thai Curry with Shrimp

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THAI RED CURRY PASTE

INGREDIENTS
  • 1 shallot OR 1/4 cup purple onion, chopped
  • 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
  • 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece galangal OR ginger, sliced
  • 2 Tbsp. tomato ketchup OR good-tasting tomato puree
  • 1 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1/4 tsp. ground white pepper (available in most spice aisles)
  • 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
  • 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
  • 1 tsp. sugar
  • 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
  • 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
  • 2 Tbsp. fresh-squeezed lime juice
  • Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm


COCONUT RED CURRY SHRIMP

PREP TIME     COOK TIME
10 mins            10 mins
An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.
Author: Gina Matsoukas
Serves: 3-4
INGREDIENTS
  • 1-11/2 lb. large shrimp, devained & tails removed
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ a large zucchini, sliced into 2 inch strips
  • 1 red pepper, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • ½ medium yellow onion, chopped
  • 1½ tablespoons red curry paste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fish sauce
  • 8 oz. light coconut milk (from a can)
INSTRUCTIONS
  1. In a large skillet or wok over medium-high heat, melt coconut oil.
  2. Add garlic and ginger and saute for about 1 minute until fragrant.
  3. Add all vegetables and saute for another 5 minutes until softened.
  4. Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
  5. Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
  6. Season with salt & pepper to taste.
  7. Garnish with cilantro or scallions and serve with rice.

http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/


http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/

RECIPE: Jello / Gelatin Goodies

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I’ve been doing some research, and omg the possibilities…

Coconut Water Jello – Subbing fresh coconut water

Coconut Water Gummie

Ingredients:

3 cups coconut water

4 tbsp grass fed gelatin

1/2 tsp stevia powder extract

or 1 Tbsp honey

Directions:

Mix the coconut water and gelatin in a saucepan away from heat.

Turn on a burner to medium then place the pan over it.

Add the sweetener and stir the mixture for 5 minutes.

Pour into and 8×8 pan and refrigerated for two hours.

http://www.grassfedgirl.com/coconut-water-gummie-stars-low-carb-paleo-gluten-free-natural-gelatin-shapes/

Green Juice Detox Paleo Gelatin Gummies

Ingredients:

1/2 cup boiling water

4 tbsp grass fed gelatin

2 tbsp raw organic honey OR

1/2 tsp stevia powder extract

16 oz green juice (make your own or use store bought with low sugar)

(You can also mix a few scoops of this green powder with 2 cups of water)

Directions:

Mix the boiling water with the gelatin and sweetener in a large bowl until dissolved.

Slowly mix in the green juice to the dissolved gelatin.

Pour the mixture into a greased 8×8 glass dish and refrigerate for 1-2 hours ( or 30 min. in the freezer speeds it up)

http://www.grassfedgirl.com/green-juice-detox-gelatin-gummies-gluten-free-dairy-free-low-carb-paleo/

Paleo Egg Nog Gelatin Pudding

Ingredients:

1 cup water

1 Tbsp grass fed gelatin, rounded

1 13 oz can coconut milk (about 2 cups)

3/4 tsp stevia powder extract

(Or 2 Tbsp honey for a higher carb version)

1 tsp cinnamon

1 tsp nutmeg

1 tsp gluten free vanilla extract

Directions:

Mix the water and gelatin together.

Pour the gelatin mixture into a saucepan with the the rest of the ingredients.

Heat the coconut mixture until it is hot then pour into pudding cups.

Refrigerate for one hour or until set.

http://www.grassfedgirl.com/egg-nog-gelatin-pudding-paleo-low-carb-gluten-and-grain-free/


Great Lakes Gelatin – Recipes

Grass Fed Girl – Gelatin Recipes

Food.com – Gelatin Recipes

60 Gelatin Recipes

Non-traditional Gelatin Recipes:

No Bake Egg Free Paleo Pumpkin Muffins

Strawberry Banana Dessert Recipe

Jello Cookies

Easy Chocolate Keto Paleo Gelatin Pudding

RECIPE: Paleo Mayo

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Coconut Paleo Mayonnaise

Servings YIELDS: 1 ¼ cupPreparation time PREP: 15 min.

Ingredients

  • 2 egg yolks
  • 1 tsp mustard (this is optional)
  • 3 tsp lemon juice
  • 1/2 cup olive oil
  • 1/2 cup coconut oil

Baconnaise variation

  • 1 cup liquid bacon fat or rendered lard in place of the olive and coconut oils

Preparation

  1. In a medium bowl (blender, food processor) mix the yolks, mustard, if using, and 1 tsp lemon juice.
  2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it.
  3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
  4. When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.
  5. Enjoy without guilt and keep the leftovers in the refrigerator!

http://paleoleap.com/paleo-mayonnaise/


Homemade mayo: the basic recipe

Ingredients:

  • 1-1/4 cup of light olive oil, divided
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 to 1 lemon, juiced

Instructions:

  • Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
  • While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
  • After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

http://whole30.com/2014/05/mayo/

RECIPE: Broccoli Crunch

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I’m obsessed with Whole Food’s Broccoli Crunch from their cold case… Here are some receipts I can’t wait to try but make a little more healthy of course.

Ingredients

Dressing:
3/4 cup mayonnaise – SUB: sesame tahini
1/8 cup sugar – SUB: apple juice
2 Tablespoons white vinegar/ACV
Salad:
2 heads broccoli, chopped into small bite sized pieces
1 cup raisins
1/2 cup sunflower seeds
1/4 cup red onion, finely diced
4-6 slices cooked bacon, crumbled

Instructions

  1. In a small bowl, whisk together the ingredients of the dressing and set aside
  2. Heat up a pot of water to boiling and blanch the broccoli for 1 minute. Immediately submerge the broccoli into ice water to stop the cooking
  3. Combine the broccoli, raisins, sunflower seeds, onion and bacon in a large bowl and pour the dressing over it
  4. Refrigerate for at least a few hours to let the flavors marry
  5. Serve cold

Whole Food’s Recipes: http://www.wholefoodsmarket.com/recipe/broccoli-salad-walnuts-and-currants

Other Broccoli Crunch Recipes:
http://www.happilyunprocessed.com/2014/07/09/broccoli-crunch-salad/

http://www.queerinthekitchen.com/2013/05/broccoli-crunch-salad/

http://www.jemangelaville.com/2013/04/24/broccoli-crunch-salad-a-la-whole-foods/

http://www.myrecipes.com/recipe/broccoli-crunch-salad-bacon-currants