pasta with nut sauce

RECIPE

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce: 
http://www.vegancookingwithlove.com/2...

-- Get a 4 serving version from my website --

Serves: 1

2 tablespoons peanut butter
1 tablespoon warm water (this is a change from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

2. Heat a small saucepan over medium heat.

3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.

4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

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coconut flour

DIY Coconut Flour

Ingredients and Equipment

• The pulp left over from making the coconut milk above.
• baking sheet (do not use cooking spray – parchment paper is fine)
• food processor

Directions

• Preheat oven to 170 degrees.
• Pour out coconut pulp mixture on to baking sheet and break up any big chunks with a fork.  Spread as thin and even a layer as possible.
• Place in oven and bake for about 45 mins.  You’ll be able to tell if it’s ready by touching it.  Do you feel any moisture?  Keep it in the oven for a few more minutes until it’s completely dry.
• Place in food processor and blend on high for 1-2 minutes until finely ground.

PS: Make your own almond milk and almond flour too if you haven’t already.

xoxo

These are fun too!

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Tags: dairy free, diy, eat clean, eat clean diet, gluten free, recipe, recipes, sugar free

corn bread 2

100% Cornmeal Cornbread

Ingredients

• 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon honey
• 2 cups milk
• 2 tablespoons melted butter (or bacon grease)

Directions

1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

corn bread 1

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (60 g, out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tablespoons (84 g) honey

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo 2011).

Love,
Me

cornmeal pancake shadz

1/3 cup cornmeal
1/2 banana
handful raisins
1/2 tsp baking powder
2 tbs almond milk.
1 whole egg

made 4 1/3 cup pancakes.

jerk

You’ll Need…

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

3 lbs chicken wings.

The first thing we have to do is make the jerk marinade. Give the onion, garlic, hot pepper and scallions a rough chop so it’s easier for the blender or food processor to work it into the runny consistency we’ll need. Remember to wear gloves when working with peppers with extreme heat like habanero and scotch bonnet.

Basically all we need to do now is pour everything into the food processor and give it a few pulses until you get a sort of smooth (runny) consistency.

* If you don’t have access to a food processor or blender, you can certainly chop everything as fine as you can and give it all a good mix in a bowl.

 We then washed the chicken wings with some lemon juice (you can use lime or vinegar as well – about 3-4 tablespoons) and rinsed with cool water and drain. Pat dry with paper towels so the marinade can really stick onto the wings. Pour 1/3 of the marinade on the wings and using your hands, massage the wings with this lovely jerk marinade. Allow this to marinate for at least 30 minutes, before you place it into a 400 degree oven (middle rack).

 After 30 minutes we took it out of the oven to give it a good stir (flip wings) and put back for another 30 minutes.

Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)

 

ADAPTED FROM MONEY SAVING MOM

INGREDIENTS

• 3 cups whole-wheat flour
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 1 cup warm water (I heat it in glass measuring cup in microwave for 1 minute)
• ½ cup oil (I used coconut oil)
• 4 tablespoons honey
• 2 teaspoons active dry yeast
• 1 cup raisins

INSTRUCTIONSOmg this bread is amazing. I could seriously eat all of it in one sitting. I chose to go the route of making it without a bread maker since I no longer have one. I just combined the liquid ingredients and the yeast in my mixer and let them sit for about 20 minutes. Then I added the flour and cinnamon and let the dough rise for 40-60 minutes. Transferred to a loaf pan after the dough had risen and let it rise a second time for another 30-40 minutes. Then baked at 350 degrees for 40 minutes. Came out nice and moist inside and nice and chewy on the outside.,will definitely be making again. Thank you for this amazing recipe.