11/1/2024 0 Comments zucchini stir-fry with tofuThis zucchini stir fry is made with carrots, bell peppers, tofu, and Asian-inspired seasonings. Easy, healthy, and great for meal prep! Option to make a non-vegan version and serve with shrimp or chicken, instead.
Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 4 Ingredients
Sauce:
*RECIPE MODIFICATIONS & SWAPS:
Recipe Compliments: https://www.walderwellness.com/zucchini-stir-fry/
0 Comments
8/1/2024 0 Comments Meatless bolognese sauceTotal Time: 55 minutes Yield: 8 servings 1x ingredients
For The Crumbles
NOTES: Refrigerator: Leftovers can be kept in an airtight container and stored in the refrigerator for up to 7 days. Freezer: Vegan Bolognese can be frozen for up to 2 months. Let It Cook: The longer the sauce cooks down the richer and thicker it will get. And, that’s what you want. You can omit the red wine and use low-sodium veggie broth. But, I’ve found the wine adds a depth of flavor. Serve the pasta al dente and sprinkle with a few red pepper flakes if you like a little heat. Shred a carrot and add it while the Bolognese is cooking down if you want your sauce a little sweeter. Replace the walnuts with lentils if you want to cut down on fat or have a nut allergy. Recipe Compliments: https://shaneandsimple.com/vegan-bolognese-sauce-with-cauliflower-and-walnuts/print/10164/ Makes 30 pieces Time: 50 minutes Ingredients: Melomakarona 1. 350 g gluten-free oats 2. 1 orange (peel and juice) 3. 25 g walnuts 4. 50 g sunflower oil 5. 50 g olive oil 6. 50 g honey 7. 30 g brandy 8. 1 tsp ground cinnamon 9. 1 /4 tsp ground cloves 10. 1 tsp gluten-free baking powder 11. 1/2 tsp baking soda Syrup 1. 150 g water 2. 200 g honey 3. 1 cinnamon stick Useful Utensils 1. bowl 2. oven tray 3. baking paper 4. 2 forks 5. heatproof jar 6. serving dish Note: Start by making the syrup - so it is ready when the melomakarona come out of the oven. Method: Melomakarona 1) Preheat oven to 170 C. Cover the oven tray with baking paper and set aside. 2) Place 350 g gluten-free oats, thin orange peel pieces from 1 orange (save 1 piece for the syrup) into mixing bowl and process in a food processor for about 20 seconds. Transfer to a bowl and set aside. 3) Place 25 g walnuts into mixing bowl and chop for about 5 seconds in a food processor. Transfer to a bowl and set aside. 4) Place 50 g sunflower oil, 50 g olive oil and 50 g honey into mixing bowl and mix for 20 to 30 seconds. 5) Add 50 g brandy, 1 tsp ground cinnamon, 1 /4 tsp ground cloves, 130 g orange juice and mix for ten seconds. 6) Add the oats/orange peel mixture you set aside, 1 teaspoon baking powder and 1 /2 teaspoon baking soda into mixing bowl and process until a dough forms, about 1 minute. Shape dough into oval cylinders (3 x 1.5 cm) and place onto the oven tray you have prepared. Prick in 2 places in the centre with a fork and press them lightly with the back of the fork. 7) Bake 20 min at 170 C. Syrup 1) Place 150 g water, 200 g honey, 1 cinnamon stick and 1 orange peel piece into a pot. Gently simmer until a thick syrup has formed. This could take up to 20 minutes. 2) Dip each cookie into the syrup for 7-10 seconds and transfer to a serving dish with the aid of 2 forks. Sprinkle them with the ground walnuts you set aside and serve or keep in a sealed container. Nutrition Advice: Although oats don't contain gluten, their main protein, Avenin, has a similar structure as gluten and about 10% of people who are gluten intolerant should avoid it. Coeliacs should consult their physician before consuming oats. Also, use oats that are certified gluten free. Recipe Adapted and Compliments to: Thermomixcyprus 50 min 30 pieces Chef: Savvas Mappouras.
These family-friendly paleo sweet potato muffins are not only gluten-free, flourless, and dairy-free but also suitable for toddlers, adults, and various occasions such as breakfast, snacks at home, office or a wholesome addition to school lunches.
Ingredients
Instructions
Recipe Adapted From: https://bakeitpaleo.com/paleo-sweet-potato-muffins/print/30824/ Ingredients:
Makes 6 servings 3 whole green apples, peeled and cored Juice of half a lemon 2-3 Tbsp. Greek extra-virgin olive oil 900 gr. (about 2 pounds) beets, boiled, peeled and diced 250 gr. (1 1/4 cup) sheep’s milk yogurt 15 gr. (1 Tbsp.) honey 1 garlic clove, minced 2-3 drops essential Chios Mastiha oil or 2-3 tsp. Mastiha-infused olive oil 1/2 bunch fresh chives, finely chopped Salt and freshly ground black pepper You can garnish this lovely, colorful salad with a few Chios Mastiha crystals. It’s a great first course all year round. 1. Cut the apples on a mandolin or professional meat slicer into very thin strips and toss with lemon juice and olive oil. Season with salt and pepper. Set aside, covered and refrigerated, until ready to use. 2. In a medium bowl, mix together the beets, yogurt, honey, garlic, chives, Chios Mastiha oil, salt and pepper. 3. To serve the salad: Place a few strips of marinated green apple in a concentric circle in the center of each plate. Place a dollop of the tossed beet salad on top. Drizzle with a little more olive oil if desired and serve immediately. |
Archives
May 2024
|