Raspberry Pudding

What is it like? 

- Creamy 

- Tart 

- Raspberry 

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
4 oz silk tofu
10 small medjool dates
1/4 cup raspberry juice (from about 1 cup thawed frozen raspberries)
1 tbsp lemon juice + zest

Directions:

1. Thaw the frozen raspberries over low heat on the stovetop or in the microwave. Then place them in a sieve over a bowl and press them with the back of a soon until you get about 1/4 cup raspberry juice. You can use less juice, but the flavor will be milder.
2. Place dates, coconut cream, and tofu in the blender and blend for about 2 minutes. If the ingredients are too thick to blend, warm them up (about 30 seconds in the microwave should do it).
3. Add the rest of the ingredients and blend briefly.
4. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.
5. Serve as is, or with left of raspberry puree, whipped coconut cream, and shredded coconut.
6. TIPS:

Let the pudding sit in the fridge overnight and it will taste much better the next day. The date flavor needs time to incorporate with the rest of the ingredients and the texture will also be more creamy.

Steak Kebabs with Creamy Mint Sauce

Yum. 

What are the flavors? 

- Lime 

- Mint

- Steak

- Rich Summery Sauce

Recipe

This recipe is excellent served with pita bread and simple pilaf or steamed rice.

{ Please be a conscientious consumer by serving this recipe as a small accompaniment to a meal as raising livestock contributes to about 18% of global warming. }

1 lb tender steak (like arm or sirloin)

Marinade
3 limes, juice + 1 tsp zest  (substitute lemons OR smaller amount of vinegar)
grape seed oil or preffered oil, for searing
1/4 cup olive oil
1/2 cup minced mint
1/4 tsp cumin, 1/4 tsp black pepper, 1/2 tsp salt

Sauce
1 tbsp cashew butter OR tahini + 1/4 cup marinade
3 tbsp olive oil, or to taste
1/4 tsp lecithin powder (see note)

Directions:
1. Slice the steak into 1 x 1 x 2 inch pieces (the precise measurement is not important, just try to make them about the same size so that they finish cooking at the same time). Whisk together the marinade in a medium sized bowl and reserve 1/4 cup for the sauce. Place the meat in the bowl with the marinade and make sure it is all coated. Cover the bowl with a lid or plate and place in the fridge for at least 30 minutes.

2. To make the sauce, put the 1/4 cup reserved marinade in a small bowl and whisk in 3 tbsp olive oil, the cashew butter, and lecithin. Puree if you would like a strong minty flavor. Cover and place in the fridge.

3. Preheat broiler to high. Remove the meat from the marinade and using a paper towel press gently on its surface to dry it. Heat a pan over high heat with 2 tsp grape seed oil. Once hot, add half the meat to the pan (allowing 1-2 inches of space between the pieces). The pieces should sizzle and stick to the pan. After 1-2 minutes the meat should release when prodded with tongs or a fork revealing a nice browned underside. Turn it over to sear it on another side. Reserve meat and sear the second batch.

4. Then, put the meat (you can put the meat on skewers at this point if you like), on a rack over a baking dish under the broiler until brown and cooked (see photo below). Turn the meat over after a few minutes so the underside is also exposed to the heat. Serve the meat with the sauce drizzled over the top or with "dipping" sauce.

Notes:

• I tried just cooking these kebabs under the broiler, but it was not hot enough to sear (brown) the outside. If this is the case with your conventional oven, I suggest searing them on the stove first.
• The lecithin powder helps emulsify the sauce and make it stable. Otherwise, nut butter tends to separate and create an undesirable texture. Organic lecithin is often used as a health food because it is rich in vitamins, and has a mild flavor when mixed with other foods.
• If you prefer a more intense minty flavor, you can add more mint or puree the sauce and/or marinade.
• The meat will cook quickly so stay close by. If you like your steak medium rare, only cook until the outside is brown.

Sliced steak, about 1 x 1 x 3 inches. You can make smaller pieces or keep it as one whole steak.

Be sure to cover all the pieces with marinade. If they rest for several hours, you can flip the pieces.

Unlike the picture, it is best to have the rack fit inside the pan. What is important is that as the steak cooks, its juices can drip into the pan and the steak won't be resting in them. If it cooks in its own juices it will steam or stew (wet cooking) instead of roast (dry cooking).

Dairy-free Lasagna

Why make this recipe? It's lasagna so that is a ridiculous question. 

Recipe

6-8 Servings

1 lb beef
1 onion, chopped small
1 bell pepper, red or other color, chopped small
4 cloves garlic, crushed or minced
3 tbsp olive oil
1/2 tsp dried thyme, 1 tsp dried oregano, 1/4 tsp crushed red pepper, salt and black pepper to taste
1 14 oz can plain tomato sauce
1 28 oz can diced tomatoes + juice
10 oz gluten free or regular lasagna noodles if you eat wheat (no boil, oven ready)

optional additions: 1 tsp vegetable bouillon and 2 tsp soy sauce (to enhance umami/“meaty" flavor)

Directions:
Preheat oven to 350F. Heat a large pan over medium high heat, add 2 tsp oil, and cook beef with 1/2 tsp salt. Separate the beef into small pieces as it cooks. Once the beef is cooked, set it aside in a bowl. Turn the heat down to medium and sauté the onion with 2 tsp olive oil for about 3 minutes, then add the bell pepper and garlic and sauté for about 3 more minutes or until soft. Add the meat back in with the rest of the ingredients (except for the noodles) and simmer for 5 minutes with a lid. (A lid is important so the liquid does not reduce because the noodles need enough “watery” liquid to absorb and cook in the oven. The leftovers will continue to absorb even more liquid after sitting in the fridge for a couple of hours.

Using an 8 x 8 pyrex baking dish, or your preferred cookware, scoop about 1/2 cup onto the bottom of baking dish and spread evenly. Then place a layer of noodles on top. Then pour about 1 cup of beef sauce over the noodles and spread it evenly with a spatula. Place another layer of noodles on top of beef sauce, followed by 1 cup of sauce. You will end up with 3-4 layers of noodles. Make sure that you reserve enough beef sauce to fully cover the last layer. It is best to go one layer short, rather than have too little sauce or else the noodles will not have enough liquid around them to fully cook. (If you only have a large dish, you can just make a thin lasagna with 2 layers of noodles, it will still taste good!)

Cover with aluminum foil and bake for about 35 minutes, or until a fork can easily be pushed into the noodles. Allow the lasagna to rest for at least 10 minutes before serving. 

Optional: Top with coconut yogurt, or this vegan cheese recipe (coming soon), but it is great as is.

Chocolate Coconut Cream Pie with a Pecan Crust

This dessert is wonderful to make, because there are so many variations. Once you know this recipe, you can make all kinds of recipes using the same main ingredients.

What is it like? 

- Creamy 

- Rich 

- Chocolatey
 

Recipe

Crust
1/2 cup pecans
6 large medjool dates
2 tsp honey
2 tsp coconut oil
pinch of salt

Filling
1 14 oz can coconut cream, refrigerated
3 tbsp cocoa
1/4 cup cashew butter
1/4 cup honey, or less if preferred
pinch of salt
Optional garnish 1-2 tbsp toasted coconut flakes and 1 tsp cocoa powder

Directions:

1. To make the crust, pulse the dates and pecans in the in a food processor until they are about the size of small peas (or chop them with a knife). Then place them in a bowl and stir in coconut oil, honey, and salt. Divide filling between four small ramekins or two large ones (or bowls can be used). See photo below.

2. Place the cold coconut cream (solids only) in a deep bowl and beat on high until coconut cream forms soft peaks. Some coconut cream will not form hard peaks, it depends on the brand and I have even seen it vary within the same brand. Spoon the coconut cream out of the can, rather than “pouring" in case there is clear liquid in the bottom of the can that settled. The clear liquid can be reserved for another use.

3. Once the coconut cream is whipped, remove 1/2 cup and place in fridge to use later for pie topping. Add the other ingredients to the bowl, except the coconut flakes, and stir and then beat briefly until incorporated. Pour over crust and refrigerate until cold.

4. Prior to serving pie, spoon coconut cream over the top and garnish with coconut flakes and cocoa powder.

Fried Chicken

- Crispy

- Crunchy

- Perfect for dipping

Recipe

This fried chicken is crispy, moist, and flavorful. 

6 slices gluten free white sandwich bread OR regular if you eat wheat
1 1/2 lbs chicken thighs or breast, cut into about 1 x 3 inch strips
Combine: 1 cup cornstarch, 1 tsp paprika, 1/2 tsp dried thyme, 1 tsp dreid oregano, 1 tsp salt
Grape seed oil, as needed -- enough to cover 1/2 to 2/3 of the chicken height as it cooks in the pan (depends on size of pan you use)*
2 egg whites

Directions: 

Breadcrumbs - can make 1 week ahead and store in an air tight container.
1. Preheat oven to 350F. Slice the bread into 1 inch pieces, spread them out on a large baking sheet and toast until light golden brown. Allow to cool to room temperature. Once bread crumbs are completely cool and dry, pulse them in the food processor until the sizes are mostly rice kernel size with some more fine crumbs at the bottom. Place in a bowl with a few dashes of salt. 

Chicken - can prepare 1 day ahead.
2. To prepare the chicken rinse, dry, and slice it. Whisk together the cornstarch, paprika, thyme, oregano, and salt in a medium sized bowl. Dredge chicken in mixture. Only touch the wet part of the chicken with one "wet" hand and the dry part of the chicken with the other hand to avoid getting doughy fingers and interfering with the dredging process (see “what I learned from this recipe” below). If your hands become dough-y, wash and dry them. Do your best to cover all areas of chicken with cornstarch and then gently shake off excess and place chicken on a rack (or on a dry plate). Allow chicken to rest for 1/2 hour (or over night) until most of the white is “gone" because it has absorbed liquid from the chicken. At this point, the chicken should be dry or only slightly damp to the touch. 

Frying Chicken
3. Line 2 plates or a baking sheet with paper towels (where the cooked chicken can cool). In another bowl place 2 egg whites. Heat about 1/2 inch of oil in a large, shallow pan over medium high heat. Dredge the chicken in the egg white and then in bread crumbs. Spoon bread crumbs over the chicken making sure it is completely covered. Then place in hot oil. Oil should be just hot enough that the chicken sizzles as it cooks. It is important to cook chicken completely. I usually cook them 6 minutes per side, depending on the size of the piece (or longer). They are usually done when the breading becomes a golden brown. (To be sure they are done, remove from oil and insert a thermometer. When it reads 165F they are cooked.) 

4. Place the cooked chicken on the paper towel-lined plates, leaving 1-2 inches between pieces. If the pieces are crowded or touching each other, they will steam as they cool and lose their crispiness so be sure to give them space as they cool. Serve warm with ketchup or barbecue sauce. Re-heat leftovers in oven for crispiest results.

* You can substitute peanut, coconut or canola oil instead. 

What I learned when making this dish (and other fried dishes): 

1. Choose a light, airy bread if that is the type of coating you prefer. I generally like to eat denser, whole grain breads, but for breading I choose gluten free white sandwich bread (like Glutino brand).

2. Do not over toast the bread because you want the bread to do most of its cooking with the chicken in the oil. If the crumbs are already brown, they will become too dark and hard crunchy instead of a nice crispy outside.

3. Grind the bread crumbs to uneven pieces. You want small pieces all the way to tiny pieces of bread crumbs (think rice kernel size to poppy seed size). These varying sizes help ensure that all of the surface area of the chicken is covered with bread crumbs. The large pieces make the majority of the crust while the small pieces fill in the spaces between them. This is why it also helps to gently place the chicken on the bread crumbs and then to flip it over and spoon crumbs over the top (the small bread crumbs usually sink to the bottom of the bread bowl so spoon them up and over the chicken will help small pieces fill the spaces between the larger bread crumbs on the chicken.)

4. Allow the cornstarch to rest on the chicken. If you dip the chicken in the cornstarch and then the egg mixture, often the eggs mixture will “fall” off part of it if you have excess cornstarch on the chicken, which is easy to do. Allowing the cornstarch to rest, makes it less likely that there will be too much dry cornstarch.

5. When breading the chicken, be sure to use one dry hand and one wet hand. You may be wondering what this means. When you bread food have you ever ended up with a dough-y mess on the ends of your fingers? You want to avoid this. This means the dough that should be sticking to your chicken is sticking to your fingers. If the dough comes off the chicken you may be left with parts of the chicken that are not covered properly, which can result in over-oily breading that is not crispy. The breading provides a layer around the chicken and you want it to be fully covered.