Homemade “Haystack” Beans

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Homemade "Haystack" Beans
Angie Kurtz
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring beans to boil then shut off heat and soak for 1 hour. After soaking, you may either cook overnight in a crock pot, several hours on the stove until cooked, or pressure cook at 15 lbs/pressure for 30-45 min.
  2. Serve whole for haystacks or mash for refried beans.
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Pico de Gallo

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Pico de Gallo
From www.blissfulbasil.com
Instructions
  1. Add all ingredients to a small bowl and stir.
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Healthy Date Caramel Sauce

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Healthy Date Caramel Sauce
From www.dessertswithbenefits.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a heatproof bowl, add the dates and pour the boiling water on top. Let soak for 45 minutes.
  2. Reserve 1 cup of the soaking liquid and drain the rest.
  3. In a high-speed blender, add the soaked dates and ½ cup of the reserved liquid. Puree until smooth, adding more water as needed. In total, I needed ~¾ cup.
  4. Add the coconut milk, vanilla extract, caramel flavor, and salt, and puree until very smooth.
  5. Pour into a jar, seal tightly, and refrigerate to store. Keeps for ~2 weeks.
Recipe Notes

If you don’t want to use Caramel flavoring, I suppose you can use more vanilla instead.  You just won’t have as strong of a caramel flavor.

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Baby Spinach Avocado Salad

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Baby Spinach Avocado Salad
Servings
Servings
Instructions
  1. Toss all ingredients together. Serve with Italian, or your favorite, low-fat dressing.
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Sweet Potato and Groundnut Stew

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Sweet Potato and Groundnut Stew
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook at a simmering temperature for 20 minutes, until everything is cooked through and flavors are combined.
  2. Serve over cooked brown rice. Top each serving with fresh cilantro and chopped peanuts.
Recipe Notes

Don't forget the cilantro.   It really 'makes' this recipe!

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Pistachio Ice Cream

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Pistachio Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Roughly chop 1/3 of the pistachios, spread on a cookie sheet and put in the freezer to freeze.
  2. Place 2/3 of the pistachios in the blender and grind them to a fine powder. Add coconut milk, nondairy milk, flavoring and sweetener and process until smooth. Cover and chill for at least two hours.
  3. Freeze in an ice cream maker according to the manufacturer's directions, stopping about five minutes before fully frozen to add the chopped pistachios. Restart the machine and continue to process five more minutes.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Cherry Ice Cream

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Cherry Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine 1 3/4 cup cherries and rest of ingredients in blender and blend until smooth. Taste to adjust sweetness. Add additional cherries and process just until roughly chopped. Cover and chill for at least 2 hours.
  2. Freeze in an ice cream maker according to the manufacturer's directions.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Chocolate Ice Cream

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Chocolate Ice Cream
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the milk, sweetener and cocoa powder in a pan to simmer, whisking smooth.
  2. Turn off heat. Add the dark and semisweet chocolate and stir until melted and smooth.
  3. Add coconut milk and vanilla, whisking until smooth. Cover and chill for at least three hours or overnight.
  4. Freeze in an ice cream maker according to manufacturer's directions.
Recipe Notes

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.

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Alfredo Sauce

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Alfredo Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Blend cashews and water till smooth.
  2. Then add the rest of the ingredients and blend.
  3. Warm till thick and creamy.
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Tofu and Veggie Frittata

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Tofu and Veggie Frittata
From: ForksOverKnives.com
Instructions
  1. Preheat the oven to 325°F.
  2. Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
  3. Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
  4. Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
  5. Spread the vegetables into the bottom of an 8-inch pie dish.
  6. Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
  7. Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
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