Healthfully Delicious |
healthfully delicious
real food. real life.
Ooooooh yes, that's right. Amateur photographer mistakenly gets self captured in the spoon. Oops!
And also... Oooooh yes, that's right. Corn Chowder. Yep! For us non-dairy folk! Chowder! Crazy. Total Time: 30 minutes, give or take a few for how many distractions you have in your kitchen Ingredients: 1 tsbp-ish coconut oil for cooking 1 onion, diced (or a bunch of finely chopped chives will do fine, it's chive season!) 2-3 cloves garlic, minced 2-3 potatoes, peeled (if desired) and chopped 2 carrots, peeled and chopped 2 stalks celery, finely chopped (if you have it! I did not) 2 cups fresh or frozen corn pinch sea salt/pepper 1/2 tsp celery seed 1/2 tsp paprika 1 can coconut milk 2 cups water + 1 organic vegetable bouillon cube 1 tsp white wine vinegar or lemon/lime squeeze if you don't have the vinegar! What to do: 1) Heat oil over medium heat in soup pot. Add onion and garlic. Saute until smelling amazing. 2) Add potatoes, carrots, and celery. Sauce for about 5 minutes, until just starting to soften. 3) Add salt, pepper, celery seed, paprika, coconut milk, water + bouillon. Stir to evenly combine. Turn up the heat to high to bring to a boil. Add the vinegar, or citrus, and turn heat to simmer/medium to let the vegetables soften and absorb all of that awesome coconut milk and spices. This might take about 10-15 minutes. Test with a fork, piercing into a carrot to see if it's done. 4) Remove from heat. Taste test to see if you prefer more salt. I did. Now, you can eat it just like this, once it cools a bit, or, to get it even thicker, take an immersion blender and blend just a few times randomly throughout the pot. (Or scoop out a quarter of the soup into a blender, blend, and return back to the pot.) You'll get this awesomely thick, creamy texture without the heavy dairy cream! 5) To make it pretty, add a couple chopped chives to the top. And a sprinkle of paprika looks good, too. Sweet, creamy, spicy. Overtop stir fried veggies and rice. Yum.
Yup, I'll add this to the repertoire. A great sauce for stir fries! Made great leftovers, too! Total Time: 25 minutes Ingredients: Coconut oil for cooking, about a tbsp 1 small onion, diced 4 cloves garlic, minced 1 tsp ground ginger Veggies of choice, such as broccoli, carrots, peppers, snow peas, asparagus, beans. etc. We also used fiddleheads! As much as you want 1 Tbsp curry powder pinch cayenne 1 can coconut milk 1-2 cups veggie stock Sea salt and black pepper What to do: 1) Heat coconut oil in a large pan on medium heat. Add the onion, garlic, ginger, veggies, salt and pepper. Cook, stirring frequently, until softened – about 5 minutes. 2) Add curry powder, cayenne, veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Stir! 3) Taste and adjust seasonings as needed. Serve over rice or quinoa, or noodles! Enjoy! Okay, this one is easy. Really easy.
Here is my on the fly, last minute meal, that everyone loves. Total Time: 20 minutes Ingredients: Pasta of choice, cooked to al dente drizzle of olive oil for cooking 1 can of black beans 1/2 onion, diced 2 cloves garlic, minced 1/2 green pepper, chopped 1/2 pint of grape tomatoes or 1 tomato, chopped 1/2 cup frozen corn any other add-ins: spinach, hot peppers, olives, etc. we added some chopped dandelion greens (yes, I know, totally weird but they are yummy and we get so many of them in our CSA this time of year) Spices: I'm guesstimating I added about 1/2 tsp chilli powder, 1/2 tsp cumin, 1/4 tsp pepper flakes, 1/4 tsp cilantro flakes juice of 1/2 a lime 1/2 (or more) of salsa of choice! *Fresh crunchy lettuce, roughly chopped (optional) What to do: 1) Use leftover cooked pasta - just set aside until ready to use, maybe heat up in the microwave - or start the pasta cooking process by boiling water, etc. You know what to do here... I hope. ***If you are making your pasta, do remember to save a cup of the hot starchy water that the pasta cooked in before you drain your pasta. It is a great tool to get your sauce to stick to the noodles. 2) Heat oil over medium heat in a cast iron pan, or any kind of pan, it really doesn't matter. Add onion and garlic and continue cooking, stirring, for another 3-4 minutes until things smell awesome. 3) Add in your crunchier veggies, like peppers and frozen corn. Cook, stirring, for another 3 minutes or so. Add in your softer veggies, like tomatoes and greens. Add beans and stir. 4) Add in spices and lime juice. You should get a super awesome sizzle here. Make sure you stir and scrap from the bottom of the pan to lift off that flavour. Add a bit of water here if it seems too dry. Not too much, I'm talking like a tbsp, just to move things around easier. 5) Turn heat to low. Add in your pasta and toss to combine everything. Then, the final touch, add your salsa! And, if you remembered, add in a bit of your hot starchy water you saved before you drained your pasta. Stir everything until evenly combined. Then, serve up and eat! Yum! Place atop some fresh chopped lettuce, avocado, nutritional yeast, etc. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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