Coconut Crusted French Toast

Sunday I went to the kitchen to make something delicious for breakfast and even though I went grocery shopping, my cupboards seemed bare. So I just whipped these amazing treats together. I was really quite impressed with myself.

What you will need:



Bread
1 C. milk (I used soy milk, but regular, rice, hemp or COCONUT would work too)
3/4 C. almond meal
3 T. cornstarch
1 t. vanilla
1 t. salt
Cooking oil
Shredded coconut
Topping (fruit, syrup...)



Put coconut in a shallow dish alone. Mix the rest of the ingredients in another shallow dish.

Heat oil in frying pan or griddle.
Dip bread in liquid mixture then in coconut on both sides. Cook!

It is so so so good! If you don't like coconut, try it with crushed pecans!

Smoked Salmon Pumpkin Pasta

I came up with this dish after seeing a similar ravioli recipe on TV. It called for bacon and I've substituted that for smoked salmon. I first made it as a lasagna but I try not to eat dairy (but if I'm going to, it is going to be in this) so luckily I found a way to make it as a regular pasta without using cheese, but it is still just as good. You can make diary-free lasagna, but really, it just isn't the same. Vegan cheese is disgust and going all the way without doesn't quite hold together and plate as well. I'm going to put the lasagna recipe on here as well, because if you love cheese and GOURMET food, you must make it!

What you will need:
8x13 Baking Dish (lasagna)
Lg. pot
Sauce Pan
Md. mixing bowl
Frying pan

Whole Wheat Pasta of your choice (or lasagna noodles)
15oz fresh pureed or can of pumpkin (be sure not to buy the pie mix)
1/2 cup Soy Milk
2 T Apple Cider Vinegar
1 Onion
1 cup sliced mushrooms
1/2 lb smoked salmon
2 tsp. sage
Pinch of salt
Optional:
2 cups grated mozzarella
1.5 cup blue cheese

Start by chopping the onion and mushrooms (and boiling the pasta or lasagna noodles) and saute in frying pan. When they are just about done add salt and sage. Set aside.

Pan fry the smoked salmon just until it is warm.

Mix together the pumpkin, milk and vinegar. Add onion/mushroom mixture and salmon. Heat in sauce pan if just making pasta.


Serve over pasta.

Lasagna (preheat oven at 350):
Spoon a small amount of sauce on the baking dish so the noodles do not stick. Put down one layer of noodles. Top with 1/2 of the pumpkin mixture and 1/3 of both cheeses. Add another layer of noodles, 1/2 of the remaining pumpkin mixture and cheeses; repeat.
Cover with foil. Bake 45 minutes, remove foil and bake another 10-15. Let sit 5 minutes before serving.


*** You could substitute the smoked salmon for fake bacon to have a vegan dish

Dressing

I just have to say, you don't ever have to buy salad dressing. That is unless you want Ranch or something like that. With dressing you can really get creative. Just think of a few flavors you like, mix them with olive oil and you're done. Plus, dressing is always good as a marinade too! Here is one of my favorite mixtures:

1/2 cup Olive Oil

Juice of 1/2 a lime (or the whole thing if you love lime like me)

1/4 cup Honey

1 teaspoon Red Pepper Flakes

Mix vigorously before using.
Another easy idea is using dijon mustard and honey with olive oil.

*When putting together your salads, try to think outside the box. It is always fun to mix it up with salty and sweet. I like to use different nuts and dried fruits, like cranberries or dates. And if you have time, throw something cooked on there like sauteed asparagus or mushrooms. The more you add the better it is; because lets face it, lettuce is the most boring part of any salad.

Creamy Potato Leek Soup

This is the best soup! So easy and simple. Make sure you have some yummy bread to dip in to it!

What you will need:

Lg Pot
Frying pan
Blender (upright or handheld)

5-6 Potatoes (Yukon Gold are best)
2 Leeks (you can use onion but it isn't quite as good)
4 cups vegetable stock
Olive oil
Salt and Pepper

Start by boiling the vegetable stock and chopping up the potatoes. Add potatoes to stock.

Next slice the leeks in to 1/4-1/2" rounds.

When the potatoes are nearly done (approx. 5-7 minutes) add the leeks to the frying pan and olive oil. Saute for about 2 minutes.

Once the leeks are down throw them in with the potatoes. Let that cook for about 1 more minute.

Time to blend and add salt and pepper to taste.

Enjoy!

3 Bean Asian Salad

An old friend made this one night when a bunch of girls got together for a dinner full of salads (which sounds boring but not with this one). It was fantastic. Sometimes when I make it and there are left overs I can't wait to get up the next day to eat more. For breakfast.
This goes well as the main course for a light meal or as a side to something like fried rice or sushi.

What you will need:

Lg. Pot
Vegetable steamer
Lg. serving bowl
Sm. mixing bowl

15 oz or 1 can rinsed black beans
1.5 cups (roughly) of raw edamame (soy beans)
2 cups fresh green beans, snapped in half
3 T. cooking oil (olive oil is best)
1/2 cup Apricot Jam
1 T. sugar
3 T. rice wine vinegar
Sesame oil (I like spicy sesame oil)
Sesame seeds (optional)
Grated ginger

Start by rinsing the black beans & shelling (if needed) the edamame. Set aside.




Wash and snap green beans. Put in pot/vegetable steamer for 2-3 minutes (blanched). Immediately put them in a large bowl of cold water.

While the green beans are cooling, mix the oil, jam, sugar, vinegar & sesame oil & seeds (to taste) in a bowl.

Once the green beans have cooled, drain out the water. Add edamame and black beans to green beans. Pour sauce over top stir. Stir in desired amount of ginger. Put in refrigerator (at least 10 minutes) to chill.

Stir before serving

*Once I make this again, I'll show a pic of the final product :)

African Pineapple Peanut Stew

This is one of my favorite recipes. It is exotic, simple and delicious.
What you will need (serves 4):

Rice steamer or sauce pan
Wok or large fry pan
Lg Cutting board (w/ lip to catch excess juice)
2 Lg bowls (for Kale & Pineapple)

2.5 cups Brown Rice (or rice of your choosing)
3 cups Water (for rice)
1 T cooking oil (olive, coconut...)
1 Fresh or Lg can of chopped Pineapple (with juice)
1-2 bunches of Kale or Collard Greens
1 Lg onion
2 cloves Garlic
1.5 cups Peanut Butter (creamy or chunky)
Hot Sauce
Soy Sauce

If you are using a fresh pineapple start by chopping in into bite size chunks, be sure to not waste any juice!

Rinse the kale and tear it in to pieces (be sure to dispose of the vein). Set aside.

Start your rice. Turn Wok or frying pan to medium, after it has heated a bit add cooking oil.

Chop onion into chunks. Chop garlic however you wish (finely, in half, doesn't matter). Add both to Wok. Cook for a couple of minutes (don't let it become clear). Stir occasionally to avoid sticking.

Once the onion is about done add pineapple and juice. Bring to a simmer.

After simmering for a couple of minutes add peanut butter. Stir in well.

Once the peanut butter has been added and there are not chunks, add the kale. You can add a lot, it really cooks down and soaks up the liquid. If it seems as though there is to much add a little at a time.

Once the kale is cooked down add soy and hot sauce to taste.

Serve over rice. Add more hot or soy sauce if you wish.

* You can also add other ingredients such as tofu, garbanzo beans, halved peanuts, dried cranberries, cilantro, ginger...