Coconut Kale Cashew Bowl

Coconut Kale Cashew Bowl is smooth and creamy deliciousness.  Ready in thirty minutes, this tofu dish has all the goodness of the sweet coconut with a little kick from green curry and red pepper.  So simple–kale, red peppers, tofu with garlic cashew and spices. The bowl is also packed with nutrition with protein, vitamins, fiber and antioxidants.   Serve with white jasmine rice, or rice noodles.  Vegan, gluten free and dairy free.

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Spicy Vegan Ramen

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Spicy Vegan Ramen

Ingredients

  • 1 can organic jackfruit (14oz)
  • 6 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1/2 tsp onion powder
  • 2 tsp chopped fresh ginger
  • 2 tbsp. of sesame oil
  • 3 cups sliced mushrooms
  • 4 cups sliced leeks
  • 1 red pepper
  • 2 tsp sea salt
  • 4 tbsp. chili sauce--the sauce I used was Maggi Sweet Chile Sauce, Mild, so adjust to taste.
  • 8 cups of organic vegetable broth
  • 4 green onions chopped, for topping
  • 8 ounces noodles (I used gluten free rice pasta)

Instructions

  1. Chop jackfruit, red pepper and garlic cloves and saute in olive oil. Add onion powder.
  2. Combine remaining ingredients in large pot and bring to boil.
  3. Add cooked pasta and simmer for 15 minutes on low heat.
  4. Add jackfruit and garlic and stir until all ingredients are combined.
  5. Garnish with chopped green onions.
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Cinnamon Braid

Cinnamon Braid

Ingredients

    Bread
  • 1 package active dry yeast
  • 1/4 cup warm water for yeast
  • 4 cups gluten free flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup almond milk, room temperature
  • 2 tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup water
  • 1 egg, or if vegan flax egg
  • Cinnamon Cream and Frosting
  • 1 cup almond milk
  • 1 cup raw cashews
  • 1 tsp sea salt
  • 1/4 cup maple syrup
  • 3 tbsp. ground cinnamon

Instructions

    Bread
  1. Mix yeast with warm water in bowl
  2. In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, 1/2 cup water, coconut oil and maple syrup
  3. Mix until all ingredients are absorbed
  4. Add additional 2 cups of flour
  5. (I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
  6. Cover dough and let rise in warm location for 1 hour
  7. After dough has risen, scoop approximately 1/4 cup dough and roll until it into15" thin strip
  8. Continue same process with remaining dough
  9. Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.
  10. Cinnamon Cream and Frosting
  11. Mix almond milk, cashews, maple syrup and salt in blender until smooth.
  12. Split mix in half.
  13. Add 3 tbsp. cinnamon to 1/2 of mix and blend. You now have your cinnamon cream and your frosting.
  14. Place cinnamon cream in squeeze bottle and spread on each braid.
  15. Bake at 350 for 25 minutes or until toothpick inserted is clean.
  16. Let cool. Spread frosting.
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Creamy Cajun Mushroom Pasta

This dish is one of my favorites–great spicy flavor, and so, so easy to make.  I decided to venture into the world of video to show how quickly you can have this (vegan, gluten free, dairy free) yummy pasta bowl on your table, ready to eat.  Done, in under 30 minutes!

Creamy Cajun Mushroom Pasta

Ingredients

    PASTA
  • 2 tbsp coconut oil
  • 2 cups mushrooms, sliced
  • 1 cup green onions or leeks, chopped
  • 1 cup red pepper, chopped
  • 6 cloves garlic, minced
  • 2 tsp cajun seasoning
  • 1 tsp sea salt
  • 2 cups cooked gluten free pasta--I used brown rice pasta
  • 1 cup garlic cashew cream
  • Fresh basil
  • GARLIC CASHEW CREAM
  • 1 cup raw unsalted cashews
  • 4 cloves garlic
  • 1 cup water
  • 1/2 tsp sea salt
  • Juice from 1 lemon
  • 1 tbsp lemon zest

Instructions

  1. Saute vegetables in coconut oil.
  2. Add spices, salt and pasta.
  3. Add cashew cream
  4. Garnish with fresh basil
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http://greenschemetv.net/2016/11/creamy-cajun-mushroom-pasta/

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