Healthy eats

Here is a collection of foods/recipes I want to try, just a log that is a quick go-to when I don't know what to make.

deliciouslydairyfreerecipes:

Pasta with Kale in Lemon-Cashew Sauce
1/2 cup raw cashews, soaked*3 cups vegetable brothJuice of 2 lemons, about 1/2 cup1 tsp dried basil3 Tbsp cornstarch1 tbsp olive oil1 box whole what pasta, I used penne1 cup diced onion3 large cloves garlic, minced1 cup sliced baby carrotsabout 5 cups kale, stems removed and torn into small piecesSalt & pepper, to taste

*Cashew soaking: To quick soak, put the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes; set aside to cool.
For the sauce: In a high-speed blender or food processor, combine broth, lemon juice, basil, cornstarch, and 1 Tablespoon olive oil. Drain the cashews, discarding water and add cashews to blender. Blend on high, until creamy; set aside.
Fill a large pot with water and bring to a boil. Cook pasta according to directions on package, reserving about 2 cups of the water.
In another large pan with some additional olive oil as needed, saute onions on medium heat for about 5 minutes. Add garlic and cook 1 minute more. Add carrots; cook and stir for another minute; add sauce. At this point, if the sauce is too thick, stir in some of the reserved pasta water, as needed. Add the kale and stir to cover with the sauce. Allow the kale to cook for about 5 minutes, until it has wilted a little, but is still bright green.
Add the cooked and drained pasta, and then add to the pan and stir to combine; season with salt and pepper to taste.

deliciouslydairyfreerecipes:

Pasta with Kale in Lemon-Cashew Sauce

1/2 cup raw cashews, soaked*
3 cups vegetable broth
Juice of 2 lemons, about 1/2 cup
1 tsp dried basil
3 Tbsp cornstarch
1 tbsp olive oil
1 box whole what pasta, I used penne
1 cup diced onion
3 large cloves garlic, minced
1 cup sliced baby carrots
about 5 cups kale, stems removed and torn into small pieces
Salt & pepper, to taste

*Cashew soaking: To quick soak, put the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes; set aside to cool.

  1. For the sauce: In a high-speed blender or food processor, combine broth, lemon juice, basil, cornstarch, and 1 Tablespoon olive oil. Drain the cashews, discarding water and add cashews to blender. Blend on high, until creamy; set aside.
  2. Fill a large pot with water and bring to a boil. Cook pasta according to directions on package, reserving about 2 cups of the water.
  3. In another large pan with some additional olive oil as needed, saute onions on medium heat for about 5 minutes. Add garlic and cook 1 minute more. Add carrots; cook and stir for another minute; add sauce. At this point, if the sauce is too thick, stir in some of the reserved pasta water, as needed. Add the kale and stir to cover with the sauce. Allow the kale to cook for about 5 minutes, until it has wilted a little, but is still bright green.
  4. Add the cooked and drained pasta, and then add to the pan and stir to combine; season with salt and pepper to taste.

(via infinityman55)

— 2 weeks ago with 46 notes
deliciouslydairyfreerecipes:

Chocolate Brownies
Dry Ingredients1 cup brown rice flour1/2 cup cocoa powder1/2 tsp gluten-free baking powder (aluminum-free)Wet Ingredients1 1/4 cups butternut squash purée1/3 cup applesauce (Bramley applesauce has a sharp edge that I like)1 flax egg1/2 cup agave nectar
Butternut Squash Puree: 
Wash and cut in half a medium squash, then scoop out the seeds. Place the halves cut side down in a pan with a little water (about 1 cm). Bake in the preheated oven at 350°F (180°C) for 30-40 minutes until the skin is soft. The time will also depend on your oven. I didn’t want the purée to be too soft and watery so I baked the squash until the seed part was soft and the other part tender. Carefully remove the squash from the pan and place it on a plate cut side up. When it’s cool enough to handle scoop out the flesh or peel it. Let cool completely, then blend until smooth. Use the necessary amount of purée and store the rest in the fridge in a bowl covered with cling film or in a tightly closed glass jar.
Batter:
Before you start, preheat the oven to 350°F (180°C).
Grind 1 Tb brown flax seeds in a coffee grinder (or use ready-made) until powdery. In a small bowl add the flax and 3 Tb lukewarm water and mix. It will turn into a gel. Set aside.
In a bowl sieve together and mix the dry ingredients well.
In a separate bowl add the flax paste and the rest of the wet ingredients and give them a good stir. If the applesauce is not completely smooth, push the apple bits through a fine sieve before using it.
Add the wet ingredients to the dry and mix well with a spoon.
Line the bottom of a 20 cm (8”) loose bottom pan with parchment paper and very lightly oil the bottom and sides of the pan.
Pour the batter into the pan and spread it around. Even out the surface with the back of a spoon dipped in water. 
Bake the brownie for 25 minutes until the top is well set and dry and a toothpick inserted in the centre comes out with a little thick batter. Remove on a wire rack and let cool for about half an hour. As it sits it will pull away from the sides.
When warm enough to handle, remove it from the pan, peel off the parchment paper and place it on a plate. Let it sit for another half an hour to cool completely. Put the brownie in the fridge to chill for about an hour until the frosting is ready. Meanwhile prepare the ganache.
Chocolate Ganache
100 g vegan chocolate (60% cacao)1/4 cup agave nectar2 Tb coconut milk (the carton type or use homemade)
Put the ingredients in a glass bowl. Place the bowl on top of a pot of simmering water over medium-low heat without the bottom of the bowl touching the water. Leave for a few seconds for the liquid to warm up, then stir gently with a wooden spoon. Before the chocolate is completely melted remove the bowl and allow the residual heat to melt the rest. Leave it on your worktop for an hour to thicken, stirring from time to time, careful not to trap air bubbles inside. The consistency changes from thin and runny to thick and creamy and it will be runny enough to form an even layer without the need of a spatula.
Frost the Brownies
That’s why the cake needs to be completely chilled when frosted. The moment the ganache comes in contact with the cold surface of the brownie, the cacao butter in the chocolate starts to solidify and the ganache becomes much thicker. So this is what you do: pour the ganache in the centre of the cake and as it spreads towards the edge use the wooden spoon to spread it back towards the centre, turning the plate around to maintain an even layer. It will drip a little over the edge, so just run the spoon along the sides while turning the plate around and pour the ganache back on top. Give the plate a little shake when you do that so the top remains smooth. The whole process takes a minute or two. When the ganache no longer drips on the sides, place the brownie in the fridge for 30-45 minutes for the ganache to properly set.
Remove from the fridge and start cutting the brownie. To obtain a clean cut use a thin knife dipped in a glass of warm water (not hot) and wipe it. A little brownie batter will stick to the knife, so you need to clean it inside the glass each time before cutting. After each cut separate the long brownie bars, then cut them individually.

deliciouslydairyfreerecipes:

Chocolate Brownies

Dry Ingredients
1 cup brown rice flour
1/2 cup cocoa powder
1/2 tsp gluten-free baking powder (aluminum-free)

Wet Ingredients
1 1/4 cups butternut squash purée
1/3 cup applesauce (Bramley applesauce has a sharp edge that I like)
1 flax egg
1/2 cup agave nectar

Butternut Squash Puree:

  1. Wash and cut in half a medium squash, then scoop out the seeds. Place the halves cut side down in a pan with a little water (about 1 cm). Bake in the preheated oven at 350°F (180°C) for 30-40 minutes until the skin is soft. The time will also depend on your oven. I didn’t want the purée to be too soft and watery so I baked the squash until the seed part was soft and the other part tender. Carefully remove the squash from the pan and place it on a plate cut side up. When it’s cool enough to handle scoop out the flesh or peel it. Let cool completely, then blend until smooth. Use the necessary amount of purée and store the rest in the fridge in a bowl covered with cling film or in a tightly closed glass jar.

Batter:

  1. Before you start, preheat the oven to 350°F (180°C).
  2. Grind 1 Tb brown flax seeds in a coffee grinder (or use ready-made) until powdery. In a small bowl add the flax and 3 Tb lukewarm water and mix. It will turn into a gel. Set aside.
  3. In a bowl sieve together and mix the dry ingredients well.
  4. In a separate bowl add the flax paste and the rest of the wet ingredients and give them a good stir. If the applesauce is not completely smooth, push the apple bits through a fine sieve before using it.
  5. Add the wet ingredients to the dry and mix well with a spoon.
  6. Line the bottom of a 20 cm (8”) loose bottom pan with parchment paper and very lightly oil the bottom and sides of the pan.
  7. Pour the batter into the pan and spread it around. Even out the surface with the back of a spoon dipped in water. 
  8. Bake the brownie for 25 minutes until the top is well set and dry and a toothpick inserted in the centre comes out with a little thick batter. Remove on a wire rack and let cool for about half an hour. As it sits it will pull away from the sides.
  9. When warm enough to handle, remove it from the pan, peel off the parchment paper and place it on a plate. Let it sit for another half an hour to cool completely. Put the brownie in the fridge to chill for about an hour until the frosting is ready. Meanwhile prepare the ganache.

Chocolate Ganache

100 g vegan chocolate (60% cacao)
1/4 cup agave nectar
2 Tb coconut milk (the carton type or use homemade)

  1. Put the ingredients in a glass bowl. Place the bowl on top of a pot of simmering water over medium-low heat without the bottom of the bowl touching the water. Leave for a few seconds for the liquid to warm up, then stir gently with a wooden spoon. Before the chocolate is completely melted remove the bowl and allow the residual heat to melt the rest. Leave it on your worktop for an hour to thicken, stirring from time to time, careful not to trap air bubbles inside. The consistency changes from thin and runny to thick and creamy and it will be runny enough to form an even layer without the need of a spatula.

Frost the Brownies

  1. That’s why the cake needs to be completely chilled when frosted. The moment the ganache comes in contact with the cold surface of the brownie, the cacao butter in the chocolate starts to solidify and the ganache becomes much thicker. So this is what you do: pour the ganache in the centre of the cake and as it spreads towards the edge use the wooden spoon to spread it back towards the centre, turning the plate around to maintain an even layer. It will drip a little over the edge, so just run the spoon along the sides while turning the plate around and pour the ganache back on top. Give the plate a little shake when you do that so the top remains smooth. The whole process takes a minute or two. When the ganache no longer drips on the sides, place the brownie in the fridge for 30-45 minutes for the ganache to properly set.
  2. Remove from the fridge and start cutting the brownie. To obtain a clean cut use a thin knife dipped in a glass of warm water (not hot) and wipe it. A little brownie batter will stick to the knife, so you need to clean it inside the glass each time before cutting. After each cut separate the long brownie bars, then cut them individually.

(via infinityman55)

— 1 month ago with 28 notes