Name: Pumpkin Curry with Crispy Tofu
Ingredients: 1 block super firm tofu (cut into 1" cubes); 4 T olive oil; 1 T maple syrup; 1.5 tsp ground coriander; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp Sea salt; 1 tsp cumin; 1/2 tsp cinnamon; 2 tsp ground cumin; 2 tsp curry powder; 1 tsp coriander; 1 tsp fennel seed; 1 tsp onion powder; 1/4 tsp red pepper flakes; 1/2 tsp ground cinnamon; 1 cup canned or pureed pumpkin ((I used homemade roasted pumpkin) ); 1 can full fat coconut milk; 3 cloves garlic (roughly chopped ); 1/2 cup apple cider (or veggie stock ); 1.5 T maple syrup; 1/2 tsp salt; 2 tsp cooking oil; 2 carrots (chopped ); 1 bulb fennel (quartered, cored and very thinly sliced); 1 medium zucchini (halved lengthwise and sliced into half-moons); 1 cup frozen peas; basil (thinly chopped ); crushed peanuts; cooked rice or quinoa

Tasty

Pumpkin Curry with Crispy Tofu

November 23, 2015

I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe. This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.

Pumpkin Curry with Crispy Tofu

recipe via The Pig & Quill

CourseMain Dish

Pumpkin Curry with Crispy Tofu

recipe via The Pig & Quill

CourseMain Dish

Ingredients

1 block super firm tofu cut into 1" cubes

For the Curry

2 tsp ground cumin
2 tsp curry powder
1 tsp coriander
1 tsp fennel seed
1 tsp onion powder
1/4 tsp red pepper flakes
1/2 tsp ground cinnamon
1 cup canned or pureed pumpkin (I used homemade roasted pumpkin)
1 can full fat coconut milk
3 cloves garlic roughly chopped
1/2 cup apple cider or veggie stock
1.5 T maple syrup
1/2 tsp salt
2 tsp cooking oil
2 carrots chopped
1 bulb fennel quartered, cored and very thinly sliced
1 medium zucchini halved lengthwise and sliced into half-moons
1 cup frozen peas
basil thinly chopped
crushed peanuts
cooked rice or quinoa

Servings:

Instructions

To make the tofu: Preheat broiler and line a rimmed baking sheet with foil. Combine olive oil, maple syrup and spices in a large bowl, then toss tofu until fully coated. Arrange tofu in a single layer and broil for 10 minutes or until browned/crispy. Toss and broil for 10 more minutes until crisped.
To make curry: Add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant.
Add toasted spices, pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth.
In the same skillet you used to toast the spices, add cooking oil and heat over med-high flame. Add veggies (except peas) and stir-fry until crisp-tender - about 3-5 mins. Add blended curry mixture and peas & cook until heated through.
Serve curried veggies over rice/quinoa with tofu, peanuts and basil.

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Tasty

Mango Miso Slaw

November 3, 2015

Mango Miso Slaw

Servings

Mango Miso Slaw

Servings

Ingredients

2 tbsp white miso paste
2 tbsp freshly squeezed lime juice
2 tsp rice wine vinegar
1 tsp toasted sesame oil
1 tsp fresh ginger minced
1 tsp honey
1/4 tsp kosher salt
1/2 cup whole milk yogurt
1 small red cabbage shredded
1/4 medium red onion sliced
1 cup fresh cilantro roughly chopped
1 small mango peeled, pitted, diced
1 red jalapeño pepper seeded, finely diced
1/2 cup whole roasted salted peanuts

Servings:

Instructions

Whisk together the miso, lime juice, rice vinegar, sesame oil, ginger, honey, salt and yogurt. The dressing can be made a day or two ahead (just cover and store in the fridge).
In a large bowl, combine the remaining ingredients and toss with dressing.
Garnish with peanuts and serve immediately.

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Tasty

Chickpea Salad

October 7, 2015

My mom’s egg salad is one of my favorite snacks, but when she whipped this recipe for us, I think we have a new winner in town! This healthier spin on egg salad, is packed full of veggies (and flavor!) and doesn’t even have you missing out on the fact the main ingredients is MIA (also you lose the smell factor when you sub chickpeas for eggs, which really helps when you bring it for lunch)

Chickpea Salad

Recipe via Oh She Glows

CuisineHealthy

Chickpea Salad

Recipe via Oh She Glows

CuisineHealthy

Ingredients

1 15-oz can chickpeas drained, rinsed
2 stalks celery finely chopped
3 green onions finely chopped
1/4 cup dill pickle finely chopped
1/4 cup red bell pepper finely chopped
3 tablespoons vegan mayo
1 clove garlic minced
1.5 teaspoons yellow mustard
2 teaspoons fresh dill minced
3 teaspoons lemon juice
1/4 teaspoon fine grain sea salt

Servings:

Instructions

Mash chickpeas in a large bowl.
Stir in celery, green onions, pickles, peppers, mayo and garlic.
Add mustard, dill, lemon juice and season. Adjust seasoning as needed.
Serve on Bibb lettuce, toasted bread, chips or in a wrap!

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Tasty

GF Peanut Butter Balls

September 30, 2015

Somehow between trying to clean out my old pantry before the move and being out of my day to day routine once we got in our new place, I completely spiraled out of control from my eating habits. Chia seeds and kale were taking a back burner to pizza and Starbursts, and my body was not digging it. A juice cleanse and one stern talk to myself later and I got back on the healthy food bandwagon. But as we know I can never completely say goodbye to sweets… so here was a little treat I whipped up to keep me away from the Reeses.

Peanut Butter Balls

Recipe via Oh She Glows

CourseDessert

Peanut Butter Balls

Recipe via Oh She Glows

CourseDessert

Ingredients

1 cup 100% natural peanut butter smooth or crunchy
4 tablespoons maple syrup
2-3 tablespoons coconut flour
6 tablespoons gluten free rice crisp cereal
3/4 cup dark chocolate chips
1/2 tablespoon coconut oil

Servings:

Instructions

Stir peanut butter well. Transfer to a large mixing bowl (I recommend using a KitchenAid) and mix in maple syrup for 30-60 seconds until batter becomes thicker.
Stir in coconut flour (adjusting for how runny the batter still is) and let sit for a moment to allow for flour to absorb extra moisture (add either maple syrup or flour depending on if it is too dry/wet).
Add salt to taste.
Mix in cereal.
Roll mixture into teaspoon sized balls. Layout on a parchment lined dish.
Transfer to the freezer for 20 minutes until chocolate has set.

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Tasty

Caramelized Onion, Sausage and Manchego Pizza

September 28, 2015

Since the big move, I’ve been looking forward to getting back in the kitchen, and I felt no better way to kick things off, then with a pizza that I used to make for my family. Growing up, I thought (think.) cooking with manchego and caramelizing onions in red wine, made me so mature and cool (it did/does… right?). But aside from the personal gain, making this pizza really is a crowd pleaser (just ask my picky husband who even said how much he loved it!).

Caramelized Onion, Sausage and Manchego Pizza

CourseMain Dish

Caramelized Onion, Sausage and Manchego Pizza

CourseMain Dish

Ingredients

1 tablespoon oil
2 large red onions halved, thinly sliced
1/2 cup dry red wine (I used Zinfandel)
2 tablespoons balsamic vinegar
1 teaspoon sugar
3/4 lb sweet italian sausage casings removed (I use the TJ's chicken ones)
fresh pizza dough
2 cups Manchego cheese coarsely shredded

Servings:

Instructions

Heat oil in a large pan over medium-high heat and add onions, sautéing for 10 minutes until soft and golden brown.
Add wine, vinegar and sugar to onions, reduce heat to low and let simmer for 5 minutes until most of the liquid has been absorbed.
Remove from heat and season with salt and pepper.
Heat medium skillet over medium-high heat and brown sausage, crumbling with a spatula/spoon/fork.
Remove from heat.
Preheat oven to 375 degrees and pre-cook pizza dough for 10 minutes or until golden brown.
Once pizza dough is pre-cooked, remove and top with 3/4 of the cheese, sausage and onions and place back in the oven.
Broil for a couple minutes to create a crispy crust.
Top with remaining manchego and enjoy!

Recipe Notes

* Check the bottom of the crust before removing pizza... you may need to cook it for a few additional minutes on convection to get the air circulating and the bottom of the crust adequately cooked.

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