•4 Large Eggs
•2-3 Tbsp Cane Sugar (depending on how sweet you like your crepes)
•3 Tbsp Avocado Oil
•500ml Organic Whole Milk
•280g unbleached all purpose flou
•500ml Boiling water
In a large bowl, whisk eggs, sugar and oil until completely combined. Add milk and whisk again. Sift flour into egg mixture and whisk until incorporated well. Finally, add boiling water and whisk well.
Heat your crêpe pan(I use a 10”) on medium heat and grease with oil using a silicone brush. Pour about 1/3 cup batter onto pan and swirl it around to distribute evenly. Fry about a minute on each side. Repeat process until you have used all the batter. Makes about 24 crêpe.
If you have tried this recipe. Make sure to tag me in your posts or drop your comment/feedback below. Thank you!
This Honey Cake is one of the most requested holiday desserts in our household. It originated in the 19th century in Russian Empire and has been popular in countries of the former Soviet Union ever since. It is a dessert which is known for its lengthy preparation time and is best made a couple of days in advance before serving. You may bring it completely to room temperature or serve it cold. It’s delicious both ways. It’s a honey flavored sponge cake with caramel cream filling topped with a nutty crumb. Absolutely decadent to say the least.
Serves: 20-25 people depending on the size of the pieces.
1 (14oz.) can Organic sweetened condensed milk (I get mine at Trader Joe’s) or you can buy pre-made caramel
2 -½ cups Organic Unbleached All Purpose Flour (King Arthur)
1 Tbsp Baking Soda
3 sticks of Organic Grass Fed Unsalted Butter, 1 stick at room temperature (for caramel cream)
¼ cup Organic Clover or Wildflower Honey
3 Large Organic Eggs (I use Pete & Gerry’s)
1 ½ cups Organic Evaporated Cane sugar
1 cup Organic Walnuts
1/2 10 oz. Bag of Enjoy Life Dark Chocolate chips for drizzle
13 x 9 cutting board
Boil your condensed milk submerged in water for 2 hours. ** (see note) Let cool completely. Beat the cooled caramel with 1 stick of butter. Set aside.
Sift your flour along with the baking soda and set aside.
On your parchment paper, trace the shape of your cake with a pencil. I used a 9×13 cutting board with rounded edges. I had enough dough for 4 layers. Therefore I traced four sheets of parchment paper.
Heat oven to 350°F. In a large Pyrex bowl set over a double boiler, melt 2 sticks of butter over medium heat. Whisk in honey until completely combined. Using a hand mixer beat in your eggs one at a time until incorporated . Now add your sugar and beat again for about a minute or so. Now add your flour/soda mixture. Beat until completely incorporated and creamy. Remove the bowl from the double boiler and set on a trivet or kitchen towel. Measure out 1 cup of dough and put it on your parchment paper. Using an off-set spatula spread evenly going just over the edges that you traced. It’s not supposed to be perfect because you will trim the layers after they bake again with the cutting board over it. Continue with the rest of the dough until you have 4 parchment papers ready with the dough to be baked. Bake for 5-6 min. Cool completely.
Use the same board you used to trace the parchment paper. Put it over each cookie layer and trace again except this time cut with a paring knife. Separate the edges and put them all into a food processor with walnuts continuing to do the same with the rest of the layers.
Now place the first layer on your serving plate. Start spreading the cream filling with the offset spatula. Try to distribute the cream as even as possible. Continue with the rest of the layer until you have used up the cream filling at the top of the last layer and the sides. Using the crumb-walnut mixture, spread some over the top of the cake and sides. Melt your chocolate, transfer to a sandwich bag and cut off a tiny corner and drizzle over the top. Let the chocolate set. Cover with plastic wrap and refrigerate for 2 days.
*recipe is from Czech Cook Book.
2 Cups Basmati Rice
2 Tbsp Vegan Butter or Avocado Oil
2 tsp Lemon Juice
4 Cups Water
1/2 tsp salt
Prepare the rice:
Wash basmati rice under running cold water until water runs clear. Soak rice in enough warm water for at least 10-15 min. Drain the rice and let it dry in a strainer for 10 min. This helps to firm up the rice.
Cooking the rice:
Heat the butter/oil in a thick bottom saucepan on medium heat. Add and sauté for a minute. Add water, salt, and lemon juice. Stir to combine. Bring to a boil. Cover and reduce the heat to the lowest it can possibly go. Simmer for 20 min. Turn off the heat and let it stand covered for an additional 10 min. This step is a must and should not be skipped. This allows time for the rice to firm up so it doesn’t break when your fluff it with a fork before serving. Then open fluff with a fork.
Serving: 1 cup
Saturated Fat: 1.1g
Chicken Tikka Masala:
1 Tbsp curry powder (I use the one by Pereg)
1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp ground turmeric
2 tsp salt
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
CHICKEN TIKKA MASALA:
2 pounds boneless, skinless chicken thighs, cut into cubes
1 cup Trader Joe’s Plain Cultured Cashew Beverage
6 cloves garlic, grated, divided
1 Tbsp freshly grated ginger, divided
2 Tbsp Refined Peanut or Avocado oil
1 Tbsp Vegan butter (I use Miyoko’s)
1 medium onion, finely diced
1 can (15 ounces) canned Organic tomato sauce or crushed tomatoes
1 cup Organic canned coconut milk or cream
3 Tbsp Coconut Sugar
Fresh cilantro, chopped, to serve
4 cups basmati rice, to serve
In a small bowl, whisk together the spices. Set aside.
In a large bowl, combine the chicken, cashew beverage, half of the garlic, half of the ginger, and half of the spice mixture, reserving the rest for later. Stir, cover, and allow to marinate for at least 15 minutes, or preferably overnight.
In a large, heavy bottomed pot, heat the oil and butter over medium-high. Remove the chicken from the marinade and add to the pot in batches. Cook until browned all over and beginning to char, turning once, about 6 minutes total. Remove from the pan and set aside for later. Repeat until all of the chicken is browned.
Add the chopped onion and the remaining garlic, ginger, and spices to the pot. Cook, stirring occasionally, until the onion softens, about 4 minutes. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden spoon to release the browned bits while stirring.
Pour in the coconut milk/cream, sugar and add the chicken back to the pot. Stir and reduce to low heat. Let simmer for 10 minutes, stirring occasionally. Garnish with chopped cilantro and serve over basmati rice with naan or paratha bread. Enjoy!
*Originally adapted from Host the Toast.
For the chicken:
1/2 cup low sodium soy sauce or coconut aminos
2 Tbs. sesame oil
1 Tbs. maple syrup or coconut sugar
2 tsp. peeled and grated fresh ginger or 1 tsp ginger paste
2 garlic cloves, minced
8 skinless, boneless chicken thighs
For the coconut rice:
2 cups jasmine rice
2 cups canned coconut milk
1-3/4 cups water
1/4 tsp salt
For the Eggplant:
2 Asian eggplant or 5 baby eggplant, cut into 3” strips
2 tsp ginger paste
2 garlic cloves, minced
1 tsp. maple syrup or coconut sugar
1 tsp. Asian fish sauce (optional)
pinch of red chili flakes
1 scallion, sliced (reserve some for garnish)
1 Tbsp Peanut or Avocado oil
Lime wedges for serving
To make the chicken, in a large bowl, whisk together the soy sauce, oil, maple syrup, ginger, and garlic. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.
While the chicken marinates, make the coconut rice. In a large saucepan over medium-high heat, combine the rice, coconut milk, water and salt and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, cover and set aside.
Heat oven to 375°F. Remove the chicken from the marinade, discarding the marinade, and place on a baking sheet. Roast until the skin is caramelized, about 40 minutes. Transfer to a cutting board and let cool. Remove the meat from the bones and cut into strips. Set aside.
Heat oil in a wok or a deep pan. Add the eggplant to the pan and cook, stirring often, until most of the oil has been absorbed, about 3 minutes. Add the ginger and garlic, and cook, stirring often, until the eggplant is tender and the ginger and garlic are browned and crisp, about 4 minutes. Stir in the maple syrup, fish sauce, chili flakes and scallions until incorporated well.
*originally adapted from William and Sonoma Blog.
1 cup Coconut Milk (I use Trader Joe’s Organic in a can)
2/3 cup of cashew butter (I used Justin’s) or 1 cup Raw Cashews
Juice from 1 Lime
2 tsp Red Thai Curry Paste (I used Thai Kitchen)
1/2 tsp salt (I use sea salt by Trader Joe’s)
2 cloves garlic, minced
1 Tbsp Coconut Aminos it Low Sodium Soy Sauce
1 cup Coconut water
8 (6oz.) Salmon Fillet patted dry with paper towel on both side
2 Tbsp Avocado Oil
To make the sauce, place all ingredients up until the salmon into a high speed blender. I use the Ninja Professional with Auto IQ. Blend until smooth. Set aside.
In the meantime, heat your oil in a large 12″ pan. Sprinkle your fish with salt, pepper, turmeric and smoked paprika and sear the fish top side down on high for 2 min to get a nice sear. Flip the fish over, lower the heat on low and pour the coconut sauce over the fish. Cover and poach the fish for 10 min on low. Sprinkle some fresh or dried cilantro on top. Serve with rice or orzo and some steamed broccoli.
7 Boneless, Skinless Chicken Thighs, cut into 2 ” pieces
2 Tbsp Olive Oil
2 tsp Garam Masala * (recipe follows)
2 tsp Curry Powder
1/2 tsp salt
1/4 tsp finely ground pepper
2 onions, peeled and cut into quarters
6 cloves garlic, minced
1 cup water
4 tsp Curry powder
1 tsp ground Turmeric
1 tsp Garam Masala
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 ground cumin
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
3 Tbsp Olive Oil
3 Large Tomatoes, diced small
1 Tbsp Freshly Grated Ginger
1/4 Almond Flour
1/4 cup Raw Cashew Butter (I use unsalted)
1 cup unsweetened Coconut Milk, (I use Trader Joe’s Organic. I stir the milk first and then measure out a cup)
1-1/2 cups Wayfare vegan sour cream
1 Tbsp Dark Brown Sugar, packed
GARAM MASALA RECIPE:
2 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
In a small bowl, mix together the 2 Tbsp of oil and all the spices. Massage it in to the chicken. Cover and refrigerate it for at least 2 hours or 12 hours overnight. To make the sauce, purée the onions with minced and a cup of water in a blender, set aside. In a small bowl, mix together all the spices, from curry powder to nutmeg, set aside. In a large pot, heat oil. Add onion purée and sauté for 3 min on high heat. Add spice mixture and sauté for another 2 min until distributed evenly. Then add the tomatoes, ginger, almond flour, cashew butter, milk sour cream and sugar. Stir well. Bring to a boil and simmer on medium low for 15 min.
In a large pan, brown the thighs on medium heat. You don’t have to cook it through because it will still have to continue cooking in the sauce. Transfer all the chicken into the sauce and simmer for another 15 min on low heat.
Serve with my Basmati Pilaf.
**Adapted originally from The Wanderlust Kitchen.
1 Tbsp rice wine vinegar1/4 cup low sodium soy sauce
2 tsp sugar ( I used turbinado)
Lo Mein Sauce:
1/2 cup low sodium soy sauce
1 cup hot water
1 cup low sodium vegetable broth
2 tsp sugar (I use turbinado)
1 Tbsp sesame oil
1/8 tsp ground black pepper
2 Tbsp organic cornstarch (I got mine at key food in forest hills)
Lo Mein Ingredients:
14 oz. extra firm organic tofu, pressed for 30 minutes , and cut into 1/2″ rectangles1 box whole grain spaghetti, cooked al dente
3 Tbsp Avocado Oil, divides
2 garlic cloves, minced
1-1/2 tsp fresh ginger paste (about 2″ ginger, peeled and grated)
6 scallions, white and light green parts, thinly sliced
1 cup shredded carrots
2 cups baby bok Choy, roughly chopped
1 cup broccoli florets
1 small zuchinni, julienned
2 cups snow peas, roughly chopped
10 oz. box of mushrooms, sliced
For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.
To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.
Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.
In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!
Serving Size: 1 Cup
WW Freestyle Points: 5
** original recipe adapted from Fearless Home Maker.
4-8 Boneless, Skinless Chicken Thighs (this can be made with 2lbs Boneless, Skinless Chicken Breasts as well)
Salt and pepper to taste
1- 1/2 Tbsp Avocado Oil
2 Tbsp curry powder
1 sweet onion, thinly sliced
2 cloves garlic, minced
1 can reduced Fat (14 ounce) coconut milk
1 can No Salt Added (14.5 ounce) diced tomatoes
1 can No Salt Added (8 ounce) tomato sauce
2 Tbsp sugar (I used Maple Syrup)
Season the chicken chunks with salt and pepper.
Mix curry powder and oil. Heat a 6qt sauce pan over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
Add garlic and onions and cook for 1 minute.
Add chicken chunks and toss lightly to coat with the curry oil mixture.
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Serve immediately, over rice. Enjoy!
**Original recipe adapted from Salu Salo Recipes.