INGREDIENTS:

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

DIRECTIONS:

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.

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Rating: 5.0/5 (1 vote cast)

Dairy Free Creamy Chicken Noodle Soup

November 20th, 2019 | Posted by Milana in Recipes | Soup - (0 Comments)

Dairy Free Creamy Chicken Noodle Soup

INGREDIENTS:

1 Tbsp Avocado Oil

1/2 medium sweet onion, chopped

2 carrots, chopped

2 celery sticks, chopped

1 garlic clove, minced

2 Tbsp unbleached all purpose flour

1/4 tsp oregano

1/4 tsp black pepper

1/2 tsp fresh or dried thyme

1/2 tsp salt

6 cups low sodium chicken broth

1 medium gold potato, peeled & diced

2 chicken breast halves, poached or roasted with italian seasonings

1 cup Ripple Original Half & Half

1/2 cup Delallo Organic Whole Wheat Orzo

DIRECTIONS:

In a medium pot, heat oil and sauté onions, carrots, celery and garlic on medium heat for about 7 min until soft. Add flour and seasonings. Stir and cook for about 2 min.

Add chicken broth and potato. Bring to a boil. Cover partially and simmer on low for about 25 minutes. Add chicken, half & half and orzo. Taste soup and see if you need to add any seasonings. Bring to a boil again. Cover and simmer for another 10 min until orzo is al dente and soup has thickened. Enjoy!

*Leftovers can be stored in the fridge for up to a week. You may always add more broth to the soup if you feel like it’s too thick after sitting in the fridge, since the noodles and potato soak up liquid the more they sit.

*Original recipe has been adapted from Sally’s Baking Addiction.[ultimate-recipe id=”latest” template=”95″]

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Rating: 5.0/5 (1 vote cast)

Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers

INGREDIENTS:

1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush

DIRECTIONS:

In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

2 Cups Kodiak Cakes Power Protein Flapjack & Waffle mix

1 Can Organic Pumpkin Puree

1 Egg

1 tsp Vanilla Bean Paste or Extract

1 tsp baking soda

1-1/4 tsp Pumpkin Pie Spice

1/4 cup maple syrup or honey

1/4 cup coconut oil, melted

1/2 cup Mini Semi-Sweet Chocolate Chips

DIRECTIONS;

Heat oven to 350F.

In a mixing bowl, whisk together the kodiak cakes flour, baking soda and pumpkin pie pie. Add pumpkin, egg, vanilla, and maple syrup. Mix to combine. Stir in the oil until incorporated well. Stir in chocolate chips. Scoop evenly among muffin tins that have been sprayed well with baking spray.

Bake for 20-22 min or until tester comes out clean. Enjoy!

Original recipe was adapted from Boys Ahoy.
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Rating: 5.0/5 (1 vote cast)

Asian Fusion Oven Roasted Chicken Thighs

INGREDIENTS:

8 Boneless Skinless Chicken Thighs and Drums Meat, trimmed of fat

1/2 Cup Mayonnaise (I use Trader Joe’s Organic)

1/4 Cup Trader Joe’s Island Soyaki

1 Tbsp Thai Dark Sweet Soy Sauce (Kecap Manis by ABC)

2 tsp Sweet Chili Sauce (I use Trader Joe’s)

1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning

1/2 tsp Fish Sauce (I use Red Boat)

2 cloves fresh garlic, minced

1/2 tsp ginger paste

1/2 tsp turmeric

2 Tbsp dried Cilantro

Sesame Seeds

DIRECTIONS:

Mix all ingredients starting from the mayonnaise to turmeric. In a medium mixing bowl, place your chicken and pour the marinade over it. Using tongs or clean hands to make sure sure each piece gets coated generously. Refrigerate for at least one hour and maximum 8 hours.

Heat oven to 400°F. Line a large baking sheet with parchment paper and grease with cooking spray (I use Coconut Oil). Place all the chicken on the baking sheet and pour any remaining marinade over the chicken. Sprinkle with sesame seeds and dried cilantro. Roast uncovered for 30-35 min. Serve with Jasmine Rice and veggies. Enjoy.

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Rating: 5.0/5 (1 vote cast)

Chocolate Cinnamon Pecan Babka

October 15th, 2019 | Posted by Milana in Breads | Recipes - (0 Comments)

Chocolate Cinnamon Pecan Babka with Maple Cinnamon Glaze

DOUGH:

4 Tbsp Coconut Oil, melted

2/3 cup Unsweetened Vanilla Ripple Milk

1/3 cup Water

1 Tbsp Active Dry Yeast (I use Red Star)

4 Tbsp Coconut Sugar (I use Madhava)

1/2 tsp salt

2 Large Eggs, divided

3 Cups Unbleached Flour (I use Trader Joe’s)

FILLING:

1/2 Cup Dairy Free Nicciolata Chocolate Hazelnut Spread

1/2 Cup Dairy Free Chocolate (I use Enjoy Life)

1/2 Cup Raw Pecans

1 Tbsp Cinnamon

2 Tsp Vanilla Extract/ Bean Paste

1 Tbsp Avocado Oil

GLAZE: Enough for 2 Loaves

3 Tbsp Coconut Oil

1/2 Cup Powdered Sugar

1/4 cup Maple Syrup

1 tsp Cinnamon

2 tsp Unsweetened Vanilla Ripple Milk

DIRECTIONS:

Heat milk and water in a saucepan on low heat until its lukewarm. Remove from heat and add coconut oil until melted. Whisk in sugar and yeast and then transfer to the bowl of your stand mixer. Wait 5-10 min for the yeast to proof.

Using dough hook, mix in 1 egg, flour and salt. Mix on low speed until mostly incorporated then increasing speed until it comes to a uniform dough. Let the hook knead the dough for 5 minutes. Cover bowl with plastic wrap and a kitchen towel over it and put it in the oven (oven should be OFF) for one hour to rise. In the meantime, make your filling.

Put pecans in food processor with cinnamon and process until pecans come to a crumb size. Melt chocolate in a pyrex bowl either in a double boiler or microwave. Stir in oil, hazelnut spread, pecan mixture, syrup and milk. Set aside.

Punch down dough. Cut it into 2 equal parts. Roll the dough out into a rectangle, not more than 1/4” thick. Spread half of the filling all throughout the surface leave 1/4” border empty.

Roll the dough very tightly from the longest side. Cut down the center of the roll. Now using the 2 cut-sides-up, twist it overlapping like a rope and then roll the rope in from one end where the babka is now a round shape. Continue using the same steps to make the 2nd loaf.

Transfer to a pan lined with parchment paper and cover with kitchen towel to rise for another hour. Glaze with egg wash, sprinkle with some sesame seeds (optional) and bake at 325F (if pan is dark metal) or 350F (if pan is light metal) for 30-35 min. Do not over bake it.

Make Glaze in the meantime. Let the Babka cool completely. Transfer glaze into ziploc baggie. Cut the small end of the corner with scissors and drizzle over the loaves.

Now the best part has come where you can sink your teeth into this homemade deliciousness. 100% Dairy Free and No Artificial Ingredients. Enjoy! Please make sure you leave your feedback when you try my recipes and kindly tag me in your posts!

XOXO-Milana

Original Recipe was adapted from The Feed Feed.

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Rating: 5.0/5 (1 vote cast)

These delicious & most importantly nutritious muffins are dairy free, soy free, and vegan. Made with zucchini, whole grains, healthy fats, and unrefined sugar.

INGREDIENTS:

1 -½ cups grated fresh zucchini a box grater works well, no need to peel (about 2 small-medium)

1 -¾ cups white whole wheat flour

1 -½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup Trader Joe’s Plain Cashew Cultured Beverage (vegan buttermilk)

1/3 cup honey or pure maple syrup

1 flax egg or 1 Large egg

1 tsp vanilla extract or vanilla bean paste

4 Tbsp Coconut oil, melted and cooled slightly

½ cup Vegan Chocolate Chips + more for sprinkling on top (I use Enjoy Life Brand)

Cooking spray (I used Trader Joe’s Coconut Oil)

DIRECTIONS:

Heat oven to 400°F. Line muffin tin with liners and spray lightly with cooking spray. Set aside.

Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.

In a large bowl, whisk together flour, baking powder, salt and cinnamon.

In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), flax egg, zucchini, vanilla and coconut oil.

Pour the wet ingredients into the dry and mix gently with a rubber spatula until combined. Gently fold in chocolate chips.

Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips.

Bake at 400 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack.

Enjoy! Don’t forget to rate, tag and leave feedback when you try my recipe! Xoxo

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Rating: 5.0/5 (1 vote cast)

Asian Fusion Eggplant Appetizer

October 3rd, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

The original recipe to this absolutely delicious eggplant appetizer was adapted from @cookingwithyana on Instagram. Check out her account for more yummy creations! I made some modifications to her original recipe. The results speak for themselves.

INGREDIENTS:

3 medium Eggplant, chopped into 1” pieces

2 Red Bell Peppers, chopped to 1/2” pieces

2 Carrots, sliced into shoestring on mandolin

1 medium Red Onion, sliced thin

1/4 cup Parsley or Cilantro, finely chopped

Salt

DRESSING:

1/4 cup Avocado Oil

1 lime, squeezed

1 tsp sesame oil

2 large cloves garlic, minced

2 tsp rice vinegar

1-1/2 tsp white vinegar

2-1/2 tsp maple syrup

3/4 tsp tsp sriracha sauce

2 tsp coconut aminos or low sodium soy sauce

1/4 tsp black pepper

1/4 tsp salt

1/4 cup chopped Parsley or Cilantro

DIRECTIONS:

Season your eggplant well with salt in a colander over a large bowl to collect all the moisture from the eggplant. Let it sit for 30 minutes.

In the meantime, mix all the dressing ingredients and set aside.

In a wok or deep frying pan, flash-fry the onions for 2-3 minutes in avocado oil. Set aside.

Squeeze out eggplant pieces with hands and pat dry on paper towel before frying. I fried it in 4 batches. You may also drizzle some oil and roast it at 425°F for about 15-20 min until golden brown.

Mix it in a large bowl with the fried onions, raw peppers, carrots and chopped herbs. Pour dressing and mix gently with spatula. Can be served right away but is best if refrigerated for at least 8 hours as the ingredients get to know each other. 😉 Voilà👌🏻!

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Rating: 5.0/5 (1 vote cast)

Creamy Cauliflower Mushroom Soup

October 2nd, 2019 | Posted by Milana in Soup - (0 Comments)

INGREDIENTS:

2 Tbsp Avocado Oil

1 Medium Sweet Onion, Chopped

2 Carrots, peeled and sliced

2 Celery Stalks, sliced

2 Cloves Garlic, minced

10 oz. Cremini Mushrooms, sliced

2 Bay Leaves

2 tsp Trader Joe’s Herbs de Provence

1/2 tsp ground turmeric

1-1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning

salt to taste

1/2 tsp Black Pepper

1 Small Head of Cauliflower, cut into florets

4 Cups Low Sodium Vegetable Stock

1 Cup Ripple Original Half & Half

2 Tbsp Trader Joe’s Nutritional Yeast

Immersion hand blender or high speed blender

DIRECTIONS:

Heat oil in a dutch oven or a large soup pot over medium heat. Saute onions, carrots and celery, season with salt, pepper and cook until soft about 5-7 minutes. Stirring occasionally. Add in mushrooms, garlic, bay leaves, and spices. Stir to combine and saute for about 3-5 min. until the mushrooms are soft and juicy. Add cauliflower, stir. Then increase heat to high and pour your stock. Bring to a boil, cover with lid and reduce heat to low and simmer for 30 minutes. Turn off heat, remove bay leaves and sir in half & half and yeast. Now use the immersion hand blender to blend the soup or wait until the soup cools down to transfer to a high speed blender and puree the soup. Serve with crusty sourdough baguette. Enjoy! Don’t forget to tag me in your posts when you make this velvety, smooth and delicious soup. Looking forward to your feedback. Thank you Everyone!

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Rating: 5.0/5 (1 vote cast)

Vanilla Bean Coconut Cream Cake

October 1st, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

CAKE:

2-1/2 cups Sifted Cake Flour (sift cake flour first, then measure out for the recipe)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Coconut Oil

1/4 cup Unsweetened Applesauce

1-1/2 Cups Evaporated Cane Sugar (or regular granulated sugar)

5 Large Egg Whites, room temperature (you’ll be using the yolks to make custard)

1/3 cup Vegan Sour Cream, at room temperature (I like to use Wayfare)

2 tsp Vanilla Bean Paste (I use Trader Joe’s. Can substitute for regular vanilla extract but won’t have the same flavor)

1 tsp Coconut Extract (I use Flavorganics)

1 cup Ripple Unsweetened Vanilla Milk, room temperature ( or can substitute for canned coconut milk; I like Trader Joe’s Organic)

COCONUT CUSTARD:

1 can Organic Canned Coconut Cream (I use Trader Joe’s)

1 cup Ripple Unsweetened Vanilla Milk

3/4 Unsweetened Shredded Coconut (I use Trader Joes)

2/3 Cup Sugar, divided (I use organic evaporated cane sugar)

1/4 tsp Salt

5 Large Egg Yolks, room temperature

2 Tbsp Organic corn starch or arrowroot powder

1 Tbsp Coconut Oil

1-1/2 tsp Vanilla Bean Paste

COCONUT FROSTING:

1 can Organic Coconut Cream, I get mine from Trader Joe’s, refrigerated at least 2 hours

1 Tbsp Maple syrup or any other sweetener on hand

1 tsp Vanilla Extract

DIRECTIONS:

CAKE: Heat oven to 350F. Grease 9×13” cake pan with baking spray. In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat coconut oil and sugar together on medium-high speed until smooth. Scrape down sides and bottom of the bowl with a rubber spatula as needed. Beat in egg whites until combined, then add sour cream, applesauce, vanilla paste, and coconut extract. Beat until combined. Scrape down sides as needed. Mixture may look curdled as a result of varying textures. This is normal. With mixer on low speed, slowly add in the dry ingredients and the milk. Beat on low speed until combined.

Pour batter evenly into baking pan and bake for 40 minutes or until a tooth pick inserted in the center comes out clean.

CUSTARD: In a medium sauce pan, combine coconut cream, milk, shredded coconut, 1/3 cup sugar and salt. Bring to a simmer and stir occasionally. While mixture is cooking, In another medium bowl, whisk together the egg yolks, 1/3 cup sugar and starch.

Slowly add 1/2 cup of the coconut mixture into the eggs while whisking to ensure the eggs don’t curdle. Add another 1/2 cup while whisking then transfer yolk mixture into the saucepan with the coconut mixture. Continue whisking until mixture thickens and a few bubbles have surfaced.

Turn off the heat and stir in coconut oil and vanilla bean paste. Let mixture cool down to a warm temperature, mixing every 5 minutes to help cool quickly.

When cake cools, poke holes with the end of a wooden spatula. Pour custard all over cake spreading evenly. Allow to cool completely before frosting.

FROSTING:

Open the can and scoop out the hard cream into a bowl leaving behind any liquid in the can. Add your sweetener and extract and using a hand mixer beat until fluffy and creamy. Frost cooled cake and garnish with toasted unsweetened shredded coconut.

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Rating: 5.0/5 (1 vote cast)