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
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.
Chocolate Cinnamon Pecan Babka with Maple Cinnamon Glaze
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)
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
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!
These delicious & most importantly nutritious muffins are dairy free, soy free, and vegan. Made with zucchini, whole grains, healthy fats, and unrefined sugar.
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)
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
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.
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
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
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👌🏻!
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)
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
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
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.
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.
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.
1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)
1/2 cup pumpkin puree
1 large egg or 1 flax egg
1 tsp vanilla extract
1-1/2 Tbsp Maple Syrup
1 Tbsp coconut oil, melted
1-1/4 cups white whole wheat flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp Ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt ( I use sea salt)
1. Preheat a griddle pan on your stovetop over medium heat.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.
4. Drizzle in the oil as you continue to whisk.
5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.
6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.
Heat both 1 Tbsp of ghee and 1 Tbsp of EVOO. Sauté Half a red onion, until soft, add mushrooms & sauté until soft. Add garlic, sauté for 60 seconds. Add tomato, tomato paste, water, spices, dried basil, sautéed all that for about 2 min. Add baby spinach until wilts. Make wells, spray cooking spray and crack your eggs and add egg whites to the whole thing. Cook on medium high with the lid on til whites are almost set. Add fresh mozzarella and sprinkle with zahtar. Close lid for about min and half. Turn off the flame and let sit like that for an extra couple of min. Then serve.
1 tsp Apple Cider Vinegar (I used Trader Joe’s unfiltered organic)
3/4 maple syrup
1 tsp vanilla extract
1/3 cup avocado oil
2 Cups White Whole Wheat Flour
1/4 tsp salt (I use sea salt by Trader Joe’s)
2 tsp Baking Powder (aluminum free)
1 Tbsp Corn Starch (I use Rapunzel Organic)
1-1/2 cups fresh blueberries (I used organic)
Heat oven to 400°F. Line 1.5 muffin pans with liners and grease with cooking spray. I use organic coconut oil (2 sprays in each liner). In a small bowl, mix together the milk with the vinegar and let thicken (you’re creating a vegan buttermilk). In the meantime, in a medium bowl mix together all the dry ingredients except the blueberries. In the buttermilk mixture, add the rest of the wet ingredients and whisk until combined well. Pour it into the flour mixture and stir until incorporated. DO NOT OVER-MIX. Fold in the blueberries gently. Use a 2oz. Cookie scoop or 1/4 cup to measure out the batter into the liners. Top with 3 blueberries and bake for 20-22 min until golden.
Let cool in the pan for 5 min then transfer to cooling rack.
To Store: They store well sealed tight in a ziploc bag on the counter for 3 days. In the fridge, for up to a week and in the freezer for 3 months.
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.