Tag: dairy free

Japanese Grilled Chicken

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6-8 boneless chicken breasts and/or thighs, cut into scallopini 
1” knob of ginger, peeled and grated 
4 cloves garlic, pressed 
1/4 cup soy sauce or GF tamari
Juice of 1 lime 
2 tbsp maple syrup
1/2 tbsp sesame oil
2 tbsp chopped fresh mint, divided (1 tbsp for marinade, 1 tbsp garnish)
Sesame seeds for garnish
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Pictured with miso-tahini dipping sauce, but the chicken doesn’t need the sauce – it’s delicious as is too! .
Mix ginger, garlic, soy sauce, lime juice, maple syrup, sesame oil and 1 tbsp mint. Pour over chicken and let marinate for about an hour. Grill and enjoy! .
Garnish with remaining mint and sesame seeds.

5 minute prep Apple Berry Pie

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If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
Ingredients:
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
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Directions:
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify. 

Fennel Pesto Salmon

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Fennel completely changes when roasted. My husband who hates raw fennel loves this dish – so it’s worth trying even if you’re fennel-wary.

1 side salmon
1 bulb of fennel, cut into slices
1 cup baby tomatoes .
Pesto:
1 cup fennel fronds (little green leaves)
1/3 cup extra virgin olive oil
2 tsp fennel seeds
1 tsp Dijon mustard
Zest of 1 lemon
1 garlic clove
Sea salt and pepper
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Preheat oven to 400°F
Process all pesto ingredients.
Place salmon on greased baking sheet surrounded by fennel and baby tomatoes.
Spread pesto all over salmon and vegetables, reserving a bit for garnish if you want.
Bake for 25-30 minutes. .
Thanks @cookinginheelss for the inspiration!

Malawach Chocolate Tahini Rugelach

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Ingredients:
1 Malawach round
1/4-1/3 cup @achvafood chocolate halva spread
2-3 tbsp halva
2 tbsp mini chocolate chips
1 egg
1/2 tsp silan .

Directions:
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the chocolate halva spread onto the dough, gently, trying your best not to let it tear.
Sprinkle the halva and the chocolate chips along the edges of the circle of dough.
Cut the chocolate-covered dough into 12 pieces, like you would cut a pizza – do this slowly and carefully because it’s sticky.
Roll up each triangle to form a pastry.
Beat egg with silan and brush onto pastries.
Bake at 375°F for 12-15 minutes.
If the instructions for rolling aren’t clear, the video is posted in my highlights.

Protein Packed Clean and Healthy Brownies

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Ingredients:
1 cup black beans
1 cup cubed avocado (not mashed, I used frozen and gave it some time to thaw)
3 eggs
2 tbsp nut butter (I used cashew butter)
2 tbsp cocoa powder
2 cup oatmeal
5 tbsp maple syrup
1 tsp vanilla 
1/2-2/3 cup mini chocolate chips . 

Directions:
Mix all ingredients except chocolate chips in food processor. Once mixture is smooth and well combined, pour in chocolate chips and pulse a few times. .
Bake in 9×9 square pan at 350° for about 20 minutes. .
Enjoy!!

Asian pesto quinoa bowl stuffed in an eggplant

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This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. .
I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. .
In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company .
Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. .
Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) .
Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.

Miso Eggplant and Mushrooms

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2 eggplants
Olive oil
Salt
2 cloves garlic, pressed through garlic press
1 box cremini mushrooms (sliced and gills removed)
1 box portobello mushrooms (sliced and gills removed)
1 shallot
Fresh mint and sesame seeds for garnish
Dressing below
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Eggplant:
Slice eggplants into 1/4” rounds. Place on 2 greased cookie sheets in a single layer. Brush lightly with extra virgin olive oil and sprinkle with salt. Broil on each side for about 3 minutes – watch it carefully because it can burn quickly. (Do 1 tray at a time) .
Mushrooms:
Sauté mushrooms in a bit of olive oil with garlic. Remove from heat once liquid has evaporated and mushrooms are nicely browned. Remove from pan and sauté shallot until softened. .
Dressing from @memeinge
Mix together 4 tbsp miso paste, 1 tsp freshly grated ginger (I used a bit more), 3 tbsp rice vinegar, 1 tsp sesame seeds and 2 tbsp water. .
To serve, layer mushrooms over eggplant and top with shallots. Drizzle on dressing and garnish with chopped fresh mint and toasted sesame seeds.

Garlic baked carrot fries with maple mustard dipping sauce

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I mixed 2 tbsp olive oil, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp fine herbs and a pinch of kosher salt in a bowl. I took the mixture and coated my pre-cut carrot fries. 
I placed on a parchment lined baking sheet and baked at 400°F for 30-40 minutes until they were crispy on the outside and soft inside. 
For the dipping sauce , I mixed equal parts mayo, mustard and maple syrup.

Gingery Mushroom Chestnut Dip

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Ingredients:
1 medium sized onion, chopped
1 large package of cremini mushrooms, gills removed and sliced
2 cloves garlic, minced 
2 tbsp olive oil
1 tbsp soy sauce or tamari for gluten free 
1 tbsp miso
1 tbsp chopped fresh ginger (or more to taste)
1/4-1/3 cup roasted chestnuts 
Kosher salt and pepper to taste 

Directions:
Sauté onion in oil on medium heat until they are softened and slowly turning golden brown. Add mushrooms and garlic. Continue to sauté until liquid has absorbed. Add in miso and soy sauce, and continue cooking until miso melts. Remove from heat and add chestnuts, salt and pepper. Purée with an immersion blender or food processor. 

3 Ingredient Hamentaschen

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I’m not someone who has much patience to bake and especially not to make dough. I thought of this hack and decided to give it a try and was pleasantly surprised by how easy and delicious it turned out. 
DRUMROLL… I used frozen pie crusts! 
I just thawed the dough and rolled in out thinly on a floured parchment sheet and stuffed the dough as I would use any hamentaschen dough. 
5 filling ideas (you can use any filling you’d like)
1. Apple pie hamentaschen: just dollop in a bit of canned apple pie filling (just cut up the apples if they’re big pieces) – serve with vanilla ice cream for an extra special treat
2. Blueberry pie hamentaschen: use a bit of canned blueberry pie filling. You can garnish with lemon zest 
3. Lotus butter – garnish with lotus cookie crumbs 
4. Drop in some halva and 3 dark chocolate chips (my favourite) 
5. Nutella 
Just dollop filling of choice into your circles, fold them up and place on a parchment-lined cookie sheet. Brush with 1 beaten egg and sprinkle with sugar in the raw. 
Bake at 350° for 18-20 minutes.