Peanut Dragon Sauce

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It’s been a super busy week! When I crave a quick comforting meal, soba noodles are often my go-to food. Here’s an easy sauce to pour over your noodles, steamed veggies or to dip your spring roll into.

Peanut Dragon Dressing

from “Isa Does It” by Isa Chandra Moskowitz

1/2 cup Peanut butter, creamy
2 cloves Garlic, peeled
1/3 cup Water
3 tablespoons Rice vinegar
2 tablespoons Tamari sauce
1 tablespoon Agave nectar
1 tablespoon Sriracha
1 teaspoon Sesame oil, toasted
1/2 teaspoon Salt

Blend ingredients together in food processor until smooth. Enjoy!

Rosemary Roasted Sweet Potatoes

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Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

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Portobello Mushroom Stroganoff

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Another super simple recipe! This one comes from one of my favorite blogs, Vegan Monologue. I’ve made this recipe for my family, not all of whom are vegan and I’ve made it for  newly transitioned clients. It’s unanimous–they all love it!

Big chunks of earthy portobello mushrooms and onions in a savory, creamy gravy that tastes almost identical to its traditional counterpart.

Check out the recipe and this exceptional blog here

Vegan Pancakes 101

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Have you ever searched for a basic recipe and found every variation of the recipe or so-called basic recipes that call for oddball items that send you out to the store when you had no intention of going?

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When it comes to pancakes, I am a purist. If I want different flavors, I tend to apply them as a topping. A pancake recipe was meant to be simple, created from staples, easy to pull together at a moment’s notice, provided you have a mixing bowl and a hot griddle.

I don’t get around to making pancakes often, so when I do it’s a special event! The recipe that follows is as basic as it gets. The best part is the ingredients are easy to substitute. Oil means any oil, flour means any flour, sugar means any sugar. Now it may require a bit of adjustment on the part of the cook. Don’t hesitate to add a bit more liquid, or to taste the batter and adjust the flavors before baking. It’s your pancake!!

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If you follow this recipe exactly, I can guarantee a fluffy, tender, whole wheat pancake that tastes great with or without toppings. Feel free to create your own custom version!

Vegan Whole Wheat Pancakes

1 cup stone-ground whole wheat flour

1 tablespoons baking powder

1/4 teaspoon finely ground sea salt

1 tablespoon brown sugar

1 cup unsweetened almond milk

2 tablespoons coconut oil, melted

Method:

Whisk together dry ingredients. Stir in milk and oil and mix until blended. Add more milk if batter is too thick. With a 2/3 measuring cup, scoop out batter and pour onto an oiled, pre-heated griddle (cast-iron if possible). Bake until large bubbles appear on surface of cake. Flip gently and cook other side until golden brown. Yield: 4 large pancakes.

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Easy Homemade Pizza Dough

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When I have a bit of extra time, usually on weekends, and a little forethought, I whip up a batch of homemade pizza dough. This super simple recipe by Chloe Coscarelli, makes a nice, smooth, fluffy dough that bakes up almost like a pan pizza crust. I always mix a double batch, so I have dough left over for Cinnamon Rolls.

You can play with the flour ratios. I used half whole wheat and half white, to make it a little healthier. You just need to get started about 2 hours before you plan to eat the pizza.

Easy Pizza Dough

Source: Chloe’s Kitchen

  • 1 package Active dry yeast
  • 1 cup Water
  • 2 ½ cups All-purpose flour, or 1/2 white, 1/2 whole wheat
  • 1 tbsp. Olive oil
  • 1 tsp. Salt
  • 1 tbsp. Maple Syrup

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1. Blend ingredients with dough hook until smooth. Placed dough in well-oiled bowl and rotate
2. Place in warm place until doubled (1-1 1/2 hours). Place dough on lightly floured surface and shape into a disk.
3. Knead for 5 minutes, using the steering wheel technique. Use immediately or cover tightly with plastic wrap and refrigerate or freeze.
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Thai Sweet Potato Bisque

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This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.

Thai Sweet Potato Bisque

adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans

1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3  tablespoons Tamari Sauce
1 15 ounce can full fat  Coconut milk
¾ teaspoon Salt (or to taste)
Sriracha (optional)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish

1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :

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2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:

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3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.

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Add lime juice and sriracha to taste.:

Easy Chocolate Ganache

ganacheA rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.

Chocolate Ganache

1 can (14.5 ounces) full-fat coconut milk

16 ounces non-diary chocolate, chopped (or chocolate chips)

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Method:

Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.

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Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.

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Use immediately or refrigerate, covered, for later use.

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