Thai Chicken Soba Noodle Soup

4 servings; 3 qt Instant Pot
1 chicken breast or a couple of thighs, chopped into 1/2 to 1 inch pieces

1 clove garlic (did not use)
1 tsp ground ginger
1 can coconut milk
1-2 cups chicken stock
1 Tb coconut aminos (or soy sauce)
1/2 tsp chili powder
Squirt of honey
1 bundle Soba noodles
2 med-small carrots, diced
1/2 to 1 c peas
juice of one lime
salt and pepper
Saute chicken until nearly done, and add carrots for a minute. Add some broth to deglaze pan. Throw in Soba noodles and veggies. Mix the rest of the ingredients and pour over the food in the pot. Give a little stir, keeping noodles submerged. Pressure cook 1 minute and let sit for a couple more before releasing steam.
This was GREAT.

Cold Soup

from AARP Magazine
Mango Coconut
4 c chopped mango
1 c orange juice
2 T lime juice
2 C coconut milk
1 T brown sugar
2 tsp grated ginger
Vitamix!!

Gazpacho
3 c tomatoes
1 c cucumber
1.2 c green bell pepper
1/2 c red onion
1 jalapeno
1 tsp lemon juice
1/4 c olive oil
1 slice bread
1 clove garlic
1 T chopped parsley
2 T red wine vinegar
1 tsp hot sauce
1 T Worcestershire
1 tsp salt
1/2 T smoked paprika
Vitamix!

Avocado
2 cubed avocados
1 T shallot
1 T lime juice
2 c oat milk (or coconut) (my adaptation)
1 clove garlic
1 tsp salt
pinch cayenne
(I would certainly add cilantro!)
Vitamix!

Bacon Carbonara

Instant Pot Bacon Carbonara (Dairy Free)
3 qt pot
2.5 C chicken broth
2/3 C oat milk
8 oz brown rice spaghetti (broken in thirds)
1/4 C chopped onion
1 or 2 minced garlic cloves
1 tsp oregano
2 T dairy-free butter
1 T bacon grease
1/2 pound bacon, cut in small chunks
sea salt to taste
asparagus (or frozen peas, or spinach, etc.)
1 egg

1. Saute bacon in IP until crisp and remove to a bowl (save grease!)
2. Return 1 T bacon grease to pot and saute onion and garlic until fragrant, stirring to deglaze pot. Turn off Saute.
3. Pour liquids into pot, add oregano and salt; give it a stir to further deglaze.
4. Add broken spaghetti and be sure it is submerged.
5. Pressure cook for 6 minutes. Let NPR 6 min, and then quick release.
6. While cooking, microwave asparagus at 80% power for 1 min. If using frozen peas, no need to do anything.
7. Beat 1 egg with a little bit of water.
8. After quick release, add to the pot the bacon, the asparagus, and, while stirring, the egg. You can cover for a bit to allow the liquid to soak in, but surprisingly there was not much!

Lemon Blueberry Scones

Gluten Free Lemon-Blueberry Drop Scones

Yield: 8-10 scones

Ingredients:

315 grams almond flour (about 3 cups)
1 teaspoon baking soda
1/8 teaspoon sea salt
Pinch of cinnamon
Zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries

1. Preheat your oven to 325 degrees.
2. Add the almond flour, baking soda, salt, cinnamon and lemon zest in a large bowl and stir to combine.
3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

 Very good!

Roasted Tomato Soup

Creamy Roasted Tomato Basil Soup

1.2 kg | 2 1/2 lbs Roma tomatoes , halved lengthwise

600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise

8 whole cloves garlic , peeled and smashed with the back of a knife

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped (optional)

1 red bell pepper (capsicum), deseeded and diced

1 potato (100 g | 3 oz), diced

3 tablespoons tomato paste

4 cups vegetable broth

2 cups lightly packed fresh basil leaves , roughly torn

1.    Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.

2.    While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.

3.    Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.

4.    Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.

5.    Sprinkle with extra basil, shaved Parmesan cheese

 From: https://cafedelites.com/creamy-roasted-tomato-basil-soup/

Sweet Potato Muffins

Sweet Potato Muffins

1 small organic sweet potato, roasted (should be about 1 cup, packed)

3 tbsp. Ground flaxseed in ½ cup of water (let the flaxseed sit in water for 10 minutes; this substitutes your egg)

¾ cup organic coconut milk

2 tbsp. organic olive oil

½ cup pure maple syrup or unpasteurized honey

1 cup organic brown rice flour

¼ cup organic coconut flour

1 tbsp. Aluminum-free baking powder

½ tsp. Himalayan salt

1 tbsp. Ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg

Instructions:

1.      Preheat oven to 400F.

2.    Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft.

3.    Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth.

4.    In a separate bowl, mix all of the dry ingredients, then add these to the potato mixture and stir until properly combined.

5.     Oil your muffin tray thoroughly with coconut oil, then pour the batter evenly into the muffin tray so that each one is approximately ⅔ full.

6.    Cook for 30-35 minutes.

From: https://www.healthy-holistic-living.com

Lemon Pudding Cake

from Good Housekeeping 2018
4 Tb coconut oil
1 c sugar
3 large eggs, separated
1/3 c flour
3/4 c almond milk
1/3 c lemon juice

Heat oven 350. Grease large pie pan or shallow 2 qt baking dish
Beat egg whites until stiff peaks form.
In a 2nd bowl, beat oil, sugar and yolks until light and fluffy. Add flour and mix. Reduce speed to low and mix in milk and lemon juice.
Fold egg whites into yellows until combined.
Pour into dish. Recipe says to place in a roasting pan and fill with hot water around the dish, but I didn't do that.
Bake until light golden brown, 35 to 40 minutes.

This was good.

Avocado Lime Mousse

From https://www.thekitchn.com/snack-recipe-ra-163919
Raw Avocado Lime Mousse

serves 2 (THIS WAS AWESOME)

1 large Hass avocado (or two smaller varieties)
juice from 1 lime
zest from 1/2 lime
3 tablespoons raw agave nectar (I used 2 T maple syrup)
1/2 teaspoon vanilla
1/4 teaspoon salt
unsweetened, shredded coconut for garnish
rice cakes (I put it on toast one morning and ate with tortilla chips for lunch)

In a medium sized bowl, mash the avocado with the back of a fork until smooth (you can also use a food processor if you are so inclined; I don't mind a few lumps so opted for the fork). Stir in lime juice, zest, agave, vanilla and salt until combined. Cover with plastic wrap and chill for about an hour (it's much better cold). Spread on rice cakes and sprinkle on coconut.

Oat Milk

Oat Milk

 Servings 4 cups /  Calories 60 kcal /  Author Melanie McDonald  http://avirtualvegan.com

90g / 1 cup rolled oats

960mls | 4 cups water for making the milk , plus extra for soaking

1 - 2 medjool dates , OR 1 tsp maple syrup (optional)

1 teaspoon vanilla extract , (optional)

small pinch salt, cinnamon (optional)

1. Add oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes. 
2. Pour through a sieve discarding the liquid then rinse the oats very well a number of times under running water. This step is really important so don't skip it. (see my FAQ below if you want to know why). 
3. Put the rinsed oats, optional vanilla, optional salt and optional dates into a blender.
4. Cover with around 3 cups / 720 mls water then blend until it's as smooth a you can get it. The time it takes will vary depending on your blender. In a Blendtec or a Vitamix it will take around 1 minute.  
5.  Check the thickness. It will likely be quite thick like cream now. Add enough extra water to get it to the thickness that you like and give it a quick pulse to mix. 
6.  If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner. 
7. Strain 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. 
8. Pour into a lidded container and store in the fridge. 

Recipe Notes

·         I recommend straining this Oat Milk at least twice. Three times is best if you have time.   Some separation will occur during storage as with all homemade milks so shake well before using.  It will last for 3-4 days in the fridge. 

·         This milk works really well when added to hot drinks, but please do not try heating it independently with a steam wand or any other method, for instance when making lattes, hot chocolate etc. When heated it becomes very thick, very quickly and ends up unsuitable for use in drinks.    

Vegan Butter

Easy Vegan Butter

1 teaspoon salt

½ cup oat milk

¼ cup neutral oil

1 1/2 cup melted, room temperature refined coconut oil it must be refined NOT unrefined

a pinch of turmeric optional but helps make colour a little more yellow

1 Tb lechithin

Pinch turmeric 

Blend medium speed 60 sec. 

5.      Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes to set will depend on how deep your container is. You are looking at least a couple of hours although you can hurry it up by placing it in the freezer for a little while.

From Unreal Deli

Shrimp Curry

2 tbsp oil or ghee, divided
1 leek top (green part only), chopped (see note)
Salt and freshly ground black pepper to taste
1 jalapeno, chopped (optional, see note)
1-inch piece fresh ginger, peeled and finely chopped
1 tbsp ground coriander, divided
2 tsp ground cumin, divided
1 medium Russet potato (about 8 oz), peeled and cut into 1-inch chunks (about 2 cups)
2 medium carrots, sliced (about 1 cup)
1 large tomato (about 8 oz), chopped (about 1 cup)
1 1/2 tsp turmeric
1 1/2 cups water
1 (13.5 oz) can coconut milk, regular or light
1 slightly heaping cup canned and rinsed chickpeas (168 g)
3/4 pound medium shrimp
1/2 lime
Chopped fresh cilantro for serving

INSTRUCTIONS

1. Heat 1 tbsp of the oil in a large sauce pan or Dutch oven on medium heat. Add leek, season with salt and pepper and cook, stirring frequently, until lightly browned, about 5 minutes. Add jalapeno, ginger, and ½ tsp EACH of the coriander and cumin. Cook until jalapeno softens, 1 to 2 minutes. Transfer to a small bowl and set aside.

2. Add remaining oil to pan and raise heat to medium high. Add potato and carrots, season with salt and pepper and cook, stirring frequently, until carrots softens slightly, about 5 minutes. Add tomato, remaining coriander, remaining cumin, and turmeric; season with salt and pepper. Cook, stirring frequently, until tomato breaks down and becomes saucy, 5 to 6 minutes.

3. Add water. Raise heat to high and bring to a boil. Add coconut milk and bring to a boil. Add chickpeas. Reduce heat to medium/medium-high and cook, uncovered, at a steady simmer until potatoes and carrots are tender, about 10 minutes. 

4. Add shrimp and simmer, stirring occasionally, until opaque in the thickest part, 2 to 3 minutes. Stir in reserved leek mixture and remove from heat. Stir in juice of half a lime. Taste for seasoning and add salt and pepper if desired. Serve over Perfect Basmati Rice (recipe below) and garnish with cilantro.

Perfect Basmati Rice

You can use brown basmati if you prefer; follow cooking instructions on the package.

Serves 4 to 6

1 tbsp unsalted butter
1 cup white basmati rice
2 cups water
½ tsp salt

In a medium saucepan, melt butter on medium heat. Add rice and cook, stirring frequently, until grains become partially opaque, about 2 minutes. Add water and salt. Raise heat to high and bring to a boil. Reduce heat to lowest setting, cover, and cook for 17 minutes. With cover still in place, rest 10 minutes. Fluff with a fork and serve

Skillet Custard Pie

For my little blue cast iron skillet:
Oven 350 for 40 minutes.

In a blender, combine:
1.5 c almond or coconut milk
1/3 c flour
2 T sugar and a few drops Stevia
2 eggs
1/2 tsp vanilla
pinch salt

Butter skillet and pour in batter. Scatter 1.5 cups of berries or fruit on top. (I used blueberries.) I also sprinkled cinnamon sugar on top, but you can dust on powdered sugar after baking. Very good!!

Chocolate Avocado Moussse

Dr Eric Z's Chocolate Avocado Mousse

• 3 avocados
• 1 super ripe, mushy banana
• 1 cup coconut-soaked raisins *
• 1 t vanilla
• ½ cup cacoa powder
• ½ cup coconut milk or Blue Diamond Almond Breeze
• ¼ t stevia
• Pinch Finely Ground Pink Himalayan Salt
• Handful of organic berries (optional)
• 1 drop of peppermint essential oil (optional)

Instructions

1. Place avocados in food processor.
2. Add ¼ cup coconut milk and the remaining ingredients and blend until smooth, making sure to scrape the sides with a rubber scraper.
3. Add extra milk to desired consistency.

Coconut-Soaked Raisins

1. * Coconut-soaked raisins are a staple for my desserts. They're unbelievably resourceful and taste good with almost everything - and especially by themselves.
2. Pour 1 can coconut milk in a large Tupperware or glass bowl with a lid.
3. Add raisins to the top of the milk line.
4. Mix with spoon, cover bowl, and refrigerate for at least 1 day to marinate.
5. This mixture will keep for several days.

German pancake

Low FODMAP German Pancake with Berries

Started to make this Sunday, knocked over the blender and had a big mess of eggs, etc., to clean off the floor. I may try again another day.

• 1/4 cup oat flour
• 1/4 cup gluten free flour blend (I used King Arthur GF multipurpose flour)
• 3 large eggs, whisked
• 1/2 cup lactose free milk
• 1 tablespoon sugar
• 1/4 teaspoon vanilla or almond extract, optional
• Garnish: 
• A few sliced strawberries, handful of blueberries, butter, sprinkle of confectioner's sugar, as desired.

Instructions

1. Preheat oven to 450 degrees F.
2. Lightly grease your cast iron skillet (9 or 11 inch will work)
3. In medium bowl, mix the flours, eggs, milk, sugar and extract with a fork, until just blended and free of any lumps.
4. Pour mixture into cast iron skillet. Bake for 12 minutes or until edges are lightly brown and pancake is puffed up. 
5. Remove from oven, garnish with toppings as desired. 
6. Eat immediately.

Fake Cheese from Kristinas Kitchen

This cheese has the best texture warm--when you can drizzle it on anything and everything, but when it's cold and thick you can use it as a cheese spread for bread or a super thick dip for vegetables! If you want it thicker or thinner, just adjust the water. You can also reheat and add a tad more water if it's too thick the next day. Have fun and enjoy your cheese, without the worry!

Ingredients

3⁄4 c

cashews (raw or roasted)

1 c

cooked rice

2 1⁄2 t

salt

1 T

onion powder

1⁄2 t

garlic powder

7 oz

pimento (or a large red bell pepper)

2 T

cornstarch (or arrowroot powder)

1⁄4 c

lemon juice

1⁄4 c

Nutritional Yeast (optional, It gives a nice cheese flavor)

2 c

Water

2 c

Water (set aside for later)

Notes

Note: If you don't have any cooked rice on hand, leave it out and just increase the cashews by about 1/2 cup. You'll probably need less water, also.

Instructions

BLEND all ingredients together in a blender (except the additional water) until very very creamy and smooth.

TEST it between your fingers, if it feels gritty, it's not done yet! 

POUR into saucepan and use one cup of the extra water to rinse the blender. 

COOK on medium-high heat, stirring constantly to keep it from sticking or burning.

BRING it to a boil and keep it boiling for 2 minutes. 

ADD remaining water only if needed.

POUR into jar or glass container with lid and keep lid on to prevent it from lumping.

SERVE hot or refrigerate for later use.

Chocolate Cream Pie

GLUTEN FREE CHOCOLATE CREAM PIE RECIPE

Reprinted with permission from Everyday Grain-Free Baking 

From the prairie homestead site

Chocolate Piecrust Ingredients:

• 1 3/4 cups blanched almond flour (where to buy)
• 3 tablespoons unsweetened cocoa powder (where to buy)
• 2 tablespoons coconut flour (where to buy)
• 1/4 teaspoon unflavored grass-fed gelatin (where to buy)
• 1/4 teaspoon sea salt (where to buy)
• 5 tablespoons palm shortening (where to buy)
• 3 tablespoons honey (where to buy)

Chocolate Cream Filling Ingredients:

• 2 3/4 cups pure canned coconut milk (where to buy)
• 2 1/4 teaspoons unflavored grass-fed gelatin
• 4 large egg yolks
• 1/3 cup honey
• 2 teaspoons pure vanilla extract (how to make vanilla extract)
• 2/3 cups dairy-free mini chocolate chips (where to buy)
• 2 tablespoons cocoa powder
• 1/8 teaspoon sea salt

Optional: Homemade Whipped Cream or Whipped Coconut Cream or for topping

Prepare the Chocolate Piecrust:

In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.

Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.

Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.

Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.