Recipes

Steamed Potatoes w/ Roasted Red Pepper & Chilies

Potatoes_RedPepper_Prevw_twocolumn

Steamed Potatoes w/ Roasted Red Pepper & Chilies
Steamed baby potatoes are garnished with roasted red pepper and red chilies.
Write a review
Print
Ingredients
  1. 1 1/2 lb baby potatoes
  2. pinch of sea salt
  3. 1/2 cup roasted red peppers
  4. 1/2 tsp red chili flakes (or to taste)
  5. sea salt, to taste
  6. freshly ground black pepper, to taste
  7. extra-virgin olive oil (for finishing
Instructions
  1. Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.
  2. For even cooking, make sure to buy potatoes that are all relatively the same size. Wash the potatoes and place into the steaming basket. Sprinkle with a pinch of sea salt. Once the water is simmering, place the basket over the pot and cover with a lid. Steam until tender and cooked through, about 20 minutes or so.
  3. While the potatoes are steaming, finely dice the roasted red peppers. To make your own roasted red peppers, follow Steps 1 and 2 from this recipe on Roasted Red Peppers.
  4. Once the potatoes are cooked through, remove them from the steaming basket and place into a large bowl. Add the roasted red pepper, chili flakes and drizzle with olive oil. Season with salt and pepper to taste and toss to coat. Transfer to a serving bowl and serve.
http://healthcoachdarryl.com/

Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes

IMG_5522.PNG

 

Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes
Chickpeas, fresh spinach and sun­dried tomatoes are slowly simmered with garlic, ginger, lemon and coconut milk. The result is one highly­ flavorful and satisfying dish.
Write a review
Print
Ingredients
  1. 1 yellow onion
  2. 4 cloves garlic
  3. 1 tbsp fresh ginger
  4. 1 whole lemon
  5. 1/2 cup sun­dried tomatoes*
  6. 2 cups cooked chickpeas (1 ­ 15 oz
  7. can)
  8. 1/2 tsp chili flakes (or to taste)
  9. 1 tbsp coconut oil**
  10. 1/2 lb fresh spinach
  11. 1 ­ 14 oz can coconut milk
  12. 1 tsp ground ginger
  13. sea salt, to taste
  14. freshly ground black pepper, to taste
  15. 1/2 bunch cilantro (to garnish)
Instructions
  1. To prepare your mise en place, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes and julienne. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first.
  2. Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes and coconut oil. **Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.
  3. To cook the dish, heat a large Dutch oven or deep sauté pan over medium heat and then add the oil, followed by the onions and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent (in this case, a bit of color is fine). Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
  4. Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don't scorch. You just want them to have a little color. This should only take a few minutes.
  5. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.
  6. *Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  7. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  8. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
  9. Once everything has heated through, serve immediately. The spinach will start to lose its color and it won't look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!
Notes
  1. You can add additional spices to this dish. For instance, if you are in the mood for curry flavors, try adding 1 to 2 teaspoons of curry powder or a nice masala mix. When adding spices, add them after the ginger and garlic.
  2. For added texture, you could also add ingredients such as water chestnuts or nuts at the end. Feel free to experiment to see what delicious combinations you come up with.
http://healthcoachdarryl.com/

Lentil Coconut Soup

lentil coconut soup

Lentil Coconut Soup
Write a review
Print
Ingredients
  1. 1 white onion, diced
  2. 1/2 red serrano pepper, or to taste, minced
  3. 1 - 2 inch" piece ginger (2 tbsp minced)
  4. 4 tsp whole cumin seeds*
  5. 1 tbsp coriander seed*
  6. 1 1/2 cups red lentils
  7. 4 cups vegetable stock (or water)
  8. 1 (14 oz) can coconut milk
  9. 1 1/2 tsp sea salt
  10. 1 1/2 tsp freshly ground black pepper
  11. 2 fresh lemons (2 tbsp zest + 5 tbsp lemon juice)
  12. 1/2 bunch fresh cilantro
  13. 1 ripe avocado
  14. dried chile flakes, garnish
Instructions
  1. To cook the soup, heat a large heavy-bottomed pot over medium heat. Toast the coriander and cumin for approximately 1-2 minutes, or until they just start to smoke and release their aroma.
  2. Next, dry-sauté the onions and serrano pepper with a bit of vegetable stock or water. Cook for approximately 5 to 7 minutes or until the onions are soft, translucent and starting to brown.
  3. Next, add the ginger, lentils, stock, coconut milk, salt and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes or until the lentils are totally soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
  4. Meanwhile, zest and juice the lemons. Chop the cilantro and set aside.
  5. To finish the soup, add the lemon juice, lemon zest and cilantro. Serve into warmed bowls and top with diced avocado and more cilantro and/or chili flakes, if desired.
Notes
  1. If you do not like whole spices, you can use ground cumin and/or coriander, but keep in mind that you will end up with slightly different results.
http://healthcoachdarryl.com/

Vegan Ranch Dressing

vegan ranch
 
Vegan Ranch Dressing
Delicious dairy free Ranch Dressing
Write a review
Print
Ingredients
  1. 1/2 cup vegan mayonnaise
  2. 1 1/2 tbsp rice wine vinegar
  3. 1 1/2 tbsp nutritional yeast
  4. 1 tbsp shallot, minced
  5. 1/2 tbsp agave or other sweetener of choice
  6. 1/4 cup soy or almond milk, unsweetened
  7. 1 1/2 tbsp fresh dill, minced
  8. 1 tbsp fresh chives, minced
  9. juice of 1/2 lemon
Instructions
  1. In small mixing bowl, whisk together well all ingredients. Add additional soy or almond milk, as needed, until you reach the desired consistency.
Notes
  1. This is a wonderful creamy dressing to add to salads, serve as a dip for crudités, or as a cooling creamy dressing for Cauliflower Wings
http://healthcoachdarryl.com/
 

Vegan French Toast

Vegan-French-Toast-So-simple-so-fast-SO-good

Simple Vegan French Toast
Serves 2
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
26 min
Prep Time
20 min
Cook Time
20 min
Total Time
26 min
Ingredients
  1. 1 heaping Tbsp chia seeds (whole or ground into a fine meal so they're undetectable)
  2. 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
  3. 1 cup unsweetened almond milk (or any non-dairy milk)
  4. 1/2 tsp ground cinnamon
  5. 1/2 tsp vanilla extract
  6. 4-5 slices bread (I went with a sturdy rustic wheat bread, but also tried it with whole wheat sandwich bread and it worked well both ways)
Instructions
  1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
  2. Preheat griddle to medium heat (~350 degrees F) and grease with 1 Tbsp vegan butter or coconut oil.
  3. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak.
  4. Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes.
  5. Top with desired toppings: I went with coconut whipped cream, strawberries and maple syrup.
http://healthcoachdarryl.com/
Vegan-French-Toast

Coconut Waffles

FullSizeRender

 

Coconut Waffles
Delicious Vegan Breakfast
Write a review
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 1 tbsp baking powder
  4. 1/2 tsp sea salt
  5. 2 1/2 cups coconut milk
  6. cooking spray or cooking oil
Instructions
  1. Preheat waffle iron.
  2. To prepare the batter, in a medium bowl, mix together the flour, sugar, baking powder, salt and coconut milk until combined.
  3. Spray the preheated waffle iron with non–stick cooking spray. Pour batter onto the waffle iron, close the lid and cook until golden brown.
  4. Serve plain or garnish with fresh fruit and maple syrup.
Notes
  1. For savory waffles reduce the amount of sugar by half and add 1/2 cup minced green onion and freshly ground black pepper.
http://healthcoachdarryl.com/

Garlic Butter Roasted Carrots

garlicbuttercarrots

Garlic Butter Roasted Carrots
Carrots Roasted in Vegan Butter and Garlic
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 4 to 5 Carrots cut into small pieces or 1lb of baby carrots
  2. 4 garlic cloves minced
  3. 1 tablespoon of Earth Balance Butter
  4. Fresh basil or parsley
  5. Salt and Pepper to taste
Instructions
  1. Melt Earth Balance butter on medium low heat and add minced garlic and allow it to simmer for 2 minutes then remove from heat.
  2. In a separate bowl place baby carrots or cut regular carrots in a bowl and pour the butter/garlic mixture over the carrots and toss until the mixture has covered the carrots.
  3. Take the carrots out of the bowl and lay them on a baking tray lined with parchment paper, add a sprinkle of salt and pepper and place inside of a preheated 425 degree oven and roast for about 15 minutes or until carrots are fork tender.
  4. Once tender take carrots out, set aside and chop fresh parsley or basil and sprinkle over your carrots and serve! This will make a great side dish or place over rice or quinoa for a main meal.
Notes
  1. If you do not have Earth Balance you may substitute for 2 tbs of Olive, Coconut or Avocado oil.
  2. If you would to make an oil free version of this dish substitute the Earth Balance for Vegetable broth.
http://healthcoachdarryl.com/

Darryl’s Cauliflower Steak

caulisteak

This has become one of my favorite recipes!  I was skeptical at first but this proved to be a real winner!

Cauliflower Steaks
Serves 2
Write a review
Print
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 1 head cauliflower, leaves and stem trimmed*
  2. 4 garlic cloves, peeled and smashed
  3. 1 lemon, juiced
  4. 2 1/2 cups vegetable stock
  5. 1/2 cup dry white wine (optional)
  6. 2 tbsp extra virgin olive oil
  7. 2 bay leaves
  8. 1/2 tsp sea salt (or to taste, depending on the saltiness of your stock)
Instructions
  1. To bake the cauliflower, first preheat the oven to 350°F (175°C).
  2. NOTE: Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak-like piece of cauliflower. Each piece should be approximately 1 1/2 inch thick.
  3. In a 9x11 baking dish, mix together the garlic, lemon juice, stock, white wine, olive oil, bay leaves and salt. The amount of salt will depend on how salty your stock is. Taste for seasoning and adjust as necessary.
  4. Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Ultimately, the time will depend on how thick the 'steaks' are and your oven.
  5. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. Note: The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.
  6. To finish the dish, remove the cauliflower from the oven and carefully remove the foil, making sure you don't burn yourself from the steam.
  7. At this point, remove the 'steaks' from the liquid and place onto a plate lined with paper towel. Blot the top of cauliflower with paper towel as well. This step helps to ensure you get a nice golden crust.
  8. Next, heat a large fry pan, or cast iron skillet, over medium heat. Once hot, add the oil, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart.
  9. Once done, transfer to a serving plate and top with salsa. If desired, and finish with freshly ground black pepper, if desired.
http://healthcoachdarryl.com/

Super Simple Tomato Soup

Simple Tomato Soup
Serves 4
This is a super simple tomato soup for you to enjoy!
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 (32 fluid ounce) can of diced or stewed tomatoes
  2. 1 (16 oz package) of mixed veggies
  3. 1 Onion
  4. 6 Cups of water
  5. Salt and Pepper to taste
  6. 1 Pinch of Oregano
  7. 1 Teaspoon of garlic powder
  8. 1 Tablespoon of Olive Oil
Instructions
  1. Cut onion into small dices
  2. In a large pot over medium heat add olive oil and sautee onions for 5 minutes.
  3. Add the tomato, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Notes
  1. For a less hearty soup you may use tomato juice instead of actual tomatoes and 4 cups of water instead of 6
http://healthcoachdarryl.com/

Vegan Cream of Broccoli Soup

Cream of Broc Soup

 

Darryl’s Vegan Cream of Broccoli Soup

4 cups of Cauliflower in bite sized pieces

1 Large Carrot cut into small pieces

2 cups of chopped celery

1 medium sized diced onion

1 cup of organic fresh or frozen corn

1 medium sized sweet potato diced into small pieces

1 clove garlic diced

5 cups veggie broth

2 teaspoons of white miso (optional)

3 tablespoons of olive oil

2 cups of broccoli chopped into very small pieces

Place the onions, celery,  sweet potato and carrots into a skillet with the olive oil and sauté for about five minutes until the veggies become tender.

Add veggie broth (and miso if using)

Add cauliflower and corn.  Add more water or broth if needed to cover all veggies

Bring soup to a boil and turn soup down to a medium simmer and cover.

Simmer for 25 minutes.

Pour contents into a blender or use an immersion blender to puree contents of your soup to a creamy texture.

Place all of your broccoli into the creamy soup and simmer for another ten minutes to cook down the broccoli.

ENJOY!

For clarity this is more of a cream of veggie soup with broccoli added to it.  We are using the veggies to make our cream instead of milk and fat so the very base of our soup is life itself!

© 2015 Frontier Theme