Monday, June 29, 2015

Vegan Spinach Artichoke DIP

I LOVE appetizers! If I could just order that every time I go out, I'd be a happy camper. But alas, most appetizers are either fried or loaded with dairy. So, I proudly present to you my vegan creation. Happy hour, just got happier. 


Ingredientes

1 bag of frozen organic spinach
2 cans of artichoke hearts
2 tbsp of olive oil
3 tbsp of cashew or unsweetened almond butter
1 tbsp of garlic
1/2 cup of cashew or unsweetened almond milk
1/2 avocado
2 tbsp of almond flour
1/4 tbsp of cayenne pepper (optional)
S&P al gusto

Paso a paso

1) Drain and chop artichokes.

2) In a large sauté pan, heat up the cook the spinach and the artichokes for about 8 minutes. Set aside. 

3) Blend together the cashew butter, garlic, cashew milk, avocado, almond flour (and cayenne pepper) until smooth. 


4) Add cashew "cream" to the sauté pan and mix with the spinach and artichokes. 


5) Serve in a small bowl. Grab a sweet potato or celery and dig in!










Wednesday, June 24, 2015

Southern Craving

We all have a craving for food that's not so good for you every now and then. This is for those special occasions when you catch a waft of the Popeye's down the street, and you just have to have fried chicken! I'll probably bake it next time to make it a little more waist friendly. The mashed potatoes are really mashed cauliflower, but the consistency is spot on and you can pile it on your plate as much as you want! This is another one of my husband's favorites. It got two "yums "up and a "what's in this?"


Ingredientes for the fried chicken:

2 chicken breasts cut into strips
1/2 cup of brown rice flour
1/4 cup of coconut flour
1/2 tbsp of garlic powder
1 tbsp of onion powder
1/2 tbsp of paprika
S&P and cayenne pepper al gusto
Olive oil 


Paso a paso: 
1) In a bowl or on a large plate, mix all dry ingredients.


2) Coat chicken with dry mixture. Let chicken rest in flour for 3 minutes, and toss around in flour mixture again, so that the chicken is thoroughly covered.


3) Heat up olive oil and place chicken strips in. Turn over after about 5 minutes and cook for another 3-5 minutes, until golden brown.






Ingredientes for mashed "potatoes:"
1 head of cauliflower
Organic butter (optional)
S&P al gusto

Paso a paso:

1) Cut and steam cauliflower. Blend until it resembles mashed potatoes. (Add butter while blending.)


2) Serve cauliflower mash with fried chicken and greens. 




Wednesday, June 10, 2015

Non-Papa a la Huancaina

I DID IT!!!! Papa a la huancaina is definitely one of my favorite Peruvian dishes. However, the sauce is made with milk, cheese and saltines, poured over yellow potatoes. Totally NOT a detox friendly dish. When I set out to make the healthy version, I didn't think it as gonna be possible. But using what I've learned the last couple of months about certain ingredients, it did not take me too long to make the vegan "huancaina" sauce. And it is delicious!  You can pour this over some steamed cauliflower or you can make some faux-tatoes, like I did. This is the perfect example of how you can get the same tasty satisfaction from your dishes, just by switching a few ingredients. It's a great reminder that when there's a will, there's a way. =)



To make the Faux-tatoes:
1 cup of cooked quinoa
1 whole cauliflower (steamed)
Olive oil
S&P al gusto

Paso a paso:
1) Blend steamed (& cool) cauliflower.



2) Using a cheese cloth, get rid of as much moisture as possible and put it in a bowl. Do the same with the quinoa.


3) With a fork mix cauliflower paste and quinoa. 



4) Make hand size faux-tatoes. This is the fun part. 



5) You can lightly cook the "potatoes" in some olive oil to give them a crunchy outside.  Since everything is already cooked, this part is optional. 



For the yellow huancaina sauce:

1/3 cup of cashew butter
1/2 cup of unsweetened cashew or almond milk
1 or 2 tbsp of ají (or more if you like it more spicy) 
1/4 of an avocado
2 Tbsp of almond flour
1 garlic clove (or 1 tsp of garlic powder)
S&P al gusto

Paso a paso:
1) Blend all ingredients together until smooth. For thicker sauce add more almond flour, or more cashew milk to thin it out. 


2) Pour over "potatoes."



Garnish:
1/2 boiled egg
Peruvian or kalamata olives
Arugula

¡BUEN PROVECHO!