African Peanut Soup

  

Ingredients:

• 2 Large Sweet Potatoes
• 1 Onion
• 3-4 Cloves Garlic
• 1 Inch Fresh Ginger
• 1/2 Cup Peanut Butter
• 32 oz Vegetable Stock
• 1 Can Tomato Sauce
• 1 Bunch Chard
• 2 Tsp Cumin pdr
• 2 Tsp Coriander pdr
• 1/4 Tsp Cinnamon
• 1/4 Tsp Turmeric
• Salt/Pepper to Taste

Instructions

1. Add chopped onions to a pot over medium heat, and cook with a splash or veggie stock for about 3 minutes, or until translucent. Add ginger and garlic and continue cooking for a minute.
2. Add Sweet Potatoes and continue cooking for 5 minutes, adding more water or veggie stock to avoid sticking.
3. Add peanut butter, veggie stock, tomato sauce, cumin, coriander, cinnamon, turmeric, salt and pepper and cook, covered for about 10 minutes, or until potatoes are tender when poked with a fork.
4. Take an immersion blender* and blend some, but not all, of the soup to thicken. You still want some potatoes left whole for texture.
5. Add chopped chard and cook for another couple minutes until soft, serve with peanuts on top!

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Edamame Crunch Salad

  

 

Ingredients

• 2 Cups Frozen Shelled Edamame, cooked according to package directions
• 2 Large Carrots, grated
• 2 Baby Cucumbers, sliced and quartered
• 1 Red Bell Pepper, diced
• 1 ½ Cups Shredded Red Cabbage
• 4 Bunch Scallions, sliced, plus more for garnish
• ¼ Cup Peanuts, plus more for garnish
• ⅓ Cup Peanut Sesame Dressing
• Sesame Seeds

Instructions

• Toss all the ingredients except the sesame seeds in a large bowl.
• If desired, transfer to a platter or bowls. Then top with extra scallions, peanuts, and a generous sprinkle of sesame seeds. Enjoy!
   
   

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Edamame Pasta Salad

  

 

Ingredients

• 8 Ounces Rotini Pasta or other short pasta
• 12 Ounces Frozen Shelled Edamame, cooked according to package instructions
• 1 Small Red Onion, diced
• 1 Medium Bell Pepper, diced
• ⅓ Cup Vegan Feta, optional
• 2 tbsp Red Wine Vinegar
• 1 tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Salt                                                                                                                           

  Instructions

  • Cook the pasta according to the package instructions. Drain and rinse with cold water.
  • When the pasta is cool, place it in a large bowl along with the remaining ingredients toss well. Serve and enjoy!  

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Kale Apple Smoothie

 

Ingredients

• ¾ cup chopped kale, ribs and thick stems removed

• 1 small stalk celery, chopped

• ½ banana

• ½ cup apple juice

• ½ cup ice

• 1 tbsp fresh lemon juice

Directions

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.

2. Blend until smooth and frothy. 

    

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Popcorn With Nutritional Yeast

  

“Popcorn is a go-to snack for salty cravings,” says Pasquariello. The only catch? Store-bought brands are high in sodium, but stovetop popcorn is easy to make and customize at home. Pasquariello recommends tossing warm popcorn with olive oil and nutritional yeast, “which offers a savory, cheese-like flavor and is naturally low in sodium,” she shares.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Smoky Roasted Chickpeas

  

 

Ingredients

• 1 15.5-ounce can chickpeas, rinsed, drained, and patted dry 

• 1 tbsp olive oil / any veg. oil

• 1 teaspoon smoked paprika / red chili pdr

Directions

1. Preheat baking sheet and oven to 425°F/ 220 C. Toss chickpeas in olive oil and paprika and spread on a rimmed baking sheet.

2. Roast until crisp, shaking pan halfway through, about 20 minutes. Time can vary depending on the size of your oven, voltage. 

    

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Fig and Almond Custard Tart

 

Ingredients

For the Crust:

2 cups old-fashioned rolled oats

1 cup crushed almonds or almond flour

4 tbsp (½ stick) unsalted butter, at room temperature

2 tbsp white sugar

1 tbsp grated orange zest

½ tsp cardamom pdr

¼ tsp fine sea salt

3 large egg whites

For the Custard:

1½ cups mascarpone cheese

1 large egg, plus 3 large egg yolks

½ cup white sugar

½ tsp orange blossom water/ orange essence

Grated zest of 1 orange

¾ cup heavy cream

10–12 Mission figs, pitted and sliced 1/8 to ¼ inch thick

2 tbsp turbinado sugar

For the Whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp orange blossom water
• ¼ tsp cardamom pdr
• Fig glaze
• 1 cup fig jam
• 2 tbsp white sugar
•  ¼ cup almond liqueur
•  2 tbsp fig balsamic vinegar

Instructions

To make the crust, grind the oats and almonds in a food processor until broken down but still a little flaky. Add the butter, white sugar, orange zest, cardamom, and salt. Pulse several times until the butter is evenly incorporated into the oat mixture.Add the egg whites and pulse until a slightly wet and crumbly dough is formed.

Press the dough ¼ inch thick into the bottom and up the sides of a 10-inch nonstick tart pan with a removable bottom. There may be a little bit of excess dough. Set the tart on a rimmed baking sheet and place in the freezer until ready to bake.

To make the custard, preheat the oven to 350 degrees F.

In a bowl, whisk together the mascarpone, whole egg and egg yolks, white sugar, orange blossom water, and orange zest until smooth. Add the cream and whisk until fully incorporated. Pour the batter into the frozen tart crust. Bake the tart for 30–35 minutes, or until it is partially set.

Carefully remove the tart from the oven and decoratively place the fig slices on top. Sprinkle the entire top with the turbinado sugar. Return the tart to the oven, being careful not to disturb the filling, and bake for another 15–20 minutes, until the filling is set and firm. Remove from the oven and let cool completely.

To make the topping, whip the cream, powdered sugar, orange blossom water, and cardamom together until soft peaks form. Set aside.

To make the fig glaze, in a small saucepan, bring the fig jam, white sugar, liqueur, and vinegar to a boil and allow to thicken, about 5 minutes. Set aside.

To assemble, remove the cooled tart from the pan by pressing up on the bottom and removing the rim. Cut into 8–10 slices. Place a slice of tart on each plate. Spoon a dollop of whipped cream on top of the tart. Drizzle on a little bit of fig glaze. If desired, garnish with a flower on top.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs