Original Recipes with Links

Below are all the recipes used with links if available.

 

Basil Hummus Stuffed Mini Peppers

 Serves 6-8

Ingredients:

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 clove garlic
• Juice of 1/2 lemon
• 1/2 cup basil leaves
• Salt and pepper, to taste
• 1/4 cup extra-virgin olive oil
• 2-3 tablespoons water
• 2 pounds mini bell peppers

 

 

Directions:

1. Slice off the tops of the peppers and remove the seeds inside with either a knife or your finger.
2. Place chickpeas, garlic, lemon juice, basil and salt and pepper in a food processor.
3. With the processor running, drizzle in the olive oil.
4. Scrape down the sides and process again, this time adding the water until the hummus is nice and smooth.
5. Spoon the hummus into a plastic bag. Squeeze the hummus down into one of the corners of the bag, snip off the tip and use it like a pastry bag to fill the hollowed out peppers.

 

 

http://www.sheknows.com/food-and-recipes/articles/1025623/basil-hummus-stuffed-mini-peppers-recipe

 

Stuffed Squash

Total Time: 1 hr 40 min

Prep: 25 min

Cook: 1 hr 15 min

Yield: 4 servings

Ingredients:

• 4 small acorn squash, 1 to 1 1/4 pounds each
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/2 pound ground pork
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1/2 cup white wine
• 1 1/2 cups cooked rice
• 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
• 1/2 cup toasted pine nuts
• 1 1/2 teaspoons dried oregano
• Generous pinch kosher salt
• Freshly ground black pepper

 

 

Directions: 

1. Preheat the oven to 400 degrees F.
2. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
3. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
4. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/stuffed-squash-recipe.html?oc=linkback

  

Tender Greens and Fruit Salad

Yield: 8 portions

Portions: 3 ounces greens + 1 ounces fruit

Ingredients:

• Leaf (red and green) 1.6 pounds
• Cranberries 10.24 ounces
• Feta 2.5-4.6 ounces
• Lemon Vinaigrette (recipe follows below)

Directions:

Toss greens with fruit. Sprinkle garnish on top. Serve with dressing to the side.

 

Lemon Vinaigrette

Yield: 3/4 cup or 8 Portions

Ingredients:

• Shallot, minced 1/3 ounce
• Garlic cloves, minced 1/3 of a clove
• Lemon peel, grated 1/2 teaspoon
• Fresh Lemon Juice 1 Tablespoon + 2.5 teaspoons
• Vinegar, red wine 1 Tablespoon + 1/2 teaspoon
• Vinegar, balsamic 1 Tablespoon + 1/2 teaspoon
• Sugar, granulated 1/8 teaspoon
• Salt 0.15 ounces
• Black Pepper 1/32 teaspoon or 1 smidgen
• Extra Virgin Olive Oil 1/2 cup

Directions:

Whisk together shallot, garlic, lemon peel and juice, vinegars, sugar, salt, and pepper. Slowly whisk oil into vinegar mixture until emulsified

 

Dessert Options:

Banana Toffee Pots de Crème

Prep time:  10 mins

Chilling time: 30-40 mins

Makes:  3-4 servings

Ingredients:

• 3 very ripe bananas
• 1 tsp mesquite powder
• 1 flat TBSP raw honey (or maple syrup for a vegan version)
• 35g of cacao butter or coconut oil
• To top: extra mesquite powder or raw chocolate (melted and poured over the cream)

Directions:

1. Melt your cacao butter or coconut oil in a microwave 30 seconds at a time, stirring each time to heat evenly.
2. Add the bananas in a blender and puree them until silky smooth.
3. Add the rest of the ingredients to the blender and puree for few more seconds.
4. Pour the cream into small, individual cups.
5. You can serve them as they are or sprinkle some extra mesquite powder. My favorite way though is to add some raw 100% dark chocolate on top. Chill the cream in the fridge for 20-30 minutes, pour melted raw chocolate on top in a thin layer and return to the fridge until the chocolate sets (10 minutes). This will create a crisp layer of chocolate on top and what a delight to crack into it to get a spoonful of the luxurious cream

http://talesofakitchen.com/desserts/banana-toffee-pots-de-creme-raw-and-healthy/

 

Vegan Chocolate Mousse

PREP TIME: 15 mins

TOTAL TIME: 4 hours 15 mins

A creamy Chocolate Mousse made with Aquafaba (chickpea brine). GF | V and free from Coconut, Nuts and Avocado.

Author: Crazy Vegan Kitchen

Serves: 6 servings

INGREDIENTS:

• 1 cup Aquafaba (room temperature)
• ⅛ tsp Cream of Tartar
• 1 tablespoon Cane Sugar (use Coconut Sugar for an even healthier version)
• Seeds from 1 Vanilla Bean Pod
• 6 ounces Dark Chocolate, melted (make sure it is dairy-free)
• Raspberries, to decorate

INSTRUCTIONS:

1. Melt your dark chocolate over a bain marie or in the microwave - be careful and keep an eye on it so it doesn't burn. Once melted, leave to cool whilst preparing meringue.
2. In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
3. Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
4. Pour into glasses and chill for at least 4 hours (Is fine if left in fridge for several days). Decorate your set mousses with raspberries.

http://www.crazyvegankitchen.com/vegan-chocolate-mousse-made-with-aquafaba-chickpea-brine/

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