Eggless Blueberry Muffins

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Eggless Blueberry Muffins

Ingredients

1 cup blueberries

2 tsp plain flour for coating blueberries

1.5 cups plain flour

1 tsp baking powder + 1 tsp baking soda

¼ cup coconut milk powder

¾ cup fine sugar

½ cup butter, melted

1 cup plant-based milk + 1 tsp vanilla extract + 1 Tbsp apple cider vinegar

Instructions

Preheat oven to 350 F

Sprinkle the 2 tsp of flour and coat the blueberries.

In a large bowl, put the flour, baking soda and powders and mix. Put in the milk powder and sugar and mix well.

Stir in the melted butter, vanilla, apple cider vinegar and the milk and mix gently with a whisk. Do not overmix.

Fold the blueberries in gently, to distribute them evenly.

Filled the greased molds with the batter and bake for 20 to 25 minutes or until a toothpick comes clean.

What I Eat for BigFou 2020

Spicy carrot, parsnip and potato soup

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Spicy carrot, parsnip and potato soup

Ingredients

3 Tbsp. butter

1 small onion, finely chopped

450g (1lb.) potatoes, peeled and finely diced

2 large parsnips, peeled and finely diced

3 large carrots, peeled and finely diced

1 tsp ground cumin

1 tsp ground coriander

1.2 liters (2pts) vegetable stock

Salt and freshly ground black pepper

4 Tbsp. crème fraiche or vegan yogurt

Fresh herbs, to garnish (optional)

Method

In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.

Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.

Stir in the cumin and coriander and cook for 1 min before adding the stock.

Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.

Allow to cool slightly then place in a food processor and whizz until smooth.

Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.

What I Eat for bigFou 2020

Sesame Ginger Broccoli Soup

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Sesame-Ginger Broccoli Soup

Ingredients

10 Cups broccoli florets, divided

1 2-inch piece fresh ginger, peeled and sliced

1 tsp salt

2 Tbsp. low-sodium tamari or soy sauce

1 Tbsp. toasted sesame oil

1 Tbsp. pickled ginger, plus more for garnish, plus 1 TBS. pickling liquid

1 Tbsp. Toasted black and/or white sesame seeds, for garnish

Instructions

Set aside 2 Cups smallest, prettiest broccoli florets.

Bring 8 Cups water, fresh ginger, and salt to a boil in large pot. Add remaining 8 Cups broccoli florets; cook 5 to 7 minutes, or until broccoli is bright green and tender.

Transfer broccoli from water to blender with slotted spoon; discard ginger. Carefully add cooking water, tamari, oil, pickled ginger, and pickling liquid to blender. Purée until smooth.

Return soup to pot, and turn heat to medium-low. Add reserved 2 Cups broccoli florets, and simmer soup 5 to 7 minutes, or until florets are crisp-tender. Season with salt and pepper, if desired. Garnish with pickled ginger and sesame seeds.

What I Eat for bigFou 2020

Key Lime Pie

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Key Lime Pie

Filling

2 ripe avocados

3 Tbsp. maple syrup

Juice of 1 or 2 limes

Crust

½ cup almonds or cashews

6 large or 12 small dates

1 tsp. vanilla

Instructions

Filling

Place all ingredients in your food processor and blend until smooth. Add more lime to your taste.

Crust

Combine all ingredients in a food processor and blend until well combined. Press into a lined muffin tin. Scoop the filling mixture into the crust and refrigerate for 3 minutes or up to a few hours.

What I Eat for BigFou 2020

Chocolate Pudding

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Chocolate Pudding (4 servings)

Ingredients

2 ripe avocados

¼ cup cacao powder

5 Tbsp. maple syrup

½ tsp. vanilla

1-2 Tbsp. milk

Instructions

Blend all ingredients in a food processor until smooth. 

Add fresh fruit or hemp seeds.

What I Eat for BigFou 2020

Chocolate Cake with Chocolate Frosting

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Chocolate Cake with Chocolate Frosting

3 cups all-purpose flour

5 tablespoon dark chocolate cocoa powder

2 teaspoon baking powder

2 teaspoon baking soda

¼ cup canola oil

1 ripe avocado mashed until smooth

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

2 cups sugar

Frosting

2 ripe avocados

2 cups confectioner’s sugar

5 tablespoons dark chocolate cocoa powder

Preparation

Preheat oven to 350F. Grease and flour 2, 9’’ round cake pans

In a large bowl whisk 5 first ingredients

In another bowl, whisk canola oil and next four ingredients. Once combined add sugar.

Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake and check for doneness after 30 minutes.

Allow cakes to cool before demolding. Frost both cakes.

What I Eat for BigFou 2020

Black Bean Brownies

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Black Bean Brownies

Cake

1 can black beans rinsed and drained

3 eggs (Substitute: 1 Tablespoon flax seed + 3 Tablespoon water = 1 egg)

½ cup brown sugar

½ cup cocoa powder

½ cup coconut oil (softened)

½ cup chopped dark chocolate or chocolate chips

1 Tbsp vanilla extract

½ tsp ground coffee (optional)

½ tsp baking soda

Chocolate Frosting

3 Tbsp melted butter

4 Tbsp cocoa powder

1.5 cups icing sugar

1 Tbsp vanilla extract

Some milk

Instructions

Mix the butter, cocoa, icing sugar and vanilla extract together.

Slowly add the milk or cream to the mix until desired consistency. Spread the mixture on brownies.

What I Eat for BigFou 2020

Date Squares

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Date Squares

Ingredients

Filling

2.5 cups pitted dates

1 cup water

2 Tbsp lemon juice

½ tsp baking soda

Crisp

1 ¾ cup quick cooking oats

1 cup flour

½ cup brown sugar

¼ tsp baking powder

¾ cup vegan butter, softened

Preheat oven to 350 °F and butter and 8 inch square baking dish.

Instructions

Filling

Place the dates, water, lemon juice and brown sugar in a pot and bring to a boil. When the dates become soft turn off the heat and add the baking soda. Stir. Let stand until cooler.

Crisp

In a separate bowl, combine the oats, flour, brown sugar and baking powder. Add the butter and combine.  Spread half the crisp on the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 45 minutes. Let cool and serve.

What I Eat for BigFou 2020 Inspired by my mother and Ricardo

Blueberry & Ricotta Muffins Recipe

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Blueberry & Ricotta Muffins Recipe

Dry Ingredients

1.5 cup flour

¾ cup sugar

½ tsp sea salt

1 tsp baking powder

1 tsp baking soda

Wet Ingredients

1/3 cup canola oil or grapeseed oil

5 Tbsp plant-based milk

1Tbsp. Apple cider vinegar

2 tsp vanilla extract

1 vegan egg

¾ cup vegan ricotta cheese

Streusel Toppings

¼ cup sugar

2 Tbsp flour

1 Tbsp butter

Instructions

Mix the dry ingredients and the wet ingredients separately then using a spatula stir the two together until incorporated. Don’t overmix.

Fold in the blueberries then fill the muffin tins ¾ of the way full. Top with 1 Tbsp of streusel topping if desired or just sprinkle some sugar on top then bale at 375 for 20 to25 minutes until a toothpick inserted in the middle comes out clean.

Cool in the muffin cups on a wire rack for 10 minutes.

What I Eat for BigFou 2020

Basbousa (Semolina Cake)

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Basbousa (Semolina Cake)

Heat oven to 400F

Syrup

2 cups sugar

1 cup water

1Tbsp lemon juice

Combine sugar and water. Stir until sugar is dissolved. Boil over medium heat for 5 minutes.

Add lemon juice and boil for another 5 minutes. Set aside and let cool.

Cake

¼ cup butter

¾ cup yoghurt

½ Tbsp baking powder

1 tsp baking soda

¾ cup sugar

2 cups semolina

Instructions

Mix semolina, sugar, baking powder and baking soda. Add yogurt and butter. Mix well with your hands.

Spread basbousa in a greased baking tray to form and even ½ inch layer. Add nuts on top if you want garnish.

Place baking tray in oven for 15-20 minutes. Then open broil until the surface becomes golden brown.

Pour cooled syrup over basbousa after it comes out of the oven and cool before serving.

What I Eat for BigFou 2020

Perfect Roasted Tomatoes

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Perfect Roasted Tomatoes

Ingredients

2 lb. plum tomatoes, cored and halved crosswise

1 Tbsp. olive oil

½ tsp salt

¼ tsp freshly ground pepper

4 fresh sage leaves, chopped

Leaves from 4 to 5 fresh thyme sprigs

Instructions

Preheat oven to 400 °F.

Place tomatoes cut-side down on parchment-lined baking sheet. Brush lightly with oil, and sprinkle with salt, pepper, sage, and thyme. Roast in oven until tomato skins are blistered and flesh is very soft, about 45 minutes, then remove from oven, and set aside to cool.

When tomatoes are cool enough to handle, try removing their skins (if they slip off easily, remove them; otherwise leave them on).

What I Eat for BigFou 2020

Green Bean Curry with Peas and Cashews

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Green Bean Curry with Peas and Cashews

Ingredients

½ Cup raisins

2 Tbsp. mild Indian curry paste

4 Cups frozen green beans

2 Cups frozen peas

1 Cup coarsely chopped roasted unsalted cashew

Instructions

Place raisins in measuring cup, and cover with enough boiling water to make 1 Cup. Let stand 5 minutes. Drain, and reserve liquid.

Combine curry paste with ¼ Cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.

What I Eat for BigFou 2020

Chickpea Kale Stir-Fry

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Chickpea Kale Stir-Fry

Ingredients

1 Tbsp grapeseed or extra-virgin olive oil

4 cups cooked or canned chickpeas (drained and rinsed)

3 garlic cloves, sliced

2 tsp minced fresh ginger

1 Tbsp garam masala

½ tsp turmeric

¼ tsp ground cayenne

¼ tsp salt

6 cups chopped kale

2 cups cherry tomatoes, halved

¼ cup hempseeds

Juice of ½ lemon

1 cup plain thick yogurt

Zest of ½ lemon

Instructions

Heat oil in large skillet over medium heat. Add chickpeas, garlic and ginger; cook 4 minutes. Stir in garam masala, turmeric, cayenne and salt; cook 30 seconds more. Add kale to skillet and cook until slightly wilted. Stir in tomatoes, hempseeds and lemon juice; heat 1 minute.

In small bowl, stir together yogurt and lemon zest. Serve chickpea mixture topped with dollops of lemony yogurt.

What I Eat for BigFou 2020

Roasted Garlic Vegetables with Citrus Tahini Dressing

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Roasted Garlic Vegetables with Citrus Tahini Dressing

Ingredients

Vegetables

1 small butternut squash

2 Tbsp. avocado or olive oil, divided

1 medium-sized head cauliflower

1 head garlic, separated into cloves and peeled

14 oz (398 mL) can chickpeas, drained

4 whole green onions, thinly sliced

2 Cups (500 mL) baby spinach

¼ Cup (60 mL) peanut or macadamia nuts, toasted and chopped

Dressing

1 tsp coriander seeds

½ tsp fennel seeds

½ tsp black pepper

½ Cup (125 mL) extra-virgin olive oil

1 garlic clove, minced

1 Tbsp. lemon zest

2 generous sprigs fresh cilantro

2 Tbsp. tahini

¼ Cup (60 mL) fresh lemon juice

½ tsp sea salt

¼ tsp freshly ground black pepper

Instructions

Preheat oven to 375 °F (190 °C).

Cut unpeeled butternut squash in half, lengthwise. Scrape out seeds. Cut each half lengthwise into 3 parts. Brush both sides with olive or avocado oil and place on baking sheet. Set aside.

Cut cauliflower into bite-sized florets. Place in large bowl with garlic cloves. Toss with remaining olive or avocado oil to coat. Spread out onto baking sheet. Roast vegetables in oven for 35 to 45 minutes, rotating vegetables halfway through roasting. Stir cauliflower florets occasionally. Test squash after 25 minutes, as it may take less time.

While vegetables are roasting, prepare dressing. Crush coriander, fennel, and peppercorns with mortar and pestle or coffee grinder. Place crushed seeds in medium dry pan. Toast over medium heat just until warmed; do not burn or smoke. Remove from heat and carefully add olive oil. Watch that it doesn’t sputter. Add garlic and lemon zest and heat gently, just until oil begins to bubble around the edges.

Remove from heat and add cilantro. Set aside to cool. Once cooled, strain into bowl and whisk in tahini, lemon juice, salt, and pepper.

When vegetables are golden and tender crisp, transfer cauliflower florets to large bowl. Toss with chickpeas and green onions. Fold in spinach until slightly wilted. Line serving plate with sliced squash. Spoon cauliflower mixture over top. Drizzle with dressing and sprinkle with toasted nuts.

What I Eat for BigFou 2020

Sesame-Grilled Okra with Tahini Dipping Sauce

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Sesame-Grilled Okra with Tahini Dipping Sauce

Ingredients

Spice Mix

2 Tbsp ground coriander

2 Tbsp ground cumin

2 Tbsp sesame seeds

1 tsp garlic powder

1 tsp smoked paprika

¼ tsp cinnamon

¼ tsp salt

Sauce

¼ Cup tahini paste + Lemon juice (from ½ lemon)

1 Tbsp plain low-fat yogurt or vegan mayonnaise + 1 clove garlic, minced

Okra

1 lb. okra pods + 1 Tbsp olive oil + Lemon juice from ½ lemon

Instructions

Soak 8 to 10 bamboo skewers in water 30 minutes.

To make Spice Mix: Combine all ingredients in small bowl. Set aside.

To make Sauce: Whisk together all ingredients plus 3 Tbsp water in medium bowl. Set aside.

Prepare grill for medium-high heat. Thread 4 to 6 okra pods onto each skewer, and brush with oil. Grill 4 to 6 minutes on one side, or until charred. Flip and grill 3 to 4 minutes more. Let cool slightly, and slide okra off skewers into large bowl.

Toss okra with lemon juice, then add Spice Mix, and toss again until okra is completely coated. Serve warm with Sauce.

What I Eat for BigFou 2020

Smashed New Potatoes

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Smashed New Potatoes

Ingredients

3 lb. small new potatoes, scrubbed

3 cloves garlic, peeled, divided

1 tsp salt

4 Tbsp. olive oil

1 Tbsp. dulse flakes, plus more for garnish (optional)

½ Cup finely chopped fresh parsley, plus more for garnish

3 Tbsp. lemon juice

Instructions

Place potatoes, 2 cloves garlic, and salt in large pot, and cover with water. Bring to a boil, reduce heat to medium, and cook 25 to 30 minutes, or until potatoes are very tender. Reserve 1 Cup cooking water, then drain. Discard garlic, and return potatoes to pot.

Press remaining clove garlic through garlic press, and warm with oil in small saucepan over medium heat until garlic begins to sizzle, then add dulse, and cook 1 minute more. Remove from heat, whisk in parsley, lemon juice, and 2/3 Cup reserved cooking water; pour mixture over potatoes. Smash potatoes into rough mash, adding more cooking water to achieve desired consistency. Season with salt and pepper, if desired, and garnish with extra dulse and parsley.

What I Eat for BigFou 2020

Spice-Marinated Cherry Tomatoes

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Spice-Marinated Cherry Tomatoes

Ingredients

2 lb. cherry or grape tomatoes

6 Tbsp. olive oil

1 Tbsp. sherry vinegar or white balsamic vinegar

½ tsp garam masala

4 green onions, finely chopped

Instructions

Bring large pot of water to a boil, and prepare large bowl of ice water.

Use knife to score small X on each cherry tomato. Drop tomatoes in boiling water 10 to 15 at a time, blanch 10 to 15 seconds (15 to 20 seconds for grape tomatoes), then transfer to ice water with slotted spoon to stop cooking. Drain all cooked and cooled tomatoes.

Whisk together oil, vinegar, and garam masala in medium bowl. Season with salt and pepper, if desired.

Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices, and place peeled tomatoes in bowl. Add green onions, toss gently to coat, and let stand 30 minutes for flavors to develop. Serve with toothpicks.

What I Eat for BigFou 2020

Roasted Yellow Pepper Bisque with Cashew Cream

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Roasted Yellow Pepper Bisque with Cashew Cream

Ingredients

Bisque

6 large, firm yellow bell peppers

1 Tbsp. extra-virgin olive oil, plus extra

1 sweet onion, peeled and diced

1 stalk celery, diced

1 large carrot, peeled and diced

2 large Yukon Gold potatoes, peeled and diced

2 garlic cloves, peeled and minced

1 Tbsp. minced fresh thyme

1 bay leaf

4 Cups (1 L) low-sodium vegetable or chicken stock

½ tsp smoked paprika

2 Tbsp. lemon juice (optional)

Cashew Cream

¼ Cup (60 mL) raw cashews, toasted and finely chopped

¼ Cup (60 mL) minced fresh parsley

Zest from 1 orange

1 large garlic clove, finely minced

Hot chili oil (optional)

Instructions

Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.

Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.

Alternatively, broil whole peppers on a barbecue, turning them with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.

In large heavy saucepan, heat oil. Add onion, celery, and carrot, and sauté until onion is clear. Add potato, garlic, thyme, and bay leaf, and sauté for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.

While potato is cooking, peel skin from peppers; chop peppers, and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices that may have collected to saucepan with potatoes. Stir together.

Transfer mixture to high-speed blender and purée until smooth and creamy. Alternatively, purée using hand-held stick blender. Return to saucepan and heat through just until piping hot. Add a splash of lemon, if you wish.

In bowl, stir together gremolata ingredients. Serve soup with gremolata scattered over top. Dot with hot chili oil, if you wish.

What I Eat for bigFou 2020

Red Curry Vegetable Soup

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Red Curry Vegetable Soup

Ingredients

1 Tbsp. canola oil

12 oz. Cauliflower, cut into 1-inch florets (3 Cups)

4 large green onions, thinly sliced, white and green parts separated

2 Tbsp. Thai red curry paste, such as Thai Kitchen

4 Cups low-sodium vegetable broth

1 15-oz. can diced tomatoes in juice

¾ Cup light coconut milk

6 oz. green beans, cut into 1-inch pieces (1 ½ Cups)

1 Tbsp. lime juice

Instruction

Heat oil large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more.

Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.

Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.

Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.

What I Eat for bigFou 2020

Homemade Tomato Soup

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Homemade Tomato Soup

Ingredients

2 Tbsp. olive oil

1 medium onion, chopped (1 ½ Cups)

1 Tbsp. tomato paste

2 cloves garlic, minced (2 tsp)

1 tsp sugar

1 15-oz. can diced tomatoes

1 vegetable bouillon cube, optional

2 tsp balsamic vinegar

½ tsp dried thyme

Instructions

Heat oil in medium saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minute, or until tomato paste darkens. Stir in diced tomatoes, bouillon cube (if using), balsamic vinegar, thyme, and 4 Cups water. Cover pan, bring soup to a boil, then reduce heat to medium-low, and simmer, covered 15 minutes.

Remove from heat, and blend soup with immersion blender or blender or food processor until smooth. Season with salt and pepper, if desired.

What I Eat for bigFou 2020