Category: Dairy-free

Chocolate Chia Pudding

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Update: I now prefer this recipe, adapted from the Meals Made Simple cookbook because it’s easier and healthier. I’ve left the original recipe below. Feel free to tell me in the comments which you prefer. The new recipe leaves the chia seeds whole, the old one blends them.

6 medjool dates, pitted
1/2 cup hot water
1 (400g) can coconut milk
1/2 cup cocoa powder
1 Tbsp melted coconut oil
2 tsp vanilla
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
1/4 cup chia seeds

  1. Soak the dates in the water while you gather the other ingredients.
  2. Add all ingredients but maple syrup and chia seeds to the blender and blend until smooth.
  3. Taste for sweetness and add maple syrup if you prefer it sweeter.
  4. Pour into serving dishes. Divide chia seeds between dishes and stir in. Chill.

OLD RECIPE:

1 ½ cups almond milk (you can also substitute regular milk or coconut milk)
5 medjool dates, pitted (these are softer and sweeter than other varieties and puree nicely)
4 (1 oz) squares semi sweet chocolate (I use 10 squares of the PC dark chocolate bar)
1/3 cup chia seeds
¼ tsp salt
½ tsp cinnamon (optional)
½ tsp vanilla (optional)

1. Blend the dates and milk together in a blender until the dates are completely pureed into the milk.

2. Melt the chocolate and blend in.

3. Add the chia seeds, salt, cinnamon and vanilla. Blend well, scraping the sides if necessary.

4. Pour into small serving dishes and chill. This can be served with whipped cream and chocolate shavings if you want it to look prettier.

Korean Beef Bowls

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1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced

1 pound ground beef
2 green onions, thinly sliced
Cooked rice
Romaine lettuce, washed and torn (optional)
Kimchi (optional)

  1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger in a small bowl.
  2. Brown the beef in a large frying pan over medium heat. Drain the fat.
  3. Add garlic and cook a little longer until you can smell the garlic frying.
  4. Stir in the sauce and simmer for a few minutes to blend the flavours.
  5. Serve over steamed rice and top with green onions. (Makes four servings)

Suggestion:
To add more veggies, layer the following ingredients in your bowl: romaine, rice, beef and onions. Top with kimchi. (Kimchi can be purchased in Asian stores and some grocery stores.)

Bacon-wrapped water chestnuts

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1 lb. bacon
1 can (16 oz.) water chestnuts (whole & peeled)

Sauce:
3/4 cup ketchup
3/4 cup brown sugar
1 tsp Worcestershire sauce

  1. Cut bacon strips in half. Wrap half a slice of bacon around a water chestnut and secure with a toothpick. Repeat with the rest of the bacon and water chestnuts.
  2. Place “wraps” in an ungreased, glass 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and drain grease.
  3. Mix the sauce ingredients in a saucepan and heat until sugar is dissolved. Pour over “wraps”. Return to oven and bake 10 minutes longer. Serve warm.

Banana Bread or Muffins

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1 cup very ripe mashed bananas
1/3 cup butter, melted
1/2  cup sugar* (originally recipe called for 3/4 cup sugar)
1 egg
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup chopped pecans or chocolate chips (optional)

  1. Beat bananas until creamy.
  2. Cream the butter and sugar together in a bowl. Add the bananas.
  3. Beat in the egg, beating until smooth.
  4. Mix flour, baking soda, baking powder and salt together in another bowl.
  5. Add dry ingredients to banana mixture, stirring only to moisten.
  6. Stir in pecans, or chocolate chips.
  7. For bread: Bake in a greased loaf pan at 350 degrees for about one hour, until a fork or toothpick comes out clean.
    For muffins: Pour into a lined muffin tin and bake at 350 degrees for about 25 minutes. Makes 12 muffins.

Suggestion:
* For a sugar-free option, you can replace the sugar with 1/2 cup of honey, or 1 cups of pureed dates.

Chili

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1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 (19 oz) can kidney beans, un-drained
1 (14 oz) can tomatoes, un-drained and chopped
1 (14 oz) can tomato sauce
1 small green pepper, chopped
2 tsp chili powder
½ tsp cumin
½ tsp oregano
Salt and pepper to taste

  1. Brown the meat, onion and garlic in a large pot for about 5 minutes.
  2. Stir in all the other ingredients and bring to a boil.
  3. Reduce heat and simmer for about 45 minutes, stirring occasionally.

Suggestion:

Some serving ideas are: with a loaf of fresh bread and butter, or with Tostitos and cheese, or as a taco salad with lettuce, corn chips, cheese…