Chia Seed Pudding

Chia seeds, are loaded with omega fatty acids, protein, minerals, vitamins, and fiber. Even better, when introduced to a liquid they absorb it and transform into a gel-like consistency. This is perfect for adding to recipes as a thickener or egg-substitute (pancakes!).

They also make a great base for a simple two ingredient pudding.

 
Ingredients:

3-4 tbsp Chia seeds

8 oz unsweetened almond milk/coconut milk

Optional toppings:
Vanilla extract, honey, agave nectar, maple syrup, nutmeg, cinnamon, cocoa powder, coconut flakes, graham cracker crumbles, granola, fresh fruit, etc…


Directions:

Combine the chia seeds and room temperature almond milk into a bowl. Let it sit at room temperature for approximately 30 – 60 minutes. Mix every 5 – 10 minutes to break up clumps. Once pudding is at the desired consistency, mix in any option items you want and enjoy!

Green Banana Curry

INGREDIENTS

5 green bananas
2 - 3 Tbsp extra virgin olive oil
1 clove garlic, crushed
1 tsp fresh grated ginger
1 onion, finely sliced
1 tsp curry powder
1 can coconut milk
3 Tbsp chopped cilantro

DIRECTIONS

Slice the bananas into slices about 1-inch thick.

Heat the oil in a deep frying pan over medium heat. Fry the banana slices until lightly browned on each side; do them in batches if necessary. Drain on paper towel.

Still over medium heat, add the garlic, ginger, and onion to the pan and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent. Add the curry powder and stir well, then return the banana slices to the pan. Add about 2/3 of the coconut milk and stir well. Reduce the heat to low and cook for 10 minutes.

Pour in the remaining coconut milk and simmer until the mixture thickens and the bananas break down a little. Garnish with cilantro and serve over rice.

Thai Mango Tofu

INGREDIENTS  

Mango sauce:
 3 fresh ripe ataulfo mangos or 2 of a larger type of mango, fruit scooped out (or use canned mango)
1/2 tsp crushed red pepper flakes
1 Tbsp apple cider vinegar
1.5 Tbsp tamari
2 Tbsp vegetable broth
Juice of 1/2 lime or 1 Tbsp lime juice
1 Tbsp brown sugar
1 thumb-size piece fresh ginger, peeled and sliced
3 cloves garlic
1/4 tsp turmeric
Zest of 1 lime

Tofu dish:
1 bell pepper, any colour, chopped
3 to 4 Tbsp coconut milk (optional)
2 blocks of extra firm tofu, cubed
1 fresh ripe mango, cut into chunks (optional)
1/4 to 1/2 cup fresh cilantro (optional)

DIRECTIONS

Place all the "mango sauce" ingredients in a food processor or blender. Process well, until more or less smooth. Taste-test the sauce. Add more sugar if you find the sauce too sour, more red pepper flakes if not spicy enough, more broth if not salty enough, and more lime juice if too sweet or salty. Set aside.

In a wok or sauce pan over medium-high heat, add the mango sauce and the bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3 to 4 tablespoons of coconut milk or water. Simmer for 3 to 4 minutes, or until pepper has softened slightly but still retains some crispness.

Add the tofu cubes and gently stir to cover them with sauce. Add the additional chunks of mango if using. Simmer briefly, just until everything is hot. Serve over jasmine rice, sprinkled with fresh cilantro if desired.

Curried Chickpeas

INGREDIENTS

2 Tbsp coconut oil or extra virgin olive oil
1 shallot OR 1/3 cup red onion, minced or diced
3 cloves garlic, minced
1/2 tsp turmeric
1/4 to 1/2 tsp chile powder
2.5 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp tamari
1 can chickpeas
1/4 cup lemon juice or lime juice
1/4 tsp black pepper
1/2 cup cilantro, lightly chopped
3 Tbsp coconut milk (optional)

DIRECTIONS

Over medium-high heat, heat a wok or large frying pan. Add oil, then, when oil is hot, add the shallots or onion and the garlic. Cook for one minute, stirring constantly.

Add turmeric, chile powder, cumin, coriander, tamari and a tablespoon of water to pan. Stir-fry together briefly.

Add the chickpeas and continue cooking and stirring until they are coated with the spice mixture and are nice and hot, about 5 minutes. If they become too dry, another tablespoon of water.

Remove the pan from heat. Stir in the lemon or lime juice, black pepper, and most of the fresh cilantro. Stir in the coconut milk if using.

Adjust seasonings to taste: add more tamari if not salty enough, or another squeeze of lemon or lime juice if too salty.

Top with any remaining cilantro and serve hot with rice.

Tofu and Coconut Curry

INGREDIENTS

1 (400 mL) can coconut milk
1/4 cup tamari, divided
1/2 tsp brown sugar or demerara sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp chile powder and 1 tsp water, blended to make a paste
1 large onion, chopped
1 package (350 g) extra firm tofu, cut into 3/4 inch cubes
2 tomatoes, chopped
1 zucchini, thinly sliced
4 oz fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped chard, bok choy, or other cooking green
Sea salt to taste

DIRECTIONS

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons tamari, brown or demerara sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir onion, tofu, tomatoes, zucchini, and mushrooms into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and chard or bok choy. Season with salt and remaining tamari. Continue cooking 5 minutes, or until vegetables are tender but crisp.