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THAI RED VEGETABLE CURRY

8/29/2017

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1 tbsp coconut oil
1 onion, diced
4 garlic cloves, minced
1 tsp grated ginger (or 1 inch ginger)
4 tbsp Thai red curry paste
1 (8oz) package white button mushrooms, sliced
1 orange bell pepper, sliced
2 heads of broccoli, cut into florets
2 carrots, cut into coins
1 (10oz) package snap peas, trimmed
1 (5 oz) can water chestnuts
1 (14 oz) can coconut milk
1 (14 oz) can coconut cream
3 tsp coconut aminos
1 tsp paprika
juice of 1 lime
cilantro, optional

  1. Melt coconut oil in dutch oven or heavy pot over medium heat. 
  2. Add the onions and sauce for 5 minutes, or until soft
  3. Add the ginger, garlic, and curry paste and stir for 30 seconds
  4. Add the mushrooms, bell pepper, broccoli, and carrots and stir fry for 3-4 minutes or until the vegetables are coated with the curry paste.
  5. Cover with a lid for 5-7 minutes, or until the vegetables soften.
  6. Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut amino, paprika and lime juice. Stir until well combined.
  7. Garnish with cilantro if desired and serve.
  8. Serve over quinoa, rice or any grain. ​
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SWEET AND SOUR CHICKPEAS, PEPPERS, AND BROCCOLI

8/28/2017

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Sweet and Sour Sauce:
1/4 cup sugar (I use coconut sugar)
2 tbsp apple cider vinegar
2 to 3 tbsp rice vinegar
1 1/2 tbsp ketchup
2 tsp soy sauce (I use coconut aminos) 
1/2 tsp garlic powder
2 tbsp water

Chickpeas and Veggies:
1 tsp oil
3 cloves of garlic, minced
1/2 large red bell pepper thinly sliced
1/2 green bell pepper thinly sliced
1 cup small broccoli florets
1 15 oz can chickpeas or 1 1/2 cup cooked chickpeas
a generous dash of salt,  black pepper, and cayenne

To Thicken:
2 tbsp water
2 tsp cornstarch or other starch

  1. Mix all the sauce ingredients in a bowl and set aside. 
  2. Heat oil over medium heat in a large skillet. Add garlic and cook for 2 minutes or until translucent. 
  3. Add the peppers and mix in. Cover and cook for 2 minutes.
  4. Add the broccoli and mix in. Cover and cook for 1 minute.
  5. Add the chickpeas, sauce ingredients, a generous dash of salt, pepper, and cayenne. Reduce heat to medium. Cover and cook for 10 minutes
  6. Taste the sauce carefully and adjust to preference. Add more sour, sugar, or salt.
  7. Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens. 
  8. Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice, grains or cauliflower rice!
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CAULIFLOWER FRIED RICE

8/28/2017

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1 bag cauliflower rice 
2 tsp sesame oil
1/2 cup frozen peas and carrots
2 eggs, beaten
1/2 yellow onion chopped
salt and pepper
green onions
liquid aminos
peanuts
Optional: 8 oz chicken, shrimp, other animal protein

Spray large nonstick pan. If adding animal protein, cook completely and set aside. Cook egg, and cut into small pieces to add later. Heat sesame oil over medium heat and in same pan, add onions and cook 5 minutes. Add cauliflower rice and cook for about 5 minutes. Add frozen veggies, cooked meat if desired, and turn off heat but cover for about 5-8 minutes until veggies are thawed  (and meat warm). Add chopped egg, peanuts, green onions and liquid amino. Yum!

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​Spaghetti Squash with Thai Peanut Sauce

8/27/2017

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1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
1/4 cup chopped parsley or cilantro
2 tbsp crushed peanuts


Peanut Sauce:
1 can (14 oz) coconut milk
2/3 cup natural, unsweetened peanut butter
1/4 cup coconut sugar
1/4 cup water
2 tbsp soy sauce (I use coconut aminos)
2 tbsp apple cider vinegar
2 tsp sesame oil
2 tsp red curry paste

Spaghetti Squash:
1. Preheat oven to 350. Half the squash and scoop out the seeds.
2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a
baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out
from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash
strands. If your squash is very moist, you might have to place the strands in a colander and
pat with paper towel.
​
Peanut Sauce:
1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high
heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
2. Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped
parsley and 1/4 cup of the ingredients in the peanut sauce pan and combine. Add spaghetti
squash and crushed peanuts, stir to combine and cook until heated through (about 2
minutes).
3. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve
immediately!

Remember to follow me on Facebook, Twitter, and Instagram!
Share your delicious creations using #LauraAllenRecipes
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​Teriyaki Shrimp with zucchini noodles

8/26/2017

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1 pound medium shrimp, peeled and deveined
1 pound of zucchini, julienned or spiraled
1 medium onion, minced
3 cloves garlic, minced
1 tbsp soy sauce (I use coconut aminos)
1 tbsp toasted sesame seeds
2 tbsp low sodium teriyaki sauce (I use teriyaki coconut aminos)
2 tbsp olive oil
salt and pepper to taste

​
1. In a large bowl, combine garlic, soy sauce, sesame seeds, teriyaki sauce and oil. Marinate
shrimp in this mixture for 10 minutes. This gives you enough time to prepare the other
ingredients.
2. Heat the oil in a skillet over medium-high heat. Drain the shrimp from the marinade and cook
for 2 minutes in the skillet, flip, and cook for 1 more minute before putting aside on a plate.
3. In the same skillet, add minced onion and zucchini noodles, and cook until just cooked but
still crunchy, about 2 minutes. Season with salt and pepper, and add the remaining
marinade. Cook for one minute more then add shrimp back to the skillet. Toss everything to
combine and remove from heat. Serve the shrimp and zucchini noodles immediately,
sprinkled with additional sesame seeds.

Remember to follow me on Facebook, Twitter, and Instagram!
Share your delicious creations using #LauraAllenRecipes
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​Veggie Spring Rolls + Epic Peanut Butter Ginger dipping sauce

8/26/2017

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​Veggie Spring Rolls:
1 cup shredded carrots
1 cup cucumbers thinly sliced horizontally
1 cup red bell peppers thinly sliced
1 cup white onions thinly sliced (sautéed in olive oil optional)
1 cup bean sprouts
1 head iceberg lettuce
1 package rice paper

Follow rice paper package directions for spring rolls.

​Epic Peanut Butter Ginger dipping sauce:
1/2 cup peanut butter
1 1/2 tbsp soy sauce (I use coconut amino)
2-3 tbsp brown sugar or maple syrup
1/2 lime, juiced
1/2 tsp chili garlic sauce (I use garlic coconut aminos)
1/2 tsp fresh grated ginger
2 tbsp hot water to thin
​

Combine ingredients in bowl and mix!

Remember to follow me on Facebook, Twitter, and Instagram!
Share your delicious creations using #LauraAllenRecipes
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  • HOME
  • ABOUT
  • CONTACT
  • RECIPES
  • HEALTHY LIVING
    • PLANT-BASED LIVING FOR BEGINNERS
  • FAMILY LIFE