Lime-coconut Shrimp with Rice

Shrimp is high in protein with rich minerals. But only buy wild-caught from the U.S. Pacific or U.S. Gulf of Mexico with chemical-free, flash-frozen shrimp with certifications like Monterey Bay Aquarium Seafood Watch, ASC, or MSC and only contains shrimp (or water/salt) without additives like sodium.

Now, are you ready to enjoy a tasty dinner?

Serves 2

Start with the rice...

1 cup (130 g) organic jasmine rice

1/4 cup (30 g) cilantro or parsley

1 Tbs. (15 ml) organic lime juce

1. Cook the rice as directed on the package.

2. Fluff and stir in the lime juice and either cilantro or parsley.

Next, the shrimp...

1 Tbs. (15 ml) olive oil

1 Tbs. (15 ml) organic lime juice

2-4 organic lime wedges

2 chopped organic garlic cloves

1 pound (455 g) wild-caught, frozen shrimp

1/2 cup (120 ml) organic coconut milk

organic cilantro or parsley

3. Sauté the garlic in oil over medium heat for about a minute.

4. Add the shrimp and cook 2-3 minutes on each side, until pink and just opaque through.

5. Stir in the coconut milk and lime juice.

6. Simmer for 2 minutres.

'Ready to serve?

7. Add rice to bowls, spoon some shrimp on top, garnish with cilantro or parsley, with a few lime wedges,

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Peas, Beans and Brown Rice à la Jamaica

Brown Rice = good antioxidants and helps reduce damage to cells

Peas = provides protein, fiber, vitamins A, C, and K, support heart health, aid digestion

Beans = high-fiber

Combine for a West African spicy dish from the Caribbean nation of Jamaica.

Use dried or canned beans, cook on the stove or rice cooker (see below).

  Serves 4

 

3/4 cup (95 g) organic dried kidney beans, soak overnight or 1 1/2 cups (195 g) of canned of drained red kidney beans

1 cup (240 ml) organic coconut milk

2 chopped organic scallions

6 sprigs of thyme or 2 Tbs. (6 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 1/2 cups (195 g) organic brown rice, washed (P.S. Jamaicans use white rice, but brown is healthier.)

Jamaican Patois/Jamiekan lanwijj:

(English-based creole language, variation in English pronunciation and vocabulary, with piece of culture, history, and the heart of the Jamaican people)

dry beans

wan 1. Drain the  soaked beans and place them in a pot of 3 cups (360 ml) of water.

tuu 2. Bring to a boil, then reduce and simmer about 45-60 minutes.

chree 3. Stir in the rest of the ingredients except the rice

foh 4. Simmer for 10 minutes.

five or faib 5. Add the rice. Add more hot water to just cover the beans.

six 6. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

sehven 7. If there are thyme stems, remove them and the bay leaf.

eight 8. Fluff the rice and serve

canned beans

wan 1. Place in a pot.

tuu 2. Stir in the rest of the ingredients.

chree 3. Add water to cover the rice.

foh 4. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

five or faib 5.  If there are thyme stems, remove them and the bay leaf.

six 6. Fluff the rice and serve.

rice cooker

1 cups (195 g) can of drained red kidney beans with liquid

1 cup (240 ml) organic coconut milk 

2 chopped organic scallions

2 Tbs. (12 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 cups (130 g) organic brown rice, washed 

wan 1. Add all the ingredients in the cooker.

tuu 2. Fluff the rice  and remove the bay leaf before serving.

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Red Lentil Soup with Spicy Carrots

My year in Turkey was wonderful, especially the food. -Mike  

Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked. 

Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)

Serves 4-6

Fill a bowl with lentils and water.

Let it set for 12 hours or more.

1 cup (130 g) organic red lentils, rinse several times

2 Tbs. (30 ml) olive oil

minced organic garlic

4 chopped organic carrots

diced organic onion

2 Tbs. (30 g) each: cumin and coriander

2 tsp. (10 g) each: paprika, caraway, and turmeric

4 cups (960 ml) organic vegetable broth

+1 cup (+240 ml) organic coconut milk

herbs: parsley, cilantro, and/or mint

organic lemon wedges

bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.

iki /ee-kee/ 2. Add the carrots and spices for several minutes.

üç /üch/ 3. Stir in the lentils and broth.

dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.

beş /besh/ 5. Use a blender to the mixture into a liquid. 

altı /al-tuh/ 6. Still in the coconut milk.

yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).

sekiz /se-keez/ 8. Serve with lemon wedges.

Afiyet olsun! (Turkish)

/a-feh-yet ol-sun/

Try some of the other 

soup recipes: https://veggiefernandezs.blogspot.com/search/label/soups

or 

Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

Read More

Curry with Spinach and Garbañzo Beans

Garbañzo (aka chickpea) is a rich source of vitamins, minerals and fiber, add to spinach for more nutrients and antioxidants. It is a dinner in itself or add rice and yogurt or spooned over baked potatoes, or....endless dishes.

Serves 4

1 Tbs. (15 ml) coconut or olive oil

1 minced organic onion

minced organic garlic cloves

chopped 2 organic celery stalks

organic spinach

14 ounce (400 g) can of organic coconut milk

1 inch (2,55 cm) chopped ginger

1 tsp. (5 g) each: mustard seed and ground coriander

1 Tbs. (15 ml) curry powder

1 Tbs. (15 g) ground cumin

sliced organic cherry tomatoes

2 cans of 14 oz. (400 g) garbañzo drained and rinsed

1/2 organic lemon

2 Tbs. (30 g) (dairy-free) yogurt

optional: chilli flakes and black pepper

1. Add onions, garlic, celery, and oil to a saucepan.

2. Cook over medium heat for 5-10 minutes, until onions and celery have softened.

3. In boiling water, wilt about half the spinach.

4. Add the coconut milk and use a hand blender to purée the spinach. 

5. Add the ginger, mustard seeds, coriander, curry powder, and cumin to the celery-onion mixture.

6. A few minutes later, add the spinach, tomatoes, chickpeas, and rest of the coconut milk.

7. Turn the heat up until it starts to bubble, then down to simmer.

8. Simmer between 15 and 20 minutes. 

9. Add the rest of the spinach towards the end of cooking.

10. Add the lemon juice and yogurt. 

11. Sprinkle with the optionals chili flakes.

Note: Leave out the yogurt if you want to freeze some of this.

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

Read More

Mushroom Stroganoff

Strognaoff means a dish of sautéed pieces of beef or a substitute served in a sauce with sour cream. Here, I use just mushrooms and no sour cream. The dish is named after the Russian family "Stroganovs" who were involved in the settlement of Siberia.

                                                                  Гриб строганов (Russian)   

                                                                      / grib stroganov/  

                                                                            serves 4

1/2 ounce (15 g) dried organic mushrooms, coarsely chopped 

olive oil

minced organic onion

minced garlic cloves

1 pound (455 g) mixed organic mushrooms, thinly sliced

1 Tbs. (15 g) brown rice miso paste

2 Tbs. (30 g) organic almond butter

1 can (14 oz./ 400 ml) organic coconut milk

chopped chives

один /a-deen/ 1. Place the dry mushrooms in a bowl and cover with boiling water, soak for about 20 minutes.

два /dva/ 2. Place a saucepan over medium heat and add a drizzle of olive oil.

три /tree/ 3. Once it warms, sauté the onions and garlic between 5-10 minutes, until soft.

четыре /chye-tir-ye/ 4. Add the fresh mushrooms a cook another 10 minutes.

пять /pyat/ 5. Stir in the miso and almond butter. 

шесть /shest/ 6. Add the coconut milk, dried mushrooms, and the water they have been soaking in. Stir and bring to a boil.

cемь /syem/ 7. Reduce the heat and simmer for 20 minutes.

восемь /vo-syem/ 8. Stir in the chives. Save some for garnish.

  (a) If it is too thick, stir in a little hot water.

Приятного аппетита!

/priyatnogo appetita/

Bon appétit!

Try

"Chicken Stroganoff / Курка Строганов (Ukrainian)"

https://veggiefernandezs.blogspot.com/2014/08/chicken-stroganoff.html

"Ground Turkey Strognaoff / Земля Турции Строганова (Russian)"

https://veggiefernandezs.blogspot.com/2019/03/ground-turkey-stroganoff.html

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Butter Tofu

 This is like an Indonesian chicken dish but with tofu.

Tahu mentega (Indonesian)

Preheat the oven to 400F (200C)

A. Tofu / Tahu:

1 package of organic tofu 

1 Tbs. (15 ml) olive oil

2 Tbs. (60 g) cornstarch

B. Sauce / Saus: 

3 Tbs. (45 ml) olive oil

1 diced organic onion

1 Tbs. (6 g) each: garam masala, coriander seeds, and grated ginger

3 sliced organic garlic cloves

1 tsp (or more) (2 g) each: paprika and curry powder

2 Tbs. (35 g) organic tomato paste

1 can organic coconut milk

satu 1. Wrap the tofu in a paper towel. Place a plate on top and something heavy. Press for 15-20 minutes.

dua 2. Sauté the onions in the oil.

tiga 3. Add the ginger and cook a few minutes.

empat 4. Add the rest of the spices, tomato paste, and coconut milk. Stir and simmer 10 minutes.

lima 5. Add the tofu and stir.

enam 6. Serve with rice, organic lime juice, and (gluten-free) bread or Naan bread.

Try "Butter Chicken (Slow Cooker):

https://veggiefernandezs.blogspot.com/2021/12/butter-chicken-slow-cooker.html

Read More

Thai Coconut Soup

This northern Thailand soup is very versatile: vegan or not, rice or noodles, chickpeas or tofu... It is also served in Laos.

ข้าวซอย (Thai)

/khao soi/

"cut rice"

ເຂົ້າຊອຍ (Lao)

/khao sony/

Serves 6

A. Soup:

2 Tbs. (30 ml) coconut oil or olive oil

1/2 diced organic onion

2 Tbs. (30 g) lemongrass paste

1 Tbs. (9 g) each grated: ginger and garlic

1 tsp. (2 g) each ground: cardamom and turmeric (or 2 tsp./4 g of dry)

2 Tbs. (16 g) Thai red curry paste (GF)

2 lime leaves or 1 tsp./5 g lime zest

2 14-ounce (400 g) cans of light coconut milk

1 cup (240 ml) organic chicken or vegetable broth

2 Tbs. (30 g) organic coconut sugar or brown sugar

2 Tbs. (30 ml) organic lime juice

~Thai 

  Lao~

หนึ่ง /nùeng/ ๑ 1. Heat oil in a large pot over medium heat.

ຫນຶ່ງ /neung/ ໑ 

สอง /song/ ๒ 2. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric.

ສອງ /sawng/ ໒

.

สาม /sam/ ๓ 3. Sauté for a minute.

ສາມ /saam/ ໓ 

สี่ /see/ ๔ 4. Mix in curry paste and lime leaves or zest. Cook for 30 seconds.

ສີ່ /see/ ໔

ห้า /hah/ ๕ 5. Slowly stir in coconut milk, broth, sugar, and lime juice. Mix well.

ຫ້າ /haa/ ໕

เจ็ด /jèd/ ๗ 7. Bring mixture to a boil and (#8)

ເຈັດ /jaet/ ໗ 

B. Proteins (choose one):

6 boneless, skinless organic chicken thighs

2 organic chicken breasts

12 ounce (340 g) extra-firm organic tofu, pressed and cut into cubes

19 ounce (545 g) chickpeas, drained and rinsed

แปด /ppaed/ ๘ 8. add one of the proteins, reduce heat and simmer.

ແປດ /bpaaet/ ໘

 (a) Cook chicken to 165F (74C) inside temperature. Transfer to a plate, shred, add back in the pot or serve on the side.

เก้า /gaao/ ๙ 9. Cover and for cook for 30 minutes.

ເກົ້າ /gow/ ໙

 (a) For a thicker broth, simmer uncovered until reduced to y0ur desired consistency.

C. Serving:

3 cups (390 g) cooked short-grain organic brown rice

2 cups (260 g) steamed or roasted organic sweet potatoes

2 cups (260 g) steamed organic greens such as spinach

2 organic green onions, thinly sliced

chopped cilantro or parsley leaves

1 organic sliced lime wedges

organic tamari

สิบ /sip/ ๑๐ 10. Serve in deep bowls with...

ສິບ /sip/ ໑໐

• ladle of coconut soup with some of the protein item
• top with potatoes, greens, green onions, and cilantro/parsley
• serve with lime wedges and tamari 

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Sweet Potatoes with Peanut Butter

 Nice combination for dinner or a holiday side-dish.

Serves 8

Pre-heat the oven to 325F (165C)

2 Tbs. (30 ml) organic (dairy-free) butter

2 minced organic garlic cloves

3 Tbs. (90 g) (gluten-free) flour

1 1/2 cups (360 ml) coconut milk

1 Tbs. (15 ml) chopped basil or 1 tsp. (5 ml) dried basil

1/2 tsp. (2,5 ml) Chinese five-spice powder or 1/4 (1,25 ml) ground cinnamon or nutmeg

3 pounds (1365 g) (=5-6) organic sweet potatoes, peeled and thinly sliced

1/2 cup (65 g) organic each: brown sugar and peanut butter

optional: organic peanuts and/or basil

1. Grease the bottom and sides of a oven pan

2. Line with parchment paper, allowing ends to extend above the edges.

A. Sauce:

1. Melt the butter over medium heat.

2. Add garlic, cook a minute.

3. Whisk in the flour.

4. Continue whisking while adding the coconut milk, until thickened and bubbly.

5. Stir in the basil, five-spice power, some black pepper. Then remove from the heat.

B. Peanut sauce:

1. Mix well the sugar and peanut butter.

C. Sweet potatoes:

1. Arrange in the pan, overlapping slices. Lay about 4-5 times.

2. Spoon some sauce over each layer, about 1/4 cup (60 ml). Save some for the top layer. 

3. Spread the peanut butter mixture on top.

4. Add the rest of the sauce.

D. Bake:

1. Bake uncover about an hour, until bubbly and golden and potatoes are tender.

2. Remove from the oven and let it sit about 30 minutes.

3. Remove sides of the pan and peel away the paper.

E. Serve:

1. Slice into wedges and top with optional peanuts and/or basil

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