Bean Sprout Pancake

This is different but I love it!!! The ginger and cayenne give it a nice kick.

2 tbsp minced ginger
1 tbsp tamari
1/8 tsp cayenne pepper
1/4 tsp sea salt
6 tbsp oat flour
1/4 cup water
1 cup bean sprouts (coarsely chopped)
1 tsp coconut oil
1 tsp sesame oil

Mix the first 6 ingredients until smooth. Add the sprouts and mix well. 
Heat the oils in a skillet on medium high. Reduce to low and pour in the batter to make one 6 inch pancake. Cook until golden on each side.
Drizzle with some balsamic syrup. Mmmmmmm

Pad Thai

A great dish. I added some sugar peas to add some colour and I love Sugar Pea!!! This recipe makes 6 servings at about 240 calories each.

9 oz rice noodles
1/3 cup tamari
2 tbsp fresh lime juice
1 tbsp agave syrup
1 tbsp tamarind paste (or use 1 tsp molasses)
1 tbsp tomato paste
3 tbsp water
1/2 tsp crushed red pepper (next time I will use more)
coconut oil
4 oz firm tofu cut into 1/2 inch dice
1 onion, chopped
4 green onions
2 garlic cloves, minced
1/4 cup fresh cilantro
1 cup bean sprouts

Cook the noodles according to package directions, drain well and rinse under cold water. Transfer to a bowl and add a bit of oil and toss so the noodles won't stick together.
In a small bowl, combine tamari, lime, agave, tamarind, tomato paste, water, and red pepper. Stir to mix well and set aside.
In a large skillet, heat 1 tsp coconut oil over medium heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Set aside.
In the same skillet (add more oil if needed) stir fry onion for 1 minute. Add the green onions and garlic, stir fry for 30 seconds, then add the tofu and cook about 5 minutes. Stirring until golden brown. Add the noodles and toss to combine and heat through.
Stir in the sauce and cook, tossing to coat, adding some water if necessary. When hot mound on serving platter and sprinkle with cilantro. Garnish with bean sprouts. Serve hot.

Arepas

This dish is so good and looks great!  Next time I will cut the polenta in strips. I love the combo of avocado and mango with a jalapeno kick.

1 block of firm tofu
1 (16 oz) tube prepared polenta
Coconut oil
2 bananas, sliced lengthwise
1 cup black beans
2 avocados - sliced
1 large mango
1/4 cup diced onion
1 jalapeno pepper, seeded and minced
salt to taste

Slice the tofu and polenta and fry til brown in coconut oil. Remove and fry the bananas until crispy on the outside and soft on the inside.
Blend the black beans (add a bit of water) until thick sauce forms.
Stir the mango, onion, pepper and salt together.
To build:
polenta, black bean sauce, tofu, banana, avocado and finish with mango salsa.

Black Bean with Quinoa

It looks better in real life.... this is another great dish and it's healthy.  Love it!! It makes 3 servings and only 200 calories per. Enjoy!!!

It a saucepan on medium heat add 1/2 tsp coconut oil add 1/2 sweet onion, chopped. Fry until the onion in carmelized. Add 1 clove of garlic and cook for one minute more. Add 1/2 tsp cumin and 1/8 tsp cayenne pepper. Cook for 30 seconds add 1/4 cup plus 2 tbsp of quinoa and 3/4 cup vegetable broth. Bring to a boil and then simmer for 20 minutes. Add 1/2 cup frozen corn kernels and 1 cup of black beans. Heat for 5 minutes. Add salt and pepper to taste. Add 1/4 cup chopped cilantro and serve immediately.

Indian Yam and Spinach

wow another great recipe...

700g of cubed yams
1 tbsp coconut oil
1 onion, chopped
1 clove garlic
1 1/2 tsp cloves
1/4 tsp cinnamon
1/2 tsp sea salt
1/8 tsp cayenne
1 cup water
1 inch of ginger, grated
2 bunches fresh spinach chopped coarsely
juice of 1/2 lime

Cook the yams in water until tender. In a pot saute the onions in the coconut oil for 5 minutes. Add the garlic and cook 2 more minutes. Add the yam and cook until heated through. Add the spices and ginger. Add the water and cook for about 5 minutes mixing often. Add the spinach in bunches and cook for about 10 more minutes. Add the lime and more salt if needed.

Yellow Dal with Tomatoes and Spinach

YUMMY!! This is so good and colourful!!!
1 1/4 cups yellow split peas, rinsed and drained
3 1/2 cups of water
1 tsp salt
3 cups fresh baby spinach
2 ripe plum tomatoes, finely chopped
1/4 cup cilantro, chopped
1 tbsp coconut oil
2 garlic cloves
1 tbsp finely chopped fresh ginger
1 serrano or other hot green chile, seeded and minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
2 tsp fresh lemon juice

Soak the split peas in a bowl of hot water for 45 minutes. Drain and transfer to a large sauce pan. Add the water and bring to a boil. Add the salt, reduce heat to medium, cover and cook until split peas are tender and thickened, about 30 minutes.
Add the spinach, tomatoes, and cilantro, stirring to wilt the spinach. Keep warm over very low heat.
In a small skillet, heat the oil over medium heat. Add the garlic, ginger and chile. Heat for 1 minute.
Remove from heat and add the cumin, coriander, turmeric, and lemon juice, stirring to mix well. Add the mixture to the dal, stirring to combine. Serve immediately.

Beet Burger

The best burger EVER. So easy to make and so very very good.

Ingredients:
1 finely grated raw beet
1/2 cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground
2 tablespoons sesame seeds
1 tablespoon vegetable seasoning or instant vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoon soy sauce
1 tablespoon nutritional yeast flakes, optional

Directions:
1. Mix all ingredients together well.
2. Form into patties and gill until cooked through.
Serve with tomato and your favourite condiments. I, of course, serve with avocado.