Non-dairy yogurt

From Hip Pressure Cooking

Ingredients

1 qt unsweetened, plain non-dairy milk
3 T cornstarch
4 tsp. yogurt or starter

Directions

Step 1: Sanitation

If you’re making the yogurt directly in Instant Pot’s stainless steel container, sanitize the cooker by running Instant Pot on the pressure steam program for one minute with one cup of water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to one minute. When the program is finished, release the pressure and then pour out the water. 

Step 2: Scalding and thickening the milk

Pour 1/4 cup of the non-dairy milk into a small bowl. Add in 3 T of cornstarch and mix thoroughly. Pour the rest of the carton of milk plus the milk/cornstarch mix into the stainless steel container. Scald the milk by pushing [yogurt] button and [adjust] until the screen says “Boil”. Let Instant Pot bring the milk to a boil until the screen says “Yogt”. For thicker yogurt, repeat this step one more time, stiring occasionally.

Wait until the milk cools down to at least 115F/46C before proceeding to the next step. That can take anywhere from 20 minutes to an hour (make sure to take the temperature with a clean thermometer).


Step 3: Inoculation 

Once the scalded milk has cooled to below 115F, add the yogurt inoculate according to package instructions or, use a high-quality plain yogurt with live active cultures. Once you get going, you can use the yogurt from a previous batch to make the next- as long as it’s under two weeks old. Measurements do not need to be exact, but you’ll want to aim for about one teaspoon per cup (250ml) of milk. Mix the inoculate or yogurt into the milk until it dissolves completely

Step 4: Incubation 

Close the lid with the pressure valve in any position. Run the yogurt program by pressing [Yogurt]. The default time is 8 hours, but you can adjust the time by pressing the [+] or [-] buttons to get different effects. Longer time will produce a more tart yogurt. Most yogurt strains will begin to solidify after bout 6 hours – for less tart results check to see if the milk has already solidified after this time. When the program is finished the letters “Yogt” will appear in the display.

Step 5: For thicker Greek style yogurt

Strain the Yogurt – after the yogurt making process is complete. Pour the yogurt into a coffee filter-lined fine strainer that is positioned over a bowl. Place the whole set-up in the refrigerator for 4-6 hours depending on the desired thickness.


Step 6: Storage

Pour the contents of the inner pot into a clean container, and refrigerate for up to two weeks.

Sushi Rice and Shaggy Dog roll

Shaggy Dog Roll

Photo credit Natasha's Kitchen

Ingredients

Sushi Rice

4 T Rice Vinegar

2 T sugar

2 tsp salt

2 cups Japanese or short grain rice

3 cups water

California Rolls or Shaggy Dog Rolls

6 half-sheets of Nori

1/2 lb imitation crab meat 

1 Avocado

1/2 medium cucumber, peeled and sliced into long matchsticks

Toasted Sesame Seeds (optional)

Panko breadcrumbs, tempura style (optional)

1 carrot, peeled and sliced into long matchsticks

Pink Mayo

1/2 cup mayonnaise

2-3 T Sriracha sauce

1-1/2 T sweetened condensed milk

Directions

Sushi Rice

1. Cook the rice in rice cooker.

2. As rice is cooking, make sushi rice by combining rice vinegar, salt, and sugar in a small sauce pan and letting them dissolve together over low heat on the stove, then let the mixture cool.

3. When the rice is done cooking, transfer the hot rice into a large bowl and break it up to get rid of all the hot clumps.

4. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar. 

Assembling Rolls

1. On a sheet of parchment paper, spread a generous handful of sushi rice onto a 1/2 sheet of nori. Use wet fingers or a spoon to spread the rice evenly over the entire surface of the nori, taking care to cover all the way to the edges of the nori.

2. Flip the rice covered piece of nori over so the rice is facing down. This way your rice will be on the outside. (The rice will stick surprisingly well to nori and it's relatively easy to flip the nori over.) Place your fillings across the center of your rice in the middle of the sheet.

3. Start rolling away from you using the parchment paper, using your fingers to hold the ingredients in place. Roll tightly enough and apply pressure to make a tight roll.

4. Once all the rolls are rolled, run your sharp knife through damp paper towel before slicing so the rice won't stick as much. Slice two rolls at a time, quickly with a sharp knife, into 1 inch wide rolls. 

5. Sprinkle with panko crumbs or toasted sesame seeds. To make a Shaggy Dog roll, top with tiny flakes of imitation crab and pink mayo.

Dairy Free Cauliflower Alfredo Sauce

Photo credit Blendtec

Makes 1 quart

Ingredients

1/3 cup raw cashews

2 cups cauliflower florets

2 cups chicken stock
~~~~~~~~~~~~~~~~~~~

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt
~~~~~~~~~~~~~~~~~~~

6 cloves garlic

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

Creamy Tomato Slow-Cooker Chicken

Photo credit Betty Crocker

Ingredients

1 lb boneless skinless chicken thighs

2 cloves garlic, finely chopped

1-1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

1 jar (15 oz) Alfredo sauce (or dairy free Alfredo sauce, see recipe below)

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

2 T cornstarch

2 T water

Alfredo Sauce

6 cloves garlic

1/3 cup raw cashews

2 cups cauliflower florets

1-3/4 cups chicken stock

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

3. Spray 3-4 quart slow cooker crock with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt, and pepper.

4. In jar of blender, add diced tomatoes and tomato sauce to alfredo sauce. Pulse to blend until just combined. Pour mixture over chicken.

5. Cover, cook on Low heat for 5-6 hours.

6. 10 minutes before serving, in a small bowl stir together cornstarch and water. Stir into mixture in slow cooker. Increase heat setting to High. Cook uncovered 5-10 minutes longer.

7. Serve over brown rice or pasta.

Almond Joy cookies

Photo credit Friday is Cake Night

These are easy to make either dairy free or with dairy. Just sub the butter and chocolate chips with dairy free versions.

Makes 30 cookies.

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 tsp coconut extract
• 1 tsp almond extract
• 1¾ cups flour
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 cup chocolate chips
• ¾ cup sweetened flaked coconut
• ¾ cup shaved almonds

Directions

1. Preheat the oven to 375 degrees.
2. Cream the butter and sugars. Add the egg and both extracts until fully combined.
3. Add the flour, salt, baking powder and baking soda. Stir together.
4. Stir in the chocolate chips, coconut and almonds.
5. Using a cookie scoop or spoon, form the dough into 30 balls. Place them on a cookie sheet lined with parchment paper and press down slightly.
6. Bake for 10 minutes. Let the cookies sit on the sheet for 5 minutes before transferring them to a cooling rack.

Chocolate Coconut Milk ice cream

Makes 6 servings (fits in my 2 qt ice cream maker)

Ingredients

3 (15 oz) cans full fat coconut milk

3/4 cup honey, agave nectar, or granulated sugar

3/8 tsp salt

3 T cornstarch

2-1/4 tsp vanilla extract

1/2 cup cocoa powder

1 cup dairy free chocolate chips, nuts, etc.

Directions

1. Shake the cans of coconut milk thoroughly before opening. Scoop out 1/2 cup of coconut milk and set it aside. Combine the remaining coconut milk, agave or honey, cocoa powder, and salt in a saucepan. Bring to a simmer over medium-low heat until the sweetener thins and is easily mixed into the coconut milk, about 2 minutes.

2. In a small bowl, whisk remaining 1/2 cup coconut milk with the cornstarch until well combined. Stir into the warm coconut milk base and cook until over medium heat until the mixture begins to thicken — enough so that it coats the back of a spoon, 6 to 8 minutes. Do not to allow the mixture to boil. Whisk in the vanilla extract.

3. Remove from the heat and pour the coconut base into a separate bowl. Allow to cool on the counter for 30 minutes, then cover with plastic wrap and chill in the refrigerator for 4 to 5 hours — you need the base to be very cold before you process it in the ice cream machine.

4. Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the chocolate chunks at the very end. When thickened to an soft-serve ice cream consistency, spread into a large loaf pan (or pie pan) and freeze for a few more hours (or overnight) until the ice cream has firmed up completely.

Perfect Popcorn

Ingredients

3 T coconut oil (or other high smoke point oil)

1/2 cup popcorn kernels

1 T (or more) of butter

Salt to taste

Directions

1. Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2.  Put 3 or 4 popcorn kernels into the oil and cover the pan.

3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.

5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. Just drizzle the melted butter over the popcorn and toss to distribute. Salt to taste.

Read more: http://www.simplyrecipes.com/recipes/perfect_popcorn/#ixzz3n0Sh7XlD

Chicken Alfredo pasta

Ingredients

1/2 box of rotini pasta

2 chicken breasts, cubed and cooked

1/3 lb ground sausage, browned

1 jar Alfredo sauce

1/2 jar marinara sauce

Italian seasoning

Onion powder

Garlic powder

Parmesan cheese

Directions:

1) Boil pasta

2) Cube and cook chicken breasts, salt and pepper to taste; brown sausage. 

3) mix sauce together: 1 jar white sauce, 1/2 jar red sauce, Italian seasoning, onion powder, and garlic powder. 

4) Assemble by layering pasta, then chicken and sausage, then sauce, then top with shredded Parmesan cheese

5) Bake in oven for 15 minutes, or until heated through and cheese is melted. 

Red Lentils and Spinach in Masala Sauce

Ingredients

• Masala Paste:
• 1½ teaspoons cumin seeds
• 1½ teaspoon coriander seeds
• 2" piece ginger, peeled and cut into pieces
• a dash of red pepper flakes
• 1 tablespoons smoked paprika
• 1 tablespoon garam marsala
• 1 teaspoon salt
• 2 tablespoons peanut or other nut oil
• 2 tablespoons tomato paste
• ⅓ cup packed cilantro leaves

• ~~~~~~~~~~~~~~~~~~~~~~
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ⅓ cup masala paste
• 1 can stewed tomatoes
• 1 can coconut milk
• 2 cups red lentils
• 4 cups water (for lentils)
• 2 handfuls spinach, chopped
• 1 teaspoon garam masala
• a couple dashes of lemon juice

Directions

1. Put 2 cups dry red lentils in rice cooker and add 4 cups water. Set to white rice cycle and let that cook while preparing the masala sauce.
2. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. (I use my food processor.)
3. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam masala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
4. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. Add in lentils and reduce heat to medium low. Simmer, stirring often, until mixture cooks down to the texture you want. About 5-10 minutes.
7. Stir in remaining 1 tsp garam masala and a couple dashes of lemon juice. Add additional salt, if needed.
8. Add chopped spinach and simmer until wilted, a couple minutes.
9. Serve over rice.

Adapted from Naturally Ella

Cafe Soleil hummus wrap

Hummus, feta, cucumber, tomatoes, red onion, kalamata olives, roasted red peppers, spring mix lettuce and balsamic vinaigrette in a sun dried tomato tortilla

Kevin's trail mix

2+ cups salted peanuts

Salted sun flower seeds

Golden raisins

Almonds

Cashew pieces

Cranberries

Crispy m&m's

Sweetened Shredded coconut

Pumpkin seeds

Chicken Meatballs

Chicken Meatballs From Spunky Coconut

Ingredients

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped
• 3 medium cloves garlic
• ¼ cup blanched almond flour
• 1 large egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon celtic sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes
7. Serve

Madras Lentils

Ingredients

2 cups cooked brown lentils (from dry)

1 (15 oz) can diced tomatoes

2 (8 oz) cans tomato sauce

2 cups cooked red beans (from dry)

1 onion, diced and divided in half

2 T minced garlic, divided in half

2 T vegan butter (or cooking oil)

1 tsp cumin powder

1 tsp chili powder

1/4 cup coconut cream

Directions

1. The day before, soak 1 pound of dry red beans in 8 cups of water overnight.

2. The next morning, put soaked red beans in crock pot and cover with a few inches of water. Add 1/2 diced onion and 1 T garlic. Cook on high for 5 hours or until tender and skins begin to peel.

3. Cook 1 cup dry brown lentils in 2 cups water for 30 minutes, or until tender.

4. While lentils are cooking, saute diced onion and garlic in vegan butter

5. Add cumin and chili powder and saute for another few minutes.

6. Add diced tomatoes and tomato sauce. Lower the heat and let it cook down for 5-10 minutes.

7. Add cooked lentils and red beans, salt to taste, and let it continue to cook down until thickened. 

8. Add coconut cream just before serving.

Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2-3 large eggs, beaten

1/4 cup vegetable oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar (I used Rice vinegar)

2 T soy sauce

2 tsp garlic salt

Directions

1. Preheat oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Wisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
7. Serve over hot, steamed rice.

Ranch chicken tacos

Ingredients

3 cups cooked chicken, either shredded or from a rotisserie chicken

1 packet taco seasoning

1/2 cup ranch dressing

Optional toppings: tomatoes, olives, onions, peppers, shredded cheese, sour cream.

Directions

1. Sprinkle chicken with taco seasoning and mix well. Then mix in ranch dressing. Can be heated or eaten cold. Place onto tortillas or taco shells and add additional toppings.

Zucchini and potato bake

From allrecipes.com

Ingredients

2 medium zucchini, quarters and cut into large pieces

4 medium potatoes, peeled and cut into large chunks (if using red potatoes, no need to peel)

1 medium red  bell pepper, seeded and chopped

1 clove garlic, minced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt and pepper to taste

Optional: 1/4 cup parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. In medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprkika, salt, pepper, and parmesan cheese (if using).
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly browned.

Hummus

Ingredients

2 cups canned garbanzo beans, drained (I end up using 1.5 cans)

1/4 cup tahini

1/3-1/2 cup lemon juice

1 tsp salt

2 cloves garlic, halved

1 tsp red pepper flakes

1 T olive oil

1 pinch paprika

1 tsp minced fresh parsley

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt, red pepper flakes, and garlic in a blender or food processor. Blend until smooth. Thin with some of the garbanzo bean juice if needed. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Oatmeal breakfast bars

This is a triple batch that makes two 9x13 pans plus an 8x8 pan. We eat them so quickly it's not worth making any smaller batches. But this is about the largest batch my full-sized Bosch mixer can hold. Just cut them into squares and freeze because they are perishable.

Ingredients

6 cups oat flour

3 cups whole wheat flour

2 T cinnamon

1 T baking powder

3/4 tsp salt

4.5 cups milk (almond, dairy, whatever)

1/2 cup + 1 T honey

1/3 cup peanut butter

1.5 cups unsweetened applesauce

3 large eggs

1 T vanilla extract

3 large bananas

Directions

1. Place rack in center of oven and preheat to 375 degrees F. Grease cooking pans.
2. In large mixer bowl, cream 3 bananas. Add 4.5 cups milk, 1.5 cups applesauce, 3 eggs, 1/2 cup + 1 T honey, 1/3 cup peanut butter, and 1 T vanilla and blend well.
3. In separate bowl, stir together 6 cups oat flour and 3 cups wheat flour, 2 T cinnamon, 1 T baking powder, and 3/4 tsp salt.
4. Pour the dry ingredients into the wet mixture and stir to combine. Pour into two 9x13 pans and one 8x8 pan.
5. Bake for 20 minutes, or until thickened and golden and a toothpick inserted into the center comes out clean. Cool, cut into bars and serve or freeze.

Bars can be stored in the fridge for 5 days or in the freezer for up to 4 months.

Original recipe from here.

Oat flour pancakes

From foodprepper.com

Ingredients

• 1¾ cup freshly ground oat flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1½ tablespoons canola oil
• 2 large eggs
• ½ teaspoon vanilla (optional)

Directions

1. Pre-heat electric griddle to 350 degrees.
2. Add all dry ingredients to a mixing bowl and whisk together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. Foodprepper cooks her pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Beef and Broccoli stir-fry

From Taste of Home

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1/2 teaspoon garlic powder

1 pound boneless beef top round steak, cut into thin 3-inch strips

2 tablespoons olive oil, divided

4 cups fresh broccoli florets

1 small onion, cut into wedges

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

Hot cooked brown rice

Directions

1. In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.
2. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. 
3. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. 
4. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

http://www.tasteofhome.com/recipes/beef-broccoli-stir-fry#ixzz3O1CRg4VZ