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Plant Oriented Cooking


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RECIPE: Quinoa with Fruit & Nuts


INGREDIENTS

  • ½ cup quinoa
  • 1 cup water
  • 1 cup non-dairy milk, like almond, coconut or rice milk
  • ½ tsp sea salt
  • ¾ Tbsp maple syrup
  • ¼ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ cup slivered almond or toasted walnuts
  • Optional: fresh berries

METHOD

  1. Rinse the quinoa with cold water in a fine mesh strainer and drain.
  2. Put the water, milk and salt in a pot and bring to a boil.
  3. Stir in the quinoa, turn down the heat to medium low, cover the pot, and simmer gently for 15 minutes, stirring occasionally and adding more milk if needed. The cereal is done when the quinoa is soft and has the consistency of oatmeal.
  4. Remove from the heat and stir in the maple syrup, cinnamon and vanilla.
  5. Transfer to bowls and serve warm or cold with toasted nuts and fresh berries and stir in a teaspoon of ghee if desired.

NUTRITION


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RECIPE: Curried Coconut Butternut Squash Soup


INGREDIENTS

  • 1 onion, diced
  • 4 cups butternut squash, peeled and diced into roughly uniform cubes, ½ to 1 inch
  • 1-2 cloves garlic, minced
  • 1 (15-ounce) can coconut milk
  • Vegetable stock or water as needed (around 3-4 cups)
  • 1 tablespoon fresh grated ginger, or to taste
  • Salt and pepper to taste
  • 1/8th teaspoon cinnamon
  • 1-2 teaspoons sweet garam masala/curry powder, or as needed
  • Grapeseed or other neutral flavored oil as needed
  • ¼ cup cleaned and thinly sliced mint, cilantro, scallion greens, herbs to taste

METHOD

  1. Put the squash into a large non-reactive bowl and spray or drizzle with oil and toss to coat well. Season with salt and pepper.
  2. Heat a large skillet over medium heat. Film generously with oil, and when hot, add the onions. Cook until they are tender and just starting to take on a little color. Remove to a bowl.
  3. Add the squash to the pan coated with oil. Sauté until the squash starts to caramelize and is golden all over.
  4. Add the garlic and cook gently until fragrant. Add the cinnamon and half the garam masala. Stir until fragrant.
  5. Add the coconut milk to the pan and scrape the bottom to get up any bits that might have stuck to the bottom. Stir gently. Bring to a simmer and cook until the coconut milk thickens a little. Add the rest of the garam masala and squeeze the ginger over the pan to extract the juice. Stir to mix the ginger juice in. Return the onions to the pan.
  6. Add 3 cups of stock and bring to a medium simmer. Cook until the squash is tender.
  7. Remove from the heat and puree.
  8. Heat the soup, season or add more spices if needed, or if the soup is too thick, thin with more stock. If the soup seems very thin, cook gently until it thickens to your liking.
  9. Ladle into serving bowls and top with a scattering of herbs of your choice.

NUTRITION


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RECIPE: Cauliflower Breakfast Muffins


INGREDIENTS

  • 1 large cauliflower
  • 6 oz. diced ham
  • 1/2 c. baby spinach
  • 1/2 c. finely chopped onion
  • 5 eggs, beaten
  • 1/2 tsp. garlic powder
  • 1 c. shredded Cheddar
  • kosher salt
  • Pinch cayenne pepper
  • Freshly ground black pepper

METHOD

  1. Preheat oven to 375 degrees F.
  2. Grate cauliflower and transfer to a large bowl.
  3. Place cauliflower in paper towels or cheesecloth and wring out any excess water.
  4. Add eggs, cheddar cheese, garlic powder and whisk until combined. Fold in cheddar cheese, ham, spinach and onion.
  5. Grease a muffin tin with cooking spray, then fill each one about two-thirds full.
  6. Bake for about 20-25 minutes, or until lightly golden.

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RECIPE: Matcha Mochi Cake


INGREDIENTS

  • 1/2 cup softened butter
  • 4 eggs
  • 1 12-ounce can evaporated milk
  • 1 13 1/2-ounce can coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups glutinous rice flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 tablespoon matcha powder
  • 1 handful shredded coconut

METHOD

  1. Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
  2. Beat butter and eggs together with a whisk until smooth.
  3. Add the milks and the vanilla, stirring to combine.
  4. Mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
  5. Add the dry mixture to the wet, and mix well.
  6. Pour the batter into prepared pan and baked for 60 to 70 minutes
  7. Allow to cool slightly before removing cake from pan.
  8. Sprinkle the shredded coconut.
  9. Allow to cool completely, then cut up into 24 small squares.

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RECIPE: Miso Soup


INGREDIENTS

  • 4 cups of water
  • 1/2 cup of bonito flakes
  • 1 4-inch piece of dashi kombu (dried kelp)
  • 1 teaspoon of dried wakame seaweed
  • 3 tablespoons of miso paste
  • 1/4 cup chopped green onions

METHOD

  1. Pour water into a large pot and put it on low heat.
  2. Add the kombu and cook until it starts to simmer.
  3. Stir in the bonito flakes until combined.
  4. Remove the pot from the heat and let it set for about 5 minutes.
  5. Strain the mixture. Set aside.
  6. Heat 3 1/2 cups of the mixture (dashi) on medium heat. Add the wakame seaweed and stir until combined.
  7. Put 1 cup of dashi in a small bowl and mix in the miso paste. Pour the mixture back into the pot. Stir until soup is warmed through.
  8. Add the green onions as garnish. Serve.

NUTRITION


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