tempeh with lime coconut

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

tempeh with lime coconut

This delicious Tempeh dish will blow you away with it’s sweetness from the Coconut and the Lime for that acidic touch. Perfectly balanced. A smooth Peanut sauce that all comes together in minutes. Tempeh is definitely one of my favourite vegan proteins and we eat it all the time. It’s very versatile, super healthy, and fat free.
It is best to boil it first to remove any bitterness and then proceed with the recipe. You’ll end up with a delicious tempeh full of flavour and with a great bite.


Prep time : 10 minutes
Cooking time : 15 minutes
Makes : 4 servings


INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

tempeh with lime coconut
INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

tempeh with lime coconut

red pepper pasta

Roasted Red Pepper and Sun Dried Tomato Fettuccine

  • red pepper pasta

A quick Pasta dish, made in minutes. So simple and so good, I mean really, really good. The creaminess from the cashew nuts is so much better than any dairy cream I can think of and it’s also highly nutritious and actually good for you. So what’s not to love, it’s delicious, it’s quick, it’s nutritious, it’s pasta! And honestly, picky eaters are not even going to know they’re eating roasted peppers, win win if you ask me.

Ingredients;

  • 1 lb. Fettuccine, preferably fresh
  • ½ Cup sun dried tomatoes
  • 1 Cup cashew nuts
  • 4 whole roasted peppers from a jar
  • ½ Cup dry white wine
  • 2 cloves garlic
  • ¼ Cup Parmesan cheese
  • More Parmesan cheese to serve (leave out for vegans)
  • Salt and freshly ground black pepper
  • Handful of Basil
  • Handful of toasted pine nuts to serve
  • About 1 – 1 ½ cups of water to thin the sauce.

red pepper pasta

Instructions;

Soak the sun dried tomatoes in a cup of water for a couple of hours.
And also soak the cashew nuts in a cup of water for a couple of hours.
You can do this the night before or early in the morning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile place in a blender; drained sun dried tomatoes, drained cashew nuts, the roasted peppers, the Parmesan cheese, the garlic, white wine, about ½ cup of water to begin with and salt and pepper to taste.
Blend until creamy. Adding just enough water to get it creamy.
When the pasta is cooked al dente, drain and reserve a cup of the boiling water.
Return the pasta to the pan straight away and pour over the roasted red pepper sauce, adding enough of the water from the cooking to make it saucy.
Serve immediately with more Parmesan Cheese, toasted pine nuts and Basil.

Enjoy!

Myra Xo

red pepper pasta

Chocolate Granola, only 6 Ingredients

When I was making this Granola, I was thinking about a story I read about a man who for a bet ate a spoonful of unsoaked Chia seeds and ended up in the emergency room. Apparently they stuck to his throat and he couldn’t swallow any more and all sorts of horrible things happened to this poor man.
The reason I’m telling you this is because it shocked me so much, I never thought of it as being dangerous to eat Chia seeds.
So basically I am warning you, always soak your Chia seeds before consuming, just to be safe.
I use to sprinkle them over salads, but now I don’t anymore, I mean you never know. Why take any chances, right?

This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

INGREDIENTS;

4 Cups whole rolled oats

1 Cup large Coconut flakes

1/2 Cup whole almonds

1/3 Cup honey

1/4 Cup coconut oil

1/4 Cup cacao powder

METHOD:
Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

Detox tips for January plus Smoothie freezer packs.

Let’s get down to business.

If you are anything like me, you couldn’t wait to get back on track and start with nutritious healthy food now that we’ve started the new year.
I feel like I am in desperate need to replenish. How about you?

Although I had a great time during the whole month of December, enough is enough.
The first thing I do, is to clean out the fridge and check very well what you have, write it down if necessary. Plan meals to use up leftovers if you have any, and as far as I’m concerned throw out the fattening stuff. Get rid of chips and salty stuff too. We need to get rid of all that water retention, you may not notice it per se, but you’ve got excess water weight for sure, unless you only ate carrots and cucumbers in December.
Cleaning your fridge helps you to get the right mindset, it gets you in the mood to fill the fridge with vegetables and beautiful crunchy nutritious foods.

Clean the fridge as you normally would and then rinse with warm water and soda to get rid of any smells.
Then what I do is, I get lots of vegetables, wash them, prepare them and put them in containers in the fridge at eye level. So whenever I’m hungry I can pick a healthy snack, Other things I may have are a bowl of hard boiled eggs, fat free yoghurt and low carb fruits. Some nuts are ok too, unless you want to loose a lot of weight then you really need to watch your portions, no more than 1 tablespoon a day.

TIP No. 1:
First thing in the morning drink a glass of warm water with the juice of half a lemon.  It purifies and detoxes the body from toxins and also kick starts your metabolism. And I mean…..it does wonders.Wait for twenty minutes before consuming anything else.
Meanwhile make your detox water for the day.

TIP No. 2:
Make Detox water
Boil 2 liters of water ( about 0.5 gallon / 8 1/3 Cups) and let it sit for two minutes or so.
Pour in a large container or teapot over 2 tablespoons of Dandelion thee, the juice of half a lemon, a few slices of ginger and one bag of green tea. Leave to infuse and drink all of it during the day. If you must,  sweeten with little bit of Stevia.

Now let’s make some smoothie packs;

When you have smoothie packs ready in the freezer you will be less tempted to grab something else, and you might even feel a little guilty if you do because you really don’t have any excuses not to have a smoothie (wink).

The first thing you need to do, a day in advance, is to freeze coconut milk in an ice cube tray. It’s the best thing ever, great for smoothies and also for recipes that require just a bit of coconut milk.

Then we are going to freeze two or three more trays with a mixture of yoghurt, flax and almond butter, like this;

32 oz. of high protein yoghurt (more protein will keep you full the longest, I like Skyr)

3 tablespoons flax seeds

6 tablespoons almond butter.

Mix this in a bowl and divide over the ice cube trays. Freeze. When ready divide over six zip lock bags. This is the base. Now add the remaining ingredients and store the bags in the freezer. I have given you a few examples of what to put in the zip lock bags, but you can add whatever you like.

       

Blueberry Acaï Spinach

1 cup spinach

1 cup blueberries

2 tsp. Acaï  powder or a frozen Acaï  pack

1/2 banana, sliced

Pineapple Goji

1 cup pineapple cut into chunks

1 tbsp. dried goji berries (I love these)

1 whole banana, sliced

5 frozen coconut milk cubes

Mango Passion Baobab

1 cup Mango chunks

pulp from 1 passion fruit

1 banana

1 tsp. Baobab powder (optional)

1 tangerine in segments

Green Detox

1 cup kale

1 apple or pear, peeled and core removed

1 kiwi

1 lemon segment

1/2 banana

Strawberry Fields

1 1/2 cups strawberries

1 orange, peeled and in segments

1/2 banana

Raspberry Delight

1 Cup raspberries

1/2 Cup strawberries

5 frozen coconut milk cubes

1/2 banana

Chocolate Moca Smoothie

1 banana

1/2 cup blueberries

1 tablespoon semi sweet chocolate chips

1/4 avocado

1 tsp. instant expresso powder

(no yogurt cubes in this one, replace with milk of choice)

When ready to use:

Place freezer bag ingredients in a blender and add 1/2 cup almond milk or soy. Blend until smooth. Add a little water if you like it a bit thinner. Enjoy and feel the goodness!

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Stuffed Peppers and Aubergines

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Great vegetarian main dish!

During the holiday season you want to be able to serve a great main dish to your vegetarian guests that’s not just everyone else’s side dishes.

Well here to the rescue with this fantastic vegetarian main course. You can prepare it a day ahead and cook it in the oven on the day itself. Leaving you plenty of time to pour those drinks and catch up with your friends and family.

And we both know that it doesn’t have to be Christmas to serve these delicious stuffed vegetables, how about meatless Monday?

How about your new years resolutions? Has anyone started thinking about them? I have thought of a few, I want to start running more (ehem) I want to start running.

I walk a lot though. I bought a step counter thingy, ok let me look that up…..so, a pedometer and ever since I got it I have walked more and more, it’s almost like a curse. Now when I need to get cream for instance like yesterday evening, all of sudden it occurred to me that I had to make caramel for my daughters cake, I will walk , normally I would take my bike or car, but now I do walk everywhere. I think I probably walk about 8000 steps a day, which isn’t enough it should be 10.000 they say but hey, I’m moving.

And of course another good resolution would be to eat less meat. I think twice a week is more than enough. I already do that but my daughter for instance is such carnivore.She would have spare ribs for breakfast if she could.

So, give this a try and let me know if you miss the beef? I bet you won’t.

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Serves 4 as a main dish or 8 as a side

Ingredients.

2 Aubergines

2 red peppers

2 tbsp. olive oil

1 onion, peeled and chopped

2 garlic, peeled and grated

1 pack of Quorn mince or vegetarian mince, 340 grs. / 12 oz.

2 cups cooked spelt or brown rice

2 celery stalks, chopped

1 tbsp. tomato paste

1 tsp. agave or honey

1 tbsp. flour

1 cup vegetable stock

a handful parsley, chopped

2 tsp. Cajun seasoning

1 cup grated cheese like cheddar or gouda or vegan substitute

salt and pepper

Bechamel sauce;

4 tbsp. olive oil

1/3 cup flour

2 cups soy milk

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vegetarian-stuffed-peppers10

Method;

Pre heat oven to 200° / 390°

Wash all the vegetables, dry them and cut them in half. Cut the core and seeds out of the peppers leaving the stalk on. I actually try to cut the stalk in half too so everyone gets a bit of green.

Remove the flesh from the aubergine leaving about a quarter inch of the sides.

Cut up the flesh.

Put a large frying pan on the heat and add one tablespoon of olive oil. Cook the onion and garlic until beginning to colour. Add the aubergine and celery and add the other tablespoon of oil. Season with the Cajun seasoning and cook for about 15 minutes until the aubergine is soft.

Add the quorn and spelt and cook for 5 minutes.

Add the tomato paste and sweetener. Cook for an other minute.

Add the tablespoon of flour and cook for a minute or two. Add a cup of stock and stir around, it should be getting a little  thick, the idea is to bind the filling a little bit so it holds better in the vegetables. Fill the peppers and aubergine halves and place them in a baking tray that has been covered with parchment paper.

To make the bechamel sauce;

Heat the olive oil in a saucepan over a low heat.

Add the flour and whisk into the oil until smooth.
Cook  for 2 minutes, whisking constantly, until the mixture bubbles and changes to a lighter colour.
Gradually add the milk, stirring constantly to stop lumps forming.
Cook for at least five minutes so the flour is  fully cooked.
Season with salt and pepper.
Pour the sauce over the filled vegetables. and cover with aluminum foil, place on a rack in the middle of the oven.  After 30 minutes remove the foil and sprinkle generously with the grated cheddar. Return to the oven for additional 20-30 minutes.
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 If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Passion Kale Salad with Grapes

kale-grape-salad14

Let me introduce you to a new couple,  Passion fruit and Kale. They say opposites attract, right?

Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.

These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something  very different.

The addition of Grapes I love because to me they are like little explosions of sweet juice.

The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.

The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.

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Serves 4 as a side

Ingredients;

1  12 oz./350 gr. bag of (organic) washed and chopped Kale

juice of half a lemon

1 tbsp. Extra Virgin Olive Oil

1/4 tsp Himalayan Salt

1 tbsp. Raw Honey

freshly Black Pepper

1/2 C. red grapes cut in half

1 passion fruit. (wrinkled fruit means sweeter)

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1/3 C. Walnuts roughly chopped

1 tbsp. Honey

a sprinkling of Himalayan Salt

Method;

Get out a tray and cover with parchment paper.

Put a frying pan on to medium heat. Toast the walnuts for  about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.

Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.

Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.

Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.

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Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.

Holiday Cranberry and Pear Sauce with Star Anise.

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Holiday Cranberry Pear Sauce

I am so excited that the holiday season is coming up, but I think I may have mentioned that before.

Either way, I always feel the need to prepare and stock up on essentials so I won’t get caught by the Bull (Spanish expression, bull meaning something unexpected).

I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.

Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.

      

Makes 2 medium Jars.

Ingredients;

12.5 oz bag of fresh Cranberries

2 medium pears

1/2 C.  orange juice

2 Star Anise

1 Cinnamon Stick

12 oz. Preserving Sugar

Method;

In a pan, place the cranberries, the peeled, cored and chopped pears, the o.j. the spices and sugar.

Leave to macerate for about two hours. Stirring occasionally.

Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.

Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.

Holiday Cranberry Pear Sauce

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Not quite what you’re looking for? How about Pickled Red Cabbage

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Raw Chocolate with Berries and Nuts

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Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still  fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar

           

Ingredients;

1 C. Organic Grade A Dark Maple Syrup

1 C. Organic Extra Virgin Coconut Oil, melted

1 C. Organic Cacao Powder, Raw plus 2 tbsp.

1/2 tsp. Organic Pure Vanilla Extract

Dried fruits and nuts

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Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

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Not quite what you’re looking for? How about these healthy  Bounty Bars

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Dukkah Parmesan crusted whole Salmon Fillet…

This is such an easy recipe!  No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like  Nigella or  za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread? 

Serves 4 – 6

Dukkah Ingredients;

1 cups Hazelnuts

1 cup Sesame Seed

2 tablespoons ground Coriander

2 tablespoons ground Cumin

1 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp.  Himalayan Salt

2 tsp. Black Pepper, Ground

Method;

Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

2 lbs Salmon fillet, skin removed20161024_122440

3 tbsp. Dukkah

1/2 C. freshly grated Parmesan cheese

1 tbsp. Light Olive Oil

Baby potatoes;

1 lb. peeled and pre cooked baby potatoes

1 tbsp. Light Olive Oil

1 tsp. smoked paprika,

1 garlic clove peeled and crushed

salt and pepper

Cucumber – Pomegranate Salad;

1 Cucumber, organic preferably

1 tbsp. Light Olive Oil

2 tsp. Apple Cider Vinegar

Salt and pepper to taste

1/3 C. Pomegranate seeds, fresh or frozen

1 –  tbsp. Fresh Dill sprigs

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Method;

Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of  aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.

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To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for  20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.

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Not quite what you were looking for? How about Home smoked Salmon

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Spiced Pumpkin Soup with a twist…

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!

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Serves 6

Cane Sugar Free  Dairy Free   Egg Free   Gluten Free Vegan  Vegetarian  (vegan/vegetarian options)

Ingredients Soup:

2 tbsp. Butter (use coconut oil for vegans)

2 large onions, peeled and chopped fine

1 large garlic clove, peeled and chopped fine

2 tsp. Coriander , ground

1 tsp. Cumin, ground

2 lbs. peeled and cubed pumpkin, fresh or frozen

3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)

3/4 C. Apple Juice without added sugar

1 ripe peeled banana, sliced

3 tbsp. Almond Meal

1 tsp. Sambal Oelek

 

Method;

In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.

 

Ingredients Crispy Pumpkin Seeds:

1/2 C. Pumpkin seeds

1 tsp. coconut oil

1 tsp. cajun seasoning

1 tsp. honey (use coconut sugar for vegans)

Method;

Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.

 

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Ingredients for the XXL Croutons;

1 baguette

1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)

4 – 6  slices thick cheese (use vegan or omit)

Method;

Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.

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