Add the oil to a wok or medium/large skillet and heat to medium-high.
Add the vegetables and meat and sauté until the meat is golden.
Add the Tamari/Soy sauce and stir.
Add the rice and combine.
I wanted to create this recipe because it is a great way to use up frozen veggies and meat. Cooking white rice is easy and adding frozen veggies and soy sauce makes it a flavorful meal that can be done in less than a half hour. Perfect for when you are in a hurry and need a meal done quickly. The added veggie meat is optional. I cook a badge of seitan, cut it in stripes and freeze it so I have it ready for recipes like this.
Bake for 18-20 minutes or until the muffins are golden brown and gently spring back.
Allow to cool for at least 5-7 minutes before removing from the muffin tins.
Transfer the muffins to a dish and sprinkle lemon zest over. Pour lemon glaze over.
The juice of one lemon
1 1/2 cups powdered sugar
1 teaspoon lemon zest
Whisk together the lemon juice, the powdered sugar and the lemon zest until you get a glaze consistency. Add more powdered sugar or lemon juice if needed.
*This recipe was adapted from a recipe provided by the Institute of Culinary Education and Chef Tracy Wilk. The original recipe included almond flour, I substituted it for coconut flour to make it more allergy friendly. I also added the shredded coconuts and lemon zest. You must serve these muffins with the glaze, it makes them decadent and delightful.
When I say is the easiest, I mean it 100 percent. This is a no knead bread recipe. Extremely low maintenance. You do not need a stand mixer, just a large bowl and your hands. You do need a cast iron Dust Oven.
If you want fresh bread in the morning you can mix it all the night before, let it sit covered for 8 hours and bake it the next morning. As simple as that. Or you could mix it in the morning and when you get back home from work, bake it and get it ready in time for dinner.
This bread is crispy on the outside but soft on the inside. The smell is lovely and the flavor is outstanding.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon active dry yeast
1 1/2 cups warm water
Add flour, yeast and salt to a large bowl and mix well.
Pour the water and mix it with your hands until the ingredients are combined. This is a no knead bread. You will have a sticky dough.
Cover with plastic wrap and let it sit on your counter for 8 hours (in a cool area).
Preheat the oven to 450°F.
Place the cast iron Dutch oven (with the lid on) in the center of the oven while is preheating.
Add flour to your hands and take the dough out of the bowl and form a round shape while folding the dough. Since the dough will be sticky, add a little flour if needed to do the shaping.
Place the dough on parchment paper and with a chef knife make a slash across on the top of the dough.
Place the dough and parchment paper in the preheated Dutch oven with the lid on and bake for 30 minutes.
Remove the lid and bake for about 15 minutes or until golden.
Place the loaf on a rack and let it cool for about 30-40 minutes.
Today I want to write to you about how to be more confident in the kitchen.
When it comes to creating a meal or following a recipe, always remember that YOU are in control of it. A few weeks ago, I took a class with Chef Richard LaMarita, which was great. But the recipes we were learning to make included some animal protein and dairy. I, of course, could have chosen not to take the class or to be proactive and think ahead of what substitutions I could do to make the recipes happen. The chef was making a sauce with heavy cream, so I used unsweetened coconut milk. His meal looked a certain color because of the fat of the animal protein, so I used turmeric to achieved a similar color. Also, his recipe called for ricotta cheese, so I used my homemade vegan ricotta (which ended up being so tasty). I also made other adjustments, but the main point is that, I just wanted to make it work. And it did. My husband approved the meals and was actually impressed. *wink, wink*.
So if you don’t have certain ingredients at home but really want to make a recipe, just add what you have in your fridge and pantry. Swapping ingredients will make you feel empowered and in control. It will also give you more ideas for future meals. And going grocery shopping will start to be fun.
The same goes with spices. You don’t need to have one hundred different spices. Just have a few that you and your family enjoy the most and swap them within meals.
You also don’t need to meal plan (if you do, great!) and get stressed about it. Just take a look at what you have at home and search online for the main ingredient you have available, and come up with a simple great meal.
The key is to make cooking fun, not stressful. Enjoy it, be creative, make a bucket list meal(meals you would want to make in the near future) and go to town!
I hope I have given you a little push and you feel inspired to cook more and with a positive and proactive mindset.
Thanks for stoping by my kitchen, y buen provecho!
I wanted to use my sourdough discard on these mini pot pies and it turned out absolutely delicious. Having a sourdough starter is such a treat, it is literally the gift that keeps on giving. There are so many recipes that can be made with a sourdough starter. You can check out my post How To Make A Sourdough Starter https://wp.me/pcOthW-a and hopefully you can be inspired to make your own. It is very easy to make and once is active, that is when the fun begins!
2 tablespoons vegan butter (for sautéing)
3 small garlic cloves (grated)
1 shallot (chopped)
5 leaves fresh oregano (finely chopped)
1 small potato (chopped in small pieces)
1/2 cup fresh spinach
1/3 cup all-purpose flour
2 cups vegetable broth
6 tablespoons unsweetened coconut milk (canned)
Salt to taste
1 15 oz. can white beans (drained)
1/4 cup tomatoes chopped
3/4 cup sourdough starter
1 teaspoon baking powder
1/2 teaspoon salt (for the pie mix)
2 tablespoons melted vegan butter
1/2 teaspoon dried basil
1/2 cup vegan shredded cheese
Preheat oven to 365° F.
In a 5 Qt. Dutch oven melt butter over medium heat.
Add grated garlic, chopped shallot and sauté for 5 minutes.
Stir in oregano, chopped potato and spinach and cook for 3 minutes.
Add all-purpose flour, cook and stir for 1 minute.
Add vegetable broth and coconut milk.
Add salt to taste.
Cover and let simmer until potatoes are tender (for about 10 minutes).
Add tomatoes and drained beans.
In a medium bow, add sourdough discard, salt, egg, basil, melted butter, baking powder and combine.
Place 4-6 ramekins in a baking dish lined with parchment paper.
Fill in the ramekins with white bean soup leaving 1 inch to the top for the sourdough mixture.
Pour the sourdough mixture and sprinkle the cheese over it.