2 September 2018

Sweet Potato Al Pastor Tortillas

Ingredients (3 servings):

  • 1 small onion or 1/2 big one
  • 1 cup fresh or canned pineapple chunks with 1/4 cup juice
  • 1/4 cup lime juice
  • 1 1/2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 200 g tempeh, cut into thin 1-inch-long strips
  • 1 sweet potato
  • 2 tbsp soy sauce
  • 8 tortillas
Algorithm:

  1. Shred the sweet potato in a blender, set aside.
  2. Put into the blender the onion, pineapple, lime juice, chili powder, paprika, cumin, and oregano and blend until kinda smooth.
  3. In a wok, heat up the olive oil.
  4. Add the tempeh and sauté for 2 mins.
  5. Fold in the sweet potato and sprinkle over the soy sauce.
  6. Keep cooking until the sweet potato softens up, 3 to 5 mins.
  7. Add  the sauce and combine. Warm up for about 3 minutes.
  8. Serve with the tortillas.

18 March 2018

Banana chocolate cake (muffins)

Ingredients:
  • liquid ingredients:
    • 2 bananas (~250 g)
    • 100 ml cream (maybe also milk?)
    • 1 whole egg
    • 30 g coconut oil (butter)
  •  dry ingredients:
    • 60 g flour
    • 90 g whey protein (can also substitute with flour)
    • 30 g cocoa powder
    • 75 g sugar
    • 1/4 tsp salt
    • 1/4 tsp baking powder
    • 3/4 tsp baking soda
  • additional ingredients:
    • chocolate chips
    • nuts
    • ...
 Algorithm:
  1. Mix the liquid ingredients.
  2. Mix the dry ingredients.
  3. Combine the previous two.
  4. Add additional ingredients.
  5. Put in a 18.5 cm round springform pan or muffin cups.
  6. Bake for 35 mins (springform pan) or 28 mins (muffin cups), or until an inserted toothpick comes out clean. In the middle, cover with an aluminum foil.

Source: https://www.thedietchefs.com/healthy-high-protein-chocolate-banana-bread/

30 January 2018

Salted Caramel Sauce

Ingredients:
  • 400 g white granulated sugar
  • 170 g butter, cut into cubes
  • 200 ml heavy cream
  • 2 tsp fleur de sel (or other flaky sea salt)
Algorithm:
  1. Put the sugar in an even layer into a medium-sized saucepan and heat over medium-high heat, whisking when it begins to melt. If there are clumps, just keep whisking.
  2. Cook until the caramel turns deep amber colour, when it starts to smoke and begins to foam a little bit (should be around 185-188°C, higher temperatures will burn the caramel).
  3. Add the butter (be careful, as it will get violent) and whisk until melted.
  4. Remove from heat.
  5. Slowly pour the cream into the mixture (violence is expected again) and the salt whisk until everything is mixed.
  6. Let it cool for 10-15 min and store in glass containers in a fridge for up to 1 month.
Source: https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

26 January 2018

Pumpkin Soup

Ingredients (4 servings):
  • 1 pumpkin (can be Hokkaido, butternut), approx 1.6 kg, cut into pieces for roasting
  • 1/2 tsp salt
  • a drizzle of olive oil
  • 500 ml vegetable stock
  • 1/8 cup maple syrup
  • 2 tsp minced ginger
  • 200 ml heavy cream
  • 1/4 tsp ground nutmeg
Algorithm:
  1. Roast the pumpkin (drizzled with olive oil and sprinkled with salt) on 200°C until soft, around 40 min.
  2. Put it in a larger pot, together with the stock, syrup, and ginger, and simmer for 10 minutes.
  3. Remove from the heat and blend using an immersion blender.
  4. Add the cream and nutmeg and heat up again, until it simmers.
  5. Server with toasted bread.
Source: http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2-1956330

25 January 2018

Overnight oatmeal

Ingredients (1 serving):
  • 1/2 cup rolled oats
  • 1 cup milk
  • other ingredients
Algorithm:
  1. Mix everything in a jar and leave it in a fridge overnight.

24 January 2018

Pumpkin Cake

Ingredients:
  • dry ingredients:
    • 90g wheat flour
    • 1 tsp baking powder
    • 2 ml salt
    • 3 ml  ground cinnamon
    • 4 ml pumpkin pie spice:
      • 1 ml ground nutmeg
      • 1 ml ground clove (2 pieces)
      • 1 ml ground allspice (2 pieces)
      • 1 ml ground ginger
  • liquid ingredients:
    • 2 eggs
    • 80 ml sunflower (or other neutral-tasting) oil
    • 100 g brown sugar
    • 1/2 tsp vanilla extract
    • 175 g pumpkin puree
      • can be made by taking half of a smaller pumpkin, removing the seeds and the pulp, and roasting it for ~50 minutes, until it gets soft, and blending the meat in a blender
  • cream cheese frosting:
    • 80 g cream cheese
    • 40 g butter
    • 120 g powdered sugar
    • 2 ml vanilla extract
    • pinch of salt 
Algorithm:
  1. Whisk the dry ingredients in a large bowl, set aside.
  2. Whisk the liquid ingredients in another bowl until combined.
  3. Pour the liquid ingredients into the dry and whisk until combined. The batter should be thick (add more flour otherwise).
  4. Spread the batter in a pan (I use a 18.5 cm springform pan) and bake for 30--36 min, until a toothpick inserted into the center comes out clean. If the cake browns too quick, put an aluminum foil over it.
  5. When done, cool completely.
  6. Prepare the frosting as follows.
  7. In a large bowl (so that it doesn't escape) using a mixer with a paddle or a whisk attachment, beat the cream cheese and butter until smooth.
  8. Add the rest of the ingredients, beat on low for 30 seconds and then switch on high for 2 minutes. You can add more sugar to make the frosting thicker.
  9. Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
Source: https://sallysbakingaddiction.com/2017/10/11/best-pumpkin-cake/

1 January 2018

Shredded Brussels Sprouts and Quinoa Pilaf

Ingredients (3 servings):
  • 450 g Brussels sprouts, shredded or thinly sliced
  • 1 shallot, chopped, or 1/4 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp curry powder
  • pinch of salt
  • 1 1/2 cups cooked quinoa
  • 1/2 cup chopped green onions
  • 1/2 cup chopped toasted almonds and walnuts
  • 1/4 cup golden raisins
Algorithm:
  1. Heat up your oven to 220°C.
  2. Mix the Brussels, shallot, olive oil, lemon juice, curry powder, and salt in a baking dish until everything is coated. 
  3. Roast in the oven until everything is golden, about 20 minutes (25 minutes for Remoska).
  4. Pour the contents of the dish into a larger bowl and mix with quinoa, green onions, nuts, and raisins.
Source: Thug Kitchen 101: Fast as F*ck

8 October 2017

Sweet Potato and Broccoli Green Curry

Ingredients (4 servings):
  • 1 tbsp olive oil
  • 200 g natural-flavored firm tofu, pressed (to remove the water) and diced
  • 1 bigger sweet potato, peeled and diced
  • 1/2 crown broccoli, cut into florets
  • 1 tbsp brown sugar
  • 3 tbsp green curry
  • 2 cans coconut milk
  • 1 tsp fish sauce
  • 1 handful (golden) raisins
Algorithm:
  1. Heat up olive oil in a wok on medium-high.
  2. Add the tofu and stir fry for about 10 minutes.
  3. Remove the tofu and add the green curry and brown sugar, stir fry for 1 minute.
  4. Add the coconut milk, fish sauce, and sweet potato and bring to simmer.
  5. Simmer for 15 minutes, until the potato is soft.
  6. Add the tofu and broccoli and simmer for 3-5 minutes.
  7. Add the raisins and serve on rice.
Source: Pinch of Yum

28 September 2017

Broccoli and Potato Soup

Ingredients (3 big servings):
  • 1 crown broccoli, cut into small florets (~ 5 cups)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 potatoes, skin on, diced (~ 4 cups)
  • 2 tbsp olive oil
  • 6 cups vegetable broth
  • salt and black pepper
  • 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup nooch
  • 1/4 cup minced chives or scallions
Algorithm:
  1. Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
  2. Add the broccoli, a pinch of salt and pepper, and stir-fry until it softens a bit, 4 to 5 minutes.
  3. Remove from the pot.
  4. Heat another 1 tbsp olive oil in the pot.
  5. Add onion, garlic, potatoes, and a pinch of salt and pepper, and stir-fry until the onion starts to soften, about 4 minutes.
  6. Add the vegetable broth, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.
  7. Add the broccoli and keep simmering, uncovered, for another 5 minutes.
  8. Remove from the heat and add lemon zest, lemon juice, and nooch and blend it roughly with an immersion blender (leave some chunks, though).
  9. Stir in the chives/scallions and serve.
Source: Thug Kitchen 101: Fast as F*ck

3 September 2017

Hazelnut Chocolate Spread (like homemade Nutella, but way healthier)

Ingredients:
  • 200 g hazelnuts
  • 50--100 ml powdered sugar
  • 80 ml cocoa
  • 50 ml powdered milk
  • 30 ml peanut oil
Algorithm:
  1. Preheat oven to approx. 180°C.
  2. Toast hazelnuts in the oven for 10 minutes (or 20 minutes in Remoska).
  3. Add all ingredients into a blender and blend until smooth and creamy (a little liquid).
  4. Store in a glass jar.

16 August 2017

Protein-Packed Buddha Bowl

Ingredients (3 servings): 
  • tofu:
    • 1 brick (~200g) tofu
    • 2 tbsp olive oil
    • 1/2 tsp sesame oil
    • 1 tsp sriracha
    • 2 tsp thyme
    • 1 tsp paprika
    • 1/2 tsp salt 
  • sweet potatoes:
    • 1 sweet potato, peeled and cubed
    • 1 onion, sliced into long and thin slices
    • 2 cloves garlic, chopped
    • 1 tbsp olive oil
    • salt, to taste
    • black pepper, to taste
  • 1 cup quinoa, cooked:
    • 1/2 cup dried quinoa
    • 1 cup water
    • (mix, bring to boil, simmer until the water is soaked, ~15 mins)
  • chickpeas:
    • 1 cup dried chickpeas (or 2 cups cooked)
    • 1 tsp salt
    • 1 tsp black pepper
    • 2 tsp chilli powder
    • 2 tsp garlic powder
  • 1 cup greens
  • 1 avocado, sliced
  • juice of 1 lemon
Algorithm:
  1. Preheat oven to 200°C.
  2. Combine all tofu ingredients and marinate for at least 30 minutes (up to 1 day).
  3. Add all sweet potatoes ingredients on a baking sheet and roast for 25 minutes (35 minutes in Remoska).
  4. Combine the chickpeas ingredients in a bowl.
  5. Heat up a little oil in a wok on medium heat.
  6. Add the chickpeas ingredients into the wok and stir fry for 10 minutes.
  7. Remove the chickpeas and add the tofu, fry on each side for 10 minutes.
  8. Cube the tofu.
  9. Combine everything in a bowl and top of with the lemon juice.
Source: https://www.buzzfeed.com/merleoneal/protein-packed-buddha-bowl

28 May 2017

Vegetarian Fried Rice

Ingredients (3 servings):
  • 1 Zojirushi cup short-grained rice (uncooked), or 2 (regular) cups cooked rice, one day old, or at least chilled
  • 2 cloves of garlic, minced
  • 1 tbsp ginger, finely chopped
  • 1/4 tsp red pepper flakes
  • 2-3 cups mixed chopped veggies (carrots, celery, greens, bell pepper, peas, asparagus, mushrooms, ...)
  • 200 g tempeh (optional)
  • 1/4 tsp sea salt
  • 1.5 tbsp soy sauce
  • 1-2 eggs
  • 1 tsp sesame oil
  • 2 scallions, thinly sliced (optional)
  • 1/4 cup peanuts
Algorithm:
  1. Cook the rice, preferable the previous day, and keep in a fridge.
  2. Heat up  some high-heat oil in a wok over high heat.
  3. Remove from the heat and add garlic, ginger, and red pepper flakes. Stir fry for 1 minute.
  4. Return to the heat and add the veggies, salt, and tempeh and stir fry until lightly browned and tender, approximately 10 to 15 minutes. If using greens or mushrooms, add them only in the last couple of minutes, because they give off a lot of moisture.
  5. Remove the vegetables to a bowl.
  6. Heat more oil in the wok and add the rice and soy sauce, stirring from time to time, until lightly browned and toasted, around 3 minutes.
  7. Reduce the heat to low and push the rice to the side of the wok. Crack the egg(s) on the other side and cook while stirring continuously until scrambled. Stir the eggs with the rice, return the  veggies, and combine.
  8. Turn off the heat and add the sesame oil, scallions, and peanuts. Serve immediately.
Source: Run Fast, Eat Slow

2 May 2017

Superhero Zucchini-Carrot Muffins

Ingredients (7 muffins):
  • liquid ingredients:
    • 50 g butter, melted
    • 2 eggs, beaten
    • 1/2 zucchini, grated
    • 1/2 carrot, grated (approx. the same amount as zucchini)
    • 1/4 cup maple syrup
    • 1/2 tsp vanilla extract
  • fine dry ingredients:
    • 1 cup (140 g) flour (can be mixed with wholemeal)
    • 1 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
  • coarse dry ingredients:
    • 1/2 cup rolled oats
    • 1/4 cup chopped walnuts (optional)
    • 1/4 cup raisins/dates/chocolate chips (optional)
Algorithm:
  1. In a large bowl, mix the liquid ingredients.
  2. In another bowl, mix the fine dry ingredients.
  3. Add the coarse dry ingredients.
  4. Add the dry ingredients into the liquid ones, mix until just combined.
  5. Put the batter into muffin cups, heaping a little.
  6. Bake for 25 to 35 minutes.
Source: Run Fast, Eat Slow 

14 April 2017

Orzo with Dried Fruit

Ingredients (2 servings):
  • 80g dry orzo (or 1 cup cooked)
  • 1 1/2 cup milk
  • 1/4 cup raisins or chopped dates
  • 2 tbsp brown sugar
  • nuts, cinnamon, more brown sugar for topping
Algorithm:
  1. Cook the orzo according to the instructions (if dry; best done the evening before)
  2. Bring the milk to a gentle simmer in a medium size saucepan.
  3. Add orzo, dried fruit, and brown sugar, stir for 3-5 minutes.
  4. Top with the topping and serve.
Source: The Feed Zone Cookbook

13 April 2017

Spanish Tortilla

Ingredients (2 servings):
  • 1/4 cup olive oil (+ more for frying)
  • 4 cups (500-600 g) potatoes (washed, unpeeled), sliced into 1/4 inch slices
  • 2 sweet onions, cut into 1/4 inch thick slices
  • 8 eggs
  • a pinch of ground nutmeg, salt, black pepper
  • grated parmesan
Algorithm:
  1. Bring the oil to medium-high heat in a deep sauté frying pan.
  2. Add the potatoes in several batches until they are slightly crispy (add more oil if necessary), then remove on a plate with a paper towel to soak out the oil.
  3. Meanwhile, in a larger bowl, lightly beat the eggs, nutmeg, and black pepper.
  4. Add the potatoes and onions and combine.
  5. Drain the oil from the pan, leaving only enough to coat the bottom.
  6. Pour the mixture on the pan and push around until the edges have set, approximately 5 minutes.
  7. Use a large dinner plate to flip the tortilla over (carefully!) and cook for 3 more minutes.
  8. Sprinkle with the parmesan and serve.
Source: The Feed Zone Cookbook

9 April 2017

The Feed Zone Oatmeal

Ingredients (2 servings):
  • 1 1/2 cup water
  • a pinch of salt
  • 1 1/2 cup rolled oats
  • 1 1/2 cup milk
  • 2 tbsp raw sugar
  • 1 banana
  • 2 tbsp molasses
  • 1/2 cup raisins
Algorithm:
  1. Bring the water to a low boil in a medium saucepan.
  2. Add the salt and oats.
  3. Cook, stirring frequently, for 5 minutes.
  4. Add milk and sugar and return to low boil.
  5. Add the banana, molasses, and raisins, continuing to stir until the desired thickness is reached.
  6. Remove from heat and, preferably, let sit for 10 minutes.
  7. Serve with cinnamon, nuts, and butter.
  8. Can be stored in a fridge for a day.
Source: The Feed Zone Cookbook  

4 April 2017

Chocolate Scones

Ingredients:
  • 2 cups flour (combine all-purpose and wholemeal, or 1 cup all-purpose, 1 cup cornmeal)
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 110 g cold butter, cut into cubes
  • 2 eggs
  • 1/3 cup whole milk Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup chocolate chunks (or blueberries)
  • optional: finely grated zest of 2 lemons
Algorithm:
  1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2. Using fingers, work the butter in the mixture until it is the size of peas.
  3. In a separate bowl, whisk eggs, yogurt, and vanilla extract.
  4. Add the dry ingredients and stir until combined.
  5. Add the chocolate chunks.
  6. Put into muffin cups and bake for 15 to 20 minutes in a warm oven on 175°C (28 minutes in Remoska).
Source: Run Fast, Eat Slow.

Hazelnut Milk

Ingredients:
  • 1 1/2 cup hazelnuts, soaked in water overnight
  • 4 cups cold water
  • 1 tsp vanilla extract
  • 5 pitted dates (or 3 tbsp maple syrup)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
Algorithm: 
  1. Drain the hazelnuts, rinse under water, and place them in a blender with the cold water.
  2. Blend 1--2 minutes until smooth and creamy.
  3. Strain the hazelnut-water mixture using a cheesecloth.
  4. Quickly clean the blender.
  5. Put the liquid back in the blender and add the rest of ingredients.
  6. Blend briefly until combined.
Source: Run Fast, Eat Slow.

19 March 2017

Hemp Milk

Ingredients (500 ml):
  • 1/8 cup raw shelled hemp seeds
  • 2 cups water
  • pinch of salt
  • maple or agave syrup, to taste
Algorithm:
  1. Put everything in a blender and blend on high speed for 2 minutes.
  2. Strain and drink (or refrigerate for up to 5 days).

C5 (Chocolate Chip Cranberry Coconut Cookie) Bar

Ingredients:
  • 45 g dried cranberries
  • 85 g unsalted butter, cubed at room temperature
  • 105 g brown sugar
  • 1/2 tsp salt
  • 105 g flour
  • 1/4 tsp baking soda
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 85 g unsweetened coconut flakes
  • 140 g milk chocolate chips (coarsely chopped); should be at least 30% chocolate
Algorithm:
  1. Immerse cranberries in very hot water, set aside.
  2. In a bowl, cream the butter with sugar and salt.
  3. Add the egg and mix.
  4. Add vanilla extract and mix.
  5. Drain the cranberries, moving them on a paper towel to pull the water out.
  6. In a separate bowl, mix the flour with baking soda.
  7. Mix the flour mixture in the butter cream.
  8. Stir in coconut, chocolate, and cranberries.
  9. Transfer into a ∅18.5 cm cake spring form, level,  and bake at 160°C for 45 to 50 minutes (60 in Remoska).
Source: http://www.davidlebovitz.com/chocolate-chip-skillet-cookie-bars-recipe/