What? Beans in a cake recipe? Yes! The beans make it perfectly moist and add protein and fibre. I'm not vegan but anything that will let me lick the bowl without worrying about raw eggs is a winner for me!
1 can of white beans, drained and rinsed well
1 c of water
¾ c of sugar
1 c of white flour
1 c of oat flour
¼ tsp of baking soda
1 tsp of baking powder
1 tbsp of vanilla extract
1 tsp of almond extract
2 tbsp of vinegar
Optional: 1 tbsp of anise seeds
Blend the beans with the water in a blender. Pour into a large bowl adding vanilla, almond extract and vinegar. In other bowl, mix together the flours, baking powder, baking soda and sugar. Mix bowl B into bowl A.
Pour into a greased tin and bake for 45 minutes at 350 F.
Let cool before slicing.
To use honey instead of sugar, use ½ cup of honey and reduce the water by a ¼ cup.
Friday, November 12, 2010
Sunday, November 7, 2010
Easy Healthy Thai Green Curry
The ingredient list looks daunting, but I merely separated it out between stages of the recipe and you will find they repeat themselves. This makes an incredibly fragrant not too spicy curry that is very difficult to stop eating. If you can’t find pumpkins you could substitute for any winter squash or carrots. Also, if you can get your hands on a magic bullet blender it makes this whole process incredibly easy for prep AND cleanup.
Chicken Marinade:
1 tsp of ground coriander
1/3 c of coriander leaves
2 cloves of garlic
½ inch of ginger root
2 tbsp of vinegar
1 tbsp of nam pla (vietnamese fish sauce)
Pinch of pepper flakes
½ tsp of olive oil
2 tbsp of water
Thai Green Curry Paste:
1 tsp of ground coriander
¼ tsp of ground pepper
Pinch of sea salt
Pinch of dried pepper flakes
2 cloves of garlic
1 inch of ginger
1 small red onion, quartered
Roots of a punch of coriander and some leaves
3 lime leaves (or any citrus tree, I used grapefruit because I have one... smell them! They smell like froot loops!)
Zest of 1 lime
3 tbsp of vinegar
1 tsp of nam pla (vietnamese fish sauce)
1 tsp of olive oil
Other:
4 chicken breasts cut into 1 inch strips
2 small eggplants cut into 1 inch cubes
1 ½ cups of pumpkin cut into 1.5 inch cubes
1 large red onion
1 small can of coconut milk (8oz)
8oz of regular milk
1 tbsp of olive oil
2 cups of cooked basmati rice
1 tbsp of chopped coriander, for garnish
Whizz all the ingredients for the marinade in a food processor or small blender. Pour over chicken, set aside.
Cut up all your vegetables (pumpkin, eggplant and onion). Set aside.
Place all your ingredients for the curry paste in the food processor or blender, whizz thoroughly.
Place a large pot on the biggest burner you have and heat thoroughly. Drizzle olive oil in, and add your curry paste. Fry through, stirring constantly until it has reduced in size and is thicker (about 5 minutes). It should never burn, if it looks like it’s going to happen, reduce heat and add the liquids.
Add your coconut milk, your milk, mix thoroughly and bring to a boil. Add your vegetables, turn down the heat to low and cover. Let them simmer for about 20 minutes. Add chicken with marinade, let simmer covered for about 15 minutes, and then turn off. Let rest for 15 minutes before dishing up with a side of basmati rice, sprinkled with your coriander. Try not to hog all of it for yourself.
Chicken Marinade:
1 tsp of ground coriander
1/3 c of coriander leaves
2 cloves of garlic
½ inch of ginger root
2 tbsp of vinegar
1 tbsp of nam pla (vietnamese fish sauce)
Pinch of pepper flakes
½ tsp of olive oil
2 tbsp of water
Thai Green Curry Paste:
1 tsp of ground coriander
¼ tsp of ground pepper
Pinch of sea salt
Pinch of dried pepper flakes
2 cloves of garlic
1 inch of ginger
1 small red onion, quartered
Roots of a punch of coriander and some leaves
3 lime leaves (or any citrus tree, I used grapefruit because I have one... smell them! They smell like froot loops!)
Zest of 1 lime
3 tbsp of vinegar
1 tsp of nam pla (vietnamese fish sauce)
1 tsp of olive oil
Other:
4 chicken breasts cut into 1 inch strips
2 small eggplants cut into 1 inch cubes
1 ½ cups of pumpkin cut into 1.5 inch cubes
1 large red onion
1 small can of coconut milk (8oz)
8oz of regular milk
1 tbsp of olive oil
2 cups of cooked basmati rice
1 tbsp of chopped coriander, for garnish
Whizz all the ingredients for the marinade in a food processor or small blender. Pour over chicken, set aside.
Cut up all your vegetables (pumpkin, eggplant and onion). Set aside.
Place all your ingredients for the curry paste in the food processor or blender, whizz thoroughly.
Place a large pot on the biggest burner you have and heat thoroughly. Drizzle olive oil in, and add your curry paste. Fry through, stirring constantly until it has reduced in size and is thicker (about 5 minutes). It should never burn, if it looks like it’s going to happen, reduce heat and add the liquids.
Add your coconut milk, your milk, mix thoroughly and bring to a boil. Add your vegetables, turn down the heat to low and cover. Let them simmer for about 20 minutes. Add chicken with marinade, let simmer covered for about 15 minutes, and then turn off. Let rest for 15 minutes before dishing up with a side of basmati rice, sprinkled with your coriander. Try not to hog all of it for yourself.
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