Thai chickpea & cauliflower taco’s with coconut peanut sauce

I said yesterday in my last post that I would be posting a micro green slaw recipe soon – that day is today! I decided to do a vegan dinner tonight, and what better protein replacement is there than chickpeas? Throw in some cauliflower and you’ve got a hearty taco filling! This isn’t a 30 minute dinner by any chance, especially when you have two tiny children under the age of 2.. but it is so worth it. This can be taco’s as shown, or make some rice noodles and have as a stir fry or even just eat it as a salad. I’m not the boss of you, do whatever you want with it! It is delicious either way!!

cauliflower chickpea tacos

Ingredients:

for the filling:

  • 2c chickpeas
  • 1 head of cauliflower cut into small florets
  • 1 tsp each of garlic powder and coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp evoo
  • 12 corn tortillas

For the slaw:

  • 1 red pepper, thinly sliced
  • 1 bunch of green onions (greens only) thinly sliced
  • 3 medium carrots, grated or mathsticked
  • 1/2 bunch cilantro, finely chopped
  • 1 small handful each of these micro greens: cilantro, cabbage, onion and basil. (you can easily substitute regular herbs and cabbage for this. I am only using what I have on hand.)
  • salt and pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper.)
  • 1/2c rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil (regular sesame oil is okay too.)
  • handful of raw cashews or peanuts  (throw them in when youre ready to eat.)

For the peanut sauce:

  • 1/2c natural peanut butter (nuts to you is my favourite.)
  • 5 tbsp coconut cream (do not shake your can of coconut milk. simply open, and scoop the cream off top.)
  • 5 tbsp coconut water (now you can stir your can and mix it together.)
  • 1 1/2 limes juiced
  • 1″ knob of ginger, peeled and grated
  • 2 garlic cloves, grated
  • 2 tbsp soy sauce
  • 2 tbsp sriracha, plus more to taste

Directions:

  1. Preheat your oven to 400F.
  2. In a large bowl, add your cauliflower, chickpeas, evoo, salt, pepper, garlic and coriander. toss together. Place on a baking tray. bake for 26-30 minutes.
  3. in a medium sized bowl, add all slaw ingredients except for the nuts. let it sit for at least 10 minutes. mix frequently.
  4. In a small bowl, mix together all peanut sauce ingredients
  5. add peanuts to your slaw mixture.
  6. Once your chickpeas and cauliflower are cooked, it is time to assemble your taco’s. heat your taco shells on your stove (or microwave or oven) add your cauliflower mixture, then your slaw, and then smother with your peanut sauce. and enjoy!

Home made Raviolli with spinach and ricotta filling

I honestly believe there is nothing in this world as amazing as home made pasta. It is SO fresh and so delicious, I swear I can’t go back to store bought boxes of pasta. You just need to find a really good recipe, and I have tried many. My favourite is from Chef Michael Smith. I made a home made tomato sauce as well, but I will not be posting it for a while, so you will have to make or buy your own!14355589_10157410985795099_816792382677748228_n

Ingredients:

-1 lb favorite pasta dough, rolled into  thin strips

-16 fl oz or 2 cups ricotta cheese

-4 cups spinach, chopped as small as you can get it!

-salt, pepper and a pinch of nutmeg

-1 egg, beaten

-1/4 cup parmigianno reggiano

For topping-

home made or store bought tomato sauce

basil

grated parmesan

 

Directions:

mix your ricotta, spinach, egg, parmigianno, salt and pepper and nutmeg together in a bowl.

Lay your pasta flat on a floured surface. Using a cup, or ravioli cutter, cut out circles big enough to hold 1 tsp of filling, or big enough to fold the pasta over itself. I cut out enough circles so I could put another piece of pasta over the filled ravioli. And then i just used an egg wash to help the edges stick together.

Bring a pot of water to a boil. Once the water is boiling, season the water with salt. A LOT of salt. Add your ravioli and cook for 7-9 minutes.

Add to a plate, throw pasta sauce on top and add some grated parmesan cheese and some basil.


Pork loin with white wine and herb gravy

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Ingredients: (Serves 2)

For the pork-

  • 1 LB pork tenderloin
  • 2 TBSP EVOO
  • 1 TSP each dried thyme, rosemary, onion powder, garlic powder
  • Salt and pepper to taste

For the Gravy-

  • 1C white wine
  • 1/4 TSP garlic powder, thyme, onion powder, rosemary
  • salt and pepper to taste
  • 1 TBSP butter
  • 1/4C heavy cream
  • 1 TSP corn starch

Directions:

  1. In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
  2. Preheat your oven to 425F.
  3. Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
  4. Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
  5. Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
  6. Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
  7. Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
  8. Slice your pork into medallions, and serve with the gravy.
  9. Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.

 

 

 

 

Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.

Preheat your oven to 375F.

In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.

NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.

In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.