Friday, August 30, 2013

Eats for the Week

Last night I went to Whole Foods. I do not usually shop at Whole Foods because it is a little out the way. Also, I cannot resist the "bulk" cookie section so it is best that I do not make a habit of shopping there regularly. Unfortunately to get my usual shopping done I have to go to three places Trader Joes, Healthy Home Market, and Harris Teeter. I hate Harris Teeter and will only go there if I am absolutely desperate. I prefer to shop at Healthy Home Market since it is a local chain, the items are on the healthy side and I can buy several items I need from the bulk section which is often more cost effective for someone cooking for one. 

I came across a couple of recipes last week I am interested in making:

Coconut-Blueberry Muffins-
I saw this recipe on another blog (Two Peas and their Pod) and noticed it only contained 1 animal based product that could easily be substituted.

Ingredients:
1.5 cups of white whole wheat flour
0.5 cups granulated sugar
0.5 teaspoon salt
2 teaspoons baking power
0.25 cups melted coconut oil
1 tablespoon of ground flax and 3 tablespoons of water (egg replacement)
0.75 cups of lite coconut milk
0.5 teaspoon of vanilla extract
0.5 cups of shredded coconut (sweetened or unsweetened)
1 cup of blueberries (fresh or frozen)

Directions:

1. Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.
4. Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.
5. Divide batter among prepared muffin cups. Bake muffins for 18-20 mins or until a toothpick inserted into the center of the muffin comes out clean. Transfer muffins to a cooling rack.

I am really happy with the way these turned out. Even though there are three coconut-based ingredients I do not feel like the coconut flavor overwhelms these muffins. I find these to be a really good alternative to the banana ones I have been making every week. With the base flavor being coconut I feel like I can play with the fruit. Maybe next time I will add chopped peaches?

Yummy looking, right?
Pad Thai noodles-Now for my main entree of the week . . . I came across this recipe for a vegan and gluten free Pad Thai on Chloe Coscarelli's website. It looked super easy and I already had most of the ingredients so it was a no brainer. I wanted to add a little more substance to the dish so I grabbed some tempeh. I actually wanted tofu but Whole Foods was out of the ready made stuff and I didn't feel like squishing a white blob in towels trying to remove the excess moisture. I cut the tempeh into small chuncks which I left to marinade all day in soy sauce with chunks of ginger I had left over from flavoring some kombucha. It turned out well and was super easy to make. I think next time I will add some mushrooms and maybe a few more veggies (I do not want to work THAT hard). 

Ingredients:
8oz of rice noodles 
3 cups of broccoli florets
4 tablespoons of brown sugar
3 tablespoons of lime juice (I used the juice from two whole limes)
4 tablespoons of soy sauce
1 tablespoon of canola oil
3 scallions, thinly sliced
1 garlic clove, minced
Optional toppers: cilantro, peanuts, and even a couple of slices of avocado!

Directions:
1. Bring a large pot of heavily salted water to a boil. Add noodles and cook according to package directions.
2. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain, rinse with cold water, and drain again.
3. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
4. In a large skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant. Add soy sauce mixture and noodles and broccoli to the skillet. Toss constantly until noodles and broccoli are coated with the sauce.