Baked d’Anjou Pears Recipe

Yield: Serves 4

INGREDIENTS:

•             4 d’Anjou pears
•          1/4 cup water
•             1/3 cup maple syrup
•             1/2 cup brown sugar
•             1/2 tsp ground ginger
•             1/2 tsp ground cinnamon
•             1 1/2 tsp grated lemon zest
•              Pinch of salt

INSTRUCTIONS

1. Preheat oven to 325º F.
2. Wash pears well under cold water. Peeling them is not necessary but won’t ruin the dish if you are so inclined. Slice off the bottom of the pears and stand them up in a pie pan or small baking dish, leaving some space between each pear so that they cook evenly.
3. In a small saucepan, combine water, brown sugar, and maple syrup and heat just enough to dissolve syrup. Mix in spices and pour mixture over top of the pears.
4. Bake for approximately 1 to 1 1/2 hours or until pears are tender all the way through, basting them with the syrup every fifteen minutes or so.

Serve warm on their own or with really cold vanilla ice cream.

Carrot Apple Ginger Soup with Coconut Milk

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, sliced
• 1 clove garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1 small apple, peeled and sliced
• 5 cups sliced, peeled carrots (about 1½ pounds)
• 2 cups vegetable broth
• 1 can coconut milk
• pinch of nutmeg
• salt and pepper to taste
• 
  
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• Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
2. Increase heat to medium-high and add vegetable broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
3. Use an immersion (stick) blender to fully blend the soup, or, if using a regular blender, blend the soup in batches. (Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.)
4. Once all of the soup is blended, return to the pot (if you used a regular blender). You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
5. Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, coconut milk, vegan sour cream, cashew cream, fresh coriander (cilantro), carrot greens, etc…
6. Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating. 

Recipe found at: http://www.vegangela.com/2011/11/17/carrot-apple-ginger-soup-with-coconut-milk/

Lettuce Wraps w/ Ginger, Carrot & Shredded Tofu

Preparation time: 10minutes
Serves 2 (light meal) 4 (snack/starter)

• 2 carrots, coarsely grated (or try 1 one carrot and 1 small beetroot)
• 1 zucchini, coarsely grated
• 1 chilli, seeded and diced (optional)
• 1 cos lettuce, leaves separated and washed
• ¼ cup raw peanuts, dry roasted & coarsely chopped or smashed
• 1-2 tsp fresh grated ginger (to taste)
• 1-2 tsp sesame oil
• 1 tbs light soy sauce
• 1 lime, juice
• 2 tsp palm sugar, grated
• 100g spicy marinated tofu, shredded
• Small handful Thai basil leaves
• oil for deep-frying 

Directions:

Combine the grated vegetables, diced chilli if using and peanuts in a large bowl.

Whisk or shake together in a jar the grated ginger, sesame oil, soy sauce, lime juice and palm sugar until combined. Toss the dressing through the grated vegetables and peanuts until well combined.

Heat about 2cm of oil in a small frying pan over a medium/high heat until the surface begins to shimmer. Drop in the basil leaves and fry quickly for a few seconds, remove and lay on absorbent paper.

To serve arrange the lettuce leaves on a platter top with dressed grated vegetables, shredded tofu and a few deep fried basil leaves.

Alternatively lay out the ingredients and allow everyone to assemble their own.

Great healthy and simple finger food best enjoyed outside in the sunshine! 

Recipe found at: http://www.veggienumnum.com/2012/07/lettuce-wraps-w-ginger-carrot-shredded-tofu/

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

GFG's Gluten-Free Apple Crisp Recipe

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.



Read more: http://glutenfreegoddess.blogspot.com/2011/09/karinas-gluten-free-apple-crisp.html#ixzz2QjbAsYS1

Suspiciously Delicious Cabbage

Ingredients

1 medium green cabbage, cored and thinly sliced

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 tablespoon (heaping) grated fresh ginger

2 tablespoons butter

3/4 cups heavy cream

salt and freshly ground black pepper to taste

Directions

1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
2. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Recipe found at: http://food52.com/recipes/7533-suspiciously-delicious-cabbage

Avocado and Pink Grapefruit Salad with Coriander

Ingredients

• 2 pink grapefruits
• 2 tablespoons olive oil
• 1 tablespoon minced shallot
• 1 teaspoon soy sauce
• 1/2 teaspoon honey
• 1/4 teaspoon Asian sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon coriander seeds, cracked
• 2 cups (packed) mixed baby greens
• 1 small avocado, halved, pitted, peeled

Preparation

• Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

Read More http://www.bonappetit.com/recipes/quick-recipes/2008/11/avocado_and_pink_grapefruit_salad_with_coriander#ixzz2MmOEd7sj

Ginger Noodle Soup

Ingredients 

• 1 2-inch piece of ginger, peeled (about the size of your thumbs
• 2 garlic cloves, peeled
• 4scallions, thinly slice
• 2tablespoons low-sodium soy sauce
• 4cups vegetable broth
• 4 heads bok choy
• 8ounces soba noodles
• Cilantro, for garnish
• Lime, for garnish 

Directions 

1. Heat 1 tablespoon safflower oil in a 3.5 quart Dutch oven or stock pot over low heat. Grate the ginger and garlic into the pan. Add the scallions and season with salt and pepper. Cook for 3-5 minutes, until fragrant and the scallions have wilted.
2. Add vegetable stock and bring to a boil, then let simmer while you prepare the bok choy. Cut off the bottoms, and chop the bok choy leaves into large pieces. Add to a sauté pan with a little oil heated over medium heat. Season with salt and pepper, and stir to combine. The bok choy will cook quickly, so turn off the heat once the leaves are just wilted and have browned in places. Add to the broth.
3. Bring a large pot of water to a boil, salt the water, then break the soba noodles into thirds before dropping them in. Cook according to package directions (about 4-5 minutes) until tender; drain under cold water. (I prefer to cook the noodles separately so they don't overcook and make the soup soggy.)
4. To serve, add noodles separately to each bowl, then ladle broth over the top. Garnish with cilantro and a squeeze of lime.

Recipe found at: http://food52.com/recipes/20631-ginger-noodle-soup

Lime, Grapefruit and Ginger Juice Recipe

Ingredients

• 3 tablespoons natural cane sugar
• 2 tablespoons ginger, peeled then grated
• 1 cup / 240 ml water
• very scant 1/2 cup / 95 ml fresh lime juice - 2 juicy limes
• 1 1/3 cups / 310 ml fresh grapefruit juice - 2 juicy grapefruits

 

Directions

• In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.
• Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in.
• Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.
• Makes about 2 cups / 1 pint.

Orange Ginger Mint Sodas

Ingredients

• 2 oranges
• 1 1/2 cup demara [raw] sugar
• 1 1/2 cup water
• 8 1-inch pieces ginger
• 1 bunch fresh mint
• 1 liter club soda
• crushed ice

Directions

Use a vegetable peeler to peel rind from oranges in thin pieces, taking care not to get white pith on rind. Cut oranges in half and squeeze juice into a 3-quart saucepan.

Add sugar and water to saucepan and place over medium high heat and bring to the boil, stirring constantly until sugar dissolves. Reduce heat to medium. Add orange rind, ginger, and mint; simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Strain syrup, discarding solids. Store in a tightly sealed jar in the refrigerator for up 1 week.

To make sodas, fill a tall glass halfway with crushed ice. Add 1/4 cup of orange-ginger-mint syrup to glass and top off with club soda. If desired, add a splash of orange-flavored vodka or spiced rum to glass before topping with club soda. Garnish with thin slice of orange and a couple of mint leaves. 

recipe found at: http://food52.com/recipes/12209_orange_ginger_mint_sodas

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 cups chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. 

Recipe found at: http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe/index.html

Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

• 3 tbsps extra-virgin olive oil
• 3 tbsps cassis (creme de, liqueur or grenadine)               
• 2 tbsps shallots (chopped)
• 2 tbsps peeled fresh ginger (minced)
• 4 tsps sherry wine vinegar
• 2 grapefruits (ruby red)
• 1 head butter lettuce (leaves separated)
• 1 avocado (halved pitted peeled sliced) 

Directions

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado.
• Drizzle with dressing; sprinkle with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Grapefruit-and-Avocado-Salad-with-Ginger-Cassis-Dressing-237894#ixzz2DY6oVAtt

Carrot Soup, perfect for fall

Ingredients

• 1 tbsp olive oil
• 1 diced onion (full)               
• 2 garlic cloves (chopped)
• 1 tbsp fresh ginger (grated)
• 2 12 cups carrot (diced)
• 1 cup celery (diced)
• 2 tsps chicken stock (concentrated)
• 12 cup rice
• coriander (fresh, mush)
• 5 cups water 

instructions:

• Put a large pot on medium heat.Once the pot is hot, add olive oil.
• Add onions, garlic and ginger and cook until onions are tender.
• Add in carrots, celery and keep on medium heat for about 5 minutes.
• Add the water, chicken stock and rice and bring the pot to a boil.
• Lower the heat to medium/low and let it simmer for 30 minutes.
• Use a hand blender or a food processor to puree the soup.
• Add as much fresh coriander as you want and Serve! :)

Recipe found at: http://www.yummly.com/recipe/external/Carrot-Soup_-perfect-for-fall-I-Adore-Food-55309

Sautéed Bok Choy Recipe

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1 teaspoon freshly grated ginger (from 1/2-inch piece)
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/4 teaspoon toasted sesame oil
• Salt (optional)

INSTRUCTIONS

1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

 

Recipe found at: http://www.chow.com/recipes/28071-sauteed-bok-choy

 

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Spiced Hot Chocolate

Ingredients

3 cups hazelnut or almond milk

1 cinnamon stick

1-inch piece of fresh ginger - peeled and sliced

freshly ground nutmeg - to taste

1 vanilla bean - seeds scraped out

5 tablespoons coconut sugar or to taste
1 cup shredded cocoa butter
1/2 cup cocoa powder
1/4 cup mesquite powder
2 tablespoons maca powder
1 teaspoon ground ginger

Methods/steps

1) In a medium saucepan, combine the nut milk, cinnamon stick, ginger, nutmeg, vanilla seeds and pod, and coconut sugar. Bring to a near boil, stirring to help the sugar dissolve.
2) Remove from heat, cover and let infuse for 20-30 minutes.
3) In the meantime, melt cocoa butter on a double boiler.
4) Add in the rest of the ingredients, mix until smooth. Strain the milk and gradually add it into the chocolate mixture, mixing to combine as you go. Enjoy and stay warm.

Recipe found at: http://www.rawfoodrecipes.com/recipes/spiced-hot-chocolate.html

Raw Loulou's Carrot Orange and Ginger Soup

Ingredients

1/2 C freshly squeezed orange juice

1 T cashew nut butter (or any nut butter you prefer)

1/2 chopped red onion

1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
2 large carrots peeled and chopped

Methods/steps

1) Simply add all the ingredients (starting with the oj first) into a high speed blender
2) Blend until the texture is smooth and creamy
If you wanted it slightly warmed up, you could always leave the blender on for longer and that will heat up the soup gently or alternatively you could heat up in a pan as with regular soups. 

Recipes: http://www.rawfoodrecipes.com/recipes/raw-loulous-carrot-orange-and-ginger-soup.html

Pureed Butternut Squash Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)
• Spicy Pumpkin Seeds

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Recipe found at: http://www.marthastewart.com/312415/pureed-butternut-squash-soup?center=0&gallery=275653&slide=257136

Green Juice

  

Ingredients

• 5 apples, preferably organic
• 1/2 bunch celery
• 1/2 bulb fennel
• 1 cucumber
• 1/2 head romaine lettuce
• 1 (1-to-2-inch) piece of ginger
• 1 lemon, peeled
• 2 cups kale, spinach leaves, or parsley sprigs

Directions

1. Juice all ingredients in a juicer. Divide evenly between 2 glasses and serve.

 

Recipe found at: http://www.marthastewart.com/342401/green-juice

Suzanne's Old Fashioned Pumpkin Pie Recipe

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

Method

1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream.
Yield: Serves 8. 
 Recipe found at: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

Pineapple Tofu Stir-Fry

Ingredients

• 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
• 5 teaspoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons brown sugar
• 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
• 1 teaspoon cornstarch
• 3 teaspoons canola oil, divided
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 large bell pepper, cut into 1/2-by-2-inch strips

Preparation

1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

Recipes found at: http://www.eatingwell.com/recipes/pineapple_tofu_stir_fry.html