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THE INSPIRED KITCHEN
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February 11, 2013

Society Is Wrong…

Fresh faced or filled with MAC – You’re beautiful as long as you’re YOU. Never let anyone (or any magazine, tv show, movie, song, blog…etc) ever make you feel or think differently. EVER.Read more

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・・・ Peanut Butter & Jelly Cheesecake by @wholesome_ines Base: 1/2 C almonds 1/2 C buckwheat grouts 1/2 C shredded coconut 2 C dates 1/4 C coconut oil 1/2 tsp vanilla Process all until fine crumb and add as much water as necessary for it to bind all together but this should be about 1/4 C. PB cheezcake: 1 1/2 C cashews soaked overnight 3/4 C coconut oil 2/3 C rice malt syrup 1/3 C coconut milk Pinch salt 1/2 tsp vanilla essence 2 Tbsp peanut butter Blend all until smooth. Reserve about 1/4 C. Pour the rest over the base. Place in freezer until just set. Berry cheescake: 1 1/2 C cashews soaked overnight 3/4 C coconut oil 1/2 C rice malt syrup 1/3 C coconut milk or mixed berry coyo 1/2 C thawed berries (add another 1/4 C thawed berries if using coconut milk rather than mixed berry coyo) Pinch salt 1/2 tsp vanilla essence Blend all until smooth. Pour over the set peanut cheezcake layer. With the reserved PB cheezcake mixture, add 2 Tbsp coconut milk and mix until smooth. Drizzle over the berry cheezcake layer (don't set it in freezer first) then using a knife draw swirls. Return to freezer for a few hours until set. Enjoy! #theinspiredkitchen

・・・ Barbecue Baked Tofu Sandwiches by @veggiebeastblog Crispy baked tofu strips piled on whole wheat buns and covered with homemade barbecue sauce. Ingredients: Seasoned Baked Tofu Strips 1 package extra firm tofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrees. Place a rack in the top 1/3 of the oven. Cut the tofu in half, then in half again so you have 4 strips. Cut each strip in half again. Wrap in a clean kitchen towel, place a cutting board on top of the wrapped tofu, and top with something heavy (I like using my dutch oven). Let sit for 15 minutes. After the 15 minutes are up, transfer the tofu to a bowl and drizzle with olive oil. Stir gently with a spoon, or with clean hands, to ensure each piece is coated. In a small bowl, combine the starch, salt and spices, then sprinkle over the tofu, gently stirring again to coat. Transfer the tofu to a parchment-lined baking sheet. Bake for 20 minutes on each side. Combine all barbecue sauce ingredients in a saucepan, bring to a light boil, reduce heat to medium low, and simmer for 20 minutes, until thickened. Toast the buns to your liking, then spoon bbq sauce on the bottom. Top with 3 strips of tofu, napa cabbage, and more bbq sauce. #theinspiredkitchen

・・・ Bok Choy Rolls with Grain & Cashew Filling by @luckystaranise Ingredients: Half a cup of cashews One cup of freekeh (or quinoa) One medium bok choy or two small ones One clove of garlic One teaspoon of olive oil A pinch of salt One teaspoon of gochujang sauce A few shreds of red cabbage Some sprouts or micro greens for garnish Salt and pepper Preparation: Soak the cashews in a little water for at least 30 minutes, then drain. Boil the freekeh or quinoa in three cups of water for about fifteen minutes or until soft but still with a bite. When ready, drain if necessary and set aside. Meanwhile, carefully cut off the bottom part of the bok choy so you have separate leaves. If the stems are too thick, carefully take off a slice so they become more pliable. Steam or cook them in a little water in a flat pan until they are soft. Be careful not to break them. Puree the cashews in a blender with the garlic and the olive oil for two minutes or until you have a smooth paste. Mix this paste with the grains and add a little salt. Now it’s time to make the rolls: Spread out the bok choy leaves on a flat surface. Smear a little of the gochujang on each leaf. Add a few spoons of the grain-cashew mixture (place it on the dark green part), then some shreds of cabbage. Now gently roll up the bok choy with the filling. Sprinkle with some salt and pepper and add a few sprouts or other greens for garnish. Enjoy! #theinspiredkitchen

・・・ Roast Banana & Coconut Ice Cream by @threesilverspoons Ingredients: 4 large bananas 1/3 cup coconut sugar Pinch of Himalayan sea salt 400ml unsweetened full fat coconut milk ✦ In an oven preheated to 180◦C, roast the bananas in their skins for 10-15 minutes, until their skins are black. ✦ While the 🍌🍌🍌🍌 are still hot, squish them out of their skins and mash them together with the coconut sugar till it's a gooey, caramelly mix. ✦ Transfer the mix to your blender and add the coconut cream and salt and blitz until super super smooth. ✦ Pour into your molds of choice and let the bars freeze until set. Enjoy! #theinspiredkitchen

・・・ GREEK SALAD by @whole30recipes • Cherry tomatoes, halved • Cucumber, sliced in large chunks and quartered • Red pepper, medium chunks • Red onion, diced • Kalamata olives, pits removed and halved (double check your ingredients on these little guys, sometimes there is red wine in them. Also, a cherry pitter works great if you don't like to buy pitted olives) • Lots of fresh basil, chiffonade • Extra virgin olive oil • Pink Himalayan salt and fresh cracked pepper to taste Combine all the veggies and lots of basil, drizzle the veggies with oil and toss until coated, add more EVOO if necessary. Season with salt and fresh cracked pepper to taste and top with fresh basil. Enjoy! #theinspiredkitchen

・・・ BLT Salad by @whole30recipes 4-6 cups of romaine or butter lettuce 1/4-1/2 cup cherry tomatoes, halved 1/8 cup red onion, finely diced 2 TBSP (to taste) of ranch dressing (recipe in a previous post) 2-3 slices of bacon, cooked and chopped Fresh dill minced (~1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed. Serves one as a meal or two as a side. Feel free to add any additional veggies you like, cucumber is another great addition. Enjoy!! 📷 by Haleigh @uprootedcuisine #theinspiredkitchen #whole30recipes

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THE INSPIRED KITCHEN
PALEO / PESCETARIAN
VEGETARIAN
PLANT BASED
ALLERGY FREE
SINFULLY GOOD
GREEN LIVING
MOTIVATION
VIDEOS

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