Rachel's Clever Creations

Butternut Squash & Lentil Soup

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:34:00 +0000

Yum. Soup. Lental Soup using Herbs de Province. Delicious.

Lentil Soup @rachelsclevercreations

1 cup butternut squash (peeled and cubed)
1 cup carrots (peeled and sliced)
1 cup celery (chopped)
1 onion (chopped)
3 cloves garlic (minced)
5 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
1 cup lentils
1 bag frozen kale (or 3 cups fresh, cleaned and chopped)
1/2 cup parsley (chopped)
1 spring fresh Rosemary chopped
1 tablespoon lemon juice

INSTRUCTIONS
Place first 8 ingredients in a stockpot. Cover and bring to a simmer for 20 minutes. Add lentils and kale. Cover and simmer for an additional 20 minutes until lentils are cooked. Stir in parsley, rosemarry and lemon juice. Let simmer about 5 more minutes. Serve. *You can use sweet potatoes in place of the butternut squash. I didn't have any so used what I had on hand. Butternut squash gives this a sweet flavor. My husband absolutely loved this soup.

Quinoa Broccoli Soup

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:29:00 +0000

Quinoa Broccoli Soup (dairy free)

4 cups chopped broccoli
4 cloves garlic, whole
2 tbls EVOO
2 cups vegetable stock
2 cups water
2 cups almond milk
1 carrot, shredded
1 stalk celery, shredded
1 whole onion, chopped
9 TBLS nutritional yeast
1 cup Quinoa
Salt and Pepper to taste
Hot Pepper Flakes (optional)
*1 tsp Mrs Dash Grillin' Chicken Seasoning*(see end notes)

Preheat Oven to 415 degrees. In a bowl mix broccoli and garlic with 1 TBLS EVOO, salt and pepper. Place on sheet pan and roast about 10-15 minutes until just slight color on items. Meanwhile in a stockpot, add 1 tbls EVOO, onion, carrot and celery. Saute until onion is translucent. Add vegetable stock, stir. Take broccoli out of oven. Smash the cloves and mince to break apart. Add broccoli and garlic to pot, stir. Add 2 cups water and quinoa. Cover and simmer 10 minutes. Take lid off and add almond milk and nutritional yeast 2 tablespoons at a time while stirring. Taste as you go adjusting salt and pepper. After the 9th TBLS stir and replace lid. Low simmer/boil about 5 minutes more. Serve with hot pepper flakes for some spice. * *I also used some Mrs Dash Grillin' Chicken seasoning but I love extra flavor! If desired you can add it to the pot with the quinoa or at the end as desired. I used about 1 tsp. It was more of a shake thing so use according to your taste.**

Indian Spice Curry Chickpea & Quinoa

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:25:00 +0000

Indian Spice Curry Chickpea and Quinoa @rachelsclevercreations

1 tbs. Coconut oil
2 cans chickpeas rinsed and drained
1 can full fat coconut milk
1 1/4 vegetable stock
1 large onion, diced
5 roma tomatoes, diced
3 cloves garlic, minced
1/2 tbls grated fresh ginger
2 cups fresh spinach, roughly chopped
1 tsp yellow curry powder
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp turmeric
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp red pepper flakes (omit if you dont like spice)
Salt to taste

4 cups cooked quinoa
Fresh chopped cilantro to serve

Heat coconut oil on medium heat. Add onion and saute until translucent. Add garlic, ginger and tomatoes. Cook until tomatoes break down about 5 minutes. It should look like mush. Add all spices. Stir to combine and cook off a bit about 2 minutes. Add chickpeas and stir. Add coconut milk and vegetable stock. Salt to taste. Turn heat up and bring to a boil then lower to a consistant simmer and cook about 30-40 minutes until thick. Add in spinach and stir to wilt. Serve over fresh cooked quinoa with cilantro on top.

Quinoa, Broccoli & Chickpea Protein Bowl

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:23:00 +0000

Quinoa, Broccoli and Chickpea Protein Bowl @rachelsclevercreations

Lemon Quinoa
1 1/2 Cups Quinoa rinsed
Water check the package
Juice + Zest of 1/2 Lemon
Generous Pinch Sea Salt

Garlicky Broccoli
5-6 Cups Broccoli Florets
3 Cloves Garlic minced
1/2 Tsp Chili flakes
Drizzle Olive Oil
1/2 Tsp Salt
Fresh Cracked Black Pepper

Smoked Chickpeas
1 15 oz Can Chickpeas
Drizzle Olive Oil
1/2 Tsp Salt
1/2 Tsp smoked Paprika
1/4 Tsp Garlic powder
1/4 Tsp onion powder
Lots of Fresh Cracked Black Pepper

Green Tahini Sauce
1/3 Cup Tahini
1/3 Cup Water
1 Clove Garlic sliced
2 Tbs Extra Virgin Olive Oil
Juice from 2 Limes
1/4 Cup Fresh Parsley
1/4 Jalapeño ribs and seeds removed
1/4 Tsp Salt
1 Tsp pure maple syrup
Fresh Cracked Black Pepper

Optional Toppings
Hemp or Sesame Seeds
Sliced Avocado

Instructions
Lemony Quinoa
Different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!

Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.
Broccoli and Chickpeas
Preheat oven to 425 degrees F.

Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and spices. Toss to coat.

Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, and spices. Toss to coat.
On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.

Green Tahini Sauce
In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of smoked Chipotle powder. For extra tang, add in more lime juice.
Assemble your bowls! I mixed everything together or you could layer them staring with quinoa, broccoli, Chickpeas, and dressing topped with hemp seeds and avacado if desired.

Cashew & Lime Zucchini Noodles

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:21:00 +0000

Cashew and Lime Zucchini Noodles via rachelsclevercreations

Ingredients
1 large zucchini or 2 medium spiralized
2 large carrots peeled and spiralized
3/4 cup cashews, rough chopped
1 tablespoon fresh cilantro chopped

Sauce:
2 heaping tablespoons peanut butter
1/2 tablespoon hoisin sauce
1/2 tablespoon sriracha sauce (or more if you like it spicy!)
1 teaspoon coconut aminos
Juice of 1/2 lime
2 cloves garlic minced
1 tsp fresh ginger

Instructions

Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, ginger and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.

Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.
* I had baby carrots and finely chopped them since I couldn't spiralized them. Still tasted amazing! Be sure to not overcook the zucchini or it will be very watery.

Ramen

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:19:00 +0000

I just made the best homemade Ramen ever! I've never made Ramen before, so this was definitely the best, haha! I will work on a recipe. I actually used Zero Noodles for the Ramen. It turned out so good. Some Bok Choy and Crimini Mushrooms... Delicious!

Ramen @rachelsclevercreations
6 cups of vegetable broth
4 tbls. of coconut aminos (or soy sauce if you choose)
1 tbls. Sesame oil
1/8 tsp. allspice
1 tsp. of Trader Joe's mushroom umami
1/2 onion, diced small
5 green onions, whites and greens chopped and separated
4 cloves garlic, finely minced
2 tsp fresh ginger, finely minced (or more if desired. I used about 1 tbls)
One bunch bok choy, rinsed and chopped into bite size pieces
One pack cremini mushrooms, cleaned and sliced
2 bags Zero Noodles
Salt to taste

In a stock pot, add sesame oil, onion and whites from green onion. Saute until translucent. Add garlic and ginger. Stir and saute until fragrant. Add broth, Bok Choy, mushroom, allspice, mushroom umami and coconut aminos. Salt to taste adding more seasonings as needed. Cover and simmer 5 minutes. Add Zero Noodles. Stir and cover and simmer an additional 5 minutes until Bok Choy is tender.

Serve with Red Pepper Flakes and fresh chopped green onion tops

Black Bean Soup

noreply@blogger.com (Rachel's Clever Creations) — Tue, 07 Apr 2020 19:16:00 +0000

Black Bean Soup @rachelsclevercreations

2 cans organic black beans
3 cups vegetable stock
2 round tomatoes, chopped (not Roma, we want juicy tomatoes)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 large onion, chopped
3 cloves garlic, chopped
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Adobo
1/2 tsp chili powder
2 chili's in adobo sauce, chopped
Handful Cilantro, diced
1/2 tsp lime juice

In stockpot add tomatoes, onions, peppers and garlic. Saute until tomatoes break down and liquid is gone. Add cumin, paprika and chili powder. Saute a couple seconds, stirring around making sure not to burn spices. Add Chipotle peppers, stir and quickly add vegetable stock and black beans with liquid. Use an emersion blender to blend everything in pot. Add last can of black beans with liquid. Do not blend them. You want them whole. Add adobo, stir. Cook uncovered for 30 minutes on medium low heat to reduce liquid. Once soup is to your desired thickness add cilantro and a 1/2 tsp lime juice if desired. I personally live the zing of lime. Stir.

Chickpea Salad & Vegan Mayo

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:57:00 +0000

Vegan Mayonaise @rachelsclevercreations

1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil

Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes.

Combine coleslaw, onion and mayonnaise. Let rest in refrigerator at least 1 hour before eating.

Chickpea Salad

1 can chickpeas, drained and rinsed

2 tbls Vegan Mayo

1 tbls Dijon Mustard

2 tsp capers

1/4 tsp salt

1/4 tsp black pepper

2 stalks celery

1/4 red onion

8 slices of bread, tomatoes and lettuce (toppings as desired)

Place chickpeas, mayo, Dijon, capers, salt, pepper, celery and onion into a food processor. Blitz to combine until desired consistency. Maybe 7 to 10 pulses. Do not puree as you want some chunks to resemble egg salad. Enjoy on a sandwich or even as a wrap!

Vegan Nacho "Cheese" and Lental Taco "Meat"

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:52:00 +0000

Vegan Taco Night! These are 2 great standard dishes for Taco Night! Vegan Taco "Meat & Vegan Nacho "Cheese." I am not vegan, but I love to cook, and these dishes are a complete new way of cooking for me so I am having so much fun discovering new dishes!

Vegan Nacho "Cheese" @rachelsclevercreations

1/2 cup softened raw cashews
3 tbls Green Olive Juice (I used green olive juice stuffed with jalapenos)
1/4 cup nutritional yeast
2 tsp lemon juice
1 cup water
3 tbls cornstarch or arrowroot starch
1/2 tsp smoked chipotle powder
1/2 tsp galric powder
1/2 tsp onion powder
1/2 tsp Adobo seasoning
1 tsp pure maple syrup
1 tsp turmeric
1 tsp paprika
Salt and pepper to taste

Combine all ingredients in blender and blend until smooth. Add into pot on stove and cook on medium heat stirring constantly until the sauce thickens to resemble nacho cheese. If it becomes to thick add water and adjust seasonings.

Lental Taco "Meat" @rachelsclevercreations

2 cups lentils, cooked
1 white onion, finely diced
1 tbsp. olive oil
2 garlic cloves, minced
1/4 cup of vegetable broth
1 tbls chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 smoked chipotle powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp Adobo seasoning
Salt and Pepper to taste

In a saute pan on medium heat add the oil and onions. Saute until translucent. Add garlic and all of the spices stirring to heat through. Add vegetable stock and stir. Add the lentals and stir until heated through and thoroughly combined. Serve

Hawaiian BBQ Baked Bean Sandwich & Coleslaw with Vegan Mayonaise

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:50:00 +0000

This is probably the most flavored sandwich I have had in a very long time! I served it on toasted dairy free/gluten free bread.

Hawaiian BBQ Baked Bean Sandwich @ rachelsclevercreations
Serves 4 people

2 cans 15 oz black beans, rinsed and drained
1/4 cup crushed pineapple
1/4 your favorite BBQ sauce (I made my own)
1 tsp crushed fresh ginger
1 clove garlic, minced
2 tsp. Coconut amino
1 tablespoon cornstarch or arrowroot flour mixed in a bit of water until dissolved

Add everything into a pot on the stove. Stir to combine. Cook on low for 25 minutes or until nice and thick.

Coleslaw

1 bag preshredded coleslaw
1/4 cup small diced red onion

Vegan Mayonaise @rachelsclevercreations
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil

Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes.

Combine coleslaw, onion and mayonnaise. Let rest in refrigerator at least 1 hour before eating.

Warm Sweet Potato & Bean Mexican Salad with Vegan Cilantro Lime Dressing

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:48:00 +0000

I'm making tacos for supper for the family...and I want some too! This is an amazing salad! All of the flavor, none of the guilt!!

Warm Sweet Potato & Bean Mexican Salad with a vegan cilantro lime dressing @rachelsclevercreations
Serves 2-4 (depends how big you like your salad!)

2 sweet potatos, chopped
1/2 small onion, chopped
1 small, each green & red bell pepper, chopped
1 clove garlic, minced
1 tsp. Cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Salt & pepper to taste
1 can drained and rinsed black beans

*1 bag washed baby spinach

Saute sweet potatoes with remaining ingredients except beans. May need to cover with a lid and cook about 7-8 minutes stirring occasionally. Add beans and heat through. Taste and adjust seasonings. *to serve

Vegan Cilantro Lime Dressing @rachelsclevercreations

Vegan Mayonaise Ingredients:
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil

PLUS:
1 handful chopped cilantro
1 clove garlic
1 tsp lime juice
1/2 tsp cumin

Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes. Add in cilantro, garlic, lime juice and cumin. Blend until well combined. It will be thinner than mayonnaise. It is now Cilantro Lime Dressing.

Serve Sweet Potatos on top of a handful baby spinach. Drizzle with dressing. Enjoy!!

Orange Turkey w/Asian Vegetables and Miracle Noodles

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:47:00 +0000

Orange Turkey w/Asian Vegetables and Miracle Noodles @rachelsclevercreations
Serves 4 people

1 pound ground turkey

1 tablespoons ginger root, minced

2 teaspoons garlic minced

1/4 tsp hot red chili pepper, crushed

1 tablespoon rice wine vinegar

1/2 teaspoon sesame oil

4 teaspoons coconut aminos

5 tablespoons coconut sugar

5 tablespoons white vinegar

zest of 1/2 orange

1/2 cup water

1 tablespoon cornstarch or arrowroot flour

Asian Vegetable Medely (I used Aldi frozen brand. They were so yummy! )

2 cups Rice or Miracle Noodles

Cook and crumble turkey until done. Meanwhile mix ginger, garlic, coconut amino, rice vinegar, coconut amino, coconut sugar, sesame oil, white vinegar, orange zest, water & cornstarch. Add into cooked and crumbled turkey. Bring to a boil and cook until thick. Add Asian Vegetable medely and return to light boil. Turn on low, cover and cook for 3-4 minutes to heat veggies through. Stir.
Serve over miracle noodles or rice.
You may omit the hot pepper flakes. We used Siracha to our own dishes.

Vegan Lemon Cookies

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:43:00 +0000

https://thevegan8.com/wprm_print/34260?fbclid=IwAR1o8hdp-KiAViEB-chcX-POIuWqt2ig_XitkaqQa4hUiFky-rsv1UnDptw

Vegan Lemon Cookies

These Vegan Lemon Cookies are infused with fresh lemon juice, vanilla and super moist thanks to almond flour. They are also oil-free and gluten-free. Soft and puffy and deliciously, fragrant cookies. All you need is just 8 ingredients and one bowl and bake in just 10 minutes!

Course Cookies, Dessert

Cuisine American

Keyword gluten-free lemon cookies, oil-free lemon cookies, vegan lemon cookies, vegan lemon vanilla cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 -14 cookies

Author Brandi Doming

Ingredients

1/2 cup (64g) fine oat flour

1 cup (112g) superfine blanched almond flour (I used Bob's Red Mill labeled "superfine")

2 tablespoons (16g) tapioca starch

1/4 teaspoon sea salt

1 1/2 teaspoon baking powder

2 tablespoons (24g) coconut sugar (or white sugar)

1/4 cup (80g) pure maple syrup

2 tablespoons + 1 teaspoon (35g) fresh lemon juice and the zest of 1 lemon

2 teaspoons (10g) vanilla extract

NOTE

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.

Instructions

I really recommend a cookie scoop for these, so they bake up perfectly round and puffy. Using a regular spoon they won't work quite the same and the batter is too sticky to roll into balls.

To a large bowl, add the oat flour, almond flour, tapioca starch, salt, baking powder and coconut sugar. Whisk very well to ensure there are no lumps.

To the same bowl, add the lemon zest and stir it in. I just zested the lemon right over the bowl.

Add the syrup, lemon juice and vanilla and stir well for 1-2 minutes until it becomes thick and sticky.

Place the batter in the fridge to chill for about an hour. This is necessary so that the batter fluffs up and creates soft, cloud-like cookies, as you see in the photos.

After the batter has chilled, preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper. Using a 1 1/2 inch cookie scooper, drop 12 cookie scoops onto the pan. They should hold their shape as in the photos. If you weighed correctly, they should hold. If your cookie scoops are not holding their shape, either your measurements are off or you didn't use a superfine almond flour, which will cause the batter to be too wet. This will make your cookies bake flat. Add 2 more tablespoons of almond flour if your first cookie scoop is not holding it's shape. I did not flatten them at all and mine spread and puffed up as you see in the photos. Due to different brands of almond flour being more fine or not, this can affect how they spread. Also, in addition, I live in a warm, humid climate, which also helps them spread well. If you are in a drier climate or want yours spread out more, slightly flatten the cookies before baking, not too much, just a bit.

Bake for about 10-12 minutes until the edges are just beginning to turn a warm golden brown. Mine were done at 12 minutes. Cool on the pan for 10 minutes and use a thin spatula to carefully transfer to cool completely on a rack. These cookies are best the first day. They are still good by the 2nd day, but they do become almost too soft and crumble some.

Recipe Notes

Use certified gluten-free oat flour if needed. I use Bob's Red Mill.

Vegan Lasagna with Cashew "Ricotta"

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:42:00 +0000

This is not the best picture BECAUSE half of the pan was already eaten! This was such a surprise. I took it for Easter dinner and I don't think those who ate it were disappointed! I know I wasn't. It was so good! Definitely a recipe to make over and over again! I promise. When I make this again I will share it with a better picture!

Vegan Lasagna with Cashew "Ricotta" @rachelsclevercreation

3 medium zucchini
1 recipe Cashew Ricotta
1 1/2 cup frozen spinach, thawed
1 bag of your favorite vegan mozzarella cheese
1 jar organic marinara sauce

Slice the zucchini 1/8-1/4 inch to make wide lasagna noodles. Mix together spinach and cashew ricotta. Layer 1/2 cup marinara on the bottom of a 8x10 baking dish. Layer zucchini to cover then add ricotta cheese mix and a handful of mozzarella, repeat layers topping with the last of mozzarella. Cover and bake 350 degrees for 1 hour.

Cashew "Ricotta" @rachelsclevercreations

2 cups cashews
1/2 cup water
1 tbls. lemon juice (or apple cider vinegar)
2 peeled cloves garlic
2 tbls. nutritional yeast
1/2 tsp onion powder
1/2 tsp salt & pepper

1 tbls fresh Oregano (1 tsp dried)
2 tbls fresh Basil (2 tsp dried)

Soak cashews in 2 cups water for 2 hours. Drain and blend first 7 ingredients for 4 minutes scraping down the sides until well blended. Add Oregano and Basil and give it a few pulses to blend the herbs in. Voila!

Roasted Whole Cauliflower

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:39:00 +0000

Roasted Whole Cauliflower @rachelsclevercreations

1 whole cauliflower, rinsed and dry
Sauce:
2 tbls Dijon mustard
2 tbls. Apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
1 tsp Oregano
1 tsp dried chives
1/4-1/2 chipotle powder (depends on how much kick you want!)
Salt & Pepper to taste

Combine Sauce ingredients and pour over cauliflower and rub it into all the crevices. Bake 415 degrees for 40 minutes or until fork tender.

I was able to cut through mine no problem and then I proceeded to eat half of it! The flavors are delicious! I love the brown crispy seasoning that fell off of it!

Paleo Thai Chicken Soup

noreply@blogger.com (Rachel's Clever Creations) — Sun, 05 May 2019 21:37:00 +0000

Paleo Thai Chicken Soup
@rachelsclevercreations
Serves 6

Ingredients
1 tablespoon coconut oil
1 1/2 lbs chicken breast, cubed
4 cups low-sodium chicken stock
1 can (14.5 oz) diced tomatoes
1 can (5.4 fl oz) coconut cream (or substitute canned full-fat coconut milk)
2 cups chopped carrots
2 large stalks celery, chopped
1 medium-large onion, chopped
4 large cloves garlic, crushed or minced
2-inch piece fresh ginger, grated
1 tablespoon fish sauce
2 tablespoons coconut aminos
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 tablespoon spicey asian chili garlic sauce
1 shredded zucchini
2 cups frozen baby kale
2 tablespoons rice wine vinegar
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh cilantro

Green onions to serve

Instructions

Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and Asian chili sauce. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes. Shred chicken.
Turn the heat on low and stir in the kale and zucchini, continuing to stir until heated through.
Stir in the vinegar, parsley, and cilantro, and serve. *add green onions on too to serve.

Homemade Salsa and Salsa Zoodle Bowl

noreply@blogger.com (Rachel's Clever Creations) — Mon, 25 Feb 2019 16:56:00 +0000

Homemade Chunky Salsa @rachelsclevercreations

10 Roma Tomatoes, diced
3 cloves garlic
1/2 cup loose fresh cilantro
2 jalapenos, chopped with seeds removed (leave a few in for heat)
1 green bell pepper, diced
1/2 purple onion diced small
1 small cucumber, diced
1/4-1/2 cup lime juice (can use lemon juice)
1 tsp. Cumin
Salt to taste (about 1/2 tsp)

In food processor, add cilantro, garlic and jalapeno along with 1/4 lime juice, and cumin. Pulse until incooperated fully. Meanwhile add diced tomatoes, green bell pepper, cucumber and onion to a bowl. Add in cilantro mix. Stir well. Add in another 1/4 cup lime juice if not saturated enough. Taste and season with salt. Makes a decent size bowl of salsa to serve a crowd.

Want to use up some leftover salsa for lunch!

Salsa Zoodle Bowl for one person @rachelsclevercreations

3/4 cup prepared salsa
1 zucchini, spiralized
1 chicken breast, chopped or ground chicken or 1 chicken sausage, chopped or meatless sausage, chopped
1/2 tsp cumin
1/8 tsp garlic powder
Salt to taste

In saute pan add meat of choice with some evoo. Add garlic and cumin. Cook until heated through. Add zucchini noodles and salsa. Stir to combine and heat through no longer than 2 minutes. Serve.
*You can also eliminate the meat and just serve a nice crispy fresh zoodle salad with the salsa incooperated.

* Just double the recipe for 2 people, etc.

Southwest Vegetable & Chicken Soup

noreply@blogger.com (Rachel's Clever Creations) — Wed, 20 Feb 2019 18:55:00 +0000

This soup has AMAZING flavor! Makes about 6 servings or more... Its so addicting!

Southwest Vegetable & Chicken Soup @rachelsclevercreations

1 lb chicken breast, whole
1 can 14.5 fire roasted tomatoes
1 small green bell pepper, chopped
2 cups sliced carrots
5 cups chicken stock (or broth)
1 tablespoon cumin
1/2 tsp turmeric
1/2 tsp chipotle chili powder
1 7.5 is can green chili's
1 small onion diced
2 cloves garlic, minced

1 cup Italian green beans
1 cup broccoli florets
4 cups chopped cabbage

1 tablespoon lime juice
Salt and pepper to taste

Cilantro to garnish

In Stockpot add first 11 ingredients. Cover and bring to boil. Reduce to simmer and cook for 20 minutes. Take chicken out and shred. Add cabbage, broccoli and green beans. Cover and simmer for 20 minutes. Add chicken and cover heat through for 5 minutes. Add 1 tablespoon lime juice. Stir. Salt and pepper to taste. Add cilantro for garnish. Inspiration for this recipe comes from aspiceyperspective.com

Quinoa Salad with Cilantro Lime Dressing

noreply@blogger.com (Rachel's Clever Creations) — Wed, 20 Feb 2019 18:54:00 +0000

Quinoa Salad with Cilantro Lime Dressing @rachelsclevercreations

Makes about 6 servings

1 large sweet potato
1 tsp. taco seasoning
1 can organic black beans, drained & rinsed
1/4 cup red onion, diced
1 medium red bell pepper, diced
1 avacado, diced

2 cups cooked and cooled quinoa

Dressing:
1/4 cup + 2 tbs. Coconut cream or dairy free yogurt or Greek yogurt
1 bunch cilantro (about 1 cup loose packed)
2 garlic cloves, peeled
1/4 tsp chipotle pepper powder
1/2 tsp cumin
1 tbs lime juice
Salt to taste

Peel and dice sweet potato into bite-size pieces. Season with taco seasoning, salt and pepper to taste. Roast in oven for 20 minutes on 415 degrees or until soft. Cool. Meanwhile, combine coconut cream, cilantro, garlic, Chipotle powder, cumin, lime juice in a blender and blend on high until Incorporated, scraping down sides if needed. Salt to taste. In a Bowl, add quinoa, black beans, sweet potato, Red Onion, bell pepper and avocado. Pour dressing over everything and gently stir to incorporate. Adjust seasoning and salt to taste. (You can add more spice and gently mix in being careful to not overmix and break down the avacado.) Chill for an hour to help flavors soak in.

* optional to boil or microwave sweet potato to cook through instead of baking. Time Saver.

* Dressing makes 1/2 cup total

Lental Soup with Sausage and Greens

noreply@blogger.com (Rachel's Clever Creations) — Tue, 05 Feb 2019 14:13:00 +0000

LENTIL SOUP WITH SAUSAGE AND GREENS @rachelsclevercreations

Ingredients

1 ½ tablespoons olive oil, divided

1 package (12 ounces) cooked chicken sausage, sliced (I used organic chicken & apple sausage)

1 large onion, chopped

2 medium carrots, chopped

2 cups butternut squash, chopped

3 stalks celery, chopped

3 cloves garlic, finely chopped

1 tsp herbs de province

1/2 tsp rosemary

1 bay leaf

1 cup red lentils, rinsed

4 cups reduced-sodium vegetable or chicken stock

4 cups roughly chopped Swiss chard, kale, spinach or other leafy green

1 tablespoon balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon black pepper

Instructions

In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat. Add the sausage slices and brown them on both sides. Transfer the sausage to a bowl.

Add the remaining tablespoon oil to the pot along with the onion, carrot, butternut squash, and celery. Cook until slightly softened, 4-5 minutes. Stir in the garlic, herbs de province, rosemary and bay leaf, and cook until fragrant, about 1 minute. Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 15-20 minutes.

Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste.

*I used some vegan parmesan cheese that a friend gave me to bump it up a notch while eating.

Spaghetti Squash Chicken Parmesan

noreply@blogger.com (Rachel's Clever Creations) — Sat, 02 Feb 2019 22:08:00 +0000

A 2 in 1 dinner! I made chicken Parmesan sandwiches for the family, and I also used the chicken for my yummy spaghetti squash dinner.

Chicken Parmesan-crockpot

4 chicken breasts
1 jar organic marinara sauce
1/2 tsp garlic powder
1 tsp dried Basil

Place all ingredients in crockpot. Cook low 6-8 hours. Chicken Serves 4-5 people

Options to prepare:
*shred chicken and top with mozzarella or Provolone cheese on a toasty bun.
*serve whole breast (or shredded) with a nice slice of mozzarella or provolone cheese on top of a bed of spaghetti or spaghetti squash (I used vegan mozzarella cheese)

Spaghetti Squash:

Preheat oven 415°
Cut spaghetti squash in half. Scoop out seeds. Lightly cover in oil, salt & pepper. Poke holes randomly in skin of squash. Bake flesh side down for 15-20 minutes until skin looks a bit wrinkly. Take out and cool. Flip over and shred squash making "noodles" eat with your favorite spaghetti toppings!

Fresh Quinoa Salad

noreply@blogger.com (Rachel's Clever Creations) — Thu, 31 Jan 2019 02:40:00 +0000

I have a lot of veggies that I need to use, so this dish was thrown together today. So thrown together, in fact, that I measured my oil wrong and ended up with one slick salad.That's what I get for trying to measure baking ingredients for cupcakes and prepping lunch at the same time! 😂

I would venture to say you could possibly even leave out the oil and just squeeze some fresh lemon juice all over this dish and it would still be amazing!! I'm also pretty sure kalamata olives would taste great in this dish too!

Fresh Quinoa Salad

1/2 can chickpeas, rinsed and drained
2 cups cooked quinoa
1/2 purple onion, diced
2 Roma tomatoes, chopped
1 small English cucumber, chopped

Dressing:
1 tsp. Basil paste (found in produce section)
3 tbls EVOO or Avacado oil
1/8 tsp salt (may want to omit if using feta)
1 tbs lemon juice
2 tbs. apple cider vinegar

Garnish:
Feta cheese (optional).
Red chili flakes (optional)

In small bowl combine dressing ingredients and whisk well. Set aside. Mix chickpeas, quinoa, onion, tomatoes and cucumber in large bow. Pour in dressing and mix gently coating everything. Chill for 1 hour before serving. Garnish with Red Chili flakes for some spice or some feta cheese or both!

Sweet Potato Hash

noreply@blogger.com (Rachel's Clever Creations) — Wed, 30 Jan 2019 13:17:00 +0000

Sweet Potato Hash via @rachelsclevercreations

1 cup shredded sweet potato
1/4 onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
Salt & Pepper to taste (I used Trader Joes Everything but the Bagel seasoning)
Your favorite cooking oil

Add oil to pan along with the rest of the ingredients. Cook on medium about 3 minutes then cover and let the steam soften the potatoes about 3-5 more minutes. Take the lid off and stir and cook on high to get the potatoes crispy. Serve with dippy egg on top. Or crispy avacado! 😋

Chicken Sausage and Zoodle Bruschetta

noreply@blogger.com (Rachel's Clever Creations) — Tue, 29 Jan 2019 13:59:00 +0000

Chicken Sausage and Zoodle Bruschetta via rachelsclevercreations

1 Al Fresco Italian Chicken sausage, chopped

1 whole medium tomato

1/4 onion, chopped

2 Cloves garlic, minced

1 tablespoon balsamic vinegar

1 tsp finley chopped fresh basil or 1/2 tsp dried basil

Salt & Pepper to taste

1 medium zucchini, spiralized

1 tbls nutritional yeast (optional feta or parmesan)

1 tsp favorite cooking oil

In saucepan fry up sausage until crispy and heated through. Set aside. Add oil to pan along with onion, garlic, tomato, and basil. Cook on medium heat until onions are clear and tomato is reduced to make a thick sauce. About 5 minutes. Salt and pepper to taste. Turn to medium high heat and add balsamic vinegar. Cook 1-2 minutes more until nice and thick and coats back of spoon well. Add zucchini noodles and stir to incorporate and heat through. Add sausage and mix. Serve with nutritional yeast on top for a nutty cheese flavor. Or if you want to add dairy go ahead with some feta or parmesan!

Breakfast Quinoa

noreply@blogger.com (Rachel's Clever Creations) — Mon, 28 Jan 2019 16:12:00 +0000

Breakfast Quinoa via rachelsclevercreations

1/2 cup cooked Quinoa
2 tbs. Hempseed
1 tsp. Chia seed
1/2 cup almond milk
1 tbs. Organic pure Maple Syrup
Dash cinnamon
1 banana

Combine first 6 ingredients and stir well. Add sliced banana on top.

This recipe can be made in so many ways. You can leave out what you don't have and sub. other seeds like flax seed if you'd like. You can add 2 tbls of Almond Butter or use organic honey. Blueberries would be awesome (I accident ate all mine! Ha!) The combinations are endless!

Benefits of Quinoa:
Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Rachel's Clever Creations

Butternut Squash & Lentil Soup

Quinoa Broccoli Soup

Indian Spice Curry Chickpea & Quinoa

Quinoa, Broccoli & Chickpea Protein Bowl

Cashew & Lime Zucchini Noodles

Ramen

Black Bean Soup

Chickpea Salad & Vegan Mayo

Vegan Nacho "Cheese" and Lental Taco "Meat"

Hawaiian BBQ Baked Bean Sandwich & Coleslaw with Vegan Mayonaise

Warm Sweet Potato & Bean Mexican Salad with Vegan Cilantro Lime Dressing

Orange Turkey w/Asian Vegetables and Miracle Noodles

Vegan Lemon Cookies

https://thevegan8.com/wprm_print/34260?fbclid=IwAR1o8hdp-KiAViEB-chcX-POIuWqt2ig_XitkaqQa4hUiFky-rsv1UnDptw

Vegan Lemon Cookies

Ingredients

NOTE

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient. I use this scale.

Instructions

Recipe Notes

Use certified gluten-free oat flour if needed. I use Bob's Red Mill.

Vegan Lasagna with Cashew "Ricotta"

Roasted Whole Cauliflower

Paleo Thai Chicken Soup

Homemade Salsa and Salsa Zoodle Bowl

Southwest Vegetable & Chicken Soup

Quinoa Salad with Cilantro Lime Dressing

Lental Soup with Sausage and Greens

Spaghetti Squash Chicken Parmesan

Fresh Quinoa Salad

Sweet Potato Hash

Chicken Sausage and Zoodle Bruschetta

Breakfast Quinoa

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.