Poor Girls Recipes

Recipes daily starting February 4th 2019!

Sweeter Things

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ZESTY LEMON BREAD & BUTTER PUDDING

1 cup almond meal

1 cup coconut flour

8 medjool dates (torn)

3 medium sized lemons

1 tin coconut milk (400ml )

1 teaspoon turmeric powder

3 tablespoons honey or maple syrup

1 tablespoon vanilla essence

1 tablespoon cornflour (sifted)

3 tablespoons coconut oil (one for greasing)

1 cup coconut milk

 

Preheat oven 200c. Grease baking dish with 1 tablespoon of coconut oil, set aside.

Zest lemons, then cut in half.

In a saucepan on high heat, place tin of coconut milk, lemon zest vanilla essence, turmeric & honey or maple syrup. Squeeze lemons into the saucepan (ensuring no seeds get in your  ‘butter’ mix.

Bring to the boil then reduce to a simmer. Sift through corn flour, and bring back up to the boil, stirring consistently for around 10 minutes, reduce to a simmer for another minute. Set aside to cool.

In a mixing bowl, place torn dates, almond meal & coconut flour, combine. Add coconut oil. Lightly dampen the flour mix with the coconut oil. Place ‘bread’ in baking dish.

Pour over ‘bread’ your lemon ‘butter’ mix. Combine gently with a spoon. Pour over this mix a cup of coconut milk, so it has a ‘pudding’ look to it.

Place baking dish in a baking tin, half filled with water. This will ensure your pudding is moist & doesn’t dry out.

Place in the oven with some foil on top. Remove foil around half way through the baking process. Baking for roughly 20 minutes.

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CHOCOLATE PEANUT BUTTER BROWNIES

¾ cup maple syrup (1/4 cup set aide)

¼ cup honey (optional, use extra maple if vegan)

1 teaspoon vanilla essence

2 eggs (2 tablespoons apple puree if vegan)

1 ¼ cup coconut milk

4 tablespoons coconut oil (plus one for greasing baking tin)

3 heaped tablespoons peanut butter

1 ½ cups diced sweet potato

½ teaspoon gf baking powder

½ teaspoon bicarbonate soda

½ cup Gluten Free plain flour

1 cup cornflour

1 cup cacao powder (1/4 cup set aside)

Drizzle

2 tablespoons maple syrup

2 tablespoons cacao powder

4 tablespoons coconut oil

 

Preheat oven to 190c (fan forced). Grease a baking dish with coconut oil, set aside.

In a saucepan, bring water to the boil. Add diced sweet potato. Place a heat proof bowl on top of the saucepan. Add ¼ cup cacao powder, ¼ cup maple syrup & peanut butter. Stir until combined. Remove from heat and set aside.

Cook sweet potato for roughly 15 minutes. Drain. Add to food processor with ¼ cup coconut milk. Process until it becomes a smooth puree. Set aside. 

In a large mixing bowl, place cacao powder, flours, baking powder & bicarbonate soda. Mix until ingredients are combined.

In a separate bowl whisk eggs. Add maple syrup, honey, vanilla essence, coconut milk. Whisk until well combined and add to dry mix. Mix until smooth.  

Add cacao & peanut butter paste to brownie mix, further combine.

Fold sweet potato through brownie mix until it becomes a smooth consistency. Pour into baking dish.

Bake for roughly 30 minutes (just keep an eye on it). 

DRIZZLE:

Boil water in a saucepan on high heat. Place a heat proof bowl on top and add all drizzle ingredients. Mix until smooth. Pour over brown to serve.

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CHOCOLATE MOUSSE

2 ripe avocados

¼ cup cacao powder

¼ cup maple syrup

70g dark chocolate (melted)

1/2 cup coconut cream

2 tablespoons of coconut sugar

In a heat proof bowl on top of a saucepan filled with boiling water, add chocolate & coconut sugar. Stir until sugar & chocolate are mixed together, and completely melted. Remove from heat.

 Place avocados, cacao powder, maple syrup & coconut cream in a food processor. Process until well combined. Add melted chocolate to the food processor. Further combine. Chill for at least 1.5 hours in the fridge.

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LEMON PASSIONFRUIT

‘CHEESE’ CAKES

FILLING

250g coconut yoghurt

½ lemon (squeezed)

2 x medium sized passion fruits

¾ cup xylitol

BASE

1 cup coconut chips

9 medjool dates (pits removed)

1 cup desiccated coconut

1 tablespoon coconut oil

½ teaspoon vanilla essence

¼ cup tahini

1 tablespoon rice malt syrup

1 tablespoon coconut oil for greasing tin(s) 

In a food processor, place all the base ingredients. Pulse & then mix until well combined.

In a bowl, place yoghurt, passionfruit, lemon & xylitol. Stir until ingredients are combined. Once combined, begin to beat with an electric beater on medium speed.

Grease mini cake tins or large cake tin with coconut oil.  Place roughly a large heaped tablespoon of base mix within tins (roughly 1.5cm high), or if you’re doing a whole cake - place all the base mix within the tin and press firmly until a flat base is created, and the whole surface is covered. 

Place lemon cream on top of the base (around 3-5cm high), or 2cm high for whole cake.

Spread cream so it has a nice flat surface. Place in the freezer for 1-2 hours. Serve straight out of the freezer.

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DAIRY & GLUTEN FREE CHOCOLATE CAKE

3 eggs (vegan alt - 3 tablespoons apple purée)

1/2 cup maple or rice malt syrup

1/2 cup coconut sugar

1 tsp vanilla essence

1 1/2 cups dairy free milk of choice

250g dark chocolate (dairy free) (50g for icing)

2 heaped tablespoons coconut oil

1/2 tsp baking powder (gf)

1/2 tsp bicarb soda

1/4 cup cacao powder

1 1/2 cups almond meal

1/2 cup buckwheat flour

1/2 cup coconut flour

1 medium sized whole beetroot (peeled & grated) 

1 tablespoon dairy free butter (for greasing)

4 tablespoons dairy free butter (for icing)

ICING

1 cup icing sugar

1 tablespoon cacao powder

50g melted dark chocolate

4 tablespoons of dairy free butter

2 tablespoons dairy free milk

CAKE 

Preheat oven to 190c (fan forced).

Grease large cake tin of choice with dairy free butter. Set aside.

Place a saucepan on the stove with some water in it. Bring to the boil. Place a heat proof bowl on top of the saucepan, and place dark chocolate & coconut oil. Stir until melted & combined. Set aside.

In a bowl, place eggs & whisk. Add syrup, coconut sugar, vanilla essence, and dairy free milk. Stir until well combined. Set aside. 

In a separate, large bowl, place all the powders & flours, combine.

Make a well in the middle of the dry mix, and add the egg mix. Stir until well combined, and has become a cake batter.

Pour in the melted dark chocolate, and further mix.

Grate your beetroot & drain in your hands by squeezing. Fold beetroot into your cake mix.

Pour batter into cake tin and place in the oven. 

Bake for roughly 35-45 minutes. (Keep an eye on the cake, you can remove from heat and stick a butter knife into the middle of the cake. If it comes out with batter on the knife, it’s not cooked yet).

ICING

Place butter & icing sugar in a bowl. Using a fork, begin to mix together. Add cacao powder and dairy free milk. Begin stirring, removing clumps of icing sugar. 

Pour in melted dark chocolate and further stir. Pop icing in the fridge to further set. Ice the cake once it has cooled down completely.

Snacks & Condiments

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SATAY SAUCE

½ cup honey (maple syrup - vegan option)

¼ cup coconut cream

1 tablespoon coconut oil

3 heaped tablespoons crunchy peanut butter

½ lime (squeezed)

¼ cup granulated peanuts

¼ cup water

1 teaspoon garlic salt

1 lemongrass stem (chopped finely)

Place all ingredients besides the water in a saucepan on medium heat. Continually stir. Pour in water once satay sauce is thick, to loosen it up, and further stir.

This recipe cooking process is quick, so make sure you’re working quickly with the sauce.

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BOUNTY BALLS

Filling-

1 ½ cups desiccated coconut

1 tablespoon hulled tahini

3 tablespoons honey (rice malt syrup- vegan alt)

3 tablespoons coconut cream 

Chocolate-

2 tablespoons cacao powder

1 tablespoon honey (rice malt syrup- vegan alt)

1 tablespoon coconut oil

¼ cup coconut cream

 

In a bowl, mix all the filling ingredients together until well combined. Once formed, begin to roll small balls. Place on baking paper and set aside. 

In a saucepan on medium heat, place all chocolate ingredients besides the coconut cream. Stir consistently. This will combine within a few seconds.

Remove from heat and pour in coconut cream. Stir until the chocolate becomes a lighter colour.

Dip balls into chocolate, covering all the surface, one at a time. Place back on baking paper and pop in the fridge to set. Store in the freezer.

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HONEY MUSTARD DRESSING

½ cup hulled tahini

2 cups water

1 ½ lemons (squeezed)

3 tablespoons honey (maple syrup, vegan option)

1 jar (240g) wholegrain mustard seeds

 

Place all ingredients in a bowl besides the water, stir until combined.

Slowly add the water continually stirring until your dressing becomes runny.

Keep in the fridge for up to 2 weeks.

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CASHEW CHEESE 3 WAYS

PLAIN CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

3 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

1 teaspoon of salt

Drain cashews. Place all the ingredients in a food processor. Process until the consistency is really creamy and smooth (roughly 5-10 mins)

HERB CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

3 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

¼ cup herb of choice (i.e coriander, parsley, basil)

Drain cashews. Using a food processor (or high speed blender), place all the ingredients. Process until the consistency is really creamy and smooth (roughly 5-10 mins)

GARLIC & BALSAMIC CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

2 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

BALSAMIC GLAZE INGREDIENTS

2 heaped tablespoons of coconut sugar, honey, maple or rice malt syrup

5 tablespoons of balsamic vinegar

2 tablespoons olive oil

2 garlic cloves (diced)

salt & pepper to taste

In a small frypan on medium – high heat, place all ingredients. Cook until the glaze is bubbly and has a sticky texture (continually stir). Place glaze in the food processor with the rest of the recipe, and further process until well combined.

Drain cashews. In a food processor, place all the ingredients including the balsamic glaze. Process until the consistency is really creamy and smooth (roughly 5-10 mins).

Breakfast, Lunch & Dinner

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MEDITERRANEAN FRITTATA

12 eggs

1 leek (13cm from stem, thinly sliced)

1 small brown onion (diced)

½ jap pumpkin (skins removed, diced into 2cm cubes)

180g kalamata olives

180g semi dried tomatoes

1 medium zucchini (diced)

½ head broccoli (cut into small pieces)

4 tablespoons olive oil

1 tablespoon curry powder

1 tablespoon garlic salt

2 tablespoons italian herbs

1 tablespoon balsamic vinegar

Salt & pepper to taste

 

Preheat oven to 200c (fan forced). Grease baking dish with 1 tablespoon of olive oil, set aside.

Chop pumpkin into cubes, and place on a baking tray with salt and pepper. Pour 1 tablespoon of olive oil on pumpkin & mix with hands. Place in the oven and bake for roughly 20 minutes.

While the pumpkin is cooking, whisk twelve eggs. Add herbs, powders & vinegars, and further whisk. Set aside.

Dice onion & leek. Add to a frypan on medium heat with the rest of the olive oil. Sautee.

Add semi dried tomatoes, olives, zucchini & broccoli, and further sautee for another 5 minutes. Remove from heat and add to whisk eggs. Combine all together.

Remove pumpkin from oven, and fold through the frittata mix. Pour into baking dish. Bake for roughly 40-50 minutes.

*Please note you can make two smaller frittatas, or one large one with this recipe.

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VANILLA BUCKWHEAT PANCAKES

1 cup tapioca flour

1 cup buckwheat flour

1/2 teaspoon GF baking powder

2 eggs (2 heaped tablespoons of apple puree for vegan option)

1/2 cup maple syrup

1/2 cup coconut sugar

1 1/2 cups dairy free milk

1 teaspoon vanilla essence

Dairy free butter for greasing pan

 

In a large bowl, combine tapioca, buckwheat & GF baking powder.

In a separate bowl - whisk eggs. Add vanilla essence, maple syrup, coconut sugar & dairy free milk. Further whisk until well combined.

Add wet ingredients in with dry ingredients and mix until it becomes a semi thick batter.

Add dairy free butter to a frypan on medium to high heat. Using a tablespoon, place two tablespoons of batter per pancake. Once you see the batter begin to bubble, flip your pancake over.

Repeat process. You can fit around 2-3 pancakes in at once. Remember to keep greasing frypan with butter every time you add a new batch of batter (you may have to lower heat throughout cooking process).

 

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PINK CHIA PARFAIT

¼ cup chia seeds

½ cup raspberries

½ teaspoon vanilla essence

2 cups dairy free milk

2 passionfruits

4 tablespoons maple syrup

4 tablespoons water

 

Place raspberries, passionfruit, vanilla essence, maple syrup and water in a saucepan on high heat. Bring to the boil, then reduce. Set aside to cool.

In a mixing bowl, mix chia seeds with dairy free milk until well combined.

Stir through raspberry sauce. Pour all ingredients into small jars, and straight into the fridge to let it set overnight.

Serve with fresh fruit & granola, or as is.

 

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VEGAN / GF MAC & CHEESEY BAKE

1 small cauliflower (head only, chopped into small pieces)

5 tablespoons nutritional yeast

1 teaspoon salt

2 cups water

1 cup macadamias

1 cup cashews

3 cups of GF macaroni

2 tablespoons garlic salt

1 teaspoon dairy free butter (greasing)

¼ cup parsley (finely chopped, optional)

1 ½ cups almond meal

½ cup nutritional yeast

 

Preheat oven to 200c (fan forced). Grease a baking tin with dairy free butter or oil.

In a large saucepan filled with boiling water, place macaroni. Cook for roughly 10 minutes. Drain once cooked, set aside.

Fill a separate saucepan with water, bring to the boil. Place cauli heads & cashews. Cook for roughly 10 minutes. Drain & set aside. 

In a food processor, place macadamias, nutritional yeast, salt & water. Process until semi smooth. Add cashews & cauliflower. Further process until smooth & well combined.  It should look like a thick liquid.

Remove from food processor, and mix with macaroni in a large bowl. Add garlic salt & parsley. Further mix until well combined.  Spread your mac in your baking tray. Sprinkle nutritional yeast flakes & almond meal on top, so all the mac is covered.

Bake until the top is crispy & golden brown.

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GLUTEN FREE, VEGAN LASAGNE

2 x 200g packets of ‘San Remo’ Gluten free Lasagne sheets

2 tablespoons vegetable stock

4 cups boiling water

1 700ml jar ‘Pasata’ tomato sauce

¼ jap pumpkin (peeled & thinly sliced)

1 large zucchini (thinly sliced)

1 cup each - kale & baby spinach (chopped)

½ large eggplant (thinly sliced)

1 brown onion (diced)

2 garlic cloves (diced)

1 cup basil leaves

1 cup flat leaf parsley leaves

1 tablespoon curry powder

1 tablespoon Italian herbs

1 tablespoon garlic salt

1 teaspoon cinnamon

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

3 tablespoons olive oil

250g dairy free cheese

Salt & pepper to taste

Preheat oven to 180c (fan forced).Grease baking dish with 1 tablespoon of olive oil. Set aside.

In a frypan on medium heat, add olive oil, brown onion, garlic, basil & parsley, curry powder, Italian herbs, cinnamon, garlic salt, salt & pepper, maple syrup & balsamic vinegar. Sautee until onions become translucent.  

Add tomato sauce to fry pan. Fill the empty jar half full with water, shake & add to the fry pan. Bring to a boil, then reduce to a simmer.

Add kale & baby spinach & further stir.

Slice pumpkin, zucchini & eggplant. Set aside.

In a bowl, place veggie stock with boiling water, stir.

Remove tomato sauce from heat.

Add around 2 tablespoons of tomato sauce to the base of the baking dish & spread until evenly distributed.

Soak 4 lasagne sheets for around 20 seconds in the veggie stock. Place in the baking dish as the first layer. Spread tomato sauce on top of the lasagne sheets, until they are all covered. Spread pumpkin, eggplant & zucchini over the sauce. Sprinkle dairy free cheese on top.


Repeat the process above, until you have made multiple layers.

Once you’ve reached the top layer, spread the remaining tomato sauce on top. Sprinkle with dairy free cheese, and fresh basil & parsley.

Pop in the oven and bake for roughly 40-45 minutes.

Around 20 minutes of cooking, remove lasagne from oven and pour some of the remaining veggie stock on top of the lasagne, so it doesn’t dry out.

Serve as is or with salad.

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STICKY, SPICY & SWEET THAI SALAD

½ cup of cherry tomatoes (halved)

1 medium sized Lebanese cucumber (diced)

½ cup each of coriander (cilantro), basil & mint (torn)

¼ purple cabbage (thinly sliced)

1 cup mixed lettuce leaves

1 medium sized sweet potato (peeled & diced)

½ birds eye chilli

2 garlic cloves

1 lime

1 shallot stem (7cm long)

1 lemongrass stem (4cm long)

1 2cm knob ginger (peeled)

3 tablespoons sesame oil

4 tablespoons sweet kepap manis

1 teaspoon fish sauce (optional)

2 tablespoons honey

¼ cup water

Dressing-

2 tablespoons sesame oil

1 tablespoon tamari sauce

2 tablespoons sweet kepap manis

1 lime

1 tablespoon fish sauce (optional)

Preheat oven to 180c (fan forced). Fill a saucepan with water, bring to the boil & add sweet potato. Slightly cook potato (roughly 10 minutes). Drain & set aside.

Sticky sauce-

In a food processor, add chilli, garlic, lime, shallot, sesame oil, fish sauce (optional), honey, lemongrass, ginger & water. Process until all ingredients are blended together.

In a frypan on medium - high heat, add sticky sauce & sweet potato. Continually stir until it becomes a thick glaze over the sweet potato. Once it’s sticky, remove from the frypan, and place on a lined baking tray. Cover with foil and further cook in the oven for another 10 minutes. 

Salad-

Place all your salad ingredients in a salad bowl. Toss your cucumber, cherry tomatoes, cabbage, lettuce & herbs. Set aside.

Dressing-

In a separate bowl, place all your dressing ingredients & mix well. Drizzle over salad & further toss.

Fold sticky sweet potato through salad.

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CHICKEN PESTO SALAD

(chicken can be substituted for tofu or tempeh)

2 fillets of organic chicken breast (sliced lengthways)

½ cup semi dried tomatoes (diced)

50g pine nuts

4 cups baby spinach

250g (1 punnet) of cherry tomatoes (diced)

2 tablespoons lemon pepper seasoning

PESTO

1 cup flat leaf parsley

1 cup basil leaves

2  garlic cloves

¼ red onion

½ cup macadamias

¼ cup olive oil

salt & pepper to taste

 

Preheat oven to 200c (fan forced). Coat chicken in lemon pepper seasoning, and place on a baking tray. Pop into the oven. Bake for roughly 15-20 minutes (check progress at 15 minutes. For vegetarians or vegans, dice up tempeh or tofu and coat in lemon pepper seasoning, and pan fry with a tablespoon of olive oil until cooked.

Place salad ingredients in a bowl and toss to combine. Set aside.

In a food processor or high speed blender, place all ingredients, and process until it turns into a thick paste. If you need to add more olive oil, do so.

Remove chicken from oven, and slice into thin strips. Toss through salad. Rub pesto onto salad, so it is well coated.