Clara's Cooking | Vegetarian (Vegan) Korma

Vegetarian (Vegan) Korma

Ingredients:

1/2 yellow onion, diced

4-5 garlic cloves, minced

1 tsp ginger, minced

3 carrots, cut at angle

2 medium potatoes, cubed

1 red pepper, diced

1 jalapeno or serrano pepper, seeded & diced

1 cup green peas (I use frozen)

1/2 cup tomato sauce

1 cup coconut milk (I use Whole30 compliant coconut milk)

3/4 cup chopped fresh cilantro

3 tsp salt

1 1/2 TBSP curry powder (this is for medium spicy)

1 cup whole cashews (raw or salted is okay)

1-2 TBSP vegetable oil (I use olive oil with everything, but vegetable oil will results in a more traditional taste. Use olive oil to make this Whole30 compliant)

Directions:

1. In a nonstick soup pot or large saucepan, heat oil on medium heat. Add onions and cook until silvery.

2. Add garlic and ginger, allowing to brown slightly.

3. Add potatoes and carrots. Cook until slightly tender.

4. Add red pepper, jalapeño (or serrano) pepper, tomato sauce, salt, and curry powder. Continue cooking until potatoes and carrots are tender.

5. Add green peas, coconut milk, and 1/4 cup of the cilantro. Set remainder of cilantro to the side for later.

6. Simmer & stir vegetables for 10-15 minutes to allow it to slightly thicken. Add cashews in the last 5 minutes to allow them to slightly soften.

7. Serve with rice and top with cilantro. Enjoy!

Tips:

- Cook rice in an automatic rice cooker before beginning this recipe. It should be done by the time the recipe is ready!

- For a creamier, more traditional (and I’ll admit, TASTIER) version, use 1 cup of heavy cream instead of coconut milk.

- Add curry 1/2 TBSP at a time if you are wary of too much spice.

- For added protein, chopped chicken breast goes great with this dish! Add it in after the onion, garlic, and ginger.

- Eliminate the rice to make Whole30 compliant.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Easy Peasy Quiche (Paleo)

Easy Peasy Quiche (Paleo friendly!)

Ingredients:

1 1/2 chicken breast, boiled & shredded (6oz)

1 red pepper, sliced

1/2 cup sliced yellow onion

1 cup frozen shredded potatoes

2-3 scallions, chopped

1/4 cup parsley, chopped

4 large eggs (whole)

2 egg whites

1 cup coconut milk (can also use almond or soy milk)

2 tsp garlic powder

Salt & Pepper

1 TBSP olive oil

Directions:

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a pan on medium high. Soften red pepper and onion.

3. Add chicken to the pan and season with salt & pepper. Allow to cook together for just a few minutes to allow the chicken to absorb the flavors. Remove from heat.

4. In a separate bowl, beat 4 whole eggs and 2 egg whites.

5. Add milk, potatoes, scallions, and parsley to the bowl.

6. Add garlic powder to the bowl and season with salt & pepper. Fold ingredients together.

7. In a glass pan, add chicken mixture.

8. Add egg mixture to the pan and gently mix ingredients.

9. Bake for 30-40 minutes, uncovered.

Tips: 

- If you'd prefer to make this vegetarian, substitute steamed broccoli for the chicken.

- Add 1/2 cup sliced mushrooms to add more complexity to the taste, but saute in advance (water in mushrooms may make quiche too soggy).

- For an extra treat, add 1/2 cup shredded gouda into mix before baking (not Whole30 approved)

- Skim milk may be substituted for coconut milk (not Whole30 approved)

( before baking )

( after baking )

This is a super quick meal for guests and makes a lovely addition to a breakfast or lunch menu. Enjoy!

love + light,

Clara Slate

Clara's Cooking | Asian Cashew Chicken

Asian Cashew Chicken Recipe

Ingredients:

1 lb chicken breast, cut into slices

1/2 onion, cut in half and sliced

2-3 carrots, sliced at an angle

3/4 cup frozen green peas

1 red bell pepper, cut into slices

3/4 cup whole cashews

1/2 TBSP ginger, minced

1/2 cup soy sauce (or coconut aminos, to make this recipe Whole30 friendly)

1-2 tsp hot sauce

1/2 cup chicken broth
2-3 TBSP almond or cashew butter (Whole30 compliant, like Trader Joe's)

1/2 TBSP olive oil

1-1/2 TBSP cornstarch

Directions:

1. In large pan, heat oil on medium to medium-high heat. 

2. Cook chicken, tossing to cook evenly. When chicken nearly done, add onions, carrots and peas.

3. After carrots have been cooking for 2-3 minutes, add red bell pepper.

4. Mix ginger, soy sauce, hot sauce, chicken broth, and almond/cashew butter in a separate bowl. Add to pan.

5. Add 1/2 cup of cashews, setting 1/4 cup of cashews aside.  Fold into dish.

6. Cook on medium until veggies tender.

7. If needed, add cornstarch slowly until sauce slightly thickened.

8. Top with remainder of cashews. Enjoy with white rice (or spaghetti squash to make this dish Whole30 friendly).

Tips:
For additional flavoring, use water and 1 Goya chicken bouillon cube instead of chicken broth. Note, this may have additional sodium.

To make this WHOLE30 compliant, eliminate the corn starch and green peas (you can use snow peas or snap peas instead). Replace the soy sauce with coconut aminos. Use water instead of the chicken broth unless you have a Whole30 compliant broth or make your own.