Leigh

Vegan lentil curry

Posted on by Leigh

Vegan lentil curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 754kcal

Ingredients

Lentil Curry

  • 250 g dried green or brown lentils
  • 1 onion finely chopped
  • 2 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 red bell pepper diced
  • 1 can diced tomatoes
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (adjust to taste)
  • fresh coriander for garnish
  • salt to taste
  • pepper to taste

Rice

  • 250 g long-grain rice
  • 500 ml water
  • a pinch of salt

Instructions

Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

Prepare the Lentil Curry:

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.
  • Add the diced red bell pepper and cook for an additional 3-4 minutes until it begins to soften.
  • Sprinkle the curry powder, ground turmeric, ground cumin, ground coriander, and chili powder over the vegetables. Stir well to coat the vegetables in the spices, and cook for another 1-2 minutes until fragrant.
  • Add the dried lentils, diced tomatoes (with their juices), and coconut milk to the pot. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and the curry has thickened. You may need to add a bit of water if the curry gets too thick.
  • Season the lentil curry with salt and pepper to taste.

Serve:

  • Serve the vegan lentil curry over the cooked rice.
  • Garnish with fresh cilantro leaves.
    Enjoy your delicious vegan lentil curry on rice!
Nutrition Facts
Vegan lentil curry
Serving Size
 
1 Serving
Amount per Serving
Calories
754
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Sodium
 
46
mg
2
%
Potassium
 
1268
mg
36
%
Carbohydrates
 
102
g
34
%
Fiber
 
24
g
100
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
1188
IU
24
%
Vitamin C
 
55
mg
67
%
Calcium
 
141
mg
14
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sesame noodles

Posted on by Leigh

Vegan sesame noodles

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 285kcal

Ingredients

Noodles

  • 200 g whole wheat or rice noodles
  • 60 ml soy sauce or tamari(for a gluten-free option)
  • 30 ml rice vinegar
  • 30 ml sesame oil
  • 15 ml maple syrup
  • 10 ml sriracha sauce (adjust to your spice preference)
  • 2 garlic cloves
  • 1 tsp grated ginger

Toppings (optional)

  • Sesame seeds
  • Chopped green onions
  • Sliced cucumber
  • Sliced red bell pepper

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup or agave nectar, sriracha sauce, minced garlic, and grated ginger to make the sauce. Taste and adjust the seasonings if needed.
  • Toss the cooked and cooled noodles with the sauce until well coated.
  • If desired, top the noodles with sesame seeds, chopped green onions, sliced cucumber, and sliced red bell pepper for added texture and flavor.
  • Serve the vegan sesame noodles cold, and enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your delicious vegan sesame noodles!
Nutrition Facts
Vegan sesame noodles
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
6
g
Sodium
 
1798
mg
78
%
Potassium
 
113
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chimichurri flank steak

Posted on by Leigh

Chimichurri flank steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 566kcal

Ingredients

For the Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • salt to taste
  • ground pepper to taste

For the Flank Steak

  • 700 g flank steak
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

Instructions

Prepare the Chimichurri Sauce:

  • In a bowl, combine the red wine vinegar, olive oil, chopped parsley, chopped cilantro, minced garlic, dried oregano, and red pepper flakes.
  • Mix everything together until well combined.
  • Season the sauce with salt and black pepper to taste.
  • Set aside the Chimichurri sauce to allow the flavors to meld while you prepare the steak.

Prepare the Flank Steak

  • Preheat your grill or a grill pan over medium-high heat.
  • Pat the flank steak dry with paper towels.
  • Brush the steak with olive oil and season it generously with salt and black pepper on both sides.

Grill the Flank Steak:

  • Place the seasoned flank steak on the hot grill or grill pan.
  • Grill for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the grilled flank steak against the grain into thin strips.
  • Drizzle the Chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce.
  • Enjoy your Chimichurri Flank Steak!
    This recipe is a flavorful and delicious way to enjoy grilled flank steak with a zesty chimichurri sauce. Adjust the red pepper flakes to your preferred level of spiciness. Enjoy your meal!
Nutrition Facts
Chimichurri flank steak
Serving Size
 
1 Serving
Amount per Serving
Calories
566
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
30
g
Cholesterol
 
105
mg
35
%
Sodium
 
109
mg
5
%
Potassium
 
680
mg
19
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
38
g
76
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sticky tofu on rice

Posted on by Leigh

Vegan sticky tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 259kcal

Ingredients

Sticky Tofu

  • 400 g extra-firm tofu cubed
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1 garlic clove minced
  • 1/2 tsp grated ginger
  • vegetable oil for frying

Sticky Sauce

  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp sriracha sauce (adjust to taste)
  • 1/2 tsp cornstarch
  • 2 tbsp water

Serving

  • 300 g cooked rice
  • Sesame seeds, chopped green onions, and sliced red chilies for garnish

Instructions

  • Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes.
  • Once pressed, cut the tofu into cubes.
  • In a mixing bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger.
  • Add the tofu cubes to the marinade, gently toss to coat, and let it marinate for at least 15 minutes.
  • Heat some vegetable oil in a pan over medium-high heat.
  • Add the marinated tofu cubes to the hot pan and cook until they become crispy and golden brown on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, tomato paste, sriracha sauce, cornstarch, and water.
  • Return the pan to the heat and pour in the sticky sauce mixture.
  • Add the cooked tofu back to the pan and stir well to coat the tofu in the sauce.
  • Let it simmer for a few minutes until the sauce thickens and coats the tofu.
  • Serve the sticky tofu over cooked rice.
  • Garnish with sesame seeds, chopped green onions, and sliced red chilies, if desired.
    Enjoy your delicious vegan sticky tofu with rice!
Nutrition Facts
Vegan sticky tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
259
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Sodium
 
1132
mg
49
%
Potassium
 
311
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan tofu stir fry

Posted on by Leigh

Vegan tofu stir fry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinate: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 267kcal

Ingredients

Tofu

  • 400 g firm tofu pressed and cubed
  • 30 ml soy sauce or tamari (for marinating)
  • 15 ml cornstarch (for marinating)

Stir-fry

  • 30 ml vegetable oil
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2.5 cm piece of fresh ginger minced
  • 200 g broccoli florets
  • 200 g bell peppers sliced (use a mix of colors for variety)
  • 200 g carrots julienned or sliced into thin strips
  • 100 g snap peas or snow peas trimmed
  • 100 g mushrooms sliced
  • 30 ml soy sauce or tamari (for the stir-fry sauce)
  • 15 ml rice vinegar
  • 15 ml maple syrup
  • 5 ml toasted sesame oil
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  • Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, and place something heavy on top (like a cast-iron skillet or a few cans). Press the tofu for about 30 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces.
  • Marinate the tofu: In a bowl, mix together 30 ml of soy sauce (or tamari) and 15 ml of cornstarch (or arrowroot powder). Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
  • Prepare the sauce: In a small bowl, combine 30 ml of soy sauce (or tamari), 15 ml of rice vinegar, 15 ml of maple syrup (or agave nectar), and 5 ml of toasted sesame oil. Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated tofu to the hot skillet and cook until it's golden brown and crispy on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  • In the same skillet, add a bit more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced onion, broccoli, bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
  • Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Taste and adjust the seasoning if necessary. You can add more soy sauce, maple syrup, or sesame oil to taste.
  • Serve your vegan tofu stir-fry hot, garnished with sesame seeds and chopped green onions if desired. It's delicious when served over cooked rice or noodles.
    Enjoy your homemade vegan tofu stir-fry! Feel free to customize it with your favorite vegetables or add extra chili sauce for some heat if you like.
Nutrition Facts
Vegan tofu stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
267
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Sodium
 
883
mg
38
%
Potassium
 
645
mg
18
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Protein
 
15
g
30
%
Vitamin A
 
10502
IU
210
%
Vitamin C
 
130
mg
158
%
Calcium
 
198
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asian Cucumber sesame salad

Posted on by Leigh

Asian Cucumber sesame salad

Print Pin Rate
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 102kcal

Ingredients

  • 2 cucumbers thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • Red chili flakes (optional)
  • Fresh cilantro (optional)
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash and thinly slice the cucumbers. You can use a mandoline or a sharp knife to achieve thin slices. Place them in a large mixing bowl.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and grated ginger to create the dressing.
  • Pour the dressing over the sliced cucumbers in the mixing bowl.
  • Toss the cucumbers and dressing together until the cucumbers are well coated.
  • Sprinkle the toasted sesame seeds over the salad and toss them in.
  • If you like a bit of heat, you can add some red chili flakes or fresh chili pepper slices at this point.
  • Taste the salad and adjust the seasoning with salt and pepper if needed.
  • Garnish the salad with thinly sliced green onions and fresh cilantro or parsley, if desired.
  • Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
  • Serve your Asian Cucumber Sesame Salad as a refreshing side dish with your favorite Asian-inspired meal.
    Enjoy your delicious and refreshing Asian Cucumber Sesame Salad!
Nutrition Facts
Asian Cucumber sesame salad
Serving Size
 
1 Serving
Amount per Serving
Calories
102
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
515
mg
22
%
Potassium
 
270
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Dairy-free brownies

Posted on by Leigh

Dairy-free brownies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool: 15 minutes
Total Time: 50 minutes
Servings: 10 brownies
Calories: 434kcal

Ingredients

  • 200 g dairy-free dark chocolate chopped
  • 150 g coconut oil
  • 200 g granulated sugar
  • 3 flax eggs (3 tablespoons ground flaxseeds mixed with 9 tablespoons water)
  • 1 tsp vanilla extract
  • 150 g all-purpose flour
  • 40 g unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 g dairy-free chocolate chips or chunks (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a square baking pan (about 20cm or 8 inches) with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dairy-free dark chocolate and margarine (or coconut oil) together until smooth. Stir occasionally to combine. Let it cool slightly.
  • In a small bowl, prepare the flax eggs by mixing the ground flaxseeds with water. Allow it to sit for a few minutes until it thickens.
  • In a large mixing bowl, whisk together the granulated sugar and the flax eggs until well combined. Add the vanilla extract and the melted chocolate mixture. Stir until everything is smooth and well incorporated.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • If you're using dairy-free chocolate chips or chunks, fold them into the brownie batter.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The exact baking time may vary, so keep an eye on it.
  • Once done, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the brownies have cooled, you can cut them into squares and enjoy your delicious dairy-free brownies!
    Feel free to customize this recipe by adding nuts, dairy-free white chocolate chips, or any other ingredients you like. Enjoy!
Nutrition Facts
Dairy-free brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
434
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
142
mg
6
%
Potassium
 
102
mg
3
%
Carbohydrates
 
53
g
18
%
Fiber
 
5
g
21
%
Sugar
 
34
g
38
%
Protein
 
5
g
10
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate banana bread

Posted on by Leigh

Double chocolate banana bread

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 80 g almond butter
  • 60 g coconut flour
  • 40 g cocoa powder (unsweetened)
  • 60 g honey or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g dark chocolate chips (at least 70% cocoa)

Instructions

  • Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
  • In a mixing bowl, mash the ripe bananas until they are smooth.
  • Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything together until well combined.
  • In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
  • Stir in the dark chocolate chips into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking).
  • Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
  • After 10 minutes, transfer the bread to a wire rack to cool completely.
  • Once the Double Chocolate Banana Bread has cooled, slice and enjoy!
    This recipe yields a delicious and moist paleo-friendly Double Chocolate Banana Bread with rich chocolate flavor and natural sweetness from ripe bananas. Adjust the sweetness level to your liking by adding more or less honey or maple syrup. Enjoy!
Nutrition Facts
Double chocolate banana bread
Serving Size
 
1 Serving
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
217
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crispy sesame chicken on rice

Posted on by Leigh

Crispy sesame chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 504kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless and skinless
  • 100 g cornstarch (cornflour)
  • 2 eggs
  • 50 g sesame seeds
  • cooking oil frying
  • salt to taste
  • pepper to taste

Lemon Sauce

  • 2 lemons zested and juiced
  • 60 ml soy sauce
  • 60 ml water
  • 60 ml sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch

Serving

  • 250 g cooked rice (white or brown)

Instructions

  • In a bowl, whisk together the lemon zest, lemon juice, soy sauce, water, sugar, white vinegar, and cornstarch until well combined. Set aside.
  • Cut the chicken into bite-sized pieces.
  • In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each piece of chicken into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces evenly with cornstarch, pressing the cornstarch onto the chicken to adhere.
  • Heat the cooking oil in a deep frying pan or wok over medium-high heat. You should have enough oil to submerge the chicken pieces.
  • Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, which should take about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
  • In a separate saucepan, heat the lemon sauce mixture over medium heat, stirring constantly until it thickens and becomes glossy. This should take about 2-3 minutes.
  • Once the sauce is ready, pour it over the crispy chicken and toss to coat the chicken evenly with the lemon sauce.
  • Sprinkle the sesame seeds over the chicken and toss again to coat.
  • Serve the crispy sesame lemon chicken over cooked rice and garnish with additional sesame seeds or fresh lemon zest if desired.
    Enjoy your delicious crispy sesame lemon chicken served on rice!
Nutrition Facts
Crispy sesame chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
504
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
162
mg
54
%
Sodium
 
1004
mg
44
%
Potassium
 
680
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
35
g
70
%
Vitamin A
 
169
IU
3
%
Vitamin C
 
30
mg
36
%
Calcium
 
165
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.