Spicy Creamy Kale Pasta

Original Source: Cheap & Simple Vegan

Makes: 2 Servings

Ingredients:

• 225g (8oz) Penne Pasta
• 100g (¾ cup) Cashews
• ¼ Medium Onion - chopped
• 300g Kale
• 1 tbsp Nutritional Yeast
• 60ml (¼ cup) Milk (dairy or non-sweetened non-dairy)
• ½ tsp Paprika
• 1 tsp Chili Powder
• 1 tsp Chili Flakes
• 1 tsp Garlic Salt
• 2 tbsp Olive Oil

Methods:

1. Cook pasta according to directions.
2. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes.
3. In a blender, add cashews, nutritional yeast, spices, and milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
4. Add cooked kale to pasta pot and toss with cream sauce.
5. Sprinkle with a dash of chili powder for some color.

Nettle-Mushroom Pie with Pine Nuts

Original Source: Voodoo & Sauce

Makes: 4 Servings

Ingredients:

• 100g Nettles
• 450g (1lb) Cottage Cheese
• 1tsp Lemon Zest
• Pinch of fresh nutmeg
• 2 Small handful of Parmesan
• 1 Egg
• 100g Feta Cheese
• 1x Medium Onion - chopped
• 2x Garlic - crushed
• 4x Mushrooms - sliced
• 1 Sprig of Dill
• 1 Sprig of Thyme
• 1x Pie Shell
• 1 tbsp Pine Nuts

Methods:

1. Clean the nettles and blanch them in a pot of boiling water just until they flash bright green (approximately 10 seconds). Drain and shock in cold water. Drain again, spin, and squeeze out the water that remains. If there a lot of big stems, you can pick the leaves off, otherwise just chop.
2. In your food processor, combine the cottage cheese,  lemon zest, nutmeg, 1 handful of Parmesan, salt and pepper. Crack in the egg, and crumble the feta; then blend until smooth and silky.
3. In a medium pan, heat up some butter and a little olive oil. Saute the onions, garlic and mushrooms. When it starts to get translucent and aromatic, add a few pinches of dill and thyme. 
4. Turn off the heat, stir in both the chopped nettles and cottage cheese mixture; then pour this into your pie shell and top with the pine nuts and the other handful of Parmesan cheese. Bake at 190°C (375°F) for about 45 minutes.

Spicy Peanut Noodles with Garlicky Shrimp

Original Source: Season with Spice

Makes: 2 Servings

Ingredients:

• 2x nests of s thin-style Asian noodles
• 3 tbsp peanut oil
• 8-10 large shrimp
• 4-5 garlic cloves – finely chopped
• 1 tbsp fresh ginger – minced
• 1 tsp of red chili flakes
• 1 tbsp of Curry Powder
• ¼ tsp of ground turmeric
• 175g (1¼ cup) unsalted roasted peanuts – crushed
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• ½ tbsp of Coconut Palm Sugar (or raw sugar)
• 240ml (1 cup) coconut milk
• 10 sprigs cilantro – freshly chopped
• Squeeze of fresh lime juice
• 2 dashes of sesame oil

Methods:

1. Cook noodles to retain a springiness and set aside.
2. Heat a wok or a large frying pan, and add in a tablespoon of oil and the shrimp. Cook about two minutes on one side over medium-high heat. Then add in one tablespoon of the chopped garlic, stir, and cook the shrimp on the other side for a minute or two until golden brown on the edges. Set aside.
3. Wipe the wok/pan clean with a paper towel. Heat up again, and add in the rest of the oil and garlic, as well as the ginger, red chili flakes, curry powder and turmeric. Stir over low-medium heat for about 30-40 seconds until fragrant. Then stir in the crushed peanuts, soy sauce, rice vinegar, and sugar. Finally, add in the coconut milk and chopped cilantro. Simmer on low heat until sauce thickens to desired consistency. Add in sesame oil and squeeze in lime juice.
4. Immediately add in the noodles, stir well to coat, and cook for a further 30 seconds over medium heat to allow the noodles to absorb the sauce. Turn heat off. Place the spicy peanut noodles in each serving bowl and top with the garlicky shrimp. Garnish with more crushed peanuts and chopped cilantro.

Rich, Fudgy Cocoa Brownies

Original Source: Fine Cooking

Makes: 16 Servings

Ingredients:

• 225g (8 oz./1 cup) unsalted butter
• 85g (3 oz./⅔ cup) unbleached all-purpose flour
• 400g (2 cups) granulated sugar
• 4 large eggs, at room temperature
• ½ tsp. pure vanilla extract
• 70g (2½ oz./¾ cup) unsweetened natural cocoa powder
• ½ tsp. baking powder
• ½ tsp. table salt

Methods:

1. Position a rack in the center of the oven and heat the oven to 180°C (350°F). Prime a 9-inch-square metal baking pan.
2. Melt the butter in a medium saucepan over medium heat; then remove the pan from the heat. 
3. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla; then stir in the flour, cocoa, baking powder, and salt.Stir until the batter is smooth and uniform, about 1 minute.
4. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted ¾ inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Mile End Carrot Cake with Cream Cheese Frosting

Original Source: Crepes of Wrath

Makes: 10-12 Slices

Ingredients (Cake):

• 3 large eggs - room temperature
• 330g (1½ cups) granulated sugar
• 100g (½ cup) packed brown sugar
• 350ml (1½ cups) vegetable or canola oil
• 5x (450g/1lb) large carrots - peeled and grated
• 310g (2½ cups) all-purpose flour
• 1¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg 
• pinch of ground cloves

Ingredients (Frosting):

• 450g (16oz) cream cheese - room temperature 
• 60g (½ cup) icing sugar 
• pinch of salt
• 60ml (¼ cup) sour cream
• 1 teaspoon vanilla extract
• roughly chopped walnuts, for garnish

Methods:

1. Preheat your oven to 180°C (350°F). Line the bottom of your cake pan(s) with a circle of parchment paper, then grease the pans well with cooking spray or butter. You can use 1 12-inch cake pan or 2 8-inch cake pans.
2. In a mixing bowl, combine the eggs and sugars and mix until the sugar has dissolved. 
3. Add in the oil very, very slowly, mixing or processing until the oil starts to emulsify a bit; then add in the grated carrots and mix until incorporated. 
4. Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves, then add it to the egg and oil mixture until just moistened and evenly combined. 
5. Pour the cake batter into your prepared pan(s). Bake, rotating the pans halfway through baking time, until the cake is golden brown and set (when a toothpick is inserted, it should come out clean), about 25-30 minutes. Allow the cake to cool completely on a wire rack before removing it from the pan(s). 
6. Combine the cream cheese, icing sugar, salt, sour cream, and vanilla extract, in a stand mixer fitted with your whisk attachment. Beat for a solid 5 minutes or so, until the mixture is light and airy. 
7. To assemble the cake, first, if you are using 2 layers, place the first layer on a cake stand or a plate and put about ⅓ of the frosting on top of the flat side of the cake. Spread it out evenly, then place the 2nd layer on top. Frost the cake with a light layer of frosting – this is the “crumb” layer, so you just want a really thin base to keep the crumbs from showing through the final layer. Place the cake and its crumb layer in the fridge for 10 minutes or so, to firm up, then finish frosting whichever way you like. Decorate with walnuts or whatever else you like and place back in the fridge for 20 minutes before slicing and serving. This cake will keep well in an airtight container, refrigerated, for up to 5 days

Garlic & Herb Halibut with Salad Onion

Original Source: Kitchen Confidante

Makes: 4 Servings

Ingredients:

• 4x 110g (4oz) Halibut Fillets
• Butter
• Herbs
• 1x Garlic Clove - Minced
• 3x Salad Onions
• Salt
• Lemon, for garnish

Methods:

1. Melt the Butter, herbs, and garlic in a skillet over medium heat. 
2. Add the halibut, seasoning lightly with salt. Cook for about 5 minutes, then flip. 
3. Add the scallions and season again with a pinch of salt. Let the fish cook for another 2-5 minutes, depending on the thickness of the fillet (a general rule is 10 minutes per inch). 
4. Serve immediately, with a squeeze of lemon, if desired.

Spinach Artichoke Grilled Cheese

Original Source: A Couple Cooks

Makes: 2 Sandwiches

Ingredients:

• 100g (3 cups) Fresh spinach – chopped 
• 3x (approx. 170g/6oz) Canned artichoke hearts
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons sour cream
• 100g (1 cup) grated cheese
• 4 pieces bread
• Salt
• Butter or more olive oil

Methods:

1. Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
2. Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. 
3. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of salt.
4. Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some grated cheese, the spinach artichoke filling, some more cheese, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.