Recipes

Turkey Gyros

Ingredients

2 lb ground turkey thigh

3-4 cloves garlic, minced finely

1/2 medium white onion, minced finely or grated

2 tsp salt

1 tsp black pepper

1/2 tsp ground rosemary

1/2 tsp thyme

2 tsp oregano

1 tsp cumin

1 tsp marjoram

1 tsp coriander (ground)

Instructions

  1. Preheat oven to 425 F.
  2. In a large bowl, mix turkey meat with all remaining ingredients until spices are evenly distributed throughout. A large metal spoon works great for this!
  3. Line a large loaf pan with parchment paper. Fill with turkey mixture.
  4. Get a cookie sheet and a 9″ x 13″ baking pan. Place loaf pan in the baking pan on top of the cookie sheet. Pour water in to the baking ban until about 1/4″ under the top, to create a water bath.
  5. Place your pan stack in the oven and bake for 75-90 minutes, until a meat thermometer inserted in the center reads 165 F.
  6. Remove from oven. Cool slightly (for now) or completely (for later). When ready to eat, slice loaf in 1/8-1/4″ slices. Brown in a frying pan over medium with butter for 3-4 minutes on each side. Serve with tzatziki and pita or salad.

Tzatziki Yogurt Sauce

Ingredients

1 c yogurt (greek or other plain)

1/2 cucumber, grated

1/2 tsp salt

1-2 cloves garlic, finely minced

2 tsp lemon juice

1/8-1/4 tsp pepper

1 tsp dill (dried)

1+ tbsp milk

Instructions

  1. Combine yogurt, cucumber, and spices. Mix well.
  2. Add milk 1 tbsp a time until thinned to desired consistency.

Vegan Chocolate Cake with Cashew Cream Icing

Ingredients

FOR THE CAKE

2 c flour

1.5 c sugar

1 c cocoa

2 tsp baking powder

1.5 tsp baking soda

1.5 tsp salt

1 c plant milk (I use cashew-hemp)

1 tbsp apple cider vinegar

0.5 c coconut oil (melted) – can sub another neutral oil

2/3 c applesauce – can sub mashed banana or 2 flax eggs

1 tbsp vanilla extract

0.75 c + 1 tbsp very hot water (almost boiling)

FOR THE ICING

1 c raw cashews (soaked in fridge for 4+ hours, or in hot water for 20+ minutes)

3 tbsp coconut oil (melted)

0.5 tsp vanilla powder (or 1 tsp vanilla extract)

2 dates

0.25 tsp salt

8+ tbsp plant milk (cashew-hemp is my recommendation)

3 tbsp cacao

3+ tbsp powdered suga

Instructions

  1. Preheat oven to 350 F.
  2. Combine plant milk and apple cider vinegar. Set aside to curdle for a few minutes, until needed.
  3. In a large bowl, combine dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) and mix well.
  4. Add coconut oil, applesauce, plant milk/vinegar mixture, and vanilla extract to the bowl of dry ingredients. Mix until combined.
  5. Add hot water and mix again. The batter will be thin, don’t be alarmed.
  6. Grease a 9×13″ pan or two 9″ round cake pans. Pour the batter in.
  7. Bake at 350 F for 35-38 minutes (9×13″) or 30-32 minutes (9″ round pans).
  8. Combine soaked cashews, coconut oil, vanilla, dates, salt, and plant milk in a blender. Blend until smooth, adding plant milk as needed. Be careful not to add too much!
  9. Once it is very creamy, pulse to blend in cacao and powdered sugar. Add more milk to taste/consistency. I like to make the icing a bit thinner and add on top of each individual slice with some berries. The icing will thicken with refrigeration, so if you want it thicker you can always make it ahead and give it time to chill.