This was inspired by a recipe in Food & Wine. This dish does require some spices you may not have on hand,so get yourself to the Asian market. I used ground turkey because that is what I had on hand, it would work great on chicken or pork too – if you use these, marinate the meat overnight.
1/4 c gochujang
3 TBSP sugar
3 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sake
1 TBSP miran
2 TBSP toasted sesame oil
2 TBSP gochugaru
1 lb ground turkey
Scallions thinly sliced
In a large bowl combine all the spices listed above the ground turkey. Add the turkey and combine, let marinate for 30 minutes to 1 hour.
Heat a little oil and skillet and cook turkey until cooked through, about 7 minutes.
Serve with lettuce, onions, rice, carrots and jalapeño.
This is from Bethany Frankels SkinnyGirl Dish. It is wonderful, the fact that is low-fat, gluten and almost dairy free is bonus! If you want to make it dairy free use soy milk in the glaze. The best part you only dirty a bowl and your food processor.
1 1/4 c oat flour
1 c coconut palm sugar or raw sugar
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c warm water
1 tsp vanilla extract
2 TBSP vegetable oil or coconut oil
1 tsp apple cider vinegar
Preheat over to 350. Prepare an 8 inch springform pan or loaf pan.
Combine dry ingredients, add wet, combine and pour into pan.
Bake 25 min for springform, 40 – 50 for loaf pan. If a toothpick inserted in the center of the cake comes out clean – it’s done.
Peanut butter glaze:
1/2 c coconut palm or raw sugar
2 TBSP canola oil
2 TBSP milk
2 TBSP peanut butter
2 TBSP cocoa powder
2 tsp vanilla
Combine in a small food processor until smooth. Frost cake.
Serves 8 – 10.