March 23, 2015 § Leave a comment
So this upcoming Wednesday is International Waffle Day and with my newest kitchen gadget all broken in, it’s something to get excited about. These waffles are a perfect healthy alternative to my favorite crispy waffle recipe but not every Saturday is suitable for whipping up egg whites to a stiff peak. With this recipe, a quick blend, a mix here, a mix there, and you’ve got gluten free, vegan waffles that aren’t dry, and are good for you.
No, really! It doesn’t even have refined sugar, just dates, almond milk, and buckwheat flour for the most part. It wasn’t my first time baking with dates and now it’s like my eyes have been opened to a whole new side of baking vegan!
March 19, 2015 § Leave a comment
- This is the kind of breakfast I want to start the day with, miso mushrooms, a crispy egg and bread. [thekitchn]
- As far as I’m concerned, savory French toast is a good idea. [thekitchn]
- This recipe is channeling all sorts of Korean pride inside me. [honestlyyum]
- This may seem simple and even a bit odd but I know the power of fresh citrus and chocolate. [willfrolicforfood]
- I am a sucker for really sweet, tart desserts and these raspberry lemon bars are making me drool. [grandbaby-cakes]
March 17, 2015 § Leave a comment
These little shamrock shaped nuggets had me going back for more. I love carbs and I really like puff pastry so I made a couple puff pastry crackers without any filling. Besides being a great way to use Beyond Meat products, the whole thing was vegan, and when I make something vegan that I can go for seconds with no hesitation, honey, I am all about it.
Admittedly, the fatty flakiness does counteract the “healthy, vegan” lifestyle but as my dear vegan co-worker would say “you gotta live.” These are made salty with large chunks of green olives and paired with a zippy, bright chimichurri, makes for a savory and festive bite!
The only reason these are St. Patrick’s Day themed is because of the green sauce and the fact that I used shamrock cookie cutters. I could imagine nibbling on these in any shape, maybe in hearts served with a red-hot sauce or fun Easter eggs with a lemon butter sauce. You’re only limited by your imagination. If you don’t want to use a cookie cutter, cut your puff pastry into rectangles.
February 26, 2015 § Leave a comment
There are some cravings in life you should not deny yourself. In my world, when my boyfriend is on a business trip for a month, I’ve done four loads of laundry and caught up on all recent episodes of Broad City, Girls and Parks and Rec, chocolate cake is one of those cravings.
It started as a far stretch knowing that I didn’t have milk in the house, only a chocolate bar, a few eggs, butter and flour. I began googling recipes for “chocolate cake recipe no milk” but only turned up with vegan cake recipes and that just wasn’t the kind of route I felt like taking myself that night. Little did I know that most molten chocolate cake recipes don’t call for any milk at all. I had exactly everything I needed without a trip to the store = Magic.
What I will tell you about this cake is that it (over)cooks in an instant. The recipe calls for it to cook for 10 m. so I checked it at 8 m. and it was a jiggly puddle. 2 m. later, it is slightly overcooked, and not as “molten” as I would have hoped. Still delicious and a recipe worth saving.
February 24, 2015 § Leave a comment
- I am smitten with these garlic/ginger crispy bits. [ smittenkitchen ]
- This blog has been blowing my mind lately and this newest post is no exception. [ ladyandpups ]
- A popular k-town bar food: corn cheese or more grammatically correct, cheesy corn. There’s no way I wasn’t about to add this to my faves list after coming across it. [ spoonforkbacon ]
- Exotic, delicious, and gets you tipsy. [ minimalistbaker ]
- A healthier salt and vinegar craving, satisfied. [ cookiesandcups ]
February 1, 2015 § Leave a comment
This is a bit of a dense cake that is a bit crumblier and nuttier thanks to the use of almond meal and polenta which incidentally makes it gluten-free. So easy to snack on and made lip smackingly “damp” with the help of a little lemon glaze.
The sharp, tartness that the lemon juice and zest imparts work nicely with the grainy polenta making for a pleasingly light cake. It reminds me of lemonade stands in the sunshine in its simplicity and the happiness it brings.
January 30, 2015 § Leave a comment
This is a great way to incorporate any cut of beef with a sauce to serve over pasta and no matter what you start with, you end up with a rich and tender meaty sauce.
It’s nice to use it as a different option than bolognese when you are starting to get tired of ground beef for dinner, again. I know it’s not the best picture out there but it’s all about the taste and comfort food is hardly considered photogenic. This dish is that home cooked goodness that you crave after a long, cold day.
I started out with a pretty thin slice but cut them at an angle to get them as thin as possible. Next roll up the beef filled with thin slices of garlic and parmesan.
Cook these babies on top of a mound of onions and carrots, mostly onion. Cover with the lid so that the rolls cook gently. Then slice the beef and be amazed at how tender these turned out to be! Immersion blend your onions and that makes the deliciously sweet, beefy sauce for your pasta.