Jam & Toast Breakfast Muffins

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Thanksgiving is just a few days away.  

 

AKA the time for food industries, food blogs, and anything related with food to go all out with pumpkin, pumpkin spice, nog, and peppermint.
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These muffins were made with Califia Farms* Holiday Nog. And by golly do these muffins hold up.
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After searching Whole Foods’ racks for weeks, I finally found Califia Farms’ new flavors: pumpkin spice latte and holiday nog. While the latte was, of course, a winner, the holiday nog was a really great addition to baked goods.
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Toast & Jam Muffins Recipe

(makes 6 muffins)

  • 1/2 tbsp vinegar (I used white)
  • 1/2 cup milk of your choice (I used Califia Farms Holiday Nog)
  • 1 tsp vanilla extract
  • 1-2 tbsp coconut oil, melted
  • 3/4 cup flour
  • pinch of salt
  • 1 tsp baking powder
  • 1/4 cup maple syrup (can use sugar, agave, honey, etc.)
  • your choice of fruit jam (I used blueberry and orange marmalade)

Preheat oven to 350 F and line a muffin tin with liners.

Mix first 4 ingredients and let sit for 5 minutes.

Mix in the rest of the ingredients.

Pour a spoonful of batter into each muffin liner, or enough to cover the bottom. Drop in a small spoon of jam in the middle of the batter, and cover the rest (3/4 full) of the liners with the batter. Bake for 19-26 minutes or until lightly browned and risen.

Let cool and enjoy!

*Note that I was not paid by Califia Farms or in any way affiliated with the company

 

Cauliflower Vegetable Tart Casserole

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Hey everyone! So I know I haven’t made any posts for months! But I will assure you, I WILL be posting regularly again (hopefully!).

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So for a while now, cauliflower has been BIG. Like used as a pizza crust, rice, and even “mashed potato.” I have yet to try the latter two, but I have tried making the pizza – emphasis on the try. The crust didn’t bake through enough so the “pizza” turned out as a sort of mash with pizza toppings. Nonetheless it was absolutely delicious.
So, with the sort of twist-success, I wanted to make a sort of tart made with the same cauliflower mash tart.


This tart is almost vegan, but can be made vegan – or even made with meat! This dish is completely versatile and can be made to suit your tastes.

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  Cauliflower Vegetable Tart Recipe Yields 2 9-in diameter tarts Base:

  • about 3/4 o head of a cauliflower, florets chopped
  • 1 small broccoli bunch, florets chopped
  • a bit more than 1/4 cup greek yogurt (can substitute same amount of pureed silken tofu or 1 egg)
  • a generous pinch of salt
  • your choice of spices

Filling:

  • your choice of cooked meat, I used the Beef-less Ground Beef from Trader Joe’s
  • 1/4 cup baby carrots, chopped
  • 1/2 of a zucchini, chopped (plus slices for topping)

Directions: Preheat your oven to First chop the cauliflower and blend in a food processor until finely ground. Then spritz some water and microwave for 2 minutes. Chop the broccoli and blend. (If you want you can blend the broccoli and cauliflower further to create a paste). Mix in the greek yogurt or egg or tofu. Add the spices. Bake for about 20 minutes or until edges and middle start to brown and harden. Chop the carrots and zucchini and mix in with the meat. Take out the cauliflower base and press the meat filling in. If desired you can add slices of vegetables on top, I like zucchini and/or tomato. Spritz the top with a bit of oil and bake for 20-30 minutes or until the top starts to brown and the zucchini shrinks and shrivels. *Optional: You can top with hummus, or lay some hummus on top of the base and add the filling on top of that.

*By the way, if you’d like please comment any suggestions for future posts. That would be greatly appreciated. 😀 *

Roasted Red Pepper Hummus

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Hey everyone! So Summer has begun and what better way to celebrate summer than with a nice bowl of hummus and pita?

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This is more of an upgrade to my previous hummus recipe, but better nonetheless, if I do say so myself. 😉

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This hummus is so creamy thanks to all the liquids of course. The key to making hummus taste sort of like store-bought, I recently found out, is adding a ton of citric acid, in this case, lemon.
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I upped the amount of lemon in this recipe as well as adding a bit mroe salt and less tahini. IMG_3066

Roasted Red Bell Pepper Hummus

  • 1 15-oz can of garbanzo beans/chickpeas
  • 1 large red bell pepper
  • 1/2 head garlic
  • 1/4 cup lemon
  • 2-3 tbsp tahini
  • 1/4 cup water
  • 2-3 tbsp extra virgin olive oil
  • a few pinches of salt, to taste
  • optional: herbs for the top

First, roast the red bell pepper. One way to do this is by roasting it in a 400 degree oven, 10 minutes each side.

I roasted the bell pepper by holding it over the stove and rotating it with a fork.
After, when the bell pepper is blackened, place it in a plastic bag and once it is cooled, gently peel off the blackened skin. Chop into small pieces.

Drain and rinse the chickpeas well. Blend the chickpeas and garlic in a food processor and wipe down the sides until most of the chickpeas are cut up. Add the liquids, water, tahini, lemon, and oil. Then blend in the salt and bell pepper. Pour into a bowl or container and add the optional red pepper and oregano topping and drizzle some more olive oil. Set in the fridge so all the flavors can mingle. Enjoy!

 

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How to make your own oat flour

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So this is more of a how-to post than an actual recipe, but you know… whatevs. Instead of spending $13 on pre-made oat flour, you can make your own oat flour at home! It’s incredibly easy and you just need oats and a food processor. IMG_2746

If you’re crazy, like me, you can sift the oats after blending to get a fine flour, but that of course requires at least TRIPLE the time and energy. If you’re bored, then doing that is a great way to use up time.
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I like to use oat flour in place of flours in many baked goods, I love it in this cookie recipe from Chocolate Covered Katie.  The oat flour gives a more fudge-y and cakey texture. 

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And because I am terrible at making oatmeal with real oats, I use oat flour to make porridge. Makes me feel like I live in the Oliver Twist times, eating gruel and porridge.
IMG_2751Oat flour makes anything more delicious and cakey, not to mention its high fiber content. And because its oats, you can basically call anything you make with it breakfast. Like cookies. 😉

Oat Flour Recipe

For about 2 cups you will need

  • 2 cups oats (about 300 g)

Just blend it in your food processor, blender, or Magic Bullet. If you don’t want to spend time sifting the flour, blend a little longer. Blend for at least 30 seconds or until you have your desired flour consistency. Happy baking!

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Strawberry Chocolate Thumbprint Cookies

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Guys, t’s almost Valentine’s Day. And you know what that means: the only thing you see in grocery stores are either red, white, or pink!IMG_2745

Wow. I just noticed I’ve been making these cookies every year for the past 3 years. Woah. This recipe is originally from Sinfully Spicy‘s Strawberry Nutella Thumbprint Cookies, but I changed it up a bit.
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As most cookies, these are best served warm, straight from the oven or kept overnight and microwaved, if that’s your thang. I love when these cookies are melted so the chocolate gets all… melty and it gets all over your hands, fingers, and various parts of your face. Once these are kind of cooled, these cookies are amazingly chewy in the middle and crispy on the edges. IMG_2738These cookies are completely versatile, you can fill them up with whatever you want! I usually make them with Hershey’s Kisses, but I didn’t have any on hand so I used Chocolove’s Almonds & Sea Salt Dark Chocolate. Some fun fillings are Nutella, peanut butter, strawberry jam, fudge! Oh the options!

Strawberry Chocolate Thumbprint Cookies

  • 1 1/2 cups flour (I used baking flour, but all-purpose, whole wheat, and oat flour* will work as well)
  • 1 pinch salt
  • 1/4 tsp baking powder
  • 1/4 cup brown sugar
  • 4 tbsp vegan butter (I used Smart Balance Omega-3) or coconut oil, melted (I have not tried any other oils so I cannot vouch for results)
  • 1 tsp vanilla extract
  • about 1/4 cup fresh or frozen strawberries
  • filling: chocolate chips, peanut butter, Kisses, nutella, broken pieces of a chocolate bar**

Sift the flour, salt, and baking powder in a large bowl. Then sift in the sugar. Melt the strawberries in the microwave or stove and mash with a fork or blender. Mix in the strawberries, vanilla, and butter with a fork until your form a dough. Cover with a plastic wrap and leave in the fridge for an hour or until the dough is firm.

Preheat the oven to 350.

Using a tbsp or cookie scoop form the dough into balls and place about an inch apart on a silicone baking sheet or parchment paper. The dough may be a bit sticky, just wet your hands every now and then to roll smoother balls.

Now press your thumb or a teaspoon into each cookie dough ball. If the dough is too sticky, lightly coat your thumb or teaspoon with flour and keep pressing.

Bake for 10-15 minutes or until the edges start to brown.

*I like using oat flour because it lends a more cake like and fudgy texture to the cookies, but if you’re more of a crispy-cookie person then use normal all-purpose.

**If you use chocolate bars or solid chocolates, immediately press the chocolate into the hole of the cookies right after taking them out from the oven.

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Butternut Squash & Lentil Soup

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It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
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This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
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Butternut Squash & Lentil Soup

  • 1/2 of a large butternut squash, peeled and chopped into cubes
  • about 1 cup lentils
  • a little more than 1 cup water
  • 1/2 a red onion
  • 2 carrots, peeled and sliced
  • 1-2 celery stalks, sliced
  • 1/2 a beet, sliced
  • 1-2 tbsp oil or vegan butter
  • 2 tbsp minced garlic, or 1 tbsp garlic powder
  • 2-3 tbsp Thai red curry paste or powder, or to taste
  • about 1 inch ginger, chopped
  • 2 tbsp lime or lemon juice
  • 3 tbsp maple syrup, agave, or honey
  • 1 15-oz can coconut milk

To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.

In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able.  Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.

Mash the lentils a little to make a sort of thick paste.

Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!

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Vegan Pumpkin Fudge

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First off I’d like to apologize for not posting any new recipes recently. So Merry (late!) Christmas and Happy (late!) New Year’s! So starting off the new year, I have a bunch of rich decadent recipes heading your way 😀

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Today I am sharing with you Vegan. Pumpkin. Fudge. And it’s insanely rich and delicious you won’t even know it’s healthy!
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Made with bananas and pumpkin butter, this is chock full of the healthy stuff.
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Look at that. So rich. So fudgey. So chocolatey.

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Vegan Pumpkin Fudge Recipe

  • 1 ripe banana
  • 1/2 cup pumpkin caramel butter, store-bought or the recipe I used here*
  • 1/4 cup cocoa powder
  • pinch salt, optional
  • 1/4 tsp vanilla extract, optional
  • 1 tbsp coconut oil, melted, optional**

Mash the banana very well with a fork. You can alternatively blend all the ingredients up in a blender or food processor. Then mix in the pumpkin butter. Lastly mix in the cocoa powder. Pour into a container and leave in the fridge overnight or freeze for a few hours. I like to use a plastic container because it’s easy to pop out.

*I didn’t exactly follow the recipe exactly. I first mixed 1 cup of pumpkin puree with 2 cups water in a small pot, and let that simmer for about 30 minutes, then whisked in the spices. Then I added in a tin of coconut cream and whisked it very well. Then transferred the mixture to a skillet and let that simmer for about an hour on low, stirring every ten minutes to prevent burning.

**I didn’t add this but the coconut oil will help firm the fudge a little because mine got pretty mushed when it thawed.

You can melt this a little to make a nice sauce for ice cream (recipe coming next time!) or even let it thaw more, without melting it, and using it as a spread or dip for fruits.

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Baked Skillet Eggs

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Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.

So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.

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Homemade Peanut Butter

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Peanut Butter. A basic staple in the homes of many Americans. After reading the “Biography” of peanut butter, Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food” by John Krampner over the Summer, I was – not surprisingly – struck with a huge peanut butter craving.

Continue Reading…