Surprise! My favorite cookbook is NOT vegan! I absolutely love love love my mom's Better Homes & Gardens cookbook from the late 80's-early 90's. It's the cookbook that I grew up using for all my baked goods, especially around the holidays. This cookbook has a chapter for everything and separates foods by categories that make sense (cake, pies, candy, etc.). I've used this cookbook for my foundations for baking just about anything. They have recipes for everything you could want (or not want!) to bake. I love that they take a from-scratch approach to most of their recipes. Some recipes are simplified for the busy cook, but most are left as complicated or uncomplicated as they should be. The recipe that I used for my shortbread cookies came from this book! It's such a simple, foolproof recipe! Ever since I've gone vegan, I've managed to get frustrated with this book because of recipes that are not easy to veganize. On the flip side of that, however, I love the challenge! Making any of the cookies in this book is nostalgic for me and brings me right back to my childhood. My favorite recipe from here is the snickerdoodle recipe. I've attempted to recreate them here in my first ever blog post. There's also that other post from last year that features another BHG recipe: ranger cookies! I remade them to be semi-healthy for Father's Day. I absolutely love the recipes in this cookbook. They are all meant to share with your favorite people...that's the entire reason that I love food! (Well, eating it is pretty rad, too...but I wouldn't enjoy it nearly as much if I had to eat it alone!) =) For this cookbook celebration, I made one of the easiest and most simple recipes of all: muffins! These muffins come out more like a cross between a scone and muffin rather than a breakfast cake like most would eat nowadays. These muffins are dry and crunchy on top, which is quite satisfying. They are less sweet than commercial muffins and I made them with raspberries studded on top for tartness. I never underestimate our power as cooks to be able to transform any recipe into whatever we want to. I don't like to confine myself to just vegan cookbooks or vegan recipes. Vegan is a parameter for cooking that should be factored in just as dietary restrictions should. Sometimes, I still want a simple baked good from my childhood and this cookbook still holds solid recipes for me to use. With a few tweaks, I can still enjoy food that I love, just in a different way. ;) <3 Basic Raspberry MuffinsYield: 6 Muffins
Free of: Gluten, Nuts Adapted from: Better Homes & Gardens Cookbook Ingredients
Instructions Preheat oven 400 F.
Okay, so furikake is Japanese rice seasoning! (pronounced fu-ree-kah-kay) ^_^' The MoFo prompt for today is to focus on a specific nutrient. I decided to go with one that not many people think about on a daily basis: Iodine. Iodine is an essential nutrient found in seaweed, fish, potato and iodized salts. It is essential for proper thyroid function. I always take vitamin supplements, but I also try to consume nutrients from natural sources as much as possible. Seaweed is not only delicious, but rich in iodine so you will never have to worry! Furikake is a mixture of dried food that you sprinkle over rice or anything bland to give it flavor. When I was a kid, I used to eat a fish flavored furikake. Most conventional seasoning blends have fish or egg in them. I've found a flavor blend that is vegan and it's great, but I've always wanted to make my own with ingredients that I prefer. Making furikake was way more simple than I thought. All I had to do was blend all the dry ingredients that I wanted together in my Vitamix. I think a food processor would have worked well too. I tried to make my seasoning blend a little more unique and healthful by adding dehydrated raw kale and raw hemp seeds, among other tasty things! Essential ingredients for furikake are generally: salt, sugar, sesame seed (black and/or white), and nori (toasted seaweed). This alone is quite delicious, but I like to complicate things! ;) Here is my recipe for furikake. It will last quite a while. Add a sprinkle a day on your rice, salad, sandwich, pasta, or whatever you like to give yourself a daily dose of iodine and other tasty nutrients! Also, enjoy the fact that this doesn't contain any MSG, animal products, or preservatives. <3 Homemade Vegan FurikakeYield: about 3.5 oz Free of: Nuts, Gluten, Refined Sugar Ingredients
Instructions
Stuffed french toast may sound fancy, but it really isn't if you have some basic things on hand. This is MoFo Day 2: Quick, Easy & Delicious!!! I wouldn't dupe you, I promise. You may recall ::erhem:: from what I posted yesterday that I recently baked some gluten-free bread. I posted the recipe here! But, for those of you who either do not require homemade gluten-free bread or would rather not be bothered (usually me), store-bought vegan bread will do! I always splurge on bread because I don't buy it very often. I like to get a mostly whole grain loaf that was made from scratch somewhere. For making french toast the way I like it, I like to have a dense and firm slice of bread to work with. There's nothing that I dislike more than a soggy slice of french toast. =( If you have a loaf of bread, I recommend leaving it out overnight or leaving a couple slices out overnight. The slices will hold up better to frying if they are a tad stale. I got this idea from a recipe made by the amazing food blogger Richa of Vegan Richa. I absolutely love her blog. She seems to never run out of ideas for new recipes. Her dishes are usually very accessible but infused with different flavors than what you would expect. She made this samosa stuffed french toast that I had to try one day and "my goodness gracious" is all I have to say. It was outrageous. I love to make savory breakfasts and brunches when I don't feel like eating anything sweet. However, I felt that today I wanted a touch of sweetness and I looked around my kitchen to find some friends to help me on my quest. All you need for this recipe is a small banana, 2 slices of bread, jam/jelly/compote/another fruit of choice, and a simple chickpea batter. You can always make a different batter if you don't have chickpea flour on hand, but I really love how smooth and crispy it turns the outside of the french toast. It also has a lovely flavor. Also, you can make this french toast when you are absolutely starving because it only takes about 10-15 minutes to prepare. Not too shabby. ;) Fry away, friends! Banana Stuffed French Toast For OneYield: 1 serving (1 double french toast) Inspiration: Vegan Richa's Samosa Stuffed French Toast Ingredients
Cooking Instructions
* I recommend either making your own powdered sugar in a blender or buying a good quality brand like Wholesome Sweeteners. They make awesome products that you can feel good about buying. I don't use powdered sugar often, but when I do I like to make sure it's vegan and non-GMO. Go ahead and dig in. It's all yours! MoFo Day 2: recreate a meal from childhood So, this prompt was pretty easy for me to figure out. I was a very picky eater as a kid, which I'm sure many people can sympathize with. I was very wary of new flavors and new foods. I had a huge sweet tooth. I also loved carbs. The two things that haven't changed about my tastes from childhood are my love for carbs and my distaste/indifference towards meat. I was never a big meat-eater. I merely ate meat because it was served to me. It was the only real option for a sit-down meal. I always preferred carb-heavy options, however. I loved baked goods, rice, pasta, crackers, pretzels, etc. I also loved cinnamon on everything. Okay, so that hasn't changed either... Put cinnamon on it, and I'll probably approve. The one thing that my grandma would make for my dad, his siblings, and my sister and I for breakfast was something she called "Ichiban Cinnamon Toast". My grandma is from Japan, and she never really ate bread growing up. Bread in Japan is very rich, buttery, and flaky like a pastry. Japanese bread, like most of their baked goods, has an abundance of egg and dairy in it to give it a very airy texture with a rich, buttery flavor that is pretty much to-die-for. My grandma would take a slice of white bread, toast it lightly, and spread some butter on top while it was still warm. Then, she would lightly sprinkle some cinnamon and sugar over the toast. This is a very common thing to do, I'm sure...but, when she made it, it was so much better than anything I'd ever had! The bread was crispy, light, savory and lightly sweet with a hint of warmth from the cinnamon. It's the most amazing breakfast I've ever had. I make it to this day when I'm feeling under the weather or down in the dumps. It's wonderful with hot tea or coffee. Ever since I pretty much stopped buying bread on a regular basis due to my growing bread snobbery, I haven't eaten cinnamon toast often at all. I reserve the pleasures of cinnamon toast for times when I have an excellent bread to toast. I decided, since I made my very first successful gluten-free and vegan bread last year, that I would make a loaf of bread and make an excellent slice of cinnamon toast from it. So, I've revisited the bread recipe that I used from Cara Reed's blog Fork & Beans and I've altered it to be more buttery and airy than my last loaf. I used the same ratios from Cara's recipe, but changed some ingredients around a bit. I snuck in some aquafaba, non-dairy butter, and Ener-G egg replacement powder among other things to yield a gluten-free bread that rises like a champ and is tough enough to knead like regular gluten-filled dough. Thanks to Cara, this bread recipe is gum-free for anyone who doesn't like to use xanthan or guar gums. I usually don't mind using these products, but it's nice for those who don't feel like buying them for just one recipe or who cannot eat them for dietary or health reasons. Here is my bread recipe and below that are instructions for my favorite cinnamon toast! Have fun! B) Gluten-Free Vegan BreadYield: 1- 8x4 loaf Gluten & Gum-free/Can be: Soy & Nut-free Source/Adapted from: Fork & Beans Ingredients Wet
Dry
Instructions
Cinnamon ToastAll you need for this (it isn't really a recipe) is some non-dairy buttery spread (like Earth Balance or Melt) or coconut oil + sea salt for a less processed option. If you use coconut oil and salt, I'll suggest on adding a sprinkle of nutritional yeast on your toast as well. I find this combination together gives a slight buttery taste. It's pretty delicious!
After you spread as much of your "butter" of choice as you would like on your sliced, toasted homemade bread (OMG I'm hungry!), sprinkle on some dry sweetener of choice. I used coconut sugar because I'm obsessed with it and I love its flavor. You can always substitute sugar with stevia or any other natural vegan sweetener you like. Then, the kicker: add a dash of organic cinnamon on top. I always try to buy organic spices and dried herbs so I can control the quality of my dishes. I also like to get the best quality that I can for ingredients that will last me a long time. Enjoy your ichiban cinnamon toast with a piping hot cup of something and relax. You've earned it after all that effort it took to bake bread from scratch. ;) Good morning, Everyone! I'm so excited to be participating in Vegan MoFo for my second year! Last year was a bit of a loose participation since I didn't have any prompts. I liked picking my own theme, but I definitely could have posted more. It's tough to make yourself post every day when you run out of recipes. =I This year is different, though and I'm so stoked about it! I loved all the prompts that were thrown at us this year, even if some were a bit difficult. This first one was a gift, though. Breakfast? Endless possibilities. I chose to recreate a delicious on-the-go version of biscuits, gravy and sausage. I used to love fast food sausage biscuits when I was a little kid. Little did I know how absolutely disgusting they were! I haven't had one since. Although, I have had vegan sausage and gravy dishes from places like Lamplighter Espresso and I absolutely fell in love. I feel much better about eating this version of this dish, even if it isn't the healthiest thing in the world. I've tried to make this as wholesome as possible in my own kitchen. I took the gluten out of the biscuits, replaced the regular white flour with my own blend of flours and used good fats. I also made my own meat-free sausage using tempeh, which is one of my favorite soy products. I try to eat fermented soy more often than not. Tofu is always an easy option, but it definitely doesn't give much texture to a dish unless it's drained properly. This tempeh came together wonderfully after I par-cooked it in a saucepan with some water and salt. After that, I mashed it into a wonderful mixture of spices and formed it into sausage patties. Well, here's what I did in picture/recipe form. Please try this out if you have the time. It's not a very long process and you will have sausages and biscuits for a few days! Oh, the possibilities! <3 Happy MoFo, Bloggers and Vegans! Let's kill it! ^_^/ Gluten-Free & Vegan Sausage BiscuitsYield: 5-6 biscuits
Adapted from: Better Homes & Gardens Ingredients Biscuits
*If using coconut oil, add 1/4 tsp more salt Tempeh Sausages
Instructions Biscuits
Tempeh Sausages Servings: About 4
Eating breakfast is a bit of a treat for me. Since I'm a cake decorator, I work very early hours and I have little to no time to myself before I head off to work for the day. I envy my past self who had to wake up for an 8 am class in college or a 10 am arrival at my old job sometimes. That is SO much time! You could run, shower, make pancakes and still have time to spare! That is, if you get up as early as I do now... I usually make myself a protein shake for breakfast. It's fast, easy, neutral in taste and easy to digest. I also love that it's so transportable. Sometimes, it is nice to chew something for breakfast. I do like chewing. One day recently I was craving blueberry muffins something fierce. I haven't had one in so long. I used to love them as a kid. I didn't know how horrible the ones at the grocery store were for you, nor did I really care. I mean, they were sweet, moist and vanilla/blueberry flavor bombs. How could I NOT love them? Now, since I'm much more conscious about what I eat, I do not get to enjoy muffins often. I love to make and eat them, though...I'd go as far as to say that muffins are one of my favorite food groups. Next to the noodle/rice group. ;D I modified this recipe from my gluten-free cake recipe that I published last year for Vegan MoFo (which is coming up soon, everybody!). I wanted the muffin to be a little more nutrient-dense, so I added flax and some whole grain amaranth flour for extra fiber and healthy omega-3 fats. The resulting muffin is still light, fluffy and moist with a delicate buttery sweetness. It's quite wonderful in the morning, I must say. Now, on to the good stuff... Jumbo Blueberry MuffinsYield: 6 jumbo/12 regular muffins Gluten & refined sugar free; can be soy and nut free Ingredients
Instructions
Oven preheat to 325 F.
About a month ago, my boyfriend and I took an amazing trip to Colorado and Utah. We only dabbled in Utah for a short while and mostly stayed in Colorado. Most of our trip consisted of driving which is why my photos are landscapes, landscapes and more landscapes! Since it was my first time exploring the inland part of the Western U.S., I was a bit in awe of the drastic differences in climate that I experienced. I remember experiencing some form of snow at least once a day during the week that we were traveling. Some days would drop 20 degrees and then spike back up again. Rain followed us through the mountains and often turned to snow or sleet. The desert was the most interesting, as it was dry, sunny, and hot with a cold breeze. I loved it! I also ate some pretty interesting food while on the road. We stayed in a different place for each night, which gave us plenty of opportunity to explore local food options (or, eat Asian fusion for 3 nights in a row because that was the best vegan option in town). Luckily, we found some awesome markets (and the ever-faithful Whole Foods) on the road that supplied us with breakfast, snacks, etc. I'm glad I can highlight some of the food gems that we found on our trip for you. Hopefully this will entice you to visit the area one day...it's amazingly beautiful. It's definitely somewhere I'd love to go again. Vegan Adventures in Colorado & UtahThe Beet Box Bakery & Cafe Denver, CO The Beet Box is such an amazing cafe which quite an unassuming appearance. When I first found their menu online, I freaked out. "This is what I would make for my own cafe!" Boy, was I totally right. The pastries the Beet Box keeps in their case are different from day to day. They always make everything fresh and in house, including their breads. The first thing I got was a sandwich as I was famished from not eating on the plane ride (yes, this was our first stop after getting off the plane!). Yes, I was quite pleased with my decision. This is a delicious sandwich that I wish I had created. Gluten-free bread, hummus, onion, radish, apple, cucumber and butter lettuce. My God. Among the other delicious things we ate there (a total of two trips, I promise!) were cinnamon scones, a strawberry fruit tart, roasted beet sandwich, curry cauliflower croissant, and a cashew cheese mushroom panini. Definitely a spot I would hit up any time of day if you're in Denver looking for vegan eats. Happy Leaf Kombucha Denver, CO Up next is a small kombucha bar and cafe in Denver called Happy Leaf Kombucha. Their cafe was amazing in its aesthetic. Their bar and tables were all rustic woods. The art on the walls was the most impressive that I've seen for sale locally in a long time. We stopped in here to get a light snack and some kombucha, since I'm a big kombucha fan. I'm used to drinking GT Dave's , which is delicious, but it isn't on tap! I must say I was a huge fan of Happy Leaf's product. The kombucha was totally clear and very easy to drink. It didn't sting as much as any other bottled kombucha I've had before. The flavor was subtle as well without too much sweetness. We ate some homemade hummus while we were there, which was delicious and fresh. They had a soup on special that day as well. It was spicy, smooth, and not too overpowering. A great find. City O' City Denver, CO One of the most impressive vegetarian restaurants I've ever been to, hands down, is this wonderful place. City O' City had a great vibe. It was hip, casual yet smart, modern yet comfortable, and inventive yet accessible in their food and beverage offerings. We went here for dinner the very first night we spent in the city after coming in on the plane that morning. We had received a recommendation for this place and we were so hungry that we went over immediately. After dark, the restaurant dims the lights for a very private sensual feel. This place is kind of magical; I just don't know what else to say. The first time I ate at City O' City, I got a savory waffle for dinner because why not?! Waffles are things that I seldom make for myself, but I really do love them. I was definitely not disappointed. This waffle was insane. It was a dense, almost cornbread-like batter with thinly peeled spring vegetables on top that had been sauteed lightly. To top the whole thing off, they poured a vegan cheese fondue over everything. The cheese was thin in texture so it didn't overwhelm the dish at all. Genius. The second time (yes, we went here twice as well) we went to City O' City was the very last day on our trip. We stayed in Denver for the entire day because our flight was overnight, so we took our time with breakfast. Always a treat. I couldn't help myself. I got a waffle again! This waffle was the WoW (waffle of the week!!!). It was a cinnamon raisin waffle topped with granola, vegan cream cheese, and orange peel. Absolutely to die for. Oh, and we also found Sasquatch. This place has everything you could ever want, so just go and enjoy. <3 During our travels through the mountains and desert, we had to eat on the go a lot. I'm sure you all know how tricky this can be for plant based eaters and those with dietary restrictions. We had a surprisingly easy time finding things! There were an abundance of Asian restaurants in every major town we drove through, which always had at least a few vegetarian options. Some places were better than others. These summer rolls were one of the better things we found. ^_^ We also had to make some stops while driving for snacks. We were so lucky to find small and big businesses that offered vegan options for quick food. Oddly enough, we consumed a lot of freshly pressed juices on our trip. I was afraid I wouldn't be able to eat many vegetables while on the road. What a worry wort. I also grabbed a fair amount of kombucha from the store in addition to those that I got on tap. What can I say? I'm addicted to it. My boyfriend is kind of a barista (like, kind of). ;) So, while we traveled, we tried different coffee shops in search of delicious espresso and coffee to keep us energized. Just like with the Asian restaurants, some of the coffee shops were better than others. We found some surprisingly good cups of coffee while on the road, though. It was such an exciting moment to find one that really hit the spot. Some of the notable shops we found were Corvus Coffee and Deja Brew among others. Voodoo Doughnuts Denver, CO About a year ago, I visited my very fist Voodoo Doughnuts location in Portland. I am certianly a lucky gal to have the pleasure of visiting another location a year later. The Voodoo in Denver seemed to have a slightly larger selection of vegan doughnuts, although it could have just been the time of day that we dropped by. My boyfriend got a fruit loops doughnut (I mean, genius again) and I got a maple cream filled doughnut. I was a bit overwhelmed so I didn't finish the whole thing, but man did I enjoy it! Overall, I'd say my first experience in Colorado was a success. I got to eat a lot of amazing food, spend time with an amazing guy, and see some amazing natural sights. I climbed stuff, soaked in a hot spring, met some buffalo and horses, met up with some friends, and generally had one of the greatest trips of my life. I'd do it again in a heartbeat!
Here's until the next time that I travel! I won't keep you out of the loop, I promise! In the meantime, go to Denver. It's a rad place. ;D First of all, Happy World Vegan Day!!!! =D What better way to celebrate being vegan than with cruelty-free, delicious doughnuts!!!! <3 It's hard to believe that I (an avid baker) haven't tried to make actual doughnuts before. I've made doughnut recipes in muffin tins before, yes, but that doesn't really count... This fall, after seeing many an apple cider doughnut picture on Instagram, I decided it was time to make my own homemade doughnuts. I've always loved the allure of a warm doughnut in the chilly fall months. There's something wonderful about it. There also must be a hot mug of something to go with said doughnut. The two cannot be separate. It's impossible. About a year ago, I got my hands on this wonderful book: Babycakes NYC is a famous bakery in (you guessed it) New York City. There are two other locations in California and Orlando, Florida. I, unfortunately, have never had the privilege to visit any of the bakeries (...yet!). However, I've admired their baking and cake decorating from afar for years now. I've had my eye on their recipes, too. Being able to transform every day baked goods (like, doughnuts, snickerdoodles, chocolate chip cookies, madelienes, etc.) into vegan and gluten-free treats is something miraculous when done correctly. I give Erin McKenna major props for creating all that she has. Her recipes yield accurate and effective results, which is important. I never feel good about trying a new recipe only for it to fail and become garbage. =( What I also love about Erin's recipes are the fact that they are all made using real ingredients. For fats, she mostly uses coconut oil or some other neutral oil. She shies away from using any processed vegan substitutes. These products have their places in baking, sure...However, to use them all the time is kind of cheating in my book! I love to be able to taste food in the most pure form I can. There is nothing to hide in these desserts. Each baked good you will make from this book will taste pure (and sweet! I'll get to that in a minute...). The only alterations I've made to Erin's basic cake doughnut recipe (my favorite!) are the key flavor ingredients (pumpkin, apple, banana...) and the type of sugar. She uses vegan sugar, which is fine, of course. I have this thing with sugar...I don't particularly like it in large quantities. It's extremely sweet, and I'll admit, I like to use it for certain things that must be just that (frosting, dusting sugar, etc.). But, again, using sugar in large quantities I find overpowers other ingredients in a recipe. I always try to strive for balance in everything I cook, even desserts. Desserts don't have to feel like their socking you over the head with sweetness...they can be complex and satisfying at the same time! (I promise...) ;) For the batter itself, I used coconut sugar. For anyone who has read my other recipes, you probably know by now that coconut sugar is my go-to sweetener. Well, that and maple syrup! But, for the sake of these autumnal flavored doughnuts, I wanted the deep caramel-like complexity of coconut sugar. Coconut sugar is also wonderful because it's less sweet and also low-GI for anyone who is sugar conscious. However, to kick these doughnuts up a notch, top them with glaze and real sugar. Since the cake itself is only mildly sweet and a little spicy (thanks to cinnamon and friends), the sweetness on top balances and pulls the whole thing together! I try to think about these things. ;) So, without further introduction, here are Babycakes NYC doughnuts three ways. Enjoy and have fun with other flavors!
Instructions Oven 325 F
Maple Glazed Pumpkin DoughnutsSource: see above Yield: 12 doughnuts (same) Ingredients
Instructions Oven 325 F. Same as above. Dip each doughnut in the glaze once completely cooled. Maple Glaze
Whisk together all ingredients until desired consistency is achieved. Thin out with more maple syrup if needed. Banana Doughnuts with Peanut Butter GlazeSource: see above Yield: 12 doughnuts Ingredients
Instructions
Oven 325 F. Same as above. Dip each doughnut in peanut butter glaze after they have cooled completely. Peanut Butter Glaze
Whisk together until thick but still liquid. Add more coconut oil if needed to thin out. Enjoy and make a little extra for the ones you love. Show them that vegans can (and do) eat more than kale and grass and stuff. =P Dorayaki are delicious snacks that can be enjoyed for any meal of the day. They are usually treated as a dessert in Japan because they are quite sweet. Dorayaki are simply pancake and red bean sandwiches. I have also had some filled with a custard-like cream which are also delicious. I've always gotten them made fresh from a food stand with my grandma and grandpa as a treat when I was younger. I've finally found a great homemade recipe for gluten=free and vegan dorayaki that are more wholesome! I would totally eat these for breakfast and feel no shame! The pancakes I made are just made like a traditional pancake: on a skillet. There are special cake moulds you can purchase to shape dorayaki into various things...like fish. These fish-shaped cakes are referred to as taiyaki. They're pretty cute. The filling I made is a sweet jam of sorts made out of azuki beans. These beans are the same ones that I used in my onigiri recipe. They are so versatile! I've found, while working with beans in sweet recipes, that adding a bright flavor can help bring everything together. I love adding orange to red beans. I think the bright and sweet fragrance helps to liven up the beans and add some depth to them. Traditionally, red bean paste (tsubu-an) is made with a ton of white sugar. I'm not a fan of one-note desserts. Anything that is too sweet is inedible in my book, so I try to dial back sweeteners and add in other flavors for interest. I usually dial back the sugar that's called for in any dessert recipe by up to half and I can't say I notice any decrease in quality of taste. Sometimes, I can't do this, if I'm making icing for example. However, there are always other types of sweeteners that are great substitutes for sugar...but that's for another post! ^_^ I loved the earthy taste of these dorayaki. I added orange zest and juice to both the cakes and the filling to compliment and balance the red beans. I loved the fragrance of the batter as it cooked! Never underestimate the power of aromatherapy! If you aren't too keen on azuki beans, try using any other jam of your choice. You can also put nut butter in between the cakes...how could that be bad? If you don't care for orange, or want to mix it up, try adding in lemon zest, apple juice, cinnamon, pumpkin, or any other feel-good flavor you can think of. Hmm...pumpkin spice dorayaki...that just might be my next post! =D So, like I said, try these little guys out for your next after school/after gym/after sleeping snack and then maybe for dessert later in the day... ;) Multi-purpose foods rock. Homemade DorayakiYield: about 5 assembled cakes (2 pancakes each) Cake recipe adapted from Kansha by Elizabeth Andoh Ingredients Cake
* Alternately, you may use 1/4 cup more gluten-free all purpose flour in place of the millet and tapioca, though this may change the consistency a bit. It may be more dense. Instructions
Tsubu-An (Red Bean Jam) Yield: a little more than 1 cup Ingredients
Instructions
MoFo is almost over...I think I have 1 more surprise for you all. Thank you for reading and check back often! This post for VeganMoFo is a bit more simple. Ever since I decided to create Japanese-inspired recipes, I've been on a matcha kick. I have another recipe including matcha for later this week that I hope will be a hit! Matcha is a powdered green tea for anyone who isn't familiar. It's very concentrated and can be quite bitter. The traditional way to prepare matcha is quite a long and specific process. There is an entire tea ceremony culture tied to the preparation and serving of matcha tea. I've had very good quality matcha before and it's absolutely delicious. It comes out almost like a frothy latte without anything added to it but hot water. I've tried to obtain a frothy and thick texture with this matcha smoothie recipe. Matcha tastes much different when it is cold to me. I taste more bitter notes and less grassy ones. I feel as though matcha needs some sort of sweetness to balance out its bold flavor. I kept this smoothie (or shake, if you prefer) simple but with balanced ingredients that also offer substantial nutritional benefits. The spinach offers awesome amounts of vitamins and minerals while also being full of phytochemicals. The matcha is packed with antioxidants and is an essential ingredient to a long and healthy life. I've added some soft and sweet banana to the mix to give flavor, a creamy texture, and a bunch of fiber. This smoothie is best served cold, but you could try it warmed up if you'd like. I wanted to keep the spinach and banana raw since it's still summer. I love this as a dessert, breakfast or light snack. It's also your best friend when you find yourself craving green tea ice cream! Matcha Green SmoothieIngredients
Instructions
*Try frozen for a delicious icy treat that will definitely remind you of green tea ice cream! ^_^ |
I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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