This is my response to the "unconventional grains" prompt! I love to bake with different grain flours often since most of my baking is gluten-free. I've experimented with all types of grain flours and some grain-free as well. I find that there is no "one" magical flour that can be substituted for wheat flour in a baking recipe. Gluten-free flours must be combined in order to achieve an optimal texture, fat content and taste for different applications. I find that my favorite "all purpose" gluten-free flour blend is good old Bob's Red Mill.
I like to combine this all purpose blend with other grain flours for awesome texture. This flour is also good as a 1 to 1 substitute for my purposes, I find. I make roux with it, dust surfaces, and use it alone for simple baked goods like biscuits. I've never found another flour blend that does it quite like this one for me. I also really love the flavor, which some people might not be partial to because it contains chickpea flour. Some people say it makes whatever you cook taste like falafel. I'm not in this camp but it's all a matter of taste, I suppose.
This recipe came to me one day when I was using leftover bananas to make banana bread. The original version was made with quinoa flour instead of buckwheat. Upon my second time using this recipe, I found that I actually like the buckwheat flour much more! The banana bread is wonderfully moist, sticks together, is dense but rises nicely, and has a depth of flavor that transcends just "banana and sugar". I also love the nutrition that the buckwheat flour brings to this recipe! It's got a good amount of protein and fiber! The only downside that I can possibly see with this recipe is its darker color. You can't really see the banana in there unless you look closely. I don't mind this too much. It's dang tasty and that's all I really care about.
I took the liberty of sprinkling some granola and trail mix on top of my banana bread. You can do this if you want some more texture and crunch as well. Alternatively, whip up some streusel and sprinkle that on top! How can that be bad?
Feel free to spread some of your favorite nut or seed butter on top of a slice of this for a hearty breakfast. Since there's no added oils or fats in this bread, you can control the type and amount of fats you add to it for a well-rounded meal!
Buckwheat Banana Bread (Oil Free)
Yield: 1 loaf (9x5 pan)
Free from: Gluten, Soy*, Oil*
Preheat oven to 350 F.
While I love today's prompt for "deconstructed" dishes, I didn't want to get too "fancy" with it. I'm all for fancy food, but not when I'm deconstructing something. I like deconstructing dishes into their individual star ingredients and just preparing them differently. I also love to eat food out of bowls, though. I'm not a huge fan of plates because I feel as though I have to work to eat my food off of a plate.
When there are multiple elements to a dish, I find they are best enjoyed layered on top of one another. The only time I like to eat off a plate is when I'm eating a sandwich type food that is already contained. The hummus quinoa I made today would be TERRIBLE on a plate. Especially since quinoa likes to go everywhere. Whenever I make quinoa, I always find little grains on the counter no matter how careful I am while using it. This bowl is my answer. Keep that quinoa on the bottom and pile the stuff on top so it stays put! It also creates a soft little bed for everything to nestle into!
I made the chickpeas the main star of the dish, of course, but I roasted them whole rather than their usual role in hummus as the puree. I love roasted chickpeas because they become nutty and almost "cheesy" if I can say that ("buttery" perhaps is a better description). Although they're the main component, I must say my favorite part is the sauce I made...
Tahini is used in hummus often to create a creamy texture and add flavor. I used tahini here as a drizzling sauce mixed into whipped aquafaba. The resulting sauce is an oil-free (but not fat free, of course) aioli-type sauce. It holds up but isn't too thick. The flavor is delicious and nutty with a hint of mellow sweetness from mirin. Garlic is everywhere in there too, because garlic is one of the best parts of a good hummus. To keep this dish truly oil-free, you can omit wherever it calls for olive oil. It won't change your results too much at all.
Deconstructed Hummus Quinoa Bowls
Yield: about 5 servings
Free from: Gluten, Soy, Nuts
Garnish (optional): dry/fresh herbs, paprika, olive oil, raw cut veggie slices
So, I don't always think about zombies taking over the world...
But, when I do, I think about what I would eat (like, as a human still. otherwise, brains? faces?).
As a vegan, you're pretty limited out in the wild. Unless you're on a tropical island that has coconut and banana trees, you're stuck foraging in the woods for mushrooms and plants to eat. And, unless you're very knowledgeable, picking out which wild mushrooms to eat is a risky task. Then again, you could be zombie chow at any moment, so go ahead and eat that mushroom over there. What's the worst thing that can happen, right?
Other than toughing it in the wild, we vegans can subsist on found pantry foods while looting grocery stores and empty (hopefully) houses. I like to imagine myself busting into someone's pantry who has since either passed, turned, or just wandered away from home in search of chocolate pudding. Little did they know, they had everything they needed right there!
I took inspiration for today's prompt from The Walking Dead. I'm a long time watcher of the show and I've read a bit of the comic, but not enough to call myself an expert by any means. I like the concept, most of the characters, and the dramatic moments that make me cringe with fear. Last season's premiere was absolutely brutal.
I've always had a dislike for Carl. Don't ask me why. The kid just annoys me. I did, however, like the scene in the TV show where he's pigging out on chocolate pudding out of a can that looks like it's probably over 10 years old. He's sitting on a roof with one shoe on while a zombie is trying to nom him from inside the house. This entire scene made me laugh because it's the only instance that Carl seemed relatable to me. I could see myself in his shoe at that moment. Sometimes you have to get away from it all and have some "me" time.
Also, as I thought about it, I realized chocolate pudding would be the ultimate survival food if made from shelf stable ingredients. You could make it easily with a few ingredients that are fairly common, have a long shelf life, and only require minimal cooking (if you absolutely want it to be authentic). This is also a great meal if you add protein powder like I did. If you're gonna run from zombies, you better be well fueled.
Alternatively, you could mix all the ingredients together with the shelf stable milk and just drink it like a protein shake. It's liquid pudding. If there's anything that separates us from the zombies its our ability to enjoy things like liquid pudding, everyone.
On to the good stuff...☠🍫
Vegan Instant Chocolate Pudding Mix
(If you can find them! Mwahahaha)
Yield: About 2 servings
Free from: Soy*, Gluten, Nuts*
*Use appropriate ingredients for these variations
This weekend and upcoming week will surely be hectic for everyone preparing for the holidays. I've been doing some last minute chores today and suddenly realized I had skipped lunch. 💀
Since I knew I couldn't starve in the name of gift wrapping, I whipped up a single serving of peanut noodles and decided to share the recipe with you! It's a quick and easy meal or snack for when you're home alone or just in the mood for some noods. I'm always up for noods. 😁
These noodles are creamy yet light at the same time. They can be oil-free, in fact, if you omit the sesame oil garnish. I love the taste and aroma of sesame oil, so I drizzled a little on my plate after cooking everything. If you wish to make this dish without the oil, the sauce will still be decadent and satisfying while also providing you with protein. For the noodles, I used brown rice with green tea from Star Anise Foods. I love their products. Some of their noodles come with soup base, which I think is genius for a quick weeknight meal. I also love their name...so cute! ☺️
Peanut Noodles for One
Yield: 1 serving
Free from: Gluten, Refined Sugar*, Oil-free option
I'm. Finally. Back!
I apologize for my absence these past few months, but I've been very preoccupied with moving! The process was not as extensive as I expected, although it still took me over a month to finally get everything from point A to point B. Luckily, I'm just about settled.
Not being able to cook in my own kitchen has been tough, but I am slowly adapting to my new one. I definitely like the layout (plus it has an island!). I do miss having a gas range, but I actually don't mind my new stove. The change in temp is pretty immediate, which is all I ever need!
Since tomorrow is Cinco de Mayo, I'm going to make my come back with a fusion taco recipe. I was going to feature another dessert, but I'm not really sure I can top last year's Tres Leches Cake! No, I wanted to go savory and simple this year. Tacos are indeed a Cinco de Mayo staple, but they rarely ever look like these.
I filled organic taco shells (which you can always use soft, if you prefer) with a curried tempeh filling. The tempeh is crumbled into a stew of veggies and spices and resembles "beef" when it is fully cooked. The vegetables are those that you may find in a basic curry, such as potatoes, carrots, peas...I added some corn in for sweetness as well.
Japanese curry, in my experience, has always been slightly sweeter and more earthy than Indian or Thai curry. I gave the filling this flavor by adding in a bit of cinnamon and mirin to offset the savory garlic and cumin-based curry spice. The resulting flavor is rich, but not hot. Feel free to add chilies or red pepper flakes to increase the hotness. I left this batch mild to accompany the slightly sweet and acidic cabbage slaw I made as a topping!
Enjoy these with any and all taco fixings, a festive drink, and maybe some guac and chips if you're extra hungry. ;)
It's good to be back! <3
Japanese Curry Tempeh Tacos
Free of: Gluten, Oil (dressing only)
Yield: about 6 servings
Curried Tempeh Filling
Apple Slaw Ingredients
This post is also a no bake cookie! Well, actually, this treat is more like a fudge or no bake doughnut hole in texture. It's got a ton of delicious chocolate chip cookie flavor inside AND out, though!
That's right. It's a chocolate chip cookie dough fudge bite covered in a chocolate chip cookie coating. What more could you want? It's also kinda healthy, too. Holiday win.
I thought of this recipe when I thought to myself, "A chocolate chip cookie dough ball would be fantastic right now." There is the whole process of making cookie dough that I didn't want to partake in at the moment, however. Instead, I decided to bite the bullet and do it. But, I made my life easier and just threw everything in the food processor. What a great idea!
These cookie dough fudge balls come together pretty quickly, so feel free to double or triple the recipe to feed more friends. These travel well, too. They're oil-free, low in sugar, and gluten-free too! I used chickpea flour in them to boost the protein content and to give them a nice toasty color. If you don't like the chickpea flavor the flour imparts, just swap out a different flour! Whichever you prefer, really.
Also, feel free to use any chocolate chip you like. I use dairy-free chocolate, but there are varieties out there that are soy-free if you need.
I'm on a roll with these no bake cookie recipes! I promise I'll give you some baked ones, too...it's rare that I don't bake during this time of year, but it's nice to switch it up! ^_^
Yield: about 7 bites, depending on the size
Free from: Gluten, Oil*
I wasn't going to do another pumpkin post, but I feel kind of obligated to. I should get it out of my system while it's still autumn, right?!
Truth be told, I hate the amount of things that are pumpkin spice "flavored" these days. It's a bit over-kill. The problem is, I have always loved pumpkin! When I was younger, the only things I could get pumpkin flavored were cookies and pie during the holidays. It was such a treat. Now, you can get pumpkin spice coffee literally everywhere from about August to January. It's pumpkin everything.
I still have a love for pumpkin pie, pumpkin bread and pumpkin cookies. I think spiced baked goods with the earthy sweetness of pumpkin are irresistible. I don't like to get these things out, though. I love baking them so much more. The smell of the spices wafting throughout the house is almost as enjoyable as eating whatever is cooking.
If you're like me and love pumpkin but want it quicker than 15-20 minutes, make this recipe! I knew I wanted to make griddle cakes for my next post, but I wasn't sure what flavors to go with. I just knew I wanted something delicious and spicy quickly.
These griddle cakes are minimally sweet so the whipped cream gives a nice sweetness to the entire dish. If you don't want or don't have coconut cream on hand, try maple syrup, agave, vegan honee, coconut sugar or any other sweet thing to drizzle/shake on top. If you prefer nothing on top, that's fine too! You may want to up the amount of coconut sugar you add to the batter, though. Like i said, these are minimally sweet (but still delicious!).
* The batter itself is also oil-free. I did, however, cook mine in extra virgin coconut oil. If you are avoiding oil, I would suggest baking these in the oven on some parchment paper. They may turn out like whoopie pies. I don't know...I didn't try it. But maybe they do? That would be cool. ;)
Pumpkin Espresso Griddle Cakes
Recipe Adapted from: Vegan Dorayaki
Yield: about 5 griddle cakes (double recipe for more than 1-2 people
Free from: gluten, soy, nuts
*Oil-free option (see above)
Whipped coconut cream recipe is here. I simply added some vegan powdered sugar and cinnamon to taste. It was so divine! <3 Save a little extra for topping dessert later. ;)
I also sprinkled some more espresso powder and cinnamon on top. =P
What would I take on a vegan road trip?
Macro Bars are my absolute favorite of all vegan packaged energy bars. Believe me. I've tried almost all of them. I've also had my phase with some of the best quality ones out there for the price. A little more than a year ago, I finally decided to commit myself to Macro Bars.
I had tried them in the past and loved them, but always found them to be a bit too pricey for me. However, after buying other brands that barely filled me up or left me with a sugar crash, I decided that paying the extra however many cents was totally worth investing in Macro Bars.
These babies are not only delicious, but they're filling! For a vegan on the go, this is an important quality in a bar. If you can't fill up on one of these in between meals, you will be miserable and starving. I've managed to run 8+ hours on just one of these bars alone. They really are a meal replacement, especially if they contain protein.
I decided to try to create my own Macro Bar at home. The ingredient list is pretty short and simple, which is another reason why I love them. They don't have any artificial fillers, soy isolate, or any preservatives. They're very easy to digest and they come in many different flavors to suit your mood and palate. They even have nut-free flavors for those with allergies! ^_^
Whether you're in the car for short or long periods of time, I think having these in your back seat will be a good comfort. Instead of having to stop at a fast food place and order questionable french fries, you can munch on one of these and be totally satisfied for hours! Plus, they're delicious and kind of taste like a peanut butter cup!
I chose one of my favorite flavors to recreate (and their most popular): Protein Pleasure (peanut butter chocolate chip). It's abolutely delicious, rich and decadent without being too sweet. Sounds like a winner to me! If you have a peanut allergy, definitely sub the peanut butter/peanuts with sunflower butter/seeds. That sounds like it would be just as delicious. You can go ahead and save me one, too. ;)
Homemade Macro Bars
Yield: about 8-10 bars (depending how you cut them)
Free of: Soy*, Gluten, Nut*
*Sub soy-free chocolate chips and seeds/seed butter
My post for today is brief: simple & sweet.
When I eat fresh produce at the end of the summer, I like to keep my recipes uncomplicated. I like to use the late summer fruits and vegetables as quickly as I can. This way, my dishes stay fresh and flavorful and nutritious. The chill of autumn is already in air where I live, so I'm glad I could savor a little bit of summer before I transition into more hearty cooking methods.
This stacked salad that I made is just a hodge podge of fresh ingredients that I found: local organic heirloom tomatoes (they're wonderful!), olive oil marinated baby kale, raw red onion and raw garlic all nestled in between layers of the easiest chickpea salad I've ever made. Chickpea salad is one of those recipes that vegans love to bring to summer barbeques or picnics because it's easy, fast and totally versatile! It's also an easy sell to those who aren't vegan: it's chickpeas in a may-like dressing with some diced veggies! Who could say no?
Well, people who don't like chickpeas, I guess...
My chickpea salad is only 4 ingredients! Well, it's technically 5 if you count water.
This recipe calls for no super-processed ingredients and is very healthy! It's also oil-free but still super creamy. I love the base dressing. I first learned how to make it from binge watching Naturally Delicious by Ann Gentry when I first became vegan. I found her show on television one day and was so stoked that I had "discovered" a vegan cooking show. Little did I know, Ann Gentry is a huge deal. I did learn quite a bit from her instructions. This recipe is my top take-away!
It's a bit of a "dressing hack", if I can say those two words together without sounding too dorky. ^_^'
Easy Chickpea Salad
Serves: approx 4-6 people
Free of: nuts, sugar, oil, gluten, soy*
*Use chickpea miso if you need! The more chickpea, the better, right?
Late Summer Sangria
Yield: Approx. 5 cups
You may sub the red wine for an alcohol-free wine, grape juice, or other juice of your choice!
Feel free to mix up the fruits, too!
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 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 Furikake
Yield: about 3.5 oz
Free of: Nuts, Gluten, Refined Sugar
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.