seasame tofu

  • 14 ounces extra firm tofu
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

FOR THE SAUCE

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 teaspoons honey
  • 1 1/2 teaspoons chili garlic sauce (if you like it less spicy, stick with 1 teaspoon)
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 2-3 cloves garlic, sliced thinly
  • Start with pressed, extra firm tofu. Cube the tofu and coat with seasame oil and cornstarch and cook in air fryer for about 12 minutes, or until crispy.  Alternatively, pan fry.
  • Mix together all ingredients for sauce.
  • Add some oil to the pan ( seasame oil would be great for this) and add the garlic and cook until soft, but not burning. Add some green onions and cook for about a minute more.
  • Add the tofu to the pan – and add the sauce to the skillet and it should start to thicken immediately. Toss the tofu around to coat then remove from heat. Top with seasame seeds, and serve with steamed brocolli, over rice.

Healthy banana bread

This is my go-to banana bread whenever I have bananas laying around that need to be put to use. It doesnt use any oil or processed sugar, and I’ve made it using all kinds of  healthier flour before and it turns out great.

  • 2 cups flour (I often do 1 cup white, 1 cup spelt)
  • 2 cups mashed overripe banana
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup finely chopped dates
  • 2 tbsp flax seed powder + 6 tbsp water
  • 1-2 tbsp sesame seeds

 

Pre-heat the oven at 325 degrees.

Mix flax seed powder with water, stir well and leave it aside till gooey.

Mash the banana well.

In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined.

Fold this into a greased loaf pan and sprinkle sesame seeds on top.

Bake for 45min – 1 hour until its golden on the outside.

 

chocolate zucchini cake.

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This is a family recipe from my late aunt bebe. She used to make this cake when i was young and bring it to my grandmothers house on tuesdays when she would bring my great grandmother to visit. I hadn’t had it since I was a kid, but made it to bring to my family’s christmas eve dinner, and it was everything I remembered. Its very easy to half the recipe and make in an 8×8 pan, and easy to sub vegan ingredients.

½ cup butter
½ cup oil
1-3/4 cup sugar
2 eggs
1 teaspoon vanilla
½ cup sour milk (add 1 Tbl. vingar to milk)
2-1/2 cup unsifted flour
4 Tbl. cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground cloves
2 cup shredded zucchini
½ cup chocolate chips

 

Cream butter, oil and sugar; add eggs, vanilla and sour milk. Beat. Next mix together all dry ingredients and add to creamed mixture-beat well.

Stir in zucchini then spoon batter into 9 x 12 x 2 pan. Sprinkle top with chocolate chips. Butter and flour pan.

*there were no baking instructions but this is what i did for an 8×8 pan.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. 

 

morton salt girl embroidery.

IMG_2544An embroidery for a jawbreaker fan I made right before the holiday.

 

chocolate chip tahini cookies.

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I made a half recipe of these and they turned out pretty good. The recipe below makes about 8-9 cookies, and theyre a little fragile, so let them cool a bit before taking off the pan.

  • 1/2 cup tahini
  • 1/2 cup coconut sugar (might do a little bit less next time – these were plenty sweet)
  • 1 teaspoons vanilla extract
  • 1/2 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/8 cup filtered water
  • 1/4 cup chocolate chips

Instructions

Preheat the oven to 350F
  • Add the tahini and coconut sugar, and cream together using a mixer.
  • Add the vanilla extract and beat for a few seconds.
  • In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.
  • With the mixer off, add the oat flour mixture to the tahini mixture, pour the water over top, and beat until just incorporated.
  • Stir in chocolate.
  • Bake for 10 to 12 minutes.
  • Let cool completely on pan before enjoying or moving.

blueberry oat bars.

blueberryoatmealbake

These oatmeal bars were easy to throw together and made a great little breakfast snack. Without any refined sugars to boot! If you have alot of blueberries on your hand and
Blueberry Filling
  • 2 cups blueberries
  • 2 Tbsps ground flaxseed
Crust
  • 2 medium ripe bananas
  • 1 cup old fashion oats
  • 1 cup oat flour
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 2 Tbsp maple syrup
  • 2 Tbsp Coconut oil
INSTRUCTIONS
Blueberry filling
  1. Sprinkle blueberries with flaxseed and set aside.
Crust
  1. Mash bananas with a fork and combine with other crust ingredients. Mix well until a loose dough forms. Reserve ¾ cup for top.
  2. Spray an 8×8 baking pan with oil and pour/spread crust evenly. Evenly pour blueberry mixture on top.
  3. Drop spoonfuls of reserved crust on the top.
  4. Bake at 350 degrees for 27-30 minutes or until golden brown on top.

stranger things perler beads.

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My son is obsessed with stranger things. he watched the series twice in a two week span. We had some pretty scorching hot days here the past week or so, so indoor activities it was! We were searching around on the internet for some perler bead ideas and came across something like these and just started sorting the colors and making these come to life. Is it just me, or is sorting all those colors pretty theraputic? Can’t wait for the new season to start oct 27!

 

 

green velvet cupcakes.

greenvelvet.jpg
A few weeks ago I took my son to see green day, so that called for some GREEN VELVET CUPCAKES!

Basically to make these, take your favorite red velvet cupcakes, and swap out the red food coloring for green!

Make sure to top with cream cheese frosting! 

 

asian green beans and kale.

GREENBEANS.jpg

This is an easy dinner or lunch, full of flavor! You can sub with other green vegetables too – i made it one time with broccoli because I ate all the green beans and wanted more! I served it with white rice, and felt like I was eating chinese take out. I made some tofu to go along side it, and included the recipe below as well.

Green beans, trimmed and washed
Kale
1-2 T soy sauce
1 T siracha
3-4 cloves garlic, minced
Slivered almonds
white rice
Coconut oil

Add about a tspn or so of coconut oil in a skillet. Add green beans and kale and cook for a few minutes. You want the green beans to still have crunch – Add the minced garlic, and cook about a minute more. Add the soy sauce and siracha and cook about another minute or so. Serve with rice, and top with slivered almonds.

TOFU
12 ounces extra-firm tofu, pressed
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon siracha

Cut the tofu into triangles and Marinate in the above ingedients. I put in airfryer for about 10-12 minutes at 370 degrees. Alternately, you can bake in oven 400 degrees, 15 minutes, flip and bake 10 minutes more.

bourbon apple pie.

bourbonapple

I made this pie for fourth of july this year, and it will be perfect for fall once we go apple picking and have plenty of apples to use up. My husband is a bourbon drinker so we always have some on hand. I served this with some vegan vanilla ice cream and it was out of this world delicious! Bring on fall!

Recipe adpated from here.

1 prepared pie crust

Filling
6-7 apples, sliced thin
juice of 1 lemon
2 tablespoons granulated sugar
2/3 cup lightly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
pinch freshly grated nutmeg
pinch of fresh cracked black pepper
1/2 teaspoon kosher salt
2 tablespoons bourbon
2 dashes bitters
1 teaspoon pure vanilla extract

Crumble
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
large pinch of salt
6 tablespoons earth balance, cut into chunks
1/2 cup coarsely chopped pecans
  1. To make the filling, in a medium bowl toss together sliced apples, lemon juice, and granulated sugar. Let it sit for 20 minutes. Add brown sugar, flour, spices, pepper, salt, bourbon, bitters, and vanilla. Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much.
  2. To make the crumble, in a medium bowl whisk together flour, oats, sugar, and salt. Add the earth balance chunks and, using your fingers, work the earth balance into the flour mixture. Quickly break it down into the mixture until well incorporated. Add the pecans and toss to combine.
  3. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  4. Get your pie crust ready – Toss a handful (about 1/2 cup) of the topping mixture into the apple mixture and mix gently. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly.
  5. Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling.
  6. Remove from the oven and cool for 3 hours before serving. This will allow the juices to thicken and rest.
  7. Serve in generous slices with vanilla ice cream.