beer bread.

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Making beer bread is really easy! And you can mix in cheeses and herbs and do all kinds of things with it. I made a simple one last night – looking forward to making this more often, and seeing how it varies with different kinds of beers. Last night I used a Rice Lager from Off Color Brewing.

3 cups self rising flour
1 bottle of beer (1 1/2 cups)
4 T melted butter ( I used miyokos)
1-4 T Sugar (I used 2 T)

  1. Preheat the oven to 375°F. Lightly grease a 9″ x 5″ loaf pan.
  2. Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until pretty smooth.
  3. Add the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter.
  4. Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2″ into the top of the loaf comes out clean.

 

vegan ‘chicken’ soup.

soup

Its been snowy and slushy and cold and rainy all at once so seems like some comfort food is in order.

4 cups vegetable broth
2 “chicken” bullion cubes
1 stalk celery
1/2 onion, chopped
2-3 cloves garlic
1 carrot
veggie chicken (i used some thin chicken seitan i found at the asian market)
1/4 tspn of each: basil, sage, thyme, salt, black pepper
nutritional yeast
fettuccine noodles

If your veggie chicken is larger pieces, chop or cut in a way to make them smaller/shredded.

Add some olive oil to a pot, and saute the onions until starting to get soft, then add garlic, celery, carrots and seasonings. let cook for a few minutes, then add veggie chicken. and cook for a few more minutes.

Add vegetable stock and bullion, dump some nutritional yeast in there and stir well. Add the noodles – if using fettuccine, break them up so they arent so long.

Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.
Add more seasonings/nutritional yeast to taste.

 

 

healthy peanut butter granola.

This is my go-to granola!

  • Preheat oven to 325 degrees. Grease a large cookie sheet and set aside.
  • In a small bowl, mix together oats, salt and cinnamon. Set aside
  • Melt the peanut butter and sweetner together until smooth in the microwave or stovetop. Stir in vanilla.
  • Stir in dry ingredients and mix until well combined.
  • Spread mixture on prepared cookie sheet.
  • Bake in the preheated oven for 15-20 minutes, or until granola is lightly browned, stirring the granola once gently half way through. Store in airtight jar and enjoy! I sometimes add peanuts or chocolate chips afterwards.

garlic tahini kale.

The Whole Foods salad bars in Portland carry this salad and it is one of the best things I have eaten in a salad bar. I tried to recreate it and it was so delicious. Would be great to bring to a potluck!

1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
2 Tablespoons soy sauce
4 Tablespoons nutritional yeast
1-2 cloves minced garlic
sesame seeds


INSTRUCTIONS

  1. Make kale into bite size pieces and place in a large bowl.
  2. Puree all the ingredients (except for seasame seeds) in a blender for the dressing.
  3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. You can eat immediately, or let it sit for about an hour, but kale will wilt some, so up to you and your preference of how you like your kale!
  4. Sprinkle on some sesame seeds before serving if so desired.

oatmeal chocolate chip cookies – with aquafaba.

cookies

I used a can of chickpeas in a dish recently and reserved the brine to make aquafaba to use in a recipe later and last night made these cookies to keep on hand in the freezer when having a craving for a cookie. Next time I make them, I will flatten them a bit more, because they didnt really spread while baking.

  • 3/4 cup almond meal
  • 1 cup rolled oats
  • 1/4 cup chocolate chips
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup coconut sugar (or brown sugar) (feel free to add a little bit more if its not sweet enough for you 
  • 1/4 cup aquafaba liquid
  • 2 Tbsp peanut butter
  • 3 Tbsp avocado oil
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mixing bowl, stir together almond flour, oats, chocolate, baking powder, salt, and sugar.
  2. In a separate bowl, beat aquafaba (using a handheld mixer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  3. To the aquafaba, add the almond butter, oil, and vanillaand beat or whisk to combine. Add to dry ingredients and mix until combined.
  4. Preheat oven to 350 degrees F.

  5. Scoop dough into roughly 2-Tablespoon amounts and form into small discs (flatten them, they dont really spread, a noted above). There should be about 12 cookies.
  6. Bake for 10 -12 minutes.

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.