Continuing my theme of sun, I bring you this decadent bundt cake. Oh yes, lemon and coconut pair ohhh so perfectly together in this luscious cake. The smell of it baking in your oven will make your mouth water. It … Continue reading
One of the best ways to incorporate strawberries into your breakfast.
These oats will be sure to put a little hip into your step – I may or may not have wanted to and or did skip to work for a little stretch (way hard with a backpack too…)
1/3 cup old fashion oats
1/2 cup almond milk
1 tbsp. ground flax seed
1 tbsp. chia seeds
1/2 cup strawberries, sliced
Mix the oats, milk, cinnamon, flax and chia seeds together with a whisk, stir in the strawberries and put in the fridge to chill overnight.
In the morning top with coconut and or honey
Who needs Girl Scouts when you can take the skills you learned as little brownie and daisy and put them to good use by making your own Girl Scout-ish treats?
This are quite delicious and are pretty easy to throw together – the toasting of the coconut makes your kitchen smile because the smell is sooooo good.
I adapted the recipe a tad from The Crepes of Wrath but overall its the same thing
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.
2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.
2 1/2 cups shredded coconut (sweetened or unsweetened; I used unsweetened)
12-oz good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 – 12oz. dark or semisweet chocolate
1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter (I used a pizza cutter and it worked really well once I got the hang of it).
5. Once the bars are cut, melt 1 cup of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt the rest) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge.
Cheers to deliciousness anytime of the year and satisfying those cravings even when its not Girl Scout season.
When choosing my fruit to take with me tomorrow (aka last night – hmmm how do I phrase this) I grabbed for my peach, but realized she was just a bit too ripe and wouldn’t last in my bag so I thought, why not incorporate into my breakfast. Seeing as I am on an overnight oats kick I decided to give peach in my vegan over night oats a go and well peach vegan over night oats doesn’t sound nearly as fancy as peach cobbler vegan over night oats, thus reason for name sprucing. This is a keeper – the overnight oats just get better and better every time.
1/3 cup oats
1/2 cup almond milk (I reduced the milk further from the past two recipes to see if I like even thicker better – and I do)
1 Tbsp. Chia Seeds
1 Tbsp. Ground Flax
1 Tsp. Cinnamon
dash of Nutmeg
Topping: shredded unsweetened coconut and honey
Whisk the oats, milk, chia seeds, ground flax, cinnamon and nutmeg together, stir in the peaches. Refrigerate overnight
In the morning top with coconut (1 Tbsp) and honey (a nice drizzle) and then dig in
I’m hoping it wards off the soreness I already feel in my legs from my morning workout – darn you lunges and squats…
It’s Girl Scout Cookie Time and while I am just like every other American out there, I love a good girl scout cookie – Samoas being my all time favorite. But how is it that so much bad can be packed into something so little??? Geeze I mean they definitely are on the “don’t eat that” list. So when I came across a vegan recipe for samoas (and don’t go calling them caramel delites) I knew I had to try them out.
Result: Pretty good – maybe too much of a molasses flavor for me – but good nonetheless. Next time maybe add some caramel sauce or something in substitute of the molasses (half it or something) But at the very least they are quick and simple, leaving you with a small batch of cookies (12 – one perfect cookie sheet) that don’t make you feel guilty about life.
Wouldn’t these be great mixed in with soy vanilla ice-cream – mmmhhmmm sounds like heaven. maybe next time…who am I kidding, definitely next time.
Ingredients: taken from Pursuit of Hippieness
1 cup shredded unsweetened coconut
3 tbsp water
1 tbsp vanilla
1 flax egg (1 tbsp flax soaked in 3 tbsp water)
½ cup course oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp + 1 tbsp molasses, divided
3 tbsp almond milk
a couple tbsp coconut
a couple tbsp semi-sweet chocolate
Preheat oven to 325 degrees.
Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.
In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.
Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.
Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies). Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.
Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!
This week one of the girls in my program sent me an email explaining the recipe experiment. The recipe experiment is a concept that was born so that people could share recipes with one another. Instead of just exchanging recipes with those you know, it is a way to exchange recipes with people that you don’t know. Somehow the system works so that I send a recipe to the friend of my friend, and then friends of my friends send recipes back to me. Hmmm – don’t think I was clear about it, but the point is, I received the recipe featured here and it looked great. Then this morning when gchatting with a friend, she too sent me this recipe so I officially decided that two people in one week sending me the same recipe means that I am suppose to make it – so I did.
These should be renamed bites of heaven…seriously.
Ingredients: (20-25 bites) Original Recipe
1 cup (dry) oatmeal (I used old-fashioned oats)
1 cup toasted coconut flakes
1/2 cup chocolate chips (vegan chocolate for vegan version)
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.
I love lentils and better yet I was able to use up more of my coconut milk in making this third dish with it! I just have a little bit left – so might be able to find one more awesome recipe to use it up in.
I had most of the stuff on hand to make this soup, but had to make a few tweaks, so the original recipe is linked below. I was cold all day and this warmed me right up. The curry flavor was just the right amount too! Definitely a recipe worth trying and remembering (:
This recipe was adapted from Kitchen Konfidence
1 cup red split lentils
3 1/2 cups water
7 baby carrots, cut into a ½ inch dice
1 Tbsp. fresh ginger, peeled and minced
1 Tbsp. curry powder
1 Tbsp. butter
2 scallions, thinly sliced
1/8 cup golden raisins
1/8 cup tomato paste
7 oz. can coconut milk
1 tsp. fine grain sea salt
(brown rice to eat with – this helps thicken it up a bit and makes it that much more filling (:
Thoroughly lentils in a mesh basket under cold, running water. You will know they are well rinsed when the water draining from the bottom of the basket no longer looks cloudy. Place the split peas and lentils in a large soup pot with the 3 1/2 cups of water and bring to a boil. Reduce heat to a simmer and add the carrot and ginger. Cover and simmer for 30 minutes (or until the split peas are soft).
Meanwhile, in a small dry skillet, toast the curry powder over low heat. You will know the curry powder is toasted when it becomes very fragrant. Make sure you watch the skillet though. If left too long, the curry powder will start to burn. Set aside.
Heat butter in a saucepan over a medium flame, add half of the green onions, remaining ginger and golden raisins. Saute for two minutes, stirring constantly. Add the tomato paste and saute for another two minutes. Add the toasted curry powder and stir to combine.
Add the tomato-curry mixture, coconut milk and salt to the soup pot and continue to simmer, uncovered, for 20 minutes to an hour. If you like your soup thinner, you can stop simmering after 20 minutes. If you like a thicker soup, simmer until you reach your desired consistency.
Place a heaping spoonful of cooked brown rice at the bottom of your bowl. Ladle over some of the Coconut Red Lentil Soup. Finish with a dollop of plain yogurt and a sprinkling of chopped cilantro and sliced green onions.
Cheers to a nice warm winter meal
I have always loved a good scone. In fact when I found out I was going to Scotland for a few days I told my traveling partner (Jess) that we had to get scones for breakfast one day. She said why? Aren’t those just a dry biscuit – or something along those lines. She was not as enthused as me. And I tried to explain to her, when in Scotland you have a Scottish scone, well I got my way and we had scones in Inverness and she fell in love. In fact the next time we got scones in Edinburgh it was at her request. I always think of this story when I hear someone mention scones.
Now I saw this recipe on Joy The Baker’s blog and new I just had to try them. And since it is Valentine’s tomorrow I used a heart shaped cookie cutter to cut them out.
I thought they were grab – subtle hints of all three flavors (coconut, almond and chocolate). I had a warm one with blackberry jam and it was delish – I definitely recommend some jam since scones are dry, but they are still a great breakfast/mid-morning food.
I took these into work for Staff D and everyone seemed pleased.
Ingredients: Made 11 heart shaped scones
3 cups all-purpose flour
2 tablespoons raw or granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
1 large egg
3/4 cup plus 2 tablespoons buttermilk
1/3 cup shredded coconut (sweetened or unsweetened – I used unsweetened)
1/3 cup slivered almonds
1/2 cup semi-sweet chocolate chips (I used mini)
buttermilk and sugar for topping before baking
Place a rack in the center of the oven and preheat oven to 350 degrees F. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes. Keep your eye on the coconut. It browns quickly. Remove from the oven when toasted and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.
Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of small pebbles, and some will be the size of oat flakes. Set in the fridge for a few minutes.
Whisk together buttermilk and egg.
Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once to the well. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the shaggy dough mixture out onto the counter. Bring together the dough with your hands into a 1 1/2-inch thick disk . Use a 2 1/2-inch round biscuit cutter to cut out biscuits. Flour the biscuit cutter if it starts to stick to the dough.
Place biscuits, about 1 inch apart, on the prepared baking sheets. Brush with a bit of buttermilk and a few pinches of raw or granulated sugar. Bake biscuits for 14-18 minutes, until golden brown and cooked through. Remove from the oven and serve warm, with jam.
Cheers to a happy Monday
I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.
Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!
This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:
1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt
Preheat oven to 375F
Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated
Fold in the spinach and 1/4 cup Panko crumbs.
Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet
Bake for 10 minutes, flip and then bake for another 10 minutes.
They will be delicate when done, so handle with some care.
Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.