Tag: Vegan

Vegan Peanut Butter Apple Bars

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Apple and Peanut Butter.

Pretty much one of the best combinations ever, right?

It finally cooled down enough for me to turn on the oven, so I decided to make something with that wonderful flavor combo.  You should probably give this a whirl, especially if you love peanut butter as much as I do.

Vegan Peanut Butter Apple Bars

Cookie Base:
1/2 cup peanut butter (creamy or chunky, I used a combination of both)
1/2 cup honey  (or agave nectar or maple syrup)
1 cup flour (all purpose or whole wheat, both work)
1/2 tsp baking soda
1/2 tsp salt
2 1/2 tbsp coconut oil
1 tsp vanilla

Apple Filling:
5 apples, peeled, cored and diced
1/3 cup flour
1/2 cup brown sugar
juice of 1/2 lemon
1/2 tbsp cinnamon
1/4 tsp clove (optional)
1/4 tsp nutmeg (optional)

Crumble Topping:
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
3 tbsp peanut butter
3 tbsp coconut oil

Combine wet ingredients for the cookie base, in a separate bowl, combine dry ingredients.  Add dry ingredients to wet ingredients.  Stir to combine.  Chill in the freezer while you prepare apples.

Combine all ingredients for apples, let sit for 10 minutes.  In the meantime, you can do dishes, have a dance party, do some squats, make the topping, wash your hair, write a love note… you get the idea.  Should you choose to make the topping now, combine all the ingredients using your hands until you get coarse crumbles.  You can also preheat your oven to 350 F now!

After your dough has been chillin’ for a while, press it into a 9 x 13 baking pan (I used a pie pan and a small casserole dish because I’m a rebel like that, or really I just take any opportunity to use that little dish that was a complete impulse buy).   On top of that, layer on the apples, then sprinkle on the toppping.  Bake for 30-40 minutes.  Allow to cool and enjoy.

It’d probably be a good idea to top this with ice cream (although sadly my dulce de leche ice cream is no longer in this household, let’s just say it was a popular creation).

I recommend you start making this now, especially if it’s cloudy and gross out like it is here.

I also recommend wrapping them in wax paper

And giving them to friends as a friendly weekday treat.  Sometimes I think this is the secret to making and keeping friends.  I hope that’s not actually true…

Lastly, and completely unrelated to the rest of this post (or, arguably, food for that matter), did anyone watch True Blood this weekend and see who plays Alcide Herveaux?  (Sorry to those non-True Blood watchers/Sookie Stackhouse readers)

Holey Moley!  He gives Alexander Skarsgard a run for his money!

Maybe it’s just the beard?

Turnip and Kohlrabi Slaw

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It really is just way too hot to cook.  This morning I had oatmeal.  Big mistake.  I was sweatin’ like a ____ in _____.

So there’s no way I’m turning on the stove, much less the oven, but my vegetables still need to get eaten.

My goal is to not let any vegetables from my CSA share go to waste.  Can I do it?

Last week, I got these guys:

I won’t lie.  I was a little concerned when I put them in my bag at the farmer’s market.  First, I had never touched a kohlrabi.  Second, the only knowledge I had of turnips was a book I read in elementary school…

Luckily, the internet (and Clay and Zach) saved the day.

Turnip and Kohlrabi Slaw

adapted from Turnip-and-Kohlrabi Slaw with Ginger Vinaigrette

1 kohlrabi, peeled and grated
 1 bunch of turnips, peeled and grated (I used about 5 small turnips)
 A few lettuce leaves (or any other green), shredded
 1/4 cup rice wine vinegar
 3 tbsp olive oil
 1 1/2 tbsp sugar
 1 tbsp ginger, finely chopped
 salt and pepper to taste
 a handful of peanuts

The food processor is really handy to grate all these veggies.  Combine grated kohlrabi, turnips and shredded lettuce in a bowl.  In a small bowl mix together vinegar, oil, sugar, ginger, salt and pepper until the sugar is dissolved.  Pour dressing over vegetables, toss to combine and sprinkle with peanuts.  Serves 4-6 as a side dish.

I was extremely pleased with this.  Next time, I would definitely add a grated carrot and some cilantro for both taste and color.  This really would be perfect to take to a barbecue or potluck!

Have a great night!

Quinoa and Black Beans on Lemony Kale with a Tangy Spice Sauce

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Holey Moley it’s hot today!   Luckily, the apartment I’m living in this summer is very well ventilated!  It’s always about 15 degrees cooler than my friend’s apartment across the street.  But enough about the weather… Lunch… Remember the three bunches of kale in my CSA this week?

I ate an entire bunch for lunch!

Quinoa and Black Beans on Lemony Kale with a Tangy Spice Sauce

1 tsp olive oil
1 bunch of Kale, washed, stemmed and chopped
1/2 lemon
salt and pepper
1 cup cooked black beans (I boiled mine with an entire onion, a bunch of cilantro and garlic)
1 cup cooked quinoa (boiled with onion powder and garlic powder, or cooked with vegetable broth)
Tangy Spice Sauce (recipe below)

Heat oil in a pan.  Add kale and garlic.  Sautee for a minute.  Add lemon juice, salt and a pepper and sautee for another minute or two.  Serve kale on a plate, top with quinoa and black beans.  Drizzle with tangy spice sauce and enjoy!  Serves  2-3.

Tangy Spice Sauce

1/4 cup greek yogurt
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp minced garlic
1/2 tsp brown sugar
1/4 tsp paprika
few shakes of cayenne (optional)
Pepper to taste

Just stir it all together!

Sounds like a weird combination right?  But it worked!  Pretty tasty and pretty healthy!

In other news, guess what arrived in the mail yesterday!!

A 50mm f/1.8 lens!!

Woo!  I’ve been taking pictures of random things all day but mostly of my toes and basil.  I’m going to need to find a better subject because my toes aren’t cute and my basil will probably get eaten soon.

Lastly, Sara and I made donut holes using Smitten Kitchen’s recipe, except we were our usual selves  and added cinnamon and cayenne to both the dough and the glaze.  Highly recommended.

Yes, they were deep fried.  That was a first for me.   I won’t lie.  I’m not sure I want to do that again…

Have you ever deep fried something?  What was the last thing you deep fried?

Pão de Mel (Honey Bread)

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My first Portuguese teacher was named Mimi (Miriam); she was from São Paulo.  On the last day of class, she brought a delicious, Brazilian treat for the class.  It was sweet and spicy.

Honey,  spices and chocolate, an interesting combination.  Ever since, I’ve wanted to make it.

A few days ago, I stumbled upon a blog and while perusing the recipes, I came across it!

Pão de Mel (Honey Bread)

from The Cookie Shop

2 cups flour
1/2 tbsp baking soda
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup oil (I used coconut oil)
1/2 cup honey
1/2 cup milk
1 cup chocolate chips

Preheat oven to 350 F.  Whisk together dry ingredients.  Add wet ingredients and combine well.  Put batter into a greased and floured baking dish and bake for 30-40 minutes.    As soon as you take it out of the oven, sprinkle with chocolate chips.  As the chocolate chips melt, spread with a spatula.  Allow to cool and serve.

I’m not sure why I love this stuff so much!  Probably because it’s crazy sweet and has an interesting flavor combination.  Let’s call it sweet and sassy.  Reason enough to try it, right?

It’s a beautiful day out here!  And it’s Friday!

Have a great day!

Curried Kale with Lentils and Mango

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Not a whole lot to report over here.  So I’ll just shut up and give you a recipe for tonight’s dinner creation.

Curried Kale with Lentils and Mango

1/2 cup of lentils, dry
1 tbsp olive oil
1 shallot, thinly sliced
1 onion thinly sliced
1 bunch of kale, stemmed and chopped
1 tsp minced garlic
1 tsp curry powder
salt and pepper to taste
juice of one lemon
1/2 cup chopped mango chunks

Boil lentils for about 20-25 minutes, until tender.

Heat oil in a big pot (since the kale is so voluminous, it’ll be easier to prevent a mess if you use a pot).  Add onions and shallots and cook until translucent, about 5 minutes.  Add garlic, kale, salt, pepper  and curry powder.  Cook for 2 minutes stirring occasionally.  Add lentils and lemon juice, continue to cook until kale is wilted (don’t over cook the kale.  It should still be bright green).  Lastly stir in mango chunks.  Serves 2 as a main dish, 4 as a side.

Fast, healthy and delicious.  My kind of meal (especially when I’m starving).

I have a ton of lentils (among many other things… more on that later…) my friend, Rhoda, left me since she’s moving to Africa!  Good thing they’re delicious!

Any recipe suggestions for lentils, garbanzo beans, rice, or split peas?

Beans and Greens Burgers

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Not gonna lie.  Not a lot of cooking has been happening over here the past few days for a few reason:

1. No one will eat my baked goods. Boo.
2. I’ve been eating salads like it’s nobody’s business.  Fresh things are just fun in the summer.
3.  I’ve been spending the better parts of my day watching soccer.

Basically I made one big pot of lentil/rice/greens and ate that for about 4 days.

I also ended most meals with strawberries that were in my CSA bag this week.  Pretty tasty.  Sad they’re gone.

Finally, today I decided it was time to make something.  Why not a burger?

Beans and Greens Burgers

1-2 big handfuls of greens (I used turnip greens and kale)
1 tsp minced garlic
1/2 an onion, roughly chopped
1 lemon, zested and juiced
1 handful of fresh basil (I bet mint or cilantro would work great too)
1/4 cup sun-dried tomatoes (rehydrated or packed in oil)
1 tbsp olive oil
2 cups cooked garbanzo beans
1 tsp salt
2 “flax” eggs (2 tbsp milled flax + 6 tbsp water)
2 tbsp flour
1/2 tsp paprika

Preheat oven to 400 F.  Put greens,  garlic, onion, basil, sun-dried tomatoes, olive oil, lemon juice and zest in the processor and pulse until it resembles a coarse pesto. Add remaining ingredients and continue to pulse until you get a consistency you like (I left mine kind of chunky).

Form into patties and place on a greased baking sheet.  Bake for 15 minutes, turn and bake for 15 more minutes.  Serve as patties or on a bun.

In other news, I’ve been watching Glee. While a lot of the times I get embarrassed for the characters who are singing and have to fast forward (does this happen to anyone else!??!),  I’m enjoying it.  But let’s be realistic, it’s no secret I watch TV shows/movies for the eye candy…

Anyone else love Puck?

Guatemalan Rellenitos

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One of the best parts of being home is the food. I’ll be honest, my mom is a lovely woman, but she’s not much of a cooker. She most definitely can; she simply chooses not to. My aunt on the other hand loves to cook. Lucky me, she’s visiting!

So I’ve been following her around the kitchen the past few days trying to get some Guatemalan recipes to share with you all.

I guess the first warning is that a lot of these things are cooked to taste, so the measurements may vary but I’ll give estimates of what she used.

The first thing we made was rellenitos.

rellenitosedited

Rellenitos are mashed plantains stuffed with sweet black beans then fried to create tasty little dumpling type things.  They’re usually eaten as an afternoon snack or dessert.  They’re a little labor intensive but totally worth it.

Rellenitos

1/2 lb cooked black beans (cooked like the Guatemalan Black Bean recipe I posted before)
1/2 tbsp cinnamon
1 cup sugar
1/4 cup canola oil
10 ripe plantains
1 cinnamon stick
oil for trying

This recipe will make a few dozen rellenitos, so adjust accordingly.  I know it sounds sort of weird but you start with salty beans cooked in garlic and onion.  Put them in the blender with cinnamon and sugar (you might have to do it in batches). Taste to make sure they’re sweet and not too cinnamony.

Then put the blended beans in a deep skillet with oil and bring to a boil.  Simmer for a few minutes then transfer to another container to cool (they’ll thicken as they cool).

You want your plantains to be ripe.  The riper they are, the sweeter they are but also harder to work with.

Cut your plantains into 2 inch pieces, leaving the skin on.  Put them in a large pot with cinnamon stick and fill about half way with water (plantains won’t be completely submerged).  Bring to a boil and simmer for a few minutes until plantains are starting to soften but not so soft that they fall apart.

Peel and put in a container to mash.  If you have a potato ricer or food mill this will be a whole lot easier, we had neither so we used a mug, some forks and a masher to get out all the clumps.

Now comes the shaping part.  Once the plantains have cooled.  Take a palm sized amount and shape it into a thick pancake/tortilla shape.

Place about a 1/2 tbsp to 1 tbsp sized amount of beans in the middle and close the pancake/tortilla shape.

Pinch the edges together and smooth with your fingers into a roundish egg shape.  Repeat until you run out of beans or plantains.

Heat oil in a skillet.  Place rellenitos in hot oil and fry all around.

Once they are golden brown all around (okay if a little burnt), place them on a paper towel to absorb the excess oil.

Serve with sour cream and sprinkle with sugar.

Delish!  Definitely not the healthiest way to eat a plantain but probably one of the best.

If you made a ton don’t worry about finishing them all at once.  While chances are they will get eaten, if not you can wrap them in aluminum foil and freeze them and when you’re ready for a treat just unwrap them and microwave for a minute or two and ta-da! Ready to go!  My family actually brings them frozen from Guatemala since my mom isn’t big on cooking 🙂

Anyway, tonight we’re having a birthday party for my dad since he was in Guatemala on his actual birthday!  More fun recipes and hopefully pictures to come!

Hope you’re having a great weekend!

Tostones

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Since I last posted… I’ve finished finals, packed some stuffed, said some sad goodbyes and flown across the country.  But before that, I went to a small potluck.  As I was trying to use up everything in my kitchen, I made tostones from 2 green plantains I had sitting in my kitchen.

Tostones are fried green plantains eaten throughout the Caribbean.  This recipe is courtesy of my sister who lived in the Dominican Republic for 3 years.

Tostones

2 green plantains
oil for frying
salt

Peel and slice your plantains into 3/4 inch-1 inch rounds.

Heat oil in a pan.  Fry rounds until golden

Transfer to a paper towel lined cutting board (or on the counter is fine, it’ll just get oily).

Cover with another paper towel or two and using your hand mash into a thin circle.  You can make them as thin or thick as you’d like.  I like them pretty thin.

Fry again.  Once they are golden transfer them to a paper towel lined plate and salt.

Serve on their own or with ketchup (or really any dipping sauce).

Fun, easy treat for a small gathering.

Coming up soon… another unhealthy way to eat a plantain!

Have a great night!

Baking Break

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It feels like Saturday in November.

It’s 43 degrees out, and I went to a bar last night.  That does not scream May in the middle of study week.  But don’t go thinking I’m some sort of hoodlum.  I managed to write a full draft of a 15 page paper on urban gardens and get through a poster session.  A gin and tonic or two was earned.

This morning, while I edited my paper and waited for the gym to open (1pm, seriously?), I decided baking was in order.  After all, what makes a cold study day better than a warm muffin?

Apple Muffins

1/2 cup almond butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup sour milk (or probably regular milk, juice, water, etc)
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (unless your AB is salted)
3 small apples, peeled, cored and diced

Preheat oven to 375 degrees.

Combine wet ingredients, add dry ingredients (minus apples) and combine.  Fold in apples.  Fill lined or greased muffin tin (almost full) and bake 20-22 minutes. Allow to cool and then give them away to all your studying (or hung over) friends!

Anyhoo… hope you’re all having a fantastic week.  Back to paper editing and studying!

Hot in Hurrrrr

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I’m not entirely sure why but despite the fact that it was in the 80s today and I live on the third floor of a building that does not have air conditioning, I turned the oven on twice.  It’s so hot in hurrr my coconut oil is entirely liquid:

I keep it on my dresser and put it on my face before going to bed.  I have some SERIOUS dry skin! Hopefully sweaty summer will make that all better and I can keep this coconut oil for cooking!

But I digress…I cooking was my way of dealing with Sunday?

Or something…

Tomorrow is the last day of the Spanish discussion section I TA.  Naturally, we’re having a party.  Naturally, that also means I made a sweet treat.

Vegan Chocolate Cherry Oatmeal Cookies

adapted from Mama Pea’s White Chocolate Cherry Oatmeal Cookies

1/2 cup almond butter
1/4 cup vegan butter (I used EarthBalance)
1/4 cup applesauce
1/4 cup soymilk
1 cup brown sugar
1/2 cup cane sugar
1 1/2 cup all purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt (omit salt if you used salted almond butter)
1/2 cup dried cherries
1/2 cup vegan chocolate chips

Preheat oven to 350 and turn on some Beyonce/Shakira.

In a bowl combine  the wet ingredients and the sugars, once those are combined, add the dry ingredients except the cherries and chocolate.  Shake your booty a little bit (especially if Shakira’s Did It Again comes on) then fold in the cherries and chocolate.

Plop golf ball sized lumps of dough onto a greased cookie sheet.  Bake 10-15 minutes depending on the size of your cookies.

To counteract the vegan-ness, enjoy with a glass of milk (or if you’re like me… lactaid)!

After cleaning up and attempting to get some reading done for a few hours, I decided I should probably have dinner.  For some reason, I decided to get creative and for some reason that had to involve the oven again, again Beyonce and Shakira kept me company, this time Rihanna joined in on the fun.

Polenta Pizza

1 cup cornmeal
3 cups water
1 tsp salt
1/2 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 tbsp olive oil
1 tsp minced garlic
~1 cup pasta sauce
1-2 huge handfuls of spinach, chopped
4 oz mozzarella cheese
3 artichoke hearts, chopped

Step 1: Make Polenta
Pre-heat oven to 450 degrees.  In a pot combine the cornmeal, water and salt.  Bring to a boil, stirring occasionally.  Keep cooking, stirring constantly for another 5 minutes at least (at this point your should pretty much just be swinging your hips to the beat).  Then transfer and spread polenta on a greased baking sheet (totally forgot to grease mine). Bake for 20-25 minutes.

Step 2: Prepare toppings
Heat olive oil in a pan, add onions, garlic and red peppers.  Cook on med/low heat for about 10 minutes until tender and tasty! Mini dance party for 10 minutes while it all cooks… or you could wash some dishes… then add spinach, stir around til spinach is wilted (about 2 minutes).

Step 3: Prep Pizza
Spread pasta sauce on polenta, top with veggies, cheese and artichokes, bake for another 5-10 minutes.

Pretty tasty!  I was pleased! My friend, Liz, came over and enjoyed with me.  She liked it too!

I should probably stop dancing around the house and read, or at least go to bed so I can make the most of tomorrow.

Have a great night!