Unfortunately I did not measure much for this, but it’s very easy to recreate. For the french toast, I used one large slice of homemade bread…
I then cut the piece into two smaller slices and soaked the bread in a mixture of egg, soymilk, cinnamon and maple syrup. I fried the slices in a little coconut oil over medium heat.
While the french toast was cooking, I put about 1/2 c of frozen blueberries in a pan over medium heat. Once the berries began bursting, I added a dash of maple syrup extract and a tablespoon or two of maple syrup.
Plate the french toast and top with a slice of butter and sprinkle of cinnamon before topping with the compote.
I’m not quite sure what all the fuss is about beets. They have a beautiful, earthy flavor and are packed full of nutrients such as folate, potassium and fiber.
To make them the star of this salad, I simply roasted a golden and red beet, with skins on, drizzled with oil, at 400F until tender.
After roasting, I let them cool, then peel the skins off. Chop them into bite sized pieces and add other salad ingredients to your liking. I had some local goat cheese on hand, so I used that along with diced yellow peppers. I dressed the salad with a simple olive oil/balsamic dressing. Serve with a nice piece of warm bread and butter.
My friend recently asked me to make him a tres leches cake and while I normally could do so, I was missing the main ingredients. Instead I created sinful dulce de leche cupcake with a salted butter caramel glaze. Some of my best creations come from improvising. These cupcakes turned out great!
– 1 1/4 c flour
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 1/2 c sugar
– 1/4 c packed light brown sugar
– 1/3 c oil
– 1 c non-dairy milk
– 2 tsp vanilla
– 1 tsp grated lemon zest
For the glaze
– 1/2 c non-dairy milk
– 1 Tbls cornstarch
– 1/4 c brown sugar
– 1 Tbls butter
– 1/4 c maple syrup
– 1/2 tsp caramel extract
– coarse sea salt
1. Preheat oven to 350F
2. Sift together dry ingredients
3. Beat together wet ingredients
4. Create a well in the dry ingredents, pour wet into dry and stir until everything is mixed together
5. Pour into 12 cupcake liners, bake for 22-24 minutes
6. While cupcakes are baking, create the glaze by heating milk and cornstarch, stirring well
7. Once mixture simmers, add brown sugar and butter. When this thickens, add maple syrup and extract
8. Let cupcakes fully cool before adding the sweet and sticky glaze. Top with a few sprinkles of course sea salt
This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended 😉 Enjoy!
– 1 small sweet potato, peeled and diced
– 1 small rutabaga, peeled and diced
– coconut oil
– 1/2 large onion, chopped
– 2 cloves garlic, minced
– 1″ chunk of ginger, minced
– 2 Tbls curry powder
– 1/2 tsp garam masala
– 2 Tbls tomato paste
– 1 jalapeño, diced
– 3 c veg broth
– 1 bunch of kale, destemmed and torn into bite sized pieces
– 1 can of chickpeas, drained and rinsed
– 1 c milk of choice (go for coconut milk!)
1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this
My trip to overseas to Southeast Asia was a remarkable experience. What is less remarkable has been my return to a harsh, Minnesota winter. To cope with the cold I decided to make a spicy chili, full of flavor and an abundance of textures. Feel free to play around with the spices used. I would say this is a solid medium spice level. If you’d like to bump up the heat, add in some fresh jalapeños.
– 1 medium onion, diced
– 1 bag of mini sweet peppers, de-seed and dice
– 2 Tbls chili powder
– 1 tsp chipotle
– 1 1/2 tsp cumin
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 8 oz vegan chorizo (Upton’s is a great brand, Trader Joe’s also has a good one)
– 28 oz can diced tomatoes
– 14-28 oz water
For Avocado Créme Fraîche
– 1/2 avocado
– 2 Tbls plain fat free Greek yogurt
– lime juice
– dash of garlic salt
– dash of nutritional yeast
1. Sauté onion and peppers in a little olive oil or water. Once soft, add the spices in
2. Next you can put the remaining ingredients in the pot. Simmer for 10-15 minutes
3. To make the avo créme fraîche, combine all ingredients, whip together until smooth