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Mexican Hot chocolate Cookies


FullSizeRender-2Whatcha need:

For the cinnamon sugar:

1/2 cup sugar

1 teaspoon ground cinnamon

 

For the dough:

1 cup sugar

1/4 cup maple syrup

3 tablespoons almond milk

1 teaspoon vanilla extract

1/2 cup grapeseed oil (or any oil with minimum flavor)

1 1/2 cup flour

1/2 cup cocoa powder (preferably unsweetened)

*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)

1 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)

Whatcha do:

Preheat oven at 350F. Line 2 baking sheets with foil.

Mix first 2 ingredients in a bowl and leave it aside.

In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.

Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.

Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.

Bake for 10-12 minutes. They will feel soft at touch and crackled on top.

Remove from the oven and let cool completely on a cooling rack.

Eat and enjoy! Just not too many at once….lol

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Vegan PepperJack Cheese


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Whatcha need:

½ cup almond milk (or soy milk, or if you’ve got neither, water should do it too)

½ cup cashews (preferably soaked for at least 4 hours)

2 tablespoons sesame seeds (or tahini)

¼ cup nutritional yeast

3 tablespoons lemon juice ( about 1 lemon)

1 teaspoon onion, diced (or powder onion)

1 clove garlic (or 1 teaspoon garlic powder)

1 cup diced peppers (jalapeno, red bell pepper or any color you want)

1 tablespoon red pepper flakes (optional, for extra kick)

1 cup water

3 tablespoons agar powder (for those of you who are not strict, can use gelatin)

 

Whatcha do:

Combine all ingredients in a blender, except the water and agar powder (gelatin). Blend until creamy.

In a small saucepan, bring to boil the 1 cup of water and stir in the agar powder, whisking to prevent clumping. Reduce heat to low and let it simmer for 3-4 minutes, until it forms a gel. Make sure it is not too thick though.

With the blender on, add the agar gel and blend some more, about 30 seconds. Add the diced peppers and the pepper flakes and give it a 3 second stir to mix. We want to keep those chinks of pepper whole.

Prepare a mold (I used a bowl) by oiling the surface lightly and pour the cheese mix into it. Place it in the fridge for at least 1 hour to set. When ready, turn it upside down on the serving plate.

I do not know how long can be kept in the fridge yet, but trust me, it is so good, it will go faster than you think.

If the apron could talk:

It is the easiest vegan cheese and the best so far. No mess, no fuss, fool proof.

Pineapple Sweet & Sour Rice


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Whatcha need:

1 fresh pineapple, peeled, cored and cubed

1 medium red onion, peeled and sliced into wedges

1 red bell pepper, wedged

1 tablespoon brown sugar (or can be substituted with honey)

1 teaspoon Toasted sesame oil

1 tablespoon water

juice from 1 lime

1 tablespoon coconut flakes

 

For the rice:

1 cup rice of your choice

2 cups water

1 small white onion, diced

 

Whatcha do:

Mix the pineapple, red bell pepper and red onion wedges in a mixing bowl. Sprinkle with brown sugar, toasted sesame oil and transfer to a baking dish.

Roast for 30 minutes and then, broil on high for 2 minutes. The broil step is optional, unless you want to give it some nice browning.

In the meanwhile, sauté the onion and add the rice giving it a few stirs before you add the water. Cook the rice as usual.

When both dishes are cooked, plate the rice and top it with the pineapple roast. drizzle some lime juice and sprinkle the coconut flakes.

It can be served hot or at room temperature.

Enjoy !

Ethiopian Injera (flat bread)-gluten free


Yields: 8-9 flat breadsImage

Preparation time: 10 minutes

Rising time: 1 hour

Cooking time: 15 minutes

Whatcha Need:

1 cup Teff flour (can be substituted with brown rice flour)

1 ½ cup warm water

1 ½ teaspoon active(instant) yeast

½ teaspoon sugar

½ teaspoon salt

2 teaspoon vinegar

½ teaspoon baking powder

 

In a mixing bowl, whisk together 1 cup of Teff with 1 cup warm (room temperature) water, sugar and yeast.

Cover with a tea towel and let it sit for 1 hour. The dough should get a foamy crust and rise a bit.

Add ½ cup water, salt, vinegar and mix well. Sprinkle the baking powder and whisk. The dough should bubble and become foamy. The texture would be similar to the pancake mix. If the mixture does not bubble when poured in hot oil, sprinkle more baking powder. If it is too thick, add more water and remix.

In a hot skillet, drizzle few drops of oil and pour about ½ cup of mixture. Cover with a lid and cook for 1 minute or until the idle of the bubbly pancake is cooked. Remove the lid and cook for another 2-3 minutes until the edges feel crisp and starts to pull away.

 

 

 

Decadent Pad Thai


Decadent Easy Pad Thai

ImageWhatcha need:

1 pack rice noodles

2-3 cloves of garlic

1 tablespoon water

1 small bouquet of broccoli roughly chopped

1 carrot shredded

7-8 leaves of napa cabbage thinly chopped (or 3-4 heads of bok-choy)

1 small can water chestnut

4-5 sprigs of green onions chopped

2 tablespoons soy sauce

1 teaspoon agave nectar

1 tablespoon peanut butter

1 handful of bean sprouts (you can use the canned ones too, about half can)

1 lime. Half for the sauce and half can be added as slice when serving.

toasted peanuts (optional)

Whatcha do:

In a medium size pot, bring water to boil. Drop the rice noodles in boiling water, turn the heat off and let the noodles stay for few minutes. Specific instructions can be found on each package of noodles.

In a well-heated wok, add garlic and 1 tablespoon of water. Cook for about 1 minute stirring constantly to prevent burning. When the garlic starts to release fragrance, drop the broccoli and the thick parts of the chopped napa cabbage and the shredded carrot . Cook for 5-6 minutes to soften up. Save the soft parts of the napa cabbage for decoration.

Add the green onions, water chestnut and stir. Save green ends of the onions for decoration. Mix in soy sauce, agave nectar, half lime and peanut butter stirring to cover all veggies with the sauce. It shouldn’t take more than 2 minutes. In the meanwhile, drain the rice noodles and rinse them then add then to the wok to warm up. Mix all veggies with the noodles and the sauce for another 1-2 minutes.

When serving, sprinkle the green ends of the green onions and the napa cabbage. If desired, add lime wedges for extra kick.

Peruvian Quinoa and Purple potatoes Salad


Peruvian Quinoa and Purple potatoes Salad

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Ingredients

  • 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces

Quinoa:

  • 4 water
  • 2 cups quinoa
  • 3 cloves garlic, peeled and smashed
  • 2 cups (8 ounces) frozen peas, thawed

Dressing:

Directions

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring water, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Cook’s Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.