Archives for posts with tag: recipe

Yesterday I made homemade pickles for the first time. Talk about easiest DIY ever! I think I will have to try pickling some more adventurous pickle recipes in the future, but this was really great for the first time. The whole time I had this video stuck in my head:

Ingredients:

1 1/2 cups apple cider vinegar

1 1/2 cups filtered water

2 tbs salt (use pickling salt if you have it, I just used table salt though)

4 tsp dill seed

3 tsp mustard seed

10 cloves garlic

1 1/2 packs of pickling cucumbers (or about 6)

a few sprinkles red pepper flakes, optional for a little kick

Boil apple cider vinegar, water and salt until the salt dissolves (about 5 minutes). Slice cucumbers into spears, chips or leave ’em whole. Put seasonings into a large clean jar or divide evenly into two clean jars, if you are using two smaller ones. Stuff the jar as full as possible with cucumbers and then fill almost to the top (leave about 1/2 inch) with vinegar mixture. Let the jar cool down to room temp and then pop them in the fridge. They honestly already taste delicious after just one day, but they will be more traditional pickles after about a week.

IMG_1631 IMG_1635

Advertisements

 

The other day I stumbled upon this recipe on pinterest and I decided to make it that evening, because it looked sooo good. Normally when posting a recipe from another website or blog I would tell you what I’d change next time or do differently from the original recipe, but this was really great as is.  IMG_1509

So the only labor intensive part of this is making the honey sage syrup, but it really didn’t take that much time. Next time I make this I’m going to make a ton of this syrup because it disappeared so fast!

IMG_1517

The original recipe recommends a bacon honey rim on the drink, which sounds pretty interesting but I obviously skipped this step!

IMG_1513

 

Enjoy your middle-of-the-week cocktail!

Laura and I are back from a nice long holiday hiatus! And what could be a better first-post-of-the-year than a healthy, low-calorie meal. As per usual, I’ve made some new health related resolutions so expect more healthy, vegan food posts in the near future!

These lettuce wraps are one of my favorite things to make for guests because it’s really just a more impressive way to serve stir fry. Also, I tallied up the calories in this recipe, and it comes out to about 250 calories a wrap!  I’ll post the recipe as we made it last night, (it was particularly delicious) but you can really use any stir fry ingredients, rice or rice noodles, and hoisin wrapped in lettuce and it’s super yummy.

What you’ll need:

+ 1 head lettuce

+ marinated tofu (we used west soy teriyaki)

+ 1 onion, chopped

+ 1/2 red pepper

+ 1 head broccoli, cut small

+ rice noodles (or just rice) prepared

+ 2 tbs hoisin (and additional for each wrap)

+ 2 tbs soy sauce

+ 1 tbs Sriracha

+ green onions, optional for garnish

IMG_1586

First, I fried up all the veggies in some olive oil. While they were cooking I made the rice noodles. When the veggies were getting closer to done, I tossed in the diced up marinated tofu. Since it doesn’t really need to cook and I didn’t want it to lose too much of the firmness I only cooked it for a few minutes. I added the soy sauce, sriracha, and hoisin at this point just to heat and to coat all of the stir fry.

IMG_1590

To assemble the wraps, carefully peal a piece of lettuce off the head. Apply a layer of hoisin as a kind of paste for your other ingredients. Then put a layer of rice or rice noodles on that, and some stir fry on top. Garnish with green onions and lots of sriracha.

IMG_1589

Note! Everything in this recipe is vegan, BUT we realized this morning that the Sriracha shown in this picture is not vegan. It is super tasty (if you are a meat eater) but it does contain anchovy. Bummer! Usually Michael checks the ingredients on everything, but hot sauce is normally safe… I guess not this time!

I love making treats for people as Christmas gifts. This year I decided to make truffles to give to my boyfriend’s family.

truffles_003

I made two different kinds: Dark Chocolate Nutella & White Chocolate Egg Nog. I liked the idea of having one white chocolate, and one dark chocolate to counter balance the super sweetness of the white chocolate.

First, I made the Dark Chocolate Nutella Truffles.
truffles_002
I followed this recipe, but I used all dark chocolate instead of using white chocolate for the coating. Then, I drizzled white chocolate over them for a fancy touch! :]

Next, I made the White Chocolate Egg Nog Truffles.
truffles_001
For these, I followed this recipe.

These were both pretty easy to make. The only tricky part is keeping the chocolate coating at the perfect temp. while you’re dipping them. If it’s too hot, or not hot enough, the chocolate will get lumpy. I also recommend putting the egg nog truffles in the freezer to stiffen up while you melt the coating. This makes them a lot easier to handle when you’re dipping them.

This was the first time I ever made truffles, and they turned out beautifully. PLUS they are both way tastey. They make a great gift because they look fancy & difficult, but they are actually pretty painless and fun to make!

truffles_004

Merry Christmas!

// Laura Jude //

If you know my boyfriend at all, then you probably know about his vegan pizza obsession. It’s his favorite thing to whip up on the fly, especially because both of us usually have all the ingredients on hand. The best part about pizza is the endless possibilities, here are just a few of the pizzas we’ve done recently:
Fried Veggie Pizza:
IMG_1490

IMG_1500

Taco Pizza! We used guac as sauce, and topped with taco tempeh, daiya, black beans, and cilantro.

IMG_1526

SO, the thing that makes these pizzas especially good is the homemade crust. And it’s fast, too! What you’ll need:

1/2 cup warm water
1 tbsp fast rising yeast
1 tsp salt
3/4 tsp garlic powder
2 tbsp vegetable oil (any oil will work)
1 1/4 cups flour

If you don’t have a rolling pin, you should double this recipe (it’s tough to spread otherwise). I recommend using a fork for these next steps… Mix warm water and yeast in a mixing bowl. Mix in salt, garlic powder, and oil. Mix in flour. At this point, use your hands to continue mixing the dough. Now you can either let the dough sit and expand, or you can just go for it. Either way works.

Once you spread the dough, top with whatever you want, and cook in the oven at 400°F. Should take around 10 minutes to cook (maybe more, maybe less). Just make sure the crust is firm and the bottom doesn’t burn.

IMG_1495

Look at the happy pizza bb!

SO, like I said in my Nutella Brownies post, I am currently loving the idea of making everything I can using Nutella. This hot chocolate recipe is now quite possibly my favorite hot chocolate ever! It’s got the perfect balance of sweet & chocolate, and it’s not too heavy/rich. PLUS it’s got the really great twist of hazelnut in it from the Nutella.

Nutellahotchocolate_001

Ingredients:
3tbs Nutella
1 1/3 cup milk

Put Nutella and 1/3 cup of the milk [I used almond milk] in a saucepan over medium heat. Whisk them together until Nutella is completely dissolved. Add the remaining milk and whisk until heated through. Pour into cup and enjoy!

I added whipped cream and a sprinkle of cinnamon to mine ;]

Nutellahotchocolate_002

 

I will definitely be making this hot chocolate all the time. It takes no time at all & it is SO good.

// Laura Jude //

eggnogfrenchtoast_020Eggnog is something I LOVE about Christmastime. I love the flavor, but it’s so heavy, I have a hard time drinking much of it. This recipe gives you just enough of that yummy eggnog flavor without being too heavy!

Ingredients:
2 eggs, 1.5 cups eggnog, 1.5tbs cinnamon, 1tsp pumpkin pie spice, 12 slices of bread

Mix the eggs, eggnog, cinnamon, and pumpkin pie spice. Soak the bread in the eggnog mix, and cook on an electric skillet at 300 until golden brown [5-10 minutes].

eggnogfrenchtoast_019The recipe is really simple and only takes 20 minutes start to finish! If you use thick fresh bread like I did, make sure you let it soak in the eggnog mix for a good long while to make sure it soaks all the way through.
eggnogfrenchtoast_021

Sprinkle with cinnamon & powdered sugar, drizzle with maple syrup and enjoy!

// Laura Jude //

I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary

-oregano

-sea salt and black pepper

-olive oil or butter

-onion

-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.

Image

After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!

//Megan//

My friends and I had a “Friendsgiving” over the weekend, and along with the vegan green bean casserole from our last post, I brought these mini cheesecakes. The base is a cinnamon cheesecake with a ginger cookie crumb crust, topped with pumpkin pie filling as “frosting”. I followed this recipe. It’s pretty time consuming, but it’s a DELICIOUS little bite of fall. I love anything/everything cinnamon, and I figured cheese cake, cinnamon, pumpkin — what else could I possibly want?! The only thing that didn’t seem quite right was the crust. It was way too oily. I would suggest doing 1 1/3 cup of the cookie crumbs, or using a little less butter.

I hope you have a wonderful & tasty day tomorrow! ❤

// Laura Jude //

Green bean casserole is definitely one of my favorite parts of the Thanksgiving feast at my house. Having a lot of vegan friends, and a sister-in-law who is lactose intolerant, definitely called for making a dairy-free version of this classic holiday treat! This is the recipe I came up with a few years ago that allows for a relatively quick version of a vegan cream of mushroom soup. That way you can make this all in one go.

Ingredients:
1 cup chopped mushrooms
2tb chopped onion
1/2 clove garlic chopped
2tb Earth Balance or other butter substitute
2-3tb
 flour
1 8oz can vegetable broth
1/4 cup soy or almond milk
1/2 cup Tofutti Sour Cream
salt & pepper
1/8 tsp pepper
2 cans french cut green beans, drained.
1 container french onions

First make the soup:
1.) Sauté mushrooms, garlic, and onion in a pot with 1-2tb Earth Balance.
2.) Once the mushrooms are brown, gradually whisk in 2-3tb flour and 6 oz vegetable broth. Keep whisking until it starts to thicken. ALWAYS continue whisking, or the soup will clump up.
3.) Whisk in 1/4 cup soymilk.
4.) Whisk in 1/2 cup Tofutti sour cream. Continue whisking and it’ll keep thickening.
5.) Add salt and pepper to taste. Once the soup reaches desired consistency, let it simmer on low while you get the beans ready.

From this point you just follow the classic French’s green bean casserole recipe with your vegan soup!

6.) Drain beans and put them in the casserole dish.
7.) Mix in soup, 1/8 tsp pepper and about a handful or so of the French onions.
8.) Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
9.) Sprinkle the remaining onions over the top, and bake for 5 more minutes or until the onions are golden brown.

Enjoy!

// Laura Jude //

%d bloggers like this: