Vegan Chocolate Beet Muffins

Once upon a time, I went to Marché Jean-Talon and got a little too excited. I got a bag of beets (which contained far too many beets) for only $1.50 and was then faced with the problem of too many beets. After briefly considering a recreation of this video, I decided to just make some chocolate muffins.

I stumbled upon this recipe from Minimalist Baker and decided to go with as this blog has never steered me wrong. Seriously guys, if you ever need a really good healthy recipe, Minimalist Baker takes the cake (pun very much intended).  Without further ado, here is my recreation of this recipe which resulted in some seriously tasty muffins.

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Ingredients:

2 Tbs chia seeds + 8 Tbs water (explanation below)

2 beets, roasted

1/4 cup maple syrup

1/3 cup brown sugar

1 1/2 tsp baking soda

1/4 tsp salt

1/4 cup melted coconut oil

1/4 cup unsweetened almond milk

1/2 cup unsweetened cocoa powder

1 1/3 cup all purpose flour

1/3 cup vegan chocolate chips

First, wrap beets tightly in aluminum foil and roast in the oven at 375F for one hour. Allow them to cool thoroughly.

Place chia seeds and water in a small bowl and leave it for about 10-15 minutes. It will form a gel-like paste that will serve as an egg substitute as these muffins are vegan (pro-tip: this works great for lots of other baked good too).

Purée beets in a food processor or blender (I used a magic bullet). Combine the purée in a large bowl with the chia seed goo, maple syrup, brown sugar, baking soda and salt. Add almond milk followed by flour and cocoa powder. Finally, fold in chocolate chips. Spoon mixture into muffin tin lined with paper liners. Bake at 375F for 7-20 minutes. Enjoy!

Fat Banana Bread

This banana bread recipe will not make you fat. In fact, had another blogger created this recipe, there’s a good chance that he or she might have called it “skinny” or “guilt-free” banana bread. But I’m not going to do that because when I see those words in a recipe title, it usually means that the writer took a perfectly good recipe and ruined it by removing everything delicious and replacing it with crap-flavored sadness. Also, the idea that I should feel “guilty” about eating desserts just makes me want to mainline donuts out of spite. So just to be the contrarian that I am, I have called this recipe “Fat Banana Bread” to protest the ideas that:

1. Fat = Unhealthy

2. Healthy = Pretentious and Gross-tasting

This recipe does not contain eggs, dairy, wheat or processed sugar. But it is easy and stupidly delicious.

Ingredients:

1 cup rolled oats

1 cup coconut flour (or sub whole-wheat flour if avoiding wheat/gluten isn’t important to you)

3 ripe bananas

1/4 cup chia seeds

1/4 cup slivered almonds

1/4 cup vegan chocolate chips (Or just cut this chocolate bar into tiny pieces)

1/4 cup chopped dates

1/2 cup unsweetened almond milk

1 tsp baking powder

1tsp vanilla extract

1/2 tsp salt

Mash bananas with a fork in a large bowl. Add all other ingredients. Mix thoroughly. Pour into a loaf pan lined with parchment paper. Bake at 350F for 1 hour.

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Eat it and feel no guilt.

10 Things To Do With An Avocado

Avocados are incredibly versatile. You can do all sorts of things with them including but not limited to the following:

1. Give it to someone who knows how to make guacamole.

2. Take a selfie with it.

3. Play avocado tag with it.

4. Keep it under your pillow to throw at a burglar.

5. Put it on your toast instead of butter after watching a spooky food documentary that guilts you into temporary veganism.

6. Go bowling with it. It’s much lighter than a traditional bowling ball.

7. Draw a face on it.

8. Display it like a sculpture in the middle of a room.

9. Cut it open, smear the contents all over yourself and run around the neighborhood shouting “HULK SMASH”.

10. Make avocado pasta! (details below!)

Through browsing around Pinterest, I have seen many recipes for avocado pasta. It really is a genius idea in that it gives the texture of a cream sauce while providing a great flavor base. I’ve seen versions with all manner of crazy ingredients, but after a bit of experimenting I have decided that it’s best to keep it simple. Here is my version of avocado pasta.

1 ripe avocado

1 clove of garlic

2 Tbs of olive oil

1Tbs of heavy cream

1/4 tsp of oregano

2-3 Tbs of goat cheese (I personally like Cendrillion)

Pasta

Salt and Pepper to taste

First, bring throughly salted water to a boil and cook pasta according to package directions (or until it sticks if you throw it against the wall – Italian pro tip).

Meanwhile, heat the olive oil in a large skillet. Finely mince the garlic clove and add it to the skillet over low heat. Once the garlic is fragrant, add the insides of the avocado and mash it until it’s smooth. Slowly add heavy cream, oregano, salt and pepper. Add goat cheese last and stir until it is melted.

Once the pasta is cooked, drain it before adding it to the skillet. Combine thoroughly. Serve immediately.

Bon Appétit, mes amis!

 

 

 

A Triumphant Return: Mediterranean Savory Oatmeal

My dear friends, I am so sorry to have abandoned this blog for so long. As often happens, exams, school, and life got in the way for an extended period of time. But I vow, no more shall I wantonly leave behind this project! However, in the time that I have been away, I have cooked many things and invented a number of recipes of my own which I am very excited to share here.

Today, I will be demonstrating a quick and easy breakfast that I improvised this morning. It was so great that I feel compelled to share it with the entire internet.

I got the idea for savory oatmeal when I was flipping through Angela Liddon’s “Oh She Glows” cookbook which is overflowing with delicious-looking, healthy, vegan recipes. This book has a version of savory oatmeal with lentils, hummus and avocado which I’m sure I will have to try at some point. When I described this concoction to my friend Dorothy she said, and I quote, “Oh my God. Savory oatmeal is great! Try cracking an egg into it!”. So I did. And thus, the situation below was born.

Ta da!

Ta da!

To make this you will need:

1/2 cup of rolled oats

1 cup of boiling water

1 egg

2-3 tablespoons of baba gannouj

1/4 cup sliced cherry tomatoes

a drizzle of olive oil

1/4 teaspoon of paprika (smoked is ideal)

salt and pepper to taste

First, bring the water to a boil in a saucepan. Add the oatmeal and cook according to package directions (generally just stir occasionally until it’s thick). Next, crack the egg into the mixture and stir until the egg is well combined and thoroughly cooked. Add salt and pepper. Top with baba gannouj, cherry tomatoes, olive oil and paprika.

Bam! You’ve started the day on the right foot.

Bon Appetite, mes amis!

Reverse Brunch Part 2: Smoked Salmon and Vegetable Hash

As promised, here is Part 2 of the Reverse Brunch eatings! So, since this meal followed a run (an exceedingly beautiful one, I might add) I thought it would be nice to have something healthy and protein-packed to start.

I pinned this recipe on Pinterest ages ago and I had intended to make it for dinner for my family one night while I was home between moves. I had nearly forgotten about it until I was browsing through my extensive collection of pinned recipes looking for brunch inspiration and it seemed completely perfect. (it was)

Following our run, my roommate, our friend and I set to work chopping up all of the vegetables. Our friend has an incredibly photogenic kitchen so the resulting pictures of our handiwork turned out rather beautifully.

Look at all of the vegetables! Yum!

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While the vegetables were cooking, we had a baguette and cheese and laughed and chatted about our lives as the kitchen was brimming with happy energy and wonderful smells When everything was finally cooked it was deliciously filling, truly the perfect post-run, reverse-brunch savory treat. It was how food should be: social, fun and nourishing for the soul as well as the body. Though this dish was very tasty, the best part of it was the way that the three of us created it together. So often these days, cooking seems to be treated as an inconvenience. People cook because they have to: either to save money or to save calories. Making and eating food this way robs the entire process of any joy. Cooking should not only be creative, but also communal. The entire production of food should bring people together and leave everyone with full hearts as well as full stomachs. Good food is love.

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The recipe I used is from William Sonoma’s blog. It calls for smoked trout but they were out of it at the grocery store so I substituted smoked salmon. It also suggests putting the pan used for sautee-ing the vegetables in the oven but since the pan wasn’t quite large enough, I transferred the vegetables to a baking dish. I also simplified it rather substantially in terms of the order in which things are prepared.

Without further ado, here is the recipe!

2/3 cup rye bread crumbs (I used crumbled whole wheat crackers instead)

5 tablespoons olive oil

Salt and pepper to taste

¾ pound of chanterelle mushrooms (or whatever mushrooms look good)

1 red onion, thinly sliced

2-3 large carrots chopped into rounds

¾ pound asparagus, ends trimmed

1 pound fingerling potatoes

8 oz. Smoked salmon

6 eggs

2 tablespoons chopped herbs (chive, parsley, basil)

Pre-heat the oven to 375 F/190 C. In a frying pan, sautee the onion with a bit of olive oil, salt and pepper. Once the onion is translucent, add the rest of the vegetables. Cook until the potatoes and asparagus start to brown.

Transfer the vegetables to a baking dish and sprinkle bread crumbs and herbs on top. Layer the smoked salmon until the vegetables are covered.

Using the back of a heavy spoon, make six divots into the salmon. Crack an egg into each of these divots. Sprinkle the top with salt and pepper.

Bake for 12-15 minutes or until the eggs appear cooked to your liking.

Serve immediately and eat it with you face!

Bonne Appétite, mes amis!