Archive for November, 2012

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healthier chocolate chip cookie dough bites

November 25, 2012

yes, this is a recipe for dough. just dough. no need to cook. did i mention it’s gluten-free, vegan, and free of refined sugar outside of the chocolate chips? also it’s ready in five minutes.

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6 T oat flour (or you can use 1.6 oz of oats and pulverize in your food processor)
6 Medjool dates, pitted
1-2 Tbsp unsalted pastured butter or coconut oil
1/2 tsp pure vanilla extract
a handful of chocolate chips
a pinch of powdered dessicated coconut (opt.)

If using oat flour, dump all of the ingredients except for the chocolate chips into a food processor and process until the mixture is smooth and forms a ball (this takes a while). Then add the chocolate.

If using regular rolled oats, add these to a small food processor first, pulverize them so you get something resembling oat flour, and then add the dates, butter, and vanilla and process.
After you have a ball of smooth dough, fold in the chocolate chips.

If using a large food processor, you may have to double the recipe in order to get the blades to reach it.

Don’t cook them! Just roll into balls and enjoy.

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adapted from a recipe from feastie

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edit jan 19

Incredibly rich. Incredibly sweet from the chocolate chips and dates. Does not taste gluten-free at all – just tastes like oatmeal chocolate-chip cookie dough. Couldn’t be easier. Highly recommended.

edit sept 7

I have made these no less than ten times. Make them now. Seriously.

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falafelatke

November 25, 2012

here’s a guest recipe from zachary of triskaidekapod.

like falafel? like latkes? ever had them both at the same time?

smash cooked chickpeas.
grate potatoes and onions.
salt and season however you like.
bind with flour and egg, or psyllium husk, or whatever you use to bind. chiaseed or flax “eggs” would also work.
form, as with latkes, into patties.
fry; drain on paper bags or paper towels.

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arnold cranpalmer

November 25, 2012

lemonade
cranberry juice (sweetened with simple syrup if unsweetened)
cold herbal or black tea
ice cubes
bourbon or your favorite booze

a little sourer and better looking than your average arnold palmer. this is awesome!

invented for today’s brunch

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what are you bringing tomorrow?

November 21, 2012

tentatively:

zweibelkuchen, sweet potato bread, hell a top hell a bottom and hallelujah in the middle, and a green salad with slivers of roasted beet, pecans, and dried fruit.

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the worker

November 18, 2012

5-6 fresh mint leaves, plus extra to garnish if you want

25ml/1fl oz bourbon

splash of cranberry juice or concentrate

splash of ginger ale

Place the bruised mint leaves into a glass and cover with ice. Pour over the bourbon and cranberry juice, then top up with the ginger ale.

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modified from “the boss”

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spinach-feta veggie burgers

November 17, 2012

1 15 ounce can chick peas drained and rinsed
1/2 cup bread crumbs
1/4 cup diced onions
1/4 cup diced bell peppers
1 egg
1/2 tsp salt
1/2 tsp ground cumin
3/4 cup feta cheese crumbles
2 handfuls of fresh baby spinach
(Veggie stock Optional)

FOR THE TOPPINGS:
1 medium onion sliced thin
2 tbs olive oil; divided
1/2 tsp salt; divided
1 large tomato sliced

In your food processor, add in chick peas, bread crumbs, onion and egg. Pulse until pureed. Add in bell pepper, pulse a few times just to dice the pepper and incorporate it.

Add in remaining burger ingredients pulse a few times just until combined.

If the burgers seem to dry, add in a bit of vegetable stock. If they are too wet, add in more bread crumbs 1 tbs at a time.

Form burgers into patties. Should yield about 4 burgers.

Fry in an oiled fry pan over medium/high heat. About 4 minutes on one side then flip and fry for another 2-3 minutes on the other side. OR until the burgers are golden brown.

toppings:

In a fry pan over medium/high heat, add in 1 tbs olive oil, 1 medium onion, and 1/4 tsp of salt, fry until crispy and browned.

For the tomatoes. Preheat oven to 400. Roast with olive oil and salt until they start to caramelize on the tops.

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from bakeaholic mama

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five-spice honey chicken

November 16, 2012

americanized-chinese-food cravings as it gets colder out? me, too.
better than a sugar hangover:

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(for a pound or two of chicken)

For the marinade:
1/4 cup (80 ml) tamari or soy sauce
2 tablespoons rice vinegar
1/2 teaspoon five spice powder
1 teaspoon ginger juice, minced fresh ginger, or powdered ginger

For the sauce:
about 1 tablespoon honey
1/4 cup tamari or soy sauce
2 tablespoons rice vinegar
1/2 teaspoon five spice powder
1 t fresh ginger
1 cup stock, broth, or bouillon
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon or more of chili-garlic sauce, sriracha, or whatever hot sauce you like

Mix together the marinade ingredients and place the chicken thighs in the marinade for at least 30 minutes.

Drain the chicken and cook on a lightly oiled grill (or grill or barbecue) until browned on both sides and cooked through, or bake at 375 degrees for about an hour, turning the pieces half-way through, draining out the liquid with a baster before they are done cooking so that the skin has a chance to crisp up, rather than the meat braising in its own liquid.

While the meat is cooking, combine the sauce ingredients, with the exception of the water and cornstarch, in a small saucepan.
In a separate small bowl, whisk together the water and cornstarch, then pour that slowly into the saucepan with the boiling sauce, stirring constantly. Continue stirring and cook the sauce until it thickens.

(actually i didn’t do that at all. i just dumped it all together.)

adapted from c mom cook

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it smells incredible a half-hour into the bake!

update, it was definitely good. maybe i’m not great at eyeballing (i rarely measure; it’s not always a good habit,) but i think the five-spice powder is a little overwhelming. i cut the teaspoon called for in the sauce down to a half-teaspoon in the recipe up there. the sauce was great on potatoes the next night. not a bad weeknight recipe, but not a stand-out, and definitely not sweet enough to fill the craving (though, to be fair, i cut down on the honey by quite a bit.)

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smoky roasted carrot, sweet potato, and hot pepper soup

November 11, 2012

many carrots
some sweet potatoes
some potatoes
some hot peppers
an onion
a head of garlic
stock or bouillon
seasoned salt
paprika (smoked paprika, or whatever you have)
a chipotle pepper (optional)
juice of half a lime, or a few T apple cider vinegar
a bay leaf

roast carrots, hot peppers, and garlic on a very high heat (425, i’d think) until they are black outside. peel off some of the blackened skin. leave some on for a smoky flavor.

in a soup pot, saute onions in some kind of oil or butter or fat until they are caramelized. add a good amount of stock, or bouillon and water. add roasted veggies. stew on low heat til obliterated, or blend it.

garnish with fresh cilantro, if you have it, and plain yogurt or sour cream

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inspired by this roasted jalapeno soup

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awesome sweet and spicy warming winter soup. throw in whatever seasonal veggies you have lying around – it’d be great with squash. mine had turnips from a friend’s garden! i highly recommend this – easy, quick, and successfully satisfied my craving for sugary-spicy snacks!

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namak paar (potato rice crackers)

November 8, 2012

gluten free, vegan, awesome diwali crackers

bake or fry ‘em

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1 small potato – boiled, peeled and mashed. About 1/4 cup
1/4 cup Brown Rice flour
1/4 teaspoon salt
1/4 teaspoon Coarsely ground Black pepper
1/2 teaspoon Carom seeds(ajwain) or cumin seeds
a generous pinch of turmeric powder
a generous pinch of baking powder
1 teaspoon extra virgin olive oil (Optional)
2-3 teaspoons water

Method:
Mash the potato. Add oil if using and mix it in.
Mix rice flour, salt, spices, baking powder and add to the potato and mix it into a crumbly mixture.
Add a teaspoon of water at a time to make a soft dough. I needed only 2 teaspoons.
Water needed will depend on the moisture content of the potato and flour used.
Let the dough rest for 5 minutes.
Place the dough on parchment and press a bit with your hand.
Dust brown rice flour on top and roll it out with “light” pressure into as thin as possible. (Keep dusting more flour to avoid dough sticking to the rolling pin and breaking apart).
Cut the rolled out dough using pizza cutter into squares or diamonds.
Use a fork to prick a few holes in the dough.
Bake in preheated 370 degrees F for 15 minutes
(or fry ‘em)
Take the crackers out, break them apart and bake for another 8-10 minutes until crisp to touch.
Cool and store in airtight container.

from vegan richa

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two hundred “likes”

November 7, 2012

these recipes just received their two hundredth LIKE!

thank you so much to everyone around the world who supports this project!

as of today, this project has almost six thousand views from NINETY-SIX countries around the world!

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