Today I finally had time to play around in the kitchen, which I hadn't gotten to do in quite a while. At least, it felt like quite a while. Maybe it wasn't really that long. Anyway, on this wonderful Friday I finally had the time to experiment with some new recipes I had been meaning to try out.
First on the list was Ginger Chocolate Scones from Post Punk Kitchen, one of my favorite vegan food blogs. I had seen this recipe a while ago and bought Turbinado sugar specifically for it, and then I promptly forgot which recipe used the sugar. Needless to say, I was very excited when I re-stumbled upon the recipe and figured out what the Turbinado chillin' in my pantry was actually meant for. I had to make a few changes to the recipe only out of necessity (like I only had chocolate soymilk instead of regular) but I basically followed the recipe exactly so I won't bother re-posting it here. These weren't scones in the sense of crumbly, buttery deliciousness ( I guess that's what I get for trying vegan baking) but they had more of a cake-y, banana-bread-ish quality. The flavor was really interesting, combining ginger and chocolate without being too sweet, which I actually liked more than I expected to. My only problem with this recipe is that even though I baked the scones for 15 minutes, just like the recipe says, the bottoms burned a bit. Luckily it wasn't enough to ruin anything, but it was still slightly upsetting. If I make these again I'll definitely take the cooking time with a grain of salt, like I normally do, and check up on the scones more frequently to make sure they don't burn.
After this (slight) baking failure, I decided to try and redeem myself by trying another experiment. A while ago I had seen a blog posting about microwave potato chips which intrigued me. I couldn't find the exact posting so I just took the general idea and made it up. It's really simple, and came out surprisingly well.
Ingredients:
Potato
Olive Oil
Salt
Directions:
Wash (and peel if you want) a potato. Cut it into very thin slices.
Put the slices on a *microwave safe* plate, drizzle some olive oil over the potato, and toss 'em around so that all the slices are coated in oil. Sprinkle some salt on top.
Put the plate of slices in the microwave. Now, the times will vary a lot, depending on exactly how thick the slices of potato are and how temperamental the microwave is. My microwave is definitely very temperamental, so I put the slices in at 2-3 minute intervals. In-between each nuking session I flipped them over so that they would cook evenly.
Keep microwaving until the chips are crispy and just beginning to brown (and this will, surprisingly, happen in a microwave). My chips took about 5 or 6 minutes total, but it will change every time.
I was quite impressed that a microwave was capable of making crispy potato chips. Because they were thicker than store-bought chips they had a slightly chewy aspect, and tasted more potato-y. But I really liked them. I didn't like that I ended up eating an entire potato's worth of chips (which is a lot when they're pretty thinly sliced) but besides the fact that I need to learn to share food and not eat it all myself, I would call this a success.
Friday, March 18, 2011
Monday, March 7, 2011
Spinach and Sweet Potato Quesadillas
Tonight I was in the mood for something a little different for dinner, so I decided to try out Spinach and Sweet Potato Quesadillas. I'm a fan of quesadillas in general, or actually anything which uses cheese as a main ingredent, and the unique combination of foods intrigued me. I got the idea from this website and let me tell you, I was not disappointed in the results.
Hopefully you can figure out the recipe just by the title, because this really isn't a difficult thing to make, but for the sake of foodblogging I'll post the recipe. Also, this is just the recipe- I've already ranted about my specific quesadilla-making techniques in a different post (found here) so I won't repeat myself.
Ingredients (For one full quesadilla, or two half-quesadillas):
- 2 tortillas (I used whole wheat)
-1 medium sweet potato
-about 3/4 cup spinach
-about 1 cup, or less, grated cheese (I used cheddar but anything will work really)
-olive oil
-optional: garlic powder
Directions:
Cook the sweet potato until soft (my preferred method is in the microwave because it's fastest- just remember to poke holes in the potato with a fork so it doesn't explode). Once cooked, peel and cut into small chunks.
If desired, cook or defrost spinach (you can use raw, but all I had was frozen so I had to defrost it).
Spread some olive oil on one side of the tortilla for cooking, then put cheese, potato, and spinach evenly on the tortilla. I like to do a layer of cheese, then the potato and spinach, and then some more cheese to seal it all together.
If desired, sprinkle a little garlic powder on top. I put garlic powder on mine and it brought out some really interesting flavors, but Caroline didn't put any garlic on hers and the sweet potato came through a little more. Both were delicious.
Top with the other tortilla, or fold half over if making 2 half tortillas, and place on a skillet on medium. There's a fine line between the heat being too low and not browning the tortilla enough while overcooking the inside, and the heat being too high and burning the outside before heating the inside. Different stoves will behave differently.
Cook until the cheese melts and/or the side touching the pan is lightly browned, then flip over and do the same for the other side.
I guess you could eat this with sour cream or salsa or something, but we just ate them plain because they were really flavorful and delicious on their own. This recipe is great because it's really easy to prepare, but is really tasty and decently healthy if you don't think about all the cheese involved. But hey, at least spinach and sweet potato are both really really healthy vegetables. Anyway, I'll definitely be making this one again.....the sweetness of the sweet potato pairs wonderfully with savory spinach and salty cheese, and it's all warm and melty and just yum.
Hopefully you can figure out the recipe just by the title, because this really isn't a difficult thing to make, but for the sake of foodblogging I'll post the recipe. Also, this is just the recipe- I've already ranted about my specific quesadilla-making techniques in a different post (found here) so I won't repeat myself.
Ingredients (For one full quesadilla, or two half-quesadillas):
- 2 tortillas (I used whole wheat)
-1 medium sweet potato
-about 3/4 cup spinach
-about 1 cup, or less, grated cheese (I used cheddar but anything will work really)
-olive oil
-optional: garlic powder
Directions:
Cook the sweet potato until soft (my preferred method is in the microwave because it's fastest- just remember to poke holes in the potato with a fork so it doesn't explode). Once cooked, peel and cut into small chunks.
If desired, cook or defrost spinach (you can use raw, but all I had was frozen so I had to defrost it).
Spread some olive oil on one side of the tortilla for cooking, then put cheese, potato, and spinach evenly on the tortilla. I like to do a layer of cheese, then the potato and spinach, and then some more cheese to seal it all together.
If desired, sprinkle a little garlic powder on top. I put garlic powder on mine and it brought out some really interesting flavors, but Caroline didn't put any garlic on hers and the sweet potato came through a little more. Both were delicious.
Top with the other tortilla, or fold half over if making 2 half tortillas, and place on a skillet on medium. There's a fine line between the heat being too low and not browning the tortilla enough while overcooking the inside, and the heat being too high and burning the outside before heating the inside. Different stoves will behave differently.
Cook until the cheese melts and/or the side touching the pan is lightly browned, then flip over and do the same for the other side.
I guess you could eat this with sour cream or salsa or something, but we just ate them plain because they were really flavorful and delicious on their own. This recipe is great because it's really easy to prepare, but is really tasty and decently healthy if you don't think about all the cheese involved. But hey, at least spinach and sweet potato are both really really healthy vegetables. Anyway, I'll definitely be making this one again.....the sweetness of the sweet potato pairs wonderfully with savory spinach and salty cheese, and it's all warm and melty and just yum.
Saturday, March 5, 2011
Maple (veggie)Bacon Muffins
Today marks the first official day of my spring break, which is actually quite anticlimactic because I'm just staying home and practicing a whole lot and not doing much of anything too exciting. BUT, it does mean that I have plenty of time to browse food blogs and make some delicious stuff. Today I spent way more time than I should have looking up lots of recipes, and during my perusing I came across maple bacon muffins.
Before I talk any more about the recipe, I just need to say that I love bacon. Not the fresh-from-a-pig kind, but the Morningstar Farms brand fake bacon. I put it in sandwiches. I mix it with baked beans. I eat it with maple syrup next to my scrambled tofu. Heck, I just eat it plain. And now, I can proudly say that I even put it in muffins. Which brings me back to the muffins (I love circular trains of thought).
I found the original recipe on evilshenanigans, one of my favorite foodblogger sites, even though it's definitely not one of the healthier ones. I made a lot of substitutions, starting with the whole bacon thing, but then ending up basically veganizing it because I don't have any real milk or eggs. I also only made a half batch, because I wasn't sure how it was going to come out with all the substitutions, but they were delicious. The muffins were really moist and crumbly, and I didn't miss any of the original ingredients, so here I'll post the full recipe. I'm sorry I ever doubted you, maple bacon muffins. Lesson learned.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
4 slices veggie bacon, cooked crisp and crumbled
1 cup soymilk
3 Tbs applesauce (equivalent of 2 eggs)
1/2 cup vegetable oil
1/4 cup real maple syrup (I cheated and used the fake kind, but I think real would be better)
Directions:
Mix together the first 4 ingredients while the bacon is cooking, then crumble the bacon and add it to the bowl.
Combine all the wet ingredients (I like to just use 1 measuring cup and keep adding to it, to save myself washing more dishes later).
Make a well in the flour mixture and then add in the wet mixture, and stir until just combined. It will be a little lumpy, but that's okay.
Spray and flour a muffin tin, and then bake at 400F for about 20 minutes. When done, a toothpick inserted into the middle should come out clean, and the tops should be lightly browned.
Notes about this recipe:
Next time I make this I think I will add an extra slice or two of bacon, because sometimes the bacon flavor was just a bit too subtle for my liking.
The only applesauce I had was cinnamon applesauce, and it still came out fine.
Maybe it's because I used fake maple syrup instead of real, but I wanted a stronger maple flavor. I ended up putting a little syrup on top of the muffin when I ate it just to enhance the flavor a bit. And to its credit, the muffin was wonderfully obliging in soaking up the syrup so the flavors really blended together.
Before I talk any more about the recipe, I just need to say that I love bacon. Not the fresh-from-a-pig kind, but the Morningstar Farms brand fake bacon. I put it in sandwiches. I mix it with baked beans. I eat it with maple syrup next to my scrambled tofu. Heck, I just eat it plain. And now, I can proudly say that I even put it in muffins. Which brings me back to the muffins (I love circular trains of thought).
I found the original recipe on evilshenanigans, one of my favorite foodblogger sites, even though it's definitely not one of the healthier ones. I made a lot of substitutions, starting with the whole bacon thing, but then ending up basically veganizing it because I don't have any real milk or eggs. I also only made a half batch, because I wasn't sure how it was going to come out with all the substitutions, but they were delicious. The muffins were really moist and crumbly, and I didn't miss any of the original ingredients, so here I'll post the full recipe. I'm sorry I ever doubted you, maple bacon muffins. Lesson learned.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
4 slices veggie bacon, cooked crisp and crumbled
1 cup soymilk
3 Tbs applesauce (equivalent of 2 eggs)
1/2 cup vegetable oil
1/4 cup real maple syrup (I cheated and used the fake kind, but I think real would be better)
Directions:
Mix together the first 4 ingredients while the bacon is cooking, then crumble the bacon and add it to the bowl.
Combine all the wet ingredients (I like to just use 1 measuring cup and keep adding to it, to save myself washing more dishes later).
Make a well in the flour mixture and then add in the wet mixture, and stir until just combined. It will be a little lumpy, but that's okay.
Spray and flour a muffin tin, and then bake at 400F for about 20 minutes. When done, a toothpick inserted into the middle should come out clean, and the tops should be lightly browned.
Notes about this recipe:
Next time I make this I think I will add an extra slice or two of bacon, because sometimes the bacon flavor was just a bit too subtle for my liking.
The only applesauce I had was cinnamon applesauce, and it still came out fine.
Maybe it's because I used fake maple syrup instead of real, but I wanted a stronger maple flavor. I ended up putting a little syrup on top of the muffin when I ate it just to enhance the flavor a bit. And to its credit, the muffin was wonderfully obliging in soaking up the syrup so the flavors really blended together.
Friday, March 4, 2011
Quinoa Salad
Quinoa is one of those superfoods that's becoming more and more popular because of its health benefits. It's a grain, I think, which is a complete protein and has a lot of other good nutrients in it as well. A few days ago I made a cold quinoa salad, which I think is really great to make in large batches and bring for lunch. Anyway, it's pretty easy to throw together, really delicious, really healthy, and vegan!
The ingredients and amounts can vary a lot, depending on what veggies I have on hand and the quinoa-to-veggies ratio I'm in the mood for on a particular day. However, as a basic recipe:
Salad Ingredients:
1 cup uncooked quinoa
Approx. 1/2 cup each, or whatever you have on hand, of chopped vegetables: avocado, tomato, bell pepper (I like the sweetness of red ones), carrot (blanched or not, depending on carrot texture preference), green beans, and walnuts (or other nut).
Dressing Ingredients (all approximated, so taste and adjust as necessary):
2 Tbs olive oil
2 tsp lime juice
Garlic powder, oregano, salt, and dried basil to taste
Directions:
Cook quinoa according to directions (aka thoroughly rinse it, then cook it like rice- 1 cup quinoa to 1 1/2 cups water, cover and simmer until all the water is absorbed and it's tender but slightly chewy, around 10-15 minutes).
While the quinoa is cooking, wash and cut up whatever veggies/nuts you're going to add in. To me, the mix of vegetables is what makes the whole thing so delightful.... avocados and walnuts add in healthy fats and make the salad more filling, while tomatoes and bell peppers make it sweet and carrots give it a nice crunch.
Once the quinoa is cooked let it cool to room temperature, then throw in all the veggies and mix it together.
In a small bowl mix together all of the dressing ingredients, and whisk to combine. Taste it and add more stuff according to your particular tastes. It will taste quite strong on its own, but remember that a little dressing is going to flavor an entire salad. If it's too intense, just add more olive oil to dilute it.
Add the dressing to the salad and mix it all together to make sure everything is thoroughly coated. Adjust any spices as needed (I'm sensing a theme of taste-as-you-go).
This salad is best cold (aka refrigerate it after you make it) but I've definitely gotten impatient and eaten it room temperature, and it's still good. The combination of grains and vegetables makes this a decently satisfying and balanced meal on its own, and in the winter it also helps cure some of my nostalgia for warmer days and refreshing summer salads. And did I mention it's vegan?! I'm such a wannabe vegan.
The ingredients and amounts can vary a lot, depending on what veggies I have on hand and the quinoa-to-veggies ratio I'm in the mood for on a particular day. However, as a basic recipe:
Salad Ingredients:
1 cup uncooked quinoa
Approx. 1/2 cup each, or whatever you have on hand, of chopped vegetables: avocado, tomato, bell pepper (I like the sweetness of red ones), carrot (blanched or not, depending on carrot texture preference), green beans, and walnuts (or other nut).
Dressing Ingredients (all approximated, so taste and adjust as necessary):
2 Tbs olive oil
2 tsp lime juice
Garlic powder, oregano, salt, and dried basil to taste
Directions:
Cook quinoa according to directions (aka thoroughly rinse it, then cook it like rice- 1 cup quinoa to 1 1/2 cups water, cover and simmer until all the water is absorbed and it's tender but slightly chewy, around 10-15 minutes).
While the quinoa is cooking, wash and cut up whatever veggies/nuts you're going to add in. To me, the mix of vegetables is what makes the whole thing so delightful.... avocados and walnuts add in healthy fats and make the salad more filling, while tomatoes and bell peppers make it sweet and carrots give it a nice crunch.
Once the quinoa is cooked let it cool to room temperature, then throw in all the veggies and mix it together.
In a small bowl mix together all of the dressing ingredients, and whisk to combine. Taste it and add more stuff according to your particular tastes. It will taste quite strong on its own, but remember that a little dressing is going to flavor an entire salad. If it's too intense, just add more olive oil to dilute it.
Add the dressing to the salad and mix it all together to make sure everything is thoroughly coated. Adjust any spices as needed (I'm sensing a theme of taste-as-you-go).
This salad is best cold (aka refrigerate it after you make it) but I've definitely gotten impatient and eaten it room temperature, and it's still good. The combination of grains and vegetables makes this a decently satisfying and balanced meal on its own, and in the winter it also helps cure some of my nostalgia for warmer days and refreshing summer salads. And did I mention it's vegan?! I'm such a wannabe vegan.
Wednesday, March 2, 2011
BAT Sandwich
I'm always trying to think of new sandwich/ lunch ideas, or different-things-I-can-put-on-bread-before-it-gets-too-messy-to-eat, because usually I end up falling into a rut of just eating the same few things. So today, I had a BAT sandwich- bacon, avocado, and tomato. And it was really really delicious. Obviously it's taken from a normal BLT, but with variations. I used whole wheat bread with sliced avocado, sliced tomato, and some cooked Morningstar Farms bacon (the best brand of fake bacon, in my humble opinion). The avocado acts as a healthier substitute for mayonnaise, which I usually put on BLTs, and the whole combination just works so well. I would definitely add lettuce too, but I didn't have any at the time (and then I would have to change the name of the sandwich, too- BALT? BLAT? Somehow that sounds much less appealing). But really, this sandwich needs to be made again.... the creamy avocado pairs with sweet tomato and crunchy, salty bacon in a really wonderful flavor combination. Yum.
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