Wednesday, March 5, 2014

Vegan Whole Wheat Pumpkin Pancakes with Pumpkin Butter Spread a.k.a. How To Perfectly Use Up A Can of Pumpkin

I think I have simultaneously figured out how to make the fattest fluffiest pancakes in whole world and how to solve the issue of only using part of a can of pumpkin when satisfying errant pumpkin cravings: put pumpkin on your low-fat vegan pumpkin pancakes.

Most of the time vegan pancakes do this thing where they're not as fluffy as eggy-milky pancakes, but these turned out so big voluminous you wouldn't know the difference. It might have to do with my letting them sit overnight 'cause I read somewhere if you do that the gluten relaxes and that makes fluffier pancakes. It also makes the batter thicker, which makes fluffier pancakes. But it was pretty thick to begin with.

In any case, they were delicious.

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Wednesday, February 26, 2014

All of the Things To Do With Greek Yogurt

Some days you go on a recipe-searching bender.

This was one of those days.

Actually, it was like a week, with me coming back and filtering through all the tabs and links on and off until one day I decided enough is enough time to post everything and stop clicking.

So here we have it.

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Wednesday, September 25, 2013

Allium-Free Almost-Ketchup

One of the things I missed most about coming back to America Allium-Free was KETCHUP. I'm the kind of person for whom fries are merely a vessel to convey the luscious red elixir, for whom those eight packets of extra ketchup WILL be completely consumed, down to the last drop. I'm surprised I've never drunk it straight from the bottle (don't tempt me, I might actually do it.)

Luckily one of the aunties I know who's been Buddhist forever knows a secret place that has allium-free ketchup, but it's not as good as the Kagome brand I loved in Taiwan.

Also, I forgot them when I moved T_T

So I've been in a ketchup dry spell for a while.

Then I got clever. Turn out people make their own ketchup all the time! Well, maybe not all the time, but enough for me to find a good number of recipes on the internet, decide it was too complicated, and unabashedly cheat my way through it.

This substitute isn't precisely like its onion-and-garlic-filled cousin, but it's good enough for me.

I'm off to drown my fried tofu in red.

After taking this picture I generously painted the entire piece red and devoured it in three bites. Adding more ketchup after each bite, because there's more surface area to cover after every subtraction.  The spinach and corn is just there for show.  They weren't even considered until after I'd run out of my usual ketchup-dousables.

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Wednesday, September 18, 2013

Allium-Free Vegan Ranch Alternative: Creamy Peppercorn Dressing

I've made this TWICE now and it never ceases to delight.

Smooth, thick, tangy, with just the right amount of bite. It's my new alternative to ranch.

The secret ingredient is....wait for it...GRAPEFRUIT JUICE!  Citrus-y and bright without being overpowering, leaving plenty of room for peppercorn to take center stage.

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Wednesday, September 11, 2013

Allium-Free Parsley Pesto

Parlsey is pretty fantastic. It's super-high in B12 and a bunch of other things, tastes better than cilantro, has a great crunch, and is pretty much made of magic.

It's also great for preventing hangovers, just eat a bunch before you go on a bender and all the B in it helps your liver process toxins. Remember to drink plenty of water too...that's to combat dehydration.

Anyways, in addition to being great for hangovers, parsley also happens to be AWESOME in green smoothies.
And really cheap.

Like 99 cents a bunch. So I always have leftovers.

This is what to do with the leftovers.

Parlsey Pesto, shown on sliced tomatoes with a mustard hat, and a few petals of avocado. Also, mung-bean soup with soymilk and pumpkin. This is a legitimate meal.

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Wednesday, September 4, 2013

Cartwheel Salad

I don't know why it's called a cartwheel salad. Regardless, super easy, super delicious.

Had this at a pizza joint.

Chopped romaine
Slivered red cabbage and carrots, for colour!
Diced tinned beets
+ vinegar & oil

YUM Read More......

Wednesday, August 28, 2013

Spinach Spaghetti Salad

I'm a huge fan of using up leftovers in the most delicious way possible.

Rich Taiwanese spaghetti sauce pairs gorgeously with crisp spinach in this delectable and ridiculously easy dish.

What makes Taiwanese spaghetti different from normal spaghetti? All the stuff they put in it. Regular additions growing up included celery and carrot. I've also had eggplant and zucchini...and even potato!  It also tends to be runnier than Western marinara sauce...probably because nobody has heard of tomato paste.

It's a lot more nutritious than your normal run-of-the-mill sauce from a bottle, that's for sure!

Recipe for the sauce below~

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Wednesday, August 21, 2013

Strawberry Breakfast Bagel

A hearty breakfast for long work days.

I was on a strawberries and almond butter kick for about a month!

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Wednesday, August 14, 2013

Grapefruit-Sprout Smoothie + Why You Should Rotate Greens

Green smoothies are fantastic. But, like all good things: everything in moderation.

Make sure to switch up your greens every week or so to avoid overdosing and causing alkaloid buildup. WAIT WE'VE BEEN EATING POISON OUR WHOLE LIVES?! Calm down. You're not dead yet. And it's only a little bit.

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Wednesday, August 7, 2013

Perfect Green Smoothie! Surprisingly DELICIOUS

So Sherene made me my first green smoothie earlier this summer and OMG IT WAS SO GOOD.
Thick and creamy and sweet (actually a little too sweet for my tastes!) and you seriously could NOT taste anything green in it at all!

Determined to recreate the experience I took my immersion blender, several handfuls of spinach and made my own.  JUST AS DELICIOUS.

After some experimentation I've found the PERFECT starter smoothie. It's great for the uninitiated and uses only TWO very common ingredients you probably already have in your house.

The key is to BLEND YOUR GREENS AND LIQUID FIRST until they are perfectly smooth. This prevents leafy bits and guarantees a silky-smooth drink.

Trust me. I hate chunks. And there are no chunks in my smoothies.

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