wild fern

in this funny little world

2012-01-28T16:25:00.000-07:00

and she's done it again. but i will not abandon this blog, not as long as there's good food to be made.

take yesterday for example. bagel panini with mmm sauce.

of all the kitchen gadgets i've been given, this panini press is my favorite. it makes getting a perfect sandwich easy.

the sauce oozes out and gets crispy on the grill, just like cheese would

except this is so much better

i also finally found a vegan brownie recipe! i have tried (with varying results) since i became vegan to recreate brownies the way they're supposed to be, but more often than not end up with something a bit more akin to a dense chocolate cake. not that there's anything wrong with a dense chocolate cake, but when you want a brownie, you want a brownie. but now, thanks to food gawker, i have found it. chewy, chocolatey, and with that delicate crust that is everything a brownie should be. my life will never be the same.

vegan brownies
recipe adapted from cooking vegan food up north

*3/4 cup sugar
*1/4 cup vegetable oil
*1 generous tsp vanilla extract
*1/2 cup almond milk
*6 oz vegan chocolate chips
*3/4 cup--minus 2 tablespoons--flour
*2 heaping tablespoons cocoa powder

first step, preheat the oven to 356° farenheit. meanwhile, blend the sugar into dust. this i believe is the secret to getting the crust. pour the sugar dust into a mixing bowl and add the oil and almond milk.

meanwhile, in a double boiler, melt the chocolate chips

melt them into a silky goop, and add that to the sugar-oil-milk mixture. stir well and then add the flour and cocoa powder. once everything is combined, dump it into a square baking dish lined with parchment paper.

this is quite possibly the fudgiest, most decadent brownie batter i have ever tasted.

bake for 45 minutes, or until a toothpick inserted into the center comes out clean. eat immediately or wait for them to cool just a little bit.

this is the ultimate recipe. light crust, crispy corners, dense chocolate flavor. amazing straight out of the pan.

the only thing that could possibly make these better is (surprise!) vanilla coconut bliss ice cream

have a great weekend :)

cheers *^^

and i did cartwheels in your honor

2012-01-16T09:27:00.002-07:00

hey there! pardon my absence. it snuck up on me and then before i knew it i realized it had been a week since i posted. luckily, my kitchen hasn't been as neglected as my blog. i have made some really outstanding comfort food, starting off with this soup...

my adaptation of 101 cookbooks' new year noodle soup. here's what i did:

you will need..

*2 tablespoons olive oil

*1 onion, thinly sliced

*1 red bell pepper, diced

*4-6 stalks celery, chopped

*1/2 teaspoon ground turmeric

*1 teaspoon ground cumin

*freshly ground black pepper

*3 heaping teaspoons sambal oelek

*8 1/2 cups vegetable stock

*3.5 oz split peas

*3 cans chickpeas, rinsed

*fine grain sea salt

*120 g thin noodles, cooked al dente

*a couple handfuls fresh spinach leaves, finely shredded

*1/2 cup finely shredded cilantro leaves

*juice of two lemons

to get started, heat the oil in a large soup pot and add the onion, celery, and bell pepper. when they've softened, add the cumin, sambal, and turmeric. let them become fragrant and then add the stock and lemon juice.

when the stock has come to a boil, add the split peas. reduce the heat, cover, and let them cook until soft (about 20 minutes). when the split peas are ready, add the chickpeas and let them heat all the way through. then add the noodles and let them do the same. just before you're ready to serve, throw in the cilantro and spinach and let them wilt. season to taste.

bright, spicy, and magical

top with a dollop of vegan sour cream...

...and forget that you ever had a care in the world.

a note: sambal oelek is firey hot indonesian chili paste. if you aren't one who loves extreme spice, you can definitely use less of the suggested amount.

now, onto something sweet.

i also made these beautiful lemon scones from cupcakes and kale. when you eat something spicy, you need something sweet too, right?

for the scones...
*1 1/2 cups all purpose flour
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*1/2 cup brown sugar
*4 oz earth balance
*flax egg- 1 tbsp ground flax and 3 tbsp warm water, mix and set aside for a few minutes
*zest of 1 lemon
*juice of half a lemon
*1/2 cup almond milk

first off, add the lemon juice to a large measuring cup and then add in just enough almond milk to fill it to 1/2 cup. set aside.

preheat the oven to 400 degrees. combine all the dry ingredients in a large bowl. using a pastry cutter or two forks, cut in the earth balance until the mixture is crumbly. add in the flax egg, lemon zest, and almond milk-lemon juice mixture and stir until just combined.

the dough is quite sticky, so flour the surface and your hands and then gently pat the dough down until it is about 3/4" thick. using a cookie cutter or a cup, cut out circles and place them on a baking sheet lined with parchment paper.

bake for 9-12 minutes, until the scent of lemony goodness is too much to bear, and you're set.

now you can do just about anything with them. they're a little sweet and a little tart. me? i slathered mine in earth balance, honey, and jam.

there's something i realized while making these. i absolutely hate making pastry dough. i've known it forever, but i always forget until i find myself making a pie, biscuits, or scones and wondering why the hell i'm doing it again. it's just the step when you have to cut the fat into the flour. i hate it. so why do i do it?

oh that's right. because this is the reward.

cheers *^^

she's just like the river

2012-01-02T17:42:00.000-07:00

millet. one of those grains often left to become bird food. but one of those grains whose sweet, delicate flavor works perfectly with just about...everything. you can eat it like you'd eat rice, barley, or quinoa, but it also works beautifully in place of oatmeal for breakfast.

one of my resolutions this year is to eat more whole grains, so today i turned my focus to millet. it's a breeze to cook, mostly because the majority of the time is inactive while it steams.

to cook millet...
*put 1 cup of millet into a large, deep skillet or a heavy bottomed pan. toast it gently for a few minutes, until it smells nutty. then add 2 cups of water or vegetable stock and bring to a boil. reduce to a simmer, cover, and let it sit for 20-25 minutes. when all the water has been absorbed and the millet is tender, fluff with a fork and let your imagination run wild.

today seemed like another big mixed bowl sort of day, so i topped my millet with arugula, alfalfa sprouts, toasted hazelnuts, onions sauteed with zaatar, avocado, oranges and apples, lemon juice, and olive oil.

i noticed a couple recipes with millet in baked goods...has anyone tried this? it's caught my attention, so maybe you'll be seeing a muffin recipe coming up soon.

how do you like your millet?

happy 2012!
cheers *^^

put on your shades cause i'll be dancing in the flames tonight

2011-12-31T18:02:00.000-07:00

well, its the last day of oatmeal fest. i can't think of a better way to greet 2012 than the way i have been all day-- eating oatmeal and ice cream and watching lord of the rings, being completely lazy.

for my final oatmeal fest post, i decided to do something beautiful. something colorful.

*coconut milk
*frozen berries (mostly raspberries)
*golden raisins
*figs
*pecans
*brown sugar

sweet and fruity, i think this is one of my favorite ways to eat oats.

what are you doing to ring in the new year? staying out all night or staying in and being a sloth? me, i think i may be doing a bit of both.

here's to 2011, and here's to what 2012 has in store

cheers *^^

tonight i feel like neon gold

2011-12-31T01:25:00.001-07:00

well i do believe i have gone off the deep end. this morning i just couldn't shake the idea of cooking up some tomatoes to throw on my oats, and so this was born.

blt oats. hot balsamic tomatoes, tempe bacon, kale, and avocado all on a bed of creamy oatmeal. prepare to be amazed.

first step, cook up the tempe bacon in plenty of olive oil, until it is golden and crispy.

then, in that same pan, add some diced tomatoes. i used canned but fresh would work beautifully.

while those are going, take your kale and cut it up thin.

cut the avocado...

after the tomatoes have had a chance to get soft, add some balsamic vinegar. cover and let them reduce until the vinegar smells sweet and the tomatoes look caramelized.

and you're set! just throw everything on top, season with salt and pepper, and feast.

this was a serious breakfast. serious and hardcore. from the way things look, i'll be sending out 2011 with a bang.

cheers *^^

it's you who brings the morning

2011-12-30T00:19:00.002-07:00

today was...hit and miss. gluten free baking is such a pain in the ass! i just need more practice. but i'll get to that later. my oatmeal today was at least right on point.

excuse the iphone pictures. my battery was dead this morning so i had to improvise..

oat bran with
*figs
*bananas
*vanilla
*coconut oil
*cinnamon
*walnuts
*almond milk
*brown sugar

now. baking. where to start? well. the main redeeming factor was that i have this completely amazing vanilla. it makes the food you put it in so fragrant and delicious. i don't think i can ever go back to my old vanilla.

magic

my mission today was to make snickerdoodles from the babycakes cookbook. as you may have guessed, i am a novice to gluten free baking. but it didn't seem so hard...until i actually started.

you will need
*1 1/3 cups plus 1/2 cup sugar
*3 tablespoons cinnamon
*2 cups rice flour
*1/4 cup flax meal
*1 teaspoon baking soda
*1 teaspoon xanthan gum
*1 teaspoon salt
*3/4 cup plus 2 tablespoons melted coconut oil
*1/2 cup applesauce
*2 tablespoons vanilla extract

to get started, preheat the oven to 325 degrees. in a shallow bowl, mix 1/2 cup of the sugar and 2 tablespoons of cinnamon and set aside.

in another bowl, mix 1 1/3 cups sugar, the rice flour, the flax meal, baking soda, xanthan gum, salt, and the remaining tablespoon of cinnamon.

add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until the mixture looks something like wet sand. i don't really know what that's supposed to mean but i figured i had something close enough...
cover the mixture and let it sit in the refrigerator for one hour.

the first thing i noticed when i took the dough out of the fridge was how oily it looked.. but i just assumed that's how it was supposed to be and thought nothing of it.

roll the dough into balls and cover them with the cinnamon-sugar. place them onto cookie sheets lined with parchment paper. gently press each cookie down to help them flatten out.

bake for 7 minutes, rotate the sheets, and bake for 7 more minutes.

when i turned the pans, the cookies were looking awful flat but i still had just a shred of hope that everything would turn out in the end. well...

it wasn't a complete failure. this was one of the times when the food looks really ugly, but tastes fantastic. its that mexican vanilla. my life is forever changed because of it.

flat stanley

and then i remembered that there is nothing that ice cream can't fix. especially when its vanilla island coconut bliss.

i need practice, and i need to make sure everything is absolutely perfect, but i can really see myself getting along with this cookbook. and hell, even if the treats don't look as delicious as they do in the pictures, at least they'll taste just as good, if not better.

because i've got loads of ice cream.

cheers ^^*

never be daunted

2011-12-28T23:55:00.001-07:00

hello all!

hope things are going deliciously this week. for me they certainly are. i cannot imagine a lazier way to enjoy christmas break.. :)

oatmeal fest is almost over! i can hardly believe how fast its gone by. although i guess really i don't need oatmeal fest as a reason to eat oats all the time...

yesterday's mixture was simple, yet wonderful.

*marionberry jam
*coconut milk
*cinnamon
*pecans
*vanilla
*brown sugar

and today, oat bran made its triumphant return! i love oat bran so much for is quickness. in 4 minutes, a big bowl of perfection is yours. not to mention how creamy it is...

like oatmeal pudding

*coconut milk
*vanilla
*cardamom
*bananas
*dried cranberries
*loads of honey

kiss my ass, winter.

special special cookie recipe coming tomorrow! stay tuned

cheers *^^

i just want to sparkle for a moment

2011-12-26T22:53:00.000-07:00

hope everyone had a great holiday! mine was good, but mother nature is a fickle bitch. that's right. it snowed just a little bit and then it was sunny for the rest of the weekend. i suppose there always is next year for a white christmas..

meanwhile, my oats have been anything but disappointing. on friday i had this colorful creation..

*coconut milk
*frozen cherries
*frozen blueberries
*vanilla
*pepitas
*dried mango
*orange zest
*brown sugar

and then i took a break for the holidays. spent the time making and photographing oats to make waffles and other treats for christmas brunch. but today i got back in the swing. what can i say? oats are all i want this time of year.

*cinnamon
*ginger
*cardamom
*applesauce
*coconut milk
*figs
*shredded coconut
*pecans

spicy and wintery. just what i was missing.

now, i'm off to go whip up some treats from the babycakes cookbook i got yesterday :)

cheers ^^*

she plays the drums i'm on tambourine

2011-12-23T00:10:00.000-07:00

i've had these pears sitting on my counter for a few days now and could not figure out the right way to use them in oatmeal...until today.

fresh pears in hot oatmeal. so perfect and lovely for winter. this goes right up next to the balsamic reduction oats in terms of how amazing they were.

*coconut milk
*vanilla
*powdered ginger
*cinnamon
*bartlett pears
*brown sugar
*applesauce

yummm. this is one worth trying. it is a perfect bowl of holiday happiness.

cheers *^^

you've been acting awful tough lately

2011-12-21T21:44:00.001-07:00

sorry about the gap in posts! i really do mean to get one done every day but i started working and just didn't get around to it yesterday. but that just means that now i have to beautiful bowls of oats to share today :)

blueberry pie oats

*frozen blueberries
*banana
*pecans
*cinnamon
*coconut milk
*vanilla
*brown sugar

i love it so much how frozen fruit changes the color of the oats. it makes them so much more appealing.

my oats today were quite similar to yesterday's, but a little more coconutty and a little less...blueberry-y?

*coconut milk
*shredded coconut
*vanilla
*pecans
*frozen blueberries
*brown sugar
*figs

look at that chunky oatmeal. doesn't it just make you feel instantly cozy?

in other news, its finally snowing! christmas miracles do happen after all.

cheers *^^

in the disorder, you are the peace sign

2011-12-19T22:06:00.000-07:00

so i think this may be one of my new favorite things. these oats were...unbelievable. well-spiced and satisfying for breakfast, and i can see them fitting beautifully into a brunch menu.

savory fennel garam masala oats

recipe adapted from journey kitchen

for one serving...

*1/2 cup oats

*1 tsp fennel seeds, crushed

*1/2 tsp garam masala

*1/4 onion, diced

*1/2 tsp garlic powder (or a clove or two minced fresh garlic)

*olive oil

*lemon juice

*salt and pepper

to start, cook the oats as per usual..

meanwhile, heat some olive oil in a pan and add the fennel seeds. cook until they become fragrant, and then add the onions and garlic powder. saute until the onions are translucent.

add the oats. mix everything together and then sprinkle in the garam masala. let it sit for a just a moment and then kill the heat.

top with lemon juice, a drizzle of olive oil, and salt and pepper.

magical savory oats

the smell after these cooked was unreal. think of your favorite smells from an indian restaurant, and that's what we had going on. just lovely.

if you're still dubious of savory oats, this just may be what eases you over to the other side. try them. they're magical.

cheers *^^

chemically calm

2011-12-18T23:36:00.001-07:00

i woke up in the mood for something fancy today. and then i saw the rosewater and knew that would be exactly what i needed to make my oats extra special and exotic.

be very careful with rosewater. just a little too much will ruin whatever you put it in, and then you'll be left with something that tastes like old lady flower soap. add it in small amounts and keep tasting until its just right.

*coconut milk
*banana
*figs
*pepitas
*rosewater (i used about 1/2 teaspoon)
*cardamom
*brown sugar

delicious, different, and-dare i say it- fancy.

for dinner, i was inspired by this lovely bowl of goodness and decided to attempt my own.

brown rice, kale, salt and pepper tofu, avocado, clementines, tahini miso sauce

this was so perfectly satisfying. the rich, salty sauce worked so well with the sweet clementines. it was really awesome.

tahini miso sauce

from veganomicon

*1/2 cup miso

*1/2 cup tahini

*2/3 cup warm water (i used much more than this because i wanted the sauce to be drizzly)

*juice of half a lemon

stir the miso and tahini together to make a creamy, thick sauce. add the water bit by bit until the mixture is at your desired consistency. add in the lemon juice and set aside.

meanwhile, press the tofu for a few minutes between two plates lined with paper towels and weighted with a heavy book. slice it up and add it to a hot frying pan with a few swirls of olive oil. add in the salt and pepper and let it get nice and crispy.

put all the fixins on top of a bed of brown rice, spoon over some miso tahini sauce, and devour.

still no snow, just what looks like powdered sugar being blown around. come on mother nature. this is just getting ridiculous.

7 more days!

cheers *^^

why don't you be the artist?

2011-12-18T00:09:00.000-07:00

school is finally over! i've been feeling so cozy lately. must be the magic of christmas, even though we still have no snow in salt lake..

mother nature's letdowns aside, the last couple days of oatmeal fest have been amazing. that coziness has been manifesting itself into my meals, i find myself only wanting simpler, more homey oats than usual.

*applesauce
*coconut milk
*vanilla
*maple almond butter
*raisins
*cinnamon
*brown sugar

adding nut butter to oatmeal is a miracle. i need to do that more often.

today's oats were nothing if not festive..

red, green, and white. christmas in a bowl.

*coconut milk
*shredded coconut
*pepitas
*cinnamon
*vanilla
*frozen tart cherries
*brown sugar

dried coconut also adds fantastic texture to oats. come to think of it, when is coconut ever a bad thing?
the countdown is starting! happy holidays everyone :)

cheers ^^*

teenage dreams in a teenage circus

2011-12-15T23:48:00.000-07:00

eating these oats for breakfast is a little bit like eating junk food for breakfast, but i mean that in the very best of ways. they're a perfectly sweet mix of textures. just right for a foggy day like today.

to start, melt a pat of earth balance in a frying pan and add to it sliced figs, pecans, and bananas. after they've had a chance to cook up a little bit, add a few spoonfuls of brown sugar. stir the mixture around until the sugar has melted and then dump it on top of your oats.

*brown sugar figs and pecans
*frozen berries
*vanilla
*coconut milk

breakfast of champions.

so lift it up

2011-12-14T08:04:00.001-07:00

i am on a fig craze this week. i just can't get enough of them! they just fit so nicely into whatever it is that my oats are becoming every morning i have to throw some in. see yesterday's oats..

* marmalade
*figs
*coconut milk
*turbinado sugar

as well as today's..

*applesauce
*coconut milk
*pepitas
*banana
*figs
*cinnamon
*brown sugar

they're the best fruit.

happy wednesday :)

cheers *^^

i'm so lucky lucky

2011-12-12T18:49:00.000-07:00

hey all. today started off awesome because i got to sleep in. when i woke up, well-rested, my creative thoughts were just starting to buzz. and so i came up with this gem for breakfast...

oatmeal with figs and balsamic reduction

i realize how weird it sounds to put vinegar on oats. but hey, if people go all kinds of crazy with savory oats, this is really quite tame in comparison. and so fantastic. here's how it goes:

first step- make the balsamic reduction. simply glug some balsamic vinegar into a saucepan and bring to a boil. a note here-- be careful about breathing in right over the pot. the vinegary, winey smell gets super strong.

turn it down to simmer and let it reduce until it has come to your desired thickness. now is also a good time to add in a touch of sugar if you like.

and there you have it!

*dried figs
*coconut milk
*vanilla
*balsamic reduction
*pepitas
*turbinado sugar

this was a bright, delicious bowl of oats. the vinegar adds all these notes that make your tongue sing. slightly sweet, slightly tart, this is one i'm very excited to eat again.

cheers ^^*

i hope you don't mind

2011-12-11T23:28:00.001-07:00

so i have a confession. i didn't eat any oats on saturday. i definitely thought about oats all day though, so that kind of counts. i had the perfect idea all planned out, but then i slept in and woke up 15 minutes before i was supposed to leave for work, so it just didn't happen. on friday however, i had my first ever bowl of savory oatmeal...

oh my lord. i don't know why it has taken me so long to make a bowl of these. i guess probably its mostly because i tend to go for sweeter things in the morning and then focus lunch and dinner on the savory, but wow. these were beautiful.

i decided that for my first try i should keep it simple, nothing too crazy. this bowl had
*capers
*leftover lemon chutney
*olive oil
*salt
*pepper
and i would have thrown some avocado on top but we had none. didn't really miss it though.

zesty and wonderful

this morning i went for something completely opposite. i could not get the idea of a big bowl of super creamy, sweet oats out of my head.

*dried figs
*coconut milk
*cardamom
*vanilla
*macadamia nuts
*frozen berries
*turbinado sugar

scrumptious.

i am seeing more savory oats in the near future, so keep your eyes peeled. i feel like i've bridged the gap between worlds now, and anything is possible.

hope everyone had a great weekend

cheers *^^

hopscotch honey

2011-12-08T22:00:00.000-07:00

hey hey. today it looked threatening outside. its turning into the time when going outside really is hazardous. so putting a ton of honey on my oats seemed like the sensible and right thing to do.

*honey. tons of honey.
*coconut cream
*cinnamon
*raisins
*pumpkin seeds

stay warm!

whirlwind

2011-12-08T21:49:00.002-07:00

yikes. sorry about yesterday. time got away from me and before i knew it it was midnight.. -_-

but. the food i made yesterday was so good we can forget all about that. for breakfast i made this lovely bowl of oats:

*sultanas
*pecans
*cherry jam
*coconut milk
*vanilla
*turbinado sugar

i feel as though i've fallen into a rut for the past couple of days. it seemed like i'd gone a really long time without eating something that i thought was really truly delicious (excluding my oats). so it was a miracle yesterday when i was scrolling through blogs and stumbled upon heidi's recipe for roasted lemon chutney on 101 cookbooks. wow. it was truly one of the best things i've ever made. and it was really quite easy too! here's how it went:

1/4 cup finely chopped shallots

3 small lemons

1/4 cup olive oil, and a little more to brush the lemons

1 tablespoon honey, more to taste

sea salt and black pepper

2 tablespoons chopped basil or mint

soak the shallots in a small bowl of cold water to reduce their strength a bit.

preheat the oven to 400F with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.

rinse the lemons in warm, soapy water and then set one aside to use later. slice the ends off of the remaining lemons and toss it -this part is mostly pith, which makes the chutney bitter. slice the lemons into 1/2-inch-thick discs, and use the tip of a knife to remove any seeds. any easy way to check for sneaky seeds is to hold the slices up to the light...

arrange the lemons on the baking sheet and brush with a bit of olive oil. turn and coat the other side as well. roast the lemons, turning them every 10 minutes, until they are tender with just a few hints of brown, 20 to 25 minutes. don't let them get crisp. set aside until cool enough to handle.

the smell of these roasting was one of the most incredible things ever.

transfer the lemons to a food processor or blender. drain the shallots, shaking off any excess water, and add them. stir in the honey and blend until the lemons are coarsely chopped. add the juice from half the extra lemon and the 1/4 cup of olive oil. keep on blending it until the chutney is smooth and creamy, with just a few small lemon bits. season graciously with salt and pepper and more lemon juice or honey to taste. keep adding and testing it until it tastes perfect. transfer the chutney to a small jar and let sit for at least 2 hours to let the flavors meld. or eat it immediately. its also amazingly delicious. just before serving stir in the fresh basil or mint and put it on everything.

tart and wonderful

i ate mine on brown rice with avocados and sun dried tomatoes. it was heaven.

this is such a beautiful, bright recipe. its almost like a savory lemon curd. the ultimate condiment, if you will ;)

cheers!

very quick

2011-12-07T23:49:00.001-07:00

i don't have time for words right now, but i will leave you with these two pictures as a sneak peek to what today's post might have been like

breakfast oats

roasted lemons

the post will be here tomorrow!

goodnight ^^

frozen oceans

2011-12-06T21:14:00.001-07:00

it was so cold today the water in luna's outside bowl froze nearly solid. save me. so i made my oats with a little extra kick from some fresh ginger to give me that warm feeling that helps you forget that your fingers and ears will be frost bitten by the time you get to school.

for these oats:
*dried prunes
*banana
*pecans
*coconut milk
*fresh ginger, grated on a microplane
*sugar
*vanilla extract

i put everything in to taste, so that is why these ideas aren't that specific. because i think with food like this, exact measurements ruin the soul. this is the kind of food that should be whimsical and entirely created by your personal wishes.

mixed textures

today was a double oat day--for dinner i made veggie burgers for the first time! they were awesome. never buying another frozen patty again, that's for damn sure.

i based them off this recipe, but made a few changes...

Veggie Burgers
*1/2 cup onion, diced
*1 large garlic clove, minced
*Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
*1 cup oats- grind 1/2 c into flour and keep the other half whole
*1.5 cups bread crumbs (I processed 3 pieces of bread until they were breadcrumb-sized)
*1 cup grated carrots
*1 cup cooked black beans, rinsed and roughly pureed or mashed
*heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
*1/3 cup almonds, chopped (toasted if preferred)
*1/2 cup pumpkin seeds, (toasted if preferred)
*1 tbsp. olive oil
*1/2 tbsp miso
*dash of soy sauce
*1.5 tsp chili powder
*1 tsp. cumin
*1 tsp. oregano
*chili sauce, to taste
*sea salt and black pepper, to taste

i chose the frying method, so my prep went like this:

in a large skillet, sauté onions and garlic in a couple swirls of olive oil. mix the flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients

toasting the pumpkin seeds. i had no idea they popped up! lovely.

all mixed together

place all ingredients (except spices and salt) into a large mixing bowl and stir very well. i found this to be easiest done with my hands. nothing quite like getting to really feel your food right? now add the spices and salt to taste

with slightly wet hands, shape dough into patties. pack dough tightly, this will help it stick together

place the burgers in a lightly oiled skillet over medium heat for about 5 minutes on each side, or until they're golden and delicious.

devour!

i covered mine with vegenaise, dijon mustard, avocado, tomatoes, kale, and daiya. try this one. its killer.

wishing you all well,

cheers *^^

double trouble

2011-12-05T20:48:00.000-07:00

i know... but yesterday was hectic because we had family over so i hadn't the time to blog. because of our background (my mom's dad is icelandic, she grew up in germany and my family lived in austria) my mom's side of the family celebrates advent every sunday during the month of december. the whole family gathers at someone's house and we eat and sing and make merry while another candle is lit.

i made possibly the most beautiful bowl of oats on sunday morning. it was gray out so i made them extra colorful...

rainbow breakfast

for these oats:
*oat bran
*coconut milk
*mixed frozen berries
*vanilla extract
*cinnamon
*pumpkin seeds
*golden raisins
*sugar

adding coconut milk was such a fantastic idea! thanks to sarah for that one :) it made the oats even more creamy and rich.

love every bite

for this morning i decided to go back to how i eat oats when i'm lazy but just kick it up a notch. this bowl had
*vanilla
*cinnamon
*raisins
*applesauce
*coconut milk
*lots of sugar. i mean lots.

applesauce is another new idea i had that added a lot of body to the oats. it cooled them just a bit and gave it just the right amount of texture to keep it interesting but not steal the show entirely.

starting my week off right? i certainly hope so.

cheers! *^^

garam masala

2011-12-04T00:34:00.002-07:00

such a wondrous spice. while i was deciding what to put on my oats this morning i caught sight of the jar and knew that somehow i needed to incorporate some garam masala.

so my oat bran today was tropically inspired--garam masala, dried mangos, and marmalade.

a bowl of sunshine

here's how i did it:

to cook oat bran, bring 2 cups water and a dash of salt to a boil. then, slowly stir in 2/3 cup oat bran. cook for 2 minutes and then remove from heat, cover, and let sit for 2 more minutes. transfer to a bowl and add your favorite fixins.

to mine i added...
*1/2 (or maybe a little bit less) tsp garam masala, just enough so you can taste it but its not too strong
*dash of vanilla
*marmalade
*a pat of earth balance
*dried mangos
*pecans
*rice milk
*sugar, to taste

i love how adding dried fruit to hot oats gives them life back- after a few minutes, the mangos turned soft and luscious.

also love the little specks of color from the orange zest. a perfectly lovely start to the weekend.

cheers *^^

day two

2011-12-03T00:24:00.000-07:00

started today off like a champion with these oats. chocolate with turbinado, chocolate chips, and pecans. i found that these needed more rice milk added on top than i normally use because of how rich and decadent they were. this is one you all should try. as soon as you can. i feel like it would be the perfect saturday morning breakfast, the kind you eat on the couch while you watch your favorite shows.

to make chocolate oats:
cook your oats how you normally do. once they've had a chance to set up a bit, stir in a few teaspoons of cocoa powder and enough sweetener to make it a delight. et voila!

cheers ^^

oatmeal fest

2011-12-01T21:32:00.001-07:00

to me, there is absolutely nothing more comforting than a bowl of oatmeal in the morning. its so humble, but so versatile that there is no end to the magical things you can do to it. so last year, in an effort to help me re-acclimate from a year in sunny indonesia to the freezing darkness that is december in utah, my sister and i started oatmeal fest. every morning for the entire month of december we make some amazing oatmeal creation to celebrate the goodness of it and to give ourselves just a shred of comfort before heading out to face the snow, or wind in the case of today.

so i kickstarted day 1 of oatmeal fest today with a huge bowl of oat bran with berries, a dap of coconut oil, lots and lots of honey, and a splash of rice milk.

the perfect way to start the day.

what do you like best on your oatmeal? any suggestions for something unusual?
happy december *^^

cheers

sunshine soup

2011-11-28T21:18:00.000-07:00

i am terrible. and i have no excuse. but i can promise that this blog is in for a change for the best. starting with this beautiful recipe. today was grey and cold. i think just about every person in salt lake is as starved for some sunlight as i was.

but since there is nothing we can do about that crazy weather, i decided to make my own sunshine through food. this richly spiced, golden soup turned out to be exactly what i needed.

Sunshine Soup

you will need...

4 cups vegetable broth

2 cups chopped tomatoes

1 large onion, sliced

6 potatoes (this can vary-- i used small yukon golds)

1 tsp dried thyme

5 tsp coriander (or to taste)

2 tsp cumin

1/2 tsp chili powder

2 sweet potatoes, cooked

1 cup unsweetened almond milk

juice of one lemon
arugula

chop the onions and tomatoes

and add them to a pot with the stock and the thyme. bring to a boil and then simmer for 16 minutes

meanwhile, peel and cube the potatoes

in a skillet, saute the potatoes with a splash of olive oil and 2 teaspoons of the coriander, just until it becomes fragrant

strain the tomatoes and onions out of the stock and set them aside. add the potatoes, 1 teaspoon of cumin, and the chili powder. cover and simmer on low for 30 minutes.

all the spices give the broth such a beautiful golden color!

juice the lemon into the pot and then, in small batches, puree the potatoes, sweet potatoes, onions and tomatoes. add the remaining spices to taste. return the pot to the stove and slowly stir in the almond milk. let everything heat up again but don't let it boil.

top with arugula and a swirl of olive oil and feel the sun!

what to do with stale bread

2011-09-22T23:18:00.000-06:00

make the ultimate breakfast of course! here's the lineup:

sriracha, earth balance, honey, sea salt, olive oil, and avocado

take your stale bread and slice it as thinly or thickly as you desire

and while you're cutting things you may as well get going on that avocado

toast the bread

while its still piping hot from the toaster, smear one of the breads with earth balance. you want it to get all melty in there

next, add honey all over the buttered bread. i always do too much...

on the second toast, spread 1/4 of the avocado (or more if you like)

top that off with sea salt, a light drizzle of olive oil, and sriracha

et voila!

best when eaten immediately with a big cup of tea

Sprouting Success!

2011-01-24T16:58:00.000-07:00

i finally tried sprouting! for my first go, i decided quinoa would be a good choice, since from all the information i found quinoa is one of the easiest grains to sprout (mostly meaning that it takes a smaller amount of time as, say, chickpeas). they soaked all weekend and today were finally ready to be tasted.

cute little quinoa sprouts

so, by themselves, i thought the flavor was a little bland (but when is that ever not the case?) but they have a delightfully chewy texture. i decided to utilize them by throwing em on top of a nice kale salad

kale, sprouted quinoa, pears, apple, tomato, chili-lime cashew cream, spices, olive oil and vinegar

this was so good. the quinoa added amazing body and bulk to the salad. i can't wait to use the rest of it up! anyone have any other ideas for ways i might cook with it? i was sort of fantasizing about raw stuffed bell peppers with a curry-quinoa filling.... let me know what you think!

i'm really happy about this success. now i feel all motivated to try more sprouting haha.

happy monday! hope everyone's weeks are off to a good start so far.

cheers

Vegan Tres Leches

2011-01-23T19:09:00.000-07:00

sounds like an oxymoron doesn't it? well believe it. this cake was absolutely scrumptious and perfectly fitting for a rather gray wintery day. there's really nothing quite like a big piece of warm, milky cake....

..topped with a fluff of coconut cream

here's the recipe:

for the cake
1 1/2 C flour
3/4 C sugar
1 tsp baking soda
1/8 tsp salt
1 C almond milk
1/3 C vegetable oil
1 1/4 tsp vanilla extract
3/4 tbsp rice vinegar

preheat the oven to 350 and spray a 8 by 8 by 2 inch square baking dish with pam.
thoroughly mix all dry ingredients in a bowl. create a well in the center and add in the wet ingredients. mix it gently until homogeneous, but don't overmix. pour the batter into the pan and bake for 30-35 minutes. allow it to cool for an hour or so.
after cooling, use a chopstick or fork and stab the cake to create holes or wells for the milk to soak into later.

for the milk
place a can of coconut milk in the fridge overnight or alternately, you can just throw it in the freezer for an hour or two till the water and the fat separate. with a spoon, gently remove the fat from the can, being careful not to include and of the water. place the cream in a bowl so that you can whip it. set it in the fridge to whip later. then, measure out 1 cup of the coconut milk. its ok if some of the fat gets into this, it'll just add more deliciousness. mix that with 1/2 cup vanilla soy or rice milk and 1 1/2 tsp sugar. pour this onto the cooled cake that has been prepped with holes to soak up all the milk.

for the cream
remove the coconut fat from the fridge. whisk or blend using a handheld blender till you achieve something of a fluffy consistency. pour it over the top of the cake once most of the milk has been absorbed.

enjoy!~