Category Archives: pancakes

WINNERS! (and Blueberry Yogurt Pancakes)

I think my butt hurts from sitting on it so much today.

Usually if I say that, I’m half kidding, knowing I didn’t just sit all. day. long. But that’s really the extent of what I’ve done, save for the 15 minutes I decided to do random workout moves so I could regain feeling in my limbs.

I had a bunch of work to get done today for one class in particular, a ton of work on a top-secret mission of mine that is proving to be quite a project as well as designing some things for a couple of lovely bloggers, and add to that the fact that we had company coming at 11:00 and a Bruins game on at 12:30, I knew I was going to have to work hard to make the most of my morning.

Yes, the Bruins game does take precedence over everything else on that list. D’uh!

I was fueled by the best, however. Maybe it’s weird, but I hate using this yogurt as a snack/part of a meal/whatever. It just seems too expensive to eat all at once. Is that normal? Instead, I like to make “sauces” with it for pancakes. Or heck, add it to the pancakes.

Usually I get vanilla, but they were out of stock of it last time I went. Major bummer. Either way, I also put off eating these for the said price reason. The best-by date was nearing, though, and I figured that it being blueberry flavored and the fact that I caved and bought frozen blueberries the other day was pretty much destiny.

I am frugal. Slash cheap. Sue me. I have high hopes for this summer’s show season with the boy.

Oh, right; the recipe. Because you’re not sick of my pancake recipes yet. (that’s a joke.)

Blueberry-Spice Yogurt Pancakes

  • 1/4 c. flour (I used graham, based on my obsession)
  • 1 T. (generous) cornmeal
  • 2 t. chia seeds + 2 T. water (mixed in a small cup)
  • 1 1/2 t. baking powder
  • 1/2 T. shredded coconut
  • 1/4 t. cinnamon
  • 1/4 t. ground nutmeg
  • 1/4 c. seltzer water
  • 2 T. blueberry yogurt
  • 1/4 c. blueberries (I used frozen blueberries that were uuuuber tiny – you might need more/less)

Combine all dry ingredients in a bowl. Add in the chia egg, seltzer and yogurt. Fold in the blueberries.

Pour onto a preheated, greased skillet and cook until golden brown on both sides.

Blueberry-Cashew Butter Yogurt Sauce

  • 1 T. cashew butter
  • 3-4 T. blueberry yogurt
  • almond milk, to thin as desired

Whisk everything together. That is all.

The seltzer water is a baking trick I learned from Sarena. I wouldn’t say it is critical for the recipe – if you don’t have it, just use a milk of your choice (don’t sub plain water!) The carbonation makes them a bit lighter than they would be otherwise, though.

Does life get any better than blueberry pancakes?

No. Well, maybe it would had I used fresh lemon zest and juice – but I’m saving the lemons I have in case I need them to make lemon poppyseed cookies for a winner.

Yes, I’ll get to the winners.

But first: I think I’ve deduced that the Nasoya tofu is better when you are looking for more of an eggy-type dish. For me anyways – everyone else seems to love it so I think I just have high tofu standards.

There could be worse personality traits, don’t you think?

Barbecue scrambled tofu a la Matt.

Of course, after I added spinach, shallot and garlic, I realized I essentially made a deconstructed BBQ Spinach and Tofu Sammie.

Old loves die hard.

Onwards and upwards: The real reason you’re all reading this/”reading” this but really just skipping down to this part:

Did you know that wordpress has a little “hide/show kitchen sink” button in the add new post screen? I never had any idea, and had been missing Windows Live Write solely because I knew how to change font color and size as I saw fit.

Oh, right. Giveaway winners.

First winner issss…

Comment #45, Averie!

And secondly…

Comment #54, Mary!

And seriously, wordpress needs to number their comments or something. There’s nothing like counting down 50 comments on a computer screen.

ANYWAYS! Congratulations, ladies! Your wish is my demand. Shoot me an e-mail with your choice and I’ll hop-to.

Thank you to everyone for entering, though – I was shocked at how many people got involved with this giveaway!! So I will definitely be doing another one sooner rather than later 🙂

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19 Comments

Filed under blueberries, breakfast, coconut, dinner, healthy living, pancakes, recipe, tofu, vegan, vegetarian, veggies

That’s Totally Okay

Looking back through today’s pictures, I still don’t know how I was as productive as I was.

I guess that explains how it’s already 6 pm, though. Last I checked it was 10am!

There was lots of learning to be done, though. Both of the educational sense as well as the personal sense.

Like how it’s totally okay to completely mess up your pancakes, only to discover they’re the best you’ve had all week. Even if they look like they’ve already been digested once or twice.

…and it’s also totally okay to realize that maybe the only reason you make mini loaves of bread is not because you like it better fresh – but because it’s so much fun to make and smell.

Sarena’s bread has yet to disappoint. I don’t think it’s possible for it to. It is so quick, so simple and so delicious.

Roasted Red Pepper & Garlic hummus from Appetite for Reduction

Realize you’re home alone for 25 minutes? Well – it’s perfectly reasonable to go on an insane food-processor rampage, right?

For some reason, I can’t get the rest of my family to welcome with open arms the amount of noise required for making hummus and nut butters. On a Sunday morning, no less.

When people should be waking up to the smell of bacon, not the sound of hummus.

And yes, it’s totally okay to combine hemp seeds, sunflower seeds and peanuts in your quest to make the perfect unsweetened peanut butter. Just don’t forget the pinch of salt!

But hey – why not try a flavored cashew butter for once? I’ve never had anything other than “normal” cashew butter, so I decided to give it a try. Verdict? totally okay.

  • 2 c. roasted & salted cashews
  • 1 t. olive oil
  • 1 t. date syrup
  • 1/2 t. vanilla extract
  • 1/8 – 1/4 t. ground cinnamon
  • 1/4 c. golden raisins

Method: Process the cashews until they form a ball. Break it up and add in the oil, syrup, extract and cinnamon. Process again until smooth. Add more oil depending on how runny you like it. Add in raisins and pulse a few more times to combine.

And by the way…if you just so happened to have made peanut butter before this…and didn’t feel like washing and trying your processor…it’s totally okay to just use the processor with the peanut butter residue still in it.

Not that I would have ever ofund myself in this situation or anything.

Haven’t done laundry in two weeks? Totally okay – it just makes you find all those old clothes you don’t know why you still have…but then realize why when you have nothing else to wear.

Again, not that I would know anything about that.

Yes, it’s perfectly fine to consider your workout for the day simply walking up a hill.

…but it’s probably easier to buy when the snow is up to your waist, and your dog might hate you for it.

Sorry for the butt shot…but this just had to be done. Kaia found that it worked best if she just tried dragging herself along on her belly.

We have so much snow right now. And we had a thundersnow storm last night!

It was kind of creepy and I was ready for the apocalypse.


I also realize that lately I’ve been hardly creative in the kitchen on my own, but rather have been making recipes out of books like it’s my job.

Well, I do wish it were my job…

But hey, that’s totally okay. I’m calling it “fine-tuning my technique.”

Because really, I don’t actually know anything about cooking or baking.

It’s totally okay to instantly think of your childhood when creaming “butter” and sugar.

Isn’t it a requirement of growing up to eat the butter and sugar when making cookies?

Not quite enough dried figs for your homemade “Fig Not-Ins” after you absent-mindedly munched on a few?

Using some golden raisins as filler is perfectly okay.

Adding anise extract, on the other hand? Totally not okay. Sambuca has ruined anise extract for me for the rest of my life, I think. I can’t have peppermints anymore because of peppermint schnapps, either.

Luckily, the anise was just an accentuating flavor, not a main player. I followed Vegan with a Vengeance‘s recipe because I wanted to have a more dough-like newton. The recipes I found online were more like a date bar – but with figs. I wanted more of a distinct fig newton! But, adding the anise idea came from this recipe.

Ironically, rolling the dough out for this was very time consuming and difficult and it will probably be many moons before I do it again. That and the directions confused me. I don’t think they were confusing, I think I was just having a “moment.” A “what the kale?” moment.

And if you lose patience with it, it’s totally okay to end up just making two giant tarts with the last of your dough.

And by the way – taste-testing your fig filling? Perfectly fine. In fact, I think it’s required. Mainly if you have some fresh bread and cashew butter to accompany it. D’oh.

Having paprika that’s older than you are? Well, that’s probably not okay, but I use it anyway. It probably doesn’t taste like…well…anything…to be perfectly honest with you.

I kid you not, I remember having this paprika when I was, like, three.

Because I was definitely using paprika as a wee little three year old. I distinctly remember burping “mo’ papriikay!” a time or two.

But until I finally remember to buy new paprika, this old stuff had to do for the mushroom and cannellini paprikas in Appetite for Reduction.

And in case you were wondering – it’s also totally okay to have sweet potato fries with every meal…and still not know whether you prefer them with barbeque sauce or hummus.

And lastly – it’s perfectly fine if you just watch the Superbowl for the commercials. I’m not a football fan…I prefer real sports.

Other things that are totally okay:

  • Realizing you haven’t gotten out of your pajamas all day. Which probably means they’re really gross considering the fact that I was definitely sweating walking up that hill.
  • Not putting away your laundry even if it’s all done.
  • Realizing you sort of enjoy the reading for your recent classes.

What was your “totally okay” moment of the day?

And I’ve gotta ask…Superbowl – yay or nay?

24 Comments

Filed under baking, bread, breakfast, cookies, cooking, dessert, dinner, food, healthy living, hummus, lunch, musings, nut butter, pancakes, photography, recipe, snow, sweet potato, vegan, vegetarian, veggies, vermont

Decisions, Decisions, Decisions!

I had a lot of decisions to make today.

Now before you go getting all concerned, relax! Relax. Fortunately for me, the hardest decision I have on days like today is what I’m going to have for dinner. Before you laugh, that’s a pretty big decision. I mean, it can make or break your day! …or maybe I’m just a little dramatic.

In case you haven’t heard, it’s snowing all over the northeast.

I’m guessing you’ve heard.

My first decision I faced was whether I wanted to call in to work or not. I’m guessing you can figure out pretty quickly that I called in.

Which meant that I decided sauteed apples were in the forecast for breakfast this morning. I was awed when I saw that my beloved Gala apples were on sale at Hannaford’s. Unless they’re fresh picked from the farm down the road, they’re the only apples I truly enjoy. (okay, so I probably prefer them over the local McIntosh apples, but I fear that might be un-Vermontan of me to admit, so I won’t. We have maple laws for Pete’s sake, I wouldn’t put it past us to have an apple law, too)

My, oh my, how I’d forgotten how amazing sauteed apples are.

I polished off the last of my bread yesterday, and knew I had to make more today. The decision?

Do I keep it as the original inventor intended, or mix it up again?

I kept it as intended, and think this loaf is a bit prettier (re: less embarrassing) and so won’t withhold the name of the kind woman who shared her recipe with me this time – it was the lovely Sarena, of course! I don’t think there is anything she can’t do in the kitchen. And if you don’t want to see really delicious looking pancakes with a beautiful pour of maple syrup, definitely don’t go to her blog right now.

While that rose, I faced another decision: strength or cardio?

Cardio won.

But these things can only keep me entertained for so long. It was 9:00 and I was already looking for my next project.

Biscotti or granola bars?

Biscotti, says mother – who also had a snowday.

Orange chocolate chip or cranberry almond?

Orange chocolate chip. Best biscotti I’ve ever made all thanks to Veganomicon. No I can’t share the recipe and no I can’t find it either. Buy the book. The biscotti and the chickpea-quinoa pilaf are worth that $15.

…but do I want peanut butter, jelly or maple cream on my hot-from the oven bread?!

Maple cream.

But what kind of nut butter do I want smothered into my date?!

It doesn’t matter because I’ll have another one in five minutes.

If I have hot cocoa in my Easter mug, will it be Spring tomorrow?

probably not, but you can try.

I love this Dagoba hot cocoa!

Should I shovel multiple times so that I only shovel a couple inches at a time, or once so that I’m shoveling more than a foot – but only one time?

Uhhh, well, I banked on multiple times, but this so-called “storm of the century” fizzled out, and I didn’t need to shovel after the once.

As it is, though, the snowbank to the side of our front porch is taller than the front porch, and if I venture off the beaten path I am up to my waist in the fluffy powder.

I hope I can go to the barn tomorrow so I can ride Teddie in it! Hopefully he won’t be like my Corona pony and decide it’s more fun to roll in said snow than it is to play in it. I’m not worried about getting rolled on, I’m worried about my saddle getting saturated. I paid more for the saddle than I did for the pony.

Do I make buffalo tempeh or barbecue tempeh?

Both! Sorry, guys – but I think I’m getting tempeh burnout. I’m sort of bored with it. When this block is done, I need to bid goodbye for a couple weeks. Needless to say, I do adore buffalo tempeh! Especially with the last of my caesar dressing and red onion (I heart red onion + buffalo + caesar)

I think I struggle making the decision between sweet potato fries or whole-baked sweet potatoes more than I struggle with the decision about what to wear.

It takes me a while to figure out what to wear in the morning. It’s too early to think clear, so I just stare into my closet for at least five minutes as if it’s some other-worldly realm.

And in case you were wondering, a whole baked sweet potato won, but I didn’t get to use this picture yesterday and was pretty proud of how perfectly baked and cut those fries are. Not to toot my own horn or anything.

Dinner was a big decision today, but I couldn’t be happier with the outcome.

I knew I should use the eggplant I had in the fridge, but nothing was particularly speaking to me.

Yes, when I flip through recipes certain ones call to me. I can plan “ooh I want to make that!” until I’m blue in the face but I can never decide what I want for dinner until 3:00 that day.

What did speak to me was Chickpea Piccata. (< Lucky for you guys, Isa has the recipe for this one on her website!)

But what to have it with?

Eggplant!

But how?

My new favorite way ever, of course!

I was flipping through my binder of recipes,and saw this very plain-jane recipe for roasting eggplant originally from Cooking Light. I was a bit apprehensive that it would be all that great – it is basically eggplant straight up, after all – but combined with the absolutely amazing piccata, this meal was enough to make me fall head over heels in love with…well, everything in site. It turned me into a hippie peace-love flower-girl.

For the eggplant, though:

Roasted Eggplant

slightly modified from cooking light, for one eggplant:

  • 1 medium eggplant, about 1 lb.
  • olive oil for brushing (I used basil oil)
  • pinch salt, pepper and herbs de provence

Preheat oven to 450*. Carefully slice your eggplant the “long way” into 1/4″ slices, leaving the end in-tact. Cover a baking sheet with aluminum foil and fan out the eggplant. Brush with olive oil and bake for 15-20 minutes, until lightly tender. Remove from oven, press down to fan out more, and brush again with olive oil. Sprinkle with salt, pepper and herbs. Bake 15-20 minutes more or until tender and skin is beginning to crisp.

My mom: “are you going to eat that whole eggplant?”

Don’t mind if I do!

Decisions – do you find yourself sometimes having a terrible time deciding over the silliest of things, too?! Please say yes so I’m not alone. And don’t ask me who you should marry. I’ll just say “everyone! peace and love!”

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Filed under apple, baking, bread, breakfast, chickpeas, cookie, cooking, dates, dinner, eggplant, food, food blog, healthy living, lunch, nut butter, pancakes, recipe, snack, snow, sweet potato, tempeh, Uncategorized, vegan, vegetable, vegetarian, veggies

Being Thrifty

Before we get started: I added the super simple and thrifty recipe for the stuffed peppers at the end of yesterday’s post.

________________

Today, I practiced being cheap. Thrifty, if you will.

I learned a few things.

Like the fact that some of the best pancakes in the world do not actually require the use of milk.

In fact, I can get by just fine – better, maybe – with the use of orange juice and yogurt.

Yogurt-Spice Pancakes for One

  • 1/4 c. + 1 T. flour (I used graham flour)
  • 1 1/2 T. wheat germ
  • 3/4 t. baking powder
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 2 t. chia seeds mixed with 2 T. warm water, and allowed to gel
  • juice of one large orange
  • 1 t. vanilla extract
  • 2-3 T. yogurt (I used SoDelicious vanilla. aka crack in a cup)
  • butter/earth balance/non-stick spray, for greasing pan

Mix dry ingredients together. Add in chia egg, orange juice, extract and yogurt. Whisk until a thick batter forms. Divide into two pancakes on a pre-heated, greased non-stick skillet. Cook until golden on both sides.

The xtra ground nutmeg gives them that extra oomph of spice that the otherwise plain pancake batter lacks. And the yogurt gives them fluffy texture yet still moist.

But it’s what’s on top that makes them complete: cashew cream, maple cream and cashews. For the “cashew cream,” just mix ~1 T. cashew butter with 1-2 T. yogurt.

For the maple cream, buy it here and prepare to become an addict. I wanted to swim in it this morning.

It prepared me for a day of being cheap while shopping.

See, I spend too much money at the grocery store. I used to be pretty diligent about printing coupons and buying stuff on sale, but recently I’ve slipped. In case you couldn’t tell, because it’s not like I use twenty different flours at a time. hardee-har-har.

I’m not going to be too cheap with myself, but I realized last night how couponing can be such an addiction.

But maybe I’m just belligerent, and chose to see it as a challenge. Yes, I think that’s what it was. So maybe I only saved $8 this time. I’ll try harder next time.

But can I just be a little bit proud of myself for a second? Can I tell you why?

Because I only paid 9 cents (yes, cents) for this bag of sticks and twigs. Now sure, I don’t even know if I like them, but I’ve heard wonderful things about this company, but have always been too cheap to try them for myself. I’ll just make crackers myself! But 9 cents? I can’t make pretzels for 9 cents, people.

Oh, and just to share with you my relatively ridiculous obsession with cashews at the moment, I purchased 2 pounds of cashews today. (At $10, that means it was only $5/lb! oh, no – I really am becoming a bargain freak, aren’t I?!)

And I even decided to make my own hummus instead of paying $4 for my favorite brand.

Recipe a la Appetite for Reduction. I love how it’s basically pure chickpeas. No call for tahini or even very much oil, just pure chickpea bliss. Which is pretty thrifty, too.

I’m sure glad I decided to be thrifty a while back when I had a bitt too much bread on hand, and needed breadcrumbs – but I definitely should have ground them finer.

…so that they would stick to my onion rings!! Okay, when I first saw the O.M.G. Oven Baked Onion Rings in appetite for reduction, I sort of said “oh yeah! onion rings!”

Truth be told, I think I sort of forgot they existed.

I mean, the last time I was introduced to one was when I still thought vegetables would give me cooties.

As such, the recipe seemed fun, but maybe not one I’d go through the hoops of making.

But then fate happened.

(website being my photo website, i don't refer to my blog as "my website" baha)

Every time I’d pick up the cookbook, it’d open to onion rings.

And then I saw sweet onions on sale at the grocery store.

And then I realized I was thinking about them so much, they worked their way into a conversation. I was debating between making onion rings and getting work done on my photo website.

I chose onion rings.

My method needs help. It will come with time. I blame the breadcrumbs.

And by breadcrumbs, I mean mix of course homemade breadcrumbs and pretzel crumbs.

Don’t ask. It worked. These were damn fine onion rings. I ate them and ate them until my belly could take them no more. And I think I need to go finish the leftovers now. And go back to the store and get more onions to make them all week.

I need a condiment plate/bowl. Do those exist? Like, a single person-sized condiment/dip tray? Because that’d be perfect for my needs.

Oh, and in case you were wondering, this plate pretty much defines my life right now. Dates a la Gabriela (stuffed with almond butter and dark chocolate chips) and homemade pumpernickel with almond butter and/or maple cream.

Even if you, like myself, claim not to be a chocolate fan – you will love these dates. I promise.

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Filed under almond butter, baking, breakfast, cooking, dates, dessert, dinner, food, food blog, healthy living, hummus, lunch, nut butter, pancakes, recipe, review, shopping, snack, sweet potato, vegan, vegetable, vegetarian

Maybe I am a Little Rude…

Weellll…I guess now I know who I can count on to share a banana with me, and who I can count on to hide the last one. Unfortunately for me, if I were to ever live with any of you, you’d all be hiding your bananas so if I was in a banana crisis myself, there would be none around.

Fine. I see how it is.

I jest, I jest. What matters is that we share when it counts. Moral of the story, though, is to never take the produce. Everything else is fair game. As my boss says, “sharing is for kids.”

At least I share with him. Even if I am a little rude about it.

So there I was, having an intelligent conversation with my boss, when my pretzels and apricots caught the corner of my eye. Ooh. I started munching. First it was pretzels, and then apricots. Together but separate, y’know?

And then it was “oooh, it’s kinda fun to split the apricots apart! they’re so gooey!”

Gosh, I’m so polite.

He was still talking.

I was still sort of listening.

My thoughts moved along to “hey, lets make a pretzel-apricot sandwich!”

He was still talking.

I was eating.

My input to the conversation? “Look! I just made a pretzel sandwich! It’s really good! Wanna try it?!”

Luckily, we weren’t talking about anything critical. Not that I recall, anyway…

Luckily, he’s as “into” food as I am. The pretzel sandwich was a hit, but he mentioned it would only be better with some cream cheese and cayenne pepper. I instantly vetoed that idea.

Though when I had a little remake of my pretzel-apricot sandwich earlier, I threw in some cashew butter.

Mreh, no denying the yum-factor…but I’m sticking to my guns and saying the pretzels and apricots have got a good thing goin’ and don’t need anything else.

But maybe it could be transferred to pumpernickel.

It was okay.

But we all know – okay, well at least Tat and I know – that the real way to eat pumpernickel is like so:

With almond butter and date syrup.

Oh, yes.

Dense. Chewy. Pumpernickel-y.

And oh-so-hideous.

Seriously. The only thing my homemade pumpernickel is missing?

The canoodling couple on the package.

I even slept with it at night for it to sour. This bread relies on being given 18-24 hours to just sit and, well, be dough. And then it requires a sloooooowwww baking time.

Oh, and did I mention it needed a warm place to sleep for the 18-24 hours? Well, being that I made this when it wasn’t even 0* out, I took that as a damn good reason to turn my space heater in my room on for just a little bit longer than usual 😉

When it first went in the oven (for hour one of five) I was alittle worried. It wasn’t a deep, dark pumpernickel color like I thought it would be. I was disgruntled. I didn’t know that the low and slow baking process is what gives it that color.

It emerged deep, dark and pumpernickel-y. Crisis averted.

And hey, it’s not even gross like I thought it might be when smeared with hummus and a roasted red pepper! Phew.

Of course, just because I can make pumpernickel bread doesn’t mean I can make pancakes anymore. Seriously – my groove was stomped on and thrown out the window this morning or something.

As much as I hate to admit this, there were two takes on pancakes this morning.

Take one fed the trash. And you know I hate to do that. But they were inedible. I don’t know why. The  middle would not cook. Oh, yeah – probably because I accidentally dumped in flat seltzer water because I’m all out of milk and am too belligerent to go shopping before this weekend. Oh, and I don’t get my day started by forcing down an inferior breakfast, thank you.

Take two, above, I burnt. Not a bad thing necessarily as I don’t mind burnt bread/toast/pancakes/cookies/whatever – and I actually really enjoyed the taste. I accidentally dumped in nutmeg instead of cinnamon, but that ended up being an error that worked out for the better. They were perfectly spiced.

However, the cranberries were…hear me out here…fizzy on my tongue. WTH? Maybe someone who knows anything about food science can tell me if maybe the acidity of cranberries react with baking soda? Because that’s all I could think of. I never use baking soda in pancakes but decided to throw it in there for the hell of it, and while the pancake itself was fine, the cranberries in the pancake were just…weird.

Yes the cranberries themselves are good. I had them just the other day.

It’s a mystery. Or maybe not. Maybe I should just get a clue in the kitchen?

OH and while we’re on the topic of ugly food, look at last night’s dinner.

Polenta stuffed pepper with mashed yuca.

Wow, don’t you just want to gobble that up?! You’re all probably shocked to learn this was actually the best stuffed pepper I’ve ever had. I’d share the (really easy) recipe but I’m 99% sure anyone who sees this picture would just as quickly decide it’s something they wouldn’t eat in a million years.

Hey, don’t judge a book by its’ cover!

Edit: Since a couple people were curious, here’s the recipe for the peppers. As you can see, I was out of a lot of…well, out of almost everything…so it’s been kept pretty simple. Simple is good!

Polenta Stuffed Peppers

Serves 1 as a main, 2 as a side. For a more complete meal, maybe throw in some chickpeas, or have some marinated tofu on the side! I had a side of mashed yuca, which complemented perfectly.

  • 1 medium-large red pepper, sliced in half and de-seeded
  • 1/4 c. fine- or medium-ground cornmeal/polenta
  • 1/2 c water
  • 3 white mushrooms, diced
  • 1/2 c. stewed diced tomatoes (I used fire-roasted)
  • 1 T. nutritional yeast
  • 1 T. hummus
  • salt and pepper, to taste

Preheat the oven to 375*. Bring the water to a boil over medium heat in a small saucepan. Once boiling, lower heat and slowly add the cornmeal, 1 T. at a time, stirring or whisking all the while. Once all combined, add in the tomatoes and nutritional yeast and season with salt and pepper. Continue to stir/whisk over medium-low heat until thickened. Remove from heat, stir in the mushrooms and hummus, and divide the mixture between the two peppers. Bake for 45 minutes, or until firm to the touch and the peppers are cooked through.

I loved having mashed yuca with this – its likeness to mashed potato really complemented the pepper. I followed a recipe out of Appetite for Reduction for mashed yuca with cilantro and lime. Even though I had no cilantro…

Anyways.

It’s All Star weekend. Don’t you wish you were my neighbor so you could come over for some of this pumpkin crumb cake?

AND YES, All plans are being made around the all star festivities.

Alright, everyone’s gotta have a really simple, maybe random combination of foods that they love together. Like apricots and pretzels. What’s yours?

25 Comments

Filed under almond butter, baking, bread, breakfast, cooking, cornmeal, dinner, food, food blog, health, healthy living, lunch, pancakes, polenta, vegan, vegetarian

Going Bananas over Cashew Butter

You may recall that I’m often saying I’m relatively laid back. Not much ruffles my feathers, if you will.

This morning, I realized something.

I realized that’s all lies.

Do you see what's missing? It starts with "b" and rhymes with "shmershmanas"

Because I get upset about bananas.

I was somewhere in the middle of demanding my sister tell me what happened to my bananas, prompting her to tell me if she’d eaten any, and rifling through her purse and lunch box before I stopped myself and had this sudden epiphany of “oh my heavens, what has become of me. I’m being selfish over bananas.”

Sure, you can have my kidney.

Hell, take my liver, too!

But heaven forbid you eat my bananas. Because then the pancake batter that I’ve so lovingly prepared to go along with those non-existant bananas will, in fact, hit the fan.

Muffins I made Tuesday. There were 9 large ones and a dozen mini ones. I've only eaten one. None of my food is safe around here these days.

I guess it’s a good thing, so I’ll just look at it that way. Even if last night I had three bananas left and this morning, 0. The other night, I still had a quarter of a loaf left of  an orangey-coconut barley flour loaf, and the next morning, none. So finally I made these muffins that were politely requested, using barely any sugar, and braced for the “these are terrible!” remarks, but apparently that wasn’t necessary.

I think we have secret leprechauns hiding in our cabinets that come out at night-time, because there’s only four of us. March is just around the corner, you know.

Luckily, being rendered banana-less doesn’t mean the world has stopped turning. I don’t think. I mean, I’ve still got three more days to go before I make it to the store because I’ve pledged no more groceries until Sunday, but I’m pretty confident that the apocalypse won’t come because of this occurrence.

Knock on wood.

Being all thrifty and wanting to save money lately, I decided to take it upon myself to make cashew butter.

Cashoo butter, if you will.

I guess I’m not really sure if that makes sense, since I don’t recall how much I spent on those cashews, but I’m sure the price would end up being pretty close.

At least I feel like I’m being more resourceful/economical/thrifty.

Do these pictures convey how runny it was?! Because it was. I was so giddy. It is so delicious. Cashew butter is easily my favorite nutbutter. So smooth and creamy all on its own. I refrained from adding anything to it, because I just love the plain cashew flavor it has on its own!

Well, I did add a bit of oil – but just because based on everything I read, it tends to be on the drier side, and the jar of it I had prior had oil in it, too. You could omit it, but I wanted it runny so I added it. It’s negligible, really, so you might as well just add it since it improves the consistency that much.

Cashew Butter

  • 1 1/2 c. salted cashews
  • 1-2 t. olive oil

In a food processor, blend cashews first, it took me about 5 minutes. When butter-like in consistency but a bit dry, add in the oil. Blend about 4-5 more minutes, until silllllky smooooth!

Such a shame all that gets wasted, too difficult to scoop out and into the jar…

Hah, syyyyke. You wouldn’t think I’d let all that creamy, cashewy goodness go to waste, did you?! You’d be silly.

I’m not sure, though. Between my pancake breakfast for lunch on Tuesday, and my clean-out-the-cashew-butter with bread lunch today, I’m probably being shunned by other health bloggers blog-wide. Please don’t hate. (appreciate?)

If it makes me look any better, at least the cleaning up was mainly done with homemade pumpernickel…which I realize is actually terribly unappealing, but there will be a post dedicated to this baby soon.

Although, speaking of babies – maybe I ought to mention how much of a rockstar Teddie was today after his little vacation. Oh, yes – it was 20* when I woke up this morning and was about ready to go running around outside in shorts and a t-shirt it felt so warm. Which meant Teddie’s sweet vacation must come to an end.

I thought his little eyeballs were going to pop out of his head when he saw a new scary monster in a new corner (now there’s scary things in all but one corner – eyeroll) but he was surprisingly gentlemanly about it. Truth be told, it scares me, too – it’s a cart (to be pulled behind a horse) that is quite large and propped against the wall.

He probably knows exactly what it is and is afraid I’m going to hook it up behind him. Maybe that’s why he was so good undersaddle…hmmmmmmm…

Now. Go protect your bananas. And make some cashew butter while you’re at it.

Are you “possessive” over anything? I should clarify that I wasn’t legitimately upset about the banana issue, but I was a little baffled and a little disgruntled I couldn’t have my grilled banana this morning. Eh well, it’s good for me to start having to think outside of the banana.

In terms of the baked stuff, I enjoy sharing because I know what the alternative is and I’d rather the fam eat homemade stuff than pure sugar from a box or bag :/

Have you ever made your own nutbutter? What was your favorite combo?

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Filed under baking, banana, breakfast, food, food blog, health, healthy living, horseback riding, lunch, muffins, nut butter, pancakes, recipe, teddie, vegan, vegetarian

Rye Peanut Butter & Banana Pancake Sandwich

I don’t think I’ve ever before finished a meal and thought “oh-my-gaw that was so good I need to go blog about it STAT.”

In fact, I feel a little geeky admitting to this, but that is what just happened. And hence, what I’m doing.

Maybe it’s just an unusual day. I mean, I also don’t usually have breakfast for lunch as often as I admit it to be a good idea, and I also don’t usually have not a veggie in sight by now.

I also don’t usually have a beverage other than water with meals, but apparently since I was already having something sweet for lunch, I decided a sweet beverage was necessary, too. Hey, it’s all or nothing, right?

Another oddity? I usually have some idea as to what I want for lunch. Today I had none. Zero, zilch, nada. I have no bread, my oven is in use rendering me sweet potato-less, and not many vegetables. I didn’t feel like a grain.

And gosh darn it, the more I thought about it, the more I just wanted some pancakes again.

So I compromised.

I’d make pancakes. But! It wouldn’t be such a bad thing because, I’d just be using it as my bread.

Yes, I do realize that this is essentially the same thing as what I would eat every morning, but I’m telling myself it’s different because it was eaten in more of a sandwich-form.

Yes, I do realize my logic is flawed.

Due to an ongoing project with rye flour which you will soon see, my plan hatched rye “bread” with peanut butter and banana. If I had caraway I would be in heaven – how cool would that be?

Alas, I don’t. I made do.

My peanut butter was Jenny’s peanut butter and jelly sauce, a sauce I’ve been having a pretty steady love affair with but have neglected to blog about. I’ve actually been gathering pictures for a full on devotion to it, but I guess this came first. Such is life.

Rye Peanut Butter, Banana and Honey Pancake Sandwich

for one

For the Pancake “Bread”:

  • 1/4 c. rye flour
  • 2 T. oat bran
  • 1 t. baking powder
  • 1 T. milled flaxseed mixed with 2 T. warm water
  • 1/4  c. almond milk
  • earth balance/butter/cooking spray, for greasing the pan

For the Bananas:

  • 1/2 a banana, sliced in half lengthwise
  • earth balance/butter/spray for greasing pan

For the Peanut Butter & Honey sauce, adapted very slightly from Jenny’s Peanut Butter Jelly Sauce

  • 2 T. (heaping) peanut flour
  • 2 T. almond milk
  • 1/2 – 1 t. honey, depending on your tastes
  • pinch of salt** (see note)

Preheat a large nonstick pan and a small nonstick pan over low-medium heat.

In a small bowl, mix together the flour, bran and baking powder. Add in the flax egg and almond milk. Grease your preheated non-stick pan lightly and bump up to medium heat, and divide the batter into two pancakes. Spread out a touch, and cook until the sides are starting to firm up. Spray the tops lightly with spray and flip. Cook another 4-5 minutes, or until lightly golden. While the pancakes are cooking, grill your bananas: place in the smaller non-stick pan and cook until golden brown on both sides.

For the peanut butter and honey sauce, whisk all ingredients until smooth. Note: I didn’t add salt when I mixed my sauce, but as I was eating, found myself looking for that pinch of salt that classic peanut butter has. I ended up sprinkling salt on my sandwich (try that for feeling weird) and found that salt was juuuust the ticket to what I was looking for.

To assemble, place one pancake on your plate and spread the peanut butter sauce. Place the grilled bananas on top of that, followed by the other pancake. If desired, spread a dab of fig jam on the top pancake.

As you know, I desired. When don’t I desire fig jam?

Caraway, here I come.

A sneak peak at some things in progress:

hmmmmm!!!

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Filed under almond milk, banana, breakfast, brunch, food, food blog, healthy living, lunch, nut butter, pancakes, recipe, vegan