All posts tagged: homemade

Matcha Waffles

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Oh, green food. The sign of health. At least that’s what I told myself as I basked in the glory of these delicious matcha, or green tea, waffles. Sure there’s a bit lot of sugar hiding in those crannies, but green tea is ridiculously healthy.  Green tea is what other health foods might call an overachiever. It’s considered a cancer-fighting, age-defying, heart-disease-battling cure-all, a star among the lentils and açaì berries. But matcha, a powdered version, makes even the other green teas look lazy. It’s the healthiest of them all—by a landslide. Bon Appetit The subtle hint of green tea mixed with maple syrup and strawberries was a breakfast delight. And that’s not all: they’re green! Green waffles! That’s a conversation piece if ever I battered and fried one. They would make a terrific centerpiece to a spring brunch table. The recipe I used called for culinary grade  matcha tea. This is supposed to be less expensive but still delicious. I honestly have no idea what type I used, because I quickly bought it before I boarded my plane …

Vegan Chocolate Cake | with pb granola

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I’ve been going into the baking upside down world, you guys: vegan. I didn’t even really know you could make a cake without eggs. Like, I knew, but I didn’t know the logistics and was afraid to try and make a disappointingly gross cake. But, I make a lot of kitchen mistakes so I thought, what the hell? I found an easy enough recipe that didn’t call for things I never used: flax seeds, almond flour, hazelnut flour…what even is that? This cake is pure chocolate wonder and not for the faint of heart. The best part is that it’s made using ingredients you probably already have in the kitchen. It’s very moist and probably couldn’t handle a stiffer frosting, unless piped. So the ganache makes for a perfect addition. I had made a peanut butter, coconut chip and coconut oil granola a week before and used that for a crunch. If you are serving right away, you can add the granola. But, it will get soggy over time, so I don’t suggest adding it until right before it’s engorged on.   …

Korean Spiced Chili | with sweet cornbread

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Spicy chili and the sweetest, cake-like cornbread merged together to make me incredibly happy with this meal. It’s been cold, drizzly, and the sun disappears sometime before I get off work…this is what I needed. This is what you need. This chili’s blend of Korean gochugaru, chipotle peppers in adobo and cumin are a mouth full of spice, love and warmth. Mine is vegan, and, wow, bring on the fake stuff! I loved the vegan meat I got at High Street Market in Itaewon. It had a great consistency and I didn’t miss the beef at all. Top it with your all time favorites: avocado, cilantro, sour cream, Greek yogurt, corn chips, cheese, green onions and all other manner of deliciousness. Keep the cheese out though if you want to keep it vegan. I’d also like to rave about the chips I used. These tortilla chips are also a new favorite! You can find them at IHerb for a bit cheaper than High Street Market; they are made from beans but are won-der-ful! It’s winter. Be …

Loaded Breakfast Fries

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An Ode to Fries It’s morning. You’re hungry. The coffee is getting low and it’s not keeping you full. It’s time for some fries. Welcome to loaded breakfast fries, the adventure. This is a kind of choose your own adventure type of meal. You can follow my recipe to a T, or, you can venture out and make it all your own flavor. I’ll give you some additional options at the end so make sure to scroll all the way down. Fries are the perfect morning meal, no matter what you’ve been taught. Don’t worry about eating healthy, these are oven roasted and spicy. It’s pumped full of vegetables and has protein from the eggs. It’s a savory, delicious mess that you will want to eat over and over again. I’ve been having it on the regular. I’ve mixed it up a few ways and haven’t been bored once. You really only need follow the directions for cooking the fries, after that, you’re free! Click to get your free printable recipe! Fries in full glory. What …

Vegan Saag Paneer | with Grilled Flat Bread

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The first time I tried Saag Paneer I thought, “This cheese tastes very tofu-y.” So when I saw a recipe for it on Connoisseurusveg, I wondered why I hadn’t thought of that before. 🙂 She’s a genius. This came out really good, guys. It’s creamy and well flavored. The pan fried tofu works perfectly as a cheese stand in. Indian food just got a whole lot easier around my kitchen! I paired it with a really easy grilled flatbread recipe because making naan would have required some yogurt, and soy yogurt is impossible to buy here. The flatbread kept me on a vegan track! It would also be amazing with some jasmine rice. Vegan Saag Paneer recipe slightly adapted from Connoisseurusveg! Grilled Flatbread recipe slightly adapted from Food52. VEGAN SAAG PANEER Ingredients: 1 chopped onion 1 TBSP grated fresh ginger 3-4 minced garlic cloves 4-5 cups washed, fresh spinach 2 TBSP olive oil 2 full cups extra firm tofu, drained and cut into cubes 1 TSP turmeric 1 cup vegetable broth juice of 1/2 a lemon 1 TSP ground cumin, 1 TSP garam masala, 2 TSP sugar, ½ TSP salt 3/4 cup coconut …

Creamy Tofu Soup

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The air is frosty already and the leaves are beautifully shriveling. Comfort of food is needed. Otherwise, I have to turn on my floor heater (which is ah-mazing) and spend all my food money on heating. Frankly, I’d rather spend it on ingredients. SOUP! It is soup time in the world of South Korea. (Actually, Koreans eat soup all year long for damn near every meal, but I’m working with my sensibilities.) Cold weather means soup to me and since I’ve grown to like tofu and don’t buy cream anymore, it seemed like the perfect consistency for a cream alternative. This was a kitchen experiment so the amount is quite small, perhaps enough for two bowls of soup. You can always double the recipe or add alternate ingredients to bulk this puppy up. The soup is basically a nondairy cream alternative that can be used as a base for creamy soups. And it tastes goo-ood. The trick is to take away the tofu smell-taste. That’s where the garlic comes in! Garlic covers a multitude of sins in the …

Mushroom & Egg Tart

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HOW super cute is this tart? It would make the most darling centerpiece for your next brunch, amiright? It’s not technically a quiche, although it looks like one, there’s no cheese, no dairy at all actually. It has a layer of mushroom paste under the egg and extra mushrooms and greens on top. The tart crust is from an awesome coconut oil pie dough recipe that I use now for all my pie needs. It’s vegetarian/non dairy but could be transformed into whatever you would like. Give it a whirl! The most time consuming part is making the mushroom paste but this recipe yields a lot and you can use the leftover for things like dips, pasta or dumplings. Or fried dumplings…like me.  Mmmmm…fried. My tart pan is itsy bitsy so I had extra dough and mushroom paste.

DIY | Christmas Tree

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I have a little dink of a Christmas tree but I felt the DIY urge this Christmas season. It started with the flower garland (blog post to come later) and I decided it needed something fun to hang it on.  I found this fun little project on Paper and Stitch.  It takes quite a bit of time to make all the fringe…know that before diving into this project. However, I think its worth it… so cute… ❤ ❤ ❤ I’m really looking forward to doing more DIY for 2015 holidays since this turned out so well. Look out, New Year, I’m gonna get you! Click on the pictures and follow the steps to make your own DIY O Tannenbaum. You’ll need: 2 large pieces of foamboard white or clear tape green colored tissue paper large paper clip scissors Elmer’s glue paintbrush  

Artisan Bread

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Think you can’t make bread?  Well…maybe you’re right. I mean, you know yourself pretty well, I’m sure. But, if you’re willing to give it another shot may I suggest this super duper easy artisan bread recipe?  I literally made two full loaves within a few hours. |Would have been less if I had a proper oven.| I made these two loaves thinking I’d use them both for my Thanksgiving soiree.  And just like all my best laid plans, I ate it. I ate an entire loaf by myself before Thanksgiving ever begun. I think that is a testament to how delicious this bread is. However, it might just be a testament to my lack of self control. Ingredients:  1 1/2 cups warm water 1 package yeast 1 teaspoon salt 3-3 1/2 cups flour |can use either AP or White Whole Wheat| handful of cornmeal to coat the pan |optional| spices and garlic salt Directions: Dump your yeast into the warm water. Make sure its warm enough to wake up the yeast but not scalding so it doesn’t …

|Whole Wheat| Bagels

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Ingredients: 1 1/2 cups warm water 1 tablespoon sugar 2 teaspoons salt 1 ½ teaspoons package active dry yeast 4 1/2  cups all white whole wheat flour 1/4 cup butter, melted 10 cups water 1 egg yolk with 1 tablespoon water Toppings: Salt + Pepper, Sesame Seeds, etc… Directions:  Combine warm water, sugar, salt in a bowl but don’t mix it. Add the dry yeast to the top of the water and let sit for 5 minutes. Mix in the flour and butter. Continue to mix until the dough comes together. For the next 7-10 minutes you will be working your arm muscles. Turn out onto a lightly floured surface and knead the dough until the rough wheat flour turns soft and pliable in your magical hands. In a bowl coated with oil, plop in your dough and let sit for an hour so it can double in size. Preheat oven to 450 F. Heat your water until it boils. Separate your dough into equal parts. Roll into a ball. Make a hole in the middle …