To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
Eggplant and I are having real moment right now. I honestly think I have been eating one, in some way or another, just about every day for the last week or so. And no, I am not sick of them at all. But yes, I have been lazy about doing much other roasting or braising the old plant and just eating it straight into my mouth hole. But I guess sometimes my lazy ass wants more substance and also, it is nice to feed the mr something good too. I figured I should maybe do something a little more classy, more meal like, and might actually require a fork to eat it with. (I have a real tendency to eat with my hands, even the things that most people would probably say could not be eaten with hands. You should see me eat soup! Ha!) And so I prepared for us a feat of greatness (not really a feat, but great for sure). Eggplant roll ups.
These rolls are way more tasty and delicious then the effort it takes to make them. Really, they are super simple to make. Just a thick herby bean filling rolled up in eggplant and roasted in tomatoes. Sounds so good right? Well then taste even better. And then you can top that whole shebang with some fresh basil and everyone is all good to go.
So ok, I feed some to the mr for dinner because the goal was to fee us both with one dish, but I sure did eat more then half (like 3/4 of it) to myself. Without a fork.
There is no shame in my game.
Now to the eggplant rolls!
The stuff. An eggplant, an onion, some white beans, crushed tomatoes, a lemon, some thyme, oregano,and garlic powder, salt and pepper, oil, and basil. (I just pureed all my fresh basil into a paste so yeah).
First up, slice the eggplant lengthwise into 1/2 inch thick pieces.
Place the pieces on a baking sheet and sprinkle with a pinch of salt. It is ok if they overlap a little, we are just trying to soften them a bit. Stick into a hot oven.
Into a skillet it goes to cook up until soft and fragrant.
Eggplant, comes out of the oven all nice a pliable.
Now make the bean filling. Beans, onions, spices, juice of lemon, and a good crank of pepper and a pinch of salt go into food processor. Blend until smooth.
Gently grab an eggplant cut and cover one side with the bean mixture. Don%u2019t skimp our but don%u2019t add ore then you can roll up. And then roll it up.
Add a cup or so of sauce to a skillet or casserole dish, then place the rolls on in. Once all the rolls are in, cover with the remaining crushed tomato or marinara sauce.
Pop into hot oven to bake.
And then when the eggplant is tender and the sauce is all bubbly, pop it out.
Add some fresh basil (or basil puree) and grab that fork.
Nothing left for you to do beside eat it.
-C
serves 3-5
a medium to large eggplant
1 yellow onion
2 1/2 cups white beans (or one can)
a lemon
teaspoon each of thyme, garlic powder and oregano
3 cups crushed tomato or a simple marinara sauce
salt and pepper
splash of oil
fresh basil (optional)
Preheat oven to 400 degrees
Grab the eggplant and cut the very top off then cut slices lengthwise about 1/2 inch thick. You should get about 10-12 slices. Place the slices onto a baking sheet, overlapping a little if necessary, sprinkle with a pinch of salt, and place into oven. Cook for about 10 minutes or until the eggplant is just barely starting to soften and becomes pliable. Remove from oven and let cool a bit.
Meanwhile chop up the onion and place into a lightly oiled skillet. Cook for 5-8 minutes or until the onion starts to become translucent and fragrant. Once cooked, place into a food processor along with the beans (drained but keep the liquid),the spices, and the juice of the lemon. Pulse until smooth and if needed, add a few tablespoons of the bean liquid to loosen it up enough to blend. Taste and season with salt and pepper.
Now to make the rolls. Grab cooled off piece of eggplant, lay it flat, and cover with the bean mixture. Not too much or too little, probably a bit less then 1/4 cup. Then roll the eggplant up. Either grab a skillet or baking dish and add about 1 cup of the crushed tomato or marinara sauce to the bottom. Place rolls as they are being made into the dish. Once you have filled the dish with the rolls, cover with the remaining sauce.
Place the rolls into the oven and bake for 30ish minutes or until eggplant is nice and fork tender.
Once baked, remove from oven, left cool for a few minute and then serve. Top with fresh basil (or basil puree) if you want.
Eat with a fork.
Granola is a weakness of mine, well good granola is. I don%u2019t really call most stuff of the stuff you can buy at the store really granola, it is more like sugary candy crap that is marketed to be good for you when it really is not. That shit is gross and that%u2019s my truth.
Real granola, or the kind I make, is the basic bitch of granola. All it is is oats, a spice or two, salt, and a pureed up fruit (or veggies). Sometimes I will add a seed or nut at the end, or maybe even a little coconut or some other dried fruit. There is no added sweetener added, no added oils, just straight up oats and fruit.. And it%u2019s clumpy and crunchy, and all sorts of frantastic. It really is what every granola should strive to be.
The last batch I made was peach because, if you didn%u2019t know, it is peach season. Plus peach granola is delicious. That is fact. (unless you don%u2019t like peaches).
Now to the granola!
The stuff. Old fashion oats, a couple of ripe peaches, cinnamon, salt, and a little water.
Cut peaches in half, remove pits, and cut into chunks.
Place peach chunks into blender and blend until smooth.
Mix the cinnamon and salt with the oats.
Pour the peach puree into the oats.
Mix until evenly incorporated and a little clumpy. If the oats are all moist but not creating any clumps, add a few tablespoons water until there is some clumping going on.
Dump mixture onto a baking sheet, You can line it, but I don%u2019t bother.
Pop into preheated oven to bake for about 25 minutes then remove from oven and toss around. Stick it back into oven for 25 more minutes or so. After 45-50 minutes of being in the oven, turn oven off and just let granola cool in oven. It%u2019s key to crispy granola.
Cooled off and all crispy and clumpy. Granola at it%u2019s finest.
Into a jar to save some for later to eat however you want.
Me, I like handfuls straight into my mouth, chased by a little oat milk. Hehe!
-C
makes 2 1/2 cups
2 peaches
2 1/2 cups old fashion oats
a few tablespoons of water (if needed)
1-2 tablespoons cinnamon
pinch of salt
Preheat oven to 375
Cut peaches in half, remove pits, and cut into a few chunks. Place chunks into a blender and blend until smooth.
Place oats into a big bowl and mix in the salt and cinnamon then dump in the peach puree. Mix until completely incorporated and a little clumpy. IF there are no clumps, add a few tablespoons water and mix. Dump mixture onto a baking sheet and evenly distribute. Place baking granola into oven to bake.
Bake for 25 minutes, remove the granola and toss around with a spatula, then place back into oven and bake for another 25-30 minutes. After being in the oven for a total of 45-50ish minutes, turn oven off but keep granola in oven to cool. This is key to a good crispy granola.
After cooling off in oven, remove and eat. Place what is not eaten in an airtight container. Eat within a week or so.
When your neighbor tells you to pick as many raspberries as you can, well you go pick as many raspberries as you can. Just a few houses down the street, she has a yard full of the heaviest fruited raspberry bushes that have seen. So I grabbed my biggest mixing bowl and went at it. So many raspberries, they were basically falling off into the bowl (and into my mouth). Fresh raspberries, there is not much better.
And she wants me to come back for anther round. We have good neighbors.
I had quite the raspberry loot. The mr and I ate some (maybe too many), froze some, and then I made danishes for no other reason then I wanted to. And that was a just decision because everyone loves a good danish.
And these were good, or sooo good, according to the mr. He ate half while the other half were demolished when I brought them to my moms for dessert which was the plan so it worked out. People and their danishes. It%u2019s a thing you know.(No, not really)
Now to the danishes!
The stuff. Fresh raspberries (You can use frozen or if you really want, raspberry jam) flour, sugar, salt, plant milk, oil, yeast, a lemon, powdered sugar, vanilla. and that is it.
Start with mixing the yeast with the oil, milk, and sugar in a large bowl. Add in the flour and slat ads mix mix mix until you can%u2019t mix no more.
Dump onto a floured surface aaaaaanf. Knead. 5-8 minutes until the dough is all soft and smooth and uniformly dough.
Place the dough into cleaned bowl and cover. Set somewhere warm to rise.
In the mean time, make raspberry jam. Place raspberries and sugar into a pot and cook down until mixture is thick and jam like. Once the mixture sticks to a spoon like warm jam, turn heat off and let cool.
Dump dough out and cut into 12 equal pieces. Roll each piece into ball then roll out into a dish about a 1/2 inch thick.
Place dough disks onto splat or parchment lined baking sheet then indent each dough disk with a spoon or your fingers. Dollop a good plop of raspberry jammy into said intents. Once they are all jammed, pop them into the oven to bake. 15-18 minute should do it.
Look at those. Get them out of the oven and on to a wire rack for cooling time.
Make glaze. Sugar, lemon zest, vanilla, and lemon juice Mix until combined and yeah, that it glaze.
Drizzle the glaze all over those lovelies.
And then you eat becucae that is why you made them.
Share with your people. Or just eat them all to yourself, you made them and they are yours.
-C
makes 12
4 cups of all purpose flour
1 teaspoon salt
2 teaspoons yeast
1 cup room temperature plant based milk
1/2 cup neutral oil
1/3 cup white sugar
For raspberry jam
1/4 cup white sugar
2 cups fresh raspberry
For glaze
1 lemon
1 1/2 cups powdered sugar
splash of vanilla
In a large bowl combine the yeast, sugar, oil and milk. Really mix well and let sit for a minute to just get yeast activated. Dump in flour and salt and mix with a wooden spoon or whisk until it becomes to hard to stir. Dump mixture onto a lightly floured surface and knead dough for about 5-8 minutes or until the dough is soft and smooth. Place dough in a clean bowl and cover and let rise for about an hour or so or until the dough doubles in size.
While dough is rising, make raspberry jam. Mix raspberries and sugar together into a pot and place on medium heat on stove. Let cook for a couple minutes and once the raspebrries start to break down, stir. Let mixture cook down for about 10 minutes, stirring often, until the mixture becomes thick and sticks to a spoon like warm jam should. Take off heat and let cool.
Preheat oven to 350
Once dough has doubled in size, dump onto it onto a floured surface and with a knife or dough scraper, cut into 12 equal sized pieces. Roll each piece into a ball then flatten out into a disk about 1/2 inch thick. Place dough disks on a parchment or splat mat lined baking sheets (you will need 2). With a spoon, lightly push a intent into the center of each disk then place a good plop or the cooled raspberry jam into the intent. Once all the dough has its berries, place the baking sheets into the oven to bake, for about 15-18 minutes, or until the danishes are a nice golden brown.
When they are done baking, remove from oven and place on wire rack to cool.
While cooling, make the glaze. Zest lemon and place in a bowl with the powdered sugar and vanilla. Add in half the juice of the lemon and stir until completely combined. If the mixture is too thick, add more juice, to thin, add a little more powdered sugar.
And once the danishes are cooled, drizzle on the glaze. And then thats it. You can eat them now.
Any left over why are there left overs?) should be stored in a airtight container for a few days at room temp or in the fridge . They also freeze well.
The short of it is, people, stop wasting your beet greens!
The long of it is that I went to pick up my farm share this week and ooh lovely we got bunch beets. Bunched beets are my favorite becuase when they come bunched, they come with the greens and I can honestly say that the greens are some of my favorites. So I grabbed my bunched beets and continued picking up the rest of my veggies. As I tuned the corner I passed the compost. Know what I saw? Beet greens. People were grabbing there beets and ripping the greens off and tossing them into the compost. Oh that just pissed me off. First because it still shocks me that people don%u2019t realize they can, and should, eat the greens but more because I wish they just left the greens in the extras pile. I would have gladly taken them home. I almost went into the compost but there was some gross stuff in there and plus there was a line of people waiting patiently to get the to cucumbers. I had to walk away.
Oh how I can%u2019t stand wasted food!
So now that we all know that beet greens are food and are amazing, you might ask how do you eat beet greens? Any way you want really, but you can use them like any other green. They are kind of like chard orkale, but more beety and are just really really good. One on my favorite and simple things to do is beet greens saut%u00e9ed with garlic and ginger and a little soy with thinly sliced vinegary onions. Fast, easy, and tasty as hell.
There you go. Now never waste your beet greens again. Or if you don%u2019t want them you can give them to me!
Now to the beet greens!
The stuff. A bunch of beet greens (you don%u2019t need the beets) an onion (Or 2 really small onions) soy or aminos, garlic, ginger, red wine vinegar, and a splash of oil.
First, thinly slice onion and place into a bowl. Dump in the vinegar and toss around.
Grab the beet greens and cut the leafy parts from the stem. Chop the stems up into small pieces.
Place stems into a skillet with a tiny splash of oil and water and cook on medium heat.
Mince up garlic and ginger.
Once stems are tender, toss in the garlic and ginger and mix around. Keep on heat.
Now grab the greens and rough chop into smaller pieces
Once the garlic and ginger becomes fragrant, toss in the greens and stir in until wilted. Once wilted, dump in the soy and mix around. cook for another minute or so then remove from heat.
Toss in the onions and mix around.
Now just eat. From skillet or grab a bowl. You do you.
-C
serves 1-3
1 bunch of beet greens
1 regular sized onions (or 2 very small onions)
2 cloves garlic
inch piece of fresh ginger
2 tablespoons red wine vinegar
1-2 tablespoons soy, tamari, or aminos
a splash of oil.
a splash of water
First, if there are beets attached to the greens, cut them off and save them for later.
Take the onion and slice into very thin pieces, place into a bowl, and toss them with the vinegar. Set aside.
Grab greens and cut the leafy parts from the stem. Cut the stem up into little pieces and toss into a skillet with a splash of oil and a splash of water. Set on medium heat to cook. While cooking, mince garlic and ginger and once the stems become tender, toss garlic and given into the pan and mix around. Keep on heat. Now grab greens and give them a good rough chop then toss them into skillet once the garlic and ginger become fragrant. Mix around until wilted. Once wilted, add in the soy and mix. Cook for another minutes or so then remove from heat. Toss in the onions with the vinegar. And that is it. And now you eat.
Zucchini. One of the best summertime veggies. If you have been around here (as in my blog) for long enough, you all know how I am a zucchini feen. Once they start growing, I take them all. From my garden, from your garden, even my sisters mother in laws extra, plus the million I get with my farm share. At any given time I could have upwards of fifty zucchini spilling out all over the counter and shoved into any crevice I can find in the fridge. But the excess never lasts long because I eat them all. Mostly to myself, and I feel great about it. (Ok, I do end up freezing some of it for winter, but I am still eating it all!)
And every year when the first zucchinis start to hit the ground, all the people are up in my squash asking for zucchini bread, like they can%u2019t possibly make it themselves or anything. But I don%u2019t mind what so ever because sharing is caring and I guess I care. Plus I like to bake so it works, you know?
When I was recently asked to bake a loaf of zucchini bread, I made the decision to go the muffin route instead because aren%u2019t muffins just individual little breads that take half the time to cook them a loaf? Yup, and that is very nice when you want to minimize any hot oven time because summer is hot enough as it is.
And because they are muffins, they acceptable for breakfast, even with all the chocolate chips.
Win!
Now to the muffins!
The stuff. A good sized zucchini, flour, baking soda and powder, salt, brown sugar, oil, cinnamon, raw sugar, apple cider vinegar, and some chocolate chips.
In a large bowl, whisk together the flour, baking soda and powder, salt, cinnamon, and brown sugar until completely incorporated and there are no lumps of sugar.
Shred the zucchini. I used a smaller shredder so the pieced are very thin but a normal sized box grater shred works just as well
Add zucchini, oil, and vinegar to bowl and fold in until completely combined.
Then fold in chocolate chips. Duh.
Scoop batter into a greased muffin pan and sprinkle the tops with raw sugar. Pop into the hot oven to bake.
Pop out of tins to cool on a rack.
And eat. All to yourself or share, that is on you.
-C
makes 12 muffins
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3/4 cup packed brown sugar
1/2 cup neutral flavored oil
2 tablespoons apple cider vinegar
1 medium zucchini (2 cups packed shredded zucchini)
2/3 cup chocolate chips
1/4 cup raw sugar (to sprinkle the tops) optional
Preheat oven to 350.
Grab a large bowl and add in the flour, baking powder and soda, cinnamon, and salt. Whisk together then add in the brown sugar and whisk in, making sure there are no big clumps.
Shred zucchini uniti you have 2 hefty cups. If you have a fine shredder, use that, if not, a normal sized shred will do.
Place shredded zucchini into the bowl along with the oil and the vinegar. Start folding with a spatula until everything is incorporated. Resist the urge to aggressively mix, it takes a minute for the liquid from the zucchini to absorb into the flour. (Over mixing it will make the muffins tough) Once the batter is uniform, fold in chocolate chips.
Scoop batter into a well greased or lined muffin tin. Sprinkle the tops with raw sugar and pop the pan into the preheated oven. Bake for about 30 minutes or until fluffily and domed and a tester stuck in one comes out clean.
When baked, remove from oven and pop out if tin. Let cool on a wire rack but feel free to eat one warm.
Store uneaten muffins in airtight container at room temp for a 2-3 days but if it is really hot out, just stick them in the fridge. Also can be frozen.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Do you ever make cold potato salad when it is not summer? I can%u2019t remember a time when I have. Is that strange? Maybe a little, but it probably has more to do with never wanting to turn the oven on in the summer to cook anything or eating anything that is hot. And fall and winter is not time for anytime cold, I just want my potatoes hot.
I just reasoned myself my own question.
Anyway, cold potato salad. A classic summertime staple just in time for all the BBQ%u2019s, picnics, lazy days spent at home doing nothing , and basically eating anywhere, anytime. Yes,a great side dish but I have been known to have myself a little bowl here or there for a nice snack. Heck, it would make for a nice filling breakfast treat as well. It%u2019s your potato salad ad you can it it whenever you dang well please.
This potato salad is pretty classic in the since that is is boiled potatoes covered with creaminess except the creaminess comes form beans and not mayo. And let me tell you, the mayo is not missed in the slightest here. The bean cream is made from cannellini beans which when blended, are nice and smooth and not overly beany. Added to the cream is pickle juice and mustard for a slight tang. And it all gets mixed together with onions to complete the dish. Simple yes, but so good. And because it is mayo free, everyone can eat it, making it a perfect side dish to bring along or share at any eating event with people that might have a different style of eating. Because we all deserve some so good potato salad, don%u2019t ya think?
Now to the potato salad!
The stuff. Potatoes, caneillini beans, an onion, a few cloves garlic, brown mustard, ground flax seeds, pickle juice, and salt and pepper
Start by dicing up potatoes into inch-ish sized chunks.
Rinse then place the potatoes into a pot completely submerged in cold water. Sprinkle in a good pinch of salt and set on stove to boil.
In the mean time, dice up onions into small pieces. Also chop garlic into smaller pieces.
Place onions into a big bowl along with a pinch of salt and1/4 cup of pickle juice (or vinegar if you prefer)
Now make bean cream. Strain all the liquid from the beans then place 1/4 cup back in. Add the rest of the pickle juice, the mustard, the chipped garlic, and the ground flax seed. Blend until smooth.
Once the potatoes are nice and from tender, remove from heat and strain away the liquid.
Toss the warm potatoes into the bowl with the pickling onion. Let sit for about 10-15 minutes so potatoes have time to cool and absorb picking liquid.
When potatoes have slightly cooled, dump the bean puree an and toss until combined.
And there you have it, super delicious creamy cannellini bean potato salad. If you want to be a little fancy, dice up something green (I used broccoli) to sprinkle on top. It never hurts!
Happy Summertime eating!
-C
About 2 1/2 pounds potatoes ( I used Yukon gold)
a large onion
2 heaping tablespoons spicy brown mustard
1 heaping tablespoon ground flax seed
2 cups cooked cannellini beans with 1/4 cup bean liquid
2-3 cloves garlic
1/2 cup pickle juice (or any type of vinegar)
salt and pepper
Start by dicing up potatoes into cubes about and inch big. Place potatoes in a large pot, rinse in water, strain, then refill pot with cold water until all potatoes are submerged. Add a large pinch of salt to pot and then stick pot on high heat on stove until it starts to boil. Once water is boiling, lower heat but keep at a soft boil. Cook potatoes until fork tender which should take about 15 minutes.
While potatoes are cooking, dice up the onion into small pieces. Place in a large bowl along with a pinch of salt and 1/4 cup of pickle juice. Toss around and set aside.
The cannellini bean cream. Strain the beans but reserve 1/4 cup of liquid. Add liquid back to beans along with the other 1/4 cup pickle juice, the garlic, the mustard and flax seeds, and a small pinch of salt and lots of pepper. With either a hand blender or regular blender, blend until smooth. Taste and add more salt if needed. Also if the puree seems really thick, add in another splash of pickle juice. To thin, add in another tablespoon ground flax seeds.
Once potatoes are fully cooked, strain from water and toss the potatoes, still warm, into the bowl with the onions. Gently toss around and let sit for a few minutes to cool and absorb any pickle liquid. Once the potatoes cooled off a bit, dump the bean cream into the bowl and toss around until potatoes are all evenly coated.
And that is it. You can be fancy and spindle something green like some chopped dill or parsley or broccol on top for a little color and flavor%u2026If you want.
And then eat right away still slightly warm or stick in the fridge to completely chill and eat cold. Last for 3-4 day in the fridge covered.
Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?
Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!
Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don%u2019t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.
Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that%u2019s just how I roll.
Now to the rhubarb and kale salad.
The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.
Start by mincing garlic and ginger and choping onion up into smallish pieces.
Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.
While that%u2019s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it%u2019s too thick.
Grab rhubarb ad cut into 1/2 inch pieces.
Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.
Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.
Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.
Now it%u2019s fork(or fingers) to bowl to face.
What a salad. What. A Salad.
Get at it!
-C
makes an entree salad for one or a side salad for a few
2-3 stalks fresh rhubarb (about 2 cups chopped)
3 large handfuls (about 6 oz) baby kale (you can really use any greens)
1/2 a yellow or sweet onion
1tablespoon freshly grated ginger
2 cloves garlic
olive oil
black pepper
2 tablespoons almond butter
1 tablespoon red wine vinegar
1 tablespoons soy sauce
1-2 tablespoons warm water
smal handful of chopped toasted almonds
Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.
In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.
Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.
Eat.
I love me some onions, I mean I eat one everyday so I asked myself why the heck haven%u2019t I made onion rings before? Probably because when I usually think onion rings, I think greasy and fried and that is not really my jam. But early in the week the lightbulb went off in my brain. I have been making a lot of stuff with bean flours lately and thought that chickpea flour would make an excellent batter for onions. And low and behold, I was right. Very very right.
These onion rings are so f-ing amazing. Sure they might not be the most traditional of onion ring but they are for sure just as good. A spicy crispy crunchy outer layer with a soft and creamy onion inside. Baked, not fried, and just really delightful. Easy to throw together and yeah, you got onion rings. I have made them twice this week already. Probably going to make them again tonight because why the hell not? They are simply a vegetable covered in bean. I should be eating them every day and you probably should be eating them everyday too.
Now to the onion rings!
The stuff. Onions (I used valida but any sweet variety will work) chickpea flour, spices (garlic, ginger, cumin, chili powder, paprika, and a pick or red pepper flakes), warm water, oil, and salt and pepper.
Mix up the batter. All the spices get mix together with the chickpea flour. Add in the water and then mix unit completely combined and all batter like.
Dip the onions into the batter and place on a oiled baking sheet. Try not to overlap too much and use the insides of large rings to place the small ones!
Into the oven and out of the oven. Crispy, dark, and delicious!
Get those rings onto a plate while they are hot, grab some dipping sauce of choice (tahini for me) and eat.
Get into this.
-C
3/4 cup checkpea flour
1 teaspoon each cumin and chili powder
1/2 teaspoon each garlic, paprika and ground ginger
pinch of red pepper flakes
2 medium sized valida onions (or whatever onions you have)
3/4 cup warm water
1/2 teaspoon salt
cracked pepper
tablespoon or so of oil to oil baking sheet
Preheat oven to 425.
In a wide bottomed bowl mix together the chickpea flour. salt. and all the spices. Add in the warm water and mix until completely incorporated and smooth. You want the batter to coat the onions when dipped but not be overly thick. If you think it needs to thicken up a bit, add a tablespoon more chickpea flour. To thin it, just add a splash more water.
Grab onions and peel off papery skin then slice into 1/4-1/2 inch rounds. Take onion rings and dip them into the batter then place rings on a large oiled baking sheet. Try not to overlap to much and definitely place smaller rings inside bigger rings. Also use a second baking sheet if you need to.
Once rings are all battered, place in preheated oven and bake for 40 minutes, giving them a flip atfter about 25-30 minutes.
Once dark brown and crispy, remove from the oven. Place rings on a plate and eat. Dipping sauce recommendation is tahini but anything or nothing at all is also right.
It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven%u2019t we learned by now that I am always right about flavors? HAHA. But really. It%u2019s one of my new favorite snacks.
Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it%u2019s all thrown together in a blender.
You really can%u2019t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.
Now to the cake!
The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.
Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don%u2019t over blend it or else it will be tough.
Pour batter into a well greased pan and pop into a hot oven. Bake.
Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!
Pop cake out and let cool on a wire rack.
And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.
When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.
Pop cake back into pan (or don%u2019t if you dont want too) and pour glaze all over top.
A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.
-C
makes a 9×9 cake
2 cups all purpose flour
3/4 cup white sugar
1 1/3 cups sweet peas (fresh or frozen and thawed)
1 cup water
1/3 cup oil
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vinegar
1 cup powdered sugar
3 tablespoon strawberries jam or preserves
Preheat oven to 350
Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don%u2019t oven blend it or that cake will be tough.
Pour batter into a well greased 9×9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.
Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.
Sprinkle some more powdered sugar on top for looks, but other then that, it%u2019s now time to eat.
Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.
Why is it when I bring up anything that has to do with savory peanut butter, people get all wild and weird about it? There has been some misinformation that has seeped into peoples brains that told them that peanut butter cannot be savory, that it must be paired with something sweet and sugary.
Well I am here to tell you that that is bull shit and while peanut butter does go amazingly with all things sweet and or fruity, it is almost more fantastic with savory notes and veggies. Seriously, I eat peanut butter all the freaking time, and most of that time it is has garlic, vinegar, and some hot sauce mixed into it. To dip carrots and cabbage into of course.
This sandwich is basically that. Peanut butter mixed with a few spices and loaded with veggies. Sure ok, some of you might be a little skeptical, that is how you were raised. Peanut butter and jelly. Peanut butter and fluff. Peanut butter and banana. I get it, because that was me when I was a kid too. But then I grew up and my taste for great things grew up too, which lead me to this sandwich.
So trust me. It will probably be one of the best peanut butter sandwich situations that you will ever stick in your mouth. Plus what do you got to lose? It is a one sandwich, basically no time invested, easy as can be, adventure. One that will change your view of peanut butter and maybe even your life in all the good ways. For reals.
Now to the peanut butter and veggie sandwich!
The stuff. Peanut butter, soy, apple cider vinegar, garlic powder, black pepper, ginger, and red pepper flakes. Also bread and lots of sliced up or shredded veggies. I used red onion, shredded cabbage and carrot, cucumber, sliced fresh green beans, and spinach.
First you pile your veggies together and dump a little vinegar on to them. Also add a little pepper and toss a bit. I did it right on the cutting board. No need to dirty another bowl if you don%u2019t have to.
Now for the peanut butter spread. Mix the soy, rest of vinegar, the garlic, ginger, and red pepper flakes all together with the peanut butter. Add a tiny splash of water to loosen it up if needed. Mix until completely incorporated. And then dip your finger and taste it. Add more soy or spices if you want.
And then you spread the peanut butter all over the bread.
Top with the veggies that have been sitting a good couple minutes in the vinegar.
Close up the sandwich, cut in half%u2026
Eat.
I know, I know. Life is pretty swell, especially with a peanut butter and veggie sandwich.
You%u2019re welcome.
-C
makes 1 sandwich
2 heaping tablespoons peanut butter
1/2 teaspoon each ground ginger and red chili flakes
1/2 teaspoon garlic powder
2 tablespoon apple cider or red wine vinegar
1 tablespoon soy
splash of water
Veggies. You can use any or all of the following . Red onion, shredded cabbage, shedded carrot, sliced cucumber, green beans, spinach.
2 slices of some good ass bread
Start by placing all the veggies you are adding to the sandwich into a little pile and drizzle about a tablespoon of vinegar. Add ground black pepper and toss around a little. You can do this in a bowl, but just on a cutting board works too.
Next mix the peanut butter, tablespoon of vinegar, ginger, garlic, red chili flakes, and soy together until completely incorporated. Add a splash of water if needed to loosen a bit if it gets to thick to stir. Then taste. If you think it needs more heat, add more chili flakes, or more saltness, add a splash more soy.
And now spread the peanut butter all over the two slices of bread. Each side get equal amounts. Grab the veggies and pile them on, close sides together, and cut in half.
THE LOVELY CRAZY
August 11, 2020 by maximios • Blog
To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
Eggplant and I are having real moment right now. I honestly think I have been eating one, in some way or another, just about every day for the last week or so. And no, I am not sick of them at all. But yes, I have been lazy about doing much other roasting or braising the old plant and just eating it straight into my mouth hole. But I guess sometimes my lazy ass wants more substance and also, it is nice to feed the mr something good too. I figured I should maybe do something a little more classy, more meal like, and might actually require a fork to eat it with. (I have a real tendency to eat with my hands, even the things that most people would probably say could not be eaten with hands. You should see me eat soup! Ha!) And so I prepared for us a feat of greatness (not really a feat, but great for sure). Eggplant roll ups.
These rolls are way more tasty and delicious then the effort it takes to make them. Really, they are super simple to make. Just a thick herby bean filling rolled up in eggplant and roasted in tomatoes. Sounds so good right? Well then taste even better. And then you can top that whole shebang with some fresh basil and everyone is all good to go.
So ok, I feed some to the mr for dinner because the goal was to fee us both with one dish, but I sure did eat more then half (like 3/4 of it) to myself. Without a fork.
There is no shame in my game.
Now to the eggplant rolls!
The stuff. An eggplant, an onion, some white beans, crushed tomatoes, a lemon, some thyme, oregano,and garlic powder, salt and pepper, oil, and basil. (I just pureed all my fresh basil into a paste so yeah).
First up, slice the eggplant lengthwise into 1/2 inch thick pieces.
Place the pieces on a baking sheet and sprinkle with a pinch of salt. It is ok if they overlap a little, we are just trying to soften them a bit. Stick into a hot oven.
Into a skillet it goes to cook up until soft and fragrant.
Eggplant, comes out of the oven all nice a pliable.
Now make the bean filling. Beans, onions, spices, juice of lemon, and a good crank of pepper and a pinch of salt go into food processor. Blend until smooth.
Gently grab an eggplant cut and cover one side with the bean mixture. Don%u2019t skimp our but don%u2019t add ore then you can roll up. And then roll it up.
Add a cup or so of sauce to a skillet or casserole dish, then place the rolls on in. Once all the rolls are in, cover with the remaining crushed tomato or marinara sauce.
Pop into hot oven to bake.
And then when the eggplant is tender and the sauce is all bubbly, pop it out.
Add some fresh basil (or basil puree) and grab that fork.
Nothing left for you to do beside eat it.
-C
serves 3-5
a medium to large eggplant
1 yellow onion
2 1/2 cups white beans (or one can)
a lemon
teaspoon each of thyme, garlic powder and oregano
3 cups crushed tomato or a simple marinara sauce
salt and pepper
splash of oil
fresh basil (optional)
Preheat oven to 400 degrees
Grab the eggplant and cut the very top off then cut slices lengthwise about 1/2 inch thick. You should get about 10-12 slices. Place the slices onto a baking sheet, overlapping a little if necessary, sprinkle with a pinch of salt, and place into oven. Cook for about 10 minutes or until the eggplant is just barely starting to soften and becomes pliable. Remove from oven and let cool a bit.
Meanwhile chop up the onion and place into a lightly oiled skillet. Cook for 5-8 minutes or until the onion starts to become translucent and fragrant. Once cooked, place into a food processor along with the beans (drained but keep the liquid),the spices, and the juice of the lemon. Pulse until smooth and if needed, add a few tablespoons of the bean liquid to loosen it up enough to blend. Taste and season with salt and pepper.
Now to make the rolls. Grab cooled off piece of eggplant, lay it flat, and cover with the bean mixture. Not too much or too little, probably a bit less then 1/4 cup. Then roll the eggplant up. Either grab a skillet or baking dish and add about 1 cup of the crushed tomato or marinara sauce to the bottom. Place rolls as they are being made into the dish. Once you have filled the dish with the rolls, cover with the remaining sauce.
Place the rolls into the oven and bake for 30ish minutes or until eggplant is nice and fork tender.
Once baked, remove from oven, left cool for a few minute and then serve. Top with fresh basil (or basil puree) if you want.
Eat with a fork.
Granola is a weakness of mine, well good granola is. I don%u2019t really call most stuff of the stuff you can buy at the store really granola, it is more like sugary candy crap that is marketed to be good for you when it really is not. That shit is gross and that%u2019s my truth.
Real granola, or the kind I make, is the basic bitch of granola. All it is is oats, a spice or two, salt, and a pureed up fruit (or veggies). Sometimes I will add a seed or nut at the end, or maybe even a little coconut or some other dried fruit. There is no added sweetener added, no added oils, just straight up oats and fruit.. And it%u2019s clumpy and crunchy, and all sorts of frantastic. It really is what every granola should strive to be.
The last batch I made was peach because, if you didn%u2019t know, it is peach season. Plus peach granola is delicious. That is fact. (unless you don%u2019t like peaches).
Now to the granola!
The stuff. Old fashion oats, a couple of ripe peaches, cinnamon, salt, and a little water.
Cut peaches in half, remove pits, and cut into chunks.
Place peach chunks into blender and blend until smooth.
Mix the cinnamon and salt with the oats.
Pour the peach puree into the oats.
Mix until evenly incorporated and a little clumpy. If the oats are all moist but not creating any clumps, add a few tablespoons water until there is some clumping going on.
Dump mixture onto a baking sheet, You can line it, but I don%u2019t bother.
Pop into preheated oven to bake for about 25 minutes then remove from oven and toss around. Stick it back into oven for 25 more minutes or so. After 45-50 minutes of being in the oven, turn oven off and just let granola cool in oven. It%u2019s key to crispy granola.
Cooled off and all crispy and clumpy. Granola at it%u2019s finest.
Into a jar to save some for later to eat however you want.
Me, I like handfuls straight into my mouth, chased by a little oat milk. Hehe!
-C
makes 2 1/2 cups
2 peaches
2 1/2 cups old fashion oats
a few tablespoons of water (if needed)
1-2 tablespoons cinnamon
pinch of salt
Preheat oven to 375
Cut peaches in half, remove pits, and cut into a few chunks. Place chunks into a blender and blend until smooth.
Place oats into a big bowl and mix in the salt and cinnamon then dump in the peach puree. Mix until completely incorporated and a little clumpy. IF there are no clumps, add a few tablespoons water and mix. Dump mixture onto a baking sheet and evenly distribute. Place baking granola into oven to bake.
Bake for 25 minutes, remove the granola and toss around with a spatula, then place back into oven and bake for another 25-30 minutes. After being in the oven for a total of 45-50ish minutes, turn oven off but keep granola in oven to cool. This is key to a good crispy granola.
After cooling off in oven, remove and eat. Place what is not eaten in an airtight container. Eat within a week or so.
When your neighbor tells you to pick as many raspberries as you can, well you go pick as many raspberries as you can. Just a few houses down the street, she has a yard full of the heaviest fruited raspberry bushes that have seen. So I grabbed my biggest mixing bowl and went at it. So many raspberries, they were basically falling off into the bowl (and into my mouth). Fresh raspberries, there is not much better.
And she wants me to come back for anther round. We have good neighbors.
I had quite the raspberry loot. The mr and I ate some (maybe too many), froze some, and then I made danishes for no other reason then I wanted to. And that was a just decision because everyone loves a good danish.
And these were good, or sooo good, according to the mr. He ate half while the other half were demolished when I brought them to my moms for dessert which was the plan so it worked out. People and their danishes. It%u2019s a thing you know.(No, not really)
Now to the danishes!
The stuff. Fresh raspberries (You can use frozen or if you really want, raspberry jam) flour, sugar, salt, plant milk, oil, yeast, a lemon, powdered sugar, vanilla. and that is it.
Start with mixing the yeast with the oil, milk, and sugar in a large bowl. Add in the flour and slat ads mix mix mix until you can%u2019t mix no more.
Dump onto a floured surface aaaaaanf. Knead. 5-8 minutes until the dough is all soft and smooth and uniformly dough.
Place the dough into cleaned bowl and cover. Set somewhere warm to rise.
In the mean time, make raspberry jam. Place raspberries and sugar into a pot and cook down until mixture is thick and jam like. Once the mixture sticks to a spoon like warm jam, turn heat off and let cool.
Dump dough out and cut into 12 equal pieces. Roll each piece into ball then roll out into a dish about a 1/2 inch thick.
Place dough disks onto splat or parchment lined baking sheet then indent each dough disk with a spoon or your fingers. Dollop a good plop of raspberry jammy into said intents. Once they are all jammed, pop them into the oven to bake. 15-18 minute should do it.
Look at those. Get them out of the oven and on to a wire rack for cooling time.
Make glaze. Sugar, lemon zest, vanilla, and lemon juice Mix until combined and yeah, that it glaze.
Drizzle the glaze all over those lovelies.
And then you eat becucae that is why you made them.
Share with your people. Or just eat them all to yourself, you made them and they are yours.
-C
makes 12
4 cups of all purpose flour
1 teaspoon salt
2 teaspoons yeast
1 cup room temperature plant based milk
1/2 cup neutral oil
1/3 cup white sugar
For raspberry jam
1/4 cup white sugar
2 cups fresh raspberry
For glaze
1 lemon
1 1/2 cups powdered sugar
splash of vanilla
In a large bowl combine the yeast, sugar, oil and milk. Really mix well and let sit for a minute to just get yeast activated. Dump in flour and salt and mix with a wooden spoon or whisk until it becomes to hard to stir. Dump mixture onto a lightly floured surface and knead dough for about 5-8 minutes or until the dough is soft and smooth. Place dough in a clean bowl and cover and let rise for about an hour or so or until the dough doubles in size.
While dough is rising, make raspberry jam. Mix raspberries and sugar together into a pot and place on medium heat on stove. Let cook for a couple minutes and once the raspebrries start to break down, stir. Let mixture cook down for about 10 minutes, stirring often, until the mixture becomes thick and sticks to a spoon like warm jam should. Take off heat and let cool.
Preheat oven to 350
Once dough has doubled in size, dump onto it onto a floured surface and with a knife or dough scraper, cut into 12 equal sized pieces. Roll each piece into a ball then flatten out into a disk about 1/2 inch thick. Place dough disks on a parchment or splat mat lined baking sheets (you will need 2). With a spoon, lightly push a intent into the center of each disk then place a good plop or the cooled raspberry jam into the intent. Once all the dough has its berries, place the baking sheets into the oven to bake, for about 15-18 minutes, or until the danishes are a nice golden brown.
When they are done baking, remove from oven and place on wire rack to cool.
While cooling, make the glaze. Zest lemon and place in a bowl with the powdered sugar and vanilla. Add in half the juice of the lemon and stir until completely combined. If the mixture is too thick, add more juice, to thin, add a little more powdered sugar.
And once the danishes are cooled, drizzle on the glaze. And then thats it. You can eat them now.
Any left over why are there left overs?) should be stored in a airtight container for a few days at room temp or in the fridge . They also freeze well.
The short of it is, people, stop wasting your beet greens!
The long of it is that I went to pick up my farm share this week and ooh lovely we got bunch beets. Bunched beets are my favorite becuase when they come bunched, they come with the greens and I can honestly say that the greens are some of my favorites. So I grabbed my bunched beets and continued picking up the rest of my veggies. As I tuned the corner I passed the compost. Know what I saw? Beet greens. People were grabbing there beets and ripping the greens off and tossing them into the compost. Oh that just pissed me off. First because it still shocks me that people don%u2019t realize they can, and should, eat the greens but more because I wish they just left the greens in the extras pile. I would have gladly taken them home. I almost went into the compost but there was some gross stuff in there and plus there was a line of people waiting patiently to get the to cucumbers. I had to walk away.
Oh how I can%u2019t stand wasted food!
So now that we all know that beet greens are food and are amazing, you might ask how do you eat beet greens? Any way you want really, but you can use them like any other green. They are kind of like chard orkale, but more beety and are just really really good. One on my favorite and simple things to do is beet greens saut%u00e9ed with garlic and ginger and a little soy with thinly sliced vinegary onions. Fast, easy, and tasty as hell.
There you go. Now never waste your beet greens again. Or if you don%u2019t want them you can give them to me!
Now to the beet greens!
The stuff. A bunch of beet greens (you don%u2019t need the beets) an onion (Or 2 really small onions) soy or aminos, garlic, ginger, red wine vinegar, and a splash of oil.
First, thinly slice onion and place into a bowl. Dump in the vinegar and toss around.
Grab the beet greens and cut the leafy parts from the stem. Chop the stems up into small pieces.
Place stems into a skillet with a tiny splash of oil and water and cook on medium heat.
Mince up garlic and ginger.
Once stems are tender, toss in the garlic and ginger and mix around. Keep on heat.
Now grab the greens and rough chop into smaller pieces
Once the garlic and ginger becomes fragrant, toss in the greens and stir in until wilted. Once wilted, dump in the soy and mix around. cook for another minute or so then remove from heat.
Toss in the onions and mix around.
Now just eat. From skillet or grab a bowl. You do you.
-C
serves 1-3
1 bunch of beet greens
1 regular sized onions (or 2 very small onions)
2 cloves garlic
inch piece of fresh ginger
2 tablespoons red wine vinegar
1-2 tablespoons soy, tamari, or aminos
a splash of oil.
a splash of water
First, if there are beets attached to the greens, cut them off and save them for later.
Take the onion and slice into very thin pieces, place into a bowl, and toss them with the vinegar. Set aside.
Grab greens and cut the leafy parts from the stem. Cut the stem up into little pieces and toss into a skillet with a splash of oil and a splash of water. Set on medium heat to cook. While cooking, mince garlic and ginger and once the stems become tender, toss garlic and given into the pan and mix around. Keep on heat. Now grab greens and give them a good rough chop then toss them into skillet once the garlic and ginger become fragrant. Mix around until wilted. Once wilted, add in the soy and mix. Cook for another minutes or so then remove from heat. Toss in the onions with the vinegar. And that is it. And now you eat.
Zucchini. One of the best summertime veggies. If you have been around here (as in my blog) for long enough, you all know how I am a zucchini feen. Once they start growing, I take them all. From my garden, from your garden, even my sisters mother in laws extra, plus the million I get with my farm share. At any given time I could have upwards of fifty zucchini spilling out all over the counter and shoved into any crevice I can find in the fridge. But the excess never lasts long because I eat them all. Mostly to myself, and I feel great about it. (Ok, I do end up freezing some of it for winter, but I am still eating it all!)
And every year when the first zucchinis start to hit the ground, all the people are up in my squash asking for zucchini bread, like they can%u2019t possibly make it themselves or anything. But I don%u2019t mind what so ever because sharing is caring and I guess I care. Plus I like to bake so it works, you know?
When I was recently asked to bake a loaf of zucchini bread, I made the decision to go the muffin route instead because aren%u2019t muffins just individual little breads that take half the time to cook them a loaf? Yup, and that is very nice when you want to minimize any hot oven time because summer is hot enough as it is.
And because they are muffins, they acceptable for breakfast, even with all the chocolate chips.
Win!
Now to the muffins!
The stuff. A good sized zucchini, flour, baking soda and powder, salt, brown sugar, oil, cinnamon, raw sugar, apple cider vinegar, and some chocolate chips.
In a large bowl, whisk together the flour, baking soda and powder, salt, cinnamon, and brown sugar until completely incorporated and there are no lumps of sugar.
Shred the zucchini. I used a smaller shredder so the pieced are very thin but a normal sized box grater shred works just as well
Add zucchini, oil, and vinegar to bowl and fold in until completely combined.
Then fold in chocolate chips. Duh.
Scoop batter into a greased muffin pan and sprinkle the tops with raw sugar. Pop into the hot oven to bake.
Pop out of tins to cool on a rack.
And eat. All to yourself or share, that is on you.
-C
makes 12 muffins
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3/4 cup packed brown sugar
1/2 cup neutral flavored oil
2 tablespoons apple cider vinegar
1 medium zucchini (2 cups packed shredded zucchini)
2/3 cup chocolate chips
1/4 cup raw sugar (to sprinkle the tops) optional
Preheat oven to 350.
Grab a large bowl and add in the flour, baking powder and soda, cinnamon, and salt. Whisk together then add in the brown sugar and whisk in, making sure there are no big clumps.
Shred zucchini uniti you have 2 hefty cups. If you have a fine shredder, use that, if not, a normal sized shred will do.
Place shredded zucchini into the bowl along with the oil and the vinegar. Start folding with a spatula until everything is incorporated. Resist the urge to aggressively mix, it takes a minute for the liquid from the zucchini to absorb into the flour. (Over mixing it will make the muffins tough) Once the batter is uniform, fold in chocolate chips.
Scoop batter into a well greased or lined muffin tin. Sprinkle the tops with raw sugar and pop the pan into the preheated oven. Bake for about 30 minutes or until fluffily and domed and a tester stuck in one comes out clean.
When baked, remove from oven and pop out if tin. Let cool on a wire rack but feel free to eat one warm.
Store uneaten muffins in airtight container at room temp for a 2-3 days but if it is really hot out, just stick them in the fridge. Also can be frozen.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Do you ever make cold potato salad when it is not summer? I can%u2019t remember a time when I have. Is that strange? Maybe a little, but it probably has more to do with never wanting to turn the oven on in the summer to cook anything or eating anything that is hot. And fall and winter is not time for anytime cold, I just want my potatoes hot.
I just reasoned myself my own question.
Anyway, cold potato salad. A classic summertime staple just in time for all the BBQ%u2019s, picnics, lazy days spent at home doing nothing , and basically eating anywhere, anytime. Yes,a great side dish but I have been known to have myself a little bowl here or there for a nice snack. Heck, it would make for a nice filling breakfast treat as well. It%u2019s your potato salad ad you can it it whenever you dang well please.
This potato salad is pretty classic in the since that is is boiled potatoes covered with creaminess except the creaminess comes form beans and not mayo. And let me tell you, the mayo is not missed in the slightest here. The bean cream is made from cannellini beans which when blended, are nice and smooth and not overly beany. Added to the cream is pickle juice and mustard for a slight tang. And it all gets mixed together with onions to complete the dish. Simple yes, but so good. And because it is mayo free, everyone can eat it, making it a perfect side dish to bring along or share at any eating event with people that might have a different style of eating. Because we all deserve some so good potato salad, don%u2019t ya think?
Now to the potato salad!
The stuff. Potatoes, caneillini beans, an onion, a few cloves garlic, brown mustard, ground flax seeds, pickle juice, and salt and pepper
Start by dicing up potatoes into inch-ish sized chunks.
Rinse then place the potatoes into a pot completely submerged in cold water. Sprinkle in a good pinch of salt and set on stove to boil.
In the mean time, dice up onions into small pieces. Also chop garlic into smaller pieces.
Place onions into a big bowl along with a pinch of salt and1/4 cup of pickle juice (or vinegar if you prefer)
Now make bean cream. Strain all the liquid from the beans then place 1/4 cup back in. Add the rest of the pickle juice, the mustard, the chipped garlic, and the ground flax seed. Blend until smooth.
Once the potatoes are nice and from tender, remove from heat and strain away the liquid.
Toss the warm potatoes into the bowl with the pickling onion. Let sit for about 10-15 minutes so potatoes have time to cool and absorb picking liquid.
When potatoes have slightly cooled, dump the bean puree an and toss until combined.
And there you have it, super delicious creamy cannellini bean potato salad. If you want to be a little fancy, dice up something green (I used broccoli) to sprinkle on top. It never hurts!
Happy Summertime eating!
-C
About 2 1/2 pounds potatoes ( I used Yukon gold)
a large onion
2 heaping tablespoons spicy brown mustard
1 heaping tablespoon ground flax seed
2 cups cooked cannellini beans with 1/4 cup bean liquid
2-3 cloves garlic
1/2 cup pickle juice (or any type of vinegar)
salt and pepper
Start by dicing up potatoes into cubes about and inch big. Place potatoes in a large pot, rinse in water, strain, then refill pot with cold water until all potatoes are submerged. Add a large pinch of salt to pot and then stick pot on high heat on stove until it starts to boil. Once water is boiling, lower heat but keep at a soft boil. Cook potatoes until fork tender which should take about 15 minutes.
While potatoes are cooking, dice up the onion into small pieces. Place in a large bowl along with a pinch of salt and 1/4 cup of pickle juice. Toss around and set aside.
The cannellini bean cream. Strain the beans but reserve 1/4 cup of liquid. Add liquid back to beans along with the other 1/4 cup pickle juice, the garlic, the mustard and flax seeds, and a small pinch of salt and lots of pepper. With either a hand blender or regular blender, blend until smooth. Taste and add more salt if needed. Also if the puree seems really thick, add in another splash of pickle juice. To thin, add in another tablespoon ground flax seeds.
Once potatoes are fully cooked, strain from water and toss the potatoes, still warm, into the bowl with the onions. Gently toss around and let sit for a few minutes to cool and absorb any pickle liquid. Once the potatoes cooled off a bit, dump the bean cream into the bowl and toss around until potatoes are all evenly coated.
And that is it. You can be fancy and spindle something green like some chopped dill or parsley or broccol on top for a little color and flavor%u2026If you want.
And then eat right away still slightly warm or stick in the fridge to completely chill and eat cold. Last for 3-4 day in the fridge covered.
Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?
Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!
Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don%u2019t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.
Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that%u2019s just how I roll.
Now to the rhubarb and kale salad.
The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.
Start by mincing garlic and ginger and choping onion up into smallish pieces.
Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.
While that%u2019s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it%u2019s too thick.
Grab rhubarb ad cut into 1/2 inch pieces.
Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.
Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.
Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.
Now it%u2019s fork(or fingers) to bowl to face.
What a salad. What. A Salad.
Get at it!
-C
makes an entree salad for one or a side salad for a few
2-3 stalks fresh rhubarb (about 2 cups chopped)
3 large handfuls (about 6 oz) baby kale (you can really use any greens)
1/2 a yellow or sweet onion
1tablespoon freshly grated ginger
2 cloves garlic
olive oil
black pepper
2 tablespoons almond butter
1 tablespoon red wine vinegar
1 tablespoons soy sauce
1-2 tablespoons warm water
smal handful of chopped toasted almonds
Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.
In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.
Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.
Eat.
I love me some onions, I mean I eat one everyday so I asked myself why the heck haven%u2019t I made onion rings before? Probably because when I usually think onion rings, I think greasy and fried and that is not really my jam. But early in the week the lightbulb went off in my brain. I have been making a lot of stuff with bean flours lately and thought that chickpea flour would make an excellent batter for onions. And low and behold, I was right. Very very right.
These onion rings are so f-ing amazing. Sure they might not be the most traditional of onion ring but they are for sure just as good. A spicy crispy crunchy outer layer with a soft and creamy onion inside. Baked, not fried, and just really delightful. Easy to throw together and yeah, you got onion rings. I have made them twice this week already. Probably going to make them again tonight because why the hell not? They are simply a vegetable covered in bean. I should be eating them every day and you probably should be eating them everyday too.
Now to the onion rings!
The stuff. Onions (I used valida but any sweet variety will work) chickpea flour, spices (garlic, ginger, cumin, chili powder, paprika, and a pick or red pepper flakes), warm water, oil, and salt and pepper.
Mix up the batter. All the spices get mix together with the chickpea flour. Add in the water and then mix unit completely combined and all batter like.
Dip the onions into the batter and place on a oiled baking sheet. Try not to overlap too much and use the insides of large rings to place the small ones!
Into the oven and out of the oven. Crispy, dark, and delicious!
Get those rings onto a plate while they are hot, grab some dipping sauce of choice (tahini for me) and eat.
Get into this.
-C
3/4 cup checkpea flour
1 teaspoon each cumin and chili powder
1/2 teaspoon each garlic, paprika and ground ginger
pinch of red pepper flakes
2 medium sized valida onions (or whatever onions you have)
3/4 cup warm water
1/2 teaspoon salt
cracked pepper
tablespoon or so of oil to oil baking sheet
Preheat oven to 425.
In a wide bottomed bowl mix together the chickpea flour. salt. and all the spices. Add in the warm water and mix until completely incorporated and smooth. You want the batter to coat the onions when dipped but not be overly thick. If you think it needs to thicken up a bit, add a tablespoon more chickpea flour. To thin it, just add a splash more water.
Grab onions and peel off papery skin then slice into 1/4-1/2 inch rounds. Take onion rings and dip them into the batter then place rings on a large oiled baking sheet. Try not to overlap to much and definitely place smaller rings inside bigger rings. Also use a second baking sheet if you need to.
Once rings are all battered, place in preheated oven and bake for 40 minutes, giving them a flip atfter about 25-30 minutes.
Once dark brown and crispy, remove from the oven. Place rings on a plate and eat. Dipping sauce recommendation is tahini but anything or nothing at all is also right.
It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven%u2019t we learned by now that I am always right about flavors? HAHA. But really. It%u2019s one of my new favorite snacks.
Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it%u2019s all thrown together in a blender.
You really can%u2019t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.
Now to the cake!
The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.
Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don%u2019t over blend it or else it will be tough.
Pour batter into a well greased pan and pop into a hot oven. Bake.
Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!
Pop cake out and let cool on a wire rack.
And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.
When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.
Pop cake back into pan (or don%u2019t if you dont want too) and pour glaze all over top.
A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.
-C
makes a 9×9 cake
2 cups all purpose flour
3/4 cup white sugar
1 1/3 cups sweet peas (fresh or frozen and thawed)
1 cup water
1/3 cup oil
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vinegar
1 cup powdered sugar
3 tablespoon strawberries jam or preserves
Preheat oven to 350
Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don%u2019t oven blend it or that cake will be tough.
Pour batter into a well greased 9×9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.
Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.
Sprinkle some more powdered sugar on top for looks, but other then that, it%u2019s now time to eat.
Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.
Why is it when I bring up anything that has to do with savory peanut butter, people get all wild and weird about it? There has been some misinformation that has seeped into peoples brains that told them that peanut butter cannot be savory, that it must be paired with something sweet and sugary.
Well I am here to tell you that that is bull shit and while peanut butter does go amazingly with all things sweet and or fruity, it is almost more fantastic with savory notes and veggies. Seriously, I eat peanut butter all the freaking time, and most of that time it is has garlic, vinegar, and some hot sauce mixed into it. To dip carrots and cabbage into of course.
This sandwich is basically that. Peanut butter mixed with a few spices and loaded with veggies. Sure ok, some of you might be a little skeptical, that is how you were raised. Peanut butter and jelly. Peanut butter and fluff. Peanut butter and banana. I get it, because that was me when I was a kid too. But then I grew up and my taste for great things grew up too, which lead me to this sandwich.
So trust me. It will probably be one of the best peanut butter sandwich situations that you will ever stick in your mouth. Plus what do you got to lose? It is a one sandwich, basically no time invested, easy as can be, adventure. One that will change your view of peanut butter and maybe even your life in all the good ways. For reals.
Now to the peanut butter and veggie sandwich!
The stuff. Peanut butter, soy, apple cider vinegar, garlic powder, black pepper, ginger, and red pepper flakes. Also bread and lots of sliced up or shredded veggies. I used red onion, shredded cabbage and carrot, cucumber, sliced fresh green beans, and spinach.
First you pile your veggies together and dump a little vinegar on to them. Also add a little pepper and toss a bit. I did it right on the cutting board. No need to dirty another bowl if you don%u2019t have to.
Now for the peanut butter spread. Mix the soy, rest of vinegar, the garlic, ginger, and red pepper flakes all together with the peanut butter. Add a tiny splash of water to loosen it up if needed. Mix until completely incorporated. And then dip your finger and taste it. Add more soy or spices if you want.
And then you spread the peanut butter all over the bread.
Top with the veggies that have been sitting a good couple minutes in the vinegar.
Close up the sandwich, cut in half%u2026
Eat.
I know, I know. Life is pretty swell, especially with a peanut butter and veggie sandwich.
You%u2019re welcome.
-C
makes 1 sandwich
2 heaping tablespoons peanut butter
1/2 teaspoon each ground ginger and red chili flakes
1/2 teaspoon garlic powder
2 tablespoon apple cider or red wine vinegar
1 tablespoon soy
splash of water
Veggies. You can use any or all of the following . Red onion, shredded cabbage, shedded carrot, sliced cucumber, green beans, spinach.
2 slices of some good ass bread
Start by placing all the veggies you are adding to the sandwich into a little pile and drizzle about a tablespoon of vinegar. Add ground black pepper and toss around a little. You can do this in a bowl, but just on a cutting board works too.
Next mix the peanut butter, tablespoon of vinegar, ginger, garlic, red chili flakes, and soy together until completely incorporated. Add a splash of water if needed to loosen a bit if it gets to thick to stir. Then taste. If you think it needs more heat, add more chili flakes, or more saltness, add a splash more soy.
And now spread the peanut butter all over the two slices of bread. Each side get equal amounts. Grab the veggies and pile them on, close sides together, and cut in half.
Eat. And yes, feel free to make another.