Another Saturday is here…but it’s pretty much the same as any other day. Wake up with the kiddo, milk, diaper change, feedings, try to work in between all these things.¬†Wanted to make crepes without eggs and made my own recipe, and it’s GREAT! Fluffy, soft, slightly sweet. Will make this one again and again.
- 1 cup of¬†unbleached flower
- 3 tea spoons of maple syrup
- 1/2 a cup of coconut cream
- 1/2 a cup of rice milk
- Smidgeon of salt
Play with the formula above until it has the “right” consistency for pancakes.
Recently I discovered how easy it is to prepare dough. One thing I detest is following recipe directions, so I kind of made my own recipe and it works, and it’s easy and most of all delicious.
To make the tart dough just use self-raising flour + 3 spoons of coconut cream + water + sugar until it’s the “right” consistency. Not too sticky not too dry.
Shape it into a square, add a layer of jam (I use cherry preserves) and a layer of fruit. It’s that easy. I made 4 of these last week. They were all gone immediately.
I am blending a lot of baby foods nowadays, and discovered a whole new way of preparing adult foods as well. Mango-rice blended makes an amazing pudding. And this soup is really tasty and easy to prepare with any veggies ¬†in your fridge.
Add one cup of water to a pot plus chopped carrots, tomatoes, onion and anything else you find in your fridge (potatoes, leeks, cilantro all work nicely too.
Boil the above until it’s soft enough to be blended and do so with fresh garlic, 3 spoons of coconut cream (optional but very nice), lots of ginger, salt, and pepper. And voila, a really delicious soup for any meal, any day, any weather. Tastes like it took a ton of work and really just 5-10 mins of prep.
Anyone who’s been to Kalustyans in New York, will get excited remembering their visits. The smell, the spices, the food. It’s every foodies and cooks paradise. They stock spices, jams, and dried fruits from all over the world. Upstairs there’s a small selection of quality cookware, frozen items that are hard to find anywhere (like fresh fruit paste) and a small selection of ready to eat delicacies.
Recently I was looking at foods that can boost my protein intake and remembered this lentil dish from Kalustyans I used to love. A quick good search brought me to the name “Mujaddara.” It’s really such a simple dish, but is so addictively filling.
3 cups of lentils (I used green, yellow are good too), 1 cup of bulgur wheat, 3 caramelized onions, some salt and olive oil.
It’s been a long time since I’ve written. ¬†I am now a mama and life is faster and crazier than ever. Recently I started taking my pumpkin to playgroups and picked up a rice ball idea from a cool Japanese mama. Somehow she manages to take care of three kids, the house, cooking, and time to make her kids clothes not to mention always have snacks for everyone at every playdate. Here’s my version:
Rice, Nutritional Yeast, Sesame Oil, Vegan Mayo, Strips of Roasted Seaweed, Salt/Pepper.
Place the strips of roasted seaweed on the bottom of the wrap, then a large spoon of rice and twist the ends to make a ball. They take about 3 minutes to make, and love the way they look and taste.
Jetlagged and up at 4am, I made these this morning. So easy to make! Just peel, slice, add dill, salt and olive oil and bake for about an hour.
This was another reason for visiting Austin – The largest Wholefoods in the world! My friend and I visited at least a handful of times during our stay. This free fruit stand for kids caught my attention, very sweet.
Songs and prose should be written about Arlo’s burger. I can’t believe I nearly missed tasting it! One of the reasons I went to Austin was to try all the local vegan food….and there’s so much. Everywhere you drive, you’ll find colorful food trucks housing delicious food. On one of our last days in Austin, my friend and I discovered a row of food trucks in a parking lot and approached Arlo’s which was on my list. I didn’t feel like a burger but was convinced that this is the best thing on their menu. And it was. This was the best damn vegan burger I have ever had. It was perfect in every way, the texture, flavor, chewyness, crunchyness. My carniverous friend was equally in heaven. In the heat of the moment, I told Arlo’s creator that he should run for the president. I don’t think I can eat another burger after this one.
My friend and I were in Austin last month..and while hanging out by the Barton Creek, I noticed these dark purple fruits on many trees. I had a feeling they were edible and flagged down a ranger. Turns out they are Mexican Persimmons. They taste sweet and immediately stain everything they come in contact with (including my teeth which turned brown for a minute). They were used as texture dye in the past.
Just returned ‘home” to Hong Kong after a long and wonderful trip to the states. Missing home and inspired by mom’s oatmeal squares, I made my own for the first time. They came out surprisingly great. Im going to make another batch soon with fresh raspberries or apricots.
Vegan Oatmeal Recipe:
- 2 cups of oatmeal
- 3 spoons of brown sugar
- 3 spoons of jam
- 3 spoons of flax (mine had chocolate in it)
- 1 spoon of cocoa powder
- 2 spoons of cinnamon
- 1 spoon of baking powder
- 10 prunes (cut into small pieces)
- 1 small banana
Bake for about 40 -60 minutes (or until it looks golden on the outside) at 350 on wax/no-stick paper. If the squares stick to the paper (or don’t come off easily), turn them over and bake them for another 10-15 minutes on fresh no-stick paper.
Another Recipe: Persimmon Guava Chia Squares.
These may not look perfect, but came out delicious!
- One large juicy persimmon
- One green Guava
- 3 spoons of Chia seeds
- 2 cups of oatmeal
- 3 spoons of jam
- 2 spoons of brown sugar
- 2 spoons Sunflower Seeds
- One ripe banana
and here’s a Savory Oatmeal Square made with carrots and burdock. I have to say, the sweet ones go better with oatmeal. I used burdock, carrots, onions, soy sauce, tahini and red pepper flakes.