Tag Archives: vegan

and now for MINE.

When my brother and I weren’t playing the flap jack game… or pushing each other down the stairs in cardboard boxes… we were often found sitting around the big wooden kitchen table trying to conceal our cookies.

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It was a thing. A game of deception, if you will. After a meal my mom and dad would give us each two cookies for dessert. We would both proceed to eat our first cookie cautiously, while eyeing the other sibling and their cookie eating ways. At some point, someone would likely become distracted (usually me) and the other (usually my brother) would take this opportunity to hide his second cookie, then continue eating as if nothing happened. Usually hiding the cookie meant sitting on it. or stuffing it down your shirt. Either would suffice.

I usually became so tied up in enjoying my cookies that I would accidentally eat not only one but BOTH cookies (!!!) forgetting the game of deception altogether until it was too late. Or worse still, I would get to my second cookie and notice my brother was cookie-less. I would then gleefully rub it in his face that I was still enjoying my dessert like a KING. (Rookie mistake)

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This is where things took a turn for the worse. When my brother was satisfied that I had finished both my cookies, he would WHIP out his remaining cookie and sing-song those HORRIBLE words that would ring in my ears for hours after…

‘annnnnnnnnnnnnnnnnnnnnd NOW for MINE!…’

At this point he would proceed to savour said cookie to the best of his ability. Making delicious and over-exaggerated noises of enjoyment as he munched away.

That cookie hiding bastard.

I knew this game all toooo well, but for some reason, I seldom remember winning.

It really makes no sense since we both got the same amount of cookies, but my six year old brain seemed to think that if he was still eating cookies, than I should be too. Good GOD I hated that game.

This recipe is cookie revenge. Because I baked them. And therefore I will eat them all. AND NOW FOR MINE.

what.

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Oatmeal Raisin Cookies
Adapted from here

1  1/2 c. walnuts
2 c. regular oats
3/4 c. whole wheat flour
1/2 c. Rapadura Sugar
1 tsp baking soda
1/2 tsp cinnamon
1/2 c. pure maple syrup
2 tbsp oat milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins

Preheat oven to 350F and line a baking sheet with parchment paper. Toast the walnuts in the oven for about 10 minutes. After they have cooled, quickly process the walnuts until they make a fine meal.

In a medium sized bowl, mix together the flour, baking soda, cinnamon, sugar and only 1 cup of the oats. Now add the ingredients to the food processor and process until just mixed.

In a separate bowl, mix the wet ingredients (soften the coconut oil if you need to first) and pour this mixture into the food processor. Process until the entire mixture is thoroughly combined.

In the medium size bowl, mix this entire mixtures with the remaining 1 cup of oats. Fold in the raisins.

For the cookies, take about 2 tbsp of dough, make a ball, and then flatten onto the baking sheet. Bake for 10 minutes at 350F. Watch them because they will go dark very quick! Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack.

So yummy! Maybe next time I’ll try them with chocolate.

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xxx

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Filed under Adventures in Australia, Cookies, Desserts

kale chips

I think I am way behind the eight ball here… in fact, I know I am. Kale Chips took the internet by storm about six months ago. Every clean eating blog from every side of the world was singing their praises… so why did it take me until now to make them?

these pictures are not the most charming...

these pictures are not the most charming…

I kinda thought it took like nine hours to bake them. I was under the impression you needed a dehydrator and that if you found yourself with out a dehydrator, you would have to put the oven on very low and let them bake away for ages. I don’t know whyyy I thought that really. But it’s not the case.

They take about 15 minutes from start to finish. 5 minutes of mixing and about ten minutes of baking. no sweat. Unless its really hot in your apartment, like mine, and then you probably are sweating…

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Anyway, I think I also thought they would taste like seaweed. Or…kale, (imagine that…) but they don’t! They taste like whatever you put on them! In this case: salt, pepper, and cheesy nutritional yeast. Nutritional yeast comes in flake form. It is a deactivated yeast that is commonly used as a condiment type thing by many vegans and vegetarians. It tastes distinctly… cheesy, but I’m not sure why. You should try it! It’s a complete protein! (whaaaa?) and is high in b-complex vitamins.

If you are so far behind the curve, like me, then you are probably actually ahead of the curve. and so you should make these kale chips.

Not 100% on the reasoning there… but these are delicious!DSC_0637
Kale Chips

1 bunch of dinosaur kale (or curly kale but dinosaur makes a less brittle chip)

2 tbsp olive oil

1/4 c.. nutritional yeast

sprinkle of salt

sprinkle of pepper

Remove the kale from the stems and break into bite size pieces. Toss all ingredients in a large bowl and mix until the kale is evenly coated.Bake in a preheated oven at 350*F for 5-10 minutes, turning once.
The chips should be crunchy, but not charred. Its a fine line, so watch closely!

Eat and enjoy!

xxx

 

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razzleberry muffins

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So, its official. Summer is over. March 1st was the first day of Autumn. Traditionally my favourite season! It’s just… I wasn’t done with summer yet.

I didn’t get to the beach enough… I didn’t see ONE jelly fish… I didn’t even make boozy popsicles.

Well… it’s a good thing I live in Australia and I can still do those things for a while longer without feeling foolish. Anyway, I did drink a lot of coconuts… and I did go camping… and I did wear a dress to a wedding in such heat that I thought I was going to have bum shaped sweat marks. Gross? no. just a reality.

I’ll get on with it though, I’ll celebrate fall even though I feel its a tad too early. I will make soup and bake sweet potatoes. And I will make delicious muffins.

Gluten-free isn’t something I really think about that often. I really enjoy my gluten… but every now and then I wonder about this gluten-free baking that is so popular these days and I try my hand at it. It does NOT always work out… let me tell you. But these muffins were quite a nice surprise.

Now… buckwheat flour isn’t for everyone, it has a very distinct taste… but after I asked Sean-no less than 5 times-what he thought of these muffins (Really? I mean really though…? But did they taste weird? But really? You liked them?) He assured me they were really good. SO without further ado!DSC_0063

Raspberry Gluten-Free Muffins
Adapted from Edible Perspective

1 c. buckwheat flour
3/4 c. gluten-free oat flour
1/2 c. almond meal
3 tbsp rapadura sugar
2 1/2 tbsps ground flax meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 chia eggs (2 tbsp + 6 tsbp water)
1/2 c. + 1 tbsp mashed banana
6 tbsp oat milk
1/3 c. maple syrup
1 vanilla bean
1/4 c. unrefined coconut oil, melted
1 1/4  c. frozen raspberries

First preheat your oven to 350* F and line a muffin tin with pretty liners. Mix up your chia eggs and set aside. Mix all your dry ingredients in a large bowl. Whisk the banana, milk, maple syrup, chia eggs, coconut oil and vanilla until fully combined. Add the wet to the dry and mix until only just combined, but do not overmix! fold in the raspberries very gently and then spoon the mixture into the muffins liners. Fill each liner about 2/3 full. If you like, you can top with a cinnamin crumble. (1/4 c. rolled oats, 1/4 c. rapadura sugar, 3 tbsp oat flour, 3 tbsp coconut oil, melted, 1/2 tsp cinnamon, salt) Mix together and then sprinkle on top. Bake for 25-30 minutes.

Try to resist until the muffins are cool as they do not stay together that well when warm!

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Enjoy!

xxx

 

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Filed under Adventures in Australia, Muffins

sunday morning bread

I’m obsessed with reading food blogs. I spend all hours pursuing the internet. Healthy living? Decadent desserts? Useful information? I want it all. I stumble on so many gems and yet I don’t have enough free time in the kitchen to replicate them all.

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This one was brought to my attention by a friend of mine. She made it last weekend and gave me a taste. I went home that night and immediately baked it up. It lasted only a couple days, so here I am again, in my kitchen baking this for second time this week. So delicious and wholesome!

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The thing is, this is easy as can be! Mix, set, bake. It’s really not rocket science and you can easily do it all in one bowl! Minimal clean up and a delightful Sunday morning breakfast.

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The recipe is from My New Roots. A fellow Canadian lady, blogging from across the world. At least I think she is Canadian… She went to school in Toronto anyway. I admire her immensely. She makes me want to take more pictures and learn everything there is too learn about Holistic Nutrition.

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She nailed it with this loaf. It totally is life changing and oh.my.god. soooo delicious.

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Go check out her blog if you haven’t already and make this loaf. It’s totally a good thing. (I’m channeling martha stewart here.)

xxx

 

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Filed under Breads, Breakfast

camping equals…

Guess what is happening this weekend!!! CAMPING!

YAYAYAAYAYYAYAYY!

And you know what that means? Well, as evidenced here and here… it means GRANOLA!

OH delicious, crunchy granola that I always seem to burn. Or make healthier than is necessary and thus never adding quite enough sugar or sweetness. This time I have GOT YOU!

NAILED IT.

one hammer, one nail. totally nailed it, you guys.DSC_9850

I didn’t even follow a recipe. Nor do I remember all of my exact measurements, but it is goooood stuff.

Here is the most accurate recollection of ingredients that I can put together. I kinda just threw everything in a bowl, but these were the vague measurements.

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Best Granola EVA

dry:

2 c. oats
1 c. rice crispies
1 c. puffed millet
1 c. coconut flakes
2 tbsp. sesame seeds
1 tbsp chia seeds
1/4 c. sunflower seeds
1/4 c. almonds chopped
1 1/2 tsp cinnamon
1/2 c. dried apple chopped
1/4 c. craisins
1/4 c. raisins

wet:

1/3 c. coconut oil
1/4 c. brown sugar
1/4 c. brown rice syrup
1 tsp vanilla

Really all you do is the mix the dry (minus the fruit) and mix the wet, then combine. Spread over two baking sheets and bake for 25 minutes at 325*F flipping the granola once or twice. Allow to cool (if you can) before adding the fruit.

ENJOY!

x

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Filed under Adventures in Australia, Breakfast

hot hot heat

Last Friday I experienced some of the hottest temperatures that I have ever felt on my fair Canadian skin. Sydney peaked at a sunny 45 degrees celcius.

forty. five.

Granted, that is only five degrees hotter than the bikram yoga room… however, Bikram yoga is practiced at that heat to make you SWEAT, and sweat A LOT, but I usually don’t go about my daily routine in the hot room. And furthermore, I wear signicantly more clothing when I am outside a Bikram class. So… five degrees is like, ridiculous.

I don’t even know how to explain it. Really hot is pretty much it.

Anyway, Sean and I decided that an after work swim was in order… so at around 7pm we drove to the Eastern Beaches. When we got in the car the temperature had already dropped to 35 and by the time we reached the beach ten minutes later it was 24. YOU GUYS! What… the WHAT?

We took a dip anyway as the sun was setting and I was actually shivering. It’s a strange country I live in these days.

Let’s talk about summer food! Summer salads… BBQs… light… fresh!

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I got this recipe from my boyfriend’s mom. I swapped a couple of ingredients and kablammy! A delicious summer salad/salsa thing that is delish.

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Corn & Avocado Salad

4 stalks of spring onion

1 cob of corn (bbqed & chopped of the cob)

2 tomatoes (seeded and chopped)

1 avocado (chopped)

1/4 c. parsley (chopped)

1/2 red capsicum

juice of one lime

salt & pepper to taste

This salad is pretty straight forward.

First cook the corn. I BBQd mine cause I prefer that taste, but you can boil it also. Set it aside to cool.

Quarter the tomatoes. De-seed them and sprinkle with a tiny bit of salt. I find that this helps them to dry out a tiny bit so the salad doesn’t get watery. Chop the spring onions, red capsicum, and avocado. Chop the tomatoes quite small and cut the corn off the cob. Finely chop the parsley and toss everything in a bowl with the juice of one lime. Season to taste.

SO yummy.

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x

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blueberry muffin segue

How does someone make the transition from a solid month of total regression back into being a teenager (waking up after ten, staying in pyjamas all day and doing nothing, eating other people’s groceries) to re-entering the real world. A world which is literally (and figuratively) one entire globe away from teenager regression. A world that involves work and buying groceries, doing laundry and checking flour for moths.

Where is the instruction booklet for that transition? Because I am having a bit of trouble with it.

I think I read somewhere that you should start by making muffins. Well, no. Actually, that is a lie. But it would have make a great segue into this muffin recipe I’m about to post.

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Muffins help somewhere along the way. I’m sure of that.

Blueberry Muffins
Adapted from this beautiful blog I just discovered.

1 c. whole wheat flour

1 c. all purpose flour

4 tsp baking powder

1/4 tsp salt

1/2 c. brown sugar

1/2 tsp vanilla extract

1/4 c. raw sugar

1 c. oat milk (or any non-dairy)

3 tbsp mushed banana

1 lemon, zested

1 c. fresh blueberries

Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in blueberries, try not to over mix muffin batter.

Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked.

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Eat. Feel better.

xxx

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Filed under Adventures in Australia, Muffins