have you made my spicy gochujang cauliflower wings yet?? the magic lies in the glaze, a sweet tangy sauce made of gochujang (Korean chili paste ), maple syrup, sesame oil, vinegar, garlic, and ginger. they’re reminiscent of BBQ wings but spicier and funkier, with just the right amount of heat. recipe below; also on my blog! . . . SPICY KOREAN CAULIFLOWER WINGS 1 small to medium head of cauliflower ½ cup unsweetened non-dairy milk ½ cup water ½ cup all-purpose flour or rice flour* ¼ tsp each salt and pepper . Maple Gochujang Glaze: ¼ cup gochujang paste 3 tbsp maple syrup 1 tbsp sesame oil ½ tbsp tamari or soy sauce 1 tbsp apple cider vinegar 1 tbsp minced ginger 2 cloves garlic, minced ¼ tsp each salt and pepper water to thin (if necessary ) . Preheat oven to 450F (232C ) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets. Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn't be touching ) and bake for 25 minutes or until golden brown, then remove from oven. While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency ). Let baking sheet cool slightly (to prevent bottoms from burning ) and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes. Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip. . Note: If using rice flour (for gf option ), you may need to add a bit more water to the batter. Two options for sauces: * YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt * RANCH dip: whisk together 1 cup vegan mayo + 1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley
high-protein breakfast bowl, perfect fuel after this morning's strength training session. base is @kitehillfoods plain greek almond milk yogurt, with strawberries, blackberries, sliced ripe mango, nectarine, nutty cardamom granola, sesame seeds, and a sticky medjool date that I chopped into chewy caramel tidbits and scattered on top. and freshly brewed matcha tea. . also just curious but what’s your favorite plant-based yogurt brand? I love this greek yogurt because it’s unsweetened and creamy thick but I’m always looking for more suggestions!
smoothie bowl blissed out with toppings (because they’re the best part of any smoothie bowl duh ): white nectarine, raspberries, grapes, sesame, coconut hemp granola wishing you all a wonderful weekend! . . BLACKBERRY PEACH SMOOTHIE 1 frozen banana, 1/2 cup frozen blackberries, 1 peach, 4 leaves kale, 3/4 cup non-dairy milk, and 1 tbsp shelled hemp seed blend until creamy.
garlic scapes | stir-fried with tempeh and cabbage, with brown rice . I found these at my local grocery store the other day— they’re similar to Chinese garlic stems actually (suan tai 蒜苔 ), both thin green stalks of garlic bulbs sold by the bunch. stir-fried with a bit of oil in a pan, the stems are tender and mildly sweet, blistered like string beans but with a subtle garlicky flavor. I also added tempeh (came pre-marinated in soy sauce, a hint of maple syrup, and liquid smoke ), and threw in some shredded cabbage in the pan too. paired with brown rice= a simple but satisfying lunch
this spicy mayo mushroom roll is still one of my favorite vegan sushi rolls I’ve made to date. I’ve always loved king oyster mushrooms— so meaty and versatile— here they’re sliced into pieces, lightly coated in cornstarch and fried (I included a tempura batter option if you want them really crispy ). rolled with avocado, cucumber, and spicy mayo. recipe below! . also wanted to say thank you for your messages in response to my IG stories yesterday. I’m not used to being so open on social media but I’m so grateful that what I shared seemed to resonate with many of you. ❤️ . . Ingredients: Several sheets of nori (toasted seaweed ), cut in half 1 cucumber, sliced thinly 1 avocado, peeled and sliced cooking oil for frying . For mushrooms- 3 fresh king oyster mushrooms 2 heaping tbsp ground flaxseed 1/2 cup water 1/2 cup cornstarch pinch of salt non-gf tempura option: whisk 1/2 cup ice water, 1/8 tsp baking soda, and 1/2 cup flour together in a separate bowl. dip mushroom pieces in this batter instead of the cornstarch. . For rice- 1 cup sushi rice 1 ½ cup water 2 tbsp rice vinegar 1 tbsp sugar ¾ tsp salt 1 tbsp mirin . For spicy mayo- ½ cup vegan mayo (I used Vegenaise ) 2 tbsp sriracha . Instructions: Cook sushi rice according to rice cooker instructions or over the stove. Let cooked rice rest for 10 minutes, then season with the rice vinegar, sugar, salt, and mirin, stirring to incorporate, and set aside to cool. Combine the water and ground flax in a bowl to make the flax "egg." Cut the fresh mushrooms into small 1/2 inch pieces (cut into round slices and then quarters ) and dip into the mixture. Toss in cornstarch and fry in oil in a pan over medium heat with a pinch of salt until golden brown, about 4-5 minutes. To make the spicy mayo, whisk together the vegan mayo and sriracha. To assemble roll, place one sheet nori on bamboo mat, cover with a layer of sushi rice (dip hands in water to prevent them from sticking ), then add mushrooms in a row in the middle. Add slices of avocado and cucumber, drizzle with spicy mayo, and roll tightly. Slice and serve dipped in soy sauce and wasabi. . #hannahchia
been slowly eating my way through this wonderfully dense, tangy loaf of rye sourdough I picked up at the farmers market. toasts first, big hunky sandwich next (I’m thinking mashed chickpea salad ) . toppings: 1• beet hummus, avocado, radish, sesame seeds 2• cilantro and basil pesto, cucumber, pepita seeds, maldon flake salt 3• almond butter, strawberries, tahini, dark chocolate, sliced nectarine . how’s your monday going?
happy 端午节/dragon boat festival!! the tradition for this day is to eat zongzi (sticky rice dumplings ) wrapped in bamboo leaves. you can make either savory or sweet zongzi but since my family is from the northern region of china I grew up eating the more dessert-style ones. I decided to do a purple variation by using purple sweet rice, with lotus seeds, red bean paste, and jujube red dates. also used my instant pot as a time-saver— these only took one hour to cook as opposed to the traditional four hours haha. peep my stories to see how I made them : )
first thing i did when i got back home from the airport yesterday was pop over to the farmers market (conveniently happens to be every wednesday ) and bag some seasonal vegetables. in this salad: mixed greens, radishes, radicchio, mint, strawberries, avocado, toasted pumpkin seeds, and a purple-skinned gold potato, chopped in cubes and roasted in the oven. topped off with a simple dressing of salt + black pepper, tahini, olive oil, and lemon juice. salad cravings satisfied
these brownie bliss balls are still one of the most popular recipes on my blog; love seeing your re-creations on here! leaving the recipe again below, for the full blogpost hit up the link in my profile. I dipped these in shredded coconut, matcha powder, and cacao powder this time, but I’m thinking crushed pistachios/peanuts, toasted sesame seeds, melted dark chocolate, or powdered freeze-dried raspberries would be wonderful as well . . BROWNIE BLISS BALLS (vegan, refined sugar free, gluten-free, oil-free. makes 25-27 ) - 2 cups rolled oats - 6 pitted medjool dates (soak in warm water for 10 minutes if using older ones— should be soft and sticky ) - 1/2 cup cacao powder - 1/4 cup almond/peanut butter - 2 tbsp shelled hemp seeds (sub ground flax or chia seeds ) - 2 tbsp maple syrup - 1/2 cup plant-based milk or water - 1 tsp vanilla extract - pinch of salt Blend oats in food processor until they form a flour/meal consistency. Add in dates and pulse until loose crumbs form. Add in all other ingredients and pulse until combined. Knead together until the mixture sticks together, adding more liquid if necessary. Roll into balls, dip into desired toppings to coat, and store in the fridge. Keeps for 1-2 weeks in the fridge and even longer in the freezer. #hannahchia
so I’m lowkey craving a fresh smoothie right about now. I’ve realized the first thing I miss when traveling is access to a kitchen and particularly my blender. although— I am in Shanghai right now and there’s a smattering of bougie new coffee shops and juice bars on every other street, replete with minimalist lettering and black and white napkins and ivy-framed wall murals (made for instagram, or for whatever the Chinese Wechat equivalent is ). but the menu items at these “Western-style” places are overpriced, and I’m hard-pressed to spend money on a smoothie bowl when I could make the same thing myself 😩
happy tuesday; interrupting the china trip programming (lol ) to bring you this socca flatbread! i’m excited to partner with @carapelliusa , as olive oil is a staple in my kitchen and I’ve been on the lookout for a good-quality one. I used their extra-virgin olive oil to make this socca (chickpea flatbread ); the toppings are harissa sauce, grilled eggplant, roasted cherry tomatoes/roasted red peppers, red onions, and a cashew-based cheese sauce, with a drizzle of olive oil and chopped cilantro for that finishing touch, making my dish truly unique. I had so much fun crafting this, to see the behind-the-scenes check out my stories (: #MyCarapelliCraft #CenturiesofMastery #OrganicOliveOil #ExtraVirginOliveOil #AD
I’m in chengdu for the next two days, and today I spent the afternoon at a museum dedicated entirely to sichuan cooking. apart from learning the history behind the cuisine and gawking at glass cases of gossamer-blue etched porcelain, I also ate a lot of food. these were samples of classic Sichuan dishes— the ones pictured here were all vegan (a surprising abundance of options ), prepared at bustling food stations and ladled out in individual portions for us to take and scarf down in the outdoor dining pavilion. . in photo: dan dan noodles, spicy jelly noodles, sesame noodles, congee, snow fungus dessert soup, roasted sweet potato and taro, fresh tofu with toppings, fried dough sticks, spicy potato and tofu skin, steamed cornmeal buns, sticky purple rice, boiled peanuts, and tangyuan with a brown sugar and sesame filling. if you’ve been following along my china trip in my instagram stories stay tuned, I’ll be posting the videos I took of the cooking demos!
di san xian | stir-fried potato eggplant pepper | with garlic, scallion, and soy sauce, served over jasmine rice . this is a simple home-style Shandong dish that’s one of my dad’s favorites. the name 地三鲜 literally translates to "three delights from the earth,” referring to the potato, eggplant, and pepper, a humble trio of vegetables commonly available in that region. recipe below; see my stories for the cooking process! . also, greetings from shenzhen china! I’m on a vacation trip with my two brothers and it’s our first time in the country by ourselves (read: no parents ) and I haven’t slept in 25 hours but I’m jazzed. it’s going to be a fun two weeks with lots of food “research” :- ) . . . Stir Fried Potato Eggplant Pepper (Di San Xian ) * 2 long Chinese eggplants * 2 tbsp cornstarch * 1 large potato, peeled * 1 green bell pepper (or use half red pepper and half green for color ) * 2 tbsp cooking oil (I used avocado oil ) * 3 cloves garlic, peeled and minced * 2 scallions/green onions, thinly sliced * 1 tbsp Shaoxing wine * 2 tbsp light soy sauce * ½ tsp sugar * ¼ tsp white pepper * ½ tsp sesame oil * ½ tsp salt, plus more to taste Cut eggplants at an angle, into bite-sized pieces. Soak in slightly salted water for 10 minutes, then drain/pat dry and toss in a bowl with 2 tbsp cornstarch until coated. In the meantime, cut potato and bell pepper into bite-sized pieces. Heat 1 tbsp oil in a wok over medium high heat, and stirfry potatoes until browned and cooked through, around 7-8 minutes. Add bell peppers and cook for 1 more minute, then remove both from pan. Heat additional oil and gently fry eggplant pieces until well-cooked, around 3-4 minutes. Remove from pan. Add the green onion and garlic and stirfry for 30 seconds, then add all vegetables back to the pan. Add Shaoxing wine, soy sauce, sugar, and white pepper, and salt to taste, stirring until vegetables are well coated in the thickening sauce. Serve immediately over rice.
so the other morning my friends Mathison and Alyssa came over and we had a lovely time making coffee and english muffins! we used @andrislagsdin ’s recipe (find it on his baking steel blog )— it was a little time-consuming but the result was completely worth the effort. never was a fan of store-bought English muffins but these were incomparable— think crispy and browned edges and soft crags on the inside (we filled them with vegan butter and bittersweet grapefruit jam ). I posted videos of us making them on my IG stories! . also, if you’re looking for some wonderful coffee go check out @brotherlycoffee — Mathison and Alyssa roast the beans every week and hand-pack and ship them, and you can subscribe to receive a bag or two monthly. this is not sponsored lol. I went to school with Mathison and he KNOWS coffee, and it’s been so cool to see the evolution of @brotherlycoffee from when I was a freshman sipping from a mug with friends in a living room to what he and Alyssa are doing now
oatmeal | topped with blood orange, strawberry, banana, glazed walnuts and almonds, dark chocolate . I forgot to pack bowls and we had to eat out of a saucepan this morning, but there’s good lighting in the new apartment so I’m happy. excited to begin the next chapter of my post-grad life and work in this city! #PDX
a lot of you have asked for the recipe from the photo on @instagram so I thought I’d repost it here— it’s a crispy baked tofu coated in a homemade teriyaki sauce. I served it with blanched spinach (seasoned with soy sauce and sesame oil and tossed with minced garlic and sesame seeds ) over ramen noodles, although it’d also be good with steamed rice. the recipe is on my blog as well! . also thank you all for your lovely messages about the @instagram feature!! I’m relocating halfway across the country and actually moving out today so I won’t be able to respond to them all but I just wanted to say a quick thank you here! so so grateful . . . . CRISPY TERIYAKI TOFU 1 14 oz block extra-firm tofu 1-2 tbsp cornstarch 1/2 tbsp olive oil Sauce: 4 tbsp tamari or gf soy sauce 2 tbsp water 2 tbsp coconut sugar or brown sugar 1/2 tsp maple syrup 1 clove garlic, minced 1/2 tsp grated ginger 1 tbsp rice vinegar 1/2 tbsp cornstarch • Preheat oven to 400F/200C. Cut tofu into slices and then 1-inch cubes, and then place in an even layer on a clean towel. Place another towel on the top and put something heavy on top, pressing for about 10 minutes until dry. Toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. Arrange on parchment paper on a baking sheet and bake for 25-30 minutes, until crispy. • For the teriyaki sauce, add all ingredients to a small pot and whisk together until smooth. Bring to a boil and continue whisking until sauce thickens to desired consistency. Taste and adjust. If sauce is too thick, thin with additional water. Toss the baked tofu with a few spoonfuls of the sauce in a bowl until completely coated. Serve over rice or noodles with vegetables of your choice. • Notes: If you double the sauce recipe it makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice.
nothing more beautiful than crispy bottomed panfried dumplings with red chili oil. revisited this potsticker recipe & made some adaptations to it on my blog! give it a try— the filling is a juicy combination of shiitake mushrooms, chives, and cabbage pre-sautéed with rice wine and soy sauce, it’s loaded with flavor and I could eat it by the spoonful . but hope you all have a wonderful saturday! I’ll be spending my day packing and cleaning my apartment and getting distracted by spotify playlists and trying not to sneeze (thanks, dust mite allergy )
chocolate chip muffins (that also happen to be gluten free ) coming soon!! . also, I graduated this morning! received my masters degree, finally done with school. feeling relieved and very very grateful
japchae— korean stir-fried glass noodles. clingy, chewy noodles tossed with stir-fried vegetables and shiitake mushrooms, fragrant with garlic and sesame oil. still one of my favorites dishes. . . . . Korean Stir-Fried Glass Noodles (Japchae ) 4 oz Korean sweet potato starch noodles 5 oz (about one small bunch ) spinach, washed and drained 3 oz extra-firm tofu ½ medium onion, thinly sliced ½ red bell pepper, thinly sliced 1 carrot, cut into matchsticks 3 stalks green onions, cut into 1 inch lengthwise strips 4 shiitake mushrooms, sliced thinly 2 cloves garlic, finely minced 3 tbsp soy sauce or tamari (for gluten-free ) 1 tbsp sugar 2 tbsp sesame oil 1 tbsp toasted sesame seeds, for garnish salt and pepper to taste Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Drain and rinse in cold water, then cut in half with scissors. • For the spinach, blanch in a separate pot (bring water to a boil and throw in spinach for one minute until wilted ), then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. • In a nonstick pan, cook the tofu until browned on both sides, then remove from pan. Next, sauté the onion, mushroom, bell pepper, and carrot together for 2 minutes until softened, then add in green onions and cook for another minute. • Finally, add in the noodles to the pan, the minced garlic, soy sauce, sugar, and sesame oil. Taste and add salt as desired. Toss until well combined, and sprinkle with the sesame seeds. Serve warm.
this chilled chocolate pudding is decadent and silky smooth and very creamy. it’s also made with... avocados. (I promise you can’t taste the avocados! ) because of this stealthy ingredient it’s packed with good fats, nutrients, and fiber, which is more than you can ask for in a dessert. layered here with coconut whipped cream and topped with cacao nibs, rose petals, and raspberries . CHOCOLATE AVOCADO PUDDING * 2 medium-large ripe avocados * 1/4 cup almond or other non-dairy milk * 1/2 cup cacao powder * 1/4 cup maple syrup * 2 tsp vanilla extract * 1/8 tsp sea salt * optional: 1/4 cup dark chocolate chips, melted in a microwave or over the stove (if you want a more mousse-like texture. truly unreal ) * toppings: raspberries, cacao nibs and rose petals from @suncorefoods Scoop avocado flesh into a food processor with all other ingredients. Blend until the pudding is smooth and creamy, scraping down the sides as needed. Taste and adjust, adding more cacao powder or maple syrup as needed. Chill for a few hours before serving (or use avocados pre-chilled in the fridge ). • To make coconut whipped cream, place can of coconut cream/milk in the refrigerator for several hours until cold. Open can and scoop out the hardened coconut cream (save leftover coconut water to use in smoothies ). Using a hand mixer, beat coconut cream for one minute, then add in 2 tbsp maple syrup or sugar and 1 tsp vanilla extract and beat for an additional minute until thick and fluffy.
so my friend and I went out for dinner last night and the curry we ordered was meh and really just needed acidity— we joked that we should've brought some limes to squeeze onto the dish. it got me thinking of this old recipe I used to make all the time: a hearty, zingy thai curry with a little bit of heat, packed with chickpeas, eggplant, red bell pepper, and zucchini. going to make a batch after I fly back home tomorrow! . I added instructions for an Instant Pot option below— serve over basmati rice for a comforting weeknight dinner. and don’t forget to add the lime juice at the end :- ) . . . THAI CHICKPEA CURRY (vegan, gf ) 1 tbsp coconut oil 1 2-inch thumb (10g ) ginger, minced 5 cloves garlic, minced 1 small yellow onion, finely chopped 3 tbsp (45g ) Thai red curry paste (more for added heat ) 1 (175g ) red bell pepper, chopped 1 cup (250g ) eggplant, chopped 1 medium zucchini, chopped (or 2 cups cauliflower florets ) 2 tbsp coconut sugar 1 tsp ground turmeric 1 tsp salt 1 15 oz (425g ) can chickpeas, rinsed and drained 1 14 oz can (414mL ) light or full-fat coconut milk ½ cup water juice of half a lime • In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes. Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry ) and cook for another minute. • Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender. • Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed. Garnish with cilantro and another squeeze of lime juice, and serve immediately. • Instant Pot option: Sauté onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.
double chocolate spelt pancakes | mango, coconut whipped cream, blackberries, strawberries, sliced almonds, cacao nibs, maple syrup . its MAY already?!! that really crept up on me wow . anyways— I’ve used this basic pancake recipe probably 20 times now and this modification is my favorite; the slight bitterness of the cocoa laced with melting dark chocolate chips is soh good . . VEGAN DOUBLE CHOCOLATE PANCAKES * 1 cup unsweetened non-dairy milk (I used almond milk ) * 1 tbsp apple cider vinegar * 1 tsp vanilla extract * 1 cup flour (I used spelt flour ) * 1 tbsp baking powder * 2 tbsp cocoa powder * 1/4 tsp salt * 2 tbsp coconut sugar * handful of chocolate chips Combine wet ingredients in a small bowl/cup and let sit for a few minutes. Whisk together dry ingredients in a separate medium bowl, then pour the liquid mixture slowly into the dry and stir until just combined (do not over-mix ). Stir in chocolate chips, if using. Using a 1/3 cup measuring cup, pour batter on a preheated non-stick griddle or pan, and cook for 2 minutes or until the edges are dry and several bubbles appear on its surface. Flip and cook for another 2 minutes on the other side. Serve with maple syrup and fresh fruit. #hannahchia
happy monday ! coming back from a weekend of cycling with sore shoulders a very sunburnt nose and a ravenous craving for carbs. planning to make these cold spicy sesame noodles soon :- ) . to find the recipe go to the previous post on my feed a few rows down! #hannahchia
going all out with these hummus toppings 1 za’atar, olives, chopped scallions, smoked paprika 2 roasted red pepper, smoked paprika, fresh mint 3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds . . my hummus recipe: ingredients: (if you’ve never made homemade hummus before you must try it— indescribably better than storebought ) *1 can (15oz ) chickpeas, or 1.5 cups cooked *3 tbsp lemon juice *1 large garlic clove *3/4 tsp salt *1/2 cup tahini *2 tbsp ice water (more as needed ) *1/4 tsp ground cumin *2 tbsp extra-virgin olive oil (for the red pepper version: add 1/2 cup roasted red peppers ) . if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling ). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week ). #hannahchia
this is still one of my favorite portable lunches! tempeh avocado wrap, with smoky tempeh, roasted carrot hummus, tahini sauce, baby kale and spinach, red bell pepper, red cabbage, and avocado, packed into an ezekiel sprouted grain tortilla. (recipe on blog, linked in my profile ) one of my friends packed these wraps for his lunches one week and then decided to make them again for the following week, that’s how good he said they were hehe
so I have been camped out at my dining room table for the past two days writing (last grind at final papers/proposals/press assignments ) and ignoring emails and texts (if you were one of them sOrry ) and my neck is stiff and somehow even this caption is giving me writing fatigue so I will try to keep it brief <3 . made this pancake stack as a belated easter celebration: my favorite spelt flour pancakes, topped with whipped coconut cream + maple syrup + dried rose petals + a trio of fresh berries!
it’s friday. here’s a breakfast/brunch recipe you can make over the weekend (or to procrastinate before finals. ha ha ). they’re my favorite scones— rich, tender-crumbed morsels studded with cranberries and draped with a luscious maple glaze. you can also substitute blueberries/lemon zest, or add dark chocolate chips, or chopped pecans for maple-pecan scones. can’t really go wrong with any of those. (recipe is below; detailed version up on my blog ) . . MAPLE-GLAZED VEGAN SCONES Makes 8 2 cups (255g ) spelt or wheat flour 1 tbsp baking powder 2 tbsp coconut sugar ¼ cup (54g ) coconut oil, solid ¾ tsp salt 1 cup (100g ) fresh cranberries or blueberries zest of one orange or lemon (about 3-4 tbsp ) 2 tbsp maple syrup 1 cup (225g ) full-fat coconut milk (from can, stirred well ) . Instructions: In a food processor, combine flour, baking powder, coconut sugar, salt, and coconut oil and pulse until it forms a powdery meal. Transfer to a medium mixing bowl and add in cranberries (or blueberries ) and citrus zest, tossing until combined. Stir the coconut milk in the can so the fats and liquids are combined, then measure out one cup. Add coconut milk and maple syrup into the dry ingredients, stirring to form a soft dough. Shape and pat into a 7-inch wheel on a floured parchment paper sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F (204°C ). Cut the round of dough into 8 wedges, and arrange pieces on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown, and let cool before icing. . Maple Glaze: ¼ cup maple syrup 2 tbsp full-fat coconut milk, from can ¾ cup powdered sugar (plus more if needed ) 1 pinch sea salt 1 tsp vanilla To make the glaze, place maple syrup and coconut milk into a microwave-safe bowl and cook on high for one minute until bubbling. Add powdered sugar, salt, and vanilla, whisking until it forms a thick, but still pourable glaze. Drizzle onto scones and let set for 10-15 minutes before serving.
this is one of my favorite breakfasts to make, especially on a rainy morning like today. toasted oats and golden spices, simmered in milk until thickened and creamy. it’s wonderfully fragrant and so filling. topped with hemp seeds, buttery caramelized bananas and straw/blueberries. same tried-and-true recipe (included below )— see my stories for the cooking process! . . GOLDEN SPICED OATMEAL * ½ tsp coconut oil * ½ cup rolled oats * ½ tsp ground turmeric * ¼ tsp ground ginger * ¼ tsp ground cinnamon * pinch of black pepper (helps the absorption of turmeric ) * pinch of salt * 1 cup almond or other non-dairy milk * 2 tsp maple syrup * ¼ tsp vanilla extract Melt coconut oil in a small pot over medium heat, then add the spices and stir for 30 seconds. Add in oats and toast for 2 more minutes. Pour in almond milk and vanilla extract and stir occasionally, allowing to reach to a boil. Reduce to a simmer and stir for 1 minute, then cover with lid, turn off heat, and let oats stand for 5 minutes to cook. Stir in maple syrup and vanilla extract, and more milk to desired consistency. Serve topped with fresh fruit and drizzled with nut butter.
I didn’t know what this particular plant was called; I just remembered its leaves were bright and purplish and that when my mom cooked it— stir-fried simply with oil and garlic until tender— it turned the juices a lovely pink, and when she ladled it over our bowls it’d stain our rice the same vibrant hue. as a kid what is more fun than eating pink rice?! she called it 红苋菜 and later I discovered it in my local asian supermarket when shopping for greens— apparently the english name is purple amaranth. it still makes me happy, eating pink rice as an adult. the rest of this meal: a slippery wood ear salad, and stir-fried choy sum with five-spice tofu. home-cooked chinese food is the best . . PURPLE AMARANTH STIR-FRY: heat a layer of oil in a wok over a high heat, add 2 tsp finely chopped garlic and stir-fry for a few seconds, then add amaranth leaves. stir-fry until just tender and juices are released, and season with salt to taste. serve over rice. . WOOD EAR SALAD: soak a handful (4oz ) of dried wood ear mushrooms in warm water for 30 minutes or until softened, then wash carefully and rinse dry. add to a bowl along with 1 tsp finely minced garlic, 1 tsp clear rice vinegar, 1 tsp sesame oil, salt to taste, and a spoonful of chopped cilantro, and toss to combine.
I visited a farm this past weekend for an immersion journalism assignment and among many other things petted a few dogs and bought this crackly, crusty loaf of sourdough. this one actually had a mellow tang which I love and don’t always taste in sourdough breads. toasted some thick slices and topped them with the usual: . savory: avocado with fresh oregano and basil, red pepper flakes, lime juice, hemp seeds sweet: coconut yogurt, fresh figs, sliced banana, raspberries, almond slivers, cacao nibs
15-minute spicy sesame noodles. blindingly simple but oh so flavorful. perfect for those weeknights when you come home tired and hungry and just want something QUICK. I have rapidly inhaled many bowlfuls of this . note: chinese sesame paste (芝麻酱 ) is similar to tahini but since it’s made with roasted sesame seeds it's thick and dark in color, with a richer, nuttier aroma. if you can’t find it simply substitute one part tahini and one part peanut butter . (pls ignore the mismatched chopsticks ) . . SPICY CHINESE SESAME NOODLES (makes 2 servings. save leftovers to eat cold when you’re hungry later ) * 1 tbsp sesame paste * 1 tbsp light soy sauce * 1/2 tsp dark soy sauce * 1 tbsp chili oil with sediment * 1 clove garlic, minced * 1/2 tsp Chinese black vinegar (sub rice vinegar ) * 7 oz (200g ) Chinese wheat noodles or buckwheat noodles * 2 cups baby bok choy, roughly chopped * handful of chopped green onions/scallions and toasted sesame seeds Combine all sauce ingredients in a serving bowl. Cook noodles according to package instructions. During the last minute of cooking, add in the bok choy, blanching in the boiling water until softened and vibrant in color. Remove noodles and greens and drain well, then add to your bowl along with the sesame seeds and scallions, mixing until noodles are thoroughly coated. Serve immediately.