Archive for the ‘Recipes’ Category
Sunday, August 18th, 2013
adapted the Martha Stewart’s buttermilk pancake recipe that Sydney used for the best pancakes we made in Delaware. Very easy to make it vegan, and sure it was, the BEST PANCAKES!
- 小麦粉１ １／２ カップ
- ベーキングパウダー ティースプーン１杯
- 塩 ティースプーン １／４杯
- さとう テーブルスプーン１と１／２杯
- オリーブオイル テーブルスプーン２杯弱
Thursday, August 9th, 2012
I say this is the best recipe I ever made :P Well, at least for me, this is the best Quinoa salad I’ve ever eaten, when I ate a quinoa salad at my favorite restaurant, I was actually disappointed, because surely I thought they would make anything better than I would do, but, I guess I done did better! Yea, cocky me, go me! :P
So, I’ve been asked for the recipe many times by my Japanese friends, and, now I got asked by my non Japanese speaking friend! So here it is, this is for you, Matt!
Ingredients: about 12 servings (I don’t know exactly but this is for 1 dry cup of quinoa) if you just wanna make more decent amount for one family, do half. But I usually make a lot and eat this everyday for like 4 days, as of today, I’m still eating this salad I made on Tuesday! But don’t worry, I don’t feed other than my family those 3 day old food! Though it’s still perfectly delicious!
For cooking quinoa:
- Quinoa- 1 cup
- Water -2 cups
- 1 pinch of sea salt
Now you’re ready to make salad!
- 1 medium Red onion- thinly slice and put sea salt and just mix it with hand
- 1 Persian cucumber (you can use other kind but they tend to be a lot more watery and bitter)-slice it and mix salt, lightly massage it and let it sit for about 10 min, then lightly squeeze water out
- as much frozen corns as you like! -boil in a pan, make sure you cool them before adding to the bowl
- Balsamic Vinegar 2tbsp
- Lemon Juice 1 lemon
- Lime juice 1 lime
- Apple cider vinegar or White wine vinegar 2 tbsp
- Olive oil 1tbsp
- Sea salt and pepper
- Fresh Parsley- about 1/2 cup minced
- Garlic powder if you have it-just a lil bit
- Lots of Dry cranberries, golden raisins!
Ok, you will start by cooking quinoa. So far I’ve only used the pre-washed one, if yours isn’t pre-washed, you can wash quinoa as you wash rice, put them in a bowl, fill with water, wash with hands, drain, and do the same a few times, I heard.
- Boil 2 cups of water with a pinch of sea salt
- Add quinoa and turn it to very low, put a lid on and set a timer for 20min.
- Open the lid, fluff with folk, make sure it’s not watery, if it is, turn the heat up and let it evaporate. And Cool it down (I didn’t cool it down enough last time and cucumbers got cooked, oopsy!)
So Now that you have your quinoa,
- Mix all the sauce ingredients, make sure you put cranberries, so they get soaked before mixing with quinoa!
- Add all the veggies that you prepared as instructed in the ingredients section
- Add the quinoa, and let it cool in the fridge for at least 30 min. Enjoyyyy!
I hope you like it! This will be better than the one you had, Matt, since the one you had, I got stingy and only used the half amount of sauce (my defense, didn’t wanna use the whole lemon and lime that time!) and wasn’t nearly as good, so I was surprised you liked it so much and wanted this recipe! This is super easy. You better let me know when you cook it and how you like it!
Saturday, February 25th, 2012
I looked up some recipes for the Sakekasu cake and made up my own recipe, there’s room for improvements, but it was still pretty good, so I thought to share! :)
Vegan Baked “Cheese” Cake with Sakekasu Recipe
- Sakekasu 50g (Find it in a frozen section at a Japanese grocery store)
- Soy milk 300cc
- Lemon Juice 1 lemon worth (I did 3 tbsp but I would add more next time! so, just use a whole lemon worth!)
- White Miso 1 1/2 tsp
- Agave 5tbsp ( I used 4tbsp but I thought I could use more sweetness!)
- Vanilla extract a few drops
- Whole wheat flour 150g (maybe I’ll try with rice flour or white flour next time)
- Baking powder 1 1/2 tsp
- Preheat the oven for 350
- Break the Sakekasu in peaces with hands and let them soak in soy milk
- put the 1 in a pot and heat it up without boiling it, and mix really well.
- On a food processor, put the rest of A (Lemon juice, miso, agave and vanilla extract), mix well, then add the sakekasu/soy milk mixture.
- In a bowl, mix the B (whole wheat flour and baking powder) well, and add the 3, mix well, and pour them in a cake pan.
- Bake at 350 for 45 min or more, poke a fork and see if it comes out clean, then you’re done! It’s supposed to taste better the next day, it was, indeed, more moist and good! :)
We tried with blueberry presesrves, but it was a bit too overwhelming, so, we decided we liked it by itself better :) I just needed more sweetness in the cake and, more lemon! Next time!
And sakekasu is super nutritious and very good for skin, FYI! :) Good for cooking too, I’m excited to have that in freezer now, my first sakekasu cookings!
Monday, February 13th, 2012
I wanted to surprise Whitney and make him happy, and since we are going out for dinner tomorrow and maybe get some dessert there, I gave this to him tonight!
I was gonna make this recipe into a cake, but I changed my mind (as always) and made up a total new recipe today.
I used a ripe banana for the sweetness, so I won’t have to use as much sugar, and cut back on oil, and I also used rice flour instead of flour, so hopefully it stays moist tomorrow too!
I had a tiny slice for myself to test, then I couldn’t help but getting another piece :P But it’s not as sweet as I thought whitney would want and felt bad, for always making him eat those “somewhat healthy not too sweet sweets” with me, so, I made the vegan chocolate frosting later! Mmmm delicious!
Vegan Carob (chocolate) Cake with chocolate frosting
- 1 ripe banana – smash them very well with folk, can use potato masher too
- vegan sugar – 4 tbsp
- Oil – 50cc (like 4 tbsp)
- Soy milk or any milk substitute – 200cc
- Rice flour – 200g
- Carob powder or pure cocoa powder – 50g
- Baking powder – 2tsp
- vegan semi sweet chocolate chip – about 5tbsp or as much or as little as you want
- Preheat the oven at 350F
- Mix the ingredients A in order
- Mix B in another bowl and mix really really well, and add it to 2
- Mix in the chocolate chip, pour it in a cake baking dish (or pound cake pan, or cup cake pan) and bake for 30 minutes, poke with a stick and come out clean, it’s done! Be aware you might be poking the melted chocolate chip, make sure you are checking the batter!
Now, moving on to the Vegan chocolate frosting!
I got the recipe idea from the book Vegan cupcakes take over the world, just tweaked a bit cuz I’m not brave enough to… use… sugar…
- 1/8 cup vegan margarine (Earth balance) *room temperature
- 1/8 cup coconut oil (it calls for shortening) *room temperature
- 1/4 cup cocoa powder
- 1/2 cup Organic powder sugar
- 2 tbsp soy milk
- 1tsp vanilla extract
- whisk the margarine and coconut oil well, til it’s creamy.
- Add the cocoa powder and keep mixing.
- add the sugar, little by little (shift if it has crumbs but I was too lazy and didn’t do it)
- Add the soy milk, and finish with vanilla extract, whisk for like 3 minutes til it’s very creamy!
It might be the coconut oil that melts easier, it gets a little more watery afterwards. I put them on the cake and put the whole thing in the fridge, I’ll see how they turn out tomorrow!
But for the part I ate today, one word, AMAAAAZING!!!!
Wednesday, February 8th, 2012
I made very little, and this silicon cup is smaller than the normal paper cup, so, when I ate one, made me want another one even more than usual, besides the fact it’s so good :P
the Japanese recipe I referred to アレルギーにもＯＫ♪卵なしバナナケーキ by こはる03
Today, I made 6 little cups:
- 1 ripe banana
- Brown Sugar 2 tsp (very little, but with the sweetness of banana, it was sweet enough)
- Oil – 2 tbsp
- Almond milk 50cc
- Sea salt 1 pinch
- poppy seeds if you’d like
- Vanilla Extract a lil bit
- Whole wheat flour 75g
- Baking powder 1tsp
- Preheat the oven for 375.
- With a fork, smash the banana well in a bowl
- Add 2 tsp of brown sugar and mix well
- Add oil, almond milk and salt, poppy seeds and vanilla extract to the bowl and mix well
- In other bowl, mix whole wheat flour and baking powder well, and add to the first bowl
- Pour in cups and bake for 30 min (I ended up adding another 10 min, just check with a stick or fork to see if it comes out clean)
Tuesday, February 7th, 2012
I did not go to Superbowl pary, but I didn’t miss out on binge eating… How did I eat so much this day!?
We had a regular breakie, went to grocery shopping, then we started cooking, and, went to Bergen Bagels again! Today we tried pumpernickel with Tofu chive with onions, since we heard several people ordering pumpernickels last time! ;)
It was slightly sweet and yummy. I liked the Tofu chive, better than Tofu vegetable or Tofu Sundried, but, once we had our second one (picture forgotten), the usual, Whole Wheat Everything with Tofu Lox with onions and tomatoes, Ahhhhh, sorry, pumpernickels, move over.
WHOLE WHEAT EVERYTHING.
is too good. Next time, I’ll be getting both whole wheat everything with tofu chive. I was originally eating many things whole wheat for health reason, but I started to enjoy the flavor of the whole wheat more than white ones, even store bought hot dog bun I ate today that was whole wheat, I liked that buns so much better. I love you, whole wheat.
It looks deceiving since this is not at all I ate, but you get a glimpse of what I ate for Superbowl. I might not come to your Superbowl party (more so now that my body just doesn’t let me be out enjoying a company at night), but I won’t miss out on Superbowl kinda food! :P
I made salsa (forgot to take a pic! Though I spent a lot more time than I usually do! Since Whitney wanted more of those cooked salsa than watery fresh salsa, so, I made both cooked one and fresh one and mixed it!) , Veggie Chili, and Vegan Buffalo Wings, amazing.
I love this buffalo wings! I’ve tried the packaged ones that come with the sauce packet, but this is so so so much better and actually super easy!
I just bought a package of vegan chicken wings, and baked them as they are, then I coated with the sauce I made with Frank’s and Earth balance vegan butter, of course less butter than the bottle of Frank’s suggests :P
I can eat those everyday.