Salted Chocolate Peanut Butter Pudding (Vegan)

4 Jan

Processed with VSCOcam with f2 preset

I’m on winter break. My last winter break as a graduate student. Nuts! It is always a strange feeling to go from being super insanely busy to having a bunch of time on my hands.

So far, I’ve spent an embarrassing number of hours watching the videos on Catherine McCord’s website, Weelicious. McCord’s recipes were developed with the intention of educating kids and involving them in the cooking process. Kids love food that looks cute, but so do adults, right?!

I’m smitten by McCord’s emphasis on short ingredient lists and easy prep methods.

While this vegan pudding is not as cute-looking as rice crispy treat balls or banana dog bites, the rich, creamy taste makes up for it. I added peanut butter to the recipe because there’s nothing like a good ol’ pb + chocolate combo to make my heart melt out of my body.

It is so fun to woo non-vegans into enjoying vegan foods. I tend to say this a lot: “You would never know it was vegan if I didn’t tell you…” But really, it’s true. Silken tofu acts as the custard in the recipe, and the flavor and punch come from good-quality cocoa powder, vanilla, peanut butter, agave and salt. I’m serious, you would never know there was tofu in the pudding…if I didn’t tell you.

Six ingredients in a blender create a quick and healthy dessert. No stove required (this would be a great dorm-room recipe!). You can even eat it right out of the blender if you want to. I won’t tell. 

Brownie points: protein from the tofu, sweetness (and possibly antioxidants, depending who you talk to…) from the cocoa, and healthy fat/fiber/protein from the peanut butter. 

Processed with VSCOcam with f2 preset

Salted Chocolate Peanut Butter Pudding (Vegan)

adapted from Weelicious

1 package of silken tofu

1/3 cup unsweetened cocoa powder

1/3 cup agave nectar or maple syrup

1 tablespoon vanilla extract

3 tablespoons smooth peanut butter

1 big pinch of salt

Place all ingredients in a food processor or blender and blend until combined. Scrape down the sides and blend again to make sure everything is smooth. Sprinkle with an extra few flakes of salt and serve immediately or chilled.

Tags: , , , , , , , ,

Anyway Icebox Cake

25 Dec

Processed with VSCOcam with f2 preset

Who knew whipped cream and cookies could become cake and frosting overnight?! The cookies soften as the whipped cream works it’s magic. Amazing.

This is now my secret-weapon-cake for when I’m short on time (aka I have a party to attend immediately after a big final).

You could mix in some jam between the layers, or some pudding, or Nutella or peanut butter. I just kept it simple with cookies and cream. Ginger cookies felt right for the season.

IMG_1753

This would be a great summer cake, too, because there is no need to turn on the oven. *Imagine* Berries with shortbread and whipped cream, or peaches with a drizzle of bourbon-caramel and cream. très bon!

Anyway Icebox Cake

Wafer cookies (I used Anna’s ginger thins), about 40 wafers, or 1.5 5.25-oz packages

Heavy cream, about 2 cups

Powdered sugar, about 1-2 tablespoons

Vanilla (Citrus Zest would be nice, too!), about 1 teaspoon

With an electric mixer or a whisk, beat the cream until it begins to thicken and the whisk leaves a trail. Add the sugar and vanilla and continue beating until the cream is thick, nearly doubling in volume, and forms medium-firm peaks.

On a flat plate, arrange 5 cookies side by side in a circle, and place 1 cookie in the center.

Spread with about 1/2 cup whipped cream, making a circle. Repeat with remaining cookies and cream, making about 7 layers of cookies. You can choose to end with a layer of cream or end with a layer of cookies. Cover with plastic wrap and refrigerate overnight.

The next day, the cookies will have softened, acting like regular cake. So easy. So good.

Tags: , , , , , , , , , , , ,

Oatmeal “Protein Pancake”

22 Dec

Processed with VSCOcam with f2 preset

I made a mini batch of (black pepper) ice cream last week that required three egg yolks. But what was I to do with the leftover whites?

Pondering my options, I remembered my friend Amy making this peculiar “protein pancake” for herself in college. I finally decided to investigate.

This is not your typical pancake. There’s no flour; just oats, egg whites, baking powder, and spices. Add some mashed banana (or any other kind of fruit) to the “batter” for a little more body.

I made this twice for breakfast last week. The first time (see the picture below), I did not put any fruit in the batter and cooked it in a tiny dash of coconut oil.

Processed with VSCOcam with f2 preset

My first attempt came out a bit pale and dry, but after lubing it up with a hefty amount of maple syrup and sunflower seed butter, I was very happy.

My second attempt…

Processed with VSCOcam with f2 preset

…came out just right. I added half of a banana, mashed, to the batter and sautéed it in butter (I used just shy of 1/8 of a teaspoon, so not that much at all). The edges were golden, and the fruit gave the pancake a little more oomph.

This oatmeal “pancake” is full of protein, whole grains, fruit, fiber, and healthy fat. A great way to use up leftover egg whites, but really just a great way to kick off the day.

Processed with VSCOcam with f2 preset

Prepare the batter the night before to save time and soften your rolled oats. Or, prepare the batter first thing in the morning, set the water to boil for coffee and get yourself dressed. When you come back, the batter will be ready to cook.

Note that you can change the ratio of ingredients. If you want a smaller portion, use 1/4 cup oats and 1/4 cup egg whites. Or you can go bigger and use 1/2 cup oats and 1/2 cup egg whites. After making the pancake once or twice, you will easily get a feel for portions and you can be looser with the measurements.

Oatmeal “Pancake”

adapted from Kath Eats and Carrots ‘n’ Cake

serves 1

Ingredients

1/3 cup oats, rolled** or quick

1 large or extra-large egg, or 1/3 cup egg whites (from about 1-2 eggs)

1/2 teaspoon baking powder

1/2 teaspoon vanilla

cinnamon, to taste

optional: 1/2 mashed banana, or 2 tablespoons pumpkin puree, or orange zest

optional: 1 teaspoon chia seeds (helps to thicken)

Directions:

Mix together all ingredients in a bowl. Let sit for 5 minutes or so. **If using rolled oats, you can mix together the night before so the oats soften.

Spread a touch of butter or oil onto a heated skillet, and pour the batter in while shaping it into a large disc “pancake.” When you can shake it around in the pan, it’s time to flip. ++You can also do two mini pancakes instead of one large one. Cook until golden, about 2-3 minutes per side.

Once cooked through, top with syrup, nut/seed butter, jam, yogurt, or fruit…endless possibilities.

Processed with VSCOcam with f2 preset

Oatmeal Protein Pancake, prepared the night before. In the morning, just pop the pancakes in the microwave for 30 seconds or so, place them back into the to-go container, add toppings and fruit, and run out the door! Yum.

Tags: , , , , , , , , , , , ,

Mushroom Pepperoni and Mozz. Pizza with Mike’s Hot Honey

20 Dec

Processed with VSCOcam with f2 preset

Me, hovering over the stovetop to snap a picture before I dive into the pizza

There’s a bottle of Mike’s Hot Honey sitting on my desk. Honey spiked with vinegar and chiles.

This spicy honey begs to swirled on cheesy pizza and if there’s bits of oven-toasted cured meat, even better. (For more food pairings, look here).

Processed with VSCOcam with f2 preset

I made a quick, no-knead dough with a mix of bread flour and whole wheat flour. Olive oil and a dash of cornmeal go onto the baking sheet before the dough to get a nice crust with color and texture.

The dough recipe makes enough for two pizza pies.

Sauce, fresh mozz, mushrooms, pepperoni, Parmesan, fresh oregano. Top with lots of honey. Enjoy with a big salad (whoops, not pictured, but this meal definitely calls for a big salad).

I had extra toppings leftover, so I just toasted some regular, whole wheat bread, spread it with the toppings, and popped it in the oven for 10 minutes. Another easy option if you don’t want to make the dough recipe.

IMG_1728

Mushroom Pepperoni and Mozz Pizza with Mike’s Hot Honey

For the dough recipe, I used Joy’s version, which was based on Tracy’s version, which was originally from Jim Lahey’s book (it makes enough for 2 pizzas. You can freeze one or save it for the next day). I found the dough to be very shaggy. It ended up working, though, so just let it do it’s thing. I had to knead it one or two times to get it how I wanted.

**NOTE: This dough recipe needs about 2.5 hours to do it’s thing before it can go in the oven. Give yourself enough time if you are making your own dough.

Toppings (for 1 pizza): 

3/4 cup sauce

3-4 oz ball of fresh mozzarella, sliced

4 oz mushrooms, sliced

1/8 pound thin sliced pepperoni, cut into wedges or strips (I found pepperoni at the Whole Foods Deli, from Chestnut Valley Charcuterie)

1/2 cup Parmesan, shredded or grated

Toppings after the oven: fresh oregano, red pepper flakes, spicy honey

Directions: 

Preheat oven to 450-500 degrees F.

Oil a 13×18-inch rimmed baking sheet with olive oil, and sprinkle cornmeal over the oil. Place the 1 of the 2 dough balls on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin. If the dough tears, don’t worry, just press it back together.

Top the dough with sauce, cheeses, mushrooms, and pepperoni.

Bake for 15 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with fresh oregano, red pepper flakes, and spicy honey.  Serve immediately, with a big salad.

Tags: , , , , , , , , ,

Thanksgiving Leftover Nachos

1 Dec

Processed with VSCOcam with f2 preset

Bon Appetit swooped in and helped me jazz up my Thanksgiving leftovers.

There really is no better way to put it:

“Leftovers. They’re perfect, really. You’re in the middle of a four-day weekend, the house is once again empty, the kitchen is clean, and all that remains is a giant Ziploc bag full of turkey for you to eat from the fridge in your pajamas. Without leaving the house, you have all you need to make sandwiches, pot pie, risotto, you name it. But what if there were something more? Something even better? What if there were… Thanksgiving Leftover Nachos?”

And then I proceeded to make Thanksgiving Leftover Nachos, and they were just the crunch I needed to get me over the hump of mushy comfort food remnants.

Processed with VSCOcam with f2 preset

Thanksgiving Leftover Nachos

from BonAppetit 

Tortilla Chips

Stuffing

Turkey, shredded or cut up (if you have leftover crispy skin, throw that in, too!)

Mashed potatoes

Gravy

Cheese, shredded

Raw Brussels sprouts, cut into slivers (or any kind of green vegetable)

Cran sauce

Sour cream or Greek yogurt

Combine pieces of leftover stuffing with a layer of tortilla chips on a baking sheet. This is your base layer.

Shred the turkey (The skin, too! It gets crispy in the oven) and nestle it with the chips/stuffing. Mashed potatoes are next, acting like refried beans. A little grate of white cheddar and a drizzle of gravy. Pop in a 425 degree oven until it gets oozy and crispy all in one, about 10-15 minutes.

Out of the oven and in come a few hits of leftover cranberry sauce (I like to say “cran sauce”), a few pinches of leftover raw brussels sprouts shavings (made this salad on Thanksgiving day), and some dollops of sour cream.

Tags: , , , , , , , , , ,

← Older Entries
Newer Entries →