pomme phantasmagorique

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and then there was kale

Did I not say, about the kale? Well, if you are looking for an extremely easy way to use your kale, here is an idea for you. I used spaghetti squash here, but if you want, you could also use soba noodles or spaghetti if you want a full meal-in-a-bowl:

kale, spaghetti squash, and tofu salad (for one)

for the sauce:

~1/5 block soft or medium tofu

1 tsp white or sweet miso

1 tsp mirin (or 1/2 tsp sugar and 1/2 tsp brown rice vinegar would be ok)

1 tsp lemon juice

1 tsp tamari or soy sauce

blend all the ingredients together in a small blender or food processor, or blend in a bowl with a fork.

serve on top of chopped kale and baked spaghetti squash; it’s good warm or cold, however you prefer your veggies (although I think the sauce is best if you make it ahead of time and let the flavors blend together for a while in the fridge)

purple carrots strike again

Yes, I too buy purple carrots from the farmer’s market, alongside my kale. I’ve actually found that purple carrots don’t always replace the orange ones perfectly in some recipes, because often the purple variety are a bit less sweet. However, they are still quite tasty little things, and they turn your baked goods a lovely shade of indigo. When you combine them with honeycrisp apples you really don’t need to worry about the sweetness, anyway!

 

Carrot, apple and flax muffins (makes a dozen)

2 large purple carrots, grated

1 small-ish honeycrisp (or other tart apple), cored and grated

2 Tbsp flaxseed mixed with 1/3 cup water or almond milk

2/3 cup coconut oil (canola is fine, too)

1/2 cup honey* or maple syrup

1/4 cup unrefined cane sugar

1 tsp vanilla extract

1 1/2 cups whole wheat pastry (or all purpose) flour

1 cup flaxseed meal

3/4 cup regular rolled oats

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/2 tsp salt

(*please don’t use questionably-sourced honey; it could have all kinds of weird stuff in it, and very little honey. Usually farmers markets have someone selling honey, so go chat with them! Or stop by a natural foods store. Same goes for agave syrup, I hear.)

Preheat your oven to 350°F In a large bowl, mix together coconut oil, flax/almond milk mixture, honey, sugar, and vanilla extract. Stir until well combined. In a separate bowl, stir together flour, oats, flaxseed meal, baking powder, baking soda, and spices. Mix well. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in your grated carrots and apples. The mixture will seem a bit liquidy, but the flaxseed meal will suck up a lot of that liquid during baking, so don’t worry too much (if it seems really too wet, add a bit more flour). Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Store in an airtight container (preferably refrigerated) for up to a week, or wrap individually and freeze for later.

the blog! it lives!

Hi friends! In case you are the rare person sadly longing for the days when I had a kitchen, those days may be revived a bit. My last two posts have actually been elsewhere…

can be found here

and

is located here

Enjoy!

spaghetti of the sea

ah, the kelp noodle. a wonderful creation. these things are uber-health foods, and I love them (partly because eating them makes you feel good about yourself, but I promise they are great). I know that a good portion of my friends will see the words “kelp noodle” and remind themselves that I’m absolutely insane, but seriously, if you have a natural foods store or a japanese grocery nearby, you should try them in some form (also a lot of raw food restaurants serve them). They’re basically like those “glass” rice noodles you get at thai restaurants, but sort of crunchy, and way better for you (only made of vegetable!)

One thing, though. I can’t figure out how one actually turns kelp into a noodle. This says they are  basically just seaweed, but kelp is definitely not a clear noodle shape. And I can’t find a wikipedia article…mystery abounds. I’d be interested to know…I wonder how much processing goes into these things.

But anyway, if you want to know what I did with them, here is an idea:

Kelp Noodle Vegetable Stir Fry (serves 1)

2 cups kelp noodles

1/2 Tbsp sesame oil

1 Tbsp tamari

1 Tbsp grated fresh ginger

2 tsp brown rice vinegar

1/2 cup chopped broccoli

1 carrot, sliced into matchsticks

1 head baby bok choy, sliced.

1 scallion, chopped

1 Tbsp toasted sesame seeds

(1) Stir together sesame oil, tamari, ginger and vinegar. Set aside. (2) Lightly oil a nonstick pan and place over medium heat. (3) Add broccoli and carrots. Cover and cook until bright (cooking, but still crunchy). (4) Add bok choy stems. Stir, cover and cook until vegetables are crisp-tender. (5) Add bok choy leaves, scallions and sauce. Stir and cook until bok choy is wilted. (6) Stir in kelp noodles until coated with sauce and vegetables are mixed in. (7) Toss with toasted sesame seeds and serve.

neglectful blog parenting…

Sorry, I’ve been being lazy about posting anything. The reason is this:

 

a good deal of a good thing.

I’ll try to mix it up a bit for the sake of everyone’s entertainment, I promise.

baking the days away

summer…relaxing, or slightly boring? hm…must find ways to entertain myself…

Spiced Almond Butter Cookies (~2 dozen)

1/2 cup almond butter

1/2 cup canola oil

3 Tbsp maple syrup

3/4 cup brown sugar

1 1/4 cup flour

2 Tbsp tapioca starch

3/4 tsp ground nutmeg

3/4 tsp ground coriander

1/2 tsp baking powder

1 tsp salt

3-4 Tbsp almond milk (as needed to moisten dough)

(1) Preheat oven to 350 degrees F and line a baking sheet with parchment. (2) Cream together almond butter, maple syrup, sugar, and oil in a large bowl. (3) In a separate bowl, stir together flour, starch, spices, salt and baking powder. (4) Add dry ingredients to wet ingredients and stir to combine, adding almond milk as needed. (4) Drop spoonfulls of dough onto the baking sheet, evenly spaced. Press tops of dough down lightly with the back of a fork. (5) Bake 13-15 minutes, until edges are golden. Let cool slightly on the baking sheet before transferring to a wire rack to finish cooling.

the rest of the chips

The real reason I bought these white chocolate chips was to mess around with more candy making trials (which are mostly tribulations, to be honest). Turns out that this white chocolate is a huge pain to melt evenly, and basically impossible to get as smooth and liquid as you can do with actual chocolate. So making these truffles, despite having molds, was an interesting activity, to say the least. But it worked (for the most part), and tastes good, anyway.

What I want to know is how chocolatiers get such nice thin chocolate shells on their truffles (that are perfectly even!). I don’t get it. And am jealous.

White Chocolate Truffles with Chocolate Peanut Ganache (~1/2 large chocolates)

4 oz bar semisweet (70+ %) chocolate, chopped

generous 1/2 cup creamy unsalted peanutbutter

3 Tbsp maple syrup

2 1/2 cups vegan white chocolate chips

(1) Melt chocolate (in a double boiler or in the microwave) until smooth. Stir in peanutbutter and maple syrup until evenly combined. (2) Refrigerate mixture until completely cool but still malleable. (3) Form chocolate mixture into SMALL balls (~1/4 inch, preferrably into a shape appropriate for your chocolate molds). (4) Place ganache balls in an airtight container in the freezer until ready to use.

(5) Melt half the white chocolate (microwave is easier here). Distribute evenly among chocolate molds, making sure to coat entire bottom (what will be the top) and sides. (6) When chocolate is malleable but not runny, make an indentation in the middle, where the ganache will fit in. Cool completely.

(7) Place ganache balls in to each chocolate mold. (8) Melt remaining white chocolate chips. Pour (or spread, depending on how melted you can get it) the melted white chocolate to fill the sides and bottom of each chocolate mold. (9) Refrigerate until completely cool, then remove from mold trays and nosh away.