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Plantain Chips

Hi guys,

Commence my almost-week-late post about the first step on my plantain exploration journey. Allow me to explain a little further: I recently moved into a neighborhood where there are a lot of wonderful fruit and vegetable options available that I am depressingly unfamiliar with…plantains being among the most tame. There’s also plenty of yucca and other similar root vegetables that I don’t even know the name of, stands with spikey, unfriendly looking fruits that I’m mildly terrified of, etc. I like to try things. I also have a hard time pushing myself to actually try these things. So, plantains serve as my baby-step towards all these crazy fruits and veggies. I digress:

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Plantain chips! These are pretty much as simple as it gets. I baked mine with coconut oil and they came out quite lovely if I do say so myself. I tried out two varieties in one batch: one sweet and one savory. For the sweeter ones I used a riper plantain and tossed with cinnamon–the savory ones got a green plantain with turmeric and cumin. I found that the greener plantain yielded a crispier chip, but the choice is yours!

2 plantains, sliced as thinly and uniformly as possible (1/8″ish)
2-3 tsp. melted coconut oil
1/2 tsp. cinnamon
1/4 tsp. turmeric
A pinch of cumin
A pinch of pepper
A healthy sprinkle of salt

Preheat your oven to 350° and either line a baking sheet with parchment paper or grease with coconut oil. Slice your plantains and put in two separate bowls. Toss each with 1-2 tsp. of the coconut oil plus your spices (cinnamon for sweet ones, turmeric, cumin and pepper for the others) and lay them out on your baking sheet. Sprinkle the savory ones with coarse salt and pop ’em in the oven for 20-30 minutes (mine took closer to 30 but I’d keep an eye on them starting at 20…every oven is different). When they’re looking crispy-brown around the edges, they’re done! Take them out and let them cool in order to crisp up. They’ll be crispiest if you eat them day-of, but they’ll keep semi-well in a sealed tupperware for a few days. If they soften up a little, I bet sticking them in the toaster oven for a bit would do the trick.

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Aren’t they lovely? More plantain goodies soon. Happy Monday!

Love,
Emily


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Peanut Butter Blondies

Hi guys!

I present to you today: the blondie. For these particular little guys, think as if shortbread and a peanut butter cookie had a love child. This is pretty much what you’d get. They were delightfully crumbly and addicting and were adored by gluten-eating and GF individuals alike. This recipe is very loosely based off of Food52’s with some changes here and there. The almond extract really brings a rich nuttiness to the cookie and the coconut flour soaks up a lot of the moisture, making these more of a shortbread-y texture than your typical blondie. I recommend these for a crowd. Simple and universally yummy.

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2 sticks of unsalted butter, melted
2 cups light brown sugar
2 eggs (room temp)
1 c. natural peanut butter
1 Tbsp. almond extract
2 c. coconut flour
A generous pinch of sea salt
3/4 c. dark chocolate chunks

Preheat the oven to 350° and line a 9×13″ pan with parchment paper. Melt your butter in the microwave–or, as Food52 suggests, if you’re fancy, brown it–and wait for it to cool down. Once it’s no longer hot, whisk the butter and brown sugar together until smooth. Add your room temperature eggies one at a time, then your almond extract and peanut butter and whisk until smooth. Stir in your dry ingredients gradually and, once completely combined, add your chocolate. Spread your batter (should be thick, so do not fret!) evenly into the prepared pan with a spatula and bake for 20-30 minutes until lightly browned on the edges. Remove from the oven and let cool before cutting. (Now is the time you can sneak one before you are forced to share them with everyone else.)

This recipe was a hit. I’d absolutely make these again.

In other news…can you believe it’s almost FALL? *Cue excessive canned pumpkin buying/hoarding* I can’t even tell you how excited I am to make soups and stews and curries and everything with more cinnamon in it than should be allowed. You can’t stop me. Yippeeee!

Love,
Emily


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Turmeric Eggs

Dear lovelies,

May I present to you: the perfect hangry meal! A legitimate, breakfast-for-dinner meal in less than 10 minutes. Such a beautiful thing to behold. It’s not gigantic but certainly filling enough for your hangry needs (thank you, butter). In my case, the feed-me urgency was related to a later-than-usual dinnertime caused by a yoga class.

The turmeric-egg combo is something I’ve been doing lately in hopes to take advantage of my turmeric supply, purchased on a whim one day from a fancy shmancy spice shop. Not only is it a beautiful color, it’s also supposed to be awesome for you! I’m all about awesome. I put it on a bed of greens to get some raw action in there, and I mixed in some broccoli to add some cruciferous-ness in the mix. Without further ado:

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Dash of milk (or non-dairy milk)
Salt/pepper to taste
1/4 tsp. of turmeric
Small handful of broccoli florets, chopped/torn into small pieces
1 Tbsp-ish of butter (unsalted, grass-fed preferable)
Handful of organic greens

I’m sure you don’t need to be told how to make scrambled eggs, but I’ll tell you anyways! Crack your little eggies into a bowl, add salt, pepper, turmeric, and your milk and whisk with a fork until nice and scrambled. Heat a skillet on medium-low until warm and add your butter. Once the butter is melted and coats the pan, add your eggs. Grab your handful of broccoli and toss it in with your eggs. Cook a couple minutes, scrambling with a spatula however you like until your eggs are to your doneness liking. I like ’em with a bit of beautiful browning here and there. Yum. Put your greens on your plate, scoop the eggs on top, and eat! Garnish with whatever you desire. Cheese, for example, would be awesome. Cheese makes everything awesome.

Happy hump day. Until next time, friends. Hugs!

Love,
Emily


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Catching Up

Hello friends,

You are probably all so sick of my “I haven’t posted in forever so here are some updates” posts. I’m sick of them too. That being said, how about I stop being wordy and just update in you image-form, since we all know we’d rather look at pretty pictures than read a wall of rambling text, am I right?photo 2

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A vegan/GF breakfast pizza for two:

A gluten free pizza crust (because I am lazy)
Pizza sauce
Vegan “mozzarella”
2 eggs
Fresh basil
1/2 avocado

Put in the oven at 400° for about 5ish minutes until the fake cheese bubbled, the crust got crispy, and the egg whites set, removed, and garnished with fresh basil and avocado slices. Subsequently devoured.

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Cashew butter ants on a log and a cup of tea (I’ll let you guys figure this one out).

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A classic “favorite salad” of avocado, smoked salmon, red onion, and shredded carrot over spring mix, dressed with salt, pepper, olive oil and lemon juice.

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The most beautiful garden-fresh cherry tomatoes I ever did lay my eyes on.

And with that, friends, starts a new era. Less talk, more doing. I bought some plantains. I’m going to post every Wednesday. Mark my words.

Love,
Emily