January 18th, 2010

Almond Butter Cookies

In the spirit of using up ingredients I have (and staying healthier) I decided to make some Almond Butter Cookies. I found an unopened jar of raw almond butter that expires at the end of next month in my pantry. I also discovered a ridiculous amount of spelt flour that I had forgotten about. I don't think I've ever made cookies with spelt flour before; but considering I found these ingredients; I wasn't worried about the possibility of this recipe failing.
Not only did the recipe not fail; but the cookies were AMAZING. In retrospect; you could probably skip melting the coconut oil and just cream the sugar with it; but that's not what I did.

Almond Butter Cookies:
sift together and set aside in a small bowl:
1 c spelt flour
1/3 c ground raw almonds (i food processed mine to powder)
1/2 t baking soda
1/4 t salt

1/2 c raw sugar
1T agave
1T maple syrup
3/4 t almond extract
1/4 t vanilla
3T almond milk
3 T melted coconut oil
1/2 c raw crunchy almond butter

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone slip mat if you're into that sort of thing (I'm not, so I didn't).

Mix together in a large bowl until emulsified: sugar, agave, maple syrup, extracts, almond milk, coconut oil and almond butter.
Stir in dry ingredients until combined. Do not overmix.
Scoop by rounded off tablespoon onto cookie sheet; you should be able to fit 15 cookies on your sheet (and use all your batter). Do not flatten the cookies.
Bake for 9-10 minutes. Your cookies should come out soft. Let them sit for 10 minutes before removing them from the cookie sheet.
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Fettucine Cabonara

I am eating this for breakfast because it's the best godamn fettucine cabonara I've ever had. Better even than the non-vegan version I used to live on. and of course, much healthier.

Gluten Free, Soy Free, Vegan Fettucine Cabonara

ingredients:

2 oz rice pasta
2 tbsp vegan butter [I used Nutellex]
2 tbsp rice flour
1 medium to large sweet onion or 1/2 cup green onion
Roughly 100 grams Smoked Tofu
1/2 cups oat milk [you can use soy, but I think oat milk is superior in this recipe]
1 tbsp grapeseed oil

Cook rice pasta as per instructions, while it's boiling
dice the smoked tofu into thin 1cm squares and finely cut the onions. Mix onions/tofu
Drain pasta and set aside.

Turn the heat down to medium-low
Add oil to the saucepan and throw in tofu/onions, stirring constantly until the onions are cooked. Add to the pasta

Add butter to the saucepan, when it's thoroughly melted add the rice flour and stir until it's well mixed and crumbly.
Add oat milk, and stir until sauce begins to thicken.
Add pasta/tofu/onions and stir through.
Serve

Supper Yummy East meets South Saute

It's two days before I get paid again so dinner is the use up the odds and ends.

1 bunch or to taste spinach, washed
1 field roast chipolte sausage, diced
1 large handful craisons
1 large handful sliced almonds
1 bowl of 'chicken' ginger rice
salt to taste
good shake of stir-fry seasoning, optional

Get a no stick pan or wok hot over medium heat
put in a dollop of oil

When pan and oil are hot - throw in diced sausage. Saute for a minute or so - just as the sausage starts to get a little crispy. toss in the craisons, give a couple of stirs, throw in the almonds and stir for a few times.

Toss spinach on top. If you pan is pretty dry and your spinach not so wet - pour a little water (or tea) into the pan to get that steam going.

Keep tossing your saute - getting the spinach your favorite sort of wilted.

Heat up your rice - toss saute on top and eat!

This was so tasty - I might use up the last of my spinach and rice to make again tomorrow night!
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Lemony Chickpea & Tofu Stirfry!

The other day I was craving something lemony, so I combined two recipes together, made some modifications, and came up with a vegan and totally deeelicious lemony chickpea & tofu stirfy. It is really easy, cheap, healthy and doesn't take very long to make. No photos though, sorry!

here is the recipeCollapse )