July102012
abonus:

Look what I came across on Facebook. A little too much truth in this? Hehe.

abonus:

Look what I came across on Facebook. A little too much truth in this? Hehe.

1PM
Vegan Carrot Cupcakes
I love carrot cake. I am so glad I found a recipe that is everything I would want in a carrot cake, plus it is vegan :) I made these for a vegan potluck! Thanks to Astig Vegan (http://astigvegan.com/) for putting it together.
I changed a couple things, but I got the recipe here: http://www.naked-cup-cakes.com/2011/12/vegan-carrot-cake-cupcakes.html
Ingredients:
2/3 cup flour (i used whole wheat pastry)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
2/3 cup sugar
1/3 cup vegetable oil (i used sunflower oil)
1/3 cup soy milk (or any non-dairy milk, i used coconut milk)
1 tsp apple cider vinegar
1 tsp vanilla
1 cup grated carrots
1/2 cup chopped raisins (i like to use dried berries)
1/2 cup chopped almonds (i added this ingredient, i grind them up in a food processor)
Preheat the oven to 350 and line you muffin pans with paper liners. 
In a large bowl, mix together the non-dairy milk and apple cider vinegar and let sit for a few minutes to curdle and thicken up
Add the sugar, oil, and vanilla, and mix well
In a second bowl whisk together the flour, baking soda, baking powder, salt, and all spices
Mix the dry ingredients into the wet
Add the carrots, raisins/berries, almonds and mix until well distributed
Fill the prepared liners and bake for 26 - 28 minutes (regular cupcakes), or 12 - 15 minutes for mini cupcakes
Let cool before frosting
Enjoy!
Frosting:
Mix vegan cream cheese with confectioner’s sugar. I start off with 1/2 cup of each then add non-dairy milk if you need to thin it out.

Vegan Carrot Cupcakes

I love carrot cake. I am so glad I found a recipe that is everything I would want in a carrot cake, plus it is vegan :) I made these for a vegan potluck! Thanks to Astig Vegan (http://astigvegan.com/) for putting it together.

I changed a couple things, but I got the recipe here: http://www.naked-cup-cakes.com/2011/12/vegan-carrot-cake-cupcakes.html

Ingredients:

  • 2/3 cup flour (i used whole wheat pastry)
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 2/3 cup sugar
  • 1/3 cup vegetable oil (i used sunflower oil)
  • 1/3 cup soy milk (or any non-dairy milk, i used coconut milk)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 cup grated carrots
  • 1/2 cup chopped raisins (i like to use dried berries)
  • 1/2 cup chopped almonds (i added this ingredient, i grind them up in a food processor)
  1. Preheat the oven to 350 and line you muffin pans with paper liners.
  2. In a large bowl, mix together the non-dairy milk and apple cider vinegar and let sit for a few minutes to curdle and thicken up
  3. Add the sugar, oil, and vanilla, and mix well
  4. In a second bowl whisk together the flour, baking soda, baking powder, salt, and all spices
  5. Mix the dry ingredients into the wet
  6. Add the carrots, raisins/berries, almonds and mix until well distributed
  7. Fill the prepared liners and bake for 26 - 28 minutes (regular cupcakes), or 12 - 15 minutes for mini cupcakes
  8. Let cool before frosting
  9. Enjoy!

Frosting:

Mix vegan cream cheese with confectioner’s sugar. I start off with 1/2 cup of each then add non-dairy milk if you need to thin it out.

1PM
Vegan Not-So-Red Chocolate Cake
I tried making red velvet cake with beets for natural food coloring but it still stayed brown. It turned out as a delicious vegan chocolate cake. (White Chocolate Chips are not vegan)
I used this recipe: http://thehungrydudes.com/the-best-red-velvet-cake-that-happens-to-be-vegan

Vegan Not-So-Red Chocolate Cake

I tried making red velvet cake with beets for natural food coloring but it still stayed brown. It turned out as a delicious vegan chocolate cake. (White Chocolate Chips are not vegan)

I used this recipe: http://thehungrydudes.com/the-best-red-velvet-cake-that-happens-to-be-vegan

April132012

Garden Fresh in Palo Alto

After a 3 mile run at The Dish, this place was perfect for lunch! My boyfriend and I ordered three dishes: Spinach Wonton Soup, Walnut Prawns, and the veggie ribs. All very scrumptious! We even got a free bowl of corn and tofu soup!

Spinach Wonton Soup:
it has been years since I had wonton soup and this hit the spot for me! The wonton was full of “meat” and the soup very flavorful.



Walnut Prawns:
WOW! I am allergic to shellfish, so this dish was heaven for me. The “prawns” were dipped in a thin batter, not too heavy with the perfect mixture of veganise. The walnuts.. delicious, crunchy, and sweet! I would definitely, always order this dish when I come here.


Veggie Ribs:
This was my boyfriend’s pick and he LOVED it (for a meat eater). I am just amazed on how they got the mushroom texture to taste, feel, and look exactly like ribs. The black bean sauce complimented the “ribs” very well.. every bite was tender!

The staff was also very friendly. It seems like a family owned restaurant. I will be coming here whenever I am in town. It’s a perfect meal before grabbing Sprinkles Cupcakes ;)

1PM

Chantal Guillon Macarons

BEST FRENCH MACARONS EVER.

Every bite I take is mouth-watering heaven with my taste buds dancing with excitement. Everything is just perfect! I love the texture and how each flavor taste like I’m biting into the actual ingredient. I’ve tried most of their flavors, and the only ones that don’t appeal to me are the flowery ones.. but the rest are amazing and deserve to be eaten slowly… making each bite and second worth it. The outer part has a soft crunch to it, then the middle is a creamy filling that bursts into your mouth! All you really need is just one to satisfy a craving or sweet tooth. Trust me… it will make you happy!

These are the flavors that I enjoy:

Pistachio: My absolute favorite. I always get this flavor every visit. It’s full of nutty flavors and taste like real pistachios.

Hazelnut: Yum! It’s like I am biting into a Ferrero Rocher.

Passion Fruit: The orange color is so pretty and has the tangy, sweet fruity flavor.

Dark Chocolate: Rich and chocolatey

Lemon Coconut: This one is a little unique, with an open-face top of marshmallow fluff and coconut shavings on top. A nice little fluffy, crunch when you bite into it.

Lemon: I love the lemony, tangy taste.

Jasmine Green Tea: Some places where I order green tea flavored things, there is no taste but here it has a good amount of matcha that is satisfying

Spiced Macaron (forgot the name): Delicious! They had my friends and I sample it while we were at the shop and I loved how the different spices kicked in your mouth.

Flavors that are so-so:

Orange Blossom: A little hint of orange, but not much flavor to it.

Almond Amaretto: The amaretto is way too strong and overpowering.

Red Velvet: I think I prefer this as a cupcake. There is something missing in the macaron and lacking that “red velvet” kick

Some Champagne Flavor: Ick.. i did not like it at all.. the alcohol content was too strong for me

Overall… this place has delicious macarons that makes you come back for more! They have some seasonal flavors, so there are always new flavors when I come in. You do save some money buy getting the box. The staff is super friendly and always have a smile on their face :) 

February292012

Easy Kale Dish

I love love kale! It’s delicious, healthy, low in calories, and easy to cook! I eat these leafy greens every week and cook fairly quick. The photo shown is not the exact recipe I have listed here, but you can basically add any veggies you want together, and as much as you would like. Here is a simple recipe I usually use when cooking kale:

Ingredients:

2 cups kale

2 cups mushroom

2 cups spinach

1 cup tofu

1 tablespoon olive oil

1/4 cup of vegetable broth

Instructions:

1. Heat the olive oil in a medium sized pan in high-medium heat

2. Fry the tofu till they turn a light brown, occasionally flipping

3. Set tofu to the side, then saute the mushrooms

4. Add the tofu back in the pan

5. Add the kale and pour the vegetable broth, then stir

6. Cover for about 3-5 minutes until the kale shrinks and turns a dark green

7. Since spinach cook fairly quick, turn down the heat to medium-low and add the spinach till they start to slowly shrink

8. Serve with brown rice and enjoy!

February282012

Red Velvet Brownie Cookies

I also decided to make red velvet cookies for Valentine’s Day. As my previous post about the cupcakes changing color, for some reason these cookies turned brown instead of red, and I put the right amount of food coloring the recipe asked for. Here is where I got it from:

http://www.howsweeteats.com/2010/10/red-velvet-chocolate-chip-cookies-from-scratch/

They were delicious! I loved the moist and soft texture of the cookie, but it had more of a brownie. Again, everyone enjoyed them! I gave my friends four each in a bag, and they killed them in one sitting! I hope to make these again with the right color of red!

7PM

Vegan Blood Orange Cupcakes

I LOVE BLOOD ORANGES! When they are in season, I buy two bags at a time at Trader Joe’s! I wanted to bake for my friends for Valentine’s Day and thought this recipe would be a good fit! I got the recipe from here:

http://shaunasever.com/2012/02/vegan-blood-orange-cupcakes.html

I ended up not making the frosting and used all white flour. It still turned out really good!

The only questionable thing is, why did it turn green? I noticed that after I mixed the dry and wet ingredients, the batter turned gray. Then, when I took them out of the oven, the cupcakes were green. I guess these work for St. Patrick’s Day too? Haha. Oh well.. they were still really delicious! My friends and mom enjoyed it. I liked it because it slightly had the taste of fruity pebbles.

12AM
Oatmeal Ricotta Biscuits (No Butter, No Egg) Recipe
I was bored one night and decided to bake with ingredients I had lying around the kitchen. I had some left over ricotta from making lasagna and an entire bag of granola, so I decided to make some Oatmeal Ricotta Cookies. I stumbled across this recipe: http://www.food.com/recipe/grannies-oatmeal-ricotta-bar-cookies-306187  and another (but forgot what it was)… I took what I baked out of the oven and instead of cookies, they had the texture of a biscuit. Here is what I did:
Ingredients:
1 1/3 cup Flour
1 2/3 cup Oats
1/2 cup brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla
1/2 cup fat-free ricotta cheese
1/4 cup coconut milk
2/3 cup canola oil
dash of cinnamon
Instructions:
Pre-heat oven at 350 degress
1. In a large bowl, mix together: flour, sugar, and oats
2. In another bowl, mix together: vanilla, ricotta, milk, and oil
3. Mix in wet ingredients in the large bowl of dry ingredients
4. Place about a spoonful of the batter on a cookie sheet then dash some cinnamon on top
5. Bake for about 20-30 minutes. Checking to see if it turns golden brown.
Calories: 94 per cookie
I really enjoyed these! So did the many people that got to try them. I was surprised by the outcome since they didn’t turn out to be cookies, but I am not complaining since they came out as delicious biscuits!

Oatmeal Ricotta Biscuits (No Butter, No Egg) Recipe

I was bored one night and decided to bake with ingredients I had lying around the kitchen. I had some left over ricotta from making lasagna and an entire bag of granola, so I decided to make some Oatmeal Ricotta Cookies. I stumbled across this recipe: http://www.food.com/recipe/grannies-oatmeal-ricotta-bar-cookies-306187  and another (but forgot what it was)… I took what I baked out of the oven and instead of cookies, they had the texture of a biscuit. Here is what I did:

Ingredients:

1 1/3 cup Flour

1 2/3 cup Oats

1/2 cup brown sugar

1/2 cup sugar

1 1/2 teaspoons vanilla

1/2 cup fat-free ricotta cheese

1/4 cup coconut milk

2/3 cup canola oil

dash of cinnamon

Instructions:

Pre-heat oven at 350 degress

1. In a large bowl, mix together: flour, sugar, and oats

2. In another bowl, mix together: vanilla, ricotta, milk, and oil

3. Mix in wet ingredients in the large bowl of dry ingredients

4. Place about a spoonful of the batter on a cookie sheet then dash some cinnamon on top

5. Bake for about 20-30 minutes. Checking to see if it turns golden brown.

Calories: 94 per cookie

I really enjoyed these! So did the many people that got to try them. I was surprised by the outcome since they didn’t turn out to be cookies, but I am not complaining since they came out as delicious biscuits!

February272012

Spinach and Broccoli Nuggets

My boyfriend, Earl was craving for some veggie nuggets, so he searched and searched for a recipe… Then finally found one he liked. We adapted the recipe from here, added spinach, and took out the cheese:  http://www.babyledweaning.com/recipes/lunchdinner/fionas-vegetable-nuggets/


Ingredients:

 1 cup broccoli florets

1 cup spinach

4oz breadcrumbs

2 1/2 tbsp water

2 1/2 tbsp olive oil

1 1/2 tsp baking powder

Instructions:

1. Heat the oven to 375 degress

2. Cook the broccoli, drain, then blend

3. Blend the spinach

4. Mix the blended broccoli and spinach

5. Combine with the remaining ingredients and mix well

6. Form the mixture into nugget shapes and place on a greased baking tray, about 3 inches apart

7. Bake for 20-25 mins, turning halfway through the cooking time

8. Serve warm and dip in ketchup!

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