As a kid, Nutella used to be one of my favorite spreads- on toast, on crackers, on cookies, in a spoon… But I’m far more conscious about ingredients and nutrition now, and the fact that Nutella is so loaded with sugar and palm oil somehow makes it less appetizing. On my quest to find a healthier chocolate hazelnut spread to satisfy my Nutella craving, the options seem to fall short. “Sugar-free” appears synonymous with “sugar substitute added” (and I don’t like the aftertastes). Raw and organic options were gritty instead of creamy. Some options had too many extraneous ingredients… Eventually, I figured I should just try making it at home to suit my preferences. Four ingredients and 3 batches later… I settled on a recipe that I love!
I’ve been really craving a chocolate dessert lately. I was walking around town, and none of the restaurants had chocolate desserts that were sugar-free (including no sugar substitutes) and gluten-free. So… I decided to play around with making one at home. Based on what was in my pantry, I came up with this super-easy “mousse.” I poured the mousse into these Hazelnut Coconut crusts. The final product is a rich, decadent, thick filling in a thin, nutty crust. As you can see in the photo, it sliced beautifully. I added a small amount of vanilla whipped cream before serving to lighten it up. As a result, one small slice was so incredibly satisfying =)
This is a quick and simple crust that I use as the base for tarts/pies. I love the texture because you can press it thin, and when it’s finished, it still holds together, but is crumbly and easy to cut with you fork/spoon. It’s also neutral (no sugar, pinch of salt), so it can be used for both sweet and savory tarts. You can also add flavors to the crust if you want (cocoa powder, Italian seasoning, etc.). The recipe below makes a thin crust for 2 4-inch tart tins or a medium thick crust for 1 6-inch tart tin. You can scale up as needed for bigger tarts.
One of the biggest challenges to a high-fat low carb diet is not having the bread and crackers to snack on, use to dip, or round out a meal. Sometimes veggie sticks and cabbage leaves just don’t cut it! I love these crackers because they at fairly easy to make, full of good fats, filling, and last for a while in an air tight container (the ones in the photo are 2 weeks old). I have been using them to make open faces sandwiches, appetizers with flavored cream cheeses and herbs, croutons for salad and soup, and just plain as a quick snack when I get hungry. If you want variety, you can add spices to the mix.
In this unbelievably hot weather, we were in the mood for something tart and refreshing. Homemade sorbets are amazing because you can taste the freshness. As a bonus, you can also control the sweetness (I often find store sorbet too sweet). This kiwi basil sorbet really hit the spot in 90+ degree weather! I left the seeds in for the crunch and because it looks pretty, but if you want a smooth sorbet, you can strain them out.
Last week’s Hungry Harvest box contained a ton of zucchini. After using some to make a Veggie Lentil Loaf, I still had two zucchini left to use, so I made these cute savory zucchini cakes. They are so simple to make, and the best part is that they freeze well so it makes the perfect after work snack! Being a Marylander, I couldn’t resist using Old Bay to flavor them. You can also pan fry them, but I bake to keep things healthier.
As promised in the last post, I’m posting one of the salad combinations that I really like using the espresso vinaigrette. I used seckle pears since they are in season right now, but I think whichever pear you like would taste good.
I made this dressing for my dad’s birthday a few days ago (you’ll be seeing a few more posts from that dinner soon). I wanted to make something with coffee since he loves it. Since this was my first time making this, I kept adding ingredients and changing quantities till I got a taste I liked- meaning I ended up with a lot of extra dressing- I’ve made a few different salads with it, and will post my favorite next: Pear Cocoa Nib Salad. The dressing has just a hint of espresso, so it actually is more versatile than you’d imagine. I normally use honey in dressing, but used sugar in this one because honey was interfering with the espresso taste.
We were talking about non-dairy milks at dinner last night, and hazelnut milk came up. I don’t know how I never thought of making this before! I made three small batches today to test different proportions and additions, and loved the recipe below. Toasting it really brings out a different flavor, which felt richer to me. I also added a small bit of chocolate to one batch and it tasted like a Nutella drink. You can also add sugar if you want, but I prefer it unsweetened. However, the recipe below is more versatile, so I’m posting the plain version.
Ever get that craving for just bread and butter? I don’t eat much bread now, but every so often, I really just want bakery-fresh bread with a layer of butter. Today was one of those days. Sadly, I didn’t have the foresight to take the butter out of the fridge before going to the bakery… and I wasn’t willing to wait. The recipe below is a twist on whipped butter. Only 3 ingredients, but each of them matter. I start with unsalted butter, so I can add salt to taste. I like the slight mineral taste of pink Himalayan salt, so I used that- but you can use any salt you want and adjust the quantity to suit your taste. I also added olive oil so that it wouldn’t harden completely when I put it back in the fridge (oil doesn’t become solid when cold). I love the taste of olive oil, so I used a good quality cold pressed extra virgin olive oil. If you’re not a fan of the taste, you can always use a milder olive oil.
My breakfast for the week. I’m considering it relatively healthy since it has whole wheat flour, nut flour, and nuts. These can be modified to be vegan by replacing the milk with almond or coconut milk- both taste great with slight differences in flavor.
These little cookies really hit an Indian note with the cumin and black pepper. They are based on a recipe for Pepper-Cumin Cookies. I changed some of the quantities and replaced some of the all purpose flour with cashew flour since I like the texture more.
I love making these cookies because you can make them for any occasion by changing the shape in the middle. Plus, they look really pretty with the dusting of sugar on top. I tend to go light on the sugar dusting because I like the speckled look. I made similar cookies a few years ago (Almond Jam Cookies), but I’ve been playing with how to make them with less white flour and eggless so everyone in my family can eat them.
This jam came into creation because I really dislike ketchup. It’s sweet and doesn’t taste like tomato to me. I’ve made a more than a few batches of the tomato jam, varying the spices and sugars, until I settled on the recipe below. You can definitely make a smaller batch and keep it in the fridge if you don’t want to go through the whole canning process. I really like this jam as a spread (especially with cream cheese), as a topping for soups, spread on cheese or roasted veggies, and many other ways… It’s not ketchup, but I’ll actually eat this! =)
Think of pastel-colored after dinner mints that melt in your mouth… Then, think of Thin Mint cookies or Andes mints… Now smash them together! It took me a few tries, but I finally got these candies to be chocolaty, minty, and melt-in-your-mouthy! And the real treat is that they are super easy to make. =)
Ghee, sometimes called clarified butter, is a staple in Indian cooking. It has a very distinct taste, and a much higher smoke point than oil, so it’s useful in all kinds of dishes. I’ve made ghee over the years the traditional way, which is to bring butter to a boil in a pot over direct heat and let it simmer “till it’s done.” Essentially, until the fat separates from the milk solids. Then you strain it through a cheesecloth so that you’re left with the clear ghee. Sadly, it often yielded mixed results for me. I’ve burned the butter, which is an awful smell… I’ve under-cooked it and the solids didn’t separate enough…. I’ve struggled with cleaning the pot, the cheesecloth, and everything else that comes in contact with pure fat! Until now!!! Although this isn’t a “recipe,” it is a technique I feel is worth sharing. It really simplifies the process (and clean-up), and while it’s not exactly the same end result, it’s close enough that I actually want to make it at home! The only challenge is finding the right sized equipment in your kitchen.
The first time I had quinoa risotto was in a Peruvian restaurant, and I loved the creaminess and texture. It paired my love of risotto with my love of quinoa, and has the added benefit of being a healthier dish. This was a first time experiment, and I really like how it came out. Peas and asparagus are in season, so I decided to make it a green themed dish. Continue reading →
Fresh apricots in the market!!! I had a some bruised apricots in the bunch, so I decided to make apricot oatmeal for breakfast this week. I love the tangy twist and contrasting texture it gives to the oatmeal, especially since I use steel cut oats. Steel cut oats take longer to cook, so I soaked them the night before- but I really do like the texture more than regular oatmeal.
Last time I made butter, I had all this liquid left from the first press of the butter. It tasted amazing in these biscuits. That being said, it’s much easier and still yum to use ready-made buttermilk. Also, the cheese really affects the flavor, so definately use a cheese that you like!
YUM! Forget cereal, this has become my go-to snack and dessert when I am home! Until I started making almond milk routinely, I never realized how easy and delicious this is. I started making this at home because I noticed that almond milk from the store has different gums and flavoring additives. The most basic recipe is to blend the soaked almonds with water and strain it, but I really enjoy a jazzed up version. I add oatmeal for a little thickness and texture, dates for sweetness, and cinnamon/vanilla/salt for flavor. It requires a bit of pre-planning since you have to soak the almonds, but other than that, it’s quick. I also decided to buy a mesh bag to make it easier, but cheesecloth works fine if that is what you have.
I have had cashew flour in my fridge for 2 weeks, and no inspiration as to what to make with it. I also found odds and ends of chocolate in my pantry. Put them together… and this cute crispy cookie is born! It’s surprisingly easy and looks pretty. I’m definitely going to include them on my holiday cookie tray!
These anise cookies are definitely in my top 10. I LOVE them. The base is a blend of oats, cashew, and all purpose flour. They just melt in your mouth and leave a great taste. Perfect after dinner, or with tea. The pinwheel design looks pretty, but does take some time. If I don’t feel like going through the effort, I just drop ~1 tsp of the dough onto the cookie sheet and bake them. Much easier, and just as yum!
Kicking off my holiday baking! Oreo bark always seems to be a favorite. I make it marbled with dark chocolate to cut the sweetness of white chocolate. It’s also one of the easiest things to make for my holiday cookie trays. No baking, no stove top, easy to make ahead.. so many reasons why it’s good! My favorite seasonal variation is to use peppermint Oreo cookies (which is what is in the picture). The only tip I have is: have everything ready, and move fairly quickly to get the marbled effect. You don’t want one chocolate to harden too much while you are working on the other one.
This is a fun twist on applesauce. If you’ve never made applesauce before, I think you’ll be surprised at how easy and delicious it is! I can’t recall the last time I bought applesauce from the store… I don’t have a particular kind of apple that I use – it’s usually a mix and match of what I have at home. I’d say to use the apples you like the taste of! There aren’t too many ingredients, so the flavors really stand out. I don’t always add bourbon and it still tastes amazing. The bourbon just makes it feel a little more indulgent. Also, I like it chunky so I don’t puree it at the end, but you can if you like smooth applesauce.
Happy 4th Anniversary!!! Time really flies, especially with fun food! What better way to celebrate than with these small super satisfying bits of candy! These vegan “marzipan” candies are quick and easy to make. I’ve made them before with white sugar, but given the new healthy eating goal, I switched to agave. They taste good and actually hold together well. I put marzipan in quotes since these are not pure white like traditional marzipan because I use the almond flour from Trader Joe’s which has the skin ground in. They also have some grit, which I like, as opposed to being completely smooth. I came up with the measurements by starting with a bowl of almond flour and slowly adding the agave until I got the right consistency to roll. So if your mix looks too crumbly, add some almond flour. If it looks too dry to come together, add a bit more agave.
This is one of my favorite ways to spice up veggies- especially when they are steamed! It tastes really great on bread too, but I’m trying to keep it healthy… It’s a fun and easy twist on butter (you can use margarine if you want too). I make it into a log and freeze it so I always have a quick way to add flavor. I happened to have Meyer lemons this time, but I’ve done this with regular ones too and it still tastes yum!
Happy Diwali everyone!!! This recipe blends the Indian and the American in me- tea cakes with Indian flavors. These cakes are my attempt to vegan-ize a dessert and make it a little less sweet and heavy while still keeping the feel of Diwali. Plus, it gives me an excuse to use these really cute silicone molds my friend got me. If you don’t have tea cake molds, you can use mini cupcake molds (makes ~24). Happy celebrating! =)
NUTELLA!!!!! That should be enough of an intro… =) This was really born out of my attempt to not eat a whole jar of Nutella in one sitting. The recipe below is fairly simple as far as ice cream recipes go. Sadly, Nutella is not vegan. However, if you make a vegan chocolate-hazelnut spread at home, you can use that- I’m still working on a good recipe, so if anyone has one, please share! Also, I made this twice- once creamy (strained the blended cashew-almond milk mix through a cheesecloth) and once without straining. I prefer the second one because I like the texture that the blended cashews give.
Until last year, I always used to buy pumpkin pulp from the store, and I’ll admit, I still do if I’m craving pumpkin dishes and don’t have a real pumpkin on-hand. However, now, if I plan ahead, I prefer to buy my own pumpkin and cook it. It feels like the epitome of fall to go to a farmer’s market and pick out a pumpkin to bring home. I like using pie pumpkins because I find that they have less seeds and less stringy flesh. Don’t be intimidated- the toughest part is cutting the pumpkin in half… =)
This is a simple sauce that really gives a kick to dishes. I’ve used it on top of veggie stacks (pictured), pasta, salad, grilled cheese, etc. The coulis freezes well, so I make a big batch and freeze it until I need it.