Posts Tagged ‘Vegetarian’

Saturday Morning Banana Pancakes

When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.

Saturday Morning Banana Pancakes : The Not So Desperate Housewife

 

These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.

Saturday Moring Banana Pancakes :: The Not So Desperate Housewife

As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!

The Not So Desperate Housewife : Saturday Morning Banana Pancakes

Saturday Morning Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 2 eggs
  • 1 ripe banana, mashed
  • 2 T coconut flour
  • 2 T non-dairy milk
  • ½ t baking soda
  • ½ t cinnamon
  • ½ t apple cider vinegar
  • splash of vanilla extract
Instructions
  1. Beat the eggs with the banana, milk, baking soda, and cinnamon.
  2. Add the coconut flour and whisk until the batter thickens.
  3. Add the vinegar, mixing well, and let batter stand for a minute while the griddle heats up.
  4. Fry in butter or coconut oil (my personal fave) over medium heat for about 2-3 minute per side. *Be Patient!!*
  5. Serve!

 

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Mocha Cappuccino Chia Pudding

Yeah, I know. I’m going crazzzzy with all this chia pudding.

Mocha Cappuccino Chia Pudding ::The Not So Desperate Housewife

But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.

Mocha Cappuccino Chia Pudding :::The Not So Desperate Housewife

So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.

Mocha Cappuccino Chia Pudding : The Not So Desperate Housewife

Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.

Mocha Cappuccino Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • ⅔ c almond milk
  • ½ c brewed coffee
  • 1 T coconut oil
  • 1 T cacao powder
  • 1 t apple pie spice
  • pinch salt
  • 1 t vanilla
  • ¼ c chia seeds
  • sweetener of choice (I don't use any)
  • cacao nibs, for topping
Instructions
  1. Here's the trick to getting this stuff to gel without clumping--mix the coffee and almond milk together and pop int he microwave for just a minute or so, to warm it up.
  2. Add the remaining ingredients, mixing well.
  3. Transfer to whatever bowls or containers you'd like.
  4. Refrigerate over night.
  5. Top with cacao nibs and enjoy!

 

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Overnight Bulletproof Chia Pudding

I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.

Bulletproof Chia Pudding :: The Not So Desperate Housewife

Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?

Overnight Bulletproof Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 c hot coffee
  • ½ c almond milk
  • 1 T coconut oil
  • 1 T grass fed butter or ghee (can also be another T of coconut oil)
  • 1 T unsweetened cocoa powder
  • 1 t cinnamon
  • ½ mashed banana (optional)
  • ¼ c chia seeds
Instructions
  1. In a blender, combine all ingredients except the chia seeds.
  2. Add the chia seeds to a mason jar or bowl.
  3. Pour the bulletproof coffee mixture over the chia seeds.
  4. Refrigerate overnight.

Bulletproof Chia Pudding : The Not So Desperate Housewife

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Pumpkin Bread. In July. You’re Welcome.

It’s 80 degrees with 80 percent humidity at this very moment. So naturally I’ve got the oven on full speed ahead with a series of baking projects to keep me from losing my mind. Oh, and naturally those baking projects happen to be pumpkin things because I’m not patient enough to wait for Fall. Naturally.

Gluten Free Pumpkin Bread

Side note…we’re moving into the new house Friday! I’m both excited to get everything settled and terrified that I’m going to get crushed with all our stuff as soon as I crack open the Pod…

The Best Pumpkin Bread

This recipe is one that a friend gave me last year after the semester had started getting out of hand and all we could think of to make ourselves feel better was to have massive amounts of baked goods within arms reach. It was nothing short of a miracle that I was able to sub Bob’s Red Mill gluten free AP flour in one for one without a kitchen disaster (that seems to happen to me a lot)— my friend liked it even more than the wheat flour version since the garbanzo bean flour in Bob’s mix made for a little bit of a crust on the outside and a super moist interior. I’ve made this at least a dozen times and have made a couple tweaks based on preference and, seriously, y’all, it’s warm, comforting, fragrant perfection.

Pumpkin Bread (Gluten and Dairy Free)
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3⅓ c Bob's Red Mill Gluten Free AP Flour (or just regular wheat flour)
  • 1 c sugar
  • 1 t baking soda
  • 1 t baking powder
  • 1 T pumpkin pie spice
  • ⅔ c water
  • 4 eggs
  • 1 can (14 oz) pumpkin
  • ⅔ c oil (can also use melted butter)
  • ⅓ c applesauce
  • 1 T vanilla
Instructions
  1. In a large bowl, combine all dry ingredients and mix well.
  2. Beat the eggs and add the remaining wet ingredients. Whisk till smooth.
  3. Add the dry ingredients to the wet and mix by hand until smooth.
  4. Pour into a large loaf pan (12.5 inch x 5 inch).
  5. Bake at 350 degrees for 1 hour.

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Cucumber Salad with Yogurt Dill Dressing

Cucumber Salad w Yogurt and Dill

What with being unemployed and all and not exactly having a place to live until August 1, hubs and I are spending a few weeks with my parents. The older we all get, I’m starting to have more and more respect for how my folks have handled life after the last kid left home 8 years ago. Dad has been 100% retired for most of it and has steadily accumulated projects and community stuff to stay busy whenever he isn’t out on the motorcycle. Motorcycle rallies–the kind with checkpoints and landmarks to find within a 24-72 hour time limit over some region of the country–are pretty much his purpose in life. Mom still works as a nurse but has managed to keep the 3, 12-hour shifts a week for over a decade. I can only hope I’ll be so lucky. She’s been a gardener her whole life but when kids came along and life got busy we didn’t have much besides the flower beds and a few vegetable patches, but the garden beds have multiplied in the last few years to include everything from cucumbers and squashes, corn, beans, herbs, winter veggies, and, to my surprise when I came home last week, collards and kale (“everyone at work was talking about how much they love this stuff called ‘kale’ so I went and got a pack of seeds…). With my dad as a handy helper (he does the garden building and vegetable eating part) and a really commendable renewed devotion to personal health on their part, we can always count on fresh produce at home. So, obviously that brings me to today’s recipe. With the exception of the yogurt, everything here has been freshly grown and that’s pretty darn cool if you ask me.

Since summer is, you know, hot and all, I’ve been doing a *lot* of salads and cold veggies with dinner instead of the typical warm side dishes. Saves time, that’s for sure–one of my husband’s favorite things to toss on a plate next to the main event is a sliced heirloom tomato with salt and a drizzle of melted butter (speaking of which, grilled tomato and butter sandwiches are the bomb and I could probably eat them every day forever).

I got a little…fancy…with last night’s salad, as you can see. The dill was calling my name, I couldn’t resist. I’ve got fantasies of doing this again with some smoked salmon later this week. Please tell me I’m not the only one who’s dying just thinking about it….?

Cucumber Salad with Yogurt Dill Dressing
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 c Greek yogurt
  • ½ cup (packed) fresh dill, minced
  • 3-4 large cucumbers, sliced and diced
  • 1 large onion, sliced
  • about 2 cups of cherry or grape tomatoes
  • ¼ c apple cider vinegar
Instructions
  1. Toss all the veggies and the dill in a large mixing bowl.
  2. Whisk together the yogurt and vinegar, then pour over the veggies.
  3. Mix until well combined.
  4. Cover and let everything marinate for at least an hour before serving.

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Gluten Free, Vegan Bread

We finally got all our stuff out of the Baltimore house yesterday—one thing I realized I miss from the Army was the fact that whenever you had to move, some moving company would just magically show up and four hours later, all your stuff was gone. Whether it would make it to where you needed to go was another story but considering we aren’t even taking possession of the new place for a month, I’m not thinking that far ahead. Either way. Moving yourself is awful. Righteously awful.

Fun fact…there is a Law of the Unviverse that states that no matter how hard you try, you will never—NEVER—fit all of your household goods inside your POD, despite more trips to Goodwill than I care to count and a pile of trash bags in the back alley I’m pretty sure could shield the place from a nuclear war. So, that was my weekend.

GFV Bread II

I know baking is probably the last thing anyone wants to do in the middle of the summer, except it’s the first thing I want to do every second of every day of the year so I’m posting this anyway. Y’all know I’ve been on my Vegan kick lately and I recently extended said Vegan kick into the realm of baked goods. I did try to make a Paleo/Vegan bread a while back (I’m still racking my brain for a way to make that happen) but for now I’m settling for this lovely creation.

GFV Bread

 

It’s seriously delicious, not to mention versatile. Dudes, I made French Toast and sandwiches and toast with butter and jam and PBJ andandand they all held up. The pain with GF baked goods of any kind is that they can really be dry and crumbly, and doubly so when you have to eliminate eggs and dairy from the mix. I don’t know what it is about this specific combo of ingredients but it works beautifully. I had to experiment a little—it took me one miserable failure and two not-so-miserable-but-still-imperfect attempts to figure out the magic behind it and here is what I found/the ONE change I made…

  1. When she says mix the ingredients until “just combined,” seriously, yo…do NOT overmix. Mix up all your dry ingredients REALLY well before you add the wet stud and mix by hand slowly and carefully until it comes together. Overmixing will produce a nasty sinkhole.
  2. Only let it rise 30 minutes. I know it says 30-45 but too long and a) it might overflow and/or b) it’ll sink whilst baking.
  3. I added a tablespoon of psyllium husk powder. I swear by this stuff.
  4. Does not freeze well.  I unthawed a loaf I had frozen fresh and it turned to sand.
  5. Let the loaf cool either upside down or on its side. I know some folks think this is an Old Wive’s Tale, but it makes me feel better. So there.

I seriously heart this bread. I don’t care how hot it is. Get the recipe here!

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Cumin Spiced Fried Plantains w/ Collard Greens and Roasted Peppers and Onions

I have been doing a lot of Vegan meals lately, haven’t I?

Fried Plantains with Collard Greens and Roeasted Peppers and Onions

The way I see it, making at least one meal a day is 100% plant-based is a phenomenal way to get an array of veggies and nutrients in my diet.  I’ve ranted about it before, but the one thing anyone or any “diet” can agree on is that we could all use more veggies.  Over the years, what I would consider to be “My Paleo” has certainly changed–I’m kind’ve over the whole eat-nothing-but-giant-hunks-of-meat-all-day-every-day.  Nowadays it’s more like a 25/75 split between animals and plants.  I eat my eggs with greens and grilled veggies…my steaks with tons of salad and sweet potatoes…and even have the occasional meal that’s purely plant-based (my mornings lately have begun with fruit, kale, and coconut milk “ice cream” topped with Paleo Krunch).  “My Paleo” now is a lot more balanced and I’ve noticed such a huge difference in how I look and feel.  This past year I lost 15 pounds and just feel…better.

I really do agree with a lot of the thoughts behind Veganism–namely that processed “foods” are, well, crap, and that we’re missing out on so many of the valuable nutrients in plants.  I’m also sympathetic to the moral arguments…I’m not against eating animals, since humans need a lot of nutrients from the muscles and organs of others and have evolved to consume them, but I am against eating factory farmed animals subjected to inhumane conditions both because it’s unhealthy for them and unhealthy animals make unhealthy meat and because, frankly, it’s just cruel.

I’ve slowly become the people from Portlandia who insist that their chickens need to be happy and have little chicken friends to lend a shoulder when they feel sad.

ANYWAY, let’s talk about last night’s dinner.  As far as I’m concerned, plantains are always a good idea…I’d think of this as almost a deconstructed mofongo.  I added the collards as almost an afterthought and am SO glad I did.  They really do add a nice bitterness to balance the sweet of the plantains and coconut oil and make everything just a little more vibrant.  As a main dish, it’s perfect over cauli rice but I’d bet that it would be great with a root vegetable mash, big baked potato, or even as a side.

Cumin Spiced Fried Plantains w/ Collard Greens and Roasted Peppers and Onions
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ¼ c coconut oil
  • 3 large plantains, peeled and sliced
  • 2 onions, sliced
  • 2 red bell peppers, sliced
  • 4 cups collard greens, washed and chopped
  • 1 t chili powder
  • 1 t cumin
  • 1 t black pepper
  • Salt
Instructions
  1. Heat the oils over medium high heat in a high sided skillet
  2. Add the plantain slices, frying about 2 mins per side until golden brown. Remove with a slotted spoon, leaving the oil behind.
  3. Add the peppers and onions. Fry in the remaining oil until soft.
  4. Reduce the heat to medium and add back the plantains and add the collards and seasoning, stirring to coat everything with the coconut oil and spices.
  5. Cover and allow to simmer for 15-20 minutes, or until the collards are nice and soft. You can definitely leave it longer if needed--the flavors will only get richer!

 

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Spanakopita (Paleo, Vegan)

Having gone to college in southern New York, I became absolutely infatuated with the bazillions of Greek diners we frequented any chance we got.  Pancakes the size of my face…the ginormous pastry display…gobs of butter on EVERYTHING…

And, of course, the Greek food.  I was on a moussaka kick at one point–even made MDA’s primal version–but my favorite has always been the delightfully crispy and cheesy spanakopita.  Spabakopita…which also happens to be the most Paleo-unfriendly dishes around thanks to the phyllo (which is the best part, duh!) and cheesy goodness.

photo-2

Having nothing but time on my hands this summer, I finally cracked it.  I’ve been obsessed with Cappello’s pasta for a long time, and even more so now that the ingredient list changed to make them 100% Paleo (no more potato starch).  While not exactly the flaky crispity crusty phyllo, the lasagna noodles make a perfectly delicious substitute for the shell.  Making this baby dairy-free was no problem at all, especially since I’ve been experimenting so much lately with cheese alternatives.

The result was beyond even my expectations.  Even my husband–who rolls his eyes every time I tell him we’re having a meatless meal–went back for seconds!

The cauliflower mixture–before mixed with the spinach and all the rest of the ingredients–stands very well on its own as a topping or base for other recipes.  I’d like to say it tastes a little like feta cheese…but faux feta or not, it’s great.  I’ll probably post the recipe for just that piece in the next couple days.

Spanakopita
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ head cauliflower
  • 4 green onions
  • 1 t salt
  • 1 t black pepper
  • 1 t marjoram
  • 1 t thyme
  • 1 t oregano
  • ¼ c olive oil
  • ½ c chopped Kalamata olives
  • 1 t onion powder
  • Juice of 1 lemon
  • ¼ c coconut milk
  • 1 lb frozen spinach
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 package Cappello's lasagna noodles
Instructions
  1. Steam the cauliflower until soft. Place in a food processor with the olive oil, oregano, marjoram, thyme, lemon juice, coconut milk, green onions, onion powder, salt and pepper.
  2. Pulse until you have a rough puree...not as smooth as you'd want for mashed potatoes but more smooth than cauliflower "rice."
  3. Heat a drizzle of oil over medium-high in a skillet. Add the garlic and onion, then saute until soft.
  4. Add the spinach, sautéing until excess water has evaporated off.
  5. Mix the spinach mixture with the cauliflower mixture, along with the olives.
  6. In a baking dish, spread a thin layer of the spinach-cauliflower mixture.
  7. Lay a layer of lasagna noodles on top.
  8. Pour the rest of the spinach mixture on top of the noodles.
  9. Top with one more layer of noodles.
  10. Cover tightly with foil, and bake at 350 for 45 minutes.
  11. Uncover, brush some olive oil all over the top, and return to the oven for 10 more minutes.

xxx

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Marbled Pound Cake

Clearly, Pinterest wasn’t a thing in the early 90′s, but my mom was a huge clipper of recipes from magazines, newspapers, boxes, etc.  Even now, there’s still an enormous pile of clippings in the living room at their house I *love* sifting through every time I come over.

paleo marble pound cake

A few months back, I came across a page out of Food and Wine magazine for a marbled pound cake–this was actually one of the first things I baked all by myself and I was kind of obsessed.  Cake for breakfast, people.

Clearly I needed to make this happen again.  I mean, if it’s finally warm enough to have coffee on the patio in the morning, I really need something sweet to dunk.

Marbled Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ c coconut flour
  • 1 t baking soda
  • 1 t psyllium husk powder
  • 6 eggs
  • ½ cashew butter
  • ½ c honey
  • 1 t vanilla
  • 1 t apple cider vinegar
  • 2 T cocoa powder
  • 2 T coconut milk
Instructions
  1. Combine your dry ingredients (except cocoa powder) and set aside.
  2. Cream together the eggs, cashew butter, honey, vanilla, and vinegar.
  3. Add the dry mixture and beat *very* well until smooth.
  4. Pour ¾ of the batter into a prepared loaf pan.
  5. Add the cocoa powder and coconut milk to the remaining ¼ of the batter. Mix well.
  6. Pour the chocolate layer on top of the batter in the pan. Using a clean knife, swirl the chocolate layer slightly through the vanilla layer.
  7. Bake at 350 degrees for 50-55 minutes, until a knife comes out clean.

 

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Banana Bread Muffins

I took a little hiatus from the Internet for the Lenten season, which is at least part of the reason my last post was forever ago…except school has me pretty much clawing at water so the break from not only social media but, well, everything online was amazing for my study habits.  Suddenly I realized where all that time went when I was all like, “OMG I have no TIME to study!”

I haven’t been cooking much, either.  It’s terrible.  90% of my food consumption since February has come out of a crockpot.  I could make some fancy posts about it all…but it was pretty much either beef or pork.  Like, whatever giant hunk of meat I saw first at the store.  Tossed it right in there and pressed the go button.  Boom.  Week of meals right there.

banana bread muffins paleo

BUT!  I finally got around to some baking for Easter brunch.  Yay, muffins!  Nothing crazy, but as always, a little experimentation with some oldies turned into something glorious.  I made my first batch last week and this one is definitely a winner.  It’s the first time I’ve used psyllium husk in baking but it really does give a much more gluten-y texture without giving me the bubble guts like a lot of gums out there.  If you don’t have it, it’s totally skip-able, but it really does add a little oomf.  Feel free to add nuts or chocolate chips or whatever, too…I guess I’m just boring.

5.0 from 1 reviews
Banana Bread Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c cashew butter
  • 3 ripe bananas
  • ¼ c maple syrup or honey
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla
  • 1 t vinegar
  • 1 T psyllium husk powder
Instructions
  1. Mash the bananas with the cashew butter and maple syrup (or honey) in a large mixing bowl.
  2. Add the dry ingredients, vanilla, and eggs to this mixture.
  3. Beat the batter with an electric mixer for 3 minutes on high, until fluffy.
  4. Add the vinegar and beat for about a minute more.
  5. Spoon into prepared muffin tins about ¾ high.
  6. Bake at 350 degrees for 25-30 minutes.
  7. Makes 15 muffins

 

 

 

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