Food – Page 21 – morestomach

chocolate chip peanut butter cookies (vegan + gluten free)

Published on December 1, 2014November 26, 2014 by Lan | MoreStomach10 Comments

it being the day after
the Biggest Eating weekend
Of The Year
i’m sharing cookies.
i know.
my bad.
just kidding.
i’m not sorry.
because these are good.
i know for a fact
that most of you are going
to be on a Baking Cookie Binge
in the next week or so,
rushing to the post office to
send them off
or sharing them in
some cookie exchange thing
which is all fine and shit,
but after all that toiling
you usually end up with nothing
(or some random people’s cookies)
(not a euphemism for anything dirty)
(get your head out of the gutter)
fear not,
these particular cookies?
they won’t ship —
they’re too delicate.
that’s not a bad thing.

chocolate chip peanut butter cookies (vegan + gluten free)
adapted from the bojon gourmet

note: as i said, my version came out soft & delicate, and i thought they’d firm up but they never did. they were almost cakey and very rich. alanna’s original recipe calls for the use of 1/2 cup of rolled oats and 1/2 cup quick oats (instead of the full cup of rolled oats i used), the latter ingredient absorbing a lot of the moisture.

1/2 cup sweet rice flour (mochiko) (truth be told, i had just barely 1/2 cup, so i supplemented with regular rice flour)
1/2 cup buckwheat flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/2 tsp fine sea salt
1 cup smooth, unsalted peanut butter
3/4 cup plus 2 TBL agave (truth be told, i may have been shy with agave, and i supplemented with honey)
6 TBL melted but cool coconut oil
1 1/2 cups chocolate chunks, i use Enjoy Life
kosher salt for topping, optional

preheat oven o 375ºF.

line two or three cookie sheets with parchment paper.

in bowl, whisk all the dry ingredients together.

in another, larger, bowl, stir together the wet ingredients. add in the dry ingredients and stir until combined, last adding in the chocolate.

using an ice cream scooper (mine is just shy of 1 TBL worth), form cookie doughs and place onto prepared cookie sheets. place about 2″ apart, they will spread some. top with salt & a few chocolate chunks.

bake for total of 10 minutes, around the 5 minute mark rotate pans.

cool completely, store in air tight container. they lasted a week at room temp in their containers.

(keep in mind, these do not have eggs or anything traditionally perishable)

BAM!

Garlic Panna Cotta + Curried Root Vegetable Soup

Published on November 26, 2014June 14, 2016 by Lan | MoreStomach10 Comments

super quick post,
because i know it’s turkey week
and with that comes great responsibility,
that responsibility being putting on stretchy pants.

here’s to gratitude —
we are spending the long weekend with dw’s cousins in NY,
there’s gonna be hiking
eating
lots of eating
a jaunt into the city
we’re unplugging,
see you next week!

meanwhile, if your table is missing one thing
i doubt it is,
but if it you need something,
i have this soup.
it’s over at Honest Cooking,
where i’ll be contributing every so often,
when the mood strikes.

head over for the fancy looking,
but super simple soup: garlic panna cotta + curried root vegetable soup

have a great weekend friends!

chickpea & sausage stew

Published on November 17, 2014December 9, 2014 by Lan | MoreStomach7 Comments

oh, mid-autumn.
in most cases,
i can be found bundled up,
ensconced in lap blankets,
fingers tangled in yarn,
dw next to me reading
or perusing the internet.
upon the early setting of the sun
there isn’t much that can
inspire us to be out
in the dark,
not when we can be snuggling
and noshing on comforting fares,
mostly of the sweet variety.
ahem.

now that the cold has settled,
permanently it seems,
my cooking leans towards
the measured and lazy.
this is the time i tend
to slow down my pace,
finding comfort in a pot of soup,
a pot that feeds us for a week straight,
the kind of dish that
warms us through and through,
sometimes even coercing me
off the couch for seconds.

chickpea & sausage stew
serves 6-8

*note: this is a soup that we are having for lunch this week. the whole having a huge pot of soup on the stove on sunday to feed us during the week has been such a relief for me, not having to worry about packing lunches. the repetition hasn’t gotten to us, yet, and hopefully it won’t, because seriously, lunch during the work week is my least fave meal to deal with.

olive oil
1 large onion, chopped
1-2 lbs Italian sausage, thawed and casings removed
2 TBL tomato paste
1/2 cup flat-leaf parsley, roughly chopped
4 cups homemade chicken stock, or leftover water that cooked the garbanzo beans, or combo of both
1 1/2 cups dried garbanzo beans, soaked at least 8 hours, cooked until tender, reserving water
head of kale, washed and rough chopped
1/4 cup of teeny tiny pasta, like acini di pepe (optional)
kosher salt and pepper

heat the oil in a large pot over medium heat. saute onions until soft & translucent.

throw in the sausage and cook, crumbling it with a wooden spoon, until browned.

add in the tomato paste and parsley, cook for a few minutes.

add in the liquids, along with the garbanzo beans. bring to a boil.

throw in the kale, allow to simmer for about 20-30 minutes.

if using, add in the acini di pepe.

season to taste.

BAM!

other soups & stews:
autumn harvest soup
3 bean chili
vietnamese beef stew
caribbean oxtail stew
miso ramen bowl
chicken pho
portuguese chicken + chorizo curry

za’atar socca + middle eastern smashed avocado

Published on November 10, 2014November 9, 2014 by Lan | MoreStomach18 Comments

we’ve been travelling
these last few weeks,
with just two more trips
before the year is out.
as with tripping
there’s been eating
and with eating
there’s been the lament
about expanding waistlines
spending of money
exhaustion
lack of time to be bums.
for all our desires to
be elsewhere
there is just something about
being home.

last weekend
we were in ky
and one of the many, many
delightful dishes
we consumed
was a pita + crushed avocado appetizer
at a local middle eastern
cafe.
it’s simple, really.
guacamole
with a Mediterranean twist.
rather than chips,
it’s served with pita bread.
my version is with socca
topped with za’atar.

za’atar socca + middle eastern smashed avocado
inspired by grapeleaf
socca adapted from dolly & oatmeal

socca
1 cup garbanzo bean flour
1 cup lukewarm water
4 TBL olive oil, divided
healthy dash of za’atar, for the batter and after baked

preheat oven 450F
prepare two 8″ cake pans by drizzling 1 TLB of olive oil in each. set aside.

in a mixing bowl, or glass measuring cup with a lip, mix all the ingredients and remaining olive oil.

pour batter evening into prepared pans. bake for 12 minutes. remove pans and carefully flip the socca over. bake for additional 3-4 minutes.

allow to cool completely before removing from pan. smear with a bit of olive oil and sprinkle, generously, with the za’atar. if you’re up to it, toast until just warmed through and crispy around the edges.

smashed avocado
2-3 ripe avocados
5-6 chive blossom stalks (or you can use half a small red onion, diced)
bunch of cilantro, rough chopped
handful cherry tomatos, halved or quartered
1 garlic, finely minced
healthy squeeze of lime
salt/pepper to taste
seed of half pomegranate

in a bowl, thoroughly mix all the ingredients. you’re aiming for a guacamole-type of concoction.

BAM!

inside out peanut butter cups – raw & vegan

Published on October 27, 2014October 27, 2014 by Lan | MoreStomach23 Comments

i’m fairly sure that when
i scaled back my dairy intake
my soul shrank a little
at the thought of never having
peanut butter cups again.
i truly believed i’d never eat them again,
at least not with dire consequences.
that is,
until i discovered justin’s ,
and then i tried my hand
at making them.
all was right with the world.
now i just eat spoonfuls of peanut butter
and shove chocolate chips in my mouth
and call it a day.
it’s called natural progression, friends.

halloween is at the end of the week
are you dressing up?
i think i am,
i’m pretty sure i am.
either way,
these are going to be around
and i’m going to shove them in my mouth.
breakthrough, y’all.

inside out peanut butter cups – vegan
raw, 4 ingredients
makes 6

PB layer
6 TBL creamy peanut butter, i use the wegman’s organic brand
4 TBL coconut oil, liquid but not hot
3 TBL powdered sugar

chocolate layer
4 TBL chocolate spread, i used SOOM‘s chocolate sesame butter
1 generous TBL powdered sugar

for the PB layer, mix everything in a bowl. make sure it’s fully incorporated. pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape). put in fridge to firm up, about 30 minutes. if you’re in a rush, put in freezer.

meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. the consistency will be firmer than that of the pb, it’ll be almost like play doh.

when ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover. up to you.

add the final layer of PB over top and fridge. when firm, take out of liners and serve immediately or keep in covered container, IN THE FRIDGE. these are not shelf stable and will soften at room temp.

BAM!

i received a jar of chocolate sesame butter, courtesy of SOOM. all words & opinions are my own.