breakfast series – Page 5

cranberry swirl mini-loaves

Published on December 22, 2014December 22, 2014 by Lan | MoreStomach5 Comments

there’s been talk lately
about cancelling our cable.
and in preparation for it
we’ve been watching more netflix.
thus far,
i haven’t missed television,
not when most shows i enjoy
can be viewed in hd
and sans commercials.
so far, we’ve enjoyed:
spinning plates
sushi: the global catch
haute cuisine
repeats of: The Mind of a Chef, Bizarre Foods, Chopped, & Parts Unknown

what are some of your favorite netflix shows or online viewing pleasures?

cranberry swirl mini-loaves – vegan
makes 7 mini loaves + 2 muffins

these are a riff from the blueberry swirl muffins, making use of the season’s cranberries, and of course, making use of our new mini-loaf pan.

muffins/loaves:
2 cups cranberries, divided
a few sprigs of thyme (optional)
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 flax seed eggs (1 egg = 1 TBL ground flax seed + 3 TBL water)
1/4 cup vegetable oil
3/4 cup mayo, i used veganese
1/4 cup almond milk

streusel topping:
1 1/2 TBL sugar
1 1/2 TBL brown sugar
1/4 cup flour
2 1/2 TBL warm coconut oil

Directions:

in a small bowl make the streusel topping by combining everything and mix evenly. set aside.

in a small sauce pan reduce 1 cup of cranberries (+ sprigs of thyme, if using), mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.

prepare mini-loaf pan by greasing with coconut oil, or vegan butter.

preheat oven 425F.

in a mixing bowl whisk the flour, baking powder, and salt. in another bowl whisk flax seed eggs + sugar until thick and then add in the veggie oil, veganese mayo, and almond milk. now combine the liquid to dry ingredients, with the remaining cranberries. the mixture will be all sorts of fug, but try not to over mix. seriously, it’s a rather dense looking batter.

fill mini loaf pan a little over 3/4 way up, these will expand/rise. spoon about a teaspoon, more or less, of the reduced cranberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.

bake 17 – 20 minutes, i started hawking them around the 15 minute mark.

remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.

will keep for a week, covered, in fridge.

BAM!

peach ginger scones – vegan

Published on August 27, 2014August 26, 2014 by Lan | MoreStomach13 Comments

you can be the ripest,
juiciest peach
in the world,
and there’s still going to be
somebody who hates peaches.
– dita von teese

and that’s all
that’s got to be
said about that.

peach ginger scones – vegan
makes 12 scones

*note: bake time is tricky. i’ve baked them for as low as 13 minutes before, and they came out super soft and cake like, and then i baked them upwards of 23 minutes, where they came out dryer and crisper. you can top with a simple glaze after they’ve cooled, or you can go the lazy route and sprinkling these with sugar prior to putting in the oven. it may come out looking super rustic like various spots looking all sugar-clumped, but you know, whatever.

2 cups spelt flour
1 TBL baking powder
3 TBL sugar
1/2 teaspoon salt
4 TBL frozen coconut butter (i put 2 TBL worth of coconut oil in a silicon muffin liner, make 2, and freeze. it makes for much easier extraction. rough chop into smaller pieces)
1 peach, diced into small pieces and frozen, about a cup’s worth
1/4 – 1/2 cup chopped sugared ginger
1 container vegan yogurt (6oz) + 2oz of nondairy milk (or water) mixed to thin (i used almond dream)

preheat oven to 425F.

sift flour, baking powder, salt & sugar into food processor, process for 6 seconds to combine. add in the frozen coconut oil, process for another 12 seconds. transfer mixture to into a big bowl.

add in the thinned out vegan yogurt and mix until dough forms. then add in the peaches and ginger pieces, mixing gently, try not to overmix.

dump it on a clean counter. there is no saying this pretty: it’s a mess. i use a dough scraper to keep things together, form a circle or rectangle and cut into desired shapes. i’ve cut in to triangles and i’ve cut with round biscuit cutters. work quickly, coconut oil has a very low melting point so do what you can to not keep it out too long, or handle with your hands as your body temp will soften/melt the oil.

bake on cookie sheet for 20-23 minutes.

BAM!

blueberry swirl muffins – dairy free

Published on August 18, 2014August 27, 2014 by Lan | MoreStomach18 Comments

these muffins.
they’re the personification of
Baked Goodness.
and i’m not a superlative girl,
so forgive me for
doing what some food bloggers
are guilty of:
extolling the virtues
of said food item with
an over abundance of
enthusiasm
and eye roll inducing
saccharine drivel.

instead,
let’s just focus on
how i treat these treats
like they’re both
a breakfast item
AND
dessert.

it’s like starting
and ending
my day correctly,
which,
let’s be honest here,
is the best kind of amazing.
superlatives for the win.

Blueberry Swirl Muffins – dairy free
adapted from Honestly Yum, who adapted it from The Cook’s Illustrated Cookbook

makes ~16 muffins

Ingredients
2 cups blueberries, divided
1 cup sugar
2 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
1/4 cup coconut oil, warm/liquid
1 container (6oz) plain vegan yogurt, i used almond dream
1/4 cup almond milk
zest & juice of 1 lemon

Streusel Topping
1 1/2 TBL sugar
1 1/2 TBL brown sugar
pinch of salt
1/4 cup whole wheat flour
2 1/2 TBL warm coconut oil

in a small bowl make the streusel topping by combining everything and mix evenly. set aside.
in a small sauce pan reduce 1 cup of blueberries, mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.
line muffin tin with silicone/paper liners.

preheat oven 425F.

in a mixing bowl whisk the flour, baking powder, lemon zest and salt. in another bowl whisk eggs + sugar until thick and then add in the coconut oil, yogurt, almond milk and lemon juice. now combine the liquid to dry ingredients, with the remaining blueberries. throw in an extra handful if you’re feeling sassy. (i felt sassy). the mixture will be all sorts of fug, but try not to overmix.

fill muffin cups a little over 3/4 way up, these will expand/rise. (HonestyYum filled it up all the way but i didn’t want any overfilling accidents and having to clean it up. that would’ve been a superlative pain in the ass.) spoon about a teaspoon, more or less, of the reduced blueberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.

i was able to eek out 16 muffins with just enough sauce & steusel.

bake 17 minutes

remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.

will keep for a week, covered, in fridge.

BAM!

other blueberry recipes:
blueberry clafoutis
blueberry jam danishes
blueberry breakfast cookies
blueberry pie smoothie

around 1 year ago:
vietnamese pickled carrots + daikon
vietnamese vermicelli bowl

blueberry pie smoothie – vegan

Published on August 12, 2014August 11, 2015 by Lan | MoreStomach12 Comments

now that the summer
is beginning its wind down
— the days being cooler
— the nights dipping into the 60s
and i can’t decide if the
AC should be kept on or turned off,
we’re finally getting our groove on
with smoothies
and we’re gonna shut the shop down
in a few short weeks
because i don’t want to start
the day freezing my ass off.
figures, right?
it’s a lush time
of ripe peaches
precious leftover blueberries
i’m already lamenting about autumn
and we still have a good 2 months till then!
i’ll shut up now.

last week we picked up running again.
my goals remain the same:
– run safely, no injuries for this girl.
– finish. it may not be pretty but get it done.
after our first run
dw introduced me to a new juice/vegan/hippy/smoothie joint
it is now my new jam
and this smoothie was inspired by them.
(i will admit
that i’m pretty sure i’m negating my run
by consuming their smoothies
but i don’t care.)

blueberry pie smoothie
makes 4 cups, serves 2-4, depending on how generous or stingy you are

note: i didn’t exactly measure everything. it’s all about consistency, how thick or thin you like it. the first time i made this, i used kefir milk (which, btw, is 99% lactose free and i’m able to consume it without wanting to die. WIN!) and for this post, i kept it all vegan. if you don’t have a blueberry pie hanging around, make with fresh blueberries + honey granola or an oatmeal cookie.

2 slices of blueberry pie
1 container of vegan yogurt (6oz), i used Stoneyfield’s O’Soy Yogurt in vanilla
1 cup vegan milk (more or less…), i used almond milk
handful of ice, optional

if you plan this ahead well, make almond milk ice cubes.

in a vitamix, put in the pie slices and vegan milk. whiz until well blended. add the yogurt and whiz some more.

at this point, it’s ready for consumption. it might be thick so you could eat it with a spoon.

you can thin out with more milk (or water). i like to add ice cubes. dw typically doesn’t drink his smoothie until about an hour after i’ve made it, when he’s sitting at his desk at work so the ice keeps it cool and thins it out a little.

either way, it’s delicious. i like the idea of having dessert for breakfast and having the entire day to burn it off.

BAM!

other blueberry recipes:
blueberry clafoutis
blueberry jam danishes
blueberry breakfast cookies

one year ago today:
homemade goldfish crackers!

chocolate babka rolls

Published on April 21, 2014June 2, 2014 by Lan | MoreStomach45 Comments

about this month:
it’s twenty one days in
and i’m still cold
right?
from the moment we arrived home
from our thailand honeymoon
i’ve been saying to dw
if we were still there
we’d be sweating ~~like whores~~
if we were still there
we’d go down the street
for some chompoo

if only we were still there

instead
the season is slow to change
we haven’t visited the tulips yet
a new skeeball season has commenced
i’ve cut my hair again
and oh
my obsession for the cookbook Jerusalem
continues

our first sunday back
suffering from jetlag
i made this for supper,
at noon,
and because i was not feeling
in the kitchen mood
we had it for lunch the entire week

i’ve had this babka on my mind
for a long time
i made it for xmas
and so i made it again for easter
this time
for individual consumption
mini-versions, if you will,
cus why not
cus who doesn’t like mini stuff
cus who doesn’t like to stand
for 3 hours individually rolling
mini loaves and rolls

i won’t post the full recipe
cus it’s long
and cus there are three other resources
who have reprinted the full recipe for you

i will list my alterations:

organic spelt flour
earth balance soy margarine to keep it dairy free and pareve
cinnamon in the dough and sprinkling in the filling
half the dough was then divided into EIGHT sections which were then rolled, filled, & twisted into mini loaves
the other half was rolled and then cut into TWELVE rolls that were then baked in muffin tins

bake times ranged from 20-25 minutes, please keep an eye. my oven runs hot, next time will be a hard stop at 20 minutes

bam!