Organic – Page 11 – morestomach

Pear-Apple Yogurt Crumb Cake (GF + DF)

Published on April 4, 2016April 3, 2016 by Lan | MoreStomach6 Comments

the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.

pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake

loosely adapted from dolly and oatmeal

*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.

crumb topping
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds

cake
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning

preheat the oven to 350°F

grease an 8″ pan & line the bottom with parchment paper

to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.

to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.

bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.

remove from oven and place on a rack.

if using a springfoam pan, allow to cool completely and then remove sides of pan.

if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.

will keep for a week, well covered, in fridge.

BAM!

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year

creamy polenta and roasted mushrooms

Published on March 28, 2016March 27, 2016 by Lan | MoreStomach8 Comments

this spring has kinda crept up on me
but i feel like i’ve made a valiant effort
at catching up —
winter clothes were packed up,
dressing room tidied up
and garbs not touched for ages
were given up.
i feel lighter already.

i start a new job this week,
one i didn’t even know i was looking for
but one that i fought very hard for.
while the warmth makes its way
into our days,
and i’m figuring out my way,
you can follow along over on IG.

happy spring!

creamy polenta and roasted mushrooms – gluten free
inspired by yotam ottolenghi and america’s test kitchen

*note: i have made ottolenghi’s mushroom and herb polenta, sans the cheese, and it’s delicious. but rather than frying the shrooms i wanted to try roasting them. enter america’s test kitchen with their scientific brine action. this entire dish was all about prepping and getting the mise en place in place, but once that was all done, it was quick to throw together.
**note: rather than grate parmesan over top the entire dish, i made a smoked egg yolk bottarga, that might be my new fave ingredient.

mushroom brine
1 lb white button mushrooms, stems removed, quartered or halved, keep sizes relatively the same
5 teaspoons kosher salt
6 cups water

in big bowl combine the salt and water. stir to mix. add in the cut mushrooms and keep them submerged with a heavy plate. ignore for 15 minutes.

mushroom seasoning
generous drizzle of olive oil
2 garlic cloves, minced
thyme, amount to your liking
4-5 sage leaves, rough chopped

preheat oven to 400F

remove mushroom from brine and dry on kitchen towel. clean and dry the bowl that had the brine water. in that bowl add in the oil, minced garlic and herbs. toss the brined mushrooms in the bowl and then spread out in a single layer on a baking sheet.

roast for 30 minutes. they will shrink down significantly, fyi.

remove from heat and allow to cool slightly.

*fyi: an alternative way: roast the mushrooms, without the herbs and garlic but coated in olive oil immediately after dried from brine. roast for 20 minutes, remove from oven and then toss with the herbs and garlic with another drizzle of olive oil. roast for remaining 10 minutes.

polenta – made according to package instructions, enough for two hungry people
2 TBL grated smoked egg yolk bottarga
(parmesan cheese can be used instead)
2 TBL chopped parsley, garnish

assemble:
on serving platter or in a bowl, pour the creamy polenta. top with the roasted mushrooms, get as much of the herbs and garlic goodness as possible. grate the egg yolk bottarga or parmesan cheese over top and garnish with the chopped parsley. serve immediately.

BAM!

other mushroom goodness:
mushroom stroganoff
homemade banh cuon chay, with mushroom filling

minty milano cookies

Published on March 15, 2016March 14, 2016 by Lan | MoreStomach7 Comments

i woke up super early saturday morning,
mainly in part in preparation of Daylight Savings Time
but also because i was playing catch up.
the weeks have been quick to pass,
soon the tulips will make an appearance,
if they haven’t already,
and spring will be here.
march is a good month,
a month i overlooked in favor
of warmer times.
but now i see that it’s worthy,
if not for the noted arrival of printemps
then for the special marked day of dw’s birthday.
as per usual i combined his favorite flavors:
chocolate + mint.
eventually i would like to make them
vegan,
or at the very least dairy free.
for now though,
he has been enjoying them happily,
well worth the early rising.

happy birthday sweet dw,
i love you dearly.

minty milano cookies
adapted from pure wow
makes 20-22 cookies

1 stick unsalted butter, at room temperature
2 cups powdered sugar
1 tsp pure vanilla extract
4 egg whites, at room temp
1½ cups AP flour
a generous pinch of salt

minty chocolate ganache
1 cup chocolate (chips or chopped)
scant ½ cup lactose free half/half
3-4 tsp peppermint extract, to taste
up to 5 TBL powdered sugar, possibly optional

preheat the oven to 350°F. prepare parchment paper that fits 2 cookies sheets. fold in half ONCE, long-wise. with the parchment paper still folded over, fold again and then again, and then again. open paper and you should have 14 rectangles. use those folded lines as a guide when piping the cookies, so you’ll end up with 7 cookies/row. alternatively, you could trace the general shape of the cookies in pencil, flipping the paper over so that you’re not piping the batter pencil side up.

in a kitchen aid mixer with paddle attachment, cream butter with powdered sugar until fluffy. add in the vanilla and mix.

in a small bowl, have your egg whites on the ready. gradually add them in and fully mix until incorporated. add in the flour and mix through.

transfer batter to piping bag, snipping the bottom. pipe the batter along the folded lines of the parchment paper (or trace along with pen/pencil lines) into an oval shape and somewhat filling it, you’re aiming for about 1½ inches long, leaving about 2 inches between as the cookies do spread. they do not need to perfect. i sorta followed this video tutorial.

bake for 9-12 minutes, the edges will start to brown and crisp up. remove from oven and cool completely.

to make ganache, in a small saucepan heat up the half/half gently. in a small bowl have the chocolate chips ready. gently pour the hot half/half into the bowl and ignore for about a minute. with a spoon or spatula carefully mix the chocolate mixture until fully incorporated and shiny. add in the peppermint extract, amount to taste. remember if you add more liquid the ganache will be runny, so either add in powdered sugar (1 tablespoon at a time) or add in less half/half, you’re aiming for a thick consistency.

assemble cookies by smearing about a tablespoons worth of the minty chocolate onto center of upside down cookie. sandwich with another cookie, and press gently until filling runs just to the edge.

cookies will keep at room temp in airtight container for 2-3 days.

BAM!

previous dw chocolate + mint confections:
peppermint kisses – 2015 (not officially blogged but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012

Ginger + Turmeric Latte

Published on March 9, 2016March 8, 2016 by Lan | MoreStomach11 Comments

wherever you are,
i hope it’s warm
or getting warm
or still warm.
but if it’s not,
here’s a beverage to keep the balance
of your core temp
while also doing things like
fighting inflammation.
for the time being
we’ve been drinking this warm
but i wonder how it’d be on ice,
or blitzed with ice.
yet another thing to look fwd to
as we move twds spring and summer.
my favorite about this drink though,
is the color.
bright, burnt yellow is sooooo my hue.

Ginger + Turmeric Latte
adapted from goop

makes 1 frothy cup

1 very generous tps of ground tumeric (fresh would be ideal)
1 tsp peeled and roughly chopped ginger
1 TBL honey/agave/simple syrup
2 tsp coconut oil
pinch sea salt
1 cup almond milk (or any plant-based milk, though i’m sure cow milk would be fine too if you’re so inclined)

in a saucepan heat up the milk gently, until just barely simmering.

meanwhile, in a vitamix add the other ingredients and blend.

carefully pour the heated milk into the vitamix and blend until smooth and frothy.

BAM!

2 years ago: quinoa chocolate cake
1 year ago: seaweed sushi bites

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan

Published on February 15, 2016February 14, 2016 by Lan | MoreStomach2 Comments

it’s still heavily february,
i mean,
it registers as 22F
right now,
which means ice cream is
the very last thing on one’s mind,
i know.
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
well,
it’s gotta be something
special.
i’ve never been a fan of
raw batter or cookie dough.
i have to wrestle
the whisk
out of dw’s hands
and immediately dunking it
into soapy water,
lest he licks it clean.
but the cookie dough used
in this recipe is eggless,
and because i don’t know
how i feel about raw flour,
i used almond meal instead.
the coffee base is strong,
not one that i could consume
much of at night,
so, for breakfast it is!

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan + raw
makes about 2 pints

raw cookie dough:
makes about 18 small balls

2 TBL creamy peanut butter
1 TBL coconut oil, softened but not melted
1 TBL maple syrup
1 tsp vanilla extract
1 cup almond meal
small pinch salt
1/2 cup mini chocolate chips

in a bowl add all the ingredients, and using your hands mix everything together. form small balls and try now to eat them all.
can be stored in fridge, covered, for up to a week.

coffee coconut ice cream:
2 cups of strong ass black coffee
2 cans of full fat coconut milk
drizzle of maple syrup, sweetened according to taste

in a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. drizzle in the maple syrup (i would say maybe 1/2 – 1 cup) and blitz until fully frothy and mixed.

ice cream:
churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.

after reaching desired soft serve consistency, transfer half the ice cream into container. add in about half the cookie dough balls. pour in the rest of the ice cream and then add in the remaining cookie dough balls. if you want, mix it around but be gentle and quick. put in freezer to firm up.

BAM!