sweet – Page 11 – morestomach

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!

homemade thai iced tea

Published on July 28, 2014July 24, 2014 by Lan | MoreStomach16 Comments

it was a much anticipated week —
one that would bring
joy & laughter,
likely some self examination
(indeed, much reflection)
along with ample weather indecision:
storms & sunshine abound!
for 7 days dw & i hosted
our nephews,
jewel of boys,
long limbed and boisterous,
sweetly affectionate (still.)
(ps. please always be affectionate.)
infinitely curious
boundlessly active.
and so to add to all that frenzied energy
i made thai iced tea
because you know,
adding caffeine + sugar to all that
seemed like a good idea.
plus, it’s one of Q’s fave beverages.

thai iced tea
serves 2-3

note: i am not a tea connoisseur, so i emailed a new fave blogger, Bonnie of Thirsty For Tea for some tips. bless her heart, she was so patient with my incessant questions. under her tutelage i bought the tea from teavana, because the three regular cafes and supermarkets i went to didn’t have what i was looking for. also, don’t be alarmed that the finished product doesn’t have a neon orange hue to it. i did all the freaking out for you. i was worried that i messed the recipe somehow. apparently, thai restaurants and cafes/shops that serve thai iced tea use a mix or add the color artificially. i didn’t know, now i do, and so do you. you’re welcome.

4 cups water
4-6 tsp thai black tea
3-4 tsp simple syrup (just water + sugar, i keep this on hand always in the fridge)

i brewed the tea in my coffee press. bring water to a boil. meanwhile, measure out the desired amount of tea. the package says 1-1.5 tsp for every 8oz/1 cup. i didn’t want too strong of a drink, as Q is only 12 and i’m not sure about giving kids too much caffeine or whatever.

pour boiled water into press carefully. allow to steep for 2-3 minutes. i may have let it go for 5 minutes, i was busy making dinner. carefully press down the plunger. pour the tea into a carafe or in my case, a jar. allow to cool. refrigerate.

to serve, fill a glass with ice. pour tea about 2/3 of way. sweeten with simple syrup to taste, top with half/half or non-dairy milk.

BAM!

blueberry clafoutis

Published on July 14, 2014July 13, 2014 by Lan | MoreStomach19 Comments

i’ve talked about it before
living in the city
has its perks
the vibrancy
the nearness of things
the anonymity
and for me,
the hilarity of it
but sometimes,
just sometimes,
i get that inkling for country living.
the abundance of space
the friendliness
and the farmland for berry picking.
come the warmer months
you’ll likely find us
hands in the dirt
picking some gem or another
it’s just like heaven.
i like to think this dessert
has the perfect balance
of fancy urban life
and laid back country charm.

it’s quiet around here
that’s how summer is,
you know?
hope yours has been just a lovely.

blueberry clafoutis
note: to make this gluten free, use whatever gf flour you like to use, like almond flour. local milk made a gorgeous one recently.

1 ¼ cups coconut milk, i use SO Delicious
6 TBL sugar
6 eggs
¾ cup spelt flour
3 cups blueberries
zest of lemon & juice of half lemon
icing sugar, for dusting

preheat oven to 425°.

grease a 9″ baking dish/pie pan. set aside, forget about it.

in a vitamix or blender, add the coconut milk, eggs, salt & lemon juice. blend until combined, add in the flour and blend until smooth.

pour into prepared pan, then distribute the blueberries evenly throughout. sprinkle with the zest.

bake 30 – 40 minutes, though check on it at the 30 minute mark. depending on how deep your dish is, the middle might still be liquidy. you want the finished product to be nicely browned on top and have some jiggle in the middle. mine puffed up a smidge while in the oven but sank as it cooled.

to serve, sprinkle with icing sugar.

best at room temp, and i prefer it the next day. it reminds me of a denser flan.

BAM!