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Persimmon Maple cornbread

January 14, 2016 Colleen Stem
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This time next week the mr and I will be on our jolly (the word jolly is way underused) journey through the hill of the Irish countryside.  I am getting a bit nervous. First off, we have yet to book a single b and b (we are air bnb-ing it the whole time.) We still haven't reserved a car, have just starting looking at baggage requirements and have no clue how we are getting home from the airport. But we did print out the plane tickets last night, so that's something!!  I make it sound like we have been slacking, but it really isn't our fault (most of it). We have most of the stuff we need to book ready to pay for, but our credit card we ordered for this trip was lost in the mail and we can't book anything without it. Aagh!  But hopefully the new one will be in the mailbox today and we can get on our way to planning the best trip ever

With the trip getting so close, my mind is doing this weird thing where it doesn't want to research things anymore. It is sick of looking up attractions or prices of this, or how to translate that. I have done all the research that I can handle and am mentally tired. I just want to chill on the internet stuff and spend the rest of this week cleaning the house and baking things until we leave. You know, smash in as much domestic things as I can.

So clean I do and bake things I am. The other day I bought 4 beautiful vanilla persimmons (yeah persimmons!)  and instead of hoarding them all to my face, I baked a little persimmon cornbread concoction for the mr(he doesn't get excited about fresh persimmon like I do) This way he gets in on some of the persimmon action and I don't feel as guilty about buying 4 persimmons.

Dense, moist on the inside, crispy on the outside. A nice sweet maple glazed layer of soft persimmon nicely layered on top to take it to the next level .This bread, it's and all sorts of good. It hugs the boarder of a bread and cake. but still makes a great side to a big bowl of squash soup, black bean chili, or whatever.  The mr, he ate a piece for a snack after I made it, then a chunk with his dinner, a little slice for late night snacking and then a piece for breakfast. I might just make him a lunch situation with the rest of it for him today. And then it will be gone.. whoa.  I guess that means it perfect for anytime and it's just that good.

I am that good. But we can talk about me later, for now, the cornbread.

The stuff. A persimmon, some white whole wheat flour, yellow cornmeal, baking soda and powder and salt. Maple syrup, melted earth balance, and some soy milk are going in too.

Start by preheating the oven and then thinly slicing the persimmon into the prettiest little rounds

And now whisk together all the dry stuff in a big bowl then dump in all the wet stuff.

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Mix it all together until full just incorporated. (don't over mix.)

Grease a 9 inch pan (can use a 9 inch square) and coat the grease with cornmeal.

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Spread the mixture in the pan then layer the top with the sliced persimmon.

Lovely right.

Now stick it into the oven.

After about 25 minutes, the cake is just about done. Remove it from the oven and quickly brush the top with maple syrup then stick it back into the oven to finish baking.

And when the bread is completely baked, the persimmons nice and soft and glimmering,  remove from the oven and sit on a rack to let cool.

And when you can't wait any longer..... cut yourself a big piece

Along with a cup of coffee.....

Nothing to worry about here.

Have a great day.. Wish me luck!

-C


Persimmon Maple Cornbread

make a 9 inch round bread cake

  • 1 cup white wheat flour
  • 1 cup yellow or white corn meal
  • 1/3 cup melted earth balance
  • 1/4 cup maple syrup plus about 2 tablespoons more for brushing the top of bread
  • 1 1/2 cups soy milk
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon apple cider vinegar
  • pinch of salt
  • 1 large ripe but firm vanilla or fuyu persimmon (If you have smaller ones, you might need 2)

Preheat oven to 375

First off, slice the persimmon into really thin slices.

Next, combine the flour, the cornmeal, baking soda powder, ans the salt into a large bowl and whisk together. Add in the maple syrup, the soy milk, the melted earth balance and the apple cider vinegar. Mix together until just combined.  Dumb the batter into to a greased and cornflour coated 9 inch cake pan and layer persimmon slices on top, starting with the outer edge and layering inward (or whatever way you want to)

Place bread into oven and bake for about 25 minutes or until the cornbread has risen and is starting to brown, but could use a few more minutes. Take cake out and brush the persimmons with maple syrup. Place back into over to bake for another 8-10 minutes or until the cornbread is completely cooked.(tester comes out clean)

Remove from oven and let cool in pan on a wire rack

Slice, serve, and eat.

 

In bread, breakfast, brunch, Dairy Free, desserts, photography, recipes, snack, Vegan Tags Persimmon Maple Cornbread, cornbread, persimmon, vegan cornbread, vegan, persimmon bread, corn bread, dessert, corn cake, plant based, refined suger free, fruit
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Lemon Strawberry Jam Cookies

January 9, 2016 Colleen Stem
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My little twin brothers birthday was yesterday, and when I say little, I mean younger, cause these dudes are not small and 18 isn't little. But really, all I can think is "What the F**K. When did that happen?"  It seems like just yesterday that I was baby sitting these kids, watching Rugrats and Toy Story on loop. Playing with mr. lemon head, blowing bubbles and drawing with sidewalk chalk. All the boxes of mac ans cheese, cups of chocolate with a little milk and the fruitthat needed to be cut up in order for them to eat it. They were so cute and sweet and they loved their big sister (me) so much Now when I see them, if they decided to come out of their rooms,  they talk about which colleges they want to go to, their jobs, girls (if I pry) and things that I have no need to listen to (sports, video games, stuff boys walk about). And because they are bigger then me, I usually get roughed up a little when ever I see them.(I kind of deserve it cause when they were babied I dropped them each at least once) They are pretty much all grown up, although they still drink too much chocolate milk, still like their fruit pre-cut, and I think that they still secretly watch Toy Story on loop.

Never to old for Toy Story.

The cookies were made for their birthday. I was going to make a cake, but my mom was on that with 2 ice cream cakes and another regular one(just in case two was not enough) and I was not about to do a cake to compete with boxed ice cream cakes from the grocery store. I know my family, they liked their carnival ice cream cakes.  But one of the twins asked me to make him a special dessert, something with lemon. So I made him these here lemon cookies and I added strawberry jam because I wanted to and it felt right. Look at me being the best sister.

But just because it's not your birthday you can still have these cookies. It's citrus season so everything should be citrusy and bright and it's just the right amount of time between Christmas cookies and now so you can make these cookies no problem. Just don't eat them all at once.

The stuff. Flour, baking powder and soda, and a little salt. Then earth balance, a chia egg, vanilla, turbinado sugar, a lemon and some strawberry jam.

Sugar, earth balance, vanilla, and the chia egg go into the bowl.

And cream it all together.

Then the dry ingredients get mix together into a bowl with the zest of the lemon then dumped into the wet with the juice of the lemon.

Mix together until a stiff, but soft dough forms.

Roll dough into little balls and with an object of your choosing (I used a chop stick) squish the cookies down a bit in a starburst like pattern then push the center of each cookie in a bit to create a little well for the jam to go.

Place the cookies on a baking sheet and fill the centers with jam and into the oven they go!

And after a good few minutes in the oven, remove from baking sheet and set to cool for a least a minute (never eat super hot jam.. you will be sorry)

And there you have it, Happy Birthday Cookies! Or just cookies, but happy cookies non the less!

Have a great weekend!

-C


Lemon Strawberry Jam Cookies

Makes about 24 cookies

  • 2 cups all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup turbinado sugar

  • 1/2 cup room temperature vegan butter

  • 1 large lemon (zest and about 3 tablespoons of juice)

  • 1 chia egg (1 tablespoon ground chia seeds and 3 tablespoons water)

  • 1 teaspoon vanilla

  • about a 1/3 cup of strawberry jam (or any flavor you want)

In a large bowl, cream together the earth balance, sugar, vanilla and chia egg. In another bowl whisk together the flour, baking soda and powder, salt and the zest of the lemon. Dump the dry into wet and mix together along with about 3 tablespoons of lemon juice until a dough forms.

preheat oven to 350

Roll dough into little palm sized balls then give them a little squish to slightly flatten them. With a chop stick or fork, press lines around the center of the cookie then take your finger and push in the center a little to create a small well.  Place cookies on a baking sheet and fill each well with about 1/2 teaspoon jam. Place in oven and bake for about 10until the cookies have puffed up a little and the jam has spread. Remove one from sheet ans if the bottom is golden brown, then they are done. (The tops do not brown much) They may seem a little under baked, but once they cool, they will be perfect.  Remove the rest from baking sheet and let cool on a wire rack.

Eat cookies.

In Vegan, Sweets, snack, recipes, desserts, Dairy Free, breakfast, cookies Tags cookies, lemon cookies, thumbprint cookies, strawberry jam cookies, vegan, vegan cookies, chia egg, lemon, citrus, happy birthday cookies
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Cumin Lime Waffle Iron Tofu with Squash and Avocado on Toast

January 7, 2016 Colleen Stem
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I have been meaning to share the magic of crispy waffle iron tofu for a while, but somehow kind of forgot. Yesterday when talking to my (not quite) mother in law she mentioned the bean waffles I made a while ago and suddenly I had a very real need to go home and bust out the waffle iron and make some tofu. And some of you may be thinking that this sounds weird, but its not. Waffle irons are not just for waffles, you can cook just about anything in them. I compare then to a George Foreman grill (remember those) or even a griddler. . Works the same way, just makes everything waffles shaped.

As for the rest of this open face toast situation, it just makes so much sense.  Crispy cumin lime tofu, avocado, mashed up squash.... A heap of things that are so freaking good.  I actually made the sandwich for the mr and was a little bit worried he was not going to like it, but worry I need not. He got down with it too. You could even ditch the bread and eat waffled tofu slathered in the squash and tofu alone, or maybe swap out bread for greens (that's what I did) Whatever you do, it will be good and your tofu will be so nice and crispy (without having to deep fry) that you may never cook tofu anther way again.

The stuff. Tofu, some roasted squash (any squash or sweet potato works), and half an avocado. Going to need a lime, some cumin and a pinch of chili powder, salt and pepper and little olive oil. And some type of bread that is good for toasting.

The cumin and chili powder go into a bowl with lime juice, a little oil ans a pinch of salt ans pepper. Give it a good whisk and set aside.

And now tend to the tofu. You want to get as much water removed from the tofu as you can.  I do this by pressing the sliced pieces between a clean tea towel a bunch of times until the tofu is as dry I can get it without falling apart.

While you are doing this, preheat your waffle iron.

Once the tofu is a dried as you can get it, dredge each piece of tofu, front and back, through the cumin lime mixture.

And place it on your preheated, lightly oiled waffle iron.

Close iron and let the tofu iron itself cripsy.

And in about 7-10 minutes, you got yourself some super fantastic crispy, oh so tasty tofu.

Now to put it all together.  Bread is toasted and topped with mashed up squash.

Next goes the tofu then top that with the avocado. Finish with a squeeze of lime and a pinch of salt.

And sriracha if you like it..

Not deep fried, but super crispy tofu! And squash! and avocado! and toast!

It's amazing.

-C


Cumin Lime Waffle Iron Tofu with Squash and Avocado on toast

Make 2 pieces of toast

For the tofu

  • 1/2 a block of extra firm tofu cut about an inch thick slices
  • Juice of half a lime
  • 1 heaping teaspoon cumin
  • pinch of chili powder
  • salt and pepper
  • 3 teaspoons oil plus more to brush onto iron

And for the rest of the sandwich

  • a piece 4-5 inch piece of baguette or 2 slices of thick bread (use gluten free bread if you want)
  • About a 1/3 cup of cooked or roasted squash or sweet potato
  • sriracha (if you are into it)
  • 1/2 an avocado
  • the other half of lime

In a shallow bowl, mix together the juice of 1/2 the lime,the cumin and chill powder, a pinch of salt and pepper and 3 teaspoons of oil. Set aside

Preheat waffle iron to either the on setting or if it has variable setting, high.

Take your tofu and remove as much of the liquid as you can by pressing it between two clean kitchen towels. When you get as much of the liquid out as you can, take the tofu and place into the cumin mixture and coat both sides.  Ready the iron by brushing each side with a little more oil just to make sure it doesn't stick and place the tofu on the iron, close it up, and let it do it's thing for about 8-10 minutes. (check after 6-7 to see whats what and if is as crispy crunchy as you like, remove. If you think it could use another minute or two, well close it back up and keep ironing it.

And when the tofu is done, it's time tot make compile it all together.

Toast you bread you are going to use. Once toasted mash a good amount of squash onto toast. Place tofu on top of that and thinly sliced avocado on top of that. Finish with a sprinkle of salt, a squeeze of lime juice and if you are feeling a bit more spicy, a few drizzle drops of sriracha.

Eat right away. Do not share...they can make their own.

 

 

In Vegetables, Vegan, snack, Savory, recipes, Gluten Free, Dairy Free, brunch, breakfast Tags Cumin Lime Waffle Iron Tofu with squash and Avocado on Toast, toast, squash toast, avocado toast, avocado, squash, vegan, gluten free, healthy, plant based, clean eating, dinner, sandwich, veggies, waffle iron tofu, tofu waffle
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Strawberry Chocolate Egg cream

December 31, 2015 Colleen Stem
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A few month ago I read an article about NYC seltzer water (which I have still yet to have) and fell in love with those super cool glass seltzer bottles. (I really want to get my hands on a few). In the article, there was the mention of egg creams. Now at first I was kind of disgusted because who the hell drinks eggs, but then after doing super duper internet research (google) I found that egg creams are not actual egg.. It's pretty much just bubbly chocolate milk.

Yesterday I was thinking of a non alcoholic beverage that people that are opting out of the alcohol can drink, something maybe a bit different and fun and I had that brain spark.. Egg creams! And I just so happen to be babysitting a gaggle of littles for the day and who better to serve a fun non alcohol drink too! (after that, save all he alcohol for me!) It was perfect cause these littles are down for anything with chocolate and it just so happened to be one of those littles birthday (HAPPY BIRTHDAY JUDAH BUG!) .so special party drinks were in order.

Here is how the egg creams when down. I made the chocolate syrup. The kids all loved it and where sticking there fingers in it. Then I assembled the egg creams. All the kids took a glass, drank some, and took off. I found 1/2empty cups of drinks around the house. But here is the thing. When I asked if they liked it, two said yes.,one said it was weird but good, and one little ran away from me with the bag of chocolate quinoa bark ! brought. (I didn't run after her) The mr came by a few hours later and tried some of the dregs of one and he wasn't into it at all , but then again he hates chocolate milk and it was sitting around for a while. So the verdict .... not sure.  Kids like it if they like chocolate milk but treat it like they would treat any drink (drink half and abandon the rest). Adults could totally get into it if there is some nostalgia behind it or maybe a shot of vodka added.  So yeah. I think anyone that is interested should definitely try it. And if you do, let me know. I am very curious what people think.

Oh, and to make the afternoon that much more interesting, I am currently still suffering from laryngitis (hahaha) So yesterday was some fun stuff. 

The stuff for the chocolate syrup. Cocoa powder, sugar, water, a pinch of salt and a little splash of vanilla. And for the actual egg cream.. milk (a plain plant, nut, or animal) and strawberry flavored seltzer water. (if you don't like strawberry use any flavor or plain)

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To make the syrup, combine the cocoa, sugar, water, vanilla and salt into a sauce pan and bring to a boil while whisking continuously. Keep whisking until sauce starts to thicken then remove from heat and pour into a jar and let cool.

Now for the egg cream assembly

Syrup goes into glass.

Milk into syrup and mix it all around.

And top with seltzer.

Give it another little whirl with a spoon or straw and if you want a more bubbly head, blow into the straw(works the best!)

and get down to business.

HAPPY NEW YEARS!

-C


Strawberry Chocolate Egg Cream

 

For the chocolate syrup (makes enough for a few egg creams but the syrup is good for anything calling for chocolate)

  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup water
  • pinch of salt
  • splash of vanilla extract

Stuff for one egg cream

  • 1 cup cold strawberry flavored seltzer (can use plain or any flavor that you like)
  • 1/2 cup cold, plan flavored milk (plant, nut or animal)
  • 4-5 tablespoons chocolate syrup

To make the syrup, combine the cocoa, sugar, water, vanilla and salt into a sauce pan and bring to a boil while whisking continuously. turn heat down a little and keep whisking for another 2-3 minutes until sauce starts to thicken. Remove from heat and pour into a jar and let cool.

In a glass that holds are least 16 oz, add in the milk and the chocolate syrup. Mix together (can be shaken or stirred) then pour in about 1 cup of the seltzer water. Give the drink a good mix with a spoon and serve it on up. A straw is recommended to blow bubbles into drink!

Note.. I am aware that there are a few different ways to prepare an egg cream so if you know of a way that is better (milk in last. seltzer mixed with chocolate syrup..). then do it your way!

In Vegan, Sweets, snack, recipes, holiday, Gluten Free, drinks, desserts, Dairy Free, breakfast, 5 ingerdients or less Tags Strawberry Chocolate Egg Cream, egg cream, vegan egg cream, vegan, gluten free, drink, non alcoholic drink, party drink
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Honey Orange Ricotta Biscuits

December 29, 2015 Colleen Stem
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I bought a tub of ricotta cheese about a month ago to make the mr his birthday lasagna, and for some reason, I can't seem to get rid of it. I have been adding spoonfuls of the stuff into his food every now and then, but I still have not managed to go through it. I am starting to think that I bought a magic container that will never empty. And if that is that case, is there a never ending tub of hummus I can buy?

Yesterday I cleaned out the fridge.  The cleaning that involves defrosting, washing the shelves, removing the stuck on crap that has so steadily hung on for the past few months and using any food that needs to be used up. To be honest, there isn't much in the fridge at the moment(which is why I am cleaning the it) but there is the freaking tub of ricotta, ans I want it gone, it is taking up to much space. (for real,. my fridge is tiny) And because we all know that I am the worlds greatest girlfriend lady person in all the land, I decided to, once ans for all, get rid of the ricotta and make the mr some biscuits.

Off topic here but... It's SNOWING!! And not just a tiny bit, we are going to have a couple of inches of white stuff. I am so excited! I must get my winter boots out (I have to find them first)

But the biscuits. These biscuits are super freaking easy. Just a few simple ingredients and 15 minutes and you got yourself home made goodness to make your people(or yourself) happy. They would make a great breakfast thing, made for a brunch situation, or even made with the help of the littles that may or may not be hove from school and eaten as a afternoon snack.  As for me, I am just thrilled to have the space back in the fridge and an empty container that may or may not be magical.

The stuff. A bowl of self rising flour, ricotta cheese, a little bit of honey, and an orange.

Dump the ricotta, a few couple tablespoons of honey, and the zest of the orange into the flour.

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And say hi to my new amazing bowl! (Hi bowl, you are so pretty!)

Juice the zested orange and add in 1/2 a cup of the juice.

Now mix everything together until just incorporated.

Scoop dough onto a baking sheet in 12 similar sized balls. Brush the tops with any remaining orange juice you have (if you don't have any, use water) and stick those puppies into the oven (not actual puppies please)

After a quick 9-10 minutes, the biscuit cooking is complete! Golden brown and smelling all biscuit like.

Bust one open, maybe a smear of honey or jam...

And so the things you do with biscuits.. Eat them. I served the first one up tothe mr with a little drizzle of honey (cause I am sweet like that)

Keep on people!

-C


Honey Orange Ricotta Biscuits

makes 12respectable sized biscuits

  • 1 1/2 cups self rising flour
  • 1 navel orange (1/2 cup juice and 2 teaspoon zest)
  • 2 tablespoon honey
  • 1 cup ricotta cheese

In a large bowl, mix together the flour, honey and ricotta. Zest in the rind of the oragne (about 2 teaspoons) then juice the orange and hopefully get at least 1/2 a cup of juice. Add in the 1/ 2 cup of juice and mix until everything is just combined. Scoop out dough into 12 similar sized blobs and place onto a baking sheet. Brush tops of biscuits with any remainingorange juice or water if you don;t have it

Place in oven and bake for 9-11 minutes or until the tops are golden brown and the insides are completely baked.

Remove from baking sheet and let cool for a few minutes.

Bust one open and either eat as is or slather with honey, butter, jam, or all three.

Any left overs can be stored in airtight container for 2-3 days. Can be frozen.

 

In breakfast, bread, desserts, recipes, snack, Sweets, 5 ingerdients or less, brunch Tags Honey Orage Ricotta Biscuits, Biscuits, ricotta, bread, 4 ingredients, easy, fast, simple, breakfast, brunch
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