Strawberry Oat Milk

One of the most redeeming qualities of summer is the fresh, super sweet, strawberries that grow in the early part of the season. Bright red little gems that I go and hand pick from a strawberry field (early in the morning because who wants to be in a beating hot field in he middle or the day?), eating one berry for ever two I pick. Hands stained red. Belly full of berry happiness. It’s times like these that I am glad for summer.

And now that I have strawberries, I can make strawberry milk. Have you ever had it? This strawberry milk is nothing like the milk made from the nasty and crazy sweet fake pink syrup (strawberry syrup reminds me of my little brothers when they were little. They would drink cups and cup of the fake strawberry milk and I always thought that they were gross. But not just because of the milk…hehe). No this strawberry milk is oat milk with fresh strawberries and taste just like a berry explosion of goodness in your mouth. Its smooth and creamy and tastes like real strawberry, like it should.

A true summer treat. And it is so easy to make, almost as easy as squirting syrup into a cup.

Now to the strawberry oat milk!

The struff. Strawberries, oats, and water.

Only thing you really need to do is remove the greens from the berries.

Then pop them into a blender with water and oats and blend until smooth and creamy. That is it. Now you have strawberry oat milk.

Pour into glasses, garnish with a few berries (or a bowl to snack from) and that is that.

Summer milk.

-C

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Strawberry Oat Milk

• 3/4 cup old fashion oats

• 2 1/2 cups cold water

• 1 cup fresh strawberries

• 1 tablespoon sweetener or a couple dates (optional to add sweetness)

Note. For a thicker and creamer milk just add another 1/4 of oats.

Remove greens from strawberries and toss them into a blender with the oats and water and any sweetener (if using). Blend until smooth.

Optional. Pour through a strainer or nut milk bag to remove any grittiness. I do not do this.

Pour into glasses and enjoy.. I like to add an ice cube or a cut up frozen strawberry into the milk to make it really cold.

Milk can be stored in a jar in fridge for 2-3 days.

Zucchini Dill Empanadas

YAY for the first zucchinis of the season! Zucchini is one of the main reasons I tolerate summer. Sure I complain a lot about being hot all time and the sun being just too freaking bright but the zucchini helps make it all worth dealing with.

Empanadas. Little hard pies. A perfect little vessel to stuff some zucchini into. Add some dill and it makes it all the better. I mean who wouldn't a zucchini and dill stuffed pastry on a warm summer afternoon (or whatever time you feel like eating). They are super easy to make, light and crispy, and are little pies of zucchini. What is not to like? Plus they require no utensils to eat them . Think about it, Make batch, throw them into a picnic basket and head to a nice little grassy patch under a tree. Doesn't that sound just so nice? That does sound nice. Why didn't I do that? Oh because I was busy being pissy because I made a perfect batch and while letting them cool off in the oven for a few minutes I accidentally turned on the broiler and burnt a few. But whatever, the mr actually really liked them burnt so no harm no foul, But next time I make them it will definitely be for a picnic.

Now to the zucchini dill empanadas!

The stuff. Zucchinis, a carrot and a onion, some dill and ground ginger, salt and pepper, water, oil, flour, and baking powder.

Start with making the filling. Chop the carrots into little cubes then grate up the onion and zucchinis.

Gather the zucchini and onion into a tea towel (or cheese cloth) and squeeze out he excess liquid. ( I squeezed it into the dough mixture)

dump the zucchini and onion into a heated and lightly oiled skillet. Add in the carrots, the ginger and dill, and a good pinch of salt and pepper. mix around a cook until the zucchini has gone cooked down and the carrots are slightly tender. Remove from heat.

Now make the dough. Ad the wet the dry and mix around unit a shaggy dough form then knead it for about a minute and place in a clean bowl covered with a towel to rest for 15 or so minutes.

After the dough has rested, dump into counter, pat into a disk and cut into 12 equal pieces.

Then roll each piece into a ball. Take a ball and on a lightly floured surface, roll out into a disk.

Then add the filling, A couple heading tablespoons of cooled filling go Into the middle. Have a little bowl or water and dip a finger into the bowl and run wet finger around the edge od dough. Fold the filed disk in half and lightly press the dough together. Now you can either try to twist the edges or just crimp them with a fork. Take a knife and cut a little steam vent into he top the place onto a baking sheet. Repeat until all empanadas are made.

Brush tops with a little oiled sprinkle with pepper. Pop into the oven to bake.

Pro tip. Don’t accidentally turn on the broiler right before you pull them out (especially if they were perfect. But in all honesty the mr liked the burnt ones so whatever.) Once they are nice and golden brown, pop them out of the oven.

Now toss them onto a plate and start feeding your face. No utensils required. Dipping sauce is up to you.

-C

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Zucchini Dill Empanadas

makes 12

For dough

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/3 cup vegetable oil

• 1/2 cup cold water

Filling

• 2 small zucchinis (3 packed cups grated)

• a small onion

• a carrot

• 2 tablespoons fresh or 1 tablespoon dried dill

• 1/2 teaspoon ground ginger (optional)

• salt and pepper

• vegetable oil

Start with making the filling. Chop the carrot into small little cubes then shred the zucchini and onion on a box grater. Gather the zucchini and onion and place in a clean tea towel of cheese cloth and ring to excess liquid. Place the carrot and the zucchini and onions into a preheated and lightly oiled skillet. Add in the dill, ginger, and a pinch of salt and pepper. Cook down for 7-9 minutes or until zucchini has lost a lot of liquid and the carrot pieces are fork tender. Remove from heat and let cool.

Make dough. Place the dry ingredients into a bowl and mix around. Add in the water and oil and mix until it comes together into a shaggy dough. Dump out onto counter and knead for about a minutes them place dough back into the bowl ( wipe it out) and cover with a towel. Let dough rest for 15 or so minutes.

Preheat oven to 375.

Once dough has rested, plop onto counter, pat into a disk shape, then cut into 12 equal pieces and roll each piece into a ball. Lightly flour the counter and start to roll each ball out into a round disk about 4-5 inches wide. You can one at a time and fill it or roll them all out and fill all at the same time.

To fill, take about 2 heaping teaspoons of the cooled filling and place in the center of the rolled out disk. dip your finger into water and and run it around the edge of the dough then fold in half and lightly press the edge together. Then either twist the edge or crimp the edge with a fork. Take a knife and cut a small slit into the top then place on a baking sheet. Once all the empanadas are on the sheet, lightly brush the tops with oil and sprinkle with black pepper. Pop into the oven and bake for 20 -25 minutes or unit the empanadas are a nice golden brown.

Remove from oven. Eat while hot.

Place any left overs in a container in the fridge for 5-7 days. Reheat in oven or toaster oven.

Peach Shortcake

My fruit bowl went from the odd apple and lots of oranges to an overflow of peaches cause its summertime fruit time!

I might have gone a little overboard with the first purchase of peaches and bought like 12 lbs. (Yeah I did). But I knew I wanted to make these shortcakes for the mr and Barb so I figured there is a couple pounds right there that are not going into my mouth so It was like I bought 10 lbs and I can eat 10 lbs of peaches in a week no problem. Facts!

It was weird, I don’t usually plan to far in advances on what I am going to bake but for some reason I had it in my head that I needed to make shortcakes with peaches. Everyone is always making strawberry shortcakes but then stops it there and I don’t know, it just seems like the world needs to expand their fruit and shortcake minds and mix it up. Yes strawberries are fantastic but so is all the other fruit out there. Especially peaches. Peaches are a good fruit to start mixing it up with.

See, I got you. Now to the peach shortcake!

The stuff. Flour baking powder, salt, sugar, coconut oil, plant milk, a can of coconut milk, powder sugar, and ripe peaches.

Start by cutting up peaches. Remove pits and dice small. You can peel them but why?

Place diced peaches into a bowl and toss with a little sugar. Set aside.

Make the biscuits. Toss all the dry together then cut in the very cold coconut oil. You want to have grainy, small little chunks of oil. Next add in the very cold milk and gently fold in with a fork until is is absorbed be gentle to not over mix..

Dump the shaggy dough onto a lighhy scoured counter and gather together.

roll dough out into a shape that is about 1 1/2 inches thick (I went with rectangle) and cut into 6-8 equal sized pieces.

Place cut biscuits on a lined baking sheet, brush tops with a little milk, and sprinkle the tops with a bit of sugar.

Pop into the oven to bake. 20-25 minute unlit golden brown.

Pretty bakes biscuits.

And last buy not least, the coconut whipped cream. Take the can of coconut milk from fridge and scoop our the thick cream part. Place into a cold bowl and beat until thick and creamy. Beat in a teaspoon or so of powered sugar if you want a little sweetness.

And then you add it all together. Cut a biscuit in half. scoop on some juicy sweet peaches, then top with a plop of coconut cream.

Summertime in the mouth.

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Peach Shortcake

make 6-8 shortcakes

• 2 cups flour

• 1/2 cup very cold coconut oil

• 1 teaspoon salt

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1 cup very cold plant based milk

• 5-6 fresh ripe peaches

• 1-2 tablespoon sugar for peaches (greater amount for sweeter peaches)

• 1 can full fat coconut milk chilled for 24 hours

• 1 teaspoon powdered sugar whipped coconut cream (optional)

Start buy cutting up peaches. Remove pits,(peel them if you must) ,and dice into small pieces. Place into a bowl and toss with a tablespoon or so of sugar. Set aside.

Preheat oven to 400

Now for the biscuits. Place flour, baking powder, 1 tablespoon sugar, and salt into a bowl. Mix until incorporated. Add in the very cold coconut oil and cut in with a fork or pastry cutter until the mixture is crumbly but the oil is NOT completely in mixed in. You want the little chunks of oil. Next dump in the very cold milk. Gently mix with a fork unil all the liquid is absorbed and a shaggy dough has formed. Dump dough onto a lightly floured surface and gather together. Pat flat with hands into a rectangle that is about 1 1/2 inches thick ten cut into 6-8 equal sized pieces. Place onto a line baking sheet, brush tops with a little milk and sprinkle with a bit of sugar. Pop into hot oven and bake for 20-25 minutes or until a nice golden brown on top and bottom. Remove form oven and let cool on a wire rack.

For coconut cream. Remove canned coconut milk from fridge, open it and scoop to the top layer of thick coconut cream. Place into a cold bowl and whip with a beater or by hand until thick. If you want to add a little sugar, beat in a teaspoon or so of powdered sugar.

To assemble. Grab a biscuit, cut in half and place on plate or in bowl. Scoop on some peaches and then add a plop of whipped coconut cream. Grab a eating utensil (spoon or fork, you do you) and eat.

Broccoli Pesto

I have been eating a shit ton of broccoli the past couple of weeks and I am not even close to made about it. How could I be when broccoli is probably my favorite ( at least in the top 3) vegetable. It is broccoli season and eating broccoli is what we are doing.

Now Pesto. You probably think of basil when hear the word but in this pesto there is no basil, just the broccoli. Blanched just enough so it is not raw, blend up with walnuts (because I just don’t like pine nuts enough to spend $25 a pound and walnuts are far better), along with lemon juice, nutritional yeast for that cheesey flavor, and a little olive oil. Well friends, it is just about the pest freaking pesto I have ever had. Even the mr was super into it.

So if you like broccoli you will love love love this pesto and so you should definitely make it and then eat it. I used half of it for the mr’s pasta dinner, and them well, I ate the other half, dipping carrots and pieces of broccoli into it HA.

Now to the pesto.

The stuff. Broccoli, toasted walnuts, national yeast, a couple cloves garlic,, juice of a lemon, olive oil, red pepper flakes, and salt and pepper.

Cut or break apart broccoli into small florets.

Bring a pot of water to a boil and dump in the broccoli. Cook for about a minutes.

Transfer the broccoli wit ha slotted spoon to a big bowl if ice water to shock from cooking anymore and to stay ice and green.

While the water is still boiling, toss the garlic into it for a minute then remove. This just removes some of the rawness of the garlic. You can skip it if you want. Once it cools off a little, remove skin and chop into small chunks.

Now make it all into pesto. Grab food processor and add in the garlic and walnuts. Pulse until crumbly. Add I the broccoli (stained from water), the juice of the lemon, the national yeast, a spinch of salt and pepper, and the red pepper flakes. Press start. While it’s going, stream in a couple tablespoons of olive oil. Stop the processor , scrap down sides, then pulse of start it up again until you a good pesto consistency.

And that is it. The best broccoli pesto.

-C

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Broccoli Pesto

Makes about 2 cups. Good for pound of pasta

• 2 1/2 cups broccoli florets (like 3 crowns)

• 1/2 cup toasted walnuts

• 1/4 cup nutritional yeast

• 2 cloves garlic

• juice if a lemon

• 2=4 tablespoons olive oil

• salt and pepper

• teaspoon red pepper flakes (optional)

Start placing a large pot of water in the stove and bring it to a boil. Also get a large bowl of cooled water and place it in the freezer.

While water is boiling, break apart the broccoli florets into small pieces. Once water is boiling, place the broccoli into water and let cook for about 1 minute. Grab bowl of water from freezer. After the minute transfer the broccoli to the bowl of ice water with a slotted spoon. Toss the around. And while the water is still boiling, toss the whole cloves of garlic in for about a minute. This helps mellow out the rawness. Remove with slotted spoon.

Grab food processor. Add in the walnuts and the garlic (skin removed and cut into small chunks) and pulse until crumbly. Stain broccoli from water then add to processor along with the juice of the lemon, the nutritional yeast, a pinch of salt and pepper, and the red pepper flakes. Pulse for a minute, scrap down the sides, turn to on and stream in a few tablespoons of olive oil. Stop if needed to scrap down side. Keep processing until pesto is lightly crumby, but smooth consistency. Taste for salt. Add more if needed.

Scoop from processor into a jar with a lid

Eat however you eat pesto. Lasts for about a week in fridge.

Earl Grey Chocolate Chip Scones

Just about every Mother’s Day I make my mom blueberry scones. And if I don’t she is up my butt about it so yeah I just do it. She is my mom after all. Anyways, I forgot blueberries the last time I went to the grocery store. Sooooo yeah. These are different scones. Earl grey chocolate chip scones.

I figured earl grey is a delicious tea so it would make for a delicious scone and chocolate chips because everyone liked them their chocolate. Is my mom going to like these? Probably not because I don’t think she likes tea but that is actually a moot point because this batch was already gobbled up by the mr and Barb. They loved them. But hey, I made scones so that counts t towards Mother’s Day right? (I know I know. I have to go back to the grocery store for the blueberries)

If you or the people you bake for like a good cup of earl grey, well these here sones are for you.

To the scones!

The stuff. Flour, baking powder, salt, sugar, earl grey tea, plant butter, plant milk, vanilla extract, and orange, a little raw sugar, and chocolate chips.

To start dough first mix the flour together with the salt, baking powder, sugar, tea, and orange zest. Next grate the butter into the flour mixture and gently toss around until evenly incorporated. Then add in the milk and the juice if half the orange and gently mix until dough starts to come together and then finally, add in the chocolate chips and finish mixing. Don’t overly mix, the dough should look kind of shaggy.

Dump dough onto a lightly floured surface and gather into a ball.

Squash dough into a round flat disk about an inch thick then cut into 8 equal pieces.

Place scones on a lined baking sheet. Brush the tops with a little milk and then sprinkle with raw sugar.

Pop into the oven bake.

Baked and ready.. You should be too. Ready that is and baked if that is how you roll. Ha.

Place hot scones on a wire rack to cool a bit.

Now grab a plate, a hot cup of something, and enjoy.

-C

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Earl Grey Chocolate Chip Scones

makes 8 scones

• 2 cups all purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3 earl grey tea bags (or 2 tablespoons loose leaf) finely ground in a spice mill of food processor

• 6 tablespoons vegan butter (very cold or frozen)

• 2/3 cup plant based milk

• 1 teaspoon vanilla extract

• an orange

• 1/4 cup small chocolate chips

• 2 tablespoons raw sugar (can use graduated if you don’t have it)

Preheat oven to 375.

Grab a large bowl and add in the flour, baking powder, salt, granulated sugar, earl grey tea, and the zest of the orange. Mix together. Next grate the cold or frozen butter directly into bowl. Gently mix into the flour mixture with a fork until the pieces are covered in flour. Add in the milk, along with juice of half the orange. Mix until a shaggy dough forms. Add in chocolate chips and lightly mix again until they are evenly dispersed in dough.

Dump dough (it will be slightly shaggy) on a lightly floured surface. Gather into a ball and squash into a round flat disk about an inch thick. With knife or dough knife cut in 8 even slices (like a pie). Place each piece on a lined baking sheet and brush tops with a little milk and sprinkle with raw sugar.

Place into preheated oven and bake for 20-25 minutes or unit bottoms are browned and tops are alight golden brown. One baked, remove from oven and transfer to a wire rake to cool.

Eat warm or room temperature. Store left overs completely cooled in an air tight container for a few days.