Tag Archives: Coconut

French Toast

19 Dec

I caught a spot of cabin fever yesterday.

Working out and making breakfast were really the only two things I had planned on doing all day. So when they were over by noon, I was faced with an intimidating reality –was I really going to spend my entire sunny Saturday in my pajamas?

Around 1 o’clock, I made the decision to go out. I was going to head downtown and go to the National Gallery of Art.

Since coming to DC last year, I’ve discovered a few places I can go whenever I’m feeling frustrated or lonely. One of them is the National Gallery. It’s always swarming with tourists and art enthusiasts. I find new exhibits and new rooms every time I’m there. The atmosphere cheers me up immediately.

Since I always go to the East Building where they hang the modern art first, I decided to check out the West Building. I saw German sketches, Renaissance paintings, French works, and the only work by DaVinci that hangs in America. They also had a choir singing Christmas carols in the rotunda. It sounded beautiful.

But the trip wouldn’t be complete without a trip to the modern art wing. So I got on the moving sidewalk pictured above and made my trip under the lights. Only the NGA would find a way to make my transit a way to expose me to more art!


I got to watch a movie about Archimboldo that was narrated by Isabella Rossellini. If you don’t know who that is, go watch her short film entitled “Bed Bugs”. You’ve heard of her, I promise.

I was really craving Chipotle when I left the museum, so I walked a couple blocks up to Chinatown. On my way there, I spotted the Downtown Holiday Market and walked through. There were so many vendors selling interesting things.

I’m thinking that this hat/beard/mustache combo might be my next knitting project. Thoughts?

After eating half of my Chipotle burrito, I walked down to the Metro Center metro stop. By along the way, I passed by an Urban Outfitters and had to stop in. I looked around for a while, reading the books and looking at the shoes, before finding the sale section. Inside, I found a dress covered in little anchors. For those that don’t know, anchors are my sorority’s symbol. I took it to the dressing room and it fit perfectly. When I took it to the register, it was even more on sale than it said on the price tag. So I got a cute new anchor dress for 10 dollars. That’s what I call smart shopping!

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I knew I wanted something different for breakfast this morning, something I can’t usually make during the week.

French toast was the answer to all of my prayers.


What you need:

1/2 cup coconut milk

1/2 tbsp ground flax seeds + 1 1/2 water

cinnamon

nutmeg

3 pieces sprouted wheat toast

How you do it:

1. Make a flax egg – mix the ground flax seeds with water in a 1:3 ratio. Microwave for 30 seconds and let sit for 2 minutes.

2. Mix the flax egg with the coconut milk, cinnamon, and nutmeg.

3. Heat a pan on a very low flame, adding a little oil to help the bread cook.

4. Coat both sides of the bread in the milk mixture and place on the heated, oiled pan. Cook until both sides are golden brown.

5. Keep toast warm by heating the oven to 170F and placing cooked bread inside while you wait for the other slices to cook.

6. Cut into strips and top with almond butter, frozen banana slices, and honey.

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Cookies

15 Dec

Finals = cookies.

These are the two recipes that got me through last week’s finals insanity.

Nikki’s Healthy Cookies and Aunt Angie’s Soft Peanut Butter Cookies.

In the first one, I didn’t really follow the recipe.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

I didn’t have ripe bananas, so I used unripe ones. And I didn’t have almond meal, so I left it out. And I used unsweetened coco powder instead of chocolate chips. And I put in too much baking powder, so I tried to compensate with salt, and the cookies were way too salty.

Since I had run out of both honey and maple syrup the day before, I ransacked my pantry to find something I could use to sweeten this seemingly hopeless batter.

At last I found some strawberry jelly in the fridge. And then I knew –pinch-pot cookies!

The dough was very moldable, so I made them into little bowls, filled them with jelly, and sprinkled the tops with coconut.

I cooked these guys at 350 degrees for 15 minutes. Perfecto!

On Tuesday of finals week, I took a study break to see Andrew Bird in concert. It was the best decision I made all week. The concert was beyond words. I seriously believe that Bird is one of the modern musical prodigies.

Fast forward to the night before my French final. There’s me, trying to memorize irregular verb stems and the difference between “C’est” and “Il est”. I’m in no sane state.

“Cookies will calm me down,” I think to myself. So I go over to my sister’s blog and find the cookies she made for me when I left for Thanksgiving. It’s a recipe that she adapted from OhSheGlows, which is a fantastic food blog that I love reading.

Auntie Angie’s Soft Peanut Butter Cookies

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup peanut butter (see note)
  • 3/4 cup honey
  • 1.5 tsp vanilla extract
  • 1/4 cup almond milk

I followed the recipe to a tee (in contrast to Julia, who has a series of posts labeled “Hot Mess Baking”) and the cookies came out PERFECTLY.

Baked for 11 minutes at 350F.


However, I would use less honey next time. They came out a little too sweet for my liking.

Vanilla Quinoa Pudding

15 Dec

Goodbye fall semester, Hellooooo winter “break”.

“Break” is in quotation marks because I’m not actually going home during break. Instead, I’m staying in DC and working at the same place that I worked over the summer. I feel like when I stay in DC and come home only for a few days at the holidays, it makes them even more special.

I cooked a lot and blogged very little during my finals week. So now I have a ton of pictures and recipes that I want to talk about.

On November 16th, Yahoo! had Shine had an article about the benefits of quinoa. Inside, there was a recipe for Vanilla Quinoa Pudding. I made it for breakfast the next morning.

Vanilla Quinoa Pudding

3 cups of oat milk

1 tbsp vanilla extract

1/4 cup maple syrup

pinch of salt

1 cup quinoa

Rinse quinoa.

Mix milk, vanilla, maple syrup, and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently. Once thickened, remove from heat and allow to cool.

Serve warm or refrigerate.

*So I made some mistakes, as per the usual. I made a half recipe of this, and accidentally added 1/6 of a cup instead of 1/8 of a cup of maple syrup. It was way too sweet. Also, my quinoa never bursted like it was supposed to, so it was too crunchy.

But I’d make this again. The oat milk and maple syrup mixture made a caramel sauce that I could use on other things.

Raisins and coconut to top it all off.

This article is also a really great resource for vegan sources of iron. I’m off to buy myself some spirulina!

There’s No Place Like Home For the Holidays

23 Nov

So I’m really blowing up WordPress today! But now that I’m home, I finally have time to do all of the posting I’ve been meaning to do all weekend.

It was nice to get to sleep in my old bed last night, even if the house was freezing cold and I had to wear knee high socks. My dad likes to keep it cold to save energy.

My dad has a huge container of Brewer’s Yeast in the cabinet. It’s way too expensive for me to buy for myself, so I just make sure to stock up when I get home.

Brewer’s Yeast is a really important thing to eat for a vegan diet. It’s high in B-complex vitamins, which can sometimes be lacking in a plant based diet.

It looks kind of gross and the flavor takes getting used to, but I really like it mixed into almond milk with honey or in applesauce.

Then, I made myself some sprouted bread toast with olive oil, salt, pepper, cinnamon, strawberry preserves, and coconut.

Alvarado Street Sprouted Rye Bread is my favorite bread in the world. I have not been able to find that flavor at Whole Foods and I’ve been missing it like crazy. But it was just my luck that I came home and there were three pieces in the freezer. Wonderful way to start my day.

Julia will be home from school in 2 hours. Get ready for a week of vegan cooking mania.