Tag Archives: sprouted bread

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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Pumpkin Pie

24 Nov

Thanksgiving is almost here!

I made my pumpkin pie this morning while everyone was at work/school.

I wasn’t able to find a vegan pie crust at the store, so I made my own. My mom used to tell me how hard pie crust

was to make, but this recipe took 10 minutes. It’s adapted from food.com

1 1/2 tbsp sugar

1/2 oil + mashed banana

3 tbsp rice milk

1. Place all dry ingredients in a large bowl.


2. Add rice milk, oil and bananas; mix with fork. *Instead of adding a 1/2 of oil like the original recipe called for, I

mashed up a banana and measured how much I had. I filled the rest of the measuring cup with oil.*


3. Roll on floured surface with a rolling pin.

4. Place dough in a pie pan and finish the edges.

Pumpkin Pie– my favorite fall desert.

Recipe adapted from Healthy Happy Life

This is the easiest pumpkin pie recipe I’ve ever tried. Even my mom’s go-to recipe (which is not vegan) is loads

harder than this one. This one only calls for 4 ingredients plus spices.

4 oz tofu cream cheese

15 oz pure pumpkin puree

3/4 cups cashews

1/2 cup pure maple syrup

3 packets of SweetLeaf Sweetener

1. Preheat oven to 375F.

2. Okay, so this part of the recipe called for raw cashews to be soaked in salt water for at least 6 hours. But I didn’t

have raw cashews, so I just used some pre-roasted, salted cashews that I found in the pantry. I let them soak for 10

minutes just to get the extra salt off of them, then drained them. And they worked fine.

*But if you do decide to use raw cashews, you have to soak them first.*

3. Mix the puree with the maple syrup, packages of SweetLeaf, and the spices.

4. Combine the pumpkin, cashews, and tofu cream cheese in the food processor.

5. Blend.

6. Pour into pie crust and swirl top with a fork.

7. Bake at 375F for 30 min. Cool. Place in fridge to firm before serving.

While I was waiting for my pie to bake, I made myself some breakfast. The best/worst part of vegan baking is that

you never have to worry about raw eggs and salmonella. That means that you can eat a lot of batter while you’re

waiting for things to bake.

As a result, I ate a ton of pumpkin pie batter while I was cooking and I couldn’t stomach anything else that was

sweet. So instead, I made sauteed vegetables and sprouted toast.


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.

Black Bean Quinoa Burgers

3 Nov

I met Nick for a dining hall date today since it’s halfway through the semester and I’ve only used up 1/3 of my meal swipes.

Food choice wasn’t a part of my college decision, but I’m glad I ended up where I did. Having a dining hall with an impressive vegetarian section and at least two vegan options at every meal has made my college eating experience a lot more pleasant.

Garlic green beans, honey glazed carrots, whole wheat toast, and a giant spinach salad with broccoli, carrots, mushrooms, and sunflower seeds.

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My friend Alex and I try to cook dinner together whenever we can. Even though she’s a self proclaimed meatatarian, we still like to keep each other company in the kitchen. She made some chicken and mashed potato flakes tonight, and I made black bean quinoa burgers with sprouted bread, hummus, and avocado.

Recipe- I got this from a website, but I can’t remember where:

2 15 oz cans of black beans

2/3 cup cooked quinoa

1 tbsp ground flaxseed mixed with 3 tablespoons water

1/4 cup chickpea flour

3 cloves of garlic

soy sauce

salt, pepper, various other spices to taste

Drain black beans and coarsely mash them

While you’re doing this, boil 4/3 cups of water with the 2/3 cup of quinoa.

Mix the flaxseed and water and microwave on high for 30 seconds. This will give it an egg-like, binding property.

Mix the black beans with the quinoa, flaxseed, chickpea flour, garlic, soy sauce, and spices.

Next, form the mixture into patties and fry them in oil. I use safflower oil.

I made some sprouted wheat-berry toast with hummus to go along with the burgers and sliced up an avocado.

And I got to use my favorite plate – a scene with the Eiffel Tower. It was a present from my big 🙂

This recipe makes a ton of food. I currently have eight patties more in my fridge.