(vegan) Hello, you zesty sweet potato fry, you! (with secret sauce!)

I woke this morning thinking about French fries and the two lonely lemons lingering patiently for a week on the kitchen counter. Why did I buy those lemons? I can’t remember. I loathe wasting food. I need to use those babies. As I robotically go through the process of getting ready for work I also ponder, “what-to-do…what-to-do…with those lemons? I like fries…coffee, where’d I put my coffee mug?”  Truth be told, some of my fondest recipes have occurred out of the simple need to use up an ingredient or two. Yet, lemons and fries, umm, don’t really go hand in hand…or do they? Before heading out the door to work I find one last sweet potato hanging out in the potato bin. Yasss! Tonight, after work, I have a date with one sweet potato and two zesty lemons.

(cut and soak sweet potatoes for a couple hours or overnight. This helps cut down on starch and will give a crispier fry.)

Ingredients:

2-large sweet potatoes (*tears* I only had one. Good thing Mr. T had prior plans this evening.)

1-tsp oregano

1-tsp turmeric

1/2 –tsp smoked paprika

½- tbsp lemon zest

¼-tsp cayenne pepper

1-tsp pink salt

Avocado oil for drizzling

Preheat oven 425. Bake 20 – 30 minutes or until desired crispness.

The secret is in the sauce:

¾ -cup (soaked for an hour) cashews

¼ -cup water

1-tbsp tomato paste

2-Tbsp (minced) red onion

4 –tbsp  (minced) sweet and spicy pickles

1-tbsp maple syrup

1 – tbsp raw apple cider vinegar

Blend all together in the blender. Can store in the fridge for up to 5 days.

Use the other lonely lemon in soda water…and bask in the glory of one successful sweet potato date.

Be happy and enjoy!

 

Brighten the mad moments of life one VEGAN/GLUTEN-FREE brownie at a time…

It happens to all of us, no one is exempt, high highs, low lows, moments when you’re traveling mock one with your hair on fire, moments when you run out of steam, and you hit the proverbial brick wall head-on. You yearn, yet creativity eludes you. You are left to process in the cage of your own imagination and colliding thoughts. DANGER, LAVENDER, DANGER! Breathe, “Rachael, you dramatic ninny, you don’t have to change every colossal situation all in one instance.”

I’m having one of ‘these’ days. Today I needed something new/interesting/good. And so, I decided to rearrange the living room furniture, every piece, by myself! The only problem, upon completion, three times I might add, I hated it. I finally conceded moving each piece back to original spot. I cannot be the only woman who is as mad as the mad hatter at times, right? Okay, I promise this is actually about brownies. Keep reading!

Backburner my issue of this day, tie my hair in a pineapple knot, and go make brownies.” To the decompression chamber…to the kitchen, I go…

The marriage of cacao and peanut butter. An arrangement of true passion and love which results in the birth of the VEGAN/GLUTEN-FREE BROWNIE. Love straight outta the oven! Basically, a food pairing that puts almost all else to shame.

Ingredients:

Swirly peanut butter topping…

½ cup. Natural peanut butter

1/3 cup. Powdered sugar (I omitted by accident. A big oops! Still turned out though.)

1 tablespoon coconut oil (melted)

½ teaspoon. Vanilla extract

Dash of salt

 

Brownies…

3 oz. dark chocolate (or semi-sweet, whatever is your preference.)

¼  cup. Coconut Oil

1/3 cup. Almond milk

1 Tablespoon Arrowroot (or Cornstarch)

2/3 cup. Coconut Sugar (or raw granulated sugar)

1 cup plus 2 tablespoons. Gluten-Free Flour 

3 tablespoon Cacao

½  teaspoon. Baking powder

 1/8 teaspoon. Salt

Preheat oven 350 F. Line an 8-inch baking pan with parchment paper.

Melt 3 oz chocolate and coconut together. Set aside.

In medium bowl mix together 1/3 cup almond milk, 1 tablespoon arrowroot, 2/3 cup coconut sugar.

Sift into wet mixture 3/4 cup plus 2 tablespoons of flour, 3 tablespoons Cacao powder, and 1/2 teaspoon baking powder. Mix to incorporate all. Fold in chocolate mixture until mixed together. Transfer to baking pan using rubber spatula to spread to edges. Dollop spoonful of peanut mixture into brownie batter using a knife to swirl. Bake 30 minutes or until edges look down.

Here is where self-control and restraint is required. Cool completely before cutting.

Be happy and enjoy!

PS.

Proof that behind all the pretty food pictures… I’m a real hot mess when I’m creating food. Some days are worse than others. Like I stated earlier, it was one of ‘these’ day! Sigh!

AWESOME VEGAN/GLUTEN-FREE PANCAKES…

Working for the school district, the good Lord in his creative mercy has seen fit to grant some of us another obligation free day. Originally born in Wisconsin this weather seems more like child’s play, but apparently, Kansas City has found the tipping point of it being too cold to function. -1 degrees with wind-chill of -22 equates to NO SCHOOL!

Of course, it’s oblivious to me this means putting on French music…pulling out my little green foodie, tried and true, recipe book and make pancakes, drink some black coffee, and pat the Max dog, Max is a coal black mixture schnauzer. He has spent 11 faithful years following in tow everyone in the house. In fact, he is currently nuzzled tightly against me as I type. Best friend mode!  

 

Back to the pancakes. My tribe and I, we are pancake/waffle connoisseurs. So, when I made the decision to transition to eating plant-based flapjacks was one of the first recipes I researched and mastered. Walking down the path of veganism I have found the easiest way to conquer what feels to be an overwhelming transformation is to take one recipe at a time…master it…and move on to the next. Hence, the birth of my little green foodie tried and true, recipe book. If deemed worthy to be penned in the green book its because it has become a family favorite. The book, my most prized kitchen companion.

One main reason for this blog, because some have asked, and to slowly share with you my cooking ups and downs of my vegan journey. Not because I’m an expert, lord help me, I’m not! Yet I have learned through trial and error. I’ll take the guesswork out.

And so, here’s what I know on the matter of AWESOME VEGAN/GLUTEN-FREE PANCAKES…

 

Ingredients:

1 Cup. White/brown rice flour (or, you can use whatever flour preferred)

2 Tablespoons. Coconut sugar (or, whatever sweetener preferred)

2 teaspoons. Baking powder

½ teaspoon. Pink Salt

1 Flax egg (1 TBSP flax mixed with 2.5 TBSP water. Let rest for 5 minutes to thicken)

1 Cup. Almond Milk (I add 1 TBSP of apple cider vinegar because I prefer it that way. Not a must.)

2 teaspoons. Oil (Olive Oil or Avocado oil)

After mixing ingredients let rest for at least 15 minutes before making.

 

 

I find the biggest mistake people make when making pancakes is not being patient enough, turning them too soon and/or having the cooking temp set too high or too low. Set at a good medium heat.

Keep pancakes warm in the oven at 190 until ready to serve.

Top with whatever is your heart’s desire. Me? Melted peanut butter, warm maple syrup, and fresh blueberries.

Be happy and enjoy!

Honey Roasted Golden Beet and Sweet Potato Galette…

MlK day, I honestly can’t remember the last time I was off on a random Monday with no obligations, but today that is exactly the case.  My first conscious awareness upon opening my eyes, I’m trying to ignore the annoying abruptness of my husband’s 6 a.m. iPhone alert, I lay as still as possible not wanting to rouse my body entirely awake, but no use,  my mind has already stirred and has begun arranging the order of my day. 1. Get dressed, I shuffle through the floor of my closet finding my faithful worn-old-to-protection black all-star converses.

2. Drink black coffee.

3. Create food. There are golden beets patiently waiting in the kitchen for use. And so begins the birth of a honey roasted beet/sweet potato gazette…

Roasted beets and sweet potato in oven at 425 until tender (45ish mins).

While beets and sweet potato are roasting make the crust…

1 1/2 cup flour

1/2 tsp coconut sugar

1/2 cup coconut oil

8 tablespoons ice water

Slice beets and sweet potato placing in the crust as your heart desires.

Brush with a mixture of:

2 tablespoons of olive oil

3 tablespoons of honey (can exchange for maple syrup to make 100% vegan)

Drizzle of balsamic vinegar

1 garlic clove

Parsley

Bake at 350 until crust is golden.

I added blackberries and pomegranate and drizzled with a tad more honey before serving:

Be happy and enjoy!

W. 17th Street, I feel ya.

Question #1. Isn’t it peculiar how you can be immersed (lost really) in your own quiet (very small) world and then suddenly one day something rattles you into the present? Almost instantaneously, you start to notice random little things that you’ve only subconsciously noticed before. People, objects, places! A mixture of texture that you can soul feel. So many people, some many stories that I desire to hear, unique covers and diverse chapters, worlds of differences between me and them. Yet the differences do no threat to divide, but rather earnestly draw me in.

Wedged cozily in the middle of an urban Crossroads Kansas City block peeks this quaint little coffee and soda shop. Question #2.  Have you ever noticed how particular parts of the city have their own flow and feel? Well, I’ve noticed. There are parts of Kansas City that are so understatedly downplayed that they genuinely beckon me to come experience. No flashy neon lights, no glitzy glitter, distinguished and remarkable with thick bricks of history accommodated amongst the houses, buildings, and people. The concrete is literally paved and dripping with the footprints of told and untold stories. Life is simple here and modish. Not much movement on this early-ish Saturday a.m., quiet robotic-like bustle only. Watching the placid buzz gives me the sudden urge of a yawn, just a few sleepy-eyed neighborhood regulars and a few outside stragglers (like me) frequent the lazy morning street. “People living life,” I think to myself as I walk to my (Coffeehouse) destination.  Question # 3: Do you do this? I begin to gauge how this particular neighborhood makes me feel: W.17th Street I dig ya, laidback yet the potential to be busy, sloppy yet handsome, common yet variant, aloof yet friendly, hippy meets hipster yet there is an old man walking his dog right around the corner. “I like it here,” I whisper to myself. It’s almost as if I can feel the gritty tenacity of this street under the soles of my boots. And that, my friend, makes me feel like meeting someone new. I can relate to people with grit and perseverance in the seams of their soul.  The goal of my day shifts from being inconspicuous and lazy to make a new friend and so I offer cheery “hello” to the passerbyers as I go.

2018 here we go. The year of…

(the eve of the new year spent with dear friends.)

Forbes magazine states that a whopping 90% of the population make New Year’s resolutions, yet only 8% of folks have the persistence to follow through to an end of the year achievement. This statement stops me and causes me to think, questions zipper through my mind, I scan the coffee shop examining the faces and body language of strangers, who are the 8%? Are these them? Who in the room has raw tenacity? Who in the room even cares at becoming the 8%? You cannot judge a book by its cover, honestly, I should drown the thought in that core fact, yet I question the 90% estimation. Seems like an unlike calculation to me, too high. I’m always hearing people state such a strong dislike and naysay to aligning themselves with New Year declarations. Me personally, I like the idea of kick-starting the New Year with self-pledged goals and being in the pursuit of a better-than-last-year aim. If Forbes is right (I wonder how reliable the source?), in my 40ish years of life have been the 8% and I’ve been in the 90 percentile. Still, true to Rae-Rae fashion, I stand like an airline traffic controller flailing flares directing in the New Year, I welcome 2018 with a pockets full of new ambitions…new experiences…new destinations…new dreams…new accomplishments…new relationships while strengthening the existing…new prayers…new revelations…new points of view while holding the steadfast to the ancient landmarks.
2018 here we go. The year of…
1. Read the Bible cover to cover.
2. Prayer daily. Fasting weekly
3. Marriage and family goals.
4. Eat 100% plant-based. Research and create new recipes.
5. Use my passport. Maybe Canada? That seems simple enough.
6. Read a book a month.
7. Promote creativity. Start and maintain a blog. Writing often.
8. Work out weekly incorporating weight training or yoga.
9. Foster new friendships while maintaining the old.
10. Making ‘girlfriend’ time. Coffee and lunch dates.
11. Personal and leadership growth through study.
12. Go to the Eye Doctor (I can’t see)
13. …having an open-ended list welcoming new opportunities and experiences.