real food. real life.
End of July? Really?
I have so many food posts I want to make and not enough time in my days to do them!
When I looked at my dwindling days left in July and the list of food posts waiting to be shared with the world, I decided you all might like this one. Tasty, sweet, decadent, and ridiculously easy chocolate cupcakes and icing. I can't go wrong, really. Anyone will give these a try. I think.
Until I mention they're vegan, of course. They might be absolutely amazing and even just a wee bit healthy for you, but dare I say they're vegan.
On our journey through health and happiness over the past... 5 years? 10 years? I'm not sure how you would calculate the journey. I mean, every step of it counts if you figure how we even got to the point of caring about health and happiness. Anyway, what's important here is that we discovered over the years that food is key. It is essential, delicious, and unfortunately, unevenly produced/distributed/packaged/disguised. At any given point, it's actually far too difficult to know exactly what you're eating, where it came from, and how it it plays a role in your body's health.
So, what we learned is that if we truly valued our health and happiness so much, we had to know more about food. And so we learned. We are still learning, and have found a love for a specific kind of food far beyond what we ever would have imagined. And our love has grown to this solely because of our quest for health and happiness. Vegan food.
It's more than just saving animals. But I won't get into that now. That's what makes people tune out and think I'm a nut case. (Which I kind of am, anyway, self-proclaimed) All I gotta tell ya is it's not always easy being a lover of vegan food. It's not always looked at with open minds and open hearts. It's a bit exhausting to be met with such resistance, when honestly, it's from the heart that it all comes from.
If more and more are investing in health and happiness, it means more and more will most likely discover veganism. Which means more people might actually give these delightful chocolate cupcakes a try. I hope, anyway.
Give them a try! You might surprise yourself to enjoy such a simple, dairy/egg-free treat. And the icing - don't even get me started. DATES! Yet another fantabulous way to use them. Sweet!
Ingredients: (makes 12-ish)
What to do:
1. Preheat oven to 350 fahrenheit and put muffin liners in your muffin pan.
2. Combine milk & vinegar and let sit for 5 minutes.
2. Add sugar & oil, blend until combined and frothy.
3. In another bowl, combine dry ingredients.
4. Slowly add dry to wet ingredients until no longer lumpy.
5. Scoop batter into muffin liners, about 3/4 way up. Bake at 350 for 20 minutes. Let cool.
Adapted just a wee bit from this excellent site: Wholefully
What to do:
Home sick again today.
I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges. I miss it quite a bit and am looking forward to getting back into the swing of things.
But for now, here's a good one for dinner!
This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics!
This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up. We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry.
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :)
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
I said I'd post twice today, so here's another current favourite.
Singapore noodles. Well, a homemade take on your Canadian traditional Chinese Singapore Noodles. With cashews. Because, why not.
It's so yummy. I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore noodles.
One more pic. Because yum!
We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call.
Amazing Homemade Singapore Noodles. Amazing.
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)
1 tbsp tahini
1 tbsp honey
1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli
optional: cashews or peanuts on top!
What to do:
1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.
2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes.
3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low.
4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness.
5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...