Crock Pot Bread Pudding

Happy Hump Day from a rainy and cold New York!

Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding a a great recipe for bread pudding but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:

 

Ingredients:

  • 1 baguette, day old, cubed
  • 1/2 cup raisins
  • 1/2 cup dairy-free chocolate chips
  • 2 cups cashew milk
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • a pinch of salt
  • 1/2 cup earth balance, melted

Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.

Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!

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Avocado Turkey Burgers with Sweet Potato Fries

So it seems like my new update rate is once a month… Hey, at least I made it before April!

A couple of days ago it was date night and we decided to make some turkey burgers (I’m trying to not eat beef… Cowspiracy anybody? Seriously though, that movie scared me shitless). We are also getting our beach bodies ready, so we wanted to have a somewhat healthy alternative to fries. In the end, I was just reminded of how well turkey burgers work with sweet potato fries!!

The turkey burgers were inspired by this NYTimes recipe. Even though it says the recipe is for 4 people, the two of use manage to eat it all up (so much for the beach bodies…). We also served the sweet potato fries with cholula – I really love the combination of sweet and spicy!

My boyfriend kept on reminding me to take pictures, but I only got the uncooked foods. My apologies!


Ingredients:

Turkey Burger

  • 1 lb ground turkey
  • 1 small red onion
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • pepper to taste
  • hamburger buns
  • tomato
  • lettuce
  • oil for frying

Recipe:

Cut half of the red onion into small pieces (keep the other half as a topping). Mix with the turkey, ketchup, Worcestershire sauce, salt, and pepper. Heat the oil in a frying pan and once it’s hot (you can drop some water into the pan and see if it sizzles), form the turkey mix into patties (we made 2 large and two mini ones) and cook the patties for approx. 5 minutes on each side.

While the patties are cooking, slice the remaining onion into rings, cut the avocado and tomato into thin slices, and toast the buns if desired. Serve the burgers with the onion, tomato, avocado and lettuce (we put half an avocado on each burger). Add any other condiments you’d like (a spicy mayo would work really well)!

 

Sweet Potato Fries

  • 1 small sweet potato per person
  • 1 tsp salt
  • 1 tbsp sugar and cinnamon mix per sweet potato
  • oil

Recipe:

Preheat oven to 450 F. Cut the sweet potatoes into slices (imagine fries) and toss them in a bowl with the oil (I would recommend canola oil). Add the sugar and cinnamon mix, as well as the salt to the sweet potatoes. Toss again and then spread out on baking sheets. Bake for approx. 15 minutes and then flip the fries. Bake for another 10-15 minutes and serve!

Coconut Mango Panna Cotta

Happy Sunday everyone!

Last Friday, my boyfriend and I were invited to a dinner party and we were in charge of the dessert. At first we wanted to try to make a mango chia pudding, but then we changed our mind. We stuck with the mango-theme, but tried something new: a coconut mango panna cotta, all dairy-free and, if desired, vegan!


As a heads up, this recipe does need to sit for a few hours, so we prepared it the night before. But gosh was it tasty (and it goes very well with rum, just by the way)! Plus, it’s so quick and easy to make!!

 

Ingredients:

  • 2 medium, ripe mangoes, cut into pieces
  • 1 13.5 oz can of coconut milk (full fat)
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil
  • 1 package of either gelatin or agar (if vegetarian/vegan, use agar)
  • extra mango and/or coconut flakes

Combine the mango, coconut milk, maple syrup and coconut oil in a blender and mix for about a minute. Pour into a pan and bring to a simmer (be careful not to let it burn!). Add the gelatin/agar and whisk for 2-3 minutes. Take it off the stove and pour it into 6-10 small containers (or, as a hack, grease a muffin pan beforehand and pour the mixture into those muffin holes). Let sit for a couple of hours (we let it sit over night) and take it out of the fridge about 30 minutes before serving (if you used the muffin pan trick, take out even earlier. Use a knife to separate the panna cotta from the pan, flip, and tap on top to release).

If you want to serve it with some decorations, fresh mango and/or coconut flakes work well! That being said, the panna cotta is tasty enough and you don’t really need to add anything.

Cinnamon-Rum Chocolate Mousse

Oh Valentine’s Day… the day of flowers, love, and chocolate!

I decided to try and make a creamy, dairy-free mousse last night and experienced with various recipes. A friend of mine recently visited Martinique and brought me back a bottle of amazing dark rum. I’m trying to cut down on my drinking (aka really only drink a beer or two on the weekends), but I can still cook with it, right? 

I forgot to take pictures because I was so busy making the rest of the dinner (I cheated last night and made a hollandaise sauce), but I loved the dessert so much that I wanted to share it!
Ingredients (serves 2-6, depending on portion size):

  • 8 ounces dairy-free dark chocolate chunks  
  • 1 small can coconut cream
  • 1 15-oz can of coconut milk
  • 2-3 tbsp dark rum (or more if you like!)
  • 1 tsp cinnamon

Recipe:

Melt the chocolate but don’t let it cook (I used two pans – one with water over a flame, the other inside the water bath). Slowly combine it with the coconut milk and half of the coconut cream. Add the rum and mix until slightly fluffy. Put in fridge and chill overnight. The next morning, mix the cinnamon and remaining coconut cream until it slightly resembles whipped cream. Distribute the chocolate mixture into the serving dishes and top off with the cinnamon coconut cream. Store in fridge until ready to serve!

Roasted Veggies with Avocado Dressing

Happy 2017 everyone! I may be a bit late to the game, but I am sure people are still trying to eat ~healthy~ post holidays. I sure am trying (not saying I am succeeding, but hey, it’s the thought that counts, right?)

A friend of mine (whom I hadn’t seen in ages!) came over tonight to cook dinner together and really wanted to try this Buzzfeed recipe. I am not the biggest fan of bell peppers and we forgot to buy lime juice, but I think our tweaked recipe turned out amazing. It was beautiful, tasted wonderful, and was super healthy! The original recipe says it serves 4, but my boyfriend, friend and me cleaned it all up because it was so yummy.


Ingredients:

Veggies:

  • 1 butternut squash, cut into pieces
  • 1 large carrot, cut into slices
  • 1/2 lbs (about 250 grams) brussel sprouts, halved
  • dried oregano, to taste
  • salt and pepper, to taste
  • 3 tbsp olive oil
  • 1 bag of spinach

Preheat the oven to 400 F. In a large bowl, mix the squash, carrot, brussel sprouts, olive oil and spices. Mix well and pour onto a baking sheet. Roast in oven for about 40 minutes. Once down, let the vegetables cool for a few minutes and spread over a bed of spinach.


Dressing:

  • 1 ripe avocado
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt and pepper, to taste

Blend all of the dressing ingredients in a mixer (I used my Nutribullet) and and pour over the veggies and spinach. Enjoy!

 

Pork chops in a red wine mushroom sauce 

My boyfriend’s birthday is coming up this week and since a Wednesday is a really bad day to celebrate, we decided to have an evening together on Saturday. Being lactose intolerant, he’s the perfect candidate to try some of my dairy-free cooking and since I decided to bake him my Red Wine Chocolate Cake, I stayed with the theme of boozy food.

I really wanted to make him a German meal, but my home’s food unfortunately often has a lot of dairy in it. So instead, I made pork chops with a red wine mushroom sauce (instead of a mushroom cream sauce) and served it with homemade spätzle (German egg noodles). Let’s put it this way: there wasn’t much talking because we were both so busy enjoying the food.

Ingredients (serves 2):

Pork chops:

  • 3 pork chops, without bones
  • 1 small package of brown mushrooms
  • 1 small red onion
  • 2 cloves garlic
  • 1/4 bottle of red wine (I used a Cabernet Sauvignon)
  • olive oil
  • salt and pepper, to taste

Directions:

Wash the pork chops and season them with salt and pepper. Heat up the olive oil in a skillet (I used a cast iron) and cook the pork for 3-5 minutes. Meanwhile, add some olive oil to a sauce pan and fry the onions for about a minute. Add the mushrooms and garlic and cook until soft. Take off the heat and put aside. Flip the pork and cook another 3-5 minutes, until both sides are golden brown. Add the wine and let cook for 5-7 minutes. Add the mushroom-onion mix and cook for another minute. Serve while hot.

Note: if you want a thicker sauce, take some out of the skillet while it’s cooking, mix with some flour, and add all back to the skillet. Cook for an additional minute.

Spätzle:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 3/8-1/2 cups of water + water for pot
  • salt

Directions:

Mix the flour, eggs, water and a pinch of salt together. In a large pot, bring water to a boil and add salt. Spread the noodle dough on a cutting put and begin to cut/scrape little piece of the dough into the water. Do this slowly; this will take a while and you want smaller noodles. Don’t put too much dough into the water at once! When the cooked noodles begin to float on the surface, fish them out with a spoon and let them dry in a colander. Repeat until you’ve used up all the dough.

Since I had a bottle of wine open anyways, we drank the Cabernet Sauvignon with this meal and it tasted absolutely heavenly. I definitely went all out with this meal, but at the same time it only has a few ingredients and yet is extremely tasty. Let me know in the comments if you enjoy it!

Super quick coconut banana chia pudding

Hello hello! I just received this awesome book as a secretsanta gift and while I was paging through it, I stumbled across a recipe for a banana chia pudding. I always have bananas laying around and I was looking for something to make for breakfast tomorrow, so I decided to try my own version of the recipe! It’s quick, simple, and, as far as I can tell, super tasty!


Ingredients:

  • 1 ripe banana
  • 1 cup chia seeds
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 1 tsp cinnamon
  • 1 package vanilla sugar (if none available, use 1 tsp sugar and 1 tsp vanilla extract)

Mix everything except for the banana in a blender until smooth. Pour the chia seeds into a mason jar and add the liquid. Stir, let sit for 5 minutes, stir again, and refrigerate over night. And there you have it – chia pudding!