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
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!
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.
- 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.
- 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!
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):
- 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
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.
- 2 cups all-purpose flour
- 2 large eggs
- 3/8-1/2 cups of water + water for pot
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!
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!
- 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!
Warm greetings from the the cold east coast!
For the first night in ages, I’m finally cooking dinner again. I’ve been craving peanuts so much lately and I’ve also been pigging out like crazy, so I decided to try to make something healthy and tasty! It somewhat resembles pad thai because I decided to add noodles, but it’s not quite the same. The added coconut milk and cashews make it a much creamier dish!
All in all it took me about 30 minutes to make. I was really hungry tonight so this recipe was for one person, but the sauce would actually be enough for two. Either way, here are my ingredients as also an attempt at a recipe (which may not be the most accurate since I did it all on the fly…)
- 1/4 of a firm tofu block
- 1 tsp sesame oil
- 1/2 bag of spinach, washed
- 1-2 tsp water
- 1 glove garlic
- 3 tbsp peanut butter (creamy)
- 1 tbsp coconut milk
- 1 tbsp soy sauce
- juice of 1/2 lime
- red pepper flakes, if desired
- pad thai noodles, if desired
- approx. 8-10 cashews, chopped
Drain the tofu by weighing it down on a plate for approximately 5 minutes (like this). In the meantime, make the sauce by mixing the peanut butter, coconut milk, soy sauce and lime juice (and add the pepper flakes if desired) in a bowl. Set aside.
Cut the tofu into cubes, salt it and cover it in cornstarch. Chop the garlic, heat the sesame oil up in a frying pan and add the garlic. After approx. a minute, add the tofu cubes and fry on all sides until golden brown (the tofu will need a lot of attention so that it doesn’t burn). In the meantime, soak the noodles in warm water for 8-10 minutes.
Put the water in a wok and bring to a boil. Add the spinach and cook for 1-2 minutes. While the spinach is cooking, add the cashews to the tofu (it should almost be done). Add the noodles to the spinach and cook for another minute. Add the sauce and the tofu/garlic/cashew mixture and cook for a few more minutes. Serve and enjoy!
Oh god… I’ve been such a horrible poster. I can’t even remember the last time I opened this blog!
Life has been quite a whirlwind and I haven’t cooked anything in ages. I’m quite ashamed, but I’m hoping the holiday season will inspire me (and the coldness will motivate me to stay inside and cook).
Today’s recipe isn’t anything healthy, but it definitely is festive. Growing up in Germany, I would spend many winter nights at Weihnachtsmärkte (Christmas markets) and they’d always serve some from of Glühwein. I’ve made it in the past and it’s always been a huge success, and since I’m hosting an ugly sweater party tonight, I decided to dig out my old recipe and make a batch of the good stuff!
You can vary the level of alcohol – traditionally you add spiced rum to it before serving, but it’s not a necessity. Nonetheless, Glühwein is basically made up of oranges, spices, and red wine, so don’t drink too much at once (even if it warms you so nicely!).
This is also the first time I’ll be making it in a crockpot; it’s so easy to accidentally let it boil when making it on the stovetop, so I’m hoping this method will make it taste even better!
Ingredients (serves 10-12):
- 3 bottles of cheap red wine
- 2-3 oranges
- 3 cups orange juice (feel free to add more)
- 9 cinnamon sticks
- 15 whole star anise
- 3 tbsp whole cloves
- 1 package of vanilla sugar
- 3 cups brown sugar
- If desired, rum to top it off before serving
Wash the oranges and cut into slices. Add all the ingredients to a crockpot and cook on low (!! do not let it come to a boil!!!) for at least an hour. Before serving, drain the spices (the wine-soaked oranges also taste amazing!) and serve while hot.
Happy holidays and stay warm!
Brrrr it’s gotten cold here! This weather calls for something comforting, something with apples and cinnamon and just plain old yumminess. So today’s recipe is a take on baked apples – as usual, completely dairy-free!
Instead of coring the apples as one usually does with baked apples, I sliced mine up and added some oatmeal to them before putting them in the oven. I served it with some soy vanilla ice cream while cuddling on my couch and watching a movie. This is why fall is the best season!
Ingredients for two:
- 2 apples, washed and sliced (I used gala)
- 2 tsp cinnamon
- 1 tsp nutmeg
- juice from 1/2 lemon
- 1/8 cup brown sugar
- 1/4 cup oats
Preheat the oven to 350 F. Wash and slice the apples and put them in a pan. Sprinkle the spices over the apples, add the lemon juice to the pan. Then add the oats and the sugar and bake for approximately 40 minutes. Enjoy!