25 Aug

food blog friday: Falafel Loaf

Falafel Loaf

It’s Food Blog Friday!

Today’s recipe comes courtesy of my favourite Lebanese food blog Taste of Beirut. Joumana’s, the blogger at Taste of Beirut, share a repertoire of recipes that includes traditional Lebanese dishes and Lebanese inspired dishes. The blog showcases the healthiness and variety of Lebanese cuisine.

I was really excited to try this recipe for a falafel loaf. One of my favourite dishes to order at a Lebanese restaurants is falafel because my Lebanese family never makes it and I hate deep frying food (I feel like it’s such a waste of oil!) This baked version seemed like a really good variation on the traditional deep fried balls of deliciousness.

The only changes that I made to this recipe are that I omitted the bunch of Italian parsley and I included 2 chopped jalapeno peppers for a bit of heat. The rest of the recipe I kept the same.

I took the loaf out of the oven after 45 minutes and a toothpick came out of it clean but when I took the loaf out of the pan it started to fall apart and the centre was still too wet. I left it in for another 10 minutes. . . then another 10 minutes. . . then another 5. By this point it still looked uncooked but I was hungry so I said "”fuck it” and cut into it anyway.

The slices pretty much fell apart when I cut them but I realized later that I should have probably left the loaf to cool to about room temperature (which is the recommended serving temperature) before trying to cut it because it firmed up quite a bit once it cooled.

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My falafel loaf in pieces

In spite of the poor aesthetic of the dish once it fell apart, the taste was unbelievable. The loaf is very fluffy and very moist and just melts in your mouth. It doesn’t have the outer crispiness of a deep fried falafel but I think I liked it even better this way.

I served it on a plate with tahini/lemon sauce. The recipe says that it serves 8 but it is very filling so I’d say more like 10-12.

Falafel Loaf

Falafel Loaf

8 very filling servings, recipe adapted from Taste of Beirut

This moist baked loaf inspired by falafel is delicious when eaten with some tarator sauce drizzled on top.

Ingredients

2 cans of cooked chickpea, rinsed and drained
1 bunch of cilantro, leaves chopped
1 Large white onion, chopped
6 garlic cloves, mashed with a dash of salt till pasty
2 jalapeno peppers, seeds removed, chopped
3 Large eggs
1/4 cup olive oil
2 teaspoons of baking powder
1 1/2  teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon salt

Directions:

  1. Put the chickpeas into the bowl of a food processor with the eggs, baking powder, chopped onions, salt, spices, and process till mixture starts to become a paste.
  2. Add the cilantro, garlic, hot peppers, and olive oil and process till mixture is smooth like a hummus and all the ingredients are well combined.
  3. Pour into a loaf pan lined with parchment paper or aluminum foil sprayed with cooking spray.
  4. Bake in a 375F oven for 1h 10min. Let cool before slicing (otherwise it might fall apart!). Serve at room temperature with tarator sauce (recipe to follow).

Tarator sauce:

Ingredients

1/4 cup of  tahini
juice of 1 lemon
2 Tbsp to 1/4 cup of water
dash of salt

Directions

Pour the lemon juice into a small bowl containing tahini while stirring constantly. The sauce will start to curdle.

Slowly add enough water to smooth out the sauce and get a nice loose consistency.

Salt to taste.

Falafel Loaf

Because of the fact that the cooking time was way off and the loaf fell apart, I give this recipe. . .

2 Spoons!

The amazing taste and texture really redeemed this recipe. I want to make it again soon.


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.

See Other Food Blog Friday Recipe Reviews here.

22 Jul

Food Blog Friday: Cool as a Cucumber Salad

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It’s Food Blog Friday!

I know, I know, it’s been a while since the last one but I’ve been cooking and baking old favourites or reverting back to the cookbooks on my shelf for recipes lately.

This week’s recipe comes from Allie at Live Laugh Eat. I like reading Allie’s blog for her cute, quirky personality, and her great attitude (maybe that’s ‘cause coolest job ever: working at Great Harvest. Dream!) but I have yet to make one of her recipes. For this Food Blog Friday, I was inspired by this inferno of a heat wave + too many cucumbers in my fridge and I whipped up Allie’s Cool as a Cucumber Salad.

I didn’t have rice wine vinegar so I subbed in apple cider vinegar instead. Everything else was straight from the recipe. This recipe is great post workout nosh if you’re like me and you crave something refreshing and salty after a sweat session.

I found the dressing to be a bit on the salty side but I liked it that way. I’m accustomed to eating cucumbers straight up with (a bit too much) salt, so this salad definitely met the needs of my taste buds.

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Cool as a Cucumber Salad

from Live Laugh Eat

Ingredients

  • 2 large cucumbers, chopped into 1” chunks
  • 1/4 c apple cider vinegar
  • 2 t sesame oil
  • 1/2 t salt
  • 1/2 t sugar
  • 1 T Sesame seeds

Directions

In a large bowl, mix together vinegar, oil, salt, and sugar for the dressing. Add in the chopped cucumbers and toss until fully dressed. Allow to sit for 10-15 min. to marinade. Sprinkle sesame seeds on top and serve cold.

The only change I would make to this salad would be to add slightly less sugar (maybe 1/4 t instead of 1/2 t) because I thought it was a bit on the sweet side but otherwise I would definitely make this salad again. So I give it. . .

2 Spoons!


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.

See Other Food Blog Friday Recipe Reviews here.

27 May

food blog friday: White Beans and Cabbage

It’s Food Blog Friday!

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This week’s recipe comes from Steamy Kitchen, which always has delicious and simple recipes that I ogle but have never actually made. The recipe in question: White Beans and Cabbage. This recipe is actually from the new cookbook Super Natural Every Day.

I made this dish several weeks back when I had a quarter of a cabbage head left in my fridge and couldn’t think of anything to do with it.

The only substitutions I made were to double the onion and to use Romano beans instead of white beans. I would recommend sticking with white beans because they hold their shape a little better.

Beans and Cabbage

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From Steamy Kitchen

Ingredients:

2 tablespoons extra-virgin olive oil
1 large russet potato, scrubbed and cut into tiny cubes
3-4 sprigs fresh thyme
1 onion, minced (recipe called for half)
One 15-ounce can romano beans (use white beans, it’s probably better), rinsed and drained
1/4 head of green cabbage, finely shredded
salt generously & pepper to taste

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Directions:

Heat the oil in a skillet over medium-high. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 8 minutes, tossing often, until each side is browned and the potatoes are cooked through.

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Add the onion and the beans. Let cook, undisturbed for 5 minutes to brown just a bit, then scrape and toss. Cook until the beans are nicely browned on both sides.

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Stir in the cabbage and thyme and cook for another minute. Sprinkle sea salt and pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.

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Once I saw this recipe I figured the idea was a winner… it basically turns cabbage from a side dish into a meal. If your dicing skills are sharp and your knife is sharper then it takes no time at all to pull together this meal.

The flavour were fantastic. I love anything with thyme. Plus the combination of the onion and potato made the dish taste like home fries (and I was heavy-handed with the salt to emphasize this taste even further).

This is healthy comfort food. Make this dish.

Because I think the recipe benefits from extra salt and extra onions I give it:

2 Spoons!

Food Blog Fridayrecipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.

19 May

food blog friday: Apple & Sweet Potato Fritters

It’s Food Blog Friday!

Apple Sweet Potato Fritter

This week’s recipe comes from Verses from My Kitchen, a well-written and well-photographed food blog that I stumbled across through Twitter. The recipe is a Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce. As soon as I saw the photo, my mouth started salivating and I knew I had to make this recipe. Plus, the recipe name says it all—it’s essentially a list of all the things I love to eat. How could this dish be bad?

I didn’t make any substitutions to the recipe except that I doubled it. I got 6 fritters out of the doubled version of the recipe.

Apple & Sweet Potato Cakes with Sweet Mustard Dressing

 

Apple Sweet Potato Fritter

From Verses from My Kitchen, makes 6, serves 3

Ingredients

Fritters
1 large sweet potato, peeled and grated
1 sweet onion, peeled and grated
1 large green apple, cored and grated
2 large eggs, beaten
2 tbsp. flour
2 tsp. baking powder
2 tsp. cinnamon
sea salt and cracked pepper to taste
1/4 cup of oil

Dressing
1 T. Dijon mustard
2 tbsp. white wine vinegar
2 tsp. lemon juice
2 tsp. granulated sugar
pinch of salt

Eggs
3 eggs for poaching

Directions:

To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.

  1. Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
  2. Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It’s fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat.
  3. Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
  4. Make your poached eggs in another pot and drain when finished.
  5. To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.
  6. Apple Sweet Potato Fritter

All in all I loved this recipe and I will definitely be making it again, no substitutions. The sweetness of the fritters with the tanginess of the mustard dressing are a perfect combination. I tried one cake without a poached egg on top and it just wasn’t the same. The runny yolk just adds depth to the dish and I wouldn’t recommend you leave it out. I give this recipe

3 Spoons!


Food Blog Fridayrecipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.

28 Apr

From this to that:

2 years after buying our house, Matt and I finally painted the third bedroom tonight.

We both decided on that the room should be a yellow colour and have blue as an accent colour, but I let him pick the final colour for the room.

I was hoping for something a bit more mellow. In the end he chose a colour that I would call juvenile but we’ll use the term cheerful instead.

It went from this:

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To this:

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To this:

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In the end I was really happy with the way the colour looked. I especially love how well it compliments the brown of the floor, trim, and blinds. I will keep you updated as we finish decorating this storage room cum bedroom.

And speaking of changes, Bagigis hair went from this:Bagigis

to this:

Bagigis

She can see again! And she`s got little bows in her hair too.

Bikini Fitness:

I skipped my run today to come home and paint. Painting is not really a workout, but I`m so happy that it`s finally out of the way!

Last night I weightlifted and it felt fantastic. I was doing extra weights or reps for every exercise. I was so happy with myself!

Bikini Eating:

It is Food Blog Friday!

While the first coat of paint was drying, I whipped up this bean and kale risotto (a mix of barley and arborio rice because I was practically out of the rice).

This recipe came from Smitten Kitchen and was perfect since it used up all the things in my fridge and pantry that needed to go: 1/4 bottle of red wine, a bunch of kale on its last legs, and the very last bits of a box of rice.

Kale and Bean Barley Risotto

I love Deb’s photographs and well written posts on Smitten Kitchen. I want to make almost everything that I see on her blog but I find a lot of the recipes look too time consuming, or complicated, or things that I like to look at but probably wouldn’t eat.

This recipe was completely different: super healthy with whole grains, beans, and leafy greens, and very very quick to make (okay, it’s risotto, naturally there is going to be a lot of standing and stirring but it’s relatively quick).

I made a few adjustments to Deb’s recipe using red wine instead of white, mixing arborio rice and barley, using kale instead of escarole, and leaving out the cheese. It still came out fantastic!

So I give this recipe…

3 Spoons!

 

Bean and Kale Barley Risotto

Adapted from Smitten Kitchen

5 cups low-sodium vegetable stock
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
2 t fresh thyme leaves
1 t dried oregano
1 cup red wine
1/2 cup pearled barley (7 ounces)
1/2 cup arborio rice
1 can of romano beans
3 cups chopped kale
Salt and freshly ground pepper

In a medium saucepan, bring the stock to a simmer over high heat. Reduce the heat to low and keep warm to use in the risotto.

In a large, deep skillet, heat the olive oil. Add the onion, thyme, and oregano and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 1 minutes. Add the wine and cook, stirring until absorbed, about two minutes.

Add the warm stock about 1/2 cup at a time. Stir and wait until it is nearly absorbed before adding another 1/2 cup. When the risotto is al dente and creamy (about 35 minutes) then add the beans and escarole and let it wilt and then cook for an additional minute. Season with salt and pepper and serve.

Delicious!

Barley Risotto


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

08 Apr

food blog friday: Finnish Cinnamon Buns

It is Food Blog Friday!

I’m on a mission to make the perfect cinnamon bun. The holy grail is, in my opinion, a tender, sweet roll with the perfect amount of cinnamon. A bun that holds it’s own and doesn’t need to be doused in frosting.

Don’t get me wrong, I have an unhealthy love of all things frosted. The kind of love that would make me fist fight for the corner piece of slab cake  or accept a cupcake only to lick off the frosting and eschew the rest.

But when it comes to a cinnamon bun, I like a little frosting for extra sweetness, but too much and I feel like I’m eating a decadent dessert when what I really want is a breakfast pastry.

So when I saw Rosa’s Yummy Yums recipe for Korvapuustit (Finnish Cinnamon Buns), A few thoughts ran through my head: 1) Those are the most adorable cinnamon buns I’ve ever seen, 2) Finland borders Norway and I was just in Norway, so, cool. 3)This looks like my cinnamon bun holy grail, but cuter.

According to Rosa:

In Finland, you’ll find [korvapuustit] in every café or bakery. They are very popular with both Finns and foreigners alike. Those rolls are similar to Sweden’s “Kanelbullar” and to the American “Cinnamon Rolls”, yet they differ a little from both. The differences lie within their ear-like shape, flavor (cardamom in the dough and a lot less sweet than their US counterpart), texture (less gooey than “Cinnamon Rolls”) and size (relatively small compared to the oversized American rolls).

Sounds perfect! So I set out to make the rolls.

The result wasn’t exactly what I was going for. I liked that they weren’t super sweet (although Matt had other opinions on that), I loved the cardamom flavour in the dough, and I thought they really were a perfect size and shape (the shape is my favourite thing about them!) but the dough itself wasn’t quite tender enough for my liking.

I liked them for what they were, but what they’re not is the perfect cinnamon bun.

I think I will use some ideas that I took away from this recipe as the quest for the perfect cinnamon bun continues…

So I give this recipe…

2 Spoons!


Finnish Cinnamon Buns (Korvapuustit)

Recipe adapted from Rosa’s Yummy Yums and “The Great Scandinavian Book Of Baking

Makes 10-12 rolls.

Ingredients

“Dough”:
1 Package (7g) Active dry yeast
1/2 Cup (120ml) Lukewarm water
1/4 Cup (60g) Unsalted butter, melted
1/4 Cup (50g) Castor sugar
1 Big egg, slightly beaten
1 Egg yolk
1/2 Tsp Fine sea salt
3/4 Tsp ground cardamom (optional)
2 1/4 -2 1/2 Cups (~ 300g) All-purpose flour
“Filling”:
1/4 Cup (60g) Unsalted butter, softened
1/4 Cup (50g) Castor sugar
1 Tbs Ground cinnamon
“Glaze”:
1 Egg, slightly beaten
1 Tbs Milk

Directions:

“Dough”:
1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
2. Stir in the butter, sugar, egg, yolk, salt, cardamom and 2 1/4-1/2 cups flour, then knead until dough is smooth.
3. Cover and refrigerate 2 to 24 hours.
4. Turn out the dough onto a lightly floured surface and roll out to a rectangle of 30x60cm (12 inches by 24 inches).
“Filling”:
5. Spread with the butter, then sprinkle with sugar and cinnamon.
6. Roll up, starting from one of the 60cm (24-inch) side.
7. Cut the roll diagonally into 12 pieces (each piece will be about 1.3cm/½ inch on one side and 7.6/3 inches thick on the other side).

8. With two thumbs or the handle of a big wooden spoon, press down the middle of the side of each roll (by doing that the two cut edges will be forced upward/the rolls will resemble two “ears”).

9. Cover a baking sheet with parchment paper or lightly grease it.
10. Place the cinnamon ears on prepared baking sheets. Cover them with a humid towel.
11. Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
12. Preheat the oven to 200° C (400° F) after 20 minutes of rising.
“Glaze”:

13. Once the rolls have risen, mix the egg and milk together.
14. Brush each roll with this mixture and sprinkle with the pearl sugar.
15. Bake for 8 to 10 minutes or until lightly golden.

Note: I frosted these cinnamon buns with a drizzle of icing that I made by combining icing sugar, cardamom, cinnamon, and a touch of soy milk to bring it all together.


Food Blog Fridayrecipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

31 Mar

Food Blog Friday: Maple Cinnamon Almond Butter

It is Food Blog Friday!

This week’s recipe has been on my “To Make” list for quite a while. It comes from Ashley at Edible Perspective, the creator of a host of photogenic recipes that I often ogle but rarely make.

I decided to take on her Almond Butter recipe.

Almond Butter RecipeAlmond Butter Recipe (2)

 

I LOVE nut butters and I’ve been wanting to make my own for a long time. Nut butter, especially almond butter, is really pricey.

For about $4.29 I can get 1lb of almonds and whirr up my own almond butter OR I can buy a 1lb jar for $5.99. It’s definitely worth the time to make it.

Ashley’s recipe is pretty dead on. You can tell that she’s tested it a few times. The amount of time it took to roast and then process the nut butter was accurate. I didn’t need to add any extra oil to make the almond butter smooth, it came out just as creamy as a store bought kind.

Almond Butter Recipe (10)

If I had to change anything, I would add a wee bit more of the maple syrup (maybe 3 tbsp) and cinnamon because I like a little sweetness and any recipes that call for cinnamon never seem to have enough for me.

So I give this recipe…

3 Spoons!

Roasted Maple Cinnamon Almond Butter

from The Edible Perspective

  • Ingredients:
  • 1c raw almonds
  • 2.5T maple syrup
  • 1/4t salt
  • 1/2t cinnamon

Directions:

  1. Preheat your oven to 325*
  2. Line a pan with parchment if you don’t want to clean a sticky mess!  Do not use foil or wax paper.
  3. Pour the almonds on the pan with and mix with the maple syrup.
  4. Roast for ~15min watching so they don’t burn.
  5. Let them cool for 5min. [If you let them completely cool, they will be much harder to process]
  6. Almond Butter Recipe (4)Almond Butter Recipe (5)Almond Butter Recipe (6)
  7. Put in the food processor.
  8. Turn the processor on + let it go until it’s buttery ~6min.  Scrape down the bowl as needed.
  9. Add in the salt + cinnamon and process again until smooth + buttery.

Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

04 Feb

Food Blog Friday: Chick-picata

It is Food Blog Friday!

This week’s recipe was another hit: Post Punk Kitchen’s Chickpea Picata

I love the lemony tartness of chicken and veal picata so I was excited to make this vegan version, particularly since the recipe didn’t call for tempeh or seitan or any other meat poser.

I followed the recipe pretty closely only substituting sweet onion for shallots and sweet sparkling wine (it’s all I had in the fridge) for dry white wine. I also used a BIG bunch of fresh thyme instead of a little pinch of dried– I really, really like thyme.

The aromas in my kitchen from the garlic, onion, and wine were absolutely amazing. I was so stoked to dig in to meal. I definitely “tasted” the sauce a lot while it was cooking. You know, to make sure the flavours were spot on and everything.

The recipe recommends serving over mashed potatoes and arugula. I passed on the ‘taters and stuck with just fresh mixed greens.

I liked the detailed directions in this recipe and the fact that it came together so quickly and easily. I didn’t find myself questioning what temperature? how do I serve this? what do I do now? I also like that there are nutrition facts to go along with it. Score!

The end result of the chick-picata was delicious. I am definitely going to be making this again!

So I give this recipe…

3 Spoons!

Find the recipe for PPK Chickpea Picata here.

Addendum: When Matt read this post he said. “Three spoons? I would’ve given it two.” I probed him as to why and the best he could do was that he prefers the traditional recipe. You know, the one with meat. So, if you’re expecting this chickpea version to be as awesome as picata made with chicken or veal, I’ll be honest, it’s not. But setting your memories of meat picatas aside for a minute you’ll see that this is a very flavourful and tasty chickpea dish.


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

28 Jan

Food Blog Friday: Perfect Baked Tofu

It is Food Blog Friday!

There was a block of tofu in my fridge begging for some attention. After an extensive search through the endless possible tofu recipes I settled on this simple one from Caitlin of Healthy Tipping Point. Perfect Baked Tofu

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I was looking for a good marinade for tofu that was a bit sweet but also spicy so the inclusion of honey and chili powder in this one caught my attention. Caitlin touts this as her go-to recipe which, to me, means it must be good

The Perfect Baked Tofu recipe called for marinading 1 inch cubes of extra firm tofu in a mix of 2T olive oil, 2T honey, 1/2 each chili powder and pepper, 1t paprika, and 1 T sesame seeds.

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I substituted chile pepper infused olive oil for the extra virgin olive oil for an extra kick and I completely forgot about including the sesame seeds (hence the importance of mise en place). I was surprised that there was no salt included in the marinade so I added a pinch of sea salt just to enhance the flavours.

There was no specification on whether the tofu should be baked covered or uncovered so I opted to keep it uncovered. I baked it at 375 and it took about 40 minutes in my oven.

The end result was awesome. Definitely one of my favourite tofu marinades yet. This is a really great recipe when you just want to eat tofu. Not blend it into a smoothie, or scramble it, or turn it into a burger. Just Tofu. I ate it over a bed of cooked barley and wheat berries and loved it.

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I will definitely be making this one again so I give it:

3 Spoons!

Find the recipe for Healthy Tipping Point Perfect Baked Tofu here.


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

21 Jan

Food Blog Friday: Vegan Mac n’ Cheese

I spent a lot of time sifting through all the recipes for vegan macaroni and cheese that are floating around the internet and I landed on this recipe for Vegan Mac n’ Cheese from Happy Herbivore. What drew me to this recipe is that it has a lot fewer ingredients than many of the other recipes that I’ve seen.

I made a couple of substitutions in this recipe: 1/4 c. diced & sauteed onion for the onion powder, and brown miso paste for yellow miso paste.

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I had high hopes for this recipe, I really did. It was a really simple recipe and very easy to make. The sauce came together and thickened in only about 5 minutes time.

I was impressed by the texture of the sauce—so, so creamy. Honestly, it was creamier than a roux. The texture was really decadent.

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Unfortunately the flavour fell flat. I wasn’t expecting it to taste exactly like mac and cheese (and it didn’t) but I was hoping for some of the sharp tanginess that real cheese lends to the original dish. This vegan version just didn’t live up. I’m not convinced that it would have tasted much different had I used onion powder and yellow miso paste.

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So even though the texture was great, the flavour just wasn’t enough for me.

I give this recipe:

1 spoon

Likes:

– The texture of the sauce was perfectly creamy
– Quick and easy recipe to put together

Dislikes:

– The flavour fell flat. There was nothing in the recipe that gave it a kick I was looking for.

In an quest for more flavour, Matt and I each added a little somethin’ somethin’ to our bowls: ketchup and hot mustard respectively. The ketchup, of course, made the dish much sweeter which isn’t exactly what I was looking for. The hot dijon mustard brought a bit of tanginess to the dish, but not quite enough to get me raving about it.

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Find the recipe for Happy Herbivore’s Vegan Mac and Cheese here.


Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.