Wednesday, January 11, 2017

Martini Flatbread. Round Two in the Cocktail Pizza Series


So I'm sure you're all totally stuffed from my Bloody Mary pizza, but stay with me cuz this next one is just as amazing. This pizza is inspired by a martini! It actually took me a bit of time to figure out what kind of cocktail I could base my next pizza on. As soon as I thought about doing this series, I knew I wanted to do a bloody mary pizza, and my final sweet pizza was pretty obvious one too. However, I struggled with finding a nice transition piece between the two. I flipped through tons of pins and websites before I finally settled on the ever classic martini. However, once I decided the type of cocktail, I was then faced with the challenge of how to execute it... I mean the bloody mary was pretty simple, vodka sauce and toppings from the cocktail... but a martini is so quintessentially simple that I wasn't sure if I could successfully turn it into a pizza. So I did what any true foodie does, I winged it. And wow, it turned out wayyyy better than I could have expected.


Basically, I just tossed all of the martini ingredients into a saucepan with some butter and used that as a sauce. Pretty simple, but hot dang. I'm convinced that gin, olive brine, and garlic are the key ingredients to success and happiness. 

Monday, January 9, 2017

Bloody Mary Pizza. Introducing A Cocktail Inspired Pizza Series



While everyone in the world is doing "Dry January" and foregoing gluten, I'm over here eating cocktail inspired pizzas. But many of you, or at least I hope many of you, have other New Year's resolutions like eating vegetarian, or vegan, or maybe even just cutting back on meat or dairy generally. I'm here to show you that whichever path you choose, you can still have pizza on Super Bowl Sunday. In fact, you can have really really good pizza on Super Bowl Sunday. Specifically, you can have this pizza. 


I came up with the idea for this series when talking to my best friend, who also happens to be a very successful food blogger {check out her vegan recipes here}. She had the idea to make this awesome brunch pizza, and I, being the ridiculous vegan human that I am, immediately thought, not of bacon and eggs, but of cocktails. And so, this series was born. Over the next week, I'm going to be posting 2 more cocktail-inspired pizza eats that are perfect for your veg-friendly New Year's resolutions and football/The Bachelor watch parties.

Saturday, January 7, 2017

Turmeric & Gnocchi Soup


Colorful soup is perfect for a cozy night in after a long day at work or if you're feeling a little under the weather and need a boost. 


Y'all it's SNOWING in Texas! Unfortunately, the flurries seem like they're bypassing Austin, but it's still freezing outside. Luckily for me, I'm still on winter break from law school which means I don't technically have to leave the house for the next week except to walk the fur babies. So right now, my days are spent huddled under blankets with a mug of tea as I binge watch HGTV (aka Property Brothers take New Orleans). However, a girl can't live on tea alone, so I created this tasty Turmeric & Gnocchi Soup to get me through the cold front. Turmeric has many amazing qualities that are great for your health, so it seemed only natural to include it in a winter soup. I included about a tablespoon in mine, but you are welcome to add more if it floats your fancy!


Yields roughly 2 servings
Ingredients
2  cups of chopped carrots
2 cups of yellow potatoes
2 bouillon cubes
4 cups of water
1 tbsp turmeric
1 tsp garlic powder
1 tsp onion powder
1/4 cup nutritional yeast
2 cups of cashew milk (I use the 25 calorie original flavor)
1 500 gram package of gnocchi
toppings of parsley & red pepper are optional

Method
1. Whisk together water and bouillon cubes in a large pot. Toss in the carrots and potatoes and bring the water to a boil on high until soft (roughly 20-25 minutes).
2. Allow the potatoes and carrots to cool for 10 minutes before tossing them into the blender along with the water you used to boil them in. Add in seasoning, nutritional yeast, and cashew milk. Blend on high until smooth.
3. Transfer the soup back into the pot and bring it to a boil. Add in the gnocchi and allow it to cook for 3-5 minutes or until soft and cooked all the way through.
4. Remove from the heat and serve warm.



Thursday, January 5, 2017

Breaded Portobello Steaks

This recipe is the perfect main course for date nights or dinner parties. It's glamorous enough to impress your guests but easy enough that you don't need to spend all day looking for exotic ingredients or slaving away over an oven. 


I'm usually a pretty simple girl, especially when it comes to food. As a law student, I'm constantly in and out the door on my way to class, study groups or organization meetings. So usually, I find myself sipping on the same spinach vanilla smoothie most mornings and eating the same soup and salad combo all week. However, there are times when I do want to make something fancy and super impressive for myself or guests. I have a lot of fun appetizers like these Deviled Potatoes, or these vegan JalapeƱo Poppers, but main entrees that could really steal the show were a little sparse. Enter these juicy Breaded Portobello Mushrooms steaks!



These mushrooms are everything you could want an entree to be: juicy, savory, flavorful, and oh so very pretty. And while the preparation does require a little forethought (you need to let the mushrooms marinate overnight), the process itself is very simple. Anytime I have company over for dinner, this is my go-to recipe. When served fresh, the wine will ooze out of the mushrooms when they're cut, almost like real steak and provides a juicy consistency lacking in a lot of vegan faux-meats. Now don't get me wrong, you won't fool anyone into thinking they're eating a real steak, but you will definitely be able to win over even the most ardent of mushroom haters.

Wednesday, August 17, 2016

Chocolate Cinnamon Rolls with Cream Cheese Frosting

 

Hello all - it's been a while. To be exact, it's been a little over a year since my last post. A lot has changed since then. I've officially settled into being an Austin resident, finished my first year of law school, and now I'm in the middle of OCI (on campus interviews) and callbacks. Throughout all of this, blogging, and really baking of any kind, fell to the wayside. Austin has spoiled me with it's plethora of vegan options, so for a while I found myself wanting to go out to eat more than cook at home. Also, my old apartment's kitchen was kind of horrendous and the natural lighting situation was even worse, soooo cooking and baking ceased to be a source of enjoyment and became a hassle and a mess. But this month I moved into a gorgeous apartment with tons of natural light and a much better kitchen, so I've been feeling the itch to bake. 

I'm a huge brunch girl, so it seemed only right to break into my new kitchen with a brunch-y recipe. Enter these precious cinna-babies. When I was growing up, I used to love the Pillsbury cinnamon rolls. My favorite part was the cream cheese frosting, but between me and my four younger siblings there never was enough frosting to go around. But don't fear! This recipe makes a big batch of frosting to really soak your cinnamon rolls in. These babies are the perfect addition to any brunch/breakfast gathering, and are sure to please even the pickiest cinnamon roll lover. 


Saturday, August 15, 2015

Savory Pumpkin Soup




Well everyone I am officially a proud resident of Austin, Texas now! I've gotten all settled into my new place (for the most part). I even set up my own wifi and got my stinking wifi capable printer to finally print via the wifi. It's like I'm an adult or something. One adult thing I'm now having to deal with is big/bigger city traffic. Like yikes. I'm a little intimidated... or really more than a little... So this little fear I've got is kinda keeping me from making any major grocery store haul. I brought a few canned goods and some little bits I had left in my fridge back home, so I figured  I'd just try and whip up something simple. The result: this savory pumpkin soup! I've been wanting to try pumpkin soup for a while now, but I was a little skeptical.I've only ever had sweet pumpkin things and savory pumpkin just sounded so weird to me. But despite my reservations I grabbed that random can of pumpkin off the back shelf, and boy I'm glad I did! This is so so creamy and savory without being too over strongly flavored. It works well as a starter or even as a meal with some fresh bread and a salad. It's perfect for those days when your sinuses flare up or your throat gets a little sore. And to all you haters/doubters that believe it's just too early for pumpkin, settled down and enjoy the food! After all, if August is early enough for stores to start putting up Halloween stuff then it's the perfect time for me to begin my Fall pumpkin fast!



Friday, August 7, 2015

Beastly Black Bean Burger


The number one excuse people use to justify not going vegan is generally something along the lines of "but I could never give up _____." Top contenders for that blank space are usually cheese, steaks, or burgers. I get it. You spend your whole life tasting things and figuring out through trial and error what you like to eat. And once you find the stuff you like after all that hard work, no wonder you don't want to give it up. It took you 20 years to figure out you liked gouda cheese and be damned if anybody, vegan or otherwise, is going to take that away from you.

Luckily really smart people with impeccable taste buds have started to realize just how unsustainable animal agriculture is. These individuals are now working towards creating a healthy plant-based lifestyle that is not only accessible but tasty! Yucky vegan cheeses and plastic tasting garden burgers are becoming a thing of the past and are being replaced with with all kinds of delicious and, dare I say it, photogenic plant-based foods. This burger is among them.

Honestly when I made this burger I kind of just starting throwing things together in a bowl. I'm currently living with my father until I move to Austin, so my food resources are all packed away or have diminished into the vital essentials that would fit in an already cramped fridge. The result was that you can find most of these ingredients pretty easily in your own pantry. There's no super crazy weird ingredients besides the panko breadcrumbs, which you can easily substitute for another vegan variety. As this burger was kinda just a hodgepodge of stable items by an intensely hungry vegan, I wasn't sure if the result would be worth sharing with the public. Oh ho ho. It was. The liquid smoke gives this burger a rustic and woody undertone that is honestly just to die for. The quinoa and black beans are a nutritional fortress, and the garlic tahini just swoops in and ties it all together. These burgers are definite crowd pleasers and are sure to fill your belly without leaving you lethargic and bloated. So what are you waiting for? Get grilling!