Wednesday, August 15, 2018

Orange Cupcakes With Orange Icing

Yummy orange on orange cupcakes.
As summer winds down, fruit is a great way to quench neverending thirst. Water is the best way of course, but fresh pineapple, juicy grapes, and plump strawberries revitalize the system with sweet pleasure and aide in that beautiful, radiant glow to skin. Whilst drinking a tall glass of orange juice, I suddenly craved cupcakes with that delicious citrus flavor and found this recipe on Kelly's The Pretty Bee Blog.
The icing has a funny story. I blended my ingredients together. First it became whipped cream. I was so excited-- over the moon. Yes! I made orange whipped cream! Unfortunately, due to the room temperature and other random science, the cream turned clear, thick liquid. After the cupcakes cooled, I ate them with that icing. Funnily enough, in the refrigerator, the icing thickened and turned snowy white and suddenly I fell in love with this accidental orange tasting sweetness on top of orange tasting sweetness.

Orange Cupcakes With Orange Icing Ingredients and Preparation

1 1/2 cup flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy free milk
1/2 cup coconut oil, melted
2 tablespoon orange juice (used Tropicana)

Frosting

1 cup sugar
1/3 cup coconut oil
2 tablespoon orange juice
3 tablespoon dairy free milk

Preheat oven to 359 degrees.
Mix all cupcake ingredients together.

Batter is completely mixed.

Fill baking cups and bake for 20-25 minutes. Prepare the icing: blend sugar, coconut oil, orange juice, and dairy free milk together. 

The clear icing version....

It's like orange syrup.

Refrigerated frosting, however, is the best.

Blogger Tricks

Tuesday, August 14, 2018

Donuts and Other Good News

The exhibition catalogue is here!!!
I have good news to discuss.
First of all, I am now a contributor of The Artblog-- Philly's top source for arts and culture around the city and beyond. Here is a link to my first article, a Q&A with local artist Makeba Rainey. At Little Baby's Ice Cream, we discussed her digital media collages, the impact of gentrification, and the importance of collaboration/community.
I signed AfroVeganChick up for Vegan Mofo 2018, which begins next month. Recipes will be veganized versions of various dishes from all over Africa. The last day to be included is August 24th.
The "Hole History: Origins of the American-Style Donut" is out and looks amazing. It is a small, thick volume that fits easily in my purse. I had went down to Maine last year to see the exhibit (and brought along Dottie's apple fritters). Now the whole show (which had two locations) has been compiled rather impressively. Curator Alexis Iammarino received a Kindling Grant in order for this book to be a reality. Her efforts are worth noting. Plus, I cannot thank her enough for this generous gift. Please read more about the Hole History project-- her baby.

Dottie's Donuts was the perfect place to celebrate. After all, their elberberry and vanilla glazed are the stars of the watercolor painting, "Dear Doughnuts, A Love Letter on the Kente Cloth." 
I'm on page 78. The reproduction is beautiful, very high quality.
The whole layout.
These adorable donuts are in the front and end covers. Overall, it is a well designed book. I am absolutely honored and delighted to have been a part of this. I never thought that making art about something as delicious as donuts would pay off in such a profoundly amazing way. 

Wednesday, August 8, 2018

Blueberry Cardamom Pancakes With Date Syrup and Coco Whip

Pancake heaven.
There is something blissful about pancakes in the summer.....
I usually prefer them over the weekend alongside a mug of fragrant tea and a cozy library book. Pancakes has that lazy Saturday and Sunday morning tease. Yet a slumbering person would put forth great time and energy into making a perfect breakfast-- morning guests or not. When that rare, stolen moment coated in sweet craving comes along, a person succumbs.
As a child, my siblings and I enjoyed pancakes from the box. I remember eating bellyfuls, the thin golden cakes piled high and drizzled with artificial syrup. Things have changed for the better. Pancakes from scratch are the absolute best and date syrup remains a constant pleasure.
With blueberries and cardamom, these light, fluffy pancakes are flavorfully packed underneath sumptuous date syrup and tasty So Delicious Coco Whip. It's the wonderful start to any day-- weekends or not.


Blueberry Cardamom Pancakes With Date Syrup and Coco Whip Ingredients and Preparation


olive oil
1 cup flour
2 teaspoon baking powder
2 teaspoon cardamom
1 teaspoon sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup dairy free milk
2 tablespoon coconut oil
1/2 cup fresh blueberries
1 teaspoon white vinegar (or lemon juice)
So Delicious Coco Whip
vegan butter (optional)


Date Syrup


4-5 medjool dates
1 cup water


Oil the skillet and keep the heat low.
Sift flour, baking powder, cardamom, sugar, cinnamon, and salt together.
Add dairy free alternative, coconut oil, and blueberries. Mix in vinegar.
Pour into skillet and wait until edges bubbled before flipping. Repeat.
For the syrup-- just pulse the dates and water. Simple as that!




Merry breakfast. Spread on vegan butter, extra blueberries, date syrup, and a dollop of Coco Whip.

Pretty presentations....

Bathed in the sweet summer sunlight.

A little goes a long way.

Yum.

Tuesday, August 7, 2018

Stuffed Bell Peppers


You know how you've had an idea stuck in your head for weeks, but you're too busy to make time? That was me. I wanted to make stuffed bell peppers for a while now.
Unfortunately, I got around it a little too late, having to discard a yellow bell pepper thanks to my cooking procrastinating.
I salvaged the two left (red and green) with a yummy blend of black rice, tempeh, and walnut cream sauce. And not only did I accomplish my original thought, I filmed parts of my process (rather comically). Please watch the YouTube video here and laugh at my mistakes.

Stuffed Bell Peppers Ingredients and Preparation

1 1/2 cup black rice
olive oil
tempeh, chopped
red onion
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper

Walnut Cream Sauce

1 cup walnuts
2 tablespoon nutritional yeast
1 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon black pepper
pinch of lemon juice or white vinegar (optional)

large bell peppers, remove tops and seeds

*Make walnut cream sauce ahead of time. Soaked walnuts are drained and blended with nutritional yeast, turmeric, garlic, salt, black pepper, and lemon juice or vinegar.

Prepare black rice to package directions.
In a skillet, combine tempeh with olive oil, red onion, garlic, cumin, turmeric, salt, coriander, and black pepper. Pan seared on all sides.
Mix tempeh with black rice. Add walnut cream sauce.
Pour filling inside opened bell peppers.
Bake for 20-30 minutes.



Saturday, July 21, 2018

Kolhrabi & Brussels Sprouts


Twice prepared kohlrabi and Brussels sprouts accompanied leftover gnocchi

Kohlrabi-- in the family of radishes tasting similar to a turnip-- is probably bound to be a grocery list staple from now on. I find it an enjoyable, tender meal component.
As I have stated from the previous post, it was a great learning experience to work with an unfamiliar ingredient. From what I have discovered, one can even prepare a raw salad-- a kohlrabi slaw of some sort. That will be the next step after having kohlrabi cream sauce and pan seared kohlrabi paired with Brussels sprouts.

Kohlrabi Brussels Sprouts Ingredients and Preparation

2 cup water
1 kohlrabi, peeled and chopped
1 1/2 cup frozen petite Brussels sprouts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper

Bring kohlrabi and Brussels sprouts to boil, making sure both are tender before turning off heat and draining.
In a skillet, warm up olive oil. Stir in kohlrabi, Brussels sprouts, salt, cumin, garlic powder, and black pepper.


Sizzling action. Cook for 7-8 minutes.

Serve as a side dish.

Bon Appetite.

Thursday, July 19, 2018

Rotini and Spinach With Kohlrabi Cream Sauce

Kohlrabi makes for a nifty sauce.

Every once in a while, something new comes to my kitchen attention.

My housemate had kohlrabi in her CSA box and kindly let me feel free to use it. I prepared the radish family vegetable in two ways. The first is a delicious, dreamy cream sauce that went well with thick rotini pasta and yummy spinach.

Rotini and Spinach With Kohlrabi Cream Sauce Ingredients and Preparation

1 1/2 cup rotini
1 cup frozen spinach
1 tablespoon olive oil

1 cup water
1 kohlrabi bulb, peeled and chopped
2 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper

Bring rotini and spinach to a boil together. Set aside.
In a separate pot, boil hot water and add kohlrabi. Cook until softened.
Using a blender or food processor, combine kohlrabi, a bit of the kohlrabi water, nutritional yeast, olive oil, garlic, turmeric, salt, crushed red pepper, and black pepper.

Stir kohlrabi cream sauce into pasta and spinach.

Serve nice and hot.

Enjoy.

Saturday, July 14, 2018

Falafel Wraps With Cucumber Yogurt Sauce

Summer color.
I've been busy writing and drawing-- mostly for a few grants and exhibition proposals as well as my own fond enjoyment. Plus, my sister blog, femfilmrogue is preparing for a 15 Best Television Couples segment before next month's reviews on whatever happens at Blackstar Film Festival. I'll be volunteering for the latter and always find a few gems to gush about. Also I have a roster of pieces to put together including requests from old friends. I didn't believe that the little blog would amount to much, but people are starting to respond.
In the meantime, I may put AfroVeganChick on standby. It might be the right thing. Pivotal changes have abruptly entered my personal life and pulling myself into fictional escapism is a necessary medicine.
These falafels were the last achievement in a while. It is splendid that a can of 99 cent garbanzo beans makes a miraculous lunch salvation. I had liked the taste of mint and fennel seed added Trader Joe's falafel-- they have since stopped carrying it here in Philly. I didn't have mint, letting instead the pinch of fennel seed perform valiant justice. I detest cucumbers. Yet I only have them in cucumber yogurt sauce with falafel. I can never thank my sister enough for introducing me to this delicious, easy-to-craft dish.


Falafel Wraps With Cucumber Yogurt Sauce

1 tablespoon olive oil
1 15 oz can chickpeas, drained and rinsed
3 tablespoon fresh parsley, chopped and stemmed
1 teaspoon garlic
1 teaspoon curry powder
1 teaspoon fennel seed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour

olive oil for the skillet

Cucumber Yogurt Sauce

1 6 oz container Forager Lemon Cashewgurt
1 small cucumber, chopped and diced finely
1 teaspoon garlic
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon black pepper

soft tortillas
hummus
red onions (optional)


In a blender or food processor, combine olive oil, chickpeas, parsley, garlic, curry powder, fennel seed, turmeric, cumin, salt, and black pepper together.
In a medium bowl, hand mix chickpea batter with flour and form them into small patties.

With skillet set to medium high heat, pan sear falafel in olive oil, browning both sides.

Cheat sheet cucumber lemon sauce prep: combine Forager Lemon Cashewgurt with chopped cucumbers.

Mix together with salt, garlic, black pepper, and dill.

Layer tortilla wraps with hummus, falafel, cucumber yogurt sauce, and optional red onions.

Be prepared for heavenly flavors and messy delights.