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.

Blogger Tricks

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.

Wednesday, July 11, 2018

Brownies And Other Chocolaty Things


Scrumptious stacked brownies with pecans baked inside and out.
On World Chocolate Day, last Saturday, I made a scrumptious batch of irresistible brownies despite having no vanilla. Admittedly, I was petrified that they would be terrible. After all, vanilla is used in almost every dessert recipe. To be out of vanilla is a baker's nightmare. Yet, the brownies came out well. Like super dense and yum yum. Without vanilla, you get a strong, pure chocolate tasting treat.
Today, on a special old Ohioan friend's birthday, instead of making a fresh new cake or cupcakes even, I ate the final remainder of these brownies straight from the baking pan. They taste wonderful slightly chilled, a lovely companion to cold almond milk.

In progress chocolate artworks, both large scale at 22" x 30," pencil and colored pencil. The left is "Fruit of the Cacao Pod Laborer," a drawing based on an image from the Grenada Chocolate Festival. The right is "Two Hot Chocolates: One For Here, One To Go," a drawing based on a fellow black male vegan that I met in Paris just after eating fair trade chocolate at their shop-- 1944 Gallery Vegan Coffee Shop
In addition to my brownie and art making, I have a sweet announcement: I'm writing a book. A book about what you ask? Chocolate. Yes, chocolate. My short synopsis: looking critically at the world of chocolate in a time during the Black Lives Matter movement, to shift eyes towards understanding food justice and compassion. Excitingly enough, I even have permission to include Food Empowerment Project's Chocolate List as the final segment. I couldn't be happier. Thus, I have spent time watching documentaries The Dark Side of Chocolate and its sequel Shady Chocolate whilst also analyzing how films such as Willy Wonka and the Chocolate Factory and Chocolat evoke a glaring absence about the truths of chocolate production, of the involvement of laboring brown and black bodies.

Eat Your Greens "Green Giant" style, but chocolate every now and then is a definite requirement.
Meanwhile, back to exceptional brownies that are moist, decadent, and mouthwateringly amazing, the secret is always a bit of vinegar and coconut oil. After chilling them in the fridge, you get this thin brownie skin on top that looks beautiful as it is delicious. Plus, I fell in love with how my hands handled the precious butter knife cut squares with the little bits of chocolate coating fingers. Oh and the smell-- one can never forget that wafting smell of baked brownies or the first warm piece of heaven with the bite of crunchy pecans.  

Brownies Ingredients and Preparation

Divine Cocoa, a Food Empowerment Project recommendation, made the brownies fudgy and rich.

1 cup flour
1 cup sugar
1/3 cup cocoa (used Divine Cocoa)
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut oil
1 1 /2 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup crushed pecans (walnuts or almonds are good substitutes)


Preheat oven to 350 degrees.
Sift flour, sugar, cocoa, baking soda, and salt together.
Mix in coconut oil and almond milk.
Add apple cider vinegar and pecans.

Pour batter into pan. Top with extra pecans. Bake for 20-25 minutes.

Finished brownies. I may have forked them a bit too much-- for testing purposes.

Brownies and Living Single reruns are the perfect treat. 

More brownies for the morning, the afternoon, the night....

Monday, July 2, 2018

Gnocchi

Little gnocchi served with cheese sauce and a side of tempeh.
Last night, I made gnocchi for the first time.
If you didn't know, gnocchi is an Italian origin dumpling traditionally composed of potatoes and flour. They can be flavored with herbs, vegan cheeses, and other ingredients before being dropped into hot water for a quick cooking.
I found this easy peasy gnocchi recipe on Lauren Caris Cooks. The scrumptious cheese sauce, smothered thickly of my preparation was just a little Parmela Creamery nut cheese mixed with almond milk, garlic, nutritional yeast, and crushed red pepper-- which suited perfectly fine.

Gnocchi Ingredients and Preparation

1 1/2- 2 cup potatoes ( used Yukon Gold Potatoes)
1 teaspoon salt
1 cup flour
1 teaspoon olive oil
2 cup water

Bring potatoes to a boil. Mash completely.
Add salt and flour. Knead with olive oil.
Cut off a piece of dough at a time and ball it into small rounded shapes.

Using a fork to make indentations is optional (some people opt to have smooth gnocchi). After making them (should be about twenty five to thirty), bring a pot of water to boil and add a few gnocchi at a time. They're ready once floating.  
Yummy gnocchi.

Dig in.