Tag: simple

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Vegan Chocolate Cake

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 Cup plus 2 tablespoons sugar (reduce by 2 tbsp for a slightly less-sweet cake)
  • 6 tablespoons unsweetened non-alkalized cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients:

  • 1 cup cold water
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

Directions:

  1. Preheat the oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on.
  2. Sift together dry ingredients into a large bowl
  3. Combine the wet ingredients and add them to the bowl with the dry ingredients
  4. Stir until smooth and scrape the batter into the pan and spread evenly
  5. Allow the cake to bake approximately 25 to 30 minutes, so that when a toothpick is inserted into the center, it comes out clean
  6. Allow to cool for at least 10 minutes before attempting to remove the cake from its pan

 

Although this cake is fantastic by itself- for decoration, you can add powdered sugar to the top. For added flavor/kick, pair with a raspberry reduction, dulce de leche, or a chocolate sauce. If you would like to turn this batter into cupcakes, or would simply like to ice your cake, the icing I recommend making is as follows:

Ingredients:

        • 5 oz. dark chocolate
        • 2/3 cup heavy cream
        • 1 tsp vanilla extract Directions

 

Directions:

        1. Break up your chocolate if it is in block form
        2. Pour in the heavy cream and extract
        3. Melt in the microwave or over a double broiler and then mix together with a hand mixer or whisk until the desired consistency

 

 

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Deviled Eggs

Yield: 12 deviled eggs

Ingredients:

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Black pepper
  • Smoked paprika (for the garnish)

Directions:

  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. If you are not serving immediately, keep chilled
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Simple Tostadas

Ingredients:

  • Tostadas
  • Refried beans (make sure they’re vegetarian! Amy’s is a great vegetarian brand)
  • Salsa
  • Cheddar Cheese (or any substitution)
  • Jarred or fresh jalapenos
  • Black olives (optional)
  • Other misc. toppings, such as guacamole, lettuce, or sour cream

Directions:

  1. Spread your refried beans on the tostada and build your other toppings on top. I prefer to do it in the order of: refried beans, salsa, jalapenos, olives, and cheddar cheese. If you are adding guacamole, lettuce, or sour cream add AFTER heating
  2. Place your tostadas on a baking tray/sheet and place in the oven or toaster oven. If your oven/toaster oven has a broil function, set to low and leave for about 4 minutes. Check regularly to ensure nothing is burning. If you do not have a broiler function, set your oven to a low temperature and monitor regularly.
  3. Once out, if you would like to add fresh toppings, do so! Allow for it to cool to a handling temperature and enjoy.

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Simple Avocado Toast

Ingredients:

  • 2 pieces of bread
  • 1 Ripe avocado (preferably medium or large)
  • Lime juice
  • Salt
  • Hot sauce (optional, I prefer Cholula)
  • A fried egg/egg white (optional)

Directions:

  1. Toast your bread as desired. I find that toastier bread leads to a better flavor dynamic with the toppings
  2. As you wait for the toast to finish, cut your avocado in half length-wise, and twist to open. If you have a sharp, heavy knife, whack the pit and twist to remove. If you do not, or are worried about cutting yourself, cut the half of the avocado with the pit into small slivers so that it pops out, or remove it carefully with a spoon.
  3. Once your toast is ready, scoop your avocado out of its skin and place ½ of the avocado on each piece of bread.
  4. Using a fork, mush the avocado and spread around the toast, dispersing as you see fit.
  5. Add your toppings to your taste and enjoy!

If you still need additional help with how to remove the pit and remove the avocado from its skin, see this tutorial

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Split Pea Soup

Ingredients:

  • 8 cups cold water
  • 1 pound split green peas (about 2 cups per pound)
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Directions:

  1. Combine cold water and split green peas in a large pot. Bring to a boil, reduce heat, and simmer for 1 hour
  2. While the water and split peas simmer, prepare the vegetable as directed in the ingredients list
  3. After the hour is up, stir in the cut vegetables
  4. Simmer until the peas are tender. This should take approximately 1 hour.
  5. Season with a large amount of salt and pepper, to taste

Note: for a thicker consistency, simmer for a longer time.

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Lemon Greek Potatoes

Ingredients:

  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)

Directions:

  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve
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Apple Chips

Yield: Makes about 3 cups

Ingredients:

  • 3 large apples (any kind)
  • Cinnamon- optional, done to taste

Instructions:

  1. Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees F°. Line two baking sheets with parchment paper or a Silpat mat.
  2. Wash the apples. With an apple corer, very small cookie cutter, or the round side of a metal piping tip, core the apples (you can also skip this step if you don’t mind a few seeds in the chips). With a mandolin (recommended) or a very sharp knife, slice the apples horizontally into 1/8 inch-thick rounds.
  3. Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon, if desired
  4.  Bake for 1 hour in the upper and lower thirds of the oven. Remove the baking sheets and switch the pans’ position on the upper and lower racks. Continue baking for 1 to 1 1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes (to test the apple chips, remove a single apple slice but let the others continue baking). Once you are happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further (unless you fear
  5. you overcooked them, in which case remove the pan immediately and let it sit at room temperature)
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Basic Pancakes

Yield: approximately 8 pancakes

 

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups milk (any kind)
  • 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
  • 2 large eggs
  • 1/2 tsp vanilla extract (optional, but recommended)
    • For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
  4. Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip.  Cook on both sides until each is the desired shade.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Basic Waffles

Yield: approximately 8 standard-sized waffles

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar

Wet ingredients:

  • 3 large eggs, well beaten
  • 4 to 16 tbsp melted butter (Variance determines texture. 4 tbsp is a reduced-fat waffle, 8 tbsp is a classic, fluffy waffle, 16 tbsp is a crunchy waffle.)
  • 1 1/2 cups milk

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently whisk them together. The batter should have a pebbled look. (Fold in mix-ins now if desired)
  4. Spoon approximately 1/2 cup of batter onto your hot waffle iron. Close the lid and bake.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your waffles to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Simple French Loaf

Ingredients:

  • 1 1/2 cups warm water (not hot, but about the temperature of a nice bath)
  • 1 tbsp honey (3/4 if using pure honey. Feel free to substitute in sugar if you do not eat honey)
  • 1 1/2 tsp salt
  • 1 tbsp Active Dry Yeast
  • 3 1/2+ cups all-purpose flour

Instructions:

  1. Mix together the water, honey, salt, and yeast. Let sit for 5-10 minutes until bubbles form on the surface
  2. Add flour and incorporate until no longer sticky. If you are going to add in garlic powder, add it to the flour and mix before incorporating. Incorporate fresh ingredients or extras (olives, minced onion, etc.) after incorporating the flour. Make sure the dough “bounces back” if poked.
  3. Allow the dough to rest for 20-40 minutes
  4. Form the dough into a load. Allow to bake for approximately 20 minutes, until the bottom is solid when knocked on [Note: if adding a wet mix-in, such as olives, the baking time may increase]