Vegan Milkshake

*sigh*

being a senior in high school, college app season has just ended. i’ve got 11 in, so now i must wait.

to keep myself from going insane, i’ve been busy with friends, school, photography, and modeling.

unfortunately, something other than the wait has tipped me over the edge. i recently moved, and had to live without a kitchen. hey, I love eating out, but a girl’s gotta cook. now that the oven is in, you can catch me making batch after batch of berlinerkranser, rum blondies, and éclairs at 10pm. good times.

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in these days of attempting to balance laziness with ambition (and hunger), i recreated sam of so beautifully raw’s vegan milkshake. it was a game changer.


Vegan Milkshake

serves one

ingredients:

  • 1 1/2 cup non-dairy milk and/or coconut cream
  • 1 frozen banana
  • 1/2 tsp vanilla
  • 2-3 tbs unsweetened cocoa powder
  • 1 tbs sugar or honey  
  • cinnamon to top

method of preparation:

blend and top with cinnamon.

yup. that’s it.

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Roasted Vegetables + Kale Pea Puree

it’s spring, y’all. and though its a season for beautifully colored salads and daring flavors of ice cream in handmade cones, i can’t seem to part with my oven. every day goes the same way, i’m making dinner, apron and all, with the fan on full blast, when i nearly faint opening the oven to take out a batch or two of cookies, enchiladas, or some other baked/roasted thing.  i can’t help it.

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i have been trying to incorporate fresher elements into my diet, in an attempt to embrace this new season. this recipe was born from such a desire and inspiration from a culinary institute i recently toured in new york. the dishes being prepared by the students at ice, the institute of culinary education, were all so aesthetic in simplicity and color, it was amazing.

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so, i challenged myself to embrace those values and attempt to incorporate them into my daily cooking. this is the first dish i’ve prepared with those goals in the forefront of my mind.

it’s simple enough; peas, kale, onion, carrots, and potatoes. pairing this dish with a rice pilaf or crisp bruschetta on a tv tray in pjs would complete the meal quite nicely, don’t you think?

 

serves 4

ingredients:

roasted veggies-

one large bushel of carrots, trimmed and washed

8 potatoes (red, gold, or white variety), washed

2 cloves of garlic, minced

3 tbs olive oil

1/8 tsp paprika

salt and pepper to taste

puree, from vegkitchen

1 medium onion, chopped

10-ounce bag frozen green peas, or the fresh equivalent

2 tbs kale, chopped

1/4 cup almond milk

salt and pepper to taste

method of preparation:

preheat oven to 450*F. line a large baking sheet with parchment paper.

cut thick carrots in half, lengthwise. slice potatoes into 1/4 inch thick circles. alternatively, cut veggies in any desired way.

arrange on baking sheet in a single layer. whisk oil, garlic, paprika, salt, and pepper together in a small bowl. brush over vegetables and bake for 20-30 minutes, until slightly crispy.

meanwhile, steam the chopped onion until tender. stir in frozen peas and allow to cook until peas have defrosted. be sure not to overcook, as they will loose their beautiful green color.

place cooked onions and peas, along with all other puree ingredients in a food processor until at the desired texture, around 3 minutes, stirring as needed. the puree can be thinned by adding vegetable stock or more milk.

arrange all the components; carrots, potatoes, and puree, as aesthetically as possible. or, you know, just pile it on and eat.

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Watermelon-Mint Salad with Toasted Rice and Szechuan Vinegrette

Have any of you ever tried a watermelon salad before? My dad once had it- before it was a thing- at a Portland bar called Expatriate. And he’s raved about it ever since.  Now, these salads are poping up everywhere! I realized- I need to hop on this bandwagon. So here I am, with my own brainchild recipe.   
 

watermelon salad

Don’t mind the tomatoes- I decided not to use them 🙂

  

Featuring elements from both Expatriate– mint, toasted ground rice, the vinegrette- and A Cozy Kitchen– lime, + jalapeño. 

I just have to say that I’m very happy with the results. 

  

The key to getting this recipe right is the watermelon. Invest in a good one- it’ll make all the difference, while still only being $3. Get a watermelon that sounds deep and hollow when you knock on it. Also be sure it is dense- heavy for its relative size. But for this recipe, you only need 3lbs. 

   

Serves 2, as an appetizer 

Ingredients: 

1 3lb seedless watermelon, in bite-sized cubes

1/4 cup packed fresh mint leaves, loosely chopped

1 tbs white jasmine rice

For the vinegrette:

2 tbs lime juice 

1/2 tsp grated ginger

1/2 tsp jalapeño, cleaned and finely chopped

1/4 cup rice vinegar 

1 tsp sesame oil

1 tsp hoisin sauce

Method of preparation: 

Place watermelon and mint in a bowl. Set aside. 

In a small pan, toast rice over medium-low heat, until golden brown, ~10 minutes, stirring constantly. Place in food processor and pulse it until fine but not powdered. Set aside.

In a small bowl, whisk together the vinegrette ingridients. Pour over watermelon and mint, and toss. 

Wait 5-10 minutes for the watermelon to marinate. Pour out liquid, if desired.

When ready to serve, sprinkle with ground rice. 

  

Re-Vamped Vegan Chocolate Mug Cake

Yaaaas. It’s finally here! Vegan, chocate-chip spotted, and quicker to make than ever! I’ve been dreaming about making a cake, then remembered this ‘ol recipe from last year. And boy am I (and dad + staci) glad that I did.

This super cute “mug cake” tales only 40 seconds to bake! Perfect for an I-want-cake-but-don’t-wanna-bake scenario. Also, you don’t have to sacrifice your diet- with agave/honey to sweeten, unbleached flour, and coconut oil as ingredients, you can feel good about eating it. And chocolate = endorphins and antioxidants, right? That’s my rationale, and I’m sticking to it.

I’ve got more awesome news!!! The blog now has email, Instagram, + Pinterest accounts! Now you can see all my foodie adventures and sneak peaks of recipes. On Instagram, I’m Justagirlwithaknife, and on Pinterest, Agirlwithaknife. Plus, the email is radcooksblog@gmail.com.

It’s pretty cool.

But enough about media- I want cake.

Serves Two ❤️

Ingredients:

6 tbs unbleached all-purpose flour

2 tbs + 4 tsp unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon

6 tbs warm non-dairy milk (I use almond milk)

3 tbs melted coconut oil

1 tsp vanilla extract

3 tbs agave/honey

2 tbs semi-sweet chocolate chips (non-dairy if needed)

Vanilla ice cream to top

Method of Preperation:

Mix together dry ingridients- except the chocolate chips- in a small bowl with a fork (yay!).

Stir in wet ingridients.

Fold in chocate chips.

Divide the batter between two coffee cups and microwave them one at a time for ~40 seconds- no more!

Top with ice cream and serve.

Vegan Chocolate-Zucchini Bunt Cake

Have you noticed a trend here?

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Chocolate. Chocolate is prevalent in most sweets I make.  As Isa Moskowitz wisely says in my favorite vegan cookbook, Isa Does It, how do people know that it is chocolate that mimics feelings of love? Perhaps its love that mimics the feeling of eating chocolate. I think the latter is correct…

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With all that chocolate, the zucchini is hardly noticeable. But, there is just enough in the cake to make you feel better about eating said piece of cake.  This is the kind that will have you sneaking little bites throughout the day, letting the morsels melt in your mouth. Its vegan too, so no harm can be done, right?

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-This recipe is slightly adapted from the one in the cookbook Isa Does It –

Ingredients:

2 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup granulated sugar

1 cup unsweetened applesauce

3/4 cup almond milk (room temp.)

1/2 cup melted coconut oil + extra to grease

1 tbs. vanilla extract

2 cups shredded zucchini

3/4 cup chocolate chips/chunks

Preparation:

Preheat the oven to 350 degrees F. and generously grease a 12-cup bunt pan. In a large bowl, mix together the flour, cocoa powder, baking powder and soda, and salt. Then add the sugar and mix well. Making a well in the center of the dry ingredients, pour in the apple sauce, milk, oil, and vanilla. Use a whisk to mix the liquids together in the well, then incorporate it into the dry mixture. Once incorporated well, fold in the shredded zucchini and chocolate chips. Pour into the bunt cake pan and bake on the middle rack for 45-50 minutes. The cake will be denser and less dry then most, so a knife in the middle should come out only somewhat clean. Let it cool for 10+ minutes and then invert onto a cooling rack until the cake is completely cooled.

P.S.- Bet you guys did not notice in the photos, but when inverting the cake, only half came out! This was the first time I’ve made a bunt cake, so next time, I’ll use more oil. If the same happens to you, don’t be discouraged- its the taste that counts! Oh, and don’t mind the eaten piece…

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