I’ve had a pretty rough weekend. I was doored while riding my bike to the botanical gardens on Friday. My legs are a scraped and bruised mess and my bike is in the shop getting some major repairs. I also woke up this morning to a hefty parking ticket. I felt like I needed to treat myself, so I finally checked out the new pie shop on California, Bang Bang.
Oh. My. God. It is amazing! They have fluffy, handmade biscuits with a variety of house made butters and jams. Trevor and I each got a slice and split them. We tried Banana Toffee Walnut and Plum. Yum!
I may have to start making weekly trips to get my pie fix.
I used to hoard magazines. As part of my initiative to simplify my life I started getting rid of them. The hardest to part with were my old issues of ReadyMade. Since the magazine went bust I knew I’d never have new ones. I finally figured out a compromise where I still have access to all of the projects and recipes that I might want to reference. I cut them out of the magazines and put them in clear pockets in a three ring binder. My goal is to eventually get rid of these pages as well, so I’m dutifully making all of the recipes to decide if they are keepers. This weekend we tried a recipe for buckwheat pancakes from February/March 2010.
I have been on a pancake kick ever since I started eating gluten again. Yesterday I made apple pancakes from Bunch: The Perfect Weekend Treat by Jennifer Donovan.
Apple Pancakes with Maple Syrup Butter
scant 1 1/2 cups self-rising flour
1/2 cup raw sugar
1 tsp ground cinnamon
scant 1 cup almond milk
2 apples, peeled and grated
1 tsp butter
Maple syrup butter
3 oz butter, softened
3 tbsp maple syrup
Mix the flour, sugar, and cinnamon together in a bowl and make a well in the center. Beat the egg and the almond milk together and pour into the well. Using a wooden spoon, gently incorporate the dry ingredients into the liquid until well combined, then stir in the grated apple.
Heat the butter in a large nonstick skillet over low heat until melted and bubbling. Increase heat to medium. Add tablespoons of the pancake mixture to form circles. Flip when it starts to bubble lightly on the top.
To make the maple syrup butter, melt butter and maple syrup in a saucepan over low heat and stir until combined. Spoon over pancakes.
So I’m doing this cleanse for the new year where I don’t eat any sugar, gluten, animal products, caffeine, or alcohol. I was getting along fine eating mostly fresh produce, rice, and nuts until about the two week mark. Sometimes a lady just needs baked goods. So here’s my first experimentation with gluten free, sugar free, vegan baking.
Lemon Coconut Muffins
1 cup brown rice flour
1 cup oat flour
2 tsp baking powder
4 tbsp agave syrup
Ener-G egg replacer equal to one egg
1 tbsp oil
1 cup almond milk
2 tbsp grated lemon zest
About a handful of unsweetened shredded coconut
Preheat oven to 350 degrees F.
In a small mixing bowl combine egg replacer, almond milk, agave syrup, and oil. Mix together well. In a larger bowl combine brown rice flour, oat flour, and baking powder. Mix. Add the egg, milk, agave, and oil to the dry ingredients and mix. Toss in the lemon zest and coconut and mix gently.
Fill muffin tins 3/4 full. Bake for 25 to 28 minutes.
Makes about 6 muffins.
Vegan Hot Chocolate
2 1/2 cups almond milk
3 tbsp agave syrup
3 tbsp cocoa powder
1/2 tsp salt
1/2 tsp vanilla extract
1 pinch ground cinnamon
1 pinch cayenne pepper
Heat all ingredients on medium heat until simmering. Remove from heat and whisk until frothy. Enjoy!
We have a lot planned this weekend. Friday night we attended the Public Works Speaker Series and today we’re going to the Hideout Block Party. This morning we made one of my favorite breakfasts, Greek scrambled tofu, from one of my all-time favorite cook books, How it all Vegan!
In a large saucepan, add the tofu, fennel, soy sauce, turmeric, pepper, and oregano to a splash of oil and sauté on medium-high heat for 10-12 minutes until moisture has evaporated. Add the sun-dried tomatoes and spinach. Cover and cook for 2-4 minutes, until spinach is tender. Makes 2-4 servings.
Trevor visited Chicago this weekend and we celebrated the end of summer with a complete snack-fest. We technically had two “Weekend Brunches,” but we were so excited to eat our crêpes from La Creperie that we forgot to take photos. Sacrebleu!
This morning we made pancakes and topped them with Nutella, bananas, and vanilla ice cream. It was decadent and lovely!
For the last week I’ve been rediscovering my love for all things French, by which I mean I’ve been watching a lot of films starring Louis Garrel and drinking wine.
I decided to try my hand at making crêpes. I found a basic recipe for whole wheat crêpes here. I stuffed them with chèvre, sun dried tomatoes, kalamata olives, and spinach.
For my first attempt I used Ener-G Egg Replacer and almond milk, because I don’t usually keep eggs or milk in the house. The first batch was really dense, so I bought eggs, but kept the almond milk. The second batch was more successful, but still not as thin as I would have liked.
Even so, the crêpes tasted delicious. I will certainly have to try these again, with different fillings.