Tag: cooking

Roasted Carrot Hummus

Recipes

I am not going to lie, I did not plan on posting this recipe. There was a recent potluck I needed to bring a finger food to pass. So, I just threw a bunch of ingredients into a food processor, prayed over it, and it turned out amazing!  Long story short, I knew I wanted to share the recipe with all of you. You probably have everything you need in your pantry right now.

CAITLIN BLAKE

Disclaimer. I used canned carrots. I NEVER BUY CANNED CARROTS. One day, I was cleaning deep in the back of my cabinet where we have our cans, and back in Narnia, I found a can of carrots. I had no idea how to eat them. Basically, they are mush anyways; so, I decided to make them into hummus. It is super easy, next time I will probably roast fresh carrots. But hey, go with what you have.

 

Ingredients

  • 1 can chickpeas
  • 1/2 cup chickpea liquid
  • 5 cloves garlic
  • 1 1/2 cup sliced carrots (or 1 can)
  • Turmeric (2 drops essential oil or 1 tsp)
  • Lemon (5 drops essential oil or you can use the juice from 1 lemon)
  • Pinch of Crushed Red Pepper
  • Salt and Pepper

 

  1. Roast carrots and garlic at 400 degrees until they are fork tender. (15-20 minutes) Watch and make sure the garlic does not burn
  2. Strain chickpeas, keep the liquid
  3. Put roasted carrots, garlic, chickpeas, turmeric, lemon, 1/2 cup of chickpea liquid, crushed red pepper flakes, salt, and pepper into a food processor
  4. Blend until creamy. You may need some extra liquid if you need it
  5. Garnish with red pepper flakes

Serves 6-8

Try not to eat it all in one sitting, but I totally understand if you do.

Love, Liv

Hearty Sweet Potato Soup

Recipes

People. It is cold out. I am over this polar vortex. It has been colder in Wisconsin over the past few days than it has been in Antarctica. You read that right. Colder than the place that has snow year round. I think people live here because they are frozen to the ground, and cannot leave. I need a warm an sunny beach vacation, because I am not about this cold life.

Since, we are all frozen, and cannot leave our houses; I have been making lots and lots and lots of soup to keep warm. This is one of those everything-but-the-kitchen-sink creations, and is sure to warm you up. Plus, it is super easy to dump everything in, let it simmer, and in 30-45 minutes you have dinner. YAY!

taxietiquettetips

 

Ingredients:

  • 1 large sweet potato
  • 1 small butternut squash
  • 1 large yellow onion
  • 4 cloves of garlic
  • 8 cups vegetable stock
  • 1 can black beans
  • kale
  • 1 1/2 tbsp herbs de province
  • 2 tsp each: rosemary, basil, tumeric, marjoram (or 1 drop of essential oil if you have them)
  • salt and pepper
  • Optional: 1 cup quinoa

Directions:

  1. Place a large soup pot over medium heat
  2. Add sweet potato, squash, onion, garlic, quinoa, salt, pepper, and vegetable stock
  3. Let simmer until the sweet potatoes and squash are fork tender
  4. Add herbs, black beans, and kale. Simmer for 10-15 more minutes
  5. EAT!

It is perfect for a busy weeknight dinner, or a make ahead meal to eat throughout the week. This soup is hearty, and keeps you full. Plus it tastes delicious.

Stay warm, and send me warm thoughts!

Love, Liv

 

 

 

Overnight Oats

Recipes

I love easy meals. I also rarely have time to make, let alone, eat breakfast. If you are like me, and love to hit that snooze button 16 more times before getting up-over night oats are the miracle breakfast food you have been waiting for.

overnight oats

Let’s talk oats. There are several varieties of oats, but I found that rolled oats are the best option for overnight soaking. Instant or Quick oats disintegrate into nothingness, and were not a pleasing texture to eat. Steel cut oats are too thick. They did not absorb the liquid, and were just weird. Rolled oats are perfect for absorbing liquid overnight. Plus, they hold their shape and texture, and do not dissolve into nothingness.

Next, we need to talk about the creaminess of the oats. I have made so. many. batches. of overnight oats. SO. MANY. If you use equal parts oats to liquid, the oats are not as silky and creamy. If you use one part oats and two parts liquid, not all of the liquid gets absorbed. For the best: oat texture,  liquid absorption, flavor consistency, it is best to use  1/4 cup of rolled oats to 1/3 cup of liquid.

Base Ingredients

  • 1/4 c. rolled oats
  • 1/3 c. plant based milk
  • 1/2 tbsp. pure maple syrup/agave
  • 1/2 tbsp. chia seeds
  • 1/2 tsp vanilla extract
  • pinch of salt

Combine all ingredients. Place in the refrigerator for at least 4 hours. It is just that easy. We love adding things to our oats to give us variety of breakfasts.

Here are some of our favorites:

  • 1/2 tsp of cinnamon-add this before putting them in the fridge
  • 1 1/2 tbsp cocoa powder-add this before putting them in the fridge
  • 2 tbsp peanut butter-add in the morning before eating
  • bananas-add in the morning before eating
  • fresh chopped berries-add in the morning before eating

I hope you love these oats, and it saves you time in the morning! Hit that snooze button a 17th time.

Love, Liv

 

 

 

Refrigerator Pickles

Recipes

Who does not love fresh pickles? My husband and I love anything pickled. Seriously anything. A few weeks ago, we were craving those salty, crunchy, delicious bites. So, I have a recipe for you all that requires NO sugar, fresh dill, or crazy ingredients.

For this recipe, I used dill seed, not dill weed. They are definitely not the same thing.  Dill seed are the little seed of the plant. While, dill weed, are the leaves of the plant. Dill weed goes great in potato salad, and dill seed is great for this recipe. It is not too hard to find dill seed in your local grocery store. Next year, I plan on drying the heads of dill, and making my own dill seed and sill weed. Stay tuned for the journey.

Refrigerator Pickles

  • 1 large cucumber
  • 1 and 1/2 cups water
  • 1 cup vinegar
  • 1 tbsp dill seed
  • 2 1/4 tsp pickling spices
  • 4 cloves of garlic
  • 2 dried chilies (or 1 and 1/2 tsp crushed red pepper flakes)
  • 2 tbsp salt

This is probably one of my easiest recipes yet.

  1. Bring vinegar and water to a boil.
  2. Add salt, dill seeds, and pickling spices.
  3. Place garlic, cucumber, chilies into a jar.
  4. Pour liquid into the jar. Mix.
  5. Shake jar once per day.
  6. Let sit at least 3 days. For the best flavor wait at least 7 days.

I hope you find this recipe delicious as we do. Let me know how your batch turns out!

Love, Liv

Vegan French Toast Bake

Recipes

Fall is in full swing here in Wisconsin. With a chill in the air and the leaves changing color, it reminds me of cozy Saturday mornings inside by the fire place in my parent’s house. My parents are both amazing cooks. Since going vegan, I have been trying to convert their delicious meals into their vegan sister dishes. Today I have for you a family  favorite Vegan. French. Toast. Bake. Talk about all the fall feels. BESIDES, WHO DOESN’T LOVE FRENCH TOAST?! Enjoy this easy recipe for you and your family. This recipe can be made gluten free by using gluten free bread.

Vegan French Toast Bake

Ingredients:

  • 3 c. almond milk
  • 2 tsp. maple syrup
  • 2 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground clove
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. vanilla extract
  • 1/2 c. brown sugar packed (organic to ensure it’s vegan)
  • 1/2 c. vegan “buttermilk”
  • 1 1/2 tbsp. chia seeds ground
  • 1 loaf vegan day-old vegan bread (I used a vegan sourdough)
  • 2 tbsp. vegan butter

I have talked about the vegan “buttermilk” in my lemon blueberry muffin-top recipe found here. But-for a refresher, whisk 1/2 cup of almond milk with 2 tsp. of apple cider vinegar and let sit for 5-10 minutes. The vinegar will cause the almond milk to slightly curdle, and make the buttermilk.

  1. Pre-Heat oven to 350°.
  2. Cut the loaf of bread into 3/4 or 1 inch pieces. Place in large bowl for later.
  3. In a smaller bowl mix together 1/2 cup almond milk with 2 teaspoon of apple cider vinegar. Put aside.
  4. Take 1 1/2 tablespoons of chia seeds, and grind them. I used a coffee grinder
  5. In a large mixing bowl combine: almond milk, maple syrup, ground cinnamon, ground clove, ground nutmeg, vanilla extract, brown sugar, ground chia seeds, and vegan buttermilk.

    Chopped Chia Seeds
    Chopped Chia Seeds
  6. Pour 1/3 of the liquid mixture over the bread, and carefully mix. Repeat until the liquid mixture is combined into the bread.
  7. Grease a 9×13 baking dish. Add the bread and liquid mixture into the baking dish.
  8. Chop the 2 tablespoons of vegan butter, and place sporadically over the top.

    Chopped Butter on top French Toast Bake
    Place chopped butter on top the French Toast Bake
  9. Bake covered for 35-40 minutes
  10. Bake uncovered for another 15 minutes.
  11. Top with candied pecans and pure maple syrup.

Serves 6-8

BUT WAIT! 

If you need a recipe for candied pecans, look no further!

Candied Pecans

Ingredients:

  • 2 tbsp. vegan butter
  • 1/2 cup brown sugar (organic to ensure it is vegan)
  • 1 cup chopped pecans
  1. Heat a skillet over medium heat
  2. Add vegan butter to the skillet, and wait until you see bubbles start to form
  3. Toast pecans for 2-3 minutes in the skillet
  4. Add brown sugar
  5. Stir continuously until the sugar melts
  6. Remove from heat, and cool on a baking sheet

I hope you enjoy this recipe as much as I did.

Love, Liv