Past Recipes

So, I was looking through my past pictures and picked my favorites. Some of them will actually have some of the recipes that follow. Due to my penchant for desserts, there will be a theme of sweet delights punctuated with some savory dishes. I didn't want to overwhelm anyone with past recipes all in one post, so I definitely limited them. Hope you enjoy!

The first dessert that popped up was one of my more recent ones. It was an orange poppy seed muffin with a candied ginger glaze. A friend of mine gave me a huge root of ginger, more than I could ever imagine to use. So, I decided to experiment with candying ginger. So, I set out on the almost hour-long process. After I was done with the candied ginger, I wanted to use it with something. So, like how most of my recipes start out, I looked through the fridge to see what was left over. I had a couple of oranges and I saw poppy seeds and thought I'd make orange poppy seed instead of lemon poppy seed muffins. And ginger would go perfectly. Long story short, I whipped together the muffins and chopped up the candied ginger and folded them into a glaze. They were absolutely delish!! P.S. I made this two weeks ago and I still have left over candied ginger after making several other recipes using it up!!

One day I was in a really creative mood and for some reason I wanted a Mexican-style dish but something sweet. So, I thought why not combine a fajita filling and a pancake?! Sounds interesting, right? Well, I made a sweet potato veggie pancake and topped it with a soyrizo chik'n veggie slaw kind of thing. The sweet potato pancake was sweet and savory, and the topping added that extra meaty texture. But, I wanted some more contrast. So, I whipped together a grapefruit chipotle agave syrup and drizzled it on top. It made the dish. It was extremely spicy, tart, and sweet. It brought out every flavor in the symphony. It is actually one of my favorite dishes and my most original.

I'm allergic to caffeine and therefore chocolate. Carob is good, but not may favorite thing in the world, but I absolutely love nuts! I crave peanuts all the darn time! So, this next recipe was to satisfy both brownie and nut craving. These were almond blondies:

3/4 cup of almond butter
1/3 cup oil
1 cup brown sugar
1/4 cup vanilla almond milk
extra vanilla

1 cup flour
1/2 tsp baking powder
salt to taste

1/2 cup sliced almonds
1 tbsp vegan butter
1/2 cup brown sugar
2 tbsp almond milk

Mix the first set of ingredients until well combined. Then sift in the second grouping of ingredients until just barely mixed, but yet well combined. Bake in an 350 degree oven for about 22 minutes. While baking, in a saucepan melt the butter, sugar, and milk. Once at a rolling boil, pour in almonds. Let cook for 1 to 2 minutes more. Once blondies are done, pour topping on. Cool. Enjoy!!

I feel like this post is going on forever and I have two more dishes. That being said, I'm going to just do one more. I have been wanting to dabble in raw veganism more and more. Of course, as a vegan, we naturally eat raw foods, but I want to incorporate more dishes that are raw. I might make a post later about raw veganism, but as I stand now, I can't go completely raw. So, in ode to my dessert loving ways and my desire to explore raw veganism, I decided to try out a raw mango cheesecake. Basically just purred cashews and mangos with a raisin almond crust. This was extremely delicious and I felt very energized and healthful afterwards. Better than consuming all of that raw sugar and unbleached flour. I want to delve deeper into this topic some more, but without dehydrators and with the high cost of large quantities of nuts, it can be difficult.

I hope you enjoyed some of my old recipes! I have a new recipe that I'm going to try out this week. Really simple, nothing special. But I'm excited!

These things pleasure and are expressed by la lengua de un vegan!