Tag Archives: peanut butter

Scone and a Cuppa

Here is what I daresay was a very agreeable breakfast I had last week on a gray morning. It was an English breakfast, in fact! Channeling my inner Austen–or, more appropriately, Elinor Dashwood.

Coconut-Cherry-Carob Chip Scones with a steaming cuppa–you guessed it–English Breakfast tea.

The scones are based on the recipe for Chocolate Chip Scones in Simple Treats, so they’re wheat-free (ST uses only barley/oat flour in its recipes!). I just substituted a mixture of unsweetened dried coconut, dried Montmorency cherries (my favorite dried fruit from Trader Joe’s), and carob chips for the chocolate chips called for. Um, don’t tell anyone, but I may be pretty close to liking carob more than chocolate. I know this comment may very likely incite a mass freak out, but please just accept it.

These are NOT decadent scones. The barley flour makes them quite dense, and a little dry (though I think I over-baked them a tad?), and there is very little sweetener (I halved the batch, making 4 scones, and only used two tablespoons of turbinado sugar, and one tablespoon of maple syrup).*

However, the lack of inherent richness in these scones was quite easily remedied by warming them up and slathering them with PB & Co. Cinnamon Raisin Swirl, raspberry jam, and a dot of Earth Balance.

In conclusion, toppings to the rescue, but I probably wouldn’t make these scones again when there are so many fluffy, good-on-their-own ones out there!

*Also, it wasn’t a hugeee problem, but I felt like they had a slight baking powdery/salty taste. I may have just messed up–it wasn’t a deal breaker.

A New Favorite Breakfast

Okay, maybe one of my favorites. I’m a big breakfast girl, so them’s fightin’ words. But this is really good and perfect when you want to start your day with something both satisfying and refreshing: Katie’s Banana Blender Cereal!

I’ve made this a few times, and have deviated from her recipe by various degrees. I mean, it’s really only an adaptation of her recipe to the extent that it’s blended cereal, banana, and soy milk, but still. It always turns out great regardless of the cereal, nuts, or other mix-ins I decide to add, but my one this morning was by far the best: made with (gluten-free) Nature’s Path Peanut Butter and Chocolate Leapin’ Lemurs puffs!

If I had to guesstimate, I’d say this was a cup of cereal, one frozen sliced banana (okay, that‘s not a guess), 1/2 cup soy milk, a teaspoon vanilla, a dash of nutmeg, a shit ton of cinnamon, a couple teaspoons of carob powder (to boost the chocolately flavor!), and about a tablespoon of ground flax seeds (because I put flax seeds in everything I blend for brekkie…) If you don’t have a frozen banana, definitely add some ice, though I think it would turn out a lot less creamy without one, so just don’t go there.

It came out extremely rich and creamy and ice cold from the frozen banana. I seriously felt like I was eating a decadent milkshake for breakfast–even more decadent than my usual PB/Carob/Banana smoothie! I think it’s the cereal that does it. Anyways, make this.

Please don’t let my consecutive posting fool you! I’m NOT doing Vegan MoFo–seriously! Just wanted to share a simple yet delightful breakfast.

MoFo Consolation

Sadly, I will NOT be participating in Vegan MoFo 2009. Honestly, I would love to, but in addition to the fact that I don’t have access to a well-stocked kitchen at school, my thesis completely precludes the possibility. I have approximately 30 pages due mid-October, so although there will undoubtedly be a mofo in my life, it will be a paper, and not a series of culinary creations.

To make up for my non-participation, I decided, at the very least, to kick off the month of October with a fun post, so here’s my midnight contribution to Vegan Mofo 2009!

1-2-3 Peanut Butter Cookies
from Bittersweet Blog!

I made these at the behest of a friend in our school’s climate group. They’re doing a dorm energy-saving challenge, and those who sign up will receive one of these little gems! They’re hoping for a lot of sign-ups, so I tripled the recipe, using over 3 jars of PB. ;)

I chose this recipe because it was simple (just peanut butter, sugar, and ground flaxseeds!) so that they could easily pick up the ingredients, and get them organic, at that, from Trader Joe’s at a good price.

Wait, I lied. My friend Steph and I added chocolate chips, so I guess these were 1-2-3-4 Peanut Butter Cookies. But hey, either way, they ended up as delicious “buttery,” melt-in-your-mouth, crumbly domes of caramelized peanut butter lovin’.

I definitely recommend adding a mix-in. Next time, however, I might go for something a little less sweet, or if not that, slightly tart or sour, like dried cranberries or cherries, just because the cookies are so sweet themselves (given the fact that their volume is about 50% sugah!)

Something that’s so obvious that it might not be obvious at all is that these are gluten-free–by virtue of the fact that there’s no flour at all. :)

MoFo 2010, I will own you.

But until then, I’ll be eating cookies and reading others’ MoPosts!

Green with Envy

At least that’s how I think you’ll feel as you read this post. You’re welcome.

I don’t think Green has ever come up in my blog before (at least not more than in passing), which is bizarre, considering that it’s been – and continues to be – my favorite restaurant since I went vegan. It’s vegan fast food – okay, maybe not fast food, but quick, comfort food – at its finest.

Green is a completely vegan restaurant in North Tempe, almost in Scottsdale, but not quite. Tempe(h) for the win! Now that I think of it, it’s really the only vegan restaurant I know of in Tempe, and maybe Phoenix. There’s plenty of vegetarian places, many of which have a ton of vegan options or are mostly vegan, but I think Green’s the only one that’s legit enough to not only be 100% vegan, but 500% more delicious than everywhere else.

Green has a mix of Asian and American options, including appetizers and salads, customizable flatbread pizzas, po-boys, sammies, burgers, stir-fry bowls, and, most importantly, the infamous tsoynamis.

This guy used to be a special, but eventually was added to the regular menu. Um, I wonder why?…

The Mexicali burger: Green’s homemade burger patty with organic garbanzo hummus, zesty nacho cheese, vegan mayo and spicy chipotle sauce. With the only side I ever order: tahini coleslaw! On an Ezekiel bun, of course! If you could have your junk food on whole grain bread for only a dollar extra, wouldn’t you do it too? There’s not much to say about this burger except that, like all their sandwiches, the flavors come together just right, providing you with a melty, gooey mess that’s as satisfyingly wonderful as it is difficult to eat without your formerly clean face becoming a casualty of the meal. The coleslaw is cool and rich, with little flecks of peanuts balancing out the creamy tahini dressing. It’s always the perfect foil to the warm and hearty sammies.

This sandwich is a special, and only a special, for now: the Tempeh Reuben!

I’ve never had a real reuben before – if you can even call a sandwich made of ground toxin- and antibiotic-laden flesh “real,” that is – but this one was amazing. Spicy, toothsome tempeh, tangy sauerkraut, and creamy vegan thousand-island dressing. Mmm.

This here is another favorite, not least because it’s oh-so-adorable name.
The Texas “moo-shroom” po-boy: “pulled” and shredded portabella with caramelized onions and peppers slow cooked in Green’s espresso BBQ sauce.

As you can see, they don’t skimp on the filling. It usually takes me a few minutes to eat the stuff outside my sandwich with a fork before I even take a real bite. Not complaining though…

The moo-shroom po-boy is even messier than the Mexicali burger. Just look at how saucy it is. (pun INTENDED!)

Although I usually order sandwiches or stir-fry bowls (their mock chicken is one of my favorite faux meats of all time!), occasionally I’m up for a pizza. My only problem being overcoming my revulsion – fear? haha – of white flour, as I’m pretty sure these aren’t whole wheat flatbreads.

Butttttt, that sentiment is pretty easily overcome when this awaits me:

Green’s namesake, the Greenza! Homemade pesto sauce (basil and pine nut) with vegan mozzarella cheese (they use Teese). This one was topped with artichoke hearts, spinach, and caramelized onions.

Here’s one that my friend ordered! The Western: Green’s vegan BBQ sauce with vegan mozzarella cheese. Jo topped hers with roasted jalapeños and mock chicken because she’s bad-ass like that!

No visit to Green would be complete without the obligatory Tsoynami (Think a Dairy Queen Blizzard, but vegan and 3265561487x more amazing).

Green makes their own vegan “tsoft tserve,” and it’s the best fro-yo style vegan ice cream I’ve ever had. And the mix-ins. Oh, the mix-ins. Imagine every vegan thing you’d ever want on a sundae at your disposal, and that’s how Green rolls. Fruit (berries, bananas, and tropical fruit), multiple forms of chocolate, various flavors of Newman’s O’s, graham crackers, vegan mocha puffs, “captain crunch,” and “berry crunch,” pretzels, nuts, ricemellow fluff, flavored syrups, and of course, PEANUT BUTTER. And not just any peanut butter, organic Maranatha peanut butter. Sometimes they even have special mix-ins, like orange pound cake. There’s about 15 pre-made combos, but I usually design my own.

Here’s the PB&J (Strawberries, PB, and graham crackers) with bananas added:

And a special: the Monsoon, which, if I remember correctly, was chocolate syrup, chocolate cake, and chocolate chips. Of course I had to add PB to it.

I wish I had pics of all the Green meals I’ve had before I got my camera, but that post would be unbearably lengthy, so maybe it’s for the best. But I can guarantee you that this won’t be the last you hear of my favorite restaurant.

Dessert (and Tacos!) in the Desert

Hey guys! Long time, no blog! This post is one of the final installments of my effort to stretch my pre-college food adventures into my already-begun-senior-year life! From this point on, posts will be a bit more sporadic and infrequent. I’m sorry, but I have a one-semester Environmental Analysis senior thesis and English senior seminar among many other stressors and responsibilities. I’ll do my best though. I am baking for the Motley, Scripps College’s coffee house, and heading up the 5 College Vegan/Vegetarian Association (VIVA), so hopefully I’ll have some future posts relating to those activities…

Anyways, I drove up to school last Saturday, and one of my favorite things about the drive is my tradition of stopping at the Native Foods on the way! By the time I reached the Palm Desert location around 6:30, I was famished! What does a starving vegan with a penchant for Southwestern fare order? Um, the Tijuana Tacos, duh?!

Soy taco meat, salsa fresca, Native Cheese, shredded romaine lettuce, and guacamole in grilled corn tortillas! Yes, please! The “Native Cheese” was really good – it tasted like some sort of noochy white-bean paste. I haven’t had tacos in a while, so these hit the spot, not the least because it was pretty warm out and these were fresh and light!

I can’t go to Native without getting the Peanut Butter Parfait. I just can’t. I’ve tried.

Creamy peanut butter blend with crumbled Boogie Bars! (Boogies are Native’s glorified banana bread, complete with almonds, oats, coconut, and chocolate chips!) The menu at Palm Desert actually had a typo and said, “Creamy peanut butter bland,” but I can assure you the parfait is anything but bland!

One day I’ll have to try another dessert there, but for now, I’m good.

Also, I said that going to Native was one of my favorite things about the long, steady drive on the I-10 West from Phoenix to LA. My other favorite thing is the stark, yet beautiful scenery:

Peanut Butter Pancakes and Lotsa Granola

So, I’m back at Pomona College to start my senior year! I’m nervous about the workload and senior thesis and, well, becoming a real person in 9 months time, but am also super excited to be back with my friends and settle in to this new schedule. I’m living with three of my best friends in an adorable suite, and life is good at the moment.

My last few days at home were full of some decadent treats because I knew I’d go back to eating a lot more Hugh Jass (in honor of Shelby!) salads once I was back at the dining hall. I’m not complaining; I do love salads, and there is some pretty decent vegan food here in Claremont – but still. I also knew I’d mostly be having cereal in my room for breakfast – so I wanted to pack in some variety pre-departure. Take, for example, these Chocolate Chip-Peanut Butter Pancakes with Chocolate Peanut Butter Syrup. I know, I know! The pancakes are from the PPK (but with chips added), and the syrup is Celine’s recipe!

I love this pancake recipe so much! It’s seriously just ground oats, peanut butter, banana, and soy milk (well, and baking powder, and I added chocolate chips and a pinch of salt – but still, super simple!) I liked making pancakes with oats instead of regular flour and the peanut butter-banana flavor was perfectly balanced. Topped with the syrup and fresh bananas, this was the perfect breakfast to have my last day at home. I may have even enjoyed these little love cakes alongside a glass of chocolate soy milk. ;)

A funny thing about the batter was that I had it two days in a row, so I kept it in the fridge overnight, and the next morning, it had turned into oatmeal. Peanut butter-banana oatmeal. The oats had absorbed all the liquid, and it had gotten really thick. It probably would have been delicious as it was actually (minus the baking powder!)

I also made two kinds of granola for my dear little sister, Olivia, who just began her second year at Colgate University in NY (she plays DI soccer there!). She’s a big granola fan, but has pretty high standards. Apparently, standards that Colgate cannot fulfill. So of course she called me! She requested an apple-cinnamon batch, so I made one of those, plus another for experiment’s sake. For the apple cinnamon, I used the recipe for Greg’s Granola in Vegan Lunch Box, but that seems too oddly personal of a name, so I’m going to call it Apple-Cinnamon-Almond Granola, okay?

I followed the recipe except for using all dried apples (instead of apples + raisins), and subbing the pecans with Trader Joe’s Cinnamon Almonds. It came out really well–a little sweet, but not over the top.

I also made Pecan-Cranberry Olive Oil Granola from the New York Times website (subbing the pecans and cranberries for the pistachios and apricots in the original recipe, and switching the cardamom for extra cinnamon). I personally would have made it with the given flavor combo, but Liv is a bit picky and I wanted to make sure she’d like it! I wish I could say I chose to make olive oil granola in honor of my sister’s name (I call her Olive sometimes), but honestly, it just looked really, really good.

Granola mountain!  This was my first time using olive oil in granola (although I have used it in blueberry muffins before and the result was delicious!), and I’d definitely do it again! It gave the granola a super rich, almost “buttery” taste that fat-free granola, or even granola made with canola oil, would certainly not have. This recipe had a bit more sugar (maybe to mask the olive-y taste?), but whatever. A crowd-pleaser for sure!

Be back soon with some more of my last-minute eats at home, including, oh, I don’t know, Teesey nachos and stuffed mochi? Oops. Gave that one away, didn’t I?

PB and J Bread and Sweet Potato Crepes

Okay, I have wanted to make Celine’s PB and J Quick Bread from Have Cake, Will Travel FOR-EV-ER. I finally got around to it this week, and thank god I did! What a freaking good idea.

I followed the recipe exactly, but I left out 2 Tbs each of the PB and strawberry jam to swirl in at the end to make sure that there’d be some visible ribbons of goodness.

This bread is really nice – just sweet enough, but still simple and wholesome. I liked the oat-y taste as well!

And what’s a PB&J lover to do with PB&J bread? Um, put more PB&J on it, silly.

Maybe that is gluttonous, but it felt so right.

As hard as it may be to believe, I’m gonna move on to something even better. The dish I’m about to show you was possibly the most delectable thing I’ve ever made! At the very least, one of the fanciest, and most presentable. Sweet Potato Crepes with Cilantro-Tamarind Sauce from Vegan with a Vengeance! Isa makes this in the Valentine’s Day episode of the PPK cooking show, but I thought that it’s being Tuesday was a good enough occasion for them, don’t you?

Yes, this recipe took over two hours to make. Yes, with the filling, sauce, and crepe batter, it was complicated. Yes, I had to scrounge up some semi-exotic ingredients. Yes, I toasted and ground my own Indian spices. But was it worth it? YES.

The filling is sweet potatoes, bell peppers, onions, some toasty spices, and coconut milk. The sauce is primarily cilantro, tamarind, cashews, and maple syrup. The crepes are made with chickpea flour (it called for all-purpose flour too, but I subbed spelt, added a 1/4 cup of extra water, and they were perfect, so it’s a forgiving recipe!). It all came together wonderfully. My mom actually thought the crepes had a pleasant slightly sour taste to them, sort of like injera bread, which is fine because injera rocks.