Gluten Free Cardamom Crepes

Heyyy.

So I have a few recipes up my sleeve that I tried in the past couple months and I wanted to share with you guys.

This first one is super easy and doesn’t actually have a real recipe per se.

I usually make pancakes on Sunday mornings, but I wanted to try making crepes instead, using Pamela’s Gluten Free Pancake flour that I always use. I actually have an additional recipe, straight from my great-aunt, from scratch, that I’ll be sharing later.

For now, though, this one is very simple and delicious. Check it:

Ingredients

(Makes ~8 crepes or pancakes)
1 cup Pamela’s Gluten Free Pancake Mix
1 egg
1 tbsp canola oil
3/4 cup water
cinnamon and cardamom to taste
Fruits, honey, whipped cream for toppings

Directions

  1. Combine all ingredients in a bowl
  2. Heat a non-stick pan on high (if you don’t have one, just use spray oil before every crepe) and pour your batter one scoop at a time. Swivel your pan to spread the batter as thinly as you can without breaking. You can also use your ladle to help you out with this if the batter is too thick.
  3. Chop your fruits. Optionally, you can mix them with your honey and set aside while you make the crepes. Stuff your crepes with fruits and roll up, then top with whipped cream or more honey and fruits.

 

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Carrot Cake Snowballs

Like just about all of my great recipes, I found this one on Foodgawker and it looked so delicious and so easy, I said LET’S DO IT!

I’m not a huge fan of carrot cake – but to be honest, I’m not a huge fan of the vast majority of American desserts. I find that most of them taste like sugar on steroids rather than actual flavor. However, this one has that middle eastern twist and I can deal with that.

They involve pitted dates, but given that I live within 5 minutes of a middle eastern grocery store, I have something better – DATE PASTE. No need to get your blender sticky with dates.

This recipe also contains cashews – my new favorite nut, by the way. I only had salted cashews, so I rinsed them before I pulverized them in my Ninja blender. I also gave the oats a spin in there. If you’re using a package of date paste, I suggest doubling up on the other ingredients.

My altered recipe is below:

Ingredients

  • 4 carrots, grated
  • 13 oz date paste (1 package)
  • 1 1/2 cups unsalted cashews
  • 1 1/2 cups rolled oats
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • pinch of salt
  • zest from 1/2 orange and freshly squeeze juice from said orange
  • desiccated coconut for rolling

Directions

  1. Peel and wash your carrots. Grate your carrots.
  2. Rinse your cashews if they’re salted. Pop them in a blender 1/4 cup at a time and burst blend them until they’re between coarse and fine.
  3. Blend your oatmeal as well. You don’t want a fine powder, but you do want everything to be about the same size.
  4. In a large bowl, combine carrots, date paste, oats, spices, salt, zest of an orange, and the juice if your orange together. You can of course opt to do this in a blender, but why clean more than you need to? Use your hands to mix together well.
  5. In a separate bowl, add coconut. Form your snowballs into balls and roll around in coconut.
  6. Pop the fridge for at least 1 hour before serving, to firm up.

Moroccan Veggie Stew with Turmeric Basmati Rice

It’s Lent season at my house which means vegetarian food all day errday.

We don’t celebrate Lent for religious purposes in my house, but we do celebrate it for dietary purposes. My mom seems to strugglebus when it comes to cooking vegetarian sometimes, but I cook vegetarian like 85% of the time that I decide to make actual meals (not desserts), so of course it’s pretty easy for me to find exciting recipes to try out.

And of COURSE I got my ass on Foodgawker last night and this morning. Actual morning today because I got up at a semi-reasonable time. I was that excited about making rice.

I knew I wanted to make the rice before I knew what the “main dish” would be. But I found the perfect match  – I wanted to do something with chickpeas again, but a little different from straight up Channa Masala.

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So I found this great recipe for Moroccan Veggie Stew.  I didn’t have saffron because that shit is expensive. And if I had known that pitted dates tasted so good in this recipe, I would’ve added WAY more than the 4 it calls for. My tweaked recipe can be found below, and you can follow the link to see the original.

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Moroccan Veggie Stew

Ingredients

1 onion
3 carrots peeled and chopped
3 celery stalks chopped
2 garlic cloves, minced
2 baking or russet potatoes peeled and chopped
4 medjool dates, pitted and chopped (I recommend putting a fistful in there)
1 16 ounce can of chickpeas, rinsed and drained
1 cup (or can) of tomato sauce
2 cups of water
1 teaspoons of ground cinnamon
1 pinch of ground cumin
1-2 pinches of ground coriander
1 teaspoons of smoked paprika
A pinch of saffron (optional)
Olive oil/Grapeseed for cooking
Salt to taste

Instructions

  1. Preheat the oven to 375
  2. Meanwhile, in a sauce pan (or dutch oven), saute the onions, carrots and celery on medium heat with some olive or grapeseed oil and a pinch of salt. Saute the vegetables until they start to soften – about 3-5 minutes.
  3. Add the potatoes, chickpeas, cinnamon, cumin, coriander, smoked paprika, and saffron. Stir the ingredients and spices around for about a minute, being careful not to burn the spices.
  4. Add the tomato sauce with two cups of water. Stir in the garlic and the dates. Adjust the salt, cover the pot and bring to a simmer.
  5. Simmer the stew on the stovetop for about 10 minutes.
  6. Transfer to the stew to the preheated oven and cook for 30 minutes. I also transferred mine to a Pyrex bowl before I popped it in the oven. If you’re using a dutch oven with no plastic on it, you can leave it in your dutch oven pan.

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As for the turmeric Basmati rice, I followed this Jamie Oliver video for how to make perfect fluffy rice because I literally always fuck up rice when I cook it. But LO AND BEHOLD, following this video actually worked for me. And the rice turned out great. I did have to add extra salt after it was done because my “pinch” wasn’t enough when I seasoned it at the beginning.

Turmeric Basmati Rice

Ingredients

1 cup Basmati rice
2 cups water
3 pods of cardamom
10 pieces of whole cloves
1/2 stick of cinnamon
1 tsp turmeric powder
salt to taste

Directions

  1. Rinse rice in cold water to get rid of starch and imperfections.
  2. In a heated sauce pan, combine your rice, water, spices and salt.
  3. Cover and bring to a simmer-boil for 8-10 minutes (or until water is evaporated). Do NOT remove cover, but make sure the water doesn’t bubble over.
  4. Once all the water is evaporated, remove cover and remove cardamom pods and stick of cinnamon. Stir gently and serve.

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Peanut Butter Banana Chia Pudding

I’ve recently become obsessed with the idea of chia pudding and last night I finally got around to making some.

Before I get into the recipe, which is the easiest thing you’ll make all day, let’s talk about the awesomeness of chia seeds.

Part of the mint family, chia seeds provide a variety of health benefits, including fiber, protein, Omega-3 fatty acids (more than salmon!), micronutrients, and antioxidants which prevent them from going rancid.

Other health benefits include:

  • High fiber and protein content = weight loss aid! The fiber absorbs large amounts of water and expands in the stomach, increasing fullness and slowing absorption of food. (x)
  • Improve metabolic health
  • Lower the risk of heart disease & type 2 diabetes
  • High in calcium, phosphorus, and magnesium which are good for your bones
  • Lower triglycerides and cholesterol

They’re basically power-packed full of goodness and if you’re not incorporating them in your diet, you’re doing yourself a disservice. I’ve been sticking them in my smoothies for several years now, but I finally got around to making that pudding.

Recipe below!

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Ingredients

  • 3 tbsp chia seeds
  • 3 tbsp peanut butter powder
  • 2 bananas
  • 1 cup almond milk (or whatever milk you want to use)

Directions

  • Blend bananas, PB powder and almond milk until smooth.
  • Pour over chia seeds, and stir.
  • Cover with plastic wrap and chill in fridge for at least 4 hours or overnight.
  • Enjoy! (with more antioxidant rich foods like blueberries!)

Christmas Burst Cookies

Hey! It’s about that time when you’ll probably be seeing more food photography from me, since the family and I will be cooking up a storm in the coming weeks.

Today I’m sharing one of my favorite super easy cookie recipes that I discovered several years ago. It’s perfect if you’re lazy or need something quick – like I did. I’ve got a Christmas party this weekend, so I made burst cookies in advance today. I even frosted designs on them! Check out the recipe below.

Ingredients
– 1 box cake mix (your choice! I used funfetti and red velvet this time)
– 1 egg, beaten
– 1 8 oz package Cool Whip
– powdered sugar

Directions
1. Combine beaten egg with cake mix.
2. Add Cool Whip and mix well. Dough will be very sticky.
3. Scoop out dough (I used 2 spoons to ball it up) and roll around in powdered sugar, form into a ball.
4. Bake at 350F for 12 minutes.

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Follow me on Instagram @lovelikeangels for more photography. Cheers <3

 

Cocoa Almond Pumpkin Cheesecake

I felt inspired to cook a little over a week ago and spent one of my days off making vegetarian enchiladas as well as today’s recipe: Cocoa Almond Pumpkin Cheesecake.

Of course, I found this recipe on the internet’s best recipes database, Foodgawker, and I made some tweaks, as usual. I didn’t have almond flour on hand, so I ground fresh almonds in my blender for the crust. I also added cardamom instead of nutmeg and ginger to the cheesecake part, as well as real cream cheese instead of making the vegan version.

Check out the original recipe by clicking here, and my version down below.

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Cocoa Almond Pumpkin Cheesecake

Ingredients
Crust
– 2 cups almond flour OR ground almonds
– 3 tbsp cocoa powder
– 3 tbsp sweetener (coconut sugar)
– 1/4 tsp baking soda
– pinch of salt
– 4 tbsp coconut oil (melted)
Filling
– 1.5 cups pumpkin puree
– 1 cup cream cheese
– 1/4 cup sweetener (coconut sugar)
– 1/2 cup coconut oil (melted)
– 1.5 tsp cinnamon
– 1 tsp vanilla extract
– 1/4 tsp cardamom powder

Directions
1. Preheat oven to 300F.
2. Combine dry ingredients for crust.
3. Add coconut oil and combine.
4. Press crust into 9 x 9 baking pan.
5. Bake 15 minutes.
6. Blend filling ingredients with an electric mixture, about 3-4 minutes.
7. Pour filling over cooled crust.
8. Refrigerate 3-4 hours, serve chilled.

Vegetarian Enchiladas

Generally when I have the weekend off, I have the urge to get creative in the kitchen and this weekend is no exception.

Yesterday I made vegetarian enchiladas because I’d been thinking of attempting enchiladas for literally months now, and also I felt the desire to get culinarily crafty. My family gobbled this stuff up within the night, so it’s definitely been approved by at least 4 people.

They were SUPER easy to make, and I definitely want to share the recipe with you guys, so check it out below. I should note that I used 2 cans of beans, but that’s only because I couldn’t think of what else to use, and while they were cooking I thought “corn, damnit!“. So feel free to use corn.

Ingredients
– 8-12 small corn tortillas
– 2 cans of beans, red and/or black (or 1 can beans, 1 can corn)
– 1 small can of diced green chiles
– 1/2 small can diced pimiento peppers
– 6 stalks green onion, diced, divided in half
– 8 oz (1 bag) mexican cheese, divided in half
– 1 bag Frontera green chile enchilada sauce

Directions
1. Drain all canned ingredients.
2. In a bowl, combine beans, corn, diced green chiles, pimientos, 3 stalks diced green onion, 4 oz mexican cheese.
3. Wrap tortillas in plastic, heat them in the microwave for 30 seconds until steamy.
4. Stuff tortillas with veggie mixture, fold on themselves, then place them flappy side down in a Pyrex dish. If you have leftover mixture, stuff it in the opening spaces between enchiladas.
5. Top with enchilada sauce, remaining 4 oz cheese and the other diced green onion stalks.
6. Bake at 375 F for about 20-25 minutes, until cheesy is melted and bubbly. Serve with sour cream, salsa, and/or guacamole.

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