Udon With Edamame and Peanut Sauce (Vegan)

Well Guys,
I'm glad you guys have been with me this long. I have been taking a long time to post again and I'm sorry. I've been so busy with school (yes I've gone back to school) and work. Oh yeah and did I mention that I moved! Well I did! So you might notice a different background in some of the pictures. My kitchen is now the size of a small closet so I'm sorry if it looks crowded.

On with the yummy recipe!!!

Peanut Sauce

1/2 cup smooth peanut butter
1/4 cup low- sodium soy sauce
1/2 cup warm water
2 Tablespoons fresh ginger, peeled and chopped
2 cloves garlic, peeled
2 Tablespoons, unseasoned rice vinegar
1 1/2 Tablespoon sesame oil
1 Tablespoon agave nectar
1/4 bunch fresh cilantro

1 ( 8 oz) package udon noodles, cooked according to package directions
1 cup cooked edamame
1 cup grated carrots
1 cup cucumber, diced
1 cup bean sprouts
1 red bell pepper, seeded and diced
1/4 cup roasted chopped peanuts (garnish)
1/4 cup fresh chopped cilantro (garnish)

Directions:

1. Place all the ingredients for the sauce in a food processor or blender and puree.
2. In a large bowl,  toss the noodles with sauce and top with the veggies.
3. Garnish and enjoy!


Opinion Time:

When I made this I couldn't help but eat a little through out the whole process. When I cut the veggies, I couldn't help but eat a lot of them. Speaking of veggies, lets talk about the diced cucumber and grated carrots. Firstly, the carrots; its a ton cheaper if you but the big bunch of carrots and grate them yourself. Plus you don't have to figure out what to make with the extra grated carrots if you buy the bag. It took me a little bit more time but it was cheaper. Also don't but the little baby carrots for this either, again it costs more than just buying a bunch. Now for the super delicious  cucumbers. When I dice them i leave the skins and seeds. I feel that it adds a little more texture and flavor. It is perfectly fine if you choose to peel the skins off and scrape out the seeds. You just might want to add a little bit more to the recipe then. Okay so now that I'm done with that little rant I'll get on with the taste. I thought this recipe was a wonderful dish! It had a little bit of a tang to it and the crunch was awesome! When I think of a pasta dish, I don't think it should crunch but with this one it was pleasant! The veggies were fresh and the sauce was amazing! I didn't like the noodles. I bought precooked ones. I recommend that you look harder than I did and find the uncooked ones.  I did find them after I had made this dish! My boyfriend, whom I try recipes out on; said that it was good! He even said that he would eat it again! My goal has been achieved!!! Its fun to open peoples eyes to new things and thankfully I have a wonderful boy friend who is willing to try anything I make.... Even if it makes us sick. I have had a few kitchen mishaps. Everyone does! Anyway, that's all for now! See you guys next week!

With a ton of love,
Lil' Char

Vegan Lemon Poppy Seed Muffins

Sorry for another vegan recipe but this one is awesome! I found it in my favorite cook book as of right now. Its Chloe Coscarelli's Vegan Baking cookbook. I think everyone should get this cookbook! Its an awesome book and every time I look at it I find something to make from it! I actually can't wait to make more from it!
Anyway, this recipe is easy and fun to make! Just make sure to not over mix it!

Muffin Ingredients:
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk (I used vanilla soy milk. Not a fan of coconut.)
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds


Icing Ingredients:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest

Directions:

To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.

My Crazy Opinion/ Rant Time!

So this recipe is awesome! You can't even tell that its vegan!!! I've been finding it out that vegan is a scary word for most people and once for me but once they try it you can't really tell a difference, plus sometimes its better!!! I've noticed that I myself have really become a fan of vegan food and I hope you guys try these recipes and also become a fan. I'm not saying you have to go Vegan I'm just saying that try it before you knock it. This recipe was one of those that I happened to like better. I've made it a couple times now and its great! I couldn't wait to get the ingredients that I actually didn't even realize that I had most of it already... Oops! I had a hard time getting my roommates opinion. She asked muffin in hand and about an inch from her mouth if it was vegan. I should have said no... Sadly I didn't. I did get her boyfriend to try it and he liked it, so that was awesome! Actually, I brought a couple into work for my coworker who use to be vegan, and she loved them! I was told that I'm a pretty good baker! Haha! I try! Anyway, try it and please post pictures and awesome comments!!!

With Lots of Love,
Lil' Char

Spiced Plantain Tacos (Vegan)

What's up Guys!
Today I have for you an easy and quick dinner! I found this on another crazy day at work, when there was nothing to do but surf the web for amazing and easy dinners! As you all know I work in a kitchen so when I say surf the web I really mean on my phone. My bosses don't even mind as long as its job related! Oh and in exactly one week this exact meal with be on the menu at work! I know, I'm fabulous! Haha! Anyway, On to the good stuff!

Ingredients:

1 teaspoon Chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 ripe plantains (looks like a big banana and you want them to have brown spots on the yellow peel. It means its ripe and perfect!)
1 tablespoon olive oil
8- 6 inch corn tortillas
1/4 red onion, sliced
1 avocado, diced
1 handful fresh cilantro
1/2 red bell pepper, sliced or diced
sliced jalapenos (optional)

Directions:

1. In a small bowl combine chili powder, cumin, salt, and pepper. Mix as well as you can.
2. Slice the plantains on a bias about 1/2 inch thick.
3. Sprinkle the plantains with the spice mixture and at the same time heat the oil in a pan.
4. Place the spiced side down and cook until a brown crust develops about 2-3 minutes. Sprinkle the other side with the leftover spice mixture and flip. cook for another 2-3 minutes.
5. Arrange everything onto the tortillas and enjoy!


I think its now time to rant!

Well you guys already know that this is going to be on the menu at work so I don't really have to tell you much on how I liked it. Sadly, my amazing boyfriend said he preferred tacos with meat to these... So sad... I thought that this recipe was super easy and I liked them a lot! I could eat them all the time. Although, I do have to admit something.... Come everyone and gather around..... I thought plantains were a potato. I know, I know. Stupid of me but what can I say? I've never had one before. What I loved about this recipe was the most is  fact that even though I thought it was one thing, I still learned something new and I am so glad that I did. You never stop learning! The spice mix tasted just like the store bought taco seasoning so I highly recommend keeping this in your pocket for when you do make tacos. Plantains or not its still cheaper to make your own... Unless you're lazy like me and have about 40 of those little taco seasoning packets in your pantry. I like tacos.Anyways, the flavor of these were very good. Originally the red pepper wasn't in the recipe but I had one in my fridge that needed to be used up and I thought it fit very well! I loved how the avocado smoothed all the flavors together and really made it feel like an authentic Mexican flavor.... Not that I really know what that is here in America. Hahaha! Well its that time again.... Its time for me to leave and cook some more!  So I'll see you guys next week and maybe if I'm nice I'll give you a hint on next weeks recipe.... I said maybe!

With love'
Lil' Char

Vegan Peanut Butter Cups

Oh my gosh I love this recipe! I was so excited to make this that I forgot too... I might have bought the ingredients and then I might have had to go to work then by the time I got off I was being lazy... I actually didn't get to the recipe for a week. Okay wow, this makes it seem like I didn't want to.... I did! I really did, so my next day off I made them with some peanut butter chocolate chip cookies! Just so you know that those two go very well together.  I did talk to my coworkers about it a ton... I might have annoyed them. Oh well!

Ingredients:

3/4 cups unrefined coconut oil
1/2 cup cocoa powder
1/4 cup agave nectar
1/2 cup peanut butter

Directions:

1. Mix the coconut oil, cocoa powder and agave nectar together. When its well mixed it will look like melted chocolate and taste even better!

2. Scoop about 1 tablespoon into a cupcake wrapper. When I made these I pulled up the chocolate up the sides so it made a little cup. Place the cups in the fridge and let them sit for about 15 minutes.

3.  Once hardened scoop just under a tablespoon into the chocolate molds. spread it around and cover with about 1 tablespoon of the chocolate mixture, smooth and place in the fridge for another 15 minutes.

4. once hardend enjoy!

* to store keep in the fridge in an air tight container.

Rambling corner:

If you don't like coconut then this recipe isn't for you. First off if you eat some chocolate mixture when you're making these it will taste like a mounds bar.... Not bad but not the taste I wanted to get out of this. As for the peanut butter, well when I made the cookies I used all of it so when it came to my cup candies I had to use what I had which was cashew butter. It is just as good though. I minor difference.  It was a bit weird at first but I soon fell in love with these candies. Although when I make them they never turn out pretty like I want them too. The first time I didn't add enough agave to it and the second time I added powdered sugar to the mix and yeah bad idea.... It was good just a little stiff. I don't have pictures of the second ones... sorry guys. The first non- pretty ones are the only ones. I might make them again and really try and make them look pretty, then maybe I'll compare them to actual reeses. Those are probably one of my favorite candies! Incase you wanted to know... The dark chocolate ones are to die for!!! Haha!!! Anyway, I'm thinking that this chocolate mixture would be good as homemade mounds bars. I'll try and make them and get back to you guys! I hope you'll stick with me until then!!! Maybe even some almond joys!!!! I don't know... I said maybe! Haha! If you love candy as much as I do I would totally give this a try. I'm not just saying that because I want to get comments and pictures from you guys of your finished products. I want feedback on how you guys changed the recipe to make it your own. Thats basically what I do when I find a recipe. As my rambling corner comes to an end I'd like to say one more thing. Its totally random but i'm taking a few photography classes so hopefully my picture will look better!!!

As always, Ta Ta for Now,

Lil' Char

Vegan Jelly Filled Muffins

I told you that I have phases. Sorry if this recipe isn't what you guys want. I Am in a super healthy non- animal phase. I think it started when I decided to start working out and the whole consultation with my personal trainer telling me to eat better. Anyway, I've found that I actually like vegan things and I love that I can bring my coworker some! she use to be vegan and will try anything I make! I found this recipe on pinterest when I looked up vegan muffins. The blog was weird and I'm pretty sure its just a random thing that people post on. It didn't even seem like a blog at all. 

 

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 cup plain soy or rice milk
• 1 teaspoon cider vinegar
• 2 tablespoons cornstarch
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup raspberry, strawberry, or grape jam or preserves
• Powdered sugar, for dusting

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
2. Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
3. In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
4. Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
5. Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.

 I really liked this recipe. I wasn't that big of a fan of the nutmeg but it was still good! I loved the jelly! I used strawberry. I was going to use my mom's homemade jelly but it was almost gone so I stuck with Smuckers. My roommate liked then but wasn't a fan of the jelly. Weird I know. When I brought it into work I told my coworkers after they started eating them that they were vegan and they couldn't believe that they were so good!!! Sorry for not posting pictures... I was having problems with them uploading. when I can upload them I'll post them as soon as I can!

Ta Ta For Now,
Lil' Char

Vegan/ Gluten Free Banana Blue Berry Bread

So my friend just got back from studying abroad in Chile. the reason I'm bringing this up is that she has a gluten allergy and because of that, I've decided to try more gluten free recipes.Also with it being a new year and a lot of people's new years resolutions being eating healthy, I'm one of them, I'm trying more healthy recipes and also more vegan/ vegetarian recipes. So that is why this recipe is perfect! It has the option of being gluten free. I chose to use make it gluten free so that my friend could have breakfast!

I found this recipe on the best website ever! haha! Pinterest! The person who posted it on pinterest was from the blog TreeHugger. I haven't had a chance to look at this blog too much but if all of her recipes are like this one then I think I should!

Ingredients:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup of your choice of soymilk, almond milk, or apple sauce (I used almond milk)
1/2 cup agave nectar
2 cups whole wheat flour or gluten free flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (frozen works fine too)


1. Preheat oven to 350F. Coat a 9x5 inch loaf pan with a light layer of cooking oil.
2. If using soy or almond milk, add 1 tablespoon of lemon juice to it and let it stand until it curdles. About 1 minute. Skip this step if using apple sauce.
 3. In a large bowl, mash up the bananas until smooth (but don't be afraid to leave some chunks -- these make a sweet surprise in a slice of bread). Add lemon juice, the curdled milk substitute or apple sauce, and agave nectar. Stir to combine.
4. In another bowl, add flour, baking powder, baking soda and salt, and stir to combine.
5. Add the dry ingredients to the wet ingredients, and stir until combined and everything is moistened.
6. Toss in your blueberries and gently stir until evenly mixed.

7. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before transferring to a plate.
8. Enjoy!

Note: Whenever I bake I usually skip the whole dry and wet ingredients thing. When I learned how to bake it was always slowly add everything in and not to separate.

Sorry I only took one picture. It still looks pretty though! Anyway, My roommate and I couldn't wait for this to get out of the oven! Our apartment smelt to amazing and our mouths were hard-core watering. I ended up doubling the recipe. I had a few bananas that I managed to not eat fast enough. I thought the first bite tasted weird but as i continued to eat I realized that it was just because I haven't really eaten anything gluten free before and I ended up really enjoying it! My boyfriend and his roommates were the same way but ended up eating a whole loaf in one sitting so I was happy about them liking it!

Ta Ta for now,
Lil' Char