Beer-Battered Avocado Slices

Avocado: So delicious, that any further preparation besides peeling, pitting, and plating is unnecessary.

But when I have beer batter left over from making these again, and half an avocado in the fridge… well… It’s time to shake things up.

And I’m pretty happy I did.

Beer-Battered Avocado Slices

Adapted from Goat Cheese Stuffed Zucchini Flowers

1/2 avocado, peeled, pitted, sliced in long strips

1/2 cup flour

6 oz beer or malt beverage

1/2 teaspoon salt

pepper

vegetable oil

dip: 1/2 cup greek yogurt + 1 tablespoon mustard (honey, spicy, dijon… your pick)

Mix together the flour, beer, salt, and pepper. This will make more than you need, but makes for easier dipping/coating. Next time, I would add more spices to the batter–minced garlic, paprika, red pepper, etc have been used in other recipes on the interwebs.

Heat vegetable oil in a fry pan–the amount depends on the size of the pan you use; it doesn’t have to be a lot. Test the temperature by dropping a bit of batter into the oil. A sizzle means you’re good to go.

Dip each avocado slice into the batter, let the excess drip off, and then place gently into the hot oil. Be careful as the oil may spit.

Fry until golden brown, flipping for even cooking.

I recommend consuming with a dip, such as yogurt-mustard dip: mix the yogurt and mustard. Voila.

These were pretty tasty. As stated, I would add more spices to the batter.

I used the same beer batter that I used for goat cheese stuffed zucchini flowers; while the tangy goat cheese complemented the more subtle beer batter nicely, avocado is already mild in flavor, so a more strongly-spiced beer batter would have been better.

However, eating with a mustard-yogurt dip perked things up well! Crispy, creamy, tangy, satisfying.

I don’t normally go for fried foods but there’s something about beer batter… Yum.

BLATs: “Bacon” Lettuce Avocado Tomato Sandwiches

Okay, don’t run away upon reading the word “bacon” in quotation marks. After seeing a photo of a classic BLT on a menu or on TV or somewhere, I was thinking hmm, I wouldn’t mind having a BLT again. I don’t really like to eat too much meat, especially bacon, but that combination of sweet tomato, creamy mayonnaise, crisp lettuce and savory bacon is just oh-so-hard to resist.

So when I had a block of tofu to use up and a chance tofu-bacon-recipe-encounter, the choice was obvious! Tofu bacon for BLTs it is!

Actually, BLATs it is–I threw on some avocado for good measure (and because I have a love affair with Avocado… watch out, Chocolate).

BLATs: “Bacon” Lettuce Avocado Tomato Sandwiches

Adapted from Allrecipes and Vegan Feast Kitchen

7.5 oz extra firm tofu (I used this sprouted tofu I got from Trader Joe’s)

4 tablespoons maple syrup

6 tablespoons of water

1/2 teaspoon of soy sauce (or, do 2 tablespoons of water instead of 6, and 4 tablespoons low sodium soy sauce)

2 teaspoons onion powder

1 teaspoon garlic powder

2 tablespoons nutritional yeast

Sesame oil for pan-frying

Drain the tofu and cut into very thin slices (the thinner, the better; I used a cheese-slicer). Set aside.

In a flat, shallow container, whisk together the marinade ingredients. Submerge the tofu slices and marinade for as long as you like; some recipes say 10 minutes, others say 8 hours or a few days. I did about an hour or so and the taste was delicious!

In a grill pan, heat some sesame oil to medium heat. Fry the tofu slices about five minutes total or more for extra crispiness, flipping for even cooking. The cooked tofu will be easier to handle and less crumbly. Get some grill marks on them!

Let cool and assemble the sandwiches. My BL(A)T consists of: toasted bread, miracle whip, lettuce, tomato, avocado, bacon, miracle whip, toasted bread, in that order. Ground pepper, as well, if you so desire (I dislike pepper).

The tofu bacon was surprisingly… delicious. It didn’t taste like exactly bacon, of course, but was subtly sweet due to the maple syrup (and my much lowered amount of soy sauce–using more soy sauce may be necessary, I just didn’t have any low-sodium on hand). I would try to add more soy sauce or sprinkle some sea salt on them next time, to bring the flavor to the next level. The crispy texture of the thinner slices was really yummy and complemented the other sandwich ingredients very well.

The sandwich was truly satisfying. This is a delicious way to use up extra tofu!

Liebster Award!

SleepingwithLenin just nominated me for the Liebster Award! Her blog is so fascinating and includes both yummy recipes as well as a glimpse into living in Russia. Thank you for the nomination! The Liebster Award is given to up and coming bloggers who have fewer than 200 followers.

 

The rules:
Post 11 random facts about yourself.
Answer the 11 questions made by the person who nominated you.
Create 11 questions for the bloggers you pass the award to.
Choose 11 bloggers to pass the award to and mention them in your post.
Go to their blogs and let them know that they have been nominated.

11 random facts about me:

1. My favorite animal is the cow, ever since I was a kid and I was reading something and discovered that cows have four stomachs. I guess I just thought that was fascinating.
2. I have the travel bug. I really want to go abroad again. Dream destination: France. Realistic destination: Anywhere I have the opportunity to visit!
3. I am living the post-graduation dog days of summer before I am thrown into non-stop work for the next 5-6 years. I thrive in both worlds.
4. I like to shop… I especially like Coach, Tommy Hilfiger, Nine West, and Calvin Klein; those never seem to fail. However, I buy almost all of my dresses from Delia*s… they just fit like a glove!
5. As far as sleeping, I always lay on my back for a while first. Then I switch to my left side and usually fall asleep like that.
6. I am PRETTY sure one of my feet is bigger than the other. Shoe shopping is thus frustrating so I generally live in sneakers.
7. I am an early riser; I used to be a night owl until I began running in the morning. I love waking up with the sun… although in the winter it is a lot more difficult to do!
8. Current jam: Vampire Weekend’s entire new album. Their music just elevates my mood so much.
9. I just got a terabyte hard drive. ONE TB. 1000 GBs. This is intense. All my music and photos can be together again!
10. Jersey girl at heart, but NO ACCENT. Except for cawfee. And bought. And ought. And waddur. Okay, maybe I have a little bit of an accent.
11. I learned a bit of Mandarin this past summer. All I remember is “hi,” “watermelon,” “thank you,” and “I would like to order two glasses of beer.” I’m sure all will come in handy at some point.

My answers: 

1. Does your family read your blog? Yes, my mom does and likes every post. My dad is less technological and my brother doesn’t read it as far as I know.
2. What is the last thing you bought? Some multivitamins… woo. And a new tamper for the Vitamix because … I broke it. Le sigh.
3. How many people do you live with? Three (my family). Soon to be two (roommates in Ithaca).
4. What is your next Big thing on your To Do list of life? GRADUATE SCHOOL.
5. What happens when we die? I am not religious in the slightest but it’s kind of reassuring to think about your passed loved ones watching over you as you go through life.
6. What is in your fridge? Oh gawd. Well, leftover cheesecake. If it were my mini-fridge from college, there would also be peanut butter and almond butter, strawberry jelly, bread, ground flax, miracle whip, spicy brown mustard, soymilk, and walnuts. Actually, all of those things are in the fridge right now too.
7. Favorite blog? I think www.HowSweetEats.com. Jessica, the author, is just hilarious and her photography is beautiful. Her recipes have never failed for me.
8. If, in a hypothetical world, someone forced you to be an animal, what would it be? I always feel like I might be a fox. But I would rather be a bird… specifically a canary or little goldfinch!
9. What film should I definitely never watch? 1900. Watched this 5-hour epic in an undergrad course called Film and History. It was horrendously slow and has really graphic violence and sex scenes. Imagine watching this in your class full of other female students (I attended an all-women college) with your elderly male professor looking on. Awkward, but educational I suppose… Fascists are CRAZY. Also, Gerard Depardieu is super young and un-fat.
10. Give us a piece of advice? Remember to be grateful; gratitude is a key to being happy.
11. Mustaches, yay or nay? NAY. Blech. Facial hair in general = meh.

My questions for the nominees:

1. Are you the only cook in your family/household?
2. How do you feel about all the technology that seems to be taking over our lives?
3. Favorite song that can NEVER be overplayed?
4. Milk or dark chocolate?
5. Most embarrassing travel story?
6. Have you discovered the magical land that is Costco? If so, what do you like to purchase from Costco?
7. What did you think you would do with your life when you were in high school?
8. Favorite dessert?
9. Do you prefer cooking alone or cooking with others?
10. Coffee or tea?
11. Walking or running?

Here are the blogs I’d like to nominate, in no particular order:

 Will Do the Dishes

Lindsay Eats

Must Be Tasty

Bite My Blog

Fueled by Plants

Fueled by Vegetables

The Right Recipe

Meet Your Treat

A High School Foodie

The Bootleg Cook

My Life in Scones

Vegan Vanilla Bean Cheesecake with Berry-Chia Compote

Finally took the new Vitamix out for a test run by pureeing cashews into the creamiest cheese-cakey filling ever.

It so beats “regular” cheesecake. Which does seem very regular in comparison to this scrumptious concoction.

Check out that crust, first of all. It is just ground walnuts and medjool dates, with a sprinkle of dried unsweetened coconut. Less is more.

Complete with a raspberry/blueberry compote, which couldn’t be easier to throw together.

Yeah, you won’t regret making this.

Vegan Vanilla Bean Cheesecake with Berry-Chia Compote

Adapted from The Vegetarian Times magazine, July 2008

2 cups raw walnuts
1 ½ cups raw cashews
½ cup pitted Medjool dates (I used 5-6 large dates)
¼ cup dried, unsweetened coconut
6 Tbs. coconut oil, melted (gently warmed)
¼ cup lemon juice
¼ cup agave nectar
The scrapings of 1 vanilla bean or 1 tablespoon of vanilla extract

Compote

3 cups mixed berries, such as blueberries and raspberries (I used frozen)

1/3 cup (probably unnecessary) raw sugar

zest and juice of half a lemon

2 teaspoons corn starch

1 tablespoon chia seeds

Soak walnuts and dates in one bowl of water, and cashews in another bowl, for 3-4 hours. Drain.

Pulse walnuts and dates in a food processor until crumbly and pressable. Sprinkle dried coconut in the bottom of an 8-inch pie pan or springform pan. Scatter the walnut/date mixture in the pan, right on top of the sprinkled coconut, and press to cover.

Place drained cashews, warmed coconut oil, lemon juice, vanilla beans, and agave nectar in the Vitamix. Process until smooth and delicious. Pour the mixture into the crust, and freeze 1-2 hours/until firm.

Meanwhile, in a medium saucepan, heat the berries, sugar, and lemon juice + zest until bubbling, then lower the heat and simmer. Add and mix in the cornstarch and chia. Once most of the liquid has evaporated and it reaches a jelly consistency, remove from heat. Allow to cool.

When ready to serve, allow to thaw a bit and then top either the whole cheesecake with compote, or each individual slice. Alternatively, you can serve this with fresh berries.

This was absolutely the bomb. So delicious. Vanilla beans running throughout and the lemon juice do well to lighten an otherwise decadent dessert. The tart berry compote–with chia seeds, full of fiber and other goodness–contrasts the subtle sweetness of the cake perfectly. One slice is so satisfying and chock-full of healthy fats. Do not fear the fat.

I will definitely make this again. Even my die-hard cheesecake-loving brother ate it without question. I’m not sure if he even suspected it was anything less than the cheesecake he knows and loves.

Vegan or not, you will be the most popular person at whatever party you bring this to… or, the most popular person in your house if you just make it for fun!

Puffed Millet Fruit & Nut Granola

Somehow, four bags of puffed millet ended up in our house.

They just kind of magically appeared in the cart at Fairway Market. “These will be great for making healthier rice crispy treats!” I explained. In response: my parents’ dubious stares. But I managed to get not one, not two, but four bags of puffed millet.

I used up one bag by sprinkling some on top of oatmeal or yogurt every morning. This took a long time. Three bags to go.

Unfortunately, puffed millet does not make a good sub for puffed rice. Puffed millet gets soggy very quickly, resulting not in crispy treats but in chewy treats. Still tasty, just not really what I was hoping for.

Two and a half bags to go.

However, for granola… puffed millet is absolutely delectable. The millet puffs toast up in the oven, resulting in a very light and crunchy mixture, perfect over yogurt or just by itself. A few nuts and dried fruits sprinkled throughout add a variety of textures and flavors. And the only sweetener? A 1/4 cup of maple syrup for the whole recipe. The end result is more of a trail-mix sort of granola–but those oft-desired granola clusters are not missed in the slightest.

Puffed Millet Fruit & Nut Granola

Adapted from Lesser Evil

1/4 cup melted coconut oil

1/4 cup maple syrup

2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon almond extract

sprinkle of sea salt

3 cups rolled oats

1 cup unsweetened coconut, flaked or shredded

2 cups puffed millet

1 cup nuts of your choice – I used almonds, walnuts, and pecans

a few handfuls of raisins and craisins

Preheat the oven to 325°F. In a large bowl, whisk the melted coconut oil, maple syrup and spices together. Add the oats, coconut and nuts and combine; then add the millet (I did this so that the millet doesn’t get too soggy). Coat evenly. It may seem like there isn’t enough of the wet ingredients but it’ll work. Spread onto a large, rimmed, parchment-lined baking sheet.

Bake for 20 minutes, stir/toss/mix granola, and bake 10-15 more minutes or until golden brown. Add the dried fruit and toss together; allow to cool completely (will take about an hour). Store in an airtight container.

Granola serving ideas: Topping for oatmeal, yogurt, frozen yogurt, banana softserve, or just simply eaten as cereal. I made a parfait, which was, in fact, parfait.

The addition of coconut makes this granola a bit higher in fat and calories, but coconut’s saturated fat is actually composed of medium chain fatty acids, not long chain. The body metabolizes coconut’s MCFAs a bit differently than the LCFAs found in meat or dairy. MCFAs go directly to the liver and are burned off, while LCFAs, being longer and more insoluble, must be broken down by bile and are eventually transported to and stored in adipose tissue. Some studies show that coconut oil also helps with satiety. So, I would not worry too much about it. Just, as always, practice moderation. Besides, one should eat a larger breakfast and smaller dinner… which is probably the opposite of what you’ve done your whole life, but better for a more restful sleep and happier metabolism.

While the granola bakes, enjoy the wonderful aromas that come from the toasting of the nuts and coconut flakes as they Maillard from just “good” to delectable. Adding the fruit at the end maintains their chewy softness, which is a delicious contrast to the crunch. The millet, so light yet packed with protein and B12, adds yet another dimension of texture and flavor. Paired with finely chopped strawberries and pineapple layered with Greek yogurt, this granola made a perfect post-run breakfast.

Two bags of puffed millet to go now. But they won’t be there for long. Granola they shall become!

Risotto-Style Farro with Cauliflower and Runny Egg

Oh, anticipation…

Farro is a grain similar to barley, but a larger and chewier–I like it better than most other “grains” like bulghur, barley, rice, and quinoa due to its more substantial texture. This was my first experiment in cooking farro, a bag of which I got as a gift from my friend Athena, fellow food connoisseur and cook. I prepared it similar to risotto in that broth was added bit by bit until it was fully absorbed.

This dish is, according to the original author, inspired by a Moroccan porridge called herbel, which is sweet as it uses cinnamon and milk.

The dish below is definitely savory and a perfect light lunch.

Risotto-Style Farro with Cauliflower and Runny Egg
Serves four

Adapted from Food and Wine

5 tablespoons unsalted butter or Earth Balance

4 scallions, sliced (a kitchen scissor is a great tool for this)

8 ounces uncooked farro

Salt and pepper to taste

1 quart vegetable stock

2 tablespoons extra-virgin olive oil

3 cups 1-inch cauliflower florets

1 tablespoon sherry or red wine vinegar (I did not have sherry)

4-8 large eggs (one or two per person, your choice)

1 tablespon white vinegar

In a large nonstick saucepan, melt 3 tablespoons of butter. Add the sliced scallions and cook on medium heat until softened (2 minutes). Add the farro, season with salt and pepper (omit salt if using high-sodium broth) and cook the farro in the butter/scallion mixture for 1 minute (to toast it). Add the broth, half-cup by half-cup, slowly, allowing the farro to absorb it all before adding the next aliquot of broth; stir frequently but not constantly. This will take about 30 minutes. Remove from heat.

In a large skillet, heat olive oil and then add cauliflower; season with salt and pepper. Cook over high heat until tender and browned in spots (about 5 minutes). Add the cauliflower to the farro mixture and toss, as well as the vinegar and the remaining butter. Divvy into four bowls.

Poach the eggs: Crack the eggs into small bowls. Bring a shallow pan of water to a rolling boil. Add white vinegar to the water; vinegar keeps the egg whites from spreading too much. Add each egg into the pan carefully and cook for three minutes. Remove with a slotted spoon, and place directly on top of the farro in each bowl. Garnish with fresh scallions.

This was pretty easy to make and very satisfying. I used the 10-minute farro, which may have changed the texture of the resulting product; I think risotto is supposed to be creamier. I would like to try cooking regular farro and see if there is a difference. The red wine vinegar cuts through the buttery farro and rich egg yolk, and the sweetness of the browned cauliflower offsets the savory scallions.

I really love eggs with a runny yolk… something about them, it just tastes like the elixir of life (which, it kind of is). This meal is super protein-packed and a great post-workout dish. The dish is vegan besides the egg, and can stand up without the egg if necessary.

If I make this again, though, I’ll definitely add some more veggies such as broccoli and/or peas for color and flavor.

Chickpea Flatbread

Light, satisfying, full of protein and extremely easy to make! Just chickpea/garbanzo bean flour, water, a little olive oil and seasonings.

Chickpea Flatbread

Adapted from The Nutrition Twins

2 1/2 cups chickpea flour

3 1/2 cups flour

2 tablespoons olive oil

sprinkle of garlic powder

sprinkle of dried rosemary

pinch of salt and peppa

Put chickpea flour in a bowl, and whisk in the water. Add oil, mix, and spices and whisk until there are no lumps.

Let sit for at least 3 hours or overnight.

Oil a rimmed baking sheet and preheat the oven to 350°F. Pour the batter into the pan to make one 1/4 inch thick layer, and carefully place in oven.

Bake for at least 30 minutes, maybe more depending on the size of your pan and desired golden brownness. You can broil for a few minutes to get a crispier top too!

Let cool and slice up.

These were yummy, although I think baking a bit longer would have been a good idea. Definitely a win with using rosemary and garlic. These can be eaten as bread for a sandwich or spread with guacamole. If you’re feeling snackish, I would suggest eating warm or warming these up in the toaster (convection oven).

My dad actually ate hummus on top of his flatbread. Chickpea overload!