Friday, March 13, 2015

Breakfast Matcha Rice Pudding: Vegan, Gluten-Free

Disclaimer: By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.


There's something I need to get off my chest: I love white rice. Love Love Love it. Brown rice has it's appropriate applications, but white rice, well it's just perfect all the time. And guess what, it's nearly identical nutritionally to brown rice. Say WHATTTTTTTTT??? I know, it's a little crazy, and I'm all about whole grains, but you're only missing out on 1 gram of fiber, and a little bit of magnesium by choosing white rice. Seriously. So add another veggie and never ever again feel guilty about white rice again.

What else do I love about white rice? Well, you can find delicious US-Grown White Rice (local-ish, heck yes!), it's super affordable (especially when bought in bulk), it's gluten-free, and the least allergenic of all grains. How do you know if a rice is grown here in the states? Look for this handy dandy label:
So Think Rice and don't dismiss it from you balanced diet! I just this year finally learned how to make a good risotto, and then I realized that rice pudding is simply a sweet risotto. And I had to make it.

Matcha is so hot right now and I couldn't be happier. Love me the nutty green tea flavor, concentrated and oh-so-beautiful. Plus, with the addition of almond butter and toppings, this is a balanced breakfast. Forget about rice pudding just being for dessert! Think Rice for breakfast--why not??


Breakfast Matcha Rice Pudding: Vegan, Gluten-Free 
Makes 6 servings
  • 1 cup US-Grown Arborio Rice 
  • 1/4 cup maple syrup
  • 1 can full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp almond butter 
  • 1 1/2 cup unsweetened almond milk
  • 2 Tbsp matcha powder 
  • Toasted almonds
  • Sliced banana
  • Toasted unsweetened coconut
 1. Rinse US-Grown Arborio Rice
2. Mix rice, maple syrup, coconut milk, vanilla, and almond butter in a saucepan. Bring to boil.
3. Reduce to a simmer and stir every 5 minutes until coconut milk is fully absorbed. About 20 minutes.
4. While rice is simmering, mix 1 1/2 cup almond milk with matcha green tea and whisk until fully incorporated.
5. Once coconut milk is fully absorbed, mix in matcha almond milk, 1/2 cup at a time. Wait until milk is fully absorbed before adding the next 1/2 cup. Cook until all matcha almond milk is incorporated.
6. Rice should be soft, and a pudding consistency.
7. Pour into bowls, and serve topped with almonds, banana, and coconut.
8. Good morning!
Oh and BTW, the winner of the RawSpiceBar giveaway is AnneinVan who posted this lovely picture of her oh-so-organized spice cabinet!

Friday, March 6, 2015

Giveaway: RawSpiceBar

I know, boxes are a dime a dozen. Whether it's makeup, natural food, or pet food, everyone is making a monthly subscription box. I usually just say no, but when I got an email from RawSpiceBar, for their monthly spice collection I was intrigued. I only recently finally bought a mortar and pestle, and in my hunt for authentic food from around the world, I've been hunting down spices in ethnic markets and specialty stores. Have curated freshly ground spices from top Chefs sent to my door is a very intriguing idea! 

Each month as a RawSpiceBar subscriber you receive three unique, globally-inspired, freshly ground spice blends to use in every day cooking AND recipes that incorporate each. Whether you consider yourself a foodie or a brand new cook, these blends can elevate your cooking. 


How to Enter to Win a 3-montRawSpiceBar subscription:
  • Leave a comment below on your favorite spice and how you use it.
  • Receive a 2nd entry by Tweeting "Enter to win @ElizabethEat 's @RawSpiceBar #giveaway  http://www.dontwhitesugarcoatit.com/2015/03/giveaway-rawspicebar.html"
  • Receive a 3rd entry by sharing a picture of your spice drawer on Instagram and tagging @ElizabethEats and @RawSpiceBar 
  • Contest open from Friday March 6th 10AM to Friday March 13th 8AM. 
  • Open to residents of US and Canada only


Happy entering! I'll be here sipping my rose chai from February's box! 
Full disclosure: I received a free February spice collection from RawSpiceBar. I was not paid to host this giveaway. All opinions are my own. 

Saturday, February 21, 2015

Recipe Redux: Thai Chocolate Cream Pie: Vegan Gluten-free


                  

Despite having a wicked sweet tooth, chocolate is not usually my go-to. I mean, I would never ever say no to chocolate, but it's not my automatic YES GIVE ME ALL THE FOOD response. This month's Recipe Redux theme however, was all about the good stuff:
Favorite Chocolate Matches 
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

So I obviously turned to my trusty Flavor Bible to see what new innovative flavors I could come up with. And there I pieced together this gem:
Chocolate + coconut + lemongrass + chilies 
holler! And I happened to have a Chocolate Cream Pie recipe I'd been wanting to play with, and hench this Thai-inspired Cream Pie was born. Is it authentic? Absolutely not. Is it decadent, but packs a kick afterward? Yes! And it just happens to have quite a bit more protein than you typical cream pie.

This was shockingly my first time making coconut whipped cream. The main reason being I do not own a standing mixer or any mixer besides a whisk. Because I am total fail at baking and don't think it's worth the investment. But luckily I have an amazing friend who happens to be the best food blogger in the world as well as the most generous person I've ever met. Thank you Ashlae for the hand mixer. Anyways, whipped coconut cream is probably the easiest thing in the world, can be adapted to many different flavors, AND holds it's texture sooooooo much better than regular whipped cream

Thai Chocolate Cream Pie
recipe adapted from Rouxbe 
                            
Crust:
  • 2.5 cups roasted, unsalted peanuts
  • 1/4 cup coconut sugar
  • 2 Tbsp coconut oil
  • 1/2 tsp sea salt 

Filling:
  • 1 1/2 bags of vegan dark chocolate chips (67% or higher)
  • 2 packages soft tofu
  • 1/4 cup unsweetened almond or coconut milk
  • 1/2 tsp vanilla extract
  • 4 Thai chilies, crushed

Whipped Cream: 

1. Make crust: In a food processor pulse peanuts and sugar into a fine meal (not quite nut butter consistency but close). Add in coconut oil and sea salt. Press and shape into the bottom of a 9"pie shell or springform pan. It's easiest if you just do the bottom--not up the sides.
2. Prepare filling: Melt chocolate chips. Blend all ingredients together in a high speed blender or food processor.. 
3. Pour into pie shell. Let set in fridge for at least 20 minutes
4. Make whipped cream, adding in lemongrass simple syrup to balance the coconut flavor. 
5. Enjoy! 






Friday, February 6, 2015

Weekly Love List: Hello February

Here's What I'm Loving:
Running: Everywhere in Colorado to train for my first ultra: Ragnar Relay SoCal (with 6 peeps instead of 12). If anyone has any ultra training tips I'm all ears. Luckily I have a badass crew to train with, whether it's 70 or 15 out. (This weekend will be 70. sorry East Coast). 


Drinking: Yaupon tea! I gave up coffee two years ago (except for the occasional cold-press from Corvus Coffee), and try to eat more locally/seasonally, but never stopped to think about how all of the tea I drink daily comes from a land far, far, away (and unless it's organic fair trade, probably not under the best working conditions).  So I was so excited to find out about Cat Spring Tea which harvests and sells yaupon tea from Texas. The only caffeinated plant native to North America, Yaupon is a cousin to the oh-so-popular yerba mate and guayusa. Owned by two entrepreneurial sisters, Cat Spring Tea creates more jobs in Texas (at fair wages). I LOVE the Stateside Chai blend, as well as Green blend.

Watching:
Until Sunday when the return of my shows starts again (looking at you Better Call Saul! you'll tide me over until Game of Thrones and Mad Men), I've been absentmindedly flicking through Netflix, failing at watching the movies I actually want to see, and staring into YouTube space. Luckily Carlene Thomas has a lovely new YouTube Channel, and in her first video she answers my favorite question: Should I juice cleanse?

Reading:
What have YOU been loving? Tell me pretty please!

Wednesday, January 21, 2015

Recipe Redux: Vegan Caesar Salad with Beet Bacon


If every meal could have a smoky and/or spicy hint to it, I would be a very happy camper. Yes I'm that person that likes S'Mores crunchy and burnt. That compulsively purchases hot sauce (extra love if you mail me some. I'll swap you for some Colorado sauce). That doesn't eat meat, but has recently discovered liquid smoke and wants to use it daily. (Just a little bit...don't talk to me about the artificial flavors...). So I was very please when I found out the Recipe Redux challenge for this month was not about green juice, cleanses nor detoxes (nah nah nah I can't hear you), but about smoky, spicy dishes. HECK YES!
Start Smoking in the New YearThe New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
And while I have a recipe for some bombdiggity smoked tofu, I can't improve upon it. And unfortunately I'm not cool enough to have a smoking gun. And I didn't want to just get some bacon seitan and call it a day. 

So I drew inspiration from some amazing people and places and make this Caesar Salad. Confession: I've never had a non-vegan Caesar. Because before I went veg I was a bleu cheese dressing gal and anchovies have never excited me. But I have eaten MANY vegan Caesars. It (alongside the French fries) is one of the ways I test a restaurant. Is this scientific or even logical? Likely not. 

When in Vancouver last, the Cesar I ordered at Heirloom was a gigantic. (larger than my face). (literally). (and no, not literally in a figurative sense). Besides its size and saltiness, I gave them mad props for including beet bacon. Crisp, salty, smoky, beet bacon. Then Collin had to go and post the Caesar to end all Caesars (I mean, All Hail!).  And because A. I want to be half as cool as Collin when I grow up and B. I was unable to fly the 1,500 odd miles to eat either salad, I made my own. 

Fun Fact: The Caesar salad has absolutely nothing to do with Mr. Julius. Sorry to disappoint. It was invented by restaurateur Caesar Cardini in 1924 in Tijuana Mexico. Now you know. Pull that fun fact out at trivia next week. You're welcome.



Vegan Caesar Salad with Beet Bacon

Salad Ingredients:
  • 1 head of romaine, chopped, per person
  • Caesar dressing
  • Dairy-free parmesan
  • Beet Bacon
  • Croutons
  • Roasted Chickpeas 
  • Capers

To assemble this salad, get your hands dirty and really mix the salad dressing in with the romaine. Top with pine nut parmesan (or nutritional yeast), beet bacon, croutons, roasted chickpeas, and capers. Enjoy! 

(no, I'm not that much of a jerk to leave off the recipes for 5 of those "ingredients.")

Vegan Caesar Dressing
  • 1/2 cup raw cashews, soaked for 8-10 hours (overnight is easiest)
  • 2 tsp tahini
  • 1 Tbsp mustard
  • 1/4 cup lemon juice
  • 1 Tbsp nutritional yeast
  • 1/2 tsp tamari
  • 3 cloves garlic, peeled
  • 2 Tbsp olive oil
  • 1 tsp maple syrup
  • 1/2 cup water
  1. Blend all ingredients together in a high-powered blender. Add more water if you'd like a thinner consistency. Keeps for up to 5 days in the refrigerator. 
Dairy-free Parmesan 
Undoubtedly you've seen recipes for pine nut parm before. I was skeptical at first, but it's actually pretty good. If you don't like pine nuts, or don't want to shell out the cash for them, just sprinkle nutritional yeast on top. 
  • 1/3 cup pine nuts
  • 1/3 cup raw sesame seeds
  • 2 Tbsp nutritional yeast
  • Zest of 1 lemon
  1. Pulse together in a food processor until coarse. Should be finer than whole pine nuts, but a little coarser than just sesame seeds. 
Beet Bacon
If you're not cool with liquid smoke, try replacing with 1-2 teaspoons of smoked paprika. What a powerhouse of a spice! 
  • 6 small beets
  • 2 Tbsp maple syrup
  • 1/2 Tbsp liquid smoke
  • 3 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion granules
  1. Slice beets thinly
  2. Mix together all other marinade ingredients.
  3. Put beets in jar. Add marinade
  4. Let sit for 15 min-2 hours (depending on how much time you have). Shake jar every once in a while to evenly distribute marinade. 
  5. Cover a sheet pan with a piece of parchment paper.
  6. Place marinated beets on pan, making sure they do not overlap. 
  7. Cook at 400F for 30-45 minutes. After 20 minutes of cooking, flip to other side. Check beets every 10 minutes to ensure they do not burn. (Because they burn quickly and unexpectedly. Learned THAT the hard way). 
Croutons
I won't hate if you use store-bought. But while you're making the beet bacon and roasted chickpeas in your oven, might as well throw some stale bread in there too!
  • Day-old bread, cut into your-favorite-crouton-size. (some like 'em big, some like 'em small. Some like 'em crisp, some like 'em soft. play around yo!)
  • Sprayable oil (canola, sunflower or grapeseed preferred)
  • Smoked paprika
  1. Cover a sheet pan with a piece of parchment paper. Lay bread cubes on top. Spray with oil, sprinkle with paprika, stir and repeat once. 
  2. Bake at 400F for ~30 minutes, or until they reach your preferred state of crispness. 
Smoky Roasted Chickpeas
Because this dish needed a protein boost. A smoky protein boost at that.
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1 Tbsp olive oil
  • salt and pepper
  1. Toss chickpeas in olive oil, paprika, salt and pepper. 
  2. Bake for 45 minutes at 400F until crisp. 
  3. If you have leftovers, munch on them as a snack! 
Whew. I know, you're like that's a lot of recipes for ONE salad. While it may seem arduous, if you pre-prep the ingredients on a day off, and keep your oven heated to 400F, it actually doesn't take that much time and you'll have an amazeballs salad to post #saladporn pics on Instagram, all. week. long.

Want more smoky and spicy dishes? Check out these other Recipe Reduxes: