To make up for my lack of Mofo posting, I decided to enter the MoFo chopped challenge , I've never done this before, but had a blast and hopefully you think this looks yummy!
So here's the challenge - make a brunch item that includes these four ingredients: Butternut Squash, popcorn, fresh rosemary and apricot preserves.
French toast immediately came to mind, as I've been craving it for awhile now.
My idea was simple yet a little different, but it came together easily and was much tastier then I was hoping for. Modesty is not my forte and this french toast was flippin' delicious, and I'd make it again anytime!
Butternut squash french toast, coated in popcorn, crisped up in earth balance and coconut oil, then drizzled with rosemary infused apricot preserve syrup. Then I topped it off with some coconut whipped cream!
French Toast batter
-1 cup butternut squash puree
-1 cup non dairy milk
-1/4 cup flour (I'm sure cornstarch would work just as well)
-1 tsp energy egg replacer
-2 tsp vanilla
I just stuck all the ingredients in measuring cup and then blended it till it was completely smooth.
Soak 4- 6 small slices of bread in the french toast batter for a few hours, I did it over night since I had a crusty bread that was dense and needed awhile to soak, I'm sure 1-2 hours would be long enough if your bread is fluffier/lighter.
Rosemary Apricot syrup
1/3 cup apricot preserves
1/3 cup water
1/2 finely chopped fresh rosemary
2 cups plain popped popcorn whirred in the food processor till it's pretty fine.
-Warm up a non-stick saute pan (I use a non-stick earth chef pan) add a little coconut oil to the pan. Set the heat to medium, add the soaked bread, don't flip until the face up side starts to look a little cooked, the peak every once in awhile till it's got good color on it.
Brush the bread with the apricot syrup, then coat in the crushed popcorn. Wipe your pan down really well, then add 1/2 tsp of both earth balance and coconut oil. Then cook in the earth balance mixture till the popcorn gets a light golden color, then flip and repeat.
Serve with the syrup and your choice of a whipped cream topping, - the whipped cream tied it together really well. I found that the level of sweetness was perfect without any sugar to the syrup (aside what was already in the preserves to begin with).
Sunday, October 14, 2012
Thursday, October 4, 2012
Happy Vegan Mofo everyone!
I absolutely LOVE summer and hate seeing it disappear, but I do love fall and the canning season. Every year I have been canning more and more stuff every year.
I have canned 4 different kind of salsa's this year.
One thing I have to confess is that I think people who boil then peel their tomatoes, (some recipes even call for seeding your tomatoes- who the hell has time for that!?) are flipping crazy- I could never muster the patience to do that! I also bough a big bag of pre-peeled garlic cloves to make easier work of the canning process.
If you've never canned before here is a very basic tutorial for how to safely can: http://www.wikihow.com/Can-Food
Have your jar's clean and sterilized before you begin, I like to run them on their own through the dishwasher for a cycle and then their waiting in the dishwasher when I'm ready to start filling the jars.
This is by far the simplest and tastiest salsa I've ever made!
This should make around 8 x 500ml jars.
Very fresh, summery medium heat salsa
2 cups diced yellow onions
3 cups diced bell peppers
3 finely diced jalapeno peppers- (more or less depending on how spicy you like your salsa)
2 cups white vinegar
1 TBSP cane sugar
2 TSP sea salt
16 cups diced roma tomatoes
1 cup chopped cilantro
1. Dry saute first three ingredients till just tender, add a little water if it starts to stick.
2. Add vinegar and scrape the bottom of the pot, then add the rest of the ingredients - except the cilantro, lightly simmer for about 5 mins, then add the cilantro.
3.Your ready to fill the jars, once their all filled - don't forget to wipe the rims!
4.Follow the directions on the link above for a simple water bath canning if you've never canned before.