Smoked Miso Tahini CCCs

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Smoked Miso Tahini CCCs
Chewy and nutty, smokey and salty, this Chocolate Chip Cookie is one complex cookie! Spelt flour makes this recipe extra light... mysteriously ties it all together.
Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 13 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. Melt vegan butter in sauce pan with miso over medium heat, stir to incorporate. Toast miso until fragrant, around 5-10 minutes. Leave aside to cool.
  2. Once cooled to work with, beat sugars, eggs (if using flax eggs, prepare flax eggs in bowl first, let it set for 5-10 minutes) with butter miso, mix for 3-5 minutes or until fluffy. Add in tahini, vanilla and liquid smoke until combined.
  3. In a separate bowl, combine all the dry ingredients except for the chocolate chunks, then add to the wet mix.
  4. Fold in chocolate chunks until it is well distributed, without overmixing.
  5. Prepare two baking tray lined with parchment paper. Use two tablespoons or an ice cream scooper, to form 2" balls around 2-3 inches apart on the prepared tray. Sprinkle sea salt on top (optional) Refrigerate for minimum 30 minutes, 60 optimal.
  6. Preheat oven to 350. Bake cookies 12-13 minutes. Allow to cool 5-10 minutes on the tray before moving to cooling tray. Cool completely, store in container and can be refrigerated for up to 5 days.
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Energy Pucks (Power Cookie Copycat)

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Energy Pucks (Power Cookie Copycat)
Prep Time 5 min
Cook Time 25 min
Passive Time 5 min
Servings
cookies
Ingredients
Prep Time 5 min
Cook Time 25 min
Passive Time 5 min
Servings
cookies
Ingredients
Instructions
  1. Preheat oven 350 and line baking tray with baking sheet.
  2. Mash up those ripe bananas in a large bowl and mix well with molasses, nut milk and melted coconut oil.
  3. Add in the rest of the ingredients and mix, mix mix!
  4. Spoon heaping tablespoonfuls of cookie mix onto prepared baking sheet. Press down with fork to desired thickness, I like ~1/2 in.
  5. Bake for 24-28 min, or till when the bottoms are toasty brown! Let cook for 5 minutes before chowing down (if you can 😉 )
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Chocolate Hazelnut Spread

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Chocolate-Hazelnut Spread
Did you know more than 50% of Nutella consist of sugar and palm oil, and there’s actually less than 13% of hazelnuts? That's nuts! It takes next to nothing to make your own: 5 ingredients + 4 steps
Cook Time 20 min
Servings
tbsp
Ingredients
Cook Time 20 min
Servings
tbsp
Ingredients
Instructions
  1. Preheat oven to 350°, prep the nuts in a pan. We're gonna toast those nuts!
  2. After 10 minutes, give the pan a shake and let toast for another 10-15.
  3. Remove the nuts from pan into a tea towel. Once cool enough to handle, rub them till all the skin's removed.
  4. Add into high speed blender/processor (I used a vitamix) along with the rest of the ingredients. Scrape off the sides and blend until smooth. Store in the refrigerator for several weeks.
Recipe Notes

If you are using a high speed blender (like Vitamix), blending on high in intervals will prevent burning your nuts! 'Cause burnt nuts just gets no love 🙂

 

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Pumpkin Carrot Muffins

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Pumpkin Carrot Muffins
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Instructions
  1. Grease muffin tins generously with coconut oil or use muffin liners/silicone muffin tin. Preheat oven to 350°
  2. Grate dem carrots and squeeze the juice out with cheesecloth, paper towel or a nut milk bag. Enjoy juice and set grated carrots aside.
  3. Sift together flour, baking soda, salt, pumpkin spice + cinnamon. Set aside.
  4. In a separate bowl, beat melted coconut oil with eggs, almond butter, coconut cream + agave. Add pumpkin puree and mix.
  5. Combine wet with dry, fold in the grated carrots until it's just mixed. Spoon into prepared muffin tin and bake for 30-35.
  6. Let rest 5-10 minutes in pan, pop the muffins out to cool completely before storing in airtight container.
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Cashew Cheese – with Quinoa Rejuvelac

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Cashew Cheese - with Quinoa Rejuvelac
A simple cashew based vegan, grain free cheese using traditional cheese aging and bacterial culturing methods. This recipe yields a versatile cheese that ages with time. Enjoy it as a spreadable cheese, sliceable log or a grateable hard cheese.
Prep Time 8 hours
Passive Time 2+ days
Servings
8oz cheese wheels
Ingredients
Prep Time 8 hours
Passive Time 2+ days
Servings
8oz cheese wheels
Ingredients
Instructions
  1. Blend all ingredients together in high speed blender, add a little rejuvelac at a time.
  2. Pour mixture into a glass container, cover with nut bag or cheesecloth and store in room temp away from light.
  3. Check and taste daily, on day 2 it should reach a tangy, hardy flavour similar to cheese and will continue to deepen. Let the cheese go till it reaches desired flavour.
  4. The cheese is ready now! Add in any desired ingredients for additional flavouring and or texture. If you are looking for a firmer cheese, keep going.
  5. Shape the cheese into 2 logs or 4 mini wheels using parchment paper.
  6. Wrap firmly and store in fridge to age some more.
Recipe Notes

Recipe yields four(4) 8oz cheese wheels or two (2) 16oz cheese logs.

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Lacto-Fermented Pickles

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Lacto-Fermented Pickles
A basic, yet beautiful brine for a lacto-fermented kirby cucumber pickle. Hot summer weather brings mean, snappy dills! See Recipe Notes section for variations.
Prep Time 10 minutes
Passive Time 2-5 days
Servings
pickles
Ingredients
Prep Time 10 minutes
Passive Time 2-5 days
Servings
pickles
Ingredients
Instructions
  1. Place clean, prepped cucumbers into a clean glass jar. Careful not to bruise the cucs!
  2. Next, add all the ingredients except the salt and water.
  3. Completely dissolve salt in 1/2 the water first, pour into glass jar and add more water until the cucs are submerged under the brine.
  4. Place weight if need (cucs must stay under the brine to avoid any mold or spoilage!), cover with cheesecloth and keep in room temp for 2-5 days or longer until reached desired texture and flavour.
  5. Taste everyday! Check to make sure the cucs are still completely submerged in brine. If not add more salt water: 1 cups + 2 tsp salt
  6. When ready fasten lid and store in refrigerator.
Recipe Notes

The perfect pickle is in the hands of... well, the pickler! You get to call the shots when it comes to the texture & flavour - just gotta keep an eye on it. The size and variety of cucs will make a huge difference. For this recipe, I am using medium kirby cucumbers (they are thick skinned and firm). Smaller mini cucs will take less time to ferment.

Enjoy! And please remember: when in doubt, throw it out! Contamination in fermentation can make you ill. Always start with clean equipment and work area to avoid a spoiled batch.

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Sprouted Quinoa + Flax Crackers

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Sprouted Quinoa + Flax Crackers
Sprouting breaks down carbohydrates, kickstarts the germination process, making the nutrients more accessible. Try this easy, addictive recipe staring sprouted quinoa!
Prep Time 20 minutes
Cook Time 20 min
Passive Time 12 hours
Servings
crackers
Ingredients
Prep Time 20 minutes
Cook Time 20 min
Passive Time 12 hours
Servings
crackers
Ingredients
Instructions
  1. Spread sprouted quinoa to dry on a pan so it is easier to handle.
  2. Preheat oven to 350C and toast the sprouted quinoa for 15-20 minutes, until golden and toasty. Check and shake the pan often! Let cool before use.
  3. Combine 1/2 cup of flaxseed with water in a large bowl, stir and set aside.
  4. Blend cooled quinoa with 1/2 cup of flax seeds in high speed blender, may have to scape down sides. I prefer a coarse, "rustic" texture!
  5. Add all ingredients into the flax & water mix, roll into a ball. I used sesame seeds and Za'atar spice, try out other fun combos!
  6. Flatten the dough out around between two sheets of parchment paper until around 1/6" thick.
  7. Score the crackers into shapes using a knife.
  8. Bake 30-35 min until the bottoms and/or edges are slightly toasted. Let cool, break and enjoy!
Recipe Notes

This recipe yields around 30 medium or 60 small square crackers. Keep in air-tight container, will keep for up to 3 weeks.

*This is NOT a complete how-to on sprouting. If you are unfamiliar with sprouting, please do take the precautions and do further research on the topic before trying this cracker recipe! Contamination and poor practice can and will lead to food poisoning (or worse!)

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Orange Rhubarb Kimchi

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Orange Rhubarb Kimchi
Spicy, sweet, acidic and robust - this ferment takes traditional kimchi flavours to another level. The orange and ginger adds a bright finish - try it with or without! For extra funk, try adding 1 tsp of miso OR 1/2 tsp of dashi powder.
Prep Time 15 minutes
Cook Time 0
Passive Time 0-3 days
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 0
Passive Time 0-3 days
Servings
servings
Ingredients
Instructions
  1. Mix everything in large bowl and massage gently for 3-4 minutes.
  2. Grab the kimchi and press it firmly into the bottom of a glass jar, I used a 500 ml mason jar.
  3. Pour the spicy brine over the kimchi until everything's submerged under the brine. (If short on brine, mix some salt with water and add to the jar)
  4. Place small plate, clean weight or anything that will push the kimchi below the brine.
  5. Cover with cheese cloth or alike material and fasten with elastic or string (you want to keep contaminants out, but breathable).
  6. Place somewhere with air flow and out of sunlight for up to 3 days. Taste every day until its at the desirable texture. Fasten lid keep chilled in fridge.
Recipe Notes

Note: An over-fermented kimchi may be an acquired taste. Although chilling the kimchi retards the fermentation, raw/unpasteurized home-made kimchi will continue to actively ferment inside the jar. Temperature and exposure to oxygen impact the flavor and fermentation of kimchi much like wine or cheese. This kimchi recipe will continue to age in your refrigerator and will be delicious for up to 12 months or even longer as long as you keep in cool temperature and away from oxygen.

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