Wednesday, July 29, 2015

Homemade Vegan Protein Bars

Instead of providing exact measurements for this recipe, I'm going to try and recall what I mixed together at midnight on a Tuesday... and in the process, show you the beauty of cooking intuitively. In a big bowl, combine handfuls of the following ingredients until you get a "press-able" mixture; one that can be smooshed into a parchment-lined baking pan. Freeze for an hour or so, and then lift out the whole block of chewy goodness. Slice into bars, pop into a Ziploc bag, and return to the fridge or freezer. Alternatively, you can roll the dough into balls and create "protein bites." It's all in the naming, eh? I keep nuts/flax/seeds, and any snacks which contain them in cold storage. It preserves their freshness and will also prevent you from eating them too fast. Just defrost one or two bars the night before and take with you on-the-go.  

As for technique, there are just two steps: 1. Mix your dry ingredients in your big bowl (this promotes even distribution of

A New Dude Cooking Blog... if my kale smoothies aren't "manly" enough for you

Regular Cooking with Claire readers might have noted the boy who occasionally graces my blogposts. Josh is one of my best friends, and now - exciting news - his very own blog-owner! Okay, is totally free and thus chalk-full of some pretty lame sites, but every now and then a person comes along and claims a unique niche; a place from which they provide a refreshing perspective and quality ideas. He has moved from behind the camera (taking all those photos of me playing Vanna White with kale and quinoa) to producing his own content. Josh occupies the "military man + yogi = military yogi man" domain, and he'd love if you gave his new blog a look. How does a man cook vegan, practice yoga, look dashing, stay well-read, but also fly planes full-time? Hop on over to The Mindful Aviator to find out. *Note: we're talkin' brand new, like one or two posts... He can also be seen on Instagram here.

Sunday, July 26, 2015

Buddha Bowl with Creamy Cashew & Dill Dressing

Click here to see a link to my previous "Buddha Bowl" creation, and here to see 7 Simple Buddha Bowls You Can Actually Make Tonight. I'm a big fan of these lunch and dinner options because they make use of all the odds and ends floating around your fridge. You have half a zucchini and a solo beet left from earlier in the week? No problem. You have leftover quinoa salad and an overripe tomato sitting around? Bingo. Throw an interesting dressing over everything and voila: Buddha Bowl.

Saturday, July 18, 2015

Quinoa & Sweet Potato Burgers

This recipe belongs to Angela Liddon from Oh She Glows. Click here for the link to her fabulous website. I made a double-batch, pre-baked them, let cool, and stacked the quinoa cakes between parchment-paper squares. Seal the stacks in an airtight bag and pop in the freezer. You'll be stocked for the month! To re-heat the cakes, re-bake in the oven for 10 minutes. Or, if you like them extra crispy, cook them stove-top in a skillet rubbed with coconut oil. You can eat them on their own, over top of a salad, or as seen in the picture...given the royal veggie-burger treatment: thin garlic toasts, cucumber slices, lettuce, yellow pepper, avocado, sriracha sauce, and capers. Enjoy alfresco with a glass of wine. *Note: I added about a 1/4 cup of the sunflower oil the sun-dried tomatoes were sitting in, for extra flavor. Below, I have copy and pasted Angela's recipe.

Saturday, July 4, 2015

Homemade Nut Butter

Disclosure: you're going to need a high-powered blender for this recipe. A Vitamix, Blendtech, or something of that nature is necessary to avoid busting a perfectly good, mainstream appliance. The nice thing about homemade nut butters is that you can get creative with add-ins. This photo features a creamy almond and peanut butter, naturally sweetened by a large handful of dates. I also added cinnamon and nutmeg. Using a damper tool, or an actual "nut butter attachment" (for those who plan on eating $200+ dollars worth of the stuff to justify the investment, haha), process up to 3 cups of nuts at a time. Of course, you could always get to work and use a mortar and pestal to grind a smaller batch of nut butter (which I have done out of necessity to satisfy a craving many times), but the end-product won't be as smooth. As for sweetening your butter, agave srup, honey, maple-syrup, stevia, yucon syrup, etc., are all good options. Of course, you could go au-natural and not add any sweetener at all.