July 23, 2012
For today’s breakfast, I had a vegan burger patty, fruit, and a salad with my newest creation – chia salad dressing! Honest…it’s really, really good!
Just pre-soak chia seeds in water, then mix it in with the following:
- Herbes de Provence
- Dijon mustard
- Mrs. Dash
- black pepper
- pine nuts
July 20, 2012
Lookit what I had for dessert last night!
As the base, I mixed pre-soaked chia seeds with soy milk and a drop of rosewater. Then, I added in slices of strawberries, banana, and dried fig – topped with pumpkin seed granola. Delicious! It was a really refreshing treat on a hot summer evening.
April 29, 2012
I went out shopping last night and found myself on a bit of a bread spree (: Pretty unusual for me because I’m not normally a big bread-eater, but there were so many neat things I’d never tried before. I caved and bought the Russian black bread and the GF chia bread. I also came across barley bread which I ended up not buying, but I picked up some barley flour and tried making it myself.
I’m really happy with how it turned out!
The ingredients were:
- 1 cup whole wheat flour
- 2 cups barley flour
- 1 tbsp molasses
- 1-1/2 tsp yeast
- 1 cup water
- 1/2 tsp salt
- 1 tbsp oil
And this is the Russian black bread:
They made a really amazing afternoon snack, together with my favorite mug of coffee! (:
April 28, 2012
Those chia scrambled eggs that I posted about the other day also came out pretty great in a breakfast burrito!
Chia eggs, bell peppers, vegan ham, and hummus in a whole grain wrap, topped with salsa and toasted up on the stove (:
April 26, 2012
I really want to share with you all this awesome recipe that I’ve been using lately for my breakfast eggs!
I’ve been experimenting a lot, trying to get with something with a moist eggy texture, and this is what I’ve come up with:
- 1 tsp chia flour
- 1 tsp pearl barley flour
- 1 tsp rice flour
- 3/4 cup soy milk
- about 175 grams extra firm tofu
- 1/8 tsp turmeric for colour
- ground black pepper
First, I blend this all up in my Vitamix. Then, I heat it in a pan on the stove and it turns into this nice yellow colour. They go really great with vegan ham!
April 7, 2012
I’ve been reading up on those sweet basil seeds I posted about last week, and I found that they’re actually a popular ingredient for drinks in some cultures. So, I thought I’d try out making my own bubble tea! I tried this once before with chia seeds, but this one was really neat because the sweet basil seeds get so huge (:
Apparently, they are often mixed in with water, sugar, honey and coconut milk, giving you a thick drink with a tapioca-like consistency. I’ve also read that they’re very filling, making them a great option for weight loss. But above all, I just love ‘em because they’re so versatile and yummy!
April 3, 2012
Okay, so I’ve made my chia flour and my oat flour…only one more thing to do: Millet flour!
I initially thought it would be nice to use in my baking to give things a nice yellow colouring, but it’s actually really tasty, too (:
So, I combined all the ingredients to make some naan which I’m happily noshing on as I make this post.
This recipe was good for two pieces of naan:
- 4tbsp millet flour
- 4tbsp of my “pancake mix” (which is a half-and-half mixture of my oat flour & pearl barley flour plus a little baking soda)
- 1/4 tsp baking soda
- just enough soy milk to mix it into a thick, doughy batter
Then I just cooked it up in a pan on the stove. Goes really well with curry!
Or…my homemade Meyer lemon marmalade! Perfect for breakfast!
Life is good
March 31, 2012
The first thing I tried out with my new oat flour was of course blueberry pancakes (:
It’s still a bit of a work in progress and I’m trying to figure out the exact ratio of ingredients to use, but this batch here had:
oat flour, my homemade chia flour, soy milk, baking soda, vanilla, sweetener, a pinch of salt, and blueberries
I’ve actually just now prepared a bag of “pancake mix” which is equal portions of oat flour & pearl barley flour. When I’m ready to cook up some pancakes, I just scoop some out and mix it with chia flour and soy milk. Really quick and easy, and turns out great!
March 29, 2012
I really wanted to make a quick post to let you all know that I’m still alive! I know I’ve been neglecting my blog lately while I finish off my papers and study for finals, but I have so many exciting recipes that I want to share as soon as I have time (:
But for now, I’ve got to show you all this amazing seed I discovered in one of those Taiwanese stores I go to. It’s like one giant chia seed!! You can use it in pretty much all the same ways that you use chia, but these big guys absorb sooo much more liquid…they’re huge!
I found them online, too. Looks like they’re called “wild starch pearls” or “sweet basil seeds“.
And you know what, I ground them up to make a kind of flour…and it’s absolutely incredible!! It’s really a miracle egg replacer and it works beautifully in baking. I’ve been trying out some recipes and I’ll make some posts on them as soon as I find another free moment