So the other morning my friends mathison and alyssa came over and we had a lovely time making coffee and english muffins! we used @andrislagsdin’s recipe (find it on his baking steel blog)— it was a little time-consuming but the result was completely worth the effort. never was a fan of store-bought english muffins but these were incomparable— think crispy and browned edges and soft crags on the inside (we filled them with vegan butter and bittersweet grapefruit jam). i posted videos of us making them on my ig stories!
also, if you’re looking for some wonderful coffee go check out @brotherlycoffee — mathison and alyssa roast the beans every week and hand-pack and ship them, and you can subscribe to receive a bag or two monthly. this is not sponsored lol. i went to school with mathison and he knows coffee, and it’s been so cool to see the evolution of @brotherlycoffee from when i was a freshman sipping from a mug with friends in a living room to what he and alyssa are doing now
Oatmeal | topped with blood orange, strawberry, banana, glazed walnuts and almonds, dark chocolate
i forgot to pack bowls and we had to eat out of a saucepan this morning, but there’s good lighting in the new apartment so i’m happy. excited to begin the next chapter of my post-grad life and work in this city! #pdx
A lot of you have asked for the recipe from the photo on @instagram so i thought i’d repost it here— it’s a crispy baked tofu coated in a homemade teriyaki sauce. i served it with blanched spinach (seasoned with soy sauce and sesame oil and tossed with minced garlic and sesame seeds) over ramen noodles, although it’d also be good with steamed rice. the recipe is on my blog as well!
also thank you all for your lovely messages about the @instagram feature!! i’m relocating halfway across the country and actually moving out today so i won’t be able to respond to them all but i just wanted to say a quick thank you here! so so grateful .
crispy teriyaki tofu
1 14 oz block extra-firm tofu
1-2 tbsp cornstarch
1/2 tbsp olive oil
4 tbsp tamari or gf soy sauce
2 tbsp water
2 tbsp coconut sugar or brown sugar
1/2 tsp maple syrup
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp rice vinegar
1/2 tbsp cornstarch
preheat oven to 400f/200c. cut tofu into slices and then 1-inch cubes, and then place in an even layer on a clean towel. place another towel on the top and put something heavy on top, pressing for about 10 minutes until dry. toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. arrange on parchment paper on a baking sheet and bake for 25-30 minutes, until crispy.
for the teriyaki sauce, add all ingredients to a small p*t and whisk together until smooth. bring to a boil and continue whisking until sauce thickens to desired consistency. taste and adjust. if sauce is too thick, thin with additional water. toss the baked tofu with a few spoonfuls of the sauce in a bowl until completely coated. serve over rice or noodles with vegetables of your choice.
if you double the sauce recipe it makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice.
Nothing more beautiful than crispy bottomed panfried dumplings with red chili oil. revisited this potsticker recipe & made some adaptations to it on my blog! give it a try— the filling is a juicy combination of shiitake mushrooms, chives, and cabbage pre-sautéed with rice wine and soy sauce, it’s loaded with flavor and i could eat it by the spoonful
but hope you all have a wonderful saturday! i’ll be spending my day packing and cleaning my apartment and getting distracted by spotify playlists and trying not to sneeze (thanks, dust mite allergy)
Chocolate chip muffins (that also happen to be gluten free) coming soon!!
also, i graduated this morning! received my masters degree, finally done with school. feeling relieved and very very grateful
Japchae— korean stir-fried glass noodles. clingy, chewy noodles tossed with stir-fried vegetables and shiitake mushrooms, fragrant with garlic and sesame oil. still one of my favorites dishes. .
korean stir-fried glass noodles (japchae)
4 oz korean sweet potato starch noodles
5 oz (about one small bunch) spinach, washed and drained
3 oz extra-firm tofu
½ medium onion, thinly sliced
½ red bell pepper, thinly sliced
1 carrot, cut into matchsticks
3 stalks green onions, cut into 1 inch lengthwise strips
4 shiitake mushrooms, sliced thinly
2 cloves garlic, finely minced
3 tbsp soy sauce or tamari (for gluten-free)
1 tbsp sugar
2 tbsp sesame oil
1 tbsp toasted sesame seeds, for garnish
salt and pepper to taste
bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. drain and rinse in cold water, then cut in half with scissors.
for the spinach, blanch in a separate p*t (bring water to a boil and throw in spinach for one minute until wilted), then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times.
in a nonstick pan, cook the tofu until browned on both sides, then remove from pan.
next, sauté the onion, mushroom, bell pepper, and carrot together for 2 minutes until softened, then add in green onions and cook for another minute.
finally, add in the noodles to the pan, the minced garlic, soy sauce, sugar, and sesame oil. taste and add salt as desired. toss until well combined, and sprinkle with the sesame seeds. serve warm.
This chilled chocolate pudding is decadent and silky smooth and very creamy. it’s also made with... avocados. (i promise you can’t taste the avocados!) because of this stealthy ingredient it’s packed with good fats, nutrients, and fiber, which is more than you can ask for in a dessert. layered here with coconut whipped cream and topped with cacao nibs, rose petals, and raspberries
chocolate avocado pudding
* 2 medium-large ripe avocados
* 1/4 cup almond or other non-dairy milk
* 1/2 cup cacao powder
* 1/4 cup maple syrup
* 2 tsp vanilla extract
* 1/8 tsp sea salt
* optional: 1/4 cup dark chocolate chips, melted in a microwave or over the stove (if you want a more mousse-like texture. truly unreal)
* toppings: raspberries, cacao nibs and rose petals from @suncorefoods
scoop avocado flesh into a food processor with all other ingredients. blend until the pudding is smooth and creamy, scraping down the sides as needed. taste and adjust, adding more cacao powder or maple syrup as needed. chill for a few hours before serving (or use avocados pre-chilled in the fridge).
to make coconut whipped cream, place can of coconut cream/milk in the refrigerator for several hours until cold. open can and scoop out the hardened coconut cream (save leftover coconut water to use in smoothies). using a hand mixer, beat coconut cream for one minute, then add in 2 tbsp maple syrup or sugar and 1 tsp vanilla extract and beat for an additional minute until thick and fluffy.
So my friend and i went out for dinner last night and the curry we ordered was meh and really just needed acidity— we joked that we should've brought some limes to squeeze onto the dish. it got me thinking of this old recipe i used to make all the time: a hearty, zingy thai curry with a little bit of heat, packed with chickpeas, eggplant, red bell pepper, and zucchini. going to make a batch after i fly back home tomorrow!
i added instructions for an instant p*t option below— serve over basmati rice for a comforting weeknight dinner. and don’t forget to add the lime juice at the end :-)
thai chickpea curry (vegan, gf)
1 tbsp coconut oil
1 2-inch thumb (10g) ginger, minced
5 cloves garlic, minced
1 small yellow onion, finely chopped
3 tbsp (45g) thai red curry paste (more for added heat)
1 (175g) red bell pepper, chopped
1 cup (250g) eggplant, chopped
1 medium zucchini, chopped (or 2 cups cauliflower florets)
2 tbsp coconut sugar
1 tsp ground turmeric
1 tsp salt
1 15 oz (425g) can chickpeas, rinsed and drained
1 14 oz can (414ml) light or full-fat coconut milk
½ cup water
juice of half a lime
in a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes. add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. cover and cook on low heat for another 15 minutes, until vegetables are tender.
remove from heat and add in the lime juice. taste and add more salt, coconut sugar, lime juice, or curry paste as needed. garnish with cilantro and another squeeze of lime juice, and serve immediately.
instant p*t option: sauté onion, ginger, garlic, and spices as instructed using the saute mode. after adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on high. let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.
Presenting: the vegan ramen burger (inspired by keizo shimamoto!). made these by searing @fieldroast fieldburger patties in a cast-iron skillet until browned on both sides, then sandwiching them between two compressed rounds of cooked ramen noodles. to complement the flavor of the fieldburger i also caramelized onions with the contents of the soup base packet and finished it all off with sriracha sauce, leafy greens, and some chopped scallions.
i’m on a plane right now about to takeoff and the flight attendant is giving me looks but i’ll be uploading videos with step-by-step instructions on my stories soon!
Double chocolate spelt pancakes | mango, coconut whipped cream, blackberries, strawberries, sliced almonds, cacao nibs, maple syrup
its may already?!! that really crept up on me wow
anyways— i’ve used this basic pancake recipe probably 20 times now and this modification is my favorite; the slight bitterness of the cocoa laced with melting dark chocolate chips is soh good
vegan double chocolate pancakes
* 1 cup unsweetened non-dairy milk (i used almond milk)
* 1 tbsp apple cider vinegar
* 1 tsp vanilla extract
* 1 cup flour (i used spelt flour)
* 1 tbsp baking powder
* 2 tbsp cocoa powder
* 1/4 tsp salt
* 2 tbsp coconut sugar
* handful of chocolate chips
combine wet ingredients in a small bowl/cup and let sit for a few minutes. whisk together dry ingredients in a separate medium bowl, then pour the liquid mixture slowly into the dry and stir until just combined (do not over-mix). stir in chocolate chips, if using. using a 1/3 cup measuring cup, pour batter on a preheated non-stick griddle or pan, and cook for 2 minutes or until the edges are dry and several bubbles appear on its surface. flip and cook for another 2 minutes on the other side. serve with maple syrup and fresh fruit.
Happy monday ! coming back from a weekend of cycling with sore shoulders a very sunburnt nose and a ravenous craving for carbs. planning to make these cold spicy sesame noodles soon :-)
to find the recipe go to the previous post on my feed a few rows down! #hannahchia
Going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
my hummus recipe:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).