Because my first trial was a complete fail.  Yupp.  Two ingredients, and I messed it up.

Note: never add juice to coconut butter, unless you want a pile of coconut playdough

The butter needed more orange oomph, and I was out of oranges, which meant no [...]]]> Why the delay on the 2 ingredient recipe?

Because my first trial was a complete fail.  Yupp.  Two ingredients, and I messed it up.

Note: never add juice to coconut butter, unless you want a pile of coconut playdough

The butter needed more orange oomph, and I was out of oranges, which meant no more zest.  I thought adding 1-2T fresh squeezed orange juice would work.

Wrong!

[Do you have a zester? It’s one of my most used kitchen tools ever!]

So here we are, on this lovely Friday morning [I guess it’s the afternoon now], with more coconut butter than I know what to do with.  Actually, there is no such as too much coconut butter.

Trial 2 was a huge success and as you’ll see in a minute, there was also a trial 3.

It’s been months since I’ve made a batch of this luscious, buttery, coconutty goodness.  Why that is, I’ll never know, because it’s the easiest “nut” to butterize.

While plain coconut butter is fantastic all on it’s own, it’s nice to jazz things up from time to time.

I’ve made orange-coconut smoothies before, but never thought to add orange to coconut butter.  At first I was thinking I would get all clever and make this with blood oranges, using some of the juice and turning it pink!  However, then I found out adding juice is a major no-no. 

But I ended up loving the subtle orange glow and the specks scattered throughout this creamy spread.

I see an innocent sweet potato getting slathered with this in the very near future. 

Orange Cream Coconut Butter [yields ~1 1/3c]

• 4c unsweetened shredded coconut flakes*
• 1.5-2T orange zest
• 1/2t vanilla extract [opt]

1. In a food processor [11c works great with 4c of coconut], add the coconut and turn on until the coconut is creamy.  Scrape the sides of the bowl as necessary [I’ve found a butter knife works the best because plastic spatulas will tear from the blade].  Takes about 6-10min. 
2. Once it’s smooth, I make sure to scrape the bottom + sides really well and continue to process for another 1-2min until completely drippy.
3. Add in the orange zest + vanilla [if using] and let process for another minute until well combined + smooth.
4. Taste and add more zest if desired.
5. Store in a sealed jar, in a cool cabinet. 

tips/suggestions:  *Coconut flakes, reduced fat shredded coconut, and sweetened coconut will not work.  Also, make sure to use a fresh bag, as coconut can easily dry out.  If desired, add 2-3t of pure cane sugar after it is fully drippy and let process for another minute.  This will become solid at room temperature.  Scrape some into a small bowl and heat for a short amount of time in a pan or in the microwave.  If you scrape it onto something hot, like oats, it will quickly melt.

For more tips on making coconut butter and other nut butters, check out my post, “nut butters: your questions answered.”

And since we all know orange + chocolate are a dream team, why not add a little cocoa powder to the mix?

I put 1/2 of the orange cream coconut butter back into the food processor and turned it into this.

Cocoa Orange Coconut Butter [yields ~1 1/3c]

• 4c unsweetened shredded coconut flakes
• 1.5-2T orange zest
• 2T unsweetened cocoa powder
• 2t pure cane sugar
• 3/4t vanilla extract

1. In a food processor [11c works great with 4c of coconut], add the coconut and turn on until the coconut is creamy.  Scrape the sides of the bowl as necessary [I’ve found a butter knife works the best because plastic spatulas will tear from the blade].  Takes about 6-10min. 
2. Once it’s smooth, I make sure to scrape the bottom + sides really well and continue to process for another 1-2min until completely drippy.
3. Add in the orange zest + vanilla [if using] and let process for another minute until well combined + smooth.
4. While spinning, add the cocoa powder + sugar and let process another minute.
5. Taste and add more zest if desired.
6. Store in a sealed jar, in a cool cabinet.

OR…if you want a 1/2 batch of the cocoa + a 1/2 batch of the original

• measure 1/2 of the orange cream coconut butter
• 1T cocoa powder
• 1t pure cane sugar
• 1/8t vanilla extract

1. Turn your food processor on with 1/2 of the original coconut butter in the bowl.
2. Add in the cocoa powder, sugar, and extract while spinning and let process another minute until drippy.

Time to cook that sweet potato…

Ashley

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You have no idea!

Any stuffed pepper recipe I currently have on my recipe page is about to be deleted.

We have a new favorite.

This recipe was inspired 100% by a meal Chris and I had this weekend.  After our long day [...]]]> I am so flipping excited to share this recipe with you.

You have no idea!

Any stuffed pepper recipe I currently have on my recipe page is about to be deleted.

We have a new favorite.

This recipe was inspired 100% by a meal Chris and I had this weekend.  After our long day hiking up a mountain, I was in no mood to cook.  We went out for dinner, for the first time in awhile, to El Monte.  We had never been before, but heard amazing reviews.  It’s not right downtown and kind of set back from the street, so even after 1.5yrs here, we just now heard about it.

El Monte is Oaxacan inspired and the menu is packed with stellar options.  They use local, organic produce + meats whenever possible, use freshly cut avocados for each bowl of guacamole, and make all of their liquor drinks from scratch [no syrup mixes]. 

We were impressed with the menu and even more impressed that I had more than 1 option [gluten free + veggie can be tricky!].  Our server brought us a complimentary bowl of their original guacamole, which we requested.  You also have the option of “make your own” or “exotic guacamole,” which includes strawberries, mangos, goat cheese, and a few other ingredients.  We’ve heard it’s phenomenal.  The original guacamole did not disappoint and neither did the fresh chips + salsa.  They brought out a smoky red salsa + a tomatillo salsa.  The red was without a doubt, my favorite salsa ever.

Okay, I’ll stop gushing now.

Chris and I ended up ordering the same thing, a rarity.

Roasted Relleno – poblano chile stuffed with coastal rice, red quinoa, greens, menonita cheese, nestled atop crema black bean sauce, served with coastal rice + market fresh roasted vegetables

As soon as the first bite hit my lips, I knew this needed to be recreated at home.  While I changed up a few things, I kept the idea of the dish the same.

• no poblano pepper – they’re expensive right now
• no coastal rice – no idea what that is?
• white quinoa instead of red – it’s cheaper!
• small amount of black beans mixed into the rice/quinoa mixture – just because

The mix of ground brown rice and quinoa I decided on, was pretty spot on to the texture we had at dinner.  It was a thick, sticky rice, not lacking at all in moisture.

I decided to only lightly roast the pepper, so it still had a little bit of bite to it.  I also kept the black bean crema sauce a bit thicker and left more of the bean texture.

The flavors that night were fresh, but not overpowering.  I usually spice my Mexican-style recipes much more than this, but I loved the simplicity of the flavors.  The texture of the rice + quinoa mixture really sets this dish apart from other stuffed pepper recipes I’ve made in the past.  It’s so creamy that it seems indulgent.

Quinoa, Rice + Bean Stuffed Peppers [serves 3]

• 3 large bell peppers
• 1/2c quinoa, rinsed
• 1/2c ground brown rice
• 2c no/low sodium vegetable broth
• 3/4c black beans
• 2T oil
• 1.5t garlic, minced
• 1t ground cumin
• 1/2t oregano
• 1/2-1t adobo chipotle sauce [opt]
• 0-1/2t *salt
• black pepper
• cheese [opt]

1. Wash your peppers, slice lengthwise and carefully deseed.
2. Coat on all sides with a small amount of oil [about 1/2-1T total] and sprinkle with salt.  Set aside on a baking sheet.
3. In a medium sized pot, heat 1T oil over medium heat.
4. Once hot, add the garlic, cumin, oregano *salt [if using no sodium broth add 1/4-1/2t], and adobo sauce [if using].
5. Stir constantly for 20-30 seconds until the garlic begins to brown. 
6. Add in the rinsed quinoa, ground brown rice, and veggie broth and stir well.
7. Turn the heat up slightly and bring to a boil, stirring every minute or so.
8. Once boiling, reduce heat to simmer and cover for 25min. 
• Preheat your broiler on high in the last 5 minutes.
9. Turn off the heat and let sit for 10min.
10. Place the baking sheet with the peppers into the oven to broil for 3-5min per side.  The peppers should be slightly softened, but not charred or mushy.
11. Fluff the quinoa mixture with a fork and gently stir in the black beans, and fresh ground black pepper.  Add more salt if needed.  The mixture with be very moist + sticky.
12. Stuff mixture into the peppers.  Top with cheese [I used extra sharp cheddar] + broil if desired.

tips/substitutions:  Brown rice can be ground in a high power blender, coffee grinder, spice grinder or magic bullet.  Grind until the point of fine pieces, but not at all flour-like.  It will look like flakes of brown rice.  Arrowhead Mills also sells this.  If you don’t want to use ground brown rice, use 1c quinoa with 2c broth and reduce the cook time to 15min.  Chipotle adobo sauce comes in a small can and is extremely spicy.  You can freeze the sauce in an ice cube tray and store in a plastic bag in the freezer to use again.  Substitute 1/4t [or more] cayenne pepper + 1/2t chili powder if desired.

Black Bean Crema Sauce

• 1c black beans
• 1/4c half + half creamer
• 1/2T oil
• 3/4t garlic, minced
• 1/2t ground cumin
• 1/2t chili powder
• pinch of cayenne
• 1/8t salt

1. In a food processor/magic bullet/blender combine the beans and cream and process until smooth but not fully puréed.  You want some of the bean texture left in tact.
2. In a small pan, over medium heat, heat the oil.
3. Once hot, add the garlic, cumin, chili powder, cayenne + salt and stir constantly for 20-30sec until the garlic begins to brown.
4. Empty the black bean mixture into the hot pan, reduce heat to med-low, and stir until combined.
5. Let cook for 2-3, stirring frequently.
6. Serve under or on top of the stuffed pepper.

tips/substitutions: To make vegan, I would use soymilk or plain soy creamer. 

To add a little more oomph to this meal, mix in a lightly seasoned protein of choice to the rice mixture.

And you always have the option to broil a little cheese on top.

Someone did a little happy dance in the kitchen today.

And that someone was me.

Enjoy!

Ashley

photography blog updated with the lovely krista + julian

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Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I [...]]]> Good things must come in threes.

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I just had to try one.

First, we have the 2-bite pizzas.  If you have a mini muffin pan, you’re all set.  Okay, you’ll also need 2 small bowls + a spoon.

After a short while in the oven they’re ready for round two.

Carve the tops off at an angle, to create a little bowl.

Then fill with sauce + cheese + top with more cheese.

Then broil.

Then bite.

I ate the missing pizza bite while standing on top of my kitchen table, hovering over the pan, taking photos.

It was speaking to me.

So what is the bread part made up of?  It’s not like pizza dough at all.

Do these look familiar?

Buckwheat bakes!  Savory style.  They’re packed with herbs and use a mix of raw buckwheat + millet flour.  So what’s with the darker bake?  It’s vegan!  A little something for everyone.

So what’s your favorite pizza combination?

Think about it, then stuff it inside with sauce + cheese and broil until bubbly.

My favorite?

Cheese + mushroom. 

I suggest tearing into this with a fork + knife.

Unless you’re alone…

In which case you should use your hands.

A pizza bread bake sandwich?

Oh yes.

While I am a fan of cheese, the vegan version made me just as happy.  I stuffed it with sauce + mushrooms, then topped it with sesame seeds, salt + nutritional yeast.

It was quite dangerous to make all of these at once.

A pizza-bread food coma ensued.

Pizza Bread Bake [gluten free]

• 3T raw buckwheat flour
• 3T millet flour
• 1 large egg
• 1T oil
• 3T milk
• 1/8t garlic powder
• 1/2t oregano
• 1/2t parsley
• 1/8t salt
• 1/4t baking powder
• few grinds of black pepper
• pizza/marinara sauce
• grated cheese
• any other toppings you like

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 30-34min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bake [gluten free + vegan]

• 3T raw buckwheat flour
• 3T millet flour
• 1.5T ground flax meal
• 1T nutritional yeast
• 1T oil
• 3T milk
• 1T applesauce
• 1/8t garlic powder
• 1/2t oregano
• 1/2t parsley
• 1/8t salt
• 1/4t baking powder
• 1/4t baking soda
• few grinds of black pepper
• pizza/marinara sauce
• any veggie toppings you want
• nutritional yeast/sesame seeds/salt [to top]

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, oil and applesauce together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 34-38min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce + other ingredients to the bread bowl. 
9. Put the top on, spoon a little sauce on and sprinkle with nutritional yeast, sesame seeds + sea salt if desired.
10. Broil 2-4 until browned.
11. Serve immediately.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet. 

Pizza Bread Bites [gluten free]

*original recipe quadrupled to make 24 mini bites

you can also quadruple the vegan recipe and do the same

• 3/4c raw buckwheat flour
• 3/4c millet flour
• 4 large eggs
• 1/4c oil
• 3/4c milk
• 1/2t garlic powder
• 2t oregano
• 2t parsley
• 1/2t salt
• 1t baking powder
• 10-15 grinds black pepper
• pizza/marinara sauce
• grated cheese
• butter/coconut oil to grease

1. Preheat your oven to 350*. [high altitude use 375*]  Grease a mini muffin pan.
2. Mix all of the dry ingredients together in a bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the the mini muffin pan and bake for 15-18min.
5. Let cool 5-10min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce.
8. Add about 1/2T sauce sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Because they are so small, it works best to just use sauce + cheese with the minis.  Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with the sauce + cheese right before you want to serve.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

…

I think I should cook everything in threes.

Ashley

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So what did I come home to?

Chris recovering from a nasty stomach virus.

The dogs with 100x their normal energy, since Chris couldn’t walk them for a few days.

The house needing a total germ-scrub-down.

And not much food [...]]]> I’m hooooooome!  And I don’t have to be on a plane again until JUNE! 

So what did I come home to?

Chris recovering from a nasty stomach virus.

The dogs with 100x their normal energy, since Chris couldn’t walk them for a few days.

The house needing a total germ-scrub-down.

And not much food in the house.

But we did have yogurt.

Why make one dip when you can make three?

Lemon Dill Yogurt Dip

• 1c Greek yogurt
• 1t dried dill [or 1T fresh dill]
• 1T lemon juice
• 1/2t lemon zest
• 1/4t garlic powder
• 1/4t salt
• fresh black pepper to taste

1. Mix ingredients together + chill [covered] in the fridge.
2. Add more salt if desired.

*Using Greek yogurt is very important so it has a nice thick consistency.  I like to use 2%.

Serve with:

• cucumbers
• peppers
• broccoli
• carrots
• cherry tomatoes
• pita
• kettle chips
• falafel

Do you love cinnamon as much as I do?

I eat 1-2t every.single.day.

And this works as more than a dip.

It works as part of your breakfast, lunch, or snack.

Cinnamon Maple Yogurt Dip

• 1c Greek yogurt
• 3/4t cinnamon
• 2t maple syrup [or honey]
• 1/4t vanilla extract
• shredded coconut + chopped almonds [topping]

1. Mix ingredients together + chill [covered] in the fridge.
2. Top with shredded coconut and/or chopped almonds. 

*Using Greek yogurt is very important so it has a nice thick consistency.  I like to use 2%.

Chocolate was the next flavor that popped into my head.

Double chocolate.

Filled with cocoa powder + crunchy chocolate chips.

Chocolate Chocolate Chip Yogurt Dip

• 1c Greek yogurt
• 2T unsweetened cocoa powder
• 1T maple syrup
• 1/4t vanilla extract
• 3T dark chocolate chips

1. Mix ingredients together and add more maple syrup if desired.
2. Chill [covered] in the fridge.
3. Top with chocolate chips. 

The chocolate was my favorite. 

f-a-v-o-r-i-t-e

I’m pretty sure it was due to the chocolate chip crunchiness.

I made half batch versions of each and completely finished them off with 1 apple, 4 large carrots [obviously for the dill dip], and a spoon.

[had fun playing with light + shadows in these photos]

Serve the cinnamon and/or chocolate dips with:

• banana
• apple
• pretzels
• pound cake
• animal crackers
• cinnamon pita chips
• Food Should Taste Good chocolate tortilla chips
• angel food cupcakes [!!!]
• strawberries
• mandel bread

The house is clean.

The fridge is full.

Chris is feeling better.

My egg supply is restocked.

The dogs are not acting like total crazies.

All is well.

Ashley

recipe page updated

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Who am I?

Ohhh how nice it is to plan ahead.  But don’t get too excited.  I completely forgot about the super bowl this weekend and have no recipes lined up.  However, I don’t think anyone would be upset to see the following recipe [...]]]> TWO Valentine’s Day recipes and it’s not even February yet.

Who am I?

Ohhh how nice it is to plan ahead.  But don’t get too excited.  I completely forgot about the super bowl this weekend and have no recipes lined up.  However, I don’t think anyone would be upset to see the following recipe at their super bowl get together.

The star of the show, was once again blood oranges.  I was hoping they would turn the actual doughnut pink, but no such luck.  Maybe using all blood orange juice, instead of using both OJ + milk would have worked.  I’ll have to try next time.

With a good squeeze of juice and a little bit of zest, the flavor was spot on. 

While the doughnut may not have been pink, I drizzled pink icing overtop to give them a little more Valentine’s Day spirit.

No red food dye here!

Perfectly pink with a little extra pop of orange flavor.

These would make an excellent breakfast or dessert.  Possibly served with OJ or better yet, mimosas.  Too bad we were out of champagne for this shoot.  What a good excuse to gulp down a little bubbly at 1 o’clock in the afternoon!

I never expected this recipe to rival the molasses, cinnamon sugar, and apple cider doughnuts [my favorites].  They’re right up there though!  Don’t make me pick a favorite.  I now have four.

And you know what else?

They’re vegan!  Perfect if you don’t eat eggs, or are out of eggs like I was.  You’ll just need a little flax to throw in the mix.  Freshly ground flax seeds work the best.  No need to worry about mixing a flax “egg,” because it gets tossed right in with the dry ingredients.

Cakier + doughnuttier than you’d expect.

Especially for being gluten free, vegan, and baked! 

Blood Orange + Chocolate Frosted Doughnuts  [yields 6-8 doughnuts] vegan + GF

• 1/2c GF oat flour
• 1/2c sweet rice flour
• 3T almond meal
• 3T sunflower oil
• 1/3c sucanat
• 1.5T ground flax meal
• 3T unsweetened apple sauce
• 6T blood orange juice
• 1T blood orange zest
• 1/4c unsweetened almond milk
• 1.5t vanilla
• 1/2t salt
• 1t baking powder
• 1/2t baking soda

1. Preheat your oven to 350* + grease your donut pan.
2. In a medium sized bowl mix together the oat flour, sweet rice flour, almond meal, flax meal, sucanat, salt, baking powder + baking soda.
3. In a small bowl, whisk together blood orange juice, milk, vanilla, oil, zest + applesauce.
4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy and should be thick.
5. With a spoon, spatula, or piping bag, transfer the batter to your greased pan, until almost flush with the top of the pan.
6. Bake for 24-28min.
7. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
8. Let them cool in the pan for 5min then turn out onto a cooling rack.
9. Add frosting when cooled.

tips/substitutions: If you have leftover batter with a 6-mold pan, your molds might be a smaller than mine, so they might bake slightly faster.  For high altitude – oven 375*, 3/4t baking powder.  You can grind oat flour from certified gluten free oat groats, steel cut oats, or rolled oats.  Grind in a blender or magic bullet until soft and flour-like.  Sub 2 eggs instead of ground flax, and lower almond milk to 2T if you don’t need/want them to be vegan.  If you can’t find blood orange, just sub any unsweetened orange juice.  To make almond meal, grind almonds in a food processor/blender/magic bullet until soft and mealy with not pieces of almond.

Chocolate Frosting

• 1c powdered sugar
• 2T unsweetened cocoa powder
• 1.5-2.5T unsweetened almond milk

1. Stir everything together until smooth.  If it’s too thin, add more powdered sugar.  If it’s too thick, add 1t more of milk at a time.
2. Let sit for 5min to thicken.

*Make your own powdered sugar or sucanat.

Blood Orange Drizzle

• 1/2c powdered sugar
• 1T blood orange juice

1. Combine until smooth. 
2. Scoop into a sealable plastic baggie, squeeze the air out + close.
3. Work the icing down to one corner of the bag and cut a tiny off the corner.
4. Gently drizzle the icing onto the doughnuts.

Your sweetie is guaranteed to lick their plate clean. 

And so are you.

Now shouldn’t you be writing a shopping list for things like spicy nacho cheeze sauce, curry honey hummus, sweet potato black bean burgers, beer soaked fries, smoked black bean dip, cocoa chili, pumpkin spice hummus, southwestern soup, or buckwheat + millet pizza, instead of thinking about doughnuts?

I’m on the fence, but I think I’ll take doughnuts over dip.

Ashley

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