Recipes

I created this recipe on accident. While prepping my breakfast, I realized that I could (and had) actually easily make vegan froyo. I’m definitely going to make this again once I make some diy somersault chocolate toppings so stay tuned for that recipe!

In all clarity, this recipe utilizes cultured cashew milk from Trader Joe’s, if you don’t have one in your city. I think you can use a vegan kefir style drink.

Honestly, this recipe is pretty forgiving and you can easily change it. Also, this easily makes like 4 servings or 1 serving if you’re brave

~2.5 cups of cultured cashew milk ( I use the plain one, but you could use the mango to mix things up)

3-4 cups of frozen fruit (I used a berry blend but you could use any kind)

optional maple syrup to taste

Blend everything together with a hand blender or in a stand blender. That’s it. Add toppings if you wish or eat as is.

CW: death, near death experiences (skip to the second photo for the recipe)

Nearly two years ago I was in a near death accident while on vacation with my family. It was the climax of what would become the most draining year of my life. A few months after that experience, I lost someone near and dear to me, who inspired me and nurtured my love of cooking, my grandma. I absolutely gutted. I honestly didn’t know how to function. I was barely holding it together and I’m so thankful for my Scoopies, members of my coop, for helping me through such a rough time. I used cooking to help cope and process everything that I was going through. Throughout this time, I enjoyed challenging myself using only ingredients we had on hand in our co-op and minimizing food waste. I wanted to incorporate lemon zest in a recipe because I had planned to make some mango lemonade so this was a great chance to create something.

Lemon, lavender, cardamom cookies (LLC)

2c flour

1c + 1/3 c sugar

2 eggs

1/2-3/4 c of coconut oil (melted, start with a 1/2c)

Zest from 3-4 lemons

Cardamom powder

Lavender buds (these are supposed to be food-grade lavender buds)

Sprinkle of baking powder (about 1 tsp)

1. Mix flour, sugar, zest, cardamom, lavender buds, and baking powder together.
2. Ensure everything is homogenously mix and the lavender, cardamom, and zest are well distributed.
3. Add the 2 eggs and melted coconut oil, in quarter cup increments, to the flour mixture and mix together. The dough should be smooth and stick together as a large singular ball.
4. Refrigerate the dough for around 1hr. You want the dough to be soft and pliable but not too hard otherwise you’ll have to let it thaw because the coconut oil will it too hard.
5. These are dropish cookies. I just pinch off pieces of dough and roll them into balls and place them on a well-oiled baking sheet.
6. Bake for 5-8min on 350 (I err on the side of 5/6 minutes and let them finish cooking on the baking sheet)
7. Remove from oven and let cool on a baking sheet. Enjoy with lemonade!

I’ve been trying to make these tortillas for off and on for a few years now. I buy similar tortillas from Central Market but they carry them irregularly and Central Market is pretty far from my house so it’s a bit of a hassle to get these tortillas, plus the cost isn’t great. The first time I made these they didn’t work out well at all. The second time they were too thick and not really pliable. I finally figured out how to make these after making a bunch of all-purpose tortillas over the course of the past academic year. My favorite way to use these is breakfast tacos (bacon, egg, onion, + kale/spinach is my go-to combo, but they also go well with bean + cheese). They’re also good for quesadillas, sautéed mushrooms, or any place you would use all-purpose flour tortillas. I will definitely start taking better photos that aren’t ripped from my Instagram stories so please bear with me until then. 

2 c sprouted wheat flour (I like this one)

½ c boiling hot water

1 stick of butter (at room temp) ( you can also use miyokos vegan butter to make this vegan) 

1 + ½ teaspoon salt

½ teaspoon baking powder

¼ c Mix of chia, pumpkin, flax, and sunflower seeds (optional)

1.       Mix dry ingredients in a bowl including seeds

2.      Cut the stick of butter in tablespoon pieces. Add pieces to dry ingredients in a bowl and crumble and mix with hands. The dough should be crumbly at this point

3.      Slowly add water to flour in a piecewise fashion and mix w/ rubber spatula until the mixture forms in a uniform dough that doesn’t crumble. The dough should be hydrated (i.e. moist and not crumbly). If the dough is crumbly add more water.

4.      Let rest for at least 30 minutes (max 2 hours). Do not skip this step! It is vital in ensuring that the dough stretches without recoiling;

5.      Form ~½ in diameter balls and roll out with rolling pin until it’s about 6in in diameter (they should be pretty thin max 3mm thick because they expand as they cook)

6.      Cook on hot cast iron griddle, making sure to flip them when they start to bubble.

These will last about a week in the fridge and even longer in the freezer (like a few months)