#maple syrup
like this if you’re Canadian!
Vegan chicken and waffles! I found a Belgium style waffle recipe and doubled the flax seed for the extra fiber. I actually went and bought real maple syrup for this (even though that stuff is soo expensive!) Also, for the vegan chicken nuggets, I got the Kroger brand which are half the price of most of the others and are my favorite. Sadly, I haven’t seen them at my Kroger the last few weeks and I miss them
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Christmas vegan breakfast - mini pancakes with apples + maple syrup + frozen fruits
Cider-Brined Pork Tenderloins with Roasted Apples
Servings: 4-6
STUFF
2 cups apple cider
1 cinnamon stick
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper
2 garlic cloves, crushed
Kosher salt
4 cups ice
Two 1- to 1 ¼-pound pork tenderloins
¼ cup plus 2 tablespoons cider vinegar
1 large shallot, minced
2 thyme sprigs
3 tablespoons sorghum syrup or pure maple syrup
¾ cup chicken stock
2 tablespoons unsalted butter
1 pound medium carrots, cut crosswise ¼-inch thick
2 Honeycrisp or Pink Lady apples—peeled, cored and cut into ½-inch pieces
2 tablespoons fresh orange juice
1 ½ tablespoons extra-virgin olive oil
2 tablespoons canola oil
STEPS
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove from the heat, add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.
Preheat the oven to 450°. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to ¼ cup, about 3 minutes. Add the stock and simmer until reduced to ½ cup, about 5 minutes; discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.
On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.
Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.
Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.
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Dark Chocolate Covered Coconut Bars
Servings: 16
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
STUFF
¾ cup real maple syrup
1 (5 ounce) can coconut cream
2 tablespoons creamy peanut butter
2 teaspoons vanilla extract
4 cups unsweetened lightly toasted coconut flakes
12 ounces dark chocolate
cocoa nibs, coconut, roasted nuts, dried fruits, for topping (optional)
STEPS
Line an 8x8 inch square baking dish with parchment paper.
In a medium pot, combine the maple and coconut cream and bring to a boil over high heat. Boil 8-10 minutes or until thickened to a caramel like sauce.
Remove from the heat and stir in 2 tablespoons peanut butter and the vanilla. Stir in the coconut. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour.
Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes.
Cut bars into 16 bars. Cover in chocolate and top as desired. Let the chocolate set up, about 10 minutes. Keep stored in the fridge.
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Springtime in the Sugarbush…
(Prisma Edit)
~Coast to Coast~Shades of Black & White~Abstractions~
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Asian style noodles under 20 minutes - my type of meals
* click on photos for a better quality
1. What is required:
- 300 g. noodles
- shiitake mushrooms (I bought the package of 30 g. dried mushrooms. I soaked them in hot water for several hours until soft)
- 250 g. frozen edamame or green beans
- ~ 100 ml. rice vinegar
- 2 tbsp soybean paste (I am using the Korean one. You can use miso paste. In this case take 3 tbsp because it’s less saltier)
- 2-3 garlic cloves
- 2 tsp maple syrup
- 2 tbsp soy sauce
- 80 ml. tahini
- raw radishes and sesame seeds to garnish (optional)
* I am also using lemon grass powder and the mix of Asian spice.
2. Cook the noodles according to the package instructions. Rinse under cold water.
3. Chop mushrooms into quarters.
4. Heat a large pan. Cook mushrooms and green beans/edamame in water or oil over medium heat.
5. While vegetables are cooked, mince the garlic cloves.
6. Mix tahini, soybean paste, soy sauce, rice vinegar, and maple syrup in a bowl. Add the minced garlic.
7. When vegetables are soft, add noodles and the tahini sauce. Mix well and cook for 5-7 minutes.
8. Garnish with sesame seeds and sliced radishes.
LIGHT AND EXTRA CRISPY WAFFLES W/ SPICY CHERRY SYRUP (recipe)
If you’re a fan of all things sweet with a little bit of spice, this waffle dish is for you! We love Dev Amadeo’s (of Plum) sugar technique for creating a crispy on the outside, but soft and succulent on the inside waffle. Oh, and the chili, cherry and maple combo for the syrup sounds like a match made in foodie paradise!
Get Dev Amadeo’s full recipe here.
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Aquí va otra curiosidad gastronómica que sorprenderá a muchos. ¿A quien no le gustan los pancakes? Pues bien, se dice que la receta de estas deliciosas tortitas con jarabe de arce, mermelada, miel o frutos secos recorrió un largo camino a través de continentes y siglos para llegar a nuestras mesas directamente desde los Estados Unidos.
En el año 500 aC, Cratino y Magnete, dos comediógrafos compañeros, del famoso Aristófanes, mencionan un dulce a base de agua, aceite de oliva y harina, cocido y redondo, servido con miel solo para el desayuno. Los griegos lo llamaron teganitesotagenites, refiriéndose al tipo de sartén en la que se preparaban, que podemos calificar de antecedente de los actuales pancakes, aunque sin levadura.
Os preguntareis, sin duda, ¿cómo una dulce tortita griega se convirtió en un símbolo del mundo anglosajón? Nada más sencillo, como sucede a menudo, muchas tradiciones y recetas griegas fueron asimiladas por los romanos. De hecho, está documentado que a los patricios les encantaba Alica Dolcia, una versión enriquecida con las especias de los teganites griegos y, aún cuando tendremos que esperar muchos años para que se introduzca la levadura en la receta, esto no impidió que los pancakes se extendieran por Europa y Rusia en una forma muy parecida a las crepes.
Cada país, a partir de la Edad Media, preparó su variante, algunas de las cuales han sobrevivido, como la Kaiserschmarrn alemana que se corta en trozos pequeños y se sirve con frutos secos y azúcar glas. El éxito de este sencillo y versátil dulce llegó, al mismo tiempo, a las Islas Británicas donde se acuñó el nombre “pancake”.
Sin embargo, faltaba algo. Nadie en Europa hasta ese momento había añadido a la receta una levadura que le da ese aspecto suave que lo distingue de las crepes. Esta es, de hecho, una innovación de los EE. UU., donde la receta, que combina características de diversas variantes europeas, se consolida para convertirse en un embajador estrella de la cocina americana.
Texto vía Il Giornale del Cibo
Imagen vía Christina’s cucina
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