If we were to become our favorite foods… I’d be a potato. I f*cking love all things potato. And my favorite potato dish is hash browns, so naturally I’m here posting about hash browns. When I lived in New York, my first year of college, I was poor af (like most college students I think?) and came to know the server at a café I would go to all the time since it was pretty cheap. I told him this particular morning I didn’t have much and if he could hook it up with some hash browns for $5. He said “No problem,” and brought me a casserole sized tin for a lasagna or eggplant parm out packed with potato gold. I couldn’t believe how f*cking amazing that guy was. And every time I came back he would do the same thing. The hash browns, by the way, were so mother lovin’ good.
BUT, what else is satisfying? I’ll tell you what, mixing up regular potato hash browns with some high vitamin sweet potatoes is what. Get a li’l more bang for your buck (in the health department). Just ignore that part where I add a bit of butter. They turned out crispy and full of even more flavor by adding in the sweet potato.
Set up your food processor for shredding, and shred all three potatoes. You can also hand shred. Heat up your griddle on medium-high while you do the following step. You’ll grab a kitchen cloth and press all of the liquid out you can over the sink from the potatoes to get as dry as possible. Add the shredded potatoes to a bowl and stir in the spices, mixing well.
Add your butter to the griddle and move it around to cover all the edges, and make sure it’s sizzling hot. Form the potatoes on the pan to look like hash browns, so flatten them down.
You’ll cook on one side for 3-4 minutes, checking to make sure they aren’t burning, looking for a crispy golden color or deliciousness. Once reached, flip and cook another 3-4 minutes.
Left my comfort zone of safe recipes and sooo glad I did. These little pockets of yum aren’t difficult to make and feel like the ultimate comfort food. There’s a mini movie about a steamed bun, “Bao” and since watching I have been thinking about whipping some up, finally I have!
They aren’t the prettiest, but taste is spot on. I think I may have fried the wrong side first? Either way it works, and they didn’t take long to steam. Using a combo of pan frying and steaming, you get a really nice fusion of firm and soft. So, go on and get-cho ass in the kitchen to fire these babies up. This amazing recipe is from Bianca Zapatka, made by Bianca.
2/3 c warm water approx 95 degrees (35 C)
2 1/4 tsp instant yeast
1 tsp sugar
2 1/2 c all-purpose flour + more for dusting
1-2 tbsp sesame oil for frying
1 stick leek finely chopped
7 oz white cabbage shredded
1 large carrot shredded
1 red bell pepper finely chopped
2 garlic cloves minced
7 oz tofu, crumbled
1 tbsp soy sauce or tamari
salt to tast
1 tsp chili paste or sriracha
1 tbsp oil
1/4 c water
To serve (optional)
2 tbsp sesame seeds
chopped green onions Dipping sauce
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave syrup
1/4 tsp sesame oil
1/2 tsp srirach or chili paste
For the dough
Mix the yeast with the water and sugar in a small bowl and set aside for around 5 minutes.
Whisk together the flour and a pinch of salt in a large bowl. Pour in the water with yeast slowly and stir with a chopstick (or wooden spoon) until it clumps together. Transfer to a work surface and knead with your hands (or use a mixer with dough hooks) until a smooth and soft dough forms, about 5 minutes.
Put the dough back in the bowl, cover and let rest for about 45 minutes, or until the ball has doubled in size.
Preparing the filling
Heat the oil in a pan and finely chop the vegetables. Add the leek, cabbage, carrots, bell pepper, and garlic to the pan and sauté for 2-3 minutes, until the veggies are slightly tender.
Then crumble the tofu in (it doesn’t have to be super small but broken up like chunky ground meat), soy sauce, salt and chili to taste. Mix well, cook off a bit of excess liquid from the tofu for about 3-4 minutes, and set aside to cool.
Assembling the buns
Once the dough has doubled in size, punch it down, knead it briefly to remove all air bubbles.
Then roll it into a long log and cut into 10 pieces. Work with one piece at a time and cover the rest with a clean kitchen towel to prevent from drying out.
Flatten one piece of dough with your palm and roll it into a round wrapper with thinner edges, about 4.7 in (12 cm) in diameter.
Add about 2-3 tbsp of filling to the center, then fold the bun up and around the filling, making sure you deal the top. Repeat until all the buns are assembled. *Attached is a little photo to help visualize closing the bun.
Cooking the buns
Heat the oil in a non-stick pan over medium heat. Place the buns in the pan with the pinched side up (make sure to not overcrowd the pan), and cook for about 2-3 minutes. Once the bottoms are golden-brown and crispy, flip them over and carefully, pour in 1/4 c water to create steam. Immediately cover the pan, reduce to low heat and allow buns to steam for about 10 minutes, or until the water has evaporated.
Remove from pan, sprinkle with sesame seeds and green onions, and serve with the dipping sauce. Enjoy that sh*t.
If there was one recipe I could have anyone try from anything I’ve ever posted… it would be these lil babies because holy sh*t. I keep checking for crack in the ingredients list (haha). But in all seriousness, if you’re looking to show up anyone at some bake off or win over your in-laws, this is the recipe.
They are incredibly moist, and contain the perfect mixture of banana and cinnamon tastiness. I used bananas that were about to start oozing because of how soft the peel got, and they were completely brown… maybe this is why they tasted like heaven? I found this recipe on Dirty Blonde Vegan, made by the lovely Erin. Also shout out to Erin for one of my new favorite recipes.
2/3 cup granulated sugar(choose organic to be sure it’s vegan)
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup mashed ripe banana (approximately 2 small bananas)
1 tsp vanilla extract
1 & 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Cinnamon toast topping
1/4 cup granulated sugar
1/2-3/4 tsp ground cinnamon
Preheat the oven to 375F.
Line your 12 count, standard size muffin tin, with paper baking cups and spray each cup with non stick spray. Set muffin tin aside.
In a mixing bowl, mash two overripe (brown spots/patches are the softest and sweetest) bananas with a fork.
Add the sugar, applesauce, vegetable oil, and vanilla extract. Use a whisk to combine well. Some clumps from the bananas are expected.
Add the flour, baking soda, salt, and cinnamon (1/2 tsp) and mix to just combine the wet and dry ingredients into a batter. It will be thick, but do not over mix. Stop mixing when you can no longer see dry flour anywhere.
Spoon the batter into the pre-greased muffin cups. The batter should be exactly the right amount to divide evenly between the 12 cups with no extra. (As a rule, muffin cups should be filled about 80% full to allow for rising in the oven.)
In a small bowl, combine 1/4 cup of sugar with 1/2-3/4 tsp of ground cinnamon to make the cinnamon-sugar topping. Mix with a spoon.
Sprinkle the cinnamon-sugar topping over the twelve muffins with the spoon. Divide the topping evenly over each muffin top.
Bake for 17-22 minutes at 375F. Muffins are done when a toothpick inserted into the muffin comes out clean, with no sticky batter on it. Resist the urge to open the oven during the first 15 minutes of baking, this is when the muffins are rising the most!
Cool the muffins in the muffin tin for 5 minutes, then transfer to a cooling rack. Enjoy!
Baking times vary by ovens, so start checking the muffins at 17 minutes, and remove from the oven when a toothpick inserted into the center of a muffin comes out clean (no batter stuck to it).
For Gluten-Free: Substitute a gluten-free flour mix (such as Bob’s Red Mill) for the flour.
For Oil-Free: Use additional applesauce instead of the vegetable oil. This may result in a denser, but still delicious, muffin.
Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).
So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.
If you’re looking for a sweet and spicy bowl of deliciousness, you’ve come to the right place. Containing so many of my faves, it was hard not to eat more than seven bowls of this in one night… I won’t judge if you don’t. I love this recipe so much that I’m making it again tonight, and also because cauliflower is the sh*t and I just can’t get enough.
I used store bought teriyaki sauce, but you adventurous folk can surely use a homemade recipe, or whatever you prefer. I also like to cut corners where they can be cut, so I opted for coleslaw mix rather than spending time cutting and preparing cabbage… talk about pain in my booty. The cauliflower recipe is borrowed from From the Comfort of My Bowl, made by the lovely Jhanelle.
1 c rice, dry (2 c if serving more than 4)
1 avocado, optional
14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
handful of chopped green onions for topping, optional
In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
While rice is cooking, you’ll combine all of the coleslaw ingredients into a medium or large sized bowl, stir, and place in the fridge until it’s time to munch out.
Next, you’ll get a baking sheet, line with tinfoil or lightly grease it, place the florets of broccoli, top with the olive oil and mix around. Finish with salt and pepper, and place in the oven for 10 min.
While the broccoli is cooking, you’ll prepare the cauliflower. In a bowl, combine all ingredients under “Cauliflower” except cauliflower, teriyaki sauce and green onions, to make a thick and smooth batter.
Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on the lightly oiled or nonstick baking tray. Once the broccoli has been removed, place the tray in the oven and bake for 15 minutes.
Remove from the oven then dip in or brush each nugget with the teriyaki sauce and place the baking tray back into the oven for another 10 to 15 minutes.
Creation time!!! How I served my bowl: a bed of rice, topped with coleslaw, broccoli florets, cauliflower, avocado, a drizzle of extra teriyaki, and topped with green onions. Enjoy that mouthwatering deliciousness.
Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.
2 tbsp ground flaxseed
6 tbsp warm water
1/2 cup vegan butter
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
Prepare the flax eggs by mixing the flax and water, and setting aside.
Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Been thinking about this recipe for awhile, and I finally got my ass in gear to make it. It turned out amazing! The sauce is sweet and spicy, the cauliflower is crispy, over rice it’s a mf party… and just as good, MAYBE BETTER, than chicken. (;
Who am I kidding.. It is better. So get that ass in the kitchen b*tches.
The recipe is baked, 100% vegan, and borrowed from Nora at Nora Cooks.
1 head cauliflower (about 5 cups)
1 cup water
3/4 cup flour (see notes for gluten free)
1 tablespoon garlic powder
1/4 teaspoon salt
2 cups panko breadcrumbs (see notes for gluten free)
Sticky Orange Sauce
1 cup orange juice, fresh squeezed preferred
1/2 cup granulated sugar (see notes for substitutions)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Wash and cut cauliflower into bite sized pieces.
In a large bowl, add water, flour, garlic powder and salt. Whisk until well combined. Place the breadcrumbs in a medium sized bowl and set it next to the wet batter bowl. Also place your baking sheet nearby.
Add the cauliflower to the bowl with the wet batter and toss to combine, coating all the pieces well.
One by one, remove a cauliflower piece, tapping any excess batter off, and roll in the breadcrumbs to coat. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake.
Bake for about 20-30 minutes until golden brown and crispy.
Sticky Orange Sauce
In a large pan (large enough to fit the cauliflower and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two.
Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Once the cauliflower is done, add it to the pan with the orange sauce and stir to coat. There won’t be a lot of extra sauce; if you want more double the sauce.
Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Serve hot and enjoy!
This chili is full of veggies, a kick of spice, and tons of fiber. Tastes bomb af too, so you’re going to want to give it a try. Really quick, ready in 20 minutes and then you can get yo grub on b*tches.
Featuring black beans and kidney beans, this will soon be a staple in your kitchen. The recipe is also oil free, so there’s no guilt in eating too much.
2 1/2 c veggie broth
1/2 onion, diced
3 cloves of garlic, minced
1 green bell pepper
1/2-3/4 c corn (depending on preference)
1 c butternut squash, peeled, de-seeded, cubed
2 carrots, diced
1 tsp chipotle powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp galric powder
1 tbsp cumin
2 tbsp chili powder
salt and pepper, to taste
1 15 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
In a large pot, heat a 1/2 c of the veggie broth over medium heat, add in onion and garlic for a minute, followed by the rest of the veggies, stirring and cooking for another 5 minutes so everything is softened.
Add in all of the spices, the rest of the veggie broth, diced tomatoes, and beans. Stir well, and simmer for another 15 minutes, check that everything is softened, and it’s ready to eat!
Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.
2 ½ c flour
½ tsp salt
¼ cup white sugar
1 cup vegan butter very cold frozen is best
½ cup cold ice water
4 tbsp ground chia seeds OR chickpea liquid
8 tbsp unsweetened vanilla almond milk
1 c maple syrup
1 3/4 c light brown sugar
1/3 c cornstarch
1 1/2 tbsp vanilla extract
2 tsp apple cider vinegar
3/4 c melted vegan butter
¼ tsp salt
3/4 tsp cinnamon
2 cups pecan halves
In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
Meanwhile, preheat oven to 350F.
Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
Stir in the pecan halves.
Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
Pour the filling into the shell and press the leaf shapes all around the edge.
Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
Allow to cool completely before slicing and serving.