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  • Super Simple (and flexible) Spelt Focaccia

    I'm allllll about the simple lately. Down-sizing. Getting rid of stuff. Minimizing. I think moving for the third time within a 6 month time span does that to a person...

    So, don't throw your shit in my (proverbial) backyard...but, you may show up to my apartment with freshly baked goods and/or coffee. Edible material goods acceptable, since they are a) easily stored away in my belly, and b) easy to re-generate. 

    What is more....we are in (what I think is) the coldest month on winter...which means we are also wading our way through soup season. Ultimately, that leads us to wanting something carb-y and sponge-y to soak up our soup while shoveling spoonfuls of hot, nourishing goodness into our faces.

    Enter: this simple spelt focaccia. Too lazy to go out and buy bread? This one is for you. Have a bunch of herbs awaiting their fate in the crisper? Perfect application. Bought too much spelt flour last weekend? Done.

    Requiring just 1 bowl, 5 ingredients (plus any add-ins you choose), and about 10 minutes of active time (minus eating), you really have no excuse to not try this. It also freezes really well, with a quick thaw in the toaster or in a warm oven being your ticket to warm, carbohydrate goodness. Bonus: you can mix the dough up sans mixer (and I know you have at least one large bowl and a wooden spoon!), and let it sit either for a few hours at room temperature, OR you can mix this up one day, cover it, and let it sit in the fridge overnight for even better flavor. It is up to you. And how fabulous is that?

    Allow yourself to be creative with what you wish to mix in or top this simple bread with. Some ideas are:

    • Freshly chopped herbs, like thyme, rosemary, oregano, parsley and dill
    • Toasted walnuts
    • Whole or chopped olives
    • Shreds of parmesan cheese, or hunks of goat cheese
    • Roasted or sundried tomatoes packed in oil, roughly chopped
    • Roasted red peppers
    • Caramelized onions
    • Slices or minced fresh garlic, or poke cloves of roasted garlic into the top of the dough pre-bake
    • Sea salt (I love the large flakes of Maldon on top of this baked bread!), cracked black pepper

    Sooo...there you go. You can make your own bread, and eat it, too! 



    Simple Spelt Focaccia // plant-based; vegan; soy-free; nut-free option (just don't put nuts as an add-in)// Makes one roughly 9" by 13" free-form focaccia //

    • 450g or 4 cups spelt flour (I typically use whole spelt flour for the nutty flavor and hearty texture, but white spelt works, too)
    • 7g or 1 packet (1 1/4 tsp) instant yeast
    • 425 mL (or 425g) water (this is roughly scant 1 3/4 cups), 125 mL (3/4 cup) being freshly boiled and 300 mL (1 cup) being freshly boiled, or just use warm water (105F to 110F)
    • 2 TB olive oil, plus a little more for greasing your hands when handling the dough 
    • 1 tsp sea salt
    • 1 TB honey, maple syrup, agave OR sugar
    • Optional add-ins as desired

    1. In a large bowl, add the hot and cold waters (the aim is to get to warm water that is ideal for "proving" your yeast is viable), the liquid sweetener or cane sugar, and yeast. Mix with a fork or whisk to combine. Allow to proof for 10 minutes until bubbly and foamy. If the mixture is not bubbly after this time, start-over with fresh yeast. 

    2. Sift the spelt flour and sea salt into the same bowl. Add the olive oil. Mix with the same mixing tool you used to stir the yeast mixture, or use a large wooden spoon to stir the mixture for 1 to 2 minutes to incorporate everyting. The mixture will be a bit sticky and moist, but this makes for a spongey, tender bread. This would now be the time to fold in any add-ins you desire if you plan on baking the focaccia the same day. Take care to not over-mix any delicate things, like goat cheese, or simply plan to poke/plop them on top of the focaccia right before baking (see step 4).

    3. Allow the mixture to sit, covered, until doubled, usually about 1 hour in a moderately warm kitchen. Alternatively, you can cover the bowl with a more air-resistant lid like plastic wrap or a loose fitting lid, and allow the dough to rise overnight in the fridge. 

    4. When ready to bake, flour a baking sheet with spelt. You could also use a parchment lined-sheet or silpat-lined sheet, but also sprinkle with spelt. Pour the dough onto the sheet, and using oiled hands, gently coax the dough into a free-form shape that is roughly 9" x 13". Sprinkle with additional add-ins or delicate mix-ins, gently poking them into the surface to adhere to the dough while baking. Pre-heat the oven to 375F, and allow the focaccia to rise once more as the oven pre-heats, usually 20-30 minutes. Bake for 40-45 minutes, or until the focaccia has baked to form a crisp crust on the top and bottom (you can check this by sliding a thin spatula under the focaccia). Allow to cool completely, and cut into desired sizes and shapes. Store extra focaccia in an air-tight container in the fridge for up to 1 week, or freezer for up to 1 month. 



    Herbs! I used what I had around: fresh thyme and rosemary. Is as that. Rustic, sticky, flavorful and flexible. But most importantly, so very tasty!Bake, bake, bake...if you're feeling fancy and are planning on eating the whole damn thing in one sitting (no judgemet!), you could brush on some olive oil or even some garlic-infused olive oil. The options are endless, and the road always leads to tasty, tasty carbohydrates...so you cannot lose!Enjoy! 

  • Oh, Hey! + Plant Based Food on the Fly

    Oh, hey there! I know, it has been what, 2 months? I guess I should apologize...but sometimes, life happens. School happens. Writing a thesis and defending said thesis happens...and then you go to Vegas for a week...and yeah. How were those holidays? New Years? Have any resolutions? 

    I hope everyone is well, and enjoying their 2016, as well as goals they have set forth for themselves. I happy to report that I am *almost* done with school: I have to make edits to my thesis before submitting, and then...who knows what. I may be writing a manuscript or other publications (with my my advisor/principle investigator overseeing my research) after finished my thesis, but for now, I am focusing on one thing at a time.

    Not going to lie...I had a bit of a freak out this week. After being offered a job at a local confectionery company, and jumping on it (yes! yes!! Job! You did it! This is what you do after you graduate!)...I took a step back. Proceeded to freak out after I did some research on how to get health insurance on my own. Ended up on the phone to a government agency, and felt so....alone, and quite frankly, pathetic. I had just graduated with my Masters, and didn't feel any sort of accomplishment. What the heck? This isn't the way I should feel. I had to re-cap: I went back to school to prepare myself and skill set for bigger, brighter things...but sometimes, saying "no" is really hard for me. How about you? I like to be prepared, and to take care of my own shit. I am also a people-pleaser. So, the thought of not having income freaked me out, but honestly, after talking it over with my sister and partner, I knew I would be ok. And, most importantly, that I needed (deserve!) a break. I need time to figure out who I am without my school routine, what I want to do with my life, and I just need some time to relax! It is totally healthy to reflect and feel good about your accomplishments, and I truly believe that is what I need to do (and let it all soak in!) before taking the next step. You know? Yeah...ok. I am glad I have that off my chest! And seriously, I need some time to get back in the blogging routine! Being away from it made me appreciate it, and I am looking forward to being back around here at a more frequent basis!

    So, how did I survive writing my thesis? Well, for one, if I could take a step back, I would have been more organized on the food/snack front. I am the type of person who, even thought I LOVE to eat and LOVE food, tends to shun food when I am stressed out. Eating? Psssh. I have better things to do! I found myself slipping into the get-up, make coffee/tea + lemon water, chug smoothie, and work through lunch (as in, skip lunch or have a piece of toast or poke at some reheated leftovers...), and then have a major energy drop-off around 6:00 (when I would then either keep working, or slug myself to the gym for a quick workout). I would come home starving, frustrated, anxious and stressed out about making dinner. Let me just say that I am happy to have time againg to prepare food, and have the mental space to allow for creativity in prepping meals!

    Now, as dramatic as that sounds, I did have a few key staples that helped me get through, and I thought it'd be fun to share them. The pictures may not be the prettiest (all from my phone!), but you get the idea. I hope to re-visit some of the things I made and share them in a more organized fashion on the blog! 

    PS: As I mentioned on my last post, my dear friend and her team of fellow talented media students did a rad video project on a few foodies in the Madison area. I was honored to be a part of the project, and the video is HERE! Check out my nervous tendancies, as well as why I love a plant-based diet. You can find the pumpkin pie recipe HERE (<----it is a good one!).

    Cheers!!



    1. Smoothies!! Wow. I love smoothies (See herehere, here, and here for some of my favorite go-to recipes, with some being more of a treat!). Knowing that I could jam-pack my Vitamix with greens (usually spinach, sometimes kale), fruit and other superfoods like chia seeds, hemp hearts, coconut oil and my current favorite protein powder made me feel good about skipping eating the next 10 hours. JUST KIDDING!! But having a solid smoothie gave me an energy boost each and every morning. I at least get points, right? Breakfast is the most important meal of the day!

    2. Lemon + Turmeric + Apple Cider Vinegar Tonic: I snagged inspiration for this easy tonic from Oh She Glows. It is super easy, and doesnt' require fresh turmeric root which is usually hard to find here in WI. I would sip on this with my smoothie in the morning, and it really helped my motivation in keeping hydrated throughout the morning/afternoon.

    3. Tofu Scramble!! Made with my sister's homemade curry powder, tofu scramblin' was a quick and easy meal, either for breakfast or dinner...or lunch leftovers. Paired with a baked sweet potato (or steamed in the microwave), and sauteed kale, this made for a nourishing and filling staple. I did not press the tofu for any of the scrambles I made, and honestly...didn't notice a difference in the overall outcome of the dish. Time savers for the win!! 

    4. Coffee! Ok, not a food, but I need to share my most favorite coffee or tea creamer. It is simply 3/4 cup overnight soaked cashews, 2-3 soft pitted dates, 2 cups water and a small pinch sea salt. Blend until smooth, no straining required with the soft, soaked 'shews. Enjoy in your favorite hot beverage, including: rooibos tea, chai, matcha lattes, French press coffee, hot chocolate or even by itself for a decadent treat alongside a cookie or what have you. Inspiration credit for this creamer goes to York & Spoon. She is a rad lady-check out her page!!5. Banana + Oatmeal Breakfast Cookies: Filled with chia jam (I used strawberry) or topped with half a soft pitted date, these babies are oatmeal on the fly! Eating two of these supplies you with 1/2 cup oats, lotsa ground flax seeds, and a 1/2 of a banana! Yes! Great with nut/seed butter, Earth Balance or coconut butter. I followed this recipe, adding cinnamon, nutmeg and vanilla extract. Note: add dark chocolate next time. Win!!

    6. Hummus. Need I say more?? I made countless batches of hummus to enjoy on toast, with veggies or crackers or tortialla chips, or to pile on a baked sweet potato covered in tofu scramble. Hey, it may not be pretty food, but it tastes damn good. The red swirl is red chili paste...I picked it up on a whim, and am really loving it swirled in hummus...

    7. Pureed soups. So easy...and a great way to pack in the veggies! Check this one out (still one of my favorites-try adding butternut sqaush cubes for a fun winter twist!). I also love me a good butternut or kabocha or kuri (or a mixture thereof) squash soup, topped with sauted kale and vegan sausage (Field Roast Italian is what I used below). A quick and simple meal that leaves you with leftovers for lunch or dinner the next day. 

    8. Homemade nut and seed butters. I would make 1 batch per week, using 3-4 cups whatever nuts and seeds I wanted: usually a mixture of Spanish peanuts, sunflower seeds, cashews and/or almonds. I would toast them until they are brown and fragrant in a 350F oven, and then puree (i.e. tamp the shit out of the mixture in the Vitamix) with a pinch of sea salt. Wonderful snacking on with toast, apples, using in smoothies, or even making this rediculously delicious salad dressing (ps: almond/sunflower butter worked beautifully in that dressing!). I also discovered that if you roughly chop almonds, the roasty flavors in the final butter are enhanced...so if you're into that kind of thing, try it out!

    9. Fruit! A no-brainer. I munched on my fair share of apples, oranges, grapefruits and even managed to crack open 2 pomegranates. Candy from nature....along with chocolate. I ate a lot of dark chocolate...we won't go there...but I will share with you that I love the dark chocolate with sea salt from Theo. Yes, yes I do. You should probably get some...now. Oh, and dates+ homemade nut butter = heaven. Add in a sprinkle of sea salt on top, and you've basically have natures way better version of a Snickers bar.

    10. ICE CREAM!!!! Ok, ok. So I waited to treat myself with a pint of Lunay & Larry's (Chocolate Walnut Brownie = BLISS!!) until I was done with my defense. I am in love with Coconut Bliss products, and treated myself after having a celebretory Thai curry dinner the evening after my defense. The chocolate walnut brownie flavor is probably my second favorite thus far, with the ultimate favorite being the chocolate and salted caramel. Note to self: get more STAT!!!

    And that is it!! Thanks for checking in...I hope to be back soon. What are you favorite go-to foods when you are busy or stressed??