The Bun-less Burger

Bun-less black bean burgers are delicious! OK, so I've posted about black bean burgers before, but last night I discovered an even better way to eat them! In an effort to make a bun-less burger, I discovered the most fantastic bread substitute: sweet potato disks.  Basically, this is the same concept as having sweet potato fries with your burger, but using them as buns allows for stupendous stacking! 

This recipe is also a great example of how to get all different colored veggies into one meal.  It is not only super healthy and incredibly tasty, but also beautiful!

Sweet Potato "Buns" and/or Fries

Makes about 6 "buns"

1 large sweet potato or yam

olive oil

1 tsp paprika

1/2 tsp cayenne (or more if you like spicy!)

1-2 pinches smoked paprika, optional

salt and pepper to taste

1. Preheat oven to 400F. Wash the sweet potato, then cut into 1/2" disks.  For fries: cut disks into long, thick strips.

2. Oil the bottom of a casserole dish or baking sheet.  Place disks or fried onto dish and pour on 2-4 TB olive oil.  Sprinkle on spices and seasonings.  For fries: toss until well coated on all sides.

3. Bake uncovered until soft and slightly browned, about 25-30 mins.

Bun-less Black Bean Burgers

Makes 6 burgers

6 sweet potato "buns"

6 black bean burgers (recipe here)

Use a large round cookie cutter to make your burgers look professional!  Using fun-shaped cutters would be really fun for kids! :)

2 cups salsa

1 cup guacamole (avocado, minced garlic, juice of 1 lime, diced tomato, salt to taste)

cabbage slaw (red and green shredded cabbage with a little chopped cilantro)

Stack together and ENJOY! :)

Chocolate Pudding (It's vegan, ya'll!)

Searching on the Internet for vegan, dairy-free, grain-free, and low-sugar recipes brings up a lot of ridiculous foods.  Most of the them I discard because gluten-free bakers like to use a lot of weird flours, powders, and gums. Many of the grain-free recipes go to great lengths...using nuts or dried fruits or even ground meats in place of breads and crusts.  These recipes make me smile because they seem so outlandish, but when I look closer, some of them have real culinary potential.  I love that people all around the world are analyzing and learning and creating great (and some not so great) foods.  I named this blog the "experimental alchemist" because that's what I love doing, too!  I am one of millions of culinary alchemists who are always looking for the next great combination of flavors, or savvy cooking techniques, or trying to use familiar ingredients in mind-bending ways.

So, my newest dessert experiment was chocolate pudding made with white beans.  Now the recipe below might not sound that weird or different, but I thought it was a good example of vegan creativity.  And it fits my criteria: grain-free and low sugar desserts.  Although I think it's pretty cool, I'm not convinced it will win over the less-daring eaters.  I have to say that I love beans (we eat a lot of them...I'm making black bean burgers again today!), but as a dessert...?  For me, the texture of beans is fabulous in some applications, but when I'm expecting a creamy, smooth chocolate mousse, the mealy texture of beans just can't compete.  

Now, before I totally sell this recipe short, I have to say that I don't own a blender, and a food processor just can't puree the beans smooth enough for my liking.  I believe strongly that to make this recipe great, a blender is essential.  There is no other way to get the silky texture that I desire.  

On the bright side, this pudding is actually kind of delicious.  I was surprised at how is tasted...just like chocolate pudding.  Despite the slightly mealy texture caused by my food processor, this pudding was almost like chocolate mousse!  It was rich and slightly airy.  So, all in all, I actually would recommend trying this one out!

What I would change about this recipe:

1. Use a blender!!!!
2. Add in a little coconut oil (maybe 1-2 TB), melted, to give it that nice, smooth mouth feel.
3. Use a little less sugar.  I found the chocolate I used to be perfectly sweet without any addition.  But this is up to individual taste!

White Bean Chocolate Pudding
(adapted from HeathfulPursuit: http://www.healthfulpursuit.com/2013/02/vegan-chocolate-pudding-soy-free-nut-free-cookbook-news/)
makes about 4 small pudding cups

1 1/2 cup cooked white navy beans
about 1/2 cup non-dairy milk
1 cup dark chocolate chips 
1 TB brown sugar (Though I would probably use about 1 tsp next time)
pinch of salt
1 tsp vanilla extract
1 tsp coffee extract, optional

Other additions: I have not tried these, but they sound good :)

fresh mint
peanut butter swirl
jam swirl
pinch of cardamom, ground
nuts or dried fruit
granola topping
vanilla yogurt

1. In a blender or food processor, add in beans, milk, salt, and extracts.  Blend until very smooth and silky.  Add more milk as necessary.

2. Heat a double boiler (a sauce pan with water in the bottom and a stainless steel or glass bowl on top).  Add in chocolate and sugar.  Melt chocolate and stir until sugar is dissolved.  

OR
In a microwave safe bowl, add in chocolate and sugar.  Heat in the microwave 30 secs at a time, stirring between each heating, until chocolate is melted and sugar is dissolved.  (Watch the chocolate!! This method makes it easy for the chocolate to burn!)

3. Add melted chocolate to bean mixture and stir until well combined.  Pour pudding into pudding cups and cover with plastic wrap.  Refrigerate until set, about 1-2 hours (this pudding tasted even better overnight!).  Will keep in the fridge for about 3 days.

Being slightly less messy that me would be good! Haha!  Enjoy! :)

Cauliflower Tabbouleh

Tabbouleh is one of my favorite dishes.  I used to make it all the time because it is easy, fresh, and tastes delicious either hot or cold.  Tabbouleh is a salad consisting of Bulgar (cracked wheat), lemon juice, olive oil, garlic, diced veggies, and herbs.  I've been craving it now that the weather is hot.  However, I have been trying hard to find grain alternatives the past few months.  Sometimes, this means that I have to forgo some of my favorite foods...but sometimes, I discover an alternative that is even better (or at least as good) than the original!  In this case, I used cauliflower bits in place of Bulgar with great success.

I've been experimenting with cauliflower as an alternative to rice.  I have found that it is just the size and texture that I'm looking for.  Plus, I have found it easier to prep than rice!  There are two ways of preparation that I've tried: raw and quickly blanched.  For the raw cauliflower prep, I just wash and cut the cauliflower into florets, then quickly pulse it in a food processor until it is the size of rice.  I prefer the raw version in Tabbouleh because the texture is crunchier.  If you want a softer version of cauliflower rice, you can quickly blanch the cauliflower bits in boiling, salted water for about 1 minute.  This preparation is better for hot dishes, though it would be good if you want your Tabbouleh to be a warm side salad.

As you can see from the recipe below, there are many ingredients that you can add to make your salad even more amazing.  My version is relatively simple.  When I make it next time, I will add more veggies!

Cauliflower Tabbouleh

1 head cauliflower

1/4 cup (give or take) good quality olive oil

juice of 1 lemon

1 clove garlic, minced

1/2 cup black olives, chopped

1/2 cup green onion, chopped

large handful fresh Italian parsley, chopped

salt and pepper to taste

Other Delicious Additions:

1/2 cup fresh or roasted red bell pepper, diced

1/2 cup cucumber, diced

1 cup fresh tomato, seeded and diced

fresh mint, chopped

sweet or smoked paprika

Raw Preperation:

1. Wash cauliflower and cut into florets (about 1" large dice...otherwise they will be too big to process).  Add florets into a food processor and pulse until cauliflower is in rice-sized bits.  Pour into a large bowl.

2. Add lemon juice, olives, green onion, garlic, and parsely into cauliflower and toss to combine.  Pour enough olive oil in to coat all ingredients (this will be about 1/4 cup, but I would recommend pouring in a little bit at a time until you're happy with the taste).  Taste and season with salt and pepper as needed.

3. Serve cold.  Can be kept in the refrigerator for about 5 days.

Hot Preperation:

1. Wash cauliflower and cut into florets (about 1" large dice...otherwise they will be too big to process).  Add florets into a food processor and pulse until cauliflower is in rice-sized bits.

2. In a large pot of boiling, salted (like the ocean) water, add in cauliflower bits and blanch for about 1 min or until softened.  Drain immediately and set aside.

3. In a large skillet, heat olive oil (about 2-4 TB) on medium heat .  Add in green onion, olives, garlic, and parsley.  Stir until warmed.  Add in cauliflower and toss to combine.  Pour in lemon juice.  Stir until all ingredients are warmed through, about 2-3 minutes.  Do not overcook or brown.  Taste and season with salt or pepper as needed.

4. Serve immediately.  Can be cooled and kept in the fridge for about 5 days.

This also makes a great garnish for eggy breakfast!

ENJOY! :)

Easy Extracts

So...my posts have been a little slow this week because I caught a cold earlier in the week which upset me greatly.  I mean, who gets a cold in the middle of May?  When the weather outside is perfectly warm and balmy?  Everyone, according to the checkout lady at the grocery.  She informed me that many people were coming in buying cold medicine.  So, I was just one of the unlucky few.  Thankfully, I have found a really effective cold remedy...cleaning out my ears with hydrogen peroxide.  This might seem a little weird, but I have found that this method is used to clean out earwax, but it has also been shown to lessen the duration of colds.  Now, don't automatically take my word for it (do some googling or research or better yet, ask a doctor!), but I have found that cleaning my ears dramatically reduces my cold symptoms and duration.  Just 10 mins on each side once or twice a day.  I guess it makes sense because your eye, nose, and ears are all connected.
The other bit of drama was that my dog had another anaphylactic reaction in the middle of the night.  By the morning, he was covered in big hives.  He had a similar reaction last summer after being stung by a bee, and the vet thinks it was a spider or ant...I had no idea an ant could cause such a reaction!  Thankfully, though, after some steroids and a lot of benadryl, he is back to his old grumpy self!

Because of my slight illness, I have been cooking more simply this week.  Some chili (sooo comforting when you have a cold!), some lasagna with zucchini noodles (also comforting), and my easy fall back: stir fry salad.  So, unfortunately, I don't have a full meal to share with you.  However, I've been wanting to share a little tip with you which is both fun and will save you money: how to make your own vanilla and coffee extracts!

I don't know about you, but I like to buy organic vanilla extract.  Yet, this scruple of mine is not always kind on my wallet.  The extract available at the store is about 10 bucks for 3 oz.  That is just totally ridiculous.  I mean, why is it so darn expensive?  Well, for one, vanilla beans, in general, are very expensive.  Plus, if they are using organic alcohol, that also adds on the dollars.  I knew there had to be a better solution, so I set out to make it myself.

When I was in baking class, we learned three great ways to use vanilla beans.  Since they are terribly expensive (over a dollar each), you want to make sure that you're getting your full money's worth.  The three best ways to use a vanilla bean are using the fresh beans, adding them to sugar, and adding them to alcohol.  One vanilla bean can go through each of these processes and so could last for years!

When I set out to make my extract, I found whole vanilla beans in bulk.  They were on sale for 99 cents each (a bargain!), so I got two.  I found them in the bulk spice isle in the grocery, but they can also be found at specialty baking/cooking stores as well, such as Sur La Table.  On my shopping trip, I also stopped at the liquor store to buy really cheap vodka.  Now, I realize that my "organic" compunction went out the window at this point, but saving money became my main goal.  I found a 750ml bottle of (really crappy) vodka for about 7 dollars.  But cheap isn't bad in this case since you aren't going to drink it!  In hindsight, I would paid a little more to get some brandy or rum!  Since this extract is used in desserts, having more flavorful alcohol is always great.  My reason for getting vodka was that it is relatively flavorless, which makes the vanilla and coffee flavors shine.

Now, I have about 16 oz of vanilla and coffee extract in my pantry!  And all for UNDER 10 bucks!  

Uses for Vanilla Beans:

1. Use the fresh beans in homemade ice cream, panna cotta, whipped cream, frosting, etc.
NOTE: To remove the beans from the vanilla bean, split lengthwise, then take the back of your knife and run down the middle of the vanilla bean.  This should scrape out all the pulp from the middle of the bean.  Set aside vanilla bean exterior for other uses.

2. Add vanilla bean (pulp removed) to sugar to make vanilla sugar.  The beans should dry completely in the sugar and last indefinitely...if the sugar lasts that long!  Use vanilla sugar in any dessert recipe. Once the sugar is gone, you can add the dried beans to alcohol for vanilla extract.

3. Add vanilla bean (pulp removed) to alcohol to create vanilla extract.  Should last indefinitely or until consumed.

Vanilla Extract

2 vanilla beans, bean pulp removed
350ml alcohol (vodka, brandy, rum)

1.  Add vanilla beans into the bottle of alcohol.  Wait at least a week or until alcohol has darkened significantly and vanilla aroma and flavor are present.
2. Use in any recipe that calls for vanilla extract!

There are still some tiny beans at the bottom!

Coffee Extract

1/2 cup coffee beans
350ml alcohol (vodka, brandy, rum)

1. See recipe above and repeat for coffee extract.

I split my vodka between the vanilla and coffee.  If you aren't going to use the bottle the alcohol came in, you can use a glass or plastic container (washed and sanitized).  Try to make sure that the vanilla and coffee beans are completely covered by the alcohol.

Since alcohol is so great at extracting flavors, it is clear that you could make hundreds of different "extracts!"  Try different kinds of fruit: citrus, strawberry, raspberry, etc.  This would be delicious for cocktails!  You can even make black pepper or tomato vodka for Bloody Marys!  Or try some fresh herbs!  Go wild and have fun! :)

Need a cookie fix?

I love when I find a recipe that fills some unconscious desire of mine.  Most of my desires are centered around finding healthier ways of eating.  However, I still get those sugar cravings and I always wish that I could get my sweet fix, but not feel overly guilty for it.  For one, I've been trying to go more grain-free, meaning we eat a whole lot less bread, wheat flours, rice, pasta, crackers, and chips.  Secondly, I've been adding in more healthy fats like olive oil, coconut oil, and fat from nuts.  I've also been taking more and more sugar, in general, out of our diet.  So, when I stumbled upon this recipe, I was really excited.  I found the perfect little sweet bite: garbanzo bean cookies.  They fill all of my requirements: dairy-free, grain-free (meaning no gluten either!), low-sugar, with a dose of healthy fat.  And they are deliciously rich and fudge-y right out of the oven.  Plus, they are ridiculously easy to make, and even the raw dough tastes good!  

I would highly recommend this recipe as it is a great substitute for regular chocolate chip cookies.  The only downside is they are a touch more savory than the average cookie.  Garbanzo beans are relatively neutral in flavor, but since they make up the bulk of this cookies, their taste still shines through.  One alternative to garbanzo beans would be to use white beans instead.  They have about the same consistency, but a different flavor.  I'll have to try that next time!  Also, I used molasses for the sugar component, though you could use honey or brown sugar.

My only real note about these is that I would recommend finding a raw peanut butter, if possible.  I usually get peanut butter in bulk or make it myself at home.  That way, I know that only peanuts are in it...no extra salt, oils, or sugar.  If you buy peanut butter in the jar, make sure to look at the ingredients.  Even the organic or natural butters tend to add a lot of unnecessary things.  If there is added salt or sugar in your peanut butter, you don't have to add as much sugar into the recipe.  I would recommend adding in a little sugar, then tasting the dough and adjusting from there.  That way you have complete control over the sugar content.

Also, the blog I got these from said they weren't good cold.  I disagree.  I think the dough would be fantastic frozen into little cookie bites.  And the baked cookies can be enjoyed at any time!

Garbanzo Bean Cookies
Adapted from Texanerin Baking (see link here) 
makes 9-10 cookies

1 1/4 cup garbanzo beans
1/2 cup peanut butter
1/4 cup molasses
2 tsp vanilla extract
1 tsp baking powder
pinch of salt (unless your peanut butter contains salt)
1/2 cup chocolate chips

1. If you're using dried garbanzo beans, soak garbanzos overnight.  Put in a pot with enough water to cover them.  Bring to a boil, and boil for about 20 minutes or until al dente.  Spread out on a baking sheet or large casserole dish to cool quickly.  Use immediately or refrigerate or freeze for later use.

OR
If you're using canned beans, drain beans and rinse them well.  

2. Preheat oven to 350F.  In a food processor, add beans, peanut butter, molasses, vanilla, baking powder, and salt.  Pulse until well combined into a smooth dough.  It will be very sticky.

3.  Pour dough into a bowl, and add in chocolate chips.  Stir until well combined.

4.  To form cookies, take about 2 TB of dough and roll into a ball.  Flatten in slightly with your fingers.
5. Place molded cookies on a baking sheet covered with parchment paper.  Bake for about 15 minutes or until outside is firm.  The insides will still be gooey.  Cool on a wire rack and enjoy!

What Can I Make Today?

 Now that I've been helping teach kids how to cook, I've been very aware of how difficult it can be to break down a recipe in order for it to be understood.  The kids we teach like to blindly throw themselves into cooking without glancing at the recipe.  I sympathise.  I used to do that all the time, and came out with very poor results.  Thankfully, these kids have us to direct them towards the right cooking techniques, but it made me think how important analyzing a recipe can be.  Even with directions, it can be hard to know exactly what the end product should taste like.  
Throughout my schooling and experimentation, I've learned how to read a list of ingredients and be able to combine them to make a delicious dish.  This comes in handy when I'm reading a recipe, or if I simply have to make something with the ingredients available in my pantry.  Here's a look into my process.

Breaking Down the Recipe:

What if you only had a list of ingredients as a recipe?  What would you decide to do with them?

In culinary school, I was told by one of my favorite teachers that the best chefs can read a list of ingredients and know exactly how to combine them into a dish.  I was always fascinated by this, and think it is an important step in following any recipe.  By closely analyzing what ingredients a dish contains, you can learn a lot about what the final product will look and taste like.

Take this list of ingredients, for example.  

onion
carrot
celery
mushroom
bacon
white beans
tomato
chicken stock

What would you make with these ingredients? Is it a casserole?  Soup?  

How much of each ingredient would you put in the dish? 

How would you prep the ingredients....small dice of onion or large?

What kind of each ingredient would you use?  Fresh tomato vs. canned tomatoes?

What ingredients could you add to make it more interesting? Fresh herbs or spices?

How would you cook these ingredient...would you simmer/boil/bake/grill/saute?

How much do I need of each ingredient to make enough to feed everyone?

From these questions, you can see how quickly a recipe can turn into many different dishes.  If you decide to  throw all of these ingredients in a pot, then they become a soup.  If you decided to throw them together in the oven, you get a sort of ratatouille casserole.  If you decide to cook, then puree them, these ingredients could even be a hot dip!  

Once you decide on a dish, then it is important to think of how you'll prep the ingredients.  For this case, I decided to make soup, but there were several questions I had to ask: 
How big will you cut the veggies?  
Will you crisp up the bacon and use it as a garnish or will you saute it and add it into the soup?  
Will I puree the beans to make a thick soup or leave it chunky?

Here is my version of this soup.  But think of all the combinations you could make! 

T.E.A.'s Tomato and White Bean Stew with Bacon

2-3 TB olive oil
1 cup onion, small dice
1/2 cup carrot, sm dice
1/2 cup celery, sm dice
1 cup mushroom, sm dice
10 strips bacon, cut into 1" slices (I used turkey bacon)
1-2 cups white beans
1 28oz can tomatoes, pureed
1 quart chicken stock
salt and pepper to taste
Fresh herbs (oregano, parsley, basil), optional

1. Soak white beans overnight or at least 8 hours.  Drain and rinse, then add them to a pot with enough water to cover them.  Simmer about 1 hour or until tender.  Drain and set aside.  (Or use canned beans and skip this step.  Just remember to rinse off the canned beans...that gets a lot of the added salt off.  Or buy beans with no salt added)

2.  Heat a large soup pot on medium high heat.  Add in oil and heat until it shimmers.  Add in bacon and fry until browned and crispy.  Remove bacon from pan and set aside.  Pour off any extra fat (if any), but leave enough in the pot to saute the veggies.  

3.  Reduce heat to medium, put the pot back on the heat and add in all the veggies.  Saute until soft and slightly caramelized, about 8 minutes.  If the veggies are turning too brown or sticking to the pan, add a little water and reduce heat.

4.  Once the veggies are soft, add in beans, bacon, tomatoes, chicken stock, and fresh herbs (if using).  Bring to a boil, reduce to a simmer.  Simmer for about 20 minutes.  Serve hot and Enjoy!

I used homemade stock that was frozen...and frozen tomato juice!