Hey everybody!! Welcome back to zee bloggy blog. (If you should know anything about me you should know that I am constantly falling into strange made up accents that will probably make appearances in my writing here) Anyways, classes are now in full swing over here and I am FEELING it. Back to running around literally all day sometimes forgetting to stop and just eat something (which is VERY hard for me to forget to do). Today I wanted to share a super simple and quick recipe that will satisfy all sweet, nutty, crunchy cravings without too much sweat or time in the kitchen because who has time for that in the middle of January?? And of course, we are definitely not sacrificing health here so we’ll be sticking to all that gluten free, vegan, refined-sugar free jazz. So without further ado…salted caramel stovetop granola babayyy!!
Makes 1 Cup of granola
1/2 c oats
1/4 c nuts
1/4 c coconut flakes
Tbsp chia seeds
Tbsp flax meal
1 1/2 Tbsp coconut sugar
2 Tbsp water
2 Tbsp coconut cream (the stuff that sits at the top of the full fat coconut milk after its been refrigerated)
1 tsp vanilla
1/8 tsp salt
Add oats, nuts, and coconut flakes to a frying pan and toast on medium heat stirring frequently until the mixture is golden and fragrant
Set aside oat/nut/coconut mixture and bring the coconut sugar and water to a simmer stirring constantly until color has darkened. Remove from heat and add coconut cream.
Bring caramel mixture back to the burner and stir constantly until your spoon can make streaks at the bottom of the pot (due to thickening of mixture).
Add salt and vanilla to caramel and pour over the oat/nut/coconut mixture.
Stir until caramel has been evenly distributed and set aside for your granola to cool and harden.
ENJOYYY!! Put this stuff on smoothie bowls, oatmeal, ice-cream, or just add some plant-based milk and voila you have yourself a lovely treat. (You can also just eat this stuff plain because its that good…my sister and I finished the whole batch in the car today)
Hey faithful readers of our little blog! It’s Jennifer just barely making it out of these insane past few days. You know it’s going to be a packed semester when your second day consists of you already working on the homework for the class you have in a half hour… This week Corynn and I started our spring semester! It has definitely been a crazy busy week for us, so this post really provided us with some culinary therapy. If we’re going to be completely honest, we struggled a little trying to figure out what exactly to post. We didn’t want to take on too much, but we also didn’t want to give you a dry post…
Last minute, Corynn came up with this genius idea of tarts. The idea of tarts isn’t even the most genius part about it. It was her inspiration and idea for what we were going to fill the tarts with! She was so inspired by our new favorite boba place in Santa Monica/West LA area called Percolate! One of their signature drinks is the Matcha Royale which is a matcha drink made with oat milk and a berry purée. It’s layered so beautifully and tastes like liquid gold. She texted me the idea and I immediately had ideas rushing through my head, as she did too I’m sure.
We both came up with tart recipes inspired by the drink. My tart is made with a honey graham cracker shell, filled with a berry jam/coulis/tart filling type thing, and topped with a lightly sweetened matcha whipped cream. I thought it looked a little bare at the end, so I even sprinkled a little matcha over the top to give it a little color. Corynn’s recipe is below as well.
Here is Jennifer’s recipe:
Honey Graham Cracker shell:
1 sleeve of graham crackers, crushed into crumbs (tip: put the sleeve in a big zippy… no sponsors yet… plastic bag and use a rolling pin or empty wine bottle to roll over the bag)
½ teaspoon of salt
⅔ cup of flour
1 large egg
6 tablespoons of butter, melted
Add dry ingredients together and mix until incorporated. Add the egg and mix and then add the butter and mix until everything is well incorporated. Blind bake* the shell at 375 degrees for 20 minutes.
*Contrary to popular belief, blind baking does not mean baking with a blindfold on, nor does it mean taking wild guesses… both of which I am guilty of. Just kidding! It’s far too dangerous to take wild guesses 😉
1 cup of frozen or fresh berries of choice
⅓ cup water
⅓ cup of juice (I used pomegranate juice)
The juice of ½ a medium sized lemon and its zest
⅓ cup sugar
2 tablespoons of cornstarch
Add all the ingredients into a small pot and bring to a boil (boil? I mean just watch until it bubbles) while constantly stirring, which will take around 5-7 minutes. Continue to cook the filling until most of the water you added evaporates and the cornstarch does its magic. Strain the berry concoction into a glass measuring cup or something similar to give it a space to cool down and settle a bit.
Matcha Whipped Cream:
1 cup of heavy whipping cream
⅓ cup sugar
2 teaspoons of matcha (about 1 ½ for the cream and the rest for dusting)
Whip the cream until it has soft peaks and then add the matcha and sugar, beating only slowly until everything is incorporated. Rather than stiff peaks, soft peaks are easier to spread on the tart and have a smoother consistency.
Pour the cooled berry mixture into the cooled tart shell and with a spatula of some sorts (I used an offset spatula… aka one of the best tools in the kitchen) and spread the berry layer evenly across the bottom. Next, add a hefty dollop of whipped cream on top of the berry layer and spread with your spatula tool of choice. At this point, the berry layer is still pretty runny, so be careful and gentle when spreading that whip. Use the spatula to create a swirly texture and design on the whip. Dust with matcha and refrigerate overnight… or at least a couple hours if you’re as impatient as I am.
Corynn here! Yes we are OBSESSED with this new boba drink and it therefore HAD to make itself into another digestible form for the blog. Today, it’s by way of the tart! Mine is gluten free, vegan, and refined sugar free too so you can consume without any major gut frustrations. I used almonds and oats for the crust and then made a creamy matcha filling with berry whip on top!!
Here is Corynn’s recipe:
Almond Oat Crust:
1 1/2 C toasted almonds
1 1/2 C oats
1/4 tsp sea salt
1/4 C coconut oil
2 T maple syrup
Preheat oven to 325 degrees F. Add almonds, oats, and sea salt to a blender and blend until the oats and almonds have been ground to a flour-like texture. Transfer mixture to a bowl and mix in melted coconut oil and maple syrup and until dough starts to stick in crumbly chunks. Press crust into greased tart pan, evenly dispersing the mixture. Bake for about 12-15 minutes and let it cool. Once cool, cover and place in fridge until ready for tart assembly!
3/4 C raw cashews
1 C coconut cream
1/4 C maple syrup
2 tsp matcha powder (can add more or less according to preference)
1 tsp vanilla
¼ tsp salt
1 Tbsp coconut oil
Cover cashews with water and let soak overnight or for one hour in boiled water. Add all ingredients to a blender and blend until smooth. Pour mixture into prepared crust and allow to set overnight.
1 can refrigerated coconut cream
2 Tbsp stewed berries
1/2 Tbsp maple syrup
½ tsp vanilla
Pinch of sea salt
Combine all ingredients and use to top off your tart!! YUM
Happy New Year! I can’t believe we finally did it! Our very own blog baby! As soon as we published our first post, I got so giddy and Corynn and I both started sharing on social media like crazy to rake in some views. I checked my phone constantly for any sort of interactions and had a whole range of emotions from super excited to nervous and everything in between! It’s a bit scary putting yourself out there. My first post, besides the introduction, is not a recipe, but something we should all start doing more in 2019.
One thing I want to do in 2019 is start shopping at farmer’s markets more often. I’ve learned that I should stop saying I’ll go to the gym more or I’ll eat less refined sugar because your friends remember and hold them against you. I always have to remember to pick something more achievable. I have been visiting the Santa Monica Farmer’s markets long before I can remember. My parents would push me around in the stroller and purchase an array of produce in order to prepare good food to put into my belly. I’m not sure why I enjoyed going as a kid, but I assume it was all the free samples the farmers would hand out (as a child my favorite food was fruit). Ohh there is this cute older woman that stands outside her tent and just drops slices of tomatoes in your hand. Now, I love going to chat with vendors and learn about all the different ways to use new produce/products I have never seen before.
Before I really dive into my persuasive essay––I know I know, school hasn’t started back up again––I want to debunk a common myth about farmer’s markets. Yes, farmer’s markets can get a little pricey, but you have to remember that the produce these farmers are providing is top notch. You can also usually find deals all around the market and kale or avocados (how LA of me… I rolled my eyes at myself so you don’t have to) at one stand could be a better deal than at another stand. I always walk around the entire market once and then once more, only to stop at the stands I would purchase produce from. Another tip for finding all the good deals is go to the market a little before closing time. The farmers don’t want to take a bunch of produce back, so you can find really good deals.
Shopping at farmer’s markets is also far more sustainable than shopping at supermarkets. The produce at farmer’s markets are local and does not produce nearly as much pollution as produce from the supermarkets do. They have to travel from all across the U.S. to sit in your local supermarket and on top of that, you don’t really know where this produce comes from. With farmer’s markets, you know exactly where your produce is coming from and it’s organic––no gross chemicals!
This year, make more of an effort to shop at farmer’s markets! You’ll be supporting local farmers and businesses, putting high quality food in your belly, and helping put a big old band-aid on planet Earth. The vendors are so nice and want to help you out! Ask them what their favorite stands are or how they like to prepare certain items. Corynn, her sister, and I chatted to a nice man who sold nut and seed milk and later ran into him as the farmers were packing up. He said hello and told us to have a nice day which caught us all off guard. We want to visit him again.
Connect with me on @jenniferifer on instagram if you need suggestions, more tips, or even a buddy to join you! I never say no to farmer’s markets*!
*Disclaimer: I might say no… so I guess I should’ve just written ‘if I’m free, I’ll always say yes’ and left it at that…
Merry late Christmas everyone!! Hope you filled your bellies with all kinds of goodies yesterday and got to spend sweet time with family or friends! I know I went kitchen crazy yesterday baking croissants for breakfast and homemade ice-cream and cake for dessert! I had an impressive food baby to show for it too. Anyways, in an effort to pacify your post-Christmas blues, I’ve got a supah cozy festive recipe for you all. I don’t know about you guys but I still have leftover pumpkin puree sitting longingly in the fridge waiting to be repurposed for something. Well do not fear little pumpkin puree!! I’ve got the perfect place for you!! In a sweet sweet pumpkin spice chai latte. Basically all the best things in a frothy warm drink…YUMMM…so without further ado, here is our ingredients list!
serves 2 (or 1 if you need some extra frothy glory in you)
pumpkin almond milk:
2 C almond milk
2 Tbsp pumpkin puree
1/2 tsp molasses
1/2 tsp vanilla
1 tsp pumpkin pie spice
pinch of salt
2 medjool dates (they’re a sweeter/gooeyer variety)
2 chai tea bags
boiling water (just enough to cover the bags in the mug)
2 chai tea bags
boiling water (just enough to cover the bags in the mug)
pour boiling water over your chai tea bags just enough to cover them
add all of the pumpkin almond milk ingredients to a blender and blend (yup, that easy)
add your pumpkin almond milk to your chai concentrate and heat on the stovetop or the microwave
voila!!! sip some golden perfection and resolve those post-Christmas blues
Hi! Welcome to our little blog baby child! Our names are Corynn and Jennifer… but we will also occasionally respond to corn and quiche (our zesty little nicknames provided by the charming youth at St. John’s Presbyterian Church. Corn for Corynn and quiche for my last name, Kishi). The two of us have been best friends ever since the beginning of our reign at St. John’s as spunky little three year olds. We grew up doing tons of things together, like art classes, hula, church-related things, and occasionally attended the same school. Now, we both go to Azusa Pacific University and spend most of our free time together making food, eating food, or going on backpacking trips.
Corynn and I both started out attempting to blog about food on instagram but definitely did not get further than our close (and faithful) pals being the only people interacting with our content. Corynn is a type 7 (enneagram ish… check it out because it explains a lot) and after about two posts or so, took a hiatus and hasn’t been back since. I try to post once a week, but have not had much time to keep up… Corynn’s instagram food blog is @my.plant.based.plate and mine is @jenniferifer show those neglected babies some love haha.
Corynn is vegan, hence the username, and I am not; obviously there’s no relation to my username. Corynn’s veganism always impressed and inspired me but I could never surpass a full 24 hours. I just really love burgers and tacos… more specifically the ones with cow in them. Also I think I have an exceptionally poor short term memory, unless I write things down because I would usually forget about how I decided to be vegan for however long. While Corynn is vegan and I am a die-hard carnivore (that was a little dramatic… I also really love plants), we both love to bake and cook. Corynn loves finding vegan recipes for foods and baked desserts and was recently particularly excited about a vegan mac and cheese recipe (sounds sketchy… but okay). I am currently very into brown butter and I am trying to develop a brown butter shortbread cookie. I am trying my best to work in brown butter into literally EVERYTHING and I also like finding recipes for things that would probably be easier if you just went to the store and bought them… like sprinkles or chocolate sandwich cookies (aka Oreos).
We always talked about collaborating on instagram half seriously and half jokingly but around Thanksgiving break, sitting in our favorite matcha & coffee shop in West LA working on homework, we decided to make a REAL blog. Of course at the time, we were chatting and avoiding our papers at all costs. We talked logistics and threw out ideas for our little blog baby child and then Corynn’s meter was up and we realized we hardly got any of our important work done… not that this blog isn’t important to us, but academics first am I right? It has been a struggle to pick out a name that we both agree on or feel very strongly about but it has finally happened! It hasn’t caused any drama (I don’t think Corynn and I have ever been in an argument which is pretty impressive if you ask me) but it has taken a while. I mean of course this is a very important aspect of the blog and we want to make sure everything is to our standards.
Anyways, we really hope you enjoy reading our posts and learn and grow in your knack for the culinary arts as we hope to do in this process as well! Thanks for reading!