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Crispy Eggplant, 3 Ways (Gluten-free!)

9/21/2014

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Many of my fondest childhood memories involve getting my hands dirty with food, or trying things with food that perhaps no adult should even try. There’s also the truth that, as a child, I wanted everything to be edible. My mom repeatedly found me sitting on the sidewalk, trying to eat ants. Around the age of 5, I secretly ate the lipgloss and toothpaste found in my super fancy travel kit that my aunt gifted me. I can still taste how delicious I found it, to this day!

I also attempted food wonders, like trying to collect honeysuckle juice - to sell, of course - often tiring before the jar even carried teaspoonfuls. When I was in 3rd or 4th grade, I snuck outside with a russet potato and a sharp knife, having heard through the grapevine that one could make a stamp with a potato. Of course, I slipped, and to this day I have a prominent scar that I proudly wear on the knuckle between my thumb and forefinger.

Around that same time, I convinced my mom to let me take cooking classes at the 4H club, where I first learned how to use silken tofu as a smoothie base. Most kids my age were eating ice cream, yet none of them had their mother pick up tofu for the week’s food experiment. I look back at that now, and wonder if that was hard for my mom, since she was a single mom of two at the time, working her butt off to put food on the table.

Fast forward, and in high school I was still to be found messing around in the kitchen. This truth escaped me until a recent conversation with my step-dad, who shared that in high school I said I wanted to own a restaurant “when I grew up.” (I clearly had no idea what that meant when I said that!) Yet it only makes sense, because for years I held onto recipes that I would randomly find, making them for my family as often as possible.

Even after creating this Crispy Eggplant, I was sweetly reminded that my family had a favorite  that they often begged me to prepare. I found the recipe for Oven Fried Chicken in my old Brownie Scout Handbook, and my mom swore that she could never make it quite as good as I did. I must have prepared that chicken 10 times before moving out for college. Of course, at that time I had no concept of vegetarianism or gluten-free eating, so I had to giggle a little at the irony of this eggplant recipe “magically” coming to me, and surprisingly working out great! 

I sincerely hope that you enjoy it. It is not only super easy and simple, but can also be prepared in ways for everyone to enjoy. This recipe even convinced me that I could indeed enjoy eggplant, something I never before believed. And now I not only do that, but I have a go-to crispy crunchy “fried” something to replace my old love of Oven Fried Chicken.

So, I’m curious… what was your favorite way to play with food in your youth? Share it with me in the comments below.

To Health, with a Crunch!

Hannah Joy L.


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...as "meatballs!"
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...as "nuggets!"
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...as buffalo "wings!"
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Crispy Eggplant, 3 Ways!
The trick to this recipe is all in how it's served. While the eggplant itself is obviously the key component, that won't matter if you don't like what you serve it with. In other words, go with the option above that makes your mouth water, and roll with it! 

1 Medium Eggplant, peeled and cut*
1 Cup Almond Meal*
1/2 Cup GF Flour of your Choice (I tried Trader Joe's brand, and Chickpea flour... both worked great!)
3 Tbsp Flax Seed Meal
2 Tbsp Nutritional Yeast
1/2 Cup Water
~1/4 Cup Olive Oil, to drizzle 
2 Tspn Salt
S & P to season

1-2 Hours Before Preparing: Place eggplant in a colander. Toss with Salt, and set in a larger bowl or sink, to drain. When ready to use, rinse thoroughly under cold water, and squeeze excess water out gently with a tea towel or paper towels. Set aside.

Preheat oven to 400. 
1. Whisk flax seed meal into water and set aside. 
2. Combine almond meal, nutritional yeast and gf flour in another bowl. 
3. Lightly grease a baking sheet (or 2) to fit all of the eggplant.
4. Using the two-hand battering method (one hand dips in wet, the other tosses in dry), batter eggplant a few pieces at a time, first in the flax "egg," and then in the flour mixture. 
5. Place battered eggplant on baking sheet, and bake for 30 minutes* or until crispy and golden. Note: Every 10 minutes, flip eggplant and very lightly drizzle additional oil over it. This will give it that golden crisp. 
6. Sprinkle with salt and pepper!

*For meatballs, cut into cubes (below, left). For nuggets or wings, cut into quarters lengthwise, then slice into 1/4" pieces (below, right). 

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Finalize Eggplant to your liking!

As meatballs: Serve over your favorite noodles, warm, with stewed tomatoes, parsley, and basil.
As nuggets: Dip in ketchup or vegan ranch dressing. The kids will love it!
As buffalo wings: Toss lightly in your favorite hot sauce and dip in vegan ranch. 

Enjoy!
3 Comments

Savory Side: Creamed Kale and 'Kraut

8/26/2014

0 Comments

 
Hello Lavenderlies!

I hope this post finds all of you doing well. I’ve missed you! It’s been a busy busy couple of weeks, but I am back at it, more excited than ever.

Last weekend I went to Food Blog Forum 2014 in Asheville, NC. Unlike many of the participants there, I had been to Asheville many many times before. This time was SO different, though. I felt like a royal guest! The conference was held at the Biltmore House and Estate, one of the largest privately owned residents in the United States. I am almost ashamed that I had never previously been (after all, I’m a freakin’ NC native) but at the same time, it was not lacking in luster one bit.

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The same can be said of the conference, which was hosted by the bloggers of Steamy Kitchen and White on Rice Couple. There, I also met the Charlotte masterminds behind 100 Days of Real Food!! I literally just got goosebumps daydreaming that Lisa Leake will let me follow her around like a chicken one day. She (and only a few other bloggers at the conference) writes all about clean eating and whole-foods living. I got nervous like a school girl when I had the chance to meet her!

Anywho, as was to be expected, the conference did provide a lot of food. Unfortunately, though, only two of the multiple meals provided were vegan. I’m going to admit that I let my tastebuds get the best of me, and I ate a meal’s worth of really good cheese and really great fish. I kept it pescatarian, though, and I felt awesome knowing that ALL of the food provided was grown in or around Asheville, and with consciousness. Amen to that!

Nonetheless, raising my head above vegan water made me crave creamy when I got home. I am back to vegan eating and living, but not without some challenge! Hence, my next few recipes may be more simple than ever just to help me keep ‘em coming!
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This Creamed Kale recipe is super easy and quick. I’ve fallen in love with Just Mayo brand vegan mayo, which makes a homemade “ranch” dressing or cream sauce even more easy than before. While the cashew base that I usually use is delish, sometimes I just don’t want to effing THINK, let alone get out a machine to cook. This recipe is a byproduct of that sentiment. Be sure to read the serving suggestions, too!

Until next time, know that I’m even more excited about the list of recipe ideas I’ve created than ever. Also, you can expect more posts from here on out, so PLEASE be sure to check back more often!

With Love and Lavender,
Hannah

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Creamed Kale & 'Kraut - 1 Serving
1/4 cup Sauerkraut
3 Baby Bella Mushrooms, sliced
5 oz. Curly Leaf or Tuscan Kale (1/2 of a pre-washed bag), torn and washed
2 tbsp Dijon Mustard (I used Gray Poupon!)
2 tbsp Just Mayo 
1/4 cup Filtered Water
1/2 tsp course Black Pepper
Salt to taste

1. Heat a large skillet or wok to medium. 
2. In a small bowl, mix mustard, Just Mayo, water and pepper until mixed and runny. 
3. Add kale, mushrooms, and creamy mixture to the skillet. Saute for 3-5 minutes until wilted and warm.

To serve: Top with cold sauerkraut, salt, and your favorite savory veggie burger! I used Organic Sunshine brand's Barbecue burger. The sweet/savory combo worked GREAT with the mustardy kale!
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Cookies & Scotch for Poppop

4/27/2014

1 Comment

 
It dawned on me last night just how much I am like my Poppop. I never fully realized it until, in the hours after his passing, I sat there with my family just wishing it were me and him. I could always sit with Poppop in silence, not a trait that comes easily to anyone else in my loud family. I always admired how, amidst the mayhem of story-telling and opinions flying like pigs, Poppop could just sit there and listen. And when he did have something to share, it was immensely important.

Poppop was a genius, the kind that let his instincts dictate his work, as opposed to having an exclusively intellectual drive. What I mean by that is that he knew what needed to be done, and he did it. It was the only way he knew how to raise 10 kids. He worked his ass off.

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The truth is that I, like my Poppop, was working hard to get through it all. I never knew what a drive I had until this last day of a long work stretch, when I wanted to just push through it and pretend everything was okay. I’m so glad I reprioritized my life once I really understood the plight of his condition.

I sat by his side at 1am on Saturday, sharing his sentiment: a desire for silence. I held his hand and cried by his side, hoping that in some weird way he could hear what I was saying to him in my head. The room spun and I needed him to myself. Finally, after about 45 minutes of not knowing how to ask for such time, my mom suggested to my 8 aunts and uncles that I be left alone with my granddad.

I told him I wished we could have gone running together, and that I would miss him terribly. After my father passed away, when I was 5, I would spend hours at a time by his side in his home office, just writing on notepads and wishing that someday I could be a businessman like him. I shared his passion for words and languages, beautiful penmanship and art, and a palate for ethnic food like no one I’ve ever known. I, too, am gentle until I’m crotchity, feel certain that I always know best, and have a hard time giving compliments. I get these things from my Poppop. I will always cherish these beloved traits that both endear and deter those around me.
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After hours of eating and drinking wine with the family, last night, I retreated to the back bedroom and proceeded to allow myself to cry. I’ve always been a sympathy cryer, but this was a moment I needed alone. Finally, my mom came and held me. She, too, understood the weight of his loss, her father. We both knew it was time for us to leave.

I said all of my goodbyes, being careful to lag behind my mother so that I could complete one final task. If there’s something my grandfather taught me, his Hannah Banana, it’s to enjoy a good scotch. I quickly reached into his liquor cabinet, and stole his last set of Brandy mini-bottles, and the drop of Dewars that remained.

Today I made these cookies to commemorate my dear Poppop. And enjoyed a sip of VSOP in his honor.

To Poppop, with love.

Hannah Banana

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Soft-baked Banana Chocolate Chip Cookies

1 Cup + 2 tbsp White Whole Wheat Flour
1/4 Cup Oats
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Coconut Oil, melted
3/4 Cup Coconut Palm Sugar
1 very ripe Banana
1 1/2 Tsp Vanilla Extract
1 Cup Vegan Chocolate Chips

1. Preheat oven to 375.
2. Combine flour, oats, and baking soda in a bowl.
3. In a separate bowl, mash banana with oil and sugar. Add salt and vanilla extract.
4. Pour wet ingredients into dry, and stir until just combined. Add chocolate chips and stir.
5. Drop by heaping teaspoon onto a baking stone. Bake each batch for 8 minutes. Allow to cool for 1 minute before removing from pan.

Enjoy, with a loud "mmmmmm" just like Poppop did. Follow with a sip of scotch on the rocks.
1 Comment

Finding Contentment in A Warmed Tahini-Cauliflower Salad

3/3/2014

4 Comments

 
I was sitting here this morning, catching up on the blogs I haven’t had time to read, when a sudden urge [read: distraction opportunity] grasped me. I awoke my iPhone and eagerly launched the horoscope app that I’ve come to use daily. I am okay with admitting that, since I immensely appreciate the little things we do just to get us through the day. For me: a silly horoscope can propel my thinking from self-centered to more generous. If that’s what it takes, who can blame me?

Today in particular, though, I was sinking into a steep frenzy of whosits and whatits and future-predictions GALORE. Anxiety, panic, not staying in the present. But when my horoscope read, “you aren’t recognizing what you already have,” I felt an oh shit jolt right through me.
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I do have a lot. How refreshing to step out of the rut of discontentment just for this moment.

The words we tell ourselves about our current situation are exclusively to blame for our ability or inability to express such gratitude. I wish I had, I can’t wait until, and One day I’ll… remove us from our current reality of fulfilling abundance and displace us into Self Land. In Self Land, one need not leave the windows open. It’s sad, lonely, and scary.

In Self Land, we lose sight of a lot of things. We lose sight of the simple fortune that it is simply to wake up each day. We start to think about the things we wish we had instead of what we currently do have. Unfortunately, when those long-lost wishes do come true, we find ourselves right back in Self Land, staring at the grime of dirt beneath our feet when there’s a beautiful forest and sky above us. Here, we refuse to embrace the here-and-now, rather owning the imagined perfect life that would certainly woo our contended selves out from beneath the rocks.
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I prefer to choose gratitude for the present. Learning to return oneself here often is an art form I have yet to master. Fortunately, though, life is so forgiving that we can start back at square one when we find ourself absorbed in negativity and unaware of reality. Someone said to me this week, what is your reality? This helped tremendously.

In reality, I have a roof over my head.
In reality, I am able to feed myself.
In reality, I have an awesome job.
In reality, I know how to have fun.
In reality, I am loved.


I AM loved. When I started this blog, it was part of a commitment to loving myself through the food choices I make. I show myself love by preparing delicious, healthy food on a regular basis. This dish in particular has also come to represent my love of a simple life. I have given myself permission to eat this- not once- ten times, in the past two months. I love it that much. It is easy, wholesome, comforting and light all at the same time. It makes my taste buds sing.
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It also quickly snaps me out of that ungraceful food rut. I’m not kidding when I say I will never tire of this salad because I can make it notably different every time without sacrificing the parts I love so much.

The gist is as follows: roast cauliflower and whatever else you have on hand. Warm evoo, garlic  and tahini. Toss. Serve over your favorite greens with a squeeze of lemon, and enjoy. Slices of avocado or crusty bread take it over the top.  

To the Here and Now,

Hannah
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There are so many variations to the salad, so trust me when I say to experiment outside this basic guideline!

Warmed Tahini-Cauliflower Salad
1 head Cauliflower, cut into florets
2 other vegetables, chopped:
- Sweet Potato
- Mushrooms
- Bell Pepper
- Snap Peas
- Red Onion
- You name it!
Kale, Romaine, or a blend of the two!
1/2 Cup Chopped Parsley
1/2 Cup Olive Oil
1/4 Cup Tahini
4 cloves garlic, sliced thin
1 lemon, quartered

1. Lightly oil veggies. Roast at 350 just until fork tender. It's important to roast each vegetable separately (as opposed to all mixed together), since they may take different times to cook. I always check first at 10/15 minutes, then every 10 minutes following. 
2. Meanwhile, add olive oil and garlic slices to a small soup pot. Put on Low for 10 minutes. Remove from heat if the garlic begins to fry, as you are just trying to warm the two and infuse the oil with the garlic. 
3. Turn burner off and whisk in tahini and juice of half the lemon. 
4. Top greens for one with 1/4 cup of each veggie (still warm!), and drizzle with the warm dressing. Squeeze another quarter lemon over each and generously sprinkle with parsley, salt, and pepper. Avocado makes a great addition!

Enjoy!
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