Archive for Peanut Butter

Kale and Tempeh – an awesome lunch

Kale chips - why did I wait so long to make you??

In trying to figure out what to make for lunch the other day, the boyfriend and I opened the refrigerator and stared longingly inside. It was overflowing with farm share veggies (see: tons and tons of cabbage, beets, peppers and swiss chard), so we knew we had to find some way to use at least some of them before we ran the risk of them spoiling before we got to them. So from the most gorgeous bunch of kale we decided that we were going to make kale chips, a modified version from Kittee’s blog:

  • 1 bunch of kale, cleaned and de-stemmed if you wish, cut into bite size pieces
  • 3 tablespoons peanut butter
  • 4-5 tablespoons of warm water
  • 1 1/2 tablespoons Bragg’s liquid aminoes
  • pinch of chile powder
  • 1 tablespoon of hot sauce (we like thinks spicy)
  • 3 tablespoons plus 1/4 cup of nutritional yeast

You will first want to pre-heat your oven to 350 degrees, and then measure out your peanut butter, and then add the warm water to it until it has a creamy, dressing-like texture. Then add your Bragg’s, chile powder, hot sauce, and 3 tablespoons of nutritional yeast. Once this is thoroughly mixed, toss your kale in and ensure that all the pieces get coated in the tasty goodness. Then, place the kale on the cookie sheet and sprinkle with the remaining nutritional yeast. Bake for fifteen minutes or until the kale is crispy.

You will be amazed at how delicious this is. I guarantee it. Who ever thought of making kale chips first, kudos to them because they are one of my favorite things right now. Kittee’s dressing makes them even more awesome too, and I would consider making this dressing to put on other things as well. While peanut butter and hot sauce might initially sound strange together, I promise it is a match made in heaven.

So, after we decided on the kale chips, we decided we needed more protein (other than from the peanut butter and the kale), and settled on frying up a package of tempeh.

Spicy, sesame goodness

We pan-fried a package of tempeh (cut into 1/4 inch strips) with sesame seeds, Sweet Baby Ray’s Barbecue sauce and hot sauce. Simple, yet amazingly delicious!

Advertisements

Zilly Cakes!

I didn’t think there was anywhere I could go within walking distance of my apartment to get a vegan cupcake whenever the urge hit. Then, I was informed that Zilly Cakes, just a few blocks away (located at 1008 Elmwood Avenue), had a different vegan cupcake every month.  Zilly Cakes is perhaps best known for its cupcake portrait of Obama, and has also been featured in many wedding magazines for their gorgeous cakes. This is great for my sweet tooth, but not too much for my gut.  My first cupcake from there was this:

Technically, I bought and ate two. But it is a banana cupcake (this would have been good on it’s own even) with peanut butter frosting, and peanut butter cap’n crunch cereal on top, as I chose that from one of their multiple toppings. The cupcake was delicious – it was so moist and had a great banana flavor, and the peanut butter frosting packed so much flavor as well, being rich without being overly sugary. The Cap’n Crunch cereal on top added to the texture by giving just a little bit of a crunch, and of course contributed more peanut butter goodness.

Since then, I have gone there multiple times, once having the boyfriend making a run during the US-Ghana world cup game to grab us some while I held our seats at a near-by coffee shop. It was a chocolate cupcake with cookies and creme frosting, which sadly I do not have a picture of, but trust me, it was also great and beautiful as well.

I have since learned that Dolci, which is less than a block away, also has vegan baked goods. All you simply have to do is ask which ones are vegan! I have bought numerous mini-cupcakes and cookies from them, including specially requested buffalo cut-out sugar cookies with icing, which were adorable and SO GOOD. The non-vegans thought it was too good to be vegan.