Hazelnut Maple and Poppy Seed Spiced Corn Cakes

The weekend calls for regale and fanciery. Yes, I know the latter is not a real word. But it's real to me, and it means that on either Saturday or Sunday morning, Todd and I will have an extravagant and downright snobby breakfast. It will be fit for someone who does not reside in a tiny thimble of a house in the wilds of Alaska, and who does not live with a giant, shedding, beast of dog that steals your spot in bed in the dark of the night. This imaginary person also probably isn't vegan. This imaginary person is obviously not us...  These Hazelnut Maple and Poppy Seed Spiced Corn Cakes definitely qualified as one of these breakfasts. These are super hearty and delightfully filling. Todd and I could eat only eat half of our portions...but that may be because we split the entire batch of nine pancakes. What? Gluttony goes hand in hand with regale...you know it does. 

Sweetened with maple syrup and Hazelnut Kahlua, these dense corn cakes lend a good, crunchy, and wholesome bite from the polenta, hazelnuts, and poppy seeds. Spiced with cinnamon, cardamom, and nutmeg for seasonal flare!

Hazelnut Maple and Poppy Seed Spiced Corn Cakes

Inspired by The Sweet Life

Makes 9 medium pancakes

• --Wet--
• 1 cup soy milk (I used unsweetened, plain)
• 1 tsp. apple cider vinegar
• 1/4 cup pure maple syrup
• 2 tsp. Hazelnut Kahlua 
• --Dry--
• 3/4 cup all purpose flour
• 1/2 cup  polenta (or cornmeal for a finer consistency)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• dash of freshly ground nutmeg
• --Add-Ins--
• 1/4 cup chopped hazelnuts
• 2 Tbsp. poppy seeds

In a large bowl, whisk together the soy milk and the vinegar and allow to rest for about 5 minutes or until it's curdled slightly. 

Meanwhile, in another bowl, whisk together the dry ingredients. 

Now, whisk the maple syrup and Kahlua into the soymilk mixture.

Heat a large frying pan over medium-low heat and spray with a non-stick cooking spray.

Slowly and gently add the dry ingredients to the wet and stir to combine. Do not overmix! A few lumps of flour are okay. Gently stir in the hazelnuts and poppy seeds.

Once the pan is hot, drop a 1/4 cup of batter into the pan and allow to cook until bubbles begin to form throughout the pancake. Spray the top of the pancake with cooking spray and flip. Cook about 1 minute then remove and repeat with remaining batter. 

Top with a pat of vegan butter and additional maple syrup! 

Now go make these, and lavish in your opulent breakfast!

Chair-dancing to, The Oh Hello's – Eat You Alive

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Healing Spiced Turmeric Tea

My dad told me today that it was just so awesome that Todd's inflammation levels are back to normal and how much better he's doing than half a year ago. He then told me, nonchalantly, that I am "some witch-doctor"...thanks...Dad... Well, Mr. Todd is sick today. He's got a stomach bug/flu or something. So, being my witch-doctor self, I recalled a kind of turmeric "tonic" or other, on the world wide web. I decided that this was exactly what my one true love needed...among Aleve.

Turmeric is quite the powerful little spice. It's a strong anti-viral, anti-fungal, and anti-inflammatory little root that is a vibrant orange-yellowish color and will stain anything it touches. Head on over to Refinery 29 to read this short, informative article on Why Turmeric Might Just Be The Healthiest Spice Of All Time and then promptly go make this tea!

My Healing Spiced Turmeric Tea is...dare I say reminiscent of eggnog? Throw a bit a rum in and it really would! Among turmeric, it has nutmeg, cinnamon, cardamon, black pepper, and ginger. Wait, this seems to be venturing into Chai territory? Well, either way, it's base is silky coconut milk, and with the addition of xanthan gum it really makes this tea super creamy and dreamy. The vanilla and maple syrup add a comforting, sweet note.

Healing Spiced Turmeric Tea

Inspired by Simple Veda

Makes 2 cups

• 2 cups coconut milk (from carton, I like Silk)
• 1 Tbsp. ground turmeric
• 1 Tbsp. fresh ginger paste (or chopped ginger root)
• 1 tsp. ground cinnamon
• a dash of freshly ground nutmeg
• 1/4 tsp. ground cardamom
• 1/4 tsp. xanthan gum powder (optional) 
• 1/4 tsp. vanilla extract
• pinch of black pepper
• 1 Tbsp. maple syrup

In a small saucepan, combine all the ingredients except the maple syrup and whisk vigorously to combine over medium heat. Continue to whisk every so often, until the tea is almost boiling.

Remove from heat and whisk in the maple syrup. Strain through a fine mesh strainer and serve hot!

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Thai Peanut Spaghetti Squash Veggie Bowl

I've been wanting to make this dish for quite some time. So long in fact, that the spaghetti squash I bought a week, a month ago had started to look pretty, well...sad. It was time. I couldn't put it off any longer. You see, spaghetti squash is my kitchen nemesis. I dread cutting them open. So, I usually opt for some much friendly squash to murder like, say, acorn squash. Butternut can still be pretty tough but delicata is my BFF in the squash world. That shit's like cutting butter. Plus, the rind is edible which is the bees knees in my book.    I've never actually harmed myself (or anyone else!) while trying to dismember a squash, but it's only a matter of time. Really. However, I'm excited to say that this dish was absolutely and totally worth it. If you want to cook spaghetti squash but your stronger significant other/roommate/random stranger isn't home to help you, don't fret. If I can do it, then you too possess the power to murder that godforsaken spaghetti squash.  

My best advice is to just take it slow. It probably took me about 15 minutes to crack this badboy open. No joke. I've heard of people microwaving the squash first to soften it, but then...you still have to wait for it to cool, so it probably takes just as long. Maybe I'm just a wimp. Am I making a big deal out of this squash thing? Who knows, but I think we've adequately examined this issue. Moving on. 

Back to this bowl! Okay, super yummy. I may (or may not!) have just been eating the sauce from the blender with a spoon. Whaaat? Don't judge me! I had a tough day yesterday. There's really not much to say except this veggie bowl is full of healthy buddies like squash, yams, broccoli, kale, and cashews for crunch of course. Mint, cilantro, sesame seeds and a Thai lime peanut sauce top it off. 

Thai Peanut Spaghetti Squash Veggie Bowl 

Inspired by The First Mess

Serves 4-6

• --For The Bowl--
• 1 large spaghetti squash, roasted
• 1 head of broccoli florets, chopped
• 1 medium garnet yam, diced (or sweet potato)
• half a bunch of kale, de-stemmed and chopped
• 1/2 cup chopped cashews or peanuts, toasted
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• sesame seeds (to garnish)
• --For The Sauce--
• 1/2 cup water
• 1/2 cup natural peanut butter
• 1 Tbsp. erythritol or sugar
• 1 Tbsp. sesame oil
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. soy sauce 
• 1 1/2 Tbsp. fresh ginger paste (or 1 Tbsp. sliced fresh ginger)
• 1/4-1/2 tsp. fresh ground chili paste
• 1 lime, peeled and chopped (no seeds or pith!)
• 2 garlic cloves, peeled

Preheat the oven to 350 F. Very carefully cut the squash in half, veggie hot dog style. This is always terrifying for me, hopefully you possess better squash murdering skills than I do! Place  the two halves on a baking sheet, face down. Bake at 350 F for about 1 hour. When done, a knife tip should pierce the outside fairly easily. Allow to cool slightly before scooping out seeds. Then using a fork, string the squash meat free.

When there are about 15 minutes left for the squash. Place the chopped nuts on a baking sheet and toast for about 10-15 minutes. Careful that they don't burn! Remove and allow to cool.

While the squash cooks, steam the chopped broccoli, yam, and kale until the yam is soft. Chop the yam into pretty small pieces so you could steam them all together. Laziness for the win! They'll take about 15 minutes to steam, but check up on them. Once done, mix in the toasted nuts and set aside until ready for use. 

Add all of the sauce ingredients to a blender and blend on high until smooth and creamy.

Serve the veggies and nuts over a bed of stringed spaghetti squash and top it all with the Thai peanut sauce.

Garnish with sesame seeds and the chopped herbs!

Oh and an update on Oreo, apparently one of our local coffee shops put his picture on their Facebook page yesterday and now he's off the shelter list! So, I guess he got adopted. This is a wonderful thing...aside from the fact that he was supposed to be mine! Todd had even said I could inquire about him! I called the shelter but no one picked up. Argh! Not to worry though, there are two other dogs at the shelter that I have my little doggie-loving eyes on...

Listening to Lenka – Anything I'm Not

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