Category: recipes

French Toast with Pears and Pomegranate Sauce Recipe

French Toast with Pears and Pomegranate Sauce Recipe:

Okay I lied. Now I live. Made this for breakfast with some pears before they went bad. 

It was amazing! But word of caution, if you aren’t a huge cardamon fan use less of it. 

If you want it eggless try using yogurt or applesauce. 

Pickled Daikon and Carrots

This recipe comes from my dad. He started pickling daikon a few years ago, and it is tasty as hell.

What you need:

1 large Daikon

1 to 2 large Carrots (base it off the size of the daikon)

4 cups of water

3 tablespoons sugar

2 tablespoons salt

6 tablespoons of vinegar (pick on to your preference we’ve used rice wine, white, apple cider and pomegranate vingegar)

1 large seal-able container you are willing to sacrifice to the fridge gods.

Clean the vegetables and remove the tops. Then slice or grate the Daikon and Carrots thinly. 

Mix together in a large seal-able container the remaining ingredients. Make sure all the Sugar and Salt are dissolved, if you need to heat up the water before hand. Add the veggies to the mixture and store in the fridge. 

You’ll start getting the pickled taste within about an hour but it will taste even more so after a few days. Basically you don’t have to wait to enjoy but the longer you do the more nummy. 

Enjoy!

Mini Donut Test Kitchen | VeganYumYum

Mini Donut Test Kitchen | VeganYumYum:

This one is coming up for testing. mmmmmMMMm, donuts. Good.

Pesto Risotto With Roasted Zucchini | Post Punk Kitchen | Vegan Baking & Vegan Cooking

Pesto Risotto With Roasted Zucchini | Post Punk Kitchen | Vegan Baking & Vegan Cooking:

Cook day this weekend, this is being made!

In theory!

I hope!

Thai Shortbread Cookies (Khanom Kleeb Lamduan) | Serious Eats : Recipes

Thai Shortbread Cookies (Khanom Kleeb Lamduan) | Serious Eats : Recipes:

A recipe I have made and thus have things to say!

Make sure you don’t use to much oil! I am obsessed with using amounts listed in recipes and as a result I had oily cookies. Also be careful what oil you use. It says use a light oil and I thought I did. I was wrong. The cookies tasted fine but they smelled a little off. 

Just things to keep in mind.