Zesty & Spicy

If you like food, we'll get along *^_^*

Poor man’s pudding (Pudding Chômeur)

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This recipe got a decent amount of attention on Twitch because not only it’s super delicious… it’s also super easy to make.

Pudding chômeur (direct translation – poor man’s pudding) is a French Canadian classic dessert our grand mothers used to make in the Spring when the maple trees are dripping down their delicious sap to make maple syrup.  You can absolutely substitute the maple syrup for a more basic sugary syrup, if you don’t have any but, I don’t think you can call it “pudding chômeur” if you do that.  Neitherless to say, it will come out delicious for sure and I really hope you get to try this.

Are you a sugar bug? …because if you are, this recipe is for you!

Got hyperactive kids at home? …this might be the last thing you should be feeding them XD

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Apple & ginger crumble

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This is actually a pretty easy recipe.  Although, when I first made it on Twitch, it wasn’t optimal.  There was not enough fruit to crumble ratio but the result became some delicious “cereal” that kept me well fed and happy for the few days after the stream.  Yesterday, I made it again to tweak the recipe and take photos. The result is a wonderful dessert that I’m eating with a spoon as we speak!

Hope you get to try it and if even if you’re not a fan of apples or ginger, you can make it with pretty much any fruits you like.  This is the kind of easy going recipe that you’ll learn to love because the possibilities are endless.

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My ultimate vegan sandwich

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This is another amazing way to use the seitan we’ve created the other day.

Lately, it’s my go to sandwich at either breakfast (I ate one a few minutes ago), lunch or dinner when I don’t feel like breaking my head much and want something that will keep me full for hours.  It’s honestly massive and kind of hard to bite through it but, obviously, nothing worth having comes easy in life right? XD

Joke aside, when I get sandwiches this high in restaurants, it makes giggle because there’s no way to look proper while eating this and it becomes a great exercise of “no giving a shit” because nobody looks cute trying open their mouth way too wide to fit an enormous sandwich in it.  You clearly don’t have to make it that big but, like they say…. go big or go home!? XD

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Angel food cake

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It took me a little time to tweak this one even if it’s a very simple recipe.  Most of everything found out there (I thought) uses way too many egg whites and since I live alone, the last thing I wanted was to end up having to eat a huge cake on my own.  Not that I wouldn’t be able to eat it in full but, this where I have to draw the line at being a solitary foodie.

So this recipe only uses 6 egg whites and make a much smaller cake which is perfect if you live alone and/or you just don’t like to share your food (like Joey from Friends).  The most important aspect of this preparation is to make sure you start with stiff peaks when whisking your egg whites AND that you take your time to fold the flour/powdered sugar mix in to the egg whites.  After this, you’re pretty much set and you’ll soon have a deliciously fluffy sponge cake to devour.

Growing up, this cake has always been my all time favourite and if I had known how easy it was to make it, I would have stopped buying the pre-made ones at the grocery full of bad ingredients.  Everything is always better when it’s homemade so don’t get too intimidated by the procedure, it’s really not that complexed.

Angel food cake
 
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Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • Bowl 1
  • - ½ cup of all purpose flour, sifted
  • - ½ cup of powdered sugar, sifted
  • Bowl 2
  • - 6 room temperature egg whites
  • - ½ cup of regular cane sugar
  • - ½ teaspoon of cream of tartar
  • - Pinch of fine sea salt
  • - ¼ teaspoon of vanilla extract
  • - ⅛ teaspoon of almond extract
Instructions
  1. - Pre-heat the oven at 350, DO NOT GREASE the tube pan.
  2. - Sift all the ingredients of the bowl #1, reserve.
  3. - Mix in the egg whites the cream of tartar, both extracts, salt and a bit of the sugar and start whisking with an electric mixer. Gradually add more cane sugar while mixing on the fastest level until the full ½ cup if incorporated and you end up with STIFF PEAKS.
  4. - Take the flour/powdered sugar mix from the bowl #1 and VERY SLOWLY FOLD IT in to the egg whites. Take your time on this step, if you go too fast, the cake won't rise as much as it should.
  5. - Transfer the batter in to the UNGREASED mold, smooth the top and put in the oven for 45minutes.
  6. - Cool down the cake upside down on a cooling rack and gently unmold once it's fully cooled down.

 

Under 20 minutes seitan pasta for one

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After throwing you in to the seitan world, it would be a good idea to give you a little inspiration on what you can make it it.  If you’ve made a batch of my homemade seitan recipe already, this super quick pasta dish might be right up your alley.  It literally took me under 20 minutes to get everything ready and it was also eaten in a record time.

Some things in life shouldn’t be complicated and this is the perfect example.  Hope you enjoy this dish.

20 minutes seitan pasta for one
 
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Author:
Recipe type: Quick & Easy
Cuisine: Vegetarian
Serves: 1-2 portions
Ingredients
  • ½ tablespoon of oil (I used avocado)
  • 1 green onion, sliced
  • 1 tablespoon of tomato paste
  • 3 tablespoons of fresh cream
  • 2 garlic cloves, minced
  • ⅛ cup of chopped sun dried tomatoes
  • ½ heaping cup of small cubes of homemade seitan
  • 1 tightly packed cup of cooked buckwheat penne (or any cooked pasta you like)
Instructions
  1. - Start with heating the oil in the pan and drop the seitan cubes. Grill for 3 minutes.
  2. - Add the onions and garlic, keep grilling for another 3 minutes
  3. - drop the rest of the ingredients, cook for an extra 3-4 minutes
  4. - serve and enjoy!
  5. makes 1 big portion or 2 small ones

 

Bagel, veggies, eggs & goat cheese

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Saturday’s brunch is a real thing and this fuss free recipe is going to be perfect to serve at any time today.  Breakfast, lunch or dinner… isn’t it always the perfect time for beautifully grilled veggies, poached eggs and melted goat cheese?

Yup, I thought so too.

So don’t spend your entire day in the kitchen today (unless you’re an obsessed foodie like me) and eat delicious food that will keep you happy and healthy for your big relaxing day.

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Vegetable Broth

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I keep a lot of food scraps in my freezer.

Most of them are vegetables, fresh herbs and egg shells because there’s so much you can do with those and it’s almost a blasphemy to throw them out when you spent your hard earned money buying them.  It also goes with my “no waste” and “everything should be make from scratch” mentality because it’s very rewarding to create basic staple foods instead of buying them at the grocery.  This vegetable broth is a great example of “food recycling” and I really hope you’ll get the chance to try it and make it your own.

Plus, who doesn’t like to know that every pennies spent on veggies will go that much further and you’ll end up having a delicious and personalized broth ready to use in your future creations.

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Crispy Cheesy Polenta Stuffed Poblano Rings

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SoCal is a great place to find premium Mexican products and I couldn’t helped myself to stock up on delicious poblano peppers.  I used to grow them in my garden (back in the days where I didn’t travel so much because pepper plants are by far my favourite plants to grow) but they never came out as big and spicy as the one you find in California.  Apparently, the more sun engorged the pepper plant is, the spicier it’s pepper will be.  I learned this, the hard way, the first time buying some, when we briefly lived in San Diego.

Clearly, they aren’t even near as spicy at other peppers like the jalapeños or habaneros but they still got a nice mild kick to them.  When ripen to their fullest, they turn to a nice bright red and called Ancho peppers, often ground in to powder.

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My first Ramen noodles

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After spending a decent part of my day learning about these alkaline noodles and why the use of kansui and/or sodium carbonate is so important in the process, I was eager to apply my new findings to make my own ramen noodles.  This is my first attempt, after being inspired by other online at making these delicious noodles.  As you’ll be able to tell, it’s very simple to make them and so much more rewarding than buying them at the store… although it’s a little more labor intensive.

Ready for a quick kitchen work out?

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