Let’s Do A Makeover!

Astreetcarnameddevour4

I’ve been thinking about the weight of the world right now. The proverbial dark cloud currently encapsulating our planet. Our upcoming presidential election and the possible changes (good or bad) that come with it. I’m unsettled, and the only thing we can do right now is take extra care and precautions to be healthier and safe. To be more proactive than reactive. To vote for the most competent and capable candidate. I’m trying my best to relax and stay calm, but that’s very difficult when you have OCD as I do.

Needless to say, it’s time to escape, if only for a few hours. I decided to watch one of my favorite movies that always sparks joy—“Clueless.” Yes, that iconic ‘90s film that managed to turn a Jane Austen novel into a reimagined fashion revolution.

It’s actually the perfect movie to watch right now. (Did you know “Outbreak” is the 9th most-popular movie streaming on Netflix right now?! So much for escape.)

In the words of Cher Horowitz:

“I had to find sanctuary in a place where I could gather my thoughts and regain my strength…”

<Cut to an exterior shot of the Westside Pavilion>

CLUELESS. Image shot 1995. Exact date unknown.

Fun fact: I know and can recite the entire movie from beginning to end. (I’ve honestly watched this movie maybe 1000 times. Not an exaggeration.)

Cher Horowitz is such a mood right now. That scene where the guy at school bumps into her very persuasively so she quickly pushes him off as she quips,

“Ugh. Get off of me! As if!”

Honestly, that’s how I feel right now.

Processed With Darkroom

On my day off while I was socially distancing myself, I stumbled upon a recipe from I Will Not Eat Oysters for Rye Tahini Chocolate Chip Cookie Cups. It looked so dreamy and delicious, I had to make it. And just like Cher and Dionne gave Tai a makeover, I reworked the recipe, veganized it and then added a couple of superfood ingredients. (Superfood is super important right now, wouldn’t you agree?)

I’m convinced I’ve succeeded because I had left out a container of these only to discover the morning that my boyfriend had eaten almost all of the cookie cups after I had gone to bed. (Little did he know they are super healthy. Bwahaha!)

Feel free to play Jill Sobule’s “Supermodel” in the kitchen while making this recipe.

Processed With Darkroom

The key ingredients in this recipe are:

Walnuts: An excellent source of antioxidants and significantly high amounts of omega-3 fats called alpha-linolenic acid (ALA)s, an essential fat that studies have shown helps to lower heart disease risk. Helps decrease inflammation, control blood sugars, promotes healthy gut and helps control blood sugars and lowers blood pressure.

Maca powder: A superfood chock-full of vitamins (including B1, B2, C, and E) with more than 20 amino acids and also contains calcium, zinc and iron. AND it helps increase your libido.

Flaxseed Meal: Flaxseeds are rich in omega-3 fats ALAs, lignans and fiber. It also helps lower blood pressure and may improve cholesterol.

Blackstrap Molasses: Yet another low-profile superfood. It’s an excellent source of iron, calcium, magnesium and potassium.

Tahini: It’s rich in anti-inflammatory monounsaturated fats with powerful antioxidant and anti-inflammatory properties.

Cacao Nibs: Packed with flavonoid antioxidants with powerful anti-inflammatory properties.

Rye Flour: High in fiber and contains small amounts of zinc, pantothenic acid, phosphorus, magnesium and calcium.

Astreetcarnameddevour2

Superfood Tahini Rye Chocolate Chip Cookie Cups

Prep time: 3 hours 20 mins (“Everywhere in LA takes 20 minutes!”)
Yields: 18 cookie cups

INGREDIENTS

226g plant-based butter (I like Earth Balance)
200g coconut sugar
50g maple syrup
50g blackstrap molasses
100g tahini
3T ground flaxseed + 4T water
2t pure vanilla extract
150g all purpose flour
40g rye flour
30g maca powder
1/2t baking powder
1/2t baking soda
1 1/2t Kosher salt
1c dairy-free semi-sweet chocolate chips
1c dairy-free dark chocolate bar, roughly chopped
1/2c cacao nibs
2c walnuts, toasted and roughly chopped

METHOD

Melt the butter. Pull off heat and set aside to cool for about 10 mins.

Once the butter has cooled down a bit, add to a mixing bowl with the paddle attachment and mix with the coconut sugar till fluffy. About 5 minutes on medium speed. Turn off the mixer and add the maple syrup, molasses, tahini, flaxseed egg and vanilla. Mix for another 2 minutes, or until incorporated.

Slowly add in the dry ingredients, in three increments, on low speed. Once all flour has been added, throw in the chocolate chips, chocolate shards, cacao nibs and chopped walnuts till just incorporated. Don’t over-mix.

Using an ice cream scoop, portion out a scoop of the dough and place inside a standard muffin tray. Once all dough has been scooped into each muffin tin, place the entire tray in the freezer for at least 3 hours. This allows the flours to relax. Cover the top loosely with parchment paper.

Once your dough has rested, pull out your dough tray from the freezer and preheat your oven to 325 degrees.

Bake 12-17 minutes (depends on your oven). When fully cooked (I like mine slightly gooey in the middle) pull them out and allow to cool for about 10 minutes before enjoying!

Astreetcarnameddevour3

A Love That Spans Centuries

Photo by A Streetcar Named Devour

Original photo by Aimee Spicks/STARZ

I stan a ride-or-die couple. And I’m currently obsessing over Starz-streamed series, “Outlander.” If you haven’t watched yet, the story revolves around our two main characters, Claire (a time-traveling WWII nurse from England), and an 18th Century Scottish Highland warrior named Jamie Fraser. I won’t delve too much into the storyline, but these star-crossed lovers will do whatever it takes to protect each other. It’s a love that spans centuries.

The Linzer Torte (the original form of this tasty treat) is actually much older than our fictitious Scottish Jacobite, and dates as far back as the 17th Century in Linz, Austria. (The oldest known recipe is from 1653!) The name originated as “Helle Linzer Plaetzchen”  which in German literally translates to “bright Linzer cookies.” The much easier to make version is the sandwich cookie, with its characteristic cut-out shape exposing the fruit jam and is lightly dusted with confectioner’s sugar. This version is gluten-free and vegan.

==
Gluten-Free + Vegan Linzer Cookies

Recipe slightly adapted from About to Sprout
Recipe yields about 8 cookie sandwiches 

Photo by A Streetcar Named Devour

INGREDIENTS

2.5 C almond flour (I like Bob’s Red Mill)

4T coconut oil, melted

1/4 C date syrup

1/2t fresh lemon juice

1ea lemon, zested

1t pure vanilla extract

1/2t Kosher salt

1/4t Baking soda

1C Jam, fruit preserve of choice (my fave store-bought are from Crofter’s)

1/4C powdered sugar for dusting

METHOD

Combine all ingredients into a bowl. If the dough is too sticky, sprinkle in a bit of almond flour till it’s pliable but not too dry.

Mound dough onto a flat surface and shape into a disc. Wrap in plastic and place in the refrigerator for 20 mins.

Preheat oven to 325 degrees.

Line 2 sheet trays with parchment paper.

Once dough is chilled, unwrap and place between two pieces of parchment paper.

Roll out dough to 1/4-inch thick. Cut out 16 cookies (using a large heart-shaped cookie cutter) and place 8 of those cookies on the parchment-lined sheet tray. (You may need to re-roll your dough to get more cookies.)

Use a small heart-shaped cookie cutter inside the larger hearts. If you don’t have a smaller cookie cutter you can free-hand it like I did.

Place onto sheet tray, making sure cookies don’t touch (they’ll spread a little).

Bake for 8-12 mins depending on your oven. Mine were done at 8 mins, so keep an eye on them and pull out once they’re a nice golden brown.

Allow to cool on a cooling rack.

TO ASSEMBLE
Line cookies with the base of the cookie bottom sides up and spoon about 1T of fruit preserve. Top with double-heart cookie half to expose the jam.

Top with a light dusting of sugar.

Continue reading

Let’s Twist Again (Like We Did Last Summer)

 

I need to get back into yoga. My body is constantly telling me I need to stretch and to weight train more. The aches + soreness associated with having a job where I’m on my feet 10+ hours a day, where I’m going up and down stairs all day is taking its toll. I average anywhere between 3-5 miles in steps alone by just being in the confines of the building. (That’s upped to 5-8 miles a day during our peak season!) On busy summer days (where the restaurant averages 2-hour wait times and lines stretch around the block like the ones in Disneyland) my body is wrecked from moving up and down and all around. I’m a bit older now (40 is getting closer and closer!) and I’m not as spry as I once was. So I’ve decided that yoga and weightlifting is a priority in 2020.

Another priority? This matcha and black sesame + dark chocolate babka. It is as heavenly as it sounds. The deep nutty and cocoa aromas from the toasted, ground black sesame seeds, and the full-bodied slight umami flavors from the matcha powder with the bittersweet chocolate is a lovely taste combination.

Babka is a dense cake comprised of yeasted dough that’s filled, rolled and cut in half vertically, then twisted and baked to perfection. I highly recommend upping your baking game by trying this easy to follow recipe if you are new to the beauty that is babka. Of course, I veganized it, sourcing a handful of recipes and testing combinations of each one. The recipe below gave me the best results. Share your babka experiences, tips and tricks below!

VEGAN Matcha Babka With Black Sesame + Dark Chocolate Filling

Recipe slightly adapted from Fix Feast Flair + The Little Epicurean 

Yields 1 babka loaf

INGREDIENTS

FOR THE MATCHA BABKA DOUGH

  • 1/2 cup soy milk, plus extra for brushing
  • 3.5 g active dry yeast
  • 344 g all-purpose flour
  • 64 g non-dairy, unsalted butter (I like Earth Balance) at room temperature
  • 25 g coconut sugar
  • 2 flaxseed eggs (2T flax + 5T warm water)
  • 1/3 t pure vanilla extract
  • 2 T matcha powder, cook-grade
  • 1/2 t kosher salt
  • Oil for coating bowl

FOR THE BLACK SESAME SEED FILLING

  • 6 T non-dairy unsalted butter (like Earth Balance or Melt), room temperature
  • 1/4 c coconut  sugar
  • 1.5 T maple syrup
  • 4 T black sesame seeds, toasted lightly and coarsely ground
  • 1/2 c miniature dairy-free dark chocolate chips (I like Enjoy Life)

METHOD FOR THE  DOUGH

  1. Heat the milk till the thermometer reaches 100-110°F.
  2. Whisk the warmed milk and yeast in a medium-sized bowl. Then whisk in 1/2 cup of the flour. Allow the mixture to sit for 20 minutes.
  3. Combine the butter and sugar in a stand mixer with a paddle attachment on medium speed till light and whipped fluffy, about 2 minutes.
  4. Add in half of the flax eggs mixture for about a minute. Turn off the mixer and scrape down the sides of the mixing bowl with a rubber spatula. Add in the rest of the flax mix and whip on medium for another minute. Add the vanilla. Stir for 30 seconds.
  5. At the lowest speed, slowly add in the rest of the flour and matcha powder till almost combined, and then mix in the  yeasted milk for another minute. Then add the salt. Mix on low till the dough starts to pull away from the bowl and it’s fully incorporated. About 5 minutes.
  6. Lightly coat a large bowl with a neutral oil and place the dough in it. Cover with a clean towel and place in a warm area for about 1-2 hours, depending on the temp of your house. (You’ll want the dough to double in size.)

METHOD FOR THE BLACK SESAME FILLING

  1. Heat the sesame seeds over medium-high heat and toss occasionally till the seeds start to give off a toasted aroma (you’ll know it when you smell it). Turn off the heat.
  2. Place the seeds in a food processor, blender or coffee grinder till completely ground.
  3. Using a paddle attachment on a standing mixer, combine the butter, sugar, syrup, and  toasted sesame seeds. On medium speed, whip till combined. Place in the refrigerator till you’re ready to assemble the babka.

ASSEMBLY

  1. Once the dough has doubled in size, place it on a lightly floured surface. Roll it out starting in the middle and working your way out. Roll the dough to a 12×16 rectangle.
  2. Use an offset spatula to evenly spread the sesame filling into the dough. Sprinkle a generous layer of chocolate chips on top.
  3. Line an 8” x 5” loaf pan with parchment paper.


  4. Starting at the short end, roll the dough tightly. The seam should be at the bottom of the roll.
  5. Cut the ends off of both sides using a sharp serrated knife.

  6. Gently cut the roll in half lengthwise, from top to bottom.
  7. With the cut sides up, twist the halves over and together. Cross the left end over the right, and then carefully lift the right side over the left again. Repeat till all sides are intertwined.
  8. Carefully place the dough twist into the prepped pan. Cover with a clean towel and let rise for about 45 minutes.
  9. Preheat oven to 350°F
  10. Remove towel. Brush the babka with soy milk.
  11. Place in the preheated oven for 25-35 minutes (depends on your oven) and till a skewer inserted in the middle comes out clean.
  12. When done, carefully remove from oven and allow to cook for about 15 minutes on a cooling rack before serving.

The Kids Are Alright

ADDC9484-E368-44FB-AAF0-639B1E078A8F.jpeg

Holiday get-togethers can be a bit challenging for us folk who have food allergies. It is sadly true. We are the ones who come to birthday + holiday parties, weddings, showers, potlucks, sulking at the buffet table full of food that we simply cannot eat. We stand there and salivate over all the pies, pizzas, bread, cakes, cookies, cheesecakes, cheese plates, etc., that are hands off. I mean, we *can* eat them, sure, but that would mean we want to:

A) Die

B) Get rushed to the hospital 

C) Be stuck on the toilet for the next week, wishing we were dead 

D) Be stuck lying on the floor next to the toilet in the fetal position, wishing we were able to physically get onto the toilet 

It’s not fun. For us or for our loved ones who have to deal with it. I once accidentally ate a few bites of risotto at a “build your own risotto bar” at a wedding thinking that all the cheeses that were placed in separate bowls at the build-your-own bar were my signal that the actual risotto base didn’t include cheese. I was wrong. I was so deeply wrong. My body made sure to tell me how wrong I was. I was sick for a few days after that, and have avoided “build-your-own” risotto buffets ever since.

For holiday parties, and actually, any party all year round, I love making this Chocolate Chip Banana Bread recipe and bringing it to parties because it’s so dang delicious, moist AF, and is gluten-free, vegan AND nut-free. It’s perfect for adults and kids with food allergies.

I hope you try out this recipe, and if you do let me know how it turns  out.

xo Kelly Rae

==

F9E8130F-C54D-412B-BAE6-10248D34B636.jpeg

Chocolate Chip Banana Bread Gluten-Free, Vegan, Nut-Free

Recipe slightly adapted from Kitchen Confidante

INGREDIENTS

1 C brown rice flour

1/2 C potato starch

1/4 teaspoon salt

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup coconut sugar

1/2 cup maple syrup or agave syrup

1/4 cup vegan butter or coconut oil, at room temperature

1 flaxseed egg (1 Tablespoon flaxseed meal + 2 1/2 Tablespoons water, mixed together in a small bowl)

1/2 cup “vegan buttermilk” (coconut milk plus 1 teaspoon apple cider vinegar, mixed together)

3 very ripe bananas, mashed with a fork 

1/2 dairy-free chocolate chips (I’m a die-hard Enjoy Life bittersweet chocolate fan!)

METHOD 

Preheat oven to 300°F. 

Grease your loaf pan with coconut oil, olive oil or vegan butter and line the base of your pan with parchment paper.

Whisk together the flour, salt, baking powder and baking soda. Set aside.

In a mixing bowl with a paddle attachment, cream together the sugar and butter. Stir in the flax egg and then the bananas, and lastly adding the vegan buttermilk. Slowly add the dry ingredients and then the chocolate chips and mix till just incorporated to avoid over mixing.

Pour batter into greased loaf pan for about 45 minutes to 1 hour, depending on your oven. If in doubt, do the toothpick test.

Why do you build me up? Buttercup?


Desserts in teensy weensy jars and ramekins are so darn cute. This veganized recipe doesn’t require any baking–it’s foolproof and just needs about 2 hours in the fridge to set. That’s right. No butter. No cream, eggs. Nada. You might ask, how does this taste so good without all the dairy? And I’ll say, you won’t even miss it.

Xx Kelly Rae

==


Chocolate Vegan Pots de Creme with Gluten-Free Graham Cracker Crumble
Serves 8
By Kelly Rae — A Streetcar Named Devour

FOR THE GRAHAM CRACKER CRUMBLE

INGREDIENTS
1 cup cashews (or whatever nut variety you have in your pantry)
1/2 cup pitted dates
1 Tablespoon coconut flour
1/2 Tablespoon coconut oil, melted
1.5 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

METHOD
Pulse together in a food processor till crumbly.

FOR THE POT DE CREME

INGREDIENTS
2 cups silken tofu (do not use firm tofu)
8 ounces dairy-free dark chocolate, melted (I use Enjoy Life)
3 Tablespoons coconut oil, melted
1 Tablespoon espresso powder (King Arthur Flour makes the best! I got mine via Sur La Table)
1/4 cup cashew milk (or any plant-based milk of your choosing)
1-3 Tablespoons maple syrup (optional, if you like a sweeter pot de creme)
1/4 teaspoon kosher salt (optional)
1/2 cup unsweetened shredded coconut, toasted and for sprinkling

METHOD
Melt the chocolate over a double boiler, making sure not to burn it.

Place all ingredients into a blender and zap till thoroughly blended.

Divvy up into different-sized ramekins or Mason jars, depending on how many portions you need. Layer the graham cracker crumble in between layers of the chocolate puree.

Place in the refrigerator for at least 2 hours to fully set.

Serve with toasted shredded coconut. Boom.

Mestiza Pop-Up Part 1!

IMG_3142

Well, this is happening.

I have long dreamt of showcasing my *own* food in a pop-up setting, and thanks to my friends at Opaline’s, it’s finally coming to fruition on Thursday, April 27.

Mestiza is a pop-up series concept paying homage to my multicultural background.

| Mestiza • noun. a woman of mixed racial or ethnic ancestry, especially, in Latin America, of mixed American Indian and European descent or, in the Philippines, of mixed native and foreign descent |

I am mestiza. My mother is mestiza. My maternal and paternal grandmothers are mestiza. I am a product comprised of multicultural mixing.

Part 1 of the series honors my mother’s Spanish and Filipino background. (Yes, that’s her pictured at around the age of 16.)

The menu I’ve created for Part 1 includes my interpretations of: halo-halo, mamon, turon, empanada, ensaymada, and more.

I’m very excited to share my food with you, and I hope to see you there!

Quantities are limited! Please RSVP by E-mail at Astreetcarnameddevour@gmail.com

When: Thursday, April 27 at 5pm till sold out

Where: Opaline’s, 221 SW Ankeny St. (Next to Tryst in Ankeny Alley.)

Mint Condition

IMG_0787

Quick question! What’s your favorite ice cream flavor?

Mine?

Mint + Chip.

Why?

‘Cause it’s double the coolness factor. Frozen in temperature and cooling in flavor. It’s next-level sensory overload. All of your senses are tested:

You SEE the bright green color
You SMELL that crisp scent of mint
You FEEL that cold, refreshing cream melt in your mouth as you bite into those chocolate chunks
You TASTE that creamy delicious mint packed with that bittersweet chocolate

And well, HEAR? If you’ve ever sat next to me while enjoying said ice cream (or pretty much any food I thoroughly enjoy), you’re sure to hear lots of “MMM” sounds. Sorry not sorry.

This year we started a garden on our balcony. It’s taken off and has done considerably well. Even with the sudden drop and rise of temperatures all summer long, most of our plants have been pretty happy. Our mint plant, which we originally planted next to thyme and lavender, took off immediately and spread throughout the entire planter within a week! That was an amateur mistake on my own part ’cause I knew that mint likes to take over EVERYTHING. And she did. So we uprooted her and placed her in her own good-sized planter where she was able to stretch and relax without bothering her next-door neighbors.

Having an abundance of mint isn’t a bad thing, either. I decided to harvest a few bunches and steep them into heavy cream as a base for this amazing ice cream recipe I found through David Lebovitz’ book, The Perfect Scoop.

The recipe was originally written for a Chocolate Malt Ice Cream flavor, so I made some adjustments to the recipe, and omitted the cocoa powder, replacing it with a snack-sized box of crushed Whoppers candy and chocolate sandwich cookies like OREO’S. I also added more heavy cream (using one of my local favorites from Sunshine Dairy). The resulting flavor is intensely rich, creamy and so silky smooth. Try it.

IMG_0786

==

Malted Mint Whopper Cookie Ice Cream
Yields 1 quart
Recipe via The Perfect Scoop

INGREDIENTS
3 cups heavy cream, divided
2 cups fresh mint leaves, packed
1 cup whole milk
¾ cup sugar
1 teaspoon Kosher salt
5 large egg yolks
1 teaspoon vanilla
1 cup malted milk powder

METHOD
Heat 1.5 cups heavy cream with the mint in a medium-sized saucepan. Once brought to a boil, whisk vigorously and lower heat to a low simmer, continuing to whisk. Remove pan from the heat and strain into a large bowl the rest of the heavy cream into a large bowl, combining the steeped minty cream together.

Gently warm the milk, sugar and salt in the same saucepan. In a medium-sized bowl, whisk the yolks and temper the eggs by slowly adding the warmed milk to the  yolks, continuously whisking and scraping the now tempered egg yolk/milk mixture back in the pan.

Using a rubber spatula continue to stir and scrape the combined mixture over medium heat, making sure not to “cook” or “curdle” the eggs. Once the mixture is thickened and coats the back of a spatula, immediately remove from the heat and pour through a strainer and into a shallow pan or bowl. Add the vanilla extract and malt powder. Cool the mixture by placing it into the refrigerator till chilled, overnight is preferred.

Once ready to churn, operate your ice cream maker and add the crushed Whopper candy and cookies toward the last five minutes of the churning process. Place the ice cream in the freezer to further freeze. Enjoy! (Or have a quick milkshake. Your call.)

IMG_0782

IMG_0781