The Kids Are Alright

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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  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

C) Be stuck on the toilet for the next week, wishing we were dead  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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. 출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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

xo Kelly Rae

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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  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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

METHOD  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

Preheat oven to 300°F.  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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.

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Self Love, Actually

9EAEF4F9-39E1-4060-9614-EC7448A804AD.jpegPhotography by Juniper & the Sea

“Our bodies are our gardens to which our wills are gardeners.”    William Shakespeare

For as long as I can remember, I had this silly idea that I was overweight, unattractive and unloveable.

I grew up during a time when size negative zero white models and pop stars were idolized. I grew up thinking I had to look like that in order to be seen as attractive. I was never a size 0, and as a multiracial woman, have never looked like Kate Moss or Britney Spears. I was teased for being “fat” throughout elementary school, and when I was in high school I weighed (an apparently obese) 125 pounds! I remember upon turning 18, a friend of mine at the time bought me a sexy bare-midriff halter top for my birthday and said to me something like, “Now that you’ve lost weight, I got you this sexy top you can wear.”

You guys, I was a mere 120 pounds! Great friend, huh?  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

That shit stuck with me. Like ever since I was 12 years old my mom would tell me not to smile too wide because then my big nose would stretch out even more. Or that as my weight went up and down that I looked “better skinny.” Or when a friend suggested I get breast implants. Or the time a guy in high school joked in class that I was “as big as an elephant”.

WTF is that?! Like, that’s not even proportionately possible, but it still made me feel all the more insignificant and unattractive.  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

My insecurity continued to affect my relationships and my inability to be confident in how I looked at myself, anything I did, or the types of people I attracted.  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

Into adulthood and at 30 years old, I suffered from a serious eating disorder after I found out that a boyfriend had cheated on me. In a matter of three days I had lost 11 pounds. In a matter of months I went from a size 8 to a size 2. I was swimming in the bridesmaid dress I was supposed to wear for my friend’s wedding, even though I had been fitted for the dress just months before.

I didn’t eat. I didn’t want to. And this is coming from a woman who graduated from culinary school. Who loved cooking as much as she loved eating.  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

What really sucked was that I would post photos of my incredibly shrinking self on social media and would get tons of compliments like: “Omg you look so good!” “You look amazing girl!” “Hottie!”  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

It sucks because I was really sick, and those “compliments” were just feeding the disorder. Feeding my desire to lose more and more weight to the point to where I was almost unrecognizable.  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

Looking back, I know now that the reason why I punished by body so much during that very dark time was because I wanted to disappear. I didn’t feel that I was pretty enough. Thin enough. Desirable enough. I spent over 3 decades thinking and feeling that I was not enough. That if I was thinner, I would not have ever been cheated on. How fucking stupid is that? I was conditioned to believe that my ex, (who I discovered later on was a legit sociopath) would want me more if I was thinner. Again—how fucking stupid is that?

It wasn’t until later, after more heartbreak and years of getting over all of that baggage, I then started dating myself. Loving myself first. When I finally learned to love and appreciate myself, I discovered something incredible, life-changing, really. I learned that I’m pretty fucking awesome. Just the way I am.

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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

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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.

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Mestiza Pop-Up Part 1!

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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 [email protected]

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

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

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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.

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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  출장걸 제천출장마사지 | 출장업소 | 출장마사지 | 출장업소 | 제주도출장샵

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.
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An Honest Mistake

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I’ve made quite a few mistakes in my life.

Many of whom were the boys I dated. (Woof.)

A few of them were jobs. (Double woof.)

People I trusted.

Maybe a few outfit choices in my younger days.

And about a handful of some very bad haircuts.

But not all mistakes are bad. Some of my favorite mistakes often happen when I’m in the kitchen.

After a long day at work earlier this week, I was craving muffins. Looking around in my pantry I had a tart apple and some strawberries. I researched some recipes and found a gluten-free AND vegan recipe for strawberry and apple muffins. And as any person whose made a few mistakes in their past, this recipe had its own red flags.

First, it didn’t have any egg substitutes. Nor did it have enough fat. After following the recipe step by step, the consistency was quite dry. So dry that it wouldn’t even incorporate properly. I adjusted the fat content by adding some olive oil and a touch more maple syrup.

I baked off 12 of the muffins for about 30 minutes and the muffins just didn’t rise. The texture was off, a bit gritty actually. The flavor was on point, so I didn’t feel that it justified me throwing the entire batch away. Instead, I quickly went into Plan B mode and pulled the pre-baked muffin mess and greased a tart pan. Pressed the still-warm batter into the pan. Placed the crumb tart back into the oven for another 25-30 minutes. I waited till the crust was a beautiful dark golden brown and then pulled it out to cool. The resulting crumb crust was caramel-y buttery, light, sweet from the strawberries and perfectly tart from the apple.

I then prepped the cashew cheesecake batter and filled the cooled tart shell. I only placed the cheesecake in the fridge till it was just set. I topped it with freeze-dried strawberries and a dusting of powdered sugar. But you can add any topping to it. Date caramel would be amazing on this. Coconut caramel would be great as well.

Mistakes aren’t all bad, you see. This one was honestly quite delightful. And it didn’t leave me heartbroken or with a bad hair day.

Kelly Rae

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