Blueberry Banana Muffins

Who else loves banana muffins?

Studded with blueberries, these simple, healthy, and super cute muffins are sure to be devoured. Loaded with banana flavour from three large bananas, the cinnamon-vanilla batter tastes fantastic with fresh (or frozen!) blueberries.

I also love the use of applesauce in this recipe to keep the muffins tender. Enjoy!

Blueberry Banana Muffins

Makes 12 muffins

INGREDIENTS

  • 3 large ripe bananas
  • 1/4 cup honey
  • 1 egg
  • 1/3 cup applesauce
  • 1 cup blueberries
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1.5 cups flour (180 g)

INSTRUCTIONS

  1. Preheat oven to 375.
  2. Grease 12 muffin cups.
  3. Toss one scoop of flour (from the 1.5 cups) with the 1 cup of blueberries. If you wish, you may reserve some for the topping.
  4. Place all ingredients, except flour and blueberries, in the blender. When fully combined, stir in flour. Do not over-mix.
  5. Fold in the flour-coated blueberries.
  6. Pour into muffin cups and bake for 20+ minutes.

Yum. Let’s get baking!

PS: you need to slather these with almond butter. Please.

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Have a beautiful rest of the week, everyone ❤

Simple Guide to Nutritional Yeast

What is Nutritional Yeast?

  • a type of inactive yeast
  • flaky, powdery texture
  • has a savoury, cheesy flavour
  • vegan and gluten-free
  • can be found in most health-food stores

Why You Should Try “Nooch”

  • tastes like parmesan cheese, so it’s absolutely delicious
  • loaded with B vitamins
  • contains 6 grams of protein in each quarter cup
  • plenty of zinc and fibre

Creative Ways to Use Nutritional Yeast

  • add it to pasta
  • add to popcorn
  • use in Tex-Mex or Mexican dishes as a sub for cheddar
  • sprinkle some on buttered bread
  • use in lasagna
  • make an Alfredo sauce
  • topping for vegetarian chili
  • use in tofu stir-fries
  • sprinkle on salad
  • use to top salads or breadsticks
  • use in French toast batter to add richness
  • in place of cheddar in vegan broccoli-cheddar soup
  • use to make vegan omelettes or quiche
  • add to mashed cauliflower
  • use it to make cauliflower dishes
  • add to stuffed peppers
  • the easiest mac and cheese ever: 1/2 cup nutritional yeast with 1/4 cup warm water, oil, salt and pepper
  • mix into scrambled eggs for eggy flavour and great yellow hue
  • add to casseroles, whether they have rice or quinoa
  • toss it into the blender with cooked/canned beans, olive oil, and lemon for a great cheesy dip
  • add to burritos
  • sprinkle on shakshuka
  • add to scalloped potatoes
  • blitz to make a mock parmesan
  • mash into baked potato with garlic
  • blend to make creamy cheesy sauce
  • stir into pesto
  • top sautéed vegetables
  • use to top pizza or flatbread
  • use to make vegan hollandaise sauce
  • make a cheese spread with it, then use it for grilled cheese
  • stir it into vegan gravy
  • use to thicken stews, sauces, and soups
  • use in vegan mac and cheese recipes
  • whisked into salad dressing for thickness and unami flavour
  • use in vegan baking, like for savoury biscuits
  • add to scrambled eggs (adds a great sharp flavour, and enhances the yellow hue of your eggs)
  • stir into soups
  • add to curry mix
  • stir into risotto
  • sprinkle on chips, like kale chips
  • stir into sweet treats, like peanut butter cups, to add rich flavour (melt 1/2 cup chocolate chips OR cocoa powder with oil, then layer with a mixture of peanut butter and nutritional yeast, chill to set)
  • sprinkle on top of avocado toast
  • use in tofu cheesecakes, to add cream cheese flavour

The Best Food Court Meal I’ve Ever Had

Hey, hey, hey! Quick update on everything, now that September is coming to a close.

Yes, I know that many of my previous posts were flashbacks to my short time at home in BC. And as much as I wish I was back in BC, chowing on croissants every morning, I’m actually living in Scarborough, a quiet, academic suburb of Toronto. You might remember the little tour post that I did of my room/bathroom/kitchen and my office at work.

Remember my day at SLXCA in downtown Toronto? On the same day, I went to the Kensington Market, where I stopped at Hibiscus Cafe and devoured this buckwheat crepe with brie, roasted apples, pecans, arugula, and avocado. Super beautiful, yes, but the flavours needed a little something (maybe pepper?).

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Most of my eats at home have been simple, but oh-so-delicious. This quiche was from the farmer’s market, and I’ve been purchasing one little one every week. Truly the best crust I’ve ever had.

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Soups have also been making regular appearances, along with scones.

I found out recently that the uwaterloolife Instagram account featured me! I’ve seen my paragliding photo from Nepal 2016 used in several University of Waterloo Study Abroad advertisements. I was thrilled to see this post, shared with me by a friend, since I don’t have my own Instagram.

Pumpkin seeds, guys! Why did it take me so long to fall in love with them?

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On a tragic note, I finished all my sunflower butter. I suppose that merits another trip to Trader Joe’s once I return to BC? 😏

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Life at the college has been good, too. My students, for the most part, have been incredibly dedicated, well-prepared, and ready to learn and work hard. Thank you ❤

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Check out this stunning stretch that I walk down, each time I go to the Dollarama, Bulk Barn, and Food Basics plaza. Gorgeous, right? I had no idea that Scarborough would be so dramatically different from downtown Toronto.

Dollarama is a lifesaver. I love my soft slippers and the Halloween decorations that I purchased for my office. It’s never too early for Halloween, if you ask me.

Now this! O-M-G (part 1). On Saturday, I visited Scarborough Town Centre, the local mall, where I enjoyed this amazing lunch from Naan&Kebab. You see, I was expecting a greasy, sticky mess with dry, hard pieces of chicken, and perhaps a couple limp leaves.

Nope, nope, nope. What did I get instead?

  • two generously-sized pieces of piping hot, toasted naan bread
  • a large helping of basmati rice cooked in savoury beef broth, mixed with shredded carrots and plenty of plump, juicy raisins
  • six large, tender, flavourful and spiced chunks of chicken
  • a creamy, rich, and spiced just-right chickpea stew
  • romaine lettuce, red cabbage, mixed vegetables, and two types of salsa, with a creamy spiced yogurt on top

For less than $12. I tried to save half for a future meal, but I knew after my first few bites that it wasn’t happening – it was too fresh and tasty, so I happily finished it all. Next time, I’m going to try the paneer version!

Sweet Jesus is pretty much a legend in Toronto. Everyone knows about it, and most people have tried it. Well, on Saturday, I got to see what the hype was all about. I chose the vanilla and chocolate swirl ice cream. A generous drizzle of Nutella was artfully drizzled on top of the soft serve, and the entire thing was coated in crunchy chopped pistachios and cornflakes. The soft serve itself reminded me of Costco ice cream. My only complaint is that it was physically hard to eat, simply because of the size of the ice cream compared to the size of the cup. It got pretty messy, but I should have asked for a larger cup, or at least some napkins.

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The same day, I cooked up a vegetarian chili for dinner.

Vegetarian Chili

Serves 4-6

INGREDIENTS

  • 1.5 tsp oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped carrots
  • 1.5 cloves minced garlic
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped celery (I omitted since I didn’t find any)
  • 1 scant tbsp chili powder
  • 3/4 cup chopped mushrooms
  • 14 oz can diced tomatoes with liquid, chopped or crushed
  • 10+ oz kidney beans
  • 10+ oz black beans
  • 5+ oz whole kernel corn
  • 1/2 cup pumpkin puree
  • 1 tsp ground cumin
  • black pepper
  • cayenne
  • cinnamon
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil

INSTRUCTIONS

  1. Heat oil and saute all vegetables with chili powder. Add salt.
  2. Stir in tomatoes, kidney beans, black beans, and corn. Season with remaining spices. Stir in pumpkin.
  3. Boil, then reduce heat to medium.
  4. Cover and simmer for 20 minutes. Stir occasionally.

The chili itself was a winner! These are some of the topping ideas that I’ll be using next time. This time, I kept it simple with some shredded cheddar.

TOPPINGS

  • cheddar cheese (personal favourite)
  • sour cream, creme fraiche, or thick plain yogurt
  • lime
  • avocado
  • cornbread
  • rice

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I saw some kind of list about Top 10 Fall Soups (or something!), and had the urge to create a big pot of chicken and wild rice soup. Since I didn’t want to buy and cook chicken, I subbed in an entire carton of white mushrooms. I really enjoyed this soup, especially on the second day with extra salt.

Creamy Mushroom Wild Rice Soup

Serves 5

INGREDIENTS

  • 3 tbsp butter, or oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • white or cremini mushrooms, sliced
  • shallot
  • 1 clove minced garlic
  • 1/4 cup AP flour
  • 2 cups milk
  • 3 cups chicken broth
  • 1 cup cooked wild rice
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • black pepper

INSTRUCTIONS

  1. Melt butter in a large pot over medium heat.
  2. Add onions, celery, and carrots. Cook until tender, about 7 mins. Add mushrooms and shallot.
  3. Stir in garlic clove. Cook for another minute, until fragrant. Add flour until dissolved.
  4. Slowly stir in milk, 1/4 cup at a time, stirring frequently until thickened. Add broth, wild rice, parsley, garlic, thyme, bay leaf, and season with salt and pepper.
  5. Bring to a low boil. Reduce to simmer, cook for 30-40 minutes.
  6. Remove bay leaf.
  7. Serve!

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And that’s pretty much it for today! I hope everyone has a wonderful weekend.

Lately ✿

The last smidge of summer was filled with bittersweet (mostly sweet – literally) moments.

Exhibit A: this dessert plate that featured chocolate banana “ice cream” à la Tom Daley, peanut butter tofu pie, and chocolate almond banana bread (on my Recipe page) with coconut yogurt and nut butter. Mmmmm.

Tofu haters – I promise you won’t taste the tofu. This is a super satisfying dessert that’ll be sure to cure any sweet-salty cravings. One of my all-time favourite recipes, and it’s a hit with guests, too!

Vegan Peanut Butter Cup Pie

Makes 8 slices

NOTE: requires chilling coconut milk overnight, requires 30 minutes out of freezer before serving

INGREDIENTS

Crust

  • 1.5 to 1.75 cups of crushed graham crackers (about 10-12 crackers)
  • 4.5 tbsp melted coconut oil, or more if needed

Pie

  • 12 oz silken tofu
  • 1/2 cup creamy salted natural peanut butter (125 g)
  • 1/4 cup maple syrup or honey
  • 1 14 oz can of full-fat coconut milk, chilled overnight so the liquid and cream separate (do not shake)
  • 1 tsp vanilla extract
  • salt, if needed

Topping

  • 1 cup semisweet chocolate chips (175 g)
  • 1/3 cup milk (almond, dairy, or coconut are fine)
  • roasted salted peanuts, chopped, if desired for decoration

INSTRUCTIONS

  1. Preheat oven to 375.
  2. Lightly oil glass pie pan.
  3. Process graham crackers until you achieve a fine meal. A little texture is okay. Add melted coconut oil and pulse to combine.
  4. Press the crust into the pan and push down to flatten.
  5. Bake 10 minutes, or until golden brown. Set aside.
  6. Add tofu, peanut butter, maple/honey to a blender. Blend until smooth. Scrape down sides as needed. Add more maple/honey for added sweetness, or more salt if the peanut butter is not salted enough.
  7. Scoop out the cream from the coconut milk can. Whip into whipped cream in a large, chilled mixing bowl. Add vanilla.
  8. Fold peanut butter-tofu mixture into whipped coconut cream.
  9. Pour filling over cooled crust. Freeze to chill. After one hour, prepare ganache.
  10. Add chocolate chips to a bowl. Heat milk to a simmer. Pour over chocolate chips. Do not touch for 5 minutes, to allow it to melt.
  11. Stir gently with spoon until a smooth ganache forms. If it doesn’t melt, heat it in microwave for 10 seconds until smooth.
  12. Spoon over top of pie. Spread evenly with knife. Work quickly. I drizzled mine on, then swirled with a knife.
  13. Top with peanuts, if desired. Cover with plastic wrap. Freeze to set.
  14. 20-30 minutes before serving, remove from freezer and serve.

The last bit of summer was filled with Mom’s incredible cooking. This is my favourite type of fried rice, which is made with dried and rehydrated scallops, green onions, egg white, and more. Shiitake mushroom chicken broth, too. Isn’t that a colourful salad on the side?

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This was my last meal in Coquitlam, BC, so Mom made all my favourites! Tomato scrambled eggs with shrimp, red bean pancakes with sesame seeds, broccoli-carrot stir-fry with mushrooms and cloud ears, and leftover scallop fried rice.

Something similar, but this was on a totally different day: peri peri chicken, the same tomato scrambled eggs, stir-fried veggies (this time with chestnut) and plain rice.

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I love Mom’s cooking so much. More of those red bean sesame pancakes, along with cauliflower and not-too-spicy mapo tofu for my pathetic spice-wimp taste buds.

This meal, actually, was followed by an MRI to screen my pituitary gland. Lying completely motionless inside the little pod (for ~50 minutes) was eerie and unsettling, yet strangely meditative. Except for the needle, it was a neat experience.

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Another day, Mom and I made spaghetti bolognese with fresh ground beef, mixed it with al dente shells, and layered/topped it with an entire log of mozzarella cheese.

Served with garlicky green beans, this dish was a massive hit in the Wei home! I credit that incredible fresh mozzarella.

This summer, I challenged myself to bake a whole bunch of things. Most of the “whole bunch of things” never got baked because of busyness laziness, but these flaky feta-chive scones did! I think you’ll like them as much as my family did.

Flaky, Buttery Feta Chive Biscuits

Makes approx. 12 small scones

Recipe inspired by Joy the Baker

INGREDIENTS

  • 3 cups all-purpose flour (360 g)
  • 1 tbsp sugar
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly-cracked black pepper
  • 3/4 cup (1.5 sticks) unsalted butter, cold, cut into cubes (170 g)
  • 1 egg
  • 3 tbsp very cold water
  • 3/4 cup cold sour cream, or cold plain yogurt
  • 1/3 cup chopped chives
  • 3/4 cup large crumbles of feta cheese
  • 1 beaten egg for egg wash, with a splash of milk if needed
  • coarse sea salt, cracked black pepper, and paprika for topping

INSTRUCTIONS

  1. Place rack in centre/upper third of oven.
  2. Preheat oven to 400 degrees.
  3. Line two baking sheets with parchment.
  4. Sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Use two knives/forks, or a pastry cutter to cut in the cold butter, until the mixture resembles coarse meal. Dough should have buttery pea-sized chunks throughout.
  5. In another bowl, lightly beat egg, sour cream, and water, with a fork.
  6. Add wet mixture into flour mixture all at once. Stir enough to make soft, shaggy dough. Use fork to scrape from bottom to top of dough.
  7. Add chives and feta.
  8. Dump mixture on a clean counter to knead dough together. Mixture should come together in 10-15 kneads.
  9. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds, using biscuit cutter. You can also roll the dough into a rectangular shape, and cut the biscuits into triangular shapes. Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet. Brush with egg wash, and sprinkle with coarse sea salt, black pepper, and smoky paprika.
  10. Bake for 15 minutes. Serve warm. Biscuits are best eaten on the day they are made, but will last up to two days.

We froze some of them!

These prune blondies were also whipped up. My mom enjoyed them, and I really liked the chewy texture that reminded me of glutinous rice.

Prune Blondies

Makes 12 blondies

INGREDIENTS

  • 1/2 cup pitted prunes, softened in 2 tbsp boiling water
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup light brown sugar (150 g)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp mixed nuts, toasted/chopped

INSTRUCTIONS

  1. Preheat oven to 350. Line 8×8 pan with parchment paper.
  2. In blender, combine prunes and water. Process until smooth. Add brown sugar, oil, egg, honey, and vanilla. Set aside.
  3. Sift flour, baking soda, salt, and cinnamon.
  4. Add wet ingredients to dry. Fold with a spatula until just combined, then pour batter into prepared pan. Top with nuts.
  5. Bake for 25 minutes, then cool in the pan on a wire rack before cutting/serving.

I also made a large list of books that I can’t wait to get my hands on (some of them, for the second time). Have you read any of them?

Books to Read

  • Boo
  • The Female of the Species
  • Unnatural Deeds
  • With Malice
  • And the Trees Crept In
  • A Mother’s Reckoning
  • What Happened to Ivy
  • Red Rain
  • Burning
  • The Cellar
  • Confessions About Colton
  • Run
  • The Letter
  • Her Fearful Symmetry
  • The Hour I First Believed
  • The Little Friend
  • My Name is Memory
  • Mystic River
  • She’s Come Undone *
  • We Were the Mulvaneys
  • White Oleander *
  • The Shipping News
  • Change of Heart
  • Fried Green Tomatoes at the Whistle Stop Cafe
  • The Book of Ruth
  • Mystic River
  • Black and Blue
  • Everything I Never Told You
  • Visitation Street
  • The Vanishing Season
  • Elsewhere
  • The Afterlife (cool)
  • Shine
  • Before I Die
  • Where I Want to Be (cool)
  • Falling Into Place (cool)
  • The Age of Miracles
  • The Virgin Suicides
  • The Giver
  • A Heartbreaking Work of Staggering Genius
  • Eat When You Feel Sad
  • To the Lighthouse
  • 300 Million
  • 1 Dead in Attic
  • An Invisible Sign of my Own

Seline, my sister, also wrote a special poem inspired by the stunning rocky hills on Salt Spring Island. She actually has her own poetry blog, which, by the way, looks a lot prettier than my unplanned collages of unfiltered (i.e. ugly) iPhone photos.

Rocks

The rocky path

Illuminated by a simple

Ray of sun

No one beside

In front

or

Behind

As I glide down the hill,

wood chips sticking in my shoes.

I trot

down

the trail.

I jump

Left

to

Right,

Hopping from one rock,

to another.

Finally reaching my destination

on top of

the rock

for all to see.

And that’s it, everyone! Have a glorious rest of the week.

Unchronological Order

Good morning, everyone! I hope you are all having the loveliest of mornings. This was a meal of garlicky cheddar broiled pita, scrambled tofu with peas, and sautéed zucchini with mushrooms and peppers. Eaten about a month ago, and I’m just posting this now because I’m terribly disorganized.

These treats are from Vincenzo’s (specialty European grocery store in Waterloo), and I can’t wait for my family to try them. I also bought these and took these pics back in May (whaaaat?) and I’m not sure why I’m just sharing them now.

  • caramel milk chocolate
  • Scottish all-butter shortbread
  • white chocolate cranberry shortbread
  • tiramisu cream milk chocolate
  • 99% dark chocolate for my very health-conscious grandfather
  • French pure butter cookies
  • 3 bags of Italian black truffle chips

During a FaceTime session between my mom and I, she decided it would be a good idea to DRAW a picture of me – this is what I got. :O

Another day, my friends and I went to Menchies for frozen yogurt to celebrate after our Physiology final exam.

My Menchies cup was loaded with:

  • taro frozen yogurt
  • Nutella frozen yogurt
  • Oreo frozen yogurt
  • chocolate frozen yogurt
  • cinnamon toast crunch cereal <– my favourite cereal as a kid, next to Corn Puffs and Reese’s. Multigrain Cheerios and Lucky Charms (only the charms, though, let’s be real) were so good, too. Man, I could write a whole post about different cereals. What was your favourite?
  • peanut butter crackle
  • chocolate crackle
  • cheesecake chunks
  • brownie chunks
  • Nanaimo bar
  • yogurt-covered pretzel
  • peanut butter sauce
  • peanut butter cookie dough <– I need more of this in my life
  • Oreo pieces

And 12 hours before the Menchies, we were studying on campus. I am going to miss Athena and Jasmine so much. 😦

Recently, I’ve been living off of Minimalist Baker recipes. I adapted her chocolate breakfast quinoa bowl and have been loving this breakfast with a banana + lots of peanut butter in the morning. It’s so easy to make, and is wonderful meal prep for the days that you feel like having a variation from oatmeal.

I made two batches over the last 1.5 weeks, and will buy another can of coconut milk later today so I can make another 4 servings!

Rich Chocolate Breakfast Quinoa

Serves 4

INGREDIENTS

  • 1 cup uncooked white quinoa
  • 1 can of coconut milk + enough water to make 2 cups total
  • sea salt
  • 3 heaping tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp pure vanilla extract

INSTRUCTIONS

  1. Rinse quinoa well. Drain.
  2. Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
  3. Add coconut milk and water mixture, a pinch of salt, and stir. Boil over high heat. Reduce heat to low. Cook for 20-25 minutes, uncovered. Stir occasionally. If it stops simmering, increase heat to medium-low. It should be slightly simmering.
  4. When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
  5. Adjust flavours if needed, adding more water if you prefer a thinner texture.
  6. Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
  7. Leftovers keep in the fridge, covered, for 2-3 days.

This morning, I realized that my milk was due to expire soon so I quickly whipped up a giant mug of hot chocolate. This mug was warm, sweet, but not too sweet, comforting, and absolutely delicious despite the hot and sunny weather. I enjoyed it with a chocolate almond croissant that I froze a few months ago. Thank you, past Cindy.

Easiest Hot Chocolate

INGREDIENTS

    • 2 tablespoons unsweetened cocoa powder
    • 1 tbsp honey
    • Pinch of salt
    • 1 cup milk
    • 1/4 teaspoon vanilla extract

PREPARATION

    • Whisk together the cocoa, maple, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and honey are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
    • If you like it frothy, blend it in the blender or use a milk frother.

Cocoa powder, guys. Apparently every recipe I made this week involves that good stuff. Since I didn’t have any coconut oil, I resorted to this recipe which is entirely free of added fats. The verdict? Not my favourite. I thought it had an odd bread-y texture, which was off-putting for brownies. I wouldn’t make this again. 😦

Fat-Free Vegan Brownies

Ingredients

  • 3/4 cup flour (I used spelt)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 2/3 cup maple syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together

Instructions

  1. Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
  3. Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
  4. Prepare an 8 X 8-inch baking pan by lining it with parchment. Leave an overhang on each side of the pan so you can easily lift the brownies. Pour the batter in and spread evenly.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Enjoy!

And that’s it for today! I hope y’all have the best rest of the week, and I cannot wait to share some exciting stuff with you. Seriously exciting.

Stay on your toes!

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BOOKS… and a $16 smoothie!?

Recently: lots of helping Seline with her biochemistry, lots of maps, lots of grocery shopping

I’ve been on a reading kick recently. Every weekend, I go to the public library or Chapters/Indigo (sometimes both!), where I spend up to four hours reading and reading. Someone please shoot me an email or comment if you’ve read (or want to read!) one of these books. I need someone to discuss ’em with ASAP!

  • WHEN THEY FADE by Jeyn Roberts (PS she retweeted and commented on my tweet so my life is now complete)
  • HURT by Tabitha Suzuma
  • UNNATURAL DEEDS by Cyn Balog
  • WITH MALICE by Eileen Cook
  • WHAT HAPPENED TO IVY by Kathy Stinson
  • A MOTHER’S RECKONING by Sue Klebold
  • RED RAIN by R.L. Stine
  • BURNING by Danielle Rollins

Also, food is coming. I promise.

Dad got a new backdrop for the fish tank back home in BC, and my doggie Arnie had some fur shaved off so he could have his [fortunately benign] tumour removed.

I’ve been loving lentils recently. The Pulses Canada website has some phenomenal recipes. I want to try chickpea flour soon. Have you tried chickpea flour? What are your thoughts?

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A vegan cafe in my Toronto neighbourhood has this $16 smoothie on their menu. Would you pay $16 for a smoothie? Cassie, I’m looking at you 😉

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Scrambled spinach eggs with cheese and avocado toast are my go-to meal, no matter where in Ontario I am!

Super pink oatmeal (pureed raspberries stirred into the oats) to make a hearty Valentine’s Day treat. Strawberry hearts and chocolate almond butter completed this tasty breakfast.

Gloria Cafe never disappoints. I love their tomato cheese toast and get it every time. That’s an orange-ginger scone at the bottom! Devoured.

Strawberry-topped oats with sweet potato muffin and a drizzle of almond butter. Simple and tasty.

To be honest, it’s dangerous that Tsujiri, a Japanese matcha soft serve store, is directly across the street from where I work. Each sundae is $8 and I had TWO last week because it’s just too convenient to stop by the shop after work. With chiffon cake, crunchy cornflakes, and sweetened red bean, I can’t resist. Consider me a new matcha fan! Rachel from Moments With Rae would be proud. 😛

Almond butter toast, cinnamon, and yogurt with crunchy granola.

On Saturday I went to a rundown shack in the Kensington Market. Called the Latin American Emporium, this little place was full of Spanish-speaking locals.

I enjoyed a freshly-made pupusa with cabbage and a mildly spicy sauce, horchata (rice milk drink blended with sesame, cinnamon, vanilla, and cocoa powder) and a fried plantain with creamy cheese. It was my first time trying Salvadorian food, and I LOVED it, despite the plantain being a tad oily. This incredible, filling meal cost less than $5! Have you ever had horchata?

I also went on a SPREE at Delysees, a French bakery, where I bought…

  • Chocolate praline croissant
  • Coconut eclair
  • Pistachio eclair
  • Pistachio croissant
  • Almond chocolate croissant
  • Chocolate hazelnut toffee cake
  • Tiramisu white chocolate cake

Some frozen, others devoured, others chopped up to enjoy throughout the week. It looks like a lot, and it actually was a lot… but a good a lot. You know what I mean?

#neverenoughfrenchdesserts

And yes, I know I overdid it with the pictures.

I headed back to Millie Creamerie the other day for a crepe. This was the Japanese special, which had strawberries, matcha sauce (more matcha!), red bean paste, coconut gelato, all piled into a slightly-sweet, crispy crepe.

Yay for FaceTime. Technology is cool because I like to see Mom and Dad, and Seline, even though they live in another province and we have a 3-hour time difference. They look so cute. My family is the best. 🙂

Seline painted this a few weeks ago. She is so talented! I wish I was as good as her when it comes to art. Can you believe that she freehanded this with oil paints? 

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Applied Health Sciences Fun Run pics! Why didn’t I post these earlier? Good question, Cindy, good question. I have no idea why I just wrote that in third-person.

A meal at Famoso Pizzeria (yup in the Waterloo days) on December 31, a day before I left for Toronto! I miss personal pizzas. When am I gonna find a place in Toronto that does this?

House pics!

Neat graphic of the muscles of the human body! Did you know that there are 680 skeletal muscles in the human body? Nevertheless, the exact number is difficult to define because different sources group muscles differently, e.g. regarding what is defined as different parts of a single muscle or as several muscles. Examples actually range from 640 to 850.

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Guys… is it really already February 24?! Where on EARTH is the time going?

Anyways, pop me a message below about BOOKS! Tell me – do you like to read? What is your favourite recent read? I’m always craving a good book, and psychological thrillers are my favourite. I’m all about the paranormal-romance-suspense-mystery fusion (bonus points if it’s got a powerful heroine à la Katniss Everdeen!).