laurkamkitchen

[laurkamkitchen]

I thought I would make a fun little dip for a girls' picnic my friends and I were organizing, and, even though this was vegan, I trusted Minimalist Baker to deliver something delicious.

I made this in full. It ultimately took a lot longer than I thought it would — you just can't rush caramelized onions!

The real problem here was the texture, which I blame on the silken tofu. I probably should have run it through the food processor, as it just had the chunky, almost gritty texture to it, nothing like in the photos. The onion mixture was definitely delicious on its own, but, once combined with the tofu, I decided it needed some help. I ended up adding a lot of extra maple syrup, salt, lemon juice, and soy sauce especially, as well as a healthy dose of nutritional yeast and just a little bit of chickpea flour to help thicken it.

Overall, this was unfortunately really disappointing. The texture wasn't great and while the flavor was good when it was fresh, it steadily deteriorated into just a gross oniony pit. Minimalist Baker has never let me down like this before, so this was definitely a serious disappointment. This is definitely the last time I'll be attempting a vegan onion dip I am sad to say.

[laurkamkitchen]

I think it’s only fitting that my first ever post on this blog, and the first recipe I’ve made this year, is this chia pudding. I have made this so many times now that it’s probably the only recipe I no longer need the instructions for (although it does help that they’re pretty straightforward).

I usually end up making a half batch of this, although I do keep the cinnamon and vanilla amounts the same as the full because, well, I love cinnamon and vanilla and they give this such great flavor.

The original recipe calls for fresh blueberries as a topping, but I’ll typically only add them if they’re in season, leaving them out and opting for other fruit that is, either as a topping or on the side depending on what it is.

The original instructions call for you to blend the initial ingredients, but I’ve found that if your almond butter is runny enough, a little whisking will still do the trick.

The same goes for adding almond milk upon consumption; when I make this at school, where the almond butter brand I buy tends to be more runny, it’s not usually necessary, but at home, where it tends to be much thicker, I usually add a lot and then stir. At the end of the day, it’s really all about personal preference and experimentation.

[laurkamkitchen]

I'll say it right off the bat — I think this is a new favorite salad recipe! Not only does it feature some of my favorite ingredients (roasted sweet potato! smoked paprika! sun-dried tomatoes! tahini dressing!), but it combines such a delicious array of flavors and textures that I think make it totally unique.

I quartered this but had already made the dressing in full (using vegan yogurt) for a chickpea pancake dinner Nimrah and I had shared a few nights before. Trust me, if you're making this, you will want that dressing in full — it is richly delicious with just the right amount of zestiness and spice.

The sweet potato oven time gave me plenty of time to get the other components ready, so this was really pretty simple and effective overall. I'm struggling to frame my praise in ways I haven't already above, but do know that this combination of flavors and textures is truly to die for.

This will absolutely start reappearing on the blog I hope relatively frequently. It is just so delicious, and I am so thoroughly here for it.

[laurkamkitchen]

I’m not really a huge hot chocolate fan, as I always find it to be rather disappointing. It’s somehow never the smooth, creamy, deliciously velvety drink I want it to be.

But I do love a little on Christmas Eve, when it seems most desirable, so on a whim I did a search in my Pinterest and pulled up this recipe, which sounded most interesting for its use of maca powder, a favorite secret ingredient of mine.

I roughly halved this and kind of went with my own proportion of the ingredients which ended up equating approximately to the following:

¾ cup plant milk

1 tbs dark cacao powder

½ tbs maca powder

½ tbs maple syrup

¼ teaspoon coconut oil

cinnamon, salt

I was too lazy to do this on the stove so ended up microwaving everything after whisking it together in a measuring glass. I then added a healthy dollop of whipped cream before serving.

And wow, oh, wow, oh, wow, was this delicious. I haven’t been able to stop thinking about it since I made it. No other hot chocolate I’ve ever encountered packs this kind of richness of flavor, chocolatey, yes, but also nutty and smooth, all thanks, if I had to guess, to the maca and coconut oil, respectively.

Forget any other hot chocolate recipe I could ever make — I think this might be it. I am fully in love with everything that is going on here.

[laurkamkitchen]

Smoky Rosemary Hummus

It's the perfect time of year for all things rosemary, and thus for this hummus recipe!

I made this in full adding 2 tablespoons of tahini (because what is a hummus recipe without tahini??) and using a tablespoon of olive oil and just some old rosemary we had in the fridge. I really should have done a better job of finely chopping it, but oh, well.

I also probably could have done with only 1 tablespoon of tahini, as the texture here was pretty thick as it was. Overall, while not the best hummus I've made, it was still pretty good, very aromatic and flavorful.

[laurkamkitchen]

I think it’s only fitting that my first ever post on this blog, and the first recipe I’ve made this year, is this chia pudding. I have made this so many times now that it’s probably the only recipe I no longer need the instructions for (although it does help that they’re pretty straightforward).

I usually end up making a half batch of this, although I do keep the cinnamon and vanilla amounts the same as the full because, well, I love cinnamon and vanilla and they give this such great flavor.

The original recipe calls for fresh blueberries as a topping, but I’ll typically only add them if they’re in season, leaving them out and opting for other fruit that is, either as a topping or on the side depending on what it is.

The original instructions call for you to blend the initial ingredients, but I’ve found that if your almond butter is runny enough, a little whisking will still do the trick.

The same goes for adding almond milk upon consumption; when I make this at school, where the almond butter brand I buy tends to be more runny, it’s not usually necessary, but at home, where it tends to be much thicker, I usually add a lot and then stir. At the end of the day, it’s really all about personal preference and experimentation.

[laurkamkitchen]

This one has been on my shortlist for a while. I just thought it sounded like so much fun, perfect for a little family dinner.

I doubled it, as it wasn't clear how much it made and only a cup of dry chickpeas didn't seem like a lot to me. I admittedly forgot about soaking the chickpeas until midday, so they didn't get quite the amount of time they needed. As a result, the texture was a little off, a little more chunky and chewy than I would have liked, but I suppose it could have been worse.

I don't use a waffle iron very often, so I was a little nervous about the cooking process, but it actually worked out beautifully. My first go was admittedly a crumbly loss, but from there, I had a much easier time of it. Because our waffle iron must be much bigger than the one the recipe author has, I actually chose to add a 1/4 cup scoop to each corner. I had the room and it helped speed this process along.

I served with spinach, cucumber, cherry tomatoes, pomegranate seeds, hummus, a lemon tahini dressing, and the harissa yogurt sauce from my favorite salad recipe.

Had the chickpeas had more time to soak, this would have actually turned out perfectly. The flavor and texture were great, beautifully crisped and browned and even more delicious slathered with multiple sauces and toppings. If you're looking for a fun, impressive, customizable dinner, this is a great pick.

[laurkamkitchen]

I guess I didn't get enough pumpkin bread in last season, because I've really been craving a good, juicy loaf. The Banana Diaries (despite the banana name) rarely fails me, so this pick seemed perfect.

I made this in full using coconut sugar, coconut oil, regular plain yogurt, only a teaspoon of ginger, an extra half teaspoon of cinnamon, and skipping the frosting. My yogurt was not at room temperature, but I don't think that was really an issue.

I had absolutely no problems with the baking process here. This was done after the full 55 minutes, and while I did let it cool for an additional 20-25, it got to a point where I was just too impatient to wait any longer.

Texturally, this was perfect. But unfortunately, there was just such a strong molasses taste. Maybe, as someone who doesn't really enjoy the taste of molasses, I shouldn't choose a recipe that calls for half a cup of it. This issue is definitely a personal one, and might have been slightly alleviated by the choice to use the amount of ginger this actually called for, which might have helped to cut through that flavor. But sadly, while this otherwise turned out perfect, it was just not for me.

[laurkamkitchen]

I'll say it right off the bat — I think this is a new favorite salad recipe! Not only does it feature some of my favorite ingredients (roasted sweet potato! smoked paprika! sun-dried tomatoes! tahini dressing!), but it combines such a delicious array of flavors and textures that I think make it totally unique.

I quartered this but had already made the dressing in full (using vegan yogurt) for a chickpea pancake dinner Nimrah and I had shared a few nights before. Trust me, if you're making this, you will want that dressing in full — it is richly delicious with just the right amount of zestiness and spice.

The sweet potato oven time gave me plenty of time to get the other components ready, so this was really pretty simple and effective overall. I'm struggling to frame my praise in ways I haven't already above, but do know that this combination of flavors and textures is truly to die for.

This will absolutely start reappearing on the blog I hope relatively frequently. It is just so delicious, and I am so thoroughly here for it.

[laurkamkitchen]

It was time to make another salad dressing, and for this round, I decided to go with some more fall-like flavors. The maple and tahini here were no-brainers, and I also liked the prospect of the dijon mustard this features as well.

I halved this recipe but didn’t alter anything else at all, and it turned out perfectly yummy. I don’t think I am every going to get sick of a good tahini dressing; I have in no way started here.

[laurkamkitchen]

Remake 9/12/24: Remade these to go with some salmon fajitas. Probably could have halved this, but can't complain too much. They turned out great.

I promised Remus homemade tortillas, and this recipe promised to deliver. I really chose it because it didn't use baking powder like most of the other recipes I looked at — hot water we could do.

I halved this and did all the kneading by hand, so, as you could guess, the results were not exactly the most traditional. I also put very minimal effort into thinly rolling these, so they turned out a bit thicker, and, since they didn't rise as well due to my kneading technique, they were a little doughy as well. But we all know I like a little doughiness, so I didn't really mind.

Overall, due to my laziness and lack of real technique, these weren't spectacular, but honestly, I can't complain. Homemade tortillas are homemade tortillas!

[laurkamkitchen]

Some kind of fish tacos seemed like the perfect dinner to make for a little family dinner. This one seemed simple and delicious — I need a little salmon in my life every now and then.

I made this in full using homemade tortillas and an extra half an avocado. (Most taco/fajitas recipes underestimate the avocado.) The prep for this part was actually super easy and went quickly — it was the tortillas that were unsurprisingly pretty time-consuming.

But thankfully, homemade tortillas always prove to be worth it in the end and really took this recipe over the top. All involved were very complimentary of how everything turned out here. For something simple that's also a little impressive, I think this recipe works well.

[laurkamkitchen]

I think it’s only fitting that my first ever post on this blog, and the first recipe I’ve made this year, is this chia pudding. I have made this so many times now that it’s probably the only recipe I no longer need the instructions for (although it does help that they’re pretty straightforward).

I usually end up making a half batch of this, although I do keep the cinnamon and vanilla amounts the same as the full because, well, I love cinnamon and vanilla and they give this such great flavor.

The original recipe calls for fresh blueberries as a topping, but I’ll typically only add them if they’re in season, leaving them out and opting for other fruit that is, either as a topping or on the side depending on what it is.

The original instructions call for you to blend the initial ingredients, but I’ve found that if your almond butter is runny enough, a little whisking will still do the trick.

The same goes for adding almond milk upon consumption; when I make this at school, where the almond butter brand I buy tends to be more runny, it’s not usually necessary, but at home, where it tends to be much thicker, I usually add a lot and then stir. At the end of the day, it’s really all about personal preference and experimentation.

[laurkamkitchen]

A yummy, chocolatey, and slightly healthier gingerbread recipe really seemed in order this past week. I love nothing more than a date-based, no-bake dessert, so this just seemed perfect.

I made this in full, ultimately slicing into 12 bars. We were out of parchpaper, so I just pressed this straight into the pan. This admittedly was difficult to get out, especially after a stint in the freezer, but I ultimately managed it without too much structural damage to any one bar.

I thought these were pretty good, but my Dad loved them, which is always a win. They disappeared from our fridge pretty quickly. Personally, I don't know if I'd prioritize them for next year, but they were a huge hit, so maybe I will.

[laurkamkitchen]

A new recipe, but not unlike others I've made in the past! This is the time of year where I rediscover and become addicted to apples and anything pecan just sounds good.

I halved this using dried cranberries instead of cherries and serving on chard rather than in a wrap. There was a lot of veggie rep here, but thankfully this all came together pretty quickly.

This wasn't particularly groundbreaking, but it was healthy, fresh, and delicious, exactly the kind of dinner I was looking for.

[laurkamkitchen]

I thought I'd made this collard wrap recipe before, but the blog says not, at least in the past 4 years, so here we are.

I made roughly a third of this using pecans, carrots, chard since Whole Foods didn't have any actual collard greens, and homemade miso tahini hummus.

For a first meal back after 2 weeks of travel and a big holiday, this was perfect, simple, healthy, and delicious. Though not the best or most inspired collard wrap recipe to be found on the blog, it was exactly what I needed all the same.

[laurkamkitchen]

The latest entry in my quest to use up that jar of miso: this incredible hummus. Holy wow, is this good. The miso and tahini combo is unreal; there really is so much flavor packed into this recipe.

Really my only note is that next time I’d double the amount of red pepper flakes, as I think this could use just the slightest extra kick. But other than that it’s perfect, and I can say right now that there totally will be a next time, as this was just so unbelievably good. Totally a hummus keeper.