hi, sister three here! i’ve become more interested in the vegetarian/vegan lifestyle and when i realized that that i had cashews, i immediately turned to chocolatecoveredkatie.com. they have so many nut-based desserts and i’ve always wondered if they’d work and wow, it works! i didn’t even soak the cashews for 8 hours, i only soaked them for three (i was impatient) and it was perfect. i had to let the “cheesecake” rest for a bit while i was blending it because the mixture kept on heating up. i also had to freeze the cheesecake for half an hour or so to firm it up without giving it too many ice crystals. for those wondering about the cashews, trust me you won’t even taste them! i don’t think that this cheesecake can fool someone into thinking that it’s a New York cheesecake, but it’s so delicious that they won’t notice. you can make a graham cracker crust with vegan butter (i think), or use the crust offered in chocolatecoveredkatie’s post. i really hope that you decide to make this considering you probably have every ingredient needed (besides maybe cashews) and enjoy it as much as i do!
here is the link to the recipe!
hi, sister three here! in georgia, it’s been getting SUPER cold, going down to the high 20s in the mornings. dad and i have been at trader joe’s about three times this week because we keep on getting things and something i like to get is their polenta. it’s premade so you can simply sear it off with butter or stir it up for a more grits like polenta and add your stir ins. at first, i tried breaking down the polenta and adding chicken stock, but it just gave it a flavor i really hated. then, i tried water, which worked perfectly and formed the recipe that i’m sharing below. i hope you try it and enjoy!
you will need:
salt and pepper
optional: red pepper, onions, spinach, etc. you can use anything!
1. dice up the polenta and put it into the pot along with a little bit of water. the amount of water you add will determine how liquidy your polenta will be, but you can always boil the water away.
2. stir in the parmesan cheese and salt and pepper.
3. put your polenta in a bowl and saute your vegetables, adding a little bit of salt and pepper. keep in mind how salty your polenta is with the cheese when seasoning!
4. once the vegetables are cooked to your liking, toss in your polenta again and stir until it’s all combined. top with parmesan and enjoy!
hello, sister three here! despite promises to be more active, neither sister one or two seem to be posting haha. when i went to whole foods with my parents, i saw these beautiful small potatoes that were red, white, and blue and thought that they’d make great smashed potatoes or would be good in a hash. they’re so tiny so when i tried to smash them, the results were mediocre, but i will surely try again when we get butter again! the hash, however, turned out amazing. i just used potatoes because i was lazy, but you could definitely add bacon, onion, and other things that you like in your hash if you’d like.
makes 1 serving
you will need:
baby potatoes- use as much as you will eat, their size won’t change that much throughout cooking
salt and pepper
one egg (or two, depending on how much you want to eat)
fill a pot with water and turn the heat on high. drop in the potatoes immediately after turning the heat on.
boil the potatoes until they are fork tender, 2 or so minutes after the water starts boiling. you don’t want them to be mashed potato consistency, more like tender with a good bite.
chop up the potatoes to the size that you want- i tried a roll cut and quartered the potatoes, resulting in small pieces. turn the heat up to high and pour a decent amount of oil into the frying pan.
once the oil is pretty hot, dump in your potatoes and constantly stir them around. the goal is to get a nice crust on each side. season accordingly!
pour an egg into a bowl so that it’s easier to fry the egg- if you can crack them in easily, this step can be omitted.
once the potatoes have a brown crust, take them out of the pan and place them on a plate. make sure to taste your potatoes so you can see if you need to season them a little bit more.
rinse the pan and dry it with a paper towel before placing a tiny bit more oil on it. turn the heat up to medium-high and pour in the egg. the pan should still be pretty hot so that you’ll see the outer part of the egg turn white shortly after placing it there.
cook however you cook your eggs- i fried mine because i wanted to use the yolk to flavor my potatoes! don’t forget to season your egg with salt and pepper.
place the egg on top of your potatoes and voila, you are done! enjoy this simple and delicious breakfast than can be done rather quickly.
i’ve had a bad experience with gelatin in the past. believe me, sister one has had the brunt of those experiences. orange and lemonade jelly and jello so tense i have to pry it out with my fingers. i was extremely hesitant to try this recipe, but i am so glad that i did. the product you receive is not the gummy you receive from gummy bear packages, it’s more of a jelly-fied jello. i don’t know how to explain it, but they’re pucker-worthy and delicious! i adapted (or took) this recipe from desertswithbenefits, but i replaced the stevia with sugar and placed the liquid in a plastic container where i cut it up afterwards. i followed the directions, which were extremely simple, and love my product! i also strained the mixture after i pureed the strawberries and it turned out fine. i used frozen strawberries and thawed them for an hour before so that they pureed beautifully.
here is the link to the recipe, i hope that you decide to make it! it’s so delicious and you know what’s going in it so it’ll make you feel better haha. enjoy!
hello, sister three here! as it is nearing towards christmas, it’s getting colder and that means that it’s hot chocolate season! i’ve whipped up a very quick and simple hot chocolate recipe with only two ingredients and a simple ratio. the recipe included below is a very small recipe, not even making half a standard cup of hot chocolate, so i encourage you to double it!
you will need:
2 tbsp semisweet chocolate chips (i’m sure milk chocolate would work too but it’ll be sweeter)
1/4 cup milk
1. measure out the ingredients into a cup
2. microwave for 30 seconds
3. stir constantly until the mixture has taken on a chocolatey brown color
it’s getting cold in atlanta (believe it or not), so i’ve been craving soup, french onion to be exact. something about the rich broth, onions that melt in your mouth and oozy cheese to me is incredible. so i decided to make a spin-off of it! instead of traditionally putting a piece of toast with cheese on it on top, i simply stirred in some cheddar cheese. i also used my mother’s beef stock, which is soy sauce based. here’s the recipe!
you will need:
onion (white or yellow will probably be okay)
undiscovered cheddar cheese (trader joe’s)
- in a hot pot, melt some butter. once it’s all foamy, add in your onion. you can also add garlic, but i didn’t really like it in the soup so i would omit it. season with salt and pepper.
- caramelize your onions until they’re a nice and toasty brown color and drain off any excess butter. make sure to taste your onions and make sure they aren’t super crunchy!
- add in your beef stock and bring to a simmer. make sure to add water if your stock needs it!
- i brought my soup to a simmer and added water mutliple times, but that’s because i had a very difficult time getting the perfect inbetween between salty and watery soup. meanwhile, grate some of your cheese!
- pour your soup into the bowl and stir in the cheese. enjoy!
in case you haven’t noticed, i’ve been trying to make perfect scrambled eggs for years, no make that ages. just yesterday, i discovered the magic- my eggs were fluffy and not into shreds, and were probably the best ones i’ve made so far! i tried this twice (for the sake of science) and they worked as well! the key, believe it or not, is in the pan you use. i used to use a wide circular pan that was iron (not cast iron) and big, but this time i used a white and rectangular japanese pan that was rather small, so it conducted heat more easily, allowing the eggs to cook faster and be in full pieces. i was also able to cook them easier, because the pan was smaller. now onto the recipe!
you will need:
1 serving (or half a serving if you like lots of scrambled eggs)
- heat up oil and butter at a 1:1 ratio.
- start to whisk your eggs, making sure not to overmix- when they look pretty well mixed, that’s good!
- pour the eggs in the pan, making sure to “scrape” down the spatula constantly, this will help form the clumps of egg!
- cook until they’re desired to your preference, i prefer mine soft and fluffy.