Cupcakes Always Win


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Japan: Volunteering in Nirasaki at Koma Farm

Since my last post, we’ve been travelling Japan, and it has been amazing! It’s rainy season here so there has been some cloudy days. We spent a week near Nirasaki at a beautiful vegetable farm in the mountains volunteering in exchange for a place to stay and food to eat. Our hosts Ryo and Chiharu from Koma Farm were amazing! We felt like family! We still dream about the amazing vegetables we were able to eat, and the fun times we had working together. Here are a few shots that I took while we were at the farm. Hope you enjoy!

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We got to experience so many new flavours, I am totally inspired to make some recipes either while travelling or once I return home! One very interesting thing was naturally occurring sparking water near where the farm was. It was the most interesting taste, a little fizzy, and a little salty. If you are ever in the area it may be hard to find but it is a pretty unique experience.

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Thanks to all who are following my travels! I will try to keep the updates coming, but it’s sometimes tough with no internet! Much love,

Anna xoxoxoxo


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Vegan Ice Cream – No Ice Cream Maker Needed!

VeganBananaCoconutIceCream-11 Coconut milk is my best friend when it comes to making vegan recipes. It is high in fat and provides a richness and flavour that is perfect when not using butter, whipping cream, yogurt, or milk. It’s especially important in this ice cream recipe, a delicious treat to enjoy after a long day of outdoor adventures.

Speaking of adventures, it’s time I share that I am adventuring around the world again for several months! I brought my running shoes, journal, and laptop to keep friends, family, and avid recipe makers posted on my travels. This time around the world I will be with my adventure partner Alex. He’s awesome and plays a yukelele, which is what every adventurer needs!!!

Today this post has some photos from hiking in and around the Capilano River Park in Vancouver. It was very easy hiking, but convenient to get to by bus. The weather was stunning, and I can’t wait to do some more hiking in the Vancouver area. VeganBananaCoconutIceCream-13 VeganBananaCoconutIceCream-20 VeganBananaCoconutIceCream-16 VeganBananaCoconutIceCream-22

While walking through the forest I couldn’t help but feel as though I was in a rainforest, with ferns everywhere you look it reminded me of hiking in Tanah Rata, Malaysia. Stunning to know that you can find that same beauty in Canada!
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Back to the kitchen adventure! You might find it odd to see vodka in the list of ingredients but don’t fret! Since vodka doesn’t freeze it helps the ice cream from not crystallizing when not using an ice-cream maker, and it also makes it easier to scoop when serving.
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When making this ice cream get creative! Feel free to add any sort of nut, chocolate or candy that you can’t live without. You don’t have to use a banana either, I just used it for added sweetness. Share your favourite ice cream recipes below! Do you use an ice cream maker? Or churn it by hand?

Hope you enjoy this recipe, and stay tuned for more recipes, and world adventures! Our next stop is Japan!

Anna xoxoxoxox

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Gluten-Free Cornbread

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When hosting a party, it’s clearly obvious food is the main reason why humans have gathered together. If someone is vegan, gluten or lactose intolerant they don’t deserve to miss out on being a part of the gobblers. This in between sponge cake/biscuit is the perfect way to keep gluten intolerant friends happy, especially if you make the wise decision of stuffing it full of whipped cream and strawberries.

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Speaking of friends and food, I am so wonderfully lucky to have the amazing friends that I do. They all know me so well, if they bring me an ingredient I will always make recipes with it…usually something delicious for the gift giver….

That is exactly what the above image is, a maple sugar cube! A gift received that has been sitting in my cupboard waiting for the absolutely perfect recipe to rejoice in. It’s called Ninutik “Cube 57″ and is simply a crafted cube of maple sugar that can be grated, cut, or melted to become a part of any recipe. I used it in the actual cornbread and grated some on top of the plated dessert. If you don’t have a maple cube you can use brown sugar instead!

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Thanks to everyone that’s a part of my life large or small, you mean the world to me and I look forward to baking something for you very soon!

Much Love,

Anna oxoxoxo

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Vegan Medjool Date Syrup with Pancakes

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Breakfast + 454g of medjool dates + awesome friend = breakfast date

This was not just any breakfast, this was a breakfast filled with a special ingredient, natural delights medjool dates. These dates are so fresh and are the perfect way to start the day with a boost of potassium! Now this date wouldn’t be complete without my friend Liz, who created a delicious recipe for savoury and sweet scrambled eggs tossed with medjools. Be sure to pop by her site to see what’s cooking.

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To accompany the delicious egg scramble I made a vegan medjool date syrup to top yummy vegan pancakes filled with medjools. The pancakes are super moist and need to cook a little longer on each side, but it is totally worth the wait.

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I made my date syrup quite thick because I love the flavour of dates, so it was more like a spread. If you want your syrup to be more liquid just add more water.

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The secret to a perfect pancake is a non-stick frying pan, and having the pan heated to a perfect temperature to flip some flapjacks. Once I had placed the batter into the pan I gently put 3 -4 slices of bananas on top. Since the pancakes have to cook longer, the bananas actually caramelized a little to add even more flavour to an already flavourful pancake.

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Taking photos for this recipe post was so much fun, especially since I was with Liz, who gives great feedback and positive reinforcement that I am not crazy for moving the spoon 1 mm to the left for the absolutely perfect shot of food. These are a few snaps I took of her in action.

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Now what are you waiting for, grab a friend and set a date to cook with delicious medjools!

Thanks so much for stopping by, until next recipe so long!
Anna

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Vegan Chocolate Stout Milkshake

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Vegan and milkshake didn’t always belong in a sentence together until this exact minute, where there is a photo of a milk-less shake in front of you and it can be yours in moments… well at least moments after making it yourself.

I love trying new beers, and I absolutely love when craft Ontario breweries create unique flavours and seasonals. When making vegan desserts coffee, and stout are the perfect way to add a unique flavour profile to make them taste extraordinary.

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Taking photos of food should usually be quite easy since the subject matter doesn’t move. But because I move, and move everything around to get the perfect photo there are always spills. In this instance, as I was taking a photo of the stout, I happened to spill it, everywhere! Before hitting re-start and cleaning up I took this as an opportunity for a photo, and a story to share.

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Don’t be scared off by the tofu, silken tofu has barely any flavour and absorbs the chocolate and stout flavour extraordinarily well.

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Cheers to stopping by, I hope you enjoyed another recipe from my kitchen, what sort of things do you like to make with stout?

Anna

xoxoxo

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Trail Mix Cookies

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Travelling is best way to find inspiration when it comes to photography and food. I always like to be prepared when I am about to hit the road! Snacks, drinks, a good playlist (or dj), and road trip games are what make being on the road a break from a normal day. It also gives me an excuse to feed people yummy things like these trail mix cookies.

I was recently in Chicago and had an amazing time, great food, great music, inspiring art, and absolutely stunning architecture. I only took a few snaps while strolling, but I thought I would share them with you.
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Realistically, trail mix is the perfect in between snack that helps me to get by until the next meal. It also leads to several 1/8th full bags in my ingredient cabinet leaving me with the perfectly balanced add-ins for a cookie. These cookies are best if you make them a day in advance and freeze them overnight. They will be the most chewy and you will want to make them again!
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What are your essential snacks on the road?
Thanks for passing through and hope to see you again soon!
Much love,
Anna oxoxoxo
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Vegan Shortbread

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Yes, 100% totally vegan shortbread is happening! I am currently eating the last few pieces as I type this. Shortbread is delicious without butter, it might even be better without butter. It might be difficult to compute that last sentence but I swear it’s true.

How to replace the butter? Grind cashews to form a butter and combine with coconut oil! Easy!

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As you are aware, this edge of the internet is filled with mostly sweet things, that are usually vegan, and a place I share glances into my kitchen. Each glance is so different! Sometimes I am inspired by a close friend or family member, while other times it takes flipping through a beautiful recipe book. This post was inspired by my mom, a shortbread connoisseur. I wanted to make her the best shortbread and provide her with the recipe to make her own. Initially it wasn’t vegan but I took the challenge and the results were delicious.

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I didn’t pierce or dock the shortbread. I tried in one of my earlier attempts and it didn’t look as pretty. Before baking this shortbread it’s more delicate and a crumbly mess was created when I did dock it.

To switch it up, you could dip in vegan friendly chocolate or add a little lemon zest. I love a simple shortbread because it is easy and if you want to add a flavour or to you can totally twist it up in a snap!

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Hope you enjoyed this recipe! Thanks for poppin’ by and look forward to sharing more kitchen snippets.
Much love,
Anna xoxox

P.S> If you really love butter you can replace the coconut oil and cashew butter with 1 cup butter. But seriously, it’s worth trying it vegan at least once!

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