Too easy to bother with measurements.
Sesame Oven-Roasted Potato Wedges
- Baby Yukon Gold potatoes, sliced into wedges (use as many as you like; regular-size Yukon Golds work too, but may take more time to slice)
- Olive oil (to coat)
- Sesame seeds (shake on as heavily as you like)
- Salt and pepper (to taste)
- Optional: garlic powder
- Preheat oven to 450 degrees.
- Place potato wedges in a bowl; toss in just enough olive oil to coat. Shake on sesame seeds, salt, and pepper (and garlic powder, if desired) to taste.
- Lay a sheet of parchment paper on a baking pan.Transfer the potatoes to the lined baking pan and spread out into one layer (do not overlap wedges).
- Roast in the oven for 45 minutes to 1 hour or until browned and crisp. (Time will vary based on how many you make; I recommend flipping them at the halfway mark or as one side begins to get golden and crisp.)
Classic marinara is made in 25 minutes or less. Here’s my favorite way to do it.
- 1 28-ounce can whole San Marzano tomatoes
- ¼ cup extra-virgin olive oil
- 8-9 medium garlic cloves, peeled and sliced
- Pinch of crushed red pepper flakes to taste
- 1 teaspoon salt
- 1 cup (packed) fresh basil
- Pour tomatoes into a bowl and crush with your hands. Pour 1 cup water into tomato can and slosh it around to get tomato juices. Reserve this water.
- In a large skillet (do not use a pot) over medium heat, heat the oil. When hot, add garlic.
- Once garlic sizzling (do not let it brown), add the tomatoes and reserved tomato water. Add red pepper flakes and salt. Stir.
- Place basil on surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
Thank the The Skinny Bitch for this indulgence.
Photo by APB: Eats
Author: The Skinny Bitch via APB: Eats
- 2 tablespoons cornstarch
- 6 tablespoons water
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup vegan powdered sugar
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ cup Earth Balance spread, melted and cooled
- Preheat oven to 350 degrees.
- Lightly grease a Madeleine cookie pan.
- In a large bowl, whisk together the cornstarch and water until smooth. Stir in the vanilla and almond extracts, and the powdered sugar. Stir in the flour and baking powder until well combined. Add the Earth Balance and mix until smooth.
- Drop about 2 tablespoons of batter into each mold.
- Bake for 10-12 minutes.
- Remove from oven and cool on a wire rack.
- When cooled, remove from molds and place on a plate, shell side up.
A seasonal twist on classic cornbread recipe.
Apple-Cinnamon Cornbread Muffins
- 1 and ¼ cups of all-purpose flour
- ¾ cup cornmeal
- ¼ cup vegan granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons of cinnamon (plus extra for topping)
- ½ teaspoon salt
- 1 cup almond milk
- ¼ canola oil or ¼ cup unsweetened applesauce
- 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
- 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
- Coconut-oil cooking spray (or other, to prepare pan)
- Optional: Decorative vegan sugar crystals or turbinado sugar for topping
- Preheat oven to 400 degrees.
- Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
- Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
- Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
- Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
- Divide mixture evenly into a prepared muffin pan.
- Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
- Bake for 20 minutes (toothpick inserted should come out clean).
- Let cool for 10 minutes before removing muffins from pan.