Recipe: Strawberries Romanoff (Gluten-Free + Raw + Vegan)

Gooood morning! Simple recipe alert. Strawberries romanoff is a wonderful, easy summer dessert or perhaps a special breakfast if you’re feeling cheeky.

Ingredients

1 c raw cashews, soaked four hours
1 Medjool date, pitted and soaked for 30 minutes
16 oz strawberries, hulled and sliced
1 T Triple Sec or other orange liqueur (like Grand Marnier)
1 T cane sugar
1/3 c fresh orange juice

Instructions

  1. Soak cashews and then go find something else to do for three and a half hours.
  2. Soak date and then go find something else to do for half an hour.
  3. In a medium bowl, gently toss strawberries with Triple Sec and sugar until well combined. Set aside.
  4. Rinse soaked cashews in cold water. Combine cashews, OJ, and date to a high speed blender and blend until smooth and creamy. Patience Iago, it will get fluffy.
  5. Spoon strawberries into a glass, top with whipped cream, and serve.

The strawberries will keep for about a day and the whipped cream about three days.

Serves two.

Bummed Out Baker Honest Rating: 8/10

Adapted from Vegan Strawberries Romanoff.

Related on Bummed Out Baker:
Strawberry Cake
Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)
Açaí Bowl


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If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

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Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

Okay the people who are like “Mmm yes dahling balsamic reduction” as if it’s some kind of delicate culinary masterpiece are FULL OF IT because it was so easy to make. I felt v sophisticated, and you can, too. You can also, like me, dance around the kitchen to Donna Summer’s Hot Stuff, wave around a spatula as a dancing accoutrement, and then hit yourself in the eye with a flying drop of balsamic vinaigrette reduction.*

This salad is perfect for summer in it’s ingredients, of course, but also in it’s simplicity. It’s crunchy, tart, sweet, addicting, and, perhaps most importantly, easy to make.

Ingredients

1/3 c balsamic vinegar
1 c strawberries, hulled and sliced
1 c grape tomatoes, halved
1 avocado, pitted and diced
1/3 c loosely packed basil leaves, chiffonade cut
1 1/2 t olive oil
Himalayan pink salt
 (or regular sea salt) to taste
fresh ground black pepper to taste
1 T toasted sesame seeds
1 T chopped pecans

Instructions

  1. Bring vinegar to a simmer over medium heat in a small saucepan, then reduce the heat to medium-low. Simmer for ten minutes, uncovered, until it thickens and reduces in volume by about half. Set aside.
  2. Add strawberries, tomatoes, avocado, and basil to a large, shallow bowl for serving.
  3. Drizzle olive oil on salad and gently toss until just coated.
  4. Season with salt and pepper and briefly toss again.
  5. Top with sesame seeds and pecans.
  6. Finally, drizzle all balsamic reduction over the salad.
  7. Serve immediately – best enjoyed fresh!

Serves two.

Look, not everything I make is awesome, so I’m gonna start giving you my honest opinion. Avocado Strawberry Caprese Salad: 10/10

*Just kidding about that last bit, my eyes are fine. But if that did happen, I wouldn’t mind. I’d do it for Donna.

Adapted from Avocado Strawberry Caprese.


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If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)

Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.

Ingredients

1/2 c raw almonds

1/4 c + 1 1/2 t hulled hemp seeds

3 T nutritional yeast
2 t paprika

Himalayan pink salt
 (or regular sea salt) to taste
1/2 avocado, pitted and peeled

1 garlic clove

2 T + 1/3 c olive oil

2 T fresh lemon juice

1 1/2 T dijon mustard


1 1/2 t chia seeds

1/2 t dulse granules*
fresh ground pepper to taste
2 lb brussels sprouts, trimmed and thinly sliced or shredded
5 oz container baby kale

Lemon wedges for serving


*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.

clockwise from top: chia seeds, paprika, dulse granules, Himalayan pink salt, freshly ground pepper
hulled hemp seeds

Instructions

  1. In a food processor or small blender, pulse almonds
, 1/4 c hulled hemp seeds
, 2 T nutritional yeast, paprika
, and sea salt 
until mixture resembles fine crumbs.
  2. Transfer crumble to a small bowl, set aside, and wipe out food processor.
  3. In food processor, puree 1 1/2 t hulled hemp seeds
, 1 T nutritional yeast, 1/2 avocado, garlic
, 2 T olive oil
, 2 T lemon juice
, 1 1/2 T dijon mustard
, 
1 1/2 t chia seeds
, 1/2 t dulse granules, sea salt, and fresh ground pepper.
  4. Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
  5. Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
  6. In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
  7. Serve with lemon wedges.
crumble
dressing
rinsed, trimmed, and ready to roll
crisp in some places, still tender in others is what you’re going for

Serves 4-6.

Adapted from Kale–and–Brussels Sprout Caesar Salad
.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Parmesan Garlic Orzo (Vegetarian + Gluten-Free)

Orzo is my favorite pasta. I learned that today after looking for it in the grain section at the grocery store… where I found out it’s a grain-shaped pasta! Of course this means that traditional orzo is made with wheat, but I found a highly rated gluten-free option here.

This recipe is fast and delicious to even the most selective of palates (see: Rick). While I don’t have kids to test recipes on, Rick… kind of… counts in terms of food.

Ingredients

1 c orzo pasta
1/4 c butter (I used organic Earth Balance)
3 garlic cloves, minced
1/4 c Parmesan cheese, shredded
2 T milk (I used organic coconut milk)
2 T fresh parsley, chopped
1/2 t sea salt
1/2 t fresh black pepper, ground

Instructions

  1. In a large pot, bring lightly salted water to boil. Add orzo to boiling water, stirring occasionally until cooked through, about ten minutes. Drain orzo and set aside.
  2. In a skillet, melt butter over medium-low heat. Add garlic and sauté until lightly browned, about 3-4 minutes.
  3. Stir orzo, Parmesan cheese, milk, parsley, sea salt, and pepper into garlic mixture.
  4. If desired, top servings with more fresh grated Parmesan.

I made it and it was eaten immediately. No leftovers for the fridge, folks! Although this would make a really good lunch at work, hot or cold.

Serves two for a main dish, four as a side.

Adapted from Parmesan Garlic Orzo.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Happy Birthday Bummed Out Baker! Recipe: Chocolate Birthday Cake with Whipped Cream Icing (Gluten-Free + Vegan)

Happy Birthday Bummed Out Baker!

One year ago, I scuttled into the library at my in-laws’ NYC apartment carrying a heavy cutting board loaded down with a food rainbow. I used the window’s natural light to photograph the korma I was making, and my husband and my mother in-law’s nurse looked at me suspiciously, wondering what the heck I was up to now.

I wasn’t quite sure, myself. I had an old, but decent DSLR camera, limited lighting knowledge, and an affinity for cooking and baking new things, so I decided to capture it and throw it up on my site for anyone interested. I made a deal with myself to post a new recipe every Monday for one year and here I am, 52 recipes later! I’m proud I stuck to a promise I made to myself.

Less than two months in I changed the website name from my full name to Bummed Out Baker (Why Am I the Bummed Out Baker?) in order to encapsulate the full breadth of, well, me. Although I was finally pursuing my passion for writing and had accepted a place in The New School‘s MFA Creative Writing Nonfiction cohort for fall, that didn’t take away the depression and anxiety I’ve suffered for years. Do you guys wanna guess what my thesis is about? ;)

This is not a bubbly, perfectly put together vegetarian food blog like the ones all over the internet. They’re beautiful, but that just isn’t me. Instead, I aim to present my truest self to you all and be unabashed about the mental issues I face.

Some days, I’m too wrecked to do much more than to get up, do my morning routine (bed-making, teeth-brushing, etc.), take my meds, and then crank out what’s needed for school. I work hard not to beat myself up for being unable to take on more extracurriculars or a more rigorous social schedule and always try to look for silver linings in mental illness. I will say that one thing my finite emotional gas tank and constant, sinister awareness of my own mortality (lol) have taught me is to be hyper-focused on what and who matters most. Mental illness silver lining, yay!

Mental illness manifests in a myriad of terrible, unconventional, surprising, and sometimes hilarious ways and I will continue to share what I experience here. Thank you to all those who’ve kept an open mind and have been along for the ride with me.

THIS SEASON ON REAL HOUSEWIVES OF BUMMED OUT BAKER:

  1. I will be more transparent about the issues I’m experiencing in real time.*
  2. “Don’t judge your life in comparison to someone else’s highlight reel” has become a social media platitude, and I will further that mentality.
  3. I, an average, sad person on the internet, will provide community and reinforcement to people dealing with or who are in close proximity to mental illness. You’re not alone.
  4. I will snuggle golden retrievers.

Alright, now CAKE!

Ingredients

1 can unsweetened coconut milk
1 c teff flour
1/2 c rice flour
1/2 c potato starch
1/2 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
2 ripe bananas
1 c orange juice
1/2 c olive oil
1/4 c + 2 T maple syrup
1/2 c coconut sugar
1 t vanila extract
vegan chocolate sprinkles

Instructions

  1. Refrigerate can of coconut milk overnight.
  2. Preheat oven to 350ºF. Grease sides of cake pan with oil and place parchment paper on the bottom of the pan (or use cake pan w removable bottom).
  3. Combine teff flour, rice flour, potato starch, cocoa powder, baking soda, and baking powder in a large bowl. Mix well.
  4. In a blender, add bananas, orange juice, olive oil, 1/4 c maple syrup, and coconut sugar and blend until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Pour batter into cake pan.
  7. Bake for 25-30 minutes, testing the middle of the cake with a toothpick until it comes out clean.
  8. Let cake cool completely in pan before removing.
  9. When you’re ready to ice, place mixing bowl in the freezer for about ten minutes.
  10. Turn refrigerated can of coconut milk upside down and open. Pour liquid at the top into a jar for later use (i.e., smoothies). From bottom of can, spoon out coconut fat.
  11. In the cold mixing bowl, beat together coconut fat, remaining 2 T maple syrup, and vanilla on high for about four minutes.
  12. Frost top of cake with whipped cream and sprinkle with chocolate sprinkles.

*I’ll start my candor now: this cake, although it looks delicious, tasted like a stale Luna bar with coconut guts smeared on top. The sprinkles were top notch, but you don’t have to make this cake to eat those. My advice: enjoy the photos, eat some sprinkles, but… don’t make this cake. Here’s a recipe for a truly fabulous cake.

If you’re a masochist: recipe adapted from Vegan Gluten Free Chocolate Cake and Vegan Whipped Cream.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.