Recipe: Roasted Artichokes (Gluten-Free + Vegan)

A post about roasted artichokes is comically banal following last week’s heavy hitter regarding mental illness and homelessness as it pertains to my brother, Alex.

I’d just like to say how grateful I am for the support I received in regards to that last post. It took a full, painful week to write and, with my mental illness-informed workday, I was often hammering at the keys and staring at the screen until three or four in the morning. For me, those are the worst hours. It was arduous and awful.

I often feel lonely, mentally, and trapped in my own head. My brain feels helplessly impermeable. I’m stuck inside of it hating myself and others are stuck outside of it wondering how I could feel that way about their friend, Bailey. For me to be successful in getting something so intimate and hard to capture in words out into the world, helping people feel connected to others like them, is about all I could hope for.

So, I’ll keep doing my best to take care of myself so I can take care of others. It’s not a martyrdom, but a motivation. Making someone else feel less alone alleviates my loneliness, too.

Thanks, again.


These roasted artichokes are a simple, sightly side to add to any dinner. They look sophisticated AF on a a dining room table.

Ingredients

4 large artichokes, stems and top 1″ removed
1/4 c fresh lemon juice
1/4 c olive oil
4 garlic cloves, peeled
sea salt, to taste
~3 T Earth Balance butter

Instructions

  1. Preheat oven to 425° F.
  2. Place artichokes stem-side down in a bowl and separate the leaves slightly with your hands.
  3. Drizzle artichokes with lemon juice and olive oil.
  4. Insert a knife blade into the center of each artichoke and (carefully) wiggle around* until you’ve created a space big enough to push in a garlic clove. Press one garlic clove into the center of each artichoke.
  5. Finally, generously season each artichoke with sea salt.
  6. Tightly wrap each artichoke twice with aluminum foil.
  7. Place foil-wrapped artichokes in a baking dish and bake for an hour and 20 minutes.
  8. Remove from oven and allow artichokes to cool for about ten minutes before carefully removing foil. Then cool further, about another ten minutes, so you don’t burn your friends. Or enemies. Why’d you invite your enemies to dinner?
  9. About ten minutes before serving, melt butter over low in a saucepan before pouring into small bowls for individual dipping.

*”Wiggling a knife around” is a delicate technique I learned at Le Cordon Bleu Paris

lovely

Something I love about this recipe is not only that it’s low-maintenance to prepare, but you then get to pop it into the oven and essentially have an hour and a half to work on other items. I find timing out the preparation for a hosted dinner to be just short of rocket science. Everything should be as warm and fresh as possible, and this recipe makes it all a bit more manageable. After a while your loved ones are gonna be like “Why do we get artichokes every time we have dinner at [Bailey]’s house?” and that’s when you tell them, “Listen up assholes, this is actually my in-laws’ house. And…” (I don’t have the rest if the retort planned out yet). Then bring out the red velvet cake. Which they also always get served at your house.

If you get really into artichoke roasting, there are fancy accoutrements like this butter warmer or these artichoke servers or this artichoke plate, the latter of which I frankly don’t understand but… enjoy!

Serves four.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: ?/10 He was in NYC and I was in Texas when I made this, but I have a feeling that, with his twelve year old palate, it’d be a solid… 1/10 for Rick.

Adapted from Simply Roasted Artichokes.

Related on Bummed Out Baker: 
Roasted Garlic Lemon Broccoli
Roasted Beets and Sweets
Parmesan Garlic Orzo (Gluten-Free + Vegetarian)


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.

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Recipe: Chocolate-Filled Shortbread Thumbprint Cookies (Vegetarian)

I was trying to recreate these Trader Joe’s shortbread cookies I love to house. It didn’t go well. :(

Ingredients

2 c flour
1/2 t sea salt
1/2 c cane sugar
3/4 c + 1 T butter, slightly softened
2 T coconut milk
1 t vanilla extract
1/2 t almond extract
1 c chocolate chips
2 T heavy whipping cream
1 T corn syrup
Optional: Sprinkles

Instructions

  1. Preheat oven to 350°F and line baking sheet with parchment paper. Set aside.
  2. Whisk flour and salt together in a medium bowl.
  3. In a stand mixer, add 3/4 c butter and beat on medium until creamy.
  4. Add sugar and mix on medium until incorporated, scraping down sides as needed.
  5. Add vanilla and almond extracts and mix until combined.
  6. On the stand mixer, switch beater attachment to dough paddle. In 2-3 increments, add flour and mix until just combined and dough begins to form. Do not over mix!
  7. Continuing to scrape down sides as needed, add coconut milk and stir on low to combine.
  8. Using a cookie dough scoop, place balls of dough on baking sheet about an inch apart. Make indentations by using the back of a 1/4 t. Press the middle of the ball about halfway down.
  9. Bake for about 12 minutes, taking care not to over-bake. Remove from oven and cool.
  10. While the cookies cool, combine heavy whipping cream, corn syrup, and butter in a saucepan. Heat and stir over medium until steaming. Remove from heat and pour in chocolate chips. Let mixture sit for five minutes without stirring.
  11. Stir chocolate mixture until smooth. If there are still chunks of chocolate, return saucepan to low heat and stir until smooth.
  12. Using a teaspoon, spoon chocolate into each indentation and immediately top with sprinkles. Allow the chocolate to sit until firm.

Will keep 3-5 days in an airtight tupperware. I recommend mailing them to someone you don’t like that much.

Serves 4-6.

Bummed Out Bailey Rating: 2/10

“They were bad”

me

Rick-the-Meat-Eater Rating: 7/10

Adapted from Vegan Thumbprint Cookies with Strawberry Jam and Chocolate Thumbprint Cookies.

Related on Bummed Out Baker:
Sugar Cookies
Super-Easy Snickdoodles
Velvet Crinkle Cookies


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: Strawberry Shortcake + Coconut Whipped Cream (Vegan)

I knocked it outta the park with this one. The carnivores love it, too.

tastes even better than it looks

Ingredients

3/4 c coconut milk
1 T apple cider vinegar
1 t vanilla extract, divided
1 c flour
1 scant cup almond flour
2 T cornstarch
3 T sugar, plus a few pinches more for topping
1/2 t sea salt
2 t baking powder
3 T coconut oil, plus a bit more for brushing onto shortbread
1 lb strawberries, hulled and sliced
1 14 oz can full fat coconut milk, refrigerated overnight
3/4 c powdered sugar

scant cup of almond flour

Instructions

  1. Preheat oven to 400°F and lightly grease a baking sheet. Set aside.
  2. In a measuring cup, stir together coconut milk, apple cider vinegar, and 1/2 t vanilla. Let it sit for a few minutes, allowing it to curdle.
  3. Add flour, almond flour, cornstarch, sugar, sea salt, and baking powder to a large mixing bowl and whisk to combine. Add the coconut oil and use a spatula to mash and break it up into the flour mixture.
  4. Add about 3/4 c coconut milk mixture to the dry mixture and stir to combine into a semi-sticky dough. Note that you may not use all of the coconut milk mixture (I used all but 1 T). If mixture looks too dry, add more coconut milk 1 T at a time. If it looks too wet, add more flour 1 T at a time. Err on the side of too wet.
  5. Transfer dough to a well-floured surface and dust the top with a bit flour. Handling dough as little as possible, form it into about a 1″ thick pancake with your hands. Using a well-floured biscuit cutter, cookie cutter, or narrow drinking glass (what I used), cut out circles and transfer them carefully to the baking sheet. Arrange shortcakes so they touch (see photo).
  6. Reform leftover dough as needed until all is used, making about seven shortcakes.
  7. Butter tops of shortcakes with melted coconut oil and sprinkle each with cane sugar.
  8. Bake 15 minutes, until beginning to brown slightly. Increase heat to 450°F and bake for another three minutes. Be careful not to burn.
  9. When done, remove shortcakes from oven and let cool five minutes. Then, separate shortcakes and move to a plate so they can better cool. It’s okay if they’re a bit warm when serving.
  10. While shortcakes are cooling, put a large mixing bowl into the fridge for ten minutes in preparation for the whipped cream.
  11. Being careful not to tip or shake, remove can of coconut milk from the fridge. Scrape out the thickened cream that has risen to the top into the chilled mixing bowl and save the liquid for another recipe.
  12. Beat solidified coconut milk until creamy, about 30 seconds. Add remaining 1/2 t vanilla and powdered sugar and whip until creamy and smooth, about one minute.
  13. To serve, slice shortcakes in half and top with coconut whipped cream and a generous serving of sliced strawberries.

The biscuits (let’s be honest, that’s what they really look like) and refrigerated strawberries will last in airtight containers for a few days, but that whipped cream is a like a fine wine and stays good for a couple weeks.

Serves six normies or three wild dessert eaters.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: ?/10 (he’s in NYC, I’m in Texas)

Adapted from Vegan Gluten-Free Strawberry Shortcake and Coconut Whipped Cream.

Related on Bummed Out Baker: 
Strawberries Romaoff (Gluten-Free + Raw + Vegan)
Strawberry Cake
Velvet Cake


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: Lemonade (Gluten-Free + Vegan)

If you’re bummed out about your long weekend being over, make this lemonade esta noche to cheer yourself up. If you’re catatonically bummed out, add liquor and then look for a new job.

Ingredients

1/2 c lemon juice (~4 large lemons)
1/3 c cane sugar
4 c water
Optional: raspberries or other fruit to garnish, vodka

Instructions

  1. Stir or shake ingredients until well combined.
  2. Pour lemonade over ice and garnish / spike at will.

Keeps for about a week in the fridge and, if you use them, will become more and more pink due to the raspberries.

Serves four.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 7.5/10

Adapted from Perfect Summertime Lemonade.

Related on Bummed Out Baker:
Pumpkin Spice Creamer
Avocado Strawberry Caprese Salad
Roasted Garlic Lemon Broccoli


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: Ugly Dip (Gluten-Free + Vegetarian)

My cheerleading squad was super into ugly dip in elementary school. Then, I stopped cheering because turns out I’m 5’9″ and don’t tumble well. It took me like, three years to do a back handspring, so I took my talents to South Beach the court.

scuse me scuse me scuse me

Volleyball. It was actually the volleyball court. And I rode the pine there, too :( I passed notes to my coach down the bench that read “please put me in” and she’d look down at me and laugh and not put me in. And ugly dip was also forgotten!!!

Welp, now that I got that out of my system, onto the recipe! Ain’t nobody got time for a complicated recipe in July in the northern hemisphere, but don’t zone out like I did and put twice as much vinegar, oil, and sugar then the recipe calls for. You’ll still eat it all, but you’ll have to do some dip draining first.

Put together this easy recipe for the 4th of July:

See? Too much liquid. Still outta this world, though

Ingredients

1/4 c apple cider vinegar
1/4 c white sugar
1/4 c olive oil
1 15 oz can black beans, drained and rinsed
10 oz Mexican-style corn
4 oz feta cheese, diced
5 green onions, chopped

Instructions

  1. Whisk vinegar, sugar, and olive oil together in a bowl.
  2. Toss black beans, corn, feta cheese, and green onions together in a separate bowl.
  3. Pour dressing over bean mixture and toss until evenly coated.
  4. Cover and refrigerate dip for one hour before serving.
  5. If you blew it on the measurements, drain the dip and then serve.

Keeps for three days in the refrigerator, aging like a fiiiine wine.

Serves 6-8 as an appetizer.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 9.5/10

Adapted from Black Bean and Feta Cheese Ugly Dip.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Cauliflower Queso
Enchilada Soup


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.