Double chocolate muffins

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Shirley

Ingredients

  • 225
    grams Flour
  • 25
    grams Cocoa powder
  • 200
    grams Light brown sugar
  • 3
    tsp Baking powder
  • Salt
    pinch
  • 80
    ml Olive oil
  • 225
    ml Plant based milk
  • 75
    grams Dark chocolate
    chopped

Instructions

1
Stir together the flour, cocoa powder, sugar, baking powder and salt until well combined.
2
Stir in the olive oil and plant milk until a you reach a smooth consistency. Fold in the dark chocolate and then divide between 10 muffin cases.
3
Bake at 180c degrees for 25-30mins and an inserted skewer comes out clean.
4
Enjoy!
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Stir together the flour, cocoa powder, sugar, baking powder and salt until well combined.

White chocolate and raspberry cookies

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Shirley

Ingredients

  • 125
    grams Vegan margarine
  • 112
    grams Caster sugar
  • 150
    grams Flour
  • 1/2
    tsp Baking powder
  • Salt
    pinch
  • 1
    tsp Vanilla
  • 1
    tsp Maple syrup
  • 50
    grams Frozen raspberries
  • 50
    grams Vegan white chocolate
    broken into small chunks

Instructions

1
Mix the dry ingredients first, then add in the wet ingredients. Bake at 180c degrees for 12-14mins, until golden and crisp around the edges.
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Mix the dry ingredients first, then add in the wet ingredients. Bake at 180c degrees for 12-14mins, until golden and crisp around the edges.

Dragon Fruit Smoothie Bowl

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Shirley

Ingredients

  • 1/2
    Dragon fruit
  • 1
    large Frozen banana
  • 1/3
    cup Plant based milk
  • 3-4
    blocks Ice

Instructions

1
Place all of your ingredients into your blender and blend infill smooth. You can add some more plant-based milk if need to be get the desired consistency.
2
Pour into your bowl and top with some granola and more fruits and enjoy.
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Place all of your ingredients into your blender and blend infill smooth. You can add some more plant-based milk if need to be get the desired consistency.

Vegan Waffles

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Shirley

Ingredients

  • 2
    cups Self rising flour
  • 1/2
    cup Brown sugar
  • 1
    tsp Baking powder
  • pinch Salt
  • 1
    cup Plant seed yogurt
  • 1
    cup Plant based milk
  • 2
    tbsp Plant based butter
  • 2
    tbsp Maple syrup

Instructions

1
Add all your dry ingredients into your mixing bowl and mix
2
Add in the wet ingredients and combine.
3
Heat up your waffle iron and brush with a touch of oil. Scoop a 1/3 of a cup of batter into your waffle iron and cook until slightly golden.
4
Serve with some plant-based butter and maple syrup.
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Add all your dry ingredients into your mixing bowl and mix

Marinated Pan-fried Chili Tofu

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Shirley

Ingredients

  • 2
    heaped tbsp Chili bean sauce
  • 2
    tsp Ginger
    finely sliced
  • 2
    tbsp Light soy sauce
  • 1
    tbsp Dark soy sauce
  • 1
    tsp Sesame oil
  • 2
    tsp Cumin powder
  • 1
    tbsp Mirin
  • 12
    Oz Firm tofu
    sliced into large cubes
  • 5
    tbsp Corn starch
  • Cumin
    sprinkle as desired
  • 2
    tbsp Cooking oil
    sunflower or vegetable
  • Fresh cilantro or coriander
    add as desired
  • Scallions
    chopped, add as desired

Instructions

1
This recipe is savory and fast to make. It’s wonderful over rice or another grain. Great for a fast week night dinner!
2
​​Slice the tofu into large chunks and put in a container. Combine all the ingredients together (except cumin, cilantro, scallions, corn starch, cooking oil) Pour over the tofu. Put the lid on tight and carefully flip around to make sure the marinade has
3
Start by lightly coating each piece in tapioca flour. Heat oil in a non-stick pan on a medium heat, when hot (but not bubbling) spread the tofu(any remaining marinade liquid, leave to one side). Sprinkle cumin. Fry for 3-4 min until lightly browned, tur
4
Serve topped with the fresh cilantro and scallions. Enjoy!
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This recipe is savory and fast to make. It’s wonderful over rice or another grain. Great for a fast week night dinner!

Tate’s Chocolate Chip Cookies

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Shirley

Ingredients

  • 1.5
    cups Salted butter
  • 1.2
    cup Granulated sugar
  • 1.2
    cup Brown sugar
  • 3
    Eggs
    room temperature
  • 3
    tsp Vanilla extract
  • 1.5
    tsp Salt
  • 1.5
    tsp Baking soda
  • 3
    cups All purpose flour
  • 2
    cups Semi-sweet chocolate chips

Instructions

1
My kids have been asking for me to bake Tate’s cookies. I think mine’s better!
2
Gather your ingredients
3
Cream egg and sugar on medium for one minute.
4
Add in eggs, vanilla, baking soda and salt. Mix for another minute. Use room temperature eggs.
5
Add in flour and mix in with a spatula.
6
Add in chocolate chips of your choice. I like to use semi-sweet.
7
Pro tip: flatten the cookie dough with a wet palm. This will ensure the cookie cooks flat.
8
Bake at 350 for 11-12 minutes. Take out when the edge and centers get brown.
9
Let cool for 10 minutes
10
Enjoy!!
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My kids have been asking for me to bake Tate’s cookies. I think mine’s better!

Happy Ahi Tuna Poke Salad

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Shirley

Ingredients

  • 1/4
    cup Soy sauce
  • 1/2
    tbsp Rice vinegar
  • 1.5-2
    tbsp Sesame seeds
  • 1/2
    tsp Crush red pepper flakes
  • 1
    lb Ahi tuna
    cubed
  • 1
    piece Avocado

Instructions

1
This ahi tuna poke is inspired by the classic Hawaiian dish. It’s great to enjoy over rice, or over a bed of greens for a lighter version.
2
Gather up all your ingredients
3
Chop up green onions.
4
Add all the sauce ingredients. 1/4 cup Soy sauce1/2 tbsp Rice vinegar1/2 tsp Crush red pepper flakes1.5-2 tbsp Sesame seeds1 lb Ahi tuna (cubed)
5
Add the sesame and green onions.
6
Add in the avocados and let it chill in the fridge for 30 minutes before serving. 1 piece Avocado
7
Enjoy!
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This ahi tuna poke is inspired by the classic Hawaiian dish. It’s great to enjoy over rice, or over a bed of greens for a lighter version.

Shelter Island family veggie garden

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Shirley

Instructions

1
Farm to table eggplant bruschetta from this amazing home garden on Shelter Island!
2
Eggplants from the bruschetta came directly from the garden.
3
Tomatillos!
4
Cucumbers
5
Melons!
6
Tomatoes
7
Shishito peppers and squash galore!
8
Swiss chard!
9
Feast made possible by this beautiful garden!
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Farm to table eggplant bruschetta from this amazing home garden on Shelter Island!

Taiwanese Sun Cake (Tai Yang Bing)

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Shirley

Ingredients

Water dough

  • 1/4
    cup Warm water (water dough)
  • 1/4
    tbsp Maltose (or corn syrup) (water dough)
  • 1/4
    cup Corn oil (water dough)
  • 175
    grams Flour (water dough)
  • 15
    grams Sugar (water dough)
  • 1
    tsp Salt (water dough)
  • 45
    grams Shortening (water dough)

Oil dough

  • 45
    grams Shortening (oil dough)
  • 100
    grams Flour (oil dough)

Filling

  • 1/2
    tbsp Warm water (filling)
  • 20
    grams Maltose (or corn syrup) (filling)
  • 70
    grams Flour (filling)
  • 20
    grams Butter (filling)
  • 80
    grams Powdered sugar (filling)

Instructions

1
Taiwanese Sun Cake is a famous dessert from the city of Taichung, Taiwan. The cake looks a little bit like the sun, thus the name. Best enjoyed with tea.
2
Gather all the ingredients.
3
There are 3 layers to the Taiwanese suncake. The 1st layer is the ‘water dough’. Add flour, sugar, shortening, corn oil, salt, maltose and water. Form dough.
4
Next, we will make the ‘oil dough’. Combine flour and shortening. Form dough. When done, split it into 10 equal parts.
5
Now we are making the filling. Add flour, maltose (or corn syrup), powdered sugar, butter, water and mix. I like a little honey in mine sun cake as well.
6
Now the fun park! Flatten the dough and roll it into a tube, roll and repeat. This creates the flaky layers. Put the oil dough in the center. Roll and repeat.
7
The last layer of the sun cake is the filling. Put a small spoonful in, and close the outer dough layer.
8
Add an egg wash to the top.
9
Pop it in the oven for 11-12 minutes at 400F.
10
Voila!
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Taiwanese Sun Cake is a famous dessert from the city of Taichung, Taiwan. The cake looks a little bit like the sun, thus the name. Best enjoyed with tea.

Pan con tomate bruschetta

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Shirley

Ingredients

  • Ciabatta bread
  • Summer tomatoes
  • Olive oil
  • Garlic
  • Basil
  • Mayonnaise
  • Onion

Instructions

1
We are making a pan con tomato bruschetta sandwich!
2
Rub garlic on the olive oil toasted bread for umami
3
Rub the stem of the tomato to make the pan con tomate
4
Dress the bread with kewpie pie or mayonnaise
5
Add some greens and serve!
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