Cooked Amidst Salt and Smoke

A blog dedicated to vegetarian cooking, baking and recipes. Most of these are my originals.

[vegetargaryen]

Baked Apples

6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)

2 Tbsp lemon juice

2/3 cup coconut sugar (I did sub half brown sugar half white sugar)

1 1/2 tsp ground cinnamon

1 pinch nutmeg

3 Tbsp cornstarch  (for thickening the sauce)

3 Tbsp fresh apple juice or water

1 pinch sea salt

Bake at 350 F for 45 minutes in 9x9 or 9x13 pan covered in foil, then take off foil for another 10 minutes or until soft with a fork test.

[vegetargaryen]

Blueberry turnovers!

Get a sheet of frozen puff pastry (I used Pepperidge farms)

One egg

One fresh blueberry carton (18 oz.)

Cornstarch

Granulated sugar

Powdered sugar

Optional cinnamon

Lemon

Milk

Vanilla extract

Make the filling by putting about three cups of blueberries in a saucepan with a splash of water, a squeeze of lemon, optionally a sprinkle of cinnamon, about 1/3 cup of granulated sugar (it’s easy to become too sweet), and about 3 tablespoons of cornstarch to thicken. Boil on medium heat.

Roll out the frozen puff pastry sheet on a floured surface and cut into squares. Mix one egg and one tablespoon of water to make an egg wash and paint on the wash to the edges of the square. Put a spoonful of filling in the center of the square and fold over into a diamond pocket. Pinch the edges closed, then use a fork to press the edges with a striped pattern. Cut or poke slits on the top pocket so the turnover doesn’t pop when baking. Paint the rest of the top of the turnover with egg wash and move onto a buttered or greased pan. Pop in the oven for 15-20 minutes at 400 F. I rotated at 15 mins and left them in for the full 20 minutes.

While baking, prepare the glaze with powdered sugar, a few little bit of vanilla extract and milk to make a thick frosting glaze. Put into plastic bag, squeeze into corner, cut the bag edge just a litttle and snake pattern the glaze onto the turnovers.

[vegetargaryen]

Best candied pecans yet!! I took a tip from a woman online who said to whisk the egg whites to stiff peaks before adding the spices and brown sugar and it made all the difference in terms of the batter sticking to the nuts. These are defiitely not gonna last until the party.....

2 egg whites, whisked until stiff. Then mix in...

1 tsp cinnamon

dash of clove

dash of nutmeg

dashes of salt

1/2 cup brown sugar

2-3 cups raw pecans

Thoroughly spray tin foil with nonstick cooking spray. Spread out and bake for 30 minutes at 320 F and stir every 10 minutes. Super tasty when they're still warm!!

[vegetargaryen]

Making extra thicc peanut butter cups for my man’s birthday

[vegetargaryen]

Mini pumpkin pies from scratch :) first try

[vegetargaryen]

[vegetargaryen]

Tonight I used the new knives and made a super good stir fry with one diced red bell pepper, half a bag of rice cauliflower, half a yellow onion diced, frozen basil cubes, garlic salt, an egg and some Parmesan on top. Turned out way better than I expected!

[hausofcards]

Amazing cheesy pesto chicken

Chicken thighs, rub with pesto, in the inside out a slide of Monterey Jack cheese and a little spread of garlic paste, on the outside put onion powder, garlic salt, a sprinkle of sugar. Bake until cooked, I did 425 for 27 minutes.

Edit: lol sorry I meant to post this on my recipe blog but whatever here y'all go.

[vegetargaryen]

No longer vegetarian due to health reasons, but this is now just a recipe blog.

[hausofcards]

[vegetargaryen]

Peshwaari naan

[vegetargaryen]

L o l I'm literally eating a gluten free blueberry granola hippy thing out of a mason jar. Living the dream

[vegetargaryen]

First time pretzels from scratch

[vegetargaryen]

Riced cauliflower is back. Last time I only got a couple bags and they were sold out for nearly 3 months. NOT THIS TIME. I BOUGHT TEN BAGS BECAUSE THERE IS NO PLAYING NICE MWHAHAHAHA

[vam-van]

[vegetargaryen]

Riced cauliflower cooked with 1 tablespoon of butter, mustard powder, garlic, salt, pepper, turmeric and a squeeze of lemon. Topped with grated pepperjack while hot.

[vegetargaryen]

Sundries tomatoes, feta and olive oil on romaine with pepper.

[vegetargaryen]

I'm on a roll tonight! These are the 1.5g net carb keto coconut raspberry muffins. -2/3 cup coconut flour -1/3 cup almond flour/meal -6 eggs -1/2 cup melted butter (if using unsalted, add 1/2 teaspoon of salt) -1 teaspoon baking powder -a shake of cinnamon -1/4 teaspoon vanilla extract -6 teaspoons monk fruit extract, Splenda, stevia or whichever sugar substitute you prefer -1 teaspoon sugar free vanilla syrup (Torani) -raspberries (if you wish) -shredded coconut (also optional) Mix dry and wet ingredients separately in a bowl. Whisk the wet ingredients before pouring into dry ingredient. Combine well. Should be the consistency of corn bread batter. Put into a muffin dish and bake in preheated oven at 350 F for about 20 minutes or until they have risen, are fluffy, and pass the toothpick test (stick a toothpick through one and see if any wet batter is stuck to the toothpick when you pull it out). I stuck a couple raspberries in mine and sprinkled with coconut flakes before putting them in the oven. Makes 16 small muffins. About 6g fat, 2g protein, 1.5 carbs per muffin. About 60 calories each.

[vegetargaryen]

Stuffed Zucchini

I made these tonight with a totally made up recipe and couldn’t believe how delicious they were on the first go.  Wow.

6 zucchini

2 ounces pepperjack cheese

1 ounce feta cheese

7 grape tomatoes

2 brown mushrooms

black pepper, nutritional yeast, sea salt, mustard powder, red pepper flakes, oregano, crushed garlic

Cut the zucchini in half lengthwise.  Cut a stripe into the center to core out the inside, leaving about 1/4-1/3″ thick of zucchini canoe. In a food processor, combine the grape tomatoes, half of the pepperjack cheese, 1/2 teaspoon crushed garlic, 4 dashes of mustard powder, 1 ounce of feta, 1 1/2 teaspoon nutritional yeast, two mushrooms, two dahes of red pepper flakes, two large pinches of oregano, 5 pinches of sea salt and a good amount of black pepper.  Blend until tomatoes are diced like cubes and the mixture is combined.  Scoop out into the zucchini halves and use the remaining grated pepperjack to sprinkle over the tops.  Stick the zucchini halves in a casserole pan to make sure they don’t fall over.  Bake in a preheated oven at 350 degrees Fahrenheit for 25 - 35 minutes, depending on the size of the zucchini and the amount of turgidity you want them.