FoodFash

Adventure Begins in the Kitchen

Rocky Road Coma

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Ever since my first go around with coconut oil chocolates, I can’t stop thinking of ways to make them even more awesome.  It’s scary how easy it is to make out of this world chocolate.  Dangerously scary.

I need to schedule house guests every night this week until these bad boys are gone.  If left alone, I fear that I’ll eat them all and fall (literally), with chocolate smeared all over my hands and face, into a chocolate induced coma and onto my kitchen floor.

So friends and family, I beg you to visit me this week.  You mustn’t stay long, but you must take chocolate(s) with you!!!

FoodFash Rocky Road Coma Chocolate

1/2 Cup Cocoa Powder
1/4 Cup Coconut Oil
1/8 Cup Almond Milk
1/8 Cup Maple Syrup
1 TBSP Coffee Extract
1/4 Cup Macaroon Coconut
1/4 Cup Sliced Almonds
1/2 Cup Mini Marshmallows

Stir together cocoa powder, coconut oil, almond milk, coffee extract, and maple syrup until smooth.  You may have to use a fork to crush a few remaining globs of cocoa powder.  Stir in the add-ins (coconut, almonds, marshmallows) one at a time.  Spread the mixture on a sheet of parchment paper, fold over the sides of the parchment paper and tape shut, and stick into the refrigerator until the chocolate has hardened.  Cut the chocolate into squares and refrigerate until you’re ready to mounge.

Yu-um!!!

Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.

Im-Pressed

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Clearly, I didn’t win the tofu press.  But I have fallen in loves with pressing tofu, so heavy cookbooks and sopping paper towels will have to do for now.

I left the tofu under the massive stack of books for a little over four hours and then sliced it into crouton-esque squares.

I adapted my croutons from this recipe.  I didn’t have corn meal or Italian seasoning on hand so I blended together a few things from my herb shelf.

FoodFash’s Modified Tofu Croutons

1 TSP Basil Leaves

1 TSP Rosemary

1 TSP Garlic Salt

1 TSP Oregano

2 TSP Olive Oil

12ish Ounces of Extra Firm Tofu, Pressed

Put all of the ingredients into a container with a lid and shake until all sides of the tofu are evenly coated.  Some of the tofu squares may stick together, so you may have to manually separate to coat all sides of the tofu.  Place on a greased cookie sheet and set on the top rack of a pre-heated 400 degree oven for 40 minutes.

You could hear the tofu “screaming” in the oven as the moisture was escaping.  They also popped around the cookie sheet like little jumping beans and shriveled up quite a bit.  I would have never guessed tofu to be so crispy.  Random details aside, they were awesome.    And if you read yesterday’s post, you know these croutons were so awesome that I ate every last square and they never made it atop a salad!