Yes to Yummy

Tag Archive: nut-free

Fire Roasted Corn and Black Bean Burgers with Mango Salsa (gluten-free + vegan)

June 16, 2015 Leave your thoughts Print this page

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Happy summer! The sun is shining! Birds are singing! No math for two and a half months! (Sorry, conic sections, but I’m giving you the Cee Lo Green treatment.) I am now officially a senior! I can read books I want to read! I can use exclamation points freely in writing without looking like a fool! HOORAY!!!

I couldn’t think of a better way to celebrate the beginning of this beautiful season than with a fresh yet hearty veggie burger.

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How did these gorgeous burgers come about? Basically, I was in a very big cooking mood after taking my SAT subject tests last month, so I made homemade buns, black bean burgers, and salsa, all from scratch, and then proceeded to artfully arrange them for photographing purposes.

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Here are the buns I made that I’m not going to give you a recipe for…because it’s TOP. SECRET. (OOHHHH.) Actually, I’m just lazy, so you’re stuck with a photograph. Sorry bub.

To give you some perspective, these burgers were about half the size of my head, and neither of my parents could actually fit the entire thing into either of their mouths at once. Sorry to disappoint you, but this dish won’t stay this perfectly-assembled for very long.

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While these burgers aren’t meaty, I’d say, they have a wonderful chewy texture and are loaded with flavor. Black beans and corn are already a winning combination, but when you pair them with juicy mango pieces, luscious avocado slices, and crunchy fresh vegetables, you have a recipe for awesome. Studded with cumin, chili powder, and smoked paprika, this dish has the perfect amount of seasoning without being too spicy.

Best of all, both the burgers and the salsa are super easy to prepare, especially if you’re using store-bought buns or making a veggie burger salad instead. (This, however, was not the case for me: to quote my AP chemistry class, “Abby, you always take the complicated way.”)

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Really, though, the process is simple. You saute everybody in a pan…

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…then for a pulse in the food processor and an orderly formation…

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…and finally a bake in the oven until beginning to crisp and tender in the center. And the salsa, well, it’s basically just mixing things together in a bowl. I think you can do that.

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But if you still need a recipe, I’ve got you covered for both below. 😉

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Mango + Cucumber Salsa

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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What is your favorite summer burger? Leave me a comment here or on Facebook and let me know! 🙂


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Mango + Cucumber Salsa

May 20, 2015 Print this page

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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Olive Oil + Sea Salt Chocolate Chip Cookies (vegan)

April 24, 2015 Leave your thoughts Print this page

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Hello! Sorry for pulling a disappearing act on you all again. The past month has been quite exciting, I must admit: I visited three colleges (Cornell being my absolute favorite), spent a week in San Francisco, and got asked to prom by a complete sweetheart…so in addition to lots of prep work for AP tests next month, I’ve been busy. But, as always, I’ve been cooking, and I’d like to share one of my delicious creations today.

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I was in a performance poetry show back in March, and the day of opening night, I suddenly got a craving for chocolate chip cookies. I don’t know why it happened, but when a craving like that comes along, you’ve gotta follow your heart and go for it.

Of course, I wasn’t going to make “normal” chocolate chip cookies! No, these were (as my friends like to call them) “special” chocolate chip cookies, made with olive oil for a little flavor twist and sprinkled with sea salt for a nice contrast. Sounds strange, but these were absolute heaven.

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The best part about chocolate chip cookies is that you can really mix them up and create a million other flavors in the process. Go nuts–literally–or throw in some dried fruit just for fun. Hey, how about some crystallized ginger or cacao nibs? All are game; the cookie batter is your canvas.

For the record, these are my attempt at trying to be as traditionalist as possible. I just don’t do basic.

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Fortunately, these cookies aren’t too complicated to make, either. I would give you a detailed explanation, but I don’t think I need to describe how to mix things in separate bowls and combine them. But I will give you a picture of dough because, chances are, you will be eating more of this than the actual cookies themselves.

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Or maybe you’ll go for the actual cookie? I don’t know…depends on what kind of person you are.

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Olive Oil + Sea Salt Chocolate Chip Cookies

Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.

Adapted from this recipe

Ingredients

Prep Time 10 min
Cooking Time 10-12 min
Total Time 20 min
Yield 16-20 cookies

2 cups of whole wheat flour or spelt flour

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of apple cider vinegar

1/4 cup of extra virgin olive oil

1 tablespoon of vanilla extract

1/2 cup of brown sugar or coconut sugar

1/2 cup of unrefined cane sugar

2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 cup of chocolate chips

Sea salt for sprinkling

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.

In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.

With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)

Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.

Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.


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(By the way, that little scar on my arm is from when I accidentally hit myself with a butt scooter in gym class. Only I would find a way to get injured on a butt scooter, of all things.)

When it comes to cookies, do you like something exciting or are you more of a traditionalist? Leave me a comment here or on Facebook and let me know!


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Olive Oil + Sea Salt Chocolate Chip Cookies

April 24, 2015 Print this page

Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.

Adapted from this recipe

Ingredients

Prep Time 10 min
Cooking Time 10-12 min
Total Time 20 min
Yield 16-20 cookies

2 cups of whole wheat flour or spelt flour

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of apple cider vinegar

1/4 cup of extra virgin olive oil

1 tablespoon of vanilla extract

1/2 cup of brown sugar or coconut sugar

1/2 cup of unrefined cane sugar

2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 cup of chocolate chips

Sea salt for sprinkling

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.

In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.

With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)

Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.

Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.


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Double-Layer Coconut Cake (vegan + whole-grain)

April 3, 2015 Leave your thoughts Print this page

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Hello everybody! I don’t know about you all, but I’m ready for spring. I’m so ready, in fact, that on Thursday, I wore a sundress and drove to school with the windows down even though it was 35 degrees outside. I am done with the cold and the dreary–bring on the early summer berries and sunshine, please!

Guess what?! As of April 2nd, Yes to Yummy is TWO years old, and I would just like to say thank you to all of you who have supported me and my culinary endeavors. Thank you to my parents for buying all of these crazy ingredients and helping to clean the kitchen. Thank you to my friends for putting up with my endless prattle about food and letting me force-feed you. Thank you to my teachers for giving me extensions on things because I was “busy” AKA cooking. Thank you to all of my readers and followers for checking in and seeing what I’m up to. Thank you to cauliflower and chocolate and peanut butter for existing. Thank you adorable penguins for being cute and rainbows for being pretty and the universe for putting out there everything I could ever want. I’m a blessed chick.

I hear they call this stage in children the “terrible twos,” but hopefully the next year of blogging will be anything but filled with temper-tantrums and potty-training adventures. 🙂

Well, that was an interesting tangent. Anyway, I figure the best way to celebrate is with a beautiful cake, and coconut in as many forms as possible is a beautiful thing.

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What I love about this cake is that it isn’t really heavy. You know sometimes when you eat a slice of dense cake loaded with frosting and you just feel ugh afterwards? This isn’t like that. While packed with flavor, this coconut cake leaves you with a pleasant feeling, like you just had a leisurely snack with a bunch of elegant ladies, discussing tasteful romance novels that involve golden harps and attractive knights. That is what eating this cake feels like.

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Once again, I have used my new friend spelt flour to make a whole-grain dessert as opposed to a gluten-free one. While I do still love almond flour and coconut flour, there’s something I really enjoy about using wholesome grains to make a different kind of dessert. In this case, I love how spelt’s nuttiness pairs with all of the coconut and the touch of citrus in the cake.

Don’t worry, gluten-free friends, I haven’t left you in the dark! There will always be yummy desserts that satisfy your allergen concerns: just pop on over to my recipe index. In the meantime, though, here’s another pretty cake picture…

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Here’s another one! Did you know this cake is also very selfie-worthy?!

I’m such a teenager sometimes. I also mercilessly flood my friends’ Snapchats with pictures of food. EVIL.

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While beautiful to behold, this cake is actually quite easy to make! Really, it’s just pouring things into a bowl…

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…(cool pattern may or may not have been intended)…stir all of the ingredients together and bake…

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…whip up a frosting, toast some coconut, and assemble until your desired level of beauty has been reached!

Really, it’s as simple as that.

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Double-Layer Coconut Cake

Light, delicately sweet, and wonderfully textured, this coconut cake makes the perfect early spring dessert…or even breakfast! A layer of frosting and toasted coconut flakes on top make this cake truly something special.

Recipe adapted from here

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 1 hr
Yield 1 cake (about 10-12 servings)

3 1/2 cups of spelt flour

3 cups of unsweetened shredded coconut

2 tablespoons of baking powder

Zest of 2 lemons (about 3-4 tablespoons)

1 teaspoon of salt

2/3 cup of coconut nectar (or honey if you’re not vegan)

2 cups of full-fat coconut milk

1 tablespoon of vanilla extract

Coconut frosting, double the recipe (or even triple it if you love frosting!)

1 1/2 cups of unsweetened coconut flakes

Directions

Preheat the oven to 350 degrees. Line two 9-inch cake pans with a circle of parchment paper and grease both well with coconut oil. Set aside.

In a large bowl, sift together the spelt flour, baking powder, and salt. Whisk together to combine, then add the shredded coconut and lemon zest. Stir and set aside.

In a medium bowl, whisk together the wet ingredients, then pour into the bowl with the dry ingredients, one half at a time. Use a spatula to fold everything together until JUST combined–too much and you’ll wind up with a tough cake.

Divide the batter evenly between the two pans, and bake until a toothpick comes out mostly clean in the center, about 35 minutes. Let cool in the pans for 30 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the coconut frosting. Toast the coconut flakes on a baking sheet in the 350 degree oven until golden-brown, about 5 to 7 minutes, stirring every few minutes to prevent burning. Set aside.

Once the cakes are cool, use a serrated knife to cut off the rounded top on one of the cakes. (You can eat this–shh–I won’t tell anyone!) With a spatula or preferably an inverted spatula, spread a thick layer of frosting on the now-flat cake top. Place the other cake on top, then use the rest of the frosting to cover up the outside of the entire cake.

Strategically dump all of the toasted coconut all over the cake. I know the phrase “strategically dump” is an oxymoron but basically just go with it in an attempt to make something pretty. It will taste good no matter what.


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What is your favorite flavor of cake? Leave me a comment here or on Facebook and let me know!


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