summer recipe – Déja https://dejachaniah.com/test Ancient Embodied Living Sat, 21 Mar 2020 20:50:08 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://dejachaniah.com/test/wp-content/uploads/2021/03/cropped-DEJA1-04-32x32.png summer recipe – Déja https://dejachaniah.com/test 32 32 Garbanzo Quinoa Salad https://dejachaniah.com/test/garbanzo-quinoa-salad/ Thu, 12 Sep 2019 13:10:21 +0000 https://dejachaniah.com/test/?p=2636 Ingredients

  • 1 lb garbanzo beans, cooked
  • 1/2 lb red quinoa
  • 1 large cucumber
  • 1 bell pepper
  • 1/2 large carrot
  • 1/2 large onion
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon white miso
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • salt
  • pepper

Process

  • Cook quinoa according to packaging instructions. Drain off water. Season with 2 tablespoons of olive oil, salt, 1 teaspoon cumin, and pepper. Set aside and let cool.
  • When it comes to the beans, you can approach it 1 or two ways.
  • Method 1: Soak 1lb dried garbanzos overnight. Rinse them and add to a pot with 4 cups water. Boil for 4 hours or until tender. DO NOT ADD SALT WHILE BOILING. YOUR BEANS WILL ABSORB THAT INSTEAD OF THE WATER AND TAKE LONGER TO COOK.
  • Method 2: Open and drain the liquid off a can of garbanzos beans
  • Finely chop your kale and toss it in a bowl with 3 tablespoons of vinegar. The acid in the vinegar will help break down some toughness in the kale, making it easier to eat.
  • Heat a skillet over medium heat with 2 tablespoons olive oil.
  • Add cooked beans and sautée until golden on the outside.
  • Season with 1 tablespoon tomato paste, 1 tablespoon miso, salt, pepper, 2 teaspoons paprika, 1 teaspoon cumin and 1 teaspoon oregano.
  • Add chopped onion, bell pepper, and garlic and cook until all the flavors come together. Let cool.
  • Chop other veggies you may like such as carrots, alfalfa sprouts, and cucumbers like I did.
  • Toss the quinoa, garbanzos and raw veggies, together in the bowl with the kale. Add a bit more seasoning to taste.
  • Can be served warm or cold.
  • Serve to your friends. Enjoy!
]]> Vegan Lemon Cake with Lemon Grapefruit Glaze https://dejachaniah.com/test/lemon-cake-with-lemon-grapefruit-glaze/ Sun, 04 Aug 2019 03:45:18 +0000 https://dejachaniah.com/test/?p=2473

This moist and fluffy cake is sure to brighten up your day 🙂 It is a bright and delicious vegan lemon cake you can bring to any barbecue to wow your friends.

Recipe adapted from Heart of a Baker’s Vegan Lemon Cake, with a few minor adjustments.

Lemon Cake Batter

  • 4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cup soy milk
  • 2/3 cup oil
  • 2 cups granulated sugar
  • 2/3 cups lemon juice
  • 2 tablespoons grapefruit juice
  • Zest of 2 lemons and 1/2 grapefruit

Lemon Grapefruit Glaze

  • Zest of 1 lemon and 1/2 grapefruit
  • 4 cups powdered sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons soy milk

Directions

  1. Preheat the oven to 375 degrees. Flour two round baking pans and set aside.
  2. In a large bowl, mix all of your dry ingredients — flour, salt, baking soda, and cornstarch — until there are no lumps.
  3. In a medium bowl, whisk the sugar with the oil until very smooth.
  4. Now, add in the citrus juice and zest, mixing to combine.
  5. Add 1/3 of the flour mix to the sugar and stir until it just comes together. Now, pour in 1/3 of the milk and mix well.
  6. Continue alternating until all the ingredients are used, forming a smooth batter.
  7. Pour half the batter into each of your baking pans and set aside for 10 minutes.

Break time: Turn on your favorite music and twerk it.

  1. Place the pans into the oven and bake for 35 minutes.
  2. Remove when you insert a toothpick and it comes out cleanly. Place on a counter until completely cool
  3. For the glaze, whisk the citrus zest into the sugar. Slowly pour the lemon juice, a little at a time until the mixture becomes a thick paste.
  4. Drizzle in your soy milk and stir until the glaze comes together.

Once the cake is cooled, pour half the glaze over each round and decorate as you like.

I topped my cake with raspberries, strawberries, and mango slices.

Serve and enjoy!

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