DoughSeeDough

a balanced plate with room for dessert


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Chipotle Quinoa Chili

 

This chili is a breeze to throw together. It’s an easy one-pot meal that takes no time to cook. Instead of making a frozen pizza or grabbing fast food, put this chili into your weeknight menu rotation. It’s packed full of good-for-you quinoa, beans, and veggies and a small bowl will keep you full for a long time.

 

Chipotle Quinoa Chili | doughseedough.net

Chipotle Quinoa Chili

1 tablespoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 chipotle chiles in adobo, minced
3 – 14.5 ounce cans diced tomatoes with chiles
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 bell peppers, chopped
1 cup frozen corn
1 cup quinoa, rinsed
4 green onions, thinly sliced
optional toppings: cilantro, tomatoes, cheese, sour cream, hot sauce

  1. Heat oil in a dutch oven over medium-high heat. Add onions and cook until softened, about 5 minutes. Add in garlic and cook for an additional minute.
  2. Stir in chili powder and cumin and cook for a minute. Stir in chiles, tomatoes, beans, bell peppers, corn, and quinoa. Bring to a boil, stirring occasionally. Cover and reduce heat to medium-low and simmer for 25 minutes or until quinoa is tender, stirring once or twice.
  3. Remove from heat and stir in green onions. Top with your favorite chili toppings and enjoy!

 

recipe from Alida’s Kitchen, originally from Kraft 


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Vegan Lemon Poppy Seed Muffins

Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

Vegan Lemon Poppy Seed Muffins
makes 12 muffins

2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract

  1. Preheat oven to 375°F. Place liners into a muffin tin and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
  3. Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

 

recipe slightly adapted from Prevention RD, originally from Vegan Brunch


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Thai Tofu and Pineapple Curry

There’s a wonderful restaurant in Madison that serves some seriously awesome curry. I’ve been going to Lao Laan-Xang for years and I always get the same thing – squash curry with tofu. The last time I went, I finally got adventurous and got some pineapple curry. It was just as good as the squash curry, and now I’ve got my eye on another dish I want to try – mango curry.

I decided to try making a version of the pineapple curry at home. I absolutely loved it, but my store-bought curry paste is really no competition to LLX’s. Maybe some day I’ll try my hand at making my own curry paste. Maybe.

I’ll stick a little warning in here because I think I nearly killed Mike with the spice level of this dish. The dried red chiles I used in this dish were from our garden and they are hot. I thought that 2 chiles were the perfect amount of spice, but it was a little much for Mike. I know that all chile peppers are different, but if you’re not a fan of heat, use just one chile or none at all.

Thai Tofu and Pineapple Curry | doughseedough.net

Thai Tofu and Pineapple Curry

1 teaspoon canola oil
1 tablespoon minced ginger
3 garlic cloves, minced
4 green onions, thinly sliced, divided
2 dried red chiles, minced (optional)
5 mini bell peppers, sliced
12 ounces extra firm tofu, cubed
2 Roma tomatoes, diced
1 cup pineapple chunks
2 1/2 tablespoons red curry paste
1/2 tablespoon creamy natural peanut butter
1 cup light coconut milk
1/2 lime, juiced

cooked brown rice, for serving
lime wedges, for serving

  1. Heat oil in a large pot over medium-high heat. Add ginger, garlic, green onions, and chiles and cook , stirring frequently, for about 1 minute or until fragrant. Add bell peppers and tofu and cook for an additional minute.
  2. In a small bowl, whisk together curry paste, peanut butter, and coconut milk. Add sauce, tomatoes and pineapple into pot and stir to combine. Cover, reduce heat to medium-low, and simmer for 10 minutes or until bell peppers are tender. Stir in lime juice.
  3. Serve immediately with brown rice and lime wedges.


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Easy Roasted Brussels Sprouts

I slid my way through 6 snowy, icy miles on my run yesterday. There were a few things on my mind:
  1. Don’t fall, don’t fall, don’t fall
  2. Don’t get hit by a car
  3. Don’t fall
  4. I’m so hungry… Ooh! I have Brussels sprouts at home!
These Brussels sprouts are dangerously addictive. Even Mike, who doesn’t really care for Brussels sprouts, gobbled these up happily. He has actually been requesting roasted Brussels sprouts for the last couple weeks. I think we’re averaging 2 – 3 pounds of Brussels sprouts per week right now! 
Easy Roasted Brussels Sprouts | doughseedough.net
This recipe is a good reminder that good food doesn’t have to be complicated. It’s four ingredients: Brussels sprouts, olive oil, salt, and pepper. I still can’t get over how simple and delicious these are.
Easy Roasted Brussels Sprouts | doughseedough.net
Easy Roasted Brussels Sprouts
 
1 pound Brussels sprouts
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 400°F. Spray a baking pan with olive oil and set aside.
  2. Cut off the end of the Brussels sprouts. Cut Brussels sprouts in half and remove any discolored outer leaves.
  3. Place Brussels sprouts in prepared baking pan and spray with olive oil. Sprinkle on salt and pepper and stir to coat. Bake in preheated oven for 20 – 25 minutes, stirring once or twice. Brussels sprouts are done when lightly browned. Season with more salt and pepper to taste before serving.


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Thai Fried Quinoa

I spent all weekend up in Appleton cooking and baking what felt like a million dishes. In reality, I only made a batch of cookies, five entrees and a couple of sides. I dutifully took pictures of most of these dishes and on Sunday afternoon, I set off to Madison for the work week. I arrived in Madison, unpacked, watched the Packer game (sob) and then sat down at my computer to blog. I reached into my camera bag and… no cord. So, no way to upload all the pictures. Bummer.

Instead, I’m giving you a dish that I made a while ago and never got around to blogging – Thai fried quinoa. It’s a tasty twist on fried rice and it’s just as easy to throw together. Give it a try – you won’t be disappointed!

Thai Fried Quinoa | doughseedough.net

Thai Fried Quinoa

1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 cup low sodium vegetable broth
extra virgin olive oil spray
2 green onions, chopped
1 tablespoon minced ginger
3 cloves garlic, minced
1 cup frozen peas
1 cup drained pineapple tidbits
1/4 cup cilantro, chopped
2 eggs, gently whisked
2 tablespoons low sodium soy sauce
half a lime, juiced
optional toppings: chopped peanuts, lime wedges, cilantro

  1. Place quinoa in a medium pot over high heat. Stir in coconut milk and chicken broth and bring mixture to a boil. Cover the pot and reduce heat to medium-low. Cook until all the liquid has been absorbed and quinoa is tender, about 15 minutes.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Spray with olive oil and add in green onions, ginger, and garlic. Cook, stirring constantly for one minute. Add in peas, pineapple, and cilantro and cook for one more minute, stirring constantly.
  3. Push ingredients to the side of the wok to clear a space in the middle of the wok. Add in eggs and stir with a spatula until eggs are scrambled. Once eggs are cooked through, combine it with the rest of the ingredients in the wok.
  4. Add in cooked quinoa, soy sauce, and lime juice and stir to combine. Cook, stirring occasionally, for another two minutes to slightly crisp quinoa up. Serve garnished with chopped peanuts, lime wedges, and cilantro, if desired.

recipe slightly adapted from Iowa Girl Eats


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Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies)

Happy 2014 to everyone! I hope you all had a relaxing holiday season filled with love, food and lots of time with family and friends.
DSD Christmas | doughseedough.net
With the new year comes many resolutions. Usually resolutions revolve around eating better and working out. And they usually end a few weeks into the new year.
I’m hoping that 2014 will be a year of better health for me – less visits to the doctor, less stomach issues, and no more running injuries. I’m not going to deprive myself of foods that I love (cookies!) or force myself to run through an injury. I made many changes in 2013 that I think will lead to a much happier 2014 – I left a stressful job and started a new adventure in a city that I adore. I started doing yoga to reduce running injuries. I went dairy-free to make my body happy.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies}  | doughseedough.net
I hope in 2014 I can continue to cultivate my dairy-free cooking skills. I am so thankful for the dairy-free bloggers out there that have provided me with endless recipes to try out and make my transition into the dairy-free world a little bit easier. I’ve added a dozen vegan/dairy-free/special diet blogs to my blog reader and once in a while a stumble across a recipe that really catches me.
This time, it was Angela over at Oh She Glows and her vegan turtle cookies. I saw the cookies on her blog and they were baking away in my oven not 24 hours later.
I am obsessed with them. My family is also obsessed. I honestly cannot get enough of these cookies. I was a bit disappointed at first because they didn’t seem “turtle-y” at all. But I quickly got over that because these cookies are just downright delicious. So I think in this case turtle = really freakin’ awesome. So I guess in my house I’ll call these the “really freakin’ awesome vegan oatmeal cookies”.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies}  | doughseedough.net
Vegan Turtle Oatmeal Cookies
yields about 20 cookies
1 3/4 cups pecan halves
2 cups rolled oats, divided
3/4 cup + 1 teaspoon all-purpose flour, divided
1/2 cup unpacked dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil, melted
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1/2 cup pitted dates
1/4 cup vegan mini chocolate chips
  1. Preheat oven to 350°F. Place pecans onto a lined baking sheet and toast for 8 – 10 minutes, or until lightly toasted and fragrant. Remove from oven and allow to cool for a few minutes.
  2. Place toasted pecans into a food processor with 1 cup of the rolled oats and process until coarsley chopped, being careful not to over process into a fine powder.
  3. Pour the pecan/oat mixture into a large bowl and add in the remaining 1 cup rolled oats, 3/4 cup flour, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, stir together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Place dates onto a cutting board and sprinkle with remaining 1 teaspoon flour. Dice dates, sprinkling wth more flour as needed to prevent dates from sticking to each other and the knife.
  6. Fold dates and chocolate chips into dough and mix until well distributed.
  7. Roll dough into golf-ball sized balls and press it between the palms of your hands to flatten. Place cookie onto a parchment lined baking sheet and repeat with remaining dough, placing cookies a couple inches apart.
  8. Bake in preheated oven for 12 – 15 minutes or until cookies are golden browned on the bottom. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
recipe very slightly adapted from Oh She Glows 


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Mini Vegan Apple Cinnamon Doughnut Muffins

These doughnut muffins are adorable. I mean, how can anything this small not be cute? They’re also dangerously addictive. And since they’re so small, it’s really easy to eat a lot of them in a short amount of time. Thank goodness that these are a bit healthier than the traditional fried doughnut!

Mini Vegan Apple Cinnamon Doughnut Muffins | doughseedough.net

I think next time I might try stuffing these little bites with some raspberry preserves to recreate one of my guilty pleasures: jelly filled doughnuts.

Mini Vegan Apple Cinnamon Donut Muffins | doughseedough.net

Mini Vegan Apple Cinnamon Doughnut Muffins
makes 24 muffins

1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup sugar
3/4 cup unsweetened almond milk

for the cinnamon sugar topping:
2 tablespoons vegan butter substitute (I used Smart Balance)
1/2 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together applesauce, oil, sugar, and almond milk until well combined. Pour mixture into dry ingredients and whisk until well combined.
  4. Fill your prepared mini muffin tins 2/3 – 3/4 full with batter. Bake for about 18 – 20 minutes, or until a light golden color.
  5. During the last couple minutes of baking, melt your butter in a small bowl in the microwave. Combine your sugar and cinnamon in a separate small bowl.
  6. Once the muffins are done, dip the top of the muffin in the melted butter and then roll in the cinnamon sugar. Place on a wire rack and repeat with remaining muffins.

Tip: I used a toothpick to pick up the muffin, dunk it in the butter, and then roll it in the sugar. It saved my hands from getting burned and it was a little neater than using my fingers.

recipe slightly adapted from Milk Free Mom