(Source: panpanpancakey)

dirtypans:

Finally! The photo of the “riceless” burritos I made yesterday for dinner. They had the right amount of heat from the jalapeño and were cheesy and crisp. They took about 20 minutes to get that way on a 350F oven.

The recipe is here if you missed it http://dirtypans.tumblr.com/post/8995641624/tuesday-menu-08-16-2011.

Enjoy! 

3amcravings:

Banana Leaf

Banana Leaf serves famous, award-winning Malaysian cuisine and has various locations in Vancouver. We visited the Denman St. location today and it easily lived up to its reputation. This location is quite small and cozy, yet it filled up quickly and made it a comfortable, family-friendly environment. I cannot find words to describe how fantastic and flavourful the food was. Every bite was filled with a rich and distinct flavour that lasted long after the meal was over. I decided to arrange my own little plate from what we ordered, which consists of nasi kunyit (turmeric steamed rice), chili butter prawns, rendang beef curry, and salad. Overall, the restaurant was a full 10/10 and we definitely recommend it to any spicy food-lovers.

youcanteatbread:

3 Ingredient Ice Cream Cake

Once again I was at my Grandmother’s and I needed to whip up a dessert with little-to-no prep time. It was hot as blazes outside and as I try to have ice cream at least once a day during the summer, who wouldn’t go bonkers for ice cream cake?

Ingredients: 

4 cups gluten-free rice krispies (I used Gorilla Munch)

8oz semi-sweet chocolate, chopped

1/2 gallon whatever ice cream is in your freezer

Take the ice cream out of your freezer and set on counter to soften while you prepare the rest of your ingredients. Using a pie plate, or in my case an angelfood cake pan with a removable bottom, lightly grease/butter and set aside. Melt chocolate in a large microwaveable bowl in 30 second intervals. Once melted, stir in rice krispies, until fully incorporated. Press chocolate-krispie mixture into the sides of your pan & evenly distribute. Place pan in freezer for 5-10 minutes. Meanwhile, prep your choice of decoration, in my case I melted about 2oz of semi-sweet chocolate & 2nd of white chocolate. Remove pan from freezer & scoop softened ice cream into pan, evenly distributing. Decorate & return pan to freezer. Freeze for at least 20 minutes before serving. You can slice the cake in the pan, or if it has a removable bottom, it should pop right out and look similar to the cake pictured above.

Enjoy!

yackattack:

Beer Battered Zucchini & Onion Rings with Raw Vegan Ranch!

Warning: this recipe is INDEED as good as it sounds, and is also probably one of the unhealthiest things on my blog. I haven’t had fried zucchini or onion rings in ages and need to use the rest of the squash that I pulled from my garden, and also had a recipe sent to me that was Beer Battered Avocado fries; so I combined the two to create this magical meal.

Ingredients:

One 12 oz. Alaskan White (belgian) or any light beer

1 Cup Whole Wheat flour (may need to add a couple more tablespoons)

1 Tbsp. Nutritional Yeast

2 tsp. Paprika

1 1/2 tsp. Sea Salt

1 tsp. Garlic Powder

1 tsp. Onion Powder

A pinch of Cayenne Pepper

3/4 lb. Zucchini/Summer Squash, cut into long sticks

1 Whole White Onion, Sliced into rings

Vegetable Oil, as needed for frying

Directions:

Mix all dry ingredients in a low, wide dish; then pour in beer and whisk together until there are no clumps. If the batter seems too runny, add a little more flour; you want it to be able to coat the zucchini without completely clumping on it. Set batter aside in the refrigerator for 1-2 hours.

Fill pan or fryer with the oil and heat to roughly 375F, if you are using a pan (like I did) this is somewhere between medium and high heat. Dip each zucchini stick in the batter and make sure it is entirely coated, use a fork or two to lift it out of the batter and CAREFULLY place it into the hot oil. Fry until golden brown, 2-3 minutes; then take out of the oil, drain off as much oil as possible, place on a paper towel covered plate and sprinkle sea salt and nutritional yeast over them. The same instructions apply to the onion rings.

For the Raw Vegan Ranch!

I found this SUPER EASY ranch recipe on The Sunny Raw Kitchen, except that I made only a third of it (it’s a huge recipe). It tastes amazing, no lie, and doesn’t involve processed ingredients like store bought vegan mayo. This ended up being a perfect dipping sauce for my fried yummies!