Mango Lassi

Only 8 days left to go on my Indiegogo campaign! I admittedly haven’t promoted it much at all, and it hasn’t been super successful because I think ten people read this blog consistently, but a huge thanks to everyone who has shared it on social media and told me nice things about my writing. I got my first (and only) donation this week, so let’s keep this ball rolling with another recipe!

Oh, how I love a good mango lassi. My favorite Indian restaurant in town, Tarka Indian Kitchen, serves the best one I’ve ever had. I’m going to let you in on a little secret: the recipe for a good mango lassi is a 1:1 ratio of mango and yogurt, with just a touch of added sweetener.

Mango Lassi

Serves 1 | Gluten-free, vegetarian

Ingredients

Plain unsweetened yogurt (I used White Mountain, a local Austin brand.)
1 large mango
1 tbsp. agave or honey (optional)

Equipment

Blender
Fork
Small bowl

Instructions

1. Before slicing it, give your mango a little massage. I had read this on a few different blogs with mango lassi recipes. Apparently, it loosens up the pulp and makes it easier to separate the meat from the pit.

2. Peel and slice your mango, which can be tricky, since it has a weird oval-shaped pit. I usually do it like this. Place the mango chunks into a small bowl.

3. Mash the mango with a fork into a pulp. Measure the pulp and take note of how much it is, because you’ll match that amount with the amount of yogurt you add. For example, if you had 3/4 c. mango pulp, you’d add 3/4 c. yogurt to the blender.

4. Add the mango pulp and the equivalent amount of yogurt into the blender. If desired, add agave or honey if you like your lassi on the sweeter side.

5. Blend until smooth and serve!

Mango Lassi

p.s. Do y’all like my magnetic poetry? I am a kitchen woman! (Rawr.)

Spicy Cholula Black Beans

These beans are my food rut. I’m almost ashamed to admit that I make this same bean recipe for weeks in a row, but they are so good eaten all on their own and even better stuffed into a taco with some fresh avocado slices and quinoa. Who cares, really? Beans are the vegetarian lifeblood and Cholula is the nectar of the gods.

Before you get on to the recipe, I have some news: It’s the first day of my Indiegogo campaign to make Hippie Eats better! I’m trying to raise funds for advertising, branding, and quality ingredients by my 24th birthday on June 30. If you’ve ever made one of these recipes, liked my photos on Instagram, or liked one of my posts, please take a minute to check it out. Thanks, y’all!

beans

Spicy Cholula Black Beans

Makes about 4 cups

Ingredients

2 15 oz. cans black beans, drained and rinsed
2 tsp. Cholula hot sauce (I used the original, but go nuts with the other flavors and let me know what you think!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika, which makes everything better.)
1/2 tsp. sea salt
1/4 tsp. white pepper
1 bay leaf
1/2 c. finely chopped red onion
1 c. water
2 tsp. olive oil

Directions

1. Heat olive oil in a saucepot. Add onion and cook until soft and fragrant.

2. Add drained beans, water, and spices; stir, and simmer on medium heat until most of the water is dissolved. It’s that easy!

Roasted Balsamic Brussels Sprouts

Hey y’all, its been a while! After a fervent post-grad job hunt, I finally got a new job writing at a software company after working at the most amazing bakery and cake shop in Austin for four years. I’m working there as a part-time contractor, so I’ll be filling my new-found spare time by continuing to write for local magazines and getting back to what I love most: food blogging!

Nick and I went to East Side King for our anniversary last month, and hot damn, did I fall in love with those fried brussels sprouts like everyone else in Austin has. Since then, I’ve incorporated them into my repertoire of vegetables and don’t know how I ever lived without them. Excluding ESK’s amazing veggie meshi, this is my favorite way to eat them, by far.

Roasted Brussels Sprouts with Balsamic Reduction

Serves 3-4

balsamic brussels sprouts

Ingredients

1 pound brussels sprouts
1 c. balsamic vinegar
1/4 c. granulated sugar
Salt and pepper
Olive oil

Directions

1. Preheat the oven to 400F.

2. In a small saucepan, bring 1 cup of balsamic vinegar to a simmer. Add 1/4 c. sugar and stir until the granules are dissolved. Keep at a slow simmer for 20-25 minutes, stirring occasionally, until the mixture has reduced to a syrup. When finished, turn off the burner but leave the pan sitting there so it keeps warm.

3. As the balsamic reduction is cooking, wash brussels sprouts and cut them into quarters (lengthwise.) Spread evenly on a foil-lined baking sheet and drizzle with olive oil. Toss to evenly coat the sprouts in oil, then sprinkle with salt and pepper. Cook for 15-20 minutes, until they are fully cooked and the outer leaves are crispy.

4. Lightly drizzle with the balsamic reduction and serve. You may have leftover reduction depending on how sweet you like your sprouts; it keeps well in the fridge for well over a month.

deep purple smoothie

I know it’s cold in Austin today, y’all, but I still need some nutrients after eating leftover mashed potatoes and stuffing for days on end! Even though there’s plenty of greens in here, the pomegranate and blueberries in this smoothie turned it a lovely purple.

Deep Purple Smoothie

1 c. almond milk

1/4 c. frozen blueberries

1/4 c. frozen mango chunks

3 frozen peach slice

1 handful greens (or about 1 cup loosely packed)

1 banana

1/4 c. pecans

2 tbsp hemp protein powder

1/2 of a pomegranate

(Postscript: The pomegranate seeds made this smoothie kind of chunky, even though I blended it thoroughly. I’m sure this smoothie would be perfectly delicious without them, or you could substitute some pomegranate juice for the almond milk. Yum.)

 

pumpkin palooza

I’ve been dying to try these pumpkin-y recipes from two of my favorite blogs, The Hip Girl’s Guide to Homemaking and The Spunky Coconut, for weeks. When I saw organic canned pumpkin on sale at Whole Foods for just $1 a can, I took it as a sign from the great pumpkin gods and decided to have myself a feast of pumpkin treats.

These gluten-free pumpkin cinnamon rolls from The Hip Girl’s Guide to Homemaking were absolutely delicious. It was only my second time ever baking cinnamon rolls, and if practice makes perfect, I can’t wait to see how much better they look once I get some good practice rolling them. If you haven’t read Kate Payne’s blog or her book by the same name, well… you, sir or madam, are a fool. I got the opportunity to meet Kate and hear about her upcoming book The Hip Girl’s Guide to the Kitchen when I interviewed her for an article in this month’s Austin Woman Magazine, and I can’t wait to read all the fabulous tips and tricks that are sure to be in it.

Because I love the orange-flavored cinnamon rolls in the refrigerated section of the grocery store and have a penchant for cream cheese frosting, I decided to top these beauties with orange cream cheese frosting.

Orange Cream Cheese Frosting

1 10 ounce package of room temperature cream cheese
Zest of one orange
1/4 cup powdered sugar
1 tsp. vanilla extract

Combine all ingredients in a stand mixer using a whisk attachment, or blend in a small food processor. Wait until the rolls cool before spreading it on!

After all that butter and refined sugar (mmm, delicious) I was relieved to try these Pumpkin Chai Bars from The Spunky Coconut. The bars are completely vegan, low-glycemic because they use coconut sugar, and even have a raw crust! They were super fast to put together, and I only had to wait an hour before they were chilled enough to eat. I didn’t have almond meal on hand, so I subbed flax meal and the crust still turned out absolutely perfect. The recipe can even be adapted to make a No-Bake Vegan Pumpkin Pie, which I’ll definitely be making for Turkey Day next week.

Will I ever get sick of pumpkin? I’ll report back after I’ve eaten my fill of these treats, but I’m pretty sure the answer is… never.

Hop on over to Hopdoddy

In between classes today, I drove down to check out the new addition to South Congress that everyone has been fussing about, Hopdoddy.

Being the progressive burger virtuosos they are, Hopdoddy offers a veggie burger aptly named the Janis Joplin. Now, I’m a fan of the veggie burger that screams “I’m fake meat!” rather than “I’m a bunch of vegetables squished together!” so I was a little wary of the “hemp seed vegetable patty” the Janis featured. But once I tried it, that was that. The patty was moist, like a real burger would have been, and the hemp seeds gave the patty a really nice texture without tasting grainy or (gasp) healthy. It only got better from there. Nevermind the fresh avocado, melty cheddar, overflowing sunflower sprouts, tomato and onion- Hopdoddy has the best bun I’ve had on any burger. Baked fresh, naturally. I’ll just let the photo speak for itself:

deliciousness

The Janis Joplin

Oh, and the condiments! I am such a sucker for condiments, and Hopdoddy puts the perfect twists on classic ketchup and mustard. The chipotle ketchup had just the right amount of spice and acidity, but the horseradish honey mustard was my favorite, and I ended up giving it sole french fry dipping rights about halfway through. If you’re a stark traditionalist, not to worry, there are countless bottles of the regular stuff to bring back to your table. And for the truly Texan, there’s many a bottle of hot sauce right alongside the standard condiment fare.

Another happy discovery was the sight of Buddha’s Brew kombucha on tap right next to a smattering of local beers from 512 Brewing Company, Thirsty Planet, and Independence Brewing Co. And, of course, there was also good old Shiner. I was intrigued by 512 Brewing Company’s Pecan Porter, which I will be sure to seek out at a later date, pecan-lover that I am. In addition to conventional sodas, Hopdoddy also offers Maine Root sodas on tap.

The food aside, this place is beautifully designed and just has a great concept overall. The layout really lends itself to a heightened dining experience. There’s something about having to walk all the way through their busy dining room to place your order at the counter, which adjoins to the open kitchen. There are little mini-booths made for two, and all the tables have a purse hook under them, which I (and I’m sure every other lady) greatly appreciate. Anyway, I could go on all night about all the great stuff Hopdoddy does, but I’ll let them summarize in their own words why they’re so great- with the sign that hangs proudly in their dining room.