Archive for the ‘Snack’ Category

Coffee Journal | Rocanini Roasters, Steveston

Rocanini Cafe, Steveston

Rocanini Cafe, Steveston

While browsing through photos of some of the delightful coffee shops I’d like to feature on my coffee journal series, it dawned on me that I wouldn’t be able to include some of my favourite coffee shops because I don’t have pretty pictures to show.

These are coffee shops I frequent often, like the ones close to work and the one I go to on weekends; they make some of the best coffee I’ve had, but I’ve been in and out of these cafés so much that I don’t remember to take pictures anymore.

The Rocanini Café is one of those coffee shops.

Located in the picturesque fishing village of Steveson, I’ve been going to Rocanini since they opened their doors a couple of years ago.

These pictures are actually from two years ago; while Christmas shopping in Steveston, we stopped for a little coffee break.

Rocanini Cafe, Steveston

Rocanini Cafe, Steveston

I love the space at this café, it has beautiful bright interiors, large windows that let in natural light, high ceilings, warm wood furnishing and charming local art installations.

The café sits in front of a pedestrian scramble, which is always cool for people watching.

We end up here every time we go to Steveston, which is often, especially in the summers when Steveston is full of perfectly quaint and enchanting explorations, it’s a nice little getaway from the city.

Steveston also plays Storybrooke in the ABC tv series Once Upon a Time, so parts of the village feels like a movie set sometimes.

Rocanini Cafe, Steveston Rocanini Cafe, Steveston

Rocanini Cafe, Steveston

This is the perfect spot to slow down and linger over good coffee; they make chocolaty smooth almond mochas here… creamy lattes and other espresso drinks and pour-over coffee. They have a swanky cold brew setup and a fascinating lab-style siphon coffee.

The pastries, sourced from a local baker are always so tempting and the staff are friendly and helpful, one time they suggested a store where we could pick up an electric gooseneck kettle for a friend.

The coffee here is of course from their Vancouver roastery; we love their medium-roast beans from Ethiopia’s Yirgacheffe region, we always bring a bag home.

Rocanini Cafe, Steveston Rocanini Cafe, Steveston
Rocanini Cafe, Steveston Rocanini Cafe, Steveston

Rocanini Cafe, Steveston
Rocanini Cafe, Steveston

Rocanini Coffee Roasters – Steveston Café
3900 Moncton Street,
Richmond, BC V7E 3A6
http://www.rocanini.com/

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

It’s beginning to look decidedly like Christmas…
The tree is trimmed and our favorite carols have been playing on repeat for almost a week now.

We baked the first batch of Christmas cookies this weekend; we’re officially in the season.

Although I’m not a huge cookie person,I never pass up an opportunity to bake cookies at Christmas time.
Having cookies at my grandmother’s is enfolded in some of my happiest memories of Christmas.

I usually start out with these thumbprint cookies, they’re fun, easy to make, I think they capture the cheerfulness of the season; everyone loves them and you get to fill them with your favourite jams or preserves.

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies
Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Our last thumbprint cookies were made with oat flour and a combination of ground almonds and pistachios, and they were spectacular hit.

These cashew and oat thumbprint cookies use nutty fine-textured cashew meal for buttery, melt-in-your-mouth-good cookies with a delicate crumbly texture.

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies
Deliciously festive cookies, vegan, gluten-free and filled with your lovely jams and preserves
Print
INGREDIENTS
  1. 2 cups ground oats (oat flour)
  2. 2 cups ground cashew (cashew meal/flour)
  3. 1 teaspoon ground cardamom
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon cloves
  6. 1/2 teaspoon sea salt flakes
  7. 1/2 cup safflower oil (or a neutral flavoured oil)
  8. 1/2 cup maple syrup (or liquid sweetener of your choice)
  9. 1 teaspoon vanilla extract
  10. Your favorite jam or preserve
DIRECTIONS
  1. Preheat the oven to 350°F. and line a large baking sheet with parchment paper
  2. Mix oat flour, ground cashew, cardamom, cloves and salt in a large bowl with a wooden spoon
  3. Add safflower oil, maple syrup and vanilla extract, mix until well combined
  4. Form the dough into rounded tablespoon-sized balls and space them evenly on to the baking sheet
  5. Using your index finger or the end of a wooden spoon, make an indentation into the center of each bowl
  6. Fill the center of each cookie-dough with a small amount of jam or preserve
  7. Bake for 15 – 20 minutes, until cookies are evenly browned
  8. Allow cookies to cool on cookie sheet for a few minutes before transferring them onto a cooling rack
  9. Enjoy!
NOTES
  1. You can make oat flour by grinding rolled oats in a food processor, grinder or a powerful blender
  2. One cup of rolled oats will make about a cup of oat flour
  3. I get cashew meal from the store (Trader Joe's or some natural food store) but you can easily grind whole cashews to make flour too.
the Whinery http://elsbro.com/blog/
Cashew and Oat Thumbprint Cookies

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

I eat a lot of chickpeas. Some would say too much, but not me. I love chickpeas, like, a lot!

Chickpeas are probably my favourite protein next to lentils. I don’t think this whole plant-based-diet undertaking would be the same if chickpeas did not exist.

The great thing about chickpeas, besides being a good source of protein, fibre and folate, is that it’s such a versatile little legume – we’ve made cookies, burgers, savoury cakes, ratatouille, salads, hummus, crêpes and plenty more with chickpeas.

We keep a stash of chickpeas in the cupboard, I cook my own chickpeas because it tastes better, it’s cheaper and convenient to have around to throw into salads, soups, stir-fry etc. for added protein.

Spicy Roasted Chickpeas Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

I used to get roasted chickpeas from the Italian store; crunchy, spicy and hot… they were so very moreish; then I found it’s just as easy to make at home.

If you have cooked chickpeas, it’ll make for a quick and healthy snack. These are perhaps one of the fastest snacks you’ll make in a while; all you need to do is grab a jar or can of precooked chickpeas, toss with a little bit of nutritional yeast, pepper and salt, and bake until golden. That is it!

Spicy roasted chickpeas are one of our favourites snacks to bring on road trips and plane rides; I love bringing snacks and treats on long flights, it makes such a great difference, it takes the journey from bearable to enjoyable.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

The nutritional yeast adds a savoury ‘cheesy’ flavour to the chickpeas, pepper adds heats and salt rounds out the seasoning; it bakes slightly crunchy, and tastes spicy.

Do feel free to add your favourite spices and or change the spices up as desired.

These chickpeas came with us on this last trip to Paris, and this weekend, while setting out decorations for the season, we munched on spicy crisp chickpeas and sipped apple cider while listening to Christmas carols.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
A great and healthy snack food, Perfect for those with nut allergies. It's a little addictive!
Print
INGREDIENTS
  1. 3 cups cooked chickpeas (about 1 2/3 15oz canned)
  2. 2 tablespoons nutritional yeast
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon crushed red pepper
  6. 1/3 teaspoon fine sea salt (or to taste)
DIRECTIONS
  1. Preheat oven to 350 degrees F., line a baking sheet with parchment paper and set aside
  2. Drain and rinse chickpeas (if using canned) and place them in a large bowl
  3. Mix nutritional yeast, olive oil, garlic powder, crushed red pepper and salt in a small bowl
  4. Pour over chickpeas and toss to combine, making sure chickpeas are evenly coated
  5. Transfer chickpeas to the parchment lined baking sheet
  6. Spread them in an even layer
  7. Bake for 30 – 35 minutes, until chickpeas are golden brown, stir once halfway through
  8. Store leftover chickpeas in an airtight container at room temperature
  9. Enjoy!
NOTES
  1. Cool chickpeas inside the oven with the oven door cracked open, this will help them get crunchier
  2. Roasted chickpeas will lose its crunchiness after a day or two, but will still be very good!
  3. If your chickpeas are coming out soggy, increase your oven heat and cook for a little longer, keep a close eye on it to make sure it doesn’t burn.
Adapted from Vegan Yack Attack
Adapted from Vegan Yack Attack
the Whinery http://elsbro.com/blog/
Spicy Roasted Chickpeas

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

I love autumn mornings; especially at dawn when it’s foggy and quiet with daylight just filtering in.
It feels familiar, like the cold dry harmattan mornings from my childhood.

This is also my favourite time to bake, the world is perfect in that still solitary moment when I get to do what I absolutely love.

Orange Poppy Seed Muffins

I rarely plan ahead for breakfast, I reckon a lot of people don’t, not in the way we plan dinner.
For breakfast, I usually go with whatever I can whip up quickly, dry cereal and nut milk most of the time, or coffee and pastries when running errands or traveling.

But on those special weekend mornings, I do plan ahead for breakfast.

I take a few days and decide what to make, sifting through cookbooks and collected recipes for that perfect something… a cake perhaps or waffles, socca or these delightful orange poppy seed muffins.

I knew I’d love these muffins for a lazy weekend breakfast, they are those kind of muffins… the kind that doesn’t require a lot of effort, smell heavenly while they bake and taste divine.

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

They’re subtly tangy from an infusion of orange juice and zest, moist from mashed bananas and flecked with toasted poppy seeds for added crunch and texture, with hints of warming spices.

It’s the kind of muffin that makes breakfast special, I love it when the house awakens to the smell of these muffins baking.

They’re a treat with freshly brewed coffee… homemade lattes are the best!

And on those lazy, lazy Saturdays of rain and gloom… I curl up under the covers and read a good magazine from cover to cover and while away the morning.

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

Lemon Olive Oil Cake

Lemon Olive Oil Cake Lemon Olive Oil Cake
Lemon Olive Oil Cake

I’ve neglected this space for far too long; in that time I’ve had éclairs in Paris, coffee in Amsterdam and an amazing lunch in London.
It’s been an active couple of weeks; exhausting but in a good way, I wouldn’t have it any other way.

I’m back now, and just like last year I’m battling a cold again.
I have plans for soup this weekend, black-eyed peas stewed in a brothy sauce with lots of harissa and cumin and topped with fried sage – I can almost taste it!

But I’ll like to share this lemon olive oil cake with you before I move on to that – I’ve had this post prepped and ready for weeks, waiting for words to go with it. It feels surreal to be staring at it again after all this time.

Lemon Olive Oil Cake

Lemon Olive Oil Cake

This cake saved me this summer, not in that critical and dramatic way one usually gets saved, but I made it a few times over summer and it felt like a little victory every time it came out perfectly. It made life deliciously easy.

It’s one of those cakes that looks like a bit of work, but it really isn’t – it’s a breeze to make and it turns out spectacular every time!

I collected a few teas during my vacation, I stayed across the street from the oldest tea house in Paris.

I knew I’d need lots of tea to get me through the damp grey autumn and winter months ahead; I had these intoxicating images of cold rainy afternoons curled up with aromatic cups of tea with generous slices of this cake.

Lemon Olive Oil Cake

Lemon Olive Oil Cake

I try to use mild and fruity olive oils that taste smooth for this cake, and Meyer lemons if I can find them, although I’m beginning to love the bold flavours of regular lemons.

I love the sweet lemony flavours. It’s the perfect everyday cake for breakfast or afternoon tea, and light enough as a refreshing dessert (after a heavy meal) with whipped cream and fruit.

This is one of my favourite cakes just because it’s simple, rustic and delectable with wonderful crumb and texture.
We’ve been collecting a list of cakes for our would-be café for years and this definitely makes the cut.

Lemon Olive Oil Cake Lemon Olive Oil Cake
Lemon Olive Oil Cake


Lemon Olive Oil Cake


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