Ingredients:
8 oz rice noodles
1 can lite coconut milk
3 tbsp maple syrup
¼ cup Soy Sauce or Liquid Aminos
½ cup sunflower seed butter
1 tsp grated ginger
2 cloves minced garlic
1 tbsp sriracha
2 large carrots thinly peeled or julienned
1 cup frozen peas
(feel free to throw in peppers, mushrooms, tofu etc.)
.
Garnish:
sesame seeds
cilantro
lime
scallions
.
Directions:
1. Bring a large pot of water to a boil and cook rice noodles according to package instructions. Drain and rinse under cold water and return to pot
2. Meanwhile, make the sauce by combining coconut milk, maple syrup, soy sauce, sriracha, ginger and garlic together in pan over medium heat. Whisk frequently until sauce begins to thicken.
3. Toss carrots and peas with the noodles, pour the hot sauce over top and gently mix together.
4. Top with sesame seeds, lime, cilantro and any other fix-ins you desire!
Enjoy! #letscookvegan #entree
I was initially hesitant to call this Beorn’s Honey Cake at first; because, as you can see, I baked it in a loaf pan. And then when I was re-reading the recipe preparing to post it, I saw that this is, in fact, meant to be baked in a cake pan, not a loaf pan.
Luckily it has still turned out great everytime.
This is actually the dessert I baked last September 21st, for Bilbo and Frodo’s birthday. It is soooo yummy. I like it with butter, and it’s even delicious with extra honey on top.
P.S. Hi new followers! (waves dramatically) I love you already.
Beorn’s Honey Cake
Ingredients
6 tablespoons / 90 g butter 6 tablespoons / 90 mL honey ½ teaspoon / 2.5 mL vanilla extract 2 eggs 1 cup / 120 g flour 1 tsp / 4 g baking powder 2 tbs / 30 mL warm milk ¼ tsp / 1 g salt ¼ tsp / 1 g nutmeg
Directions
Cream the butter and honey together. Add vanilla. Beat in the eggs. Sift in the flour, baking soda, salt and nutmeg. Fold in the warm milk. Pour into a greased and lined pan (use a bread pan or a round cake pan; line with foil or parchment paper). Smooth the top.
Bake at 350 degrees F. for about 45 minutes or until a toothpick inserted near the center comes out clean.
Let sit for 10 minutes, then loosen and turn out onto serving plate. Brush with 1 tablespoon warm honey. Serve warm or cooled.
Recipe adapted from Council of Elrond.com
Ohhh, I want to try this!
Aka he wants me to make it for him
I got around to making this and let me tell you about it.
It’s thick, and the flavor is almost entirely in the crust
But goddamn, it’s flaky and tasty as hell. It’s taking me every fiber of my being not to devour this single-handedly. It’s that good. The batter is fantastic too, if you’re so inclined.
If you’ve got the time to cook it, do so. It will make your entire house smell like honey and happiness.
“I amped up the vinegar so that the veggies get extra infused and flavourful. You might think that much acid would make them too tart or acrid but I assure you, the vinegar steams in with the garlic and herbs and lends a rather delicate flavour then caramelized up at the end when the foil is removed.”
The Carving Witch 