A Lovely March Update!

Well, hello, hello, fellow Satiation Seekers!

I always like to do a mini-update when I haven’t posted a recipe for a while, though those of you that follow me on social media know that I’ve been anything but idle!

Right now:

1.) I am starting a volunteer role with Holy Apostles Soup Kitchen, located in Chelsea in Manhattan, to promote and raise funds for their 6th Annual #FarmToTray Event on May 17th! Being able to use my social media presence to promote such a worthy cause makes me feel overjoyed, and in addition to this, I hope that I can continue to use my that presence to promote other worthwhile causes in the future. It’s a true honor to be on their Media Committee. Be sure you’re following me on Instagram – @seeksatiation – for content regarding that in the next few weeks!

2.) As always, I’m making recipes for Yoga By Candace. I always find joy and growth writing for other audiences that aren’t my own, and I love how she challenges me to think outside of the box a bit. “Can you make healthy donuts?” Girl, let me know you what I can do. Ha! 😂 Continue to visit her site and check out some of my recipes there!

FYI: I made a really tasty Ground Beef & Kale Stew for her a few weeks ago, perfect for a late winter snowy day!

3.) On Instagram, you can see I’ve been checking out a lot of new spots over the course of the winter – from biang biang inside of comforting Taiwanese Beef Soup to damn delicious biscuits and butters courtesy of The Bronx Public and my good friend Em, I continue to support all of the wonderful culinary folks doing their damn thing in this wonderful city of ours.

So I’ll see y’all soon! I’m going to have some time to craft some Seek Satiation-specific recipes in the end of March, so keep those eyes peeled!

Peace, loves.

– Allison

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Red Velvet Beet Pancakes

CONFESSION: Besides those 2-ingredient egg and banana pancakes all over Pinterest, I’ve never made an honest – to – goodness flour-based pancake before.

To be honest, I thought I was going to F it up royally. Ha!

After the first quasi-disastrous batch, I got into the groove and ended up making some surprisingly tasty little morsels, smothered in tons of maple syrup and Nutiva Dark Chocolate Spread, because why not? The beets in the batter counteract any more indulgent ingredients, amirite?

Head over to Yoga by Candace —> LINK HERE, BABES <— to check out how to make these Red Velvet Beet Pancakes all for yourself! They are perfect for Valentine’s Day, no matter who you love the most: yourself or someone else. 😉

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Chocolate-Bottomed Strawberry Fool

Was I a fool to think I could make mousse? (Heh…heh…heh…) Read on, friends. Read on.

Mousse will always make me think of my father. Ever the chocolate lover, I know I have mentioned multiple times in this blog how I’ve seen him make brownies at midnight many times in my 33 years. I’ve also seen him make his fair share of mousse, the light chocolaty fluff making its usual appearances around the Christmas season, topped with copious amounts of whipped cream.

If my dad’s a pro at it, surely the ability to make it is hereditary!

For a pink sexy Valentine’s Day theme – bolstered for my urge to eat a ton of strawberries during this chilly bleak winter season – the idea to create a strawberry mousse popped into my head. A little crunchy chocolate bottom would make for a nice treat as you dug closer to the bottom, I thought!

Well, I got the cream. I got the berries. I got the gelatin.

I got SCREWED. Ha!

Chocolate-Bottomed Strawberry Fool

So, mind you, having not made mousse before, nor having worked with gelatin outside of helping my dad make Strawberry Jell-O as a kid, I took to Google to find a strawberry mousse recipe. I found what I thought was a good one! I followed it to a T. The photos for this recipe looked luscious!

Apparently, 4 teaspoons of gelatin mixed with 2 tablespoons of water is not the ratio you want. Well, unless you want to pull something out of your fridge a few hours later that springs back at you like a marshmallow!

COME ON. JEEEEEEZ.

Well, after that disappointment – that’s recipe development for ya – I decided to make a Strawberry Fool instead of trying mousse again. Folding strawberry puree into whipped cream is more my style anyways. Simple. Easy.

I’ll save mousse-making for another time, once I am over this trauma…

Happy Valentine’s Day, lovers. 😘

Chocolate-Bottomed Strawberry Fool

JOIN IN ON THE VIRTUAL PARTY! Check out the links below for some Valentine’s Day-theme goodies from a troop of wonderful fellow bloggers. Follow along on Instagram with #galentinesday and thanks to The Sweet Nerd for organizing! 

1.) Earl Grey Frosted Brownies by Madeline Hall
2.) Red Velvet Whoopie Pies by What Should I Make For…
3.) Chocolate Wine Cake by The Sweet Nerd
4.) Pink Grapefruit & Thyme Shortbread Hearts by The Beach House Kitchen
5.) Blood Orange Margarita Sorbet by Beyone Mere Sustenance
6.) Vanilla Rose Shortbread Cookies by Seasons and Suppers
7.) Chocolate Panna Cotta with Raspberry Compote by Ciao Chow Bambina
8.) Horchata Latte Cheesecake Meg Is Well
9.) Chocolate Coffee Layer Cake by Katherine In Brooklyn
10.) Chocolate Topped Seed & Nut Bars by This Brown Kitchen

Chocolate-Bottomed Strawberry Fool
(Makes 4 [roughly] 4 oz. servings)

Ingredients:

Chocolate Bottom:
– 16 Oreo cookies (or any chocolate sandwich cookie brand)
– 1 tablespoon melted butter or refined coconut oil

Strawberry Fool:
– 2 cups strawberries, rinsed and hulled
– 2 cups heavy whipping cream
– 1 tablespoon confectioner’s sugar

Directions:

1.) Place cookies inside of a plastic bag and roll with a rolling pin until finely broken. Mix crumbs with butter or coconut oil until well combined. Spoon a heaping tablespoon on the mixture into the bottom of a small serving dish and lightly press down to set. Set aside.

2.) Puree the strawberries in a blender or food processor until smooth.

4.) In large (preferably chilled metal) bowl, whip together cream and sugar until soft peaks form. Gently fold in the pureed strawberry mixture and slowly incorporate; do not overmix and allow the mixture to remain light and airy!

5.) Carefully spoon or pipe whipped cream into chocolate-bottomed serving dishes. Eat immediately or refrigerate for no more than 4 hours; mixture can deflate and become somewhat soupy if not eaten quickly.

Spicy Cilantro Hasselback Potatoes

I’ve always admired the beautiful specimen that is a Hasselback potato. It is both fancy and homey, both elegant and comforting, both something you may find at a top-notch restaurant or in your mother’s kitchen.

I admire it…for I don’t have the patience to make my own. Ha!

The gorgeous sliced effect of the Hasselbeck potato takes a bit of effort and patience, and though I try to stay calm, my mind always runs at about a mile a minute. Sometimes, it takes wicked amounts discipline for me to complete more ornate cooking and baking tasks. Pie crusts? I smush them down with my fingers, because I don’t care if it’s pretty! I just want it to taste good! However, when it comes to food styling, I flip on a dime and get more zen and careful. Go figure.

Well, I took the time to slice some taters, and the result was worth the care and time put into it. Pretty lil’ babies, aren’t they?

This recipe can certainly be adjusted if you want to add butter; since I’m still on my dairy-free diet, I’m going a strict oil route here. I’m not complaining, because I’m a gal that loves her olive oil! (Vengo dall’eredità italiana!) I recently discovered a new brand, The Blue Olive, and I got a bottle of their Baklouti Green Chili Fused Extra Virgin Olive Oil.It’s…got a kick, to say the least! My bland palate got an education. Ha! But when you mix it with some cilantro and bake it into the potatoes, the heat is slow and low, leaving a lovely little tingle in the back of your mouth. It’s an amazingly comforting winter dish, perfect for these brick winter days…or even for these milder winter days that are a complete 180° turn from last weekend! (Hello, 50°F! Goodbye 10°F!) Even better, The Blue Olive has their main store up in Pawling – perfect for those north of NYC! It’s literally across the street from that town’s MetroNorth station. Shop local, y’all!

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NOTE: Thank you to Bryce from The Blue Olive for providing me with this olive oil for testing purposes!

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Spicy Cilantro Hasselback Potatoes
(Makes two large potatoes; serves 2 – 4)

Ingredients:

– 2 large Ruseet potatoes, skins scrubbed
– 1/4 cup olive oil
– 1/8 cup Baklouti Green Chili Fused Extra Virgin Olive Oil (See Before We Get Started…)
– 1/4 cup cilantro, cleaned and minced
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt

Before We Get Started…

– If you do not have this specific brand of olive oil – substitute a spicy olive oil of your choice or add 1/4 teaspoon chili powder to 1/2 cup regular olive oil and thoroughly blend.

– The method I use to slice the potatoes is listed in Step #2. For other ways to slice potatoes, please look here!

– If desired, substitute regular olive oil with 1/4 cup melted butter; I am currently eating dairy-free as of the time of this recipe’s development, so please indulge, as I can not. Ha!

Directions:

1.) Preheat oven to 375°F.

2.) To slice potatoes, place potato on a firm surface and place two chopsticks on either side. Use a large sharp knife to slowly and carefully slice down into the potato until the knife’s blade reaches the chopstick. This insures that the potato is sliced but the bottom remains in tact, allowing for the “fan” effect of the hasselback potato. Place on a lightly greased baking sheet or roasting pan and set aside.

3.) Whisk together both types of olive oil, cilantro, garlic powder, and salt until thoroughly combined. Using a food brush, carefully dab between each potato slice with the oil mixture. If necessary, add more oil and / or cilantro if you start to run low. Drizzle any remaining oil mixture on top of potatoes.

4.) Bake for 60 minutes; at the 30 minute mark, check on potatoes and baste / brush with any extra oil in the bottom of the pan.

5.) Remove from oven, top with additional cilantro, if desired, and serve immediately! If there are leftovers, refrigerate; to reheat, drizzle with a glug of olive oil and place in a 350°F degree oven for 15 – 20 minutes until warmed through and slightly crispy on top.

Vegan Ranch Dressing

During the month of January, perhaps a hair beyond that, I am embarking on a dairy-free diet.

Granted, I’m not one of those people that’s, “DIET! DIET! DIET!” I’m sure you’ve seen that on both my Instagram and this blog. I believe in eating healthy. I believe in eating balanced. I believe in eating two Tres Leches cake doughnuts followed by a hot chocolate from Doughnut Plant every so often. The old adage “moderation is key” is SO true, y’all.

My dairy-free diet does have a basis in my own health and not in vanity – regular dairy intake might be contributing to an increase in my body’s production of testosterone. FUN! Not that I’m becoming manly, but it’d rather have my hormones in balance, thankyouveryMUCH. Dairy can affect IGF-1 (Insulin Growth Factor-1) into our bodies; too much can lead to an imbalance as, in some females, it causes higher testosterone production. I might be one of those females. 💁

[Mind you, I am not a doctor! I’ve worked at a hospital for almost 9 years, but my background is strictly liberal studies and communications. Ha! Speak with your own medical professional if you think this may be a concern for you.]

Removing dairy is not a huge issue; sure, I miss cheese like WHOA, I’ve had to consciously meal-prep breakfasts more as I can’t easily grab a Siggi’s and fruit on my way out the door, and I damn near keeled over when my department’s Director of Nursing bought our office pizza yesterday, BUT…I’ve got this. I’ve just got to be creative and mindful.

I wanted to see if I could use the creamy power of pulverized cashews to make something insanely tasty. I’ve mixed in lots of things with cashew cream in the past, but as I had to sadly turn down ranch dressing for my salad at dinner the other night – damn near torture for me – I wanted to see if I could take those wonderful ranch flavors and make them into something not mixed into a cow’s utter secretions.

(I know, I made milk sound so lovely, right?)

The result was pretty damn good! I immediately texted my friend Liana – one of my best vegan friends to bounce my food ideas off of – as soon as I tasted it; I figured she’d be the only person immediately as excited as I was. Ha! I miss that quintessential buttermilk tang, but I was very shocked and pleased by what I created. In this case, the dill really saved the day when bringing that good ranch flavor to this dressing.

I can definitely survive any ranch cravings as long as I’ve got this in my back pocket…figuratively, of course. I’m sure it’d last a lot longer in my fridge. 😏

Vegan Ranch Dressing

Vegan Ranch Dressing
(Makes roughly 1 & 1/2 cups)

Ingredients:
– 1 cup raw cashews, left whole
– 3 cups of hot water, for soaking cashews
– 3/4 cup water, for inclusion in dressing
– 1/2 tablespoon avocado oil
– 1 tablespoon fresh chives, finely minced or 1 teaspoon dried chives
– 3 teaspoons fresh dill, finely minced or 1 teaspoon dried dill
– 2 teaspoons fresh parsley, finely minced or 1 teaspoon dried parsley
– 1 teaspoon garlic powder
– Juice of 1/2 lemon
– 1/2 teaspoon salt

Before We Get Started…

– Oil of choice can be substituted for avocado oil here. Olive oil works just fine.

Directions:

1.) Add cashews to a large bowl and cover with 3 cups hot water. Allow to stand for at least one hour or up to 8 hours. (NOTE: I always do an hour of soaking with fine results.) Drain cashews and place into food processor or high-speed blender.

2.) Pulse cashews until a fine meal forms. Slowly add in 1/4 cup water and blend until mixture begins to thin out slightly; do this twice more in 1/4 cup water increments. With the final 1/4 cup of water, add in avocado oil. Blend until smooth.

3.) Remove cashew cream and add to large bowl. Gently fold in chives, dill, parsley, garlic powder, and lemon juice until combined. Add salt; add more to taste, if desired.

4.) Refrigerate dressing; will keep in fridge for up to a week.