Excited to bring you the first of many scrumptious baked goods by Manface. He has been talking about wanting to bake these Bran Muffins since I met him–saying they are the best bran muffins on the planet–probably because the recipe comes from the beloved cafe where he worked in Reno. I interviewed Manface about why he loves this recipe:
“It reminds me of a time when life was simpler. Before cell phones, before facebook. These ran muffins are the Hephaestus of the pantheon of muffins. They are extreme, not for the light-hearted. Duct tape, a swiss army knife, and one of these muffins would get you through a zombie invasion”.
- 3 oz Bran
- 11 oz Whole Wheat Flour
- 1 tsp baking soda
- 1/4 tsp salt
- 6 oz currants
- 6 oz dates
- 5 oz walnuts (but we used almonds because I’m allergic to walnuts)
- 8 oz chopped pineapple with 1/2 cup juice
- 2 chopped apples
- 1 egg
- 1 cup buttermilk
- 1 cup molasses
Add dry ingredients together. Hand mix the wet ingredients together. Mix everything together. Makes ~18 muffins.
Manface says you have to eat them with wads of butter or peanut butter and a short double espresso. I ate mine with lowfat cottage cheese. I think I’ve had enough fiber now to last me days.
This was surprisingly delicious. The picture does not do it justice (i’m trying to get a hang of how to best capture food on film, hints are welcome). I was looking for something light and different from the usual and found a recipe for Tofu Nori “pesto” here: http://www.veggienumnum.com/2011/04/coriander-nori-‘pesto’-soba-w-wok-seared-greens/. I tweeked it just a bit given what I had at home and what I was craving. This makes enough pesto for a whole package of noodles but you could cook it on night two with different veggies, maybe purple cabbage, eggplant, or asparagus.
Combine in blender:
- 2 sheets nori [roasted seaweed]
- 1 bunch cilantro (not too big)
- 1 tbsp grated fresh ginger
- about a a block firm tofu, broken into smallish pieces
- 1 tbs vegetable oil
- 1 tbs tamari or soy sauce
- 1 tbs sesame oil
- 1 tbs maple syrup
Boil 1 package of soba noodles (10-13 ounces). In a wok, heat vegetable oil and 2 minced garlic cloves. Toss snap peas, bean sprouts and shitake mushroom until browned and tender but still crispy. Add 1 tbsp sesame seeds. Toss soba noodles with pesto and serve with veggies.
We served this with tofu miso soup I had made the night before and it was warming and delicious, but left Manface craving something more indulgent:
I followed this recipe except that I forgot to set aside part of the melted chocolate for pouring on top, which was fine, it just meant that as soon as I pulled the cookies out of the oven I had the roomates help me rush to stick the pieces of candy cane into the top of the melty cookies. You NEED a glass of milk ready when you got to eat these treats.
I didn’t used to eat grapefruits. Not until I met, who for the sake of this blog will be called, Manface. Manface liked grapefruits just like me, and with him around I had someone to share it with and suddenly this food that used to too expensive or indulgent for me to consider buying and too bitter for me to eat the whole thing by myself, became an eagerly awaited-for weekend brunch treat. My favorite part about food is sharing it with other people, how it brings us together and makes other people so happy when it is good. So now with pleasure, I bring my kitchen to all of you. I bring you (mostly) healthy, local, affordable food, that is justly grown by workers who are paid a fair price. I bring you my amazingly talented roomates wisdom and creations and welcome your feedback so that we can create yummier food together. here we go!