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@hannah__chia ・・・ double chocolate spelt pancakes | mango, coconut whipped cream, blackberries, strawberries, sliced almonds, cacao nibs, maple syrup
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its MAY already?!! that really crept up on me wow
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anyways— I’ve used this basic pancake recipe probably 20 times now and this modification is my favorite; the slight bitterness of the cocoa laced with melting dark chocolate chips is soh good
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VEGAN DOUBLE CHOCOLATE PANCAKES
* 1 cup unsweetened non-dairy milk (I used almond milk)
* 1 tbsp apple cider vinegar
* 1 tsp vanilla extract
* 1 cup flour (I used spelt flour)
* 1 tbsp baking powder
* 2 tbsp cocoa powder
* 1/4 tsp salt
* 2 tbsp coconut sugar
* handful of chocolate chips
Combine wet ingredients in a small bowl/cup and let sit for a few minutes. Whisk together dry ingredients in a separate medium bowl, then pour the liquid mixture slowly into the dry and stir until just combined (do not over-mix). Stir in chocolate chips, if using. Using a 1/3 cup measuring cup, pour batter on a preheated non-stick griddle or pan, and cook for 2 minutes or until the edges are dry and several bubbles appear on its surface. Flip and cook for another 2 minutes on the other side. Serve with maple syrup and fresh fruit.
#hannahchia @hannah__chia ・・・ double chocolate spelt pancakes | mango, coconut whipped cream, blackberries, strawberries, sliced almonds, cacao nibs, maple syrup
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its may already?!! that really crept up on me wow
.
anyways— i’ve used this basic pancake recipe probably 20 times now and this modification is my favorite; the slight bitterness of the cocoa laced with melting dark chocolate chips is soh good
.
.
vegan double chocolate pancakes
* 1 cup unsweetened non-dairy milk (i used almond milk)
* 1 tbsp apple cider vinegar
* 1 tsp vanilla extract
* 1 cup flour (i used spelt flour)
* 1 tbsp baking powder
* 2 tbsp cocoa powder
* 1/4 tsp salt
* 2 tbsp coconut sugar
* handful of chocolate chips
combine wet ingredients in a small bowl/cup and let sit for a few minutes. whisk together dry ingredients in a separate medium bowl, then pour the liquid mixture slowly into the dry and stir until just combined (do not over-mix). stir in chocolate chips, if using. using a 1/3 cup measuring cup, pour batter on a preheated non-stick griddle or pan, and cook for 2 minutes or until the edges are dry and several bubbles appear on its surface. flip and cook for another 2 minutes on the other side. serve with maple syrup and fresh fruit.
#hannahchia
9 0 last month
Follow us for more restaurants : @restaurants.wwide
#hannahchiathese brownie bliss balls are still one of the most popular recipes on my blog; love seeing your re-creations on here!
dipped these in shredded coconut, matcha powder, and cacao powder this time, but I’m thinking crushed pistachios/peanuts, toasted sesame seeds, melted dark chocolate, or crushed freeze-dried raspberries would be equally wonderful. leaving the recipe below, for the full blogpost hit up the link in my profile
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BROWNIE BLISS BALLS
(vegan, refined sugar free, gluten-free, oil-free. makes 25-27)
- 2 cups rolled oats
- 6 pitted medjool dates (soak in warm water for 10 minutes if using older ones— should be soft and sticky)
- 1/2 cup cacao powder
- 1/4 cup almond/peanut butter
- 2 tbsp shelled hemp seeds (sub ground flax or chia seeds)
- 2 tbsp maple syrup
- 1/2 cup plant-based milk or water
- 1 tsp vanilla extract
- pinch of salt
Blend oats in food processor until they form a flour/meal consistency. Add in dates and pulse until loose crumbs form. Add in all other ingredients and pulse until combined. Knead together until the mixture sticks together, adding more liquid if necessary. Roll into balls, dip into desired toppings to coat, and store in the fridge. Keeps for 1-2 weeks in the fridge and even longer in the freezer.
#hannahchia Follow us for more restaurants : @restaurants.wwide
#hannahchiathese brownie bliss balls are still one of the most popular recipes on my blog; love seeing your re-creations on here!
dipped these in shredded coconut, matcha powder, and cacao powder this time, but i’m thinking crushed pistachios/peanuts, toasted sesame seeds, melted dark chocolate, or crushed freeze-dried raspberries would be equally wonderful. leaving the recipe below, for the full blogpost hit up the link in my profile
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brownie bliss balls
(vegan, refined sugar free, gluten-free, oil-free. makes 25-27)
- 2 cups rolled oats
- 6 pitted medjool dates (soak in warm water for 10 minutes if using older ones— should be soft and sticky)
- 1/2 cup cacao powder
- 1/4 cup almond/peanut butter
- 2 tbsp shelled h**p seeds (sub ground flax or chia seeds)
- 2 tbsp maple syrup
- 1/2 cup plant-based milk or water
- 1 tsp vanilla extract
- pinch of salt
blend oats in food processor until they form a flour/meal consistency. add in dates and pulse until loose crumbs form. add in all other ingredients and pulse until combined. knead together until the mixture sticks together, adding more liquid if necessary. roll into balls, dip into desired toppings to coat, and store in the fridge. keeps for 1-2 weeks in the fridge and even longer in the freezer.
#hannahchia
19 0 4 weeks ago
high-protein breakfast bowl, perfect fuel after this morning's strength training session. base is @kitehillfoods plain greek almond milk yogurt, with strawberries, blackberries, sliced ripe mango, nectarine, nutty cardamom granola, sesame seeds, and a sticky medjool date that I chopped into chewy caramel tidbits and scattered on top. and freshly brewed matcha tea.
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also just curious but what’s your favorite plant-based yogurt brand? I love this greek yogurt because it’s unsweetened and creamy thick but I’m always looking for more suggestions! High-protein breakfast bowl, perfect fuel after this morning's strength training session. base is @kitehillfoods plain greek almond milk yogurt, with strawberries, blackberries, sliced ripe mango, nectarine, nutty cardamom granola, sesame seeds, and a sticky medjool date that i chopped into chewy caramel tidbits and scattered on top. and freshly brewed matcha tea.
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also just curious but what’s your favorite plant-based yogurt brand? i love this greek yogurt because it’s unsweetened and creamy thick but i’m always looking for more suggestions!
3,456 103 5 days ago
Reposted by: FoodiesCenter | @foodiescenter
Originally Posted by: @hannah__chia
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Caption:
going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
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my hummus recipe:
ingredients:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
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if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
#hannahchia
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Follow @foodiescenter
Follow @foodiescenter
Follow @foodiescenter Reposted by: foodiescenter | @foodiescenter
originally posted by: @hannah__chia
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caption:
going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
.
.
my hummus recipe:
ingredients:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
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if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
#hannahchia .
follow @foodiescenter
follow @foodiescenter
follow @foodiescenter
25 0 last month
white bok choy with shiitake mushrooms and pressed tofu: a simple homey stir fry dish that goes wonderfully with steamed rice. the potato starch mixture gives it the glossy sheen and thickened sauce you’ll usually see in the restaurant version. this method can be used to cook other greens like bok choy, napa cabbage, choy sum, etc. as well, so feel free to substitute whatever you have on hand!
have a wonderful monday ♥️
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edit: just posted how-to videos in my IG stories!
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BOK CHOY WITH SHIITAKE
16 oz baby bok choy, washed and cut into quarters
9 fresh shiitake mushrooms
3 tbsp cooking oil (I use avocado oil)
5 garlic cloves, sliced thinly
one-inch thumb of ginger, sliced thinly
3 oz pressed tofu (substitute regular firm tofu)
pinch of sugar
3/4 tsp potato starch (sub cornstarch) mixed with a heaping tbsp of water
1/4 tsp salt, or to taste
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Bring water to a boil in a large saucepan and add a dash of salt, then blanch the bok choy and mushrooms for 30 seconds or until the bok choy leaves have wilted and are a vibrant green. Remove from pan and drain/shake dry. Over high heat, add the oil to a wok, and swirl around. Add the garlic and ginger and stir-fry for one minute until fragrant, then add tofu and fry for another minute. Add blanched mushrooms and bok choy and stir until well incorporated. Finally, stir in the potato starch mixture, sugar and salt, and stir to coat. Turn off heat, season to taste, and serve immediately. White bok choy with shiitake mushrooms and pressed tofu: a simple homey stir fry dish that goes wonderfully with steamed rice. the potato starch mixture gives it the glossy sheen and thickened sauce you’ll usually see in the restaurant version. this method can be used to cook other greens like bok choy, napa cabbage, choy sum, etc. as well, so feel free to substitute whatever you have on hand!
have a wonderful monday ♥️
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edit: just posted how-to videos in my ig stories!
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bok choy with shiitake
16 oz baby bok choy, washed and cut into quarters
9 fresh shiitake mushrooms
3 tbsp cooking oil (i use avocado oil)
5 garlic cloves, sliced thinly
one-inch thumb of ginger, sliced thinly
3 oz pressed tofu (substitute regular firm tofu)
pinch of sugar
3/4 tsp potato starch (sub cornstarch) mixed with a heaping tbsp of water
1/4 tsp salt, or to taste
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bring water to a boil in a large saucepan and add a dash of salt, then blanch the bok choy and mushrooms for 30 seconds or until the bok choy leaves have wilted and are a vibrant green. remove from pan and drain/shake dry. over high heat, add the oil to a wok, and swirl around. add the garlic and ginger and stir-fry for one minute until fragrant, then add tofu and fry for another minute. add blanched mushrooms and bok choy and stir until well incorporated. finally, stir in the potato starch mixture, sugar and salt, and stir to coat. turn off heat, season to taste, and serve immediately.
1,696 42 19 hours ago
have you made my spicy gochujang cauliflower wings yet?? the magic lies in the glaze, a sweet tangy sauce made of gochujang (Korean chili paste), maple syrup, sesame oil, vinegar, garlic, and ginger. they’re reminiscent of BBQ wings but spicier and funkier, with just the right amount of heat. recipe below; also on my blog!
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SPICY KOREAN CAULIFLOWER WINGS
1 small to medium head of cauliflower
 ½ cup unsweetened non-dairy milk
 ½ cup water
 ½ cup all-purpose flour or rice flour*
 ¼ tsp each salt and pepper
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Maple Gochujang Glaze:
 ¼ cup gochujang paste
 3 tbsp maple syrup
 1 tbsp sesame oil
 ½ tbsp tamari or soy sauce
 1 tbsp apple cider vinegar
 1 tbsp minced ginger
 2 cloves garlic, minced
¼ tsp each salt and pepper
 water to thin (if necessary)
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Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven.
While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes.
Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip.
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Note: If using rice flour (for gf option), you may need to add a bit more water to the batter.
Two options for sauces:
* YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt
* RANCH dip: whisk together 1 cup vegan mayo +  1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley Have you made my spicy gochujang cauliflower wings yet?? the magic lies in the glaze, a sweet tangy sauce made of gochujang (korean chili paste), maple syrup, sesame oil, vinegar, garlic, and ginger. they’re reminiscent of bbq wings but spicier and funkier, with just the right amount of heat. recipe below; also on my blog!
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spicy korean cauliflower wings
1 small to medium head of cauliflower
½ cup unsweetened non-dairy milk
½ cup water
½ cup all-purpose flour or rice flour*
¼ tsp each salt and pepper
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maple gochujang glaze:
¼ cup gochujang paste
3 tbsp maple syrup
1 tbsp sesame oil
½ tbsp tamari or soy sauce
1 tbsp apple cider vinegar
1 tbsp minced ginger
2 cloves garlic, minced
¼ tsp each salt and pepper
water to thin (if necessary)
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preheat oven to 450f (232c) and line two baking sheets with parchment paper. remove leaves from cauliflower and cut into bite-sized florets.
whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. dip each floret into the mixture and coat evenly, and shake to remove excess. arrange florets on baking sheet (shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven.
while florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400f. dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes.
remove from oven and let cool before eating! serve garnished with chopped scallions+sesame seeds and with dip.
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note: if using rice flour (for gf option), you may need to add a bit more water to the batter.
two options for sauces:
* yogurt dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt
* ranch dip: whisk together 1 cup vegan mayo + 1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley
4,177 165 4 days ago
smoothie bowl blissed out with toppings (because they’re the best part of any smoothie bowl duh): white nectarine, raspberries, grapes, sesame, coconut hemp granola
wishing you all a wonderful weekend!
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BLACKBERRY PEACH SMOOTHIE
1 frozen banana, 1/2 cup frozen blackberries, 1 peach, 4 leaves kale, 3/4 cup non-dairy milk, and 1 tbsp shelled hemp seed
blend until creamy. Smoothie bowl blissed out with toppings (because they’re the best part of any smoothie bowl duh): white nectarine, raspberries, grapes, sesame, coconut h**p granola
wishing you all a wonderful weekend!
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blackberry peach smoothie
1 frozen banana, 1/2 cup frozen blackberries, 1 peach, 4 leaves kale, 3/4 cup non-dairy milk, and 1 tbsp shelled h**p seed
blend until creamy.
2,747 106 2 weeks ago
garlic scapes | stir-fried with tempeh and cabbage, with brown rice
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I found these at my local grocery store the other day— they’re similar to Chinese garlic stems actually (suan tai 蒜苔), both thin green stalks of garlic bulbs sold by the bunch. stir-fried with a bit of oil in a pan, the stems are tender and mildly sweet, blistered like string beans but with a subtle garlicky flavor. I also added tempeh (came pre-marinated in soy sauce, a hint of maple syrup, and liquid smoke), and threw in some shredded cabbage in the pan too. paired with brown rice= a simple but satisfying lunch Garlic scapes | stir-fried with tempeh and cabbage, with brown rice
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i found these at my local grocery store the other day— they’re similar to chinese garlic stems actually (suan tai 蒜苔), both thin green stalks of garlic bulbs sold by the bunch. stir-fried with a bit of oil in a pan, the stems are tender and mildly sweet, blistered like string beans but with a subtle garlicky flavor. i also added tempeh (came pre-marinated in soy sauce, a hint of maple syrup, and liquid smoke), and threw in some shredded cabbage in the pan too. paired with brown rice= a simple but satisfying lunch
2,875 90 2 weeks ago