64°F

Aaron Parecki

  • Oat and Tofu High-Protein Waffles

    Ingredients

    • 1 banana
    • 1/2 cup coconut oil
    • 1 cup almond or oat milk
    • 3 tbsp lemon juice
    • 3 tbsp maple or agave syrup
    • 12 oz vegan greek yogurt
    • 2 cups oat flour
    • 1 cup chickpea flour
    • 1 cup all purpose flour
    • 1 tbsp baking powder
    • 1 tsp salt
    • 32 oz silken tofu

    Instructions

    Blend wet ingredients (except tofu) in a blender or in a bowl with an immersion blender.

    Mix the dry ingredients in a separate large bowl.

    Add the silken tofu to the bowl and mash until broken up. Mix in the blended mixture, then blend with an immersion blender until smooth.

    Substitutions:

    • The chickpea flour is mainly for the protein content, you can sub oat flour if you don't have any.
    • You can replace the coconut oil with any neutral flavor oil like canola oil
    • You can sub water instead of non-dairy milk
    • The yogurt is optional, but adds a nice tang
    Portland, Oregon • 50°F
    #breakfast #recipe

  • Vegan Banana-Apple Bread

    Ingredients

    • 1 3/4 cup white flour
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1 tsp pumpkin pie spice (or cinnamon/nutmeg/cloves)
    • 1/4 tsp salt
    • 2 large ripe bananas
    • 1 apple, cut into 1-2 inch pieces
    • 1/2 cup unsweetened non-dairy milk (almond or soy)
    • 1 tbsp blackstrap molasses
    • 2 tbsp canola oil
    • 1 tsp vanilla extract
    • optional chopped nuts

    Instructions

    Whisk all the dry ingredients and spices in a large bowl.

    In a blender, add all the wet ingredients and the apple and banana. Blend until smooth.

    If you're adding nuts, chop them up using a food processor.

    Mix everything together in the large bowl.

    Drop the batter into a loaf pan, muffin pan, or donut pan.

    Bake for 40 minutes at 375 degrees. Reduce heat to 350 and bake for 10-15 more minutes until a toothpick comes out clean. It's better to over-bake than under-bake this.

    Cool completely before slicing.

    Note: if you don't have baking powder, you can make your own by mixing 1 tsp lemon juice and 1/4 tsp baking soda in a small bowl first. Don't add this to the blender, mix it in when adding everything to the large bowl.

  • Habanero Hot Sauce

    Ingredients

    • 1½ lbs habanero peppers
    • 28oz can fire roasted tomatoes
    • 1 medium onion
    • 2 carrots
    • 4 cloves garlic
    • 1.5 cups apple cider vinegar
    • 1 cup yellow mustard
    • 1 tsp xanthan gum
    • 2 tsp corn starch
    • 1/2 tsp citric acid
    • 1 tsp salt
    • 1 cup water

    Instructions

    Chop the onion, carrot, and garlic. Set the Instant Pot to "Sautée" and pour in some oil to coat the bottom. Add the onions, carrots and garlic and cook until the onions are translucent.

    Chop the habanero peppers in halves, and remove the seeds. Add to the pot.

    In a separate bowl, whisk the vinegar and mustard together until smooth. Add the dry ingredients and continue whisking until smooth.

    Add everything into the pot and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed.

    Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray.

    Mix everything in the pot with an immersion blender.

    Makes ~84 ounces of hot sauce.
    likes 1 repost 13 replies 5 mentions
    #recipe #hotsauce #habanero

  • Turnip and Zucchini Soup

    Ingredients

    • 2 onions, diced
    • 3 cloves garlic, chopped fine
    • 1/4 cup ginger, chopped fine
    • 8 cups turnips, (about 20 small turnips)
    • 4 medium zucchini, chopped
    • 1 can coconut milk
    • 1/2 bouillon cube
    • 2 oz lemon juice
    • 1 tbsp curry paste
    • Salt
    • Black pepper

    Instructions

    Set the instant pot to "Sauté".

    Sauté the onions and garlic with some olive oil until the onions are translucent.

    Chop the turnips and zucchini into 1/2" to 1" sized pieces. Add the turnips, zucchini, ginger, bouillon cube, salt, pepper, curry paste and coconut milk into the pot. Add water until only a half inch of veggies are not submerged. Mix together with a large spoon. Set the instant pot to "manual" high pressure for 12 minutes.

    Use the quick release to release the pressure. Add the lemon juice and blend with an immersion blender until smooth.
    Portland, Oregon
    1 mention
    #zucchini #soup

  • Savory Zucchini Waffles

    Ingredients

    • 2 large zucchini
    • 1 cup chickpea flour
    • 1 cup all-purpose flour
    • 1/2 cup canola oil
    • 2 tsp baking powder
    • 1 tsp egg replacer
    • salt
    • 1 cup water

    Instructions

    Grate the zucchini into a large mixing bowl.

    Add all ingredients except water into the bowl and mix until combined. Add the water slowly and mix until the mix reaches a consistency of batter.

    Pour 1/2 cup batter into a waffle maker. Cook until the steam stops coming out of the waffle iron, about 10 minutes.
    Portland, Oregon • 54°F
    like 2 mentions
    #waffles #zucchini

  • High Hopes

    Ingredients

    • 1 oz Gin
    • 3/4 oz Aperol
    • 3/4 oz Lime Juice
    • 1/2 oz Honey
    • Bitters
    Portland, Oregon, USA
    #cocktail

  • Fire-Roasted Instant Pot Enchilada Sauce

    Ingredients

    • 1/2 white onion, chopped
    • 1/2 green bell pepper, chopped
    • 6 serrano peppers
    • 4 cloves garlic
    • 4 chipotle chiles in adobo sauce from can
    • 1 teaspoon cumin
    • 1-2 teaspoons chili powder
    • 1 teaspoon salt
    • 1/2 cup water
    • 6 medium tomatoes, sliced into 1/2" thick slices
    • olive oil

    Instructions

    Place the sliced tomatoes on a baking sheet lined with foil, and spray with olive oil. Roast the tomatoes under a broiler until they start to bubble.

    Saute the onion, bell pepper and garlic in the instant pot with olive oil until the onions are translucent.

    Add the rest of the ingredients the Instant Pot except the tomatoes, and stir well.

    Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.

    Cook on High Pressure for 10 minutes, allowing it to release pressure naturally.

    After the pressure has come down, use an immersion blender to purée the sauce until smooth.
    #recipe #instantpot

  • Negroni Slushie

    Ingredients

    • 1.5 oz Gin
    • 1 oz Campari
    • 1/2 oz Sweet Vermouth
    • 3 Frozen Strawberries
    • Dash of Bitters
    • Ice

    Instructions

    Blend everything in a blender until smooth
    Portland, Oregon, USA
    #cocktail #recipe

  • Strawberry Basil Smoothie

    Ingredients

    • 1 cup frozen strawberries
    • 1/2 cup almond milk
    • 1/2 cup fresh basil
    • 1/2 tbsp honey
    • 3 ice cubes

    Instructions

    Blend everything until smooth. Add water if it needs to be thinner.
    Portland, Oregon, USA
    1 mention
    #recipe #smoothie #summer

  • Vegan Zucchini Bread Muffins

    Ingredients

    • 1 cup shredded zucchini
    • 1 banana
    • 2/3 cup almond milk
    • 2 cups flour
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp cloves
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp xanthan gum
    • 1/3 cup coconut sugar

    Instructions

    Peel the zucchini and grate into a large bowl. Add the almond milk, and banana, mashing the banana as you add it. Mix in the dry ingredients except flour and stir briefly. Add the flour in small amounts mixing as you go.

    Pour into a muffin tray.

    Bake at 350°F for 35 minutes or until a knife comes out clean.

    Portland, Oregon
    3 replies 1 mention
    #recipe #zucchini

  • Coffee Smoothie

    Ingredients

    • 4 oz cold brew coffee
    • 1 large banana
    • ~ 2/3 cup almond milk
    • ~ 1 tbsp honey
    • ~ 1 cup ice

    Instructions

    Add everything into the blender. I use a Nutribullet with the large cup. Fill to the fill line with cold water, usually only takes about a half cup. Blend until smooth!
    Portland, Oregon, USA
    #recipe #smoothie

  • Microwave Vegan Chocolate Cake

    Makes two small cakes

    Ingredients

    • 1/2 cup flour (for gluten free, use coconut flour)
    • 1/4 cup tbsp coconut sugar (or sub date sugar)
    • 2 tbsp cocoa powder
    • 1/2 tsp baking powder
    • 1/4 cup Earth Balance butter
    • 2 tbsp water
    • equivalent of 4 eggs (Orgran No Egg egg replacer works well, 4 tsp No Egg with 1/4 cup water)
    • 1/2 tsp orange extract

    Instructions

    In a small bowl or pyrex, mix dry ingredients. Add wet ingredients and mix thoroughly. The mixture should end up liquid, not powdery. For best results, let it sit for 5-10 minutes to let the baking powder activate before cooking.

    Pour into two small pyrex bowls. Microwave for 2-3 minutes, you'll see the mixture puff up and then stay relatively level. You want to stop cooking it shortly after it levels off, otherwise you will burn it around the edges. A knife should come out clean when it's done.

    Notes

    try coconut oil instead of Earth Balance next time for a generic substitute

    try making egg replacer with potato starch and tapioca flour instead of box brand
    Portland, Oregon, USA
    #recipe #vegan

  • Quick mustard vinaigrette dressing

    Ingredients

    • 2 tbsp spicy stone ground mustard
    • 2 tbsp apple cider vinegar
    • 4 tbsp olive oil
    • salt

    Instructions

    Toss everything into a small mason jar, and shake vigorously for 15-20 seconds.
    Portland, Oregon, USA
    like 4 replies 4 mentions
    #recipe

  • Cocktail Experiment

    Ingredients

    • 2 oz bourbon
    • 3/4 oz Nocello
    • 1/2 oz Dry Curacao
    • bitters
    Portland, Oregon, USA
    #cocktail #recipe

  • The Hibernator

    Source Portobello in Portland

    Ingredients

    • 2 oz bourbon
    • 1 oz Nocello
    • 3/4 oz sweet vermouth
    • bitters
    Portland, Oregon
    #cocktail #recipe

  • The Second-to-Last Word

    Ingredients

    • 2 oz gin
    • 3/4 oz Chartreuse
    • 1/2 oz Nocello
    • 1/2 oz lime juice
    Portland
    1 reply
    #cocktail #recipe

  • Champagne Cocktail Experiment

    Ingredients

    • 4 oz champagne
    • 3/4 oz pear brandy
    • 3/4 oz elderflower liqueur
    • grapefruit bitters

    Notes

    A variation on http://aaronparecki.com/notes/2015/01/22/3/recipe
    Portland, Oregon, USA
    #champagne #cocktail #recipe

  • Cocktail Experiment #3

    Ingredients

    • 2 oz gin
    • 1 oz campari
    • 1/2 oz apricot liqueur
    • 6 dashes grapefruit bitters
    Portland, Oregon, USA
    1 reply
    #cocktail #recipe

  • Champagne Cocktail Experiment

    Ingredients

    • 4 oz champagne
    • 1 oz pear brandy
    Portland, Oregon, USA
    1 mention
    #cocktail #recipe #champagne

  • Champagne Cocktail Experiment

    Ingredients

    • 4 oz champagne
    • 1.5 oz gin
    • 1 oz apricot liqueur
    • bitters
    #cocktail #recipe #champagne