This week, we whipped up a rich and creamy Green Tea Coconut Sorbet. This recipe is ridiculously easy to make, and will leave you feeling cool and refreshed. It makes for the perfect dessert, and can be enjoyed with fresh fruit, chia seeds, or whatever favorite toppings you have. The coconut milk provides a comforting […]
During our time in Vancouver, we tried lots of delicious restaurants, one being Medina – famous for its brunch.
The long line was worth the wait on a cold dreary morning and all I was craving was a hot beverage and a comforting pot of something warm and delicious. One bite into the tagine (a close cousin to the North African dish known as “shakshuka”), and the smoky, intense flavors in the tomato sauce, I was hooked!
One of my biggest hopes for this site is to get people excited about whole grains. They are such a huge part of my diet both in whole and flour form (I even wrote a cookbook about them). As such, I always get excited when I find kindred spirits, like my friend Alanna. She just published a beautiful book all about alternative, gluten free grains and flours in desserts. This oven pancake is directly from her book with a slight modification for the season. Best of all, every recipe is so irresistible that I forget everything is gluten free.
Sorghum (and sorghum flour) is one of my favorite grains to work with. It’s not overpowering in flavor, pairs well with many other flavors, and the flour is easier to work with then some of the other gluten-free flours. In honor of the launch of her book (and our general grain geekery), we’re doing a giveaway of a set of 6 grains/flours along with copies of both our books. Pop over to The Bojon Gourmet to see the breakfast tacos made with amaranth tortillas (pictured below) and scroll down for more giveaway details! Read more and see the recipe.
You get a malt.
You get a malt.
You get a malt.
Everybody gets as malt!
Don’t mind me. I just think saying things in an Oprah voice will never not be funny.
Did you know I used to be an ice cream scooper? In high school I worked in a movie theatre with a restaurant inside and I made all the milkshakes, cherry limeades, sundaes, etc.
Post sponsored by Bob’s Red Mill. See below for more details.
When fall and winter come around, I make risotto almost once a week. It takes a bit longer to make but pour yourself a glass of wine and stir away. Spelt isn’t one of the first grains I would normally pick for a hearty risotto but once you give it a few cracks in a blender, you’ve got the perfect base for a creamy risotto. Once you get comfortable making this recipe, you could really swap the cheese, herbs, and toppings to suit whatever you might be craving (or whatever’s in the fridge)! This spelt risotto is hearty and perfect for the cool weather. Read more and see the recipe.
Delicata is the lazy cook’s winter squash. The sole squash I’m able to square off with in breezy fashion. Unlike working with other squash, maintaining composure throughout the preparation of this varietal is usually attainable. If you’ve ever cursed a Hokkaido, or permanently lodged a knife in a Hubbard squash, you know what I’m talking about. The delicata is a dream. Thin-skinned, there is no need to peel them. A length-wise slice from end to end is the toughest maneuver, and from there it’s smooth going. A quick drag of a spoon clears the seeds, and a run of cuts yields a perfect deck of scalloped crescents. More often than not, at this point, I’ll roast the squash a few degrees shy of oblivion – it becomes golden, crusted, and perfect straight from the oven. As we’re on the doorstep of winter squash season, I thought I’d do a quick round up of a few of my favorite delicata squash recipes from the archives, and link out to a handful of delicata gems I’ve spotted out and about as well. Enjoy! xo -h
Roasted Delicata Squash Salad (above)
Please make this. Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a miso harissa oil. An all-time favorite.
Roasted Vegetable Orzo (above)
This one I love for its simplicity. In autumn, delicata and kale are nearly always around. Chances are you have most of what you need to pull it together – roasted delicata squash and kale tossed with orzo pasta & salted yogurt dressing.
Miso Sesame Winter Squash (above)
This beauty was inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
Delicata recipes out-and-about:
– Maple Spice, Fennel, & Kale Bowl (Sprouted Kitchen)
– Delicata Squash & Lime Tabbouleh (The First Mess)
– Roasted Delicata Squash Veggie Bowl (Love and Lemons)
– Baked Delicata Squash with Cream & Parmigiano (The Yellow House)
– Chickpeas with Delicata Squash, Kale, and Coconut Milk (Healthy Green Kitchen)
Happy roasting all – if you have other favorites, feel free to give a shout in the comments. -h
Whoa, we’re officially in fall. How did that even happen?
I feel like we just made our New Year’s resolutions a few weeks ago. Anybody with me?
Fall is my second favorite season of the year only behind summer, so at this point it’s like I’m riding a bliss wave straight into happy town (I’m very funny). I feel like fall is a season of new beginnings and crisp, cool weather and all the delicious apple– and squash-related things.
When the season changes, it’s easy for me to get excited about using sweet potatoes, butternut squash, and greens. But fall produce is so wide and varied and lately, I’ve been getting excited about the items that often go ignored. If you’re not familiar with celeriac (or celery root), it’s a gnarly looking vegetable. The taste is earthy with hints of the celery flavor you might expect from celery stalks. This celeriac soup is well balanced in flavor thanks to potatoes, carrots and fresh thyme. Best of all, it’s creamy and delicious without any cream in the soup (the drizzle is optional)! Read more and see the recipe.
Oh hey there sexy stream of (naturally sweetened) vegan chocolate syrup on my ice cream. How do you do?
Do I need an excuse to make chocolate syrup? I think not, hence the reason I devised a plan to make a simple, homemade, healthier version in just 7 minutes with 5 ingredients in 1 pot. Hooray!
This isn’t just any chocolate sauce.
Preparing more plant-based meals can be time intensive. There’s usually quite a bit of prepping and cooking which can sometimes discourage you from trying a recipe. However, one of my favorite things to address this is to find recipes that allow for overlapping ingredients/components. Take this mediterranean wrap for example. The lentil bites can be used in these wraps, on top of pasta, or smothered in an easy cream sauce. Make an extra large batch and use these lentil bites for multiple meals! Read more and see the recipe.