For years, my breakfast routine consisted of two items: coffee and oatmeal. I ate oatmeal nearly every day and after time, I became bored. I like routine but I also crave a bit of change. I found my cravings tended towards savory. And so, toast became my norm. This romesco toast is about as close to an avocado toast recipe as I’ll get on the site (which is to say, not super close). I’m obsessed with romesco sauce and I don’t use the word obsessed lightly. The perfect balance of smoked paprika, vinegar, nuts, and roasted red pepper has me using romesco on everything.
This particular toast is a hybrid of a few things I make. It’s a bit open-face grilled cheese sandwich meets fried egg. Occasionally I’ll add greens but for the most part I make it as written. Add a cup of coffee and this is my ideal breakfast!
Read more and see the recipe.
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Post sponsored by The American Pecan Council. See below for more details.
I am a morning person. I think there is nothing better than getting up early, making a cup of coffee, and enjoying the cool morning air. It’s my best time of day. It stands to reason, then, that I also love breakfast. This breakfast bowl my idea of a perfect start. It’s packed full of protein and good fats along with one of my favorite summer treats: roasted tomatoes!
However, I think the best part of this recipe is the za’atar pecans. I love using pecans in a savory way because they lend a natural sweet and buttery flavor to the overall recipe- a perfect compliment for the sumac and thyme in the za’atar! Best of all, the pecans add the right amount of crunchy texture to this breakfast bowl. I love keeping a stash of roasted nuts on hand and pecans are packed full of good monounsaturated fat and dietary fiber. A perfect afternoon snack or happy hour addition!
One quick note: watch your pecan storage! All that good oil means pecans are a bit more susceptible to spoiling when stored at room temperature. I keep a stash in my freezer and thaw only what I need. You can store pecans in the refrigerator for up to nine months or up to two years in the freezer (granted, mine are usually gone within a month!) Read more and see the recipe.
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Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven! Oh, smoothie bowls. These breakfast delights have made a big impression on the interwebs as of late. Not a day goes by where I don’t see a smoothie bowl recipe on our instagram feed. […]
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I am a midwesterner through and through. I love my adopted home state of California but a piece of me will always be in Illinois. I still occasionally long for those slow summer days at my parent’s house on a the lake or those mornings waking up to snow on the ground. I miss the feeling of the first day that feels like spring and there are still times that the feeling of having so much fresh produce year-round feels odd. We’ve chatted about moving back but for now, I’m a transplant living in the golden state. All of this made me so excited to see Shelly’s beautiful new book, Vegetarian Heartland.
These wild rice veggie sliders are a recipe from her book. Shelly’s book is filled with photographs that capture the Midwest in all the most wonderful ways with recipes that do the same. The recipes are the perfect mix of traditional fare with the fresh flavors one expects from vegetarian recipes. I’m excited to have this book of my shelf for all those times I long for home. Read more and see the recipe.
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A few times a year, usually in summer, I come across a photo of what looks like the perfect BLT sandwich. Hearty, vibrant heirloom tomatoes, succulent lettuce, crisped bacon, and a ribbon of mayo peeking out from perfectly toasted bread. It looks incredible. The trouble is, I don’t eat bacon. So, I typically craft a sandwich that attempts to tick many of the same boxes, something along the lines of this sandwich (9 years ago!). Recipes evolve, and I thought I’d share the updated version I’ve been making lately – very similar concept adding a blend of coconut “bacon”, and crumbled tempeh seasoned and baked alongside the coconut. You can make a large batch of this, and keep it in the freezer, for quick use. All in all, it’s a legit alternative sandwich for your vegetarian and vegan friends, or just anyone interested in plant-based meals.
For a long time vegetarians and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon-lettuce-tomato) into TLTs (tempeh-lettuce-tomato). But the shift in recent years tends to be toward coconut “bacon” – it crisps up better than tempeh slabs, is high in fat (so it really takes in any smoke flavors whether topically applied or actually smoked), and coconut is easy to source. Everyone loves coconut, while lots of people are still confused and generally apprehensive about tempeh. But I love tempeh, as a stand-alone ingredient for its flavor and texture, and also for its nutritional profile. So I make my coconut “bacon” and add a good amount of crumbled tempeh – a 50/50-ish mix. In my head the tempeh acts as bacon-y bits. The tempeh adds substance to the sandwich, and keeps you full longer.
For any of you weary about tempeh, it’s worth giving a try. It’s a ancient cultured, minimally processed, fermented soybean product with as much protein as beef. Joe Yonan wrote this article about it a couple of years back (with shoutouts to Amy Chaplin & James Oseland), a couple other favorite tempeh recipes: Vegan Tempeh Taco Salad, Orange Pan-glazed Tempeh, Maple-Grilled Tempeh.
Continue reading Coconut Bacon BLT…
I love cornbread. I’ve stated this before and it’s fairly apparent in that I’ve used cornbread in salads and in pancake/waffle form. Cornmeal is always in my pantry and during chili making months, there’s usually a piece with a slab of butter near by. This recipe is a bit of a mash-up with summer flavors. Cornbread is wonderful with fresh sweet corn and I can never get enough tomatoes during the month of July.
This sweet corn bread also features another pantry staple of mine: za’atar. I use this blend quite a bit and it is also amazing with the summer flavors. I’m so obsessed that this is just one of three recipes I’ll be sharing in the next month that uses za’atar. But really, I’m just trying to convince you to keep a small stash of sumac on hand. Read more and see the recipe.
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Who’s ready for this creamy Roasted Garlic Beet Hummus (topped with garlic scapes)?! We whipped this up at home and it was gone by the end of the day. Adding beets to hummus is a fantastic way to boost the nutritional profile of this already yummy spread. Beets are a root vegetable rich in folate, […]
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Post sponsored by California Avocado. See below for more details.
Until I moved to California, summer months focused on two ingredients: sweet corn and tomatoes. When I moved to California, I learned that July is peak season for California avocados. I had no idea because in Illinois, avocados are not a local crop! Creamy, fresh avocados are the perfect summer treat and a great way to make a meal without heating up your house.
This avocado soup is the ultimate summer meal. It’s fresh, cooling, and requires very little effort. The most time-intensive part is peeling and de-seeding the cucumbers! Plus, this soup is easily adaptable for whatever herbs and spices you might have on hand. I like to make this soup for get-togethers because it keeps well and doesn’t require heat! Read more and see the recipe.
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This is the recipe you want if you’re craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It’s the laziest one bowl banana bread I know, still with big pay-off. The promise – no mixer, a single bowl, classic flavor, moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients too.
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This is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. It makes your banana bread extra special and delicious (when compared to versions with white sugar and white flour). The recipe evolved to its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity’s sake here, and would recommend a banana-only first pass, but you can absolutely add ingredients like toasted nuts, chocolate chunks, citrus zests, herbs, toasted coconut, glazes, etc.
Also(!), if you like this, I’d be willing to bet you’ll also like these banana-packed Buttermilk Berry Muffins.
Continue reading One Bowl Banana Bread…
Have you ever watched a toddler try to eat whole grains? Or better put, cleaned 90% of those grains from the floor? This is, essentially, how I came to this component. I typically toss my son’s grains with a bit of sauce to make them stick together but I wanted a mixture that was the perfect amount clump, with or without sauce. This multigrain pilaf has quickly become a favorite in our house. It uses three quick cooking gluten-free grains and the end result is a wonder pilaf perfect for grain bowls, salads, and curries. Teff has creamy properties but when used in smaller proportions, helps other grains stick together.
A note about sourcing these grains: If you’ve followed the news in the past years, you know that grains like quinoa and teff are important sources of nutrition for the countries that grow these grains. As these grains become more popular, the price is going up and causing these staple grains to become unaffordable for those who rely on them. Because of this, I like to try and source grains grown in the United States. I like this teff or this brown teff, this quinoa , and this millet. Read more and see the recipe.
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