Grilled Pretzel Panzanella Salad + A Summer Stock Up Giveaway

Posted on: June 30, 2014

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If you are located here in the states then you are probably having a hard time getting into the groove of this week knowing it’s going to be a short one. With Friday being a national grill-copious-amounts-of-food holiday (oh and a celebration of the countries birth), I’ve got grilling (and eating. and watching fireworks. and swimming) on the mind.

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Living in a smallish town has it’s perks – it is easy to walk to the local co-op to grab vegetables for dinner. Taking a nightly bike ride is never interrupted by honking cars. You don’t ever have to wait for a table at your favorite local eatery and weekends are spent swimming at the neaby lakes and quarries. The downside is that sometimes resources can be limited – in this case, pretzel bread. I love making homemade bread but it’s not the first activity I get excited about when it’s already 90 degrees in my kitchen. My lack of success after adventuring to 3 grocery stores, 2 co-op stands, and our local bakery to find pretzel bread only made me more determined. If only we had a Trader Joes around here… I kept thinking, which just enraged me more. Finally, I took a deep breath, pulled out my rolling pin, and whipped up 6 mini-loaves of pretzel bread.

Do you need to make fresh bread for this recipe? No. In fact, I may even advise against it since you’ll need to then let it sit for several days to become stale enough to truly be panzanella. But, if you are feeling overly ambitious or lack pretzel bread in your town, like me, then feel free to start on this a few days early with the bread and come back to it when the bread has become slightly stale.

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Dark Chocolate & Apricot Oatmeal Cookies /// The Homemade Flour Cookbook

Posted on: June 23, 2014

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Last July, I hopped on a plane and met one of my best friends, Ella, for an adventurous long weekend road trip up the Pacific coast. She had already spent the last 3 months exploring the US in her little car and I was scheduled to meet up with her for the very last leg of her trip. I flew into San Francisco where I immediately made her take me to Tartine Bakery to pick up two loaves of bread (which I strategically ordered 3 days prior, duh) and an array of baked goods that we couldn’t resists while in the shop. We wondered around the city streets stuffing our faces with fistfuls of pillowy carbs until we stumbled upon the Bi-Rite Market.

It only seemed appropriate that we top this portable feast off with some spreads so we headed inside the market. After picking up 3 jars of specialty jams, some fresh blueberries, and a slab of Humboldt fog cheese to top our bread with, we decided we should just grab a few more items to enjoy on the road for the next 3 days. Fast forward 10 minutes later and we were standing outside the market with 4 bags full of $150 worth of groceries. Although we both had a little bit of sticker shock when we first saw it all rung up, we feasted that week and it was the fanciest camp food I’ve ever had the pleasure of traveling with.

Although the bread was legendary, the cheese was so creamy you could eat it by the spoonful, and the blackberries were as fun to pick off the wild bushes as they were to eat, the flavor I remember the most was from our gorgeous dried apricots we purchased from Bi-Rite. It was the first time I’ve ever had an apricot that I could recall (fresh or dried) and the flavor stuck with me. Everytime I bite into one, it reminds me of smelling the salty seashores, gawking at endless redwoods, laughing at wrong turns, and feeling slightly whoozy from the winding roads. And those small reminders are now why I keep dried apricots around for everyday pick-me-ups.

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As most of you probably have heard from all the reviews online or saw on my instagram, my good blogger friend Erin Alderson of Naturally Ella just released her first cookbook, The Homemade Flour Cookbook, this month. I’m a total DIYer in the kitchen (anything from making my own vegetable broth to flavored mustards to Boozy BBQ sauce) so I was so excited to hear she was covering the topic of making her own flour. It seems like such a no brainer that things like Garbanzo bean flour comes from dried chickpeas, but to learn that it’s insanely simple to whip up your own version instead of spending $8+ on a small bag is just so liberating! I started out simple with just making this oat flour but can’t wait to dig into the more unique flours like lentil and pistachio flour.

These cookies are a slight adaptation of the Cranberry Oat Cookies she has in her cookbook. I had planned to make them word for word but my ability to follow a recipe is lacking and I felt inspired by the other add-in ingredients I had laying around. I’m doubting Erin could be too upset by the adjustments since she herself admits to always needing to turn a recipe into its own in the intro of  The Homemade Flour Cookbook.

I’d recommend this book for anyone trying to get extra creative in their kitchen or looking to become as self-sufficient as possible. The book is split up into types of flours and the instructions on how to mill each grain / bean / seed is incredibly informative and helpful. Plus, on top of all that, she includes several recipes for each type of flour, so you have endless inspiration from cover to cover.

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Salted Date Caramel Cashew Tart with Mocha Graham Crust

Posted on: June 16, 2014

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I’m pretty sure I need to bookmark this post as a reminder to the annoyed and freezing January version of myself. This post needs to be a reminder that no matter how hard it is cut an onion while you can’t feel your fingers, its even harder to bake in a 90 degree kitchen without passing out of heat exhaustion. It is one thing to use your oven as a heater in the winter but how do you cool the kitchen down in the summer? The secret is most certainly in avoiding turning that oven back on.

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I’m sure I’ve mentioned this before but our kitchen was a add-on from the original 1920′s ranch we live in so it’s a little bit of a awkward shack addition in the back of the home. All weird bugs and lack of natural light aside, the workspace wouldn’t be so bad if the builders had managed to hook it up to the central air system. Nope – they did not. This means that its absolutely frigid in the winter and beyond humid / muggy in the summer. Hell, the kitchen might as well be outside so I could at least get some nice natural light out of the thing.

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Rosemary & Garlic Smashed Purple Potatoes

Posted on: June 12, 2014

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The posts are starting to dwindle down to once a week around here while the weather warms up and I take more and more breaks from my computer. I’ve had more evenings filled with evening hikes and less evenings spent wrapped in a blanket on Pinterest. I sometimes think I need to stay focused and spend less time wondering but I’m mostly just enjoying the much needed break from the interwebz.

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Did I tell you I inherited a boat? It’s a sweeeeeeet 1961 vintage, turquoise, motor boat that fits 4-6 people on its dark wood seats. It’s old and has needed a lot of work but we spent all last weekend cleaning it out, adding new lights to the trailer, replacing the gas tank, and getting it back into a usable state. It’s in pretty darn good shape for being 50 years old since my dad has housed it in the garage for the last 30 but there are still a few minor tweaks still needed before we can hit the water. All hard work aside, it’s been a fun summer project that has helped us get our hands dirty and reminded us of the rewarding benefits that come with physically putting effort into something.

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Citrus Biscotti with Hibiscus Glaze

Posted on: May 31, 2014

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Let’s start the weekend with a cup of strong black coffee and a sugary biscuit, shall we? The small pauses of silence around here have been a sign that I’ve been completely over-extending myself lately dipping into large projects outside of VV… whether that be creating a magazine or guest posting or working on secret assignments that I can’t reveal to you (just yet) – there has been a lot going on behind the scenes over here! Thus, can we please just take this Saturday morning off, sit around the kitchen table marveling in leisure conversation, strong drip coffee, and warm baked goods? Please? We can?! Thank you – this is exactly what I needed.

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After we enjoy this lazy morning around the table, I’m going to take a weekend vacation from my computer and go hiking, do some quiet baking, and probably watch some overly angsty 90′s movies.

Enough about me – what are you doing this weekend? If you are looking for some weekend entertainment, why not consider pre-ordering a copy of Driftless Magazine? Driftless is the new magazine that I’ve been promoting the sh*t out of while I try to get you all obsessed with how amazing it really is! The digital version is being released TOMORROW, June 1st so it’ll be in your inbox in time to wind-down with it before having to get back into the work week. (sorry – last time I’ll bug you about it for awhile – I’m just too excited about the magazine not to have it on the mind all the time!)

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Let’s Talk About Driftless Magazine

Posted on: May 27, 2014

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I’m going to real talk you here for a minute. About four months ago I posted that I wanted to start a magazine about the Midwest – 20 contributors, 2 editors, 2 creative directors, 1 designer, 2 illustrators, and numerous bumps later – we are finally ready to release issue 1 of Driftless. Now here’s the real talk – this was 10000% more work than I had ever imagined it would be. Did I have any idea how to layout a magazine? No. Did I have any idea what kind of costs are involved with print? No. Did I have any idea how to coordinate deadlines with a slew of 20+ people? Hellll no. Thankfully, my good friend Leah came on board as a partner at the start of all of this or I would have never stayed sane trying to get this off the ground.

This magazine was by far the hardest creative adventure to date for us. But I’m hoping it could be the most rewarding as well. With the time ticking (this issue is about the summer), we are scrambling to get this to the printed press asap and start getting this out into the world. One problem: it is going to cost around $7000 to print these at a high enough volume that we can sell them back to the public at a reasonable price. Yup – Seven Thousand Dollars. That is a whole ‘latta cash…and about $4000 more than we had budgeted for. I know talking about money is so ugly – believe me, I feel ugly talking about money but there is just no way around it here. We could really use some help getting this project off the ground – we could really use your help. Even if you don’t have any cash to contribute – just sharing this on your blog, Facebook, twitter, etc would really help spread the word about Driftless!

If nothing else, hop on over to the crowd funding page to see a video of Leah and myself – you’ll get to watch how awkward I am in front of a camera and imagine that this is probably how awkward I would be in real life if we met.

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Here are the hard facts:

Driftless is a new, ad-free, independent magazine about adventuring in the Midwest. Our quarterly publication introduces readers to the creative and awe-inspiring wonders the Midwest has to offer by way of stories, recipes, guides, essays, and interviews. Driftless is putting the Midwest back on the map as a beautiful place to both live and visit — we are way more than just flyover territory! We showcase the talent, creativity, and ingenuity that flourishes in our neck of the woods.

Driftless is the type of magazine that you keep on your bedside table for nightly reading, your bookshelf for easy reference, and on your coffee table for showing off your favorite Midwestern inspirations. Issue 1 is 100 perfect-bound pages of gorgeous photographs, beautiful illustrations and clean design from Midwestern artists and makers.

By contributing $25 or more, you are pre-ordering Issue 1 which will show up at your doorstep before it becomes available in any retail shops. 

A few snapshots from issue one (if that recipe looks familiar that is because its from the insanely talented creators of A Couple Cooks, the Grand Rapids photo by Jill DeVries, the swimming photo by Leah Fithian, and all design layouts are by Jessica Kleoppel):

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And don’t forget to follow Driftless on Facebook, Twitter, and Instagram for daily updates!

Thanks again for always supporting VV and taking a minute to hear about my other wild and creative endeavors! I’ll be back later this week with a  deliciously spring biscotti recipe.

Mango Strawberry Pie with Coconut Crumb Topping

Posted on: May 18, 2014

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Sometimes you wake up and you realize you are years older than you imagine yourself as. That is what happened to me last weekend when Wyatt’s little brother graduated from college. The exact same college I had graduated from several years back. The memories of him being a freshman and showing him the ropes around campus are so fresh. I’ve known him for four years but I always envision him as that young and naive freshman; I guess that means I always envision myself as that outgoing, a little too judgmental and way too cocky junior. That was a good year – it was the year I lived with two wild friends and it was the year we hosted all sorts of parties with local bands in our basement and it was the year I met Wyatt. It was the year that I got his brother a little too drunk when we went to see Ty Segall and Wyatt wouldn’t talk to me for days. It was the year I had come back from living in Nashville and it was the year I finally truly and honestly felt comfortable in my skin. It was the year they banned 4Loko (thank goodness) and it was the year I got hired at my current job. It was the year I always look back on and can picture so clearly when thinking about college.

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Boozy Citrus & Whipped Goat Cheese Popsicles

Posted on: May 16, 2014

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I’m pretty obsessed with the concept of adding unusual flavors to whipped cream and incorporating it into everything I eat. Floral whip, (goat) cheesy whip, nutty whip – you name it and I’ve probably toyed with the idea of incorporating it into a recipe. Thus, here we are with a popsicle recipe mostly made out of whipped goat cheese. The results are light and refreshing (just how you want it to be on a hot summer afternoon) and surprisingly ‘adult’ with the mature flavors of goat cheese and booooooze. I made these popsicles for my good foodie friend, Renee from Will Frolic For Food, so hop on over to her blog now to check out the recipe.

Also, in case you missed it, Renee was kind enough to share an amazing popsicle recipe here on VV earlier this week that combined the wonderful world of tart rhubarb and sweet coconut milk – click here to check it out!

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Also, while we are at it, here is an array of other amazing popsicle recipes that you need to bookmark for all your summer hangouts in the sun:

+ Maria from Pink Patisserie has the most gorgeous White Peach, Nectarine, & Rose Water Creamsicles up on her blog.

+ Harriet over at Molly, ily has a wonderful and simple recipe for Mango Coconut Creamsicles.

+  Berry season is coming and there is no better way to use your bounty than with these Smashed Berry-Lime-Coconut pops.

+ If you’ve been following VV for awhile then you already know about these but my Raw Vegan Fudgiscles are one of the most visited recipes on the site!

+ I’ve never seen roasted berries look as appetizing as they do in these Roasted Strawberry, Coconut, & Lime Icy Pops.

Now – go make some popsicles and spend this weekend in the sun!

 

Rhubarb Popsicles /// Guest Post from Will Frolic For Food

Posted on: May 12, 2014

We are mixing it up on VV today with a wonderful guest post from Will Frolic For Food’s creator Renee. I am very excited to introduce Renee to all of you Vegetarian ‘Ventures follows because she is a mastermind in the kitchen! We met over Coconut Dulce De Leche (if you haven’t checked out her recipe for that yet then DO IT. DO IT NOW!) and have been foodie pals every since. This particular guest post is on popsicles and I’m excited to announce that there will be a VV one on Will Frolic For Food later this week so stay tuned!

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Hey there! Renee here from Will Frolic for Food. Shelly and I have been stoked about doing this popsicle collab for months, but are just now getting around to it! Between working, planning a wedding, chocolate-making, and my many other projects time passes so quickly. I can hardly keep up!

Rhubarb for some reason always reminds me of celery. Probably because they look like sisters with the same nose but totally different personalities. Thus totally avoiding using it until this season. The stalks are these long legged pink-green beauties, ragged at the end from where the poisonous leaves and inedible roots we’re split off. It has the same stringy, crunchy consistency as celery when I bite into it with my knife. But it practically melts in heat, especially with a pinch of sugar and a dash of water to help it along.

So why rhubarb? Well, I like to make my kitchen times an adventure. I found a dairy free version of rhubarb curd over at Dolly & Oatmeal (check out how freakin’ gorgeous her rhubarb curd meringue tarts are! ). I did a blood orange curd this past Winter that went into my “keep forever lest be sad always” recipe box. I’m now a new-old hand at curd — why not try out a rhubarb one? I mean, when you curdify fruit it’s pretty hard to go wrong, right?

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On Record Collecting // Weekend Almanac Issue 2

Posted on: May 9, 2014

I’ve got a fun little personal post before the weekend sets in. What are your plans this weekend? Are you going to be spending it with your beautiful mother? I personally will be relishing in a graduation grill-outs since Wyatt’s little bro is finally graduating. I’m in charge of desserts too so there is probably a good chance something sweet will be popping up around here in the next few days!

Last fall, I wrote an article about record collecting for Weekend Almanac and it finally appeared in their newest issue that was released last month. Weekend Almanac is an inspiration of beautiful photos, recipes, adventures, and guides that all take place on the weekend. You should definetely hop on over to their website and check it out for yourself.

On that note, there were a lot of ‘outtakes’ from the photo shoot I took for the article and I thought it might be fun to share them on here with all of you! Yes, this was before Wyatt cut all of his hair off. And yes, record collecting is sort of like cheating for me since I sell indie records for my day job. But hey, its a hobby none-the-less and something else I’m passionate about when not in the kitchen. Plus, lets be honest, there is nothing more satisfying than cooking up a meal with a warm vinyl spinning in the background.
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Happy Friday! See you in a few days with a new recipe to share with all of you!

Spinach & Radicchio Salad with Broiled Citrus Vinaigrette

Posted on: May 5, 2014

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I know, I know. You are all over winter citrus and have moved on to asparagus and ramps. However, I can’t resist a beautiful blood orange and had to pick up the last few at our local co-op since these are what I can only assume to be the last batch of the season.

I discovered the technique of cooking citrus this past winter and am basically hooked. There is a completely new, sharp flavor that the citrus takes on when caramelized slightly and its not to be overlooked. I recommend using broiled, roasted, and grilled citrus in something that will let the fruit flavor shine instead of burying it under a dish chocked full of too many ingredients. You can count on there being lots of outdoor grilling days ahead with grilled citrus over the open coals.

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We are dangerously fast approaching salad season here at the Blue Bush (that is the term for our bright blue house that we reside in). Our kitchen doesn’t have air-conditioning so we tend to live off of raw foods for much of the warmer months. Oh and grilling – did I mention how much Midwesterns love a good cookout? Yup, salads for lunch and grilling for dinner. That is our summer routine.

Although air conditioning would be super rad, I’m not too mad about it. This will be our third summer here and I’ve learned to really appreciate the diversity that can be made with a big bowl of raw veggies and some wonderful dressing.

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Tips For Living a Vegan Lifestyle + A Giveaway

Posted on: April 29, 2014

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How to Be Vegan By Elizabeth Castoria struck me in a way that the majority of vegan books weren’t able to in the past. So many of the books I’ve read about making the transition into veganism focus primarily on your diet. Although what you eat is very important as a vegan, diet is only one topic of many that this book touches on with chapters dedicated to diet, travel, manners, and lifestyle.

My favorite part about this book is, right off the bat on the first page, she breaks all expectations down and reminds you that no one can be vegan all the time. That right there immediately lifts so much pressure off any aspiring vegan. She also manages to be so witty throughout the whole book and makes sure to mention all the things you can buy and eat as a vegan instead of the  usual ‘no this or this or this or this’.

One really unique topic in the book that struck me as super informative was the part on how to eat vegan while traveling. I often times worry about what I’m going to eat while traveling as a vegetarian and can only imagine it has to be 100x worse for full on vegans. Elizabeth gives great tips for not only the airport but also how to handle being vegan in foreign countries. Plus, if you really are stranded somewhere without any vegan options, she’s got 50 recipes listed in the back of the book for you to whip up in your Airbnb kitchen.

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This may sound surprising with all the vegan book reviews I’ve done around here but I’m not actually a vegan. I do eat vegan sometimes but if my body is craving an egg or a cheesestick, I’m not going to deny it. I believe strongly in listening to your body and my body has told me time and time again that it craves protein in the form of cheese and scrambled eggs (and I also believe everyone’s body is different so you should take some time to figure out what your body is telling you!). With that being said, I am still fascinated with the vegan culture and actions I can take to harm less animals in my everyday routine.

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Loaded Vegetable Spring Quiche

Posted on: April 23, 2014

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I’d like to pretense this story by mentioning that I am turning 25 this year. With that in mind, I’ve received an Easter “basket” every year of my life (that I can remember) from my mother. Even after I moved out at 18, my mother always managed to ship a box full of colored confetti and festive treats in the form of candy, money, cookies, or whatever else I was into at the time. This year was no exception.

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Our doorbell rang bright and early on Thursday morning when our UPS man dropped off a large package that was over-nighted from Seattle, Washington. I opened it up to find an array of spring foraged foods in the form of ramps, black garlic, blood oranges, palm heart, and mushrooms. This immediately prompted a ‘thank you’ text to my mother which was replied to with a comment about ‘I guess you are officially an adult when you get excited about receiving vegetables in your Easter basket’. That statement would almost be true if it wasn’t for the fact that I was so excited to receive these vegetables so I could play with them. I’d like to think I play with my food as much now, if not more, than when I used to receive dinosaur shaped gummies and candy necklaces (which were my favorite, by the way. I think I may have even rocked those up until the end of middle school).

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This quiche has an Asian flair to it with the fermented garlic giving almost a soy sauce scent. The saltiness of the garlic leaves no room for cheese so I’d suggest leaving it out (just this one time) and let the vegetables shine. If you having trouble finding ramps in your area then feel free to substitute them with chopped spring chives or caramelized onions. The black garlic (also known as fermented garlic) might be the trickiest of ingredients to find on this list but it will be worth the hunt – check your local farmer’s market or asian food market if you are having trouble finding it at your usual stops.

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Chocolate & Toasted Coconut Olive Oil Cake [with vegan option]

Posted on: April 14, 2014

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Every year our local radio station puts on an all day music event in the park. To me, it always marks that first day of true spring in Bloomington. It is often times the first Saturday that its warm enough to grill out and enjoy a picnic in the park while listening to some wonderful local and national music. It also usually lines up with being the first Saturday that the outdoor farmer’s market is in full swing.

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This year’s event was this past Saturday and the spring fever did not disappoint. I started the day with a walk to the farmer’s market and enjoyed smelling all the budding trees along the way. The sun was out and we welcomed temperatures above anything we’ve felt in 6+ months. I spent the afternoon planting wildflowers and playing around in the kitchen with the sun streaming in (oh what a difference it makes!).

We grilled out for dinner and I whipped up a cake for our guests. Ha, I know – a cake for a grill out? You can tell I’m rusty since a well disciplined griller would have found something that could be made over the hot coals. Unfortunately, it’s still a little early for berries and our citrus bounty has long since disappeared so cake it was! Delicious, moist, chocolatey cake – I must add!

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Chickpea Magazine Spring 2014

Posted on: April 10, 2014

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Spring is here and I’d be lying if I said I didn’t keep busy all winter long while hiding from the polar vortex. It’s silly how things pop up in waves but it seems like a lot of work I did the past few months is all becoming available this spring. First up, this article in the newest edition of Chickpea Magazine. It’s their Spring 2014 issue and I wrote an article on how to prep your garden.

Chickpea Magazine is a vegan, wholefood, and ad-free quarterly magazine that showcases everything from irriesistable recipes to seasonal photo essays to useful how-tos. You should most certainly become familiar with the magazine if you haven’t already – its wonderful!

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Rosemary Walnut Ice Cream // A Recipe From Scoop Adventures

Posted on: April 4, 2014

 

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Well, we are finally past the ‘polar vortex’ phase of the year and have officially started moving into spring (which means constant thunderstorms and luscious greenery popping up everything for us Midwesterns). What better way to welcome spring than with an earthy ice cream flavored with rosemary, honey, and chunks of walnuts? My ice cream maker has been accumulating dust since I got it for Christmas and it’s about time we wore this puppy in.

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This recipe is from Scoop Adventure, a new ice cream book by Lindsay Clendaniel that takes you around the country to all the best ice cream parlors. I was so excited to open up this book and find my own hometown ice cream parlor, Hartzell’s, featured for the state of Indiana. This rosemary walnut ice cream isn’t the Hartzell recipe and I’m not even going to tell you what it is, so your just gonna have to pick up this book for yourself. Heck, I bet your town is in there..or maybe a town you grew up in or went to on vacation…I bet some ice cream shop you love is featured and you won’t even know until you pick up this 192 pager.

 

 

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Tell me you’ve made homemade ice cream before, right? Good. So then you know what I’m talking about when I say that homemade ice cream has the most wonderful fresh and creamy texture that you’ll never find in a carton of Kroger brand cookies and cream. It’s rich while tasting light and every bite is bursting with the flavors of your choosing.

 

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The honey I used in this recipe was a jar we picked up in Marco Island during our little adventure earlier this spring. It’s saw palmetto honey, which has a very distinct flavor profile to it. The distinct flavor reminds me of relaxing on a white sand beach in the everglades. That means I taste a little bit of adventure with every spoonful.

 

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Greek Goddess Celebratory Nachos

Posted on: April 1, 2014

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These aren’t just any nachos – these are celebratory nachos! These are ‘I just got nominated for a Best Food Blog Award’ by Saveur Magazine and am gonna treat myself to nachos and ice cream for dinner. I still remember the first time I voted for Saveurs BFBA three years ago and felt like I had such a strong opinion on who should win every category because I knew one blog per category. And I remember the first time I saw Oh, Ladycake’s badge on her site and was like ‘Wow. That would look mighty nice on VV’ (ha!). Fast forward several years and I can honestly say I follow 80% of the blogs nominated and consider a large portion of them dear blog friends of mine.

I guess what I am trying to say is that, if you are feeling it, you should hop on over and vote for VV in the ‘special diet category’ on Saveur’s site. But honestly, its okay if you don’t because I’m just happy to be a part of the club and mentioned among so many talented writers and photographers. I’m thinking of it as a win-win since I’ll be munching on Laura’s Quinoa Onion Rings if The First Mess wins and this Orange Chocolate Tart if Happyyolks is sent to Vegas.

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These nachos are like no nachos you’ve probably ever munched on before. According to Food52, the most important elements for nachos are quality ingredients and strong layering ethic. We’ve got both of those bases covered here. These are a mix between eating a greek pita sandwich and a faleffel burger.

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Marbled Paper DIY

Posted on: March 25, 2014

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Well, hello there! It has been a minute, hasn’t it? I’ve been in a little food lull the past few weeks with the seasons changing (still too early for asparagus here but all the delicious citrus is also gone), my boyfriend still slowly recovering from food poisoning (not sure why he thought getting eel in this landlocked city was a good idea), and putting all my creative energy into my magazine project, Driftless.

Did I mention that trying to create your own magazine is a TON of work? Theres so much time and energy that goes into fielding submissions, building a website, creating a brand, laying out the print issue, and figuring out where to get it printed. We’ve finally gathered all the content for the magazine and are now in the process of laying the magazine out. I made some marbled backgrounds over the weekend for filler pieces in the magazine and thought it might be fun to share a tutorial for them here.

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Baked Vegan Maple Bacon Donuts

Posted on: March 10, 2014

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I’d like to think I live in a pretty progressive town for it being smack-dab in the middle of cornfields (also known as the ‘meat-and-potato region’). Bloomington, Indiana is home to around only 40,000 people (80,000 if you count the students from the university) yet we have 4 co-op grocery stores, an entire street dedicated to ethnic restaruants, a vegan diner, numerous international grocery spots, a bike trail that runs the length of the city, and bakery dedicated to only serving vegan goodies.

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I bring this up because our local vegan bakery specialized in baked (or cake? I’d like to think they are the same thing but my boyfriend said this is 100% false) donuts. Theres always an array ranging from traditional toffee to more unique lavender-lemon. My usual go-to (after the huge cinnamon rolls and buckeyes) is always their maple bacon donut. They are wonderfully sweet with a hint of smoke from the coconut bacon.

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Curried Carrot Soup With Maple Roasted Chickpeas

Posted on: March 5, 2014

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I’d like to start off by apologizing if this recipe looks faintly familiar. I may have made a super similar one over here but its been slightly updated for an even more delicious experience. I guess I could have omitted the chickpeas or swapped them out with croutons for more of a variety but, if we are being honest here, the maple chickpeas are what made this dish.

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We picked up the cutest little carrots at the Farmer’s Market on our trip to Marco Island. The market made me so gitty and very homesick for summer days. We have a market here in Bloomington in the winter but it’s in a gymnasium and I can’t seem to get myself excited about it. Perhaps the gymnasium part reminds me too much of being at a children’s christmas bazaar or the lack of sunshine in the building brings a whole new gloom to dirty vegetables. Either way, it will never compare to the exciting hustle and bustle of the summer outdoor market.

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This recipe is forever adaptable so please don’t feel limited by the ingredients and instructions listed below. Feel free to substitute some coconut milk for the broth or swap out whatever herbs you have on hand or toss the chickpeas in whatever spices you are craving at that moment. This soup is never the same for me because I always switch it up to fulfill my cravings at the time. As long as the soup is flavorful and the chickpeas are crispy then it’s probably going to be pretty darn delicious.

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In Search of Sun

Posted on: March 2, 2014

It feels a bit inappropriate to be sharing these island photos with you while it’s currently pouring freezing rain outside my window but these photos are keeping me sane. They are keeping me sane in the dozenth winter storm we’ve had this year and I hope that they can maybe also give you a little bit of hope with all their sunshine and greenery.

A few weeks back we headed down to Marco Island to visit family and explore the sun. Here are a few photos from our adventures:

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We actually spent the week with my entire family on my mother’s side even though all these pictures are only of Wyatt and I. Perhaps this is because I forgot to lug my camera around during most of our adventures and the few pictures I did take were during our long walks around sunset.

Honey Roasted Citrus & Thyme Popsicles

Posted on: February 23, 2014

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As mentioned in my previous post, we’ve been in Florida for the last week as an attempt to relieve ourselves from the negative temperatures that the Midwest can’t seem to shake. The week has been filled with lazy mornings at the beach, afternoons by the pool, and early evenings were spent exploring the Everglades.

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More on our adventures later this week after I finish editing all the photos I managed to snap. As for now, I tried to spend the whole week relaxing but couldn’t resist the urge to document these popsicles to share with all of you. I received both an ice cream maker and popsicle molds for Christmas and although I’ve played around with a few recipes, the Midwest ground has been covered in snow since December and our home has maybe seen the sun half a dozen times since the new year. Thus, ice cream cravings have been at a standstill (well, at least until last week when we headed to the coast).

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Headed to the Coast

Posted on: February 15, 2014

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I’m going to be MIA for the next week or so as I road trip halfway across the country to the coast for some much needed sun, swimming, popsicles (which are always better in 70 degree weather) and greenery. Feel free to follow along on my adventure via instagram and I’ll see you back here in a few weeks!

 

***REMINDER: If you are interested in submitting something for our Midwest Magazine, Driftless, the deadline for full articles, illustrations, and photo submissions is Friday, February 21st! Can’t wait to see what you all come up with!***

 

*Photo is not actually of the coast but from last summer at my favorite place in the world: Lake Monroe

Blood Orange Smash

Posted on: February 11, 2014

 

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This may sound like an odd question for February but have you been keeping up with your New Year’s resolutions? Yup, I’m still asking. I realize that most of us stop thinking about them after the first two weeks of January but setting these intentions are meant to be carried out throughout the year, no? I still have three light-hearted ones that are less serious (and going strong): naming 5 things I’m grateful for every night before falling asleep, going bra-free (this will probably have to change when it starts getting warmer and I have to actually wear things besides oversized sweaters. Was this an over-share? If so, I’m sorry. It’s not an act of feminism but just out of pure comfort), and hosting people more often. We’ve had friends over almost every weekend since the New Year and it’s been a blast – watching movies, playing games, and drinking cocktails (mostly this one).

 

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We are pretty obsessed with our cozy house but didn’t share it much last year. It’s so easy to get into a groove of laying around with our boxer pup and watching the X-Files (Or Seinfeld or New Girl). That is fine and all but having people over motivates us to keep the house clean, make fun appetizers, and play games that aren’t focused around a screen.

 

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Naturally Dyed Pink Meringue Cookies with Blood Orange Curd [Valentine's Day Edition]

Posted on: February 2, 2014

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Last year I waited until the very last minute to do a Valentine’s day post so I figured we’d just get this out of the way this year. Yup, it’s February so it’s totally acceptable to start talking in the rhythm of a haiku and dreaming in red and pink.

 

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I’m starting to feel like this sweets thing is never going to end. There was the month long baking marathon of festive cookies that leads up to Christmas. And then my boyfriend and best friend both had birthdays in January (which means 2 cakes each. Hey, it’s the one month out of the year I have an excuse to make a cake so I tend to go a little overboard). And now it’s february which is yet another excuse to eat chocolate covered everything and pink tinted sugar.  So, I guess what I am trying to say, is that after this Valentine’s Day post I’m going to cool it on the sweets. No, I’m not doing it for you – I know you enjoy every sugar laden treat I post on here. I’m doing it for myself because you can’t feel in control of your health when you are on a constant sugar high. Ya know?

 

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I’m jumping all over the place with this intro but there is so much to cover in such a short amount of time (+an over-share of photos = an unnecessarly long post so stay with me!).

There was so much inspiration from all over for this recipe. First off, I’ve been dying to make Linda’s Blood Orange Curd that she posted on her site The Tart Tart since the blood oranges finally started pouring into the Midwest.  I halved the recipe and manipulated it a little bit to fit with the amount of egg yokes leftover from the meringue. All I can say is…Damn, I am SO bummed I halved that recipe. It was the perfect amount to fill the meringue bites but I really wish there was leftovers to lather all over pancakes or toast or oatmeal or whatever else would be within reach. This was my first try at curd (and my first experience tasting it homemade) and I’m completely hooked. It’s a wonder I’ve gone all these years without it. Move over jam – citrus curd is my new #1.

 

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