September, 2012

Entries from September 1st, 2012

Persimmon Pudding

9.30.2012

Persimmon pudding + vanilla bean ice cream = !!!

Last Sunday I attempted to go apple picking at a nearby orchard with Wyatt and a few friends. Although all the apples had already fallen from the tree, we had an enjoyable time checking out the tiny orchard shop filled with homemade dips, vintage candies, fresh produce, and more. As we were exploring, I came across a random cooler in the back corner labeled ‘persimmon pulp’. I had never heard of a persimmon before and was rather embarrassed when I sloppily tried to pronounce it only to be corrected by a nearby friend. He continued to tell me that his parents have a persimmon tree, they made pudding out the fallen fruit every year, and he had even made a short video about the process.

So… as a learning experience to myself (and perhaps you!), I purchased a container of the pulp and stick it in my fridge for later use.

And thus, later came this morning when I thawed the pulp and whipped up my first ever batch of pudding! If those pumpkin cinnamon rolls and apple crisp tasted like Fall then this taste like Thanksgiving [am I allowed to use events as describing words for flavors? well, I just did]. It’s loaded full of nutmeg and cloves and has a similar texture to pumpkin pie filling. Oh man, it’s so yummy!

I followed this video by my friend David Woodruff to make my own amazing persimmon pudding and I suggest you should too:

Searchable Saturdays

9.29.2012

Insta-portrait with Tuko. Yes, that is right, I am the most annoying dog owner ever and always want to take pictures with Taco/Teekee when he is sound asleep (I can’t help it! That is when he is the cutest!)

And here are a few inspirations that I came across this week….

1. As anyone who has read my blog this summer knows, I have been crazy about coming up with cocktail concoctions so this little tutorial was incredibly informative! And… beautiful photos never hurt!

2. I’ve never made a cheese plate before but these pictures are sure as hell making me want to….

3. Tomorrow is a national free museum day which reminded me that I really would like to go to the Indianapolis Museum of Art and the St. Louis City Museum before it gets too cold. AND, my friend just informed me of an awesome Mid-Century Museum nearby that we must check out. Museums on my fall to-do list? I think so.

4. I don’t really talk much about music on VV which is weird…since my day job does consist of working for 25 independent indie-rock labels…anyhow, this is a video from Moon Duo that is too awesome not to share.

5. I’m obsessed with trying to improve my photography skills and here are a few tutorials that I was super into this week: The Language of Photography and Get That Blurry Background

6. Oh! We hosted our first ‘Horror Thursdays’ move night this week and I made Joy The Baker’s giant skillet cookie for it. It. was. so. delicious!

Okay, well it’s too nice out to be on my computer right now. Hope everyone has a wonderful weekend and enjoys a lovely lunch picnic today!

Fall Apple Crisp // The Worry Worm

9.28.2012

This is a picture from a fall afternoon [ last year ] that Wyatt (pictured above) and I spent laying by the water and having long conversations. Today, I wish this was us again. Life [ for no particular reason ] has been really stressing me out lately. I’m not sure what exactly happened but it was like something inside of me snapped when I graduated from college [about six months ago] that turned on my “worrying” button. Before that, I was known for being the “laid back” friend who never took anything seriously. I always trusted that what was happening was supposed to and that I felt pretty much invincible. This all changed, however, when I started my “real-world” journey and I began feeling the weight of all my decisions being put on me. If I don’t take care of myself, something terrible COULD happen to me. What I put in my body does actually affect my mood/general feeling. If I don’t pay attention while driving, I could get into a car accident. It has been a large reality check for me and really unearthed my way of thinking.

I bring this up because this un-nerving feeling struck me again this morning [ and has thrown the whole day off ]. Why? Because I read an article this morning about Trader Joe’s recalling their peanut butter due to salmonella contamination. This happens to be the same kind of peanut butter that I opened and gobbled down last night. I mean, realistically, I would already have been feeling the negative affects of the peanut butter if it had been affected. There is just something about the fact that a comfort food [ that I eat almost every day ] could turn and harm you. Arg.
Anyway, I am getting way too serious for even my own liking so let’s shift gears…eh? Enough about my hang-ups. Cool? Cool.

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Instead, let’s talk about fall comfort desserts. I love love love apple crisp because not only is it filled with cinnamon and oats but its 50% fruit [ which makes it totally acceptable for breakfast, lunch, snack, dessert, etc... right? ]. And you know what’s even better about this recipe? Wyatt picked it out so it has wayyy more butter than any recipe I would have approved of. That is probably what made it sooo freaking delicious. Shhhhh….don’t let him know that I admitted to that!

We attempted to go apple picking last weekend which ended up being a huge fail. Supposedly, the season is off because of the bad Midwest drought and the early frost that struck us last week. Ah well. We still picked up a bundle of apples and some recipe cards (they always have a stack of homemade recipe cards by the check out counter at the orchard). We made an apple pie from these cards last year and it was to die for (which is where my assumption comes in….old fashion = SO much butter // heavy cream). Anyhow, this recipe is from one of those cards and was nothing short of amazing.

I’d suggest making this when you are trying to impress guests (sadly, most of them aren’t going to be impressed by your low-carb fruit cake) or when you really want to capture that “fall is in the air” feeling. Don’t forget to serve this crisp warm with a big helping of vanilla bean ice cream.

Apple Crisp

6 large tart apples
juice of half a lemon
1 Tablespoon cornstarch
1/4 cup sugar
1/2 cup (2 sticks) cold butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1 teaspoon cinnamon
dash of nutmeg

Grease a 9×9 pan and preheat oven to 375 degrees. Prep the apples by peeling, coring, and dicing them. Add the lemon juice, corn starch, and sugar to the apples and place in the baking dish.

In another bowl, combine the flour, brown sugar, salt, cinnamon, and nutmeg. Dice the cold butter into chunks and use your fingers to work them into the mixture until the dough is coarse and combined. Fold in the oats and then evenly top over the apples.

Cook for 45- 50 minutes or until the top has browned.

Remove from oven and let cool slightly while you prep the ice cream (!!).

Serve warm and gobble up while enjoying the crisp breeze on your porch.

Pumpkin Granola

9.26.2012

And so we continue our fall theme with another pumpkin recipe! And weirdly enough…another breakfast recipe! [ Not that you can't also eat granola for a dessert or as a snack or just because it taste good ]. Although we all wish that we could eat cinnamon rolls for breakfast everyday, it’s probably not the healthiest choice imaginable. I would probably find it hard to get up and do yoga every morning if I had just downed 3 cinnamon rolls for the third time that week. Anyhow, what I am getting at is today’s post is about a more of a….sustainable breakfast choice. Think of cinnamon rolls as your weekend breakfast and this granola can be your simple and quick weekday indulgence. Throw some Greek yogurt // almond milk // soy yogurt in a to-go cup and top it with this granola + maybe some honey // agave or sliced apples as you run out of the door [ oh, and don't forget to bring a spoon! ].

So, on that note, I have a confession. I LOVE parfaits and went through a big phase where I would whip them up for dessert [ as an attempt to avoid getting the 'I should make brownies because I'm craving sweet' thought that often follows dinner ]. However, I always bought granola from the store and this is my first attempt ever at making it myself. Damn, I am kicking myself now! Reasons why this should have been on my radar years ago:

1. It’s stupidly cheap to make your own! For 5 cups of organic rolled oats, it cost me 2.19 to get from my bulk section. Yeah! Do you have any idea how much 5 cups of oats it!? It’s a lot. Goodbye $4.69 box of organic Cascade Farm’s granola! You will never fool me again.

2. It’s SO SO SO easy to make. I throw all the ingredients together in 5 minutes and then did my entire morning yoga routine while they cooked. This meant…I had to wake up maybe 10 minutes earlier than I usually do. And then you have enough granola to last for twice as long as those skimpy pre-packaged boxes of cereal do.

3. You know exactly what is going into your granola. None of that hidden corn syrup or extra dose of sugar that you always pretended was not in there. And it also gives you total control! Don’t like your granola sweet? Cut back on brown sugar! Don’t like dried cranberries? Swap out for dried cherries! So easy!
Anyhow, I hope that I’ve inspired you and that this recipe gives you that extra push to try out making your own granola!

Pumpkin Granola

Adapted from Two Peas & A Pod

5 cups rolled oats
1 Tablespoon pumpkin pie spice
1 Teaspoon cinnamon
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup apple sauce
1/4 cup honey (or agave to make vegan)
dash of vanilla extract
1/2 cup dried cherries

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, combine the oats, pumpkin pie spice, cinnamon, salt, brown sugar, pumpkin puree, apple sauce, honey, and vanilla. Spread evenly onto prepared baking sheet and stick in the oven.

Cook for 40 minutes (stir the oats around halfway through cooking time). Remove from oven and let cool slightly. Fold in dried cherries.

Let cool completely (this will help crisp it up!) and then sprinkle over yogurt//milk//whatever you are feeling.

Store in an airtight container.

Vegan Pumpkin Cinnanom Rolls with Maple Glaze

9.25.2012

Ah, Tuesday. Sometimes I feel like Tuesday is worse than Monday because you’ve already got back into the swing of things but still have so much more time before it’s the weekend. But there is a cure for the Tuesday blues and that cure is Cinnamon Rolls! [How could you possible be down when you have a fresh, warm and gooey cinnamon roll in your belly?] What about cinnamon rolls with an extra kick of pumpkin in them? Oooooh yeah! I’m sold. I became hooked on what I called cinnamon roll “spin-offs” after I made those Sweet Potato Cinnamon Rolls. Oh goodness. Nothing like taking something already delicious and making it even better.

And so, it’s officially fall for me because I cooked with my first pumpkin of the season. Ah, I love it! How can you not get excited about a season that features pumpkin, cinnamon, apples, and cider?!? I just don’t understand.

These were amazing but I will, however, add more pumpkin next time around. You could definitely taste the pumpkin but it was subtle. Also, don’t forget to prep these SEVERAL hours before you want to indulge since they take two rounds of rising (I started them the night before and then let them rise all night which worked as a perfect way to cut out an extra hour and half in the AM.

Vegan Pumpkin Cinnamon Rolls

Adapted from EatLiveRun

2 Tablespoons Earth Balance
1/3 cup almond milk
1/3 cup pumpkin puree
1/4 cup sugar
1 Tablespoon corn starch + 3 Tablespoons water (mix together so that a gel forms)
2 1/2 teaspoons yeast
2 cups all purpose flour
1 teaspoon cinnamon
1 Tablespoon pumpkin pie spice

For the Filling:

1/4 cup brown sugar
3 Tablespoons Earth Balance
1 Tablespoon cinnamon

For Maple Glaze:

2 Tablespoons maple syrup
1/2 cup powdered sugar
1/2 Tablespoon Almond Milk

Heat the butter and almond milk over low in a small saucepan until the butter has melted and is incorporated. Remove from heat and wait for the mixture to cool slightly (should be able to touch the milk with your finger and not be uncomfortable) and add the yeast. Let sit for five minutes or until the yeast becomes foamy.

In a small bowl, whisk together the cornstarch/water mixture with the pumpkin. In the bowl of your stand mixer (with the dough attachment) combine the flour, sugar, cinnamon, and pumpkin pie spice. Add in the pumpkin mixture and turn the mixer onto medium until everything is combined. Next, add in the yeast mixture and let the dough knead for about five minutes. The dough should end up elastic and firm.

Transfer dough to a greased mixing bowl and cover. Let rise for an hour (or overnight).

Go do some yoga. Turn the vinyl over. Dance with your puppy. Or take a nap. Or whatever you like to fill your time with.

Transfer dough to a flour surface and roll out to form a large rectangle shape. Mix the filling together in a bowl and sprinkle on top of the dough. Roll dough by taking the long ends and forming a long cylinder. Cut in the middle and then cut each of those pieces into thirds (you should end up with 6 rolls). Stick in a greased 8×8 cooking pan and cover. Let rise for another 40 minutes.

Preheat oven to 350. Bake rolls for about 30 minutes or until the tops are browned. Remove and let cool.

While cooling, prepare the glaze! Mix all ingredients together in a small bowl until it starts to gel. Pour over the rolls.

Enjoy warm and with tea or coffee.

Moody Monday // Pumpkin Spice Mix

9.24.2012

I know we are all super excited for Fall but it was still quite the slap in the face this morning when we woke up to it being 39 degrees out. I’m not complaining or anything but HOW DO PEOPLE GET OUT OF BED WHEN IT’S COLD OUT? I can already foresee many [many] lazy days in bed with my macbook and hot tea in my near future.

Anyhow, I hope everyone had a fantastic weekend. We tried to go apple picking yesterday but the Midwestern drought that struck our entire month of July seems to have thrown off the growing season and all the apples had already fallen from the trees. Ah well, at least we got some yummy apple cider and fig jam out of the experience (and persimmon pulp…more to come on that in a future post…).

Here are a few pictures from a mid-week dinner picnic we went on last week. Nothing like watching the sunset over the lake to cure the mid-week blues. [warning: sorry cat lovers but there are A LOT of dog pictures to follow...Tuko was being extra photogenic that day and seems to have jumped into 90 percent of my photos from the evening]:

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So yeah, last week I promised you that I would get the last bit of summer out of my system and move onto fall this week. That means that I won’t be posting that absolutely delicious bruschetta recipe I had hope to but I will be posting lots of cinnamon, apple, and pumpkin themed recipes this week. MMMMMMM.

Oh, and speaking of cinnamon…let’s start the week off with an essential: pumpkin pie spice. I grew up using pumpkin pie spice that was prepackaged from our grocery store but did you know it’s ridiculously simple to make your own? And on top of that, you can make it with spices that you more than likely have sitting in your pantry. How cool is that? So why not whip up a batch to use in all your fall baked goods, to sprinkle on top of warm oatmeal, and to spice your cider with?

Pumpkin Pie Spice

4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground allspice

Mix together and sprinkle over everything. BAM! That’s it.

Store in an airtight container with the rest of your baking spices.

Searchable Saturdays

9.22.2012

A picture of Tuko & Lake Monroe from our dinner picnic. We went on a hike/picnic Wednesday night which was the perfect cure for the mid-week blues.

Morning, Morning, Morning! Here are a few inspiring things I stumbled upon while enjoying my morning cup of chai:
1. My two favorite things have finally come together in a beautiful monthly package (and receiving surprises in the mail is up there as a favorite as well): music (more specifically- music on vinyl) and cooking. This adorably clever project sends you a monthly package filled with an exclusive 7″, recipe cards, and spices to accompany your dinner. How awesome is that?! Now if only I had come up with this idea…

2. I’m preparing for a blog facelift which means many hours spent looking at logos, fonts, and color schemes. Upon my ‘research’, I came across this font. SO cool!

3. I have such a weakness for cute typography and colorful visuals. Look at these adorable DIY birthday cards! Best part? You can print them out and give them to all those Fall birthdays you know!

4. Bon Appetit recently released an article on the science behind food pairing. Find it weird that there are some foods which seem to be absolutely irresistible together? There is probably a scientific explanation behind that!

5. Sprouting from a slight fantasy of wishing I had grown up as part of the Portland vegan food scene in the 90s, I have such a weakness for zines and hand drawn food photos. Not only does this Tea is Magical photo portray exactly how amazing tea is, it also looks like it could have been pulled from a 90′s art magazine.

6. I know I already mentioned the newest edition of Chickpea Magazine earlier this week but take a look at these photos to get an idea of the types of recipes in the newest edition!

7. With the weather changing, I am already starting to stock up on fun things to do inside to keep me busy during the looooooong, cold months ahead. Hop on over to DesignSponge to check out this amazing looking DIY foot soak made out of honey that will be perfect after a long day in the chilly Midwest.

8. The reasons I love fall are absolutely endless but one that I must point out is that it’s boot season. I am so. in. love. with. boots. My co-worker commented the other day that I’ve worn a different pair of boots every day this week. Guilty. I can’t help it! I need a pair in every color, ankle and over the knee, with laces and slip ons. Speaking of boots, I may already have a dozen pairs but I think these would be a perfect addition to my collection.

Okay, enough lusting over the internet for one day. I am off to pour myself another cup of coffee and get working on some pumpkin cinnamon rolls!

View from my bike. Peddling to friend’s house to make dinner together.

Chickpea Magazine // Stuffed Peppers with Goat Cheese & Corn

9.20.2012

I have some very exciting news for you guys! I am excited to announce that the new Chickpea Fall issue came out online today! I am even more excited to tell you guys that I have a 6 page spread in it! My article is about the lack of veganism in the United States Midwest and how Bloomington, Indiana is an exception to that. In addition, this issue is filled with mouth-watering fall recipes and gorgeous beach picnics. I don’t think I’ve ever fell in love with a magazine as much as I always seem to fall for Chickpea. They have such a hip aesthetic and beautiful photography that I wish my whole life could be lived through this magazine. Don’t believe me? Go check out a preview of the issue for free online or purchase a physical copy on their website.

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And now, back to business! Okay, remember yesterday when I made a deal with you that I get the rest of the week to still talk about yummy summer recipes? Well, today is not an exception and these delicious stuffed peppers are everything you want your beautiful {late} summer afternoons to be filled with. They are fresh, flavorful, and just the right amount of filling. I’d suggest to serve them with a grilled veggie burger or along side a stack of quesadillas.

Stuffed Peppers with Goat Cheese & Corn

2 bell peppers, sliced in half with the seeds removed
4 ounces of goat cheese
1 small onion, diced
1 Tablespoon olive oil
1 Tablespoon unsalted butter
2 cups sweet corn kernels
1 garlic clove, minced
1 teaspoon lime juice
1 Tablespoon cilantro, chopped

First, we must roast the peppers! You can either do this over a gas grill if you have one handy or in the oven under the broiler setting. I opted to do the broiler setting and just put them under the broiler on each side for about 5 minutes (but check often because broilers are tricky things and we don’t want your peppers burning to a crisp just because my broiler doesn’t get as hot as yours!). You want them to have blackened spots on both side. Remove from heat and stick in a plastic bag until they cool. Once cooled, remove and peel the burnt outer skin. Set aside.

While waiting for the peppers to cool, heat the olive oil in a skillet over medium. Add the onions and saute for about 5 to 7 minutes or until they begin to soften. Add the garlic and saute for another minute. Then add the butter, corn, salt, and pepper. Saute for another 5 minutes or until the corn is cooked all the way through. Remove from heat and stir in the lime juice.

Divide the goat cheese evenly between the 4 pieces and spread along the inside. Top with the corn mixture and garnish with cilantro.

Serve warm and enjoy with a delicious beergarita!

Panzanella

9.19.2012

Okay, so I feel a bit behind the times posting a {gasp} tomato-themed recipe while the rest of the blog sphere is bustling with pumpkin flavored baked goods and spiced ciders. I guess this probably tells a lot about my character. I spent all summer dragging my feet and then the crisp, fall-feeling air kicked in last week was a slap in the face. It was a reminder that there are still plenty of summer produce recipes I wanted to conquer. So…here we are…scrambling at the last minute trying to fit every last possible heirloom tomato, sliver of basil, and piece of zucchini bread into my diet before the first frost comes. And thus, I am asking you to stick with me…give me THIS week (and maybe weekend) to get summer out of my system and I promise I will start fresh next week with pumpkin infused everything. Cool? Cool.

Anyhow, the main reason I probably took so long to make these recipe was coming to terms with using my day old bread in a salad. Don’t get me wrong….I loooove salads but old bread is meant for french toast. Everyone knows that! And the struggle between making a salad and french toast…was well not really a struggle for most of the summer. Sorry arugula but cinnamon and butter win every time. Well…every time up until now. After making this last week, I wish I had been more open to sharing my stale bread all summer long…maybe stocking up on twice as much bread to distribute evenly between sweet and savory. We could have come to some compromise had I known this was going to be pretty much the best salad ever to exist.

This recipe reminds me of a salad form of bruschetta (probably for good reason…you smart smart Italian chefs!). This is a huge relief for me because I LOVE the flavors of bruschetta but am not allowed to make it myself. I can’t make it myself because my old roommate and very very good friend makes the best bruschetta ever to exist. And this is probably due to the fact that she lived in Italy for a short period (and Belgium and South Africa and Jordan…sheesh, putting my cultural experiences to shame). Sooo… it’s awesome having a friend who can make pretty much the best summer dish ever but it means that my attempts are just pointless. And thus, this is a great alternative to trying to get my bruschetta fix without having to actually compete with Ella’s bruschetta.

Panzanella

1/2 loaf of old bread, sliced into 1 inch cubes
2 Tablespoons olive oil
1 teaspoon salt
1 pepper, cut into 1 inch cubes
1/2 cucumber, cut into 1 inch cubes
1/2 red onion, cut into 1 inch cubes and soaked in cold water for 10 minutes
2 medium tomatoes, cored and chopped
1 Tablespoon capers
1/3 cup basil, roughly chopped

dressing:

1 garlic clove, minced
1 teaspoon dijon mustard
3 Tablespoons balsamic vinegar
1/4 cup olive oil
salt/pepper, to taste

To make the dressing: whisk all the ingredient together in a small bowl and set aside.

Heat a tablespoon of olive oil in a skillet over medium. Add the bread and toss until it is completely coated. Saute until browned and crispy on all sides. Add salt and toss to coat. Remove from heat.

In a large salad bowl, combine the pepper, onion, cucumber, tomatoes, capers, and toasted bread. Fold in the capers and salad dressing right before serving.

Munch down.

How easy was that?

Fall Curry // Collaboration with Dishes Undressed

9.18.2012

With the seasons changing and the weather being so gloomy, it has triggered a state of reflection within me. I spent a few hours looking through old pictures (I’ve been trying to gather all my favorite pictures together to print but whenever I sit down to try to do this…it just ends in me spending hours getting lost in old memories). Anyhow, these two pictures are from a trip we took down to Austin for South by Southwest a few years back. I went to SXSW a couple of times in college and was determined to move to Austin eventually. Actually, it was both Wyatt and I’s goal to move to Austin so we made plans to move together when I graduated (he is a year older so he stuck around Bloomington waiting for me to finish school). Anyhow, then we both scored cool jobs working for independent record labels and we decided to put it off for a year to “save up”. But to be honest, we aren’t saving any significant amount of cash for a move and I’m starting to wonder if Austin is still even in our cards.

A big decision like moving (especially just to move…not because of a job or family) just seems to get so lost in the day-to-day that is our current life. It’s been a goal of mine since I was 18 to get out of Indiana but now it just seems like such a far away dream. Why put all that energy into moving and starting over if you are content with where you are at? Hmmm.

Just some thoughts. Who knows where we will be in a year. Or five. Or ten. Guess that is the beauty of it all.

Switching gears completely….

Anyhow, something that is not new but totally awesome is my collaboration with Angie over at Dishes Undressed. Last night I cooked up the most delicious fall curry from a recipe she suggested to me. It was chocked full of butternut squash, chickpeas, lemongrass (!!), and Middle Eastern spices.

This is the second time I’ve cooked with lemongrass (both thanks to Angie) and I am hooked. This is a bit challenging for me because curry is totally one of my “go to” dinner meals but for 1. I never keep track of measurements (which is probably why I rarely post about curry) and 2. I’ve never used lemongrass in them before. Woah! Adding lemongrass opened up a whole new world of curry to me! The subtle citrus flavor from the lemongrass really helps bring out all the spices.

And this recipe could not have come at a better time since I just picked up some gorgeous butternut squash at the Farmer’s Market over the weekend!

Serve with warm naan bread, white rice, and maybe even a little yogurt (if you like your curry a little creamy. I personally don’t like spicy but Wyatt does so I make curry with a little heat and then add yogurt to help cool it down for me).

Also, don’t forget to check out the other collaborations I’ve done with Dishes Undressed: Lemongrass Cooler, Caprese Breakfast Sandwich, Fried Zucchini, and Southwestern Sliders!

Fall Curry

1 Tablespoon vegetable oil
2 Tablespoons curry paste (I used red paste and added turmeric but use yellow if you have it on hand)
2 large lemongrass stalks, whole but bashed with the back of a knife (this step was really really fun)
1 Tablespoon mustard seeds
3 cardamom pods
1 butternut squash, cut into 1 inch cubes
1 onion, finally chopped
1 can coconut milk
1 cup vegetable broth
1 cup chickpeas, cooked (and drained if you are using from a can)
1 lime
handful of mint leaves, to garnish

naan, optional
rice, optional
plain yogurt, optional

In a large pot, heat the oil over medium. Add the onions, curry paste, lemongrass, mustard seeds, and cardamom pods. Cook for about 3 minutes or until fragrant. Next, add in the butternut squash and saute for another 5 or so minutes. Finally, add the coconut milk and broth. Bring to a boil and reduce heat to low. Let simmer for about 10 minutes and then add in the chickpeas. Let simmer for another 10 to 15 minutes or until the butternut squash is soft and the liquid has evaporated to a desired consistency (also, if the liquid dries out and the squash still is not done…add a little more broth and continue to let it simmer).

Remove from heat and discard lemongrass. Serve over rice and garnish with fresh mint.

Enjoy right away in your favorite hammock before it’s too cold to be outside for dinner!

Moody Monday // Basil Salt

9.17.2012

Hello, Gloomy Monday. The overcast and rain made it particularly hard to get out of bed this morning but this picture from camping next weekend managed to brighten my mood. So…here I am… currently moving pretty [very slowly] into my week. Ah, oh well.

Did everyone have a good weekend? I hope so! Mine was spent with family, at the farmer’s market, cooking yummy food, plant shopping and doing yoga. I picked up some delicious looking butternut squash (helllooooo, Fall!) and some sweet corn (before it’s too late!)…ah, I love this “in-between” part of the season where summer vegetables are still around but fall produce is also popping up.

However, now it’s back to business! I’ve spent a good portion of today looking at website designers and am feeling very frustrated. It’s like looking for the perfect home to move into! There are endless options but I can’t seem to find the right designer/company that fits both my style and my budget. And so the search continues….

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And to continue our discussion from last week’s Moody Monday, let’s talk about another way to preserve basil! Come on, I know you all have pots upon pots full of basil blooming in your backyard right now and we all know they will be gone as soon as that first [unexpected] frost hits. So pick as much as you can and let’s bake some basil salt! [or preserve some pesto like we did last week!]

Who needs plain old basic salt when you can make your own flavored salt? Basil salt is a fun way to retain the flavors of summer all year long. In the summer, sprinkle it on top of a [cucumber/cream cheese] sandwich or enjoy with fresh tomatoes and mozzarella. In the winter, enjoy with an Italian-inspired pasta dishes or even on top of your morning pile of eggs and hash browns.

Oh and did I mention that the subtle mint tint the basil gives the salt is absolutely beautiful? Yup, not lying.

Basil Salt

1/2 cup basil leaves
1/2 cup coarse salt

Preheat oven to 225 degrees.

Pulse everything in a food processor until incorporated and finely ground. On a parchment lined baking sheet, spread out the salt so that it’s in a single layer.

Bake for 30-40 minutes and stir halfway through the cooking process.

Enjoy sprinkled on everything!

Searchable Saturdays

9.15.2012

photo from our camping trip last weekend at Lake Michigan

And here are a few of my favorite web links from this week…

1. I have been doing the yoga journal fitness challenge and it has been a great motivator! It’s pushed me to wake up early every morning and do one of their work out videos (which gets sent right to your email!).

2. My friend, Kristin, and I have been doing weekly craft nights which as been a nice way to push each other to actually do all the DIYs we swoon over. This week, we tackled how to make billy buds…so simple and they look awesome in my vintage vase!

3. Brown Butter Espresso Chip Muffins…what more do I need to say?

4. Harvard is doing a series on famous chefs and the science behind food. I bring this up because they post videos online for you to watch the lectures! How cool is that?

5. A great tutorial on how to properly frost a scallop cake!

6. I am a total photoshop nut and love using actions as shortcuts. Have you seen the 70s action that pioneer woman has up for free download? LOVE LOVE LOVE.

7. Been doing research on vegan cooking shows lately and came across this adorable show called Save the Kales! Highly recommend

Well, hope everyone enjoys their weekend and is whipping up some delicious fresh tomato dishes before the season is over!

Baked Potato Chips with Avocado Dip

9.12.2012

Oh man, it’s only Wednesday? This weekend needs to come sooner so I can spend time browsing the Farmer’s Market, drinking cocktails with my Ma, and making pumpkin cinnamon rolls.

However, with that being said, I am enjoying my week. I’ve been waking up early everyday to do Yoga before work which has been very energizing. And last night we went out to see one of our favorite musicians – Nobunny…which was both amusing and enjoyable. And I have a craft night scheduled tomorrow to finally made those billy buds I’d been thinking about for 4 months now. I must say…not too shabby of a week so far. How is your week coming?

Oh! And…before it becomes too much of old news and pointless, I have pictures that I was going to share from my “birthday hike” last Tuesday. Wyatt, Tuko, and I headed a bit north to check out a state park we had never been to. It was a bit muggy and buggy but none-the-less beautiful and quiet. In fact, we did not come across one person on our whole journey through the park…perhaps this place is a beautiful secret that many people around here have still not yet caught onto!

And we all know that after you go on a several mile hike that you need a post-hiking snack….right? Or is that just me? Anyhow, we whipped up these baked potato chips with avocado dip for an afternoon snack. And let me tell you….damn! I wish that I could spread this avocado dip on EVERYTHING. Think…guacamole but creamier. And dipping crispy, warm chips that were fresh from the oven was a perfect accompaniment.

Baked Potato Chips with Avocado Dip

Adapted from Food For My Family

2 russet potatoes, thinly (and evenly) sliced
1/8 cup olive oil
Salt/pepper

For the dipping sauce:

1 avocado, peeled and mashed
1/2 cup greek yogurt
2 Tablespoons lemon juice
1 Tablespoon fresh chives
1 Tablespoon dill
1 garlic clove, minced
1/2 teaspoon salt

Mix all the dipping sauce ingredients together. Place in fridge until ready to serve (the longer it sits the more time this will give the flavors to blend together!).

To make the fries: preheat oven to 400 degrees. Place the sliced potatoes onto a parchment-lined baking sheet. Brush both sides of the slices with oil and then sprinkle with salt and pepper. Bake in 15 minute segments and flip every 15 minutes. It took me about 40 minutes for all the potatoes but I checked frequently and removed the thinner ones that cooked faster.

Enjoy with yummy dipping sauce as a snack! Or enjoy alongside some Veggie Sloppy Joes, Southwestern Sliders, or Black Bean and Goat Cheese Quesedillas!

Eggplant Involtini

9.11.2012

Really…this dish’s name is just a fancy word for ‘stuffed eggplant’. Image stuffed shells with eggplant instead of pasta. Or pasta-less lasagna but rolled up. Or cheesy stuffed eggplant but styled differently. Anyhow, I think you get the idea. These stuff is delicious and surprisingly easy to whip up.

I really really really really wish I had taken the time to make homemade ricotta but it didn’t happen. Oh well…next time. And then I will tell you guys all about it! But either way, this dish was delicious (despite not having instantly fresh ricotta for it) and I recommend serving with some yummy crusty bread or a loaded salad.

Eggplant Involtini

adapted from Big Girl, Small Kitchen

2 small eggplants, cut int0 1/4″ thick slices
Tablespoon olive oil
8 ounces of ricotta
1 Tablespoon fresh thyme
1/2 teaspoon salt
16 ounces of tomato sauce
1/4 cup milk
Parmesan cheese, to sprinkle on top

Sprinkle eggplant slices with salt and let sit for 20 minutes. Rinse and let out any extra moisture.

Place eggplant slices on a large cooking sheet and drizzle with olive oil. Broil for about 2 minutes on each side or until they begin to soften. Remove from oven and turn oven temperature to 425 degrees.

In a small bowl, combine the ricotta, salt, and thyme. Set aside.

In a small 9×9 pan, spread the tomato sauce on the bottom. Use a spoon to scoop a tablespoon of the ricotta filling onto the thick part of the eggplant piece. Roll the eggplant up and put the it with the seams down into the tomato sauce. Repeat with the rest of the eggplant.

Pour the milk over the eggplant pieces so that they don’t dry out while cooking. Place in the oven and bake for 20 minutes or until the cheese has melted and the eggplants are golden brown.

Season with salt and pepper. Enjoy!

Not your thing? Here are a few other eggplant dishes to try: Baba Ganoush or BBQ Eggplant Tacos with Peach Salsa

Moody Monday: Lake Michigan Bound // Preserving Pesto

9.10.2012

Hey all! Hope everyone had a fantastic weekend! You may be seeing me post less and less ‘Moody Monday’ posts as we move forward because I’ve been trying to incorporate more day-to-day things into regular posts. This means that a regrouping at the beginning of the week is starting to feel a bit unnecessary. But either way, I do enjoy posting about my weekend so today I am going to!

Wyatt and I ended up taking our spontaneous road trip up to Lake Michigan and went camping for the weekend. It was a much needed adventure! We were so back and forth on going because we have been so busy lately that taking the weekend away from our house just did not seem like it was be a de-stresser. Instead, I felt like I should probably stay home and that I would find relief in cleaning up around the house, being lazy with some tea and a magazine, and watching movies with my boyfriend. However, these are things I’ve been doing for the past month so making myself get out of my comfort zone was a perfect change of pace. There is something about listening to the waves crash along the shore and gazing out into endless water that is so soothing. The perfect cure to a stressful month!

I am so glad we took this trip because it may be our last camping trip of the season. And the weather was cool which meant all weekend long flannel wearing and crisp evenings by the fire. Helllloooooo, Fall!

Oh…and here are a few pictures from the weekend!

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Anyhow, shifting gears…am I the only one who seems to have mounds and mounds of basil taking over my backyard? Well, I’m guessing not and although I currently loathe the flavor of basil because it has been in pretty much every dish I’ve made for the past 3 months… I know come February I will be missing summer bounty like woahh. So, in attempt to spare my future self of the winter blues, I whipped up some pesto and froze it in ice cube trays for the cooling months ahead.

These cubes will be perfect come winter when you want to add a bit of pesto to stews, pasta, or pretty much anything that comes to mind! Just remember to top the cubes with olive oil because it will prevent the pesto from getting freezer burnt. Also, I omitted the Parmesan so that my pesto will be more versatile but feel free to play around with it! And lastly, feel free to double or triple this batch if you have a ton ton ton of basil on hand.

Preserving Pesto in Ice Trays

4 cups basil
2/3 cup nuts of choice (I used cashews that were soaked but feel free to experiment)
1/2 cup + 1 Tablespoon olive oil
Ice tray

In a food processor or blender, pulse the basil, nuts, and 1/2 cup olive oil together until a thick pesto has formed. Pour evenly into an ice tray. Drizzle the extra tablespoon of olive on top of the prepared pesto. Stick in the freezer overnight and then transfer to an airtight bag. Store in the freezer for up to 6 month.

Searchable Saturdays

9.08.2012

Picture of Tuko from our hiking adventure on Tuesday.

And…. here are a few favorite things that I stumbled upon this week:

1. Don’t think I’ve ever been so excited to shop as Target as I am for the new Curiosity Shoppe line coming to stores August 9th.

2. Cat sweaters. Need I say more?

3. I made this Baked Orzo with Eggplant and Mozzarella from Smitten Kitchen on Thursday. It may have been one of the best summer recipes to date. So delicious.

4. New knitting project that I should start on now so I can rock this scarf come December!

5. It’s 90 degrees here today but all this talk about Fall has got me itching for fall fashion!

6. MMMMMMMM! Cannot wait to try making this Sweet Corn and Jalapeno Hummus!

7. New Sweet Paul Fall edition is out! So inspiring!

8. DIY polaroid coasters? I’m in!

Hope everyone has a fantastic weekend! I’m off to spend the day hiking!

Veggie Fritters with Tomato-Corn Relish

9.07.2012

This has been a very stressful Friday. Wyatt and I were suppose to go camping last weekend for my birthday but the weather forecast had other plans for us (in the form of lazy days consisting of DIY projects and Game of Thrones). Although our weekend ended up different from we had planned…it was still fantastic. Plus, we figured we would just try camping again this weekend. So as of Monday, we were thinking we would go camping this weekend. And then Thursday rolled around and no planning still had been done. And when we realized this…we decided it was just too much work to try to bother with. And then we packed the car today on our lunch break. And then on the way back to work from our lunch break we discussed maybe not going. So now…it’s an hour until Wyatt gets off work and we will have no idea if we are going away for the weekend or not. Ah well…either way, it was be a spontaneous adventure or a productive weekend at home..both win, wins!

Anyhow, as a way to avoid thinking about the inevitable “no, you pick” conversation that is in my very near future, I am going to write to you guys about these delicious veggie fritters I whipped up for dinner the other night. These were a great way to use up a bunch of produce I had in my CSA box and I was able to only fried up half the batch (which was the perfect amount for two) and saved the rest for the next day.

We ate these as a main course but these would be great as an appetizer if you are having a party!

Veggie Fritters with Tomato- Corn Relish

Veggie Fritters:

2 russet potatoes, grated
2 large carrots, grated
1 large zucchini, grated
1 cup onion, chopped
1/4 cup all purpose flour
3 garlic cloves, minced
2 large eggs, light beaten

Olive oil

For the Relish:

3 cups corn
1 1/2 cups chopped tomato
1/2 cup chopped fresh basil
1/4 cup chopped onion
3 teaspoons olive oil
1 garlic clove, minced
salt/pepper

To make the relish: Mix all ingredients in a bowl and refrigerate until ready to use (make sure to do this first so that it has time to absorb all the flavors).

Wrap a towel around the grated potato, carrots, and zucchini and squeeze out any excess water. Transfer vegetables to a bowl and add in the onion, flour, eggs, and garlic. Season with salt and pepper.

Heat a tablespoon of olive oil in a large skillet over medium. Use a 1/4 cup measure to scoop patties onto skillet. Cook for 3 to 4 minutes on each side (or until browned). Remove from skillet and let drain on paper towel while you prepare the rest of the mixture.

Serve with delicious relish on top!

Caprese Breakfast // Recipe Inspiration from Dishes Undressed

9.06.2012

And now it’s time for part 2 of the collaboration that I am doing with Angie from Dishes Undressed. She has been inspiring such fun and fresh recipes that I would have not stumbled upon otherwise. I love stepping outside of my comfort zone to try new things in the kitchen!

This recipe was basically meant for me. We started out this spring with massive ambitions for our garden. We planted lavender, cucumber, peppers, tomatoes, oregano, basil, mint, corn, rosemary, and spinach. But between the extensive heat wave that was July, moving into a new home halfway through the summer, and Tuko’s digging habits…we pretty much ended up with basil and tomatoes. Ah well, better luck next year.

With that being said…I love the flavor combination of tomato and basil so when she sent me this recipe, I knew I was going to love it. Using fresh herbs and vegetables from the backyard make the meal even more satisfying.

I tweaked it a bit from the original recipe that Angie sent. She originally had it set up as an appetizer but it was the only one eating so I figured I would make it into a meal for one and throw everything onto a piece of delicious, crusty bread.

This is one of those recipes that you can tweak to your liking…if you love tomatoes then put extra tomato and not so much cheese or vice versa. I’m not going to give amounts so you can totally take charge and make this recipe your own.

Caprese Sandwich

1 piece of crusty bread (I used a slice of whole wheat from a local bakery)
Cream cheese
tomato, sliced
basil, sliced
Fresh mozzarella, thickly sliced
balsamic vinegar + olive oil (mix equal parts together to make sauce)
Salt/Pepper, to taste

Toast the bread to your liking. Spread cream cheese and then top with tomatoes, mozzarella, and basil. Drizzle with balsamic/oil mixture and salt/pepper.

Enjoy in the morning with a cup of tea or as an afternoon snack.

Mmmmm.

Make sure to check out Angie’s mouth watering blog and expect more delicious recipes to come soon from this collaboration!

Zucchini, Red Pepper, and Goat Cheese Pizza

9.05.2012

And after a wonderful 4 day (birthday) weekend, it’s back to my day job and back to my standard routine. The thought of no vacations in sight is a bit daunting (and making me exhausted already) so I decided I better start planning little stuff. You know, like Dale Cooper from Twin Peaks said:”Harry, I’m going to let you in on a little secret. Every day, once a day, give yourself a present. Don’t plan it. Don’t wait for it. Just let it happen. It could be a new shirt at the men’s store, a catnap in your office chair, or two cups of good, hot black coffee.”

And for me- most of these little treats I give myself are in the form of delicious food or yoga or a new magazine. Today’s treat was fresh, homemade pizza. Work may have been extra stressful (with having to catch up on the days I took off) but knowing I was coming home to already prepared pizza dough (I made and froze it over the weekend) and lots of goat cheese gave me something to look forward to (in addition to my adorable puppy and goofy boyfriend, of course).

Plus, this recipe uses up more produce from my CSA box so I don’t even have to feel guilty about eating pizza since those veggies needed to be used up anyways!

Oh. And I got to rock the new Smoosh shirt I received for my birthday from Kristin and David. Have you met Smoosh yet? Oh man, you should (and can- here).

Zucchini, Red Pepper, and Goat Cheese Pizza

1 pizza dough, store bought or homemade
1 small zucchini, sliced into thin ribbons (I used a peeler and it worked perfectly)
1 small red pepper, sliced
4 ounces of goat cheese
1/4 cup tomato sauce
Salt/Pepper, to taste

Preheat oven to 450 degrees.

Roll out pizza dough to your liking on a floured surface (I like mine thick but you could be a thin crust kind of person). I also recommend sprinkling cornmeal or polenta on the bottom to make a crispier crust. It’s absolutely delicious. Top your pizza in the following order (or just follow the pictures): tomato sauce, goat cheese, zucchini, and red pepper. Season with salt and pepper.

Cook for ten to fifteen minutes or until the edges are crispy

Enjoy warm with a cold glass of your favorite beer (or wine or tea or kombucha or whatever your fix is)!

Dark Chocolate Zucchini Muffins // My 23rd Birthday

9.04.2012

And we are back with ANOTHER zucchini bread recipe (if you missed them, check out my Savory Feta Zucchini Muffins from last week here) but this time we are covering them in chocolate! Not so bad, eh?

It’s my 23rd (yikes! Weird!) birthday today so Wyatt and I took the day off to do whatever we please. So far we have just laid around in bed, I did some yoga, and then I made some delicious chocolate muffins. We are going on a picnic this afternoon at Hoosier National Forest so I thought these muffins would be perfect to bring along. I mean, what could be a better way to spend my birthday then baking and exploring outside with my boyfriend and puppy? Not much, I’d say. Here are a few new pictures from our lazy weekend around the house (since it rained so we couldn’t go camping like the original plan):

Tuko’s new hang out spot // Bruschetta // Lazy afternoons with Wyatt // New birthday outfit from my Ma // …more bruschetta // Kitchen Cacti Garden // Lazy morning with Wyatt // Citrus Plant from Wyatt for my birthday

And now onto the recipe! Hope everyone has a fantastic Tuesday. I’m off to go bake more for our afternoon picnic!

Dark Chocolate Zucchini Muffins

1 1/4 cups flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 cup buttermilk (I made my own with this recipe)
1 egg, lightly beaten
1/3 cup agave or honey
2 Tablespoons coconut oil (vegetable will work fine if that is what you have)
1 tsp vanilla extract
1 large very ripe banana, mashed
1 cup grated zucchini (about 1 medium zucchini)
1/4 cup dark chocolate chips (semi-sweet is fine too)

Preheat oven to 350 degrees and grease a 12-muffin pan. Wrap the grated zucchini in a clean kitchen towel and ring out any excess juice.

In a mixing bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the egg, honey/agave, buttermilk, oil, mashed banana, zucchini and vanilla.

Make a well in the center of the of the dry ingredients and and add the zucchini mixture. Fold the dry ingredients into the wet ones until combined.

Fill each muffin tin 3/4 full and bake for 15 minutes or until a toothpick can be stuck in the middle of the muffins and comes out clean.

Enjoy warm or save for tomorrow’s breakfast.

Roasted Tomato Focaccia

9.03.2012

Happy Labor Day! It’s Monday morning and I am still at home instead of out camping. This tropical storm Issac has caused rain, rain, and more rain for the whole weekend here in the Midwest. We had everything packed and ready to go for camping and then woke up Saturday morning to a storm…followed by all day of rain….and the same thing again on Sunday. Perhaps it was not meant to be because the thought of having to spend the weekend cooped up in a tiny tent with a muddy dog is probably not ideal. Plus, it gave us time to be lazy around the house and spruce things up around here a bit (in the form of soooooo much plant shopping! Yay!) and finally framing all those posters we have hung around the house.

Anyhow, It’s been too long since I blogged about focaccia (since last fall, to be exact). It’s one of those breads that we eat within the first two hours of it being baked because it’s just that good. And eating a whole loaf of bad is just not that good for you. So I try to resist as much as possible only make it on special occasions. The special occasion this time was that I hadn’t made it in a while and had beautiful mini heirloom tomatoes…that’s good enough, right?

This bread is delicious by itself, used with sandwiches, dipped in oils, or served with soup.

Roasted Tomato Focaccia

2 teaspoons yeast
1 cup warm water
2 Tablespoons sugar
1 Tablespoon salt
3 1/2 cups all-purpose flour
1/4 cup olive oil

For the topping:

10 cherry tomatoes, sliced in half
1 Tablespoon olive oil
1/4 cup red onion, sliced into long strips
2 Tablespoons fresh thyme
Salt/Pepper
2 garlic cloves, minced

In a large mixing bowl, combine the water and yeast. Let sit for five minutes or until it becomes foamy. Next, add in the sugar, salt, olive oil, and flour (add 1/2 cup of flour at a time). Use your hands (or a mixer with a dough attachment) to knead the dough for five minutes or until the dough has come together (add more flour if it’s sticky and add more olive if it’s too dry).

Grease a bowl, place the dough inside, and cover with a clean dish range. Let sit for an hour in a warm place or until it’s doubled in size.

Grease a sheet pan with olive oil (I used a 9×12 pan so that our bread is thick enough for sandwiches but use whatever works best for you) and roll the dough out onto a floured surface. Fit the dough into the pan and let rise for another 15 minutes.

Preheat oven to 400 degrees. While it is rising the second time, prepare the toppings. Heat a tablespoon of olive in a skillet over medium heat-low. Add in the onions and sauté until just starting to caramelize (about 10-15 minutes).

Make dimples in the dough with your fingers and top the bread with olive oil, tomatoes, onions, garlic, and thyme. Cook for 15 to 20 minutes or until the bread has browned at the top and the cherries have roasted.

Serve warm with every meal!

August Wrap Up

9.01.2012

Another month has gone by already! The days are shortening, the evening are cooling, and the produce choices are shifting. I am, surprisingly, becoming more and more excited about fall as I get older. Perhaps it’s because I don’t judge my seasons by whether I’m in school or not and since work doesn’t ever go away for an entire season, I can accurately pick a season based on my taste. And with that…. I love fall! I love wearing flannels and knee-high socks. I love cooking with loads of nutmeg and pumpkin. I love going on hikes when the leaves are changing colors and the wind is crisp. Oh, I am ready.

Anyhow, before we jump into fall…let’s talk about August!

Looking back, here are a few favorite posts:

1. I made Rosemary Lemonade for a work pot luck at the beginning of the month. Not only was this refreshing and super easy but it also fed my simple syrup addictions. Which led to lemongrass simple syrup and more blueberry simple syrup. Mmm.

2. Farro Salad with Roasted Veggies – summer in a bowl! This was my first time cooking with farro and I was sold. Plus, anything lathered in roasted veggies and caramalized onions is going to be amazing…always.

3. VV Turns 1! VV is going get more pristine with age. Expect lots of changes coming in the near future!

4. Roasted Tomato and Feta Polenta. Simple comfort food is sometimes all you need on a cool summer evening.

Also, August was the month of amazing collaborations over here at VV. We had so much fun making Vegan Mac N’ Cheese with The Hearty Herbivore, sharing a wonderful guest post with Masters2Marathons, and swapping recipes with Dishes Undressed! Don’t be surprised if you see them around here more often!

I sort of/kind of did some things on my August goal list. I am going camping this week and cooked with mushrooms…so that’s two! I did not get around to starting my zine (that’s totally a indoor…winter activity anyways…right?) and I never ended up canning. Hmm…but I do have so much zucchini/eggplant these days that maybe I should look into some recipes.

Anyhow, sorry I am skipping my weekly ‘Searchable Saturdays’ again but I felt like a wrap up was in order.

Hope everyone enjoys the long weekend and I am off to start Birthday Shananagans (because birthdays are suppose to last a whole week prior and after the date, right?)