Entries Tagged as 'Snack'

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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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!

 

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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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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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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Chai-Spiced Citrus & Apple Breakfast Crumble

Posted on: January 26, 2014

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I knew this was going to be a tough post to write when I spent over an hour debating on just the title. It went a little something like this: Is this recipe a cobbler or crisp? What even is the difference between a cobbler and a crisp? Is Huffington Post an accurate source for telling me what to name my recipe? Well, if it is an accurate source then neither of these names are correct. According to the good old Huff’ Post, a cobbler must have individually dropped biscuits while a crumble is a fruit based dessert topped with an oat mixture and a crisp is similar to a crumble but won’t have any oats involved (Did you get all that?). Huh, who would have known? Do you believe them? Yeah, I don’t know if I do either but I also don’t have the answer so we are sticking with it.

Well, now that we are talking about the title of this post, why not keep going? What else were we even going to chat about today? I can’t seem to remember anymore either. You are wondering what makes this a breakfast recipe? Cool. Let’s chat about that.

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Breakfast, for me, is a pretty routined affair. During the week I eat granola/yougurt or oatmeal and during the weekends it’s usually biscuits & gravy (per the boyfriend’s request). That’s it. And maybe a boiled egg or banana mixed in there every once and awhile for variety. So why, you ask, did I make this breakfast cobbler (whoops – I mean ‘crumble’)? Well, it wasn’t really intended to be a breakfast thing at all. I’ve been trying to incorporate more whole foods into my diet and fruit has been a particularly challenging one. Every time I eat an apple or orange or any fruit really, it reminds me of apple dumplings or crumb cake or cobbler. My body has obviously been neglecting fruit in its original state because all fruit triggers a craving for some sort of baked good.

So my desire for fruity baked goods grew every time I enjoyed another apple for a snack or a banana as a post-lunch dessert. The desire grew and grew until I knew I couldn’t put it off any longer. I didn’t want to shatter all this healthy whole food eating with a thick sugary dessert so I set out to make a ‘healthified’ version. One that could be made almost completely out of unrefined sugar and loaded with tons of oat fiber and fruit nutrients.

This crumble was the outcome. It doesn’t have the gooey inside consistency that most traditional crumbles have but it’s still packed full of just as much flavor while leaving you feeling lighter than any traditional recipe. To compensate for the lack of gooeyness, I mixed in part of the oat mixture with the apples to create a creamy oatmeal consistency while still topping the cobbler with the rest for a crispy oat outer layer.

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Chocolate & Spiced Chai Biscotti

Posted on: December 24, 2013

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MERRY CHRISTMAS [EVE] (or, to all of you who don’t celebrate Christmas, HAPPY TUESDAY!). I love Christmas eve just as much as I love Christmas day. This is because, growing up, my parent’s were divorced so we always had Christmas with my Father ‘s family on the 24th and then had ANOTHER Christmas with my mother’s family on the 25th. I never could relate to those kids who were so excited to get to open ONE present on Christmas Eve to hold them over – I always received DOZENS of gifts on Christmas eve followed up lots more gifts on Christmas day. As I’ve aged, I’ve toned down a little (just a little!) on my excitement for a double dose of gifts but have learned to find joy in so many other wonderful aspects of having two Christmases in a row. Double the santa cookies. Double the Christmas movies. Double the Yule log playing in the background on your tv (speaking of that, I’ll be playing Lil Bub’s yule log video this year – if my family doesn’t think thats too weird).

But, to be completely honest, this biscotti has nothing to do with Christmas and I really just chatted about Christmas Eve because I’m just so darn excited its finally here. This biscotti is actually about having 11 days off of work in a row – which is the longest vacation time I’ve had in 2013. It’s about finally having lazy mornings after lazy mornings of sipping coffee in bed and enjoying a favorite magazine while munching some biscotti. It’s all about mastering the technique of getting the biscotti soggy enough in your coffee that it doesn’t crumble all over your sheets but firm enough that it’s still crunchy when take that first bite. But don’t worry, it’s okay if it takes you a few days to master this technique – we’ve still got loads more days off ahead of us!

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Milk Stout & Sea-Salt Caramels

Posted on: November 25, 2013

 

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To speak the obvious, the holidays are upon us! We’ve got Thanksgiving and the start of Hannakuh this week. And Christmas is exactly a month from today. Are you ready? Yeah, me neither. So even though I have not got around to getting gifts and roasting a giant tofurkey, at least I won’t come empty handed because I’ve got these caramels!

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These little candies are the perfect accompaniment for all your holiday gatherings. Going to a Thanksgiving where the host has already agreed to make EVERYTHING? Bring these instead of (or along with) that bottle of wine – it’ll be more personal and they are so perfectly petite that you don’t have to feel guilty about munching a few down before the big feast.

Or these would be wonderful to have on the table during a winter gift wrapping party (am I the only one who has those? It’s really the best excuse to make mulled wine and listen to Christmas records with friends). Or to bring to that ugly sweater party. Or really just to have out on the table all December long while you prep for the holidays.

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Savory Pumpkin Hand Pies

Posted on: November 19, 2013

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Being a vegetarian at your boyfriend’s family Thanksgiving can be madly intimidating. Or going home and explaining to your family for the first time that you no longer will be eating your aunt’s legendary roast. Although it’s never fun having to repeat yourself over and over to every person at the gathering about why you aren’t diving into that meat, it’s something all of us vegetarians (and vegans!) have had to endure. Instead of spending your entire evening avoiding eye contact with everyone in the room in an attempt to avoid that ‘dietary needs conversation’, whip up a batch of these hand pies to win everyone over. No meat lover will miss the meat in these little pockets of savory deliciousness and they might just agree that these would make a better main course (or appetizer or side or all 3).

Although eating a giant turkery for Thanksgiving is ‘traditional’, I say the hell with it! Let’s make our own tradition!! You aren’t constrained to eating that one meat that is ‘traditional’ and you can play around with any food you enjoy. And, in my opinion, I think these little pockets of pot pies are better than any dried out turkey I was served as a child.

 

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Hop on over to DeSmitten Design blog for the full recipe and learn more!

 

Caramelized Cranberry & Brie Pull-Apart Bread

Posted on: November 12, 2013

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Are you guys ready to talk about Thanksgiving? Excellent because it’s been on my mind a whole bunch lately and I am wearing my excitement on my sleeve. Holidays weren’t something I truly appreciated until I moved away and spent months upon months away from my family (it also helps that, in the more recent years, I’ve become obsessed with food as well). These days, it seems like I get more and more excited about the holidays sooner and sooner. Hell, I was ready to start talking about stuffing at the end of September!

 

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Vanilla Bean & Espresso Granola

Posted on: November 3, 2013

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Keeping it simple for today’s post. Sometimes you have the energy to make a 20 step breakfast recipe and other times you just want to be able to throw something together in five minutes, stick it in the oven, and crawl back into bed with your coffee for another hour. Yeah, I don’t care if that makes me sound lazy. You think I’m lazy now, just wait until the frigid months of January and February roll around. Ha, no but on a serious note – I’ve just been super busy getting some really great guest posts together for the month of November (more on that in the coming weeks).

I actually made this granola recipe back in September and am just now getting around to posting it. I originally had made it for my stepdad’s birthday (I made him a bunch of baked goods and sent out a little care package). However, I had been putting off posting this because I really wanted to make my own coffee extract first. Have you ever made coffee extract? I’ve only ever made vanilla but it seems silly to not experiment with other ones. Unfortunately, so far I’ve been pretty un-enthuised with the end results for my coffee extract. I really wanted to be able to make an extract out of leftover coffee grounds but have been unsuccessful as of now. So, for the time being, I am sticking with using part of an espresso shot in the recipe below.

 

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Maple Apple Bars /// Apple Picking

Posted on: October 27, 2013

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I know, I know. Every food blog out there right now has gorgeous pictures up of them apple picking. But what’s one more?

Apple picking is a sign that the air has become crisp and the days shorter. We usually go apple picking at the same place every year but found this new gem of a farm this fall. It’s huge with windy isles filled with dozens and dozens of apple flavors. We adventured right around dusk while the lighting was magical and the the farm was void of families.

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Nutmeg Banana Carrot Muffins /// Some Words on Sugar Substitutes

Posted on: September 29, 2013

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Today is Sunday, September 29th. Today is a very very special day. Or should I say tonight? Yes, tonight is a very very very special night. Tonight is the season finale of Breaking Bad. It is when three (four?!) years of pain-stakingly frustrating tension is finally resolved (or at least we hope it will be). There is only one problem: we don’t have cable. How did we watch all the other 61 episodes then, you ask? Well you can stream them on the network’s website the followig day after an episode has aired. Which I am usually totally fine with. But this is the season finale of the whole series. And I can’t stop thinking about it. I don’t want to go into work tomorrow and have to keep my ears shut the whole day. Or spend the next 24 hours avoiding my newsfeeds on facebook and twitter. I want to experience it along with the rest of America.

So, how will I do this, you ask? Well, I’m not sure. But I sure as hell want to be prepared with baked goods when I figure it out. I’m thinking…bribing frineds with these muffins? Or the bartender to turn it to AMC with these little handheld cakes. Or maybe even going over to our new neighbors house and using these muffins as a ‘welcome to the neighborhood’ peace treaty right when the show is starting (that way I can peep in the door and see if they are watching it. ‘OH! You guys are watching Breaking Bad?! We were just about to put it on. Maybe we should all watch it together. I also have some local cider and whiskey I can bring over, if you’d like….’). You know, those kinds of things.

 

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Oh no. This post was supposed to be a distraction from thinking about Breaking Bad. Okay, what were we talking about before I so rudely changed the subject to a drug-ring-themed-pop-culture-television-drama? Oh yeah, muffins. And not just any muffins – muffins exploding with nutritional benefits like dates (fiber, iron, calcium), bananas (potassium, vitamin B6, vitamin C), nutmeg (iron, magnesium, calcium), and carrots (vitamin A). These are nutritional enough for breakfast but satisfying enough for dessert. And even scrumptious enough to bribe your friends with.

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream [Vegan]

Posted on: September 1, 2013

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There is so much fall going on around Pinterest these days; I find it to be both appalling and kind of exciting. Maybe it’s this streak of 90 degree weather or my longing for copious amounts of curry in my stomach or the desire to wear knee high socks but I am feeling ready for it. [Heck, maybe I even already bought a can of organic pumpkin for vegan fall baking].

My brain feels so fried from this heat that I’ve managed to stumble into a mundane food routine of salads for lunch and veggie sandwiches for dinner. That is about it….Well, almost it. The other summertime food that has been a regular lately is greek yogurt and homemade granola. So much so that I am starting to think we may need to take some time off from each other soon or we may not be able to stay friends.

Thus, in an attempt to keep yogurt off my long list of hated foods (right next to beets and jello), I decided to try cashew cream in my breakfast parfaits. I originally made the cashew cream to lather on eclairs (…more on that in the coming days) but haven’t looked back at yogurt in weeks.

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The cashew cream only takes a few minutes to whip up and usually lasts me 3 to 4 servings of breakfast. It’s sweeter than yogurt but not so much that you feel guilty about enjoying it for breakfast. Feel free to enjoy with whatever granola you have on hand but I highly recommend trying out this quinoa version. The toasted quinoa gives the granola a crunchy texture unlike any kind of granola I’ve had before. And it’s a complete protein so you’ll be really ready to start your day right. ‘Nuff said?

 

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream

Inspired by Gourmande in the Kitchen & Cashew Cream adapted from Oh, Ladycakes

For the granola:

  • 1 cup tri-colored quinoa (or 1/2 cup red + 1/2 cup white), rinsed super well
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 1 Tablespoon coconut oil
  • 2 Tablespoons maple syrup
  • dash of cinnamon & nutmeg
  • vanilla bean, seeds removed and pod discarded (or 1 teaspoon vanilla extract)
  • 1 Tablespoon of coconut oil (or any baking oil you’d prefer)
  • 2 Tablespoons honey (or more maple syrup to keep vegan)
  • 1/2 cup pistachios, divided & lightly crushed

For the maple cashew cream:

  • 1/2 cup cashews, soaked in water overnight
  • 4 dates, pitted
  • 2-3 Tablespoons maple syrup (depending on how sweet you want to make it)
  • about 1/4 cup water
  • 1 pint blueberries

Submerge cashews in water and let soak overnight.

Remove pits from dates and let soak with the cashews 30 minutes prior to making the cream.

Preheat oven to 300 degrees. Combine the quinoa, rolled oats, cinnamon, nutmeg, and the vanilla bean seeds in a mixing bowl. Fold in the oil, maple syrup, and honey. Transfer to a baking sheet and spread out as much as possible. Cook for 30 minutes, stirring every 10 minutes to keep from burning. After 30 minutes, add 1/4 cup crushed pistachios to granola and cook for another 5 minutes. Remove from oven and set aside to cool.

Drain cashews / dates and place in a food process or blender. Add the maple syrup and 1/4 cup water. Blend. If too thick, gradually add more water a tablespoon at a time until a desired consistency is reached (I like mine at the consistency of greek yogurt – thick and sustainable but a little fluffy).

To assemble: Layer the cream followed by the cooled granola followed by blueberries and garnish with crushed pistachio and cinnamon.

 

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Goat Cheese Polenta with Basil Almond Pesto & Pan Fried Chickpeas [For one]

Posted on: August 21, 2013

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Wyatt is off at a Black Sabbath concert tonight . No, I’m not sure why – he’s not a 60 year old fan or a metal head of any kinds [but this is beside the point]. The point is that I’m here alone tonight. I decide to have a sort of girl’s night…with myself. Yoga, red wine, and a chick flick (Bridesmaid to be exact…hey, don’t judge! Everyone ALWAYS references it and I have no idea what they are ever talking about). This is a special treat because I’m usually get suckered into alien, death-centric, action flicks and a case of beer.

This also meant I was on my own for dinner this evening. Any normal American would have probably just got chinese take-out but I was excited by the thought of not having to worry about another person’s needs / preferences. Both polenta and chickpeas are two things Wyatt isn’t really that crazy about – and I totally disagree. I personally don’t think there could ever be anything wrong with a big bowl of corn creaminess that takes on the subtle flavor of whatever cheese you decide to melt into it. And as for chickpeas – give me them anyway you’d like: blended, roasted, sautéed, or panfried.

Needless to say, I’ve settled in for the night with this big polenta bowl and my boxer dog, Tuko. If you need us – we’ll be over here watching some girls relieve themselves in wedding dresses because of some bad Mexican food they ate (gross! Sorry, Bridesmaid reference?)

When pan frying the chickpeas, make sure you use just a big enough skillet so that they can lay evenly in one layer but not so big that you have to use half your bottle of oil. And as for the pesto, I’ve been into using kale (since it grows like wildflowers in my garden) but went with basil on this one since it’s finally basil season – feel free to use whatever leafy green you have on hand!

 

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Goat Cheese Polenta with Basil Almond Pesto & Pan Fried Chickpeas

  • 1 cup dried polenta
  • 4 cups water
  • 1 ounces goat cheese (or more if you are like me)

 

  • 1/2 cup raw almonds
  • 3 garlic cloves
  • 1 1/2 cups fresh basil
  • 1/4 cup parmesan
  • 1/2 cup olive oil
  • salt / pepper

 

  • 2 cups cooked chickpeas (from a can or from dried)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • salt / pepper
  • oil (I used olive but you could use vegetable as well)

In a food processor or very powerful blender, combine all the pesto ingredients and blend until a smooth paste forms. Add more olive oil if needed to reach your desired consistency. Set aside.

In a saucepan, bring 4 cups of water to a boil. Add polenta and lower heat to medium low. Whisk continuously until the polenta has become thick enough that it won’t stick to the bottom. After fifteen minutes of simmering, stir in the cheese and remove from heat. Cover to keep warm and set aside.

In a large cast iron skillet, heat a thin layer of oil over medium. Add chickpeas, cumin, chili powder, salt, and pepper. Sauté for ten to fifteen minutes or until golden brown. Remove from pan with a slotted spoon and place on a paper towel lined tray. Let sit for a few minutes to crisp up.

Mix the polenta, chickpeas, and pesto all together and enjoy!

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Cantaloupe Caprese

Posted on: July 1, 2013

It’s July…just barely but still July. July means I’m entitled to consuming copious amounts of juicy, flavorful, plump tomatoes. And all the cravings that go along with it…cravings for say… salsa and tomato jam and  bruschetta and Caprese salad. Yup, Caprese salad. That is what I’ve been craving the most. An excuse to buy those irresistible bite-size fresh mozzarella balls that end up half gone before you can even put them on a stick. And basil so fresh that you can still smell the herb on your fingertips from the leaves being picked only a few minutes earlier.

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But…oh wait. There’s one problem. The tomatoes aren’t ready…they are plump and round but mockingly green. The green is a glaring reminder that they are so close…but not close enough. So what’s a girl to do when she impulsively bought a big tub of mozzarella thinking she’d come across heirloom tomatoes at the market? Eat them anyways, of course!

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This is a sweet twist on the caprese salad appetizer that you so often times see around the later summer months. It’s still a juicy excuse to splurge on fresh mozzarella and douse your food in balsamic. It’s just a bit of a sweeter excuse.

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PS – Yes, I did take the time to make these into shapes so it spelled out ‘Vegetarian ‘Ventures’. To be fair, it was a rainy Saturday and I didn’t have much else planned (besides sunbathing at the lake…which I repeat…it was rainy). So, you obviously can just cut these up into little squares or use a mellow scooper to make them circles. Or take the time to cut out cute shapes using cookie cutters you obtained from an antique shop. Whatever suits your fancy.

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Cantaloupe Caprese

makes about 2 dozen Caprese kabobs
  • 24 chunks of cantaloupe (from one small melon)
  • 24 fresh bocconcini (bite-size mozzarella) balls
  • 24 basil leaves

 

  • 2 Tablespoons balsamic vinegar
  • 12 kebob sticks (I broke mine in half for smaller kebobs)

 

Let kebob sticks soak in water for an hour before preparing.

Stick two of each cantaloupe piece, bocconicini, and basil leaf on a kebob stick in whatever order you’d prefer. Repeat with the rest of the pieces and sticks.

Drizzle with Balsamic vinegar before serving.

Doesn’t get much easier than that, huh?

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Baked Sweet Potato Poutine

Posted on: June 26, 2013

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I totally get why eating healthy is so important. You feel great after, it gives you energy, makes your skin glow, wards of sickness, and keeps the extra pounds at bay. But sometimes, and just sometimes, you just want a big pile of french fries lathered in gravy. And no matter how much you try to convince your taste buds otherwise, they don’t listen. No matter how many salad ingredients you pull out of the fridge, your hand still reached for those big hunks of cheese you were ‘reserving’ for a special occasion.

This is what happened to me on Monday night. I had everything prepped and ready to go for a big ‘ol taco salad dinner. But the drooling happening in my mouth was demanding poutine. Demanding it so fiercely that I knew if I ignored my desires, I’d end up eating a pint of ice cream later because I’d be left unsatisfied. So, my mind and stomach battled it out for about 10 minutes before we settling on making BAKED Sweet Potato Poutine….not a salad but also not deep fried starch. A fair compromise, I told myself.

And, to be honest…it blew a salad out of the water. A big pile of baked fries lathered in peppered gravy and big hunks of gooey cheese was exactly what my Monday night needed. The only thing that made it even better was serving it with a Gin & Tonic and re-runs of the X-Files.

If you are new to Poutine, you need to try it! We are pretty used to eating Chinese and Middle Eastern food in America but how often do you try out some Canadian food? Traditional poutine consists of deep fried fries, gravy, and cheese curds. It’s traditionally made with meat gravy so unless you have a wonderful vegan restaurant that serves up a vegetarian version, (Thanks, Owlery!), you’ll want to take a stab at making your own.

 

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Baked Sweet Potato Poutine

  • 1 large sweet potato, cut into wedges
  • 1 medium russet potato (or another sweet potato), cut into wedges
  • 1/4 cup olive oil
  • Salt/Pepper

Peppered Thyme Gravy:

  • 1/4 cup flour
  • 3 Tablespoons nutritional yeast
  • 2 cups almond milk (or regular)
  • 3 sprigs of thyme, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon butter
  • 1 cup cheese curds

 

Preheat oven to 450 degrees. Toss potato wedges in olive oil, salt, and pepper. Arrange in a single layer on two baking sheets (don’t crowd them or they won’t cook evenly). Bake for fifteen minutes, flip fries, and make for an additional 15 minutes or until fries are crispy. Remove from oven and let cool.

In a large skillet, whisk the flour, nutritional yeast, and milk together. Once it is a smooth consistency, add all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. Stir constantly until gravy thickens. Adjust to taste with salt/pepper.

Assemble by drizzling gravy over your huge mound of fries and topping with cheese curds.

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Coriander Hummus

Posted on: June 17, 2013

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Did everyone have a fantastic Father’s day? What wonderful thing did you do for our Father? I drove eight hours to see Fleetwood Mac in Chicago with my Father on Friday (although…he paid for the ridiculously over-priced tickets so we are probably even). My father ALWAYS had a Fleetwood Mac album on in the car when I was little and it’s one of the rare moments I remember singing and dancing with him. It was awesome growing up on Fleetwood Mac, I’ve always wanted to see Stevie Nicks in person and she did not disappoint.

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Here’s a simple hummus recipe for you. I decided to put the ‘flavoring’ in the top and keep the hummus itself super basic (mmmm garlic garlic hummus). You don’t HAVE to peel the chickpeas but I read about doing it over at Smitten Kitchen a few months back and am totally hooked. I’ve ruined 2 blenders by overheating them when making hummus and this takes the majority of the work off the blender. Plus, it leaves your hummus so smooth that you’ll never need the store bought stuff again.

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Coriander Hummus

  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 garlic cloves, minced
  • 1/3 cup tahini
  • 3 Tablespoons lemon juice
  • 1/4 cup water
  • 1/8 cup olive oil

 

  • 1/4 cup coriander seeds, toasted and crushed (instructions below)*
  • 3 Tablespoons cilantro, chopped

 

Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl.

Place the coriander seeds in a saucepan over medium low heat. Stir constituently for about two minutes or until they are fragrant and lightly browned. Remove from heat and immediately transfer to a mortar and pestle to crush. Sprinkle crushed coriander seeds over the hummus followed by sprinkling the cilantro.

Serve with pita and fresh veggies.

 

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Maple Almond GORP // The Adventure’s Food

Posted on: May 31, 2013

As mentioned on Tuesday, we spent last weekend exploring the forest wonders of Wisconsin. We went hiking and can0ing and swimming (Yes, Wyatt’s brother has cheetah hair)…

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It was a beautiful and relaxing adventure. However, traveling with a group of Midwestern families, I was nervous about the eating situation. There are still many places that don’t realize ‘vegetarian’ means not eating fish or chicken. And Midwest fast food doesn’t necessarily cater to vegetarians with their bland ice burg lettuce salads and sugar drenched parfaits. I decided to take the situation into my own hands by whipping up some homemade chex mix, stuffing as many sparkling water cans into my purse as possible, and baking a pan of GORP.

Why GORP? I don’t have fond memories of preparing it at summer camp or munching on it during Girl Scout outings. We never backed it during family road trips or enjoyed a big bowl at 4th of July. I guess this lack of GORP in my childhood made me curious of what I was missing out on. Plus, a friend told me that my Cinnamon Quinoa Granola reminded them of GORP – portable, high-protein granola? I’m in.

Say hello to my new favorite road trip snack. This stuff lasted me the whole four days since a big scoop is pretty filling. I would suggest this for anyone going on a long car ride, camping trip, hiking, or anyone in need of a high-protein snack. I put coated chocolate in this recipe (hey, I was on vacation after all) which I found helped the chocolate from melting. Feel free to adjust this anyway you see fit. For me, I’m not a big raisen person so I snuck dried cranberries in there instead.

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MAPLE ALMOND GORP

  • 1 1/2 cups oats
  • 1 cup almonds
  • 1 cup cranberries
  • 1/2 cup coconut flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup maple syrup
  • 1 vanilla bean, sliced in half
  • 1 cup candy coated chocolate or chocolate chips

Preheat oven to 375 degrees. Place the maple syrup with the split vanilla bean in a small saucepan and bring to a boil. Remove from heat and let the vanilla bean steap for ten minutes. After ten minutes, remove vanilla bean.

In a large mixing bowl, combine the coconut flakes, almonds, oats, cranberries, cinnamon, and nutmeg. Pour maple syrup mixture over everything and stir to combine. Transfer to a baking sheet and cook for 15 minutes.
Let cool completely before folding in chocolate. Store in an airtight container or plastic bag and adventure away!

 

 

Mango Cucumber Salsa

Posted on: May 22, 2013

It’s finally time! After five loooong, cold months – fresh produce is back! And I’m not talking about those root vegetables that taste like dirt (sorry, beets. You just don’t do it for me). I’m talking about spinach that was picked earlier that day and strawberries that were carried on a truck from down the street.

This salsa is great in it’s simplicity. It’s wonderful when produce is so fresh that you don’t need a ton of added ingredients. Dip this salsa in tortilla dips or use as a topping for tacos, veggie burgers, or anything else that sounds delicious!

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Cucumber Mango Salsa

  • 1 mango, peeled and diced (pit removed)
  • 1 red chili pepper, diced
  • 1/2 english cucumber, diced
  • 1 teaspoon cumin
  • juice from half a lime
  • 10 mint leaves, chopped
  • squirt of sriracha (optional, add if you’d like to add a hint of heat)

Combine the mango, pepper, cucumber, cumin and mint in a bowl. Squeeze the lime juice over the salsa and stir until everything is coated. Season with salt and sriracha.

 

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Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

Posted on: May 19, 2013


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Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!

 

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For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.

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Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong.  MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.

If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.

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CHIMICHURRI Ramps Bread with Lemon Thyme Butter

Posted on: April 25, 2013

 

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I came across ramps for the first time at the farmer’s market two weeks ago. The nice man who sold them to me explained that they are a type of mild wild garlic and grow in the early spring. The first recipe I tried was a Lemon Risotto from The Kitchn and I was instantly hooked. I went back the next week and picked up another bundle.

This time around I wanted to create my own recipe. When researching ideas, I came across chimichurri and knew I had to try it. Chimichurri is an Argentina sauce that is usually lathered all over meat. If you’ve ever read ‘The Butcher and The Vegetarian’ than you probably can recall the wonderful ways she described chimichurri. She spoke of it making her dizzy from the fresh flavors and needing more. That was enough for me to know I wanted to try it.

But…my adventures with chimichurri didn’t stop there. After lathering it on anything in sight, I wanted to also cook with it. Traditionally it’s rubbed on meat…which isn’t an option for me so I decided to do something completely different – through it in the loaf of bread I had planned to make anyways! And dayuuum…. not only was it beautiful with streaks of green running through it but the bread was soft and so flavorful that you could eat the whole thing plain. Or make some simple lemon thyme butter to dab on top.

 

 

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Chimichurri Ramps Bread with Lemon Thyme Butter

Chimichurri:

  • 1 bunch of ramps (about 10 stalks)
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoons salt
  • 1/2 red pepper flakes
  • dash of pepper

 

For the bread:

  • 1 cup warm water
  • 2 teaspoons yeast
  • 1 cup whole wheat flour
  • 1 1/2 cup all purpose flour
  • 1 Tablespoon olive oil
  • 1/2 teaspoons salt
  • 1/4 cup shredded parmesan

 

For the butter:

  • 6 Tablespoons butter, softened
  • 2 teaspoons fresh thyme, minced
  • Zest from half of an organic lemon

 

To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips.  Slice into big chunks. Place all ingredients in a food processor (or blender) until a smooth paste forms. Lather all over slices of baguette or roasted veggies or proceed and make delicious bread out of it…

 

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To make the bread: Combine the warm water and yeast in the large mixing bowl. Let sit for 5 minutes or until it becomes frothy. Next, add in the flour, salt, and olive oil and mix until combined. Turn the dough onto a floured surface and knead by hand for ten minutes (you can also do this in a stand mixer with a bread attachment – sadly, my mixer gave out on me last month so I’m going old school). Transfer kneaded dough to an oiled bowl and cover with a clean dish towel. Let rise in a warm place for an hour.

Next, turn the dough out onto floured surface and roll into a rectangle (about 18 by 12 inches). Top with the chimichurri. Roll the long side of the dough towards you and pinch the ends closed (the same way you roll cinnamon into cinnamon rolls). Slice down the middle lengthwise, twist both pieces, and use the two parts to bread the bread by twirling around each other. Transfer to a greased baking sheet and let rise for another 30 minutes.

Preheat oven to 425 and bake for roughly 25 minutes or until golden on top.

 

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To make the thyme lemon butter: Mash the lemon zest, softened butter, and thyme together. Serve soft or wrap in parchment paper and stick in the fridge until firm.

 

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Dark Chocolate Chunk Angel Food Cupcakes with Brandied Strawberries

Posted on: April 20, 2013

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If you are a regular around here you may have noticed my usual ‘Searchable Saturday’ post missing these last two weeks. I am currently re-vamping that weekly column and will hopefully have it back in the coming weeks. To hold you over until it’s back, feel free to find my weekly inspirations over on Pinterest.

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I learned all my baking techniques backward. Instead of learning the basics right off the bat – I dove right into vegan baking after moving into my first kitchen. This means I can whip up a Vegan Chia Latte cupcake like no one’s business but often times still feel lost when trying to make a traditional cake…like one that involves 4 sticks of butter and 3 pounds of powdered sugar (do people actually put that much butter in a single recipe?!).

I’ve begun working backwards and am try to get a grasp on as many aspects of baking as possible (branching out from vegan and gluten free). So, while wondering through the bakery section of my co-op the other day, I realized I’ve never made angel food cake from scratch. It’s something that has always been so easily accessible to me going up that I never really gave a thought to where it came from. Perhaps from a box? Or from the grocery store bakery? But what about homemade – had I ever really had homemade angel food cake? I was beginning to doubt I had. And something needed to be done about it.

I began doing research (AKA searched google) and discovered my challenge for making angel food cake would be whipping the egg whites until ‘soft peaks formed‘. I had read that term before and only accomplished it one other time – when making The Butterscotch Roll Up Cake for this little blog’s birthday. I remember being SUPER intimidated by this term and watching many youtube videos before trying it myself. I had successfully accomplished making those ‘soft peaks’ but had pretty much steered clear of any recipe with this step in it since. However, the rest of making angel food cake seemed SO simple with its few ingredients and minimal steps that I knew I could shy away no longer.

In the end, the soft peaks term was nothing to fear. I used this handy visual guide from TheKitchn to make sure my egg whites were whipped properly and boom – the cupcakes turned out light and fluffy! Oh, and delicious. The chocolate chunks sank to the bottom because of the light batter but it made an amazing angel food sandwich – with dark chocolate on the bottom, boozy strawberries on top, and angel food cake in the center.

 

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Dark Chocolate Chunk Angel Food Cupcakes with Brandied Strawberries

Brandied Strawberries:

  • 1/2 pint strawberries, sliced
  • 1 Tablespoon brown sugar
  • 1/2 Tablespoon brandy

For the cupcakes:

  • 3/4 cup powdered sugar, divided
  • 1/2 cup all purpose flour
  • 5 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon vanilla extract
  • 1/2 dark chocolate chunks (or regular chocolate chips)

For the frosting:

  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 3 Tablespoons milk

 

Slice the strawberries and place them in a bowl with the brown sugar and brandy. Cover and place in the fridge while you prepare everything else (try to let them sit in their for at least an hour).

Preheat oven to 350 degrees and slightly grease a 12 muffin pan.

In a small bowl, combine the flour and 1/4 cup powdered sugar. Set aside.

Add the 5 egg whites to your stand mixer bowl and beat until foamy. Next, add the cream of tartar and salt and turn the mixer up to high. Gradually add in the remaining 1/2 cup of powdered sugar and then vanilla extract. Beat until soft peaks form.

Next, fold in the flour mixture in three additions. Try to keep the batter as light and fluffy as possible and doing it in three additions will help not to weigh it down. Keep folding until everything is incorporated.

Transfer batter to the prepared muffin tins and bake for 15 to 18 minutes. You can tell they are done if the center is browned and bounces back slightly when you touch it.

Remove from heat and transfer to a cooling rack (I’ve read that you should place them face down on the cooling rack so they don’t sink – I didn’t have a problem with them sinking but would recommend you do this step just in case).

To make the frosting: Use a mixer to beat the butter until creamy. Next, add in the powdered sugar and vanilla and continue beatings on medium speed. Add milk a tablespoon at a time until the desired consistency is reached.

Drain the strawberries of any excess sugar liquid (or reserve it to drizzle on top).Once the cupcakes are cooled, frost them and top with brandied strawberries.

 

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Homemade Mustards: Honey Curry & Beer Thyme

Posted on: April 16, 2013

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As spring approaches, I get the “grilling craving”. You know what I’m talking about – where not only the smell of blooming flowers is in the air but also the smell of charcoal and kabobs. This is usually also the time of year that I  get the urge to make a new condiment. For me, condiments will always be associated with summer outdoor cookouts. A veggie dog is just not the same without relish, ketchup, and mustard. But woah, have you seen all the preservatives that reside in your standard ketchup bottle? Its a sight for sore eyes!

This is usually why I like to make a few batches of homemade condiment to last me through the summer. Two years ago I posted about Ketchup, last spring was Barbecue Sauce, and this time around I am trying my hand at Mustard. The idea, for me, is that if I make it in the spring then I’ll have the condiments around in the fridge for grill outs and social gathering all summer long.

I’m pretty excited about this mustard because it will last in your fridge for up to 3 months. That means months of veggie dog toppings and Brie Grilled Cheeses! In addition, it makes plenty to share and you get to show off your fancy cooking skills to all your friends. What’s a better conversation starter than ‘Oh, here is where I put that homemade mustard. Yup, I said homemade’ ?

The trick for these recipes is to use enough vinegar that you get a bit of tang with each bite but also don’t use so much that the vinegar becomes overpowering (which can happen pretty quickly). Also, another thing to note, is that whole mustard seeds are super spicy. Like…way more spicy than most people ever realize. This means that you may need to add LOTS more sweetener at the end to get the desired flavor profile you are looking for. Don’t be afraid to mix in some more honey or agave to make it sweet. Or even more curry powder or thyme if you aren’t tasting the added ingredients as much as you’d like. Homemade cooking is all about experimenting so play around with this recipe and figure out what works best for your taste palette.

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Homemade Honey Curry Mustard

  • 1/2 cup white wine
  • 1/4 cup rice vinegar
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 Tablespoon chopped shallots
  • 1 Tablespoon honey (plus more for the end)
  • 1/2 Tablespoon curry powder
  • salt

Homemade Thyme Beer Mustard

  • 1/2 cup beer
  • 1/4 cup rice vinegar
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 Tablespoon chopped shallots
  • 1/2 teaspoon chopped fresh thyme
  • salt

For both or either recipes: Place all ingredients for each recipe into two separate bowls (or just use one bowl if you are only making one of the mustards). Cover and let sit in the fridge overnight.

The next day, transfer everything to a blender and blend until desired consistency is reached (I like to keep a few mustard seeds whole but do whatever fits your fancy). Taste to season and add more honey if it’s too spicy or salt/pepper to help bring out the flavors.

Eat right away or transfer to an airtight jar and keep in the fridge for up to 3 months.

*Please note that the mustard seeds are like a sponge and will absorb any liquid around them so if your mustard becomes dry from sitting in the fridge, just add a few teaspoons of water to reach your desired consistency again

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Kale, Tomato, & Garlic Breadsticks

Posted on: March 19, 2013

Kale, Tomato, and Garlic Breadsticks

These breadsticks are a product of a frustrating juicer clean up experience. And by frustrating I mean the twenty minutes I spent scrubbing it’s inside parts trying to get green stains out. And then the other twenty minutes I spent scrubbing the kitchen counter to remove the orange carrot stains. And then finally the last ten minutes which consisted of scorching my hands with hot water trying to get all the last bits of color off of my own hands. Through this process I kept thinking to myself ‘Never again will I wait until my lunch break to clean up my morning juice’ which then was followed by thoughts of ‘these stains are crazy. Does it stain the inside of my stomach like this?’ and then ‘I bet this is how they make that fun colored pasta’ and finally ‘wait..I bet I could make fun colored doughs!’

And there you have it. The next day I set out of make dye juices out of carrots, kale, and beets. I didn’t end up following through the the beet one though…I know it would have made the most beautiful color dough but I couldn’t do it. I can not stand the smell of beets (let alone the taste) and knew the sticks would go straight to the trash if I even attempted to try it. And then my hands would smell like beets. And my beet stained hands would be reminders of the horrible earthy smell [sorry, beet lovers. I can not relate to you on this one]. I also ended up wanting a deeper red than the carrot juice gave so I ended up using tomato paste which worked wonders. And lastly, I played around with all sorts of toppings – poppy seed, garlic, parmesan, sesame seeds, and fresh herbs. The results were an array of fun colored breadsticks all with individual flavor profiles. No two sticks the same…which made it challenging to not want to sample them all.

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All in all – my favorites were the kale poppy seed, tomato paremsan, and garlic thyme ones. These would make pretty party appetizers or go along perfectly with pizza. In fact, the basic dough recipe is my favorite pizza dough so you could totally just double that part and use half the dough for pizza. Just saying – I’ll take any excuse to eat pizza.

Make these thicker if you like your breadsticks doughy and soft. I personally was going for a cracker feel so I made them thin and let them sit out for a few hours.

 

Kale Tomato Garlic Breadsticks

 

Garlic, Tomato, & Kale Breadsticks

  • 1 package active dry yeast
  • 3+ cups all purpose flour
  • 1 cup warm water
  • 1 teaspoons salt
  • 2 Tablespoons tomato paste
  • a bunch of kale
  • 3 garlic cloves, minced
  • 1 Tablespoon olive oil
  • assortment of toppings (sesame seeds, poppy seeds, parmesan, garlic, herbs, spices, etc)

Whisk together the yeast, 1 Tablespoon flour, and 1/4 cup warm water and let stand for ten minutes or until the yeast has become a thick foam.

Stir together 1 1/2 cups of flour and salt. Add yeast mixture and the rest of the water (3/4 cup) and stir until smooth. Add another half a cup of flour and mix. If the dough is sticking to your hands then it’s too moist so add a bit more flour and if it’s too dry then add a bit more water (try to keep on the stickier side since you’ll be adding a bit more flour as you knead).

Transfer dough to a floured surface and knead for 10 minutes. Place dough in a greased bowl and cover with a damp towel. Let dough rise for an hour or until it’s doubled.

While it’s raising, press washed kale through a juicer to create a few tablespoons of juice.

Preheat oven to 400 degrees. Divide the dough into 3 equal parts and keep the two parts you aren’t working with covered in the bowl (this will help the dough from drying out).

On a floured surface, fold in the minced garlic to the first part of the dough. Knead the dough until garlic is speckled throughout. Roll the dough into a 9×13 rectagle and use a cookie cutter to cut 5 long strips. Pick up a strip, twist it, and transfer to a greased cookie sheet. Repeat with the rest of the strips.

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On a very floured surface (this is important because we are going to be adding more liquid to the dough which will make the dough sticky and will most likely need to be adding more flour), place another 1/3 of the dough and pour 1 tablespoon of kale juice over it. Start folding the dough into itself and add more kale juice (1 tablespoon at a time) until the dough is at your desired color consistency. Make sure to add more flour if the dough starts to get too sticky.

Roll out the dough into a 13×9 rectangle and cut into 5 strips with a cookie cutter. Twist each strip by hand and transfer to your greased baking sheet.

Lastly, knead 1 tablespoon at a time of the tomato paste into the rest of the dough. Knead until the color is evenly distributed (adding more paste if you want a darker color) and roll out into a 13×9 strip. Cut into 5 pieces, twist each piece by hand, and transfer to a greased baking sheet (you may need to start a second sheet at this point).

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Brush 1 tablespoon olive oil over the top of the sticks and top with desired toppings. Cook for 20 minutes or until golden at the top.

Serve warm or let sit overnight for a cracker-like texture.
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