Heyyaa! We are heading out on an adventure in search of warmer weather. I like to think that I’m never too old for a spring break. I may or may not be able to post in the next few days. If not, see you in a week! Or feel free to follow along on instagram (@shellywest).
This is less of a recipe and more of a kitchen experiment. It involves letting vodka absorb the flavors for up to a weeks time. And involves sip tasting everyday. And adjusting the ingredients throughout the week. It involves playing with flavor combinations and getting use to what ingredients absorb into the alcohol quicker than others. It involves patients and curiosity. And, of course, a love for cocktail mixing.
The fascination with mixing my own cocktails started last summer with simple syrups. A simple syrup is, as stated in its name, ridiculously simple to “simmer” up. But you know what else I discovered is as simple to make? Rosemary simple syrup. Blueberry simple syrup. Cranberry simple syrup. The options are literally endless.
So after I had mastered the simple syrup, I was ready to move onto more DIY ways to make my own cocktails unique. I tampered with the idea of making my own bitters (after reading articles such as this one and several books from the library) but the ingredients were obscure and I never did get around to ordering the supplies (one day!).
And after many months of my cocktail making desires being dormant, I stumbled upon infused alcohol. I was out at dive bar where our friend was playing a show and noticed a bunch of jars behind the bar filled with fruits, herbs, and flowers. I questioned the bartender who was reluctant to give me too many details (perhaps he thought I was a spy from their competing bar next door) but what I did get out was that they were filled with alcohol and being infused for the next 4 days. In my slightly tipsy state, immediately upon returning home, I questioned google about what could have possibly been going on in those jars and how I could try it out. I came to the conclusion that they were making infused alcohols and couldn’t wait to try it myself.
This is the first of two I’ve tested. I also have a ginger blood orange rum that still needs another day or two (more on that in the coming days – hopefully). I have a delicious cocktail recipe I served with this vodka but you’ll have to wait for that. Can’t give you guys too much in one post!
Make sure to experiment with your own flavor profiles! Try light colored alcohols to absorb the flavors quicker and think of your favorite herb , spices, and fruit combinations. If the first round doesn’t work out, don’t give up. Experimenting is all about playing around and it may take a few times to get to a flavor you are proud of. The infused alcohol will take anywhere from a few days to a week – all herbs and fruits release flavors at different amounts of time so be patient and sample your alcohol often.
Transfer 1/2 the blueberries to sealable jar or container. Slightly smash them open so the flavors can be released. Muddle the basil leaves with a mortar and pestle (or use your hands to rip the leaves apart). Place in jar with the blueberries and add vodka. Seal jar and stick in the fridge for up to a week. Check daily and add more blueberries or basil depending on the desired flavor. [I ended up adding the entire pint of blueberries by the time the week was over but didn't add anymore basil].
Strain using a small mesh strainer or coffee filter. Serve in cocktails or by itself.
Song of the day:
I woke up to the strangest thing just a few minutes ago. My boyfriend was not still sleeping next to me. I went into the living room and he wasn’t putting around on his guitar. I went into our studio and he wasn’t recording anything. I decided he must have left to go get deep fried donuts at the donut shack a block away. What a meanie – didn’t even invite me. And then I walked into the kitchen to make some coffee and saw him standing over the stove – stirring gravy. I was so surprised and startled that I think my feet actually left the ground when I reacted. Wyatt…cooking…without me asking [begging]. What in the world is going on? Maybe Tuko chewed up my new shoes? Or maybe he crashed my car on the way to the donut shop. Something has to be up. But until the truth comes out, I’m going to savor the fact that I’m about to get homemade biscuits and gravy served to me in bed.
1. CRAVING /// Ice cream, Ice cream, Ice cream! We leave for our vacation tomorrow (!!!) and I think I’m more excited about munching on some cold ice cream in the hot sun than swimming or seeing the ocean. And speaking of ice cream, I cannot wait to make this vegan mango coconut version when it get’s warmer around here.
2. LUSTING /// We have sooo many house plants already but I cannot help but wanting to collect more. We’ve got them crammed close to every window in the house but I’m already planning to reorganize and make more space
3. ADVENTURING /// Can you tell I have our trip on the mind? CANNOT WAIT TO SEE THE OCEAN IN 2 DAYS
4. CREATING /// So I may have done this to my hair yesterday. Go big or go home, right?
Well hope everyone has a wonderful weekend ahead of them! I’m off to sip on coffee and have breakfast brought to me in bed.
I’m not going to lie to you. It’s the last leg of winter and I am feeling as uninspired by food as is heavenly possible. I’m over root vegetables. And citrus cakes. And winter squash curry. At first, I was pretty bummed out by this realization. But in retrospect – it happens and it’s a good learning experience to look for inspiration in more than just pretty produce and cleverly flavored recipe combinations.
So, I am taking this lull as an opportunity to hone in on basics in the kitchen. If you’ve ever owned a food blog then you’ve probably noticed that there are certain standards that are expected of you. You’ve probably been at a gathering or in a kitchen with someone while they were cooking and everyone turned to you for advice. “Oh! Shelly owns a food blog – ask her!”. I mean, yes, I have an unhealthy obsession with food but that does not make me the best cook in the kitchen. Heck. The whole reason I started this blog was to push me to become a better cook.
Sometimes the goals off VV can get lost in the trends of fun flavor pairings and exotic ingredients. So, as mentioned, this is my opportunity to hone in on basics ranging from nut butter to standardizing a soup recipe to making pasta sauce. The Kitchn recently posted a few articles about recipes you should know by heart. Do you have a basic pizza dough recipe you always turn to? Or minestrone recipe? Or a mindless recipe work that you can just whip up without having to read through 3 pages full of instructions? Knowing a few recipes and basic kitchen skills will help you to be confident next time everyone turns to you in the kitchen.
Often times we get so used to the convenience of buying things at the store that we forget about how simple they really are. I was reminded of this when making vegetable stock and again with this pasta sauce. Did you know you can make your own pasta sauce in about the same amount of time it will take to boil that big pot of water and cook your pasta? Crazy! And you can probably make it with ingredients right from your pantry.
So, instead of tackling that daunting step-by-step on how to make your next elaborate meal…why don’t you take an evening to perfect your own tomato sauce recipe that can be replicated over and over again?
[Oh and side note. I've also been taking this time to do a little clean up around VV. I've put some energy into giving VV's Facebook Page a small makeover and started re-doing my 'Recipe' page [which is a loooong ongoing process]. If your into random recipe suggestions, links to weird / funny / encouraging articles, and the occasional puppy pic – then head on over to Facebook and like VV. Okay, that was my oooonly and last plug-in for the day. But…to be fair, I don’t have any annoying advertisements flashing all over my pages so a quick suggestion won’t ruin it. Maybe? Hopefully? Please, don’t leave!.]
Step one: Chop and prepare your veggies / herbs.
Step 2: Heat olive oil in a skillet over medium. Add onions and saute until translucent (about five minutes). Add garlic and saute for another minute.
Step 3: Add wine (if using) and turn heat up to high. Let the wine simmer until almost all the liquid is evaporated. Next, add in the tomatoes and use your [clean hands] to break apart the tomatoes (I like my sauce chunky but it all depends on personal preference). Let simmer under the sauce is thick and has reached your desired consistency.
Serve over pasta, ravioli, gnocci, or on homemade pizza!
As I continue the journey with my 2013 resolution of less processed food, I can’t help but continue to be amazed at how easy it is to make staples for your kitchen. From fresh bread to vanilla extract to vegetable broth; all of these staples can be made using only a few ingredients and a bit of patience.
Almond butter, however, may even be the easiest of them all.
I’m pretty much an almond butter addict. Being a vegetarian, I usually let myself have endless amounts of protein rich nuts regardless of the calorie content. I can always seem to justify needing more protein in my diet. So almond butter has become my go-to. If I need a snack before dinner or a sweet dessert, a spoonful of nut butter always does the trick. As is the case for breakfast and even those moments when I’m not hungry but still want to eat (you know what I’m talking about).
However, this stuff is not cheap at the store. And is still, sadly, processed. So why not try making your own?
First, roast the almonds. Preheat oven to 350 degrees and transfer almonds to a baking sheet. Let roast for 10-12 minutes or until they release a nutty aroma. Remove from oven and let cool.
Toss the cooled almonds in a food processor and let the processor run for 10 to 15 minutes. It’s important to be patient because the almonds go through many stages so you may even want to set a timer. In the first 3 minutes, they will form almond meal that you may have to stop the processor for a few times to scrap the sides. After 5-7 minutes a thick paste will form. And then finally at 10-15 a super creamy butter will develop.
Once creamy, add in the honey and cinnamon and pulse for another 30 seconds.
Serve right away or store in an airtight container in the fridge for later.
This being the second post on Chai Tea in the last 2 weeks (see: Chocolate Chai), it’s pretty obvious that chai has won me over. Most people feel very passionate about coffee or tea. Very rarely do I meet someone who has not declared a side and swears by it. I am one of the unusual cases that really really really loves both! I tend to crave coffee first thing in the morning and prefer the benefits of tea come afternoon. However, there are times when I’m not sure what I’m feeling and chai always does the trick. With a little caffeine from the black tea and bursting flavor from the spices, chai always hits the spot.
Chocolate Chai is amazing and I’ve been enjoying it as an afternoon treat or after-dinner sweet. But this new vanilla-honey tea has been perfect for all those times I’m craving something not as sweet. The honey gives it the tiniest hint of sweet while still having lots of spice from the clove / cinnamon / anise / ginger / peppercorn.
Give this drink a try. You may never go back to your standard chai ever again.
Place cardamon pods, cinnamon sticks, vanilla bean, black peppercorn, cloves, anise, and ginger in a small saucepan with 2 cups water. Bring water to a boil and then let simmer for about 15 minutes. Remove from heat and add the tea bags. Let tea steep for about 5 minutes.
Strain liquid into a mug and discard leftover spices. Rinse out the saucepan and add milk and honey to it. Let the milk come to a simmer and use a whisk to make the milk frothy. Top off the chai with milk and cinnamon. Serve warm.
Song Pairing (a little Spencer Krug to get you through your Monday):
1. Puppies on the mind. We are still on the hunt for an adorable french bulldog to be Tuko’s new playmate. We’ve been going to the animal shelter to look for lovable options but I’ve found it much harder [emotionally] to go there than before we had a dog. Perhaps now that we have the sort of connection with our own pup, it’s hard to see all those dogs not experiencing that loving connection and knowing that some of them never will. It’s just really sad. But it does make me feel good knowing that we could be helping one of those dogs one day soon.
2. There is this underground (literally- it’s in a cellar) hipster bar we go to sometimes (hipster? Don’t believe me – they have a drink called ‘The Pitchfork’). We were there on Thursday night for a friend’s show and I noticed a bunch of jars full of colorful concoctions in the fridge behind the bar. I asked the bartender about one of them and he said ‘Oh. That has ginger, orange, and gin in it. But it won’t be ready until the weekend.’ After that, I couldn’t help but start obsessing over the idea. How does the process work? What were they making? How long does it have to sit? Was it a fruit liqueur? An infused gin? I won’t know unless I go back this weekend (which…it sounds like I have to) but it started getting me thinking about fun infusions. I can feel a weekend project coming on…
3. DEEP DISH PIZZA! What more do I need to say? Growing up, I would spend the weekends taking the train into downtown Chicago with friends. We would go to concerts and eat obscene amounts of deep dish pizza. I find myself craving it from time to time but we don’t really have any deep dish pizza places down here. Best next thing? Guess I’m just going to have to start making my own!
4. So the haircut that has long been tempting me finally came last week. You think I would have got it out of my system but now I’m just obsessing with new hair ideas more than ever. I fear that once the newness of this haircut wares off, I will be left feeling like I have a super boring-plain trim. Quick! I better do something drastic – time to dye it! Should I go bright red using Lush’s organic henna dye or Aveda’s blue-black dye?! Should I do blonde dips or dye a chunk of my bangs blonde? Or do an all over honey blonde color?! So many options!
Well, I hope everyone has a wonderful weekend ahead of them! My weekend plans got put on hold because my car is in the shop. This means the next two days will probably consist of a lot of laying around the house (unless I feel like walking…in the snow…and cold). Sometimes it’s good to be stuck in one place – that is when the creativity has to set in. Right? Maybe? I don’t know.
Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)
Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..
1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…
2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.
3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?
4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.
Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!
Song Pairing:
Okay, so I totally lied to you guys. I told you that I would have this donut recipe for you yesterday and it did not happen. It’s not my fault – Tuesdays are my downfall and I should have known I wasn’t going to have the time to post about donuts. I’m sorry. Forgive me? Cool.
What I won’t apologize for are these donuts. Yes, they are chocked full of sugar and flour. BUT, they are ALSO full of blueberries (antioxidant heaven), cinnamon (regulates blood sugar), lemon zest (vitamin C), and are BAKED. See, why not look on the positive side here before you get worried about starting your day on a sugar high. But really, if you are concered, these make great afternoon snacks, lunchtime dessert, 2nd breakfast treat, and nightime dessert. So versatile too – I know! Crazy.
These donuts are a product of what was once a breakfast loaf. Filled with lemon and blueberries (as mentioned above), I topped these little guys with cinnamon and sugar to give it that streusel style topping. Pretty much irresistible anytime of the day, I’d suggest whipping up a batch of these the next time you get a sweets craving.
topping:
Preheat oven to 350 degrees and grease a donut pan. In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. In another bowl, whisk together the egg, sugars, and vanilla extract. Add the dry ingredients to the wet ones and stir until just combined. Add in the melted butter and then fold in the blueberries and lemon zest.
Baked for 20 minutes or until the tops have browned (baking time will vary greatly depending on the size of the donuts / your oven). Once browned, remove from oven.
Mix together the sugar and cinnamon for the topping. Dip the donut tops in the sugar/cinnamon mixture while they are still warm. Serve and enjoy!
Song pairing:
Morning! Sooo… I have a DONUT recipe for all of you. But that would be wayyy too nice of me to just come out and share my favorite sugary breakfast. If I did that, why would you ever bother to come back? I’d like to keep you around so we are going to just have to wait. Perhaps until later today or maybe even tomorrow? So, check back if Sugary-Blueberry-Lemony deliciousness is your thing (and, sorry, but if it’s not then you are lying to yourself).
But until then, I’ve got some weekend pictures to share with you (think of it as a way to prove myself and show that I am about more than just vegan cupcakes and vegetable soups). Wyatt and I gave ourselves haircuts, went exploring at a nearby state park, and watched a whole lot of X-files (5 episodes down, 195 to go…). I love taking winter as an opportunity to explore those parks which are usually too crowded for us to adventure to in the summer.
And we ended our day trip with massive amounts of breakfast food at a random diner we came across on our way back to Bloomington. As you can see, Wyatt likes gravy piled on EVERYTHING.
Cruisin’ music:
1. ADVENTURING /// I’ve had a bit of the winter blues this week so Wyatt demanded that we take a lunch break at the greenhouse on Thursday. I was totally against the idea because it felt more stressful to find parking, pick up a sandwich, walk to the place, AND get back to work in an hour than it was worth. But that all changed when we got there. We ate our sandwiches in the ‘tropical’ section (we are talking 85 and humid – heaven!) and I forgot all about my annoyances from work (or the fact that I had to be back in a timely fashion). Sometimes I forget how happy greenery makes me and breathing in the fresh, humid air was the biggest stress- reliever I felt all winter.
2. WANDERING /// We are headed to Florida in a little over 2 weeks and I cannot think about anything else. Biking to the beach. Grilling out for every meal. Swimming. Sun bathing. Swimming holes. Smelling the ocean. Swimming. Exploring the marshes. Digging through vintage stores. Roadside diners. GAH – SO EXCITED!
3. CREATING /// This is it. This is going to be the weekend that I finally try to make macaroons. It’s such an intimidating dessert but that is still not an excuse to keep putting it off. To be honest, I’ve never even ATE one before…let alone made them. This is an experience that needs to happen.
4. LUSTING /// Been OBSESSED with the idea of chopping all my hair off and dying it black or red. We are talking 90′s bob here. I have mega long brown hair (picture in the top left) and just want to do a drastic change. Must have stood in front of my mirror at least 4 times this week with the intention of chopping it all off but backed out each time. I don’t mean to sound shallow but cutting your hair is scary. True Story.
I hope you have a fantastic weekend ahead of you. I’m off to do some major thrifting / check out the new LUSH cosmetics store that opened this week. Hopefully my love for consumerism will boost my bitterness towards this snow / slush weather.
Every winter, I become less into making oatmeal for breakfast than I had been the previous winter. Truth is – it’s just too time consuming (I know, I know – Ms. Lazy) in the mornings and I end up quickly going back to my granola. The transition to year round granola has urged my need to get creative with the stuff. Eating the same thing ever day? Booooring.
And let me tell you…oh my goodness. I can not remember the last time I was this obsessed with a granola. Bringing quinoa into the equation changes everything. It adds a texture depth that goes beyond anything I’ve experienced in granola. Even if your cinnamon oats end up soggy then you are still left with crunchy and toasted quinoa bits. This recipe can, of course, be adapted to your liking. Add more fruit or spices depending on what you are into.
I’ve played around with quinoa dozen of time (see: Southwestern Quinoa Salad, Quinoa Nuggets, or Fall Quinoa Salad) but have never been as excited about it as I am with this recipe. Toasting quinoa? Who would have thought! And the extra protein quinoa brings into this breakfast will help you feel full longer [which means no more 10:45 munchies runs to the vending machine in need of some Cheetos].
Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead.
Preheat oven to 300 degrees. Combine all ingredients in a bowl and spread evenly onto a cookie sheet. Cook for 30 minutes and stir 3 times throughout the cooking process. Remove from oven and let cool completely before moving to an airtight container.
Serve over yogurt, milk, or fruit. Or just eat it by the spoonful.
Song Pairing:
This is usually the part of winter where I get fed up. At this point, I am over root vegetables and kale salads and chili and stews. At this point, I’m usually throwing in the towel and ordering take out, frozen pizzas, or milkshakes for dinner. It’s that last leg before spring food hits the produce isle and I can’t help but find it hard to stay inspired after four months of the same thing being in season.
Not this year. This year I was determined to not get bored with dinners. This year, I constnaly have been reminding myself how much I long for minestrone or curry when it’s 90 degrees out. This year I’ve added fun new techniques to my winter routine – like my tagine and slow cooker. I’ve added things into my soups to make them more interesting – like those insanely delicious goat cheese croutons.
And now I’m back with another soup recipes with a fun addition: spiced chickpeas. These chickpeas are…woah. It was hard to save them for dinner because there was so much munching I should have been making the soup. Wash the vegetables, eat a few chickpeas, simmer, eat a few chickpea, season, eat a few chickpeas. You get the idea. So addicting.
I’m pretty excited to start adding these chickpeas to my afternoon snack routine. It will be a nice change from greek yogurt or nuts. I found this great resource of different seasonings for your chickpeas over at MPMKs – cannot wait to try them all!
To make the chickpeas: Preheat oven to 400 degrees. Combine all the ingredients together and put in a single layer on a baking sheet. Roast for 20 to 30 minutes or until the chickpeas are crispy. Remove from oven and let cool.
To make the soup: Heat olive oil over medium in a large saucepan. Add onions and saute until translucent (about ten minutes). Add the carrots and cook for another five minutes. Pour in the stock, coconut milk, ginger, and curry powder. Cover and cook for about ten minutes (or until the carrots are soft).
Once all the vegetables are soft, remove from heat and puree with an immersion blender. Season with salt, pepper, and maybe a little hot sauce (if you like a kick). Top with feta and chickpeas.
…And we are back from Nashville, Tennessee. Wyatt played a show down there with is band over the weekend so we decided to round up a group and cruise down in his big red van. The weekend consisted of tacos, live music, day drinking, and sooo much exploring. All the pictures I took were with film so I’ll have to wait to get them developed before posting a real re-cap.
Nashville was oh so much fun but now that I am home, I can feel myself craving comforts. The comfort of not sleeping on a tiny couch in a 17 bedroom co-op. The comfort of knowing exactly where my food is coming from and what I am putting into my body. The comfort of eating massive quantities of macaroni and knowing I have a [clean] floor to hibernate on after. The comfort of spinning the new[ish] TSwift album and watching ‘Girls’ on my laptop without being judged by every hipster in the neighborhood.
Macaroni and cheese is the ultimate comfort food for me. I made a Baked version after returning from Portland / Seattle last spring and made a delicious Vegan version over the summer after we moved into our new home. This dish makes a great side but don’t hesitate to be like me and eat it for dinner right out of the pan [while on the floor listening to teen pop albums AND watching terribly dramatic sitcoms - at the same time]. It’s nice to be home.
Preheat oven to 450 degrees. Toss the butternut squash with 1 Tablespoon olive oil and a dash of salt / pepper. Let roast for 20 minutes or until the squash has started to brown. Remove from oven and let cook.
Turn oven down to 350 degrees.
Cook pasta according to package directions. While the pasta is cooking, heat the butter and 2 Tablespoons of olive oil in a large saucepan. Add the onions and cook for five minutes (or until translucent). Add the garlic and sage and cook for a minute. Next, add in the flour and stir. Add broth and milk; turn heat up and bring to a boil.
Once boiling, add the cheeses and mustard (you can also add a little cayenne or hot sauce at this point if you’d like a kick). Add in the roasted squash and use a whisk or wooden spoon to break up the squash (a few chunks are fine!) and stir until everything is combined. Season with salt and pepper.
Remove from heat and toss in drained pasta. Pour into a 9×9 baking pan and top with the gingersnaps / pecans. Cover with foil and bake at 350 for 30 minutes or until lightly browned.
Serve warm to all your favorite people!
Song Pairing:
1. LEARNING /// I’ve been knee deep in researching home cleaners this week. It’s for an article I’m working on for Chickpea Magazine. I’ve always loved house plants but am now official convinced they are the answer to all my health problems [ exaggeration ]. More on this in the coming weeks…
2. LUSTING /// Our landlord finally [ kind of ] agreed to us getting a second dog. We love love love our boxer puppy but he definitely has a lot of energy and needs a playmate. I have my eyes set on a French Bulldog….
3. CRAVING /// Have you ever seen vegetables look so beautiful? I am blown away at the thought of how delicious this gorgeous stack of Lemon-Rosemary flavored veggies probably are. And lay them over some lentils? Oh goodness – irresistible.
4. ADVENTURING /// We are heading down south to Nashville, TN for the weekend. I am sooo excited about this over due trip because I spent several summers living there and cannot wait to go back after 2 years. Nashville has always brought me a sense of excitement and hope. I guess it’s a place that I spent a lot of time “finding myself” and really enjoy the comfort of knowing it’s always there if I ever need inspiration.
Well, I hope everyone has a wonderful weekend! I’m off to do some exploring in warmer parts of the country!
I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.
In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.
These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!
Grease a 9×6 pan (I used my bread pan) and set aside.
In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.
While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.
Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.
Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.
Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.
I made you this vegetable / animal / flower / toast collage for Valentine’s day. Thanks for hanging around here. I really like that and I really like you.
Cue music:
I don’t have a very sophisticated palette when it comes to alcohol. When sampling something, I would know the difference between red and white. Between gin and vodka. And between spiced rum and whiskey. That is about it. It’s not by choice…I love the idea of knowing how to tell where a wine is from based on the type of grapes that were used. Or being able to predict how old a whiskey is based on the bite it gives. It’s just not a skill that I have activity seeked out [ yet? ].
So I was pretty excited when Wyatt received a nice bottle of Pisco as a birthday gift (Thanks, Ma!). Pisco?! What’s that you ask? It’s a Chilean (or Peruvian) grape brandy that is usually clear or yellowish in color. How sophisticated does that sound? I can already sense my alcohol knowledge expanding as I type this.
We’ve tried a couple cocktail recipes and this one is by far my favorite. It’s very alcoholic yet mild tasting (if that makes sense). I like to add a splash of sparkling water because I’m a wimpy drinker (which my Mother likes to remind me every time we have a family gathering. Thanks, again, Ma..) and I like a bit of fizz in my cocktail. Wyatt prefers the drink without the water so feel free to adjust depending on how strong you like your cocktails.
Whip these up for guests next time you feel like showing off to your guests. “Ohh, I just can’t get over how much I’ve been into this Peruvian grape brandy lately…”
Add Pisco, Campari, sweet vermouth, and bitters to a shaker. Shake well. Fill 2 glasses with ice and add Pisco mixture. Add a splash to sparking water and garnish with cherries and an orange peel.
Just tryin’ to get outside whenever possible. Wyatt and I weren’t sure if we were going to have that much time on Thursday so do Valentine-esque things so we went on a little hike over the weekend. There is nothing I love more than hanging out with my favorite person and favorite puppy in one of my favorite places. Pure bliss.
Hello, Monday. I can’t say I was entirely prepared for you. Can’t say I’m really that crazy about you in general. Sooo….how to make Monday a little less gloomy? How about adding some chocolate to our morning chai? WOAH, what a magnificent way to treat yourself! If I do say so myself…I’d have to call this a ‘YOLO’ moment. I can feel a new Monday tradition coming on…
Place cardamon pods, cinnamon sticks, cocoa powder, black peppercorn, cloves, anise, and ginger in a small saucepan with 2 cups water. Bring water to a boil and then let simmer for about 15 minutes (more or less depending on how strong you like your chai). Remove from heat and add the tea bags. Let tea steep for about 5 minutes.
Strain liquid into a mug and discard leftover spices (or save them for a later use). Rinse out the saucepan and add milk to it. Let the milk come to a simmer and use a whisk to make the milk frothy. Top off the chai with milk and serve warm.
Feeling a little bratty this morning:
Hellooooooo, Weekend! What to do with you? I’m planning to turn our heat and humidifier way up to pretend like I’m in Florida. Or maybe I’ll embrace the cold and build a fort / drink gallons of hot cocoa? Hmmm, choices choices!
Anyhow, here are some inspirations from the week…
1. Vacationing has been on the mind. I’ve already started planning all of our summer camping trips. I’m thinking 3 day weekend to the Smoky Mountains and a 9 Day trip out West (Lake Powell, Grand Canyon, Zion National Park, Colorado Monument, Santa Fe, etc). And then, as always, our yearly weekend trip to Turkey Run.
2. Another trip I’ve been planning is Florida…and, by planning, I mostly just mean clothes / accessory shopping. I want a high-waisted swim suit SO bad but am worried about weird tan lines? Oh no…functionality or fashionable? Sounds like I’ve got some real life problems here.
3. Salted Honey Almond Butter. Do I need to say more? A lovely commenter suggested making your own almond butter for my No Bake Salted Dark Chocolate Almond Bites and I could not agree more!
4. You have no idea how much I really really really want new glasses and I really really really want these! Yes, please.
Okay, a whole lot of lusting over places, items, and wants this week. Hope everyone has a wonderful weekend! I’m off to try to calm this consumerism craving with some homemade cleaning supply making.
My Mikal Cronin crush is becoming a problem:
I’m not very into doing ‘holiday themed posts’…or…. maybe I’m just not good at them? ‘Ms. Bah! Humbug!’ over here. I’ve done a few Thanksgiving recipe suggestions and a Christmas post here and there but as for anything else? Meh, not really. St. Patrick’s Day? When is that again? Labor Day? Too busy playing at the lake to worry about the internet. 4th of July? I’ll be the girl preppin’ tofu with a beer in hand by the grill (and not a laptop in sight). It’s just never been my thing to make a recipe based on it’s color scheme (hello red, white, and blue… fruit salad?!), shape (4 leaf clover cut outs aren’t even that cute! What is that…a pot leaf?), or any other gimmicky food trend. Buuuut…on that note, here I am with a Valentine’s day post. Why? I honestly don’t know. When pink everything started showing up on my Pinterest feed a few weeks ago, I was totally appalled. ‘Oh noooo. Heart and pink everything? No way. Nah uh.’
But then I kind of started getting obsessed with the idea. I started imagining all my food in heart shapes… the marshmallows in my hot cocoa, the setian cutlet I served for dinner. And then the pink and red hallucinations started coming… pink colored orange juice and red oatmeal. I finally came to terms with the fact that this was my mind subconsciously telling me ‘You are taking on this Valentine’s Day challenge and you will come up with something clever to try’. Okay okay okay. So I opened up my pantry and this is what came out…
But, wait..before we go any farther, I should warn you that I’m a bit bitter when it comes to Valentine’s Day. I have a boyfriend…a boyfriend I’ve had for the past 3 Valentine’s days which is…I guess cool and all. BUT there are so many fun ‘single ladies’ activities that go down on February 14th that I cannot help but feel a bit left out. Last year I lived with 4 single girls and they decided to throw a ‘Single Ladies Party’. Guess who was the only one NOT invited? Yup, that’s me. And you know what? If I was invited then I would have made these. Because these are the perfect little bites for a party and they are cute and themed and oh so delicious. Those girls’ lose, obviously. Anddd…if anyone feels like inviting me to their Vday celebration this year, I will leave my boyfriend at home and come baring a tray full of these.
Just sayin’. It might be fun. And you won’t be disappointed by these little bites. Or my company. Hopefully.
Preheat oven to 425 degrees. Mix together the tomatoes, 1/2 Tablespoon olive oil, and a little salt / pepper. Put on a cookie sheet and roast for 15 to 20 minutes (depending on how soft you like your tomatoes).
Cut the polenta into 15 slices and use a heart shaped cookie cutter to cut out the heart shapes. Set aside the leftover plenta for another use (goes perfect under eggs).
In a small bowl, combine the goat cheese, cream cheese, and milk (you may have to add more milk depending on how stiff the mixture still is. You want it to be thin enough to spread). Set aside.
In a large skillet, Heat olive oil over medium. Add the polenta hearts and cook until browned (time will depend on how hot your skillet it). Flip over and let brown on the other side.
Remove from heat and place on a tray. Top each polenta heart with goat cheese mixture, sage, a little more pepper, and one roasted cherry.
Serve warm and to all your lonely friends [or loving couples].
Song Pairing:
These are what I call the ‘I just did my taxes and need some chocolate’ cookies. They were a little ‘guilt free’ reward that was needed after sifting trhough document and papers and receipts and bank statements. It’s a shame really…I went to yoga right before sitting down to do my taxes in hopes that it would leave me in a state of calm. But after all questions after questions about loans / checks / wages…I needed some chocolate.
I decided to go the healthy and lazy (no bake) route with these. A whole lot of protein with a bit of sweet (from the dates) and some natural fats (from the nuts). They are totally indulgent but not in a ‘oh shit, I’m going to have to spend an extra 3 hours on the treadmill’ sort of way. They are rich and gooey but also filling and…dare I say, practical? As a vegetarian, I can pretty much convenience myself that anything with 5+ grams of protein is an acceptable snack / breakfast / lunch / dessert.
Throw everything into a food processor and pulse until a thick dough forms (if its crumbly then add a tiny bit of water). Roll dough into tablespoon size balls and place on waxed paper. Smash the dough balls down slightly with clean fingers or a fork. Sprinkle with sea salt . Stick in the fridge for an hour or enjoy them right away [in their prime gooeyness].
The title of this post is a bit misleading. These biscuits are not actually stuffed with real vegans…unlike how you probably read it the first time. There was just no easy way to throw a title together for this. I could have put ‘Stuffed Breakfast Biscuits’ but then people would have wondered where the eggs and sausage was? Or I could have wrote ‘Tofu Scramble Scones’ but that would have seemed like the tofu goes along side the scones… which is not correct either. What I really wanted to put was ‘Peppered Gravy & Tofu Hash Scramble Stuffed Biscuits That Are Vegan’ but oh goodness…look at how long that title is. I don’t think that title would have fit on one line…and maybe not even on two. So I settled for ‘Vegan Stuffed Brunch Biscuits’…I am sorry if it’s misleading and you conjure up thoughts of cannibalism instead of wonderfully flaky, warm biscuits oozing with peppered gravy and filling tofu goodness. See!? Do you see why it took me 20 minutes to settle on a title for this post?
I guess it makes up for the fact that it took about 20 seconds to know that I wanted to make these. I love the Morningstar breakfast sandwiches as a treat every now and then but couldn’t help but wonder…could I make fresh ones that are probably 10000xxx times better? After searching around on the web and failing at finding any recipes that matched the vision in my head, I decided to make it up myself. This recipe is a mutant product of my favorite tofu scramble recipe and tomato scones recipes found in Isa’s Vegan Brunch. And a simple peppered gravy recipe that we often times to turn when we need some thick and flavorful gravy in a hurry. And then I threw in some hashbrowns because…welll…what is breakfast without hash browns?
So…in turn, this recipe is Delicious? Yes. Freezable? Yes. Easy to prepare the night before? YES. Portable? YES. Everything you’ve ever wanted in a breakfast rolled into one pocket of deliciousness? YESSS. Why would you not make these for a vegan potluck or freeze a batch for a quick breakfast on the go?!
For the Gravy:
For the Tofu Scramble:
For the Biscuits:
Bring a pot of salted water to a boil and add in the potatoes. Cook until they are soft but not mushy (about 10 minutes depending on how small you diced them).
To make the scramble: Heat olive oil in a skillet over medium. Add onions and saute until soft (about five minutes). Add garlic and saute for another minute. Next, crumble the tofu and add into the skillet along with the cooked potatoes. Saute until the tofu has browned and add in the water, tumeric, salt, pepper, nutritional yeast, and cumin. Saute for another five minutes or until the water has evaporated (if the tofu seems dry then add a bit more water and let it cook down). Remove from heat and stir in the tomatoes.
To make the gravy: combine all the ingredients in a small saucepan and whisk constantly over medium heat until thickened (about ten to fifteen minutes). Season with more pepper (if necessary) and pour over the tofu scramble. Mix until everything is combined.
Preheat oven to 400 degrees.
To make the biscuits: Place all the dry ingredients in a large mixing bowl and stir together. Make a well in the center of the bowl and add wet ingredients. Fold dry into wet until a soft dough has formed. Flour a surface and roll out half of the dough into an inch thick (make sure to keep everything very well floured because the dough is super sticky). Cut out desired biscuit sizes using a biscuit cutter and then flatten the dough to about 1/2 inch (you can use your rolling pin or your hands here). Place a heaping tablespoon of the tofu/gravy mixture in the center and fold the edges into each other until you’ve made a sealed round ball. Transfer to a greased cooking sheet. Roll out the rest of the dough and repeat.
[This is where you can wrap them in an airtight container and stick in the fridge overnight if you are preparing ahead of time]. Cook for 15 to 20 minutes or until the tops are firm and the insides are warm.
Enjoy hot or freeze for later breakfasts!
Hope everything is having a relaxing Sunday! We’ve spent the day trying to enjoy the snow and laying around with our puppy. Here are a few snap shots I took of Wyatt / Tuko on a winter walk earlier (minus the last one – Wyatt obviously took that one since it’s of me). Not a bad day. Not at all.
P.S. Check back tomorrow… there may just be some fresh biscuits-stuffed-gravy-goodness coming your way.
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