Cheese

Entries Tagged as 'cheese'

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

5.19.2013

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!

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.

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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French Onion Soup [Revisited]

5.15.2013

Soup?! Really? But it’s SPRING. Soup season is over. Or so I thought. This past rainy and chilly Saturday sparked my desire for one last soup for the season. My stepfather and Ma had dropped off a 10 pound bag of onions from Shriners earlier in the week week. TEN pounds. Do you know how many onions that is for two people? A lot. I racked my brain trying to think of recipes that used more than 1 onion in it…stuffed onions with couscous and goat cheese? Or Pickled onions with beets and coriander? And then Wyatt suggested onion soup. Of course!

I’ve only made quick french onion soup but the rain challenged me to spend the afternoon in the kitchen caramelizing the onions. And don’t get me wrong – the quick method is delicious but it’s not even comparable to traditional french onion soup. This method leaves you with melt-in-your mouth, sweet slices of onion amaziness. I wish I had caramelized all ten pounds of onions to throw onto of everything (pizza, pasta, salads, …ice cream?).

Try this method of making french onion the next time you are stuck inside because of the weather or come home after a long day and need some serious cooking therapy.

French Onion Soup [Revisited]

7 cups sliced onions
3 Tablespoons butter
2 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons all purpose flour
4 springs of fresh thyme
8 cups vegetable broth (I used homemade)
1/2 cup white wine
fresh baguette, cut into 1 inch thick pieces
1 cup grated Swiss or gruyere (or a combination of the two)
Salt/Pepper, to taste

Melt the butter and oil over medium-low heat in a large saucepans. Add the sliced onion and toss until coated with butter / oil. Cover, lower heat to low, and let cook for 15 minutes untouched (go play with your puppy, eat some almond butter, read a magazine, etc).

Uncover, turn the heat back up to medium-low and add in the sugar and a dash of salt. Cook for about an hour and stir frequently. Cook until the onions have become a deep brown and are irrisistable sweet.

Add the flour and cook for a minute. Next, add in the wine, broth, and thyme springs. Cover and cook for 30 minutes. Remove from heat and use a spoon to scoop out the thyme stems.

Transfer soup into your desired amount of ovenproof soup bowls. Top each with a thick slice of baguette and grated cheese. Stick under the broiler until the cheese has melted and is just started to brown.

Enjoy!

Homemade Mustards: Honey Curry & Beer Thyme

4.16.2013

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.

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

Guest Post: Nut-Free Vegan Cheese Sauce by Leanne of Healthful Pursuit

4.08.2013

Good morning! I am thrilled to introduce you all to my friend Leanne from Healthful Pursuit!

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit. Whether youíre sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanneís fun and simple healthy recipes; of which she has more than 550 on her blog, are a great resource for everyone.

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Nut-free Vegan Cheese Sauce (34)

Thanks for the introduction, Shelly – and a big hello to all of you!

Do you like cheese sauce?

I do. On pasta, veggies, nachos, a spoon… I’ll take it any way that I can. But… I’m allergic to dairy.

I know, it’s tragic.

Dairy gives me headaches, bloating, ear infections, sinus infections, weight gain and acne. As much as I love it, it’s evident that it just doesn’t love me back. So, I live a life without the good stuff.

Once I removed dairy out for good about 10 years ago, I replaced my infatuation with dairy with a major reliance on expensive store-bought replacements like artificial, soy-based sour creams, cheeses, yogurts and milks. I was spending a lot of money on groceries and had a sneaking suspicion that the artificial dairy products weren’t so good for my health. So, I started figuring out ways that I could make my own yogurts, creams and dips that were made from real food, saved me money, and made me feel great… and that’s how my Done with Dairy Toolkit was born.

My Done with Dairy Toolkit is the ultimate (free) guide to living dairy-free. It’s loaded with dairy-free recipes, tips and recommendations on how to thrive on a dairy-free diet - love every meal, snack, and dessert you prepare yourself without feeling limited in your options.

To give you a little taste of the types of recipes you’ll find in the handy-dandy guide, I’ve created a nut-free, vegan cheese sauce for you!

Nut-free Vegan Cheese Sauce (17)-3

Nut-Free Vegan Sauce

3/4 cup water
1/4 cup sesame seeds
2 tsp lemon juice
1 tablespoon virgin coconut oil
1/4 cup nutritional yeast
1 teaspoon yellow mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt

Add water, sesame seeds and lemon juice to the jug of your high powered blender. Blend on high for 2 minutes, until smooth. Set aside.

Nut-free-Vegan-Cheese-Sauce

Add oil to a medium saucepan or frying pan and melt on medium-low.

Add nutritional yeast and stir with a fork until all yeast is covered in oil.

Nut-free-Vegan-Cheese-Sauce2

Pour in sesame seed mixture and stir until it comes to a boil.

Add in remaining ingredients: mustard, onion powder, garlic powder and salt.

Cook for 1-2 minutes until thickened.

Remove from heat and stir in your favorite cooked pasta or serve warm with veggies.

Notes:

Feel free to replace the coconut oil with whatever oil you have on hand. The great thing about using coconut oil is that, when heated, the sauce is runny and perfect “cheese sauce” consistency. But when chilled, it is similar to a cheese spread. If another type of oil is used, this may not be the case.

Nut-free Vegan Cheese Sauce (7)

Are you rockin’ a dairy-free life or know someone who is?

Do you get overwhelmed with all of the substitutions you have to make to a recipe to make it dairy-free?
Leanne_HealthfulPursuit

Author bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with LeanneÖ

Facebook: healthfulpursuit

Twitter:@be_healthful

Lentil Meatball Subs

3.22.2013

Lentils are known for being a good source of protein, increasing energy, helping with digestion, maintaining good cholesterol, and so many other important dietary needs. So, of course, these inciting benefits make me want to cram as much lentil’s into my diet as possible. Although I enjoy a big bowl of Lentil soup now and then, my palette often longs for some variety. So I’m on a new hunt to conquer more lentil recipes without taking the easy way out and making soup. This recipe was my first attempt on this new journey. And damn – it is delicious!

I made a sub out of these with delicious meatballs but I don’t plan on stopping there. With the leftovers there are talks of spaghetti and ‘meatballs’ or ‘mostacholi’ bakes. Also, I cannot wait to make these again in appetizer form and serve them on cute little sticks with a Sweet Pepper Aoili or a cilantro dipping sauce. The options are endless with these little balls!

These do take a little time because there are several rounds of cooling processes but it’s totally worth it. And these freeze super well! The recipe below easily feeds 4-6 so if there are only 2 of you then I’d suggest freezing the rest for an easy spaghetti weeknight meal.

Lentil Meatball Subs

Adapted from The New York Time’s Wellness Blog

For the meatballs:

2 cups lentils
1/4 cup olive oil
1 onion, diced
3 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
2 Tablespoon fresh thyme
3 Tablespoons tomato paste
8 ounces button mushrooms, cleaned and sliced
3 eggs
1/2 cup Parmesan cheese
3/4 cup breadcrumbs

For the subs:

Tomato Sauce (I used my homemade sauce)
Baguette
Gouda Cheese (fresh mozzarella would be wonderful too)
Fresh basil or oregano, for garnish

Place the lentils in a saucepan with 8 cups of water. Let the water come to a boil and then reduce to a simmer. Simmer for 30 minutes or until the lentils are soft but not falling apart. Remove from heat and drain. Let cool.

In a large saucepan, heat the olive oil over medium. Add the onions, carrots, and celery and let cook for about ten minutes (or until they begin to brown). Next, add in the garlic, thyme, and a little bit of salt. Let cook for another minutes. Add tomato paste and stir for three minutes. Then add in the mushroom and continue to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let cool.

Combine the cooled lentils with the cooked vegetable and add the Parmesan, eggs, and breadcrumbs. Refrigerate for 15 minutes.

Preheat oven to 400 degrees and grease a 13×9 inch pan. Using clean hands, roll the mixture into golf ball size (smaller if you want to use them as appetizers) balls and place on greased baking sheet. Continue with the rest of the batter.

Bake for 30 minutes or until the meatballs start to brown on top.

To assemble: Take two pieces of baguette and slice them down the middle (but leave a little piece at the bottom still attached). Press the baguette open and stick slices of Gouda on each bottom followed by meatballs and sauce. Stick under the broiler for a minute or until the cheese has melted. Top with fresh basil or oregano and server fresh!

I served mine with Parmesan Thyme Sweet Potatoes and it was fantastic!

Parmesan Thyme Sweet Potato Fries

3.15.2013

I go through phases with food. I’ll make General Tao Tofu for dinner once a week for a month straight and then forget about it for a year. Same goes for Chili. And Enchiladas. And sweet potato fries. My problem with sweet potato fries is that I love them so much that I’ll eat an entire sweet potato in one sitting. I will be in love with every bite. And then start to feel a little stuffed. And then a little pain. And then swear to myself that I’ll never make them again because I can’t resist eating all of them.

My reasoning last night was to make them for both Wyatt and I…so I would have no choice but to eat a portion controlled amount. But then Wyatt was late for dinner…and I started picking at the fries. And before I knew it there was only a time portion left. So then I had to eat them all to cover up the fact that I even made them to begin with [let alone the fact that I ate 80% of them]. So, alas, my plan backfired. And I will probably not make these for another 6 months because I tell myself I have a good amount of self control. And then these come into my life and that goes right out the window.

Baked Parmesan Thyme Sweet Potato Fries

1 large sweet potato, washed and cut into long chunks
1 Tablespoon olive oil
1 garlic clove, minced
salt / pepper
1 tablespoon fresh thyme
1/4 – 1/2 cup shredded parmesan (depending on how cheesy you like your fries)

[If you have the time then I recommend soaking the sweet potato chunks in water for about an hour and pat dry. This helps wash out some of the starch and results in crispier fries.]

Preheat oven to 425 degrees. Whisk together the garlic, olive oil, salt, and pepper. Toss with the sweet potatoes and then transfer to a baking sheet. Cook for 30 minutes or until crispy (flip halfway through). Cooking time will vary depending on how think you cut your fries.

Remove from oven and immediately sprinkle with parmesan and thyme. Let sit for five minutes or until the parmesan has melted onto the fries. Serve with ketchup or a tangy aoili sauce.

Coconut Curried Carrot Soup with Spiced Chickpeas

2.21.2013

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!

Coconut Curried Carrot Soup with Spiced Chickpeas

2 Tablespoon olive oil
1 onion, diced
8 medium carrots, diced
3 1/2 cups vegetable broth (I used homemade)
1 15 ounce can of coconut milk
1 Tablespoon curry powder
1 teaspoon ginger powder
Salt / Pepper, to taste

Feta, optional

2 cups cooked chickpeas
1 Tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of salt

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.

Butternut Squash Mac N’ Cheese with Gingersnap Crust

2.19.2013

…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.

Butternut Squash Mac N’ Cheese with Gingersnap Crust

adapted from LickMySpoon

1 butternut squash, peeled and cubed
1 pound of pasta (I used shells)
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth (I used homemade)
1 1/2 cups milk
1 Tablespoon butter
3 Tablespoons olive oil, divided
2 Tablespoons flour
1 Tablespoon sage, minced
1 cup grated cheddar
1 cup grated Gouda
1 cup grated Parmesan
1 teaspoon dijon mustard
1 cup crumbled gingersnap cookies
1/4 cup chopped pecans
Salt / Pepper, to taste

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:

Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese

2.08.2013

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.

Heart Shaped Polenta Crostini with Roasted Tomatoes & Goat Cheese

1 tube of prepared polenta
2 ounces goat cheese
2 ounces cream cheese, softened
~1 teaspoon milk
1 Tablespoon sage, chopped
15 cherry tomatoes
1 1/2 tablespoon olive oil, divided
Salt / Pepper

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:

Searchable Saturdays

2.02.2013

Mornin’! Happy Saturday. This post is coming a bit later than usual because I had a much needed sleep in session. I hope you aren’t mad? Good. Here are a few things that really inspired VV this week….

1. I am in love with aesthetics of this poster. Everything from the mix of shapes to the color combination to it’s simplicity. Not that I’m planning on doing a re-design anytime soon but am always on the look out for inspiring design ideas.

2. Twin Peaks has been on the mind lately. We are finally getting close to finishing the series for the third (yikes) time. I’m thinking I may have to make a cherry pie for the finale (we already made donuts / coffee for our viewing pleasure awhile back).

3. I have tried SOOO many vegan Macaroni & Cheese recipes but never one as beautiful as this! It’s going on my list of things to cook this weekend.

4. On the hunt for a cool vintage hanging plant for the bathroom. Any suggestions? I’m thinking maybe a spider plant or some sort of vine?

Hope everyone has a wonderful weekend! It’s supposed to be cold and snowy here all day so I plan on catching up on a bunch of cooking, reading, and snuggling with my puppy.

Winter Bruschetta

1.16.2013

Oh man, I have been hit with spring fever. Between planning a March getaway trip and drooling over spring fashion, I am ready to be on a warm beach with a beergarita! And let me tell you – this is the worst possible time to be struck with this spring fever. Not only is vacation still 2 months away but it’s also been in the 20s here all week (and plans to stay that way).

So how in the world do I cope with this spring fever without quitting my day job and moving down to Austin, Texas where the sun always shines (that is a bit of an exaggeration but you know what I mean)? Well, let’s figure this out. What do I miss? Fresh Bruschetta, high-waisted shorts, laying in the grass with our tape player, and lake days. I can’t really think of a way to imitate laying in the grass…unless, of course, if I wanted to snuggle my hair into our huge cacti collection that resides in the kitchen (OUCH!). But I can drag Wyatt on winter lake picnics with warm soup and Mexican hot cocoa. And I can layer up with some tights and knee high socks under my shorts. Done and done. Now, onto the bruschetta? Gahhh…could you imagine traditional bruschetta in January? So filmy and flavorless…yuck. But what if we used winter vegetables? Like sweet potatoes and onions? And still stuck it on a warmed and buttered baguette? Now we are talking!

Winter Bruschetta

1 fresh baguette, sliced into 1 inch thick pieces
1 large sweet potato or small butternut squash, peeled and cubed
1 onion, cut into large chunks
3 garlic cloves, minced
3 Tablespoons olive oil, divided
1/2 cup cheddar cheese, shredded (omit to make vegan)
2 Tablespoon fresh sage, chopped + divided
Salt/Pepper, to taste

Preheat oven to 400 degrees. In a large oven safe pan, toss together the sweet potato or squash, onion, garlic cloves, half the sage, salt, pepper, and 2 tablespoon olive oil. Roast in the oven for 25-30 minutes or until the squash/potato can be pierced nicely with a fork (but does not become mushy). Remove from oven and let cool while you prepare the bread.

To prepare the baguette: Brush the remaining olive oil on the baguette slices and top with cheddar cheese. Place under the broiler for a minute or two or until the cheese / bread is toasted. Top the bread with the potato/squash mixture and serve warm. Garnish with leftover age or, for a sweeter version, drizzle with honey.

Let’s get through the winter with Mikal Cronin:

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

1.14.2013

Did I tell you about Christmas? I received so many wonderful kitchen tools and they have been filling my free time with cooking inspiration. First, I received a Tagine which is a wonderful Moroccan clay pot that I’ve been using to cook up flavorful veggie strews. Have you ever cooked with preserved lemons? Or harissa? I had not until I discovered the wonderful world of tagine cooking and now I am hooked!

We also received a pasta maker and ravioli press. It’s a tradition for my Ma and I to make homemade pierogies once a year so I am very acquainted with their pasta machine. But to have my own?! The options are endless! I started my adventures with this ravioli. There is something so wonderful about the creamy mascarpone that pairs nicely with the sweetness of the potatoes and then the savory garlic and onions.

Before we get started I have to tell you that I did a total no-no. In my recipe, I posted a link to ANOTHER recipe so you have to [gasp] follow two recipes at the same time. I know this is both annoying and could possibly even be confusing. BUT, I promise I did it for a reason [and that reason was NOT laziness]! This was my first time making homemade pasta on my own and I am no where near an expert. Thus, I didn’t really feel like it was right trying to tell you how to make it since I am still in my learning phase of this process. And instead, I sent you to a REALLY informative and easy to follow link that I used to make the dough for this recipe. So, I know you are wondering, why even post this recipe at all? Well because the ravioli filing / combo was totally my own inspiration and I found it too damn delicious not to share on here! So, don’t be mad! And I promise I’ll hopefully have my own step-by-step tutorial on homemade pasta one day. Until then, The Kitchn is a wonderful guide. Now, let’s make some ravioli!

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

I followed The Kitc hn’s recipe found here

For the filling:

2 sweet potatoes, peeled
1/2 vanilla bean
1/4 cup mascarpone cheese
1/2 Tablespoon lemon juice
Salt

Topping / Sauce:

1 large onion, chopped
3 garlic cloves, minced
1 Tablespoon dried thyme
Salt/Pepper
1 Tablespoon butter
1 Tablespoon olive oil

Parmesan

To prep the filling: Bring a large saucepan full of salted water to a boil. Peel and dice the sweet potatoes and add to the boiling water. Let boil until a fork can easily pierce through them (about 25 minutes). Drain the potatoes and let cool. While that is cooling, slice the vanilla bean in half and scrap out the seeds. Once the potatoes have cooled, mash with the vanilla seeds (discard the pod), mascarpone, lemon juice, and salt. Set aside.

Follow the Kitchn’s recipe on how to make the dough (follow through step 8).

Once the dough is rolled out to your desired consistency, lay across your ravioli press and fill each pocket with a tablespoon of filling. Lay another sheet of dough across the top and use a heavy rolling pin to gently roll back and forth over the ravioli until its sealed. Repeat with the rest of the dough / filling.

Bring a large saucepan full of salted water to a boil. Add the prepared ravioli (only doing about 6-8 at a time, depending on how large your pot is) and let cook for 2-3 minutes or until they float. Transfer to a wire rack and repeat with the rest of the ravioli.

To make the topping / sauce: Heat the butter and olive oil in a saucepan over medium low. Add in the onions and sauté for about 5 minutes or until they become translucent. Add in the garlic, turn the heat down to low, and let cook for 30 to 45 minutes or until caramelized. Finally, add in the thyme, boiled ravioli, salt, and pepper and turn the heat back up to medium. Saute for about five minutes or until the ravioli just starts to brown.

Serve warm with shaved parmesan.

Track of the day:

Homemade Mascarpone

1.09.2013

This post has been a long time coming. I promised myself I would make homemade cheese back on my [cringe] summer to do list. And then again [eeeep!] in the fall…and then I stuck it on my winter one. And guess what?! I FINALLY DID IT! And although making my own cheese was both enjoyable and delicious, it kind of made me hate myself more. It was so ridiculously easy to make…probably easier than 80% of the recipes on here…that it really really bugs me to know it took 6 months to get around to making it.

Before you start, make sure you have a candy thermometer and cheese cloth. It’s very important to keep the milk at a stable temperature so it doesn’t burn or not stay warmed up long enough. But other than that, you only need 2 (yes, 2!!) ingredients. Doesn’t it kind of make you mad to think you’ve spent all that money on mascarpone in the past?

Anyhow, this recipe is oh so easy! Just make sure you give yourself enough time for the cheese to strain overnight. I’ve been mixing my mascarpone into almost everything! I stuck it in some homemade ravioli, pasta, and even with my morning cup of granola and fruit! So creamy and delicious!

Homemade Mascarpone

2 cups heavy cream (NOT ultra-pasteurized)
1 Tablespoon lemon juice

In a small saucepan, slowly bring the heavy cream to a small simmer (the temperature should climax at 180 degrees and the goal is to try to keep it around there). Let simmer at 180 degrees for about 3 minutes and add in the lemon juice. Simmer for another 3 minutes and then remove from heat. Let cool to room temperature (best to just step away for a half an hour).

Fill a small strainer with several (I used 3) layers of cheesecloth and put a small bowl under the strainer. Pour the cooled mascarpone mixture into the strainer and stick in the fridge overnight (mine only strained a few tablespoons of whey but the mascarpone came out thick and creamy in the morning).

Add to your pasta, granola, or elaborate desserts! Store in an airtight container in your fridge for up to a week.

Song inspiration (classy but still a bit scandalous):

Mini Winter Fritattas with Sweet Potato, Onion, & Parmesan

1.07.2013

I’m a big quiche fan and would be lying if I didn’t mention that I was rather hesitant to get on the ‘fritatta’ bandwagon. But as I cook with eggs more and more, I realize comparing a quiche and fritatta is like comparing whole wheat oatmeal cookies and double chocolate chip cookies. Quiches are rich and full of heavy cream and eggs piled on top of a buttery crust. Fritatta is like the healthy crustless sibling to the quiche with its easy preparation and delicious vegetable filling.

Now, don’t get me wrong, I still LOVE me a cheesy and buttery quiche. But frittatas have been making their way into my daily routine more and more because of their simplicity. I don’t have to spend time making a crust or hoping I have heavy cream on hand (which I usually don’t). I can just stick in whatever vegetables I may have on hand and whisk up some eggs. So simple!

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Pear, Brie, & Spicy Brown Mustard Grilled Cheese on Pumpernickel

1.02.2013

One of my 2013 goals was to eat less processed food so I started my new journey today with some homemade bread. And not just any homemade bread – pumpernickel bread! Have you ever made pumpernickel bread before? I always knew that the flavor was complex but I was blown away by the flavor profile of this bread. We are talking coffee, chocolate, cornmeal, and molasses all going into this wonderfully delicious loaf. I’ll be posting the recipe for the bread tomorrow so make sure to check back if you are interested in making your own!

As for today? How about a seriously dangerous grilled cheese recipe? Like peanut butter and jelly, pumpernickel bread and spicy mustard were made for each other. There is something about the tangy mustard that lightens up the complexity of pumpernickel perfectly. Then throw in some sweet pear and melty brie? Irresistible! I thought keeping brie around the house was hard enough…now with this sandwich option it is going to be straight up impossible.

This recipe is like the winter version to my fall Apple, Brie, Arugula and Fig Grilled Cheese but with a bit more tang and less sweet. It still hits the spots with the salty/sweet pulling at your tastebuds and leaves you wondering why you would ever make a grilled cheese without brie again.

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Cheddar Corn Biscuits

12.05.2012

How has your week been going? Mine has been fine but I know it’s been a little quite around here. I’ve done a bit of traveling this week and have more to go which is a nice change of pace but can also be exhausting. It’s the type of exhausting that makes me want to just curl up on the couch with my leftover chili and watch Veronica Mars (corniest 90s show ever but we are addicted) all night. Sorry VV, you take up too much energy for me right now.

But I promised and I usually like to be a girl of my word. So here I am! And as I promised, here is the buttery and addictive biscuit recipe that complaints that healthy Black Bean & Wheatberry Chili recipe perfectly. If you missed the chili recipe, it’s featured on The Kitchn today so hop on over and check it out!

We even used leftover biscuits to make biscuits and gravy with Wyatt’s favorite Sage Gravy! Mmmmm. And I have a feeling that breakfast sandwiches are in our very VERY near future. Breakfast for dinner? Well hello evening plans!

Cheddar Corn Biscuits

2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 cup sugar
1/2 teaspoon black pepper
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 cup frozen corn (or fresh!)
1/2 cup cheddar cheese, grated
2 green onions, chopped
1/2 cup butter (1 stick), cubed
1 cup buttermilk (I made my own out of the milk I had on hand)

Grease a baking sheet (it may take 2 sheets depending on how thick you make the biscuits). In a large mixing bowl, combine the flour, cornmeal, salt, sugar, black pepper, baking powder, and baking soda. Next, add in the butter and use your hands to incorporate the butter into the dough until it resembles a coarse meal.

Next, fold in the cheese, onions, and corn. Finally, add the buttermilk and mix until just combined (don’t over mix or the dough will become tough).

Transfer dough to a slightly floured surface and roll out to about an inch thick (more or less depending on how you like your biscuits) and use a cookie cutter or glass to circle cut outs. Transfer to prepared baking sheet and repeat with the rest of the dough.

Stick the cookie sheet (with the prepared dough) into the fridge and preheat the oven to 375 degrees. Let the biscuits chill while it is preheating because the cold butter will help to make the biscuits flakier.

Bake for about 25 minutes (mine took 30 but my oven ALWAYS takes longer than what a recipe recommends so check often).

Serve warm with soup or gravy or by themselves with a little butter!

VV’s Thanksgiving Suggestions

11.15.2012

Okay. So I’m not gonna lie. I am starting to get REALLY excited about Thanksgiving. Not only does it mean a 5 day weekend (!!!) but also implies copious amounts of amazing food. My mother emailed me the final menu for the big day this morning and now all I can think about is mushroom gravy, purple mashed potatoes, and Cappuccino chocolate cheesecake. I helped curate the menu (with recipes from some of my favorite blogs like Love & Lemons, SpoonForkBacon, and JoyTheBaker) and cannot wait to spend an entire day cooking in the kitchen.

Anyhow, while my spirits are high on Tofurkey, I thought I’d share a few VV recipes that would be perfect for your big Thanksgiving day!

1. Oatmeal Molasses Rolls – Soft, gooey, and irresistible when fresh out of the oven

2. Glazed Honey Mustard Brusses Sprouts - tangy and crunchy will help bring variety to your meal

3. Cranberry Pecan Goat Cheese Pops – perfect little appetizer when entertaining guests! Super mobile, bite size, and delicious!

4. Roasted Carrots with Hazelnut & Rosemary - cooking with wine always makes things fancier, right? And these colorful carrots will for sure stick out on your holiday table!

Also, if you feel like adventuring outside of VV, I highly recommend checking out some of these thanksgiving recipes:

Collard Greens & Blue Cheese Salad (The Healthy Foodie)

Honeycrisp Bourbon Cider (SpoonForkBacon)

Parsnip Gratin with Gruyere (Feasting at Home)

Autumn Brittle (Adventures in Cooking)

Bailey’s Salted Caramel Chocolate Pie (She Wears Many Hats)

October Highlights

10.31.2012

Happy Halloween! I usually do my monthly wrap ups on the first but VV is participating in a virtual potluck tomorrow (more on that…well…tomorrow) so let’s talk October today. Cool? Cool.

Did everyone have a wonderful October? I don’t know what it is but my only association with Fall is Late September/October. I am really hoping that the crisp fall feeling doesn’t fade into winter just yet…oh November, you sound so…dark. Am I the only one feeling this way? Well, in an attempt to hold onto my favorite season as long as possible, I will be keeping the pumpkin recipes coming! At least until I have to pull out my winter jacket…
And now for some October Highlights!

1. Muesli Bread – by far my favorite recipe from the month of October. Not only was this bread melt-in-your-mouth delicious when fresh out of the oven but it was also loaded with healthy (and yummy!) pumpkin seeds, almonds, and dried cherries!

2. Curried Butternut Squash Soup with Goat Cheese Croutons – Goat cheese croutons might be the best winter food ever to exist. Bringing these into my world has opened up so many new ways to jazz up ordinary soup.

3. Spicy Jalapeno Corn Hummus – Hummus has been my go to snack for years now and my recent attempts to play with its flavors have been delightful. The extra kick that the jalapeno gives really brings new flavor to standard hummus

4. Homemade Caramel Corn – Your movie nights will never be the same again! The recipe makes a lot but it’s the perfect snack for a crowd or if you are craving some seriously delicious caramel treats in your life.

Lastly, don’t forget to check out my collaboration with Dishes Undressed on Bread Pudding and the October Giveaway that VV is hosting (ends Friday!).

And as for November? Well, I am hoping (have I said this before?) to have my new blog makeover up and running this month! And will probably send the next 3 weeks drooling over Thanksgiving recipes. Ah yes, it won’t be such a bad month after all!

Brie, Arugula, Apple and Fig Jam Grilled Cheese

10.30.2012

Heyyya! So I’ve been a bit MIA the past few days because we took a snappy trip to Denver over the weekend. It was both exciting and exhausting. This means that I’m feeling a bit out of it still and will most likely be taking the week to get my baring back in order (people say that – don’t they?).

On that note, I have not had a chance to cook anything fancy or extensive this week (see: Butternut Squash Soup with Goat Cheese Croutons or Muesli Bread) but that doesn’t mean that a girl just doesn’t eat at all! So here is a recipe for one of my favorite types of grilled cheese that is so simple yet a “treat yo ‘self” delight (Parks and Recreation, anyone?).

Also! Did you guys check out the giveaway that I’m hosting? It’s lasting through the week and I’d love for you to enter for a chance to win!
Lastly, I’m going to very vague about the measurements for this recipe since it should be total personal preference. I like mine on the sweeter side so I add a bit more fig jam but do whatever your taste buds are feeling!

Brie, Apple, and Fig Jam Grilled Cheese

2 slices of thick, rustic bread
1 apple, thinly sliced
arugula
fig jam
butter
brie, sliced

Spread butter on one side of the bread and fig jam on the other. Place the apple slices, arugula, and brie on top of the jam and sandwich them between the bread.

Place on a skillet over medium heat and cover with a lid. Let cook for about 5 minutes on each side (also, this will depend on how fast yours brown and how crispy you like your bread).

***Note: If you have some extra time, feel free to soften the apples up first by sauteing them in the pan before-hand for a minute or two

Curried Butternut Squash Soup with Goat Cheese Croutons

10.09.2012

And here I am again with more butternut squash in my life (as if that amazing Galette was not enough!). What can I say? Eating in season has been so easy since our bodies were made to adjust to the seasons. All I’ve been craving for the past two weeks have been soups loaded with winter squash and apple-coated everything.

And I am excited to share with you goat cheese croutons! Have you ever had croutons made out of cheese? OH MY GOD. I cannot believe it took 23 years on this planet to discover these little things! They bring shame to that stale old bread that you use to call “croutons”. For real, image this: gooey, breaded chunks of cheese hidden in your bowl of already delicious soup. It’s like a cheese stick in your soup! But even better because it’s homemade and filled with GOAT CHEESE. Not so bad…am I right? I’m excited to experiment with this more as the winter progresses….perhaps try other cheeses? They will need to low in fat content so that they don’t melt in the cooking process. Hmmm…perhaps feta or Parmesan chunks ? Or maybe even find a better technique for sealing the cheese in the breadcrumbs and branch out to Gruyere or brie. Oh man, the options are endless!

Anyhow, regardless of the croutons, this soup is really yummy. Flavored with curry powder and roasted butternut squash, this recipe is a keeper! I recommend roasting the squash ahead of time since it takes an hour and then you can prep the rest in 20 minutes.

Lastly, you should know that I adapted this recipe from SpoonForkBacon. It’s one of my new favorite food blogs and although I don’t eat bacon (thank goodness that I don’t have to worry about that bacon shortage coming!), I do find the food photography incredibly inspiring and highly suggest that you all hop on over and check it out!

Curried Butternut Squash with Goat Cheese Croutons

adapted from SpoonForkBacon

1 large butternut squash, sliced in half with seeds removed
2 Tablespoons butter
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 onion, diced
2 teaspoons chives, chopped
2 Tablespoons curry powder
1 teaspoon cumin
dash of cinnamon
1 1/2 cups vegetable broth
2/3 cup coconut milk (you can use regular as well if that is what you have on hand)

For the croutons:

3 ounces goat cheese,
1/8 cup flour
1 egg, lightly beaten
1/2 cup breadcrumbs
salt/pepper to taste

Preheat oven to 375 degrees. Place the butternut squash on a baking sheet with the cut sides up. Stick 1 tablespoon of the butter and brown sugar in the cavity of each side. Roast for 1 hour or until the flesh has softened all the way through. Remove from heat and let cool enough to handle. Remove skin and discard.

Heat the olive oil in a large saucepan over medium. Add the onions and saute for about five minutes or until softened. Add in the chives, curry powder, cumin, cinnamon, and squash. Stir until combined.

Next, pour in the broth and let simmer for 20 minutes. Season with salt and pepper.

Remove from heat and use an immersion blender (or let cool enough to stick in the regular blender) and puree. Return to the stove top and simmer over medium low for another 5 minutes. Remove from heat and stir in the coconut milk.

To make the croutons:

Leave oven preheated at 375 degrees.

Make 12 (or 15 if you want them smaller) balls of goat cheese. Place the flour, breadcrumbs, and egg all in separate bowls. Roll the balls into the flour, egg, and then the breadcrumbs. Place onto a greased baking sheet and cook for about 15 minutes (flipping halfway through). Make sure to keep your eye on them and remove when browned (some will take more or less time depending on how big your croutons are).

Serve the soup with croutons or crispy bread.

Chickpea Magazine // Stuffed Peppers with Goat Cheese & Corn

9.20.2012

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

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

Stuffed Peppers with Goat Cheese & Corn

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

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

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

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

Serve warm and enjoy with a delicious beergarita!

Zucchini, Red Pepper, and Goat Cheese Pizza

9.05.2012

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

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

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

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

Zucchini, Red Pepper, and Goat Cheese Pizza

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

Preheat oven to 450 degrees.

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

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

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

Vegan Mac & Cheese

8.08.2012

On Saturday afternoon I met up with Jamie of The Hearty Herbivore to cook up some vegan fare. Jamie and I were basically destined to be friends…we both host vegetarian food blogs, interned at the same record label, and majored in the same thing at Indiana University. Crazy similar? I’d say so. We spent the afternoon whipping up a vegan twist on a comfort classic, gossiping over stats, and poking fun at our foodgawker rejections.

To be completely honest, this recipe was a bit more labor intensive that I had fully anticipated. It was by far the creamiest and more flavorful I have ever had but I would recommend giving yourself a good amount of time to prep this recipe. But other than that, this recipe is a total winner and I would encourage it for any potluck or go to with some bbq tofu (perhaps from your homemade bbq sauce?).

Vegan Mac & Cheese

Cashew Sauce:

1 large Yukon potato, peeled and cut into small chunks
1 medium carrot, chopped
1 cup water
1/3 cup raw cashews
1/4 cup raw pine nuts
1/3 cup margarine
1/2 cup nutritional yeast
1/2 lemon, juiced
1 tsp. salt
1/2 teaspoon Dijon mustard

Creamy Sauce:

1/2 cup margarine
5 Tablespoons margarine
2 cups almond milk
1/2 cup nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon salt

Breadcrumbs
16 oz. of cooked noodles

Prepare the pasta according to package directions.

In a small saucepan, combine the potato and carrots with a cup of water. Cover and cook on medium high heat for about ten minutes or until the vegetables have softened.

Put the carrots, water, and potato into a blender. Add the rest of the cashew sauce ingredients and blend.

Make the creamy sauce: In a saucepan, melt the margarine over medium heat and add the flour. Make a roux with it and once a thick paste as formed, start adding in the milk slowly. Sir constantly until the sauce has thickened. Remove from heat and add in the nutritional yeast, turmeric, and salt.

Add creamy sauce to the blender with the “cheese sauce” and blend until well combined. Add your cooked pasta to a 9 by 13 inch baking sheet and stir in the sauce from the blender.

Cover with tin foil and cook for 25 minutes. Remove from oven and add breadcrumbs on top.

Oh! And make sure to check out Jamie’s interpretation of the recipe here.

Roasted Tomato and Feta Polenta

8.02.2012

This weekend is creeping up fast which means it’s time for me to start thinking about what I can knock off my August to-do list. I immediately thought of camping but the weather channel claims its suppose to rain both days this weekend (although I have my doubts…they have talked of rain for months now and it still manages to miss over us). But if rain really is in the forecast, perhaps its time to finally start working on my recipe zine?

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Polenta and I have a very weird relationship. It’s such a comfort food for me that you would think I had been served it for breakfast since I was a toddler. But truth be told, I only first discovered the stuff maybe 5 years ago. And still there is something about it’s velvety texture and versatile use that I seem to find comfort in. It manages to shine as a side (in the form of fries) or bring out a main (like under a pile of cheesy eggs) or take charge as the entrée (like in a lasagna and in this recipe below).

I’ve been a little stubborn (and probably a bit stupid) lately and decided it was time to just let go. We have two HUGE tomato plants that are growing in our backyard but they were fruiting at snail pace because of the heat waves and drought. I have a very large pile (that is growing everyday) of tomato recipes I want to try this summer but kept putting the off waiting for my tomatoes to be ready. And guess what? Tomato season is already half over and I have yet to indulge in any sweet yellow cherry or rainbow heirloom tomatoes this year! I had one of those ‘DUH’ moments the other day where I realized just because my tomato plants are taking their fine time to bloom does not mean I have to shun all other tomatoes during their peak season. This triggered the reaction to immediately take a walk to my local co-op (which his thankfully just down the street) and pick up a pint of my favorite sweet yellow cherry tomatoes.

I really didn’t even care what else I put the roasted tomatoes with but I just knew I had to roast them….I spent hours in the winter daydreaming about the sweetness that comes out when these little guys are roasted. From there, this recipe developed into a medoly of my comfort food at it’s finest.

Roasted Tomato and Feta Polenta

1/2 cup dried polenta
1 cup water
1 cup milk
1/2 pint of sweet yellow cherry tomatoes
2-3 ounces of crumbled feta (depends on how salty you like it!)
Salt/Pepper

Preheat oven to 400 degrees. Slice the tomatoes in half and stick on a cooking sheet with the sliced part facing up. Cook for about 30 minutes or until soft and juicy.

In a small saucepan, add the water and milk. Heat just until before boiling and add in the grits. Stir constantly for about ten minutes or until the polenta starts to thicken. Remove from heat and stir in half the feta and salt/pepper to taste. Cover and set aside for about ten minutes or until it sets.

Finally, top the roasted tomatoes and the rest of the feta on top. Serve with some warm Sky High biscuits and your favorite jam.

Summer Squash Gratin

7.19.2012

Here is a spectacular example of why the weekly CSA box is perfect for me. I never buy yellow squash- I am a total zucchini nut and don’t usually stray. However, we received five summer squashes in our box last week so I was forced to whip up a yummy recipe with them. And let me tell you, this was such a surprising and wonderful dish! Mmmm. (Although, let’s be honest- when is anything lathered in cheese and buttery crackers bad?)

You can easily enjoy this as a filling main or have it as a side to a bbq. It’s also super versatile so feel free to subsitute any kind of cheese you would like!

Not much other news here- it’s my Ma’s bday (so glad I remembered…unlike for my brother’s birthday last week…) but I won’t be spending it with her (4 hour difference is just enough to keep us from getting together on a regular basis). But they will be coming down to see our new house next weekend which I am oh so excited about!

Summer Squash Gratin

4 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup Parmesan, grated
1 cup cheddar cheese, shredded
1/2 cup sour cream
1 sleeve of ritz crackers, crushed
salt/pepper, to taste

Preheat oven to 350 degrees.

In a large skillet, heat the olive oil and butter over medium. Add the squash and onions and saute until soft (about 10 minutes or so).

Remove from heat and stir in the cheeses and sour cream. Season with salt and pepper.

Transfer to a casserole dish (I used a 2 gallon dish) and top with crushed crackers.

Bake for 25 minutes or until the top is browned.

Serve warm as a side to your grilled goods or as a filling main dish.