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Chickpea Magazine Spring 2014

April 10, 2014

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

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

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Greek Goddess Celebratory Nachos

April 1, 2014

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

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

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

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Marbled Paper DIY

March 25, 2014

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

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

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Baked Vegan Maple Bacon Donuts

March 10, 2014

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

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

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Curried Carrot Soup With Maple Roasted Chickpeas

March 5, 2014

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

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

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

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Honey Roasted Citrus & Thyme Popsicles

February 23, 2014

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

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

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A Look Back & New Goals /// 2013 Round-Up

December 29, 2013

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The small gap between Christmas and New Years has always been a time of reflection. A time to sit back in awe and amazement that another year has gone by. A time to shuffle through all the things you’ve clung onto for the past year. And a time to let go of all the items on your list that weren’t checked off. It’s even easier for us bloggers to do this since we’ve got a whole website dedicated to documenting our year – whether its through the food we ate or the clothes we wore or the products we lusted over..these actions tell a story that make up a chapter of our lives.

I’m very pleased to report that my reflections this year have been SO much more positive than last years. 2012 had been a year of huge change and a complete year of doubt. I had graduated from college halfway through and had spent my whole life in confidence before that point. After graduation, I was left feeling lost and vulnerable – left with complete doubt in everything I did (everything from where I was living to what food I was putting into my body to coming to terms with getting older). But – let’s stop there and not reminiscent down that rabbit hole.

It feels so good to read that old post and know that I’ve grown into my ‘adult’ skin so much in this past year. Yes, I still have a lot of growing to do and I still have a long list of irrational fears (who doesn’t?) but it’s been such an improvement since then. I’ve come to really love the small Midwest town I call home – not because there is that punk house that used to serve us drinks underage during shows or those spider-ridden rocks where we could day drink on the lake all day without being bothered. No, I’ve learned to look at this city with fresh eyes and appreciate being able to walk a few blocks to our local co-op grocery store to buy ‘hard to find’ flour blends and local produce. I’ve learned to love the lake for it’s beautiful trails that you can spend a whole Saturday afternoon getting lost in (sober!) and making your dog’s day by taking him for long walks through the centuries old neighborhoods.

I don’t think I’ve changed too much in 2013 but my outlook certainly has. I’m so very excited to evolve more come 2014. Here were my 2013 goals:

1. More adventures close to home

2. Less doubt, More Risk

3. Less processed foods

4. Work on photography

5. Keep moving forward & always improving

6. Continue to surround myself with positive people

 

I think it’s safe to say I can check all of those off my list. Although, everything on that list are all things that are still a ‘work in progress’ and I do want to continue with these goals in 2014. Here are a few more light-hearted goals to add to the 2014 mix:

7. Get our asses to Montreal. It’s time – this IS our next big trip.

8. Spend as many lazy Saturdays as possible on the vintage turquoise boat I inherited

9. Rent a summer home on Lake Michigan and spend a weekend on the beach

10. Make my own print magazine / zine (whether it be a collaboration or just all VV – it’s something I’ve wanted to do for a long time and needs to happen)

10 feels good. 6 BIG ongoing goals from last year and 4 new fun ones. Yeah, I feel good about this. I’m ready for you 2014!

 

And finally, as I continue with my reflection of 2013, I thought I’d share some of my favorite VV memories with you..

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Chocolate & Spiced Chai Biscotti

December 24, 2013

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

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

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Dark Chocolate Cappuccino Thumbprint Cookies with Maple Pumpkin Butter

December 15, 2013

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Have you started counting down yet? 9 days! That means only 9 more days of being able to listen to your favorite festive Christmas vinyl. And 9 more nights to get in all the must-watch Xmas movies starring Chevy Chase and Will Ferril. 9 more days to make every cookie recipe you see on Pinterest. We must hurry, guys! No time to waste here!

Christmas is known as a holiday to bring people together but it has built a barrier between my boyfriend and me. Instead of growing more cheerful the closer it gets, I notice him retreating more and more into an annoyed and irritated state. I’m not sure why or how but he hates Christmas decorating, making cookies, festive music, and holiday themed movies. I know, I know – I don’t understand either. This last month has been a battle for the radio, where in the house I can squeeze in a tree without him moving it back into the closet, and a struggle for who is going to put a movie on first.

I want to watch Christmas Vacation, he wants to watch Dune. I want to listen to Sufjan Steven’s Christmas boxset, he wants ambient new-age noise. I want a fragrant and fresh wreath, he wants to use that money to go out to brunch. I wear ugly sweaters almost all December long, he only wears black.

 

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How To Make Pureed Soup Without A Recipe /// Guest Post by Livia Sweets

December 12, 2013

Remember when I posted that wonderful staple recipe for homemade vegetable stock over at Livia Sweets last month? Well, Claire from Livia Sweets has been kind enough to build on that and create a wonderful tutorial for me to share with all you VV readers. I am so excited to say that she has the secret of how to make delicious pureed soup without a recipe and is here sharing it with all of us today!

That’s right – a healthy recipe! You have to be getting a tooth ache from looking at all those sweet recipes all over the internet right now! Here is a nice break and cleansing meal idea to enjoy between woofing down sprtiz cookies. Enjoy!

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Gingerbread Syrup /// DIY Gifting

December 9, 2013

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Yikes, another sweets recipe? The holiday season has once again taken over and I can’t seem to get my mind to focus on anything else. I feel a little guilty about how sugar-laden VV has been over the past month (I’m not exaggerating. don’t believe me? Look here. and here. and even here). I feel like I’m setting a bad example after I went on that long rant last week to you guys about how switching to a vegetarian lifestyle is a healthy choice. So, I guess, what I’m trying to say is that for every sweets recipe I post on here, there are 10 salads being eaten in the days between which are not getting photographed / recorded. And that being a vegetarian is not an excuse to skip dinner because there is meat in it and jump right into dessert. But… do you know what is an excuse for that? The holidays! And they are here – so why don’t we just indulge for a little longer? Come on – what do you say? Well stuff our faces with fresh lentil soup and kale smoothies come the New Year – I promise!

My initial thought when deciding to make this syrup was that I could use dates as the sweetener and do a little bit of healthy twist on it. But I also wanted to make this syrup for far-away friends and I was worried about the dates not being able to travel halfway across the country without spoiling, ya know? What an awful greeting to an old friend – ‘Hey! Here is a package of spoiled baked goods for you! Enjoy! Hope ya don’t get too sick’. It just didn’t seem worth the risk. So, instead, I stuck to the good ‘ole fashion recipe that we’ve been making every year around this time. Silky and sweet – so you only need a few teaspoons. Perfect in your hot cocoa or morning cup of coffee. A great addition to a festive cocktail or to drizzle over baked goods. When deciding that I wanted to make some festive care packages for old friends, I couldn’t think of a more versatile gift.

In addition to this syrup, I’m including some homemade vanilla extract (that has been aging for 5 months now), my Sweet & Salty Curry Molasses Popcorn, and Baker Royale’s Cookies & Cream Bark (which was really just an excuse to buy another package of Newman-Os) in the goodies I’m sending to friends.

Next up – family packages! What are you DIY gifting this year? I need some more inspiration!

***REMINDER: Don’t forget to enter to win the book bundle I am giving away! Entries will be accepted until next Sunday so hop on over here and sign up!***

 

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On Being Vegetarian + A Giveaway!

December 5, 2013

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I’d like to think I’m not a preachy vegetarian. Perhaps it’s because I grew up in a very meat-centric family that would have half a cow in their freezer at all times (from the farmer down the street) and a family who found my eating habits to be bizarre. Or maybe it’s because I can’t help but roll my eyes at every new food trend that comes onto the market and the media’s excuses for why you should try it out. Or maybe it’s because I met a lot of pushy people who wanted to tell me why ‘meat is the answer’ and I realize how annoying it can be to have another diet pushed on you. And perhaps more because I hate explaining my dietary reasoning to everyone. ‘Is it because of health? It it for animal rights? It is environmental excuses? religion?’

To be honest, it’s because of a lot of things but mostly because of the animals and my health. I used to hate getting those ‘Oh, so do you work for PETA or something?’ looks when explaining I didn’t approve of commercial farming or that I couldn’t stomach the texture of fatty meat in my mouth. I used to usually just say it was for my health (which, in part, is true) and explain that I lost a lot of weight and gained so much energy when I transitioned to vegetarianism. Although, I was also 12 and going through puberty so who knows which helped out more? Being a vegetarian for 12 years, I sort of forgot why I did it until a few months back. Being vegetarian has become such second nature that I never ever even think to glance at a meat item on the menu or compromise on a chicken based broth at a restaurant.

I didn’t realize my animal morals were so strong until my boyfriend went hunting with his father a few months back. It being his first time and his excuse was to get out into the woods / meditate so I didn’t really think much of them actually killing anything. Oh but they did. They came home with big grins on their faces and a giant dead deer in their trunk. I remember seeing the look of smog on their faces when they broke the news and I had to hold back crying. For a few days, I couldn’t put my finger on why I was so upset – people have been hunting for thousands of years and it’s very natural. I finally realized that my opinions on killing & eating animals were more passionate than I had previous thought. I was so angry at how selfish the whole situation was; he’s been eating a sustainable and delicious vegetarian diet the 3 years we’ve been together and it bummed me out that he could so selfishly take a life for a ‘morning of fun’. It’s one thing when you need it to survive but it’s another thing when we can so easily live off of plants and nuts. It all just seems so selfish when removed from the ‘meat and potato’ American stigma we are used to.

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What sprung putting my vegetarian thoughts down on paper was receiving a copy of The Vegetarian Cookbook For Beginners which is divided into a informative section as the first part and recipes as the second. I was amazed at how much I learned about the different religious, moral, and health reasons that provokes people to go veg. I was also fascinated to learn about all the health benefits, the history of vegetarianism, and some of the many challenges that come along with switching to a new lifestyle.

I know that not all of you come to VV because you are vegetarian. Perhaps some are here for the creative recipes and clean aesthetic? Or some are just interested in what it is like to be a vegetarian? Or some of you prefer to eat a few vegetarian meals a week? Or some just really enjoy my sweets posts that have nothing to do with any dietary restrictions. Whatever your reason is for being here and reading this, if you have any interest in vegetarianism at all, I suggest you check this book out.

 

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And now for the giveaway! In addition to giving away the Vegetarian Cookbook For Beginners, I am also giving away some of my favorite spice grinders. Do you remember when I did a shout out to JR Watkins during that Pumpkin Pie with Salted Molasses post (pictured above)? Well I’m obviously a huge fan of their spices and they were kind enough to send me some grinders. And these aren’t just any grinders – they are lemon pepper and garlic salt. Both goes fantastic with literally everything! I’ve basically replaced them with my usual table salt / pepper because they had such a wonderful extra bite (except in baking – garlic and sweets don’t usually go together).

 

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And the last part of the giveaway are some Vegetarian ‘Ventures magnets. Yup, I made magnets. I don’t know why? Probably because my boyfriend and all his friends make band swag in the form of buttons, t-shirts, and cassettes so I wanted to have a little blog swag. Why not, right? I love these little magnets – I wish I could just send one out to every single one of you! They are seriously SO cute and awesome.

 

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The giveaway starts today and will run through next Sunday. I will be shipping out the winner their goodies the following Monday. Thanks for entering!

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Milk Stout & Sea-Salt Caramels

November 25, 2013

 

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

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

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

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Savory Pumpkin Hand Pies

November 19, 2013

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

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

 

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

 

Caramelized Cranberry & Brie Pull-Apart Bread

November 12, 2013

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

 

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Currently Lusting: Gourmande In The Kitchen

November 7, 2013

Currently Lusting is a bi-weekly series which features blogs that VV finds particularly inspiring / creative / beautiful or probably all three. Although we’d like to pretend that all of these ideas spring from these wonderful brains of ours, that is just simply not the truth. We pull so much inspiration and ideas from other blogs that I think it’s really important to acknowledge these people and the hard work they put into their virtual spaces. Want to create a truly gorgeous blog? I think the biggest step is having an inspiring set of other blogs that constantly makes you want to make yours better.

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I came across Gourmande In The Kitchen last year when searching for the perfect gluten-free birthday dessert recipe. The friend who I was making the dessert for, at the time, was very new to her gluten-free diet and I could tell she was bumming about the notion that all gluten-free desserts are dry / crumbly and not worth wasting a birthday on. Instead of trying to master a gluten-free cake on the first try, I came across Sylvie’s Chocolate Date Caramel Walnut Tart and fell in love. The birthday girl could not believe the tart has any sort of food “restrictions” like gluten-free, vegan, and even being grain-free.

 

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Currently Lusting: Reclaiming Provincial

October 24, 2013

Currently Lusting is a bi-weekly series which features blogs that VV finds particularly inspiring / creative / beautiful or probably all three. Although we’d like to pretend that all of these ideas spring from these wonderful brains of ours, that is just simply not the truth. We pull so much inspiration and ideas from other blogs that I think it’s really important to acknowledge these people and the hard work they put into their virtual spaces. Want to create a truly gorgeous blog? I think the biggest step is having an inspiring set of other blogs that constantly makes you want to make yours better.

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I found Reclaiming Provincial when searching for bitters recipes. If I could choose to get a drink with any blogger out there, it would be Carey. That girl knows how to make a serious drink! (Don’t believe me? Look here. Or here. Or here). It was her bitters knowledge that drew me in but it was the homemade Sriaracha recipe that made me know I’d forever want to follow along with Carey’s food adventures.

 

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Chickpea Tomato Minestrone [with vegan option]

October 21, 2013

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When reflecting on past gardens, I can’t help but be grateful for the fact that I was able to have an inground garden this summer. In years past, I’ve always moved in August and had failed attempts with transplanting tomato plants and herbs. This means that the last time I had a real garden was when I was little and my parent’s let me pick out what I wanted to grow. And that was gourds – I remember distintcly only wanting to grow gourds and my parents thinking that was a little funny (although I wouldn’t understand why until many years later… when I realized they are really not very useful in the kitchen).

But anyhow, this year… this year I was able to go all out. No more of that half assing tomato and basil plant in a few pots. Nope, Nope. This year I wanted a garden both in the back and side yard (one for full sun and one for part). We planted tomatoes, potatoes, lettuce, kale, swiss chard, scallions, lemongrass, cucumbers, bell peppers, jalapeños, rosemary, sage, and so on. Some of them flourished (lemongrass, scallions, kale, tamotoes) and some of them never quite got off the ground (potatoes, cucumbers…). But whether they grew to monstorous portions or stayed micro size, we tried to harvest and enjoy them. We harvested everything in September but the swiss chard and lemongrass.

 

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I’m not sure what I was waiting for with the swiss chard but I knew I was ignoring it until a sign occured. Whether that sign was a must-try recipe or the first frost biting at it’s leaves, I knew I needed a sign. Perhaps it was because the leaves were coming in so beautifully with the colored veins speckled through out them. Whatever it was, I knew I didn’t want to waste these greens by burying them at the bottom of a recipe.

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

September 29, 2013

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

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

 

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

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

September 1, 2013

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

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

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

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

 

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream

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

For the granola:

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

For the maple cashew cream:

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

Submerge cashews in water and let soak overnight.

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

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

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

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

 

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Summer Recap Zine // Vegetarian Ventures Issue 1

August 29, 2013

 

I already showed this on VV’s Facebook and Pinterest yesterday but I wanted to share it with all of you. I created a short Summer recap zine with some of my favorite highlights for what has been going on around VV this past season.

I am totally hooked on independent magazines right now. Having articles published in Chickpea, Incadenscent, and Remedy Quarterly has made me realize how fun it is to see your work in print. There is something so satisfying about being able to stack your pieces of creative work on a shelf instead of in a hard drive. Now don’t get me wrong, I love the internet but there is nothing better than being able to flip through pages of inspiration over and over again.

In addition to hoping to write a small recap zine every season, I’d really love to start making a collaborative publication in the near future. I really enjoy the community that is built around having a blog and would love to expand it beyond guest posts and re-pins. You know, something physical [eventually] and filled with recipes, adventures, tricks, tips, guides, drawing, a cute name (Toast? Hibiscus?), and (of course) beautiful photography. I realize that will mean recruiting a co-op of writers, adventures, photographers, taste-makers, bakers, and designers (these people could be YOU. Yes? No? Maybe?). Until then, I’ve got my VV recap zine to get my technique down.

What independent zines have you been lusting over lately? I’ve been SO into Kinfolk, Pure Green Magazine, and Weekend Almanac.

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

August 21, 2013

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

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

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

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

 

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Goat Cheese Polenta with Basil Almond Pesto & Pan Fried Chickpeas

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

 

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

 

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

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

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

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

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

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VV Turns 2 /// Spicy Double Chocolate Cookies with Cappuccino Frosting

August 17, 2013

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Yay – today Vegetarian Venture’s has officially been around (and active!) for two years! It seems both unreal and yet two years doesn’t seem that long. I can’t remember my life without this creative outlet and can’t imagine what I did with all my time before baking, cooking, photography, styling, and playing with food?

The world as I know it has changed drastically since 2011. Two years ago, this guy didn’t exist:

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And I didn’t live in our blue house with this guy:

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Two years ago I was going to school part time and working at a local co-op grocery store. The co-op had this wonderful shelf in the fridge called the ‘chump shelf’ and was filled with any sort of unsellable item that were up for grabs – day old baguettes (perfect for french toast), pints of berries with one moldy piece, two day old tabbouleh (everyone know it’s better after it’s aged a bit), blemished organic produce, bulk bags of grains that people bagged up and then decided against buying, etc. As a student trying to live cheapily and still obsessed with food, this was the most amazing shelf for me. I would come home beaming every night with bags full of free food and feed my entire house full of college roommates. The food I brought would often times be a weird mix of ingredients and that was what sparked searching through recipes and blogs and eventually starting VV to document my adventures.

Two years later and I do not still work at the co-op (but still live right down the street from it and shop their almost everyday), have graduated college, and don’t have a house full of roommate to feed. I do, however, still love blogging and spend most of my free time cooking for my boyfriend / boxer.

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Currently Crushing

August 11, 2013

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In an attempt to not completely fall off the grid during the ‘dog days of summer’, I thought I’d fill you in on a few things I’ve been up to aside from cooking. With my kitchen lacking air conditioning (UGH), I’ve been keeping the cooking to a minimum and mostly sticking to veggie centric salads, staple recipes that I know are quick, and grilling outside.

Anyhow,  I’ve been turning to other outlets of inspiration – mostly spending a large portion of my free time reading and thought I’d share a few recent favorites with you guys.

Top right: I found this back issue of Pure Green Magazine at a local bookstore and am totally in love. This particular issue is their ‘food’ issue and features articles ranging from the history of ancient grains to a step by step on how to make the best coffee. It has become a new indie magazine staple to add to my shelf alongside Chickpea Quarterly and Kinfolk.

Continue Reading…