Summer

Entries Tagged as 'summer'

Mango Cucumber Salsa

5.22.2013

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

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

Cucumber Mango Salsa

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

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

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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Baklava Ice Cream

5.04.2013

This was my first time making ice cream from scratch. I borrowed my Mother’s ice cream maker with the promise of returning it alongside a delicious pint of frozen goodness. My ice cream making interest peaked a few weeks back when I was enjoying a particularly irresistible piece of baklava with a side of ice cream. Scooping both chunks of baklava and the ice cream into my mouth, my tastebuds were trying to grab the flavors as one. Which is when my mind realized I should just combine the two..into a delicious baklava ice cream.

I had a plan – I was going to find a simple vanilla ice cream recipe and customize it with baklava ingredients. However, when I got home and started looking at recipes, I began to feel overwhelmed. So overwhelmed I wondered if it would have been better to just go and buy a pint of ice cream at Kroger. I mean do I use whole milk or heavy cream or eggs? Do I let the mixture sit for an hour in the fridge or overnight?

This wasn’t the kind of kitchen tool that I grew up watching my family use. I was totally clueless and, for the first time in years, the internet seemed to be throwing too much information at me to process. I sat on the idea of making ice cream for a few days. Comparing online recipes with my recipe books until I came onto a decision. I’d just wing it…like I’ve done with so many successful (but also…some unsuccessful) recipes in the past. I chose to go with heavy cream AND milk and to let the mixture sit overnight (just in case).

And let me tell you – I am SO glad I didn’t give up and run to Kroger for a pint instead. All the worry and reluctance was so worth it. This ice cream is like nothing I’ve ever had before. Better than store bought and better than my local ice cream stand. It’s creamy and tastes fresh and full of cinnamon-walnut-honey-baklava amazingness.

Baklava Ice Cream

2 cups heavy cream
1 cup milk (I used 2% but whole would work well too), divided
1 tablespoon cornstarch
1/8 teaspoons salt
3 Tablespoons cream cheese, softened
1/2 cup + 1 Tablespoon honey, divided
1 vanilla bean, split in half
2 cinnamon sticks
3/4 cup walnuts, finely chopped
1 Tablespoon brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon ground cinnamon
8 sheets phyllo dough, thawed
2 tablespoons butter, melted

In a small bowl, whisk together 1/4 cup milk with the cornstarch. Set aside.

In a large mixing bowl, combine the cream cheese and salt. Set aside.

Combine the cream, remaining milk, vanilla bean, and cinnamon sticks. Bring to a simmer (just until tiny bubbles start to form around the edges) and let simmer for three minutes. Remove from heat, stir in the honey and cornstarch mixture, and return to heat. Bring to simmer, stirring constantly, and let cook until thickened (one or two minutes). Remove from heat and chill the mixture overnight.

The night day: Preheat oven to 350 degrees. Mix together the walnuts, brown sugar, cinnamon, nutmeg, and cloves and transfer to a baking sheet. On a separate baking sheet, place 4 phyllo sheets down and brush with butter. Place the other four on top of those and brush with butter. Mix any remaining butter with the walnut mixture. Cook both in the oven for 25 minutes or until the phyllo has browned and the walnuts are giving off a nutty aroma. Remove from oven and let cool completely. Break the phyllo dough into large chunks.

Remove the cinnamon sticks and vanilla bean from the chilled cream mixture. Prepare the ice cream according to your ice cream maker’s instructions (mine has me stick the cream mixture into the ice cream maker for 20 minutes). 1 minute before the ice cream is done churning, add in the nuts and phyllo dough.

Enjoy right away or transfer into an airtight container in the freezer to enjoy later.

CHIMICHURRI Ramps Bread with Lemon Thyme Butter

4.25.2013

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

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

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

Chimichurri Ramps Bread with Lemon Thyme Butter

Chimichurri:

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

For the bread:

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

For the butter:

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

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

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

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

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

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

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

Blueberry Thyme Soda

4.12.2013

I’m obsessed with my Soda Stream. Like more than anyone should ever be with a kitchen appliance. I was on the fence about getting one since it seems like such a unnecessary expense but I’ve never looked back. I use it more than my oven, more than my blender, more than my crock pot, and more than my coffee makers – how is that for an ‘unnecessary expensive’? I’ll even go as far to say that I drink less sugary juice and alcohol because I’d rather have a big glass of carbonated water.

In the end, my need to give up every other drink is both a relief and boring. I’ve spent my whole life being the most indecisive person all of my friends and family know. I’m not sure why picking an ice cream flavor is the end of the world for me – but sometimes it can feel like it. I sometimes wonder if that is why I secretly like being a vegetarian. I only have to scan restaurant menus for the tiny ‘meat-free section’ and can pick between 3 options instead of 30. That’s the relief part.

The boring part is well…exactly how it sounds. I’m not exactly ‘bringing all the boys to the yard’ with my amazing drink selections. And sometimes I feel unprepared when having people over and all I have to offer is water. Making my own ‘soda syrups’ was my answer to this problem. These syrups are not like the ones I make for cocktails (see Rosemary Lemonade or Blueberry Limeade Cocktail) and are more like the subtle flavor you would get from a flavored sparkling water (AKA a La Croix). I sweetened this with honey instead of sugar for a mellow flavor that also make your water look beautiful (without all those ‘natural flavorings’ – whatever those are).

Also, I should note that if you don’t have a soda stream that you can certainly just pick up a liter of sparkling water at the grocery (probably for 50 cents or less) and still give this recipe a go.

Now here’s to hoping spring sticks around along enough for me to whip this up again this weekend for some friends!

Blueberry Thyme Soda

1 pint blueberries, slightly mashed
1 cup water
1 spring thyme
3 teaspoons honey*
1 liter of sparkling water

In a small sauce, combine the mashed blueberries, water, and thyme. Bring to a boil and stir in the honey. Let simmer for about ten minutes. Remove from heat and look come to room temperature (or stick in the fridge overnight for a more intensive flavor).

Strain the blueberry mixture and discard the pulp/thyme sprig. Add the blueberry syrup to sparkling water and garnish with more thyme sprigs.

*Use agave to make vegan

Citrus Thyme Cocktail

4.03.2013

I usually post in the mornings but a happy hour post seemed appropriate with this cocktail recipe. I reserve the winters for beer and baileys and mulled wine. But as the sun starts to show itself and the days are taking their time to set, I’m getting anxious for warm weather cocktails. You know – those cocktails loaded with so many fresh herbs and smashed fruit that you can almost convince yourself it’s healthy.

Well, I know it’s a little early for summer rituals but I had this ginger citrus infused rum to use up somehow! So over the weekend, I talked my boyfriend into firing up the grill, whipped up some pasta salad, and picked out the healthiest looking herb I could find at the co-op (which, surprisingly, happened to be thyme). We enjoyed an early dinner filled with veggie hot dogs, this citrus thyme cocktail, and watching our dog chase the birds out of our [new] bird feeder. It didn’t have the lingering warmth that summer grill outs tend to have but it sure felt closer than we’ve been in six months.

I may be jumping the gun on summer with the thyme but this cocktail is a perfect spring drink. The winter citrus is still lingering (you may even still be able to find blood oranges for this recipe!) and the soda water keeps this drink light compared to all those lagers you’ve been sucking down in these winter months.

Also, don’t forget to check out my post on how to infuse the rum with ginger and citrus!

Citrus Thyme Cocktail

1 1/2 ounces of Ginger Citrus Infused Rum
1 teaspoon lime juice (orange or lemon would be wonderful too)
1/2 teaspoon honey
Sparkling Water (I used about 5 ounces but use more or less depending on how strong you like your cocktail)
Sprigs of Thyme
Slices of citrus

In a shaker, mix the rum, lime juice, honey, and water. Place in a cocktail glass with ice. Garnish with citrus and thyme.

Music Pairing:

Blueberry Basil Peach Fizz

3.13.2013

And here is the cocktail recipe I promised to go along with the Basil Blueberry Infused vodka. It’s simple with the shining ingredients being the garnish. But that’s the way I like my cocktails. Feel free to smash the blueberries a little bit if you like a little chunk in your drink. This drink will probably be even better in a few months when berries start to become in season. I should have waited…but I’m impatient. Ah well.

Also. The whole peach and blueberry combination is my all time favorite. Try it with a Cobbler Cake or in this cocktail. It’s delicious. Heck, it may even replace your favorite strawberries and banana. Or mango and orange. It’s pretty amazing. You won’t be disappointed.

Blueberry Basil Peach Fizz

1 ounce blueberry basil infused vodka
1 cup soda water (more or less depending on how strong you like your cocktail)
2 basil leaves
small handful blueberries
1 slice of a peach
Ice

Fill a cocktail glass with ice. Then pour 1 ounce of infused vodka and soda water over it. Top with blueberries and basil leaves. Stick peach slice on rim of glass. Enjoy!

Searchable Saturdays

2.16.2013

1. LEARNING /// I’ve been knee deep in researching home cleaners this week. It’s for an article I’m working on for Chickpea Magazine. I’ve always loved house plants but am now official convinced they are the answer to all my health problems [ exaggeration ]. More on this in the coming weeks…

2. LUSTING /// Our landlord finally [ kind of ] agreed to us getting a second dog. We love love love our boxer puppy but he definitely has a lot of energy and needs a playmate. I have my eyes set on a French Bulldog….

3. CRAVING /// Have you ever seen vegetables look so beautiful? I am blown away at the thought of how delicious this gorgeous stack of Lemon-Rosemary flavored veggies probably are. And lay them over some lentils? Oh goodness – irresistible.

4. ADVENTURING /// We are heading down south to Nashville, TN for the weekend. I am sooo excited about this over due trip because I spent several summers living there and cannot wait to go back after 2 years. Nashville has always brought me a sense of excitement and hope. I guess it’s a place that I spent a lot of time “finding myself” and really enjoy the comfort of knowing it’s always there if I ever need inspiration.

Well, I hope everyone has a wonderful weekend! I’m off to do some exploring in warmer parts of the country!

Searchable Saturdays

2.09.2013

Hellooooooo, Weekend! What to do with you? I’m planning to turn our heat and humidifier way up to pretend like I’m in Florida. Or maybe I’ll embrace the cold and build a fort / drink gallons of hot cocoa? Hmmm, choices choices!

Anyhow, here are some inspirations from the week…

1. Vacationing has been on the mind. I’ve already started planning all of our summer camping trips. I’m thinking 3 day weekend to the Smoky Mountains and a 9 Day trip out West (Lake Powell, Grand Canyon, Zion National Park, Colorado Monument, Santa Fe, etc). And then, as always, our yearly weekend trip to Turkey Run.

2. Another trip I’ve been planning is Florida…and, by planning, I mostly just mean clothes / accessory shopping. I want a high-waisted swim suit SO bad but am worried about weird tan lines? Oh no…functionality or fashionable? Sounds like I’ve got some real life problems here.

3. Salted Honey Almond Butter. Do I need to say more? A lovely commenter suggested making your own almond butter for my No Bake Salted Dark Chocolate Almond Bites and I could not agree more!

4. You have no idea how much I really really really want new glasses and I really really really want these! Yes, please.

Okay, a whole lot of lusting over places, items, and wants this week. Hope everyone has a wonderful weekend! I’m off to try to calm this consumerism craving with some homemade cleaning supply making.

My Mikal Cronin crush is becoming a problem:

Wanderlust

1.08.2013

photo from our Southwest Road Trip last May

I’ve been feeling a bit…uninspired by my actions around VV lately. Can you tell? It just seems like I get into a groove and then get bored with the formula after a few months. Perhaps it’s the prospect of the temperature getting into the 60′s (!!!) this weekend that has sparked my winter dormant self to feel energized with ideas. You know…the feeling where you want to stop wearing that same black sweater and pull out those high-waisted shorts and crop tops. The same self that wants to get lost in the woods and go skinny dipping in the lake. And pull out my 35mm and take a cross country road trip. You know, the feelings that makes your heart race and lets you feel alive? Those feelings.

Something else that sprung this feeling was reflecting on my life and music [sounds like the beginning of a cheeeeeezey memoir]. I went to school for music and then chased my dreams down to Nashville to try to pursue the music industry. I used to read music books non-stop in my free time (which has now turned into food books), watch rock documentaries with my morning coffee, go to shows every other night, and only date musicians. As time passed, I settled into working for a music distribution company that distributes dozens of independent labels. Pretty cool, right? Well, yes and no. Now it’s my job to go to shows every time our bands come through. And it’s my job to read Pitchfork and StereoGum daily. And it’s my job to schmooze with other musicians in our music scene. Somehow, when you stop doing things because it’s your hobby and you start doing things because you have to, they become less fun.

So, as we turn a new leaf [the year changing and all], I’m going to make it a goal to get back into music. Whether that means listening to a new album everyday or going to 1 [non-work related] show a month. Whatever it takes. I’m going to take my music taste back and stop being so knee deep in the daze that is popular indie rock.

Now, the weird part. How in the world do I incorporate that into my blog? Skinny dipping doesn’t exactly make my soup shots look more appetizing. Or adventuring cross country doesn’t give me more time to expand on what I’m doing here. And music certainly does not give my kitchen better lighting. Well, I’m not exactly sure how to incorporate all these feelings but I think I am going to start with matching a song to the recipes I post about. And posting more pictures from random adventures [which also means I will need to start taking more random adventures - score!]. And using some more color around here…and perhaps a new, hipper font? Caviar dreams – you don’t ALWAYS inspire me like you should. And stop looking for so much inspiration in other food blogs [which usually just leads to criticizing my own]… instead looking to travel blogs, vintage stores, and art exhibits. 2013, I am ready for you!

Song of the day:

A Look Back at 2012

12.31.2012

No food post today. Just a small reflection 2012 and thoughts on opening the door to 2013. 2012 was a year of change…for both the better and the worse. I graduated from Indiana University, moved in with Wyatt, scored a full time job working with indie rock music, adopted Tuko, and continued to blog almost daily here on VV.

Graduating from college was both exhilarating and a let down. I had spent my whole life dreaming of moving away and going to school but graduating made me realize that I probably should have dreamed bigger. I came out of college feeling lost and restless and full of doubt. Scoring a full time job out of school should have probably made me proud but instead it left me feeling empty and wondering if this was the climax of my life. It’s been six months since I graduated and I am in a much better place then I was but am still hoping 2013 will bring a bright and fresh outlook.

Despite being filled with so much doubt, 2013 was also an amazing year of learning and discovery. We had wonderful year raising our oh so hyper puppy Tuko, I took up yoga, many friends moved away and I met many new ones, we moved into our first official ‘home’ for me to decorate all by myself, we finally adventured to the southwest, and my cooking and photography continued to grow.

As we move into 2013, I am hoping for more adventure and new discoveries. I tend to make goals every season but still wanted to make a few 2013 resolutions…here is what I’ve got so far:

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

Hope everyone rings in the new year with their favorite people. And I hope you continue to follow VV in 2013… I’d like to think it’s only getting better every day! Annnnd to end the post, here are a few favorite photos from the year:

Searchable Saturdays

9.22.2012

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

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

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

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

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

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

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

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

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

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

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

Chickpea Magazine // Stuffed Peppers with Goat Cheese & Corn

9.20.2012

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

___________

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

Stuffed Peppers with Goat Cheese & Corn

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

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

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

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

Serve warm and enjoy with a delicious beergarita!

Panzanella

9.19.2012

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

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

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

Panzanella

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

dressing:

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

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

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

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

Munch down.

How easy was that?

Searchable Saturdays

9.15.2012

photo from our camping trip last weekend at Lake Michigan

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

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

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

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

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

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

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

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

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

Eggplant Involtini

9.11.2012

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

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

Eggplant Involtini

adapted from Big Girl, Small Kitchen

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

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

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

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

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

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

Season with salt and pepper. Enjoy!

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

Moody Monday: Lake Michigan Bound // Preserving Pesto

9.10.2012

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

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

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

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

_________________________________

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

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

Preserving Pesto in Ice Trays

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

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

Searchable Saturdays

9.08.2012

Picture of Tuko from our hiking adventure on Tuesday.

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

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

2. Cat sweaters. Need I say more?

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

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

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

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

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

8. DIY polaroid coasters? I’m in!

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

Zucchini, Red Pepper, and Goat Cheese Pizza

9.05.2012

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

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

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

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

Zucchini, Red Pepper, and Goat Cheese Pizza

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

Preheat oven to 450 degrees.

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

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

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

Dark Chocolate Zucchini Muffins // My 23rd Birthday

9.04.2012

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

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

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

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

Dark Chocolate Zucchini Muffins

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

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

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

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

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

Enjoy warm or save for tomorrow’s breakfast.

Roasted Tomato Focaccia

9.03.2012

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

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

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

Roasted Tomato Focaccia

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

For the topping:

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

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

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

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

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

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

Serve warm with every meal!

August Wrap Up

9.01.2012

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

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

Looking back, here are a few favorite posts:

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

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

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

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

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

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

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

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

Baked Chocolate Cake Donuts

8.31.2012

I can’t believe I managed to forget about these donuts! I made these a few lazy Saturdays ago and even showed a sneak preview picture of them in my Moody Monday post and then never followed through with the recipe! Sheesh, silly me! However, don’t worry because here it is now.

We live down the street from the local donut shop and Wyatt stops there more than I even want to know. I sometimes give in and join him but still felt a bit guilty about it. The whole concept of eating fried something for breakfast never appealed to me; however, as soon as I discovered I could BAKE donuts, I wanted in! All I needed was a donut pan…seems easy enough, right? However, Wyatt promised to get me a donut pan for my Graduation last spring…which never happened. This meant we spent all Summer donutless (his loss!). And then, at last, we ran across some pans while browsing the local Kro-Gucci (not to be confused with our other disgusting Kroger…which happens to be Kro-Ghetto) so I threw them in the cart before Wyatt had an opinion about wanting to buy me them or not.

And so, since TECHNICALLY Wyatt did buy me them (even if he didn’t mean to), I decided to start my donut-making journey with his favorite kind: cake donuts. Cake donuts are pretty awesome because they are just are the best excuse to eat cake for breakfast. I mean if the cake is shaped like a breakfast food….it’s acceptable, right?

I topped my donuts with peanut butter (while they were still warm so the peanut butter melted into a nice, thick glaze) and then lathered them in colorful sprinkles.

These donuts are ridiculously easy to make so I would just suggest waking up 15 minutes before your boyfriend/girlfriend/hubby/puppy, getting the coffee making going, and starting on these. They will be ready in less than 20 minutes so you’ll have the whole rest of the morning to be lazy and eat warm donuts. These go perfectly with a big mug of hot coffee and a Saturday morning movie.

Baked Chocolate Cake Donuts

1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 cup cocoa powder
1 teaspoon salt
1/2 cup buttermilk (made my own with this recipe)
1 egg, beaten
1 teaspoon vanilla
1 1/2 teaspoons butter, melted

Preheat oven to 325 degrees and grease a donut pan. In a large bowl whisk together the flour, sugar, baking powder, salt, and cocoa powder. In another small bowl, whisk together the buttermilk, egg, vanilla, and butter.

Make a well in the center of the dried ingredients and pour the wet ingredients in the middle. Use a spatula to fold the dry ingredients into the wet until just incorporated.

Evenly pour the batter into the pans. Cook for 10 minutes or until baked all the way through.

Enjoy with peanut butter and sprinkles or powdered sugar or a glaze or by themselves! Seeeeeee….how easy was that?

Baba Ganoush

8.28.2012

As I mentioned in my last post, this weekend was a busy one for me because of several scheduled work functions. I bring this up because I was assigned in charge of purchasing “snacks” for our boat trip on Saturday. Snacks? On a pontoon boat? My first thought was….but there’s no fridge! Where will I put all the hummus and carrots? When I mentioned this to my co-worker she laughed and said ‘I think by snacks he meant Doritos and Oreos’. Oh, duh! I don’t really buy potato chips or pre-made cookies so my first thought was what I eat as snacks…not 80% of the American population. We ended up compromising on Newman O’s (those things are pretty tasty!) and baked goldfish crackers.

The whole point of that anti-climatic story is that hummus is my everyday snack. I absolutely love hummus…. hummus for my carrots, hummus for my celery, hummus for my pita…you get the point. What I am trying to say (and I’ll stop beating around the bush) is that making Baba Ganoush was a no-brainer when I realized that I have an entire vegetable drawer in my fridge filled with eggplants (thank you, CSA box). We’ve been making homemade hummus for years now so I’m not sure why it took months of receiving dozens of eggplants in my CSA box for this to click. Perhaps I had to see the recipe in front of me (at which point I realized it is literally EXACTLY the same as making hummus minus the chickpeas and plus the eggplants).

And so, it happened. Move over hummus and helloooo Baba Ganoush. We ate this entire serving the night I made it and have already made several more batches this week (which has caused me to only have HALF a drawer full of eggplant now!). This stuff is addictive…it’s even smoother (dare I say velvetier) than my homemade hummus. Lather this on some warm pita bread or take it to work with some chopped carrots for an afternoon snack. You may never daydream about hummus again (if that is something you even do)…

Baba Ganoush

3 medium eggplants
1/2 cup tahini sauce
Juice from 1 lemon
1 teaspoon salt
4 garlic cloves, minced (use less if you like it less garlicky)
1 teaspoon cumin
1 Tablespoon olive oil
1/4 cup cilantro

Preheat oven to 375 degrees and poke the eggplants all over with a fork. Place eggplants on a baking sheet and roast for 30 minutes or until very soft (should be able to pierce a knife through them).

Let cool enough until able to handle. Slice and scoop out the insides of the eggplant into a blender or food proceesor. Add the rest of the ingredients and blend until smooth. Taste and adjust to your liking (perhaps more lime juice or salt).

Garnish with cilantro and olive oil. Enjoy with warm pita and serve at your next Twin Peaks screening.