Entries Tagged as 'summer'

Chocolate & Toasted Coconut Olive Oil Cake [with vegan option]

Posted on: April 14, 2014

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Every year our local radio station puts on an all day music event in the park. To me, it always marks that first day of true spring in Bloomington. It is often times the first Saturday that its warm enough to grill out and enjoy a picnic in the park while listening to some wonderful local and national music. It also usually lines up with being the first Saturday that the outdoor farmer’s market is in full swing.

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This year’s event was this past Saturday and the spring fever did not disappoint. I started the day with a walk to the farmer’s market and enjoyed smelling all the budding trees along the way. The sun was out and we welcomed temperatures above anything we’ve felt in 6+ months. I spent the afternoon planting wildflowers and playing around in the kitchen with the sun streaming in (oh what a difference it makes!).

We grilled out for dinner and I whipped up a cake for our guests. Ha, I know – a cake for a grill out? You can tell I’m rusty since a well disciplined griller would have found something that could be made over the hot coals. Unfortunately, it’s still a little early for berries and our citrus bounty has long since disappeared so cake it was! Delicious, moist, chocolatey cake – I must add!

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Rosemary Walnut Ice Cream // A Recipe From Scoop Adventures

Posted on: April 4, 2014

 

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Well, we are finally past the ‘polar vortex’ phase of the year and have officially started moving into spring (which means constant thunderstorms and luscious greenery popping up everything for us Midwesterns). What better way to welcome spring than with an earthy ice cream flavored with rosemary, honey, and chunks of walnuts? My ice cream maker has been accumulating dust since I got it for Christmas and it’s about time we wore this puppy in.

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This recipe is from Scoop Adventure, a new ice cream book by Lindsay Clendaniel that takes you around the country to all the best ice cream parlors. I was so excited to open up this book and find my own hometown ice cream parlor, Hartzell’s, featured for the state of Indiana. This rosemary walnut ice cream isn’t the Hartzell recipe and I’m not even going to tell you what it is, so your just gonna have to pick up this book for yourself. Heck, I bet your town is in there..or maybe a town you grew up in or went to on vacation…I bet some ice cream shop you love is featured and you won’t even know until you pick up this 192 pager.

 

 

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Tell me you’ve made homemade ice cream before, right? Good. So then you know what I’m talking about when I say that homemade ice cream has the most wonderful fresh and creamy texture that you’ll never find in a carton of Kroger brand cookies and cream. It’s rich while tasting light and every bite is bursting with the flavors of your choosing.

 

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The honey I used in this recipe was a jar we picked up in Marco Island during our little adventure earlier this spring. It’s saw palmetto honey, which has a very distinct flavor profile to it. The distinct flavor reminds me of relaxing on a white sand beach in the everglades. That means I taste a little bit of adventure with every spoonful.

 

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Greek Goddess Celebratory Nachos

Posted on: 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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Chickpea Dumplings in Curry Tomato Sauce

Posted on: September 22, 2013

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I know you were starting to worry. You were starting to wonder if my diet really could consist of sugar and alcohol based on the recipes that have been posted on VV the last month or so. So, in an attempt to show you a some-what ‘normal’ side of my diet, I’m posting this dumpling recipe which is an evening go-to in our home. Curry is always welcome around here and we tend to make it about once a week in the cooler months. I like this recipe because it breaks up the usual vegetable-sauce-rice ratio and has protein-rich dumplings cooked right in. Also, the best part about the dumpling literally steaming into the sauce is that it doesn’t take any longer than it would for you to simmer a pot of homemade curry sauce.

This recipe is traditionally prepared by frying the dumplings but I’ve chosen to steam them in the tomato sauce instead for both time and health sake. Think of it as an Indian-curry version of chicken and dumpling stew. Except the sauce plays a much more flavorful part than in our traditional comfort stew. The dumplings end up gooey and steaming them in the sauce lends to the dumplings soaking up the flavors around them.

We serve ours over basmati rice but you can make it a little bit healthier by substituting brown rice. We also like to top ours with greek yogurt for an extra creamy consistency but it’s plenty flavorful without the yogurt if you are trying to keep it vegan.

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Vanilla Bean & Fig Shortbread Drizzled with Honey Glaze

Posted on: September 8, 2013

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This past week has been wonderful. It was my birthday on Wednesday and I’ve been spoiled silly by so many wonderful people. Packages in the mail, trips to the city, visits from my mother, late night dinners. All this positive attention reminded me that I can also spoil myself a little -I decided I was entitled to as much sangria and shortbread as I please during this week. I whipped up a big batch of sangria and peach shortbread last Sunday and spent the week picking away at it. Heck, I even ran out of shortbread by Wednesday and whipped up another batch; this time I whipped up these fig shortbread bars.

Sometimes you are kind of nervous about getting older and the only cure is large amounts of butter and sparkling wine. Oh and having amazing people in your life.

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

Posted on: September 1, 2013

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

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

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

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

 

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream

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

For the granola:

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

For the maple cashew cream:

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

Submerge cashews in water and let soak overnight.

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

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

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

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

 

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Summer Recap Zine // Vegetarian Ventures Issue 1

Posted on: 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.

Currently Crushing

Posted on: 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.

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Grilled Maple Bourbon Glazed Panzanella Salad

Posted on: August 7, 2013

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My idea for this was to make a savory bread salad without it turning into bread pudding or baked french toast (which was sightly harder than you might think). But adding tomatoes, cucumbers, and basil (peppers would be good too!) – it creates that sweet and savory sensation which is irresistible in this salad!

This time of year is all about cooking with fresh-from-the-garden produce. It’s that time where salads shine and raw is more. This makes me appreciate the method more than ever. No 30 steps involved in getting to that end casserole or sautéing followed by roasted following by rolling followed by baking. With fresh summer recipes, it’s about slightly cooking (if at all) to achieve a hint of flavor that accents the fresh flavors of your colorful produce.

I think this is the reason I love grilling so much. It’s simple and feels very natural to grill veggies over an open fire to bring out their flavors. Or to slightly caramelize fruit until it melts in your mouth. This salad is bursting with raw flavors while meshing perfectly with the smoky nuance of the bread and fruit.

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And yes, I burnt some of the bread (see picture above – maybe it was because I was grilling in high heel sandals?!). That is one of my favorite parts about cooking… even after years in the kitchen (or in this case…the back yard), I’m still making mistakes and learning. I’ve been camping most weekends for the last month so my delusions about knowing my way around the grill were at a record high. Wyatt usually takes charge of the grill and you can most certainly tell by the state of that piece on the way left.

Also, moving on from talking about this salad, I wanted to let you know that I know that I’ve been a little absent on here lately. It’s not my fault… well sort of my fault. Summer has brought house guests staying for days on end (and more coming!), random cross country adventures, and desires for new hobbies. But I do have to admit, even after having loads of fun with these out-of-the-ordinary adventures, I still always want to come back to cooking. Flying 10 hours across the country is really just an opportunity (in my mind) to gather new recipe inspiration from road side diners and produce stands by the ocean. Taking up sanding is just an excuse for me to build more shelving units for blog props. You get the picture…I miss being around here and am glad to be back. : ]

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Grilled Maple Bourbon Glazed Panzanella

Serves 2
  • 1 loaf of day old bread (I used a baguette), sliced in half
  • 1 large cucumber or 3 small cucumbers, sliced into bite size strips
  • Handful of cherry tomatoes
  • Combination of Stone fruit (I used 2 peaches and 2 plums), halved
  • Handful of basil, torn
  • 1 Tablespoon olive oil

For the glaze:

  • 1/3 cup brown sugar
  • 1/4 cup bourbon
  • 1 Tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • dash of Salt / Pepper

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In a small saucepan, whisk together the glaze ingredient and bring to a simmer over medium heat. Let simmer for 5 to 8 minutes, remove from heat, and set aside to thicken (about five minutes).

Start the grill. Brush the bread and fruit with honey bourbon glaze. Stick on the grill (watching closely!) and brown on each side. Time will completely depend on how hot your coals are but mine took about a minute on each side for bread and 3 minutes for the fruit.

Dice the bread and fruit into bite size pieces and toss with cucumber, tomatoes, basil, olive oil, 2 Tablespoons leftover glaze, salt, and pepper. Serve warm.

 

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Pacific Coast Exploring – Part 1

Posted on: July 29, 2013

I apologize for the lack of ‘food’ posts this week but I have a good excuse. I’ve been 2,000 miles away from my kitchen on an epic road trip starting in San Francisco and trailing up through Portland. This last week has been a whirlwind; 12 hours of flying, 2 major cities, an epic ocean, 10 hours of driving, two picnics, one amazing friend, endless seasonal food, and dozens of mix CDs later…I come to you with a recap of my week in the form of photos.

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Let’s start with a little background to set  this photo story up. This is Ella – within the past five years, we’ve been friends, roommates, class mates, and now exploration partners. While I’ve been off having a day job and manning down this wonderful VV blog, she’s been busy living out of her car and traveling the country while working on organic farms and gaining wilderness training in dozens of national parks. Although I love my cushiony life in the Midwest, I couldn’t help but want to be a part of her adventures and made a promise to meet her in San Fran at the end of the summer. I flew from Indianapolis to Atlanta and then to San Francisco. She picked me up in her car-turned-home and we were off along the 101 for the next three days.

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And this is me. I probably didn’t need to introduce myself because you probably already know me – whether it’s through this blog, or in person, or from the gossip channels known as the internet (okay, let’s be real – you probably don’t know me because of that). But just in case, and for the sake of this picture story, this is me. The 20-something, sort-of-paranoid, adventure-lusting, food-lover.

 And this is the a photo tour of our journey through California (Part 1).

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Chickpea Cobb Salad Cups

Posted on: July 21, 2013

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It has been hot hot HOT here in the Midwest. It’s hard to get motivated to eat copious amounts of food (let alone turn your oven on) in this heat. I’m not complaining… this is always the time of year that I start to master my salads. When  you start eating the things three times a day, you are bound to get creative with them. Corn relish, seasoned chickpeas, baked goat cheese, preserved lemons, stuffed tomatoes, polenta croutons…the options with salads are endless!

 

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When imagining these cups, think Americanized lettuce wraps (and not the kind you get at P F Changs). These little cups are filled with a vegetarian Cobb inspired salad. You can fill the cups with goodies before hand or put all the toppings in individual bowls and let people pick and choose how much of everything goes into their cup. Or you could even do it lettuce wrap style and mix the salad ingredients together in one bowl and then let your guests scoop the desired amount into little raddichio leaves.

If you’ve never had raddichio before, it’s a must try (especially for any salad lover). They look like mini red cabbages but have a flavor profile closer to the endive. Raddichio is slightly bitter and is part of the chicories family along with endives and escaroles. You can mellow out the slightly spicy / bitter taste by roasting the vegetable but I personally think it gives the perfect raw edge to this, otherwise pretty tame, Cobb salad.

 

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Fresh Squeezed Bloody Mary with Rosemary Infused Vodka & Goat Cheese Olives

Posted on: July 15, 2013

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I’m all about playing around and inventing new cocktails (see: Loaded Hibiscus Arnold Palmer, Blueberry Basil Peach Fizz, etc) but sometimes you just need to go with a traditional cocktail. And NOTHING (I mean NOTHING) is better than a fresh squeezed Bloody mary during peak tomato season. It’s savory and spicy and elegant and just darn right delicious.

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There is this AWFUL local sports bar that we used to go to on Sundays because it was right next to our old house. And when I say awful..I mean awful. Big screen TVs so loud that you can’t hear the person next to you, bland bar foods that leaves the one vegetarian option of french fries, and snooty blonde waitresses that pay you no attention knowing they’ll get bigger tips from the table of men across the room. But despite the terrible service and atmosphere, I became addicted to their signature Bloody Mary’s. I didn’t even know I LIKED Bloody Mary’s before I had one here. It was like a meal in a glass…savory, peppery, and full of spice. This is what got me hooked.

This takes quite a few tomatoes to make a decent amount of juice so this is a recipe you’ll want to make at the peak of garden season. Plus, this cocktail will taste the best with in-season, right off the vine, tomatoes. None of the ‘recipes’ below are exact. Unlike baking, making cocktails is all about experimenting and working in your personal preference. Like it spicy? Add more sriracha. Like it strong? Up the vodka ratio.

Also, I recommend not wasting the leftover tomato skins – I just put mine in the freezer for the next time I make some vegetable broth but you could also use them to make tomato paste or even just chop up and throw in a salad.

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Rosemary Infused Vodka

  • 3 large rosemary sprigs
  • 1 cup clear vodka

Combine vodka and rosemary in a clear glass jar and seal. Stick in the fridge and let infuse for several days (I did mine three days ahead of time). Shake once a day. Strain rosemary and use the infused vodka in all your favorite drinks.

Goat Cheese Stuffed Olives

  • 1 jar of green olives, drained and rinsed
  • 3 ounces of goat cheese (or chèvre)
  • Salt/Pepper

Mash the goat cheese with a little salt and pepper. Stuff the peppers with cheese. (Yup – that’s it).

Fresh Squeezed Bloody Marys

  • Assortment of Heirloom tomatoes (amount depends on size and desired servings. I used 4 large tomatoes per a serving), halved
  • 1 ounce of Rosemary infused vodka (see above) or any vodka you have on hand
  • 1 teaspoon horseradish
  • dash worcestershire sauce (vegetarian version)
  • dash of Sriracha (you can even make your own over at Reclaiming Provincial)
  • Juice from half a lemon
  • Juice from half a lime
  • Salt/Pepper to taste
  • Celery sticks, for garnish
  • Rosemary, for garnish

Squeeze the tomato insides into a blender and do a quick puree until smooth. Add in the vodka, lemon juice, lime juice, horseradish, worcestershire sauce, sriracha, salt, and pepper. Taste and adjust with more salt / pepper / sriracha to your liking. Fill a glass with ice and pour cocktail into glass.

Garnish with celery, rosemary, and goat cheese olives.

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The Blue Bush

Posted on: July 12, 2013

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I had so much fun reading Baker Bettie’s post on their new home that it inspired me to give you guys a little peak into our lives.

It’s been one year since I started the ‘post college’ stage of my life that I’m currently knee deep in. It’s been a year since I moved into The Blue Bush with Wyatt and our peanut butter loving dog, Tuko. The Blue Bush (as we like to call it since…well…the outside of the house is bright blue) is a cozy little Midwest home that was built in 1910. Yup, that’s what the records say…1910. So, as you can imagine, the place isn’t exactly in tip top shape. We’ve worked hard to transform it into a home that reflects us and it’s been fun to watch the process unfold. I’ve collected quite a few pictures of the last year so I was thinking this could be a good time to show you around.

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This also means it’s been one year since we owned a microwave or a dishwasher. Can you guess which one we miss the most? What my nails wouldn’t do to have a rest from being drenched in soapy dish water for just ONE night.

As for the microwave… I always just forget they even exist these days. I still remember the look on Wyatt’s face when I first purposed not having a microwave in our new home…the look of bewilderment followed by complete disbelief. But he agreed and it’s been wonderful. I’ve learned SO many new things since having to go back to cooking ingredients the way they are supposed to be cooked (i.e. using a double boiler, boiling water over the stove top, etc). My favorite part about not having a microwave is that you always have to work for your food around here. Sure, if you REALLY want to just eat a frozen dinner of (veggie) nuggets then that’s fine…but you’ll have to bake them for 20 minutes in the oven which means you could just whip up some polenta / sautéed veggies in that same amount of time. It really has helped me to not take short cuts and prepare real food in the kitchen.

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We’ve filled the house with lots of vintage furniture…

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…And vinyl records..

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..And have filled our sunroom with house plants (which is a perfect little hideout full of green in the middle of winter)

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This is the studio room…

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<— Wyatt’s desk and (can you tell who is the clean one in this relationship? ahem, definitely not me…) and my desk —>

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We spent a lot of our time in the backyard. I’ve managed to build two gardens…one with herbs and one with vegetables. The cucumbers and zucchini have been going crazy and it’s finally time for the tomatoes to start ripening (!!!).

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Well, I just wanted to take the opportunity to show you around a little. It’s crazy it’s taken a whole year to get around to telling you about my obsession with house plants, my love for vinyl records, and show you a peak of our little cozy home. Thanks for reading!

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Homemade Enchilada Sauce

Posted on: July 8, 2013

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I don’t know about you but the term ‘enchilada sauce’ doesn’t exactly conger up fresh and summery images. It mostly makes me think of that dark, musky isle in the already dingy international grocery store where you have to brush the dust off the can before picking it up and throwing it into your cart. This off-putting imagery doesn’t happen with all mexican food. In fact, tamales conger up wonderful memories of watching my step-mother whipping up several dozen in our kitchen when I was little. And tacos make me think of fresh grilled pineapple and strong margaritas. But I don’t know – there’s something about that enchilada sauce…something about the old-fashioned design on the cans that make me think it’s been on the shelf since that art was in style in the 80s (maybe even 70s?).

That was until I decided to start making my own. And everything changed in the enchilada world for me. It doesn’t taste like the enchilada sauce from the can…it taste so much fresher. And though it’s not the flavor your tongue is expecting at first, you will glow with the realization that this is how enchilada sauce is supposed to taste. Fresh and spicy. A little tomatoey, peppery, and full of heat. Of course, the amount of heat you’d like to create is up to you. Different peppers will result in different spice levels so go ahead and get acquainted with what peppers work for you (okay, so maybe that link is a little over-kill but it’s sort of fun to realize that all these peppers exist..)

This recipe isn’t challenging but there are lots of little steps – mostly simple ways to remove the outer peels from the tomatoes and peppers to create a creamier sauce. Don’t feel discouraged by the wordy directions below – it won’t take long and you’ll have deliciously fresh enchilada sauce in no time!

PS – Oh…and it’s vegan!

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Homemade Enchilada Sauce

  • 2 fresh red chilis, sliced in half with the seeds removed
  • 1 1 /2 cups vegetable broth (I used homemade)
  • 2 large tomatoes, cut a large X in the bottom of both
  • 2 jalapeños (or 1 poblano pepper)
  • 2 Tablespoons olive oil
  • 1/2 red onion, diced
  • 2 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chopped oregano
  • salt/pepper, to taste

Add vegetable broth to a small saucepan and bring to a boil. Add chili peppers and let simmer for about 15 minutes or until soft. Remove from heat but DON’T drain the broth. Set aside.

Chard the jalapeños by placing them directly over a gas burner flame until blackened on all sides (or broil in your oven). Remove from heat and immediately transfer to a plastic sandwich bag. Let steam in the bag for about 15 minutes and peel the skins right off. Cut in half and remove seeds. Set aside.

Bring another saucepan full of water to a boil and get a bowl full of ice water ready. Add tomatoes and blanch for a minute or two or until the skins peel right off. Remove from heat and transfer tomatoes to the bowl of ice water. Peel tomatoes and then dice.

Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent (about 7 minutes). Add tomatoes, tomato paste, chillis with the vegetable broth liquid, jalapeño, oregano, and cumin. Let simmer for 10 minutes and remove from heat. Once slightly cooled, transfer to a blender and blend until smooth.

Use right away or store in the fridge for up to four days.

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Cantaloupe Caprese

Posted on: July 1, 2013

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

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

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

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

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Cantaloupe Caprese

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

 

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

 

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

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

Drizzle with Balsamic vinegar before serving.

Doesn’t get much easier than that, huh?

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Baked Sweet Potato Poutine

Posted on: June 26, 2013

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

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

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

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

 

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Baked Sweet Potato Poutine

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

Peppered Thyme Gravy:

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

 

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

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

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

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Homemade Raw Vegan Fudgsicles

Posted on: June 20, 2013


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Anyone who is familiar with raw “cooking” will find the ingredients in this recipe as no surprise. But for those of you who aren’t, stay with me. I’m looking at people like you, Mother. The kind of people that scoff at green smoothies and kale salads (“Ew. You don’t actually drink those, do you?” my mother ALWAYS says when green smoothies are brought up.) The reason this recipe may seem weird is because the word ‘fudgsicle’ usually congers up images of pre-packed, ice cream laden, milky wonderfulness. But what if I told you that we could achieve that creaminess without the ice cream? Without even the milk. In this recipe, we use avocados as the “cream” base but still load it (of course) with chocolate and [natural] sugar (delicious delicious agave).

The cocoa does a wonderful job of taking over the flavor AND color so you don’t have to worry about trying to force feed your friends a weird greenish looking ice pop. In fact, they probably won’t even be able to taste the avocado at all if you don’t mention it!

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Oh… and did I mention that these little pops are HEALTHY?! Forget that post-dairy bloatedness that often comes with consuming a pint of ice cream. These little pops are loaded with omega 3 fatty acids, vitamin B6, and vitamin E (just to name a few wonderful things found in avocados). So instead of feeling guilty about reaching for that popsicle in the fridge after dinner, you can get excited about getting an extra punch of nutrients while eating your dessert!

I rolled my popsicles in coconut, chopped pistachios, and sprinkles but feel free to have fun with it. Use whatever nuts you have on hand or roll them in something you know your boyfriend will love (butterscotch chips? chopped hazelnut? dried blueberries? potato chips?).

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Raw Vegan Fudgsicles

Makes 4 large fudgsicles (this will vary depending on the size of your popsicle molds)
  • 2 large ripe avocados (3 if they are small)
  • 2/3 cup cocoa powder (most are vegan but double check before purchasing)
  • 1/2 cup agave nectar
  • dash of vanilla extract
  • ~1/4 cup water

Topping suggestions: 

  • chopped pistachios
  • shredded coconut

Use a mixer to blend together the avocados, cocoa powder, agave nectar, vanilla extract, and water. Blend until light and fluffy – if stiff then add a little more water. Divide among popsicle molds and let set in the freezer for at least 5 hours (I let mine sit overnight… just to be safe).

Enjoy once frozen or roll slightly softened popsicle in nuts, coconut, or both.

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Coriander Hummus

Posted on: June 17, 2013

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

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

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Coriander Hummus

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

 

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

 

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

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

Serve with pita and fresh veggies.

 

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Baked Sweet Potato Falafel with Cilantro Yogurt Sauce

Posted on: June 10, 2013

I grew up in a town where ‘world cuisine’ meant heading to a chinese buffet or picking up a deep dish pizza. It wasn’t until I moved to Bloomington that I discovered the wonderful world of Falafel and Coconut Curry and Samosas and Naan and Pad Thai. Fast forward five years later and I can’t imagine living my life without these foods. Ethnic foods bring a world (literally) of variety into a vegetarian diet. I couldn’t imagine wanting to whip up anything else besides a big bowl of Curry or Samosa Patties on a rainy day.

These baked sweet potato falafels are a fun twist on the traditional deep fried chickpea falafel. Full of protein and vitamin B6, these little patties will fill you up and leave you feeling satisfied with out all the grease. They also reheat wonderfully for a great left-over lunch.

Note that you can also bake or boil the sweet potatoes in the recipe below to reach a desired ‘mashed’ consistency. I chose steaming because it’s supposed to retain the most nutrients out of any of the cooking methods. ALSO, you can easily make this recipe vegan by omitting the feta topping and choosing a vegan sauce to put on the patties (how about this vegan avocado cilantro dressing?)

 

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Baked Sweet Potato Falafel with Cilantro Yogurt

  • 2 sweet potatoes, diced
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1 cup chickpea flour
  • olive oil
  • salt/pepper

 

Cilantro sauce:

  • 1/2 cup chobani plain greek yogurt
  • 1/4 cup cilantro, chopped
  • Juice from half a lemon
  • 1 teaspoon cumin
  • salt/pepper

 

Delicious additions:

  • Pita bread
  • cucumber, diced
  • tomato, diced
  • Feta, crumbled
  • shallot, chopped
  • lettuce
  • sriracha

To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).

For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly

Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).

Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.

Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.

 

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Searchable Saturdays

Posted on: June 8, 2013

       

1. CRAVING /// Have you seen this Roasted Apricot Buttermilk Ice Cream with Almond Streussel from Reclaiming Provincial?! Yup – dayummm! Summer fever has hit me hard and I have began a ridiculously large collection of ice cream and popsicle recipes..

2. CREATING /// The Vanilla Bean posted some wonderful pictures of making lilac sugar. I love using flowers in baking (makes your baked goods so so fancy!) or perfect way to add some extra fragrance in your afternoon tea.

3. INSPIRING /// I don’t usually save ‘inspirational’ quotes but this picture has stuck with me for some time. I often times get worked up over work and have problems letting it go – this picture reminds me that I often times get sucked into a situation and ‘go a little mad’; getting creative with doing something out of the normal helps reminds me I can remove myself from this funk. My way of removing myself is by hiking, baking, cooking, camping, and being out in nature.

4. DREAMING /// My dream is to eventually own my own bakery. Until I have the money and find a wonderful town lacking fresh breads and treats, I can only dream and prep. I’ve contemplating taking some bread baking and pastry classes to help expand my cooking knowledge.

 

Hope you have a wonderful weekend! I’m off to do some thrifting and pick up some fresh produce at the farmer’s market.

 

PS Have you checked out my new logo in the top corner? It’s totally different from all those ‘minimalist’ logos that are out in the food world right now and I love it. I asked Wyatt’s brother to draw me a picture of two vegetables having fun canoeing together and this is what he came up with. It’s a weird mix between a children’s book cover and DIY zine style – I love it!

Poached Plums WIth Vanilla Bean Greek Yogurt & Dulce de Leche

Posted on: June 4, 2013

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Being an aspiring baker is hard. Sometime I wonder if it’d be easier to just hide the sugar from myself instead of whipping up a batch of 4 dozen cookies on impulse. What single couple needs FOUR DOZEN cookies? I usually eat 1 and a half followed by Wyatt and the dog eating maybe another 4. Such a sad sad waste. This also sometimes ends up being the case with pies – it’s hard to make a portion controlled pie when you have a pan that comes in large and X-large.

Portion control is one of the main reason I’ve been so in love with poaching and roasting fruit lately. It’s super easy and simple to just poach a single plum and add more if someone happens to drop in. No worrying about who I’m going to give an half eaten pie to anymore or if I’ll have to throw away those stale cookies from two weeks ago.

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Have you ever had Dulce de Leche? But have you had it homemade?? It’s an Argentinan caramel that can be made with only one ingredient. Yup, one ingredient. There are about 20 billion (exaggeration) ways to make it according to google. These methods vary from using the microwave, stove-top, or the oven. Even one method is called “The Bomb” in which you put an entire can into the oven and cook (I would cautious against using this method..). I don’t own a microwave so that option was out of the equation for me. I was into doing the stove-top method but many recipes called for anywhere between 2 and 6 hours of stirring and well…I wanted Dulce de Leche like.. now. I chose the oven method because it’s the fastest and most hands off. It’s actually as simple as making a sauce can get – pour everything into an oven proof pan and bake. Boom. Easy.

Lastly, I have to admit something. I could not decide on a name for this recipe. I knew it was going to be long and filled with wonderfully sweet words but I couldn’t settle on which ones. At my day job I have to be very particular and consistent in my writing. This means I’m over being consistent and will do whatever I want on my blog..because well… I can. So call it whatever you want but just remember that in the end it’s a big plate full of bright fruit, irresistible dulce de leche, creamy yogurt, and loaded with spices like vanilla and cinnamon.

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Poached Plums With Vanilla Bean Greek Yogurt & Dulce Le Leche

Serves 2
  • 2 plums, sliced in half and pits removed
  • 1 cup Chobani plain or honey yogurt
  • 2 Tablespoons honey
  • 2 teaspoons cinnamon
  • 1 vanilla bean, sliced lengthwise and split in half
  • 1 cinnamon stick
  • 1 14 ounce can condensed milk

Preheat oven to 425 degrees. Place the condensed milk in a glass oven-safe pan and cover with aluminum foil. Then place that pan in a large oven-safe pan. Fill the larger pan with water so that the condensed milk pan is submerged – leave room in the pan for the water to boil but make sure it’s filled up enough that it’s above the milk level.

Cook for an hour to an hour and a half. Check frequently and add more water as needed. Mine took close to 1 1/2 hours but my oven is slow so I’d recommend checking it after an hour. Carefully remove from oven once it turns a light caramel color and stir. Set aside.

Fill a small saucepan with just enough water that the plum halves will be submerged. Add the cinnamon stick and half the vanilla bean. Bring to a simmer over medium heat and add the plums. Let them only cook for about 2 minutes (time will vary depending on ripeness) – enough to soften but not so much that they become mushy. Once poached, remove using a slotted spoon.

Remove the vanilla beans by scraping out the inside of the other half vanilla pod with a knife. Discard the pod and transfer vanilla beans to a small bowl with the Chobani yogurt, cinnamon, and honey. Whisk until combined.

To assemble: Scoop a dollop of yogurt over the plums and drizzle with dulce le leche.

If the dulce le leche has hardened then use a double boiler to re-melt.

 

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Loaded Hibiscus Arnold Palmers

Posted on: June 2, 2013

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Somewhere down the line I picked up this habit of “loading” my drinks with fruit and herbs. I could probably link this on my mother for exposing me to sangria at such an early age. Or blame it on drinking the same boring glass of soda water for lunch for over a year that I was bound to start throwing extra things into it. Either way – I’m hooked. There is something so elegant and fancy about adding a little bits of color and infusion into your everyday drinks. And it’s a great way to use up fruits and herbs leftover in your fridge – wilted herbs will perk up when placed in water so no need to waste your good ones on this drink!

This Hibiscus Arnold Palmer is summer in a glass. Not only is it full of homemade lemonade and fresh iced tea but it’s also chocked full of lemon slices, blueberries, and mint leaves. Heck, if I would have had cucumber lying around then I could have thrown that in there too!

Do you drink hibiscus tea? 99% of tea that I drink is in the winter and hibiscus is one of the few I reserve for iced tea and summer picnics. If you don’t have much experience with hibiscus tea then I would recommend the Republic of Tea’s Natural Hibiscus – it’s wonderfully delicious and makes a mean iced tea. And no, I’m not endorsed by them (other than that fact that I buy their product) so feel free to give me suggestions if you have a better hibiscus tea to try! There are supposed to be many health benefits links to this tea as well – ranging from lowering blood pressure to being chocked full of antioxidants.

I do hope to make my own hibiscus tea from scratch in the near future for you guys but until the flowers bloom like crazy on my plant – store bought tea will have to suffice. I do, however, make the lemonade from scratch in this recipe to guarantee a fresh and dizzying lemon punch. The following recipe uses agave as the sweetener in the simple syrup but feel free to use equal parts sugar if that is what you have on hand. Also, I keep mine pretty tart so if you like it sweeter than up the agave ratio or add more agave at the end to adjust flavor.

 

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Loaded Hibiscus Arnold Palmer

  • 1 cup lemon juice (from 4 large lemons) + extra sliced lemon for garnish
  • 1/3 cup agave nectar
  • 3 1/3 cups filtered water
  • 4 cups prepared hibiscus tea, cooled
  • handful of mint leaves, for garnish
  • 1/2 cup blueberries, for garnish

 

In a small saucepan, combine 1/3 cup water with 1/3 cup agave syrup. Bring to a boil, stir until combined, and let simmer for 3 minutes. Remove from heat and transfer to a pitcher.

Juice the 4 lemons and transfer juice to the pitcher. Add the extra 3 cups of water to dilute the lemonade. Pour in the prepared hibiscus tea and garnish with lemon slices, blueberries, and mint leaves.

Serve over ice at your next cookout or picnic adventure.

 

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Maple Almond GORP // The Adventure’s Food

Posted on: May 31, 2013

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

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

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

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

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MAPLE ALMOND GORP

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

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

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

 

 

Cabin In The Woods

Posted on: May 28, 2013

We ditched work last Friday and headed to a cabin in the woods for our long Memorial weekend. Wyatt has family who owns a Wisconsin lake home. We had been promised hours of swimming, boat rides, and tubing. Unfortunately, the weather never rose above 60 and we had to improvise. I did manage to get out of my comfort zone by hanging out with some lamas, riding on a 4 wheeler for the first time, and eating obscene amounts of velveeta cheese (which was kind of a mistake.. but I’d probably do it again).

We couldn’t do much exploring close to the cabin because they were having problems with ticks and bears (another weird experience for us – I can’t be the only one that thinks this is strange, right?). We were, however, able to build campfire down by the water and enjoy the dock. We also adventured to a nearby State Park (Interstate Park) and did some major hiking. Here are some snapshots from the weekend:

 

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What did YOU do for the long weekend?

 

Searchable Saturdays

Posted on: May 25, 2013

…And we’re back! After almost a month long break from ‘Searchable Saturday’s'! Is everyone geared up for the long weekend? I’m already (hopefully) halfway to Wisconsin by the time you guys are reading this (Thank you, wordpress scheduler) and will be spending the weekend in the woods exploring. What are you doing for the long weekend?

       

 

1. CRAVING /// Rhubarb is everywhere right now! If you are looking for something a little more exotic than my Ginger Strawberry Rhubarb pie, how about this delicious looking Rhubarb Brown Butter Bourbon tart from The Bojon Gourmet? It has bourbon so you know it’s fancy!

2. LEARNING /// Also, I know I mentioned this link earlier this week but I still can’t get over my micro greens! They have a subtle but irresistible flavor profile to them and they are SO simple to grow. Check out this post from Livia Sweets on how to grow your own.

3. MUNCHING /// Memorial weekend is the ultimate cookout weekend. How about a glass of these Oh Joy!’s Smoothie Cubes to go with your grilled kebabs and potato salads? I think so!

4. EXPLORING /// I’m really hoping that I get my WANDERLUST out of my system this weekend because it’s been bad. The vet advised us against doing too much hiking and camping because ticks are bad this year but it’s all I want to do. ALL THE TIME.

 

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