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Entries Tagged as 'sweet'

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.

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

Makes 2 mini tarts (double recipe to make a standard pie size) / Gluten-Free

For the crust:

1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder
2 Tablespoons maple syrup
1/4 cup coconut oil, melted

For the filling:

1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt
1 Tablespoon maple syrup

About 1 1/2 cups strawberries
handful of basil micro greens (or regular basil if you can’t find micro greens)

To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.

In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.

Top with strawberries and basil micro greens.

Strawberry Rhubarb with Ginger Crumb Pie [Vegan]

5.12.2013

I had making a pie on the mind all week. I don’t get this urge very often (mostly because making a pie for two is just plain irresponsible) but decided to let myself indulge this time. My original thought was a blueberry basil pie but I was going to be open to whatever the farmer’s market would supply me. The only fruit I ended up finding at the market were strawberries and I knew I had to get them. They were petite and had the irresistible rustic appearance that wild strawberries often times have. This led to an internal struggle though…what other flavor combination would I use with strawberries? There was no basil at the market so that was out. I knew that rhubarb was the right choice (being in season and because strawberry rhubarb makes everything taste like a fruit roll up – in a good way) but I didn’t want to admit it at first. The ground breaking culinary discovery that rhubarb and strawberries were made for each other happened long before VV came around. What would make my pie different from the 100 million other recipes out there?

After racking my brain & running through every spice and herb imaginable in my head, it clicked. Ginger. Ginger had become my BFF over the winter (when I was constantly warding off a cold with Ginger Lemon Tonics). I immidetely imagined a gingerly zing hitting the tongue moments after the strawberry rhubarb kicked in for a second layer of flavorings. And you know what? I was right. I am SO glad I was right. Thank you, ginger. Strawberry Rhubarb pies will never be the same.

Strawberry Rhubarb Pie with Ginger Crumble

Adapted from Vegan Pie in The Sky

For the Crust:

1 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoons salt
1/2 cup cold vegetable shortening
4 Tablespoons ice water
2 teaspoons apple cider vinegar

For the Filling:

2 1/2 cups rhubarb, cute into 1/2 inch chunks
3 1/2 cups strawberries, cut into 1/2 in chunks (fresh or frozen)
2/3 cup sugar
2 Tablespoons cornstarch
1 Tablespoon lemon juice
1/2 teaspoon salt

For the Crumb Topping:

1 cup all purpose flour
1/3 cup brown sugar
2 Tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoons nutmeg
1 tablespoon fresh grated ginger
1/3 cup Earth Balance (or other vegan butters or regular butter if not wanting to make vegan)

For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough as formed.

In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.

Preheat oven to 350 degrees.

Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.

Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.

Let cool for 20 minutes before serving.

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.

Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps

5.01.2013

My daily posts have turned more into weekly posts as thing have become a bit hectic around here. There are so many things I’ve wanted to share without over sharing on a food blog…which then usually just turn into not sharing them at all. So, instead, I’m just going to give off a short list of excuses that have been both tearing me from this blog and keeping me occupied in my “real” life:

1. I got a new day job / promotion. I was promoted from indie-rock-princess to indie-rock-queen. Hah, no. But I did go from a glorified secretary to being in charge of over 200 of our music client accounts. So, needless to say, I’ve been working 9+ hours a day trying to figure out everything that goes along with this new job.

2. It’s spring! And I’ve been putting most of my free time energy into prepping my garden. What good is a food blogger who can’t even grow her own produce to write recipes with?

3. My grandma passed away. I realize that this is a normal occurrence for people over the age of 80 but that does not make it any less unsettling. I don’t care how old you are – it’s very upsetting to watch a wonderful person have everything ripped away from them.

4. My boyfriend is obsessed with the X-Files. And not only is he obsessed but he is determined to watch EVERY SINGLE EPISODE. So starting at season one in Februaray, he has constantly had that on the TV…which has been…very distracting. Do you know how many episodes of the X-Files there are? HUNDREDS. There are NINE seasons. Do you realize how many hours have been wasting getting sucked in by that when I could have been cleaning my stove-top or seasoning my cast iron or making butterscotch cookies?!

5. Remember that Lemon Thyme Butter I posted about last week? OH MY! I’ve discovered that it’s pretty much amazing on everything. Melt it over pasta or spaetzle and thank me later. You’re welcome.

Okay, enough about me. Let’s talk about YOU! I have an ice cream recipe for YOU. Yup, that is right – homemade ice cream. And it’s filled with the most delicious…well I can’t tell you. But it’s sweet and savory and creamy and Middle Eastern. And it’s going to be posted on VV soon…how soon? I can’t tell you that either (can’t ruin the fun now!) – you’ll just have to check back.

vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv

Now back to ramps. Yes, that is right. I am posting ANOTHER ramps recipes. Two in a row, really? Well if we compare it to how many pizza or tofu recipes I’ve posted then it’s really not that bad. Ramps are new to me…and I’m pretty obsessed. I know they are going to start disappearing from the Farmer’s Market just as quickly as they appeared. This means, I’ve been cooking them up like crazy while I can!

Cornbread Waffles with Roasted Veggies & Chimichurri Ramps

Makes 2 generous servings

Cheddar Cornbread Waffles:

3/4 cups all purpose flour
3/4 cups cornmeal
1 Tablespoons baking powder
1 teaspoons salt
1 1/2 Tablespoons sugar
2 eggs, separated
1 cups milk
4 Tablespoons butter, melted
3/4 cup grated cheddar cheese

Roasted Vegetables:

An assortment of your favorite vegetables to roast (I used 1/2 pint cherry tomatoes, 1 diced onion, 1/2 diced small sweet potato, 2 chopped carrots)
2 springs of fresh thyme, minced
2 Tablespoons olive oil
Salt/Pepper

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

To roast the vegetables: Preheat oven to 400 and toss the veggies with olive oil, thyme, salt, and pepper. Lay in a even layer on a baking sheet and roast for 20 minutes or until the vegetables have softened and just started to brown.

To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips. Slice into big chunks. Blend all ingredients in a food processor (or blender) until a smooth paste forms.

To make the waffles: Preheat your waffle maker. Mix the flour, cornmeal, baking soda, salt, and sugar in a bowl. In another bowl, whisk together the egg yokes, milk, and butter. Fold the dried ingredients into the liquid until incorporated. In another bowl, beat the egg whites with a mixer until stiff but not dry peaks form. Fold the egg whites and grated cheese into the batter.

Ladle 1/2 cup (more or less depending on how big your waffle maker is) of the batter onto your preheated waffle iron and cook according to manufacture’s instructions (mine usually takes around 3 minutes).

Pile high with roasted veggies and chimichurri.

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

Berry Brioche Muffins

4.09.2013

I love making bread. On any given rainy Sunday, you will most likely find me in the kitchen kneading up something delicious. Whether it’s beer bread or pumpernickel or cinnamon rolls will all depend on my mood. There is something I find soothing about watching the dough slowly rise. Or kneading the batter with your bare hands. Or feeling like you are conducting a science experiment in your kitchen. Or starting with a huge pile of flour and ending with a crusty ball of deliciousness. Whatever it is, it soothes me and I find myself turning to bread making in moments where I crave relaxation the most.

This is also the reason I often times make the same cinnamon rolls or beer bread. When relaxing, I don’t want to have read through a 3 page recipe four times over. I want to be able to get lost in stirring and pound of my frustration through kneading. I had come across a brioche recipe in a Food Network cookbook a few months back and it was 5 pages long. FIVE. The ingredients list was extensive and there were several randevues with the mixer (sorry but I prefer the old fashion way. This both makes me lazy because I don’t want to clean the mixer and a BA because I knead the dough by hand). It left a bad taste in my mouth and made me write off sweet brioche as too much work.

That was until Pinterest told me last week that I could make brioche in a slow cooker. In a slow cooker, really? How hard could a slow cooker recipe be?! So that triggered lots of brioche research (AKA google searching) and I came across Artisan Bread in Five. It’s a wonderful resource for any breadmaker and lays out some of the best instructions on how to make delicious bread I’ve ever come across. I’ve only gawked at their blog but am very excited to try out some of their cookbooks as well. I can only imagine!

I suggest making the dough the night before so you can just let it rise for an hour in the muffins pan the next day and bake them right up. That will cut down on 2+ hours of rising time.

Berry Brioche Buns

Dough adapted from Artisan Bread in Five Minutes

3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon salt
4 large eggs, lightly beaten
1/4 cup honey
2 sticks of unsalted butter, melted
4 cups of all purpose flour
1/4 cup Mixed berries
1/4 sugar

Mix the yeast and warm water in a bowl. Let sit for five minutes or until it starts to foam. Add in the salt, eggs, honey, and butter. Add 4 cups of flour and mix with a spoon until incorporated. Cover with a clean dish towel and let rise for two hours.

After it has risen, chill the dough so that it is easier to work with. I let mine chill overnight but feel free to just let chill for an hour or so.

Grease a 12 muffin pan and divide the dough evenly between the tins. Cover with a clean dish towel and let rise for one hour.

Preheat oven to 350 degrees. Press a few berries into each muffin (make sure to really get them in there so they don’t pop out) and sprinkle with sugar. Bake for 20 minutes or until the brioche is brown on top.

Remove from oven and let cool. Sprinkle with cocoa powder or powdered sugar.

Wild Rice & Wheatberry Grain Salad

4.01.2013

Helloooo, April. April Fools has always been one of my favorite holidays. I’m ruthless about it. My childhood pranks consisted of unplugging the fridge and turning the house upside down in the name of ‘Aprils Fools’. My teenage April fools jokes only got more cruel – from telling my mother I was pregnant to calling my father crying about dropping out of school. I was just plain awful.

I feel a little unprepared today. I usually have a list of pranks that I spend the day playing on people. But this year I have nothing. No silly string was bought in advance and no text messages were craftily worded out. I wonder if I’m loosing my touch? I think I’m just having a hard time drawing the line between what are acceptable pranks at my age? If I was to trash a house then I’d have to clean it up – sooo… jokes on me (and we all know that’s no fun). Do any of you guys have some really good pranks planned today?

Anyhow, so I feel the need to point out that April Fools has nothing to do with this salad. I just wanted to talk about April fools. And now I want to talk about salads (I can do…you know, pick topics…because it’s my blog). So we are going to talk about grain salads.

The lettuce has been looking pretty sad at my co-op these past few months so I’ve been turning to grain salads more and more for my lunches. They are portable, easy to make a big batch ahead of time, and super filling.

If I could, I would eat wheat berries for every meal. They are wonderfully chewy and filling and stuffed full of fiber. However Wyatt isn’t a big fan so I’ve been hiding them along with other grains. It’s been working out wonderfully! They give a hidden chewiness to the salad that makes you work a little harder and leaves you feeling more satisfied! This salad is on the sweet side because of the maple syrup so I would suggest serving it with a side of almond butter and toast. Or if you want something savorier, swap out the maple syrup and orange juice for balsamic vinegar. Don’t be afraid to play around here!

Wild Rice & Wheat Berry Grain Salad with Dried Cranberries & Almond

2/3 cup wild rice, rinsed
1 cup wheat berries, rinsed
1 Tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped almond
1/2 cup chopped dried cranberries
2 Tablespoons maple syrup
juice from half an orange
1 teaspoon fresh thyme
Salt / Pepper, to taste

First, prepare the grains. Place the wheatberries in 3 cups of water and let simmer for 45 minutes. Place the wild rice in an pot with 2 1/2 cups of water and bring to a boil. Once the wild rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. Drain both the pots (if there is any water leftover after the wild rice has absorbed it) and set aside.

In a small saucepan, heat the olive oil over medium. Add the onions and saute for about five minutes (or until softened). Add in the garlic and saute for another minute. Remove from heat.

In a large bowl, mix the wild rice, wheat berries, and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together.

PS – Want to turn this lunch salad into dinner? Why not stuff a roasted acorn squash with it?

Parmesan Thyme Sweet Potato Fries

3.15.2013

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

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

Baked Parmesan Thyme Sweet Potato Fries

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

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

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

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

Cinnamon Honey Almond Butter

3.05.2013

As I continue the journey with my 2013 resolution of less processed food, I can’t help but continue to be amazed at how easy it is to make staples for your kitchen. From fresh bread to vanilla extract to vegetable broth; all of these staples can be made using only a few ingredients and a bit of patience.

Almond butter, however, may even be the easiest of them all.

I’m pretty much an almond butter addict. Being a vegetarian, I usually let myself have endless amounts of protein rich nuts regardless of the calorie content. I can always seem to justify needing more protein in my diet. So almond butter has become my go-to. If I need a snack before dinner or a sweet dessert, a spoonful of nut butter always does the trick. As is the case for breakfast and even those moments when I’m not hungry but still want to eat (you know what I’m talking about).

However, this stuff is not cheap at the store. And is still, sadly, processed. So why not try making your own?

Honey Cinnamon Almond Butter

2 cups raw almonds
2 teaspoons honey (add up to a tablespoon if you like your butter sweeter)
1 teaspoon cinnamon

First, roast the almonds. Preheat oven to 350 degrees and transfer almonds to a baking sheet. Let roast for 10-12 minutes or until they release a nutty aroma. Remove from oven and let cool.

Toss the cooled almonds in a food processor and let the processor run for 10 to 15 minutes. It’s important to be patient because the almonds go through many stages so you may even want to set a timer. In the first 3 minutes, they will form almond meal that you may have to stop the processor for a few times to scrap the sides. After 5-7 minutes a thick paste will form. And then finally at 10-15 a super creamy butter will develop.

Once creamy, add in the honey and cinnamon and pulse for another 30 seconds.

Serve right away or store in an airtight container in the fridge for later.

Chickpea Magazine Winter 2013 /// February Recap

2.28.2013

Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)

Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..

1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…

2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.

3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?

4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.

Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!

Song Pairing:

Baked Blueberry & Lemon Donuts

2.27.2013

Okay, so I totally lied to you guys. I told you that I would have this donut recipe for you yesterday and it did not happen. It’s not my fault – Tuesdays are my downfall and I should have known I wasn’t going to have the time to post about donuts. I’m sorry. Forgive me? Cool.

What I won’t apologize for are these donuts. Yes, they are chocked full of sugar and flour. BUT, they are ALSO full of blueberries (antioxidant heaven), cinnamon (regulates blood sugar), lemon zest (vitamin C), and are BAKED. See, why not look on the positive side here before you get worried about starting your day on a sugar high. But really, if you are concered, these make great afternoon snacks, lunchtime dessert, 2nd breakfast treat, and nightime dessert. So versatile too – I know! Crazy.

These donuts are a product of what was once a breakfast loaf. Filled with lemon and blueberries (as mentioned above), I topped these little guys with cinnamon and sugar to give it that streusel style topping. Pretty much irresistible anytime of the day, I’d suggest whipping up a batch of these the next time you get a sweets craving.

Baked Blueberry Lemon Donuts

Makes 6 baked donuts (or 12 small baked donuts)

1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
dash of salt
1 large egg
1/3 cup brown sugar
2 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup milk
4 Tablespoons butter, melted
3/4 cup blueberries (fresh or frozen)
zest from 1 lemon

topping:

3 Tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350 degrees and grease a donut pan. In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. In another bowl, whisk together the egg, sugars, and vanilla extract. Add the dry ingredients to the wet ones and stir until just combined. Add in the melted butter and then fold in the blueberries and lemon zest.

Baked for 20 minutes or until the tops have browned (baking time will vary greatly depending on the size of the donuts / your oven). Once browned, remove from oven.

Mix together the sugar and cinnamon for the topping. Dip the donut tops in the sugar/cinnamon mixture while they are still warm. Serve and enjoy!

Song pairing:

Cinnamon Quinoa Granola

2.22.2013

Every winter, I become less into making oatmeal for breakfast than I had been the previous winter. Truth is – it’s just too time consuming (I know, I know – Ms. Lazy) in the mornings and I end up quickly going back to my granola. The transition to year round granola has urged my need to get creative with the stuff. Eating the same thing ever day? Booooring.

And let me tell you…oh my goodness. I can not remember the last time I was this obsessed with a granola. Bringing quinoa into the equation changes everything. It adds a texture depth that goes beyond anything I’ve experienced in granola. Even if your cinnamon oats end up soggy then you are still left with crunchy and toasted quinoa bits. This recipe can, of course, be adapted to your liking. Add more fruit or spices depending on what you are into.

I’ve played around with quinoa dozen of time (see: Southwestern Quinoa Salad, Quinoa Nuggets, or Fall Quinoa Salad) but have never been as excited about it as I am with this recipe. Toasting quinoa? Who would have thought! And the extra protein quinoa brings into this breakfast will help you feel full longer [which means no more 10:45 munchies runs to the vending machine in need of some Cheetos].

Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead.

Cinnamon Quinoa Granola

2 cup old fashioned oats
1 cup quinoa, rinsed and patted dry
3/4 cup pecan, chopped
1/4 cup dried blueberries
1/3 cup coconut flakes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup coconut oil, in liquid form
1/2 cup agave nectar

Preheat oven to 300 degrees. Combine all ingredients in a bowl and spread evenly onto a cookie sheet. Cook for 30 minutes and stir 3 times throughout the cooking process. Remove from oven and let cool completely before moving to an airtight container.

Serve over yogurt, milk, or fruit. Or just eat it by the spoonful.

Song Pairing:

Butterfinger Bites

2.15.2013

I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.

In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.

These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!

Butterfinger Bites

adapted from Not Without Salt

1 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/3 cup light corn syrup
1/2 cup water

1 18 ounce bag of chocolate chips
2 Tablespoons milk

Grease a 9×6 pan (I used my bread pan) and set aside.

In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.

While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.

Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.

Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.

Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.

Chocolate Chai

2.11.2013

Hello, Monday. I can’t say I was entirely prepared for you. Can’t say I’m really that crazy about you in general. Sooo….how to make Monday a little less gloomy? How about adding some chocolate to our morning chai? WOAH, what a magnificent way to treat yourself! If I do say so myself…I’d have to call this a ‘YOLO’ moment. I can feel a new Monday tradition coming on…

Chocolate Chai

2 cardamom pods, slightly crushed
2 cinnamon sticks
3 teaspoons cocoa powder
1/8 teaspoon black peppercorn
2 cloves
1 star anise
1 inch of peeled ginger, thinly sliced
2 bags of black tea (or loose leaf black tea)
3/4 cup milk (I like to use unsweetened almond milk to keep it vegan)

Place cardamon pods, cinnamon sticks, cocoa powder, black peppercorn, cloves, anise, and ginger in a small saucepan with 2 cups water. Bring water to a boil and then let simmer for about 15 minutes (more or less depending on how strong you like your chai). Remove from heat and add the tea bags. Let tea steep for about 5 minutes.

Strain liquid into a mug and discard leftover spices (or save them for a later use). Rinse out the saucepan and add milk to it. Let the milk come to a simmer and use a whisk to make the milk frothy. Top off the chai with milk and serve warm.

Feeling a little bratty this morning:

Salted Dark Chocolate & Almond Butter Bites (Vegan)

2.07.2013

These are what I call the ‘I just did my taxes and need some chocolate’ cookies. They were a little ‘guilt free’ reward that was needed after sifting trhough document and papers and receipts and bank statements. It’s a shame really…I went to yoga right before sitting down to do my taxes in hopes that it would leave me in a state of calm. But after all questions after questions about loans / checks / wages…I needed some chocolate.

I decided to go the healthy and lazy (no bake) route with these. A whole lot of protein with a bit of sweet (from the dates) and some natural fats (from the nuts). They are totally indulgent but not in a ‘oh shit, I’m going to have to spend an extra 3 hours on the treadmill’ sort of way. They are rich and gooey but also filling and…dare I say, practical? As a vegetarian, I can pretty much convenience myself that anything with 5+ grams of protein is an acceptable snack / breakfast / lunch / dessert.

Salted Dark Chocolate & Almond Butter Bites (Vegan)

Inspired by The Sprouted Kitchen and Oh, Ladycakes

1 cup nuts (I did 1/2 cup pecans and 1/2 cup almonds)
1 cup dates, pitted (soaked in water for 10+ minutes)
1/2 cup almond butter (or peanut or sunflower or cashew, whatever you are feeling)
1 ounce dark chocolate, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea Salt, to garnish

Throw everything into a food processor and pulse until a thick dough forms (if its crumbly then add a tiny bit of water). Roll dough into tablespoon size balls and place on waxed paper. Smash the dough balls down slightly with clean fingers or a fork. Sprinkle with sea salt . Stick in the fridge for an hour or enjoy them right away [in their prime gooeyness].

Vegan Stuffed Brunch Biscuits

2.04.2013

The title of this post is a bit misleading. These biscuits are not actually stuffed with real vegans…unlike how you probably read it the first time. There was just no easy way to throw a title together for this. I could have put ‘Stuffed Breakfast Biscuits’ but then people would have wondered where the eggs and sausage was? Or I could have wrote ‘Tofu Scramble Scones’ but that would have seemed like the tofu goes along side the scones… which is not correct either. What I really wanted to put was ‘Peppered Gravy & Tofu Hash Scramble Stuffed Biscuits That Are Vegan’ but oh goodness…look at how long that title is. I don’t think that title would have fit on one line…and maybe not even on two. So I settled for ‘Vegan Stuffed Brunch Biscuits’…I am sorry if it’s misleading and you conjure up thoughts of cannibalism instead of wonderfully flaky, warm biscuits oozing with peppered gravy and filling tofu goodness. See!? Do you see why it took me 20 minutes to settle on a title for this post?

I guess it makes up for the fact that it took about 20 seconds to know that I wanted to make these. I love the Morningstar breakfast sandwiches as a treat every now and then but couldn’t help but wonder…could I make fresh ones that are probably 10000xxx times better? After searching around on the web and failing at finding any recipes that matched the vision in my head, I decided to make it up myself. This recipe is a mutant product of my favorite tofu scramble recipe and tomato scones recipes found in Isa’s Vegan Brunch. And a simple peppered gravy recipe that we often times to turn when we need some thick and flavorful gravy in a hurry. And then I threw in some hashbrowns because…welll…what is breakfast without hash browns?

So…in turn, this recipe is Delicious? Yes. Freezable? Yes. Easy to prepare the night before? YES. Portable? YES. Everything you’ve ever wanted in a breakfast rolled into one pocket of deliciousness? YESSS. Why would you not make these for a vegan potluck or freeze a batch for a quick breakfast on the go?!

Vegan Stuffed Brunch Biscuits

For the Gravy:

1 cup unsweetened almond milk
1 Tablespoon Earth Balance
1 1/2 Tablespoons all purpose flour
1+ teaspoon salt / pepper

For the Tofu Scramble:

1 Tablespoon olive oil
1/2 block extra firm tofu, drained
1/4 cup diced onion
2 garlic clove, minced
1/8 cup nutritional yeast
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 Tablespoon water
Salt / Pepper
1/4 cup diced tomatoes, optional (because I like lots of veggies)

For the Biscuits:

3 cups all purpose flour
2 Tablespoons baking powder
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 1/2 cups tomato sauce
1 teaspoon apple cider vinegar

1/2 russet potato, diced very small

Bring a pot of salted water to a boil and add in the potatoes. Cook until they are soft but not mushy (about 10 minutes depending on how small you diced them).

To make the scramble: Heat olive oil in a skillet over medium. Add onions and saute until soft (about five minutes). Add garlic and saute for another minute. Next, crumble the tofu and add into the skillet along with the cooked potatoes. Saute until the tofu has browned and add in the water, tumeric, salt, pepper, nutritional yeast, and cumin. Saute for another five minutes or until the water has evaporated (if the tofu seems dry then add a bit more water and let it cook down). Remove from heat and stir in the tomatoes.

To make the gravy: combine all the ingredients in a small saucepan and whisk constantly over medium heat until thickened (about ten to fifteen minutes). Season with more pepper (if necessary) and pour over the tofu scramble. Mix until everything is combined.

Preheat oven to 400 degrees.

To make the biscuits: Place all the dry ingredients in a large mixing bowl and stir together. Make a well in the center of the bowl and add wet ingredients. Fold dry into wet until a soft dough has formed. Flour a surface and roll out half of the dough into an inch thick (make sure to keep everything very well floured because the dough is super sticky). Cut out desired biscuit sizes using a biscuit cutter and then flatten the dough to about 1/2 inch (you can use your rolling pin or your hands here). Place a heaping tablespoon of the tofu/gravy mixture in the center and fold the edges into each other until you’ve made a sealed round ball. Transfer to a greased cooking sheet. Roll out the rest of the dough and repeat.

[This is where you can wrap them in an airtight container and stick in the fridge overnight if you are preparing ahead of time]. Cook for 15 to 20 minutes or until the tops are firm and the insides are warm.

Enjoy hot or freeze for later breakfasts!

Leblebi // Chickpea Stew

1.31.2013

The fascination with my Tangine has really morphed my cooking this past month. I didn’t even use the tagine for this recipe but was drawn to it since the recipe is so similar to the other Tunisian dishes I’ve been playing around with. Who knew 2013 would be the year of preserved lemons, harissa paste, and spicy stews? Well, the first few months of 2013 at least. Can’t predict past that.

I am sooo in love the contrast that is created when you mix spicy harissa paste with sweet honey and lather it all over vegetables / beans. Oh my goodness! Do you know what I’m talking about? Well, you should. And here is a perfect starter recipe for it. Harissa paste is super easy to make (check out the recipe here) or you should be able to find it at any international market store. As for preserved lemons? It took me a long time to come around to them and I would recommend slicing them VERY thin until you get use to their intense flavor. But with that said, they really do add a depth of flavor that could not be achieved by this simple stew without them.

Lablabi / Chickpea Stew

Serves 2

3 cups cooked chickpeas (about 2 cans drained)
3 cups vegetable broth
3 garlic cloves, minced
1/2 preserved lemon, sliced thinly
1 roasted bell pepper, sliced
3 teaspoons capers, rinsed
3 Tablespoons olive oil
1 Tablespoon honey
1 teaspoon cumin
dash of salt
Day old Bread

Simmer the chickpeas in the vegetable broth until heated through. Whisk together the olive oil, honey, garlic, cumin salt, and harissa paste in a small bowl. Fold in the capers, lemon, and red pepper to the dressing.

Tear the bread into large chunks and divide between two bowls. Spoon the chickpeas and broth over the bread and top with dressing / lemon mixture. Serve right away so the bread doesn’t get soggy.

Sweet Potato Biscuits with Peppered Sage Gravy

1.24.2013

Biscuits and Gravy are a pretty re-occurring theme here on VV (see here. And here. And here). It’s not my fault… It’s my boyfriend’s favorite food to ever exist. And it’s pretty much the only way I can get him to help me in the kitchen. He LOVES making the gravy (probably because it means that I won’t get the chance to change it up). However, that gives me authority over the biscuits and an opportunity to experiment on that end.

Each time I choose a different biscuit recipe, I make a goal…last time I was determined to make sky high biscuits that rise for days. This time? I was feeling biscuits that were big (always an essential for biscuits) and moist. Flaky can sometimes lead to dry and I was determined to have none of that. I had recently read that cooking with potatoes help to keep bread moist… and needed to find out for myself. The verdict? OOOOH YEAHHH! Sky high, flaky, and moist?! Absolute heaven!

Oh, and as for the gravy…my boyfriend knows what he likes and refuses to do anything else besides this sage recipe. I’ve posted it on the blog several times (here and here) but he still claims its a hassle to find so I’m going to post it again. It is pretty delicious…and it’s ridiculously easy. Even your kitchen-illiterate boyfriend will be able to handle it.

PS: If you aren’t into sage then you could try out this mushroom or chickpea gravy!

Sweet Potato Biscuits and Peppered Sage Gravy

For the Sweet Potato Biscuits:

1 small sweet potato, cut into small chunks (the smaller they are the faster they will cook)
2 1/4 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
8 tablespoons butter, chilled and cut into cubes
1/2 cup buttermilk (I made my own)

For the Peppered Sage Gravy:

1/4 cup flour
3 Tablespoons nutritional yeast
2 cups almond milk (or regular)
4 fresh sage leaves, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon butter

Bring a large pot of salted water to a boil. Add in the sweet potatoes and cook until you can pierce a fork into them (the amount of time will completely depend on how small you diced the potato…mine took about 15 minutes). Drain and use a fork to mash. Measure out 1/2 cup and reserve the rest for another use.

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, salt, and sugar. Use your hands or a pastry knife to cut the butter into the dough until a coarse meal has formed. Fold in the mashed sweet potatoes and buttermilk (the dough will be very sticky – that is okay).

Transfer dough to a floured surface and knead for about five minutes. Continue to add a little more flour if the dough is sticking. Use a round cookie cutter to cut out the biscuits. Transfer to a greased cast iron skillet or pan (make sure the biscuits are close together so they will rise). Bake for 15 minutes or until the biscuits are browned on top. Serve warm.

To make the gravy: Whisk the flour, nutritional yeast, and milk together in a large skillet. Whisk until a smooth consistency and then add in all the spices. Place the skillet over medium heat and bring to a simmer. Next, add in the butter and reduce to medium low. Whisk often until the gravy has reached your desired thickness. Remove from heat and season to taste.

Track of the day:

Gluten Free Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle

1.18.2013

This is Ella. She is one of the best things in my life. She has put up with my nonsense for more years than I would like to admit. She didn’t strangle me after us living together for a year and she still encourages my crazy adventures (like moving down to Nasvhille to chase my music dream. And starting a food blog. And adopting a puppy even though I can hardly take care of myself). Oh, and did I mention she makes me bruschetta… bruschetta that looks like this…

..every September. It’s oh so amazing. It’s also what sparked my Winter Bruschetta post yesterday. But anyways, monday was her 24th birthday (Hey, Ella…we are getting old!) and she doesn’t know where she will be in 4 months. Maybe it’s still here with me in Bloomington. Or maybe she will disappear into the wilderness that is Wyoming or maybe she’ll serve a non-profit programs in Washington, DC. Whatever she chooses…I plan to support her since she supported me all those year. And I didn’t want to support her in the form of gifting another thing to carry across the country. Instead, I made this tart. And I made it gluten-free because I am also trying to encourage her gluten-free food adventures! So much support and encouragement around here, huh?

So here it is. Ella’s birthday tart. The Gluten-Free Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle (WOAH. SUCH A MOUTHFUL). I started with an almond flour crust…which gave it the tiniest hint of nutty flavor and then did a date/caramel layer followed by a VERY rich chocolate genache and a mascarpone drizzle. Dayum. It was intense and oh so delicious.

Lastly, I’d like to note that this tart LOOKS daunting because there are 4 components BUT you only cook the crust and there are a lot of repeated ingredients. Do not fear – with a little bit of time and a few fresh ingredients, you will have a delicious and decadent tart in no time! Okay, enough chatting…let’s get baking!

Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle

a weird love child of this recipe and this one

For the crust:

2 cups almond flour
1 teaspoon sea salt
1/4 cup agave syrup or maple syrup
1/4 cup coconut oil, melted

For the filling:

10 dates, pitted and soaked in 1/3 cup water
1 teaspoon vanilla extract
dash of sea salt
1 cup pecans, chopped (+more for garnish)

For the genache:

1/2 cup maple syrup / agave nectar
1/2 cup coconut oil, melted
1/2 cup cocoa powder
1/2 vanilla bean

For the drizzle:

1/4 cup mascarpone cheese
~1 Tablespoon milk (dairy or un-sweetened nondairy)
1/2 vanilla bean
2 teaspoons honey

Combine the dates with 1/3 cup of water and let soak for one hour.

Make the drizzle first so that the mascarpone has time to absorb the vanilla/honey flavors. Slice the vanilla bean in half lengthwise and scrap out the seeds. Discard the pod and set half the seeds aside for the genache. Whisk together the mascarpone, honey, and vanilla bean seeds. Stick in the fridge while you prepare the rest of the tart.

To make the crust: Whisk together the almond flour and salt. Add in the agave/maple syrup and coconut oil and whisk until a crumbly dough forms. Grease a 4×14 tart pan (with removable bottom) and press the dough into it. Use a fork to pierce the dough through-out the pan. Transfer to the fridge and let chill for 30 minutes.

Preheat oven to 350 degrees and bake 15 minutes (or just until it starts to firm up and turn slightly brown). Remove from oven and let cool completely.

In a small food processor, combine the dates (including the water they were soaking in), vanilla, and salt. Pulse until well combined and then fold in the pecans. Pour into the prepared crust and stick in the fridge while you prepare the genache.

To make the genache: In the small food processor, pulse together the coconut milk, cocoa powder, vanilla seeds, and maple syrup / agave nectar. Pour over the caramel mixture and smooth with a spatula. Stick back in the fridge for at least an hour (so that all the layers can set).

Right before serving: Whisk a tablespoon of milk (1 teaspoon at a time) into the mascarpone filling until its thin enough to drizzle. Drizzle over the tart and garnish with chopped pecans.

Serve to all your chocolate and pecan loving friends!

Ella —– Me

Something for you to dance to while baking:

Winter Bruschetta

1.16.2013

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

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

Winter Bruschetta

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

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

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

Let’s get through the winter with Mikal Cronin:

Slow Cooker Honey Bourbon Barbecue Sauce

1.15.2013

If close up pictures of french fries doesn’t make you want to ditch your soup dinner plans and run out to the nearest diner then I do not know what does. Sorry that I just ruined your diet with this photo. Don’t worry, you can start again tomorrow.

I grew up a firm believer that ketchup was for eggs and barbecue sauce was for french fries. Although I’ve grown out of lathering ketchup all over my morning scramble, I still cannot resist a big side of tangy barbecue sauce to accompany my french fries and tofu nuggets (yes, I am guilty – I do enjoy those processed fake chicken nuggets that you can find in you organic freezer section at Kroger).

Although I am known to still down the occasional fry or chicken-less nuggets, I do try avoid the processed and high-fructose packed condiments that fill our grocery stores. Have your REALLY looked on the back of that condiment jar in a while? It’s a rather upsetting sight. Instead, I usually whip up a batch our this barbecue sauce and it usually holds me through all summer (and I participate in A LOT of grill outs every summer).

I decided to mix it up and try a new bbq sauce this time around. It’s definitely not the traditional bbq sauce you are used to (I’d suggest using this recipe if you are looking for that) but it’s a great sauce to use for special occasions. It’s a wonderful way to add new flavor to your condiments or to fancy up a side of fries at a party. The bourbon gives it the inevitable and sophisticated alcoholic aroma while the honey helps sweeten and tone it down.

I made this in my slow cooker so I could walk away and not worry about it. But it would probably be made just as easy in a saucepan by throwing in all your ingredients and letting it simmer down to your desired consistency (bet it wouldn’t take more than 30 minutes!).

Slow Cooker Honey Bourbon Barbecue Sauce

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
12 ounces of tomato sauce
1/3 cup bourbon
1/2 cup honey
1/2 cup brown sugar
1/4 cup cider vinegar
2 Tablespoons soy sauce
1 teaspoons Worcestershire sauce
dash of hot sauce, optional
salt, to taste

Heat the olive oil over medium in a small skillet. Add onions and sauté until translucent (about five or so minutes). Add in the garlic and cook for another minute. Remove from heat.

Combine all ingredients in a slow cooker and turn the slow cooker on low. Let cook for 8 hours. If the sauce is too thin after 8 hours, remove the lid and let cook down to desired consistency.

Use an immersion blender to blend into a smooth sauce or leave the small chunks of onions (they are delicious!).

Serve right away or transfer to an airtight container in the fridge for up to a week. If you’d like to keep it longer, freeze it in ice cube trays for easy access to later.

Because Nobunny is both saucy and probably a bit alcoholic (yeah - not really sure what that means either):

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

1.14.2013

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

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

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

Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

I followed The Kitc hn’s recipe found here

For the filling:

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

Topping / Sauce:

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

Parmesan

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

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

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

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

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

Serve warm with shaved parmesan.

Track of the day:

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

1.02.2013

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

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

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

(more…)

Vegan Gingerbread Biscotti

12.21.2012

And its time to push on with the holiday baking! Yesterday I posted about those beautiful candied orange peels and last week there was the Peppermint Dipped Brown Butter Shortbread cookies…and now I’m here again with some biscotti! Are you sick of all the sugar yet? Yeah, me neither!

This is a perfect accompaniment to your morning cup of coffee [or tea] for you to enjoy on your lazy holiday mornings. They are firm but soften up beautifully when dunked in a big cup of coffee and give a wonderful gingerbread flavor tint to your cup of joe! I topped my biscotti with frosting since I had just made some for sugar cookies but feel free to drizzle with chocolate or caramel or whatever you are feeling!

Vegan Gingerbread Biscotti

adapted from Isa Moskowitz

1/4 cup molasses
2/3 cup sugar
2 Tablespoons ground flaxseed
1/2 cup coconut oil
4 Tablespoons of unsweetened almond milk
1 teaspoon vanilla extract (I used my homemade stuff)
1 3/4 cup of flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a baking sheet.

In a large mixing bowl, whisk together the molasses, sugar, flaxseed, coconut oil, and vanilla extract. In a separate bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. Pour the dry ingredients into wet and stir until combined and crumbly. Finally, add in a the milk a tablespoon at a time until the dough comes together (you want to keep the dough on the dry side so you may not use all 4 tablespoons).

Roll the dough out into a 11 inch by 4 inch long and place on greased cooking sheet. Cook for 30 minutes or until the edges just start to brown. Remove from oven and let cook for an hour.

Reheat oven to 325 degrees and use a sharp knife to cut diagonal strips into the biscotti log. Turn the pieces so that the inside part is facing up (this will help dry out the middle) and stick back in the oven for 20 minutes. Let cool completely to reach that desired crispiness.

Festive Rum Balls

12.17.2012

…And I’m officially feeling behind on holiday prep. When did Christmas become a week away? Yikes! Is it okay for me to admit that I have not started my Christmas shopping yet? Okay, let’s not talk about it.

Instead. let’s talk about these little balls of chocolate. We had our annual holiday party for work over the weekend and it was…I mean this politely…a shit show. Every year, we have a combined party with the three record labels that work in our building and a manufacturing company that manufactures our vinyl. We had three alcohol companies sponsor the event this year which meant cases of liquor and several kegs. Did I mention all the people who I work with LOVE to drink? Go figure. Well, I decided that these rum balls would go with the ‘alcohol’ theme of the party. And they did. They lasted a whole 15 minutes.. A success? I’d say so.

These rum balls have a texture somewhere between a super moist brownie and cakey fudge. And then there is the ever-so-slightest tint of rum flavor which makes it fancy (adding booze to anything classes it up, right?). I rolled mine in red sprinkles and cocoa powder but feel free to experiment and try any sprinkles you have on hand, coarse sugars, chopped nuts, etc.

Rum Balls

Adapted from Martha Stewart Living

3/4 cup butter (1 and a half sticks)
8 ounces of semisweet chocolate chips
3 large eggs
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup all purpose flour
1/4 cup spiced rum
red or green sprinkles

Preheat oven to 350 degrees and grease a 13 by 9 baking pan. In a double boiler, heat the butter and chocolate over simmering water. Stir constantly until melted and remove from heat.

In a large bowl, whisk together the eggs, brown sugar, salt and vanilla extract in a mixing bowl. Next, add in the chocolate and whisk until smooth. Finally, fold in the flour. Transfer dough to the prepared baking sheet and bake for 15 minutes or until a tooth pick comes out clean from the center. Remove from oven and let cool.

Once cooled, break up the cooked batter into chunks and transfer to a mixing bowl with a paddle attachment. Turn mixer on low and slowly add in the rum. Turn the mixer up to medium and continue to beat until the batter comes together and forms a large ball.

Use your hands to roll batter into one inch thick balls and dip in sprinkles or cocoa powder. Repeat with the rest of the batter and transfer balls to a wax paper lined baking sheet. Stick in the fridge for at least an hour before serving. Done!

Looking for other Christmas cookie options? Try these Peppermint dipped Brown Butter Shortbread cookies or check out my Winter inspiration board on Pinterest