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Burrata with Plums Tomatoes and Mint-Basil Oil

July 8, 2018ALL, Appetizer, Summer57

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This Burrata with Plums Tomatoes and Mint-Basil Oil recipe can be whipped up in under 15 minutes and requires zero cooking time. Perfect summer entertaining appetizer? I think so.

It’s recipes like this one that make me wish summer produce was always in season. I love this time of year because I can walk outside and pick half the ingredients from my garden and then whip up something satisfying and delicious in under 10 minutes. Another great aspect to this recipe? It requires zero cooking which means you don’t have to worry about turning on your oven or standing outside in the sticky heat in front of your grill.

Roasted Plums and Blueberries with Cardamom and Vanilla

July 3, 2018ALL, Summer, Sweets56

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This versatile Roasted Plums and Blueberries with Cardamom and Vanilla recipe comes together in under 15 minutes and is the perfect summer breakfast or dessert when fruit is thriving at your farmer’s market.

I picked up these beautiful plums and blueberries at the farmer’s market over the weekend and couldn’t resist whipping up something simple for the blogs with them. My usual favorite fruit combo is blueberry and peaches so I was pretty excited to try swapping in plums when I saw these at the market. Because their colors were so vibrant, I didn’t want to hide them in a pie or cobbler so I decided a quick roasting was the way to go. Instead of adding dried spices and extracts, I crushed whole cardamom pods and add vanilla beans for a subtle scent that melds into the fruit as it roasts.

Backyard Makeover with Harvest Organics!

June 24, 2018ALL, DIY, Summer40

Today I am talking all about the backyard makeover we’ve spent the last few weekends working on! Please note that this post was sponsored by Harvest Organics, but all opinions are my own. Thank you for supporting the brands that make VV possible. #TheHarvestEffect

Moving into a house in the dead of winter can be a bit of a gamble when it comes to the yard. We knew there was a hideous chain link fence (broken in some parts too – see photo below) that needed replaced but we didn’t know what else to really expect. Come spring, we were pleased to see beautiful bushes and perennials pot up. Also, after cleaning up a ton of trash in the back (womp womp), we discovered that grass didn’t grow in a large portion of the yard. This sparked an idea to, instead of just putting grass seed down, build a backyard “chill zone” complete with dining area, grill corner, and gas fire hang spot.

All in all, the project took us 5 weekends to complete and we broke it down into smaller projects that we’d tackle over a two day stretch:

1. Build a fence: Wyatt’s dad came down to help with this and it took them a total of 4 days to complete. We used treated wood so I won’t be able to stain it until the fall so it does give off a slightly greenish hue in some of the photos. They also used boards instead of panels so it will hopefully last longer and be a bit sturdier. Although probably the hardest of all the projects, having this privacy fence to block out the alley makes the biggest difference.

2. Lay down rock: This was the next biggest step. We are grateful to have a few friends that helps us dig the dirt down a few inches, level the ground out, lay down landscape fabric, and haul in rocks and pebbles. We went back and forth for weeks on whether we should do pebbles or build a wood deck and I’m so glad we went with the rocks. To be honest, I was a bit nervous that it would look like an ugly gravel driveway but I think it turned out great!

3. Assemble and arrange furniture: Do not underestimate the amount of time it takes to assemble furniture! The Shade Pergola was by far the most time consuming but I has already proven to be quite useful on sunny, hot days. I went with a dark grey and black minimalist vibe that catered to my love of mid-century modern while also being comfy enough to lounge in. Another decision we struggled with was whether to get a gas fire or wood burning fire pit. Although I was leaning towards a wood burning pit because I love the smell of a campfire, Wyatt really wanted to go with a gas fire because he felt like we’d use it more often since they are so easy to turn on and off at your leisure. In the end, I’m so happy we went the gas route – we bought a propane tank cover that matches the fire table and doubles as a nice end table. We are also able to easily hide the tube that runs between the two under the rocks which is another plus! I’ve been going out there in the evening with my book and am able to turn the fire on within seconds and enjoy it for a little while without having to put any effort into it!

4. Decorate with planters, string lights, and throw pillows: Since we tore up the little green that was flourishing, I wanted to bring as many plants into the space as possible. When looking at outdoor “makeover” designs online, a lot had, in my opinion, very unpractical decorating touches with piles of throw pillows, weird shelves added to the fence for trinkets, and /or hanging items on the fence (such as pictures and mirrors). Although I did add a few throw pillows, I wanted the main focus of our patio-scape to be lush plants which I put in big pots all around the area. After having so much success with using Harvest Organics for my garden, I was excited to use their potting soil mix for the these potted plants. I also love the idea that by using Harvest Organic soil, I am a part of the movement to reduce waste and replenish the earth since they recycle yard and food scraps by turning it into rich soil.#TheHarvestEffect

Lastly, we hung string lights so we wouldn’t have to have our porch light on during the evenings when we’re out there with a fire.

5. Replace outdoor light fixtures: There are porch lights that I bought replacement lights for as they look like they’ve been there since the house was built in the 1920’s (an exaggeration, but still). I’ll be honest and say that we still have not gotten around to replacing them but it’s the last thing on our list and I’m feeling pretty proud that we managed to tackle everything else in a few short weeks.

Get the look:

Treated fence boards
Rocks and Pebbles for the ground
Black shell pots for plants
Plants: Mix of May’s Greenhouse and Lowe’s
Harvest Organics Potting Soil from Lowe’s
Gas fire table + Propane tank cover
Lounge Loveseat + chairs
Outdoor dining table
Shade Pergola
Outdoor dining chairs
String lights
Gas Grill
Throw pillows (and this one)

That’s it! The space isn’t huge but it’s perfect for grills outs followed by cocktails around the fire. Now to move on to the next project (jk jk! I’ll be out here enjoying this space all summer long).

Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita

June 20, 2018ALL, Entree, Summer61

In a hurry? Click here to JUMP TO RECIPE!

This Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita vegetarian grill recipe is simple enough for a weeknight meal while bursting with flavor.

I feel like grilling season has become a dreaded time for many vegetarians as they head to BBQs focused around brats, hot dogs, and steak. Although you could always rely on those (sad, IMO) processed veggie frozen burgers to fill you up, I think both know that we deserve better.

After years of using a charcoal grill, Wyatt and I finally purchased a gas one a few weeks ago and we’ve been loving it so much that we cook on it several times a week. I took this opportunity to try out a whole bunch of different vegetarian recipes made specifically for the grill and settled on this one being, by far, my favorite. An abundance of veggies keep this dish light while the yogurt sauce packs a punch of protein and flavor. Grilling pita is my favorite way to enjoy pita as it softens on the inside while crisping up on the exterior. To finish, we grill half a lemon which is then squirted over the veggies and sprinkle with cilantro. The end result is simple enough for a weeknight meal while bursting with flavor.

10 Drink and Cocktail Recipes To Keep You Cool This Summer!

June 13, 2018ALL, Drinks, Round-Up, Spring, Summer35

Today I have 10 Drink and Cocktail Recipes To Keep You Cool This Summer! The heat is here and that means it’s time to crank up your drink game! Whether you are into something boozy or looking for an energizing smoothie to start your day, I’ve got you covered in this round-up! OH and bonus points if you like vegetables in your drinks – I have a surprising number of veg-focused cocktails…

Fruit Salad with Tahini Granola and Creamy Yogurt

June 6, 2018ALL, Appetizer, Breakfast, Salad, Side, Snack, Summer, Sweets54

In a hurry? Click here to JUMP TO RECIPE!

This Fruit Salad with Tahini Granola and Creamy Yogurt recipe is a modern hybrid between a parfait and fruit salad for a crowd. It’s cooling, crunchy, tangy, and juicy making it the perfect light dessert on a warm summer day.

This recipe was the product of having people coming over for an impromptu grill-out and me wanting to whip up a dessert based on what we had on hand already. I drew inspiration from a traditional fruit salad that is covered in whipped cream and overly sweet marshmallows but swapped those ingredients out for tangy yogurt, syrupy fruit, and crunchy granola. I also wanted layers (so you could see everything) while serving for a stunning presentation and the results ended up being almost like a big parfait. The big difference between this and a parfait though is that they are usually personalized in little cups and I wanted something I could just put on the table with the rest of the food for people to scoop onto their plate along with the grilled goodies.

My Tips & Tricks For Planting an Edible Garden

June 1, 2018ALL, DIY, Summer34

Today we are talking all about growing your own food! I’ll be covering all I know about starting a vegetable and herb garden. Please note that this post was sponsored by Harvest Organics but All opinions are my own. Thank you for supporting the brands that make VV possible.

If you’ve been following me for awhile, you know that I plant and maintain a decent-sized garden every summer. Since I don’t live in a huge metropolitan area, I can’t always find certain heirloom varieties of vegetables, herbs, and edible flowers so my solution is just to grow my own! Plus, there is nothing more rewarding than being able to walk outside your door and pick your own herbs to throw into dinner. Today I’m going to share what I grow, why I use raised beds, and lots of other useful tidbits and answers for folks out there thinking about starting a garden but not knowing where to start.

I’m pumped to be partnering with Harvest Organics for this post as I get lots of questions about my garden (the edible flower one in particular) and this collaboration has inspired me to finally sit down and write more about my gardening experience!

Salted Tahini Chocolate Chip Cookies + New Site Make-over!

May 13, 2018ALL, Snack, Sweets110

These Salted Tahini Chocolate Chip Cookies are the perfect hybrid between indulgent chocolate chip and a rich nut butter cookie.

These photos are not anything special because I had not planned on even sharing this recipe on the blog. Originally, I had made these one Sunday night when I was out of freezer cookies (AKA cookies that I make a batch of and then freeze for later so I can easily bake 1 or 2 at a time). Normally chocolate chip is my go-to but I’ve been altering the batches slightly with small variations (like adding potato chips) and this time I struck gold with the variation. I decided to add tahini (thanks for a suggestion in the newest Food Network Magazine) and a heavy dose of sea salt topping and the results are a beautiful blend of chocolate chip cookie meets nut butter cookie (think peanut butter cookies). It’s the most beautiful marriage between sweet and salty and it’s just too good not to share with you all! It’s not everyday that you come across a dessert this easy with the end results being this amazing. Trust me and make a batch of these!

10 Vegetarian Recipes To Make Before Spring Is Over!

May 7, 2018ALL, Appetizer, Drinks, Entree, Round-Up, Side, Spring, Sweets80

10 Vegetarian Recipes To Make Before Spring Is Over: Starters, Drinks, Entrees, and Desserts to make the most of the season!

I shared a round-up of my favorite vegetarian spring recipes over on Instagram Stories the other week and realized I should probably go ahead and share them here in case you don’t follow me on IG. Spring is zipping by and before you know it, it’ll be too hot to even turn your oven on so hurry up and get in that kitchen with these recipes!

Egg Salad Recipe with Pink Mayo and Pickled Beets

April 30, 2018ALL, Entree64

In a hurry? Click here to JUMP TO RECIPE!

This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It’s quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.

Earlier this month, I went to New York City for the first time since I was in high school. I’m not totally sure what took me so long to get back there since I travel pretty regularly (I went to the west coast 3 times last year and that is twice as long of a flight) but I have never been as a food lover and I was really excited to dive into the NYC food scene. Although I was there for meetings, I made sure to leave plenty of time for food (a girl’s gotta eat – right?). And, as you’d guess, New York City did not disappoint. I ate amazing pizza at Roberta’s, devoured spicy apricot and butternut squash dumplings from Glory, Instagrammed the shhhhht out of the gorgeous pastries from Supermoon Bakery, watched dogs play along the waterfront while enjoying an everything croissant from Ovenly, downed a slice of crack pie from Milk Bar, and ate so much more.

Roasted Strawberry and Rhubarb Grits with Toasted Pecans

April 25, 2018ALL, Breakfast, Entree, Spring, Sweets55

In a hurry? Click here to JUMP TO RECIPE!

This Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

It FINALLY feels like spring here which is huge for my creative mindset and recipe developing. I was starting to a feel pretty bored with winter produce and annoyed with cloudy lighting. And then, what felt like overnight, everything changed. Our summer outdoor market opened up, the sun started to come out more than once a week, and rhubarb start popping up at all the stores. And although those are subtle changes, it completely awakened my creative juices and desire to jump back into the kitchen.

For spring, I know it’s tradition to make a Strawberry Rhubarb Pie but I’m going to be honest with you…my pies of frustrate me. For one, I’m a cake person as pies tend to be a bit too sweet for me. For two, my crust is just never as good as it should be and I usually end up more disappointed than excited to eat the thing. All is well though because my lack of ability to whip up a pie means I have to get creative with fruit and think a little bit outside of the box. As soon as I picked up the rhubarb, I knew I wanted to roast it but I had originally thought I’d fold it into muffins afterwards. However, then I remember this delicious Roasted Plum Polenta recipe from last year and knew I wanted to re-create something similar with strawberries and rhubarb.

For this Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe, I used frozen strawberries because fresh ones have not made it to my market just yet. Taste the strawberries you are using to see how sweet they are, mine were very tart so I’d recommend cutting down the sugar if yours are not as I had to overcompensate with mine. I love the addition of orange slices and thyme, which I added to the roasting process but removed before serving, as the oranges release juice throughout the roasting process and the thyme leaves just a touch of herb-y aroma.

If serving for dessert, a splash of heavy creams gives a subtle nod to strawberry shortcake but you are serving for breakfast, plain yogurt is a healthier and almost-as delicious option. If grits are not your thing, try folding the roasted fruit into muffins or topping on ice cream.

Roasted Strawberry and Rhubarb Grits with Toasted Pecans

This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

Course: Breakfast, Dessert

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

For the roasted rhubarb and strawberries:

2 cups frozen or fresh strawberries halved or quartered into even pieces (if large)
1 cup chopped rhubarb
1/4 cup sugar
1 Tbsp balsamic vinegar
1 tsp salt
1 orange cut into 5 slices
4 springs thyme + more for serving

For the grits:

3 cups water
1 cup cooking grits (not instant)
1 tsp salt
2 Tbsp butter

To serve:

toasted pecans
4 Tbsp heavy cream or plain yogurt

Instructions

For the roasted rhubarb and strawberries

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer
Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).
Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.

For the grits

Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.
Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.

To serve:

Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.

Open-Faced Sweet Potato Tortas

April 15, 2018ALL, Entree, sandwich43

Serving this Sweet Potato Open-faced from The Minimalist Kitchen cookbook allows you to see the array of colorful veggies piled high on the crusty bread. This is a perfect vegetarian lunch or dinner option.

I’ve been so wrapped up in my own book promotion lately that I haven’t taken a moment to tell you about all the other really fantastic cookbooks that have also come out this spring. Well, that changes today because today we are talking all about Melissa Coleman’s The Minimalist Kitchen which includes 100 wholesome recipes plus guidelines on how to pair down your kitchen to just the essentials. Although the book is not 100% vegetarian, a large portion of it is and I’ve been loving the simple but flavorful meals she is able to whip up with pantry staple ingredients. The recipes in this book are very much in line with the quick dinners I tend to gravitate towards – tacos, sandwiches, egg dishes, etc. so I’m very excited to use this cookbook to mix up my weekly routine without it taking a ton of extra planning.

Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts

April 11, 2018ALL, Entree, Side31

These Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in less than 30 minutes. Please note that this post was sponsored by Alexia Foods but All opinions are my own. Thank you for supporting the brands that make VV possible.

I tend to over do it. I tend to overbook myself with work, freelance projects, social gatherings, and workouts. And with each thing I book, I give it my all. I still remember my mom saying to me once in a very matter of fact voice “I’m sorry but you’ve got my genes and let me tell you something about that, honey. You will most likely never be the smartest person in the room but there is a good chance you’ll be the hardest working and that may take you just as far”. I remember being very offended – like she was poking at my intelligence with this advice but through time I realized how right she was. Whatever I set out to do, I gave it my 100% all, all of the time. So, needless to say, when I get home every night at 6:30 or so, I’m exhausted, from a full day of putting my whole self into whatever I’m doing that day. And usually on top of exhaustion, I’m starving as well. Most days, I don’t even bother to take off my work clothes and shoes before I’m in the kitchen searching the fridge for what I can devour for dinner. Usually by this point in the day, I’m so hangry and my mind is mush that if I don’t get dinner on the table in less than 30 minutes, it’s a loss cause. And that is exactly why I’ve been turning to little helpers like Alexia’s frozen vegetable sides (which happen to be vegetarian!) to help me get a head start on my meal.

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

April 3, 2018ALL, Appetizer, Entree, Salad, Side84

This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.

Well well well – what do we have here? Is this a new recipe post? A post about more than just my new book and busy busy life? Wow – just like the old days! ; ) But first, I’m going to talk about my busy life and book because that is just where my head-space has been lately. ha!

How have you been? I’ve been feeling a little scattered lately but finally feel like I can let out a big sigh of relief. Platters & Boards finally came out at the end of last month and then I had my local launch party for it this past Friday at Cardinal Spirits here in Bloomington, Indiana. It was a really great time – some of my family came down for it and a bunch of people showed up and I made a giant table full of food and we drank fancy cocktails and talked about the book. It was a really really good time.

Platters & Boards is out TODAY!

March 20, 2018ALL, Appetizer, Book16

Yay! It’s a big day around here because Platters & Boards is out TODAY! In case you missed it, here are all the details:

What is this cookbook about again?

This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring housewarming or hostess gift and resource for throwing unforgettable get-togethers.

When I’m explaining it in person, I like to tell them that it has 40 spreads (which are themes and food grouping ideas for your event) and each spread has a recipe (examples include Quick-Rose Pickled Grapes, Triple Cheese Truffle Oil Fondue, Fall Harvest Focaccia, Whipped Feta with Black Sesame Seeds, etc) along with a drink pairing and meat suggestion. So really, when you think of it as the spread being a recipe (because there are food suggestions and instructions) along with some drink recipes supplied, this book is crammed with well over 100 recipes in addition to all sorts of pairing suggestions, presentation tips, and instructions on how to scale your spreads for any size group. Also, I see you out there introverts, this cookbook is certainly an entertaining book but there are also quite a few spreads that focus on feeding smaller groups and couples.

I’m very intrigued. Tell me more…

Okay! Check out this trailer we put together for it:

Vegetarian ‘Ventures | Platters & Boards from Anna Powell Teeter on Vimeo.

I forgot to pre-order it! What do I do?

Don’t panic! You can head to your local bookstore to pick it up (make sure to request a copy if they don’t have it so they know people are interested in them stocking it) or purchase from any of these places:

I just cooked from it and LOVED it! Now what?

Yay! I’m so glad you are liking the book! If you want to share what you’ve been making, please please please tag your photos with #plattersandboards on socials – I can’t wait to see them! Also, if you have a few minutes, positive Amazon reviews are really important for authors because they help let Amazon know which books are worth suggesting so new people can discover P&B.

Thank you so much for supporting my wild adventures like writing a second cookbook. To say thanks, I will be doing 5 days worth of giveaways over on Instagram next month so make sure you are following me over there! <3

Life Lately (New House, New Cookbook, Palm Springs, Etc)

March 12, 2018ALL, Spring, Wrap Up8

^ photo above snapped by the talented Sophie of Wholehearted Eats. All other photos below by yours truly.

It’s been a minute since I sat down and wrote about more than just the recipes I’ve been working so it felt like it was time to give you a little catch up. Plus, life has been busy – with working on the new house, with promoting the new book, and with my promotion at work. I’ve been struggling to find the time to devote to developing, testing, and photographing a whole ton of new recipes for you. I don’t want it to sound like I’m not prioritizing the blog and recipes for it (and you all!) but to be real, it’s a TON of work. It’s a ton of work to make the same recipe over and over until it’s perfect. To find the perfect light, to style the food just right, to edit the photos, to write the post, to promote the post. You get it. So instead of cramming another recipe post into my week, I’ve been slowing down and letting myself take time to read a novel, to go for a jog, to binge watch a show, and to travel.

It’s not say I’m planning to slow down here at all but I just thought it would be nice to mix it up this week by telling and showing you all the things that have been distracting me lately. Because at the end of the day, Vegetarian ‘Ventures is just a one woman (me!) show and sometimes I get pulled in other directions…and sometimes I need to follow those directions for my own sanity. I hope you enjoy this little detour and that it reminds you that there is a totally normal person behind the screen over here and not just a recipe making machine.

What I’ve been cooking from:

Power Plates – This book is filled with one bowl vegan recipes that I’ve been loving to whip up for weeknight dinners. Be on the look out for a recipe from this book on VV very soon!

Pretty Simple Cooking – I already shared a recipe from Sonja and Alex’s new cookbook, Pretty Simple Cooking, a few weeks back but it’s too good not to bring up again. I’ve been gravitating more and more towards simple vegetarian fare lately and this hits that spot perfectly.

***SHAMELESS PLUG: Speaking of cookbooks, my second cookbook, Platters & Boards, comes out next week! Pre-order your copy now so it lands on your doorstep on pub date! END SHAMELESS PLUG***

What I’ve been watching:

Ugly Delicious – We binge watched this show in two days. This Netflix show stars David Chang as he explores the history, politics, and culture surrounding some of our favorite foods (such as pizza and tacos). What I loved about this show is that each episode revolved around a theme but there were several story lines and side tangents so it almost felt like you were flipping through a food magazine with an array of articles.

Keeping Up The The Kardashians – Say what you will about KUWTK but it’s a show about women entrepreneurs building their empires and if that isn’t empowering for a 20-something girl then I don’t know what is. Plus, I’m a sucker for the D R A M A too.

This Is Us – I’ve been on a workout kick lately and when it’s been too cold to jog outside, I’ve been on my elliptical running and weeping while watching this show. If you haven’t dived into this show yet, the overarching theme is human connection and how it shapes your entire life with a series of modern day moments and flashbacks. Disclaimer: it’s a tear jerker

What I’ve been listening to:

Julien Baker’s ‘Turn Out The Lights’ – I’ve always gravitated towards sad music (my main jam in high school was emo) so it’s no surprise I’ve evolved into liking adult emo like Julien Baker.

Hole ‘Celebrity Skin’ – Not saying that this entire album is a masterpiece but I’ve noticed myself turning more and more to it lately. I first got hooked because of the track ‘Malibu’. Maybe it’s because I burned myself out on Veruca Salt and needed a new 90’s album to turn to?

Taylor Swift’s ‘Reputation’ – I know, I know. A woman of my age should not be listening to T. Swift on the regular but I don’t know what to say…this album is a really great album to listen to while jogging. It’s poppy but spiteful and I find myself blasting it time and time again (when I’m feeling burnt out of Beyonce, of course).

In other news, below are some photos from my trip to Palm Springs, CA a few weeks back. I had a blast hanging out with some of my favorite bloggers in a luxurious mid-century modern compound. We spent the weekend eating amazing food, making facial masks by the pool, exploring Joshua tree, and eating our way through an organic date farm:

Finally, below are a few snapshots of the new house. We still have a lot of work to do but have the living, dining room, and studio settled (I have a full tour of the studio in my instagram stories if you want to check it out!). Next up we are going to work on the outside – put in a privacy fence, garden beds, a back patio, and landscape the front yard.

Roasted Broccoli and Cheddar with Crispy Quinoa

March 6, 2018ALL, Entree, Side23

This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.

I have such a love / hate relationship with spring. On one hand, it brings more light in the morning and evening, beautiful budding flowers, warmer weather, and delicious rhubarb. On the other, it brings my annual allergies that clog my senses from being able to fully smell and taste all the delicate things spring has to offer.

With spring on the horizon, it won’t be long before everything is rhubarb this and asparagus that so I’m embracing the last few weeks of being able to savor comfort food. This Roasted Broccoli and Cheddar with Crispy Quinoa recipe fancies up the traditional broccoli and cheddar side by swapping out the Velveeta (thank goodness) with a quick homemade cheese sauce and adding a crunchy quinoa top that bring both an extra texture to the dish and a boost of protein. I’ve been enjoying this for lunch lately but it would work great for a light dinner for two or as a side dish.

Day old quinoa works best here because it’s already dried out a bit but it’s not too much of a big deal if you need to make same day. Also, I originally was making this with a sprinkle of roasted red pepper chunks at the end for color but have sense got lazy a few times and the dish still comes out delicious so I made that addition optional in the recipe (didn’t want to omit it completely because it’s in some of the photos).

5 from 1 vote

Roasted Broccoli & Cheddar with Crispy Quinoa

This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.

Course: Entree

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

For the broccoli

1 bunch of broccoli cut into bite size pieces
2 Tbsp olive oil
Salt / Pepper

For the crispy quinoa

1 cup quinoa rinsed
2 Tbsp olive oil
salt / pepper
roasted red pepper for garnish (optional)

For the cheddar cheese sauce

2 Tbsp butter
2 Tbsp All-Purpose flour
3/4 cup whole milk
3/4 cup cheddar cheese
salt / pepper

Instructions

For the broccoli:

Preheat oven 450 degrees and line a baking sheet with parchment paper. Add broccoli to prepared sheet and toss with 2 Tbsp olive oil. Sprinkle with a little salt and pepper.
Roast for 20 - 25 minutes, tossing often, until browned and tender. Remove from oven and transfer to a serving dish.

For the crispy quinoa:

While the broccoli roasts, bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
Once the quinoa has sat, warm 2 Tbsp olive oil in a large frying pan over medium heat. Fluff quinoa with a fork and then add to the frying pan. Toast the quinoa by tossing it often and letting the heat dry it out for about 15 minutes or until it has turned golden and crunchy. Remove from heat and set aside.

For the cheese sauce:

In a medium saucepan over medium heat (you can re-use the one you made the quinoa in if you rinse it out), whisk together 2 Tbsp butter and 2 Tbsp flour until a thick dough has formed. Slowly add the milk, whisking the entire time, fully incorporating it into the flour mixture. Let the mixture cook for about 5 minutes or until thickened, whisking often. Remove from heat and whisk in the cheese and a dash of salt and pepper. Taste and add more salt, if needed.

To serve:

Pour the cheese sauce over the broccoli and top with crispy quinoa. Sprinkle with roasted red pepper pieces, if using. Serve right away.

Love broccoli? Here are some other Vegetarian ‘Ventures recipes featuring it:

Chickpea Shawarma Flatbread

February 20, 2018ALL, Entree14

Chickpea Shawarma Flatbread from A Couple Cook’s Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.

Today’s recipe comes from one of my favorite blogger couples, Sonja and Alex Overhiser of A Couple Cooks. I feel pretty lucky to have two like-minded veg friends living only an hour away. We’ve collaborated numerous times over the years and I love finding an excuse cook with them in their gorgeous kitchen.

Their new cookbook, Pretty Simple Cooking, is a nice change of pace from the complicated cookbooks I’ve been receiving lately. All of the recipes are vegetarian and the majority can even be made in under 15 minutes. The ingredients are simple but produce heavy which is just what I want after a busy day of working.

This Chickpea Shawarma Flatbread took me about 10 minutes to make and kept me full through the entire afternoon. I’ll be honest, I’ve never had traditional Shawarma since I’ve been a vegetarian for so long but if the flavors are anything like this, I get why it’s so popular. The bright yogurt dill sauce compliments the spicy chickpeas perfectly while the hummus gives it all an extra protein boost. The only adjustment I made to the recipe was adding tomatoes which brought another juicy element into the mix. If you have time, make sure you warm the naan before assembling.

Chickpea Shawarma Flatbread

Chickpea Shawarma Flatbread from A Couple Cook's Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.

Course: Entree

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

1 cup plain Greek yogurt
1 Tbsp chopped dill + more for garnish
1 1/4 tsp garlic powder divided
1 tsp kosher salt divided
2 15 oz cans chickpeas drain and rinsed
1 tsp ground cumin
1 tsp paprika
1/8 tsp cinnamon
1/8 tsp red pepper flakes
1 tsp ground black pepper
2 Tbsp olive oil
4 pieces naan or pita
1 cup hummus
1/4 cup chopped tomatoes
cilantro for garnish

Instructions

For the yogurt sauce:

In a small bowl, whisk together the yogurt, dill, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 3 to 4 Tbsp water until a loose sauce forms.

For the chickpeas:

In a small mixing bowl, combine 1 tsp garlic powder, cumin, paprika, cinnamon, red pepper flakes, black pepper, and 3/4 tsp salt. In a large skillet, heat olive oil over medium heat and add in the chickpeas and spices. Saute, stirring often, until chickpeas are warm and coated evenly with the spices (about 5 minutes).

To serve:

Spread hummus on a piece of naan followed by the dill dip, chickpeas, tomatoes, and cilantro. Repeat with the rest of the naan and ingredients. Serve right away.

Loaded Baked Potato & Cauliflower Soup with Coconut Bacon

February 16, 2018ALL, Appetizer, Soup22

This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.

Soup season is in full swing in our house. I’ve been trying to be better about meal prepping on Sundays (#2018goals) so making a big batch of soup has been such an easy way to coordinate weekday lunches ahead of time. I think the thing that makes this soup extra perfect for that is that you can add all the toppings right before you devour the soup so you don’t have to worry about anything getting soggy or mushy after a few days.

This soup is slightly adapted from the cookbook Healthyish which came out earlier this year. To be honest, I get sent so many cookbooks that it’s one of those rare ones that I went out and purchased myself. I’ve really enjoyed it so far – the recipes are familiar and simple but with lots of fun flavor combos.

What I really love about this recipe is that it’s comforting to the max with a satisfying potato flavor but it has cauliflower hidden in there to make it just a tiny bit healthier. Another great thing about this soup is that you can add as many or as little topping as you’d like so you can customize based on what you have on hand or how much time you have.

Both the soup and coconut bacon can be made ahead of time – just make sure to wrap them up separate and place in the fridge and then rewarm the soup up on the stove top when ready to serve.

PS Quick reminder that Platters and Boards drops in a little over one month! Pre-order your copy now so you have it on street and snag a pre-order bonus entertaining playlist!

Loaded Baked Potato and Cauliflower Soup with Coconut Bacon

Course: Soup

Cuisine: Vegetarian

Servings: 4

Ingredients

1 Tbsp olive oil
1 onion diced
2 large russet potatoes peeled and cut into 1/2-inch pieces
1 head cauliflower cut into small pieces
2 cups vegetable broth
6 cups water
1 cup large coconut flakes
1 Tbsp liquid smoke
1/2 Tbsp soy sauce
1 Tbsp maple syrup
Chives, sour cream, feta, tomatoes, buffalo sauce, cheddar for topping
Salt / Pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion and saute for 7 to 10 minutes or until softened. Add potatoes, cauliflower, and hefty pinchful of salt to the pan and saute for another minute.
Add vegetable stock and water and bring to a boil over high heat. Lower heat to medium-low and let simmer for 20 minutes or until the potatoes are soft.
Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.
For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).
To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, and/or cheddar.

Platters & Boards Cookbook Pre-Order Bonus and Happy Hour Platter + Red Wine Onion Dip!

February 5, 2018ALL, Appetizer, Book, Snack6

In a hurry? Click here to JUMP TO RECIPE!

Platters & Boards Cookbook Pre-Order Bonus and Happy Hour Platter + Red Wine Onion Dip recipe! The perfect spread for when friends and family come to party.

Hey Friends! Have you been looking for an excuse to get your pre-order in for the Platters & Boards Cookbook? Well today is your day because we just launched a pre-order bonus for a dinner playlist curated by none other than moi! Do you like food to be the center of your parties, spending weekends clearing out the fridge by whipping up “spreads” for you and your partner, making food part of your travel adventures, not having to deal with figuring out what music to play when having friends over, listening to catchy girl singers, and rocking out to angst-y 90’s babes? Than not only is this cookbook for you but so is this playlist! Plus, let’s be real – you were totally going to pick up this cookbook eventually so why not just do it now and get a freebie playlist while you are at it? Here – I’ll even drop the links to the places you can pre-order so it can’t get any easier:

CLICK HERE FOR PRE-ORDER BONUS PLAYLIST!

Oh – and in case you forgot what the cookbook is about:

Official description: This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring housewarming or hostess gift and resource for throwing unforgettable get-togethers.

My description: When I’m explaining it in person, I like to tell them that it has 40 spreads (which are themes and food grouping ideas for your event) and each spread has a recipe (examples include Quick-Rose Pickled Grapes, Triple Cheese Truffle Oil Fondue, Fall Harvest Focaccia, Whipped Feta with Black Sesame Seeds, etc) along with a drink pairing and meat suggestion. So really, when you think of the spread being a recipe (because there are food suggestions and instructions) along with some drink recipes supplied, this book is crammed with well over 100 recipes in addition to all sorts of pairing suggestions, presentation tips, and instructions on how to scale your spreads for any size group. Also, I see you out there introverts, this cookbook is certainly an entertaining book but there are also quite a few spreads that focus on feeding smaller groups and couples.

Remember earlier when I said it was your lucky day? Well, I wasn’t only saying that because of the playlist but also because I’m sharing a spread and recipe from the new book! Below you’ll find the Happy Hour Platter and the recipe for Red Wine Caramelized Onion Dip. This recipe + spread combo is perfect for a gathering of any size. Growing up, no party was complete without a big bowl of potato chips and packaged onion dip. I’ve learned to recreate a homemade version (that I find much more flavorful!) of the childhood classic dip by caramelizing onions and then folding them into a mixture of sour cream and Greek yogurt. The onions can be caramelized ahead of time (the night before or several hours before) and kept covered in the fridge until ready to serve.

Happy Hour Platter

This fuss-free Happy Hour Platter is the perfect way to start to any party!

Course: Appetizer

Cuisine: Vegetarian

Ingredients

Red Wine Caramelized Onion Dip (recipe below)
16 oz potato chips
3 cups olives
8 oz marinated artichoke
16 oz crackers
6 cups raw vegetables
36 store-bought breadsticks
48 oz cheese cubes

Instructions

Transfer the dip, potato chips, olive, and marinated olives into small dishes and place them throughout a large serving tray. Fill in remaining areas on the tray with crackers, vegetables, breadsticks, and cheese cubes. Serve right away.

Red Wine Caramelized Onion Dip

The perfect spread for when friends and family come to party.

Course: Appetizer

Ingredients

1 ⁄4 cup [60 ml] olive oil
4 large white onions finely chopped
1⁄4 cup red wine
1/2 tsp fine sea salt
2 cups [480 g] sour cream
1 cup [240 g] Greek yogurt
1 Tbsp tamari or soy sauce
Dash of freshly ground black pepper

Instructions

In a large saucepan over medium heat, warm the olive oil. Add the onions and sauté for 20 to 25 minutes, stirring often, until golden brown. Add the red wine and sauté until the wine is cooked off, about 10 minutes more. Remove from the heat, add the salt, and let cool.
Once cooled, transfer to a medium mixing bowl and fold in the sour cream, yogurt, and soy sauce. Season with pepper and more salt, if needed. Transfer to the fridge and refrigerate for at least 30 minutes before serving.

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

January 31, 2018ALL, Bread, Breakfast16

In a hurry? Click here to JUMP TO RECIPE!

These delicious One Bowl Chocolate Chip & Blueberry Banana Bread Muffins are a healthified version of the classic with no oil or refined sugar.

Hiiiii – I’M BACK! After 6 weeks of moving and getting the studio floors redone, I finally have everything set up and am planning to get back to business with weekly recipe posts. I know it’s already the end of January but are you still on a healthy kick? I sure hope so because today I’ve got some game changer One Bowl Chocolate Chip & Blueberry Banana Bread Muffins.

I love eating a banana with sunflower seed butter for breakfast or as an afternoon snack and a of result keeping that snack stocked, I always having a few leftover and over-ripened bananas at the end of the week. And what do you do with over-ripened bananas? You make banana bread, of course. However, and maybe this is a sign of my character, I always feel guilty if I waste the ripened bananas by tossing them but I also always feel a little guilty about loading my banana bread with sugar and oil and then eating it for breakfast. And so I decided to start experimenting with “healthier” recipes by cutting the sugar and removing the oil but they’d often times come out dry and dense. This is until I discovered the secret ingredient: a creamy dairy base like sour cream or Greek yogurt. I’d used them dozens of times to make my sugar cookies chewy so I’m not sure why I just recently thought about putting them in quick breads. And just as I thought, these muffins turned out chewy and moist and sweet (but not too sweet).

I’m an indecisive person so I threw both frozen blueberries and chocolate chips into these but you could do one or the other…or substitute them for nuts if you want a protein boost.

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins (No Oil or Refined Sugar)

These delicious One Bowl Chocolate Chip & Blueberry Banana Bread Muffins are a healthified version of the classic with no oil or refined sugar.

Servings: 12 muffins

Ingredients

1 1/2 cups spelt (or whole wheat) flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
4 ripened medium bananas mashed
3/4 cup greek yogurt or sour cream
1/4 cup maple syrup
2 eggs
1 tsp vanilla extract
1/2 cup frozen blueberries
1/2 cup chocolate chips
Sea salt for topping at the end (optional)

Instructions

Preheat oven to 375 degrees and line muffin tin with 12 liners.
In a large mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients and add in mashed bananas, Greek yogurt or sour cream, maple syrup, eggs, and vanilla extract. Whisk together the wet ingredients in the center until completely combined.
Switching to a spatula, fold the dry ingredients into the wet ingredients just until incorporated. Fold in chocolate chips and blueberries.
Divide the dough between the 12 muffin liners and bake for 23 - 25 minutes or until golden brown on top and a toothpick comes out of the center of a middle muffin clean.
Sprinkle with a little bit of chunky salt (optional) and serve warm or at room temperature.

Introducing the Platters & Boards Cookbook!

January 14, 2018ALL, Book4

I have some VERY exciting news to share with you today: I WROTE ANOTHER COOKBOOK! Well, technically, I co-authored it with my partner, Wyatt Worcel, but I developed all the spread ideas, all the recipes, and styled and photographed the entire book so I am a huge part of this book making it into the world. Before you excitedly run off and pre-order it on Amazon or Barnes and Noble, I want to tell you about the book!

What is the Platters & Boards Cookbook About?

I’ll start off by sharing the “official” description that you’ll find when looking this book up on Amazon and other shop’s sites:

What Inspired Platters & Boards? Why is there meat?

I love cooking but can also feel overwhelmed quickly when making several recipes at once – whether it’s hosting a big meal or just feeding your family. I created this book to use as a shortcut for those times, there is one main recipe in each board followed up with an array of fresh vegetables and accompaniment items to bulk out the meal.

The next main theme is going to throw off some of my loyal Vegetarian Ventures readers so I want to explain it to you here before you come across it in the cookbook. The other main theme in this book is that all the recipes are vegetarian (yay! Of course!) but you’ll notice that there are some meat suggestions by my significant other, Wyatt, in the side notes and sometimes appearing in the photos. We did this because, despite myself believing that a plant-focused diet is more than enough, I do realize that not everyone feels this way. I live in a household with different diet preferences and know that I am not alone. While doing events for Vegetarian Heartland, one of the main themes I noticed over and over again when talking to people that were not vegetarian but interested in eating less meat was that they’d love to go vegetarian but their partner/roommate/spouse would never be okay with it so they have to cook meat to please them. And these conversations inspired me to want to create a book that puts vegetarian recipes first without completely ignoring the option to add in something on the side for those guests or family members that just won’t feel like the meal is complete without it.

Another reason I felt like this theme of pleasing several diets felt so important is that I’ve heard time and time again about people not having any idea where to start when wanting to eat less meat. Or they feel guilty not having meat on the table when entertaining because so and so will be there. I hope that we are able to reach some of those people and teach them how to build a meal that doesn’t need meat as the centerpiece.

When Does Platters & Boards come out?

The book is scheduled to be released on March 20, 2018! You know how it works though, pre-order it sooner than that so it lands on your doorstep the day of release.

Can I pre-order Platters & Boards now?

Yes! I’ve noticed it’s already up for pre-order on Amazon and Barnes and Noble. I’ll be doing another post in a few weeks focusing on the pre-order (along with sharing a recipe from the book and a pre-order bonus incentive) but you are welcome to pre-order it now. Don’t worry, you’ll still be able to snag the pre-order bonus if you order it now (more details on that in a few weeks).

Spiced Carrot Soup with Green Tahini Swirl

January 6, 2018ALL, Soup, Winter12

In a hurry? Click here to JUMP TO RECIPE!

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Happy New Year! Hope you all are having a wonderful 2018 so far. I usually start off the year with a bang here at VV with a plethora of new healthy recipes to get your year going. To be honest thought, things are starting out a bit slow around here while my studio space is in limbo (the floors are getting redone next week so everything is packed in boxes in the basement). I just keep telling myself it’s going to be so great when it’s done and I’m hoping to be back into my weekly routine in the next few weeks once the construction is finished up later this month.

In other news, we are on about week 3 of freezing temperatures that hover in the negatives. I’m all about bundling up and being active in the winter but these temperatures make it hard to be outside for more than a few minutes. Instead of taking winter hikes and exploring our new neighborhood, I’ve been hulled up inside the house downing cups of tea and eating endless soup…like this Spiced Carrot Soup with Green Tahini Swirl!

The green tahini may sound familiar to you and it’s because I just shared it on a pita / egg situation with you last month. I can’t help it…this sauce is just that good. I’ve been making batches of it and then using it for dressing, drizzled on eggs, drizzled into soup, and as a dip for veggies.

The soup itself is a pretty standard pureed carrot soup that I upgraded with extra spices and a ton of toppings. I love how flavorful you can get purreed soup but often times get bored with the silky texture so I usually always like to finish them with a few crunchy vegetables and some sort of seed (or other crunchy addition).

5 from 1 vote

Spiced Carrot Soup with Green Tahini Swirl

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Ingredients

For the Soup:

1 Tbsp olive oil
1 onion diced
2 celery stalks diced
1 pound carrots diced (+ more for topping)
2 garlic cloves minced
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 cups vegetable broth
1/2 cup whole milk
salt / pepper to taste

For the Green Tahini:

1/2 cup tahini
1/2 cup cilantro chopped
1/4 cup parsley chopped + more garnish
1 garlic clove peeled
1/2 tsp cumin
1/2 tsp Za'atar optional but recommended (+ more for topping)
1 tsp salt
2 Tbsp lemon juice

For garnish:

Sesame seeds
parsley chopped
chives chopped
chili pepper flakes (optional)

Instructions

For the soup:

Heat oil in a large stockpot over medium heat. Add in onion, celery, carrots, and a dash of salt and saute for 5-7 minute or until soft.
Add in garlic, chili powder, paprika, oregano, and cayenne pepper and saute for another 30 seconds.
Next, add in vegetable broth and 3 cups of water. Bring to a boil and then lower heat to medium-low and let simmer for 30 minutes or until the vegetables are very soft.
Remove from heat and use an immersion blender to blend until smooth. Stir in the milk and season with salt and pepper.

For the green tahini:

Meanwhile, while the soup is simmering, In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.

To Serve:

Scoop soup into serving bowls and swirl with green tahini. Top with chopped carrots, sesame seeds, parsley, green onions, and chili pepper flakes. Serve warm.

Top 5 Recipes of 2017 + A Look Back & New Goals

December 30, 2017ALL, Wrap Up5

Last post of the year! I’ll admit, this is one of those rare posts that is more for ME than for you. I usually do one of these every year and I love not only looking back on previous years but also love looking forward and setting new goals. In my 2016 wrap-up, I talked about how 2016 was an ‘in-between’ year of keeping my head down and working non-stop on projects. Well, I am stoked to report that all that hard work in 2016 really paid off for a fantastic 2017 filled with the launch of my first cookbook, Vegetarian Heartland, a handful of really fun west coast freelance projects, a promotion at my music industry job, and the financial security to buy our first house! Wow wow wow – what a year!

And before I start to look forward to 2018, let’s talk about the top recipes I posted this year that YOU all visited the most:

Creamy Vegetarian White Bean Chili – Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

2. Vegetarian Quinoa Taco Meat – This Vegetarian Quinoa Taco Meat Tostadas recipe is a quick and simple meat-free weeknight main entree. The quinoa taco meat is a healthy substitute for crumbled beef and a must-try for any vegetarian!

3. Vegetarian Lentil-Walnut Meatballs – These Healthy Vegetarian Lentil-Walnut Meatballs are the perfect meat-free meal. Serve them with spaghetti and your favorite tomato sauce for a hearty main.

4. Pimm’s Punch – This punch is light and refreshing, with hints of fresh cucumber and strawberries. It is easy to whip up and looks stunning with chunks of fresh produce. Pour it into little sealable jars to take with you on your picnic (or toss it all into a big punch bowl if you are throwing a party)

5. Creamy Quinoa & White Bean Risotto – This Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets is from The First Mess cookbook. This healthy plant-based main dish is chocked full of protein (from the quinoa and white beans) and satisfyingly creamy. A perfect cozy meal for chilly evenings or to serve to for a crowd.

And here are a few of my favorites recipes from the year:

Apple Walnut Yogurt Cake – This Apple Walnut Yogurt Coffee Cake recipe is the perfect fall sweet breakfast or afternoon snack. Serve it with a cup of coffee or peppermint tea.

Quick Pickled Radishes – How to make Quick Pickled Radishes which are the perfect tangy veggies to top on salads, tacos, and eggs. These even take less than 30 minutes to make!

Potato Grape & Rosemary Pizza – This homemade Sweet and Savory Vegetarian Potato Grape and Rosemary Pizza Recipe is the perfect meat-free weeknight dinner!

Blueberry Citrus Sour Cream Cake – This Blueberry Citrus Sour Cream Coffee Cake Loaf is perfect for breakfast or a healthy snack. It’s naturally sweetened with maple syrup and dried blueberries.

Strawberry Rhubarb Gin & Tonic – This Strawberry Rhubarb Gin & Tonic recipe is the perfect spring (/ early summer) twist on a gin and tonic. It’s light, refreshing, and has the tiniest hint of sweet.

And now – a few goals for 2018:

House. With the purchase of our new home last month, I’m in full blown nesting mode. I have so many projects in mind for next year including a bathroom remodel and redoing our entire backyard.

Video. I know – I had this one on my goal list last year but it’s such a huge new skill set that I’m still needing to conquer. I did learn a lot in 2017 but with my photography skills were they are, I just have really high expectations for how my videos should look and don’t want to give you anything less. Hoping to do a deeper dive into making videos I’m actually comfortable sharing with you all in 2018.

Self-care. Whether it be getting more active or spending more time in bed reading, whenever I get busy, self-care is the first thing to suffer so making a conscious effort to not put it on the back burner in 2018.

What are you all looking to improve in 2018?

Shortbread Thumbprint Cookies with Cardamom Orange Caramel

December 17, 2017ALL, Sweets, Winter9

In a hurry? Click here to JUMP TO RECIPE!

This Shortbread Thumbprint Cookies with Cardamom Orange Caramel recipe deserves a spot on your cookie tray this holiday season. It’s melt in your mouth buttery and spiked with aromatic cardamom and orange caramel sauce.

Wow – how did we already get to the last VV recipe of the year? It feels just like yesterday I was whipping up this Creamy White Chili and fretting about the political future of our country. So much good has happened this year for me – I released my first cookbook, we bought our first home – but I won’t go into too much detail yet as I usually do a yearly wrap up that is still to come. For now, I need to focus on the fact that Christmas eve is ONE WEEK AWAY! I haven’t even started shopping yet. Yikes!

Have you ever had those Danish shortbread cookies that come in all sort of different shapes in the blue tin? My brother and I always received a tin for Christmas growing up and I remember so vividly fighting over who would get the sugar coated pretzel shaped one because that was our favorite. It makes me smile now because they were all the same cookie but just different shapes but I was so positive as a kid that I didn’t like the round ones, only the pretzel and square ones. Anyway, I bring this up because these taste exactly like those cookies. Well, exactly like those cookies + more because of the citrus-y caramel sauce.

Speaking of this caramel sauce, it’s good. Like lick the spoon and be-careful-you-don’t-eat-it-all-before-you-put-it-on-the-cookies delicious. The cardamom is subtle but compliments the bright citrus and sweet caramel flavors perfectly. It reminds me a bit of nutmeg in the way that most non-bakers might not be able to put their finger on what it is they are tasting but they just know they like it.

Anyhow, hope you have a wonderful holiday season and I’ll probably check in one more time before the end of the with my annual yearly wrap up. Until then, catch me on Instagram because I’m obsessed and post over there daily.

5 from 2 votes

Shortbread Thumbprint Cookies with Cardamom Orange Caramel

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

This Shortbread Thumbprint Cookies with Cardamom Orange Caramel recipe deserves a spot on your cookie tray this holiday season. It's melt in your mouth buttery and spiked with aromatic cardamom and orange caramel sauce.

Course: Dessert

Cuisine: Sweets

Servings: 3 dozen

Ingredients

For the cookies:

1 cup unsalted butter cold and diced into pieces
2/3 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
1/4 cup coarse sugar

For the caramel sauce:

1/3 cup firmly packed brown sugar
1/4 cup unsalted butter
1/2 tsp cardamom
2 Tbsp heavy cream
1 tsp orange extract
coarse sea salt for finishing (optional)

Instructions

For the shortbread:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 2/3 cup sugar. With the stand mixer running on low, add in the vanilla extract and salt. Next, add in the flour slowly and mix until the mixture comes together to one big dough ball.
Place coarse sugar in a shallow dish and set aside.
Scoop heaping tablespoons of dough and use clean hands to shape 1-inch balls. Roll the ball in the coarse sugar until completely coated and transfer the dough balls to the prepared baking sheet, 2 inches apart.
Use a wine cork or your clean thumb to press a small indentation into each dough ball. Transfer to the freeze and let chill for at least 10 minutes (this will make sure the cookies don't spread too much while baking).
Bake for 14 - 18 minutes or until browned on the bottom. Remove from oven and use the cork to press down on the indent again if it puffed up while baking. Transfer to a wire rack and let cool.

For the caramel sauce:

While the cookies are baking, combine the brown sugar, cardamom, and unsalted butter in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Once boiling, continue to cook for one minute, stirring constantly. Remove from heat and stir in the cream and orange extract. Set aside.
Pour the caramel sauce into the indents of the cookie and sprinkle with a tiny bit of coarse sea salt.

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