Tuesday, April 15, 2014

The Best Cornbread Ever--and It's Vegan


This is amazing cornbread. It's moist, moist, moist. I am not a cornbread fan because it's usually dry and crumbly. This recipe is so NOT dry and crumbly. It's really tender and delicious. This would be great alongside a bowl of hearty soup or chili, or for breakfast, but we just ate it plain for snacks because it's so wonderful. You can find the recipe here.


Wednesday, April 2, 2014

Pumpkin Seed Oil


I want to tell you about my recent foodie find. Pumpkin seed oil. It has a really intense pumpkin taste and a very little goes a long way. It's not really for cooking, it's more for finishing dishes though you can add it to things like pumpkin pie or pumpkin soup. I mainly use it to dress salads and veggies and to dip bread in it. It's really delicious but the downside is that it has a short shelf life.

Above I used it on a salad of palm hearts and heirloom tomatoes. Just a drizzle is all you need for a big punch of flavor. If you like the taste of pumpkin, check it out!

Wednesday, March 26, 2014

Maple Glazed Carrots


These are a great vegetarian side dish and they go especially well with rice or mashed potatoes. The maple flavoring isn't too strong, just a background sweetness which really complements the sweetness of the carrots. I like that you can just throw everything in one pot and it cooks perfectly. You can find the recipe here.

Wednesday, March 19, 2014

Acorn Squash Pie


I bought an acorn squash, baked it, and didn't love it. It was okay--the flavor was good--but the flesh was a bit stringy. To use up the squash I turned it into a pie. This is the recipe I used and it was surprisingly good. It tasted like a custard pie and not squashy (or stringy) at all. Highly recommended. (You can see that we liked it so much we ate it right out of the pie pan and didn't even bother cutting it properly.)

Sunday, March 16, 2014

King Arthur's Rustic Olive Flatbread (vegan friendly)


Jill and I both love baking bread and we both love olives, so we decided to try this King Arthur recipe that combines both. Heads up--this recipe uses certain King Arthur products that you'd have to order if you wanted to try the recipe exactly as written. One item is a flavored flour that contains herbs and dried olives. You can get around using it by adding extra all-purpose flour and herbs of your choice. Maybe a little herbs de provence? You could also add some finely chopped kalamata olives but don't add too many or the dough will be too heavy and wet. Maybe add a bit of extra yeast if you use olives. For the milk powder I just use powdered soy milk which I always keep on hand. The KA Easy-Roll Dough Improver is not a necessity but I ordered some and used it because I was curious to see what it did. The dough was super easy to work with and did not pull back on itself. I don't know if that was because of the dough improver or not. I still have to play around with it to see if it works.

The bread was delicious--crusty and chewy. The herbs were not overpowering and the dried olives actually tasted good. It's a recipe that I'd definitely make again though next time I will add some chopped kalamata olives.

Please check out Jill's blog to see her version of the bread.

Here's the link to the recipe.

Wednesday, March 12, 2014

Roasted Brussels Sprouts


I've always steamed Brussels sprouts because I like them on the well-done side. None of that tender crisp business for me. I just don't like cooked vegetables to taste raw. I also only like really overripe bananas, but that's neither here nor there. I saw Ina Garten roast Brussels sprouts and they looked surprisingly good. So, I thought I would try her recipe. I cut the sprouts in half hoping that the interiors would cook all the way through. And they did! They were tender with crispy exterior leaves. Yum. I'll definitely be cooking my sprouts this way from now on.

Here's the recipe.

Monday, March 10, 2014

Potato Bean Soup


This is such a simple soup but it's so satisfying. Potatoes, carrots, kidney beans and broth. I make this all the time and I don't use any particular recipe, but I found a recipe online that is similar to mine. To keep it vegan leave out the sour cream and flour mixture which is just basically a thickener. I actually like a thinner less starchy soup. Plus, you can thicken it by mashing up some of the potatoes. Tip--instant mashed potatoes are a good way to thicken soups and stews.