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Fall '16

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Roasted root vegetable tarts with spiced sesame crust - Amy Chaplin. It took me awhile to finally decide on a recipe to make from Henrietta Inman’s gorgeous book Clean Cakes: Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar.

Roasted root vegetable tarts with spiced sesame crust - Amy Chaplin

It is brimming with things I want to eat and all the recipes are full of ingredients I like using in my own desserts. Most of the book contains recipes for delicious sweet cakes, tarts, cookies, chocolate, etc.; however, there are several savory options as well. TAHINI ALMOND COOKIES. Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers. If you’re a subscriber of our newsletter or you follow me on social media, you may know the big news by now.

Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers

If you don’t, today’s the day where I officially share the news on the blog! Curried Cauliflower Chowder. Coconut milk is the luxury that makes a vegan chowder not only possible, but also wonderful.

Curried Cauliflower Chowder

This simple but satisfying soup is hearty with cauliflower, red potatoes, and corn kernels. It's simmered in a fragrant coconut-curry broth full of garlic and ginger for a weeknight-friendly dinner that will chase away those winter blues. Kohlrabi & Herbed Yogurt Salad. This recipe is dedicated to our CSA members and farmers market customers.

Kohlrabi & Herbed Yogurt Salad

If you aren’t familiar with it, kohlrabi is that “alien” looking vegetable that is usually wilting on the table at the farmers market or sitting in the back of CSA members refrigerators because no-one knows what the heck to do with it. It can be a hard sell but I’m always up for a challenge! Besides, I was in that same boat 6 years ago before I got into farming and was less familiar with the different varieties of vegetables.

We ate our first kohlrabi dish at Hutchins Farm in 2009 after harvesting hundreds of pounds of them in the freezing rain. BROWN BUTTER / SAGE / CREAM CHEESE / APPLE TURNOVERS. I feel like brown butter and sage has passed cliche and rounded the corner of classic.

BROWN BUTTER / SAGE / CREAM CHEESE / APPLE TURNOVERS

Maybe I just tell myself that to feel a little better about how much I use this combination. I’m nervous that it’ll be to the teens what salmon mousse was to the 80s or hard boiled eggs where to the 30s. These edible time capsules that seem quaint and silly now, were on the cutting edge of sophistication way back when. Turnip Miso Soup. Edits testing!

Turnip Miso Soup

Blog - Megan Huylo. I know I sound like a broken record, but I'm hoping yesterday's blustery, snowy weather was mother nature's last hurrah for the 2012/2013 winter season.

Blog - Megan Huylo

I'm seriously over it! I'm just dying to throw on billowy wide-leg pants and flip flops and mosey around with the sun on my shoulders. If I concentrate really, really hard, I can almost feel the warm spring breeze. Almost...Anyway, yesterday's wet and cold called for something toasty and comforting. Like a hearty beef stew your mom used to make, or, more appropriately, a vegan version of a chili my mom used to make.

Happy hour + feel-better tea » The First Mess // Plant-Based Recipes + Photography by Laura Wright. Pin it!

happy hour + feel-better tea » The First Mess // Plant-Based Recipes + Photography by Laura Wright

My man had a scratchy throat the other night, so I came up with this concoction and made a double batch. His throat felt better afterward and even though I wasn’t detecting a hint of sickness in myself, I felt extra soothed for the evening. Also, I’ll jump on any opportunity to get some extra turmeric in. This tea has just the right mix of sweet, sour, and hot. Aside from the fresh turmeric, it’s all typical healthy pantry stuff. Write and meditate. An illuminating IKEA product name breakdown. These 3 ingredient sweet potato flatbreads are going to happen in my kitchen very soon. Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots. It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food.

Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots

Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. 4 Warming Soup Recipes to Help Keep You Well. Mmmm soup.

4 Warming Soup Recipes to Help Keep You Well

When it’s cold, it warms you. When you’re sick, it soothes you. When you’re alone, you slurp it really loudly. Warming soups are more than just…warm. They have warming spices like ginger and cinnamon, which improve your circulation to spread warmth throughout the body. We’ve been eating a lot of soup around the office, lately. Butternut Squash Fennel & Apple Galette. CREAMY ASPARAGUS + RED LENTIL SOUP - THE SIMPLE VEGANISTA. One Pot Chicken Cabbage Bowl With Sesame Ginger Broth. Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce. This was the recipe of the week for our CSA members and I’m really excited to share it with you as well! We’re harvesting kohlrabi and broccoli consistently now and we love preparing these delicious veggies together. They’re great eaten raw and one of my favorite summertime snacks is thinly sliced kohlrabi with sea salt and a drizzle of olive oil. So good! However, sometimes it’s fun to doctor these veggies up a bit and a few minutes spent on the grill with a side of this smokey cashew sauce is hard to beat.

I’ve made this sauce on the blog before but somehow we keep coming back to it. Funny story-we deliver Tumbleweed Farm lettuce to an awesome BBQ restaurant (Apple Valley) here in Parkdale every week. As a side note, if you find yourself in in Parkdale, OR this summer be sure to swing by Apple Valley BBQ for a good meal. Sweet Potato & Amaranth Soup - Go Bold with ButterGo Bold with Butter. Sweet potatoes are the workhorse of my winter kitchen. Sweet, earthy and packed with more nutrients than a standard spud, they easily add a sultry thickness to many comfort foods. Here, toasted amaranth and browned butter provide a nuttiness, and ginger and sage make the dish even more inviting. I like this soup chunky and rustic, but if you’re a fan of smoother soups, run the cooked sweet potato-broth blend through the blender right before the recipe says to add the amaranth, then return it to the pot before adding the amaranth to cook for the last twenty minutes.

Serve with a side salad. Sweet Potato & Amaranth Soup By Kirstin Serves 4-6 Ingredients: Directions: Cut off and discard the top dark green part of the leek, about four or five inches from the bottom, and the roots. Melt the butter in a soup pot on medium-hot heat. While potatoes are cooking, toast the amaranth in a sauté pan over medium heat until it turns a dark golden or light brown. Savory Tempeh Crumbles Recipe on Food52. Cooking is more fun with friends. Millet Chickpea Chard Carrot Breakfast Bake. Vegan Glutenfree recipe. — IN THE MAKING BY BELÉN. Roasted Kabocha with Tahini Dressing. This recipe for Roasted Kabocha with Tahini Dressing is a must for your holiday celebrations this year.

Not only does it go well with a simple roasted turkey or pork tenderloin, but it pairs nicely with Bridlewood Pinot Noir. The fruit-forward flavors of dark cherry and hints of floral undertones in this wine pair well with the dense and rich kabocha squash. The slightly acidic pomegranates and the brightness of the tahini complemented the flavors of the wine as well as the squash. This is definitely a beautiful recipe that will wow your friends, and maybe even the adventurous eaters at your table. Thank you for joining us at the Chez Us table; we love having you here. Cinnamon & Rosemary Sauteed Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta. I’m not sure if this should be a side dish or an entree. I haven’t figured that out yet.

What I do know, is that this is one of those recipes where I started off with reservations, hesitant about the final product. I wasn’t sure if the parsnips would cook well when spiralized, I didn’t know if the carrots‘ bitterness would cook off, and I went back-and-forth between serving it with crushed or whole hazelnuts. Oh yea, and I wrote the recipe for “cinnamon and thyme,” but bought rosemary instead, as I was rushing through the grocery store. Claaaaaaassic. I did manage to pick up this cute pumpkin at the farmer’s market…. his days are numbered though, because I’m in the middle of a pumpkin-roasting frenzy.

Back to this recipe. One Bowl Greek Yogurt Pumpkin Bread. Winter Squash & Quinoa with Curry Lime Vinaigrette. Sorry, no Super Bowl recipes here. Coconut Rice with Brussels Sprouts. Recipe: Kale and Butternut Squash Salad. Ingredients 1 small (1½ pounds) butternut squash—peeled, seeded and cut into 1-inch pieces 5 tablespoons olive oil, divided ¾ teaspoon pink Himalayan salt, divided, plus more to taste ¾ cup (½ can) cooked chickpeas, rinsed and patted dry ½ cup canola oil, for frying 1 shallot, thinly sliced on a mandoline 2 teaspoons freshly squeezed lemon juice, plus more to taste (½ lemon) 3 packed cups lacinato kale leaves, torn into bite-size pieces. Rustic Polenta Casserole with Mushrooms and Swiss Chard. Photos by Emily Caruso.

Seeded beetroot, carrot and apricot sprouted buckwheat loaf-cake – Henrietta Inman's Clean Cakes. Our garden is full of beetroots, and some rather small (as they keep being eating by little animals!)