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Drum Beets - Seattle Area Personal Chef: amaranth bowls for breakfast, lunch or dinner. My daydreaming and brainstorming has caused a recent bout of forgetfulness and utter spaciness. last week, i was walking home from a physical therapy appointment (apparently there is a limit to how many root vegetables my neck and shoulders are comfortable chopping each week...) and realized just how intense my brainstorming state had become. i was managing to make my way towards home on auto pilot, but felt completely disoriented. i couldn't remember what i had done that morning but could clearly remember my dream from the night before - or was that reality?

Drum Beets - Seattle Area Personal Chef: amaranth bowls for breakfast, lunch or dinner

Maple-maca amaranth porridge (adapted from vidya) ~ serves 3 1 cup amaranth grain 3 cups water, or swap out half for favorite non-dairy milk 2 tablespoons grade b maple syrup 2 teaspoons maca powder 1 tablespoon ghee or coconut oil 1/2 teaspoon vanilla extract 1/3 cup dried apricots or other unsweetened dried fruit, diced 1/3 cup hemp seeds. Creamy Polenta with Tempeh Sausage and Tomatoes Recipe on Food52. Chipotle Sweet Potato Noodle Salad with Roasted Corn RRR.

SESAME GARLIC NOODLES W/ BROCCOLI, BASIL & CRISPY TEMPEH » The First Mess // Plant-Based Recipes + Photography by Laura Wright. Pin it!

SESAME GARLIC NOODLES W/ BROCCOLI, BASIL & CRISPY TEMPEH » The First Mess // Plant-Based Recipes + Photography by Laura Wright

Pin it! Pin it! So, what is our general feeling on Instagram stories? You know, that thing they introduced that’s awfully similar to Snapchat, but slightly simpler, and with a detectable lack of puppy face filter. I tried to get into the groove of using it to document some cooking and food/beverage things in my everyday sorta life, but it felt forced. Spiced and Seeded Multigrain Loaf & A Giveaway - Golubka Kitchen. Before I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty!

Spiced and Seeded Multigrain Loaf & A Giveaway - Golubka Kitchen

I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. Veggie-Loaded Avocado White Bean Salad on Toast. + Harissa. This delicious Veggie-Loaded Avocado White Bean Salad on toast is an easy vegan lunch (or dinner!)

Veggie-Loaded Avocado White Bean Salad on Toast. + Harissa.

Recipe to try. Avocado-lovers, meet a pumped up version of "avocado toast. " Serve as an open-faced sandwich for a light and lovely lunch, or serve along side a spicy broth-y soup for a hearty dinner feast. The vibrant veggies and rich creamy avocado merge perfectly with nutty rustic white beans, and accents of citrus, white miso, cayenne and pepper. I call this recipe an "avocado salad" since (kind of like this recipe) it is creamy and thick, and perfect for piling on top of toasted bread. The dish. Nutrition estimate based on 3 servings per recipe.. Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms - Golubka Kitchen. I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself.

Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms - Golubka Kitchen

I’ve been needing for something like this to come along, since we’ve been having some very busy times around here. Going through house renovations, book edits and a third grader’s school homework all at the same time is no piece if cake, while food easily becomes that much needed escape from daily stress. There have been too many no-food-all-day-then-pizza-at-night days for me, and I knew it had to stop. It goes without saying, I’m very excited to share this lifesaver of a recipe with you today! I’ve been making lots of sweet skillet crumbles this summer, with any and all fruit I’d come across, from cherries and strawberries, to peaches and plums. Now you might be wondering what that beautiful wooden appliance gracing some of the photos is. Quinoa Caesar Salad. November 10, 2013 Quinoa Caesar Salad by IsaChandra Serves 8 Total time: 45 minutes || Active time: 45 minutes Photo by Vanessa Rees.

Quinoa Caesar Salad

Half Baked Harvest - Made with Love. This is what I call summer cozy food.

Half Baked Harvest - Made with Love

Who says that because it’s summer we can’t have cozy food? Personally, I am all about the cozy foods. Fifty Shades of Greens. Many of our recipes are well talked through and planned between the two of us.

Fifty Shades of Greens

We write shopping lists, buy enough groceries so we can test cook them properly a few times and make sure to take down notes during the process. I always use the laptop but Luise insists on scribbling on small pieces of paper that often end up in the hands of the kids and their crayons (can somebody please tell that woman to put her fancy new Macbook to use!). We always feel quite content after having published one of those type of recipes. Sweet potato noodle salad w/ creamy chipotle miso sauce » The First Mess // Vegan Recipes + Photography by Laura Wright. Pin it!

sweet potato noodle salad w/ creamy chipotle miso sauce » The First Mess // Vegan Recipes + Photography by Laura Wright

Pin it! Our Hawaii trip had two distinct halves. When we transitioned from the loud, polished, jam-packed, super-happening Waikiki beach over to a cute cottage on the north shore of Oahu, I started to feel like I was in my truest of true elements. You could get a smoothie loaded with superfoods almost anywhere. Every restaurant had a thoughtful and complete vegan option. Carrot, the Comeback Kid. Roasted carrot Junk Salad with edamame, goat cheese, and quinoa {vegetarian, gluten-free}.

Carrot, the Comeback Kid.

When we lived in our little brown house on Monticello Drive, we had a family vegetable garden. I didn’t realize it then, but now I know that it was amazing. I suppose it was your standard spread, but everything grew big and in abundance: buckets of round, ruby-red cherry tomatoes, zucchini the size of baseball bats, a parade of curly-toed string beans, and so many fuzzy-flowered summer squash that we had to start giving them away. We also grew carrots, which were… less successful. I remember impatiently pulling them up from under the soil — always with disappointment. To me, a child who spent a lot of time in the vegetable garden, secretly feasting, I began to feel a certain way about carrots.

Well, pull up a chair. Soba Noodles with Eggplant and Mango Recipe. Photo: Joanne Bruno It was a sad, sad day last weekend when I went to pick out the mango pieces from a fruit salad that my mother had bought for dessert so I could devour them all singlehandedly and found that all five of them were as unripe as mango-ly possibly. They were hard and dry; and had that bad chalky taste that mangoes unsuitable for eating tend to have. RRR. Summer Grain Bowls. – How Sweet It Is. Let’s just call this what it really is. A big old throw-all-my-summer-fruit-and-veg-in-a-bowl salad. But since it’s 2016, we have to call it a GRAIN bowl! Pineapple Fried Quinoa in a Pineapple Boat. A healthy take on Thai fried rice, this pineapple fried quinoa is delicious and super fun served in a pineapple boat.

It’s also vegan and gluten-free. Remember my shrimp fried quinoa recipe? I’m sure many of you do because it’s an easy weeknight meal that everyone seems to love. Peanut Butter and Jelly Chia Pudding. My Favorite Savory Steel Cut Oats. The Eureka! Bowl. Peanutty Kale, Smoky-Maple Chickpeas, Sweet Potato, Avocado. Eureka! - a cry of joy or satisfaction when one finds or discovers something. One bite from this fully loaded vegan bowl and you just might think you have struck gold. The golden sweet potato, cheezy vegan sprinkle and smoky-maple chickpea kind of gold! The Eureka! Bowl.