AVOCADO SANDWICH WITH GREEN HARISSA "For whatever it's worth: It's never too late to be whoever you want to be. I hope you live a life you're proud of, and if you find that you're not, I hope you have the strength to start over." - Eric Roth, Benjamin Button (a story by F. I've been writing emails with one of my longest-time friends about the hamster wheel of worry and fear and how it can hold us in its grip. I love this quote, T, made me think of you. AVOCADO SANDWICH WITH GREEN HARISSA // Makes 2 Green Harissa recipe adapted from Ashley Rodriguez for Food + Wine Hugh isn't huge into mint, so while Ashley calls for 1 cup each mint and cilantro, I cut the mint yield with half parsley and it worked great. I went for a straight harissa spread, while we mixed Hugh's with 2:1 harissa to organic mayo ratio and it was delicious. In a food processor, add the garlic, cilantro, mint, parsley, jalepenos, lemon juice, cumin, fennel, salt and pulse to combine. Toast your bread.
cauliflower and roasted garbanzo “rice + peas” Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. I mostly feel like I’m just thinking about things more, and a noticeably more active mind seems to equal a certifiably solid stream of ideas. If you have a partial understanding of what a food blog is, you’ve probably heard of a) processing cauliflower so that it can ape rice/couscous and b) roasting chickpeas for a crunchy snack. You might also like…
Broccoli Cheese Soup: Panera Bread Copycat Recipe On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.
Maple-Lemon Crème Brulée With Amaretti Cookie Photos by Kevin Schuder This recipe was created exclusively for TreeHugger by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Bodega Bay 'Portworks' Admiral's Reserve Red Port from our featured green wine maker, Kaz Vineyard & Winery. "There are so many layers of flavor, I feel like I could drink this every night for the rest of my life and still find new ways to appreciate it. Crème Brulée 2 cups heavy cream1 vanilla bean, or 2 t. vanilla extract1/4 cup maple syrup1/4 cup dark sugar,Zest of 1 meyer lemon, plus 2 T. juice5 large egg yolks, beatenGranulated sugar for topping Equipment 6 6 oz. ramekins or creme brulee dishesFine strainerCulinary torch 1. 2. 3. 4. 5. Amaretti Cookies 7 oz. almond paste, grated3/4 cup of sugar3 egg whites, whisked until foamy 1. 2. 3. 4. 5. Enjoy! Visit TreeHugger's Green Wine Guide for more green wineries, recipes and virtual tours.
blackberry & lemon zest crostini Now that it’s nearly summer, I’ve been making more and more things with less and less ingredients. Lately, I’ve been in love with this juicy little blackberry bite – it’s simple, sweet & bright, with an unexpected savory note from the thyme leaves. These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party. blackberry & lemon zest crostini Ingredients slices of toasted baguette mascarpone cheese (see vegan version in the notes) blackberries (macerated w/ a pinch of sugar and salt) lemon zest a few thyme leaves drizzle of honey optional - more salt, to taste Instructions Place blackberries in a small bowl, add a pinch (or two) of sugar and a small pinch of salt. Notes gluten free version: use toasted gluten free bread or crackers. vegan version: make cashew "cream": 1.5 cups soaked raw cashews, drain and rinse, then blend (in a high speed blender) with the juice of 1 small lemon, 1/2 cup water (more as needed), and a few pinches of salt.
Chickpea, Beet, and Apple Panini Recipe nutritional information Serves 4 30 minutes or fewer Never had raw beet in a sandwich? This panini will have you hooked. 1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained 3 Tbs. vegan mayonnaise 1 Tbs. lemon juice 1 tsp. chopped fresh tarragon 8 slices sesame semolina bread (8 oz.) 1 medium golden beet, peeled and sliced 1 Granny smith apple, thinly sliced ¼ cup broccoli or radish sprouts 4 Tbs. prepared black olive tapenade 1. 2. 3. July/August 2011 p.36 Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette Recipe nutritional information Serves 6 Nothing showcases the flavor of fresh-picked summer vegetables better than a great homemade marinade featuring lemon and fresh rosemary and a quick sear on the grill. Rosemary-Dijon Vinaigrette 4 Tbs. sherry vinegar 4 Tbs. Dijon mustard 2 small shallots, minced (3 Tbs.) 2 Tbs. lemon juice 1 Tbs. grated lemon zest ⅔ cup olive oil 2 Tbs. chopped fresh rosemary Vegetable Skewers 6 small red potatoes, quartered 24 sugar snap peas 24 white or cremini mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 1 medium yellow squash, cut into 12 rounds 1 medium zucchini, cut into 12 rounds ¾ cup Rosemary-Dijon Vinaigrette 1. 2. 3. 4. 5. July/August 2009 p.44
Easy as hell pizza balls by ~1stFrostfirewolf on deviantART This Can't Be Vegan: Cinnamon-Sugar Raspberry-Cream Cheese Squares I have fond memories of eating cream cheese and jelly sandwiches as a child. My friends thought it was the strangest thing, but then, they probably never had the delight of tasting the combination. Salty and creamy mixed with sweet and fruity, who wouldn't love that? And rich and decadent is exactly what this recipe is, even veganized. My old cream cheese and jelly sandwiches have re-imagined themselves in this tasty recipe, and I'd love to experiment with different flavors. Cinnamon-Sugar Raspberry-Cream Cheese Squares (adapted from Averie Cooks) Preheat oven to 350F. Nutritional data (per 1/9th square): Calories 281, Fat 16g, Sodium 330mg, Carbs 33g, Protein 2g.
Vegetarian Butternut Squash Pizza nutritional information Serves 6 Yoga teacher and food blogger (theyogickitchen.blogspot.com) Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. 1 small butternut squash, peeled, halved, and sliced ⅛-inch thick 1 medium onion, halved and thinly sliced (1½ cups) 2 Tbs. 1. 2. 3. September 2012 p.66 garlic naan, garlic naan on stove top and oven, garlic naan recipe garlic naan recipe on stove top and oven with step by step photos – made the garlic naan some days back. this recipe of garlic naan on stove top was requested by my dear reader suhani. the garlic naan was so good. it is exactly the way a naan should be. not at all chewy & hard the way we get in restaurants. the garlic naan is light, soft and the garlic enhances the flavor so much. along with garlic i added some celery too. instead of celery you can use coriander leaves. garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole. other naan recipes on the blog are whole wheat naan, naan recipe with yeast, naan without yeast and whole wheat butter naan recipe. lets start step by step garlic naan recipe: 1: in a large bowl or pan take 3/4th cup lukewarm water. dissolve sugar in the warm water. then add the yeast to it and stir. 3: the yeast has bubbled up… 7: make medium size balls from the dough.