school is almost over! I take my last exams tomorrow, then I have about two weeks until summer classes start. that means wine, films, reading & baking!
it's been in the 90s this past week or so and it's sweltering to say the very least. I had to bear the heat to make granola from super natural everyday studded with lots of orange zest, coconut, currants and walnuts. now that I've survived the heat of oven + 90 degree weather, I now have a huge ziplock bag of granola to eat with rice milk all week!
I went back to Heidi's other book, which was the first cookbook I ever received, to make this spring minestrone. it's a perfect light soup for spring (even though it's hot!) and tastes even better with fresh lemon juice and pepper. you could also make it asian (edamame + toasted sesame oil) or italian inspired (basil and lemon zest)
this was absolutely delicious, easy, and not a crazy amount of ingredients. the veggie + egg tower of power consists of caramelized red onions, roasted sweet potatoes + cherry tomatoes with wilted spinach and egg on top. how easy could that be? it was so satisfying to eat something so simple (especially when there's wine involved!)
a southern classic made vegan: black-eyed peas, garlicky sauteed russian red kale, and mashed vegan purple fingerling potatoes. I loved how southern it was with out bacon, ham, or even chicken!
just made this vinegary, crunchy lentil salad with a side of hard-boiled egg, buttered toast and delicious red wine from Shelton Homes Vineyard in NC. may have a little too much of the latter but still awesome! cold lentil salads on a hot day = win!
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