Weekly Eats Four (2/1 - 2/7)

Dinner: Miso-Curry Roasted Squash, Tofu, and Potatoes over Rice

Some of my favorite winter meals consist of a tasty marinade/sauce, some cooked grains, and a huge baking tray of roasted things. This delicious meal is a great example of this! I have made a riff on this recipe, which comes from Super Natural Every Day, but you can try a still amazing take on it using harissa and miso. The best part of this meal is that it will last for days, and can be eaten with many different things. It pairs wonderfully with simple brown rice, but the addition of diced avocado and some hot sauce are also great! I can see a fried egg going well with this as well.

Afternoon Pick Me Up: Encha Ceremonial Grade Matcha 

I picked up one of these single-serve matcha packets from Vida Pour Tea here in Greensboro, and finally made a little matcha latte this weekend! I mixed it with steamed coconut milk, raw sugar, and a little peppermint syrup - it was delicious! I've never had real matcha before - definitely not the stuff you get at most coffee shops, this is the real deal. I am now seriously considering investing in a large amount of matcha, plus a whisk, spoon, and bowl. Curious to know how matcha makes you feel compared to other forms of caffeine? Here is a great resource!

Snack: Banana-Nut Muffins

We purchased some discounted bananas from the store last week - 8-9 for less than $2! I used some of them for smoothies, but the rest I decided to use for these muffins. This recipe comes from Isa Does It and took no time at all to make. I don't usually make muffins since they can take more time/effort than I like to put into my work snacks, but I will definitely be making these again! The ingredient list is short, minimal prep, and the payoff is amazing. I used walnuts for the nuts and subbed part of them with chocolate chips!

Dinner: Pasta with Raw Tomato-Garlic Sauce

I had some tomatoes in the fridge, so I decided to make an easy dinner with a raw tomato sauce. I just chopped up two tomatoes, minced 1-2 cloves of garlic, and added a heavy glug of olive oil along with Italian herbs, dried basil, salt, and pepper. Fresh basil is amazing in this if you have it. I recommend letting the sauce marinate for 1-2 hours, or at least 30 minutes if that's all you have. Top your pasta with the sauce and enjoy! I'm sure it would also be wonderful cold the next day.

Super Bowl Dinner: Black Bean Quinoa Soup

We were trying to find the perfect chili for Super Bowl Sunday, when I saw this recipe in the latest version of Vegan with a Vengeance. It has ingredients similar to chili, but a slightly different flavor, plus it took less than 30 minutes to cook! I don't use quinoa often because of the price, but it really made this soup delicious. We topped our bowls with crushed corn chips and diced avocado, and hot sauce would also be great with it. Since Super Bowl is over - this would be a perfect idea for any weeknight as well!

Super Bowl Appetizer: Sriracha Cauliflower Bites with Peanut Sauce

I've been dying to make cauliflower wings for some time now, but settled for these amazing sriracha cauliflower bites from the Thug Kitchen book! They take no time at all to make, plus the flavor is incredible - just spicy enough, yet not overpowering. I was hesitant about pairing this with a peanut sauce, but it turned out to be the perfect sauce for these! I would love to make these for a party since they do well with toothpicks and are fast to prep!

Overview: I definitely could've cooked more this week, but happy over all! I went to the gym 5 times last week too, which I am very proud of! This week I'd like to cook more, although we will be at the beach this weekend. That being said, I am hoping to not eat out since we will be out of town.

Ideas for the upcoming week: butternut buffalo mac and cheese with tofu bacon; apple pie granola bars; Alton Brown fish tacos

January Favorites (Happy New Year!)

Apparently my mind gets blown by how fast time passes on a regular basis. Like, it's February tomorrow? Next week is my fourth week of classes? Where is this year going, already?? Anyways, this was a great month of food and it was hard for me to pick 10 recipes to share (as you can see, I added a couple more). For a couple of weeks, I stuck to the meal plan I made for the month. Then I got bored with it, and found myself actually spending more time re-adjusting my monthly plan than I did when I planned by the week. So, obviously, that monthly meal planning thing went out the window due to our erratic schedules etc. Starting next week, I will be blogging a little differently. I am going to start doing Friday posts with food links etc. and then one weekly post about food that I've made and other things in my life. So get excited!

1. Apple-Miso Tofu with Rice + Orange-Scented Broccoli

One thing I've really been enjoying lately is marinating tofu/tempeh and roasting it in the oven with other vegetables. It's so easy and always delicious. I've done this many times now, using different recipes, and they've never disappointed. Apples and miso may not sound like they go well together, but trust me. The soft sweet apples pair perfectly with salty miso and sweet mirin. The broccoli was also a delicious side to everything. Both recipes are from Appetite For Reduction but I found the tofu recipe online too//Rainy Day Veggies

2. Pasta Con Broccoli
This could be my new favorite pasta dish. Broccoli is cooked with a TON of garlic, plus white wine and vegetable stock, then tossed with pasta. I, of course, doused mine in nutritional yeast, which made it even tastier. I don't think I'll ever get tired of how amazing Isa's recipes are. This is also from Appetite for Reduction (see above), but I found this recipe online too//Food

3. Arroz Con Tempeh
I remember making arroz con pollo a few years ago in a Dutch oven, and I remember it being very flavorful and delicious. When I saw this arroz con tempeh in my new cookbook, I immediately had to make it. It completely exceeded my expectations and I couldn't believe how flavorful it was. I will definitely be making this again and again. Mike hates olives and I caught him eating a few from this dish! Plus it has a ton of vegetables in it, which is always a good thing! //One Dish Vegan

4. Loaded Baked Potato Soup
Do you have those long, awful days where you just want to fall over? That was me on my first day back to classes, which spanned 11 am - 630 pm with a doctors appointment squeezed in between. I kinda forced myself to put this soup in the slow cooker before I went to class, and I did not regret it. I was always intrigued by the idea of baked potato soup, but hooooly crap it's amazing. Don't skip the cashew cream, green onions or nutritional yeast toppings either//Fresh From the Vegan Slow-Cooker

5. Miso Sesame Winter Squash + Tofu
Here's another example of my new obsession with roasting/marinating, except this one doesn't have to marinate! This combination of citrus, miso, molasses, soy sauce, etc is so incredibly comforting. My squash wasn't quite 2 pounds, so I just made up the difference by using a whole package of tofu. I highly recommend serving this over quinoa with lemon wedges and sriracha!//101 Cookbooks

6. Brussels Sprouts Tacos + Guacamole + Fixins'
So Mike never gets food cravings, which is still kinda weird to me. So for our one year anniversary, I begged him to have a preference. Just this once. Just pick something you want for dinner! So he said: "Brussels sprouts." I ransacked my archives (aka 100+ paged recipe word doc) and pulled out 6 brussels recipes. He settled on this brussels sprouts taco recipe. I made a lazy version of it by making my own guacamole (I despise blender guacamole), using hard corn tortillas instead of pan frying soft ones, and using leftover homemade pintos. Let me just say, these were the best tacos I've had in a looong time. Oh my goodness. Just trust me. Don't skimp on the guac, chili lime Cholula, cilantro and green onions. It really makes it//See You in the Morning

7. Christmas Lima Stew
So it should be clear by now that I love beans. Like, I really really do and I don't care if it sounds weird. There's a bean club from Rancho Gordo that is pretty much a dream come true and I daydream about it often. Enough weird talk. This soup was incredible. My mom had us over for dinner and she made this with these beautiful purple Christmas lima beans. This soup has two whole heads of celery, a ton of olive oil, and it's garnished with lemon juice and black olives. Oh, and did I mention there are caraway seeds and celery salt involved? So yes. This is the soup of my dreams. Also, how pretty is mom's wedding china?//101 Cookbooks

8. TLAT (Tempeh Bacon, Lettuce, Avocado, Tomato Sandwich)
This sandwich was a revelation. Seriously. I have very few words to say about it, except make it right now. The tempeh doesn't taste like real bacon, obviously, but it still makes a damn good sandwich. I highly recommend lettuce, tomato, avocado and vegan mayo. If you're feeling really fancy, use miso mayo. And serving it with homemade split pea soup wouldn't hurt either//Vegan Peace

 9. Black-Eyed Pea + Kale Curry with Potatoes
This could be my new favorite winter curry. Black-eyed peas, kale, potatoes, perfectly sauteed thin red onions and two sliced jalapenos. The base is simpler than most curry recipes, but it creates a subtle flavor profile for the vegetables to really shine. We had it with avocado mango salsa on top (as the recipe suggests) on the first night, and that created a very interesting addition to the curry! But it's amazing on its own too. I wanted to use collards but mine were sad looking, but kale was and always is a tasty substitute//The PPK

10. Banana Snacking Cake
We FINALLY had a snow day. I seriously think we get one a year. Whenever it snows, I have to bake something. Even if I have real life stuff to do (i.e. homework). I had some bananas I needed to use up, so I settled on this snacking cake. This cake was so easy to make, delicious, and moist. You cover the cake for an hour, which helps the cake absorb more moisture. This is definitely one of the most moist GF cakes I've made. And it's perfect for snacking, obviously, and isn't laden with vegan butter or a ton of sugar. I'm also proud to say I made homemade brown sugar for this cake and I'm almost convinced it made it taste better. For conversions, I used: 1/4 C sorghum flour, 1/4 C tapioca starch + 1 tsp xanthan gum in place of the 1/2 C spelt flour. It really doesn't need the frosting, but I'm sure it would be amazing with it!//Sprouted Kitchen

11. Buffalo Chickpea Burgers 
I've realized that vegan burgers are awesome. They're quick to prepare, filling, and they're basically hands-free. I've had my eyes on these for a while now and finally made them. You guys, they have four ingredients. That's crazy. I made a double batch so that we could have extras and I'm glad I did because they're AMAZING. The buffalo sauce is seriously the only spice you need, but of course I added more on top. They take about 5 minutes to prep, chill for 20, then they bake for 30. I highly highly recommend them. You can also freeze the leftovers, which is awesome! I topped ours with vegan mayo, hot sauce, and green pepper (red onion is also good) then wrapped in lettuce//Fo Reals Life

12. Broiled Grapefruit Oatmeal
Finding a new favorite food blog sometimes feels like finding a new really good friend who just gets you on so many levels. Right now, that blog is Oatgasm. I saw this recipe on Foodgawker and was intrigued, so I clicked on the link to see the name of her blog. Then I scrolled through the entire blog. By the end of it, I was drooling and my eyes were wide. Also, the author is only 15 years old, which is mind boggling. Her writing and recipe creativity exceeds anything I could pull out of my head at that age. So expect to see more recipes from her because I plan on making pretty much all of them. Oh and this grapefruit broiled oatmeal is incredible. I felt like a Queen eating it at my sad little desk this morning, but it will seriously keep you full and make you feel super cool for broiling your oatmeal (and eating warm grapefruit)//Oatgasm

October Favorites

Hey all! It's November (where the hell did time go?!). Here are some October favorites:

1. Vegetable Pot Pie Stew + Mini GF Biscuits 

This stew is from the Happy Herbivore meal plan and I just love it! There's no chopping involved, but the meal is so comforting and delicious. It thickens as it sits, which makes it all the better. I made some GF mini biscuits to dip into the soup//Happy Herbivore

2. Slow-Cooker Peach Blueberry Oatmeal 

Another meal plan recipe! This seriously tastes like peach blueberry pie. I will have to make it when these fruits are in season, but oh man was it good. And there's nothing better than waking up to oatmeal in your slow-cooker.

3. Blueberry Chai Oatmeal 

This is yet another meal plan recipe, but I have to share it. It's too good. Steep a chai teabag in 3/4 C of hot water for 5 mins. Remove bag, put water in a saucepan and boil. When boiling, add 1/2 C GF rolled oats, 1/4 C frozen blueberries (if fresh, add at the end), a dash of cardamom and 1 tsp of cinnamon. Mix and cook until cooked to your desired consistency. At the end, stir in about a TBS or more of maple syrup. This is the best!!

4. Chipotle Cakes with Lime Crema 

Oh, man. Chipotle chilis in adobo sauce: where have you been all of my life? They seriously bring the right amount of heat and taste better than artificially flavored chipotle stuff. I can't find the recipe for this, but if anyone wants it, leave a comment below! These cakes come together quickly and are topped with a cooling lime chipotle vegan crema.

5. Chai Snickerdoodles

Two of the best things combined: chai and snickerdoodles. I used all brown rice flour here and only 1 tsp of xanthan gum. These cookies will go fast, so be careful! The spices are so perfect and smell exactly like chai//The PPK

6. Brooklyn Style Home Fries (with decadent eggs)
I'm always trying to step up my brunch game, and these home fries are it. They are definitely a labor a love, but well worth it. The potatoes are boiled, then pan fried in canola until golden, along with green peppers and onions. Oh man, these were great. And I highly recommend Isa's book in general. I made some "decadent" eggs to along with them, but a tofu scramble is a great vegan alternative!//Vegan Brunch

7. Miso Soup with Tofu + Kale
This soup is awesome, easy, and great for when you're sick (which I've been dealing with a lot here lately). Nourishing kale meets delicious tofu, amazing sweet potato noodles, and lots of spices. You will be amazed at how easy miso soup really is.//here!

 8. Chunky Celery Soup with Celery Leaf Pesto
Mike and I have both been sick for a couple of weeks now, so when I had energy, I made us soup every night. This one is a keeper. It's dead simple, delicious, nourishing, and all topped with a pesto made from celery leaves. I know, I know. What does it even taste like? It makes a delightful, garlicky pesto that compliments this soup in the best way. I promise it's worth the 30 seconds it takes to pull together!//101 Cookbooks

 9. Thai Hummus-Dilla with Mango Chutney
Okay, so I've been kind of harassed to share this recipe. I made it specifically to serve alongside this soup (which is fabulous), which is why it's Indian/Thai flavored. Here we go:
Preheat a decent sized pan to medium high. Get a brown rice tortilla (soften in microwave if frozen). Spread a generous amount of Thai coconut curry hummus on one side. Add a couple of chopped green onions. Drizzle some spicy mango chutney on top of the hummus and onions (use as much as you can handle!). Fold the dilla over to close. You can use coconut/olive oil to fry this if you're worried about fat, but I generously spread earth balance vegan butter on one side, then put that in the pan (butter side down) to create a DELICIOUS crispy/charred thing going on. Add a little more oil/butter on the side thats up, then flip until crispy/charred. You're welcome.

10. Turmeric Tea
I totally just realized I've been leaving an 'r' out of turmeric for years. Well, damn. Anyways, this is a great anti-inflammatory remedy that's easy to make. It's essentially a paste of turmeric and raw honey, which you mix with hot water, lemon and black pepper. I have been fighting something awful for a week or more now, and this tea seemed to help a lot. You can keep the paste in a jar on the counter, so it's very handy!//101 Cookbooks

18 Favorite Soup Recipes

Soup is hands down my favorite food in the world. Why? Because it's always comforting, no matter what season it is, and it's incredibly versatile. You could make a million different soups. In fact, since Mike has been sick this week and the temperature has dropped, we have been eating soup every night this week. Obviously, Fall and Winter are the prime times to make a big batch of soup, chili, stew, dal, curry, whatever. Use your slow-cooker, your stove, and even your oven to make a gloriously delicious soup. 

Soup is also my favorite thing that my Mom makes. I daydream about the vegan corn chowder she made on a snowy day, or even a simple, yet wholesomely satisfying minestrone. It's definitely her specialty, and I'm starting to become "known" as some ridiculous soup-monger, if you will (which isn't far from the truth). The list below, which I obviously couldn't keep at a good number, is a list of all of my favorite soups/curries that I've made since starting this blog. If there is just a link to a cookbook, leave your email and I will gladly share the recipe!

1. Roasted Poblano Corn Chowder//Knead to Cook

To make vegan, simply substitute almond milk. The leftovers freeze great and this soup is perfect for the dead of winter! I love different twists on corn chowder. 

2. Simple Potato Curry//WFM

This curry is so simple, you can't mess it up (unless you use too small a pot, like I did the first time I made this). To make vegan, use plain vegan yogurt. Cumin seeds may be an odd ingredient, but you will be amazed at how much depth of flavor it adds compared to ground cumin.

3. Slow-Cooker Vegan Hot & Sour Soup//The Vegan Slow-Cooker Book

So, if you're truly a vegan soup fiend, you have to get this book. Some of the best soups I've made are directly from it. This is also the soup that turned me on to eating mushrooms (which took me 20 years!). It's incredibly flavorful, perfectly hot and sour, with bits of tofu and tons of mushrooms. 

4. Smoky Red Lentil Soup//The Sprouted Kitchen Cookbook

This recipe is originally from the SK Cookbook, but I have linked the recipe above that was posted online. This soup is so so good. I fell in love with smoked paprika after this. It's the perfect soup for October, when it's just starting to get chilly, and I'm sure it would be great served with vegan quesadillas on the side.

5. Vegetable Minestrone//Shutterbean

Okay, so, this is it. The ultimate minestrone. I have made SO many variations on it, but this one is perfect. I actually am in love with a few versions of it, but here's why this one is special: it uses curry powder AND red wine vinegar, and let me tell you, it will make your head spin. It gives it just a zing to it that's phenomenal. To make GF, I used GF corn quinoa shell pasta.

6. Split Pea Sunshine Soup//My New Roots

This soup is awesome. It's a beautiful color, nourishing, and filled with lots of tasty things. I imagine this would make a great soup for when you have a cold. Split peas are so versatile! I didn't have the craftiness at the time to make her carrot flowers for decoration, but maybe you will.

7. Tomato Zucchini Soup//Joy the Baker

This is the soup that made me fall in love with thyme. After moving out of my parent's house, I was able to experiment more with herbs and spices that I didn't have access to before. Apparently, I don't remember eating a lot of thyme growing up. But now I put it in everything. This soup is so good, even in the summer when zucchini is in its peak season. You can even freeze leftovers for the cold season. It's a great soup for seasonal produce and to learn a little more about thyme.

8. Turnip-Potato Soup with Greens Pesto//Chickpea Magazine

Last year I went to the farmer's market in October and convinced myself to buy turnips. I know, who the hell eats turnips? Well I do, and no, I'm not a serf tending to their garden (a little historical joke for you all). The bitterness of turnips meet the creaminess of potatoes, and are swirled with an essentially "hippie" greens pesto. This soup is incredible! Actually, Chickpea Magazine in general is incredible. So go get a box of turnips from the market and make this lovely soup when it's freezing outside.

9. Rosemary Vegetable Soup//Vegetarian 'Ventures

Again, another herb-centric soup. This is everything I love about winter in one soup. The rosemary is steeped through out the entire dish and it's incredibly comforting. This soup also has kale in it, which is a major plus. This blogger includes a recipe for homemade bread, so if you're not Celiac, I would highly suggest making it! This is also a great soup for when it's coldest out.

10. Tofu Curry Laska//Appetite for Reduction

By now, I don't think it's necessary for me to explain my curry obsession. Every time I make curry, I declare: "This is the best yet." I've said this many times. But this curry laska is out of this world. Slurpy rice noodles, tender bok choy, lime and tofu all meet in this amazingly easy dish. This recipe is from Isa's amazing book, but I have linked it to the recipe that was posted online. 

11. Moroccan Spiced Lentil Soup//Happy Herbivore

This soup is everything. It's so easy to pull together and it has so many spices in it. It even has cinnamon in it. I know, that sounds weird. But trust me on this. All of the spices come together to create this incredibly warming soup that is so nourishing. Perfect for a chilly night with some vegan buttered GF bread and wine.

12. Cure-All Miso Kale Soup//Here!

This might be the new pho. I am lucky to live about 5ish minutes from a great pho place in town, but mustering up the energy to drive when you're sick is not always easy. Enter this soup. If you keep a well-stocked Asian pantry, this soup will come together with out a trip to the store and with out stress. The raw garlic and ginger, along with nourishing miso and kale, is sure to cure anything you caught!

13. Chickpea & Rice Soup with Kale//The PPK

This soup is ridiculously colorful. And it uses a cashew cream, which works so well here to give it a creaminess. It also has tons of vegetables and delicious red rice. I can't recommend Isa's blog enough, but her soup recipes are usually out of this world. I love this soup when it's freezing out with a piece of buttered toast and tea.

14. Rustic Vegetable Chickpea Soup//Foodess

Again, with my minestrone obsession. This soup is also strikingly colorful, with big pieces of swiss chard through out. I love that you use the swiss chard stalks as well, which are full of nutrients from their vibrant colors. And I'm always a fan of soup where I can sneak in little tiny pasta shells. This isn't exactly minestrone, but it's still damn good. A rainbow swiss chard would be lovely in this soup.

15. Garden Corn Chowder with Basil & Chives//The PPK

This soup changed the corn chowder game forever. Not only does this soup use chives and basil, it also uses coconut milk and lime juice to create a Thai flavor profile. And let me tell you...you will have no better corn chowder than this. Although it's laborious, I highly recommend using fresh shucked corn (although frozen will do in the cold months) and using the corn cobs to make the soup extra corny. I have never done this with corn chowder before, but it makes a HUGE difference. 

16. Chunky Celery Soup with Celery Leaf Pesto//101 Cookbooks

This is probably one of the easiest soups on this list, and one of the most delicious. I have made this a few times before when sick and it never gets old. It's a very simple soup, but the celery leaf pesto really adds another level of flavor. I know, who makes pesto from celery leaves? But trust me. It takes only seconds to make, and you will not regret spooning it on top of this soup. This soup will graciously allow you to use an entire head of celery!

17. Summer Squash Curry Soup with Tofu Croutons//Super Natural Everyday
This is the perfect end of summer curry to make, when the summer squash is almost out of season. The curry base is so simple, yet ridiculously flavorful. Mashing curry paste into coconut oil is mind-blowing. I don't know why I've never thought to do this, but it adds so much to a dish. This will use up the last of your summer bounty of squash in the most delicious way. And don't skip the tofu croutons! They are simply seared in coconut oil until golden, for topping the soup.

18. Coriander Spiced Tomato Soup//101 Cookbooks
I guess I've only made tomato soup twice in my life, which is odd. Maybe it's because I can't eat grilled cheese. In any case, this soup is a delicious Indian twist on an American classic. Lovely Indian spices infuse this simple soup with so much flavor. For toppings, I used leftover cooked basmati rice, a swirl of vegan coconut yogurt, and green onions. I also highly recommend serving this with some sort of Indian grilled cheese/quesadilla combo. (I will post the recipe for the vegan quesadilla I made soon!)

Cure-All Miso Soup

There are two things I always do when I feel a cold coming on: I make a big pot of this tea with honey and lemon juice, and I always want soup. I'm trying to cut my ties with restaurants and processed foods as much as possible, but mustering up the strength to cook when you're sick isn't the easiest thing. 

But I wanted miso soup, so badly. So I decided to just get over it and make my own. I used a recipe from one of my favorite cookbook authors of all time, and tweaked it to my liking/what I had in my pantry. This soup is incredibly easy and gives you time to rest in between steps. Make sure you use GF miso paste and GF soba noodles (I will link both of the products I used below). This soup is so nourishing, healthy, and after two gigantic bowls, I can say I feel completely better. This soup is also great for when you're sick, and takes all of 15-20 minutes.

Cure-All Miso Soup

(serves 1; adapted from Heidi's recipe)

• 3 oz. of GF soba noodles (I used these)
• 2 C water
• 2 T GF white or yellow miso paste (I use this brand)
• salt
• 1/2 box of Mori-Nu extra-firm tofu (vaccum packed), cubed
• 3-4 garlic cloves, thinly sliced
• 1 small chunk of fresh ginger, peeled + minced
• large handful of kale, torn (or spinach)
• red pepper flakes
• sliced green onions for garnish (optional)

1. Cook soba noodles according to package directions. Drain and rinse with cold water. Place in your soba bowl.
2. Bring water to a boil. Once boiling, bring to a simmer. Place some of the water in another small bowl, and mix in miso paste, until no lumps remain. Mix this back into the simmering water, and taste for salt. 
3. Add tofu, garlic, ginger, and red pepper flakes to the pot. Heat just for a minute or two. 
4. Pour the miso broth over your noodles. 
5. Top with kale and stir to help steam the greens. Top with green onions, if desired. Enjoy!

(621) battle royale with cheese

spring has surely sprung! so I've been trying to use more seasonal/delicious green produce! I made Heidi's broccolini salad with regular broccoli since Whole Foods didn't have any yet...but it was amazing! nothing better than hot chile oil, croutons, and almonds. I chopped a hard boiled egg into my salad too!

another new favorite to make year round: leftover loaf pan frittata. I can see swapping out the veggies to fit the season. we used potatoes (also served on the side), corn, and shallot. my mom also garnished it with vampire killer kale chips (how creative!) and paprika. amazing

 another spring/summer tradition I started last year was making joy's frozen bananas dipped in chocolate. they are so easy to make and really great if you have a lot of bananas that you don't plan to use. I don't feel too guilty eating them either: it's just bananas, vegan chocolate and peanuts!

this pasta. is so amazing. I loved the swiss chard with pine nuts, and then a bite of capers or olives. I'm starting to cook more from Joanne because her recipes are simple and so so good. she also posts more than any other food blog I follow (4-5 times a week it feels like!) check her out. she is awesome!

to keep the seasonal theme going, my mom and I made this tartine from Heidi yesterday. nothing better than garlic rubbed toast with avocado, garlicky quick sauteed asparagus, spinach and pepitas! it was a very delicious/filling lunch. 

I also just made these cardamom lemon cookies which were supposed to be shortbread, but as you can see, they turned out a bit crispy and flat. they are still awesome though! I'm going to serve them with champagne mango, pineapple basil sorbet and pistachios. I read on David Lebowitz website that if you beat butter and sugar too long, it can create too much air in the cookies which causes cookies to spread. you can read the rest of the article here