This Garden Tonic Punch is worthy of any summer cocktail party. It’s made up of the herb and vegetable bounty found in my own backyard. A cold-pressed tomato simple syrup combined with an easy herb syrup creates a refreshing summer gin cocktail ideal for big batches.
Guess what!? Today I am celebrating these two things with this Garden Tonic Punch: 1. #drinkthesummer which is a fun little virtual cocktail party where all my favorite bloggers get together and mix up something fierce (see the full list of cocktails below) and 2. Vegetarian ‘Ventures FIVE year anniversary! Can you believe this space is FIVE years old (okay, it *technically* happened last week but who is keeping track)? Like imagine this space was a kid – she’d be HUGE by now… wanting to play dress up to look like mom and picking out her own ice cream flavors. But really, back to this space being a blog, this little space has grown up to host thousands of pictures, 534 posts, thousands of comments, millions of views (!!!), writing in the form of dreams and desires, fears and worries, and a whole heck of a lot of recipes. Pretty cool, right?
This Bakery Style Berry Vegan Muffins Recipe is loaded with strawberries, blueberries, and raspberries. These crumbly muffins are perfect for breakfast or as an afternoon sweet.
Hi! It’s Thursday and I’m here for a second post of the week, what is up with that? Well, in my reader survey last month, I asked people if they wanted to see more than my traditional one post per a week and I was relieved to see most people say ‘No. One is enough’. With that being said, I did have someone mention that they would love to be reminded of old recipes sometimes because my archives are so large and can be a bit daunting to sift through. I loved this idea; I get so sucked into working on new recipes that I honestly usually forget to go back and make old ones that I really enjoyed. So, long story short, I’ve decided to create a ‘Throwback Thursday’ series where I re-make an old recipe with updated (read: better) photos and a fresh take on the recipe. I doubt this will be a weekly series as I struggle with just keeping up with one post but I do hope to do the feature at least a few times a month.
And now, the first recipe in this series: Bakery Style Berry Vegan Muffins. I felt so natural to go back to a vegan baking recipe since it’s really what got me into the kitchen in the first place. I received an Isa Moskowitz vegan cookbook as a gift when in college and I was immediately hooked. I ended up swapping out the canola oil for melted coconut oil and also reduced the sugar to 1/2 cup (since my berries were pretty sweet) but kept true to the recipe other than that. The dough is very dry which ends up resulting in an almost biscuit-like muffin top (which is, of course, freaking amazing).
These Tomato Basil Tarts with White Bean Puree are a quick meat-free summer meal packed with protein-rich white beans and flavorful heirloom tomatoes and basil.
To be completely honest with you, I meant for this recipe to be a lot more complicated than it ended up being. Ever since the dead of winter, I’ve had this idea to brûlée tomato slices (similar to how you see brûléed grapefruit). I thought for sure they’d look gorgeous all shiny and darkened in spots. However, it ends up tomatoes don’t brûlée as well as you’d think. I put tablespoons of sugar on top of sugar over the tomatoes (until they were almost inedible which, obviously, totally defeats the purpose). I tried both a kitchen torch and the broiler but found no luck; the end result was just a mess of the sugar dissolving into the tomatoes to create even more watery tarts than when I started. In the end, I’m sure it was meant to be since the tomatoes right now are just too darn delicious to be masking under a pound of sugar or a broiler.
Instead I created a quick and simple tart that is stuffed with protein-packed white bean and basil puree and then topped with heirloom tomato slices and pepper. The pre-made puff pastry allows this tart to be whipped up in less than an hour and gives you a flaky and buttery crust that would be hard to replicate on a time crunch. Use the freshest tomato and basil you can find since they are the star of this dish. Simple summer munching at it’s finest!
This raw and flavorful Spicy White Bean & Sweet Corn Gazpacho is perfect for hot summer days when it’s too warm to turn the stove on. The protein-packed white beans make it filling enough for a meal or it can be served in shooters for an easy appetizer.
I came back from my trip last week to my garden absolutely exploding. My Ma comes down each spring and we go plant shopping together at a local nursery. We usually split everything since most of the plants come in fours but we must have somehow got the plants mixed up when sorting because I ended up with a TON of little sweet yellow tomato plants and no Roma plants.They are so sweet and flavorful that I didn’t want to ruin their glorious flavor by throwing them into a cooked dish but needed to use them up asap before the fruit flies made homes out of them.
As you probably saw on Instagram, I spent the last week up in Minnesota on a food blogger retreat with nine friends. BUT before I get into all the exciting details about that, I’d like to take a second and ask a huge favor. Is there any chance you could please please please fill out this really short reader survey? I sometimes come to this little space I call VV feeling super scatter brained and wishing I knew more about what YOU guys wanted to see. I really want you to feel like a part of this veg community and I want to hear more about you. You can fill out the quick 9 question survey here. Thanks so much in advance for taking the time to give me your feedback!
These Corn Mint Fritters are a sweet twist on traditional corn fritters. It’s a bright dessert bursting with summer produce.
So my official book deadline to get everything in (photos, bio, etc) was July 1st. I waited until the very last week to schedule my author photo because I wanted to have long beach hair with a sun-kissed tan in it (or that is what I told myself when I kept putting it off). I got the photos back last week and immediately joined a gym. Sigh. My workaholic attitude may be good for my bank account but it’s sure taking a toll on my figure. As usual, I didn’t want to join the gym alone so I talked Wyatt into signing up as well. At first, I thought he was going to resist (after all, he is a stick) and whine about having to wake up early to go and I would have to point out the ‘it’s for our health’ card but he signed up without any sign of protest.
At 26, I still feel like we are playing adult. You know – that ‘adult’ you always imagined you’d grow up to be: confident, educated, stable, rich, and so put together. Wyatt giggled when they handed us our scannable passes to put on our keychains at the gym. He joked on the way home that we are ‘that couple that gets up early and heads to the gym. We are so adult these days’. I almost believed him in that moment. But then I remembered we spend all of our tiny paychecks on Indian takeout and rent and I was reminded that we are still trying to figure it all out.
These Amaretto Cherry Shortbread Cookie Slices are easy shortbread slice cookies studded with fresh cherries and scented with amaretto liquor.
First off, I apologize for my absence last week. I had planned to post a recipe on Thursday but it felt so inappropriate with all the shootings last week here in America. I won’t dive deep into it all but I hope you are all staying safe and being kind to others. <3
Moving on to lighter topics, let me just start by saying that I 100% realize the vibe of this post is not very summery at all. It’s honestly been so rainy the past few weeks that I decided it was time to just embrace the moodiness. Instead of denying that the summer showers won’t go away, I hope this post inspires you to embrace them. Let the dark hang over your house, open the windows to let the rain patter on your windowsill, throw on your apron, and begin baking with all bountiful summer fruit popping up at the markets.
This tart and floral Elderflower Lemonade is a refreshing homemade drink that can be made alcoholic by adding a splash of gin or St. Germain.
This past weekend, Wyatt and I took a quick trip up to Chicago. It has been too long since we went there without a work assignment and to just wander around. The main highlight was hitting up the Green City Market which made me feel like a little kid in a candy store; it had the best homemade bread I’ve ever tasted, rows of beautiful flower bouquets, edible flowers galore (yes!), and any berry or green you could ever want (plus some you didn’t even realize existed). It really put our tiny town’s market to shame and I’m already wondering if it’s too ridiculous to move to a city just for their farmer’s market? I think not?
It’s no surprise that I have a thing for elderflower (I use the cordial constantly in cocktail recipes like St. Germain Spritzer and Garden Tonic) so when I stumbled upon the chance to purchase fresh elderflowers, I couldn’t pass them up. The white flowers are tiny but abundant and grow in large bunches. Most recipes I found for using it where to make a cordial; it sounds delicious but I didn’t want to seek out citric acid. So, instead, I went an easier route and created a simple syrup out of it that would still preserve it’s flavor but could be used for both non-alcoholic and alcoholic drinks.
These healthy Roasted Blueberry Lavender Popsicles for #popsicleweek are sure to cool you down for a refreshing snack or even an on the go breakfast!
First off, #POPSICLEWEEK!
Did you plant lavender in your garden this year? I’ve got all the standards – tomatoes, jalapenos, basil, thyme, tarragon, chives, rosemary, mint, and…lavender. It’s been so hot, humid, and rainy these past few weeks that everything is growing like crazy and I’ve found a good use for most of it but the lavender. First off, I’m not a patient person and you have to go through the whole drying process before you can use it which totally annoyed me. After I finally let the flowers dry out for a week, I left it on my counter for another week pretending like an idea for it would come to mind. Honestly the wait process almost made me lose interest until I was reminded that #popsicleweek was coming up. The thought of lavender popsicles was so lovely and plus, these little Roasted Blueberry Lavender Popsicles were invented!
These Roasted Blueberry Lavender Popsicles are relatively healthy with a plain yogurt base and a honey simple syrup for sweetener. Roasting the blueberries concentrates their flavor for an extra punch that don’t leave the pops watery at all. If you aren’t growing lavender in your garden then you can usually find dried flowers in the bulk section of most grocery stores. However, if you are having trouble finding it then you can definitely make these without adding lavender into the simple syrup for a less floral flavor.
Roasted Blueberry Lavender Popsicles below:
This Cherry Mint Polenta Bruschetta is the perfect appetizer or starter to feed a crowd. The tart cherries and salty feta works perfectly on top of the savory polenta rounds.
Good ol’ Father’s Day. I’ve been fortunate enough to always have a wonderful father in my life. We’ve haven’t always agreed on everything and it’s taken him a long time to come around to my creative lifestyle but we’ve found a good grove for ourselves over the years. I’m proud to say I received my wanderlust from him taking us all around the country to National Parks when I was a child and my goofy way of teasing people endlessly with sarcastic lies and jokes.
My mom and dad divorced before I was one but the one thing I’ve come to realize they shared in common (and probably what also ruined their relationship) is their struggle to show intimacy. We were never a touchy feely family growing up and I was taught, through watching them, that the best way to express emotion in any form is to hide it (the good old modest passive-aggressive Midwest mentality). I still remember the first time I cried over a boy in front of my father. I was sulking on the couch and he came from work and started asking how my day was. When I refused to engage in the conversation, he frustratingly barked “what is wrong with you?” and I burst into tears. He got up and right when I thought he was going to come over and give me a big hug, he walked past the couch I was sitting on and left the room. When he returned a few minutes later, he sat down close to me and goes ‘Want a piece of gum? Will that make you feel better?’ and I remember smiling through tears at how far off from the solution that question was. It was an absurd response to the situation but I know now that was his way of dealing with a crying teenager.
Through the years since I moved out at 18, I’ve noticed him softening more and more. Perhaps it’s because I’m not around as much or maybe I’ve learned to navigate his passive way of saying “I’m proud of you” but the “I love you”s come more frequently and the time spent together cherished more. I wasn’t able to get you on the phone today, Father, but I know that is just because you are out exploring the woods just like we did when I was a kid and knowing you are doing that makes me just as happy as having a quick phone chat with you. <3
And now let’s quickly talk about this Cherry Mint Polenta Bruschetta. I went to the store the other day with full intentions of picking up some strawberries for a strawberry-bruchetta situation but found these gorgeous cherries gleaming at me instead. I added a touch of honey to them as my cherries were extra tart but you can skip that part if you have sweeter cherries on hand. Enjoy these Cherry Mint Polenta Bruschetta as an afternoon snack or as a starter at your next gathering.
Cherry Mint Polenta Bruschetta recipe below:
This Vegetarian Baked Ziti With Chorizo-Spiced Chickpeas recipe is packed with vegetables, protein-rich beans, gooey cheese, and deliciously carb-y pasta.
Wyatt, who is not at all opinionated and very rarely comments on anything VV related, turned to me last week and goes ‘You should have a posting schedule for your blog so your readers know when to expect a new post’. I normally would have been glad for the suggestion but I was just so surprised to hear him taking an interest in my ‘readers’ that I was a little bit taken aback. In my mind, I already had a schedule of posting every Monday and Thursday. I defensively told him this and the moment the words came out of my mouth, I regretted them. They immediately held weight that I would have to keep up with this schedule now that I had acknowledged out loud that it was real. Fast forward to last night, I sat down at 10 PM (2 hours before my Monday “deadline”) and stared at the blank screen. What is it about structure and deadlines that so easily destroys creativity?
As I sat there wondering why no words were coming to fruition, I thought back to when I was a kid and had decided to embark on writing my first ‘novel’. I was somewhere in the range of late elementary school / early middle school (I was old enough to have my own computer in my room thanks to my computer engineer step-father building it for me but was too young to be spending Friday / Saturday nights out with friends). I would shut myself in my room late at night, turn my IM (instant messenger) on to chat with my best friend, and work on my novel. I’d get into the flow of writing and bouncing ideas around on IM until 1 or 2 in the morning. I’d be shocked to find the time had slipped away so fast but pleased that I’d written another 5 or so pages. That novel was about two human-like wolves that were abducted by friendly aliens and I was so proud of that 30 page manuscript which took months to compile.
This homemade sweet and spicy watermelon soda is the perfect fizzy non-alcohol drink recipe to quench your thirst on a hot day.
When anyone asked me where my favorite restaurant was when I was a kid, I always said The Root Beer Stand (our local drive-up diner). There was something about that drive-up experience that made me go crazy with excitement, like a dog waiting for his first walk of the day. Maybe it was the gallon (yes, gallon. Not liters – gallon!) of homemade root beer they brought out along with frosted mugs or the little trays that hooked onto your car window perfectly or that fact that we were allowed to eat in Mom’s car (for once) that made the unique experience so excitingly unforgettable.
This novelty didn’t just get me when I was a kid either. Our local root beer stand closed down when I was in middle school but there was one in the town over that was a hot spot due to it being right by the beach on Lake Michigan. My two older cousins lived with us on and off when I was growing up and there were a few times where I’d convince my cousin, LM (her real name is Linda-Marie but we call her LM for short), to call into my high school pretending to be my mom and say I was sick. Back then I was dating this really fun troublemaker of a boyfriend who ditched often (without even bothering to have someone call him in) so he was totally down to hang out with us on those day hangs. We’d go to the town over and to the beach to avoid bumping into anyone we knew. We’d spend hours walking around the lake, bowling, and wondering antique malls. I remember demanding that we had to go to the root beer stand for a root beer float after hanging out at the beach and them teasing me for being so obsessed with the novelty of it.
I can go all winter without touching soda but as soon as the weather starts to warm up, I begin to crave root beer because of those root beer floats. Despite the New York Times putting out an article this week about the negative effects of sugar (and soda in particular), my body still craves it. I decided to compromise and make my own homemade soda mostly made out of natural sugars (juice from the watermelon) to please my craving without totally throwing in the towel to sugar. This spicy watermelon soda is subtly sweet with a punch of spice for an insanely delicious and thirst-quenching refreshment.
Note: I don’t like my drinks very sweet and I’m a total wuss when it comes to spice (lame, I know) so I kept the simple syrup level rather low. Feel free to start with that amount and add more to taste.
Spicy Watermelon Soda:
These Cocoa Ricotta Muffins With Chocolate Streusel are dense and fudgy. This recipe is easy to whip up and perfect for an on the go breakfast, served with afternoon tea, or enjoyed as dessert.
I’ve been in full summer reading mode with my permanent evening perch on our porch with a cup of peppermint tea. I have a long list of titles I’ve written down from podcasts, blog posts, and reviews that I’ve slowly been working my way through. Without even meaning to, I’ve had a few self-help books in there that have kept my interest enough to finish them but made me raise my eyebrows more than a few times. After weeks of being told that the key to productivity is planning out your day by the hour, that self-restraint will lose you weight, and that loving your self is the end goal, I really really just wanted a freaking piece of chocolate cake. Or maybe the whole cake. It was all so wholesome and even a little bit far fetched at times for me – these guides to life were all too perfect that I needed to wash it down with a big fat piece of instant-gratification cake. I’m sure this subconsciously means my life is messy and spiraling out of control because I can’t commit to being perfect or whatever but oh well… I’ve never been good with people telling me what to do anyway so why would I think a self-help book would change that?
Hence, this cocoa ricotta muffin comes into play. I wanted cake but the new self-loving me (uh huh…) decided that muffins were a healthier choice because…well they are a breakfast item, yeah? No regrets with these muffins as they were better than a lot of moist pieces of cake I’ve ate before. They were dense and fudgy with the flavor profile of a rich brownie but texture of a moist cake. The streussel on top gives each bite an extra crunch. Try to avoid substituting low-fat ricotta or milk here as it will change the final muffins.
This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
I have this “thing” (lets call it that as some people would label it as a problem and others as a habit) where I insist on throwing in twice as many vegetables as a recipe calls for. I’ll ask Wyatt what he wants for dinner or I’ll send him along links to three recipes and tell him to pick one. He’ll excitedly pick the most indulgent option (pizza! pad thai. pizza! buttery pot pies. pizza!) and I’ll dash of to the store to pick up the ingredients. On the way, without even meaning to, I’ll start brainstorming ways to make the recipe “better” (which, in my head, means brainstorming how I can stuff more vegetables into it) and come home with ingredients that slightly resemble what I was supposed to grab. An hour later, I’ll serve him what I whipped up and he’ll reluctantly start questioning what is on his plate: “Was their supposed to be zucchini in this?” “I thought there was Alfredo sauce in the recipe…” “Did you mean to only give me vegetables?”. I’ll take a bite and exclaim that it’s delicious and he’ll mutter “Yeah but I think the original recipe that had nacho cheese would have been better”. I’ll then promise to follow the recipe next time and give him the small victory of picking the Netflix show we watch while we eat.
This weekly scene is the exact reason I love this vegetable bread recipe. I stuffed so many vegetables into this bread and it still came out pillowly, moist, and tasting slightly like pizza (I’ll thank the dried oregano for that). The briny olives give the perfect contrast to the savory oregano and smoky paprika. I sliced this bread and ate it warm with plain yogurt and more olives but it would also make delicious sandwiches or the perfect toast for topping with a poached egg and herbed butter.
This Smoky Vegetarian Red Beans and Rice recipe is loaded with up melt-in-your-mouth vegetables that are tender and packed with flavor.
If in the US, I hope you all had a wonderful Memorial Day. Sure feels like it switched from rainy spring to hot hot hot sunny summer vibes overnight for us Midwesterners. Most of the flowers in my neighborhood are shriveling fast and I picked as many as I could this weekend to enjoy their colors before the summer heat drops them and leaves all the bushes just lush green.
At the beginning of May, I made it a goal to post more entree and meal type recipes around VV as I was starting to notice my go-tos are breakfast and sweets recipes. Since then I’ve posted about Chorizo-Spiced Chickpea Fajitas, Vegetarian Spring Curry Ramen, and Green Tomato Stacks. And today I’m here with one of our all time favorite Sunday night meals: Red Beans and Rice! I started making this beyond easy recipe two winters ago when I saw Guy Ferrari (you know, the guy with the great hair) make it on a Food Network special. He managed to take a relatively simple item (beans) and pack them with an extraordinarily amount of flavor – we were hooked from the first bite. Since making it that first time, I’ve adjusted this recipe dozens of times until I found the perfect balance of savory, spice, and texture.
The secret ingredient in this vegetarian red beans and rice recipe is chipotle peppers in adobe sauce; they are smoky, spicy, and my go-to when wanting to add an extra depth of flavor to any soup or stew. You only use one or two in recipe so lay the remaining out, leaving space between each pepper, on a parchment lined baking sheet and stick in the freezer until frozen. Then wrap the peppers in that parchment paper, transfer to a sealable freezer bag, and stick into the freezer. Freezing the leftover peppers guarantees you’ll always have them on hand when needed and it cuts down on waste since you never actually need that entire jar in one sitting.
The other thing that makes this vegetarian red beans and rice recipe so flavorful is that the beans cook in the spices for several hours. I know, that sounds like a long time to make dinner but I promise it’s all hands-off time. You could be simmering the beans in the background while you go off and read a book, do some laundry, take a nap with your pup, or chill out with some Guy Ferrari television. It’s my favorite recipe to make on a Sunday afternoon when I know I’ll be around the house lounging for a few hours.
Last but not least, keep in mind that salt slows down the cooking process for beans and could even make them tough so resist the urge to add it until after they’ve cooked.
Smoky Vegetarian Red Beans and Rice recipe below:
Green Tomato Parmesan Stacks with Red Pesto is a seasonal twist on Eggplant Parmesan that replaces the breaded eggplant with firm green tomatoes and wedges it between layers of mozzarella, Parmesan crisps, and red pesto sauce for a delicious meat-free main.
I’m not a patient person. We planted our garden three weeks ago and all I do every morning when I take Tuko outside is anxiously see if anything is ready yet. No, not yet? Well darn. I get that same anxious feeling at the farmer’s market as I avoid the grocery store for days before going because I think I’ll find a bounty of fresh produce. I then head to the market only to find out that most things aren’t ready yet – there are plants available and a few baby strawberries but not a bounty full enough to keep me sustained for the next week.
It’s just too early for those juicy, flavorful tomatoes to be making an appearance but I’ve noticed green tomatoes starting to pop up. What the heck are you supposed to do with them if you don’t want to deep fry them though? Well, I recently discovered (through more trial and error than I’d like to admit) that they make a wonderful substitute for eggplant in “Eggplant Parmesan” (or, er, “Green Tomato Parmesan”). They aren’t juicy like ripe tomatoes and their firm text holds up beautifully when dipped in an egg batter and smothered in breadcrumbs. I tried cooking these both on the stove top and also in the oven; both methods were successful but I found the oven to be much less messy and easier to handle; because of the ease of baking, I’ve included that method in the recipe below but you can also just add a little olive oil in a small skillet over medium heat and cook these little slices that way.
Also, since it seemed a little repetitive to put tomato sauce on tomatoes, I switched up the sauce for a red pesto made out of jarred roasted red peppers and almonds. I then made some insanely simple Parmesan crisp to wedge between it all and viola! A ridiculously simple dish that is a total show stopper! Don’t let the final product intimidate you, there are three very simple parts that can be made in under an hour for a filling and delicious meat-less meal.
*Side note: Reminder that not all Parmesans are vegetarian! Please look for a version made with vegetarian rennet – my favorite is Organic Valley’s Grated Parmesan.
Green Tomato Parmesan Stacks with Red Pesto recipe below:
Rosé All Day Spritzer is a tropical spritz cocktail perfect for a humid summer evening on the porch or for sipping by the pool.
My love for bubbly alcohol runs much deeper than I probably need to admit. Honestly, I wish someone had introduced me to spritzers a long time ago. Back in college, I was obsessed with the $4 bottles of champagne you could buy at the local liquor store. I’d pick one up before heading out to a basement show or house party and everyone could count on me always being there with a big warm grin on my face, much too short skirt on, and a bottle of Andre in hand. I’d wear it like a handy purse that, no matter how intoxicated I’d get, I’d never lose the bottle or forget it in another room. They were college parties so no cups were required and I’d drink straight from the bottle all night long – offering a swig to anyone who I struck a conversation with like I was offering up a sip of the finest wine on the market. I’d sip on it like for hours straight, like many of my friends would do with a 40, until it was warm and the carbonation was gone.
This Vegetarian Spring Wheat Berry Salad is bursting with fresh spring produce which is nestled between chewy high-fiber wheat berries and tossed in a chive blossom vinaigrette.
Sure, sharing how to make homemade chive blossom vinegar ended up being a huge success (yay!). However, I honestly originally brought it up because I have this amazing grain salad recipe (see below!) that uses chive blossom vinegar that I really really wanted to share with you all and knew it would be easier for you to make it if you had chive blossom vinegar on hand. So now that I’ve given you some time to start on your flavored vinegar mixture, let’s talk about this salad!
This salad is essentially spring in a bowl. I wandered over to the farmers market last Saturday and bought whatever looked tempting. Tiny strawberries, dirty ramps, purple carrots and basil, and little microgreens. I then came home and after washing everything, threw it in a bowl with a hearty helping of wheat berries and chive blossom dressing. And then I ate this salad for lunch for the next three day. It was so simple yet so satisfying and delicious.
This two-ingredient Homemade Chive Blossom Vinegar is so simple that it’s hard to even call it a recipe. The end result is a slightly pink vinegar with a subtle spring onion flavor tint to it that is perfect for salad dressings, shrubs, and anywhere else you’d use vinegar.
I was gifted the most gorgeous bottle of Chive Blossom Vinegar from my aunt awhile back and it’s slightly pink hue is almost too gorgeous to cook with. I kept that bottle on the window sill for several months before I could even bring myself to open it. Finally, when spring came into full swing a few weeks back, I could resist no longer and started throwing it into all of our salad dressings.
The flavor is subtle but I feel so fancy showing off my chive blossom salad dressing to guests so I’ve been using it non-stop. I really wanted to start using it around here but didn’t want anyone to feel left out if they couldn’t get their hands on a batch in their local grocery store. The obvious solution was to share a homemade version with all of you so you could also join in the fun! I’ve seen wild chive patches all over town and I bet you could spot some for the picking on your evening walks as well.
It only took one week to get my vinegar the same beautiful hue as the store bought version (I pictured them both side by side above to show the similarities). I also used champagne vinegar to make my version as it’s what I prefer in homemade salad dressing but you can use any type of vinegar that you have on hand or cook with often (I’d suggest sticking with a clear version instead of dark though so you can achieve that beautiful pink).
Make sure to check back later this week as I’ll have a recipe that uses this Chive Blossom Vinegar in it! Also, if you don’t feel like making the Chive Blossom Vinegar yourself, I found the brand I was gifted available for purchase here.
Homemade Chive Blossom Vinegar recipe below:
This four ingredient St. Germain Spritzer cocktail takes two minutes to whip up. It’s the perfect refreshing alcoholic drink for a spring or summer evening.
Before I jump into talking about this beyond simple cocktail, I’m excited to tell you all about the giveaway I am currently hosting over on my instagram right now! I’m not going to lie, between finishing up the book, working full time at my indie rock job, pushing the newest issue of Driftless Magazine into the world, and doing freelance work, our evening meals have really started to suffer. Sure, it’s great when I have to recipe develop tacos or lasagna but all too often I’m working on a drink recipe or dessert and those things end up being our dinner. So when Sun Basket sent me one of their weekly meal boxes to try out, I was so excited to have an excuse to set some time aside and make dinner again. Not only did it give me an excuse to get back into the kitchen for more than just work but the meals were delicious and ridiculously easy.
I’ve had a lot of reservations with meal services in the past but Sun Basket has the perfect solutions for them all. Meal services always felt so wasteful with all the individual packaging of every ingredient but Sun Basket sends you a return label to send back all the packaging for them to reuse or recycle. I also hated the idea of a meal plan because of my meat-free dietary restrictions but they’ve covered that as well; they gave you the option to choose between vegetarian, gluten-free, and paleo recipes! And last but not least, I’m kind of a food snob and insist on all of my vegetables being organic so I was thrilled to find out their ingredients are certified organic! Yup, $11.49 for an organic meal that is delivered right to your door and can be whipped up in less than an hour. Dreamy, right?
Now, onto the best part! I am currently giving away one week of Sun Basket meals (3 meals for 2, worth $68.94) over on my instagram! All you have to do it hop on over and tag someone you think would appreciate Sun Basket (whether it’s someone who never has enough time in their day or appreciates a delicious organic meal or has dietary restrictions or just loves to cook and try new recipes). Hop on over there NOW because the contest ends on Sunday at midnight (EST time)! Also, if you know for sure you want to try out Sun Basket, you can use this link to get $30 off your first order! How can you resist with a deal like that?
Now onto this drink recipe! This is one of those recipes where I was trying to relax at the end of a day (this is a new development, by the way. My workaholic self is trying to slow down and enjoy a few silent moments a day) so I made myself this cocktail with ingredients we had on hand to enjoy with a novel on the porch. As I was sipping it, I was like ‘this is so good and looks so beautiful. I want to take a picture of it’. Fast forward 40 minutes later and I’m back to work, snapping pictures and writing down recipes (so much for that relaxing thing I’ve been working on, right?).
This cocktail is beyond simple but that is what I really enjoy about it. It’s four ingredients. I can be whipped up in under five minutes. And it’s refreshing and light enough for the warming weather but boozy enough to keep you warm once the sun sets.
St. Germain Recipe below:
This recipe for Vegetarian Spring Curry Ramen is the perfect comfort food on a rainy spring day. A curry broth chocked full of vegetables and noodles!
Living in smallish Midwest city has its advantages – I can get anywhere in town in under 15 minutes, I can find ramps at the market for $3 a big bushel, and I can’t remember the last time I had to wait to get a table for dinner. The university brings in people from all over the world so we still have plenty of music and food culture. The one set back is that it tends to take a long time for food trends to make their way into our local restaurants. For example, we don’t have any place in town that sells fancy Ramen. Heck, I even looked up places in Indianapolis (about an hour away) as I was willing to drive but they didn’t have any place that served vegetarian Ramen. What the heck Indiana? Not only are your super conservative laws whack (no alcohol on Sundays!) but you are going to deny me this food trend as well?
As any decent food blogger would do, I took matters into my own hands and whipped up my own. In this Vegetarian Spring Curry Ramen you’ll find noodles surrounded by an array of spring vegetables all wrapped in a rich spicy curry broth. I used ramps because I was able to easily get my hands on them but leave them out if they aren’t in your neck of the woods right now, because the scallions already give a great onion addition to the dish. Also, if it’s no longer spring, swap in whatever vegetables are fresh right now – think bell peppers, eggplants, fresh corn, etc.
Recipe for Vegetarian Spring Curry Ramen below:
Spice up your taco night with this recipe for Chorizo-Spiced Chickpea Fajita Pitas! Switch out that boring old tortilla for pita and fill them with smoky chorizo-spiced chickpeas!
Happy Drink Margarita’s Day! Oh wait…that’s not right. I mean Happy Taco day! No…no… okay, one more time: HAPPY CINCO DE MAYO Day! There we go!
Okay, I’m not going to lie. I had to look up the real reason we celebrate Cinco de Mayo earlier this week; I had only ever jumped on the bandwagon as an excuse to eat tacos and skip out on responsibilities to day drink margs (despite it usually ending like this). With that being said, it’s a real holiday with real reasons to celebrate but, as is with most the holidays I get excited about, my celebrations are skewed towards making it all about food. No surprise there!
When I think of Cinco de Mayo and celebrating Mexican traditions, I think of my Mexican step-mother whom I grew up with. I was a stubborn kid who refused meat at an early age but that didn’t stop my high school friends from coming over on Sunday mornings to chow down on her homemade chorizo and scrambled eggs without me. I’d grudging nibble on a flimsy piece of warmed tortilla while my friends would go on and on about how amazing the chorizo was spiced while on their third helping.
In an attempt to get over feeling left out on those lazy weekend mornings, I invented a roasted chickpea that is flavored with all the spiced you’d find in chorizo. It’s spicy, smoky, bold, and beyond flavorful. They fit beautifully in a breakfast burrito but are even better stuffed in a pita with fajita style veggies and loads of sour cream. As I’ve said before and I’ll say it again, being vegetarian doesn’t have to be limited. WE GOT THIS GUYS!
Side note: Many fajita recipes call for marinating veggies for at least thirty minute before cooking but these chickpeas are so flavorful that I don’t think they even need more seasoning.
Chorizo-Spiced Chickpea Fajita Pitas recipe below:
A free form Anything-Goes Breakfast Cheese Board recipe designed to outline what a breakfast cheese board could look like in your house. Take the recipe as a basic guideline and experiment with ingredients you have on hand!
Today I am bringing you a beyond simple recipe for an ‘Anything-Goes Breakfast Cheese Board’. As you can probably tell, it’s cookbook season! I was going to hold off on sharing another cookbook recipe for a few weeks but this one just fit so well into Mother’s Day that I really wanted to share it with you before Sunday in hopes you might make a board of your own for your special lady.
My mother actually came down this past weekend (since this coming weekend is graduation at Indiana University which makes it pretty much impossible to do anything in Bloomington with the influx of tens of thousands of parents that flock into town) and helped me with my garden. I’m super pumped about the garden this year because Wyatt built some really nice looking raised beds and we are going to focus on less (just tomatoes and herbs) but give those fewer things more attention. I’ll make sure to post process pictures over on instagram as the season progresses!
Okay, so this breakfast board. It’s probably my favorite thing I’ve made in a long time. I’m not into big meals and prefer to eat a little of this or that which is exactly what this boards gets you to do. It’s also a great way to use up any leftover jams, bread, crackers, herbs, cheeses, and fruit (clean out that fridge) and make a whole meal out of them! Just make sure you have a few hard boiled eggs (to keep with the breakfast theme) and a variety of cheeses and the rest can totally be made up of whatever you prefer!
This recipe is adapted from Leela Cyd’s newest book, Food with Friends. It’s a dazzling piece of work with so many inspiring recipes that will get you excited about hosting again. I personally am always looking for an excuse to host more often and this book was just the inspiration I needed. It’s filled with not only show stopping recipes to delight guests but also tips on how to set a stylish table.
Anything-Goes Breakfast Cheese Board recipe below:
Clumpy Granola Bowl with Stewed Rhubarb and Yogurt is a simple and easy recipe filled with protein-packed chickpea flour and perfect for a snack or simple breakfast.
If you follow me on instgram then you probably noticed that I am on vacation in Marco Island right now. I’m currently breathing in the salty sea water and slowly waking up while I sip on a fresh latte. This is the first time I’ve been on a computer in three days and it’s both exciting to reconnect and also a little lack luster (should I really be staring at this screen when the ocean is calling my name from mere streets away?). Anyway, this is probably the only time I’ll be on this clunky laptop until the plane ride home on Sunday so feel free to follow along on instagram if you’d like to stay connected in the meantime!
Anyhow, I jumped on the computer because this clumpy granola recipe that I made for the plane ride last weekend was so good that I just couldn’t wait until I got home to share it with you! This recipe is from my friend Lindsey’s new cookbook, Chickpea Flour Does it All. I’m huge a mega fan of Lindsey’s gorgeous modern and stylish food photography and I knew this book was going to be amazing before I even got my paws on it. Before she had even asked me if I’d be wiling to review a copy for VV, I had already emailed her editor begging for a copy to share with all of you because I knew it was going to be one of the best cookbooks of the year. And you know what? It didn’t disappoint. Her recipes are genius with creative ways to use chickpea flour that I couldn’t even imagine coming up with and the photos in the book are some of the best I’ve seen in print.
Today I am sharing an array of 5 Ingredient Vegetarian Recipes! As part of my desire to make VV a wonderful resource for anyone looking to incorporate less meat into their diets, I have another installment of my recipe round-up for you (see past ones on Indian Summer dishes and xxxx here). We all have days were we just don’t have time to make it to the store or want to use what you have on hand. Because of this, I’ve rounded up a handful of simple and five ingredient or less recipes. I’ll admit that I didn’t count salt, pepper, or olive oil as ingredients but I’d assume we all have those on hand, right? Here are 25 of my favorite 5 ingredient (or less!) vegetarian recipes from around the web:
5 Ingredient Vegetarian Recipes