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
This Pistachio Pound Cake with Strawberries in Lavender Sugar is the perfect simple, floral dessert to whip up as soon as the first berries of the season hit.
All I could think about when whipping up this cake was my favorite Beyoncé lyric I always jokingly yell at Wyatt when I’m feeling extra sassy, You wish I was your poundcake. To say I made this cake purely based off of getting a Beyoncé song stuck in my head after seeing the recipe might be 100% true. I’ll even admit that the styling was inspired by Queen B herself with it’s modern minimalist plate and punchy contrast. If this recipe was a Beyoncé song, it was most certainly be Flawless.
These Curried Veggie Patties with Coconut Quinoa are the perfect meal to throw together when you are trying to get rid of leftover vegetables or just looking to incorporate more veggies into your diet!
I was eight and wiggling around in the front seat of the tan Ford Explorer. My parents divorced before I was one so my brother and I would split our time between two homes, both less than a mile apart from each other. However, my brother was off being a pre-teen by hanging out at a friend’s house so it was just my father and I in the car this time. We were stopped at the one streetlight between my parent’s houses and my stepmother’s (Connie) Shania Twain’s ‘Come on Over’ CD was playing in the CD player. I cracked a joke at my father that he must had been listening to this entire CD on his twenty minute car ride from work to pick me up and instead of denying it, he jokingly turned it up and began singing along. We both knew the words from Connie playing it around the house all the time and I belted out all the feels to “Honey, I’m Home” without truly understanding the lines I was singing (“This job’s a pain, it’s so mundane. It sure don’t stimulate my brain”). When the line “With all this stress, I must confess. This could be worse than PMS” came on, my dad turned the music really low to drown out “PMS” and gave me an awkward grin that I knew meant we shouldn’t talk about it. It was a moment I logged in my head as I so often did as a kid; I’d close my eyes as tight as possible and say to myself ‘remember this moment’ as if that would neatly file away the memory for years to come until I was ready for it to resurface. I was curious and wanted to know but felt very content in the idea that I would know the answer one day but that it didn’t have to be today.
These Vegan Chocolate Grapefruit and Dulce de Leche Cupcakes for the perfect vegan treat for any celebration – rich, chocolately, & full of citrus!
My favorite part about making these cupcakes is that, for the first time in 2016, it was warm enough to open the kitchen windows and let both the sun and breeze trickle in. I feel like these photos are pretty on point with my mood while making these – starting to see the glimpse of warmth and light that spring brings while still chasing the moody light of winter. I obviously couldn’t pick a mood here so I have both moody and bright photos this time around.
Renee introduced me to vegan Dulce de Leche two years ago and I’ve used it on numerous treats since. Every time I’m bummed that it’s not berry season or apple season, I remember this sauce and how it’s flavors are perfect for any time of year. You’ll probably have leftover sauce after drizzling on these cupcakes and I’d recommend drizzling it over your morning granola or evening helping of ice cream.
This Vegan Cocoa Waffles With Caramelized Pears recipe is slightly sweet and pairs perfectly with your morning cup of coffee or a mimosa.
I noticed the other day in my H&R handbook at my day job, that I’ve officially worked there for five years. Five years. That is just a little longer than my entire college career. A little longer than the angsty high school chapter of my life. Without even realizing it, when looking back at my past, I’ve always grouped my growth into educational milestones so everything past college always just felt like the present. But the 22 year old girl, fresh out of college, is not the same woman that sits here and types this at 26. Thinking back on it, the last five years since graduating from university have been huge; filled with so much personal growth, gain, and loss.
I found a boy I love and we moved in together; we moved into a shack of a house that was filled with ants and mice and rats and cockroaches and long nights spent listening to records and afternoon tattoo sessions and a happy boxer pup and so much love for figuring out how to make a life together.
And then there has been so much loss; I’ve lost two grandparents, a step-father, and watched both my mom and dad struggle with health issues. Having these people, that I spent my whole life looking up to and expecting to always be there, removed was a loss that brings no words. And with those losses, I’ve found new realizations that nothing lasts forever. Although the past few years have been plagued now and then with anxiety because of these realizations, these unfortunate experiences have also helped me grow. I went into these situations scared and unsure if I could handle them but always came out with a new appreciation for my own strength and the others around me.
My boyfriend always jokes that I’m a huge wimp and my mom always mentions I have too many hangups. I laugh at the thought of both those things because the 22 year old version of me believed that and, heck, maybe it was even true back then. But this present self is often hesitant but not scared of the future as I once was. This is because I’ve experienced the bad with the good and know that no matter what happens, there is nothing more you can do than roll with it and make the best of every situation.
This Sweet and Sour Tempeh Rice Rice recipe is a vibrantly flavorful tropical main dish that is both vegetarian and vegan.
Today I’m bringing you this Sweet and Sour Tempeh Rice in partnership with ZICO Coconut Water; this partnership felt like such a no-brainer since coconut water is already usually part of my daily routine. I’ve stuck to ZICO since it’s one of the few brands available in my neck of the woods that doesn’t add sugar to their coconut water. Despite drinking it often as an afternoon pick-me-up, I’ve never tried incorporating coconut water into my cooking before this recipe (outside of throwing it into smoothies). I’ve made a similar version of this recipe with water before but adding ZICO’s new chilled coconut water + orange juice blend brought a deeper sweet flavor (without added sugar) that helped compliment the savory rice and veggies perfectly.
This Two-Grain Coconut Date Porridge is simple and nourishing one pot breakfast full of heart healthy mix-ins.
I had the pleasure of having Kristin Londergan from Radiant Health Ayurveda over to my house for breakfast the other weekend to whip up this. It was such a surprisingly wonderful reminder that the kitchen is meant to be shared and having someone else cook for you (for a change) is such a warming gesture. Kristin and I have been friends for years and I’ve always admired her chosen faith of ditching the day job and finding work in her passion. Both of us are enthusiastic and busy entrepreneurs so we don’t always find time to get together but when we do, it’s usually over a shared meal and brainstorms on how to turn our passions into realistic goals.
It’s the time of year again which means it’s also time for a Puppy Bowl Recipe Round-Up! I can’t say I’m much for sports but I sure can’t resist an afternoon filled with THE PUPPY BOWL! If you haven’t already, I can’t express how much better your day will be after checking out this year’s line up. Otis, Gordon, and Cornbread already have my heart just from looking through the pictures but I’ll be pleased to watch all of them on Sunday.
To make sure your Puppy Bowl XII is as enjoyable as it can be for both you and your pup (and kitties!), I’ve made a snack round up for the big event! I picked snacks based off of three criteria: is it animal themed in any way?, is it quiet so you won’t miss a moment of commentary? And is it delicious? Of course, all these snacks are also meat-free (always <3) so enjoy!
SAVORY SNACKS FOR YOU:
Baked Sweet Potato Samosas: Samosas get an upgrade with this meat-free version made of spelt flour. Make these on Saturday and pre-heat on Sunday afternoon before game time.
Garden Tart with Roasted Red Pepper Spread: The base of this tart is frozen puff pastry for a quick and simple tart that can be whipped up in under an hour.
Chili Lime Popcorn Cashew Clusters: No party revolving around the TV is complete without popcorn! This version is chocked full of cashews and flavors from the chili and lime.
Loaded Bánh mì Sweet Potato Fries: Enjoy next level snacking with these baked sweet potato fries that are then loaded with all the amazingly delicoius toppings you’d fine on a Bánh mì!
Quinoa Onion Rings with Horseradish Dip: Laura Wright is basically a genius and has a way of mixing unusual ingredients together to create something truly amazing. These baked onion rings are coated with puffed quinoa and seasoned with Old Bay.
Chickpea Cobb Salad Cups: Everything is better miniature and these salad cups are yet another example of that. The elements of this salad can be prepared the day before to allow for just a quick assembling session before your Puppy Bowl event.
Baked Cajun Spiced French Fries: simple baked french fries seasoned with cajun. What more could you even need?
Mini Pimento Mac & Cheese Bites: These little bites are a mix between baked macaroni and cheese and pimento dip – how could anyone resist?
Creamy and cheesy bite size Mini Pimento Mac & Cheese Bites!
I’ve got some freaking amazing Mini Pimento Mac & Cheese Bites for you all today! But what’s the special occasion, you ask? Well today I am so beyond excited to be a part of Sarah from Snixy Kitchen’s virtual baby shower! Over thirty of us bloggers have come together to celebrate her #cheesebabyshower by posting a cheesy recipe for her virtual celebration!
I’ve spent the past few days thinking of really great talking points for a baby shower (as if I was actually prepping to head to one with all these fine ladies and gentleman) because I’ve never actually been to one before. I honestly just went to my first wedding shower this year so I guess, at 26, I’m a little behind in celebrating all these big adult milestones. Anyhow, while I was thinking of topic points, I caught myself saying ‘No Shelly. Not appropriate baby shower talk’ and realized that my ‘do not bring up at baby showers’ list was as long as my ‘talking points’ list; because I’m not actually at a real shower, I thought it might be nice to share both lists with you:
- Don’t list: “What are all of the weird pregnancy cravings you all have gotten while pregnant? I’ve never had a kid but imagine I would just constantly be eating a jar of peanut butter and a tub of cream cheese at the same time”
- Do list: “Can you tell what kind of foods your baby girl likes so far? Does she kick in approval?”
- Don’t list: “Sarah, can I see your studio set up? I love the lighting in your photos and would love to see how you shoot them!”
- Do list: “Can I see the nursery? I sure hope it’s Wes Anderson themed!”
- Very Don’t list: “Aren’t you scared of the whole birth process?”
- Do list: “What are all the shows you are going to binge watch while waiting to go into labor? I’d recommend Empire, Gilmore Girls, The O.C., and Nashville”
- Don’t List: “Would you mind if I put ‘Look Who’s Talking On’ on your TV during the party?”
- Do List: “I made this cheese themed music playlist – can I put it on during the party?”
- Don’t List: “Do you think I should throw a shower for my new dog? I mean I didn’t spend 9 months growing him but I still really like him.”
- Do List: “Sarah, I’m really clumsy and am constantly knocking things over when I shoot my recipes. How do you manage to keep it all so together with an additional human inside of you?”
I’d assume that these talking points would get me through at least the first half an hour of the party, at which point I could excuse myself and munch down on all the freaking amazing food there is because everyone at the event would just be a bunch of nerdy food bloggers! Speaking of that…
A tart and juice four ingredient Citrus and Pomegranate fruit salad to cure your winter blues.
First off, in my last post I announced that I had the manuscript done for my book (*happy dance*).
As I enter the next stage of the book process, it’s that time where I need your help: I need recipe testers! All recipes are meat-free and I’m looking for cooks of all skill levels! Anyone selected and willing to complete more than three recipes will get a ‘thank you’ mention in the book and anyone willing to test more than five recipes will receive a free copy of the book when it comes out in spring 2017! If interested, please shoot me an email at [email protected] with any dietary restrictions and/or preferences of recipe types (drink, dessert, main, side, etc). Thank you so much to everyone who wrote in and offered to help! I was so surprised and beyond excited by the enormous response I received! I now have all the recipes covered and can’t wait to get share the next step with you all soon!
In other news, we finally got our first snow of the season! As someone who grew up in a town near Lake Michigan, that often times gets lake effect storms as early as October, I was really aching for some snow in my life. I know, I know – it’s a huge hassle to scrape your car windows in the morning and it’s hard to walk the dog with slippery sidewalks and the snow is blinding when you are trying to drive but it makes this whole cold thing feel like an actual season and, most importantly, it covers the endless brown that plagues our fields and our yards, which is now covered in beautiful white dust. That reflection of the snow creates some of the most gorgeous light (for taking pictures like these) and has left me totally satisfied with being stuck inside my house with a bowl of citrus and my Canon camera.
I’ve got some big news for the new year: I’m writing a cookbook! It’s so crazy to type that out! Not only am I writing a cookbook but it’s being published by one of my favorite publishers, Chronicle Books (they put out the amazing Tartine series and Handmade Baking, just to name a few)! It’s a total dream come true and I’ve spent the last year going through a whirlwind of emotions with the whole thing: excitement, anxiety, amazement, doubt, gittiness, exhaustion, joy, nervousness, frustration, and pretty much any other extreme emotion under the sun!
Well, to back up a bit, I said I’m writing a cookbook but I actually already wrote the cookbook – I spent the majority of 2015 working on it and finally turned the manuscript in at the end of December. I know, I know – how did I manage to keep this from you for so long? Why did I keep it from you? Well, I wasn’t sure how to tell you; it’s such a big deal for me that I wanted to throw a huge party and invite you all over and feed you cake to share the good news but that’s not realistic so instead I just kept putting it off…waiting for the right words to come but they never did. Plus, the book doesn’t come out until spring of 2017 so it just felt so far away to mention it. But at the same time, it was so hard not to mention something! To try to explain why I was a little MIA towards the end of last year and to try and contain my excitement and talk about the mundane of everyday when I had just spent 12 hours recipe testing and perfecting a recipe that I wouldn’t get to show you for another 18 months.
Do you have your New Years resolutions all figured out? I bet somewhere between the third piece of pie at Thanksgiving and the drive-thru dinner on your way to visit family over the holidays, you told yourself ‘I’ll eat better next year’; I know I sure did! To be completely honest, I’m pretty excited to get back on track with my body and cleanse out that sugar rush. I’m excited because I know eating healthy doesn’t mean having to compromise flavor or texture. I’m excited because I know I can get my mind and body feeling at their best while still enjoying everything I put into my mouth. Here are 25 vegetarian recipes to help you get back on track without comprising.
Well, this is it. This is the last post of 2015 – where the hell did the year go? I’ve got a reflection post I’ve been working on for next week but until then let’s talk about the last big event before we say goodbye to 2015 forever: NYE! I made this really delicious dill dip for you to make for your NYE party. It’s beyond simple and can be whipped up a day before so you won’t have to fuss with it come party time. Oh and you can get as fancy as you want with it by buying all sorts of pretty produce to serve alongside the dip or keep it super simple by enjoying with whatever you have in the fridge.
So, to be honest, I won’t be making this dip for New Years Eve to watch the ball drop with Carson Daly (bummer, I know!); instead, I’ll be dancing my ass off at a friend’s wedding which happens to be catered and it would probably be pretty weird for me to show up with a tin foil wrapped tupperware full of dip in hand, ya know? BUT that is why I made the dip earlier this week so I could pretend like I was preparing for a big NYE party (because I looooove planning) and so all of you can whip up this dip!
I think my mother has always been in the midst of an identity crisis. She grew up on the south side of Chicago, but yet she decided to settle down and have a family in a small town in Indiana. She’s often complains about the slow pace of life in Indiana: the lack of international cuisine, lack of nightlife entertainment, and the small town gossip. Growing up, when we were at dinner parties or cookouts and someone would say something particularly homey, she would turn to me and roll her eyes while saying through a forced laugh “us city slickers just don’t get it”. I can’t say for sure why she decided to move her life to the middle of nowhere but I think it’s because she has always had a thing for country boys. I have yet to see a photo of my mother and father together in their 20s where my dad isn’t rocking a cowboy hat, and my stepfather was born and spent the majority of his adolescent years on a farm.
My stepfather’s family used to come over once a year, for Christmas, and my mom would put on her best ‘down to earth’ attitude. She would nod and smile when they talked about shooting guns in the backyard for fun or when they’d joke about getting another snake caught in the lawn mower. I remember the first time that my mother decided to make a sugar cream pie for the occasion; she excitedly told me all about the Hoosier staple that the Davis family grew up with and was going to love reconnecting to. I also remember 4 hours after that when she came in defeated and saying the pie tasted like ‘butter. it tastes like pure butter. ICK’ and demanding we throw it away. My stepdad interjected and took a nibble of his own, ‘oh yup. That’s a sugar pie. This is great’ and insisted on us keeping it. The Davis family loved it and it wasn’t the last time that pie showed up at our family gatherings but it was the last time my mother bit into one.
I’d like to say I fall somewhere in the middle of my mom and stepdad’s thoughts on the sugar pie. I mean, for one, it’s butter and sugar so how can you really go wrong? It’s delicious. However, I don’t get that glazed over fondness that my stepdad would get as he bit into a piece. Although it doesn’t trigger memories of running through cornfields or watching the sunset over the chicken coops, I do imagine my stepfather enjoying it with his family when he was my age and that is enough for me to want to make it again and again.
Thanksgiving has officially come and gone. I made you guys an absolutely delicious mascarpone cheesecake recipe with caramelized cranberries that I was planning to share a few weeks ago but the lighting was all wrong and my photos didn’t do justice to how freaking delicious it truly was; unfortunately, those bummer photos translated into radio silence around here the past few weeks. Don’t worry, I’ll make it up to you with some delicious Christmas treats instead!
On a happier note though, Wyatt and I hosted our first Thanksgiving feast this year for six other family members and it went off without a hitch. I only burned the cranberry sauce and we didn’t run out of any food. We don’t have a dining room so we transformed the studio by moving all the musical equipment along the wall and setting up my photo shooting table to accommodate 8 people. Wyatt was in charge of flipping the records, cooking the sage gravy, and whipping up the cornbread casserole while I took charge of the pumpkin risotto (vegetarian main), green bean casserole, stuffing, rolls, and appetizers.
Before we go any further, I wanted to show you this awesome behind the scenes Vegetarian ‘Ventures video that my good friend Anna Powell Teeter made me for the about page. If you are a regular then you’ve probably read my writing and seen my photography but I am hoping this video will give you an even closer connection to how it all comes together behind the curtains. Check the video out below or hop on over the to ‘About Page’ to view it there!
Let’s talk about this Cornbread, Brussels Sprouts, Sweet Potato, & Pomegranate Stuffing. Can you believe that Thanksgiving is only a little over a week away? How freaking crazy is that? Are you ready? I can tell you right now that I am NOT! I’ve started one of those crazy spreadsheets with cooking temperatures and time length on it – yes, I’ve become one of those crazy cooks!
In other news, I’m actually popping in to tell you how excited I am to be one of Pure Green Magazine’s community leaders for the holiday season! This means I have a little interview and beyond delicious vegan Cornbread, Brussels Sprouts, Sweet Potato, & Pomegranate Stuffing recipe over on their website this week!
I still remember the first time I came across a Pure Green magazine in our little corner bookstore. It was volume four and the main focus was food food food (no wonder it grabbed my attention). After reading through the whole magazine all in one sitting, I jumped online to find out more about them and was amazed to find a really wonderful online community that revolved around it. Fast forward years later and I am not only a part of that community but coined a community leader – how cool is that?!
Okay – hop on over to check out this recipe for Cornbread, Brussels Sprouts, Sweet Potato, & Pomegranate Stuffing as I’m off to continue planning my fully vegetarian Thanksgiving menu. What are you planning to whip up in your kitchen next week?
First off, I’m sorry for posting book reviews two weeks in a row but I promise it’s only because I’ve been hard at work getting some holiday recipes together for all of you; I will begin rolling those out over the next few weeks! Plus, this Plum Galette With Hazelnut Frangipane is A-MAZING so what am I even apologizing for?
Can you believe it’s already November? I can’t. I just can’t get over that it’s already dark by six PM and that Thanksgiving is only a few weeks away (then again – the 70 degrees weather we’ve been having here hasn’t been helping be to believe this whole November thing). You know what November means, right? It means we (if you are in the U.S.) have to start thinking about Thanksgiving. For the past five years, Wyatt and I have switched off between visiting my family in Northern Indiana and visiting his family in Northern Wisconsin. This year we were scheduled to head up to Wisconsin but after listening to Wyatt complain about the 14 hour drive one afternoon, I go ‘fine. We just won’t go anywhere for it’ and immediately texted my family saying we were going to be hosting Thanksgiving down here in Bloomington (Indiana) if they wanted to come. I didn’t think they’d agree but I got a text back saying ‘sure. we are in’ and here we are – I’m about to host my first Thanksgiving! Yikes! Send good vibes (and delicious recipes) my way asap because I have a feeling I had no idea what I was getting myself into.
You know you have an amazing friend when she’ll fly halfway across the country to help ease your stress. During one of our weekly phone conversations, I had mentioned to my good friend, Ella, that I had a stressful fall ahead of me and she took it upon herself to book a plane ticket out here to help. We spent this past weekend trying new recipes in the kitchen, hosting photo shoots by the lake, and finding time to sneak out to surprise parties on Friday night. After four days of cooking, this was our favorite recipe we whipped up.
Where the heck has October gone? I had all these fall recipe ideas and they are slowly slipping away as I try to grasp onto whatever is left of the season. I’m so sorry it’s been a little silent over here this month but October is one of my favorite months so I’ve been spending it soaking up as much of the outdoors as possible and shooting as many projects as possible (more on that soon!) before the weather turns us inside.
I’m writing this evening’s post between washer loads as I get ready for a trip up north. I’m getting ready to go on a mother daughter trip up to Northern Michigan (Mackinac Island, Traverse City, & Sleeping Bear) for the long weekend and am packing my whole closet as I haven’t figured out my fall wardrobe yet (it’s still warm here but will be much much chillier 8 hours north). I don’t think I’ve ever taken a mother daughter trip before but it feels appropriate as last month marked the one year anniversary of my stepfather passing away. I don’t face that fact on a daily basis since I’m so removed down here in Bloomington but I know she does…everyday. And she’s too reserved to ever really talk about it so instead we are going to ignore it and try to create new memories to replace (if only a little) the empty gap in her life that, I can only imagine, she is still feeling.
I’ve been having trouble nailing down a spot for photos in our new-ish place. The windows in the studio room are both blocked by our front porch so we don’t get much, if any, direct light in that room which has been both frustrating and also a refreshing challenge for me to try out other places of the house. Although most of the photos have been taken in our kitchen, I decided to set up a little shooting area in our garage for some ‘moody’ shots.
We’ve been calling our garage ‘the cabin’ to make it sound more appealing to our delusional minds but it’s far from livable. There are cracks of sunlight that stream through between wallboards, the floor is literally made of dirt, a big spider lives under every object in the place, and cobwebs cover every surface that is not cleaned off daily. Despite these dungeon-like conditions, it also has the most amazing filtered light with two big antique windows facing both north and south and leaving the rest of the space completely dark. There are also random antique house parts scattered throughout the garage (since we share it with our rental company) that just happen to make the most perfect props and backgrounds (like the white door I used in these photos)! This was my first photo shoot in the ‘cabin’ but I am very excited to explore it more and get comfortable with the lighting.
Hey friends! I am starting a new feature today that will be either weekly or bi-weekly (not looking to make any promises because I’m a heart breaker and often times get scattered and don’t follow through on weekly tasks).
The feature was sparked by that pesky question I still get asked often, “What do you eat as a vegetarian?”, despite having 4+ years of vegetarian recipes documented on this site. Also, I want this site to be more than just weekly recipe inspirations – I want it to be a resource for people looking to cut back on the meat they consume on a daily basis.
This feature is simple – it’s going to be a one stop shop assembling three days of vegetarian meals with the last one being a special topic (this week’s is fall feasting). Why three days instead of seven, you ask? Because let’s be real – what is the fun in having every single meal planned out for every single day? This feature is meant to be a starting point to help you begin to get creative with planning out vegetarian meals in your own kitchen. Use these three days of meals as a guide for figuring out what you do and don’t like (because we all know that we won’t continue on with a lifestyle if we can’t stand it. Don’t like beets? Don’t cook with them!). Also, I give a dessert option with each day but you obviously don’t need to be making sweets everyday (unless you want to and if that is the case, all I have to say is treat yo self!) – treat those suggestions and pick out one or two favorites for the week.
Still with me? Cool! Let’s start:
A comfort food recipe feels appropriate for the first day of fall, no? We spent this past weekend
visiting eating our way through Chicago and it felt so good to be back in the windy city. I spent a lot of time wandering the streets of Wicker Park in high school (since I grew up in the suburbs) but we don’t really find time to go up there much now that it’s much farther away.
While visiting, I found myself walking into every bakery we passed and ended up stumbling into an amazing diner / bakery over by Permanent Records while we were waiting for our dinner reservations to be ready. I only devoured a little french toast cakeball (which was, no surprise, A-MAZ-ING) but I glanced through their entire menu while we sat around waiting. Beside there being breakfast bahn mi sandwiches and an Elvis brunch platter, there was a mention of baked potato waffles that stuck with me for the next few days. I have no idea of how they serve theirs but this recipe is how I imagined the vegetarian version of it when reading the menu.
After dinner each night, Wyatt and I have been enjoying a drink on our porch with the smell of humidity tingling our noses, the endless buzzing of bugs in the distance, and quality conversation. I’ve started to look forward to these quiet moments in each evening with him; they feel like the true Midwest summer memories I long for in the dead of winter. They also remind me of our college days when we’d hurry up to finish our homework so we could drink beer on friends’ porches. With Labor Day behind us, I’m already noticing pumpkin-spice-flavored everything showing up on end caps and fall activity guides dotting my Pinterest feed. It’s hard to image letting go of perfectly ripened tomatoes, crisp corn on the cob, and porch evenings when it’s still warm enough for lake swimming.
Keeping with my summer theme of ‘simple in the kitchen’ (because I’m not ready to let fall in), I have teamed up with Green Giant for one last post on how to whip up an easy #weeknightdatenight meal for you and your significant other (check out the other collaborative recipes here and here. Today’s post features a simple ‘pasta’ salad with the characteristics of a grain salad. The chickpeas in the salad make it hearty enough for a meal while still keeping you from feeling weighted down.