Wednesday, December 31, 2014

Roasted Carrot-Cabbage Slaw with Lemony Ras el Hanout Dressing.

corrected brassica misconception.
Roasted Carrot-Cabbage Slaw with
Lemony Ras el Hanout Dressing and 
Pomegranate Seeds. 
learn to love. and roast EVERYTHING.

An open letter. 

Dear cabbage, I was wrong about you.
So very wrong and for that I apologize.
It was pop culture that clouded my judgment, like always.
Years of "comedic" bullying jokes made at your expense seeped into my subconscious.
I developed a reflexively negative reaction to the mere mention of you.
My mind clouded with images of old kerchief-ed ladies in slouching knee-highs serving you up, boiled and vaguely stinky.
Or of you drowning in big tupperware bowls full of mayo, warming on picnic tables in the summer sun.
I couldn't see beyond the limitations others imposed on you.
I was weak.
You are so much more than a sad lifeless shell or a vehicle for mayonnaise,
I see that now.
I am awake.
I've been thinking a lot about you lately, about us.
About being open and receptive and allowing the "new" in.
And about my place in your beautiful world.
I see you, cabbage. All of you, the REAL you.
Now let's get dressed up (in our best spice blends) and ride off into the sunset together.

Yours always.

Many thanks to the lovely Christine Dionese of Garden Eats for inviting me to participate in this Our Growing Edge monthly blogger event.
The theme of which is "new kitchen experiences,"
NOT "longwinded love letters to much maligned produce".

cabbage. forever and ever.

Roasted Carrot-Cabbage Slaw 
with Lemony Ras El Hanout Dressing 
(serves 4-6)

1 lb carrots, halved and cut into 1/4" thick sticks
1 very small head of cabbage (I used purple-tipped savoy, but any variety will do),
quartered de-stemmed and cut into 1/4" thick pieces
1 large shallot, very thinly sliced

1/3c extra virgin olive oil
1 large lemon, zested and juiced
1Tbsp ras el hanout*  
1Tbsp pomegranate molasses
1/4tsp ground sea salt
1/4tsp cracked black pepper

1c fresh pomegranate seeds

Wednesday, December 24, 2014

Raw Vegan Cashew-Cranberry Cheesecake Bites

because one can only eat so many cookies.
Raw Cranberry-Cashew Cheesecake Bites.
Bake, eat, repeat. My perpetual holiday mantra. Bake the treats. "Quality test" the treats. Second round "quality test' the treats (because this is the very definition of important stuff, folks). Realize I don't have enough treats left to actually give as gifts. Bake the treats again. Feel shame.
I did not break the cycle this season. I did, however, supplement with something raw and full of whole food-y deliciousness and PRETTY.
The most important feature of any food gift.
I quality tested the entire first batch as my gift to you, my dear readers.
And then I made some more.

 Raw Vegan Cashew-Cranberry Cheesecake Bites
(makes approximately 12 1" bites)
1 1/4c raw walnuts
1 heaping cup pitted medjool dates
1/4c raw flaked coconut, unsweetened
1Tbsp flax seeds
pinch sea salt
1 1/4c raw cashews, soaked for 2+ hours and drained
1c raw cranberries
1/2c liquified coconut oil
1/4c agave or maple syrup
1/4tsp sea salt
1.5Tbsp lemon juice

Wednesday, December 17, 2014

Dark Chocolate-Dipped Candied Citrus with Vanilla Infused Sea Salt

conflicted confections.
Dark Chocolate-Dipped
Candied Navel Orange + Clementine Slices 
Vanilla Infused Sea Salt.
confections gotta be confected.

Apparently today (yesterday, as I post this) is (was) national dipping things in chocolate day, or some equivalently contrived BS foodie holiday. I loathe participating in these things and tend to avoid them like the transparently disingenuous plague they are. Yet here I am, joining in. It really couldn't be avoided. Sometimes confections need to be confected and this was a pre-planned, pre-holiday food gift prep day that just so happened to fall on 
an unfortunately coincidental calendar square.
But I feel a little tool-y about it all the same...

Addendum-- all previous complaints notwithstanding, if there's ever a national
vanilla-infused sea salt day, I'm all over it. 
That stuff is worth a cynical and VERY public sacrifice of integrity.



Dark Chocolate-Dipped
Candied Navel Orange and Clementine Slices
Vanilla Infused Sea Salt
(makes about 25 pieces)

3-4 medium sized organic navel oranges +
3-4 organic clementines
(should yield somewhere around 4c, once sliced)
6c water
2c (+ 1-2Tbsp) unrefined sugar
1/2c dark chocolate chips 
2tsp unrefined coconut oil

1Tbsp finely ground sea salt
1/4 fresh vanilla bean pod, halved

Friday, November 14, 2014

Cinnamon-Oat Crumble Stuffed Baked Apples

baking things inside of things.
Cinnamon-Oat Crumble
Stuffed Baked Apples.
again and again and again.

If I read (or consider writing) one more "tis the season" post I may vomit in protest. The seasons are changing, leaves are falling, it's cold all the time, we all get it. That being said... the "cooking things inside of other things" time of year is inevitably upon us. Most of these things inside of things fall into the traditionally squash-based category or the profoundly horrifying category (Turducken, anyone? Of course not, because it's fucking disgusting). Now I'm not much of a stuffed squash person and my views on the other thing should be abundantly clear, but there is something about the concept that feels kind of right. Putting foods inside of other foods seems appropriate as we're stuffing ourselves inside of long sleeve shirts inside of sweaters inside of coats. So bake this cinnamon-oat crumble inside of apples. 
It's like a winter coat for your insides. 
Plus it's a dessert you can eat for breakfast 
and we all need more of that in our lives these days.

soon to be much less colorful.


Cinnamon-Oat Crumble Stuffed Baked Apples
(serves 5-6)

5-6 medium sized apples* (I use a mix of macintosh and cortland)
*make sure the apples will fit tightly into your baking dish, I use a 9" square 
which fits 5-6 depending on their size
1/2c vegan butter
1/2c unrefined sugar
1/4c light brown sugar
1/4c whole wheat pastry flour
3/4c rolled oats
2tsp ground cinnamon
1/2tsp ground sea salt
1tsp vanilla bean paste (extract will work, too)
1Tbsp freshly squeezed lemon juice

*1/4c fresh cranberries, halved (optional)