Saturday, January 31, 2015

Sugar-Crusted Turmeric Chili Stoneground Cornmeal Donuts

never not donuting.
Sugar-Crusted Turmeric Chili
Stoneground Cornmeal Donuts.
oh, the things you can donut (verb).

This may be hard to believe, but up until fairly recently, donuts didn't interest me much. It was an ill-conceived donut birthday cake project that first stirred something deep inside. The cake was an unmitigated disaster, but it's construction did require the purchase of a certain specialty kitchen item. I expected to use it only once, maybe twice, and then leave it to collect dust on a high shelf somewhere.
Best laid plans...
Not to get all swept up in pastry-based hyperbole, but owning a donut pan has 
CHANGED MY LIFE. 
It was a seismic shift with a hole smack dab in the center.
A new mission, clear as day-- everything in donut form, 
whenever and wherever possible.

seismic.

baking weather.


Sugar-Crusted Turmeric Chili
Stoneground Cornmeal Donuts
(makes one dozen)

Adapted from my Turmeric-Chili Stoneground Corn Muffins recipe 
because DONUTS.

dry:
1c all purpose flour
1c stoneground cornmeal
1/3c unrefined sugar
1Tbsp baking powder
1tsp finely ground sea salt
2tsp chili powder
1tsp turmeric

wet:
2Tbsp ground flax seeds
6Tbsp boiling water
1c non dairy milk
1/4c melted unrefined coconut oil + a little extra for greasing the donut pan
1tsp apple cider vinegar

topping:
3-4Tbsp extra sugar
1Tbsp crushed red pepper

Thursday, January 29, 2015

72 Hours in NYC

will walk for local produce, good art, and (of course) donuts.
72 Hours in NYC.
(if we're not sleeping, we're probably eating.)
this is art. 
 
Late November mother + daughter rituals. Pre-holiday southbound adventures.
A month's worth of walking, talking, eating, and museum going packed into three short days.  Eat, eat, eat.. Walk, walk, walk. Talk, talk, talk. Eat again. Walk again. Talk again. It's a trip from which we each need a full week of recovery.
It's the best of all possible traditions.

 
morning highline views.


through the tall grass.

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 
and.Pomegranate.
(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.
shame-free.
 
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.
xoxox
 



 Raw Vegan Cashew-Cranberry Cheesecake Bites
(makes approximately 12 1" bites)
 
Crust:
1 1/4c raw walnuts
1 heaping cup pitted medjool dates
1/4c raw flaked coconut, unsweetened
1Tbsp flax seeds
pinch sea salt
 
Filling:
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