Monday, October 20, 2014

Baked Apple Cider Donuts with Cardamom Cinnamon Sugar

donuting.
Baked Apple Cider Donuts 
with
Cardamom Cinnamon-Sugar.
Donuting, or to donut. Its a verb.

If you live in New England, come fall, you go apple picking. I'm pretty sure it's a law in most states.Like if you don't go a guy in a tricornered hat shows up at your house on horseback and takes you forcefully at musket point. Either that or a hefty "apple-picking non-compliance" fine will be levied against you, probably hand delivered to your house by a guy wearing knickers and ringing a bell. So apple picking we go. Because, and I admit this grudgingly, its actually pretty fun. That is if you can get past the hordes of screaming children, ridiculous shtick-y corn mazes, and annoyingly packed hayrides full of suckers (hayrides are indeed for suckers, unless they're free. that's all I'll say on that subject). Standing in a sun-soaked apple orchard, wearing a seasonally appropriate (!) sweater and picking fruit right from the tree is pretty much the best thing about fall. Throw donuts into the mix and the enjoyment level rockets off the charts. Sadly, for the more plant-based among us farmstand apple cider donuts are not an option. This has been an annual, almost soul-crushing disappointment for me. So this year, instead of giving the side-eye to every overjoyed person around me eagerly shoving 
apple cider donuts into their face hole, I took action. 
Apples were picked, donuts were baked, 
and the "autumn in New England" circle was completed.

that sparkle tho...

found. and the one that got away.

Baked Apple Cider Donuts
with
Cardamom Cinnamon-Sugar
(makes one dozen)

dry:
1 1/2c whole wheat pastry flour
2/3c light brown sugar
1/2tsp ground sea salt
1tsp baking soda
1Tbsp ground cinnamon

wet:
1Tbsp finely ground flax seed + 3Tbsp boiling water
1tsp vanilla extract
3/4c applesauce
3Tbsp apple cider
1/3c avocado oil (or other neutral oil)

topping:
1/4c unrefined sugar
1tsp ground cinnamon
1/2tsp finely ground cardamom

Friday, October 3, 2014

Raspberry-Cashew Cream Cheese Pinwheels in a Coconut Oil Crust

my head hurts and everything smells like berries...
Raspberry-Cashew Cream Cheese Pinwheels
in a Coconut Oil Crust.
worth it.

Did you ever have one one of those delayed hangover mornings where you don't realize the full extent of your hungover-ness until you undertake a way too massive baking project? C'mon, anyone? This is not a situation I find myself in too frequently as of late; sadly (?) my reckless "party like a rock star all night then bake vegan treats all morning" days are waning. But the weekend will ALWAYS call for baked goods and in that two day span I will, on occasion, go a little to hard at the brown liquor. And yeah, on some mornings those two things can create slightly unpleasant overlap. Last Saturday was a full day and night of social consumption but I jumped out of bed the next morning bright-eyed, bushy-tailed and almost annoyingly pumped to make use of my handpicked raspberry haul from the previous week. I had battled many a bee for those perfect little berries and they were destined for greatness. So tea was made and dough was cranked out like nobody's business. Then the fatigue set in. My eyeballs started to feel dry and the thought of continuing to move my body in any way at all became massively unappealing. But I was already in too deep, raspberry pinwheels were the chosen course of action for the morning and there was no turning back. The rest was a blur of whirring food processor blades, berry-stained fingers and uncontrollable sweating, but at the end there they were.
All pink and swirly, and totally worth it.
This is life in the fast lane, my friends.
It's not for everyone, but for those that can handle it...
Party like an aging rock star, make raspberry pinwheels, rest, repeat as necessary.
Or sub out the whole party thing and just make the damn pinwheels.
Your head will hurt way less and there are still delicious baked goods at the end.



do what the sign says.

seasonal rituals: u-pick at sunshine farm in sherborn, ma.


Tuesday, September 9, 2014

Yeasted Whole Wheat-Vanilla Waffles with Coconut Whipped Cream + Record Shopping & Sky Gazing.

Yeasted Whole Wheat-Vanilla Waffles 
with
Coconut Whipped Cream
(+ Record Shopping & Sky Gazing).
waffle therapy.

Last week was kind of shitty. Lots of unanticipated stress and weirdness. Lots of scattered thoughts and interrupted sleep, lots of anxious heart pounding, lots of forgetting to eat for an entire day. Nothing earth shattering, just...disrupting. So the weekend called for some serious food therapy, hence waffles, and some serious soul therapy, hence flipping through bins of musty old records. 
Both helpful in their own ways, though one smells significantly better. 

A little riff on an old favorite because, as we all know, 
everything's better with coconut. 

Yeasted Whole Wheat-VanillaWaffles 

with Coconut Whipped Cream
(serves 4/ makes about 12 waffles)

2 14oz cans organic full fat coconut milk,
refrigerated (unopened) overnight
1/2c lukewarm water
1 1/2c whole wheat flour
1c all purpose flour
1/2c unrefined coconut oil
2 1/2tsp active dry yeast
1tsp raw sugar
1/2tsp ground sea salt
1tsp vanilla bean paste (extract will work, too)
2Tbsp ground flax seed + 6Tbsp boiling water
1tsp baking soda

additional 2-3tsp unrefined sugar + 1/2tsp vanilla paste for coconut cream
1c wild blueberries or other fresh fruit, for serving

nice nooks.

Wednesday, September 3, 2014

"Thank You, Summer" Ratatouille + 36 Hours in Midcoast Maine.

good times, (metaphorical) noodle salad.
"Thank You, Summer" Ratatouille
+
36 Hours in Midcoast Maine.
summer kicks ass.

When I originally posted this recipe just about a year ago my folks were packing up the last of their boxes and getting ready to make the permanent move from Virginia to Maine and I wasn't handling it particularly well. It's hard to let go of a place where so many of your firsts happened. First steps, first words, first kiss, first love, first heartbreak...you know the drill. At the time it felt like the end of an unbearably large number of things; I pulled out of the driveway for the last time
and cried all the way across the blue ridge mountains. 
Melodramatic, I know, but that's how it went down. 
And that's probably why I gave this recipe such a depressing name the first time around. Summer's End Ratatouille?? Sheesh. Shoulda just called it "we all die" vegetable medley... Over the past year I've come to realize that home is where your people are, that past is past, present is present, and memories are yours regardless of where your parents live. I've also come to realize that (as a tidy little bonus) coastal Maine is a pretty kick-ass place for said people to be, especially in the summertime. 
So, in the spirit of newfound emotional maturity,
I'm re-branding this recipe "thank you, summer" ratatouille. 
No melodrama, no sad-sackery. 
Just an unabashed appreciation of the season, while it lasts. 
Knowing full well it'll be back around again soon enough.
Nothing but good times and noodle salad (bonus points if you get that reference).

every little bit of it.

"Thank You, Summer" Ratatouille
now with even less melodrama
(serves 4-6) 

3Tbsp olive oil
2-3Tbsp red wine 
1 large onion (yellow or red), thinly sliced
1 full head of garlic, cloves finely minced
two bell peppers, green red or yellow, sliced thin
Diced eggplant (any variety), about 3-4 cups
1-2 large zucchini, halved lengthwise and cut into thin slices
3-4 medium-sized tomatoes, diced (about 2c)
salt and black pepper to taste
1/2c shredded fresh basil leaves

full recipe here.



And now a few of my favorite Maine-based things: