crispy tofu noodle bowl

Does anyone else ever get super excited to have a day to themselves just so they can eat what they want- it doesn't even have to be a full day, just one meal any given day where all the choice is up to you. I sometimes secretly get excited when Justin tells me he is going to a friends house for "Guy Night" or on Saturday's when he has to work and I don't.....yeah I miss him, buuuuut him being gone for a short amount of time means I get to have whatever I want for breakfast, lunch, dinner. Justin and I don't see eye to eye on all food choices, he is pretty open to most things but I have a tendency to get strong random cravings for certain dishes when he could take it or leave it. 

However, I was really surprised when he was bummed that he missed out on this noodle bowl - I totally thought this would not be "his thing" and I ate it all and didn't save him even a taste {sad face}.

sweet potato minestrone // chickpeas + pesto

Happy New Year!
Have you set your intentions for the new year? Each year I compile a life list; on one side I list out goals or intentions for the coming year , on the other side future long term goals and intentions.

I typically have these thought out way in advance, this year is a bit different. 2014 came and went so quickly I feel as though I'm just beginning to breathe again.

Intentions for 2015 // more whole plant based foods- less "vegan" junk food + processed foods // regain confidence + consistency in my yoga practice  // redefine + rediscover the purpose of this blog + what it means to me + direction // design our dream home

This soup is perfect to kick off the New Year - whole plant food goodness + loads of flavor, easy to make a batch for a week's worth of healthy lunches.

winter squash + quinoa rissoles

Thanksgiving is my all time favorite Holiday, I think you will find this true with most food obsessed people, it is an entire day of giving thanks and stuffing your face full of mouthwatering, carb loaded food, while wearing stretchy pants and not saving room for dessert but eating it anyway, then passing out in a food coma- sounds about right, doesn't it? 

So it was a no brainer when NOW Foods contacted me to participate in their smart swap holiday challenge- creating a holiday themed recipe with a "health halo" using NOW Foods product.

Since I am going to be in the Caribbean this Thanksgiving we are celebrating a little earlier than usual. I am sad/not sad I won't be home for Thanksgiving, but couldn't pass up making my huge spread as usual, which, of course always includes a "main course" - this year the centerpiece on our table are these beautiful winter squash + quinoa rissoles, which just so happens to be gluten free as well as vegan

 (with plain pecans, not honey roasted).

smokey pumpkin tempeh veggie burgers

Regardless of the time of year, Justin and I love a good veggie burger. They are quick, easy and can be loaded with tons veggie goodness. 

When it comes to veggie burgers the possibilities are truly endless - homemade veggie burgers typically freeze well making it an awesome mid week go to when you don't have time to "cook". Make a batch over the weekend and freeze the rest to enjoy throughout the month.

Iv'e mentioned a few times my love for savory pumpkin dishes and this one totally fits the bill in both savory + pumpkin departments.

spicy pumpkin black bean chili

One of my favorite things about Autumn is Chili- big steaming bowls of spicy chili with a side of cornbread or tortilla chips. Our first bowl marks the start of the season and will continue on throughout the cold winter months- to say it is a weekly occurrence is an understatement , it is definitely a weekend tradition.

pumpkin seed panzanella

I know what you must be thinking "Giiiirl you crazy, Summer's over, get yo'self some pumpkin"- hear me out, it haaaaas pumpkin seeds! Even though Summer is officially over my garden is still producing pints of cherry tomatoes, peppers and basil. So, it's not too late to get on the panzanella wagon, with a little fall flair that is. 

Come on, bread, basil + tomatoes, what's not to love?

diy: canning at home

For those who have never canned it can seem like a pretty scary undertaking. I won't lie, it definitely takes time, but scary...not in the least. I have been canning salsa, tomato sauce, jams and pickles for about 8 years- once you have a few of the basics down, canning can be fun and a pretty seamless process. 

You only get better and more efficient with experience. Believe me, I have had Jam over boil on the stove top (not fun), scalding hot water down my arm and leg and a few other disasters- but they never caused me to give up on canning.

You know why?  

Because there is nothing better than opening a can of jam or sauce in the dead of Winter that you put up yourself- you can almost taste Summer.

So today, I'd like to share with you a few helpful tips, tricks and resources that will make canning a little less scary for those looking to preserve the Summer harvest for the first time

june garden

During the summer month's, if I am not in the kitchen you are surely able to find me out in the Garden. When buying a house one of the most important items on the must have list was space for a garden. Ever since living on my own I have always found a little patch of dirt to call my own whether it was a dilapidated pile of dirt that need to be brought back to life, containers on a porch or window boxes. My first garden at my very first apartment (I was around 19 or so) was small but produced tons that first year- I even had a little rabbit from next door that would frequently visit (and steal a bite of squash or two), I remember running out in the pitch dark after getting word about the first frost settling in that night to collect the tomatoes still ripe on the vine. 

napa sriracha slaw

Spring is finally here! Well sort of- last week, kid you not we had one 70 degree day and the very next day the thermometer read 28 with a dusting of snow. This time last  year my garden was cleared, spring peas were sown and we were enjoying grilling out nearly every night- this April not so much. My garden is still a wreck, nothing has been sown and we have resorted to bringing the BBQ inside. I absolutely love a good slaw alongside vegan brats & beans, tempeh sliders are generously mounded with the stuff and lately I can't get enough of this slaw stuffed inside my tacos.

three grain kale & kumquat salad

 

I love looking back through past posts to see what I was inspired by each season - it gives me a chance to take note patterns and ingredients that I am drawn too.  For example, during the late winter, early spring I focus a lot on breakfast, hearty grain & greens based salads, spring rolls and citrus along with loads of desserts. This year you will find the same pattern in the archives; breakfast, salad, spring rolls, citrus and sweets - I may have mentioned in a recent post I'm pretty predictable. I have always thought of this time of year as very transitional relating to locally sourced food - most of our Winter Markets are closing as they need to focus their energy on the upcoming growing season, so I find myself scouring the supermarkets for seasonal fare. Citrus season is upon us and I plan to take full advantage of this beautiful season- starting with these little orange, full of happiness kumquats.

sweet potato carrot puppy treats {vegan}

I haven't made Anna puppy treats in forever- the spoiled pup she is receives a bark box once a month filled with toys and treats galore. However, I found myself with nothing to do on a lazy Tuesday afternoon with a wilted bunch of parsley - mostly dried half alive, it wasn't looking to good for the parsley. Knowing that it needed to be used right away I figured I'd treat Anna to some homemade goodness. These treats are incredibly easy to make with common pantry & fridge items that I am certain most of you always have on hand- they have the added benefit of being lower in calories and full of goodness for the pup in your life.

thai lettuce wraps

thai inspired coconut quinoa soup

We are in the home stretch of winter and just received another round of snow, hopefully this will be the last major storm of the season; however here in the New England it is very possible to see a freak snow storm in the middle of May. Bright soups and stews help get us through these last few months of cold- the brighter the better. One of the best ways to add color to your winter plate is by way of bright red/purple cabbage, orange carrots and dried chilies, luckily I am able to source these directly from our winter farmers market.

So in between exploring the ice castles in Lincoln, weekend snow shoe hikes and scrabble nights you will find me with a bowl of this warming soup anxiously awaiting spring.

winter root veggie fritters // spicy vegan aioli

This time of year in Northern New England can be a challenging time. Long cold & snowy months, less sunlight in the day, but it does come with its pluses; cozy dinners, ice skating & root veggies. I am lucky to live in a area where there is a rather large winter farmers market that offers a variety goods. I love keeping the local connection to our farmers year round. Though they are becoming ever more creative in extending the growing season for summer crops; you can still find greenhouse grown tomatoes, hardy greens and sprouts. Most likely at the market this time of year, you will find yourself surrounded by hearty root vegetables, freshly milled flours, baked goods, homemade soups, beans & canned goods. 

creamy celeriac & apple soup // spicy winter greens oil

Let us start the new year off right! After plenty of celebrating this past holiday season I am ready to push the reset button. I love the amazing energy the new year brings;  warming soups, new workout routines, plenty of freshly made juice each morning & loads of winter produce from the weekend farmers market.

braised greens // golden raisins + smokey tempeh

Every Holiday table should include at least one "green" dish; for us some years it may be maple cider glazed brussel sprouts, a fall harvest salad or green bean casserole. Growing up the standard green on my Gram's Thanksgiving table were your plain old green beans, for Easter; asparagus from a can. As I mentioned in my stuffing post we didn't often stray from our traditional family menu. On our Thanksgiving menu you will always find the standard Thanksgiving must haves; traditional mashed potatoes, farm house rolls and assorted pies, but you will also find at least one "experimental' dish, if good enough a dish that may find its way onto the Holiday menu must have's list.

creamy polenta // balsamic wild mushrooms + tomatoes

Honestly I am not sure this constitutes as traditional polenta- consider this the more rustic version of creamy polenta's cousin. Ever since make the amazing polenta fries in VegNews I have been hooked on the idea of making a big bowl of polenta topped with wild mushrooms- well, here it is I finally got around to making it.

Before my magical polenta fries experience I had only ever had polenta twice- layered in a polenta lasagna  and once from the pre made polenta tubes,  it was so memorable I can't even remember what I made with that tube of polenta.

mini bbq tempeh tacos

These adorable mini tacos have been my go to summer appetizer; I can recall at least 5 gatherings this summer where they have made their appearance. Way cute, simple to make & easy to eat; totally meeting all the requirements for the perfect party food. I really cannot get enough of these mini tacos, not only because they are mini, but I also have a thing for tacos- they are my second love.

roasted rainbow carrot salad

After one bite of this salad I had expletives shooting out of my mouth- so much so I immediately thought to myself, this is what Chris from Keepin' it Kind must feel like after he devours incredible vegan food (if you follow Kristy's Blog you will know that Chris tends to swear while eating super delish vegan food).

My inspiration, once again, came from a bundle of beautiful rainbow carrots from Sanborn Mills Farm. I am sure going to miss them once the farmer's market season comes to an end. They have a way with the vegetables they grow, always so breathtakingly beautiful - a beauty that draws you in. Yes, I am obsessed with beautiful food- call me crazy or call me full 'cause that's what I was after eating this salad.

individual crudités // white bean basil hummus

I hosted our bi-monthly book club gathering last week. If you know me, you are well aware how much I love hosting parties; amazing food, cocktails, music and conversation. The best part about entertaining is being able to see to it your guests go home happy and full with a big smile on their faces & leave talking about when the next gathering will be. Our book club gatherings not only focus on the book content and conversation surrounding the book but also the good food that goes along with the meeting. Easy to eat, conversation friendly food is a must for book club - these individual crudites with white bean basil hummus is the perfect fit for any gathering, plus you totally bypass the double dippers out there!