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).

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

lacinato kale & brown rice salad

Okay, did Summer absolutely fly by for everyone else as it did for me? This year has been one of the busiest seasons at work that I can ever remember- full of transition, added responsibilities and lots of weekends worked. I truly feel like summer slipped through my fingers. So, here we are, at the end of the Summer and I feel as if I haven't shared much of my summer goodness with you. I hate to admit, the blog this summer has been terribly neglected. Honestly, the days I had off were simply spent eating tomatoes and fresh basil by the bucket loads, soaking up the sun and reading long novels. I am however, gearing up for an amazing fall season filled with all the delicious food comforts of Fall. 

Along with copious amounts of tomatoes from the garden, I am drowning in bushels of kale. This has been one of my favorite ways to use up the never ending kale harvest- it is the green that keeps on giving Spring, Summer and Fall.

mango tarragon frappe

One of my all time indulgences is ice cream- prior to becoming vegan I use to make homemade ice cream at least once a week. I still have not perfected the ultimate homemade vegan ice cream recipe, so I resort to store bought. Growing up I always passed on the birthday cake opting for a double serving of ice cream, when I did have a small piece of cake I love mixing it with my melty ice cream. 

It was a total game changer once ice cream cakes became popular, quickly my yearly birthday cake was an ice cream cake. So when So Delicious contacted me to sample their new line of sugar free and gluten free ice cream I couldn't resist. So Delicious has been a staple in our home since becoming vegan- ice cream and coconut yogurt are favorites, oh and I can't leave out the chocolate coated vanilla ice cream bars!

sweet pea millet cakes

My garden is performing amazingly well this year, the tomato plants are taller than I, baby butternuts and cheese pumpkins are sprouting up everywhere I look and cukes, kale, carrots and peppers couldn't be happier. However this year I do have one garden bed that is refusing to cooperate and it just so happens to be the one I planted first in early spring without amending the soil ( I got a little too excited the first sign of warmish weather I couldn't be bothered to take 1 extra step and add a bit of compost- lesson learned!) So far, this bed has produced a 1/2 cup of spring peas, I have planted Swiss chard on 3 different occasions and for the life of me I cannot figure out where the seeds and or/seedlings are disappearing too. I also planted (after I gave up on the Swiss Chard) a section of green beans and not one has sprouted. At least my oregano and Borage is pretty happy in this bed so I'm not at a total loss.

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. 

herb pesto pasta salad

Justin and I consider pasta salad the first rite of summer - admittedly we are known to bust out the first pasta salad of the season a little too soon...okay, really early, like at the first sight of a robin or when the temp hovers around 60 degrees and the day light stays with us until 7:00pm. We are like Snow White singing and dancing with little birdies surrounding us in the backyard at the first sight of warm weather. Oh glorious day! We feel free and can't get enough of the warmth from the sun- then it rains for the month of May and we are catapulted back into the reality that we shouldn't have packed away all of our cold weather clothes.

Spring, she is a funny lady- she gives us a taste and then takes it away. It's like taking a bite of an awesome cupcake after a fast and then having someone take it away before you have even finished chewing.

sunflower seed herb pesto

The Garden is off to a slow start this year - one day we are blessed with clear skies and 80 degrees, the very next day 50 degrees and rain. The silver lining- the herbs and greens are doing amazingly well! A few years ago I added perennial herbs to the Garden- perennials come back year after year without and poking or prodding from the gardener needed. They are the first to sprout up, giving your garden life once again. This pesto was inspired by my garden herbs; chives, tarragon, thyme, oregano & winter savory. The beauty of this pesto is the ability to use any herb growing in your garden- throw in some greens too if that's what abundant in your garden. Sunflower seeds are used in place of the more traditional pine nut, making this nut allergy friendly and a little more frugal  than a traditional pesto.

backyard garden plans

I am finally getting around to a spring garden post- this post in picture form, has been sitting in my Que for far too long. One thing after another has prevented me from putting my plan into action; we ordered new lights for the grow house (awesome lights, so worth the wait!), the snow just barely disappeared and my work/life schedule has been full of craziness!

So want to start a garden of your own? It only takes a bit of planning, seeds, soil, water & loads of light - today I am going to walk you through my garden planning process.

garlicky roasted carrot soup

Remarkably I was still harvesting carrots the last week of November- lucky us. The longer carrots remain in the ground during colder months, the sweeter they become; a sweet reminder for me to plant a larger harvest come spring. I absolutely adore pureed soups, creamy and velvety without the cream. This soup is perfect for fending off the sniffles; turmeric, garlic and curry are all known to help ward off stubborn winter colds, helping to ramp up your immune system. Due to the mild winter we have been experiencing I still have plenty of thyme in the garden - the earthy thyme pairs extremely well with the sweet carrots & warm spices.

diy kitchen series: oven dried cherry tomatoes

DIY kitchens, localvore's and homesteaders - these terms are becoming more familiar within our society. Not long ago, I am willing to bet: fast, quick, easy & instant were the familiar buzz words used in every day kitchens. A change is happening, in a good way - people are beginning to care more where their food is coming from, what's in it and the process in which it was made. This trailer by Chipotle (first 3 1/2 minutes), in my opinion is one way in which we are seeing the change, a movement growing momentum ; an idea that is becoming main stream. The way people are thinking about their food and the impact it has on the environment along with the people we care about, is changing.

That is a good thing, a very good thing indeed.

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!

chickpea, baby beet greens, radish salad // scape hemp seed pesto

Summer is here - the Farmer Markets are open!

Am I super excited to say the least? YES, why you ask- there are actually a few reasons:

First, I get to see my Farmers on a weekly basis

Second, nothing beats fresh organically grown local produce

Third, I get to ride my new bike with the snazzy market basket attached to the front.

My Mom and I rode our "vintage" bikes down to the market on Saturday, it was so much fun. It had been a while since I rode a bike on an actual road versus a bike path- it took just one trip to be fully comfortable on a bike again. Growing up riding a bike was my mode of transportation before getting my license, my cousin and I would ride our  bikes all over town- I loved it!

swiss chard + white bean grilled sammie

A few weeks ago I was totally being fussy and indecisive as to what I wanted for lunch. Looking for something comforting but at the same time healthy and fresh. My creation - a sandwich that is just as comforting as a grilled cheese but packed full of healthy goodness. In my opinion a grilled sandwich is so much better than one that is not- buttery toasty warm goodness. This is my summer comfort food perfected.

backyard gardening ~ june

It has been while since my last garden recap...2 years ago to be exact. In addition to baking, cooking and photographing the food you see here on this blog, I have another passion; gardening. From growing the vegetables and flowers from seed in early spring while there is still snow on the ground, to carefully introducing the seedlings from indoors to out, planting, watering & weeding.- I love it all. Anything that involves, dirt, worms, flower and plants- you can count me in.

herbed cuban black bean salad

This salad has been in our monthly rotation for the better half of a year now - it is super quick, full of flavor and can be made at a moments notice without breaking a sweat.

More often than not this is exactly the type of dish I bring to a family gathering or potluck- it appeals to carnivores & vegans alike, it also has the bonus of being gluten free. Winner, Winner soy chicken dinner.

I am willing to bet that most of you  have these ingredients sitting in your pantry & fridge- that is the beauty of this salad, these are the types of recipes I love having around when Justin has made last minute plans to have friends over for dinner or when I am looking for a quick dinner that takes minimal effort.

roasted carrot quinoa salad // cranberry chutney

The day before Thanksgiving marked the official end of the garden, the last of the carrots and leeks were harvested for our big Thanksgiving Dinner. Luckily, there were more carrots and leeks than needed for Thursday's dinner leaving me with a nice little stockpile of orange beauties and tender stalks of pale green goodness. After our decadent meal and loads of sweets I was certainly looking forward to a lighter healthier weekend lunch and better yet, put to good use some of the last of my garden's bounty.