Photoset reblogged from Los Angeles Times with 954 notes
10 Fabulous Mother’s Day Spring Desserts
Start your Mother’s Day preparations early!
Source: pbsparents
Photo reblogged from tofu666 with 10 notes
Clockwise from top: Pasta w/Red Sauce, Pasta with Garlic Cream Sauce and Tomato Bread Croutons on Radicchio, Hickory-Smoked Tofu with Beer Gravy, Pasta with Red Bell Pepper Sauce and Kalamata Olives on a bed of Mixed Greens.
Photoset reblogged from Vegenista with 1,951 notes
So Delightful Online Cookbook
Have you checked out the new e-book “So Delightful: 50 Dairy-Free Recipes” from the makers of So Delicious? How about so awesome???
Here’s a sample of the recipes:
Oh, did I mention it is absolutely FREE? So amazing!
Source: veganfoody
Photoset reblogged from Vegenista with 55 notes
Orecchiette with Savoy Cabbage, Peas & Lemon Cashew Cream Sauce
This recipe was originally created to be shared as a guest post on a wildly popular (& one of my favorite) vegan blogs in January. Wayul, now it’s March, & needless to say, that post never made it to fruition. Major fail. First of all, with a multitude of things happening in every area of my life, I struggled to find inspiration. Then when it finally hit, I tried to jam the creation, cooking, & photographing of the dish on a rare free day, which also happened to be a rare rainy day. The lighting was tricky, I was impatient & preoccupied, & just wasn’t satisfied with how the photos turned out. I had intended to remake & re-shoot with a few minor tweaks, but then life got in the way, hence, this little recipe & my opportunity to be featured on a major vegan blog slipped away.
It’s been quite a while since I’ve posted a recipe here, so when I stumbled upon these photos in my library I thought why not share it on my own blog? After all, the dish was pretty fantastic (& Mom agreed). At first I thought I’d save it for my new blog project, but that’s been set aside while I settle into my new house, & since this is a seasonal recipe, I thought it best that I share it here now, especially since St. Paddy’s Day is just around the corner. The vibrant bursts of green cabbage & peas livens up this pasta dish while adding the perfect hue to make it fit for a festive feast.
So, first, a little back story on how this dish came to be, & then you’ll get to the goods…
If you are familiar with me at all you know that I am a huge proponent of eating as seasonally & locally as possible. I’ve been a proud share holder of a local organic farm for 3 years now. Being a CSA member has made a huge impact on my diet & challenges me to expand my palette & recipe repertoire. I don’t have a choice in what I get, which I think is awesome. I have a new found appreciation for veggies that I might not have sought out on my own like okra, kohlrabi, turnips, kabocha squash, etc. At the same time, the over-abundance certain seasonal items can get a bit tedious. I am certainly not complaining, I am so grateful to have fresh, organic, local food at my fingertips, but there are certain items I wouldn’t mind seeing a bit less of towards the end of it’s season. In the winter, it’s cabbage. Week after week I see a lot of it. I have a few go-tos to get me through the season, but I am always looking for new ways to cook & enjoy this particularly abundant winter green. When yet another head of cabbage arrived in my share, I set out to try a new type of recipe. I’ve made endless salads, a few soups, & plenty of coleslaw, cabbage wraps, & even a vegan colcannon, but had never used it in a pasta dish. As I searched for some inspiration for what to do with this Savoy cabbage, I stumbled upon a recipe from Epicurious that struck my fancy. This recipe incorporated cabbage with some of my favorite combos, pasta, peas, & a rich cream sauce! However, this dish was far from vegan. Inspiration achieved & challenge accepted. I knew exactly how to proceed with this cabbage situation, make a vegan version of this seemingly tasty dish.
“Orecchiette with Savoy Cabbage, Peas & Lemon Cashew Cream Sauce”
ingredients:
- 1 pound orecchiette, or shell pasta
- 2 Tbsp. vegan butter
- 1 small Savoy cabbage, quartered lengthwise, core discarded, & leaves thinly sliced crosswise
- 1 bunch scallions, thinly sliced (1 cup)
- 1/2 cup organic vegetable broth
- 1/2 cup prepared cashew “heavy” cream
- 1 cup thawed organic frozen peas
- 2 teaspoons finely grated fresh lemon zest
- juice of 1/2 a lemon
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
preparation:
- Cook pasta in a large pot of boiling salted water until al dente. While pasta cooks, heat vegan butter in a large nonstick skillet over medium high heat. Sauté cabbage, & stir until golden, about 5 minutes.
- Add scallions, vegetable broth, & cashew cream. Bring to a boil, reduce heat & simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
- Remove from heat & stir in peas, lemon zest, lemon juice, sea salt, & pepper.
- Before draining pasta, reserve 1 cup pasta cooking water & set aside. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl. Moisten with remaining water if needed. Top with an additional squeeze of lemon juice, lemon zest & red pepper. I also added micro arugula as a garnish.
“Cashew ‘Heavy’ Cream”
ingredients:
- 1/2 cup unsalted cashews, soaked over night
- 1/3-1/2 cup filtered water
- 1/4 tsp. kosher salt
preparation:
- In a food processor, or high speed blender, combine cashews, water, & salt.
- Blend until smooth & creamy, about 5 minutes, adding more water to thin the consistency if needed.
****for this recipe I thinned out the cashew cream considerably to resemble the consistency of heavy cream.
It wasn’t until after we’d polished off the entire batch (over the course of a weekend, mind you) that the perfect topping for this dish occurred to me. TEMPEH BACON! Where had my brain been? Not only would it add an additional pop of color, it would add another layer of flavor & texture. So promise me when you try this dish that you will add tempeh bacon, & let me know if I was truly on to something. I most certainly will add that topping when I make this dish again!
Enjoy!
Photoset reblogged from Fast Company with 203 notes
From A Genius Mixologist: The Only Ratio You Need For Perfect Cocktails
Drink tips from expert mixologist Gabriella Mlynarczyk.
“There’s definitely a formula,” she says. “My basic ratio for any drink is usually 1.5 to 2 ounces of alcohol, to one ounce of tart, to one ounce of sweet.”
CHOOSE YOUR BASE NOTE
“Most perfumes started with a solid base note. So I start tasting different spirits, trying to figure out which one I want to start with as my base mix for the drink. Because at the end of the day, when you take a sip of the cocktail, what you’re going to be left with is that base flavor.”
GO COMPLEMENTARY
“I have a cocktail I played with for a while that had a lot of popcorn in it. I wanted to prolong that flavor of popcorn, so I used an unaged white corn whiskey,” she explains. “During the first sip you take, usually you taste the whiskey. Then it progresses in this long-lasting buttered popcorn flavor. Without the two [corn flavors], I don’t think you’d get that.”
BUILD GLUE THROUGH COMPLEXITY
With your 2:1:1 core cocktail complete, the next step is that of adding aromatics. And the easiest way to do that is to add a few drops of bitters—a scant amount of liquid that won’t throw your ratio out of whack.
“Technically, in the classic cocktail world, a cocktail is not a cocktail unless it contains bitters,” she explains, referencing the fact that the original formula for a cocktail was just alcohol, sugar, and bitters. “If you don’t add bitters, you can taste something missing. They add this final kind of balance that brings everything together—like the glue.”
ATTENUATE POTENCY AND MOUTHFEEL
Whatever you have at this point should taste pretty good, but what if it’s just too boozy? What if it’s simply not very satisfying? Or what if it would just look more beautiful in a taller glass? These are issues you can tweak at the end of your cocktail design process, by altering the potency and mouthfeel.
“I’m not crazy about just adding water to a cocktail, but it is more interesting to have bubbles,” Mlynarczyk says. “So I tend to add beer to a lot of my highball drinks because I love beer. It adds a yeasty or floral quality.” She also prefers to dilute a drink with champagne or soda water that’s been enhanced with some citric acid and simple syrup (again, playing on that idea of tart and sweet).
SWEAT THE ICE
“I think the perception that a shaken drink will get colder than a stirred one is actually incorrect,” Mlynarczyk explains. “If you crack your ice, then you stir it, you get far more chill on the drink than you would shaking it. But some people, you can’t change their mind. They want shards of ice in their drink.”
For any drink on the rocks, ice should be thick and dense—those solid cubes that look straight out of Antarctica’s freezer, so favored by mixologists, have nothing to do with saving money; they actually melt more slowly, watering down your drink less as you enjoy it.
Source: fastcodesign
Photoset reblogged from Vegenista with 174 notes
Mmmmm….these “Vegan Chocolate Cake Balls” from Oh She Glows are such a great idea for Valentine’s Day! Be Mine?
Source: ohsheglows.com
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