It’s sunny, it’s hot, it’s busy, and it’s…..blueberry season! The farm opened yesterday for u-pickers and since this farm girl got a little pickin’ in early, I have a quick and tasty blueberry crisp recipe for you. There is however, one problem with this recipe; you might need to double it! My husband was like, ‘why didn’t you make more??!!!’ ‘Well, honey, you know my blog? Not everyone reading it wants to eat a ton of blueberry crisp in one sitting!’ But, he has a point. So if you have a big crowd (or just a very hungry little family like me!) you might want to double it! 😉
I feel like I should begin this post with a warning for all ice cream lovers. So here it is: Warning! Try this vegan ice cream and you are going to be hooked! And I mean that. Period. Ok! I’ve done my duty! Big sigh. Now we can move on.
I have loved ice cream for as long as I can remember. I couldn’t have been more than six or seven and I remember trying to choose a flavor at a local ice cream parlor. I ended up choosing the bubble gum flavor and because I was so cute (actually terribly skinny and hungry-looking) the server decided I needed a double scoop. Despite all the adorable gum balls in it, I ended up thinking that it tasted horrible (maybe I was a bit of a food snob even then) and though I tried hard to finish it, I couldn’t even get close. I had to dump it in secrecy! I just wanted the cone!
It’s a fact. This pasta salad is a favorite. Even people that tell me they don’t normally like pasta salad love this pasta salad! I’ve served it at burger cookouts (yes mine were veggie), baby showers, potlucks, wedding showers, picnics by the lake…and…(drum roll please)…..it was even served at my wedding!!! (No, don’t look at me that way! 😉 We had an awesome spread of picnic style food!)
If you don’t believe it, just try it – and well, I’m pretty sure you’ll love it! Maybe you’ll even make it for…well I’ll let you fill in the blank with your upcoming adventure!
I’m going to let you all in on a little secret!! Slow cooking is an art. I mean a really simple art, but still! Letting the food cook slowly with little ‘disturbance’ (read ‘attention’) on my part is a wonderful thing! The flavors resulting from low continuous heat are just superb. This curry is an absolute dream! I have to add here that if you have recently acquired an instant pot (like me!) you can also use the slow cooker setting on that. From my research, it appears that the ‘high’ setting on my dear old crockpot and my shiny new instant pot match! Yeayyy! Continue Reading “Chickpea and Cauliflower Curry (slow cooker) (vegan)”
Ever been to cookie land? Do you even believe that it could exist? I’m here to tell you, I’ve BEEN there. In fact, I’m only a few feet from there this very minute. Yup, it’s my kitchen!! 😉 My kids might look at you kinda funny if you ask them if they live in cookie land, but the reality is they have been happily dwelling there and eating the ‘fruits’ of it way too much lately. Ahh, but the journey to this ultimate chocolate chip cookie has been fun!!!
Just cannot wait for you all to try this potato salad! I mean, there is so much to love. Rich, flavorful, satisfying, and dare I say it? Original. Maybe I should go and google vegan curried potato tofu salad. It’s probably out there somewhere. But truthfully, this is amazing!! Hubby pronounced it almost perfect. He wanted more pickles. 😉 (See me doing a little jig!) I mean, he actually thought something with curry in it was yummy? Practically miraculous! (Btw, I upped the pickles in the recipe – I think it’s enough now! 😉 )
Those little green beans in the picture? Yeah, they are edamame!! This summer salad is one of my hubby’s oft requested dishes and I think I know why!! 😉 If a salad could be manly, this one is!! Immature soybeans that haven’t had a chance to harden, edamame is packed with protein, iron, and calcium. Available in most grocery stores in the frozen section, you can easily purchase already shelled/cooked edamame for this quick and tasty salad. (We usually buy ours from Trader Joe’s and I was afraid my husband was going to empty the store’s stock last time he got some – yeah he loves this salad!)
This recipe brings back childhood memories. We called it ‘Orange French Toast’. And I liked it just as much today when my kiddos were eating it for their breakfast as I did when I was their age (that just seems like decades ago – oh, actually it was!). I guess some good things never get old (wish I wasn’t! 😉 ). The really great thing about it is what it doesn’t have: refined sugar, added oil, dairy or eggs. What it DOES have is even better: raw cashews, a banana, medjool dates, and 100% O.j. concentrate.
Vegetable prestige is real. I mean, at least is my mind. 😉 And on my vegetable hierarchy cauliflower rules. Then I recently met purple cauliflower. It practically called out to me in the veggie section of my grocery store. ‘Take me home!’ Yeah, I couldn’t resist. And then I found out that this little royal crown of lavender cauliflower is even more nutritious than it’s white cousin! Who knew?!
My kids love to help me cook. If you could see my son’s legos, just inches away from my cutting board, as he stands (crowds) beside me while I cook, you’d probably laugh. My two year old sees him there and decides that she needs a closer look, pushing a kitchen chair over to aid her height, while all but squeezing the cook (me!) out of the way. (Not to mention that now two children are blocking all my cabinets and drawers where there are bowls, beaters, measuring spoons, etc.) Then my oldest daughter (7) comes in with that mischievous look and quick little fingers dipping, licking, tasting everything… At least with vegan cooking there is very little that isn’t safe or good even in the raw state, so it’s mostly just a bitter surprise if they happen to swipe up some spots of baking powder off the counter thinking it’s sugar. 😉