It’s summer and that means one thing—it’ time to make crisps and crumbles full of unique flavors! I recently visited my local farmers market and was so happy to find rhubarb! Most people mix rhubarb with strawberry, but I like to let the rhubarb flavor shine on its own. I updated my old recipe and perfected a new and improved vegan basil rhubarb crisp.
The basil adds a savory twist which helps tone down the natural acidity from the rhubarb. The result is a sugary, but not too sweet, dessert that pairs perfectly with vegan whipped cream or ice cream. This crisp is sure to please everyone at your next summer potluck, plus it’s so easy to make! It requires only eight ingredients and takes under an hour to complete. Head to your local farmers market and pick up some beautiful red-green stalks today!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Recipe: Vegan Basil Rhubarb Crisp”
Ah, progress. There is no better feeling than making progress on a project that takes your time, energy and true dedication. In February, I planted 100 little seedlings. I didn’t think there was any chance that anything would come of them—I don’t have a very green thumb. Summer gardening has never been my forté.
But I was wrong. Very wrong. Two heating pads, many sprinklings of warm water, and few months later, and my basement and yard are filled with baby plants! I did learn one lesson. Don’t plant too early! I sowed some seeds a few weeks prematurely so I had to pot my squash/ zucchini outside before my garden beds were ready. Otherwise, everything is going according to schedule (or at least so says my coworker and the Farmers Almanac).
* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Summer Gardening: Easier than you think!”
If you’re like me the word “curry” triggers thoughts of rich, creamy coconut milk- based goodness or a nice Indian meal. If so, you’re missing out!
For years, I too, was ignorant that there is yet another type of curry that should not be missed. It’s Japanese Curry! This style of curry is thick, indulgent and delicious! Simply put — it’s a must try. The base of the dish is more of a gravy than sauce so it’s certainly a splurge meal, but it’s worth it.
The basic components include white or brown rice, the sauce, and a slew of steamed or sautéed vegetables. My partner was feeling particularly ambitious, so we added breaded eggplant to our dish. The result was an amazing meal meant to be enjoyed with friends.
Give this recipe for vegan Japanese Curry with Fried Eggplant a try, and let me know what you think!
Cheers & happy eating!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Continue reading “Recipe: Japanese Curry with Fried Eggplant”
I bought my first home last summer. It just so happens that the folks who owned the home before me were avid gardeners so I inherited three raised garden beds. One day I got the bright idea to dive right into gardening. No, “let’s take it easy this year.” No, “let’s just start with tomato plants.” No. I went from zero to sixty.
I hopped online and purchased heirloom organic vegetable seeds, seed starter kits, heat mats, shelving, lights, and created a full on grow area in my basement. It looks like I am a doomsday prepper. Surprisingly, most of my seedlings are doing fairly well, and I’m not entirely overwhelmed yet. But I can feel it coming.
One of the easier things I’ve started to grow indoors is garlic. I simply purchased organic garlic and split the large bulb into pieces. Then I planted the individual garlic cloves point up in 6″ of soil, watered it, and covered the containers in plastic wrap. Who knew it could be so easy to grow? Continue reading “How to Use Garlic Scapes”
My partner loves asian-inspired flavors. He uses sesame oil when it isn’t necessary. He uses soy sauce at odd times. You get the idea. Well, I’ve been looking for new, quick & easy recipes with asian flavors outside the usual stir fry. I recently created a recipe for chilled sesame noodle salad, and now I’ve hit the mark again with a mixed cabbage salad with a citrus peanut dressing.
This has easily become a quick favorite because it’s so practical. You can make a large batch on Sunday and use it for lunches throughout the week. Simply keep the vinaigrette on the side and add the dressing as you go. The base flavors are mild—meaning this recipe is also easily adaptable. You can even make a few different dressings to keep it interesting.
If you stick true to the recipe you’ll end up with a crunchy, sweet and sour salad that tastes great. Plus, it’s so appetizing with all the vibrant colors! Give it a try!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Mixed Cabbage Salad w/ Citrus Peanut Vinaigrette”