Miso Glazed Eggplant & Why I’m Leaving Facebook

Miso Glazed Eggplant & Why I’m Leaving Facebook

I’m sneaking this next recipe in.. just before it starts to really cool down. I think it kind of should have by now, considering that we’re halfway through November. But hey, you certainly won’t find me complaining about the long days of sunshine and warmth. I found these tiny Fairy Tale Eggplants just the other day, and I had to buy them because they were so cute. I really can’t help it. When food is miniature, I fall instantly in love and want to buy eat, eat it and hold it in my hand forever all at once. Eating it usually wins in the end. I decided they should be roasted, with a miso-tahini glaze. Sweet, salty, umami, creamy goodness. Spruced up by some lovely green onions and sesame seeds. Ingredients: 6-8 Fairy tale eggplants, or 2 medium Japanese eggplants 2 Tbsp Miso 3 Tbsp Tahini 2 tsp Mirin A sprinkling of Sea Salt A sprinkling of brown sugar Sesame seeds, black and/or white for garnish Green onions, bias sliced for garnish Directions: 1. Slice eggplants in half lengthwise. Peel if desired. Score the cut half lightly with a knife. Sprinkle with salt and allow to sit, scored side up for about 20-30 minutes. 2. Preheat oven to 400 F. Wipe salt and any liquid accumulation off of the eggplants. Place on a cookie sheet lined with parchment and bake for 15-30 minutes. Timing will depend on the size of your eggplants. Bake until they are nicely softened, but watch closely so they don’t burn. 3. While the eggplants are baking, prepare the glaze. In a small bowl, whisk...
Roasted Cauliflower Steak. Romesco Sauce.

Roasted Cauliflower Steak. Romesco Sauce.

As I type these words, summer is almost gone. There’s a new, brisk morning air when I get up at 5 am for work. This past week I’ve been unprepared for the chilly mornings and feel like I’m floundering for some fall inspiration. I’m not ready to let go, I guess… It’s been a spectacular summer! I grew a backyard full of vegetables, went on hikes with friends (and ate my vegetables on said hikes), bought my first house (say whaaaaaaat?!?!), and practically wore my sundresses threadbare. I kept my toenails painted silver, taught all kinds of great classes – DIY Oil & Vinegar Infusions, All Things Peachy, Summertime Detox, and Weeknight Indian. It’s been action-packed, to say the least. I’m hoping fall brings many meals in my new home with friends.. wine and chocolate nights, wine and vegan cheese nights, and soup galore. Because soup. And cozy couches with warm blankets. Fireplaces and settling in. Creating my home. Evenings spent planning my garden. In my new home, you guys. I can do whatever I want! What should I grow? What should my first meal be in my new home? This dish just appeared in my mind a while ago, and I felt compelled to bring it to life. Somehow, it looks pretty much exactly as I’d imagined, and tastes even better. Indeed, it warmed my kitchen and my belly. Cauliflower steaks provide an elegant presentation for a humble vegetable. Cauliflower takes center stage and hold it’s own, hands down. I gave the plate a dash of cilantro infused oil and a sprinkle of microgreens. If you’ve never made...
Five Meals to Take Camping this Summer.

Five Meals to Take Camping this Summer.

If you follow me on Instagram (ps I love you all!), you may remember me disappearing on a four-day camping trip near Moab, Utah. It was glorious for oh so many reasons, including: lack of internet (yes, it’s good for me to unplug sometimes, even if I don’t want to), good company, cozy campfires every night, slot canyons, sunshine and mountain trails. Oh, and did I mention amazing food?! I want to share with you how easy and simple it can be to pack delicious meals for your next outdoor adventure. Bring a small cooler, and pack the bottom with some dry ice – Why dry ice? It’s relatively inexpensive and it sumblimes (That’s a science word for “evaporates” – so you won’t end up with a swimming pool in your cooler (Not that I speak from experience or anything….). Plus, dry ice is awesome. Just be sure to keep plenty of padding between the ice and your veggies – otherwise they will freeze…. Five Easy Meals to take Camping this Summer 1. Oatmeal (And don’t forget the instant coffee, please). You can buy premade packets of quick-cooking oats in a variety of flavors, or you can buy plain oats, and add in your own favorite toppings. Oatmeal for breakfast = boil water, pour and stir. Voila! Breakfast. We topped our oats with trailmix and dried blueberries. Now that’s called winning at breakfast. 2. Sushi – Why not eat gourmet food on shower-less day #4 in the dessert? Prepare your favorite sushi rolls at home, but don’t slice them. Wrap each roll in seran wrap and then eat them...
Avocado & Parsley Salad Recipe

Avocado & Parsley Salad Recipe

Confession: I’m madly, deeply in love with avocados. In fact, I’m so in love with them that maybe someday, inspired by Pablo Neruda’s Ode to an Artichoke, I can see myself drafting an Ode to Avo. Sooooomeday…Maybe. Or… maybe not. In the meantime, I’ll just keep putting them on everything in site. Today, I felt like cutting differently. I halved, peeled, pitted and punched out avocado pieces with a cookie cutter. And then, I fell even more deeply in love the soft gradient of green to yellow that appeared on these mini circles. Because, some days after cutting, stabbing out the pit, slicing, smashing with a fork, stirring and more smashing, I forget about how delicate avocados can appear. I try to stay consistent with the food I cook most days… I like oats for breakfast when it’s cold out, smoothies for a snack if the sun is shining, and I try to pack a salad every day for my lunch at work. But on the days when I’m cooking at home, I like to get a little lost in it – and slice and dice things my way, however the mood happens to strike. This creativity can get buried in my daily survival food – aka: meals I make everyday to get through the week. Don’t get me wrong, they taste delicious, but when I think about cooking, I think about creating, about having fun with it. Some days that could be a three-course meal for my friends, made with whatever happens to be in the fridge, and some days, it’s just as simple as taking a cookie...
Easter Dinner – Spring Rolls!

Easter Dinner – Spring Rolls!

With Easter bunnies a-hopping and springtime a-blooming, a colorful recipe seemed appropriate for this weekend. I think the best part about spring is the sudden onslaught of colorful food. Goodbye drab winter greys, browns and dull greens. Make way for fresh colors and flavors, looking beautiful on my plate, and bursting with flavor in my mouth. Serve these lovely little rolls as appetizers, or as an entree, depending on your mood. I see any rolled-up food as an excuse to see how many goodies I can stuff inside. So mine end up more like entree portions. I have no self-control, what can I say? I love eating these spring rolls with homemade peanut sauce or spicy plum sauce, but they are also delicious with just a spritz of fresh lime juice if you’re in a pinch for time. Happy Easter if you celebrate, and happy spring regardless! Ingredients Rice paper rolls Warm Water 1 lb firm tofu Rainbow Carrots Cucumber Cilantro Bell pepper Purple Cabbage Avocado Kelp noodles, zucchini noodles, or rice noodles, optional Lime, cut into wedges Your all-time favorite dipping sauce(s) Directions 1. Preheat oven to 375 F. Slice tofu into thin strips. Place on parchment paper and sprinkle with sea salt and pepper. Bake 5-8 minutes on each side, or until golden brown. Remove and set aside to cool. 2. While the tofu is baking, peel and slice the veggies into thin strips, about 2 inches long. (Knife Skills: Matchstick) 3. Prepare noodles of choice according to the package directions. 4. Lay out all ingredients so they are readily avilable. Fill a shallow dish with warm...
Pumkinchiladas. Cilantro Sauce.

Pumkinchiladas. Cilantro Sauce.

Being an Arizona-born gal, I find myself gravitating toward my Southwestern roots more and more as the temperature drops to “icy.” By my definition – that’s anything under 50 F. Don’t judge. I want comfort food now- gooey and hot from the oven, oozing with flavor and warmth. And I’m sure this has nothing to do with living in an old house, where the heater hardly works and I can see my breath in the morning. Positive. Now, I’ve never been enchanted by pumpkin sweets. They’re just  not my thing. But add in some smoked paprika and cumin? Now we’re talking! This recipe is Southwest meets Winter. Spicy, smoky, rich meets creamy, warm and earthy. I’ve used tempeh as the protein source, but if you’re looking to avoid soy, you can substitute black or kidney beans instead. Tempeh is made by fermenting whole soy beans, which leaves the final product more easily digestible than tofu, not to mention it actually has texture and flavor. While this recipe would be delicious served with a traditional red enchilada sauce, I went the lemony, cilantro route. Now, I could go on and on about the benefits of incorporating raw elements into each meal, but let’s be honest, I happened to have cilantro in the house… and you’re looking to make dinner. Here’s the recipe. Ingredients Pumpkinchiladas 24 corn tortillas 1 medium onion, small dice (~ 1 1/2 cups when diced) 8 oz package Tempeh, grated 1 Tbsp olive, or avocado oil 4 cloves garlic, minced 1 1/2 tsp sea salt 3/4 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp hot chili powder 1/4...