Updated on September 28, 2016
I haven’t shared any garden updates recently, but I first want to say that I am SO glad that I have kept up with it! The other day, I had a ton of crazy carrots that I needed to use, along with some rainbow chard that grew in better than I had anticipated (bugs love my greens). And with the cooler weather coming in (please?), I thought that this recipe for Roasted Carrots & Creamy Quinoa would be hearty and delicious.
In this dish you will find a protein-rich base of creamy quinoa, thanks to Silk’s Almond Coconut Milk, mixed with delicious black lentils and fresh chard, then topped with simply-seasoned roasted rainbow carrots and crunchy almonds. The fresh parsley, also from my garden, really adds a pop of flavor and color!
Now, to use some of the MANY serrano and jalapeño peppers that are hanging out in my backyard! I’m definitely going to pickle some, and possibly do another pepper salt, but do you all have any other suggestions? I even left some jalapeños alone long enough to turn red, so that I could make my own chipotle spice. 😀
But, back to this recipe! You’re getting tons of Vitamin K and A from the chard, fiber and magnesium from lentils, beta-carotene from carrots, protein from quinoa, vitamin D and calcium from Silk’s Unsweetened Almond Coconut Milk, and SO much more! It’s pretty amazing what plants have to offer us, in terms of nutrition. The only thing I was told when I was younger was that they were good for me! But, when you really look at the data, it’s pretty awesome.
So, prepare yourself for fall and fill up on this delicious, healthy meal of Roasted Carrots & Creamy Quinoa! Sign up for Silk’s newsletter for coupons and recipe ideas, and check which stores near you have their products!
It’s here! Fall has officially arrived, though California weather is laughing in its face. So, I’ve put together a refreshing beverage that combines seasonal flavors with the ability to cool you down, Sparkling Fall Sangria!
It all started when I saw beautiful red pears at the grocery store. I’m a little embarrassed to admit that I’ve never had them before! So, I thought, what will I make first with these? Baked goods? No. Smoothies? Lol, no. A spiced sangria? YES. But, I had a problem…
This may be shocking, since as a food stylist I have a closet filled with all kinds of dishes and props; but, I didn’t have any of my own wine glasses. *GASP* Really, though, the only glasses I had to use were not mine and to be honest, using stemmed wine glasses seems like a hazard to me (hello breaking every glass in sight!).
How did I solve this problem? Well, I can’t say it was all me, but the first products I thought about were the red wine tumblers that Lenox offers; specifically from their Tuscany Classics line. If you’re going to invest in some glasses, do it right! These beauties are of super high-quality, dishwasher-safe, lightweight, as I mentioned before stemless (important for me), and lastly, they’re on sale!
These glasses were perfect for this recipe, and really gave the sangria a classier look than my stand-in rocks glasses would have. 😉 You can find Lenox glassware and dishware at Bed, Bath & Beyond and Macy’s; plus, they’re perfect for fancy family and holiday gatherings.
Now that I have vessels for my Sparkling Fall Sangria, let me tell you what’s in it! Those gorgeous red pears, crisp Fuji apples, cinnamon sticks, orange slices, cloves and leftover vanilla bean pods, are all used for a POW of fall flavors. Plus, there is a little maple syrup to sweeten the mixture and some sparkling water for refreshing bubbles. Mmm..
Today is the day each year that I grow older, and hopefully wiser? I feel like this year has compensated for others in the teaching realm. Either way, let’s celebrate this day of birth with a new dessert recipe! After making horchata cupcakes for a friend’s birthday, last weekend, I was inspired to take them a step further and add a little somethin’. This is how these Apple Pie Cinnamon Cupcakes came to fruition!
Thinking back on this year, things have been pretty intense. So many life changes, goals being reached, and now more than ever, I’ve realized that finding a balance between life and work is essential to thriving. But, it is especially hard to do so when you love your work!
Since I am a fan of lists, I think it’s time to change my singular list of goals into one for business and one for life/me. Most importantly, I need to remember that working on becoming a better version of myself can only help me in all facets of my life; but, I need to be kinder to myself while doing this work. I don’t delve into personal things on here very often, but what better day to do so than my birthday? 😉
Now, back to these baked beauties. Apple Pie Filling + Cupcakes = the best of both worlds / Apple Pie Cinnamon Cupcakes! I think my favorite part is the quick and easy apple pie filling; I’m pretty sure I’m just going to make that in large amounts and top absolutely everything with it. But, the cinnamon cupcake is nothing to scoff at! They’re super fluffy, filled with spice and the perfect base for the light, vegan buttercream nest, in which the apple filling sits.
Lastly, make these for yourself, your loved ones, strangers, I don’t even care, just make them!
What better way to send Summer off than with a dessert from Vegan Bowl Attack? Soon, berries will be hard-to-find, so make this recipe while you can! Along with these tasty No-Bake Berry Cheesecake Bowls, I can also tell you about how my launch party for the book went! Hint: It was pretty freakin’ cool/exhausting.
If you’re ever considering writing a book or cookbook, or even creating an app or product in the future, definitely think about putting on a launch party! It’s like a finish line, and starting line all in one; the ending of your ideation phase and the beginning of your marketing-until-the-end-of-time phase. 😉 I teamed up with So Delicious and Pollution Studios, first to make some AWESOME slow-motion videos (that will be released into the wild soon), and then to host a fun and non-stuffy book launch. Also, enter to win a copy of the book on So Delicious’s Facebook/twitter!
I decided that catering my own party was a good idea (pro tip: don’t do that), and made five courses of samples, for 100 people! First, we served the Herbed Tofu Tomato Salad, then the Smoky Corn Chowder, Spicy Sushi Bowl, Buffalo Chickpea Mac ‘n’ Cheeze (duh) and ended with the delicious S’mores Pudding Bowl, plus ice cream from So Delicious! It was really cool to make the menu using 98% organic ingredients from Whole Foods 365 brand. Great quality, and honestly, surprisingly cost effective!
Then there was a bounce house, because I don’t think anything should be taken too seriously, and who knew they were only $75 to rent? Officially getting one for every party from here on out. If you weren’t into a bounce house (what?), there was a blow-up BOWLing set (get it?), photo booth complete with inappropriate emojis, or an area for taking food photos; all of which can be seen in the video put together by Pollution, below! <3
Now, onto the next chapter, filled with sharing more recipes with y’all, and finally planning a book tour! So far, I have demos at Boston VegFest October 23rd, SoCal VegFest October 29th and Seed Food & Wine November 4th & 5th! Lastly, have fun making this delectable dessert recipe for my No-Bake Berry Cheesecake Bowls, and if you’d like to find more recipes from the book/check out the blog tour, you can find that info here!
One of the plus-sides to planting acorn squash seeds a season early is that you end up with quite a few squashes just as summer is coming to a close! Originally, I planted them just to see if they would work, as they were seeds that I saved from an organic, store-bought squash 3 or 4 years ago; it’s crazy they ended being successful. Obviously, this bounty calls for a Stuffed Acorn Squash recipe and other ideas, to come!
When I was working on my cookbook last year, farro became a favorite grain of mine. Hearty, chewy, slightly nutty, and easy to prepare; ever since I used it in my Autumn Salad, I’ve been adding it to dishes on the regular. While I was brainstorming stuffed acorn squash recipe ideas, I thought this tasty grain would make for a great fall-appropriate stuffing.
Amongst the farro, you’ll also find crunchy, roasted pistachios, tart craisins, mixed arugula greens, and a little seasoning. So many textures and flavors that pair nicely with the subtle flavor of acorn squash! But, what really sets it off, is the slightly sweet tahini drizzle.
This whole dish is packed with nutrients and whole foods, yet remains very easy-to-make and definitely delicious. Most of all, you can get away with serving this dish to family and friends in the next few months; for holidays, gatherings and such.