A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. 😉 This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.
So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.
Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.
Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe, but you can always blend in batches to reach a thickness and texture of your preference.
It’s been a little tough getting used to being back home and in my kitchen, I must say. After going out to eat for nearly every meal last week, I’ve been semi-spoiled by the convenience of it all. Slowly, but surely, I’ve been getting back into the mix of things; yesterday I grabbed some gorgeous produce from the local farmers market and I can’t wait to use it.
But, before I utilize the aromatic tomatoes and colorful nectarines, there has been one item hanging out in my pantry for a while. I felt a bit intimidated by it, but after this good experience I’m looking forward to the next time it makes an appearance! This ominous ingredient is Nori, well, the raw sheets of it to be exact. I bought it with the intent to try making rolls for the first time, and I’ve finally gotten around to doing so (especially since buying a sushi roller when I was in SF).
This is a super basic, but very delicious, sushi roll recipe. I have substituted the typical white rice with brown for a slightly healthier version, and used some fresh veggies as filling. Recipes like this one are super customizable, so feel free to switch out ingredients to what you have on hand, although my version is very good. 😉
It’s that time again, Raw Wednesday is here and I hope that you’ve had a terrific one so far. I haven’t had a whole lot of time for elaborate raw dishes, so lately I’ve been resorting to juices and smoothies which are some of my favorite meals/drinks. Carrots are one of my favorite foods to juice, they’re packed with Vitamin A and have some sweetness to them that goes great with many fruits.
- 2 Small Apples, Cored
- 2 Large Carrots, or 4 Stubby ones like pictured above
- 2 Cups Red Grapes
- 1 Nectarine, With Stone Removed
- Put all ingredients through a juicer and stir together, pour over ice if you’d like your juice to be chilled.
Good morning, everyone! It’s Raw Wednesday, and I’m here with a simple juice to start your day off.
1 Medium-sized Cucumber, sliced to fit in your juicer
3 Large Carrots, sliced
Juice from 1 Orange (this adds a great tinge of sweetness)
Put the cucumber and carrots through your juicer, mix that with the juice of your orange and pour over ice. All you have to do then is enjoy your refreshing juice!