Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!
A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.
Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.
To someone who has never tried making or eating savory oats, they might sound a little strange. Usually, when we think of oatmeal or porridge, we see sweet fruits and spices folded into the creamy grains. But, believe you me, savory oats hit a spot of filling satisfaction that sometimes the sweeter can’t really give. I love to incorporate veggies into mine to bring it full circle, and almost all of the time I use nutritional yeast to give it a slightly cheesy flavor (and a lot of B vitamins).
I find that this meal is great for lunch because it is the great medium between breakfast and dinner, and that’s what the personality of the dish seems like to me. It lends itself to Italian recipes in terms of flavor, but it pretty ambiguous in every other way. One great thing about these savory veggie oats is that they come together in minutes and couldn’t be easier to make. So, anyone from those of you who are just getting into cooking at home to the well-seasoned cook can make these with confidence.
It seems as though, lately, I have been somewhat of a grilling machine. I just can’t stop! With this month’s love bloghop theme being #tomatolove, I knew right away that the first recipe would involve grilling them; but, I wasn’t sure exactly how I was going to use them after the preparation. I have a few different ideas, but I’ll make them later this month once I’ve made a few trips to the farmers market.
First off, these stacks may look a little fancy, but they are super easy to make and put together. They make for a great appetizer for an outdoor dinner party or BBQ, and as I experienced last night, people will be pretty impressed by their presentation (just make sure to not relay how easy they were to make ;)). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.
I was able to use some more zucchini from my garden, thankfully; I’ve been giving these damn things away! Before this recipe, I had never tasted grilled avocado, but now I feel like this will be a common occurrence for the rest of the season. All of these grilled veggies paired with a little homemade BBQ sauce and a light, smoky almond cream make for a winning combination.