Nourishing Flourishing

Hello! It’s a beautiful day here in Boulder, Colorado — the sun is shining, the birds are chirping, the squirrels are peaking into our window, and… people are stumbling home wrapped in nothing but a blanket. It’s the day after St. Patrick’s, so you better believe our university town is pretty hungover this morning. Thankfully, I’m only nursing a reaction to all the Benadryl I had to take yesterday — Spring is lovely, but a bit of a transition, immunologically, for some of us!

I must say that Sunday is, now, without a doubt, my favorite day.  While they used to be a source of great anxiety, I feel like I’ve finally grown up a little, and now I look forward to Sunday mornings with joy. At last I’ve realized that a necessary component of “success” in my endeavors, is to set boundaries for myself, and to commit to making time for rejuvenation. Because Sundays were such a stressful time for me in the past, I chose to implement them as a day devoid of all pressure; I do only what I want to do on Sundays, insofar as it is possible.

Today, I wanted to drink strong coffee (usually a once-a-week treat for me), make a special breakfast, and linger over it with my favorite person.

So that’s precisely what I did.

And I was so utterly delighted (and shocked!) with this recipe — which I’ve been playing with for months, and only today wrote down the measurements for — that I just had to share it with you. Forgive me if the photos aren’t the best — I was so eager to post the recipe that I shot this stack on my porch as soon as they were off the griddle! It is wonderfully simple, and my husband (who is a gluten-eat) devoured two batches… Two batches!

Gluten-Free Almond Flour Pancakes
These pancakes taste just like those of my childhood, but without all the dryness that would compel me to drown them in syrup. They are perfectly moist, tender, and just sweet enough to tantalize. Delicious even without maple syrup, they would work beautifully as a quick rolled-up PB and J. Top with succulent fruit, and savor spring’s arrival! Reawaken those mornings of your youth — but be sure to serve with a more adult side of strong coffee for maximum pleasure. (That sounded like a prophylactic commercial. Sorry.)

Ingredients:
~1 TB extra virgin olive oil for pan (you can’t taste it, don’t worry!)
2 C. blanched almond flour  (make your own, or buy it here in bulk, like I do)
1/4 C. arrowroot powder
1/2 t baking soda
1/2 t. salt
2 whole eggs + 2 egg whites
1/4 C. agave nectar (you can decrease this by 1 TB if you like)
1/2 C. unsweetened almond milk
dash of vanilla extract

Recipe:
1) Heat oil in a small cast iron skillet over medium.
2) Mix dry ingredients in a large bowl.
3) Mix wet ingredients in a small bowl; whisk eggs thoroughly.
4) Add wet ingredients to dry. If you want to thin it out a tad more, add another small splash of milk.
5) In ~2-3 tablespoon size scoops, pour the batter into the skillet one pancake at a time. Using a fork, spread evenly to a thin layer.
6) Keep a close eye on the bottom of the cake — you will likely need to turn it down a notch over the course of cooking the pancakes, because almond flour burns easily. Once bubbles start opening on the top of the batter, very, very carefully (supporting the pancake completely with a spatula), flip the pancake. When browned on both sides, set aside on a plate. (It may take a couple tries to get the method down, but they’ll be delicious even if malformed.: )
7) Repeat until all the batter is gone.

Top with pure maple syrup, and, if you like, fresh, organic strawberries. My husband liked a few of his slathered with a little natural peanut butter as well. They keep quite well in the refrigerator, just be sure to keep them well-covered.

Over breakfast, we chatted (amongst other things) about how reading fiction changes us (which was rooted in this interesting piece). This semester, I have achieved my goal of reading for fun again — not academic purposes — and it is a beautiful revival! I can’t seem to put my reading down at night, and I have even been walking home from classes and the gym with novel in hand (well, my novel on my Kindle in my hand, but you know what I mean). There’s so much to be learned about a good and flourishing life in works of imagination!

I’m now going to return to my novel, and pretend that I don’t have any midterms this week. Just for today. Ah, grad school — it’s one big delusion after another… I also hope to catch up on comments, which I seem to be perpetually behind on — alas. Know that I love reading them. I hope you can take some time today for a healthy and delicious treat (like pancakes!) and/or a good chapter of a novel. Nourish yourself!

What is your Sunday ritual?

Are you reading anything for fun?

Some of you might be intrigued by the title of this post — what in the world is a biscochito (or, as my abuela spelled it, bizcochito)? If you come from a Hispanic family, you probably already know that bizcochitos are most easily described as anise sugar cookies with cinnamon. Historically, bizcochitos are thought to have been brought over to the Americas from Spain in the 17th century. They are thick enough to have a chewy center, and crisp around the edges for that satisfying crunch.

When I introduce them to those “uninitiated” in this cookie cult, I emphasize the anise component, because most people are unfamiliar with the ingredient and its strong, rich, but very unique flavor. In short, anise seeds taste like fennel, and might conjure associations with black licorice (but in my opinion, anise is more delicious than either). With that warning out in the open — I know not everyone is crazy about such tastes — , I also frame these cookies as my absolute favorite of all time.

And I mean it.

The reason is partly sentimental; these are the only cookies that absolutely were, will be, and must be made at Christmastime. In my family, they are ubiquitous at weddings, funerals, and nearly any holiday, as well. My grandmother used to cut them into a beautiful shape (I did a search but haven’t found anything to its likeness yet!), and the beauty of the cookies was enough to make one indifferent about all the lard they contained. Many joyful times in my life have been marked by their presence.  I could summarize by saying that they are special; they evoke family, comfort, celebration, and tradition for me. Bizcochitos signify both a specific and general culture in which I find much of my identity. (All this in a cookie!)

My dad perfected his own version, nixing the lard, as well as the complicated design. Each family that makes bizcochitos will probably tell you that the right way to make them is their way. Such is the nature of a bizcochito — we can’t even agree how to spell it! Nevertheless, permit me a few sentences to reminisce on my family’s methods, to give you a sense of what an art this is (and you will appreciate, I hope, the simplicity and liberty of my own adaptation all the more).

My father used to make as many as 200 cookies at a time to celebrate the onset of Advent. Or before visiting (our very, very, very numerous and wonderful) relatives.

When making bizcochitos in our home, the keys to remember were:

1) You cannot make bizcochitos in batches smaller than 12 dozen.
2) You must cream the ingredients with your hands — any other utensil involved  in the mixing is blasphemy, and everyone will know if you transgressed; the cookies will be flat. People will be sad. You will probably need to go to confession. Twice.
3) There is no such thing as too much cinnamon.
4) You will need — literally — an entire dinner table for the process of rolling the dough.
5) Use a timer, and you will avoid many tears.

Bizcochito baking is an all-day, seriously labor-intensive affair — early morning to dinner is spent in la cocina. It is a true act of love. My dad, being the thoughtful and dear man he is, would bring gallon-sized ziploc bags filled with biscochitos to mass on Sunday and hand them out to all the older Hispanic women in our church who grew up with them, but weren’t able to make them anymore. They would kiss him and cry out with total joy — these cookies have so much meaning for many of us!

This is what bizcochitos do: they make people happy, they make the world a better place.

Also, they are delicious.

Almond Flour Anise Bizcochitos (or Biscochitos!)

This was the only recipe I wanted to work on over my winter break, and thankfully I had the godfather of Bizcochito Baking taste-test and critique my labors to perfection. I wanted to share these with my “uninitiated” friends to get a sense of how well anise might be received by younger folks that hadn’t grown up on it. I am so delighted that anyone who tried it loved it! The best part, of course, is that nearly anyone can eat these — they are not only gluten-free, but grain-free, vegan, and — contrary to many other bizcochito recipes — easy! The recipe is much simpler and quicker than it first appears. I hope you and yours love them.

Ingredients
Cookies
2 ½ C. blanched almond flour (you can make your own, or buy it from here in bulk, like I do)
2 TB arrowroot powder
2 TB coconut flour
2 TB cinnamon
½ t. salt
½ t. baking soda
6 TB non-hydrogenated shortening
½ C honey or agave (honey is not vegan, of course)
2 TB pure anise extract
1 TB vanilla extract
2 TB anise seeds

Cinnamon Sugar Topping
¼ C sugar
2 TB + cinnamon

Recipe:
1) Preheat oven to 350*.
2) In a small, flat bowl, mix the cinnamon sugar. Set aside.
3) Mix all dry ingredients except the anise seeds together, and set aside.
4) In a small bowl, add wet ingredients and mix thoroughly with a fork until combined.
5) Add wet ingredients to dry, and either mix with a fork or cream together with your hands.
6) Add anise seeds, and mix gently but thoroughly.
7) Form dough into 1” balls, and flatten into circles with your hands. You may want to experiment with keeping the edges rugged, or smoothing them, and with size and thickness. (See note below.)
8 ) Arrange the shaped dough balls on a parchment lined baking sheet, and place in the oven. Keep a close watch on them, and when the bottoms and edges begin to brown (around 8 minutes or so), remove. Let sit for one minute.
9) Now the tricky part: Working carefully and quickly (it might take a couple tries), remove one cookie at a time from the sheet, and press the top of each into the bowl of cinnamon sugar. Set aside and repeat until all cookies are topped. (The cookies must be quite warm to get the sugar to stick, so please be very careful not to burn yourself!)
10) Rejoice.

Note: I find I enjoy them just as much without taking the time to make them look like the rolled-out, perfectly round, glutenous bizcochitos of my youth, but please feel free to take a little extra time and give yours a more refined edge, or experiment with shape and thickness!

As I mentioned, every community or family will have its own cult(ure) of the bizcochito. While my version is a tad different than my grandma’s or dad’s, it is a recipe I look forward to passing on in my own family someday — a recipe with a legacy, evolved ever so gently for each generation.

I hope all is well with you, dear readers.

What are your sentimental foods?
Have you tried anise (or even a bizcochito) before?

Ok, this post has been weeks in the making. Literally. I haven’t been sitting idly on my fanny though — no, no. I’ve been baking about seven (huge) batches of donuts. My personal test kitchen has been a disaster every single day — baking pie pumpkins, testing and re-testing, “forcing” samples on friends and strangers… I think I’ve got it now. I really hope that if you try it, you find it well worth the wait. My photos, as I mentioned, are still disappointing, but for the record donuts, with all their shimmery sweetness, are a downright challenge to capture! (That, at the very least, shall be my excuse…) Just don’t judge this book by its cover; I should illustrate how tasty my testers found this recipe — my husband was told by four different people that he is very lucky to be married to me, just because of these donuts/doughballs. (Trust me, you take away this recipe and I’m probably not worth the headache. Ha! : ) They’re pretty dang good.

Anyway. So, here’s the best part about this recipe: it can be three different types of treat, depending on how you choose to employ the dough/batter. Donuts, donut holes, or doughballs. The only tangible difference between the donut holes and doughballs is that I consider a “proper” (really, Katie?) donut hole to be glazed, whereas a doughball has something like chocolate chips in it. But really, define this for yourself; just enjoy it, whatever you do.

I really wanted to create a recipe that was versatile enough that if you don’t own a mini donut pan (I finally found one at Goodwill for $1 after years of pining) you can still make something outrageously, ridiculously delicious. And I mean that. If you choose to go the mini-donut route, there’s a good chance you’ll be surprised that something gluten-free, grain-free, and vegan can taste and feel like a traditional donut. (Or — dare I say? — better!) I was shocked, to be honest. But really, it’s the shape that’s fun — otherwise, everything will taste the same if you choose to make donut holes instead. I think the icing is what really put it over the top as a bona fide donut product. I don’t usually consume sugarcane products, but this was such a minute amount, I decided to at least see if it made a big difference for the donut experience… WHOA. Yes, yes it does. You will think these are fresh from a bakery. And not a crappy big corporate grocery store bakery. A legit, neighborhood bakery. I was floored.

If you prefer not to have a glaze, throw a handful of dark chocolate chips in the batter. Taste a little of the dough [vegan so salmonella-free!], you know — just to be sure it tastes alright. And then rejoice. Dance. Sing. Call a friend. Pat yourself on the back. Whatever. Just celebrate that deliciousness. Savor it.

Repeat.

This is literally the best donut (and doughball) of my life. Glutenous or not.

And I used to have one every single Sunday growing up, so these had some serious nostalgia to live up to.

Best Ever Pumpkin Dough for Mini-Donuts, Donutholes, and Doughballs

This might appear more intimidating than it is. Granted, it takes slightly more time than most of my baking recipes, but it is well worth the extra couple of steps, which are a cinch! This batter, whichever way you choose to bake it — mini-donuts, donut holes, or doughballs –, will amaze you. Everything about it is resonant with autumnal comforts — moist in the center, sweet and aromatic, just enough pumpkin and cinnamon to awaken your senses, and a true melt-in-your-mouth finish. Bundle up and savor the taste of fall while you can; all you need is a cup of coffee and someone to share this special treat with. I have never been so proud of, or pleased with, a recipe!

If you choose to forgo the icing/glaze, adding some dark chocolate chips will enhance all the flavors. I used mini-chips, to go with my “petite treat” theme. ; )

Ingredients:
2 1/2 C blanched almond flour (click here to make your own)
2 TB arrowroot powder
1 1/2 TB cinnamon
1/2 t baking soda
1/2 t salt
1 C cooked pumpkin puree (how to make your own — so easy, way more tasty, and cheaper!)
1/2 C agave (or honey) + 2 TB maple syrup
1 TB coconut oil
1 TB vanilla
1/4 C dark chocolate chips (if desired)

Batter Recipe:
1) Mix dry ingredients.
2) Mix wet ingredients, and add them to the dry.
3) If chocolate chips are desired, add them now.

(Please note that I have not tried this with a full-size donut pan, so I’m not sure if that will work!)

Directions For Mini-Donuts:
1) Grease donut pan (I used coconut oil). Dust with almond flour.
2) Fill a plastic/ziploc bag with the batter, and cut off one of the tips. Pipe through into the donut impressions.
3) Bake at 325* until lightly browned on edges — you will be able to see the edges pulling away slightly from the pan. Keep a close eye on them! (If it looks like the bottom half of the donut [around the impression part of the donut pan] is browning too fast, move to the top rack and watch carefully). Mine took a while — about 20 minutes.
4) After removing, allow to cool for at least 15 minutes.
5) I removed the individual donuts by turning the pan over, and evenly hitting the pan on the table. They should pop out intact. If they are too warm, they’ll fall apart, so the cooler, the better. (You can also try to wedge them out with a butter knife, but I didn’t have a lot of luck with that method.)
See below for icing.

Directions For Donut Holes and Doughballs:
1) Roll dough into small, 1″ balls. Try to make them higher, rather than wider, as they flatten a bit from the heat in the oven. You can wet your hands a little if you like.
2) Place each doughball on a parchment lined baking sheet. Bake at 325* until lightly browned on edges. (It took mine a little over 15 minutes, but watch carefully!)
3) Remove and allow to cool on the sheet for at least 15 minutes.
See below for icing.

Vanilla Glaze/Icing Ingredients:
1/2 C powdered sugar (I used a grain-free, organic brand with tapioca starch, because the cheap brand was sub-par — you could taste the cornstarch. Blech.)
1 TB unsweetened almond milk (I used vanilla)
1 teaspoon vanilla extract (optional)

Chocolate Glaze/Icing Ingredients:
1/2 C powdered sugar (
2 TB cocoa powder
2 TB unsweetened almond milk (I used vanilla)

Glaze/Icing Recipe:
1) Add almond milk to powdered sugar (and cocoa powder if desired), whisking vigorously with a fork until lumps are gone.
2) If desired, add vanilla.
3) Dip the tops of donuts, donut holes, or doughballs into the glaze. Allow glaze to dry for at least half an hour.

Notes on Icing/Glaze: I used a grain-free, organic brand (365 Organic) of powdered sugar, made with tapioca starch, because the cheap brand was awful. You could taste the added cornstarch. I highly recommend spending a tiny bit extra for the sake of quality! Seriously. I promise it’s worth it. Also, resist the urge to add more milk; you want the glaze to be as thick as possible, because if it is too wet, it won’t dry, it will just soak your donuts and they will be mushy.

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I am honestly in awe that this recipe turned out. I started with no idea what I was doing, and ended up with something I’m really excited about. I had been thinking an almond flour pumpkin donut was needed in the world, but could never find a recipe for one. While I am still unsatisfied with my photos (the main reason for the delay of this post), I think the recipe makes up for any aesthetic disappointment. Try it, and let me know if you agree! These are a perfect holiday sweet, without being unhealthy (in moderation, of course); I already plan to make them for my family over Thanksgiving.

Also, bake these while listening to 40s and 50s tunes — somehow, it will make everything in life seem alright again.

Are there any seasonal treats you are eager to create or make again?

FRIENDS.

I’m back.

Sorry about the weeks-long hiatus. Life got crazy like whoa very, very quickly — pretty much as soon as my grad classes started up, and I took a new job, and so on. Enter: Katie’s Life Without Any Free Time Whatsoever. Thank you so much for being understanding and supportive while I adjusted! If I have missed an email or anything, please let me know; I’m worried that some things got lost in the chaos. : / Also. I’m going to aim for posting at least once a week from now on. Let’s hope I can manage that. I missed blogging! I missed chatting with you guys, cooking crazy things, and telling you about it. It’s true that having to take a break from the internet in general was also seriously refreshing. But I am delighted to be back. And with a very worthy recipe to celebrate!

Now let me explain — this recipe looks complicated. It looks like it will take hours to make. It looks like it has a lot of ingredients. But really, this took me about 45 minutes total, prep and cook time, and it’s actually fairly simple. Plus, doesn’t it just look and sound so classy?

Ok, I admit it; I’m a grad student who huddles around free food at lectures. And puts samples in my pockets. That have holes in them. My already questionable hygiene has taken a further hit due to studying. An apple with gobs of peanut butter suffices as a meal on (frequent) occasion. Nearly all my clothes are thrifted.

I know nothing of classiness.

I came across a photo of a Caramelized Tomato Tarte Tatin on Pinterest way back when, and while I wasn’t so keen on the recipe itself (especially since it had gluten in it, ha), I fell in love with the visual. I actually bought cherry tomatoes at the store every single week while I was away from the blog, vowing that I would find time to make the tomato tart of my dreams… And here we are, three or four weeks and pints of tomatoes later, with — at last! — my own gluten-free, grain-free, and vegan version of a savory tart. I knew I’d get around to it! Good thing those overripe, wrinkly, geriatric tomatoes are easily disguised by the oven’s magic. : )

Sweet and Savory Balsamic Caramelized Onion and Cherry Tomato Tart

This tart has a buttery crust that mimics a glutenous one beautifully. It is topped with sweet caramelized onions and garlic — I use red onions for a richer flavor. The touch of balsamic vinegar carries the sweetness of the onions and candy-sweet, juicy tomatoes, while also bringing the perfect amount of complexity and depth to this (surprisingly) simple, high-protein dish. It’s savory, sweet, and one of the most delicious things I have ever made.

Inspired by this Caramelized Tomato Tarte Tatin.

Ingredients:

Crust
1/2 C garbanzo bean (chickpea or besan) flour
1/2 C blanched almond flour (how to make your own)
1/2 teaspoon salt
1/4 C water
2 Tb extra virgin olive oil

Topping
1 small red onion (or half of a medium)
1.5 Tb extra virgin olive oil
salt
2 cloves garlic
2 Tb balsamic vinegar (plus more for drizzling)
1 pint cherry or grape tomatoes (you might not use all of it)

Recipe:

Crust
1) Mix dry ingredients in a bowl.
2) Add water and mix thoroughly with a fork.
3) Add olive oil and mix thoroughly.
4) Preheat oven to 350*. On a parchment-lined baking sheet, using wet hands, press dough into an even circle.
6) Using a fork, pierce the dough to create vents all over. Place in oven and begin working on topping. (You will remove the crust once it turns a light tan on the very edges.)

Tart Topping

1) As crust bakes, slice onion into thin rounds.
2) Heat olive oil in a cast-iron skillet over medium heat. Add onions.
3) Sprinkle onions generously with salt to make them sweat. Stir occasionally.
4) Chop garlic, and once onions are translucent and beginning to brown, add garlic.
5) Stir occasionally to keep garlic from burning, but since you want the onions to caramelize, you can just leave them alone for the most part. Once they turn a beautiful dark brown, turn off the burner, and add the balsamic vinegar.
6) Scrape the skillet as the vinegar reduces down and infuses the onions and garlic.
7) Your crust should be ready by now, if it wasn’t beforehand. Remove it when it is a light tan on the edges. Keep the oven on.
8 ) Spread the onion/garlic/balsamic mixture onto the crust.
9) Quickly slice the tomatoes in half and arrange on top of the onion mixture.
10) Return tart to oven. Once the edges of the tart are lightly browned (see pictures) and the tomatoes are cooked (starting to break and release their juice, or wrinkly, or swollen), remove. Drizzle with balsamic vinegar and serve.

Serves two as a meal, or six to eight as an appetizer.
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We literally devoured the entire thing in five minutes. There are simply no words. None.

And since I’ve probably overwhelmed you with the apparent length of the recipe, I’ll close it down here. (Also, it is waaay past my bedtime, and I am suddenly very committed to getting a solid set of hours in each night. Amazingly, sleep makes the waking hours more productive. Who knew, right?)

Yay — I’m blogging again! Give me a day or so to catch up on comments — it’s unlikely that I’ll be able to respond as quickly as in the past, but it is still so important to me to keep up our conversation. Comments and emails will always be a priority, so don’t think I care less just because I’m posting less! New recipes are coming, friends. I have so many tasty ideas percolating that I really had to restrain myself from experimenting in the kitchen all night on Sunday, when I made this dish. This is a very good thing.

OK — what did I miss this month? How have you been?!

Any requests?

xo.

So apparently I’m not easing into the season as smoothly as I thought I would…

I went and bought an ice cream maker at Goodwill for $3 a couple weekends ago.

And now… I think I have a problem. It’s called “ice cream.”

And I can’t stop making it.

This recipe uses just three ingredients. THREE.

The ice cream actually came into being on a rather cloudy, brisk day. It was the first time I’ve worn jeans out of necessity in months! But, I love Fall and all its cozy glory, so I celebrated by eating a bowl of this on the porch, all bundled up and content in my sweater.

It’s the little things.

Once we tasted this miracle, we were in awe. We started dreaming immediately about how we could find excuses to make it for any occasion. Can you imagine — a scoop with apple or pumpkin pie?! Oh. Oh. Oh oh oh. Just wait ’til those holidays roll around. It’s gonna be ice cream biznass time, all the time. If you don’t have an ice cream maker, don’t worry — you can try this using the Ziploc method that Lynnea so kindly shared on the Nourishing Flourishing Facebook page:

1 quart sized ziploc bag and 1 gallon sized ziploc bag are a great icecream maker. : ) put ice and salt in the big one, put you ingredients in the smaller one, zip the smaller one and place into the bigger one, zip it up and shake for 10 minutes. : D [thank you 2nd grade science!]

Thanks Lynnea! <3

I should be transparent, though, and say I haven’t tried it that way, so I’m not 100% sure it will work for this coconut milk base – but I would presume so. If that makes you nervous… I know — none of us like to have too many appliances. I don’t even own a real blender. Or a stand mixer. Or anything else considered normal and necessary. But this was a good purchase. Thrift stores abound with ice cream makers. In the less-than-five-dollar range. After all, those poor ice cream makers need a home to make memories in. Put them to their joyful labor, and enjoy the benefits year-round. Ice cream is for any time of year. Especially this cinnamon kind. Oh. My. Word.

It might not look like much, but this is honestly one of the best things I have ever tasted.

Seriously.

Cinnamon Coconut Milk Ice Cream

This is the perfect harmony of creamy, cold, and refreshing, with the warmth, comfort, and sweetness of cinnamon. Imagine a snickerdoodle in smooth, frozen ice cream form. (I’m drooling just typing this…)

Ingredients:

1 14 oz. can coconut milk (light or full fat…though full fat is going to taste even better)
1/3 C agave (or honey)
1 TB ground cinnamon

Recipe:
1) Mix coconut milk, agave, and cinnamon in a bowl, and process according to ice cream maker’s instructions.
2) Freeze for an hour or two so it can firm up completely.

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It was amazing. We kept taking spoonfuls out of the freezer when the other wasn’t watching… And finally we just sat down and at it together straight out of the container. I got the idea to try this flavor largely from that ice cream shop I worked at in high school – which also inspired the lime and mango ice creams of last month. Apparently, eating ice cream all day that summer really affected me? I promise, though — this is the last ice cream recipe for a while. (I hope I can keep that promise…!)

It’s another very busy week here for us, but for some reason I am just brimming with gratitude. There’s something about autumn that slows and simplifies things for me. I regain perspective — in little glimmers — but those glimmers are so rich. P.S. …It might really just be my delight that pumpkins are back in season… WOOHOO! Brace yaself.

What’s something you’re thankful for today?

I’m thankful that I live close to mountains, wake up next to my best friend every morning, and don’t eat (and thus get sick from) gluten anymore. Also, baby pigs. Also, scarves. Also, you. <3.

Welp, I found my lost recipe! Phew. And just in time for autumn to arrive — it’s starting to feel a bit chilly in Boulder! I know, I know… Fall is still a dirty word for some of you : ) But I am lovin’ it. I’ve been sipping on tea and nibbling on these tea squares to keep warm.

I had been dreaming of these for a while (read: years) before I attempted a weeklong baking extravaganza during a heatwave last month to finally get a recipe hammered out. I had been frequently disappointed that most tea squares didn’t seem much different than a cookie bar; I wanted them to be distinctly TEA squares — to have tea in them. Thus, these (vegan, GF) tea squares — unlike most I’ve seen — actually contain tea leaves. That may make you curious, freaked out, or titillated. I love tea, so you can imagine where I fell on that spectrum… Anyway, awkwardness aside, these are the perfect pastry-biscuit hybrid to bring to a brunch or — if you have really cool friends and do things like this — a tea party. Why yes, I do plan on having one sometime soon — complete with cucumber sandwiches. How did you guess?

I tried three flavors…

#1 — Rooibos.

An African red tea that is sweet, perhaps nutty, and reminds me of honey. 

My mom had a little breakdown when she thought I was taking them home with me. She was a fan.

#2 — Earl Grey.

A nice combination of “bite” from the black tea and citrus, with the balancing undertones of sweetness from the agave.

A classic! I would eat these on the regular.

#3 — Chai.

A comforting blend of aromatic spices and herbs like cardamom, fennel, cinnamon, ginger, and cloves.

It tasted like autumn!

I played with this recipe quite a bit, and though I kind of disagreed with the majority of my (20) tasters (I liked mine with a little less oil and sweetener), I am posting the most popular variation; ’twas hands-down the winner. These bars are chewy, moist but firm, and sweet enough to feel like a treat without being a dessert. This is what I would call a Grown-Up Cookie — unique, mature flavors, and just a hint of that pretentious gourmet flair that you get from classy food magazines. You know what I’m talking about.

Work that pretentious pinky. Work it.

I do not recommend using tea from a bag in this recipe… Don’t be misled by the Twinings in the photo — that was to drink, not to bake with. It would be far too mild to even detect. Instead, you can get just the amount of loose leaf tea you need from many bulk spice sections of grocery stores. My store carries organic and fair trade Frontier brand spices and teas, so that’s what I used. The BFF Manfriend found that one of the teas was a little too big and rough in a couple of the bars, but I didn’t mind the crunch. If you are worried about this, feel free to chop the leaves a tad with a chef’s knife or whir ‘em briefly in a food processor first. These are also pretty heavy on the tea leaves, so you may want to use less for a subtler flavor.

True Tea Squares — GF, Vegan, Grain-Free

Ingredients:
2 C almond flour
1/4 C loose tea leaves (do not use tea from a bag!)
1/2 t salt
1/4 C coconut oil
1/4 C agave (or honey)
1 TB vanilla

Recipe:
1) Preheat oven to 350*.
2) Mix dry ingredients.
3) Add wet ingredients to dry and thoroughly combine with hands.
4) Using wet hands (to prevent sticking), press dough into an 8″ x 8″ glass pan.
5) Bake for 10 minutes, or until golden brown on bottom and top.

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Oh, and by-the-by (<– someone please explain this phrase to me)… This weekend, I made one of the best recipes I have ever concocted. Ever. And it has three ingredients.

And I am dying to share it with you.

That is all.

Have a great Labor Day!

Do tea squares freak you out, or excite you?

So I had the privilege to meet dear, sweet blog reader Brenda before she moved away — but I got the most adorable text message from her yesterday saying she made the baked beans (one of my most popular recipes) and loved them, and when the heck am I going to post more recipes?! Well, she said it a lot cuter and nicer than that. <3 Sure, I’ve been super busy, but y’know, the time has come!

Truth is, the BFF Manfriend has been doing 90% of the cooking lately, while I’ve been scrambling. And I don’t mean eggs. In fact, this meal was inspired by the man himself. And his version actually might have been better. Also a true story. I know that you might think, Hey, this has two recipes, it can’t be fast or easy! But I promise – it’s simple, delicious, and can be thrown together in probably fifteen — tops twenty — minutes. I say this with confidence because yesterday I ran to the store down the street, and when I came back, the BFF Manfriend announced dinner was ready. Um. Yes? And you thought the mango heart was sweet.

This the perfect recipe if you (or a generous friend — thanks Ann!) have an abundance of tomatoes from your garden, getting way too ripe on your counter.

The tomatoes are strained of their seeds/juice, cooked down with a little olive oil, and seasoned as a tomato should be — with only salt, pepper, and oregano. The reserved juice and seeds aren’t wasted, though — they are added to lend some piquancy to the other layer of the meal — cooked black beans, which are seasoned with just some salt, pepper, cumin, and a touch of oregano.

Here’s what it looks like when those tomaters are all good and squeezed:

After mashing or blending the bean mixture (the Husband smashes; I blend [lazy]), you spread them on a slice of GF bread, and dollop on a spoonful of Succulent Tomato Topping. With salad on the side, this is an efficient (read: fast), high-protein, nutritious, vegan, and totally delicious meal. I like to think of it as “Grad School Gourmet” — cheap, but with a touch of class. I mean, I used “piquancy” to describe it. That’s not only a GRE word, it’s definitely made the rounds in fine cooking magazines…

NOTE: You do not have to include the strained tomato juices/seeds; feel free to omit the step of adding it to the beans and just dispose of it.

Simple, Succulent Tomato Topping

Ingredients
1.5 TB extra virgin olive oil
5 small to medium-sized tomatoes
1/2 t salt
1/2 t coarse ground pepper
1 TB oregano

Recipe
1) Quarter tomatoes and remove seed pulp/juice (you can just squeeze them or run your fingertip along the seed line to remove). Reserve juice in a separate container.
2) Coarsely chop tomatoes.
3) Warm olive oil in a cast iron skillet over medium-high, and add tomatoes, salt, pepper, and oregano.
4) Stir occasionally to keep from sticking; allow tomatoes to cook down (5-10 minutes).
5) Turn off heat, and, using a spoon or spatula, drain liquid into the container with the other tomato seed pulp/juice. Taste, add more seasoning if necessary.

Makes about 1/2 cup, depending on the size of the tomatoes. It should be enough for about 4 large slices of bread.

Classed-Up Quick Bean Spread

Ingredients
Reserved tomato juice/seeds from recipe above
1 1/4 C prepared black beans (= 1 14.5 oz can, rinsed and drained)
1 1/2 TB cumin
1/2 t salt
1/2 t coarse ground pepper
1/2 t oregano

Recipe
1) Combine all ingredients in a shallow bowl and mash until combined — OR — place all in a blender and process until desired texture — OR — combine in a bowl and use an immersion blender until desired texture. Taste and adjust spicing accordingly.
2) Spread or pour (depending on consistency) over toast, and cover with Simple Succulent Tomato Topping.

Makes about 1 – 1 1/4 cups — enough to top 4 large slices of bread.

Mmm… Bean-y Bruschetta.

Like I said in the note above, the beans will be thicker if you add less (or no) juice. Also, as always, play with the spicing to your preference! These recipes are so simple that the real gem here is just the method; it’s amazing how easy it can be to just put a little bit of a different spin on something traditional, and end up with deliciousness. This felt like comfort food gone… adult.

What surprise meal successes have you had lately?

Yep.

I went there.

I so went there.

We are all probably wanting relief right now, yes? Dog days indeed. Truth be told, if I would have had tequila on hand, I probably would have thrown it in there too. Margarita ice cream? Shoot. It’s 100 flippin’ degrees out — don’t mind if I do!

Remember how I said in my last post that I worked in a local ice cream shop in high school? Yeahhh… about that. Lime ice cream (not with bright green, fake lime flavoring — real lime zest and juice) was how I gained a few extra pounds that summer… But seriously, can you blame me?! This version is a healthy, vegan take on that indulgence. It’s just three simple, delicious, whole-food ingredients. What else could possibly be more refreshing than cold, creamy, lime on these last sweltering days of summer when you feel like you’ve been trapped in the armpit of Hades? It has just enough tart and zing to perk your tastebuds and your mood. (That was way cheesier than I meant it to be. Forgive me.)

Plus, once you share the three magical ingredients, it will make everyone around you start singing and dancing to this song in the kitchen (at least…if you’re a member of my family, apparently):

It’s okay if you drop your spoon (perhaps in a garden as you take photos…ahem), or are simply in a hurry — just get that ice cream in your mouth, friend.

You know you want to go there too. So do it. Go there. And don’t look back.

Ingredients:
2 cans coconut milk
1/2 C agave or honey
2 fresh limes

Recipe:

1) Zest limes.
2) Mix coconut milk, sweetener, zest, and juice of both limes in a large bowl. Taste, and adjust sweetness if desired.
3) Process according to instructions included with ice cream maker.

Um… Do you see those flecks of green? That is deliciousness, otherwise known as lime zest. If you can eat graham crackers (or know how to make a GF version), this would be an a-m-a-z-i-n-g Key Lime pie substitute. I’m drooling on my keyboard so… This just got awkward.

How are you staying cool?

We made two different kinds of vegan ice cream this weekend.

I know. We might have a problem. But hear me out!

Please see the following list for really good justifications reasons:

1) When were visiting my parents for a few days this weekend, I knew I wanted to get as much use out of this limited-time nectar-of-the-gods-making appliance (–> that we don’t have) as I could while we had the chance. (We are grad students, on a grad student budget — did I mention that 8000 times already?).
2) It is like the 5th circle of Hades hot outside right now.
3) The maker was my grandma’s, and holds some special memories in it’s adorable wooden frame.
4) The last time I made ice cream was with my grandma and this maker. It was a simple coconut milk base sweetened with agave, but G-Funk couldn’t get over how awesome it was that we used no dairy or refined sugar. She was crazy about such a neat new treat, one that I could take part in no less! (She was devastated that I couldn’t eat like most people.)
5) You know what? Coconut milk ice cream tastes better to me than dairy ever did. And I do what I please.

Psst: that is indeed a Trader Joe’s can from one of my ridiculous cross-country pilgrimages.

So… I used to not like mango. Seriously. But when I was in high school, I worked at a local ice cream shop (now out of business, God rest its soul) and while I didn’t get a discount, I did get the freedom to eat as much I wanted while on the clock. Anyway, one of the unique flavors was mango, and I was so convinced it would make me gag I didn’t even try it for months. Then one day, my life changed. Enter Mango. Hence, this classy, healthy, vegan, dairy-free, super-simple-with-no-nasty-high-fructose-corn-syrup-and-who-knows-what-else-flavoring version! It’s not even sweetened with refined sugar. Whaaa?

Bam! Deliciousness.

Ingredients:
1 16 oz can coconut milk (I used TJ’s light, but ten bucks says a the full-fat stuff has better flavor)
1 fresh mango (about 1 1/2 cups cubed; you could probably sub frozen mango chunks)
1/3 C honey, agave, or equivalent other sweetener

Recipe:
1) In food processor or blender, puree mango with sweetener until as smooth as possible.
2) Add coconut milk to puree and blend.
3) Follow directions on ice cream maker, then freeze.

You could easily adjust the sweetener based on how ripe your mango is – perhaps you’ll need more, perhaps less. The joy is that you can taste your mix before dumping it into the ice cream maker.

Actually… who am I kidding? The joy is in eating this stuff!

And licking the beater…

This is my shame/surprise face as I give proof of my ghetto-fabulousness over the sink.

After being found, enjoy properly, with garnish:

I took these photos as it was raining outside my folks’ house. ‘Twas a challenge with all that cloud cover and dripping! Nevertheless, the recipe needed to be shared. Immediately. So. Yeah. Borrow an ice cream maker if you don’t have one, or check out thrift stores. We saw about 90 in the Florida Goodwill when we were down there in July!

Even my (extremely picky and super-tasting) dad enjoyed a bowl…

= Winning.

I had to laugh when I saw how many other bloggers had the same thought this week — ice cream! Must be August, eh? If you are looking for more tropical vegan ice cream ideas, check out Elana Amsterdam’s recent post on a vegan Pina Colada ice cream. It looks so refreshing! She also has a list of links for other bloggers who are sharing this same brain for cold, sweet, dairy-free yummology

What flavor are you craving? (We have one more to share!)

So our friends Quincy and Emily were kind enough to offer us their CSA share from the farm this week while they were gone (we have a garden instead of the CSA this year). Q and E knew we were missing having so many beets around to make one of our summer and fall favorites…borscht. This is a delicious way to use up those bumper crops of beets and other random vegetables you just don’t know what to do about. We hadn’t cooked with beets at all before borscht.. we love beets now, even in all their earthiness. All because of borscht. Borscht!!!

We first learned about borscht — a beet-based, beautifully purple or crimson colored soup — when we were volunteering at a summer camp for children who are adopted from Eastern Europe, Central Asia, and Russia. This “heritage camp” (click here for more information on this fantastic organization) is for the whole family, and offers opportunities for these kiddos (and their siblings) to learn more about the culture of their birth countries through activities, art, dance, music, stories, performances, and food. The BFF Manfriend and I had the privilege of being counselors with the same heritage group both summers — Russia, Eastern Europe, and Central Asia (it was scheduling coincidence, as there are other groups each week — Africa, Latin America, China, etc.). Anywho, it was during this time that we got to meet some great kids, and try out some unique REECA cuisine, borscht being the highlight.

The recipe below– made by the BFF Manfriend himself — is for a more “Russian” style borscht, I suppose, although it lacks the potato element that is very popular because I can’t really eat white potatoes. It is also vegan, whereas some places prefer to add some meat. Like all food, it varies by region. (Ben Hogue, what is it like in Ukraine?)

Here is what you need to know about borscht:
1) IT IS INSANELY CHEAP ECONOMICAL TO MAKE!
2) You can substitute just about any vegetable for whatever you have on hand.
3) Borscht is best served cool or at room temperature. Seriously. Promise.

This was actually the first recipe my husband ever made completely on his own — no recipe, no advice, nothing. Pure creativity. This is a huge milestone, because the man used to be afraid to boil water without a recipe… almost seriously. Over time, he has become an amazing cook! The number one most important factor? Hint: not skill…

Confidence — along with openness and adventure. He learned that you just have to be willing to take the risk of making mistakes, because you can usually correct them anyway. Not sure what [insert spice/ingredient here] will do to your pot of something? Shake-a shake-a shake-a, and taste along the way. Play around! Enjoy the process! Good things happen:

This recipe will yield half of what the BFF Manfriend usually makes in our big stockpot. What can I say? He’s a domestic divinity. [applause]

Ingredients:
1/2 onion, chopped (we use red)
1/2 head of garlic, chopped (yes, as in the cloves in a bunch — not just one clove)
4 beets (ours were smallish)
4 C water
2 carrots, sliced
1/2 bunch chard, chopped or ripped into pieces (~ 6 leafs and stalks — the stalks are great for soup!)
2 yellow squash (or zucchini, or a mix)
1/2 Tb salt (you might want to use less)
1/2 Tb ground pepper (use less if you don’t like spice)
1 tsp oregano

Recipe:
1) In the bottom of a large pot, saute chopped onions and garlic in a tablespoon or two of olive oil on medium. When soft, add chopped beets. Sprinkle a little salt on mixture.
2) Add remaining ingredients, except for squash. Let reach a soft boil.
3) Turn heat down, and add squash. Let simmer until desired texture.

My Husband likes to boil his vegetables to a near-mush when he makes soup sometimes, so I have left it somewhat ambiguous how to tell when the soup is ready. Do what you will! But if you do anything, eat it lukewarm, at the very least : )

Have you tried borscht? Are you intrigued?

I think kids love how unique the color is.

(Add more water or [almond/rice] milk to get a pink hue!)

P.S. Sorry my photos are lacking quality lately… Someone please buy me a DSLR. I pay in doughballs and dessert hummus! : D