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?

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.

Printer-Friendly Version

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.

Printer-Friendly Version

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

While we were at the Fitness and Health Bloggers Conference a couple weeks ago, we had the privilege of being served dinner by Whole Foods out on their patio. This meal was made extra special not only by the new friends it was shared with, or the gorgeous backdrop of the Flatirons, but also by the accommodating vegan menu! That meant no one had to worry about triggering a dairy allergy, or picking meat out of their food, or feeling awkward. I didn’t hear a single person say they missed anything, either; we all just rejoiced in how delicious it was. Isn’t that a mark of great cooking — when no one has to be left out, or disappointed with flavor, and everyone can (literally) break bread together? The evening was lovely, in a word. It was the kind of food you relish (no pun intended) the opportunity to capture in pictures. Definitely check out Anne, Lori, Theodora, and Gretchen’s posts for some gorgeous photo recaps of that night.

My favorite (other than the Lemon Tart with Date and Almond Crust [I'm literally drooling right now]) was the cucumber lettuce wrap. It’s essentially what it sounds like: they wrapped a little salad of lettuce and radish inside a cucumber, and drizzled it with green goddess dressing. I finally decided to recreate the presentation/method this past week — an hour before we had to be at a birthday party. Because I thoroughly enjoy putting as much pressure on myself as possible in any given situation. Try some weird new culinary experiment I just came up with that seems impossible but intriguing? Ten minutes before someone comes over? Yes, that’s a GREAT idea!

Why did I think this would work, again? I wondered, as I threw another strip of cucumber on the “discard” (aka Eat Later) pile. Then the BFF Manfriend convinced me that I needed to slice the cukes very thin. I first muttered dismissively a little as he sliced one  – and then, after seeing that the cucumber piece didn’t break for the umpteenth time when I rolled it, said, “Oh, wow. Yeah, you’re right.” Marriage is all about love, honesty, communication… and a lot of humility.

(But I still hate being wrong.)

In my haste I didn’t take step-by-step snapshots (man, those would be helpful, eh?)… And my natural light was fading, thus these photos don’t accurately convey how vibrant the salads will appear. So. Sorry about that. I’ll add some process photos when I make these next. But, in the meantime, just keep this in mind: slice your cukes thin. Thinner than you might think you should. And trust.

Ingredients:
2 large cucumbers
1 head lettuce (use a fairly pliable variety like butter or red leaf)
1-2 carrots
long toothpicks

Recipe(ish)/Method:
1) Slice cucumbers length-wise, to as thin a thickness as possible. They should hold together, and bend without breaking. We ingeniously used the cheese slicer on the side of our broken grater. Classy.
2) Cut carrots into short (~1″), thin matchsticks.
3) Place one or two lettuce leaves on the cucumber slice (line them up length-wise). I rolled my leaves to get them to fit.
4) Place a carrot matchstick or two at the end of the slice.
5) Start rolling the cucumber tightly (like you would cinnamon roll dough; click here for example).
6) Use a toothpick to spear the roll together.

I know it seems complicated, but after a few attempts, you’ll totally get your groove.

These are great as appetizers and fingers food (if you roll them small enough, as I did). You can drizzle dressing on the tops when all are finished and plated, or serve them with dressings to use as a dip. Stay tuned for some recommendations… I have at least two new recipes to share : )

What creative ways have you seen salad served?

I’m not the first person to make an avocado-based vegan “ice cream” or frozen pudding. I realize this! (And if you or someone you know about has a fantastic vegan ice cream/mousse recipe, please leave a link in the comments for others to enjoy; I’m honestly not even sure where I first encountered the idea years ago, as it’s become so ubiquitous!) But, the interesting twist is that I hadn’t intended to make this in the first place; it was the byproduct of a failed attempt to create something else. Hopefully later this week I can show you a (not-failed) finished product of my original goal… This is still smooth, sweet, and totally delectable. In the meantime, here is a happy accident; similar to ice cream, this creamy treat is perfect for the dog days of summer.

Or, you know…whenever you want chocolate.

Ingredients:
1 ripe avocado
1/4 C + 1 Tb cocoa powder
1/4 C agave nectar
1 t vanilla extract
4 Tb unsweetened almond milk (I used vanilla)

Recipe:
1) Throw all ingredients into a blender or food processor and mix until smooth, scraping down sides as needed.
2) Pour/spoon into glass container and place, covered, in freezer for about 5-8 hours. (I used a champagne flute for added classiness…or because it’s what would fit in my overstuffed freezer.)
3) Remove when it is fully frozen (which admittedly, takes a while), and devour!

Now, as with pretty much all my recipes and methods, you can adjust this pretty easily. One avocado might be smaller or larger than another, so if you want to gradually add the agave as you make it, certainly do so. You all know that I am a proud supporter of “tasting along the way,” yes? Yes. And if you haven’t played with this green fruit outside of guacamole, and are wondering what is wrong with me…. Try it. You can’t taste it. At all. Fo rizzy.

Healthy-sneaky win!

Have you tried avocados in dessert before?

Featured in Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.