Please note; if the recipes are not already vegan there are easy vegan subsitutions (ie. instead of eggs, use flax seed egg replacer)
More to come!
Please note; if the recipes are not already vegan there are easy vegan subsitutions (ie. instead of eggs, use flax seed egg replacer)
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Hello, Autumn! I've been waiting all summer for you... It's that time of year again, and I could not be any happier! It's AUTUMN. Autumn means crisp mornings, warmer days and chilly nights. Autumn means trading flip flops for loafers. Autumn means comfy sweaters and equestrian-inspired style. Autumn means kissing sultry summer goodbye. Autumn means harvest time...autumn means baking sweet indulgences at home and cooking hearty soups, stews, and chili. My favorite place to be in the autumn is out east. Not only have the summer crowds dissipated so the community becomes close-knit again, but the foliage bursts into shades of flames. Though it's now too chilly to go for a swim, walking on the beach still provides ultimate relaxation. Picking apples, pumpkins and other fresh produce brings families together and allows for bonding and memory-creating during meals. The first thing I did when I returned back out east for the first time in weeks was go apple picking. Oh the fun we had...there's an apple orchard/farm about three minutes away from our home and it's the place to be in autumn. There are many families, couples, singles, etc. just savoring the last warm sunny days of fall while they are surrounded by yummy fresh produce. Sounds perfect, right? Just like last year, we returned home with our arms extended, carrying many more apples than we'd ever buy in a single grocery store shopping trip. We set our loot on the kitchen table and then it was my time to shine as the Apple Baking Elf. Peeling, slicing, seasoning, stirring... There are just so many things to do with apples (as you can see from the above slideshow!) and yes, I seek to try just about every one of them though a classic apple pie will always be my personal favorite. This season I worked on a vegan, refined sugar-free version of apple crumble...turned out really yummy! Maybe I'll share my secrets in a future post. For now though, I cannot wait to go back out east and have my favorite cupcake at Tate's Bake Shop- the red velvet. It's simply sinful, and though I was overwhelmed by apple goodies this past weekend that only means I'll have to return soon to savor the sweetness of that cupcake. Feeling the love for Oats...I'll admit it: years ago, when my mother made oats for breakfast in the morning I'd look at the beige concoction that had the consistency of Elmer's glue and I'd wonder how she could eat such a thing...
And then I went to college. It was my freshman year, and one of my friends from down the hall was grocery shopping with me. She needed to make a pit stop in the cereal aisle, and when I saw what she was picking up I cringed without meaning to. She saw my reaction to what she was tucking in her basket and asked if I had ever tried it. Well, come to think of it....no, I had not. That day, my idea of a good breakfast was revolutionized. You see, I used to be a standard Frosted Mini-Wheats type of girl. You know, the one who gets extra excited when she finds Minis with lots of frosting on them? Yes, that was me. I'd save those for last and make the most out of every sugar-coated petite bundle as though I'd never have Mini Wheats again. Anyway, I went home that day and tried one of her Maple Syrup packs of oatmeal and could not believe that I had missed out on this goodness all those years. The next day I made it a priority to go back to the grocery store and stock up on my new favorite breakfast: oatmeal. It's been years, and I have still not grown tired of the carb-rich breakfast. There are just so many ways to have it (though, admittedly I stick to a couple simple recipes). I've discovered since I first realized my love for oatmeal that there are many, many other oatmeal lovers and even oatmeal lover bloggers! So in honor of oats, I'd like to feature an oat-centric blog, Oatgasm... Not only is the name incredibly catchy, but the photos are delightful and I kind of cannot wait to broaden my oatmeal horizons. While we're talking about oats, I cannot neglect to mention one of my all-time favorite places to go for breakfast downtown- Oatmeals. The story of Oatmeals is every bit as fantastic as the actual oatmeals they serve: Samantha Stephens, Virginia native and NYC transplant, discovered her love for oatmeal when trying to create new versions of the classic so that she could stay within her budget. Well, NYC wasn't cheap then and it's not now- but that doesn't mean you can't stop at this cozy and charming establishment and enjoy some fresh heart-warming oats. You can build your own, or choose one of Oatmeals' signatures. Enjoy! P.S. I highly suggest my own power-signature (photo below): oats with almond milk, pomegranate seeds, pistachios, raspberries and a generous drizzle of honey! Not-Your-Average Pumpkin Bread (& other Recipes I'm Starving For...) From In Sonnet's Kitchen10/7/2013 I've been on a mission for the past few days to find the perfect, healthy pumpkin bread...Of course I wanted it to be vegan and preferably gluten-free. And I didn't want any sugar... Not-Your-Average Pumpkin Bread from In Sonnet's Kitchen 1 1/2 c. flour of your choice 1/2 tsp. sea salt 1 tsp. baking soda 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/2 tsp. freshly ground ginger dash cloves 1 1/2 cups cooked & pureed pumpkin 1/4 c. unrefined virgin coconut pil 3 tbsp. flaxseed meal mixed with enough hot water to make 1/2 c. 1/4 c. water 1/2 c. agave 2 tbsp. applesauce handful of chopped walnuts for topping (optional) Notes: I used Bob's Red Mill Gluten-Free Baking Mix Flour, Apple Pie Spice Mix, no cloves, honey instead of agave, and no applesauce. Preheat oven to 350 degrees and lightly grease loaf pan. Sift together flour, salt, baking soda, and spices. Set aside. Puree pumpkin, flaxseed meal mixture, coconut oil, water, agave nectar, fresh ginger, and applesauce in blender until smooth. Mix flour mixture with puree until just combined and pour into the pan. Sprinkle a few walnuts on top, if desired. Bake for 40-45 minutes, until an toothpick inserted in the bread comes out clean. This past weekend, I was lucky enough to spend three days with a delightful family who I work for. Though I traditionally stick with vegetarian and sometimes even vegan meals, I happened to eat a lot of chicken on this trip!
Okay, okay- I caved. I ate chicken and I LIKED it. I really enjoyed how tender it was. Crazy, right? So I came home on Sunday and was desperately craving more chicken (go figure). Monday came around, and it was time to do my weekly Whole Foods run so what did I pick up- a four pound chicken. To put this all into perspective, I was always the girl who got grossed out by blood. In bio and later forensics class, I had to step out of the room when grotesque topics were discussed; my palms would sweat, I'd turn the shade of cauliflower, and I would feel incredibly light-headed. Growing up, my parents always cooked my meat for me even though I enjoyed cooking. I once tried to cook chicken with my friend, only to stop mid-way through because I felt like I was going to faint on my kitchen floor. Anyway, I picked up the chicken and placed it in my cart...then I realized that I had no idea how to cook a chicken so I consulted with the parentals since both of them are fantastic chefs. I was lucky enough to get my dad on the phone during his work hours; he explained the process to me. Later on I got Mama on the phone and she offered a couple tips. When I got home, I decided to combine both their tips and then add a little of my own "flavor" (haha) to the chicken... Roasted Chicken, Veggies & Apples 1. Chicken (I used a four-pound hormone and pesticide free chicken) 2. Paprika 3. Rosemary 4. Garlic Powder or Garlic Salt 5. Fresh Minced Garlic 6. Earth Balance Margarine (butter works too!) 7. Pepper 8. Sea Salt 9. Lemon 10. Assorted Vegetables (I used carrots, onions, celery) and Apples Oven temperature: 350 degrees fahrenheit. First, I washed out the chicken (easy, right?) and removed the "giblets" (ew!). I dried it off and sprinkled a generous amount of sea salt, a pinch of pepper, paprika and a squeeze of lemon all over. I created an herb butter (paprika, rosemary, garlic powder, garlic, pepper, sea salt). I used a sharp knife to separate the skin from the meat, and slid the herb butter underneath. After seasoning the chicken, I cut up the vegetables and apples into three-inch long pieces. Since I only had a Le Creuset dutch oven and no roasting pan, I was instructed by my dad to create inch-thick aluminum foil logs and place them on the bottom of the dutch oven (I created three and made an asterisk-like shape). I then poured a half-inch of water in the dutch oven and rested the chicken on top. I placed the vegetables around the chicken and placed the chicken in the oven. I did not have a meat thermometer, so I kept checking the chicken which took about an hour and a half to cook. |