An Obsession with All Things Handmade and Home-Cooked


All Carrots, No Sticks

My love for carrots has been well documented since birth. Although I have no recollection of the incident, I’ve been told many times over that in my earliest stages of infatuation with the orange root, I came down with a legitimate case of carotenemia. Against my typically paper-white skin, I can only imagine what a glowing, golden orb of a baby I must have been! Perhaps it’s for the best that there are no lasting memories (or photos) of this to haunt me.

Now well into my twenties, I’ve learned to rein in my carrot cravings, but they’re a constant staple in my life. A vegetable crisper without at least a pound of the crisp taproots is truly empty, as far as I’m concerned. Typically eaten without any ceremony, cooking, or even basic preparation, it’s still dangerously easy to take their unique flavor for granted.

Naturally sweet, pure carrot juice is a real treat on a hot summer’s day. Although we’ve technically arrived on autumn’s doorstep, the heat is still going strong, and it just might take more serious measures to keep cool. That’s where this impossibly, laughably simple granita comes in. Little more than pure pressed carrots and a pinch of fresh mint, even the sweetener could be considered optional, depending on the flavor and intensity of your juice.

While most people think of carrots as lowly vegetables, good for little more than filler on the dinner plate, I would implore you to open up your mind- and mouth- to greater carrot consideration. It’s remarkable what a little bit of time in the freezer can do to transfer this pure orange elixir into a bona fide dessert.

Carrot Granita

2 Cups 100% Carrot Juice
1/4 Cup Granulated Sugar or 3 Tablespoons Agave Nectar
1 Tablespoon Fresh Mint Leaves, Finely Minced

What follows is so simple that it can hardly even be considered a recipe. Simply combine all the ingredients and stir until your sweetener of choice has fully dissolved. Pour the mixture into 9 by 13-inch baking pan and place on stable, flat surface in the freezer. Allow it to rest for half an hour.

Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.

Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like dry orange crystals. Scoop into glasses and enjoy right away.

Makes 4 – 6 Servings

Printable Recipe


We Be Jammin’

Summer, no matter how long, hot, or dry, never overstays its welcome in my home. The season always ends up feeling shorter than the rest, abruptly cut off by the rude interruption of an autumnal cold snap, or forced to jump into the conversation late thanks to a long-winded spring shower. Every moment of warmth in between is savored, if not greedily seized, because it’s just never enough to satiate my cravings. While June, July, and August fly by, I’ve been known to mow through more fully grown watermelons than seems humanly possible, trying in vain to quench a never-ending thirst for both the fruit and the season itself. Cleaning up the wreckage after yet another destructive melon binge, I started thinking about what was left once the juicy pink flesh had been devoured. Surely, there was something better to do with all of that perfectly good rind than lay it to waste in the trash.

Meanwhile, another sort of refuse was piling up in considerable tonnage; cucumber peels, in all their green glory, suddenly seemed too precious to take for granted, much like the fleeting days of summer. Both leftovers possessed a uniquely refreshing, watery constitution, and were neutral enough to bend in either a sweet or savory direction with equal success. Surely, the two could join forces and become something much greater than their individual parts.

Jam is the answer. Cucumber-melon jam, a piece of the season preserved for months to come, without detracting from the immediate gratification of the fresh produce itself. The key for success is to make sure that every last piece of green skin is peeled away from the watermelon rind, since it’s tough and somewhat bitter- The one leftover element that’s only worth saving for the compost heap. Simple and vibrant, the combination could also pair beautifully with a handful of fresh mint, or even basil for a more unconventional approach.

From trash to treasure, rinds and peels haven’t been given their fare share of the culinary spotlight, but I think it’s about time to change all that. One taste of this sweet, simple condiment, and you’ll never be able to justify throwing away the excavated shell of another watermelon ever again.

Cucumber-Melon Jam

1/3 Pound Cucumber Peels
1/2 Cup Water
2 Tablespoon Lemon Juice
4 Teaspoons Calcium Water*
1 1/2 Pounds Watermelon Rind, Peeled and Chopped
2 Cups Granulated Sugar
4 Teaspoons Pomona’s Universal Pectin Powder
1 1/2 Teaspoons Vanilla Paste or Extract

Before you begin, prepare the calcium water. To do so, combine 1/4 teaspoon calcium powder (the small packet included in the box of Pomona’s pectin) with 1/4 cup water in a small container with a lid. Shake well to dissolve. Leftover calcium water can be stored in the refrigerator for up to a year.

Place the cucumber peels, water, lemon juice, and calcium water in your blender and thoroughly puree. Once smooth, add in the prepared watermelon rind and blend on a moderate speed. Depending on your textural preferences, puree the mixture until completely smooth, or leave it slightly chunky. Both approaches are equally tasty!

Transfer the liquid base to a medium-sized saucepan and place over medium heat on the stove. In a separate bowl, mix together the sugar and pectin powder. Bring the liquids up to a boil before adding in the sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once it returns to a vigorous bubble, stir in the vanilla, remove from the heat and pour into 4 or 5 clean half-pint glass jars. Simply let cool and seal with an air-tight lid to make “freezer jam” which will keep in the fridge for about a month, or follow these suggestions to properly can the jam and put it up for about a year.

Makes 4 – 5 Cups

Printable Recipe


From Blog to Book

No longer is it a rare feat to see talented bloggers bridging the gap between online text and printed, published prose, but it still takes an incredible amount of determination to successfully make the leap. Considering the wealth of creativity that exists out there in the blogosphere, I can’t imagine a better place to start scouting new authors. Among all of those young hopefuls, Richa Hingle of Vegan Richa always struck me as particularly deserving, so much so that I recall pestering her many years ago about creating her own cookbook already! Pulling from a seemingly inexhaustible trove of inspiration, her recipes stood out as being both familiar, with delicious reference points that were easy to understand, while simultaneously forging a new culinary path. Buffalo Chickpea Pizza? Cauliflower Sandwich Bread? Why didn’t I think of that?

Now showcasing her unique flare for the Indian cooking that began her passion for food, Vegan Richa’s Indian Kitchen is a breath of fresh air on the crowded bookshelf of new cookbook releases. Humbly claiming to have no formal culinary training, this very approach is what makes Richa’s recipes so compelling. They don’t put an on airs or devolve into confusing procedures with unknown ingredients. While Indian food is still somewhat intimidating to the casual cook, Richa does wonders to demystify the complex flavors of myriad curries, easily guiding the willing reader to all new edible delights.

Kicking things off with a hearty breakfast offering, the Savory Oat Hash (Kanda Poha) on page 27 was just my speed. Oats always make an appearance at day break around here, regardless of seasons or holidays. There’s no reason why the whole grain staple needs to be plain and dull, though. Richa’s approach kicks up the classic to a whole new level; spicy, savory flavors reinvent the old fashioned oat. Textural issues can be one of the biggest pitfalls to preparing this temperamental grain, but none of that struggle was evident here. Comforting, easy to eat, but not the least bit mushy, it was an invigorating change of pace to the typical morning routine.

Seeking ways to use up a considerable stockpile of quinoa, the Potato Quinoa Patties (Aloo Tikki) on page 40 immediately leapt out as a “must make.” Employing red quinoa rather than white, the results were as visually impressive as they were crave-worthy. The spud-based batter was surprisingly easy to work with, holding together beautifully all through the process of pan frying and effortlessly developing a crisp, golden crust around the edges. An incredibly moist, tender interior lurked just beneath the surface, boasting a nuanced, harmonious blend of spices, much more complex than I would have managed solo with my default mix. Paired with a simple chickpea curry, I had myself a complete meal in no time at all. This recipe is a definite keeper, to be made again many times over.

Intrigued by the unconventional blend of curry and puff pastry, I simply couldn’t resist giving the Makhani Vegetable Pot Pie on page 132 a try. Though I feared that the filling appeared impossibly soupy at first, a terrible miscalculation of liquid additions, it thickened beautifully after cooling. For anyone with a more timid palate, or those still uneasy about exotic flavors, this should be the gateway to Indian cooking. Mild overall and subtly sweet, the melange of spices, rich coconut gravy, and fresh vegetables should make this an easy crowd-pleaser, no matter the audience. Plus, when using frozen puff pastry to crown the dish, you’d be hard-pressed to craft a quicker, more impressive meal.

Granted, perhaps you should take my words with a grain of salt, and a big pinch of cumin while you’re at it. Richa has been a dear blog buddy for longer than I can recall, and her cookbook was offered to me free of charge. Why should you take my words of praise at face value? Quite frankly, if you missed out on the opportunity to taste even a single dish from Richa’s Vegan Kitchen, you would be doing yourself, and your taste buds, a terrible disservice.


Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Carrot Cashew Noodles

Cashew Sauce:

6 Tablespoons Smooth Cashew Butter
1/3 Cup Vegetable Broth
2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Teaspoons Light Agave Nectar
1 Teaspoon Toasted Sesame Oil
1 Clove Fresh Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
2 Scallions, Thinly Sliced
1/3 Cup Toasted Cashews, Roughly Chopped

This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!

Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.

To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.

Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

Makes 2 – 3 Main Dish Servings; 4 – 5 Side Dish Servings

Printable Recipe


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