The Mother Lode

She a teacher, a cleaner, a party planner, and a cheerleader. She’s your biggest fan and most honest critic. She drove you around town after school while driving you crazy at the same time. She’s your mom, through good and bad, and while she deserves more than just a day for a lifetime of love, this coming Sunday is at least a good opportunity to say thanks. Naturally, I’m most inclined to express my appreciation through food.

Fixing a fresh brunch spread for your beloved mother is really a gift for everyone, including yourself. Who wouldn’t want to settle into a leisurely midday meal, ideally taken al fresco, surrounded by friends and family? I’ve shared some ideas for a crowd-pleasing menu in the past, but I’ve hit upon so many new winners since them. Freshen up your own maternal celebration with something different this year.

Let mom wake up slowly with a chilled Cloud Macchiato in bed. If she’s late to rise anyway and ready to party before her feet hit the floor, consider adding a little splash of coffee liqueur for an extra little indulgence.

While she’s busy greeting guests, surprise them with an early appetizer of crackers or crudite served with Pea Leaf Cazuela. If you’re contending with unseasonably hot spring weather, prepare it in advance and serve cold. You’ll save yourself the hassle of last-minute cooking in the morning, too.

Kick off the main event with small bowls of punchy Chive Pesto Soup. Though unassuming on paper, the verdant green blend comes together in a matter of minutes and pays off in surprisingly complex layers of flavor.

I can only speak for myself, but if I was a mom, I would all but demand that avocados show up at my party in some form. Avocado Grapefruit Salad features my favorite fruit with a zippy citrus dressing that will satisfy any cravings.

When it comes to the entree, don’t hold back. This is an event worthy of this show-stopping, unconventional, unforgettable Green Cauliflower Cake. A savory torte reminiscent of a thick frittata stuffed with tender florets, you’ll do your mother proud by finally eating your vegetables with aplomb.

When it comes to dessert, you know your own mom best, but it’s hard to go wrong with chocolate. My own happens to have a soft spot for cheesecake, so this Marbled Chocolate Chip Cheesecake would be an easy win on my table.

To all the strong women leading the way (deliberately or not) for future generations, Happy Mother’s Day!

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Instant Pot Gratification

Stay cool under pressure. Temperatures are climbing quickly as warmer spring weather settles in again, even across the typically mild-mannered bay area. Thankfully, with it comes the season’s peak produce, which is best with very little further modification. Coaxing out existing flavors, rather than smothering them in complex sauces or heavy spices, is the only to way celebrate such delicate ingredients. Especially with the right tools, tender green vegetables and vibrant fresh herbs practically cook themselves.

Instant Pots have been the “it” kitchen gadget for at least three years running, and they don’t seem to be losing any steam. I may not have the name brand model but that doesn’t mean my electric pressure cooker gets any less love around here, especially in the heat of midday meal prep. Despite nearly constant use since day one, I didn’t even realize that my pressure cooker could be set to “zero” minutes until I got my hands on Barb Musick’s new book, The Complete Vegan Instant Pot Cookbook. This little tidbit is just the appetizer in a wide-ranging compendium of everyday recipes, smart tips and shortcuts, and delicious inspiration, complete with luscious photos, of course.

I’ve been a big fan of Barb’s blog, That Was Vegan, for many years, so I really should have expected no less from such a brilliant culinary creator. Rather than preheating the oven and turning my whole apartment into a blazing inferno for a single side dish, the verdant, grassy, and even subtly sweet flavors of asparagus really come alive with just a flash steam bath. Adding just a kiss of citrus and ginger, Barb skips all the fuss and fanfare to simply let these tender young stalks shine. Living up to the name of the popular appliance, this easy recipe really is ready to eat in an instant.

Though the book won’t officially be released until May 14th, I’m delighted to share not only a little sneak peek to whet your appetite, but a GIVEAWAY leading up to the full launch! If you want a copy of this indispensable collection of recipes (and yes, of course you do,) use the Gleam form below to log your details and earn bonus entries. Don’t forget to comment on this post to tell me about what recipe will be the first one going into your Instant Pot if you win!

The Complete Instant Pot Vegan Cookbook Giveaway

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

May Flowers

Long before it became associated with the labor movement and civil unrest, the 1st of May was a Celtic festival celebrating fertility, the renewal of springtime, and the coming summer crops. Marked more by flowers and bonfires than any food or drink, it’s not exactly high on the list for modern revelry. That said, there’s no reason why we can’t have our bouquets and eat them, too.

Nasturtium are some of my favorite edible flowers for their shockingly vibrant red, orange, and yellow tones, but most importantly when we’re talking about food, the spicy bite they conceal in those bold petals. Peppery, like a spicy mustard in flavor, they’re reminiscent of watercress and go a long way to add a bright punch in any fresh dish. The leaves, seed pods and flowers are all edible although of course, the blossoms have the most brilliant visual impact. Beyond that eye candy factor, they’re quite the little nutritional powerhouses, high in vitamin A, C, and D.

For the super thrifty, buds and seeds can be pickled and used as a substitute for capers. Used in concert with the flowers, you’re well on your way to a unique seasonal treat.

Another approach to preserving your harvest is to turn the greens into pesto. Use right away or freeze in cubes for long term storage. Simply pop out a cube or two and thaw directly in hot pasta to enjoy the fruits (and veggies) of your labor all year round.

Make the leaves into a Greek-inspired meal by using them to prepare dolma, instead of the traditional preserved grape or fig leaves. Chose larger leaves to accommodate a greater volume of filling and steam lightly to make them a bit more pliable before rolling.

Anywhere you might use tender greens like spinach or arugula, nasturtium leaves can fill in the gaps, too! Shred them into thin ribbons and incorporate into quick stir fries, soups, and of course both raw and lightly wilted salads.

Consider stuffing the blossoms with cashew cheese and serving them chilled or flash-fried like you would with baby squash blossoms. Since I find it almost impossible to track down the latter at any reasonable price, the allure of a readily available, completely free, foraged alternative is too much to resist. They’re brilliant served all by their lonesome, or used to top crackers, sliced cucumbers, or toast.

Speaking of toast… As you can see from the photo above, one of my favorite ways of highlighting the bright flavors and bold colors of the nasturtium is to simply use it as a toast topper. Instantly elevate the mundane, everyday slice of bread to something Instagram-worthy, and awaken your taste buds with the surprising peppery pops of flavor they conceal. Once you have these potent and beautiful blossoms in hand, there’s truly no way to go wrong.

Unholy Guacamole

Don’t judge a book by its cover, a person by their clothing, or a dip by its color. The comparison is inevitable so I’ll go ahead and say it: The following recipe, no matter how brilliantly described or lovingly plated, will always and forever look like a glorious mountain of cow plop, steaming away on a hot summer’s afternoon.

Just avert your eyes and dig in. The smoky, spicy, earthy flavor of cocoa mole awaits your taste buds if you can suspend disbelief. Presenting a bold alternative to the ubiquitous green guacamole filling bowls across the country for Super Bowl festivities, it won’t score any points for presentation, but may just win the snacking game.

Yield: 2 Cups

GuacaMole

GuacaMole
When guacamole meets mole, the results may not be pretty, but the flavor is out of this word. This creamy, smoky, spicy, and earthy mashup will tempt you to double (or triple) dip.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Chipotle Powder
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Ground White pepper
  • 2 Avocados
  • 2 Tablespoons Lime Juice
  • 1 Small Heirloom or Medium Roma Tomato, Chopped
  • 2 Cloves Garlic, Finely Minced
  • 2 Tbsp Fresh Cilantro, Minced
  • 2 Scallions, Thinly Sliced

Instructions

  1. Combine the cocoa, spices, and salt in a medium bowl and mix well.
  2. Pit, dice and scoop the avocado flesh out, adding it to the bowl along with the lime juice. Very roughly mash with a fork, incorporating all of the dry ingredients but keeping the texture rather chunky.
  3. Mix in the tomato, garlic, cilantro, and scallions last, stirring until the vegetables and herbs are equally distributed throughout the dip.
  4. Serve with chips or cut vegetable crudites.

Notes

Enjoy right away or store in an airtight container in the fridge for up to two days.

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup

Amount Per Serving: Calories: 68 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 71mg Carbohydrates: 5g Fiber: 3g Sugar: 0g Protein: 1g

10 Out of 10, Would Bake Again

Cookies, cookies everywhere, and not enough time to bake! We’re in the final stretch of the Christmas preamble, which means it’s now or never for holiday cookie platter planning. The options are truly endless, as every blogger and their best friend has the “perfect” recipe that will change your life, must go on your list right this minute, and may very well be the secret to world peace. Hyperbole aside, there are really no bad cookies out there, especially when given as a gift of good will, so we can all take a minute to review the options calmly, methodically, without going down the rabbit hole in search of the mythical “best” Christmas cookie.

My criteria for determining the ideal Christmas cookie assortments are slightly different from everyday cookie rules:

  1. They must be somewhat sturdy to keep their composure in transit.
  2. Nothing excessively messy, sticky, or smelly, so they don’t contaminate other cookies on the same tray.
  3. Festive, seasonal flavors always get the edge, of course. They should be special, to suit the occasion, after all!

So without further ado, here are my top ten recommendations for holiday cookie supremacy. Are they the very best out there, bar none? I’ll let you decide for yourself…

Brownie Crisps are like chocolate cookie brittle; the perfect mashup between classic peppermint bark and baked goods is waiting to happen if you just swap the chopped walnuts for crushed candy cane pieces.

Ultimate Vanilla Bean Cut-Out Cookies definitely make the cut, because it wouldn’t be Christmas without some sort of sugar cookies. Soft and tender yet structurally sound to meet the demands of more complex shapes, they’re the optimal blend of form and function.

Pumpkin Spice Blondies sing with warm spices to complement everyone’s favorite orange gourd. That said, try switching it up with sweet potato puree if you’ve already had your fill of pumpkin by now.

Persimmon Oatmeal Cookies are a slightly unconventional twist on the classic, which is always appreciated in a sea of unchanging traditional treats. Lightly iced, soft and sweet, it’s an easy way to introduce a new fruit to recipients yet to venture outside of the tried-and-true assortment.

Maple Ginger Sandwich Cremes will satisfy the sweet teeth of everyone on your list. Rich maple flavor carries these surprisingly soft cookies, accented by the subtle warmth of ginger.

Gingerbread Cut-Out Cookies with either chai or classic spicing are boldly flavored, crisp, and sturdy cookies that retain their shape when baked, travel well, and make a solid foundation for edible buildings. Make a village or just a herd of fawns; they’ll all be demolished in short order.

Pistachio Praline Linzer Cookies are dressed to impress, glittering on the outside with decorative pearl sugar and glittering on the inside with caramelized pistachio paste. These are real show-stoppers that could proudly crown any platter.

Christmas Popcorn Bars are a quick and easy way to add color, texture, and a dash of fun to your assortment. Like popcorn balls but more consistent in shape, and fewer sharp kernels to contend with, they’re a great option to have the kids help create, too.

1-2-3 Peanut Butter Cookies are clutch when you’ve run out of time, ingredients, and energy. They literally take just three ingredients that are probably already sitting in your pantry, are gluten-free, and universally loved. You can even transform them into classic Peanut Butter Blossoms by sticking chocolate nonpareils in the center before baking.

Chocolate Spritz Cookies take advantage of those old-school cookie presses that only come out once or twice a year, but their effortless elegance will make you reconsider that limited utility. Candy cane filling glues these cocoa morsels together, but if you’re already over “minter” (mint-winter,) omit the candies in favor of orange zest for an invigorating citrus punch.

I could go on, but sometimes it’s better to keep it simple, limiting the options to only the best, rather than exploring the full scope of wildly divergent possibilities. See anything here that catches your eye or makes your mouth water? Do you have your holiday baking game plan down pat?

So with these aces up your apron sleeves, preheat your ovens and start softening your vegan butter… The baking season is here, and it’s time to make to make the days sweet!

Dip into Summer

The original significance of Memorial Day has become lost to most modern revelers, happy enough to celebrate a day off of work for any reason. According to the tireless research of WalletHub, 60% of Americans are eating at barbecues, beer sales will be higher than any day except the Fourth of July, 41.5 million people are traveling, and about 41 percent of us are shopping Memorial Day sales.

Over the years, it’s become a joyful day demarcating the unofficial beginning of summer, as we cast off heavy knit sweaters and relegate plush quilts to the back of our closets at long last. Even for those still dutifully clocking in today, there’s a sense of optimism in the air, looking ahead to the long hours of sunshine. Most importantly, though, is the promise of fresh produce both sweet and savory; an abundance of seasonal fruits and vegetables, and all the culinary possibilities they bring. Hard-hitting journalism by the New York Times uncovers and ranks the tastes of summer, and while I might dispute many of those findings, it’s a good indication of what might be on grocery lists and dinner tables in the coming months. To that questionable index, I’d like to suggest another category to consider: The essential dips of summer.

Here’s what you’ll find on my table as the days heat up:

Hummus-Tzaziki, otherwise known as Hummiki, blends the best of both worlds with a refreshing crunch of cucumber woven in. Zesty lemon and dill brighten the flavor profile further, imparting a bold and sunny flavor throughout.

Composed of rich, creamy chunks of avocado, contrasted by crunchy cubes of jicama, this Chimchurri Avocado Salsa is a clear departure from the more typical tomato-based dip. Peppery, lemony, herbaceous, and vinegary all at once, it’s perfectly suitable to serve with with chips, crowning soups and salads, or an hors d’oeuvre in and of itself.

Take advantage of the tender baby spinach shooting up from gardens across the nation and use it in this creamy Saag Paneer Dip! Impressively cheesy, the cashew base carries delicately nuanced spices that put bland old sour cream spinach dips of yore to shame.

Back in the dark ages when eggplant was my foe, I invented this zucchini-based work around to babaganoush, dubbed Zukanoush. Even though my intolerance seems to have died down and I can enjoy the purple nightshade again, I’m still hooked on this version, packed full of everyone’s favorite green squash. You’ll never feel overwhelmed by a glut of zucchini with this formula on hand.

Caramelized Onion Dip is really a staple food all year long, but it’s such a crowd-pleaser, it should have an automatic, honorary invite to every party. If you can get past the terrible photos from over a decade (!) ago, you’re in for a real umami treat.

Given all the delicious options, how are you celebrating the start of summer? Do you have the day off, or are you quietly plotting your next adventure for the coming months?