Category Archives: Food

HOW TO SEED A POMEGRANATE

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The arrival of the pomegranate is one of my favorite things of autumn. Pomegranate seeds can be mixed into salads or desserts for a little extra taste of fall. My favorite use is to sprinkle them on top of oven roasted brussels sprouts!

Their bright color and tangy burst of flavor make them a perfectly simple way to dress up any dish…as long as you know how to get them out of their shell.

Pomegranate seeds are inside a thickly skinned fruit protected by a thin and sticky membrane. If you don’t know how to seed a pomegranate the right way, trying to get those suckers out can be a disaster.

There are a few different ways to seed a pomegranate, but this is my method of choice:
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Remove the top
First, identify which end of the pomegranate is the top. It’s the end with the spout-like stem sticking out. Then, slice this end completely off, but only about 1/4 to a 1/2 inch deep into the pomegranate.

You want to open the pomegranate so the seeds are fully exposed (as pictured) but don’t want to take too many seeds with you in the top. It’s ok if there’s a few, though.
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Divide along the membrane
Once you’ve sliced the pomegranate open, you’ll see there is a thin, white membrane that stems from the center and divides the fruit into sections. Each section is filled with seeds.

Slowly and carefully slice through the thick skin of the pomegranate, right where each white membrane meets the skin. Go just deep enough to fully pierce the skin about 3/4 of the way down the pomegranate.
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Separate the wedges & tap out the seeds
Once you’ve made slits along the outside of the pomegranate, they should seem like wedges that are all connected at the bottom of the fruit. Hold the pomegranate with both hands, with your fingers cradling the bottom and your thumbs resting on the exposed seeds.

Using your thumbs, gently pull the wedges away from the center. The seeds will be sticking to the membrane, so be careful to pop as few as you can.

Once you have pulled the the wedges from the center, flip the pomegranate over. Standing over a bowl, use the back of a wooden spoon to tap the skin. Most of the seeds will gradually release from the membrane. Be patient! This part takes a little time.
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Pull out remaining seeds & eat!
Once you’ve gotten most of the seeds out by tapping the back, gently use your fingers to release any seeds that are still stuck to the membrane. If there were any seeds in the top you sliced off, gently turn the top inside out to release those seeds.

Sift through your bowl of fresh pomegranate seeds and remove any large bits of the white membrane. Enjoy immediately or refrigerate in an air-tight container!

POACHED PEAR SALAD WITH PINOT NOIR VINAIGRETTE

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Ohh man, this salad. I just ate this salad, right before I wrote this blog post. It was seriously delicious.

To be truthful, this is a little more involved than the average dinner salad. It’s not difficult, but there’s more steps. That’s where all the flavor comes from! Flavor building steps.

Even so, it’s not difficult. Beautiful autumn pears are peeled and tossed into a bath of warm, sweet, spiced red wine. I used Pinot Noir, but you can use whatever red you have on hand. They cook down for about a half hour, but this step can be done way in advance of plating your salads.
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We’re not done with the wine after the pear-wine pool party. I take using wine for uses other than consumption seriously, and waste as little as possible. I suppose it’s a principle residual from college.

We reduce that wine down and use it as the base for the perfectly complimentary dressing for this salad. Done and done.

Sweet pears with a hint of red wine pair with tangy blue cheese like you wouldn’t believe. This is a really classic pairing, and if you haven’t tried it before this is the perfect place to start.
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This is a perfect salad to have before a really easy main dish. We had it while some pre-seasoned salmon baked in the oven.

It’s also the perfect thing to bring to a friend’s house for dinner as your contribution to the meal. Poach the pears and remove the cores beforehand. Slice the onion and prepare the dressing, then pack it all up and prepare to impress.
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POACHED PEAR SALAD WITH PINOT NOIR VINAIGRETTE

Makes 4 small salads

Ingredients
4 pears, peeled (I used Bosc pears)
1 whole grapefruit
1 1/2 cups red wine (I used Pinot Noir)
1 1/2 cups water
1/4 cup sugar
6 whole cloves
6 whole allspice berries
4 large handfuls mixed greens
1 small red onion, halved and thinly sliced
1/2 cup blue cheese crumbles
1/4 cup chopped walnuts
2 tbsp. apple cider vinegar
2 tbsp. olive oil
1 tbsp. minced shallot
salt and pepper

Instructions
Slice the grapefruit in half. Squeeze the juice from one half into a large sauce pot. Add the red wine, water, sugar, cloves, and allspice berries to the pot. Add the peeled pears and place over medium heat. The pears should be at least half way submerged.

Let the pears simmer in the wine mixture for 30 minutes or until they are fork tender and the outsides turn pink. Stir the mixture and rotate the pears ever 5-10 minutes to keep from burning and to keep them cooking evenly in the wine.

When they are finished, remove the pears to cool on a plate. Raise the heat under the wine mixture and let reduce to at least half, about 15 minutes. Let the reduced wine mixture cool to room temperature.

When ready to plate your salads: squeeze the juice of the remaining grapefruit half into a mixing cup. Remove and seeds and add 1 cup of the reduced red wine mixture, the apple cider vinegar, olive oil, and minced shallot.

Arrange four small plates, and to each add: a large handful of mixed greens, 1/4 of the sliced red onion, 2 tbsp. blue cheese, and 1 tbsp. chopped walnuts. Slice each pear in half and use a melon baller or paring knife to remove the core and seeds. Slice into 1/4-inch sliced and lay half a pear on each salad.

Stir the dressing again if it has separated and drizzle over each salad. Season with salt and pepper and enjoy immediately.

GUMMY WORM POPSICLES

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Oh heyyy there friends! Tomorrow is Halloween, and for some reason it’s one of my favorite holidays.

I’m not sure why this is. I’m not someone who goes cray-zay with the make-up and the costumes and whatnot. I don’t cover my apartment in cotton cobwebs and I don’t buy lots of dry ice to make it look like there’s potions a-brewing on my stove.

But I love it none the less.

You know what else I love? Gummy worms. And for some reason I feel like gummy worms are tucked into this category of “children only” candy. Any self-respecting adult can walk into the store and grab a candy bar without drawing much attention.

But gummy worms? Then you’re going to start getting looks. It’s like, if a grown woman needs something gummy and chewy that both looks and feels like nothing found in nature, she’s forced to choose between peach rings and spearmint leaves. What gives?

But not this weekend! Gummy worms are both acceptable and downright appropriate.
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Especially when you freeze them into popsicle molds…with a little splash of vodka. Because this whole thing started with us being adults capable of making our own decisions, right?

Right.

Make these little holiday treats for your buddies this weekend. Then, in June when you’re all laying poolside and they’re all “oh remember those gummy worm popsicles you made?!” make them again.

You’re a grown up, after all.
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GUMMY WORM POPSICLES

Makes 6 popsicles

Instructions
1 4-oz. bag of gummy worms
1 part vanilla vodka (optional)*
3 parts coconut water*

*about 1 1/4 cups liquid total

popsicle molds

Instructions
Place about 4 gummy worms in each of your popsicle molds. If using, mix the vodka and coconut water in a measuring cup. Fill the popsicle molds just about to the top (they won’t expand too much) and place in your freezer. Freeze for 4 hours or until frozen solid.

Run your popsicles under warm water and squeeze the mold to release. Enjoy immediately!

FALL PRODUCE: WHAT TO COOK WITH RIGHT NOW

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As October comes to a closer, it’s safe to say that fall is upon us – in full swing, at that. While that generally means goodbye to lush berries and juicy tomatoes, there’s a whole bunch of other awesome fall produce that’s just getting good now!

They spent most of the summer just getting ready to warm you up and coddle you during that inevitable Pumpkin Spice Latter crash.
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Root Vegetables

Root vegetables generally mean anything that grows underground. This includes beets, carrots, potatoes, and sweet potatoes. Roast them, glaze them, or put them in soups and stews. The possibilities are really endless.
Recipes
Roasted Sweet Potato and Chickpea Salad
Autumn Baked Eggs
Sweet Potato Mousse
Sweet Potato, Chorizo & Sage Galette

Butternut Squash

This fall favorite can be a pain to work with, but just sharpen up that knife and it’ll be worth it. Roast it up with the same root vegetables listed above, blend it into a soup, or cook it up in some risotto!
Recipe
Butternut Squash Soup with Goat Cheese Cream
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Brussels Sprouts

One of my favorites, these little baby cabbages are in their prime right now! At my local farmers market they’ve even been selling full stalks. I love that brussels sprouts don’t really need much – just some salt, olive oil, and a hot oven!

Pomegranates

Once you learn how to get their stubborn seeds out, pomegranates are a lovely way to spice up any dish. They give a pop of color and sweet and tart zing to every bite. My favorite use? Sprinkle on top of those oven roasted brussels sprouts!
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Cauliflower

You may have been eating cauliflower all year round lately (I think it’s the new “in” veggie), but fall is when it’s in its prime. This is another one that can simply roast in the oven. If you’re looking for more, though, make some cauliflower patties or blend it into a creamy sauce.
Recipes
Buffalo Cauliflower Sliders
Cream Cauliflower Mac and Cheese

Apples & Pears

These two have different flavors but can be prepared pretty much the same way. They’re a great way to add some sweetness and tang to the other fall vegetables you’re cooking with right now. They’re also great in both savory side dishes and sweet desserts!
Recipes
Autumn Baked Eggs
Apple and Brie Cheese Galette
Roasted Sweet Potato and Chickpea Salad

What’s your favorite thing to cook with in fall?!

AUTUMN BAKED EGGS

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Introducing: the breakfast of the season.

We’re getting to that time of year where people sleep over your house. There are many reasons for this. One is the obvious: there are upcoming holidays that people enjoy spending with those that live far away from them.

It’s also more likely that you’re hosting things like Friendsgiving or all-day football watch parties that result in more bottles of wine and beers consumed than planned. Or maybe, that’s exactly how you planned it. Either way, people wind up sleeping on your couch.
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Really, I think moving into adulthood can be defined by either: 1) keeping yourself in such a state that you can get yourself home after such an event or 2) fully accepting that you will under no circumstances keep yourself in such a place, and instead pack some PJ’s and a toothbrush in your purse.

This recipe is perfect for all your friends that fall into category #2! And, you know, all those friends and family that just drove or flew long distances to see you.
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It’s a potato party with cameo appearances by delicious fall apples and forever-in-fashion breakfast sausage (I used a vegan variety). Also, some onion, because most delicious savory things start with an onion. And then! Eggs baked on top to perfection.

Or, if that’s not your thing, just bake the potato hash and cook eggs to your liking on the stove. Or! Bake all the potatoes ahead of time and just reheat as needed with eggs to order. No friends required.

It’s autumn and you’re going to enjoy it, damnit.
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AUTUMN BAKED EGGS

Makes about 8 servings of hash

Ingredients
1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika

eggs (1-2 per person)

Instructions
Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces.

Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between.

After 30 minutes, remove the plan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately.

*If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

APPLE AND BRIE CHEESE GALETTE

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I don’t know what it is about cool air that makes me want to roll out a buttery, flakey crust. It just kind of happens.

Maybe it’s that I finally don’t mind having my oven on, nice and hot. Maybe it’s just that a bunch of butter mashed with a bunch of flour is the best thing ever.
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So a I rolled into the grocery store to buy a whole bunch of butter, I see them. Pretty much everywhere, I see them. Beautiful, shiny apples.

Sure, we can get apples any time of year. But right now they are THE BEST. Seriously. So I filled my cart with a bunch of apples…then a bunch of butter.

And a little secret? The best way to make fall apples taste even more fall is to add some creamy brie cheese and just a touch of cranberry. Sweet, juicy, tart, creamy. (And then buttery and flakey, of course.)
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The crust for this galette is the same one I used for this sweet potato, chorizo and sage galette. It’s a fancy thing known as a “pâte brissée.” What’s really important, though, is that it’s delicious.

If you want to go ahead and make your own cranberry sauce from scratch, I commend you. One of my favorite parts about make a galette is how simple it is, so I opted for the can. Just roll out the dough, dump everything on top, and bake.

And then eat it. Eat it all.
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APPLE AND BRIE CHEESE GALETTE

Serves 8-10

Ingredients
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 sticks unsalted butter (divided, 2 sticks should be very cold)
1/2 cup ice water
3 apples
3 tbsp. unsalted butter
1/4 – 1/2 lb. brie cheese
1/4 cup cranberry sauce, canned or homemade
1 egg
sugar, for finishing

Instructions
First, make the crust: add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller.

With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. The dough is right when it’s the consistency of wet sand.

Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 30 minutes and up to 24 hours.

*If you do not have a food processor you can still make this recipe! Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above.

While the dough chills, prepare your filling. First, preheat the oven to 425 degrees F. If using, place a pizza stone in the center of your oven to heat up as well and line a cutting board or pizza peel with parchment paper. If not, line a baking sheet with parchment paper.

Peel your apples and slice into 1/2 inch slices. Melt the butter and toss with the apples. (Brown it first if you’re feeling crazy!) Slice the brie into 1/2 inch slices about 2 inches long.

When the dough has rested, prepare a floured workspace. Remove both discs of dough from the refrigerator. Unwrap the discs and knead for a few minutes with your hands until it comes together in a dough. Roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the parchment paper in one piece.

Once the dough has been transferred, spread it with the cranberry sauce leaving a 2-inch boarder. Layer the apples and cheese evenly on top of the cranberry sauce. Fold the outer crust of the dough over the filling so it keeps everything in. cramble the egg with 2 tbsps water and lightly brush the outer crust. Lightly sprinkle the crust and exposed filling with sugar.

Bake for 35-40 minutes or until the crust is golden brown. Serve warm.

CARAMELIZED ONION AND GOAT CHEESE QUESADILLA

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Most of my favorite foods are the ones that play themselves off as sophisticated, but are still meant to be eat with your hands.

They know what’s going on when it comes to flavor, but they don’t take themselves too seriously. Like this miso mozzarella grilled cheese or these crab fritter tacos. They’ve got it going on when it comes to flavor and texture, but also have some serious napkin requirements.
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This caramelized onion and goat cheese quesadilla is totally part of that club! It’s a giant crispy tortilla filled with creamy, melted goat cheese and mozzarella. There’s also sweet, gooey caramelized onions in there, and some sautéed baby spinach for good conscience.
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This is one of those weeknight dinners I can pull together quickly and feel good about. If you make the onions in advance, it’s a really quick meal. And there’s really nothing wrong with having a container full of caramelized onions just sitting in your fridge, waiting to be eaten.

Trust me on that one.

This quesadilla fulfills all my bar food cravings and makes me feel like a responsible grown-up all at the same time. Goat cheese has a way of doing that to girl.
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CARAMELIZED ONION AND GOAT CHEESE QUESADILLA

Makes 1 quesadilla

Ingredients
1 large flour tortilla
2 oz. goat cheese, room temperature
1/4 cup grated mozzarella cheese
1 large sweet onion
2 cups baby spinach
1/4 cup wine, beer, or stock
2 tbsp. olive oil (divided)
1 tbsp. butter
2 tsp. thyme (fresh or dry)
salt & pepper

Instructions
First, caramelize the onions: Peel the onion and slice in half. Slice each half into 1/2-inch slices. Place a medium skillet over medium heat. Add the butter and 1 tbsp. of the olive oil. Once the butter has melted, add the sliced onion to the pan and toss to coat in the fat. Let sit for 3-4 minutes, then add the thyme and toss to mix. Cover the pan.

Continue to stir and cover the onions every 4-5 minutes. After about 20 minutes, the onions will start to brown. (If this happens to quickly, turn your heat down / not quickly enough, turn your heat up.)
Once the onions become browned and very soft, almost like jam, add the wine beer, or stock to deglaze the pan. Use a wooden spatula to scrape up any brown bits from the bottom of the pan, and remove from heat.

Onions can be caramelized up to 3 days in advance, and refrigerated in an air-tight container. Microwave before using to remelt the fats.

To make the quesadilla: heat a skillet pan over medium heat. Add a tablespoon of olive oil and the baby spinach. Season the spinach lightly with salt and pepper. Use tongs to toss the spinach until bright green and wilted, about 4-5 minutes. Set aside.

While you cook the spinach, let a griddle pan heat up over medium-high heat. Then spread the goat cheese evenly over one side of the tortilla. Place the tortilla cheese-side-up on the griddle pan. Sprinkle evenly with the grated mozzarella.

Once the mozzarella cheese melts, add the onions evenly to one half of the tortilla. Place the cooked spinach evenly over the onions. Carefully use a spatula to for the tortilla over the onions and spinach. Continue cooking until the outsides are browned as desired. Enjoy immedieately!

BUTTERNUT SQUASH SOUP WITH GOAT CHEESE CREAM

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Welcome to the first full week of October, everyone!

Obviously I made some soup. Some very autumnal soup.

Don’t worry, though. It’s not pumpkin spice soup. It’s Butternut Squash Soup with Goat Cheese Cream! Fancy, right?
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Really it’s just a bunch of fall flavors roasted in the over or sautéed in a pot. Then pureed until unrecognizably smooth! You can do this, I promise.

It’s also a bit of a work out. Not really, but peeling butternut squash can be HARD. There’s like 3 layers to get through. Worth it, though!

The squash is roasted with some Granny Smith Apples. They are my favorite and not hard to peel. Win.
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You have some flexibility here as to the consistency of this soup. Add more stock to make it thinner, less to keep it thicker. I kept mine thick and it was awesome, but I realized halfway through I was kind of just eating well-seasoned baby food.

But I mean, there was goat cheese involved and that’s about as sophisticated as it gets if you ask me.

So whatever.
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The goat cheese cream makes this soup feel really grown up! It’s pretty subtle in flavor and adds just a little tang to the soup. It works.

If you’re feeling really crazy and fall-y, put this soup in a Rosemary Thyme Bread Bowl. Dreams will come true. Promise.
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BUTTERNUT SQUASH SOUP WITH GOAT CHEESE CREAM

Ingredients
For the Butternut Squash Soup:
1 whole butternut squash
3 granny smith apples
1 yellow onion, diced
4 small (or 2 large) carrots, diced
2 stalks celery, sliced
2 large cloves garlic, sliced
1 1-inch piece fresh ginger, peeled and sliced
6 sprigs fresh thyme
4 cups vegetable or chicken stock, plus 1-2 cups
olive oil
salt & pepper

For the Goat Cheese Cream:
2 parts goat cheese
1 part cream (or whole milk)

Instructions
To make the soup: preheat your oven to 400 degrees F. Peel your butternut squash until you get to the orange flesh. Slice it in half down the middle, and then cut each piece in half again. Spoon any seeds out from the lower cavity. Cut into roughly 1-inch pieces.

Place the squash pieces on a large baking sheet. Drizzle with olive oil and salt. Use your hand to toss to coat. Place in the oven for 20-25 minutes, until golden but still somewhat firm. While the squash bakes, peel the apples. Cut into pieces roughly the same size as the squash.

After 20-25 minutes, remove the squash from the oven. Add the apples to the same sheet tray and stir with a spatula. Place back in the oven to roast for another 10 minutes.

While the apples and squash roast, heat a large pot over medium heat. Add 2-3 tbsp. olive oil and then the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 8-10 minutes. Remove the squash and apples from the oven. Add them to the pan along with the garlic, ginger, and fresh thyme. Stir to combine and let cook 1-2 minutes.

Add the 4 cups of stock and salt and pepper to taste. Raise the heat, bringing the liquid to a boil. Then lower the heat and simmer for 10-15 minutes. Remove the pot from heat, and either blend with an immersion blender or in batches in a blender or food processor.

To make the goat cheese cream: microwave the goat cheese for 15-20 seconds at a time until it is smooth and easily spread. Mix with the cream using a fork until the ingredients are well combined and smooth. Drizzle over warm soup and enjoy!

VEGAN WAFFLE FROM THE RESOURCE GIRLS

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You guysss! I have a little treat for you today from the lovely ladies over at The Resource Girls. Cat and Lauren do it all over there: fashion, fitness, finance, food and friendship.

Obviously I’m most interested in the food, so they were kind enough to share this awesome Vegan Waffle recipe! Here’s what Cat had to say about it:
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I LOVE breakfast, so it should come as no surprise I’ve been around the breakfast block a time or two. I’ve mastered omelettes, scrambles, french toast, pancakes, good coffee, you name it. However, my waffle game was lacking. Lacking until I met my boyfriend and he introduced me to his vegan waffles.

I have to admit I was skeptical at first (who makes waffles without eggs or milk?). If he hadn’t won me over with his handsome smile and perfect hair this recipe would have done the trick.

These waffles taste like Christmas morning – warm, a little bit sweet, gooey on the inside with a touch of cinnamon to top them off. Is your mouth watering yet?
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I think the reason I most love breakfast is because it brings people together. I can’t count the number of great conversations and laughs I’ve had over something syrupy and a hot cup of coffee. Breakfast just feels like home. An amazing breakfast is the key to a great day.

Dust off that waffle maker and get to baking. To say they’re a game changer is an understatement and there isn’t one unhealthy ingredient!  That’s a win in my book.

These gems are best served with a table full of company and endless amounts of coffee. I would wait to tell your guests their vegan until there are only crumbs left. They probably won’t believe you anways! Like I said, I was skeptical too, that is until I took the first bite.
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VEGAN WAFFLES

Makes 2 large waffles


Ingredients

1 cup Bob’s Red Mill Gluten Free Pancake Mix
¼ cup Bob’s Red Mill 100% Whole Ground Golden Flaxseed
1
½ tsp. ground cinnamon
1 ½ tsp. cacao powder
1 ⅓ cup of almond milk

Optional: almond butter, fresh strawberries, and agave syrup for topping

Instructions
Whisk together all ingredients until smooth. Your batter should be a little lighter than pudding consistency.

Heat your Belgian waffle maker up and spray with cooking spray (I prefer Pam Coconut Oil). When the ready light comes on, pour the batter in the waffle maker. Now sit back and let that thing do it’s job!

Most waffle makers have a ready light that will turn on when your waffle is done. If not, you can usually see the waffle peaking out from the side of the waffle maker. It should look more cake like and less batter like with the top and bottom a golden brown color. Also there should be no steam escaping out the sides.

We use Justin’s Vanilla Almond Butter as the first topping, then we layer on some fresh strawberries or jam and finally top it off with a little agave. These are great with whatever fruit you have on hand or even maple syrup. Be prepared to serve second helpings!

PUMPKIN SPICE OATMEAL

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Alright, I did it again. Perhaps too soon. I’m slowly wading into “pumpkin space down your throat” territory, and it’s not even October yet.

First the Pumpkin Spice Syrup and now this. I know.

But truthfully, I’m just trying to prepare you. Because it may not have yet, but at some point in the next 6ish weeks you’re going to get struck by that feeling. That pumpkin spice feeling.

And now, when it happens, you’ll be ready! So really, you’re welcome.
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This recipe is fairly similar to the apple cinnamon oatmeal I posted last fall. It’s made in a slow cooker over the course of a few hours. But, you can make about two weeks worth and reheat it in the mornings!

I like to make this oatmeal on lazy Sunday mornings. That way, when I’m still in my PJ’s at noon I feel somewhat productive anyway.

I sweetened this oatmeal very lightly and top it with a little drizzle of maple syrup when I eat it. Because I’m a grown up, and I’m allowed.
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PUMPKIN SPICE OATMEAL

Makes 8-10 servings

Ingredients
2 cups steel-cut oats
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground ginger
12 whole cloves
1 tbsp. vanilla extract
8 cups water
1 can pure pumpkin (not pumpkin pie filling)
1/2 – 1 cup brown sugar (optional)

Optional Topping:
chopped pecans and maple syrup

2 1/2 hours on high, add pumpkin and turn to low. Then another :30 on low

Instructions
Add the oats and dry spices to a slow cooker. Mix with a fork so the spices are mixed in with the oats. Add the water and vanilla extract. Turn the slow cooker to “high” and cooke for two hours.

After two hours, add the pumpkin and stir to combine with the oats. Turn the slow cooker to “low” and let cook another 30 minutes. Remove from the heat, and stir in 1/2 cup brown sugar. Taste for sweetness, and add more as you like. Let cool to room temperature and transfer to an air-tight container. Store in the refrigerator.

To reheat: Add about 1 cup of the oatmeal to a microwave-safe bowl and add 2-3 tbsp. milk. Microwave for one minute on high, and then stir so the oatmeal absorbs the milk. Top with pecans and maple syrup as desired. Enjoy immediately!