Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :)
I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf.
Anyone who has ever been on a rollercoaster with me will tell you that I’ll scream until I’m blue in the face. But, what they don’t know is that the uphill section is often the scariest part for me. Going up in a rollercoaster, I hold my breath, clench my jaw, and repeat over and over again, “oh no oh no oh no!” That’s when my muscles are the tensest and I feel my heart beat the fastest. After so much buildup, screaming on the downhill is a fun, cathartic release.
What if rollercoasters were all downhill with none of the uphill? Would we react the same way? Sometimes anticipation is necessary to building excitement. Waiting for these cookies to bake and smelling their heavenly aroma makes that first bite—of warm chocolate mixed with crunchy nuts and chewy oats—even better.
Ever since going gluten free, I’ve been craving a cookie with a cookie-like texture. Many GF cookies are crumbly or overly soft, but these (in my opinion) are perfect. Plus, they have lots of good things in them. Coconut flour is full of fiber and almond meal is packed with protein.
This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better.
I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty.
Don’t be scared off by home-made gnocchi, they are easier than you may think and the process is one worth learning. I feel it is a right of passage everyone should take. To make your own pasta, knowing it has been made with real, whole foods is not only satisfying but the knowledge that you can make delicious easy gluten-free pasta using nutrient dense ingredients is pretty special too!
The dough or uncooked gnocchi can be frozen for easy suppers when you don’t have time. If you don’t have a gnocchi rolling board you can use the end of a fork to give the gnocchi a quick curl to create the same characteristic effect.
The best walnut pesto I ever had the pleasure of making was in Italy when the fresh mid-autumn walnuts were in season. Over time, walnuts become bitter so it is best to source freshly shelled walnuts when possible. It will make all the difference to this pesto.
Last night I dreamed I was applying to universities and had been rejected from every single one. However, hidden underneath the pile of rejection letters, I found a small envelope offering me a free ride to a school in the Caribbean, even though I hadn’t even applied. In my dream, when I went to visit the tropical island that was home to the university, I inhaled the scent of plumeria and heard the gentle sea breeze rustling the palm fronds, and I realized that sometimes what we least expect far surpasses what we plan for.
Hot soup has always been my ultimate comfort food, and I know I will be needing lots of it in the months to come. Vietnamese pho is king when it comes to soups that warm you from the core, and I’ve been experimenting with vegetarian pho recipes during the past couple of weeks.The main component of any pho, but especially vegetarian pho, is the broth. This pho broth is first and foremost based on toasted spices – star anise, cinnamon, coriander, cardamom, peppercorn, and clove – each bringing its individual character to the flavor profile. I’m not normally the biggest fan of cinnamon in savory dishes, but in this broth it balances with tamari, brown rice vinegar and chili to create a fragrant and deeply nourishing broth.
I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly seasonal, so if you didn’t take care to preserve some tomatoes or cucumbers for the winter, you wouldn’t be able to taste any until the next summer. My mom made sure to stock our cool basement with jars of pickles, tomatoes, and fruit preserves every summer, as did pretty much every woman around. Other common fermentation projects included kombucha (or the ‘tea mushroom’ as we call it) way before it was cool, kefir, and of course sauerkraut.
This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :)
This sauce is the epitome of late summer. Before we head into fall—the season of apples and pumpkins—grab onto those last few tastes of summer with this fresh and vibrant sauce. It’s best made with summer heirloom tomatoes (the more colorful the better!); however, you can also use “regular” tomatoes.
I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening more often than not is that they all get ripe at the same time, and I can’t use them up fast enough. My solution is to mash up the avocados with some lime juice, then freeze the mash in ice cube trays to use in smoothies, quick avocado pudding and this soft serve, which we are completely obsessed with.
Are you riding the Transition Train? If so, welcome aboard! It seems as though nearly everyone I know is moving, ending a relationship, leaving a job, or embarking on a new venture. Change can be scary, overwhelming, frustrating, exhausting, and even paralyzing. But, it can also be exciting, reinvigorating, and inspiring.
Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1.If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :)Menu
(see Part 1 for breakfast and lunch recipes)
BreakfastAlmond Pulp Lime Ginger GranolaOvernight Berry Chia Oats
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