What to do when it's too hot to cook (plus a little chocolate therapy)

Maybe you have A/C... maybe you're like me and don't (well that's a lie... I do... except mine has decided that it would be really cool if it would just act like a heater and blow hot air....)

Waste Not: Sunday's Are My Favorite

I hate to waste anything... especially fresh food.

Blueberry Scones... with a Fancy-Pants Twist

I love a good scone, especially with a nice hot cup of coffee or tea.

I am fairly picky about them though. I'm not a fan of those giant sugary diabetic-coma inducing monstrosities from the coffee shops around here (chains and local joints alike). Sugar aside, they're usually loaded with butter and eggs... which make my tummy feel like death.

A Little Punkin' Never Hurt Nobody

I am the Pumpkin King!!! (Uh-hem... I mean Queen)

I am quite fawned of pumpkin and always have been, it probably stems from loving been called pumpkin (actually pronounced "punkin') by my mother and father.

I even got one on my arm :) (it's upside-down)

A couple months back I purchased a copy of the Veganomicon, by Chandra Moskowitz and Terry Hope Romero (suuuch a good book), anyway I came across a recipe pumpkin baked ziti. Pumpkin+pasta sounded like heaven. So the other night my family was coming over for dinner and I figured this would be the best time to try it out.

With rave reviews from both my mother and father and brother's girlfriend, I highly suggest you give this recipe a shot!

Pumpkin Baked Ziti with Caramelized Onions and Sage Bread Crumb Topping: (from the Veganomicon) serves 6 - 8

• 3/4 lbs uncooked ziti or penne pasta 
• 2 onions, sliced very thinly 
• 2 tbsp olive oil 
• 1 tbsp brown sugar 
• 1/4 tsp ground nutmeg 
• white pepper and cayenne 
• 2 cups pureed pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix) 
• 1/4 cup vegetable broth 

• Sage Bread Crumbs: 
• 2 1/2 cups bread crumbs, preferably fresh and homemade 
• 1/3 cup walnut pieced chopped in a food processor until resembling coarse crumbs 
• 1/4 cup Earth Balance 
• 2 tsp dried, rubbed sage 
• 1 tsp dried oregano leaves 
• 1/2 tsp ground paprika 
• salt and freshly ground black pepper

• Cashew Ricotta: 
• 1/2 cup raw cashew pieces (approx 4 oz) 
• 1/4 cup fresh lemon juice 
• 2 tbsp olive oil 
• 2 cloves fresh or roasted garlic 
• 1 lb firm tofu, drained and crumbled 
• 1 1/2 tsp dried basil 
• 1 1/2 tsp salt
  
  

  Directions

  To make the Cashew Ricotta: In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches in necessary, until the misture is thick and well blended. Blend in the basil and salt.
  
  Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch lasagne type baking pan with olive oil, or use two smaller pans.
  
  Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.
  
  While the paste is cooking, make the caramelized onion: preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.
  
  Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.
  
  Make the sage breadcrumbs:
  Melt the Earth Balance in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from the heat and sprinkle evenly over the ziti.
  
  Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.
    

 And as promised, here's a little dessert :)
 

Pumpkin-Cranberry Scones: (from the Veganomicon)

• 2 cups all-purpose flour  
• 1 cup whole wheat pastry flour
• 1 1/2 cups sugar 
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/4 teaspoons salt
• 1/2 cup nonhydrogenated vegan margarine, cold
• 3/4 cup sold soy creamer or rice milk
• 4 teaspoons ground flaxseeds
• 1 1/2 cups pumpkin puree
• 3 tablespoons molasses
• 1 tablespoon freshly grated lemon zest
• 1 cup fresh cranberries, chopped coarsely 
• 3 tablespoons shelled pepitas for garnish (optional)

Preheat oven to 350.

In a large bowl mix together flour through salt. Take your cold margarine and cut it into small chunks and cut into the flour mixture with a pastry cutter or fork, until the mixture looks crumbly.

In a medium sized bowl whisk together soy creamer through zest.

Make a flour well and begin to fold in the wet mixture to the dry. Fold in cranberries. Stir until a soft dough forms but be careful not to over mix.

Dived to into two place on separate baking sheets. Flatten each into a circle 1" thick. Run a Knive through each circle creating 6 - 8 wedges. (I just made mini circles) Brush with extra creamer and bake for 30-34 minutes or until a tooth pick comes out clean from the center. Let cool 10 minutes before re-slicing.

I made a maple dizzel for mine :)

This video is my newest love, it's amazing. So artfully shot <3

Feelin' All Warm and Squashy Inside! Butternut Squash Soup

Hey everybody!!! It's been a little while, I've been working like a mad woman so I haven't had much time for blogging, but trust me when I say that I have a ton of recipes to post!!!

So Christmas is only 5 and a half days away! And as always I still have shopping and baking and cleaning and on top of that work to do... Anyways like a lot of you I'm usually in a pinch for dinner (or breakfast, lunch and dinner... Just call me Mrs. On Top Of Things) So came about the creation of this really easy and fairly quick soup that will warm up all of your gushy little insides and make your tummy happy :) (Plus you know I loves me some squash)

Spiced Butternut Squash Soup:

• 1 medium sized butternut squash, roasted and pureed (to save time use 1-2 cans of already pureed squash)
• 3c veggie broth
• 1c plain soy milk (or other non dariy milk)
• 2t cinnamon
• 1t cumin
• 1/2t pumpkin pie spice (optional, I do it for good measure)
• 1/2t fresh grated ginger
• 1/4t garlic powder
• 1/4t salt
• 1/4t nutmeg
• 1/4t cayenne (or more if your feeling spicy)

Mix erry'thing together in a pot over medium heat. Bring to a boil (side note: watch so that it doesn't boil-over and create a huge mess of your flat top stove...)  reduce heat and simmer for 20 mintues (longer if you want it thinker, less if you like it thinner).

Tada! you now have yummy soup, your welcome. (anotherside note let it sit for like 10 minutes before you haul off and destroy the inside of your mouth...)

Tomorrow dear children, we'll will continue this squashy lovefest with a little pumpkin baked ziti and possibly scones (we'll see how motivated I get) but I'll leave you off with the only Christmas song I can really stand haha, you know to get you in the holiday spirit and whatnot :)

Sugar Skull Cookies!!!!

Soooo I'm a day late, the day of the dead was in fact yesterday. but in my defense I did make these yesterday and it's getting closer to that baking time of year so here's a fabulous cut out cookie recipe that I found.

Cut-out Cookies: (adapted from The Decorated Cookie)

• 2 sticks Earth Balance
• 1c powdered sugar
• 1T flax seed meal + 3T water (or other egg replacer)
• 1t vanilla extract
• 1/2t almond extract
• 2t lemon zest (plus a little juice for good measure)
• 2 1/2c all-purpose flour
• 1/4t salt
• (optional: 4t matcha powder or 2T lavender)

Cream together Earth Balance, and sugar with an electric mixer. Beat in flax mixture, exracts and zest. Then incorporate flour salt (and matcha or lavender). Refrigerate dough for at least 30 minutes. Pre-heat oven to 375. Roll out cookies on floured surface cut with cookie cutter place on a baking stoone or lightly greased baking sheet and bake 10 minutes. Remove, cool completely and frost! (see below)

Icing

• 2c powdered sugar
• 3t light corn syrup
• 5t non-dairy milk

Mix together in a bowl and adjust as needed to get desired consistency. 

Not Your Gramma's Bars: Indian-Spiced Rice Crispy Bars

Nothing brings a devilish grin to my face like taking a beloved American classic and turning it on it's ass! Take for instance the rice krispy bar. I don't think I could even begin to fathom the sheer number of these babies I've consumed in my youth...

Apple Fun (as promised) in the Form of a Healthy Dessert?! Absolutley!

Remember those apples I talked about a couple of posts ago? Well my collection grew and I finally settled on the perfect use for these sweet tarts:

"Chicken" Salad and the Scenic Route

This morning while rummaging though my fridge I happened to see that I had both grapes and celery... And briefly I longed for the days of homemade chicken salad sammiches... Mostly fir the wonderful contrast between the sweetness of the grapes and the savory of the celery all mixed together in creamy harmony.

Summer Sails Off In Style: Yummy Gooey Style

I heart bananas! If I had to be trapped on a tropical isle and could only eat one thing for the rest of my life it would be bananas. Which is convenient since bananas grow in tropical areas.

I kid you not, at one point I was buying around 10 lbs a week (which isn't conclusive to a local diet haha) but like I said I love the little yellow buggers.

Cabiny Inspiraition: French Toast Redux

 

 
Last week was a week full of great food! There is a wonderful grill up at the cabin the Hubby and I had no shortage of ways to utilize said grill. One that I'm most proud of: Grilled French Toast with a grilled fruit compote.

Unbelievable and Fudgey: Black Bean Brownies (and Gluten Free To Boot!)

 
Again, I'm not big on the sweets... that being said when my sweet tooth rears it's ugly head I usually am let jonesin' for something nostalgic. Seriously I think the last time I had a brownie I was still in grade school.

Rise and Shine Like You Mean It: Moving Forward Starts with Breakfast

Hello cats and kittens, tonight I found myself with a lot of unexpected time on my hands and no idea of how I should spend it. Seeing as I've been rather lazy in regards to posting I figured I'd get my ass in gear.

A Squashy Situation: Zucchini Bread(s)

I loooove squash!! But recently I have found myself with an abundance of zucchini. I think I might have a problem because it seems whenever I pass by a farmers market I am compelled to buy a couple... which wouldn't be such a bad thing except for the fact that I'm and r-tard and forget that every Wednesday I get a CSA goodie box full of seasonal veggies. (fun fact: zucchinis are definitely in season right now).

Last week I went to go pick up my box and was in awe of the mammoth forearm-sized squash. Which caused me to wonder "What am I going to make wth this???" which led to "Holy crap!! What the hell am I going to do with all of the other ones??!!" (I tend to panic easily).

Happy 'Merica Day!!

Hey all, here's a festive little breakfast/snack idea for a healthy happy refreshing 4th!!

Happy Forth Toast: (serves 1)

• 1 slice bread (I used a whole wheat sourdough... AH-MAZ-ING)
• 2T peanut butter (or other favorite nut butter)
• 4-8 fresh strawberries, sliced thin
• 1/4 of an apple, cut into thin strips
• a few blueberries
• Small mint sprig (to garnish, optional)

Toast the bread (totally optional), spread on the peanut butter and layer straw berries, apples and blueberries to create an American flag, or get creative and make your own design.

P.S. I promise I'll be posting more soon! Have a safe and happy holiday!! 'Merica!!

Too Cool For School: Hipster-Monkey Cookies

My beautiful cousin and her amazing hubby were married in Florida two weekends ago (congrats again you two!!) I was lucky enough to be in the wedding :) Sunset beach wedding, cool ocean breeze, spending time with my awesome family members, it was such a blast!

Spring's Bold Last Call: Balsamic Apple-Strawberry Salad with a Sweet Vidalia Dressing

I love a good surprise, and food is no exception. Like unique flavor combinations and finding a creamy dressing which contains absolutely nooo cream (or cream substitute for that matter)

Sometimes I Feel Like A Nut: Homemade Nutella

I feel like I'm super obsessed with nut butter spreads... since I've posted a few now haha... (aaannnd I still have more that have yet to be posted)

But it didn't stop me from making another. Nutella seems to have a cult-ish following, I mean it does taste good but when your ingredients include sugar and chocolate it's hard to mess that up :) Seriously it's like dessert in a little plastic jar.

Sadly Nutella contains milk, and thus makes my stomach wanna punch it's way out of my body.... so I did what I do best and came up with a version without dairy! HA

Homemade Nutella:

• 2c roasted hazelnuts
• 1T oil
• 1/4c unsweetened cocoa powder
• 1/2c - 3/4c non dairy milk (I made my own hazelnut milk for this recipe)
• 3/4c - 1c sweetener of your choosing (agave, maple, ect.)
• 1/4t of salt
• 1t vanilla

Place nuts and cocoa powder in a food processor. Begin to incorporate remaining ingredients and keep your eye on the consistency. The more liquid you add the thinner the spread.

My Sanity and My Witty Titles Are Somewhere Else: Cantaloupe Bowls

But at least I had a good breakfast, right?

Seriously, I think I've hit the point of tired where I don't actually feel tired, rather everything just seems funny. My husband also informed me that I've been a sassy-pants lately, so there's that haha. (Side note: I keep reading cantaloupe as can't-a-loop-eh)

Food is love: Honey Mustard Tofu (2 recipes)

Cooking keeps me sane. I swear to God. (Just needed to throw that out there)

I used to make a mean chicken salad back in the day, and by mean I mean fabulous! And by back in the day I mean last year haha… Anyways I would’ve lived off of it if given the chance.