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spiced curiosity | appetizers Archives - spiced curiosity
Fava Bean Hummus! :)

Thursday, May 14, 2015

fava bean hummus

Oh, the labor of love of fava beans. Instead of a pot of lentils boiling away in the background, these beans require manual TLC. So put on your sweatpants, some sweet tunes, and chill out on the couch while you shell these suckers.

Fava Bean Hummus! :)Fava Bean Hummus! :) Fava Bean Hummus! :)

I’m being a bit fussy about the work involved, but once you get in the flow of shelling, it’s pretty darn fun. There’s a meditative quality to just working with your hands – all the colors, textures, and snaps of the beans fade into focus. Especially when my work requires me to be on my feet all day, sitting and shelling are a welcome retreat.


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Beet Pickled Eggs – homemade, vegetarian

Tuesday, April 14, 2015

beet pickled eggs – rebooting taste buds

After two and half weeks of food purgatory, the cleanse is officially over. Though I was jonesing for ice cream, loaves of sourdough, and PIZZA, I am totally fine with continuing to avoid these foods and only indulging occasionally. My head is clearer, I naturally have more energy, and my taste buds woke up. Wait, what?

Now that I cut out sugar, wheat, and most of dairy, I enjoy more sour, fermented, bitter goodness on every plate – whether it’s snacking on raw radishes or spooning kraut onto my salad. Now when I bite into a croissant, it’s too yeasty, or into my favorite cookie, it’s just cloying. Suddenly I’m tasting more flavors in other foods I thought were plain, and it’s pretty freaking awesome. I love the fact that you can manually reboot taste buds.

So with my newfound (tasting) powers, I’m experimenting with more fermented foods. I mean, with great power comes great responsibility, right? 🙂 So after I heard about pickled eggs, I had to make them at home.

Beet Pickled Eggs – homemade, vegetarian

One thing to keep in mind when pickling, jamming, and marmalade-ing is the crazy amount of sugar used. A little here and there won’t kill you, but I’m trying to see how long I can go without refined sugar – indefinitely. (Especially with pickles which only need a little bit of sweetness to counter the sour vinegar base.)

Besides substitutes like honey or maple syrup, a naturally sweet option is beetroot. Beets are in season year-round, they have phytonutrients and fiber, and they give a pink-Midas hand to anything they touch. Clothes, cutting boards, and now eggs. I normally hate the color pink, but this deep magenta is pretty enthralling. Just remember to wear that stained, hand-me-down apron when making the recipe.

Beet Pickled Eggs – homemade, vegetarian Beet Pickled Eggs – homemade, vegetarian


Roasted Asparagus Salad with Pickled Shallots

Saturday, April 26, 2014

roasted asparagus salad with pickled shallots – spring beacon trip

Woo, spring. Now that the weather’s graciously warmer, Hoyd and I have been traveling more. Recently, we ventured up north to Beacon, NY!

Ready for adventurin'!

Beacon, NY

Beacon itself was great to walk about in. Several art studios and shops kept their doors open in the 65° warmth, so we met some awesome folks. And of course, invested in their wares. I bought the Son of Man for Hoyd, and later he treated me to some baller aged white balsamic vinegar. (I quickly found out the vinegar is citrusy, tangy, and great drizzled on any plate of greens.) Sweet stuff!


Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

Monday, November 25, 2013

miso-roasted brussels sprouts – vegan-friendly thanksgiving side

Lil‘ cabbages are not exactly what you’d think of first to bring to a Thanksgiving party. Whole vegetables in general are not usually welcomed with open arms during the holidays. But these miniature greens pack a punch of flavor for their size and kind, especially when roasted with salty miso, spicy ginger and garlic, and sweet maple syrup. Think of them as the Yoda of the Thanksgiving table: small, sassy, and awesome, not wrinkly, green, and bug-eyed.

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!

Miso-Roasted Brussels Sprouts – healthy, vegan Thanksgiving sides!


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