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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

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Lentil Radish Salad with Smashed Garlic and Ginger – from Ottolenghi's Plenty

Monday, February 9, 2015

lentil radish salad with smashed garlic and ginger – ottolenghi’s plenty

These wintry days lead me to reach for comforting, nourishing food. The most comforting sensation to me is a too-hot bite of lentils fresh out of the pot or the smell of crushed garlic from my mom’s cutting board. So after reading Yotam Ottolenghi’s second of several cookbooks, I found the perfect recipe for me.

At first the simple “Cucumber Salad with Smashed Garlic and Ginger” sounded too simple – why invest time in a topping when I could whip up Lemon & Eggplant Risotto or Saffron Cauliflower? The secret is that it goes on nearly everything, including my favorite vegetarian/vegan/gluten-free-but-not-paleo base of choice, lentils, i.e. the sturdy foundation of my plant-based meals.

Lentil Radish Salad with Smashed Garlic and Ginger #SpicedCuriosity

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Classic Minestrone Soup with Carrot-Top Pesto

Wednesday, November 5, 2014

Classic Minestrone Soup with Carrot-Top Pesto – Italy at Home

The whole milestone of marriage has been a blessing. Not only did I marry my best friend, but I did it in the company of everyone I love most in this world. It felt amazing to have all our family and friends there supporting us. That said – I have no pictures to show for it! Our photographer Robert did an amazing job, and you can bet I’ll share the goodness when he sends the photos our way. (Here’s a sneak peek!)

I did take mountains of pictures of the honeymoon. Something about not stressing out of whether the ceremony goes smoothly gave me a whole lotta free creative energy to snap pics, ha. Let’s just say I went photo-happy. If you’re not an Italia-phile, feel free to skip to the recipe goodness at the bottom. Otherwise, join me for the ride!

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shakshuka – savory egg dish with rich tomatoes #vegetarian #healthy

Monday, August 18, 2014

shakshuka – savory egg dish with rich tomatoes

Let’s be honest – when summer rolls around, I get lazy with cooking. When I’d rather stroll outside than sweat in the kitchen, I fancy simple dishes like Shakshuka that yield delicious results. One pot, one casual hour of stirring, and tons of forgivability. Don’t have the exact amount of garlic? Forget the cumin? Only have 4 eggs instead of 6? That is quite alright. It will still taste amazing. As a thick stew of rich, fragrant tomatoes with soft-boiled eggs, Shakshuka is the ultimate breakfast.

I love to serve this as a no-hassle, tasty, and healthful brunch item when friends come over. Shakshuka is impressively flavorful and hearty without the fuss, so I can get on with making actually intensive food. (Like homemade grissini. Wow, never again.)

shakshuka – savory egg dish with rich tomatoes #vegetarian #healthy (more…)

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