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spiced curiosity | entrees Archives - Page 3 of 12 - spiced curiosity
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Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

Sunday, October 27, 2013

sweet potato & pear soup – “pair” with simple & crisp

While visiting my sweet CSA farm a few weeks ago, the farmer shocked me with some intel: sweet potatoes ain’t actually sweet. After the farmers harvest them from the ground, they cure these roots for two weeks which develops their flavor (and nutrition). Well, sweet potatoes – your secret is no longer safe, but I love you all the same. Your firm, orange flesh, earthy sweetness, and hothouse of Vitamin A make you a godsend in my kitchen.

Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

Sweet Potato & Pear Soup – #vegan #vegetarian #fall #soup

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Summer Squash and Green Bean Salad with Basil Vinaigrette – Spiced Curiosity #salad #veganmofo #veganmofo2013

Wednesday, September 4, 2013

summer squash and green bean salad with basil vinaigrette – vegan app giveaway!

    serves 3
  • 3 medium zucchini
  • 1 1/2 Tbsp coconut oil
  • 1/2 lb green beans
  • 1/2 cup dried lentils
  • 1 bay leaf
  • 2 garlic cloves
  • 1 cup basil leaves
  • 1 lemon’s juice (about 3 Tbsp)
  • 1/4 cup olive oil
  • 1 Tbsp water
  • salt to taste

Good evening! I’ve got some great news: I’m participating in the annual Vegan Month of Food. Every post in September will not only be the usual vegetarian and dairy-free, but also egg- and honey-free. I’m excited to see what changes this will bring in my diet, and what new ingredients I’ll try over the next 26 days.

An app I’m loving that helps me discover new vegan dishes is Vegan Delish, by sweet Carrie at Carrie on Vegan. I’ve already tried two of the recipes: Avocado Chocolate Pudding and Zesty Tomato & Almond Butter Dressing. Both were delicious, and I’m psyched to try more. If you’re interested in using the app, just leave a comment below by Monday, September 9th at 12pm EST! Three lucky winners will get a redemption code for a free download. Two small requirements: you must reside in the U.S. and have an iPad or iPhone for the code to work. For more information, check out the Facebook Page.

So whilst preparing and planning meals recently, I realized September is my favorite month. The late summer, early fall period yields crisp breezes and wonderful produce. I was in love with the bounty of tomatoes coming in, but I’ve got extra room in my heart (and stomach) for fresh zucchini and green beans, too. Combine both veggies with peppery basil, and you have the makings of a flavorful, hearty salad.

Summer Squash & Green Bean Salad with Basil Vinaigrette – Spiced Curiosity #vegan #veganmofo #veganmofo2013

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Homemade Tomato Sauce & Whole Wheat Pizza Dough – Spiced Curiosity #vegetarian #healthy

Monday, September 2, 2013

fresh tomato sauce with whole wheat pizza – long island wine country

Fresh Tomato Sauce – makes 3 cups

  • 4 lbs very ripe heirloom or roma/plum tomatoes
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 1 medium carrot
  • 1/4 tsp salt

Whole Wheat Pizza Dough – makes two pizzas

  • 3 1/2 cups whole wheat pastry flour
  • 1 packet active yeast
  • 1 1/2 cups very warm water (110°F)
  • 2 tsp honey
  • 2 1/2 tsp kosher salt
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 3 Tbsp olive oil
  • 2 Tbsp organic cornmeal

Awesome Pizzas – makes two 10-inch rounds

  • 3 cups fresh tomato sauce (above)
  • whole wheat pizza dough (above)
  • 10 white mushrooms
  • 1 Tbsp coconut oil
  • 3 Tbsp balsamic vinegar
  • 1/2 large yellow onion
  • 2 Tbsp olive oil
  • 2 Tbsp organic cornmeal
  • 10 basil leaves

I love the city, but sometimes it’s great to get out. Removing myself from the hustling chaos clears my mind and always gives me a newfound appreciation for the city when I return. What is beauty without contrast? Anywho, a weekend trip to Long Island with my boyfriend, his brother, and his sister-in-law was perfect. Smack-dab in the middle of wine country, we drank in the greenery and skyscraper-less fields with peace and reflection. And a goat or two.

Wine Country Trip! – Spiced Curiosity #travel

Wine Country Trip! – Spiced Curiosity #travel

Wine Country Trip! – Spiced Curiosity #travel

Wine Country Trip! – Spiced Curiosity #travel

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Summer Chickpea Tahini Coleslaw – Spiced Curiosity #vegan #glutenfree

Tuesday, August 20, 2013

chickpea tahini coleslaw – the balanced platter & brooklyn rooftop evening

The thing I love most about summer in the city are the random rooftop parties. Sometimes they’re huge and well-catered, and other times intimate and spontaneous. My favorite leans toward the latter.

The other weekend I had the great pleasure to hang out with Elyse from Brooklyn Soup Club. After helping shoot some cooking videos, she treated me to the most fantastic veggie meal I’ve had in a while (including yours, Mom, sorry).

rooftop dinner

Chef Elyse Bekins

skyline sunset

The plates ranged from rich, just-made ricotta on crusty bread to a homegrown, leafy salad. In the forefront of flavor was the chickpea quinoa salad with tahini dressing. After the second (or fourth?!) helping of this savory treat, I realized I needed to make this at home.

Chickpea Tahini Coleslaw – Spiced Curiosity #vegan #glutenfree

I loved the simplicity with which Elyse brought the elements together. So while I wish I’d been paying more attention in the kitchen, I think I got most of this delicious and simple recipe right. Check out the Chickpea Tahini Coleslaw here on The Balanced Platter, and stick around for amazing recipes by other fun cooks.

I shared this post with Waste Not Want Not Wednesday and Tasty Traditions.

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