Black Bean & Corn Salsa

Hello friends!  When we last met, it was the dead of Winter here in Michigan and it was nearly unfathomable to me that Summer would ever come. By some miracle though, it did and is now upon us.  And so, I've decided to come out of hibernation and even try to start blogging some recipes again!  I know, I know.  Try to contain your excitement.

First up this Summer is a wonderful little salsa concoction that I whipped up last weekend.  This was inspired by a black bean and corn salsa that I've purchased previously but have never been able to find a recipe that is comparable.  So I decided to try and create my own.  I was quite pleased with how it turned out.  This would be a great appetizer for summer parties and barbecues!

Awesome Cooking Playlist - Soothing Winter Songs

It's cold in Michigan right now.  I mean really cold.  The type of cold that tempts me to turn my living room into a fort of pillows and blankets and hibernate for the next month or two.  Instead of doing that though, I've been turning to music to get me by.  One of my favorite artists to listen to mid-winter is Gretchen Parlato.  She's a fantastic jazz singer with breathy vocals that soothe and have the ability to make my house feel cozy and warm.  And, as Michael Scott says, there's nothing classier than boring jazz music.  (although, I'd hardly call her music boring)

I snuck in some extra songs at the end that aren't of the "jazz" category but I think help nicely round out this playlist.  Included is a great Michigan-native band that Anne Marie introduced me to called Breathe Owl Breathe.  I also threw in a little Mumford and Sons, Paolo Nutini, and a few other miscellaneous artists.

I like to enjoy this playlist while spending a chilly evening cooking in a warm kitchen and sipping a glass of wine.  I can't think of a better way to relax!

Baked Eggplant Parmesan

 

Eggplant is a weird vegetable.  Everything from the name to the color, the shape, the texture.....it's odd.  Nearly every time I ask how someone feels about eggplant, I'm given the same answer: "It can be good if it's prepared and cooked the right way."  As if they are afraid I'm going to suggest they drink eggplant milkshakes or eat it raw like an apple.  Truth be told though, I have to agree with this sentiment.  I am also hesitant to always fully commit to liking eggplant on the off chance that it will be offered to me in some awful form and I will be forced to eat it under the "you said you liked it!" obligation of etiquette.  This recipe for Baked Eggplant Parmesan however is one that I think has mass appeal...even to the most finicky of eggplant eaters.  I served this on top of whole wheat spaghetti.  I doubled the sauce recipe below and used the excess to spoon on top of the spaghetti before topping with the eggplant and a little extra fresh grated parmesan.

Orange Basil Chocolate Truffles

 

I spent almost the entire past weekend in my kitchen baking and cooking up a storm which I have not done in awhile.  Something about it being so cold outside makes standing in front of a hot stove seem very appealing.  These truffles were one of my many weekend creations.  They are the perfect partner for a Saturday afternoon coffee break or an after-dinner delight.

This little gem of a recipe came to me from a book that I've had sitting on my shelf for awhile now and don't use often enough.  Maria Elia's The Modern Vegetarian is a fabulous book filled with so many fantastic recipes, inspiration, and beautiful photos.  Sprinkled throughout the book are fun little mini-sections dedicated to specific ingredients such as peas, coffee, and even beets (although I'll admit I bypassed that one because beets are gross).  Even on my most un-creative day, I can find inspiration in this book.

Below is my adaptation of her Chocolate Truffle recipe.  In the book she offers a plethora of unique flavoring ideas for these truffles.  I chose to try out the orange and basil combination.  I was not disappointed.  

Blueberry Gems

 Often I find myself pressed for time in the morning as I rush out the door to work making it difficult to prepare much more than a piece of toast with some peanut butter haphazardly slapped on it for breakfast.  Discovering these little gems was just what I needed to add some variety to my morning.  I can make them on a Sunday afternoon, as I did today, and they will last through the week.  The best way I can describe these is as a cross between a scone and a muffin. I adapted this recipe from a very old cookbook altering a few ingredients to make it more nutritious.  If you want it to be a bit moister replace half the milk with heavy cream instead.  In my opinion, it's an instant classic and a great way to start the day.  Sorry Wheaties.  

Balsamic Tofu Steak

Tofu is something we vegetarians eat an awful lot of, but sadly it is often discounted by meat eaters.  It is low in fat, a good source of protein and goes with an endless variety of dishes, both sweet and savory.  Tofu is a great meat alternative, and though it is a processed food, it is far healthier than all the highly processed meat substitutes you can find in the freezer section.  If you buy organic tofu you can avoid those heavy chemicals sprayed all over the soy beans.

I did two versions of this recipe, one with a breaded/asiago crust and one without (pictured above).  Both were delicious, it all depends on if you want to do the extra step of breading the tofu. 

Awesome Halloween Ideas - A Great Playlist and Great Crafts!

We interrupt this food blog to bring you....

HALLOWEEN!

Halloween is one of my favorite holidays.  It's one of the few holidays that really inspires my creativity and that I have always loved.  Even though most trick-or-treating nights throughout my childhood entailed wearing a winter coat over my costume or begging my mom to let me be the Little Mermaid but instead having her dress me up as a clown, I still have fond memories of Halloween.  Perhaps this is because Hocus Pocus is one of my favorite movies, or maybe all the sugar induced comas I put myself in after eating half a pillowcase worth of candy helped block out any bad memories.  Either way, I freaking love Halloween.  Since I enjoy Halloween so much I decided bring you a mega-sized post dedicated to Halloween themed ideas.

To get started, turn on this Halloween playlist: (please note that some of these songs might not be suitable for children)

Autumn Minestrone

This soup was inspired by a lovely recipe I found in Alice Waters' book, the Art of Simple Food. This is turning into a really great book to own. The hard cover and illustrations give the book a timeless feel, and the content ranges from practical recipes of all genres, to specific cooking techniques and recommendations for utensils and pantry staples. After owning the book for only a few weeks I find myself referencing it almost daily. Her recipes often give you the "bare bones" to make something simple and tasty (be it ice cream, crepes, a gratin or soup) followed by a few ideas to add variation. The following recipe is a riff on her minestrone soup. You want to cook the beans and the pasta separately, adding the beans toward the end (so they wont be overcooked). Waters also emphasizes the need to allow the flavors to fully develop between the addition of each ingredient. You will definitely want to taste along the way!

Southwest Style Tofu Taco Salad

I've never met anyone who didn't love a good taco salad.  I stumbled upon a recipe for Chipotle Ranch from My Veggie Kitchen and it inspired me to create a taco salad of my own.  This particular Chipotle Ranch recipe is vegan friendly and calls for Veganaise, but I suspect that Greek yogurt could easily be substituted if so desired and would be quite tasty.

The tofu in the recipe is simple to prepare but is time consuming due to the draining and baking required.  I recommend getting the tofu started before preparing the rest of the ingredients.  Also, any black, pinto or similar type of bean can be substituted in this recipe.  If you have time, starting with dry beans soaked over night would be a great way to go!

I prepared this for dinner but you could certainly make a miniaturized version for a lunch.  I also served this as a buffet style instead of mixing it all together.  I prepared all the ingredients, mixed up the lettuce and taco shell with the dressing, then we built our own salads.  It worked wonderfully.

Perfect Apple Pie for the Perfect Fall Day

It's fall here in Michigan and I have to admit, Fall has not historically been one of my favorite seasons. Mainly because it signals the end of my favorite season, Summer, and also means that my least favorite season, Winter, is right around the corner.  This year, however, I decided to try and embrace Fall a little bit more.

Fall in Michigan really does have its upsides (as long as you can overlook the dreary rainy days).  The leaves turn gorgeous shades of red and yellow, apple cider becomes abundant everywhere you turn, root vegetables are bountiful at the farmer's markets and orchards are available for all your apple and pumpkin picking needs.  Oh and let's not forget Halloween, pumpkin ales, pumpkin lattes, apple pie...the list goes on and on.

Last weekend I traveled to the distant land of Kalamazoo, MI (ok it was only 2 hours away), to partake in a day that Anne Marie and I cleverly titled "Fall Day."  Fall Day entailed drinking apple cider, visiting an apple orchard, picking apples, and taking adorable photos with pumpkins (which you might have noticed over on our About aV page).  Upon my return home, I realized I had more apples than I knew what to do with.  Seemed like the perfect excuse to make apple pie!

Roasted Garlic Fettuccine

This was a great way to use up what I suspect will be my last purchase of ripe heirloom tomatoes from the Farmers Market this year.  The roasted garlic adds a creamy, nuttiness to a simple tomato sauce.  Garlic lovers, this recipe is for you. 

Pesto Tomato Lasagna

A few weeks ago, Anne Marie was brainstorming ideas for a new lasagna recipe she was concocting.  Listening to her ideas got me thinking about how diverse lasagna can be.  The noodles are a blank canvas waiting to be filled with whatever tastes and ingredients you find yourself craving that day. 

Since it's the end of summer and the markets are overflowing with an abundance of tomatoes, I wanted to make a lasagna using some fresh tomatoes while also steering clear of just creating a traditional tomato based sauce.  I wanted the tomato to be a complementary flavor, not the primary.  Below is my version of Pesto Tomato Lasagna.  Making a lasagna is simple yet time consuming so if you're going to attempt it be sure to do a little planning and give yourself adequate amounts of time.

Essentially, there are 4 steps in this lasagna creation process:
1. Roasting the tomatoes
2. Making the Pesto
3. Making the Bechamel Sauce
4. Assembling the Lasagna

Zucchini and Orzo Salad

This sauteed zucchini and orzo salad was easy enough to throw together after an exhausting (but delightful) weekend with some of our favorite people in Chicago.  I used a big handful of dill here, but I am sure it would be great with basil, cilantro or your favorite fresh herb.  Next time I make this I might add some deeply browned carrot slices or sauteed tofu.

The weekend itself was quite a culinary experience.  We enjoyed grilled balsamic-soaked portabellas with bleu cheese (among other grilled-goodness), thanks to my generous and hospitable cousins, as well as a perfectly tart plum crumble (made by Mallory).  In the morning, Ryan graced us with huevos rancheros, effectively satisfying a long lasting craving of mine.  This zucchini salad did not fall short of the standards set over the weekend, nor did it take any more time or effort than I was prepared to put forth after a long and busy weekend. 

Rosemary and Thyme Potato Pancakes

This is an herb-spiked version of one of my favorite classic recipes.  It's simple enough to put together, and sure to be a crowd pleaser.

Parma Rosa Rotini with Lemon Cayenne Tofu

On days that I don't feel like putting a lot of effort into a meal, I often find myself falling back on my trusty sidekick: Pasta!  Whenever cooking with pasta, whole wheat is hands-down the best way to go.  Otherwise, the standard bleach white pasta has zero nutritional value.  Whole wheat pasta has less calories and is filled with healthy fiber.

Since this was a last minute meal, I used pre-packaged baked tofu because it doesn't require any draining and requires less preparation time.  If you have the time though, I recommend using regular extra-firm tofu.  Slice it in half lengthwise, wrap in multiple layers of paper towels, and let drain for up to an hour with a heavy object set on top to assist.

The great thing about this recipe (and nearly any pasta dish for that matter) is that they make awesome leftovers!

Summer Gazpacho

I find soup to be one of the most comforting and satisfying dishes out there.  Even in the midst of these intense heat waves, I still can't help but crave a good bowl of soup.

I had this recipe in mind since the first series of 90 degree-plus days back in May, and finally got a chance to execute it last weekend.  With bundles of fresh herbs, veggies and a lovely challah loaf from the Kalamazoo Farmers Market, I found this to be an extraordinarily satisfying lunch or dinner on a too-hot day.  I enjoyed my bowl with a spoonful of organic sour cream, but (vegans) feel free to omit this.

Harissa Couscous

I have read several recipes in the past 6 months or so that call for harissa, a red hot chile paste from North Africa.  After searching high and low, I have not once come across this condiment at any grocery or speciality store in or around my area.  Naturally, I was happy to stumble across this article by Amy Scattergood of the LA Times, describing all the wonderful details of this ingredient, with a basic recipe included.  I tried my hand at making my own using guajillo and arbol chile peppers.  I must say, the result did not disappoint.

Eating Well While Camping

It is a little known fact that your dining expectations do not need to be lowered when you go camping.  With a little extra preparation, a sturdy camping stove and a will to eat well, you can have plenty of delicious and nutritious meals to enhance your wilderness experience (backpackers, you may have a more difficult time with this one).

Super Simple Rosemary Potato Naan Bread Pizza

Red Onion Rosemary Potato Naan Bread Pizza

Last Thursday, the southeast side of Michigan got hit with a particularly nasty storm leaving somewhere in the range of 100,000 people without power. I was one of those people. My mother was coming down for a quick visit to eat dinner and give me her cat to watch over for 2 weeks. My plan was to try out making Rosemary Potato Pizzas on Naan bread after Anne Marie and I had discussed what a wonderful pairing we thought this would make. By the time my mother arrived, the storm was in full effect, I had no power, and I was starting to think it might be a good night to get take-out. But I decided I wasn't going to let a little thing like not having power stop me from cooking. Luckily, I have a gas stove otherwise none of this would have been possible.

Weekend Tryouts: Cranberry Wasabi Trail Mix

 Trying a new recipe can sometimes be time-consuming, especially when working with unusual or unfamiliar ingredients. Most work weeks don’t leave me with lots of extra time to spend trying out new recipes so I end up just falling back on reliable classics. On the weekends, I usually make it a point to try at least one new recipe. I have more recipes than I know what to do with bookmarked online or in one of the many wonderful recipe books I have collected. My goal is to at some point try out every recipe I mark. Sometimes I follow the recipe by the letter, other times I simply use it as a basic guideline and make my own variation.

Inspired by this weekend activity, I’m introducing a new section on The Awesome Vegetarian called Weekend Tryouts. I will share a recipe with you that intrigued me. I’ll tell you any variations or adjustments that I made to it. Most importantly though, I’ll tell you if it was any good!