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Fasolakia Freska (Greek Green Bean Stew) – Gluten-free (Vegan option)
This is a traditional Greek dish that many different people in my family have made for my entire life. My Great Yia Yia (Yia Yia is Greek for grandmother), in my opinion made it the very best, I still think of her any time I smell this stew cooking. I can still remember exactly how her kitchen always smelled and just how it felt in there. There is something about the smell of this stew cooking that reminds me of her unlike any other smell can remind me of anything else in the whole world. I am not sure if it was actually this way, but in my mind I swear she had to always have had always something like this, or one of her other stewed green concoctions, cooking on the stove at her house. I swear it always smelled like this. She passed away when I was 12, so my memory is likely not exactly accurate, but that is how I like to remember it anyway 🙂 My dad’s mom, my Yia Yia, also used to make this stew and my Dad and my great Aunt Marge still make it. Even though it is a little different based on who makes it, I absolutely love it every single time. It is one of those dishes that I am not sure anyone in our family has an exact recipe for and I doubt that they ever really measure(d) as they add things. I think it is just made based on what how your own family makes it and then you just taste as you go. That is how I make it.
When we were kids on our birthday as a special treat, my parent would have us request whatever meal we wanted, and they would make it for us. I really don’t recall anything else that I would consistently ask for besides fasolakia, almost every year that was my pick. I think my parents probably thought I was insane. What child requests a vegetable based meal when they can have whatever they want only one meal a year? THIS ONE DID!!This dish can be made either with meat or vegan, my family usually makes it by cooking it low and slow for many hours with a quickly braised bone-in cut of lamb, but I have also had it without meat and it is still very good. I do think that the meat brings a nice depth of flavor and it adds a lot more taste and flavor with the extra fat. Most times they would pull the bones out just before serving so it isn’t a meat stew by any means, you may get a bit or two or stay meat, but generally it is just for the flavor. This stew may not look like much, but while it’s humble appearance it really packs a punch in the flavor department.
I didn’t have any lamb on hand, but I did have some beef spare ribs in the freezer from our cow share that we got from Sojourner Farms. Since the spare ribs are a fatty cut with a lot of flavor but not a lot of meat to really savor, they were perfect for this. I am not sure exactly how large the package of spare ribs were, maybe 2 lbs or so, it was three small sections of ribs.
I will apologize in advance for the lack of photos with this post, I hadn’t exactly planned on sharing this recipe when I started cooking it. However, when I had mentioned on Instagram and Facebook that I was making it, a handful of people requested the recipe, so I decided I would. My measurements in this recipe won’t be exactly accurate or perfect since I definitely didn’t measure as I went along, AT ALL. But you will get the general idea of the flavors that you want and you can taste as you go to make this exactly how you wish, (you may want to add more or less of something). This stew is great as a side dish with a large meal, or in my opinion it is a wonderful meal on it’s own. Just spoon the saucy stew in a bowl, with some fresh parsley and fresh ground black pepper on top. Maybe some crumbles of feta cheese and a serving of your favorite crusty gluten-free bread. It is absolute heaven in a bowl and it is for me the most comforting kind of comfort food there is.
[print_this]Fasolakia Freska (Greek Green Bean Stew) – Gluten-free (Vegan option)
serves 6- 1 package (about 2 lbs) of local pasture-raised beef or lamb spare ribs or a bone-in shoulder piece, etc (something suitable for braising)
- 2 tablespoons olive oil (if you are making it without meat)
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- course sea salt
- 1 (28 ounce) can organic diced tomatoes
- 4 or 5 fresh tomatoes diced or quickly processed in the blender or food processor (you could also just add in another can of crushed or diced tomatoes)
- 1 bay leaf
- 1 teaspoon dried herbs de Provence (you could also just use the dried oregano and add some basil or use an Italian seasoning blend, etc)
- 1/2 teaspoon dried oregano
- 2 pounds fresh green beans, trimmed and cut into bite sized pieces if you’d like (you can also use frozen green beans thawed to room temperature)
- salt and pepper to taste
- 1 handful fresh parsley, chopped
- 1 small handful fresh dill, chopped (or 1 teaspoon dried)
If you are adding meat, heat a large pot or dutch oven over a medium high heat and quickly sear the meat on all side, getting a nice brown crust on each side. If you are making this vegan, just heat the pot over a medium high heat and add the olive oil.
Next, add in the onions, garlic, red pepper flakes and a pinch or two of sea salt, stirring constantly until the onions are translucent and starting to slightly brown. Reduce the heat and add in the tomatoes, bay leaf, and any dried herbs you are using, plus some salt and pepper. Allow it to simmer for an hour or two, the longer the better, in my opinion.
After the tomato sauce has simmered a while, give it a taste and add salt and pepper to taste. Then add in the fresh green beans, the parsley and the dill. Cook for another hour or so, over a low heat. You want the beans to be a dark army green color and nice and tender, you aren’t looking for a bright green bean with a crisp bite to it.
You can remove the meat when you are ready to serve, or just spoon around it. You can also pull some of the meat off the bones and add it back to the stew, which is really nice. Serve in a bowl with a piece or two of your favorite crusty gluten-free bread and chunks of feta (if you eat dairy) and top with some fresh parsley.
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Roasted Garlic & Kale Hummus – Gluten-free + Vegan
This time of year, I am taking in all the green that I can, while it is still here. Sure the fall is the most colorful time of year around here, but the winters in Buffalo are long, cold and definitely lacking in greenery and fresh local produce.
What better way to celebrate the remaining green and fresh flavors of the summer than a simple dip featuring two of my favorite flavors – roasted garlic and fresh raw kale! I grabbed some beautiful local garlic and kale from the farmers market, and let those be the start and I created my recipe from there.
This hummus is simple to put together and it is filled with layers of incredible flavors. And as with any hummus, this one would be great with rice crackers, tortilla chips, fresh raw veggies, on pizza, in wraps or sandwiches or heck, even just by the spoonful.
This post was originally shared on the Free People Blog BLDG, as part of my ongoing series.
[print_this]Roasted Garlic & Kale Hummus – Gluten-free + Vegan
Makes approximately 2-3 cups
- 1 bulb of fresh garlic
- 1 large can (25 ounces) organic garbanzo beans (chickpeas)
- 1/3 cup fresh lemon juice
- 1/4 cup tahini, well stirred
- 1 1/4 teaspoons coarse or kosher salt
- 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
- 1-2 tablespoons olive oil
- Red pepper flakes or black pepper
Start by roasting your garlic. Preheat the oven to 400ºF. Peel away the outer layers of the skin from the garlic bulb, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the head of garlic in the center of a small piece of foil. (You can also place it in a baking pan or muffin tin covered with foil). Drizzle a couple teaspoons of olive oil over the top, using your fingers to make sure the garlic head is well coated. Close the foil around the garlic tightly. Bake for 30-35 minutes, or until the cloves feel soft and tender. Take it out of the oven and allow it to cool so you can touch it. Using a knife or a fork, press down on each clove to squeeze the garlic out of the skin.
Make your hummus. Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. I drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week. [/print_this]
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Photo Fun Day Friday
Another Friday is upon us and another wonderful week behind us. We have been taking in the last moments of summer and trying to enjoy it all while it is here. The weather has been absolutely beautiful and I kinda don’t want it to end, although I have been enjoying the cool evenings and mornings. So great for sleep!
This Sunday, if you are here in Buffalo (or surrounding areas), make some time to get out and head to Clutter s i x Buffalo’s DIY Market at the Essex Art Center. Hubby and I will be set up in a booth there from 11am-5pm, selling all of our goods and wares, including some of the brand new Tasty Yummies kitchen and cooking prints. Read more about the event and get directions here. Spread the word and maybe I will see some of you out there, it is an outdoor event and Sunday is supposed to be an absolutely beautiful day.
This is Jack, our friendly neighborhood cat. He keeps us company when we are printing in the garage most days.
I rarely take self photos because I always feel like a total goober. But, here I am, doing it anyway 🙂
Hubby and I went thrift store shopping. I snagged this cute little tie-dyed dress from just $3.99
Saturday two of the best women I know tied the knot! What a super fun night! Congrats Erika and Devin.
The wedding was at the Buffalo and Erie County Botanical Gardens. My first time there, it was beautiful.
More shots from the Botanical Gardens.
Goofballs.
My sweet Jpeg taking a snooze on my chest.
I made a run to Target on Sunday to get a few goodies from the The Curiousity Shoppe’s limited line. Some super fun stuff.
My sweet girl, Seri.
 A brand new print that I designed and screen printed this week. Available here.
Homemade Pad Thai. Recipe coming soon. Promise.
Films for a new kitchen print I finished up this week. Will be available for sale early next week.
We had a little dinner party get-together with friends Wednesday night. If you live in Buffalo you will be hearing a lot more about this lovely lady, Alyssa. She has plans to open a wonderful allergen-free bakery (with pour over coffee) here in the city in the near future, Wild Roots. For now you can keep up with her recipes and her plans on her blog. (Wild Roots will also be set up at Clutter this Sunday along with us and a handful of other local vendors) -
Coconut Tapioca Pudding with Toasted Coconut Chips – Gluten-free, Vegan + Refined Sugar-free
It is no secret that I have a serious love for all things coconut! Coconut milk, coconut oil, whipped coconut cream, vegan ice cream with coconut milk, piña coladas, chocolate coconut cups, and so on and on and on… It is fair to say I go through more coconut milk, coconut oil, shredded coconut and coconut chips than I actually care to admit.
When I stumbled upon this recipe on The Kitchn, I realized right away it was right up my alley, but of course, I of course tweaked it a little to add in even more coconut goodness. A creamy, coconutty, tapioca treat… YUM! The beautiful golden brown, toasted coconut on top brings a nice contrasting crispy texture to this super creamy decadent dessert, it was hard to not eat the whole bowl while it was on the counter cooling. Â I absolutely love tapioca pudding, always have, however Mark can’t get down with the texture of the little tapioca balls (he thinks bubble tea is one of the grossest things in the world), so I got to enjoy this myself over a couple of days. I definitely wasn’t sad about it.
[print_this]Coconut Tapioca Pudding with Toasted Coconut Chips – Gluten-free, Vegan + Refined Sugar-free
Recipe Via (and slightly adapted) from The Kitchn
Serves 4- 2 cups almond milk, divided
- 1/3 cup tapioca pearls
- 1 cup coconut milk
- 1/4 cup maple syrup (or agave syrup – you could also use honey if you aren’t vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca starch with 1 tablespoon water mixed in
- 1/4 teaspoon sea salt
- Toasted coconut chips for garnish
In a large glass bowl, add the tapioca pearls and 1 cup of almond milk, stir then cover and chill in the refrigerator overnight (or at least 4 hours). When it has soak for at least 4 hours, add the additional almond milk and the chilled tapioca/almond milk mixture to a medium saucepan, over a medium heat. Once the pudding is boiling, pour in the coconut milk, vanilla and maple syrup. Cook for another 12 to 15 minutes, constantly stirring.
Finally, lower the heat and add in the tapioca starch mixture and salt, stirring and cooking for an additional 5 minutes. Cool in a glass bowl for at least an hour before serving. You can serve it a little warm or fully chilled. Garnish with toasted coconut chips.[/print_this]
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Zucchini Socca with Caramelized Onions – Gluten-free + Vegan
I am very honored to have been asked by Leanne of the Healthful Pursuit to guest post while she and her hubby make the move from Calgary to Montreal. Leanne’s blog is one of my absolute favorites and I enjoy that she and I share very similar views on food, eating and well, life in general. Leanne and I frequently email back and forth chatting about food, health and life and I am constantly grateful that blogging has brought us together. It is amazing how well you can feel like you know someone that you have never actually met.
After sharing my gluten-free and vegan lentil “meat” loaf the last time I guest posted for HP, I had some big shoes (of my own) to fill, since that has become one of my most popular recipes, to date. This time around, I decided to share a simple recipe that would be perfect way to use some of those last of the season zucchini, whether from your own garden, your neighbors or maybe like me, your CSA share. Soccas have quickly become one of my favorite go-to meals around here when I am at a loss as to what to make. They are super simple, very versatile and being that I usually have a huge bag of chickpea flour in the pantry, I always have what I need to make it. Not too long ago I shared a recipe for a Kalamata Olive and Herb Socca with Roasted Vegetables that I served as a simple lunch for myself and my hubby, but I have also made socca-style pizzas and other variation and I have been dreaming playing with a recipe for a sweet socca, maybe with some cinnamon and nutmeg and drizzled with honey. How amazing does that sound?
This Zucchini Socca with Caramelized Onions features shredded zucchini inside which provides a nice bit of color and flavor, but I also added in some fresh basil and some red pepper flakes and topped it all off with caramelized onions, one of my favorites! There is a wonderful crispiness to the outside and a nice creamy and delectable inside. Also, if you aren’t vegan or dairy-free this would be incredible with some crumbled goat cheese on top, as well.
Head on over to Healthful Pursuit to get the full recipe and thanks again to Leanne for having me guest post while she gets settled in her new life. It is always a pleasure.
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Polenta Rounds with Eggplant Caponata – Gluten-free + Vegan
I am excited to be guest-posting another series of recipes on the Free People blog BLDG 25. This month the theme just so happens to be gluten-free, so I get to really go nuts!
All of the recipes I am sharing will celebrate the seasonal foods of now with simple, easy to make delicious foods! The first recipe is simple and comforting polenta rounds with a flavorful eggplant caponata. I made them vegan by just using a small sprinkle of vegan Daiya “cheese” on top, if you aren’t vegan or dairy-free, feel free to use parmesan or mozzarella.
These polenta rounds are a perfect bite sized snack or appetizer or they are also great as a meal with a delicious green salad on the side. The eggplant caponata is also delicious tossed with pasta or layered as a sauce on a pizza. There is a bit leftover when you make these, so you can get creative!!
Head on over to the Free People blog now to get the full recipe for these Polenta Rounds with Eggplant Caponata
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Photo Fun Day Friday
Happy Friday everyone! Hope your week has been wonderful! These Friday photo posts really make me realize how quick each week goes by, I honestly felt like I just did one of these posts! This past long weekend was a fun filled one with lots of family and friends and my shortened work week was filled with lots of yoga and some really fun projects both for work and for Tasty Yummies.
If you have kids, I hope their first week back to school was great (if they started this week). There is something so welcoming at the sight of all the big yellow school buses and the loads of back to school goodies in stores. However, I did realize that there is something about the start of the school year that triggers a major shopping bug in me and I want to go out and buy all new clothes. I guess that is from being a kid and buying a whole new back-to-school wardrobe. Looks like a trip to the thrift store is in order, perfect for my budget! 🙂 Do you have the shopping bug right now, too?Â
Hope you all have a lovely weekend. We have a wedding on Saturday for some really good friends and then I have a feeling we will be watching some football and relaxing on Sunday!
Do you have anything fun planned for this weekend?
Jpeg paying peek-a-boo over the bar.
We went to East Aurora this past Saturday to walk around a little, visit some of the locally owned shops, etc. I finally got into Swirls Bakery, who offers a different gluten-free and vegan cupcake flavor every day! So delicious!
We of course also stopped by the legendary, iconic Vidler’s 5 and 10. I remember going here as a kid. So many great memories, this place is the best. And of course, I adore their 10 cent popcorn machine 🙂
One of these princesses is not like the other…
My sweet little fur baby, Seri.
Jpeg in the morning light.
“Your work is to discover your world and then with all your heart give yourself to it.” – Buddha
I love my yoga studio, East Meets West.
Spent some time with my sweet lovely niece, Teagan.
A delicious lunch treat. Polenta rounds with an eggplant caponata and vegan cheese (recipe will be posted on Sunday)
Made a super thrown together dinner on Wednesday night after not knowing what the heck to make. A end of summer veggie red curry with eggplant, zucchini, bell pepper, tomatoes and I served it over rice noodles and topped it with toasted coconut. I was inspired by this recipe that perfectly popped up in my google reader right around dinner time – but I made mine a bit differently – I added a lot more red curry and some vegetable broth and used gluten-free soy instead of fish sauce, etc.
Homemade orange spice and cranberry granola. I will definitely have to make this again so I can share the recipe. It was delicious and those house smelled incredible while it baked.
One of my native-inspired women’s tops that I designed and hand silkscreen printed is featured on a new billboard for the Buffalo News. Fun little surprise. -
Seasonal Shopping: Fresh Fruit & Veggies to Buy in September!
As part of my ongoing guest posts with Free People, each month I will be sharing a seasonal shopping list of produce that is at it’s best for you to create deliciously inspired meals with. Although the onset of September reminds us that summer is winding down, it is one of the best months for delicious local, fresh produce, in my opinion! So many delicious things that have been flourishing and growing all summer long just waiting to be ripe and ready for the picking before the cool weather sets in.
Here is a list of some of my favorite produce that is in season right now!
Shopping List:Corn
Eggplant
Tomatoes
Peppers
Kale
Pears
Basil
Parsley
Beets
Grapes
Summer Squash
Green Beans
Spinach
Celery
Onions
Turnips
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Sprouted Quinoa with Garlicky Kale, Tomatoes and Toasted Pine Nuts – Gluten-free + Vegan
I hope everyone is having a wonderful week. Being that it is a short week here with Labor Day being on Monday, it has been a busy couple of days over here. I have had a lot of different projects and tasks on my plate this week, so I have been a busy little lady. I have some really fun guest posts coming up that I have been working on and I cannot wait till they are live so I can share them with you.
I made this delicious quinoa dish for dinner last night as a nice way to highlight the delicious kale and tomato berries from our CSA share from Porter Farms. Each week the farm sends an informative newsletter with the shares, it always contains a list of all of the items you are receiving, plus some updates on the farm, their crops, how the weather is affecting them, storage tips and a recipe! This week’s recipe was for a whole wheat pasta dish that sounded quite tasty to me, but I had made a pasta a few days prior and I was really in the mood for quinoa, so I changed the recipe and adapted it to work for some delicious sprouted quinoa I had in the pantry.
This quinoa dish (I suppose it could be called a salad, but I served it warm and it seems like so much more than a salad), was absolutely incredible. The flavor from the garlic and red onion with the nutty flavor from the quinoa and of course, the toasted pine nuts, plus the bursts of flavor from the tomato berries and the star of the show, kale. Oh my! I have to mention that the kale from Porter Farms is hands-down THE very best kale I have ever eaten. It was tender and full of flavor, but not too bitter as kale can sometimes be. I am not sure what it was about it, but it was just better than any I have ever eaten. It was perfection. I honestly get so excited about the food I get from our local farmers, nothing makes me happier than to know that the money I spend with them goes directly to them, there is no middle man, no grocery store, it is just going to support their crops, pay their workers, etc. If you follow me on Facebook, you may have seen the post I put up this past Saturday after I picked up my CSA and went to the farmers market, but if you didn’t it is worth repeating:
SUPPORT LOCAL!! For less than $40 I just brought home a huge haul from our CSA and the farmers market this morning that included: watermelons, beets, red onions, Roma tomatoes, regular tomatoes, tomato berries, green and purple bell peppers, poblano peppers, cubanelle peppers, kale, zucchini, corn, pears, eggplant, basil, cilantro, brown eggs, sweet onions & scallions.
Can you even believe all that?
Do you belong to a CSA or go to your farmers market?
[print_this]Sprouted Quinoa with Garlicky Kale, Tomatoes and Toasted Pine Nuts – Gluten-free + Vegan
Serves 4
Inspired by this recipe from Real Simple1 cup uncooked sprouted quinoa (regular quinoa would work, too)
1 1/2 cups low-sodium vegetable broth (or water)
2 tablespoons olive oil
1 medium red onion, thinly sliced
3-4 cloves garlic, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper
a pinch of red pepper flakes
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 cups tomatoes berries (aka grape tomatoes), halved
1/3 cup toasted pine nutsRinse the quinoa in a strainer with cold water and rinse until the water runs clear. Heat a medium-sized saucepan over a medium-high heat. Add your quinoa to the pan and toast, stirring, until the grains have separated and begin to smell fragrant. Just a couple of minutes. Add the broth, a pinch of salt and bring it to a boil, once boiling reduce the heat to low, cover and simmer for 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread.
While the quinoa is cooking, you can cut up all of your vegetables. Once the quinoa is done you can start preparing the rest of the dish.
Heat the oil in a large skillet over medium-high heat. Add the onion, with salt, pepper and red pepper flakes. Cook, stirring occasionally, until the onions are translucent and beginning to brown, 4 to 5 minutes. Toss in the garlic and cook for about a minute longer. Add the kale and cook, tossing frequently, until tender, 5-7 minutes. Add the tomatoes, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more. In a large serving bowl, toss the cooked quinoa with the kale mixture, season to taste, if needed. Top with toasted pine nuts just before serving. Serve immediately while warm or it can also be served room temperature or even chilled. [/print_this]
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Death Of A Matador – Mocktail/Cocktail
This is my final recipe in the 5-part series of summertime cocktails I created for Free People. It has been such a delight creating all of these fun and unique drinks that are equally as delicious without any alcohol. It has also been a fun creative challenge to use ingredients differently than my usual cooking and baking. And of course as with all of my recipes, all of the mocktails that I shared are without any mixes, refined sugar or other processed ingredients, celebrating what is in season now, whenever possible! I hope all of you have enjoyed the drinks as much as I have enjoyed making them.
For this final drink I collaborated with my good friend, Brian Kruglak, for a unique mocktail to end things in style. This drink is a unique blend of so many of my favorite flavors, chipotle, ginger, cucumber, lime and if you are going for a spirited version, chipotle infused blanco tequila. It is refreshing with a little surprise and smoky kick, it really cannot get much better than that.
To read more about this drink that Brian calls, Death of a Matador, and for the full recipe – check out my post on Free People blog. Thanks again to Free People for having me this month, look for me again next month with an all new series of recipes!
Check out the other posts in my summertime mocktail series with Free People: Basil Watermelon Refresher, Blackberry Lavender Lemonade, Banana Piña Colada and Cantaloupe Mocktini/Martini.
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Photo Fun Day Friday
How is it already Labor Day weekend? Where has this summer gone? I am always torn on this weekend, I am partially excited for the month or two ahead of perfect weather, beautiful crisp, colorful leaves, the cool air, making hearty and hot meals, going apple picking and to the pumpkin farm, pulling out sweaters and boots, and the list goes on and on. But I am also quite sad to say goodbye to the summer! Summer is such a social time around here, there is so much going on, I love the warm weather and all the sunshine, trips to the beach and more. I don’t want it to end.
This past week flew by, as usual, but when I was pulling the photos together for today’s post I realized how much I have been enjoying slowing down and reliving each week, every Friday. I hope you guys enjoy it too and that I don’t just bore the heck out of you each Friday 🙂 Have a great weekend everyone!
Our little pop-up shop on Hertel Ave in front of Modern Nostalgia last Friday for the Shop, Rock ‘ n Stroll Event, where we sold our goods and wares and printed a brand new poster live on the sidewalk.
Me getting ready to start printing.
Mark screen printing on the street.
Me screen printing on the street.
The Buffalo-inspired poster that we printed live outside on the street. Available here.
Woke up Saturday morning and made some multi-grain gluten-free and vegan pancakes. I loved how they turned out, I just wish I had measured and kept notes so I could make them again 🙂
Outdoor Drum Yoga with East Meets West Studio, as part of the Elmwood Arts Festival, that I had the pleasure of being on stage and demoing for. So much fun! (You can kinda see my grey butt in pigeon pose up there right behind the instructor, Sara) Photo by Carrie Jacobson.
My beautiful niece Teagan, celebrating her 3rd birthday.
Homemade vegan summer rolls that I made. Look for the recipe soon, I have to make them again for you guys now that I got it right!
Seri licking the measuring cup when I baked her grain-free birthday treats. -
Crock-Pot Stuffed Tomatoes and Peppers – Gluten-free + Dairy-free (w/ Oven Option)
This is my version of a dish my parents have been making for as long as I can recall. They always serve it with a big Greek salad on the side as well as kalamata olives and some cut up feta cheese. So good! They bake them in the oven which I really like, but when I made these a week or two ago in the oven with black rice in the stuffing, I of course didn’t account for how long they would take to cook, I am not always the best at that type of longer term dinner planning. I didn’t get them into the oven until nearly 7:30pm, OOPS! We definitely didn’t eat dinner until 9:30pm that night, which I am not necessarily a fan of.
After that dinner, we got even more peppers and tomatoes the following Saturday in our CSA from Porter Farms, including more of the beautiful purple bell peppers, which are just beautiful. I thought I would try making these again since they are such a great use for the veggies, but this time in the Crock Pot, so they can just cook away all day and be hot and ready for us when we were ready for them. It turned out perfect, the peppers and tomatoes were nicely roasted and tender, but not too soft, the stuffing had a delicious taste and the wild rice had a sweet and nutty bite to it.
The thing I like a little bit better about making these in the oven versus the Crock Pot is if you take the foil off for a little bit, you can get a little crispiness to some of the stuffing, but other than that, the Crock Pot version is just as delicious. If you are making this in the oven and you have a bit more room, I also enjoying filling zucchini and eggplant with this stuffing.
Sadly these are so much more beautiful when they go into the Crock Pot versus when they come out, but I promise what the veggies lack in color, they make up for in taste.
[print_this]Crock-Pot Stuffed Tomatoes and Peppers – Gluten-free + Dairy-free
Serves 4- 1 lb raw local pasture-raised ground beef
- 1/2 cup uncooked wild rice (you can also use brown or white rice, black rice is also quite delicious)
- 1 28-ounce can of organic diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1/4 cup fresh herbs, chopped – I used basil and oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 – 1/3 cup water
- 6-9 tomatoes and peppers (I only had room for 7 veggies total in my crockpot but I could have filled 1 or 2 more with stuffing)
In a large bowl, mix all of the stuffing ingredients together (except for the water and the peppers). You can really get your hands in there if you wanna make sure it is well mixed.
Cut off the tops of the tomatoes and peppers and set aside. Take out the seeds and ribs on the peppers. For the tomatoes, scoop out some of the inside flesh you can add it to the stuffing or put it aside for use in something else. Wash and clean out the peppers and tomatoes, give them a quick dry.
Stuff each pepper and tomato with a good amount of the ground beef and wild rice mixture
Nestle the peppers and tomatoes into your crock and put the l tops back on. Pour in water around the bases of the peppers and tomatoes, you want just enough to cover the bottom of the crock pot.Cook on low for about 6-8 hours.
Depending on how tightly you have them packed in there, you’ll need to be a little careful when removing the veggies from your Crock Pot, you don’t want them to bust open and ruin your pretty presentation (like my tomato decided to do). They are definitely tender, the tomatoes especially. Salt and pepper to taste, if need be when serving.
Oven Option – Preheat the oven to 400Âş F. Prepare the peppers and tomatoes the exact same way. Add them to a glass baking pan, with just a drizzle of water at their bases. Cover with foil and bake for approximately 2 hours until the rice is fully cooked. [/print_this]
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Seri is Two + Grain-Free Dog Treats
If you have ever spent more than 5 minutes with me in person or follow me on Instagram, you will know that I am obsessed with my dog, Seri. She is a very, very special girl and I just love her to pieces. I feel so lucky that we found each other.
Seri came into our lives nearly two years ago at a time that I never thought I would be getting a new dog. It was much sooner than either one of us imagined that we would be doing the puppy thing again! Sadly, our dog Derby had passed away a few months prior, very, very suddenly and unexpectedly at just 6 years old. We were obviously devastated, heartbroken and just plain sick over it. Considering neither of us had the opportunity to even think about another dog, what we wanted to do and when, etc and neither of us had been without a dog in over 15 years, we were totally lost. We didn’t know what to do. Should we rush back into being dog parents again or wait until we had time to really deal with our loss. When would the right time be? How would we know?
After just 3 weeks of being without a dog and hating the strange quiet of a dog-free household, we knew we were ready to start thinking about the next special furry baby. We spoke with a wonderful woman named Vanessa who breeds beautiful miniature bull terriers with more care than I could have ever imagined possible. Chatting with Vanessa about possibly making one of her dogs a part of your family is far more rigorous than I would have guessed it to be and it made me realize that she takes what she does very seriously and she loves all of her babies, so much. I have such an appreciation for what Vanessa does, she knows that breeding a dog is a privilege not to be taken advantage of and she takes great care to make sure that she upholds the breed’s standards and is doing right by all of the dogs that are a part of her life. We ended up speaking back and forth with her about our loss at great length, we shared with her the emptiness we were feeling and wanting to bring another puppy into our home to love and spoil. We even sent photos and videos of Derby.
Ironically, Vanessa found out that one of her dogs was pregnant on the very day that Derby passed away. It felt like fate. We patiently waited for the litter to be born to find out if we would be getting a pup and we soon found out that we were in fact getting a sweet little white baby with the tiniest little spot on her bum! We thought long and hard about a name and ultimately decided on Seri (inspired by the word Serigraphy – another word for screen printing). We picked Seri up the day before my birthday and she was so tiny and sweet. We of course fell in love with her instantly. Even still, having lost a dog just 4 months prior it was a scary thing to already have another. I honestly was afraid that I would never bond with her the way I did with Derby. How could I ever love her as much and I definitely didn’t want her to take Derby’s place. I will be honest when I tell you this, as much as I loved her at first sight, I also slightly resented her. I felt like as much as I wanted her and needed her, I also just wish I still had my Derby. Such a weird thing to feel and now it makes me laugh to think about it. I honestly thought we would never love her the same way. I realized that I was right, I don’t love her the same way, I love her in a totally unique and special way, because she is so special and different and the amazing relationship and bond that I have formed with her, is nothing like the one I had with Derby.
Seri is a very independent dog and for all of the amazing cuddle sessions that we have, she also loves to be on her own, either in one of her crates or wrapped up in a pile of blankets in our bed. She is a very smart dog that learns routines and actions quick. It doesn’t take long for her to pick up on a pattern. Oh and Seri has a serious, serious love for playing ball. If that dog sees a ball she goes nuts. No matter how tired she is or where we are, if we pull out one of her balls, she is ready for it. Seri has this ability to make everyone around her smile and she walks with this bounce in her step that makes me happy every time I see it.
If you can believe the irony in this, Seri is also on a gluten-free diet. Just a month or two into having her, even with the most expensive organic dry food money could buy, Seri just seemed to have issues with grains. She would be a bit itchy. Vanessa feeds all of her dogs a raw meat diet and takes their food and eating very serious. After speaking with her and a holistic veterinarian we decided to make the switch to a grain-free all raw meat diet. Seri’s skin, coat and all around health immediately responded to the diet and we have never gone back since. When we do give Seri treats she gets dehydrated raw meat or something of the like. Sometimes we will buy treats with coconut oil, peanut butter, fruits and veggies, etc. That dog loves pretty much anything. I decided to combine some of her favorite things and create this treat recipe for her 2nd birthday today.
I pulled the recipe together as I went along and I was mostly happy with it. The dough was a tad crumbly so the finished treats don’t look perfect, but one of the best things about a dog is their unconditional love and their lack of judgment. Seri is OK with how this look and even more OK with how they taste. Pretty much the best dinner guest, if you ask me. If I had eggs in the house, I probably would have added 1 to this recipe, to help bind the dough, but I realized just as I was making these, that I actually didn’t have any eggs, so I just went without and made it work. Feel free to add whatever your dogs favorites are to the recipe. Seri loves carrots so I just grated up 1 carrot to add in, she also loves kale and cucumbers. A lot of the time if I am making fresh juice, as long as she can have everything in there, I will scrape some of the pulp into her bowl, she loves it.
Happy Birthday to my sweet and lovely furry baby, Seri!!
She makes me so so happy every single day and I cannot imagine my life without her!
[print_this]Grain-Free Dog Treats – Gluten-free, Grain-free, Dairy-free, Sugar-free
Makes about 2 dozen or so, depending on the size- 1 cup potato starch, plus a little more for rolling
- 1 cup almond flour
- 1 teaspoon baking powder
- dash of salt
- 1/4 cup melted coconut oil
- 1/4 cup natural peanut butter (chunky or creamy)
- 1/4 cup low-sodium beef stock (you can also use veggie stock or water)
- 1/4 cup shredded carrots
Preheat the oven to 350Âş F and line a rimmed baking sheet with parchment paper. In a large bowl whisk together the potato starch almond flour, baking powder and salt.
In a medium sized bowl, whisk together the melted coconut oil, peanut butter, stock and carrots. Add the wet ingredients to the dry and stir well to combine. Feel the dough, if it feels like it is too crumbly and needs more moisture, add more broth, if it feels to wet, add more potato starch. Form the dough into a disk and wrap in plastic wrap and place in the freezer for about 15 minutes or so, to chill it.
Sprinkled your surface and rolling pin with potato starch, and roll out the dough. I did mine in two or three batches. Using whatever cookie cutter you would like cut out the cookies and place on the parchment paper lined baking sheet. Place in the oven and bake until lightly browned and slightly crisp, about 20-25 minutes. Allow to cool.
I made a bunch of different sized treats for Seri, and I also made one big one to make her a “cake” with, I just iced it with a thin layer of chunky peanut butter and layered it. She loved it. She also  loved the taste of the uncooked dough, too, so she may have eaten some of that while I was rolling out cookies 🙂 [/print_this]
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Cantaloupe Mocktini/Martini – Gluten-free, Vegan + Refined Sugar-free
My fourth post in my ongoing series with Free People is now live. This refreshing mocktini/martini recipe features some of the beautiful and sweet cantaloupe we have been getting from our Porter Farms CSA.
Sweet, smooth and a little tart – this refreshing cantaloupe mocktini is the perfect way to celebrate the summer coming to an end. And of course, if you are looking for a “spirited” version of this drink, there is an option to make this mocktini into a traditional martini.
Ingredients
- 1 small cantaloupe or 1/2 of a medium to large one
- ½ cup freshly squeezed lime juice
- 1-2 tablespoons of honey or maple syrup or 7-10 drops of liquid stevia, sweeten to taste with your favorite sweetener, you may need very little depending on how sweet your cantaloupe is
- Approximately 1 cup sparkling water
- Ice
- Optional: To make this a “spirited” martini, add in 4 ounces of vodka and 1 ounce of grand mariner (or triple sec)
Instructions
- Scoop the seeds out and cut the flesh of the cantaloupe into small cubes. Add to the food processor or high speed blender with the lime juice and sweetener of your choice (if necessary). Puree until smooth.
- Pour through a strainer to remove the pulp then fill a cocktail shaker halfway with the cantaloupe juice (you may have to do this in batches depending on the size of your shaker). Add a few ice cubes and shake – this is when you would add your liquor, if you are so inclined.
- Pour into chilled martini glasses, filling about 2/3 of the way full with the cantaloupe mixture and then top with sparkling water. Give it a swirl and serve with a lime garnish.
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Photo Fun Day Friday
Me and my sis, Vicky, celebrating her 30th birthday!!
Jpeg, guarding the paper in our print studio
Came across this while out driving. I guess in case you want to turn that ‘ol broken necklace into tomorrow’s breakfast.
My favorites. My handsome hubby Mark and my niece Teagan!
Teagan LOVES tomatoes. She eats them like an apple. Girl after my own hear, I love it.
Mark worked super late on his podcast Sunday night, so these two lazy heads slept in.
Another beach day with my sis.
Our beautiful loafy lady, Indie.
Our new hand silkscreen printed “I Love to Cook” 8 x 10 print.
Our new hand silkscreen printed “I Love to Bake” 8 x 10 print.
(these are both part of a new Tasty Yummies inspired line we are working on, more soon)
Indie and Jpeg. Mother and son actually having a tender moment together, these do not happen very often!
Yellow watermelon from Porter Farms. So so delicious! -
Featured in Where Women Cook Magazine
I am super excited to have my chai concentrate recipe featured in the Fall issue of Where Women Cook Magazine. WHERE WOMEN COOK, a quarterly magazine from the publishers of Where Women Create and Somerset Studio, takes you into the heart of the home — the kitchen.
WHERE WOMEN COOK is all about the women… some famous, some not; some entrepreneurs, some not; some vegetarian, some not; some in beautiful kitchens, some not; and some who create their own recipes, and some who do not … but all who are passionate about all things food.
I am so very honored that they selected my chai concentrate recipe and my photos to be featured as a 4-page spread in their Art Bar section, an ongoing section of the magazine that features fun drink recipes — everything from fancy hot chocolates to cocktails to milkshakes.
Grab a copy of the fall issue of WHERE WOMEN COOK at your favorite newsstand or sign yourself up for a subscription here.
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New NuNaturals Stevia Flavors and Giveaway
****** This giveaway is now closed.******
 Congrats to the winners – Nicole, Cara, Sonja and raechel.
These winners were chosen at random using random.org. Ladies, you will be contacted via email shortly to get your contact info. Thank you to everyone that participated.
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Stevia is one of my favorite alternative healthy sweeteners. It’s a herb from South America that has been used for over a thousand years. It’s 100% natural and has zero calories. Unlike other alternative sweeteners stevia does not impact blood sugar and insulin. NuNaturals Stevia is my favorite brand of liquid stevia for so many different reasons. There are no artificial ingredients and there is no lab altered weirdness. Plus, unlike some brands of Stevia that I have tried, NuNaturals leaves no bitter aftertaste. The key with stevia is to know that a little goes a long way, a few drops in a smoothie, tea, oatmeal, etc. is more than enough. I personally haven’t yet experimented too much with using stevia when baking, but I need to just take the plunge and play.
NuNaturals recently released a line of all-natural flavored stevia liquids that are are far superior than any other flavored stevia products available. Unlike other manufacturers, that use artificial flavors, these new products use all natural, REAL ingredients. NuNaturals was nice enough to send the new flavors for me to try and I have really been having fun with them. The aroma from these when I just opened the box, was incredible. The three new flavors are lemon, orange and peppermint. I plan to share some really fun recipes in the coming weeks with you guys, but some of my favorite ways to use them are, of course, in smoothies, vegan ice cream and they are also great in chia seed puddings. Just a few drops of the lemon and orange flavors are also great in dressings and sauces. A few drops of orange or peppermint in hot cocoa or coffee would be amazing, and the lemon in iced tea or sparkling water, yum! The possibilities are endless and I cannot wait to keep playing around, so look for some new recipes in the coming weeks here on Tasty Yummies.
I am very excited to be hosting a giveaway of NuNaturals’ newest flavors. NuNaturals is giving four (4) of my lucky readers one bottle each of Pure Liquid Orange NuStevia, Pure Liquid Lemon NuStevia and Pure Liquid Peppermint NuStevia. That’s right, we are giving away 12 bottles of stevia! It’s very simple to enter, too.
Enter the contest
Please leave a *separate comment* below for each entry!
You can enter up to 4 times1) Leave a comment below telling me what you’d use the stevia for.
For additional entries:
2) Like both the Tasty Yummies and NuNatural pages on Facebook.
Then, share the post I put up on the Tasty Yummies page to be included in the giveaway then come back and comment here telling me you liked both pages and that you’ve shared my post.3) Tweet about the contest and while you are there follow me on Twitter @herobeth and follow @nunaturals
You could say something like: “ I just entered to win @nunaturals‘ 3 new all-natural flavored stevia liquids from @herobeth on Tasty Yummies http://wp.me/p23r4t-Dt ″
Make sure you comment here to let me know you follow both of us and that you posted about the giveaway.4) Subscribe to the Tasty Yummies RSS feed in your RSS reader or by email.
Again, make sure to comment here to let me know that you subscribed.Please make sure to leave a comment for each entry and please make sure to comment using a working email address. The giveaway will be open until Wednesday August 29 with the winners announced on Thursday August 30. Winners will be announced here and contacted  via email. Good luck guys!
**** If you cannot wait to see if you are a winner and you want to start shopping at nunaturals.com right away – you guys get 15% off! Enter the DISCOUNT CODE “BLG1212” at the checkout page and you will receive a 15% DISCOUNT on your ENTIRE ORDER. This discount remains EFFECTIVE UNTIL DECEMBER 31, 2012. Plus you will also receive FREE SHIPPING to the CONTINENTAL U.S. on all orders exceeding $35.00 after discounts.****
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Grain-Free Zucchini Chocolate Chip Cookies – Gluten-free + Dairy-free with Vegan Option
I know I tend to usually just talk about food and cooking, sometimes I tell you guys a bit about different things we have going on, but I rarely just sit down and type out what I am feeling. I guess maybe it is for fear that no one actually cares to read it, but sometimes it feels good to just vent. It’s therapeutic. So hopefully no one minds.
This summer the one word that has been ringing in my mind over and over is “patience”. I have never had a large amount of it, but this summer I have really been learning how to embrace patience and to really go with the flow. My yoga practice has taught me many many things, I think the most important that I have personally taken away is being able to cultivate my breath and to control my emotions with it. To be OK with me and what I have been given, to hold on to what I need and to let go of what I don’t. And to embrace the flow of life. Both on and off the mat these things have all come into play in many aspects of my life. This summer I have really been able to use so much of what I have learned in so many different ways.
Trying to sell this house and move across the country was a decision we made sometime last summer. We didn’t exactly know our time frame, at the time, but we knew this was the next step for us. Early in 2012 we made the decision that we would get the process moving along and get our house on the market in the summertime to hopefully move by the fall. When you think about selling the home you have lived in for 9 years and leaving all of your family and friends behind, there are so many things to think about, there are so many self-imposed questions that you have to answer and there are even moments of doubt and fear. We thought about it all, we talked it all out, we did the research and we put the hours into readying the house. When the time came in June to list the house, we were insanely excited to get this new phase started. We started talking about what the soonest we would be out there by, and what if the house sold too quick and we didn’t wrap up all the loose ends here. We kept out summer free of our usual festivals, events and travel so we could be available for showings and get this process moving.
Obviously our house hasn’t sold yet, we are just 2 months in on having it listed and we are both very optimistic it will sell, but we quickly learned that it is likely going to take some time. More time than we both originally thought. Everyone that has seen our house has had very positive things to say, they are impressed by all of our updates to it and the price hasn’t once come up as an issue, the problem we are dealing with, is that it is a townhouse. Not everyone wants a townhouse. So, we have had a decent amount of showings and no offers, just yet. All of the feedback has been, in a nutshell, that it just wasn’t what the buyers were looking for, so there isn’t anything we can do to “fix” what isn’t right. Nothing is wrong. We just have to wait for this perfect person to come along. I know they will. But we have to wait. I am not great at waiting. I am not great at being out of control. This summer has been the biggest lesson in patience that I quite possibly have ever had. The biggest lesson in going with the flow. I cannot control everything. I cannot make everything happen the way I want it to and when I want it to. I have always known that, but now the universe is really showing it to me. It is testing me.
In some ways, I think it is good, I have been able to really enjoy the place I have called home for over 32 years, to the absolute fullest. I have been able to really enjoy my family and friends. It has been so nice. If our house sold right away, I may have felt like I wasn’t quite ready to go. I might have wanted more time, I might have regretted leaving.
Some days trying to be patient and knowing the one thing I am most looking forward to is all out of my control, I feel like I could just scream. It is like counting down the days until Christmas when you are a kid. Only I can’t count down because I don’t know when the big day is coming.
Ah. Patience.
This cookies have been a bit of a lesson in patience. The first time I made them, I was so optimistic that the recipe I created was perfect. The dough felt the way it should, it tasted perfect. I knew they were right. They were wrong. They were too soggy, they didn’t have enough flavor and the zucchini that I used was a bit to “squashy”. They just weren’t right. I knew I would have to play around with some things in the recipe to get them to match the vision I had in my head. I also had to wait to have the time to bake them again. After tweaking the recipe and finding some time on Sunday night, I made them again. With fingers crossed and some deep breaths, into the oven they went. They came out perfect. Soft, chewy, delicious cookies.
These could be a regular chocolate chip cookie’s very close sibling. The zucchini flavor is very subtle, almost undetectable. It really just tastes like a different version of a classic chocolate chip cookie. You get the green flecks from the zucchini and if you are like me, the most satisfying thing is that you get to use up at least one or two of the very many zucchini you have on hand. Plus, if you have kids, what a great way to sneak a little bit of veggies in. These cookies are a “soft-batch” type cookie, which I love, with a really nice soft and fluffy chew to them. They aren’t the thin crispy cookies that I know some people like. I also love that they are totally grain-free. I have been having so much fun playing around with recipes that don’t rely on a grain.
Thanks for letting me vent.
[print_this]Grain-Free Zucchini Chocolate Chip Cookies – Gluten-free + Dairy-free with Vegan Option
Makes approximately 18 – 24 cookies- 2 cups blanched almond flour, tightly packed
- 1/2 cup arrowroot starch (you could also use tapioca starch or potato starch)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup maple sugar, coconut sugar, raw sugar or other granulated sweetener of your choice
- 2 tablespoons melted coconut oil (or olive oil, walnut oil, etc)
- 2 farm fresh brown eggs or 2 flax-seed eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)
- 1 tablespoon psyllium husk
- 2 teaspoons vanilla
- 1 cup shredded zucchini, with all of the excess moisture squeezed out (squeeze it inside of paper towels, a clean kitchen towel, cheese cloth or through a strainer)
- 3/4 cup dairy-free gluten-free chocolate chips
Preheat oven to 350ÂşF. Line a baking sheet with parchment paper.
In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse into the dough comes together, add in the shredded zucchini and pulse a few times more, then take out the blade and stir in the chocolate chips by hand.
Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Bake in batches, if you need to.
Bake for 18-20 minutes until the edges are slightly golden brown and they are fully cooked. Cool for a few minutes on the pan, then transfer to a wire rack to cool further. Serve.These can be stored in tightly sealed container for a few days either at room temperature or in the fridge, or you can freeze them and take them out at your leisure. [/print_this]
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Banana Piña Colada – Gluten-free, Vegan + Refined Sugar-free
Coconut and pineapple has to be one of the quintessential flavor combinations of the summer! So what better fruit to add to that delicious mix than bananas? This is an updated lighter version of the classic beach cocktail, a piña colada. Instead of coconut cream, sugary juice or those nasty mixes, this summertime mocktail combines fresh and healthy ingredients for that same creamy and delicious satisfaction without all the garbage.
The bananas provide plenty of sweetness, so there is no need for any sugar or sweeteners and by freezing both the bananas and the coconut milk, you won’t end up with a watered down drink as the ice slush melts. Obviously, if you wish to make this an alcoholic cocktail, add in a shot or two of your favorite rum at the end and give it another whirl in the blender.
There is no refined sugar added to this and it is delicious even without the rum. The creamy sweetness from the bananas and the coconut milk provides more than enough sweet, so you don’t have to add any sugar or sweetener at all. And even if you go with the full-fat coconut milk, it is still lighter than the standard coconut cream that is used. If you want it to be even lighter and lower in fat and calories, feel free to use light coconut milk. I personally like the creaminess of full fat coconut milk and since it is a healthy fat, I can totally justify indulging! Plus, the other bonus of this creamy summertime mocktail is that it could also be enjoyed as a delicious and sinful breakfast smoothie. That would be the perfect way to start any day, if you ask me.
Banana Piña Colada
Serves 4
- 2 frozen organic ripe bananas
- 1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)
- 1 cup no sugar added organic pineapple juice
- 1/2 can organic coconut milk (full fat or light) – frozen into cubes
- Coconut flakes for garnish
- Fresh pineapple wedges for garnish
*Optional – add 4 ounces of your favorite rum to make this an alcoholic cocktail
Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. If you are adding rum, add it after it is creamy and blended, and blend again quickly to mix it in. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.
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Photo Fun Day Friday
Can anyone tell me where the last week has gone? It has just flown by. I feel like I just did my last Friday photo post. It has been a busy week over here, lots of social commitments, lots of fun, lots of work. We have a weekend full of stuff, too. The temperatures have started to drop, it is getting darker earlier, the nights are really cool and the stores are just filled with Back to School stuff. I am kinda not ready for the summer to end, personally.
How has your summer been? Are you ready for it to end or are you enjoying it?
A new art print that we printed this week! Available for purchase from our etsy store.
A new branding thing I am working on for a new line of Hero x Tasty Yummies prints I will be releasing later this year.
Beautiful, colorful goodness at the Elmwood Bidwell farmers market.
Last Saturday’s CSA share from Porter Farms.
Look at those beautiful rays shining through the clouds, over Lake Erie.
Ominous looming storm over the lake.
My adorable Seri being silly in the grass.
Discovered that our shed is the perfect place to practice my handstands. I love inversions.
Delicious, grilled sweet corn from the farmers market. Hands down, THE best corn I have ever eaten.
I have been wanting Tara Stiles’ newest book, Yoga Cures, for a while and I so luckily won it from Brooklyn Fit Chick.
Our good friends, Erika and Devin’s, sweet boston terrier, Mrs. Bean.
Hand drawing some type for a new art print.
I had the pleasure of babysitting my sweet niece, Teagan on Wednesday. We had so much fun.
Me and Teagan flipping off the couch and doing yoga. She’s a natural yogi!
Savoring the end of blueberry season. Gonna miss them. I made these delicious muffins from Healthful Pursuit, last night.
Got an advanced copy of the fall issue of Where Women Cook Magazine in the mail today. I have a 4-page spread featuring my chai concentrate recipe. First time Tasty Yummies has been published in a magazine. I am pretty excited about this. -
Pasta with Creamy Roasted Tomato Basil Sauce – Vegan + Gluten-free
It is finally officially tomato season here and I couldn’t be happier. We have been getting lots of different tomatoes in our weekly CSA share from Porter Farms and they are so incredible that I have mostly just been eating them raw, on salads or otherwise. Though earlier this week I did make some delicious stuffed CSA veggies that turned out amazing. I stuffed tomatoes, green bell peppers, cubanelle peppers and zucchini. I stuffed them all with a delicious mixture made with some of our ground beef from Sojourner Farms, plus some black rice, crushed tomatoes, onion, garlic and basil. It was a simple and totally perfect for the season dish!
Each fall when tomato season is winding down, I buy at least 1 or 2 8-quart bushels of roma tomatoes at the farmers market so I can make tons of stuff for the winter and hold on to that yumminess as long as possible. I usually make some chili, tomato sauce and I always slow roast a ton of them to freeze them. This way I can have the delicious fresh from the farm tomato goodness, all through the winter. I knew we were coming up on that time of year again and I had savored the frozen tomatoes from last year so much so that I actually had a bag or two left in the freezer, so I decided to pull a bag out to make this delicious sauce. If you are unfamiliar on how to slow roast tomatoes, please see the note at the end of the recipe. It is so simple and it is a wonderful way to really enjoy their beautiful flavors and juices.
If you wish to make this sauce and don’t have any fresh (or frozen) roasted tomatoes, feel free to use canned whole roasted tomatoes. Those would work just as well.
This sauce is incredibly creamy and rich, you would never believe it is totally vegan, the creaminess from the soaked cashews is really unbelievable. I promise this will fool any dairy-lover who takes a bite. We have an abundance of zucchini and yellow squash from our CSA, so I also quickly sautéed some of slices of both of those and tossed that with the pasta as well. Such a nice compliment and it basically gave us one big well rounded meal in one!
[print_this]Pasta with Creamy Roasted Tomato Basil Sauce – Vegan + Gluten-free
Serves 6
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2-3 cups roasted roma tomatoes*, halved (fresh or canned)
- 1 cup raw unsalted cashews, soaked overnight or for at least 8 hours
- water to thin the cashew cream
- 1/2 cup fresh basil, plus more for garnish
- salt and pepper to taste
12 ounces of your favorite pasta – I used Jovial’s Gluten-free Brown Rice Penne Rigate
In a large saucepan, heat olive oil over a medium high heat. Add in the minced garlic and cook for about 1 minute, add the roasted tomatoes. Allow the tomatoes to simmer for about 10 minutes to heat the tomatoes through (if they aren’t fresh from the oven).
Meanwhile drain the soaked cashews and add them to the food processor. Puree until it is smooth and creamy, you can add water if you need to (a few tablespoons up to 1/4 cup as necessary).
Once the tomatoes have simmered for a bit, add them to the cashew cream and puree the mixture until smooth and creamy. Add the basil in, plus salt and pepper to taste. Pulse it a few times to mix.
Add the sauce back to the pan if it needs to be reheated, otherwise serve tossed with your favorite gluten-free pasta. I usually add a little of the pasta cooking water to the pasta when I add the sauce, to thin the sauce a bit so that it evenly coats all of the pasta. Also, if you wish, you can toss in some veggies like sautéed zucchini. Garnish with a little fresh basil.
* To slow roast tomatoes, preheat your oven to 325ÂşF and line a baking sheet with parchment paper. Half lengthwise 1 pound of roma tomatoes (approximately 8-10 tomatoes). Lay them all cut side up on parchment-lined baking sheets. Drizzle olive oil over the tomatoes and sprinkle with sea salt. You can also add onion, garlic, basil or any other herbs you’d like. Roast for 2 hours or until they have softened, wilted and wrinkled are a bit browned. This may take more or less time depending on the size of your tomatoes. Eat immediately or store in refrigerator with extra olive oil drizzled on top, or you can of course freeze them in freezer safe bags. [/print_this]
