Showing posts from 2012

It's Been Too Long!

And for that, I apologize :)   We've been busy over the past few weeks, with wedding planning and the marching band season picking up. We've had some time to visit with friends, go surfing, and take engagement photos, but the blog has absolutely been sitting on the back burner. I'm hoping tonight's treat will help sweeten the time between posts.  Our friend Jennifer first had my zucchini brownies in August, when Rick brought some into school at lunch. I didn't blog about them at the time, but after some encouraging words from her on Friday, I've decided to dedicate this post to sharing my brownies with the world. Jennifer--I'm sending some brownies to school with Rick tomorrow just for you! Enjoy! Emily's Zucchini Brownies (adapted from this recipe ) 1 c Bob's Red Mill GF All-Purpose flour 1 c oat flour (make your own by grinding rolled oats in a food processor or blender) 1 1/2 c sugar 1 tsp salt 1 tsp baking soda 1/4 c Dutch process

The vBLT

Our take on a classic I've never really understood the fascination with bacon. Yes, I ate it and it was good, but I was never one of those people who would wear a shirt like this.  However, I always had a deep appreciation for the BLT.  When I first started experimenting with veggie bacon last year, I convinced Rick to give my sandwich making abilities a try after explaining that I make a mean BLT--granted, in his perspective, I say that I make a mean everything :) Sure, I may have an inflated idea of how fantastic my signature dishes are. But, this BLT is one for the ages.  vBLT Sandwiches - A Photo Essay and Recipe   (can I even really call it a recipe? a process, maybe?) The v is for veg, by the way.  What you will need:  Tempeh Bacon Buns and/or bread Vegenaise Lettuce  Tomato Cut your buns in half and place in the toaster to toast to desired crunchiness.  In a pan, drizzle olive oil and fry bacon to desired crispiness.  Slic

An Easy Dinner

From a favorite blog Allison and I When I first started getting into veg cooking, my friend Allison suggested I check out a blog called " Peas and Thank You ." Within the posts, I found fantastic recipes, family values, and confirmation that our lifestyle is one that works--even with kids. If you haven't read any of Mama Pea's posts, or checked out her cookbook , get off your computer and do it now :)  Last night's dinner came to us courtesy of the Peas. Many of the recipes I make with frequency are Mama Pea's, and when I had a craving for spaghetti last night, I knew where to turn .  I'll let the photos do the talking, but our add-ins were eggplant, zucchini, onion, red pepper, tempeh, basil, a little red wine, and garlic. Delicious! A special thanks to my sous chef for all of the chopping while I was stuck in traffic! Tonight's dinner was another batch of brussels sprouts--I promise I have something good up my sl

Birthday Dinner

Our First Restaurant Review! Last Tuesday was my birthday (hip hip hooray!) and despite having to work, Rick helped create a great celebration for me.  I stopped for cupcakes on my way home from work, and went by Rick's school during his lunch break to share them,  I got some fantastic presents in the afternoon, and after a quick stop at the beach, we went out to eat at one of my favorite restaurants.  As this is our first official restaurant review, forgive me as I take a minute to explain how we're doing things around here:   We eat, we enjoy, and then we tell you about it! Generally, we will give a description of the food we ate and what was so delicious about it. Then, we will rate the restaurant overall, giving it a "heads of lettuce" rating. Five heads is a perfect score or, some of the best food we’ve ever had. We’ll also be sure to tell you what kind of food the restaurant serves as well—raw, cooked, “fast food”, etc. We also reserve the right to give m

Highlights from a Food-Filled Weekend

Happy Sunday, everyone! This weekend was a busy one for us, but we had plenty of time to eat some delicious food along the way! Here are some highlights to share with you: ~ Miso-glazed Eggplant from Chloe's Kitchen  and asparagus for dinner on Friday. If you want the recipe(s), let me know! Rick's Review: Over the summer, we fortunate enough to fall in love with the taste of eggplant, or "aubergine" as it was called in Europe.  As soon as we came home it was our mission to find ways to enjoy eggplant.  I absolutely love the taste of Miso, so combining these flavors was perfect.  This dish was amazing, especially with the slightly crispy texture of the eggplant.  We will be making this dish again very soon.   ~Rick's favorite salsa from El Tarasco and trying Trader Joe's Chocolate Coconut Milk ice cream.  ~ Quick and easy lunch from Trader Joe's on Saturday for me while Rick was at band camp. If you've never tried these vegeta