it’s been a snowy few days in seattle! and if the weather predictions are correct, we’re in for a lot more snow in the next two days!

while i actually like the snow (and the potential for snow days that cancel school!), it makes me realize that we’re really not in santa cruz anymore!

and one of the food things i love/miss the most about our hometown is the bagelry, a place that makes delicious bagels and spreads of all kinds to put on top of their bagels. their egg salad is absolutely amazing, and i’ve been trying to perfect the recipe for the past few months. i think i’m finally pretty close, so i wanted to share it with you. enjoy!

one year ago: german pancakes
two years ago: lemon poppyseed scones
three years ago: banana bread

egg salad

yields enough for 3-4 sandwiches

• 4 eggs
• 2T mayonaise
• 1/2t brown mustard
• 1/4c shredded carrots
• 1/4c diced celery
• 1/8c diced green onions
• salt and pepper to taste
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1. place the eggs in a pan and cover with cold water
2. bring to a boil over high heat
3. once the water is boiling, turn the heat down and allow to simmer for 10 minutes
4. remove the pan from the heat and immediately run cold water into the pan until all the water is cold
5. i usually refrigerate the eggs overnight at this point, but you can skip to step #6 if you want to make the egg salad right away
6. peel the eggs and rinse under water to ensure all the shell is off the eggs
7. place the eggs into a bowl and use a fork to mash into small pieces
8. add the mayo, mustard, carrots, celery, green onions, and salt and pepper to taste and enjoy!

it’s getting pretty chilly up here in seattle, and there’s nothing i love more than some good vegetarian chili and cornbread on a blustery fall day!

a blogger i read posted this recipe a few years ago, proclaiming it to be the best vegetarian chili ever. i’ve been meaning to make it since then, but was always a little intimidated by the long list of ingredients and the hour simmer (on top of sautéing onions, etc, making it an hour + meal) – i tend to be an under-30-minute-recipe kind of gal.

but way back in september, in between my internship and school starting up again, i had a week with very little to do. so what did i do with that time? well, i decided to make a bunch of meals and freeze them for easy thawing and enjoying during the crazy busy quarter. i made 2 butternut squash lasagnas, 2 vegan veggie lasagnas, cornbread, this chili, lentil soup (that recipe is coming up!), and several loaves of bread.

we’ve been thawing a meal a week, and it’s been making a huge difference – i’ve had more time to study, mike’s had more time to work, and we’re eating really well. best of all, this chili froze and re-thawed perfectly, retaining all of its texture and absolutely delicious flavors – i think it really is the best vegetarian chili ever!

one year ago: butternut squash and lentil soup
two years ago: chocolate pumpkin cupcakes
three years ago: ratatouille

vegetarian chili

yields approx 8 servings
borrowed from she just walks around with it

• 3T canola or olive oil
• 1 large onion, diced
• 1 green or red bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, de-seeded and minced
• 1T ginger root, minced
• some wine (optional)
• 1 x 28oz can diced or crushed tomatoes (make sure they don’t have basil!)
• 1 x 6 oz can tomato paste
• 4 x 15 oz cans kidney beans, drained and rinsed
• 1 package soy taco “meat” (we used yves, and it was really yummy)
• some water (if needed)
• 1/2T chili powder
• 2t ground cumin
• 1t cayenne pepper
• 1/2T salt
• 1/2t cocoa powder
• 1 rounded T ground mustard seed
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1. heat the oil in a LARGE pot over medium-high heat
2. add the diced/minced onion, bell pepper, garlic, jalapeño, and ginger, sautéing until the onions are translucent
3. add some red wine (i think i added about 1/4c)
4. pour in the can tomatoes, tomato paste, and drained kidney beans, stirring to combine everything
5. add the taco filling and stir some more, adding some water if it looks too thick
6. next, add the chili powder, cumin, cayenne, salt, cocoa powder, and mustard seed, stirring well to incorporate everything
7. reduce the heat to low and allow to simmer for an hour, then add salt and pepper to taste and enjoy!

it’s going to be a crazy quarter.

a very crazy quarter. although i love my classes and am looking forward to the subjects, there’s more work than i think a human can possibly complete in 10 weeks.

so i promise to continue blogging, especially because i have some great recipes to post from my frenzied baking/freezing project before school started, but i’m warning you: posts are going to be short! speaking of posts, and complaining aside: have you ever had a quinoa cake?

at my good friend’s wedding reception in la a few years ago, i discovered the deliciousness of quinoa cakes – they’re a little crunchy, super tasty, and really satisfying. our other friend (yes, you tw), watched me pound down quinoa cake after quinoa cake at the reception, found a recipe, and began to make them for every potluck and party – lucky me!!

but now that we’re living way up here in seattle, i decided i had to try making them for myself. and they turned out great! we ate them as a main dish instead of an appetizer, but you could just make them a little smaller and they’d be great to bring to a party or start a meal. enjoy!

one year ago: arugula, potato, and red bean soup
three years ago: oatmeal from scratch

quinoa cakes

yields 12 large patties or 24 small ones
borrowed from super natural cooking

• 2½c cooked quinoa (or boil 2c rinsed, uncooked quinoa in 3c boiling water with a dash salt for 25 minutes)
• 4 eggs, beaten
• 1/2t salt
• 1/3c chives, chopped
• 1 onion, chopped finely
• 1/3c parmesan cheese, grated
• 3 cloves garlic, minced
• 1c whole wheat bread crumbs (i food processed 3 pieces of stale bread)
• water, if needed
• olive oil, for sautéing
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1. stir the quinoa, eggs, salt, chives, onion, cheese, and garlic together in a bowl
2. add the bread crumbs to the mixture, stir some more and let sit for 5 mins so the bread crumbs can absorb the moisture
3. add some water if too dry, or some more bread crumbs if it’s too gooey to form cakes
4. heat the oil in a large pan over medium heat, form the quinoa cakes, and allow to cook for about 10 minutes per side, or until nice and brown
5. flip the patties and give it another 10 minutes, or until golden brown
6. serve with a large salad and enjoy!

it doesn’t seem possible, but school is starting tomorrow…

i’m not dreading school, but i’m also not quite ready to have every minute consumed with school work. i kinda got used to having my nights and weekends free over the summer.

ok, i’ll stop whining about the great opportunity i have to go to grad school (but seriously, it’s the hardest thing i’ve ever done) and tell you all about this dish – which is perfect for the beginning of fall.

my dear friend katie sent me this recipe, and it’s absolutely amazing. i’m pretty picky about how my eggplant is cooked – it can be greasy and heavy if not done well – but because i completely trust katie’s judgment and rave reviews, it went to the top of my must-make recipe list.

although this meal requires more simmering time than i usually allot on a weekday meal, it is completely worth the wait. the sweet and sour flavors are much richer and more complex than…almost anything else i’ve eaten. i know thats kind of a cop out, but it’s a really unique dish, one that we gobbled up, enjoying every bite!

one year ago: coconut rice and beans
two years ago: pancakes
three years ago: tagine

sweet and sour eggplant

yields 4 servings
borrowed from recipes for health by martha rose schulman in the ny times

• 1- 1½lb eggplant, halved and cut into 1/2″ half circle slices
• olive oil, for coating the eggplant
• dash of salt
• 2T olive oil
• 2 cloves of garlic, minced
• 1½lbs of tomatoes, grated (see instructions below)
• 1t sugar
• another dash of salt
• dash of pepper
• 2T pomegranate molasses
• 15oz can of garbanzos, rinsed and drained
• 2T flat leaf parsley, optional
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1. preheat your oven to 450º
2. line a cookie sheet with foil, grease it with olive oil, and place the eggplant slices on top
3. brush the eggplant with olive oil, sprinkle it with salt, and cook it for 20 minutes in the oven
4. take the sheet out of the oven, fold the foil over to make a pouch around the eggplant and allow the pieces of eggplant to steam inside for 15 minutes
5. meanwhile, slice the tomatoes in half, use your fingers to scoop out the seeds, and run the insides of the tomato against a box grater – this is a great technique to quickly separate the tomato from the peel without too much hassle
6. in a large pot, heat 2T olive oil over medium heat and add the garlic, stirring for 30 seconds
7. add the tomatoes, sugar, salt, and pepper – adjusting the salt and pepper to taste
8. bring to a simmer and allow to continue simmer for 10 minutes, stirring often
9. add the eggplant, pomegranate molasses (most stores carry this in their asian section – i always have some on hand to make muhammara), and garbanzos
10. cover and simmer for 20 minutes, stirring occasionally
11. divide and serve with your favorite grain – we served ours with couscous and a little yogurt on the side – sprinkle with parsley, and enjoy!

i know the calendar says it’s september, but we’re in full-swing summer weather up here in seattle, and loving it!

since school doesn’t begin until the end of september, i’m taking advantage of every minute of sunshine and warm weather, including impromptu blackberry picking along the side of the road, a BBQ on Lake Washington, and a dip into the lake over the weekend!

it’s amazing how many wild blackberries grow up here, and how easily accessible they are for picking. as you can see from the picture below, we saved our iced tea cups from a trip to starbucks (yes, we actually went to starbucks – the local coffee shop we tried to go to didn’t have wireless internet!) and filled them to the brim with the delicious berries.

i’ve also been cooking and baking up a storm in my free time, beginning with this recipe for vegan vegetable lasagna. although i have some favorite lasagnas already posted here on my website, i wanted to try out a vegan version to see if it held up to the other, dairy-laden options. this lasagna surpassed all my expectations – sautéing the vegetables makes them absolutely delicious and super flavorful, and eliminates any possibility of soggy lasagna! since this meal doesn’t have any dairy, it’s pretty light – so i decided to throw together a quick blackberry crisp to round out the meal. yum!

i’ve been rambling a bit about these recipes because i’m avoiding talking about the passing of a beloved member of the book club i was in when i lived in santa cruz. celestial was funny and smart, and i loved getting to know her over wine, good food, and fun book- and not-book-related conversations. i was just thinking about her a few weeks ago as i watched the movie the help, because celestial hosted our book club meeting the month we read this book. after working a full day at work, she somehow threw together an amazing southern-themed spread of deviled eggs, cornbread, and black bean hummus with veggies, and kept the conversation flowing throughout the night. i’m still in shock that she’s gone.

i know this is an abrupt way to end, but i don’t have many more words…so go make this great meal and share it with friends and family, ok?

one year ago: tortilla stack casserole
two years ago: corn chowder
three years ago: blueberry tartlets

vegan vegetable lasagna

yields 9-12 servings
borrowed from daily garnish

• 1T olive oil
• 2 zucchini squash, chopped
• 2 yellow squash, chopped
• 16oz crimini mushrooms, sliced
• 16oz firm tofu
• 2T olive oil
• 1½T nutritional yeast
• 1t thyme
• 1t salt
• 16oz package of frozen spinach, thawed and drained
• 12 no-boil lasagna noodles
• 1 jar tomato sauce
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1. preheat the oven to 375º
2. pour 1T olive oil into a large pan and turn on the heat to medium
3. once the oil is hot, add the zucchini, yellow squash, and mushrooms, allowing to sauté until browning and a lot of the juice has some out of the vegetables – the goal is to make them less watery in the lasagna
4. while the veggies are sautéing, place the tofu, 2T olive oil, nutritional yeast, thyme, salt, and thawed and drained frozen spinach into a food processor and pulse to combine until creamy and smooth – it took my food processor a few minutes to get to this consistency
5. once the vegetables are browned, add the jar of tomato sauce to the pan and heat until hot throughout
6. spoon some of the tomato sauce/veg mixture into a 9×13″ pan to alleviate sticking
7. place 3 lasagna noodles over the sauce, and cover with half of the spinach mixture
8. place three more lasagna noodles on top of the spinach mixture and cover with half of the tomato sauce/veg mixture
9. repeat steps 6 and 7, ending with the tomato/veg mixture on top
10. cover tightly with foil and bake for 45 minutes
11. serve with salad and bread, if so desired, and enjoy!

blackberry crisps

yields 4 servings
adapted from my apple crisp recipe

• 2c blackberries
• 2t tapioca
• 6T flour
• 6T oats
• 1/3c brown sugar
• 1/2t cinnamon
• dash nutmeg
• 1/4c butter, softened
• handful walnuts, broken
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1. preheat the oven to 350º
2. grab four ramekins and place 1/2c of blackberries into each one
3. add 1/2t of tapioca to each ramekin and toss with the berries
4. in a medium bowl, mix the flour, outs, brown sugar, cinnamon, and nutmeg together
5. mix in the butter with a fork or your fingers until the mixture clumps into pea-size pieces
6. add the walnuts and sprinkle 1/4 of the mixture over each ramekin
7. bake for 25 minutes, or until berries are bubbling and the crisp is hot
8. top with your favorite frozen treat or some yogurt (we mixed plain yogurt with brown sugar and a little vanilla) and enjoy!

nothing says summer to me like caprese salad. every year i look forward to the combination of summer-ripened tomatoes, fresh basil and mozzarella, olive oil, and balsamic vinegar…mmmm….

generally, i love to eat caprese salad with homemade foccacia bread (stay tuned for a guest post with this recipe from one of my dearest friends)! but when i saw this recipe for caprese salad over pasta, i figured i couldn’t pass up the opportunity to try a new way of consuming the delicious summer ingredients.

the original recipe calls for marinating the garlic, basil, and tomatoes for a few hours before eating the dish. but mike and i were lazy and threw the whole dish together just minutes before eating it, and decided to throw in some garbanzos for extra substance. it was quite tasty, but i think allowing the flavors to mingle just a bit longer would make the dish even better – the leftovers were fantastic. i also love that this dish only required us to boil water, keeping the house cool on a warm seattle evening!

one year ago: zucchini fritters
two years ago: fresh spring rolls
three years ago: hawaiian wedding cake

caprese pasta

yields 4 servings
adapted from the wednesday chef

• 3 large cloves garlic, minced
• 1/4c olive oil
• 12 basil leaves, washed and shredded
• 4 ripe tomatoes, diced
• 15oz can of garbanzo beans, drained and rinsed (optional)
• 8oz pasta (we used whole wheat linguine)
• 1 ball of fresh mozzarella, diced
• salt and pepper to taste
• splash of balsamic vinegar, if desired
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1. place garlic, olive oil, and basil into a large bowl and allow to sit overnight or for a few hours (we skipped the waiting part of this step and regretted it – the dish was MUCH better the second day)
2. add the tomatoes and garbanzo beans a few hours before eating, or at the same time as step 1 above if you’re only planning to let this sit for a few hours (again, we skipped the waiting period, and the dish was still pretty good, but would have been better if we’d followed the directions)
3. boil water, add the pasta and cook until al dente
4. drain the pasta and place on top of the garlic, olive oil, basil, tomatoes, and garbanzos (but don’t toss yet)
5. place the mozzarella on top of the pasta, and toss the pasta with the mozzarella
6. after that, toss the entire bowl together, season with salt and pepper, toss a splash of balsamic vinegar on top if desired, and serve!

despite a few rainy patches and a trip to the olympic peninsula for a hike on a snow covered ridge (snow? in july?!?), it’s really and finally full-blown summer time up here in washington.

so i figure it’s time to share this recipe for summer pasta.

honestly, this dish is so simple that it almost doesn’t need a recipe! but it tastes delicious and will help you use up the zucchinis that are in abundance right now. so what are you waiting for? start grating those zucchini and boil some water, and in a matter of minutes, dinner will be ready!

one year ago: panzanella
two years ago: lemon feta tomato pasta salad
three years ago: raspberry bars and mango teriyaki tofu

summer pasta

yields approx 4 servings
borrowed from super natural every day

• 2 large zucchini, grated
• dash of salt
• 8oz whole wheat linguine
• 2T olive oil
• 2 large cloves garlic, thinly sliced
• 1/2t red pepper flakes
• 1T butter
• 1/2c grated parmesan cheese, plus more to serve
• black pepper and salt to taste
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1. put the grated zucchini in a colander, sprinkle with salt, and let sit in the sink for 10-15 minutes, until some of the zucchini moisture has drained
2. bring a large pot of water to boil
3. boil the pasta per the package directions, then drain once al dente, saving some of the boiling water
4. heat the olive oil, garlic, and red papper in a large pan, sauteing for 2 minutes
5. squeeze the zucchini to get rid of the last of the moisture, then add to the pan
6. stir frequently for about 5 minutes
7. add the pasta to the pan and add some of the reserved boiling water if the mixture is too dry
8. add the butter and cheese and toss with tongs
9. season with pepper and salt and top with more cheese if desired, and enjoy!

tomorrow is my sister’s bday!! and to wish her a very special day, i’m finally posting a recipe for crepes – something she asked me to do a looong time ago. i’ve been meaning to make them since she asked, but this quarter was a killer and i ran out of steam to try new recipes. but now i’m done! one-half of my masters program is complete! and i knew it was time to turn my attention to the important things in life, like crepes.

you see, crepes are an old favorite in our family – my mom cooked crepes at the magic pan when she was in high school (and college?), my dad made them regularly for us throughout our childhood, and mike and i used to go out to the crepe place in santa cruz for all of our special occasions. despite all that, i’ve only made crepes at home once or twice. but i loooove them.

the batter itself is really easy, and it’s adapted from the joy of cooking by my dad. but making them is a little bit trickier. i’ve discovered the trick is all in the wrist: you need to lightly oil a hot pan, pour about 1/8c of batter into the pan and swirl the batter, fast, so it thins out and cooks evenly. i pull the pan off the stove and tip it around in a circle to get the batter to spread evenly and quickly.

i like to stuff mine with sauteed onions, mushrooms, and spinach, plus some cottage cheese. but you could fill them with anything! mike stuffed his with salmon and asparagus this time around. and for dessert, i made a cinnamon-applesauce-cottage cheese crepe (not pictured here because it was eaten too fast), and mike made himself a peanut butter-jelly-chocolate chip dessert crepe (also not pictured due to eating too fast).

so linn, here’s the recipe for crepes – let’s make some together soon! HAPPY BIRTHDAY SISTER!!!!

one year ago: beans and greens over barley and rice pudding
two years ago: chickpea tacos and creme brulee

crepes

yields approx 1 dozen crepes
adapted from joy of cooking

• 6T all purpose flour
• 1/2t salt
• 1t baking powder
• pinch of sugar
• 3 eggs
• 2/3c (soy) milk + 2T (as needed to thin the batter)
• 1/3c water
• canola oil, olive oil, or butter
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1. stir the flour, salt, baking powder, and sugar in a bowl
2. whisk the eggs, then add 2/3c milk and 1/3c water and whisk well
3. add the liquid ingredients to the dry and whisk to combine
4. if the batter is thick, add up to 2T more milk
5. heat a skillet or non-stick pan over medium-high heat
6. grease the pan lightly and add  1/8c batter
7. pick up the pan and rotate in a circle to allow the batter to spread out in an even, thin circle
8. allow to cook until the batter is darker and a little bubbly (approx 4 mins), then flip to brown the other side (approx 2 more minutes)
9. repeat until all batter is used up, and fill with your favorite ingredients!

over the past nine months, mike and i have found so many fantastic restaurants in seattle: wild ginger, paseo, mykonos, bengal tiger, elysian brewing company, pies and pints, coa, kisaku, el camino, phoenecia, mr. gyro’s, and more pho places than i can name.

but we haven’t found a taqueria that comes anywhere close to tacos moreno back in santa cruz. so when the latest vegetarian times arrived and had a cabbage taco recipe, i knew we had to make it, since the recipe looked very similar to the corn quesadillas at tacos moreno! i have to add a quick disclaimer – the quesadillas at tacos moreno are actually warm corn tortillas with cheese, beans, cabbage, and a delicious pico de gallo salsa, not the standard cheese-filled tortilla that the name quesadilla might bring to mind.

although you could probably throw this dish together sans recipe (why didn’t i think about trying to re-create them earlier?), i love the marinated onions and cabbage – they’re absolutely delicious! and please don’t be deterred by all the bowls/pans this recipe requires – the components are super simple to put together, and it’s totally worth it to have all the different layers of flavor in one taco!

and for those of you counting/commiserating with me – i just have two papers, one presentation, and one exam left! yay! thanks for all of your support over the past few weeks!

one year ago: broccoli pizza and banana pancakes
two years ago: glazed seitan and hummus

cabbage tacos

yields approx 8 tacos
borrowed from vegetarian times

• marinated onion
• 1 small onion, thinly sliced
• 1/4c white vinegar
• 1/3c lime juice
• 1t salt
• cilantro marinade
• 1/4c cilantro leaves
• 1 clove garlic
• 2T lime juice
• salt and pepper
• 2T olive oil
• taco components
• 2 small avocados, peeled and diced
• 2c cabbage, shredded
• 1 tomato, diced
• 1 carrot, peeled and diced
• 1 15-oz can black beans
• 8 corn tortillas
• jack cheese, optional
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1. combine onion, vinegar, lime juice, and salt in a bowl. cover and place in the fridge while you’re making the rest of the meal.
2. blend the cilantro, garlic, 2T lime juice in a blender or food processor, adding salt and pepper as desired. add olive oil and continue blending until well combined.
3. pour 1T of dressing over the avocado chunks in a small bowl and season with salt to taste.
4. toss the cabbage, tomato, and carrot with the remaining dressing.
5. heat the black beans in a pan until bubbling.
6. in a frying pan, warm the corn tortillas individually. top with jack cheese, if desired, and then layer with a spoonful of black beans, cabbage-tomato-carrot mixture, avocado, and a few slices of marinated onions. enjoy!

the recipe is from heidi, of 101 cookbooks, and it’s in her new cookbook super natural everyday. have you heard of this cookbook? do you own it yet? you should. it’s fantastic.

black pepper tempeh is absolutely delicious, super simple to make, and something you’ll want to incorporate into your regular weekly meals!

ok, i’m signing off now…for those of you in school with me: good luck on the next few weeks! for my friends and family back in ca: can’t wait to see you when we swing through the state. and for everyone else, thanks for reading and enjoy this recipe!! posts will probably be a little spotty for the next few weeks, but i’ve got a lot of ideas in store for the summer!

one year ago: asparagus risotto and broccoli quiche
two years ago: strawberry shortcake and spinach quiche

black pepper tempeh

yields 4 servings
borrowed from super natural everyday

• 3T olive oil (or coconut oil)
• 2 shallots or 1 onion, thinly sliced
• 1t red pepper flakes
• 15 small cloves of garlic, roughly chopped
• 1T peeled and grated ginger
• 3T soy sauce
• 1/4c sugar
• 2T water
• 8oz tempeh, sliced into thin strips
• 12 oz cauliflower or broccoli, finely chopped
• 1t black pepper
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1. add the oil, shallots, red pepper flakes, garlic, and ginger in a large pan over medium-low heat
2. allow to cook slowly for 15 minutes, stirring frequently
3. whisk together the soy sauce, sugar, and water in a small bowl
4. raise the heat to medium-high, then add the tempeh
5. pour in the soy sauce mixture and stir all the items together
6. cook for 2 minutes, then add the cauliflower, stir, and cover
7. allow to cook for 3 minutes, then uncover and cook until the tempeh begins to brown
8. add the pepper and serve (we served with some fingerling potatoes, and it was delicious!)