Autumn squash + tofu curry

Autumn squash + tofu curry

If I had to choose a favorite vegetable, it’d be winter squash. This time a year ago I was working at a little pumpkin market in my hometown – the farmer grew over 40 varieties of pumpkin & squash(!) – and right about now I’m missing my daily cucurbita intake and stocking up on my favorite varieties for the year to come.

It didn’t quite feel like squash season here in Austin until the past few nights when it got down to a chilly 55 degrees. Yes, time to leave the windows open and feel the cool breeze through the house at last.

These chilly evenings have also put warm, comforting curry on the mind, and soon after onto the kitchen table. Continue reading

earth day bowl

sweet potato + lentil stew topped with cilantro gremolata

“ Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. “

One of my favorite quotes, by Kahlil Gibran.

I hope you play in the dirt today. Plant some flowers, work in the garden, sit under a tree, take your dog to the park, get some grass stains and fully appreciate all the earth provides us !

texas blooms

And then… eat something meatless (and tasty!), for the earth’s health and yours. I chose this sweet potato and red lentil stew because to me is just tastes, well, like the earth. The vibrantly-hued potatoes and peas provide a touch of natural sweetness, cilantro adds some grassiness and lemon brightens it all up like the sun.

It’s comforting, flavorful, and can pretty much be grown from your garden. Continue reading

black bean + kabocha chili

black bean + kabocha chili

The past few days have been good days for chili in Austin, with temps dropping below 32 in a city that does not know how to handle the cold. I figured I better take advantage of the fleeting cold weather the only way I know how – cook up a bubbling pot of hearty, warming goodness.

black bean + kabocha chili

I’ve also eaten more bacon in the past month living in Austin than I have in my entire life. Bacon is not something I’d particularly like to be eating more of, but when the smell of bacon floods your house every time you walk in the door, it’s pretty irresistible…

This is thanks to my new flatmate, who enjoys bacon as his main food group, along with an avocado and sweet potato here and there. Continue reading

New Year Soup

very green lentil soup for the new year

Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]

I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….) Continue reading

light & quick hazelnut currant scones

hazelnut currant scones

fiery fall foliage

Bring me to a pastry shop, and scones are just about the only thing that’ll get my attention. I’m not one to fall for those buttery, flaky filled croissants or tarts or really anything with a pie-like crust. But scones are in their own wonderful category of pastry. They’re like big fluffy cookie-biscuits, and I love everything about that.

Even with my love for scones, I never seem to justify buying one, knowing how butter and cream and sugar laden they are. Sounds great for a treat, but not quite the nutritious breakfast I’m going for.

I was inspired to experiment myself by way of a scone recipe on a bag of hazelnut flour. First of all, anything made with hazelnut flour is going to be divine, right? Not to mention there will also be currants, and together this goodness will be baked into scones? Gotta try it. Continue reading

green kitchari

green kitchari

This is kitchari. Indian comfort food. A traditional Ayurvedic cleansing dish used for detoxifying and healing.

Grounding, calming, warming, balancing.

kitchari ingredients

Kitchari can be made in infinite ways, but in its basic form is a stew/porridge-like mixture of split mung beans and grain warmed with spices and enhanced by vegetables. Perfect for giving your digestion a break while still providing the body with a nourishing and filling meal. And even more perfect now that it’s fall and the cold is starting to seep into my bones, when I desire nothing more than curling up on the couch with a steaming bowl of comfort.

In this specific recipe I use both whole and split mung beans for extra protein and fiber, but adding a grain like brown rice/quinoa/barley etc. to the mix is the traditional way and tastes just as well. Use whatever veggies you’re into or whatever can be found in the fridge; this time I felt like sticking to solid greens. Continue reading

my 23rd cake

beachcolors

This is my happy place. Carova Beach, Outer Banks, NC. Once a year I get to be here with the best company for two weeks of laughter, play, sun, salt, relaxation, sandy doggies and lots of good cooking. Oh, and it also involves my birthday, so cake and fancy drinks are always part of the shenanigans.

margaritas + birthday cake!

My 23rd birthday cake to celebrate this new year of life: a blueberry cornmeal cake with lemon curd – neufchâtel frosting. I thought up the flavor combination when blueberry season was just beginning and had been craving it ever since. So when the day came, I handed the special job over to my boyfriend and supervised carefully to make sure he made it exactly how I imagined :) He did great, topping it off with a decorative blueberry swirl. Thanks Forrest!

*Note: my birthday was in July; I am just now realizing I never got to posting this cake recipe which needs to be preserved forever and ever. And I’m reminiscing of those wonderful two weeks at the beach. Summer, don’t go so fast! Continue reading