Florence Pea Soup

   Oh my, it has been awhile... The only excuse I can reasonably give is school. At the end of it, it was a rush of studying and cramming homework in on time. Once it was over I walked away with all A's & B's and have gratefully enjoyed my three weeks off. Next week at this time I'll be preparing for my six-week General Chemistry class, which happens to be from 9:00 am-4:20pm three times a week. I might as well have applied for a second job! Only in this case I'm not being payed...doesn't quite seem fair. Besides school, I've gone to San Francisco, six flags, and celebrated Ben's 21st birthday! Anyways, while none of this is important or may interest you, what is important happens to be my Green Pea Soup. While in San Francisco we went to both of Tyler Florence's restaurants. First was the Wayfare Tavern in downtown, were I was delighted with a medley of vegetables and rhubarb sorbet. (I should let you know that I have an obsession with Rhubarb at the moment) Second was El Paseo in Mill Valley where I had the pea soup. I don't like peas (or so I thought) but decided upon the soup since my options were extremely limited. I was beyond impressed, it was delicious topped with crunchy sourdough bits and fresh sprigs of basil. Lets just say my heart soared. On top of that, we got to SEE Tyler himself! My face seriously was stuck in one of those colon capital D faces--> : D. At the table directly across from us was his wife and some friends who he came to check on. I wanted to talk to him for hours and absorb every ounce of knowledge he could throw at me. Not to mention I really wanted a picture with him! While none of these things happened I did want to recreate that beautifully velvet soup. Here is what I got. 

Green Pea Soup

Inspired by Tyler Florence and 101 cookbooks

3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
1 serrano chili, stemmed de-seeded and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons olive oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water or a mixture
3 1/2 cups shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
slivered basil leaves

Use a food processor to puree the ginger, garlic, chili, cumin and three tablespoons of water into a paste. Set aside.

Place a large saucepan over medium-high heat and add the oil. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through - just a couple minutes.

Remove from heat, fish out the bay leaves, add the salt, and pour half into a blender. Blend until smooth, set aside and blend other half. Mix both, taste, and add more salt if needed. Serve hot topped with a bit of lemon juice, a pinch of cumin, basil leaves, and crunchy croutons. 

Warming Winter Wheat Berry Salad

It has been awhile since I've posting something. Terrible! I've had to put it off though because of school and work. Busy, busy, busy. Let me tell you. This weekend in particular, over three days i worked 24 hours! I can't really complain since I walk away with tips though. Which is good becaaaaaause.... I am going to San Francisco tomorrow! Woo hoo! Yeah for Spring break and yeah for mini-vacations. I'm thrilled! I'll take lots of pictures and let you know about our travels, it's a must in my book. But for now, I have this fantastic wheat berry salad to share. For all of you that have not tried wheat berries they are a treat. Full of texture. Full of nuttiness. Full of chewiness. Full of body. So good. 

Warming Wheat Berry Salad

Inspired by: My New Roots

Ingredients:

2 cups wheat berries

1/2 pound carrots

1/2 pound brussel sprouts. 

1 small red onion

6 garlic cloves

olive oil

2 tsp sea salt

parsley

about 25 kalamata olives

1/2 cup almonds

Dressing:

1 1/2 lemons zested and juiced

3 tbsp olive oil

1 tbsp agave or maple syrup

1/2 tsp cinnamon

1 tsp cumin

sea salt 

Directions:

Soak wheat berries overnight or for 8+ hours. 

Measure 6 cups of water and add to a large pot along with wheat berries.

Add 1 tsp of sea salt and bring to a boil. Once boiling, reduce to a simmer and cook for approximately one hour. 

Preheat oven to 425 degrees F. Evenly spread brussel sprouts onto a large rimmed baking sheet. Drizzle with olive oil to coat and toss. Generously season with kosher salt. Roast in the over for 10 minutes.

While roasting, wash and slice carrots lengthwise from top to bottom, then once more on each half. Slice the carrot across width wise so you have 8 carrot slices. 

Mince the garlic. Toss with olive oil, sea salt and carrots in a separate bowl. After 10 minutes, remove brussel sprouts and add carrots, toss about to distribute heat. 

Roast for another 15 minutes or until golden brown and slightly caramelized.

Make the dressing by combing al of the ingredients and whisking well. 

Remove wheat berries for heat, drain and rinse under cool water. (You will know they are fully cooked when some of the wheat berries have split open). Combine wheat berries with dressing, slivered red onion, olives, and chopped parsley. Marinate for as long as possible or fold in the carrots as soon as they are roasted to your liking. Serve warm or cold and garnish with chopped almonds. 

Thyme & Sun-Dried Tomato Chickpea Patties

Let me start off by saying, these are delicious & fantastic. But not only that, they are easy & simple! I loved every single one, and ate almost every single one...day after day. I found this recipe on Vanilla & Lace originally as a curry chickpea burger, which I am sure is just as tasty. But that particular evening, curry wasn't really on my mind. Rather, I had been trying to come up with an excuse for my package of sun-dried tomatoes and a flourishing thyme plant in the backyard. So this is my "Mediterranean" take on an easy chickpea burger.  

Thyme & Sun-Dried Tomato Chickpea Patties

Adapted from Vanilla & Lace

Serves 6-8 

1 1/2 cups canned/cooked chickpeas

1/2 cup quick cooking oats

2 carrots

1 tablespoon olive oil

1/4 cup roughly chopped fresh thyme

1/4 tsp cumin

1 tsp capers 

Juice of 1/2 a lemon

1/2 tsp sea salt to taste

1/4 tsp pepper

2 heaping tablespoons pine nuts

2 heaping tablespoons sun-dried tomatoes

 Preheat oven to 375 degrees F

 Line baking sheet with parchment paper and set aside

 In a food processor, place the oats, carrots  and spices/seasonings (sea salt, pepper, thyme, cumin). Process for 30 seconds or until somewhat smooth. 

Add lemon juice and capers. Pulse to combined. 

Add chickpeas in half cup increments. Add olive oil and scrape the sides as necessary.

Once the chickpea mixture is processed and smooth, place it in a bowl and stir in the pine nuts and sun-dried tomatoes.

Wet your hands to shape the mixture into mid-size patties. Forming around six to eight depending on size. (optional idea: roll in a lightly seasoned bread crumb mixture!)

Bake for 20-25 minutes. When ready to use, pop em' on grill or cast iron for lovely marks and delicious crunch to finish em' off!

 We found this little fella, also known as a baby tarantula, underneath our sink. He was quite the morning surprise before heading off to school. Now don't get me wrong I can handle a full-grown, mother tarantula. But this baby is just plain, well, freaky! I say that because rather than having furry legs which seem to give the mother a gentler appeal, this guy is slick and hairless. He resembles a giant brown house spider, but sturdier... with sharp fangs and goodly eyes. 

Beautiful white flower from farmers market. I'll give you a happy shot after staring at the spider.  :)

 I ate this delicious burger two ways. 

1.) As a hamburger. Served on whole wheat ezekiel bun with, spring lettuce, tomato, cucumber and basil mayonnaise. 

Basil Mayonnaise

2 tbl spoon vegannaise 

1 tbl spoon fresh chopped basil

1/2 tsp-1 tsp balsamic vinegar

salt & pepper to taste

2.) As a falafel. Served in a whole wheat pita with, spring lettuce, tomato, cucumber, tabbouleh, tahini dressing, hummus (optional)

Tahini Dressing

tahini

lemon juice

water

agave (optional)

salt & pepper

Meet Maliah Jenkins

This past Monday was my 20th birthday, and while celebrating I snapped a few shots of the kids. As I began rummaging around my old photos I found a few more of this darling little gal. Isn't she precious? I'm sure everyone of you (yes, my dozens of non-existent readers) would have to say the same! She's a very bright girl, with huge smile and can soften any one's heart. While she has her bratty moments (which we all have had and probably still do) she is definitely one of the greatest joys of my life. Becoming an aunt at a young age, and now having three nieces and a nephew, has really opened my eyes to a new level of responsibility and happiness over the years. 

I love how little ones...

see greatness in simplicity

are wizards at the computer

can grin & giggle their way out of trouble

can watch one movie over & over...& over

use their fingers & toes to count

use my birthday as an excuse not to do their homework

are untainted by culture & society

think "kitties" as dolls

have a massive capacity for learning

will never be embarrassed until puberty...

What have your little ones taught you recently?

Strawberry, Lemon Cupcakes

Amidst all the rain, and my birthday around the corner, I sought to bring some light into the gloomy days. I decided I wanted lemon... lemon what though? I have no idea how to make a vegan meringue, so lemon meringue pie was out of the question. I do enjoy lemon bars and found a recipe from Veggie Wedgie (that I can't wait to try), but I figured if it is a birthday I'm destined to have cake. I found these Lemon Cupcakes filled with Homemade Strawberry Preserves and topped with a Lemon Butter Cream frosting. I wanted to make them a tad healthier then the average cupcake, so I swapped out the sugar in the preserves and cake for agave, and added in some whole wheat flour. The frosting however purely sugar. Has anyone created a nice frosting without any of that deliciously, hated white "stuff"? Overall these cupcakes had an incredibly bright lemon flavor. The only downside was they weren't exactly fluffy and light. They weren't dense but moist once again. I can't seem to break free from the moistness in my baked goods. Most likely its because of the liquid sweetener. So I've thought up some suggestions in the recipe on how to fix it. 

A.) Add a tad more flour

B.) A tad more baking soda

C.) Less coconut milk

I am determined to perfect this recipe and make it a solid staple under my mum's roof. Let me know if any of the suggestions make a nice light cake. Everyone enjoy the spring air! 

Strawberry filled Lemon Cupcakes with Lemon Butter Cream

Adapted from: Love & Olive Oil

Makes 12

Ingredients

Cupcake

1 cup whole wheat flour

1/4-1/3 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3-1/2 cup agave

1/3 cup oil

1 cup coconut milk

2 tsp vanilla

1 tsp lemon juice

1 tsp lemon zest

Preserves

2 1/2 cups chopped strawberries (next time I'll try rhubarb)

1/3 cup agave

1 tsp cornstarch

1/4 cup lemon juice

1 tsp lemon zest

Butter Cream Frosting

1/2 cup earth balance

3 cups confectioners sugar

2 tablespoons lemon juice

1 tsp lemon zest 

2 tsp-1 tablespoon soy creamer

Directions

Preheat oven to 325 degrees F

Start with preserves and frosting as they both will need to chill.

Preserves: Mix cornstarch and lemon juice together to fully dissolve. Place berries in medium heavy saucepan along with agave, lemon juice mixture, and zest. Lightly mash berries and bring to a simmer, stirring constantly. Cook over low heat for 20 minutes or until preserves coat the back of a spoon. They will seem a bit runny. Remove from heat, transfer to a heat-safe container, and allow to cool at room temperature for 15 minutes. Move to refrigerator and chill for 1 hour or until set.

Butter Cream Frosting: Cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes).

Cupcakes: In a large bowl, sift together flour, baking powder, baking soda, and salt. Whisk together agave, oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

Assembly: Cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4" in diameter and set aside. Fill cavities with chilled preserves, and replace tops of cupcakes. Pipe on frosting, being sure to cover the seams.