Although burger season is officially over (sad face) I’ve still been making us delicious veggie burgers inside on my cast iron pan. The best part of cooking burgers inside is that it saves so much time, I can focus more on whipping up unique and […]
I haven’t made chocolate pudding in ages. Not because I don’t like it (I freaking love the stuff) and not because I don’t have time (it literally takes 10mn) but honestly because I know that it requires milk and occasionally butter, and I don’t stock those ingredients anymore!
However, last night William and I both agreed that it was a spaghetti and chocolate pudding kind of night. Neither of us felt like doing much cooking (well, I’m sure he would have been willing, but I wasn’t up for much cleaning either) so we ordered our gluten free shells and soy and dairy free pasta sauce from amazon (2 hour delivery is literally a god-send) and spent the time while we waited for our order to show up throwing together the pudding.
I had originally planned on following a recipe, but everything I found I really wasn’t feeling, so in the end, I wound up just throwing a scoop of this, and a pinch of that into a bowl and William helped, and by the time we were done both of us, the table, and the kitchen floor were completely covered in cocoa powder – and there was a delicious pudding cooling in the fridge!
Thankfully I DID write down what we did (toddler spit is optional). I found that using a combination of almond milk and whole fat coconut milk kept the pudding from tasting overly ‘tropical’ while also ensuring that it stayed rich enough that you were still getting a full on chocolate pudding experience. The longer you leave it in the fridge the more it will set up. Overnight is best, however William and I were impatient so we ate ours while it was still half warm (he used a plate and a fork to eat his – that part is also optional)
I hope everyone is getting ready for a shorter work week next week and being able to spend some quality time with friends and family!
- 1 1/2 cups full fat coconut milk
- 1/2 cup white sugar
- 1/3 cup dutch processed cocoa powder
- 3 egg yolks
- 1/2 cup almond milk
- 3 tsp vanilla extract
- 1 tbsp cornstarch
- 1 pinch salt
In a medium saucepan over high heat whisk together coconut milk, sugar and cocoa powder until smooth.
Bring to a simmer and then remove from heat. In another medium glass bowl combine remaining ingredients and whisk until smooth.
Starting off very slowly (you don't want to cook the egg yolks too fast or they'll get chunky) pour the hot chocolate mixture into the cold eggs and almond milk mixture whisking the whole time.
Transfer the pudding back into the pan and bring to a simmer over medium heat stirring constantly (it will begin to thicken). Cook and stir for another two minutes, and then remove from heat.
Pour the pudding into 4 6oz ramekins and cover with plastic wrap. Refrigerate until completely chilled. 3 - 4 hours or overnight.
When the days are long and hot, and the veggies are all starting to ripen, there’s no better way to use up nature’s bounty than in massive salads. They consist of relatively little prep time, zero oven time, and, with a little planning, can look like you went all out.
One of my favorite ways to make salads is color themed. Take this green salad for example: Pistachios, Cucumber and Honeydew. All different shades, all different textures, marrying together for a glorious explosion of deliciousness. Adding the vegan ricotta on top keeps this salad light and vegan, but also adds in just a touch of richness and saltiness, how much is up to how heavy handed you go with the ricotta! Also you don’t have to use vegan ricotta. I wanted to make sure that our whole family could eat this, and the Kite Hill brand is AMAZING, but feel free so sub in regular ricotta.
Make sure when you are cutting the melon and cuke that you leave the slices about 1/4″ thick, or they will get limp quickly once the salad is dressed. You want them to hold their own, and yet still be easily cut-able. Speaking of dressing, you also want to wait to dress the salad until just before serving. Arrange the salad and whisk up the dressing and then hold them in the fridge until just before it’s time to eat. Then quickly pour the dressing over and ‘Ta-Da’ perfectly dressed, non wilted salad.
When making the dressing, it’s very possible that your emulsion might not turn out if you add the oil too fast (easy to do!). For this recipe that’s actually not a big deal. If you’re a perfectionist, go ahead and redo it, but otherwise just give it a quick whisk before serving and it will still be delicious, just not quite as thick.
- 3 Tbsp EVOO
- 1 tsp Agave Nectar
- 1 tsp Red Chili Flakes
- 1/4 tsp Garlic Powder
- 2 Tbsp White Wine Vinegar
- 1 tsp Lemon Juice
- 1/4 cup Minced, Salted Pistachios
- 1/4 small Honeydew Melon, rind and seeds removed
- 1/2 English Cucumber
- 4 oz Ricotta, I used a vegan variety
- 1/4 cup Whole, Salted Pistachios
- 1 tsp Lemon Zest
In a 2 cup measuring cup or medium glass bowl whisk the oil, agave and spices. In another, smaller cup combine the lemon juice and vinegar.
While constantly whisking the oil mixture, SLOWLY pour the acid in. Start with just drop at a time and then continue to increase speed until a glossy, slightly thickened emulsion forms. (You'll get a wrist work out!)
Stir in the minced pistachios, cover and set in the fridge until ready to serve.
Using a mandolin, cut the honeydew and cucumber int planks about 1/4 inch thick. Gently slice the ricotta into similarly sized chunks.
Arrange the salad ingredients on a platter, cuke, melon, cheese, sprinkle of pistachios and repeat until all ingredients are used, finishing with the pistachios.
When ready to serve pour the dressing over the salad and sprinkle some lemon zest over the top. Enjoy!
The other night I had the strongest craving for chocolate. Like I’m talking, super intense. I didn’t just want any chocolate either, I wanted melt-in-your-mouth, ooey, gooey, sinfully delicious chocolate lava cakes! And thankfully, I have a go-to recipe that can make that exact thing, […]
Corn was 50 cents a cob at the farmers market this weekend, so you better believe I stocked up!
My all-time favorite way to eat corn is a quick parboil in salted water, and then finishing it on the grill. It’s fast, easy, and can be parboiled in advance so that when dinner time comes the corn can be ready in less than 20 minutes. Add a smear of butter and a generous sprinkle of black pepper, and you’ve got late summer perfection!
Of course that’s not the only way I eat it though! Corn is also amazing in soups, chowders, puddings, breads, salads, sauces and more! I’ve even eaten it in raviolis! This weekend though I decided to try something that I’ve been wanting to do for a long time: a fresh, grilled, corn salsa. I started by throwing a red pepper, two poblano peppers, a jalapeno, and two corn cobs directly on the grill grates (oiled first, of course!)
I let them cook over the a medium flame until the corn kernels started to blacken in places, and the peppers had lots of charred crispy spots. Normally, after cooking like this, I’ll wrap the peppers in plastic so that I can easily slip the skins off. This time though I let them cool without being wrapped. This actually helped to dry them out a bit, which kept my salsa from getting soupy. Leaving the skins on also imparted lots of delicious smoky flavor to my salsa.
Before I added any of the other ingredients to the corn, I used a potato masher to smash some of the kernels in the bowl. I didn’t completely destroy them, but I did crush them down enough so that they released some of their starch. This actually helps with keeping the salsa from getting watery later on, as the starch in corn is a thickener. Some salsas are better a little soupy, this one though I was aiming for a chunky, crunchy pop with every bite. After I finished smashing down the corn I added the rest of my veggies: a seeded tomato, an onion, some cilantro, a dash of chili powder and a squeeze of lime juice.
I call for seeding the tomato in this recipe, as the pulp in the tomato will break down quickly when exposed to acid from the lime, and can make the salsa get runny. There are two basic ways of seeding a tomato. The first involves cutting it into quarters, and then using a sharp knife to cut the pulp from the flesh, leaving nice, flat pieces of tomato that can then be cut into perfect squares. This works great, but it gets rid of a lot more than just the pulp, as you also toss most of the meaty interior of the tomato! The other way, and the one I used for this salsa (since I didn’t need perfect squares) was to cut the tomato in half at it’s equator, and then gently squeeze it. This pushes out all the pulp, while saving all the flesh.
That’s is. Simple, bright salsa, full of grilled veggies and absolutely delicious, whether you’re eating it on chips, pitas – or with a spoon!
- 2 Cobs Corn, shucked
- 2 Poblano Pepper
- 1 Red Pepper
- 1 Jalapeno Pepper
- 1/2 small Red Onion, diced evenly
- 1 large Tomato, seeded and diced evenly (see note above)
- 1/3 cup Cilantro, roughly chopped
- 1 tsp Red Chili Powder
- 1/2 tsp Salt
- 1/2 tsp White Pepper
- 1/2 small lime, juiced
Heat a grill, or a grill pan to medium high heat. Place the corn cobs and peppers over the heat and grill, turning occasionally until corn is bright yellow and has some dark brown/blackened kernels and peppers have charred spots.
Remove from heat and allow to cool completely. After they have cooled, cut the kernels off the corn and place in a large bowl. Cut the peppers into small squares, about 1/4" dice, you want all the pieces to be roughly the same size as the corn kernels.
Smash the corn kernels with the back of a fork, or a potato masher until they are partially crushed and have released some of their juice. Add the rest of the ingredients and stir gently to combine.
Refrigerate Salsa to allow flavors to meld, or serve immediately. It's even better the second day!