So, on a Sunday morning, I saw the Trader Joe's gingerbread box mix on the shelf, I thought, "Hey! Why not! Let's try making it into waffles!" Voila! Worked out perfectly! The mix makes a very gingery, moist and yummy breakfast delight. Just use the appropriate vegan substitutions (which is the equivalent of an egg replacement) and you've got yourself an easy, festive treat for holiday mornings! For serving, I sprinkled mine with organic powdered sugar (available at Whole Foods).
Where does the time go? I have all these recipes that I started to post, but never finished. Since I hate loose ends, I had it in my mind that I couldn't post anything until I posted those recipes. You know what, I probably will never complete them, so let's move on! I've also been super busy with my shop, New Sweden Vintage, and honestly, don't have as much time to spend here. I do, however, have a few ideas for crafts and some cookie recipes for the holidays, so I'll make sure not to ignore Scissors and Spice. I promise!
Here are a handful of random shots from the last few weeks. In between packing orders and 3rd-grade homework, there's been lots of walks in the woods, baking (yay! cold weather!), coffee dates, and trips to New York.
Pumpkin cinnamon rolls from Trader Joe's.
Baked cauliflower curries, pre-baking.
Coffee dates at Philter in Kennet Square, PA. Seriously, the best mocha lattes this side of the Mississippi!
One of my favorite parts of going to New York City is taking the kids to the playgrounds. This one is right on the Hudson in Battery Park City.
My kids exploring the Irish Hunger Memorial.
I don't know why, but I was seriously geeking out over the colors of fall this year (I probably have about a thousand photos of foliage alone). We've been spending lots of time out in nature as a family, exploring the woods, and going for long walks along the Brandywine River.
The weather is cooling! The leaves are starting to change color! Fall is here! To me, fall means one thing: warm cozy afternoons in the kitchen baking and making soups and stews. Making the latter, however, can be really time consuming. So what do you do when you want a warm, steaming bowl of something on a cool night, but you only have a half-hour? Bean chili is an extremely easy and yummy way to add some warmth to your dinner time without stressing yourself out. This version uses the richness of chocolate mole sauce to give the dish an unexpected smoky and sweet depth.
Serve with toppings of your choice like (vegan) cheese, sour cream, jalapenos, etc. or use it to top cornbread, rice, or even a baked sweet potato!
Easy Mole Three-Bean Chili Recipe (Vegetarian and Vegan)
serves 4; gluten-free
- 1 TB olive oil
- 1 TB cumin
- 1/2 TB coriander powder
- 1/4 - 1 tsp red pepper flakes (to your desired level of heat)
- 1/4 - 1/2 cup finely diced bell peppers (Vary it according to your tastes.)
- 1 cup prepared mole sauce (Do yourself a favor and make it yourself the day before. Use my easy mole sauce recipe here!)
- 1 15-ounce can of organic petite diced tomatoes (crushed tomato sauce works as well)
- 3 15-ounce cans of organic beans, rinsed and drained (I used black beans, pinto beans, and red kidney beans)
- In a large sauce pan, sauté spices and the peppers for a few minutes until peppers have softened.
- Add mole sauce and tomato sauce to pan and let simmer for 5 minutes.
- Add rinsed and drained beans. Let simmer, uncovered for 30 minutes. (The longer you can let the flavors marinade, the better the final dish will be. It's even better the next day, so make enough for leftovers!)
- When finished, add salt and pepper to taste. If you like it spicy, then add hot sauce to taste. Serve piping hot!
Scissors and Spice Etsy shop. I know, I ignored it for awhile, but I am going to not be so uptight, be a little looser on the photography, and just list all these fun vintage items I have (books, handmade, housewares, and miscellany). My other shop, New Sweden Vintage, which takes itself a bit more seriously, will be restocked after that with tons of Scandinavian, higher-end midcentury, and Cathrineholm bowls galore. Keep coming back to Scissors and Spice shop for more items. Hey, It's never too early to shop for Christmas
So, when my husband told me he had "avocado toast" at a lunch in NYC with a colleague (one of the only vegetarian things on the brunch menu), I gave him one of those "oh no you di'int" blank stares. (It's a look I am semi-famous for!). He assured me at how great it was and how he couldn't stop thinking about it. "It's crave-able! Trust me." I'm sure I gave him one of my patented Marge Simpson guttural moans.
When we returned home from our trip, with few ingredients on hand to make dinner, I ran over to the farm stand near our house. Tons of Jersey tomatoes, great for sandwiches. "Hmmm... there are some avocados too. Hmmm... alright, I'll make him some friggin' avocado toast!" I caved. Truth-be-told, I have grown to love avocados over the past few years and their health benefits make me love them even more. That week, we had avocado toast every night for dinner. Totally caved. It's so easy to make and so good. Ok, I can see why it is a trend now. I give.
balsamic reductions are pretty easy to make, you just need a bit of time and patience. The result is a thick, sweet sauce that has hardly any lingering vinegar flavor.
You can use whatever bread you have on hand. Since these "artisinal toasts" are essentially just a trendy way of saying "opened-faced sandwich" you may want chose a hearty type that can stand the weight of your toppings. My favorites are the Tuscan Pane from Trader Joe's (pictured above) and Ezekiel bread. You can toast the bread in a plain ol' toaster, or get very chichi, and grill your bread using a little bit of olive oil and a cast iron pan.
Makes 2-4 (depending on your hunger and the size of the bread)
The recipe is for the avocado mash.
- 1 ripe avocado
- 1 TB vegan mayo
- 1 TB freshly minced basil
- 1 tsp freshly minced thyme
- 1/2 TB olive oil
- freshly cracked black pepper
- 1 tsp good quality sea salt
- Mash all ingredients in a bowl, leaving some small chunks. Set aside in fridge.
- Toast or grill bread.
- Take one piece of toast, spread a thin layer of vegan mayo on the bread. Take a healthy sized scoop of the avocado mixture and spread over the mayo layer. Drizzle with a small amount of balsamic reduction. Add thinly sliced tomatoes (makes sure they are really good, juicy tomatoes-- not those pink and white kind from the off-season). Add more cracked sea salt. Top with arugula (I like a generous amount!) and then finish off with a drizzle of olive oil and cracked black pepper.
- Serve with a ton of napkins (or if you are super fancy, you can eat it with a knife and fork. I'm sure that would make your mom proud at how cultured you have become!)