7/21/14

Shredded Cabbage Salad with Coconut Peanut Dressing Recipe (Vegan)


Craving something raw, crunchy and savory, I whipped up this Asian-inspired salad for dinner. The recipe that follows is for the peanut-coconut salad dressing. Toss it with a salad of shredded cabbage, red peppers, shredded carrots, celery, sliced persian cucumbers, slightly steamed broccoli, and diced and fried baked flavored tofu. Garnish with sesame seeds and/or peanuts before serving.

Coconut Peanut Dressing for Salad or Noodles
Makes about 3/4 of a cup

Note: Measurements are approximate. Always adjust to make a dish your own or to suit the ingredients in your pantry.

In a small food processor, combine:

  • 1 TB peanut butter (For a thicker sauce, add 1-2 TB more.)
  • 2 TB tamari or soy sauce
  • 1/8 cup coconut milk (From a can or carton.)
  • 1 TB coconut oil
  • 1 TB rice wine vinegar
  • 1/2 TB mirin
  • 1 tsp maple syrup (If you like a sweet dressing, add more)
  • 1 tsp Sriracha
  • freshly cracked black pepper
  • 1/4 cup chopped red bell pepper
  • 1-2 tsp of fresh, minced ginger (optional)
  • 1 clove of garlic (suit to your tatste or omit)
Toss with salad and garnish each plate. Makes enough dressing for about 4 servings of salad..

7/15/14

Brunch with The Table at Brandywine at Point Lookout Farms


This past weekend, the family and I partook in lovely brunch served at Wilmington, Delaware's Point Lookout Farm (a privately owned organic garden) and hosted by our friends at The Table at Brandywine.

The farm offers views of rolling hills, woods, wildflowers. The casual brunch was served at the base of the hills on a crushed stone patio flanked by old stone barn ruins and a wood-fired oven and stone island which made the perfect spot to serve the buffet. Sheltered, peaceful, and idyllic, you would never guess that the city is just a few miles away.


The Table at Brandywine creates events to showcase local talent in the Delaware Valley. They bring the community together with local artisans, chefs, and musicians who may have otherwise gone undiscovered. Participants can also get to know others in their area through the shared tables experience. Each event is also held at a different locations throughout the area which acts as a way to highlight places that could have gone unnoticed by the attendees. Like for instance, I had driven by Point Lookout for at least a decade and didn't know it was there! Great discoveries!



A local artist is also featured at each Table at Brandywine event. Saturday's brunch featured ceramicist, and University of Delaware graduate, Haley Harmon. And yes, both my friend and I could not resist buying one of her simple, yet bold, necklaces.



Before brunch was served, we all took a tour of the farm and fell in love with, seriously, the most friendly goats you have ever met in your life. The colorful and diverse chickens and roosters entertained the kids (and we even got to witness that little brown and white striped lady laying an egg!).


Our hosts from The Table at Brandywine, Karen Weber, Rebecca Porter, and Becca Manning, welcomed the group, talked about their mission, and then invited us to dig in!


There were a few items on the menu for vegans and vegetarians, and this little cutie was quite happy with his vegan apple spiced muffins!



The quiche that was served was cooked in this beautiful wood-fired oven. I really, really want to cook pizza here. So much so that I can't stop thinking about how much I want one of these ovens in my backyard. All that wood chopping would be a great upper-body work out to boot!


If you are interested in finding out more about The Table at Brandywine and/or getting involved, like their Facebook page, follow them on Twitter, and follow them on Instagram.

7/13/14

Strawberry Lime Margarita Smoothie Recipe (Vegan)

Dreamy tropical summer breakfast!

I am a smoothie addict! While I tend to opt for heavier flavors using things like raw cacoa, peanut butter, cinnamon, and sweet potatoes in the colder months, in the summer I tend to use more fresh fruit and flavors. This strawberry lime margarita smoothie is a perfect way to begin the day when the temperature is blazing.

Strawberry Lime Margarita Smoothie Recipe (vegan) 
serves 1-2 (makes about 16-18 ounces)

In a blender combine:

  • 1 cup coconut milk (The carton kind, not from a can! I used unsweetened.)
  • 1 ripe banana
  • 1 small lime (Add the zest and juice.)
  • 1 cup frozen or fresh organic strawberries
  • 1 tsp vanilla
  • sweetener (I tend not to use any, but if you like your smoothies sweet, options are: 1 TB agave, two dates, 1/2 TB coconut sugar, or 1/2 TB maple syrup. Add to your taste!)
  • Your favorite smoothie add-ons: I used 1/2 TB of raw coconut oil, 1 TB flax, 1 TB hemp protein powder. 
  • A few ice cubes


Blend until well combined and enjoy!

5/20/14

Clover Market: Vegan Chocolate Cupcakes, Pour Overs, & Vintage Maps

Clover Market
This past Sunday, we were granted a rare opportunity to have an actual, and increasingly rare, weekend-day free of any scheduled events or engagements. Seizing that chance, the family headed over to Ardmore, PA to check out a handmade and vintage fair put on by Clover Market.

Operating for the past four years, "the Clover Market is a seasonal open-air market featuring 100+ vendors with antiques & collectibles, vintage jewelry & clothing, finely crafted handmade items, and original art."

I seriously think it has taken us three of those years to finally be able to attend! The wait was worth it, however. I completely adored the entire event!
 

Clover Market is composed of an eclectic mix of vendors that sell anywhere from letterpress prints, to vintage clothing, to silk screened art, to handmade jewelry, to curiosities, to mid-century furniture... and there are plenty of, my favorite, food trucks! I loved how there wasn't a separate section for handmade and vintage; they all happily co-mingled in retail and aesthetic bliss.

Sweet Box


Of course, I made a bee-line over to Sweet Box Cupcakes for their outrageously moist vegan cupcakes. They didn't have my favorite flavor this time, but they did have a chocolate ganche and sprinkles confection of which my children did not let me take more than two bites. They happily walked around with chocolate smeared across their faces for the rest of our visit.

ReAnimator Coffee Roasters
The "pour over"

Having been robbed of my cupcake, I went straight over to ReAnimator Coffe Roasters for a "pour over." I'm not so sure the pour over technique makes a huge difference in the way the coffee tatstes (I'm not that much a bean snob to notice) but the masterful technique is both beautiful and fascinating to watch. The slow process is also a welcome pause in a increasingly too-rushed world.

PS: I need a ReAnimator T-shirt!

Hoof and Antler
Hoof and Antler
Hoof and Antler
My favorite vintage booth (I loved them all, but this one "spoke" to me!) was Hoof & Antler.  They offered a great collection of vintage maps, medical/anatomical charts, wabi sabi, books, clothing, signage, letterpress blocks, and more. I could have gone broke, but I restrained myself. They are on Etsy, so you can also shop them conveniently from your laptop!



It was a great Sunday spent at the Clover Market. I am very happy that we were finally able to attend. If you are in the Philly area, check out their next market. Like Clover on Facebook for updates and notifications! Happy shopping (and eating!).


5/1/14

Well, Hello There, Lemon Blueberry Quick Bread! (Recipe Review)


Truth be told, I have not been creating recipes. I've working out, riding my bike, and eating simply and healthfully; there are only so many recipes for quinoa, sweet potatoes, and steamed kale that you probably want to hear about.

But, the other day, there was a huge deal on a gigantic amount of blueberries at TJs that was too good to pass up. My kids love them, but I knew that we would not go through them quickly enough before they started to shrivel and mold. I was going to make blueberry muffins with them, but then the idea for a blueberry lemon bread came to mind. Searching for recipes I found this one from All Recipes (a site I love!) and it seemed doable to de-egg. I used sour cream to replace the eggs, but you can use your favorite vegan yogurt or sour cream; about 1/4 cup/ egg seemed to do the trick. I left out the glaze because who needs all that sugar? The result was moist, dense, and not too sweet. Thumbs up! I will definitely revisit it again.

With the summer berry season upon us, this recipe would be as equally great with raspberries or strawberries!