Months and Months of Veg Food in Pictures!


Despite my lack of food blogging, I still have been documenting some pretty awesome food over the past few months. Here's a very big peak into a couple months of eating!

There has been lots of traveling, so lots of restaurant visits (like the picture above) to wonderful vegan eateries like Blossom in New York.


There's also been lot of healthy eating going on too, like this crunchy raw salad of cabbage and kale that my sister is semi-famous for making.


Oh, but there was also lots of junk food eaten, like at Foodswings in Brooklyn.


And there were quite a few plates of spicy, hot and crunchy Gobi (cauliflower) Manchurian from Bombay Talk in Islen, NJ.


I'm always sure to get the kids cooking, too. Here my son and I are making some early morning granola.


The granola was a big hit at my daughter's Thanksgiving feast at school.


And every morning starts with a Nespresso coconut latte. It's mandatory.


There have been ladies' brunches like this one at Mi Lah Vegetarian in Philadelphia, PA.


These veggie dumplings from New York Tofu House were so yummy, I needed a second order!


Of course, no trip to NYC is complete without venturing to Doughnut Plant!


Lan Cafe is always on my "must-go" list when we are in New York.


The BBQ seitan from Lan Cafe is to die for!


Earth Cafe raw vegan cherry cheesecake. Oh my goodness... so incredible!


All this traveling and eating out means lots of cleansing when I am home. A coconut milk, banana and spinach smoothie while photographing stock for New Sweden Vintage.


After a 12-mile bike ride, nothing is better than a big plate of veggies from Su Tao Vegan Cafe in Malvern, PA.


Oh! And there was a wedding with a vegan entree that was so simple and good. We thoroughly enjoyed it.


More cleansing and simple meals at home. Kale, chickpea and veggie soup.


I was so busy packing orders, with Christmas, and life in general, that I decided to side with sanity and buy a vegan cake at Whole Foods instead of baking for a family party. I was so glad I did. The cake was so moist and delicious (I was so much more relaxed!).


I did do some baking over the holidays though. I saw an idea on Pintrest for reindeer cupcakes and my daughter begged me to make them for her class. They were a big hit with the kids!

Please Meet My New Baby!

Introducing New Sweden Vintage!

Surprise! I've given birth again! But, ok, not to a child, but to a new Etsy shop. I always felt a little weird about how diverse this blog was: vintage, veg food, design, photography, the Etsy shop... it all became too much to manage! So, in order to simplify, I decided to make things more complicated by splitting myself into two. Scissors and Spice will now be all food and handmade craft and my new blog and store, New Sweden Vintage, is all about design, mid-century home goods and Scandinavian vintage. The name is derived from this area of Delaware which was originally settled by the Swedes and was called, you guessed it, New Sweden (though we all know the Lenape Indian tribe was here waaaay longer than they!).

From the minute I opened New Sweden, orders flooded in and I had little time to introduce anyone to the shop! So please forgive me for being so negligent. I haven't even had time to keep up with the new blog, of the same name. I was waiting for my husband to design my logo, and one thing led to another, and 1.5 months later, I'm finally getting around to letting you know where I have been. Logo still needs to be designed, but hopefully I'll have that by next spring when I go through another round of restocking the store.

Please take a look at the shop and blog. I hope to get back to recipe making and crafting in my downtime. I've missed everyone here at Scissors and Spice! In the meantime, let me know what you think and have fun browsing.

Below are items that are either currently in the store or have been recently sold. I specialize in Mid-century, Scandinavian vintage, Cathrineholm, and Pyrex. If there is something you are looking for, hit me up; I may just have it in back stock!

PS: You can follow New Sweden on Facebook, Twitter, and Instagram too!












Garlands: 50% of Proceeds to Charity, Now Until Dec. 1

What a wonderful way to deck the halls and give back! Now until December 1, 2013, 50% of all Scissors and Spice crocheted pennant banners/bunting/garlands will go to the Food Bank of Delaware. What a better way to give a gift than to give a give that gives back?

These pennant garlands make great room decorations for parties and the every day; the'll pretty up your space strung across a window, swagged in front of a mantel, or running across a room draped from the ceiling. Having a rustic wedding? The cream colored pennants make a for dainty, yet cozy, altar decorations.

All garlands are made by hand by my wonderful mother-in-law. If you don't see a color combo/size you would like, just message me here and I will set you up with a custom quote. All yarns used are vegan-friendly.

Buy here: Scissors and Spice Etsy Shop


SxS Etsy Shop Grand Re-Opening!

Perfect for a winter wedding, the vanilla cream looks great as an overhead swag above the altar! Buy here.

Ever since my children's first shared birthday party, I have been obsessed with handmade party decorations. I have made them many pennant style "Happy Birthday" banners (some call them bunting) with felt, fabric, string and employed my husband's lettering skills for creating the letters. I've even gone so far as to make matching fabric pocketbooks for the little girls in attendance. A little crazy, I know, but I always wanted to make them to sell in a shop of some sort.

Then I opened the Etsy shop, and since I had so much vintage merchandise to sell, I never got around to making handmade items to also sell. I always felt conflicted about the wide scope of this blog, so this summer, I decided to keep things simple here. The Scissors and Spice blog will now narrow it's focus to only food and craft. A mush easier combination of editorial topics to focus on!

Beautiful Brandywine Creek in Rockford Village, DE, where many of the pennants were photographed.

That brings me to the shop... what would be the theme now? I wanted to go back to my original handicrafts idea and back to make the banners that originally inspired the shop to begin with. To get started, I partnered with my mother-in-law, who is an expert crocheter, to make pennant banners that were slightly different than the normal fabric ones. She was excited about the idea, and got to work figuring out how to make the traditional granny square into a triangle. It took her no time, and she was quick to make these crocheted pieces of art now in the shop!
A large array of banners available in the new Scissors and Spice Etsy shop!

Take a look at what we came up with! We settled in two sizes: one window or door sized, 4 feet long. These are perfect for using as a swag above a window, to decorate the entry way to your house, hanging above a seating area, or sprucing up your office cubicle.

The larger size is 7 feet long, and is meant for swagging on a mantel piece, running across the ceiling of a room, going across a wedding altar, or double doorway.

Solid multi-color banner available in the Scissors and Spice Etsy shop: here.

The smaller four foot size makes a sweet little accent in a baby's nursery and makes a cute baby shower gift. They also work well draped above a window in a girl's room or in college dorm.

Granny-traingle multi-color banner available in the Scissors and Spice Etsy shop: here

50% of the proceeds of the sale of this autumn-themed banner go to our local food bank. Buy here.

So what do you think? They're cute, right? Perfect presents for this holiday season! To stay in the mood of giving, 10% of each sale will be donated to our local food bank!

You can buy the pennant banners here: www.etsy.com/shop/ScissorsAndSpice.

And if you loved the vintage in the shop before, don't dismay! There will be vintage focused on handmade and craft supplies (think vintage fabric and vintage craft books) in the shop as well. I'm also opening up a new only vintage shop on Etsy--stay tuned for an announcement about that excitement coming up soon!

Curried Mashed Carrots, Apples, and Sweet Potatoes Recipe


Not a normal side on Thanksgiving, but familiar enough that Aunt Mildred won't turn her nose up at the casserole dish when it's being passed around the table, these sweet potatoes have a subtle taste of curry and sweetness that everyone can enjoy. You'll give thanks at how easy they are to make!

To reduce kitchen time on the the big day, you can make this dish ahead of time. To reheat, place in a slightly oiled, covered casserole dish and place into a 350 degree oven for about 20 minutes.

Curried Mashed Carrots, Apples, and Sweet Potatoes Recipe (with Cranberry Chutney)
Serves 4 as a side, vegan

Ingredients

  • 6 small organic sweet potatoes (The ones I used were about 6--8" long and about 1-2" thick.)
  • 2-3 organic carrots
  • 3 organic apples (I used Gala.)
  • 1/2 TB raw, organic coconut oil
  • 1 tsp fresh minced ginger
  • 2 tsp curry powder
  • 1 tsp cumin
  • dash of turmeric
  • dash of cinnamon
  • 1 TB maple syrup
  • sea salt and pepper to taste
  • Cranberry chutney (Recipe here: Spicy Cranberry Chutney Recipe)
  • Pepitas or toasted walnuts for garnish
Note on organic: I have noticed that non-organic versions of sweet potatoes, apples, and carrots tend to be huge. If you don't have organic, just observe the thickness and size of your ingredients because they will determine cooking time.


Directions

  1. Preheat oven to 425. Boil water in a sauce pan fitted with a steam basket over medium heat.
  2. Peel apples and carrots and cut into pieces (leaving cores aside). Wrap sweet potatoes, with skins still on, in aluminum foil.
  3. Place sweet potatoes in oven and bake for 35-45 minutes. Baking time will depend on the thickness of your tubers. Test with a knife to make sure they are thouroughly cooked. Note: You may want to place a cookie sheet on the rack below the wrapped potatoes to catch any syrup that will come from the potatoes.
  4. Place carrots in steam basket. Steam for about 5 minutes. Place apples in basket. Steam for another 10 minutes. Both should be very soft when done. (Make sure you check that you have enough water in your steamer; you don't want it to all boil out.) Again, depending on the thickness of your carrots, steaming times will vary.
  5. In a medium sized bowl with a flat bottom, place oil, ginger and spices on bottom.
  6. Remove sweet potatoes from oven when done. Remove skin when cool enough to handle (they should slide right out). Place in spice bowl along with carrots and apples and mash until desired consistency. Add salt and pepper to taste.
  7. To serve, top with cranberry chutney and nuts/seed of your choice.

Spicy Cranberry Chutney Recipe


I've been stewing over an idea for a sweet potato dish for Thanksgiving for weeks now. I went through a few versions of it, and felt with each, that it needed *something* to push it over the top. Then it came to me! Spicy cranberry chutney! This would be wonderful paired with crackers spread and nut cheeses, as a jam, or on fried seitan.

Spicy Cranberry Chutney Recipe (vegan)
makes about 1.5 cups

Ingredients

  • 1 cup water
  • 1 cup fresh, whole cranberries
  • 1/2 cup organic coconut sugar (If you don't have available, use turbinado or sucanat.)
  • juice of 1/2 lemon
  • 1/4 cup raisins
  • 1 3" cinnamon stick
  • 1 bay leaf
  • 1/2 tsp fresh minced ginger
  • 1 tsp lemon zest
  • 1/2 tsp whole cloves
  • pinch turmeric
  • pinch red pepper flakes
  • pinch of cinnamon powder
  • 1/2 tsp vanilla


Directions

  1. Bring water to a boil and add coconut sugar. Let dissolve for a few minutes while stirring.
  2. Add the rest of your ingredients and simmer on low for about 20-30 minutes, stirring every 5 minutes.
  3. When chutney has thickened, remove from heat and let cool slightly before serving.


Brockly: Teach Your Children Well


I had to pick my 2nd-grade daughter up early from school the other day. She came bounding into the front office with this paper in hand and a big smile on her face. She had been working on it when I so rudely interrupted her and hence, was not able to finish her recipe. I'm a proud mama knowing that she would make such a healthy meal for her family! He father would be proud of her penmanship!

Fall Woodland Bouquet in Blue Mason Jar for Party Table Setting


Went for a walk through the woods with one of my little ones yesterday and was shocked to see how many flowers, pods, and seeds are still growing and hanging on to their branches. We gathered some, but it didn't seem right to make a fall bouquet without including some brightly colored leaves. Instead of arranging them above water, though, I decided to submerge them inside the mason jar. This not only gives a an anchoring pop of color, but it also serves to purpose of disguising the stems!

Table Setting Ideas for Fall and Thanksgiving Parties

Setting a table for dinner parties is one of my favorite things to do when having guests over. I recently saw this beautiful table setting at Crate and Barrel in Manhattan. Though it may be a bit too bountiful for a real dinner, you can take elements from this design for your next affair. I like the trio of candles grouped in a single setting or in multiple grouping and the hurricane candles surrounded by acorns. Both would make impactful modern centerpieces accented by a seasonal and natural element.


Moist & Chewy Pumpkin Chocolate Chip Oatmeal Cookie Recipe


The weather is finally cooling down, so it's time stock your pantry with pumpkin pie filling! And there is nothing cozier than baking on a rainy fall day! And the bonus is, these moist pumpkin cookies make great after-school snacks for the kiddos and are a more nutritious treat for your Halloween party than the usual pre-packaged candy.

I baked a large bunch of these cookies for a two-day lettering class my husband was teaching at Cooper Union last weekend. They were hit! (Seriously, I'll use any excuse to bake.)


Moist & Chewy Pumpkin Chocolate Chip Oatmeal Cookie Recipe 
vegan, for gluten-free, use GF equivalents; makes about 3-4 dozen (depending on size)

Ingredients
  • 2 cups unbleached flour (You can mix up it by using 1/2 whole wheat or spelt.)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 sticks Earth Balance vegan buttery sticks (1/2 cup)
  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 TB molasses
  • 1/4 cup vegan vanilla yogurt
  • 1 TB cornstarch
  • 2 tsp vanilla
  • 1 cup pumpkin puree (plain)
  • 2 cups oats
  • 1 bag semisweet chocolate chips (chunks are great too)
  • 1 cup organic raisins
  • 1/2 cup chopped walnuts

Directions
  1. Preheat oven to 350. Line a cookie pan with parchment paper.
  2. Whisk together dry ingredients in a medium bowl, set aside.
  3. In a mixer, blend together margarine and sugars until fluffy. Add molasses, yogurt, cornstarch, vanilla and pumpkin and mix.
  4. Add dry mix to wet mix, combine. Add oats, combine. Fold in chocolate chips, raisins and walnuts. Tip: If your batter seems too "melty," set in the fridge for a couple of minutes to firm up.
  5. Scoop TB-sized balls onto parchment paper and bake for 10 minutes. Let cool for a minute or two before transferring to wire cooling rack. Tip: For larger cookies (like in the picture above), scoop 1/4 cup of the batter and bake for 12-13 minutes.

Easy Baked Butternut Squash, Cauliflower, & Chickpea Chili Recipe


Though the weather was balmy last weekend, this week has proved itself to be more autumnal. When the thermometer starts dipping down into the 60s, that means I start cranking up the oven. I have this nesting instinct in the fall and winter that causes me to bake, and even though I am trying to lay off consuming sweets, that doesn't mean that I still can't bake.

I have always loved casserole-type meals; they are easy, take care of themselves, and are always warm and nourishing. Butternut squash is a great vegetable for cooking this way, but since Mr. Scissors has declared that he is tired of mashed squash, I had to come up with something that was less sweet and more savory. Chili spices seemed to me like they would do the trick! I love the sweet, savory and spicy combo of this veggie-heavy chili.

Easy Baked Butternut Squash, Cauliflower, & Chickpea Chili Recipe
vegan, gluten-free, make about 4-6 servings

Ingredients

  • 3 cups of peeled and cubed butternut squash (insides removed, of course)
  • 1/2 head of cauliflower, chopped into bite-sized pieces
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 1 15 oz. can of fire-roasted tomatoes (You can used diced tomatoes here instead, or ones with jalapenos. If you would like a wetter chili, then use two cans.)
  • 2 TB oil (I used olive, but use your favorite type.)
  • 2 TB cumin
  • 2 TB chili powder
  • 1 tsp red pepper flakes (Adjust to your tastes.)
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 TB cocoa powder
  • 1 TB brown sugar
  • 1-2 tsp salt (to your taste) (I used smoked sea salt.)
  • crushed black pepper
  • Optional: garlic and/or onion powder or hing
  • Optional: One chopped red bell pepper (I would have added one if I had one!)

(L) The chili, pre-baking and (R) Two of my favorite seasonings from Trader Joe's



Directions

  1. Preheat oven to 425.
  2. In a large casserole dish (9x12"), coat pan with oil. Add spices and cocoa powder. Mix.
  3. Place, in an even layer, into the dish: First, butternut squash, red peppers (if using), then cauliflower, then, chickpeas, then tomatoes. Cover pan with tin foil.
  4. Bake for 45 minutes and remove from oven. CAREFULLY uncover pan (watch out for steam!) and  turn over veggie and add brown sugar. Bake for an additional 10 minutes.
  5. Remove form oven and add salt and black pepper. Serve over rice, couscous, or quinoa.

Cycling & R&R at the Delaware Beaches During Indian Summer

Rehoboth Beach, DE on a Saturday in early October! Amazing!
This weekend, we took advantage of the lingering warm weather and headed down to the Delaware beaches for some much needed R&R and biking along the scenic Junction and Breakwater Trail

Kids being kids

Sea shadows!

On Friday, we practically had the entire beach to ourselves and the kids happily dug in the sand for hours finding all sorts of sea treasures and crabs. The weather was perfect and the entire mood of the day was so peaceful.

Beautiful colors. Hopefully this crab just needs to regrow another claw.

Vintage Delmarva Map

Flowers still blooming in Rehoboth
On Saturday, we took a really long bike ride through the trail, into Rehoboth Beach, and into Cape Henlopen State Park where we took the Gordon's Pond Trail (which is only open for a few months out of the year because it is a nature preserve). The sights were incredible, and looked almost what we could imagine Africa to look like. We could only do part of the trail because it was too hard to pull the kids in the trailer over the soft sand, but would love to do the entirety of it when we the kids are older.

Gordon's Pond in Henlopen State Park