Healthier Blueberry Crisp (+ Fermented Blueberries)

Healthier Blueberry Crisp

Bluebs! …as my friend endearingly calls them.  It’s blueberry season, and since I’m now hooked on fermenting fruit– check out this post on how I fermented strawberries — I had to try it with blueberries!  The turned out even better than the strawbs!  I also came across an incredibly simple, quick, and healthier version of a blueberry crisp that I’m excited to share.  I brought it to a BBQ and folks loved it!  It’s adapted from pinch of yum, and also happens to be gluten-free and vegan.  With 4th of July just around the corner, both of these would be wonderful to share at picnics or grill-outs!

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Summer Virtual Progressive Dinner: Drinks

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Welcome to the Summer Virtual Progressive Dinner blog tour hosted by Lilly’s Table!  I’m excited to be the first stop on the tour and share these summertime beverages with you!  Lilly selected my Peach Cucumber Basil Infused Water and Watermelon Rum Fizz for this starter course – they’re fantastic picks for leading us into the warm months when you need a refreshing cool down!

Skillet Shortcake with Fermented Strawberries (plus Kraut Source Review)

Skillet Shortcake with Fermented Strawberries

I am so pumped about this post!  I did something ya’ll.  I tried something new.  Some might think it’s slightly coo-coo.  But it’s not.  It’s a thing…a big thing…a real game changer!  I fermented fruit!  And I used some new equipment to help me…which made my (fermentation) life WAY easier!

Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Ok, so this is my third asparagus recipe in a row, but I suppose that’s what happens when you primarily eat seasonally and locally. {sorry/not sorry}  This soup is velvety, full of spring flavors, and just happens to be vegan.  I wanted to make a creamy soup, but didn’t have any cream in the house…BUT I did have a big bag of cashews, so I made cashew cream.  It’s easy and adds such a wonderfully luscious texture and richness to the soup.  I’ve also got a trick to making the soup super green…souper green?!

Orange Soy Grilled Asparagus

Orange Soy Grilled Asparagus

The spring sun is out and that means it’s time to fire up the grill!  This is a simple, bright and refreshing side dish that goes well with just about anything.  It’s perfect for a weeknight dinner, and while the asparagus is marinating you can get the rest of your meal ready and preheat the grill…and pour yourself a glass of wine.  Because wine’s important.  And so is multitasking.  With wine.

Vegetarian & Vegan Shepherd’s Pie Potato Skins

Shepherd's Pie Potato Skins (Vegan & Vegetarian versions)

St. Patrick’s Day is almost here and every year my husband and I throw a party to celebrate the awesome food, music, and jovial spirit of the Irish!  Some of our favorite musicians (Imelda May, The Tossers, The Pogues, Glen Hansard) will fill the air of our house as we join in merriment with our dear friends.  And of course, one of my favorite parts about it is the food!  I love to come up with variations on Irish dishes and this year I’ve turned the quintessential Irish dish — Shepherd’s Pie — into an appetizer.  I did a vegetarian version (topped with Irish cheddar cheese) and a vegan version (topped with mashed potatoes)…they’re both insanely delicious and will have you tapping your toes to an Irish jig!

Crock Pot Refried Beans

Crock Pot Refried Beans

Lately, I’ve been falling back in love with my crock pot.  I tend to use it in cycles – I go for months without thinking about it and then all of the sudden it becomes a near-permanent fixture on my counter top.  I decided to lug it out recently to get better at using the many pounds of dried beans I have, one of my New Year’s cooking goals.  The wonderful thing I’ve discovered is that there’s no need to pre-soak the beans!

I’ve been cooking different kinds of beans overnight in the crock pot, then leaving them in the garage until I get home from work (it’s been cold enough for that lately!).  When I get home, I use them in soups, salads, or to make veggie burgers.  This recipe came about in a slightly different way…snow days!!  Stuck inside for days, I was craving chips and dip.  I wanted something hearty, warm, easy, healthy, and spicyish.  Refried beans sounded perfect, and would make a dent in the 5 lb. bag of dried pinto beans I’ve got…bulk buying!

Baked Chocolate-Espresso Donuts with Blood Orange Glaze & Candied Blood Oranges

Baked Chocolate-Espresso Donuts with Blood Orange Glaze & Candied Blood Oranges
Valentine’s Day this year falls on a Saturday, so I’m using that to my advantage and treating my sweetheart to a sweet breakfast in bed!  These vegan chocolate-espresso donuts are light and fluffy and covered with a blissfully pink blood orange sugar glaze (no need for food coloring!).  And to make them extra special, they’re topped with candied blood orange slices for an extra kiss of sweet citrus!  Cupid would totally give me a high-five!

Citrusy Kale Salad with Avocado, Chickpeas and Cashews

Citrusy Kale Salad with Avocado, Chickpeas and Cashews

Folks, I need lots of salad these days.  Though I always go into the holiday season with the best intentions of not over-doing the sweets, the drinks, and the fatty carbs, I still consistently manage to wake up in late January wondering why none of my jeans fit.  I usually try to blame it on the dryer – they shrunk! – but I know that’s not the case.  It’s time to face reality and get back on track.  This salad is here to set me straight!