I just returned from another glorious trip to Prana del Mar yoga retreat center in Baja, Mexico. It’s so beautiful and restorative! I got to swim outside and do yoga every day, all the food is healthy and I get so spoiled not having to worry about my vegan diet…they just magically do it for me!
While there, I got a bit addicted to the agua fresca served at every meal. The most magical of combinations — cantaloupe basil, watermelon, cucumber lime, guava — all left me refreshed and feeling good. It’s really hard to find fresh local fruit at home in Minnesota right now. Essentially there is none.
But I am determined to continue that healthy habit and so started with what’s available—cucumber. I am inspired to create other versions this summer. Am getting my herb list ready to have plenty of mix in options….lemon basil, tarragon, mint, orange mint and lemon thyme. In theory, a splash of gin or vodka wouldn’t be terrible either for evenings on the patio 😎
P.s. check out the globe ice cubes our new fridge makes! The bourbon drinkers in the house are very pleased.
Cucumber mint agua fresca
2 English cucumbers, peeled and chopped
Juice of 1 Meyer lemon (or regular lemon or lime)
2 cups water
1/4 c agave sweetener
2 tbsp chopped mint
Blend the cucumbers, lemon juice, water and agave in a food processor until smooth. Strain. Add chopped mint and serve over ice.
It’s friggin’ hot here right now. We went from 60 to 95 degrees in a matter of weeks. This is the earliest that I ever remember getting fruit on my tomato plants!!
I barely want to eat. Trying to keep things cool and easy….with not-quite-yet summer produce. (This was the first week we had some decent raspberries and cherries in the store, although certainly not locally grown).
I had a small Napa cabbage to use up and threw this one together to go alongside some facon feeb burgers. That’s plant-based bacon burgers for those not familiar with my fake meat language. It was also an excuse to use some fresh dill from the planters. My snake solution appears to be working!!
I am very much looking forward to going North this weekend to cool off at the lake!
Lemon tahini Napa Cabbage slaw
Small Napa cabbage, halved lengthwise
Juice of 1/2 lemon
2 tbsp tahini paste
Several sprigs fresh dill
Drizzle olive oil over cut cabbage and season with salt and pepper.
Grill 6-8 minutes per side until charred and wilted.
Mix lemon juice and tahini until smooth, thin with water (about 2 tbsp) and season with salt and pepper.
Slice cabbage. Drizzle with lemon tahini sauce and top with dill.
Happy (belated) Groundhog’s Day! Here in Minnesota we expect 6 more weeks of winter, but this year it’s particularly cold (-35 degrees Fahrenheit). Thankfully I don’t really leave the house so it doesn’t matter! 🤣
I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so I’m starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!
I was late getting our holiday cards out but have decided this is a new tradition worth keeping. It’s a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly what’s needed in February!
As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!
1 – 6 oz package Tempeh “bacon”
3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
2 tsp Nutritional yeast
2 cloves chopped garlic
Sauté tempeh in olive oil until crispy, about 5 minutes. Add Cholula, yeast and garlic and heat another minute until garlic is cooked.
Serve with accessories, chopped kale, green onion, peppers, tomatoes, cilantro, avocado, pickled red onions, black beans, quinoa.
It’s been awhile. The world has been noisy so I have been allowing myself the compassion to focus inward.
To simplify food lately, We’ve been doing partially prepped meals from 2 local spots—one, Seed Cafe, my favorite vegan place and the other Local Crate, which uses all local ingredients.
Both meal kits come with many ingredients prepped and the recipes are easy enough to make in 30 minutes. It’s been a good compromise to feel like I am still cooking but to not be fully immersed. If we’ve learned anything these last few months it’s the importance of being flexible!
Some highlights from those kits:
But today I felt the spark of creativity. Perhaps it was having the week off or the lovely 70 degree weather that inspired me to cook.
Only, it’s Thursday. There’s not much left in the fridge (we shop Saturday). I relish this kind of challenge—ala Chopped to create something fantastic from whatever is in the basket.
This pasta was just the trick of comfort food and hearty filling with the addition of protein packed garbanzos. It always satisfies me to use what’s on hand resourcefully. Nothing particularly magnificent but Matt praised me anyway: “Restaurant quality”…perhaps I will take on Bobby Flay. 😉
It’s a hearty dish that comes together quickly….just in time for winter. And hey, this is a more or less of type of dish meaning if you don’t have zucchini that’s ok, no green onions or parsley or rosemary that’s ok too. Cannellini beans but no garbanzos? It’s all good. Basically, layer some carbs. It warmed my soul.
From our quiet corner of the world to yours, wishing you health and hope. ❤️
Lemon pasta with chickpeas (vegan)
1 lb spaghetti
3 tbsp olive oil
1 tsp crushed red pepper
4 green onions chopped
4 cloves garlic chopped
1 can chickpeas
2 medium zucchini, quartered and chopped
1 lemon, zest and juice
Pasta water, about 1 cup
1 tbsp fresh rosemary chopped
1/4 cup fresh parsley chopped
Boil pasta. In the meantime, sauté zucchini in olive oil for 5 minutes on medium until just turning brown. Add chickpeas and heat through. Add crushed red pepper, garlic, rosemary and green onions, sauté 1 minute. Remove to separate bowl. Add 1/2cup pasta water and scrape browned bits from pan until loose sauce forms. Add lemon juice and zest. Add cooked pasta and additional water until pasta is well coated and soft (about another 1/2 cup water and 1 minute). Combine with zucchini-chickpea mix. Top with parmesan if desired.
It’s the end of summer… and no Minnesota State Fair feels like there’s punctuation missing from the end of the sentence. Added to that is this is the first year in 20 that our house isn’t getting ready to start school. Weird. That pretty much sums up 2020.
It’s hard to see him behind the mask, but to celebrate Avery’s high school graduation, he and Matt took a float fishing trip in Wisconsin right before Av left for Connecticut in late August. He’s playing hockey out there, living with a “billet” host family. It’s the first time he’s had to share a room 😉
With one less ravenous monster to feed, it’s been a little quieter, even if not the true empty nest we were expecting. Alec is taking one class online and working as a swim coach as his College decided to go virtual at least until February. We’re trying to make the best out of it by getting out for takeout at new places—with a local juice bar’s açaí bowls a new favorite.
Alec is 21 now so craft cocktails are fun too. It’s a joy to have extra time with him ….he discusses things as an adult…I think this quiet time has helped him get more clear on his dreams and next steps, putting things in perspective.
With fall clearly in the air here in Minnesota, we’re focusing on shifting back into indoor coping mechanisms with cooking near the top of my list. I am finding creative ways to use up my herbs before the freeze. Pesto, sage pesto, chimichurri, smashed rosemary sage garlic potatoes, dill in the weekly refrigerator pickles and mint in anything and everything. Soon enough it’s back to store bought.
And of course tomatoes and fresh tomato sauce. Even better with tomatoes from Uncle Wayne’s garden and fresh basil. Sigh. If I have learned anything it’s one day at a time. And a bowl of pasta with fresh sauce always makes it better.
Ps This scone recipe is an easy riff on the strawberry shortcake we fell in love with earlier this summer. It comes together fast! Don’t overmix the dough 😁
It’s the dog days of summer. The cats and I are in heaven. Heat. Humidity. Sun. It’s fantastic!
I am so thankful for the pool being open! Swimming outside is a true joy for me and each visit restores my soul.
We’re about one month from empty nest now. Alec goes back to college in Chicago in 2 weeks and Avery has decided on a hockey team in Connecticut. It’s surreal after all of this time together—more than my maternity leave—that soon we will be far apart again. I am glad for the boys to be moving forward and hopeful for their health and safety.
In the meantime I am spoiling them rotten with their favorite foods and trying new ones.
We were honored to try a new local chef’s Mediterranean takeout, Dervish Mazza. Fun tapas style dips and snacks. Winner!
It’s berry season and I found an awesome strawberry shortcake recipe (vegan)! It’s soooooo fantastic!! I use coconut oil for the fat and it really makes for a moist flavorful cake. I ❤️ fresh local strawberries! And can even find great nondairy whipped cream or ice cream.
Speaking of favorites… I don’t know what I love more, fresh local cherry tomatoes (the purple ones especially!) or Door County Wisconsin cherries! I don’t care how much they cost, yes please!
Avocado cucumber soup. Green goop? You betcha! Anything avocado. Thank you Martha, as always, for this winning recipe. It’s like gazpacho but more satisfying. Eating it at the lake helps too. Kayaking amongst the loons is restorative.
In our first happy hour out in public (and his first visit to a cocktail room), Alec and I enjoyed local distillery Dampfwerk. This watermelon/lime gin cocktail “take home” kit was just what we needed for Saturday night patio time. I am going to miss him!!
Trompe l’oeil? Does this watermelon actually fool the eye and look like sashimi grade tuna? Not quite. 😉
But it’s tasty, easy and healthy.
I love the taste of watermelon but detest cutting it up. Somehow everything ends up sticky, reminding me of ants at a picnic.
Cutting the thin slices of watermelon is the hardest part of this recipe and I was glad to put my knife skills to the test. It gave me something mindful to do. Slices also made it less messy to eat somehow. Huh.
I wanted to make something special for our Father’s Day dinner. It was the first time our family has been together in months. It was soooooo exciting to be around other humans! I literally spent the afternoon prepping the apps and myself (aka actually showering and getting dressed). Such an adventure after so long without it.
In other news, life slowly returns. Hockey has kicked back in, Avery’s HS had a “drive in” commencement and Alec’s college is planning to reopen in August (with new restrictions including some students living in hotels to honor distancing, pretty resourceful).
I am verrrrrry excited for the outdoor pool to open next week. This is the longest any of us have gone without our respective sports. My mental health will be much improved! I have been making do with a substitute of biking with my new cruiser…isn’t the basket cool?! The boys call me Dorothy. I am thinking about getting one of the cats🙀 to ride up front.
This experience has given us perspective and a willingness to try new things, and let go of others. I am grateful for the slower, quieter pace and the irony of our last few months before being empty nesters having the birds home with us for more family time than we have ever had together.
I can get over sticky messes.
Watermelon sashimi (vegan)
1/2 seedless watermelon, thinly sliced into 4” shingles
1 jalapeño, thinly sliced and seeded
1/4 red onion, thinly sliced and soaked in water
Tamari (approximately 1/4 cup), adjust to your flavor preferences
Black and white sesame seeds
Assemble by layering watermelon, jalapeño, onion and sesame seeds. Sprinkle with Tamari and allow to marinate about 30 minutes. Not too long or it’ll get mushy.
“Are you kidding me? Is this for real? Didn’t you buy this 2 days ago?”
Yes, yes I did buy that half gallon of ice cream 2 days ago. And yes it’s almost gone. And no I don’t eat it so I didn’t notice it was almost gone. But yes this is what happens when 2 grown boys/ men are stuck inside. They eat.
It’s only been just about 2 weeks of shelter in place self-quarantine, but time seems to have taken on another dimension. Slower? But warped? It feels like a holiday break except there’s no big family dinners. Just the 4 of us. All close together. All the time.
So as of yesterday, I decided I needed some behavior adjustments and made 5 commitments to myself:
Hygiene. Did I really have to make a rule for this? Apparently. Skipping showers and wearing pajamas longer than appropriate needs to end.
Self care. Yes, this is a category different from hygiene. It’s exercise, meditation, not overeating or drinking. 5 days a week may be more realistic than every day.
Work boundaries. Be more intentional about turning it off. It’s easy to overwork as a form of coping.
Fellowship. Family, friends, online connections. Reach out daily to a few. We started a Sunday family Zoom meeting. It’s highly entertaining 🤣
Creative endeavors. Coloring, writing, cooking, blogging. Catching up on reading blogs I follow and trying recipes!
Yes, these rules seem kinda basic, but it’s clear that I need better routines to adjust to the current situation.
I have been making at least one new recipe a week. A roasted carrot farro fennel salad. Green curry zoodles with roasted shiitakes. Hummus this week…I will never buy it again! I have plenty of time to make it 😁
1 can chickpeas, drained and rinsed
2 cloves garlic smashed
Juice of a lemon
1/2 cup tahini
3 tbsp cold water
2 tbsp olive oil
Puree chickpeas in food processor until smooth. Add garlic, tahini, salt and lemon juice. Process until smooth. Add water and olive oil. Allow to set for 30 minutes.
Eat it before the boys find it. Hide it behind the tofu.
It’s day 6 of staying in. New habits are setting in. Things are slowing down; we’re eating more meals together. We’re trying new things—like using Zoom for Sunday family time. Highly entertaining! We’ll get better at it, but it’s nice to see everyone’s faces 😊
While we chatted with my sister and her family and our parents, I had this dinner in the oven. Now it could be that my standards have lowered, but I thought this turned out divinely! Flavor and texture were excellent. And an easy make ahead.
The key difference in this version is the mushroom/lentil combo. I thought I had too many creminis, but actually they cook down so much it was just right. I thought the lentils might get dry, but so long as you have a large can of tomato sauce, you’re good…just keep adding it if you need to as it simmers. They break down well into a texture very similar to the original.
This is also a dish where superior technique makes the difference on mashed potatoes. I stand by 2 things when it comes to potatoes: the heating of liquids (butter, creamer) and using a potato ricer. It makes for the lightest mashed potatoes! They look odd coming out, but create great consistency.
I wish I had tried veganizing this recipe earlier in winter!
Shepherds pie (vegan)
3 carrots, sliced
1/2 onion, chopped
2 celery stalks, sliced
3 garlic cloves, chopped
8 oz vegan butter, divided
8 oz cremini mushrooms, chopped
3/4 cup frozen mixed vegetables
12 oz tomato sauce
1 can lentils, drained and rinsed
3 large russet potatoes, peeled and quartered
1/2 cup plant creamer
2 tsp dried thyme
2 bay leaves
1/2 tsp dried oregano
Dash of cayenne
Dash of cinnamon
Salt and pepper
Melt 1/2 tbsp of butter, sauté onion, celery, carrot for 5 minutes until just getting soft. Add garlic and mushrooms, stir and cook 1 minute. Add frozen vegetables and cook another 2 minutes. Add lentils. Add seasonings and tomato sauce. Stir to combine. Allow to cook slowly while making the mashed potatoes (you may even turn the heat off completely and just allow the herbs to do their thing).
Cook the potatoes. Heat remaining butter and creamer for 1 minute in microwave. Drain and Rice potatoes into hot liquids.
Remove bay leaves from base mixture and place into casserole dish. Top with potatoes. Dot with butter for a browner top. Cook at 350 degrees for 30 minutes.
Despite toilet paper hysteria, we’re not adjusting our shopping routine. Once a week. Maybe that’ll change in the coming weeks, but right now we’re calm. We’d heard stories about empty grocery store shelves, but found everything in stock at our local coop. Thankfully no one made a run on fresh fennel (yet) 😉
Being socially distanced means I have time to play with my new toy: a sous vide machine. Burgers last night and marinated soy sesame chicken breasts tonight for a quick Asian bowl. I am keeping calm by investing energy in creative pursuits!! The boys are happy because it involves meat.
It’s easy to drop the protein in a bag and let the sous vide do it’s thing. Basically the water slowly cooks the ingredient to a desired temperature and then holds it there without overcooking it because it’s in a Ziplock. You do it all via an app!
You don’t have to take it off when it’s done. It can stay in the water until you’re ready, which makes it super easy. For proteins it’s definitely a win. I have done carrots too which locks in the flavor and nutrients. I feel like a chef scientist!
As we were shopping this week, there was definitely an aura of “stocking up”, like what happens before a holiday or a snowstorm. When I looked in our cupboards, I realized how much we just have on hand. Those are some of my favorite meals—figuring out what to make based on random ingredients. Rice, peanuts and thai peanut sauce inspired this meal. We’re certainly not going to go without. I am very grateful.
I will be even more grateful when Alec returns from college (expected his classes will finish online this year) and Avery has just one more day before they break, and likely also move to a distance learning model. I will feel better with both baby birds in the nest, hopefully by end of the week.
Our world is changing. Fear and scarcity are the mindset of the day. I am hopeful that we come out of this with perspective on what needs to change in our culture. We have enough.
Tofu Thai peanut bowls (vegan)
1/2 napa cabbage, chopped
3 cups cooked Basmati rice
1/2 red pepper, chopped
1/2 cup shredded carrots
3 green onions, chopped
Serrano pepper, diced
Pickled red onions
Dry roasted peanuts
Grilled marinated sesame soy tofu, extra firm
(Or Sesame soy marinated chicken breasts)
Sesame seeds, black and white
Thai peanut sauce
Slice extra firm tofu into 1/2” slices. Cover with paper towels and place heavy pan on top to remove excess liquid, About 30 minutes.
Slice 1/2 red onion thinly. Add 1 tbsp sugar and 2 tsp salt to 500mL vinegar (red wine and champagne or white vinegar mixture). Heat vinegar until sugar dissolves about 30 seconds. Red onions will be edible in about 30 minutes but better the next day 😉
Marinate tofu with soy/sesame oil and Sriracha mixture for 30 minutes. Grill the tofu.
Assemble the bowls using rice, cabbage, vegetables and accessorize to taste. Top with Thai peanut sauce.