Well, it’s a good thing I got those cold, snowy photos last week! The recent stretch of warm temperatures has ushered in days full of al fresco work hours, wardrobe changes, and a bevy of unseasonable blooms. As I admire the lovely flowers around my homestead, I can’t help but feel a sense of unease.
Didn’t expect these faces so soon!
But they sure are beautiful.
Here’s a peek at my life this week…
Still busy in the kitchen!
As the name implies, this layered dish is a product of my imagination. I made creamy polenta with a cashew “mozzarella” sauce swirled in, then topped it with a ragu-esque concoction of mushrooms, tomatoes, pine nuts, Swiss Chard, and more. I topped it with tempeh “sausage,” and fresh basil and parsley.
When I create recipes, restraint is not part of the equation. I loved how this turned out, but if pressed to detail everything that went into it – I wouldn’t have a clue. Too many ingredients, but they all worked!
Southwestern Stuffed Spaghetti Squash. Recipe found here.
There’s a pair of spaghetti squash that have been hanging around the root cellar for far too long. I finally cooked this one up, and it was incredible! The cashew cheese sauce was seriously addicting.
Raw Raspberry Lime Cheez-cake. Recipe inspiration taken and adapted from here.
In an effort to make some nights at home feel a little more special, I have started making a weekly dessert to pair with a particularly “fancy” meal. This wonderfully tart and creamy jar of goodness was a delightful final note to a night that featured a creamy baked pasta, which was sadly the opposite of photogenic, so I omitted it (although it was dynamite delicious). You get a glimpse of dessert instead!
GF + Vegan Bagels (!). Recipe can be found here.
I went gluten free at the start of 2017 and have been missing yeasted, glutenous breads so, so much. I finally gave some GF baking a chance this week, mainly because I really wanted to enjoy the following meal again…
Tofu Bánh Mì. Recipe can be found here.
The bagels turned out just fine. They were, in a word, bland, which is something that can be fixed. And bagels probably weren’t the best choice for this sandwich, but the recipe was simple and approachable, so I figured it was a safe first crack at GF bread baking. I’m looking forward to experimenting more.
I am obsessed with this dish. Not only is it gorgeous, but the taste is intense and deeply satisfying. It was a bowl I was happy to keep digging into.
Black Bean Taquitos with Mexican Quinoa. Quinoa created off the top of my head. Taquito recipe adapted from the Minimalist Baker book.
The crispy taquitos were crunchy and comforting. The quinoa blend was bursting with a variety of flavors and textures. I am only sad I ran out of guacamole by the time I made this plate.
Finally decided to make almond butter from scratch, so I simply filled the food processor with raw almonds and let it rip for about 15 minutes. Beautiful! This addition to my weekly homemade staples is long overdue.
Netflix has been giving me inspiration in spades this month with these two series:
I love this series for it’s abundant inspiration, creativity in execution, and storytelling. Each person is so unique, as is the concept for the show. If you haven’t checked it out, I recommend giving it a shot.
I have devoured every season of this show, and was incredibly excited to watch this most recent one. The way it is shot is so beautiful and breathtaking, and really respects food as an art form, and the chefs as artists and visionaries. Just as in Abstract, this series leaves me feeling so inspired, and particularly eager and anxious to continue cooking.
Happy Friday everyone!
Check out prior Week in Review posts: