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Jalapeno

Vegan Mexican-inspired Coleslaw

Vegan Mexican Coleslaw

I love dinner parties. Call it a taco party, and I’ll love the occasion even more.

Tasked with creating something outside of a taco for a recent rooftop gathering, this light and vegan slaw was born.

Vegan Mexican Coleslaw

It calls on cilantro and lime to add a punch of flavor. You could also throw in a few dashes of cumin.

Prepare the slaw within the hour before serving. It’s best eaten at room temperature.Vegan Mexican Coleslaw

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Summer Gazpacho

Summer Gazpacho

 

When it’s hot, I love fresh meals like Gazpacho.

An even added bonus with this cool soup is that.

What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.

Summer Gazpacho

After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.

It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.

Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.

Summer Gazpacho

Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.

Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.

Summer Gazpacho

And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.

Summer Gazpacho

What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!

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Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

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Spicy Spinach Hummus

Spicy Spinach Hummus

Hummus-making used to be a weekly occurrence in my kitchen. It’s just so fantastically easy and delicious. I’m not sure how I let the ritual run away from me.

I’m happy to say hummus and I have reunited with this green-laced recipe, which I hope will entice you to unite with garbanzos and your food processor as well.

Spicy Spinach Hummus

Hot peppers are a beautiful thing.

Here, they take hummus to the next notch, adding a nice subtle flavor and spice that will make your spread unique in an elegant way. Don’t worry, this isn’t going to make your eyes water. (That is, unless you take your contacts out after handling the peppers…still waiting for the day when I’ll remember not to do that.)

The spice here is moderately mild, and in fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire. Again, it’s the hints of flavor that you’ll note from the peppers that make them special in this spread.

Spicy Spinach Hummus

With just a simple whiz in the food processor, this recipe comes together fast. No roasting, toasting, or fancy stuff is needed to make it complete. But of course, feel free to experiment. That is the beauty of cooking. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens?

Do it, and share with me how it turns out. Cheers.

Spicy Spinach Hummus

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Sweet Potato, Corn and Jalapeño Bisque

Sweet Potato, Corn and Jalapeño Bisque

Sometimes misfortunes come as blessings in disguise. One door closes, another one opens. And then you realize, life’s all how you look at it. Ya know?

Lately I’ve been riding the happy wave, largely because of that mindset. Jump on it, and life becomes exciting.

Sweet Potatoes

The past few weeks feel like they’ve been filled with one terrible-turned-into-awesome situation after another, this recipe included.

This weekend, when I opened up my fridge, all that stared back at me were a bunch of  cold, bare, fluorescent lit shelves. That, and a jalapeño, a bag of carrots, a half empty carton of soy milk and a few bottles of beer. I’m really adapting to bachelor life well, it appears.

With a simple trip to the grocery store, well, you couldn’t exactly call this situation “terrible”. But bare refrigerator shelves? That’s no fun, and I was antsy to get cooking. For once, I didn’t want to spend my Sunday perusing the aisles of Whole Foods of farmer’s markets. (What’s happened to me?! Swapping food shopping time for friend time? Get outta here.)

Luckily, I didn’t need to leave the kitchen after stumbling across this recipe. Within it lay the few ingredients I somehow had on hand – sweet potatoes, corn in the freezer, and that lonely jalapeño I mentioned earlier. One glance at this over on Joanne’s lovely blog, and I said screw the grocery store. This needs to be made now.

Empty fridge = a blessing in disguise, I tell you.

Sweet Potato, Corn and Jalapeño Bisque

This soup has all the right elements going for it. It’s filled with creamy, naturally sweet goodness from the potatoes, paired with a crunch from the corn and a kick of spice in there too. Use what you have on hand, or make a trip out to go gather the necessary ingredients. I promise, for this one, it’s worth it.

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