mmmmmm.....pppaaarrrssssnnniiiipppsssss

Have I mentioned my new found supreme love for parsnips???  Just in the past couple of weeks, I've used them in several applications: baked, raw, shaved, chunked.  They smell so peppery and delicious when peeling the skins off, and are quickly becoming one of my go-to veggies. 

Last night I had a volleyball game, so I wanted to keep dinner on the light side.  I whipped up two salads in record time with amazing results.  The ideas for both salads came from my body screaming at me to load it with fiber!  I highly recommend, if either of these salads sound yummy to you, making the parsnip salad as a main dish, because it is filling and very satisfying.

 

Parsnip and Avocado Salad
salad mix
parsnips, shaved (discard peel and woody insides)
Craisins (dried cranberries)
avocados, chunked
safflower oil
ume plum vinegar
KS&P
chopped raw almonds

Green Bean, Mushroom and Grape Tomato Salad
fresh green beans, blanched (steamed then immediately plunged into ice cubes and water)
grape tomatoes, halved
button mushrooms
shallots, thinly sliced
fresh dill
safflower oil
white wine vinegar
fresh squeezed lemon juice
KS&P

We polished off the parsnip salad because it would not have been as good the next day, but there are some leftovers of the green bean salad that I am looking forward to eating for lunch today.  The green bean salad would make a great summer salad to bring to BBQs or picnics, because it's good cold or at room temperature.  Plus, it's pretty. :)

day-before prep + a taste test: soup

So, tomorrow my friend Abby is coming over for dinner, wine, and stories, and since I have planned a three course meal {four, with dessert}, I decided to make the first course, minestrone soup, tonight.  Plus, soup always tastes better the next day, like pasta and popcorn.  I love stale popcorn--I get it from my mom. 

I got the delicious minestrone recipe from VeganYumYum, the site I am currently stalking for recipes and inspiration, and I have to say it is equally sweet and savory, and seriously flavorful.  I used fire-roasted tomatoes and half veg broth/half water, which added a ton of flavor.

The little ladleful in my teacup is vivid with iridescent red broth, bright green peas, and fresh lemon zest.  As I am typing this, I am gobbling it down and just went back for seconds.  The base has thickened a bit which means by tomorrow night the soup will be a hearty consistency--perfect for this cold weather.  And anything I get to put kale in makes me a happy camper.

Also on the menu for tomorrow night's dinner:  asparagus and white bean pesto tart, also from VeganYumYum {I told you, stalker}, and chickpea picatta over mashed potatoes, which I found over at the Post Punk Kitchen.  For dessert, I am making banana 'ice cream,' which is literally just frozen banana, blended in a food processor.  Really, just banana.  I swear the consistency is exactly like ice cream and is really yummy.  Have you had this?  I found it a long time ago on the kitchn.  The first time I made it, which was that very day it was posted, it came out creamy and delicious, but was quite messy, which I guess is half the fun.  I made a lot, so I stored the leftovers in the freezer and it kept a few days.  Nice.

I scored a bottle of Burgans Albarino on clearance at Cost Plus last night while shopping with friend Vicki, for only $7.88!  It's normally like fifteen bucks at Nugget Market, and since one of the recipes calls for white wine, I figure I'll use it and serve the rest at dinner.  Abby said she found Cakebread Chardonnay on sale at Nugget, so we'll definitely be covered in the vino department.

I love vegan food.  Love it.  Abby's vegetarian, so I won't need to defend any part of the meal.  Easy. 

What are your plans for Friday night?  Fancy food?  Friends?  Vino?  I sure hope so, because the holidays are in full swing, and everyone should be in a festive mood.  :)

Have a festive weekend!

{photo source: 1}

currently my favorite breakfast

Let me begin by saying I have never been a breakfast person.  For many years I have been just fine with a few cups of coffee first thing in the a.m. to hold me over until lunchtime.  I know, that is really bad for you.

Luckily, since I began this new advegture {trust me I've got a hundred more}, I wake up thinking about food and actually look forward to eating breakfast.  I don't even have my coffee until I get to the office, and even then I haven't been drinking more than one cup.  Odd. 

I found a vegan yogurt at Whole Foods that is so yummy and wanted to share with you, cuz that's what I do.  The brand is WildWood, and so far I have only had the vanilla {love!} which, sprinkled with ground cinnamon, raisins, and fresh sliced bananas, make up my current favorite breakfast.  You must try.

Gabriel and I have also been experimenting with our oatmeal in the morning, trying to find our fave recipe.  This could take a while. 

All this food talk... I'm off to snack on some banana + pb before lunchtime.  What is your favorite veg breakfast food? 

vegan. chocolate.

Thank you, Kristina, for introducing me to the Martha Goes Green cookbook. These gals collaborated with friends to independently create and publish this adorable vegetarian cookbook.  Although not all of the recipes are vegan, many ingredients can be substituted.  That's the beauty of it!  Well, that and the fact that we're talking chocolate.  

Is there anything more beautiful than chocolate?

{Men: don't answer that.}

Here's their recipe for a yummy sounding mousse:

{They're in Melbourne, so you'll need to convert the measurements here in the States.}

Chocolate tofu mousse

vegan : gluten free : serves 4

• 200g silken tofu
• 250g vegan chocolate, melted
• 2 tsp pure maple syrup
• 2 tsp peanut butter

to serve:

• grated chocolate  

Blend all ingredients until just smooth, careful not to overmix. Pour into jelly moulds, small dishes or glasses and garnish with grated chocolate.  Refrigerate for a few hours until set. Serve.

 

I plan on making these soon.  Like, next week soon.  I'll report back with results, or if you make them first, please share your results!  :)