Roasted Red Pepper Walnut Dip

 

Roasted Red Pepper sauce proved to be a perfect topping for a Mediterranean bowl of quinoa, spinach, hummus, olives, red onion, and avocado. I was surprised by the smooth taste, bursting with flavor, when roasting the peppers and combining then with nuts, spices, olive oil, and lemon juice.

This is a great dip for raw vegetables and pita bread or crackers.

Raw Cashew Yogurt (with Maple and Blackberry)

What could be better on a snowy February morning than Cashew yogurt with leftover Pear/Berry Crumble or granola?  Who would have thought that you could make yogurt out of cashews, lemon juice, and a probiotic capsule?  It is so good!

                   Good News!

"Across the miles" has just gotten closer!  The 1,750 miles that separated Jillian and I has become just 280 miles. This yogurt was made by both of us (mostly Jillian) in the same kitchen.  Happy Day!  

Pear Apple Blackberry Crumble

Is anyone beginning to see a pattern with my posts?
I love to bake and I love breakfast!  At some point I will need to start to make main, plant-based dishes, but for now, here is another dessert which is so filled with good things that is can be served for breakfast as well.








I used a variety of berries and threw in some rhubarb to make it more of a "bumbleberry" filling. Yum! Cardamom and cinnamon added a nice spiciness.  The crumble is reminiscent  of traditional apple crisp, but uses coconut oil instead of butter.  I server this bumbleberry crumble with Raw Cashew Yogurt (view in a later post).

Carrot Rhubarb Muffins

I made these muffins with rhubarb from my garden. My rhubarb plant

has quite a history as it originated in my Great-Grandfather's

garden in Pennsylvania.  Each generation has taken a start

from the previous generation and my start found it's way

to New York with me.

This is a lovely, hearty muffin that is great for breakfast or energy snack.

I served them with strawberry-rhubarb compote 

that I made and froze early last summer. 

Chunky Banana Bread Granola

We are a big fan of granola at our house! This one was very nice, but I should have baked it a little longer for more crispiness.  I may prefer to make the granola without the banana and then serve it with yogurt and a fresh diced banana.

Rooibos-Poached Pears with Raw Chocolate Olive Oil Sauce

The poached pears melt in your mouth. The chocolate sauce is so easy to make and so incredibly delicious. It is hard to believe that it's ingredients are pure, unrefined, and actually good for you.

Together, the pear and chocolate make for a gourmet dessert 

that pleases both the visual senses and taste palate. 

Blueberry Chia Coconut Pudding

So delicious, make this often.

Chaga Mushroom Tea and Hot Chocolate

Undoubtedly a little odd. I simmered it for far longer than she suggested to make it not so watery. A bit of a strange flavor, but I'm all for its disease preventing magic.

The hot chocolate version was far better. :)

Banana Bread Granola

A nice granola. I added way more spices than it called for though. Nutmeg, cloves, pumpkin pie spice, ginger...

Blood Orange Chocolate Cake

No blood oranges, unfortunately, but just regular oranges still makes for a delicious cake. This was Tim's first day of new work cake. Shouldn't every first day of work end with a cake?

I only made half of this recipe, just making it two layers based on the ridiculous amount of cake for two people. Now that there is only one piece left in the fridge, I kind of wish that I had made the full thing. This is a great cake. Dense and not too sweet, I would absolutely put this on my cake rotation. The frosting needed a bit of a reboot after the first time we tried it, but then it was absolutely delicious.

On the first go around the dates were too tough, so they didn't cream and there were chunks of dates in the frosting. It was an overwhelming date flavor and sickly sweet. Probably because I didn't soak the dates first. The next day I scraped the frosting off and added milk, lots more cocoa, and the rest of my orange juice left over from the cake portion, and then it tasted grand. 

Roasted Parsnips with Pomegranate Glaze and Za'atar

Very delicious. My favorite of her savory dishes so far. Loved the pomegranate sauce and seasonings. Would be good enough for serving to company who I know eat adventurously. 

I couldn't find fresh pomegranate at the store, so way overpaid to get frozen, which wasn't worth it. Next time, fresh or skip it. Am also interested in trying a slightly cheaper version of this dish with carrots instead of its more expensive cousin, the parsnip.

The za'atar is delicious...would love to sprinkle that over everything. I give this recipe lots of stars!