Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola – a quick and easy five ingredient granola that tastes just like the classic cookie! enjoy a bowl with chilled cashew milk, sprinkle over coconut yogurt, or just eat by the handful!

Oatmeal Raisin Cookie Granola @spabettie

Last week I had a granola craving.

I also had a cookie craving, which is rare. I am not so much a cookie fan. Even more, it was a specific cookie craving – I wanted an Oatmeal Raisin Cookie.

So, I made a batch of granola, and rolled some of it into cookie balls.

Most of it was made into granola, though – and this recipe could not be easier.

Oatmeal Raisin Cookie Granola @spabettie

Another rarity – I was able to reserve a double court the other day – we played tennis …

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Savory Sweet Summer Rolls with Raspberry Ginger Sauce

Savory Sweet Summer Rolls with Raspberry Ginger Sauce – also known as Best of Summer Rolls – fresh basil and juicy nectarines wrapped with a buttery pan fried tempeh, crunchy pistachios, and perfect avocado for layers of summer flavor!

Sweet and Savory Summer Rolls with Raspberry Ginger Sauce @spabettie

You know I am all about bright and vibrant, yes?

That is what we have going on here, rolled up color and flavor, all summer long. Fresh basil from our garden, juicy nectarines and perfect avocado. Green and purple salty crunch from chopped pistachios, and a few thin slices of buttery pan fried tempeh.

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Sweet and Salty Pineapple Jalapeño Poppers

Sweet and Salty Pineapple Jalapeño Poppers – a unique flavor twist on everyone’s favorite party bite – sweet pineapple is a natural flavor pairing, and buttery cracker crumbs are a tasty topper to this spicy bite!

Sweet and Salty Pineapple Jalapeño Poppers @spabettie

If you follow me on Instagram (you should! we have all day picnic parties!), you may have seen me mention a couple cookbook projects I contributed recipes to. During the planning process, each of us submitted recipe ideas to the publisher. I love jalapeño poppers, and had some great ideas for this classic party recipe.

Those recipe ideas were cut early on.

I. know.

I didn’t even submit this particular flavor concept, so it wasn’t the reason for refusal. I have now made these for two different parties and once more just because, and I had to share because, oh so yum.

I should just make my own book, an All Jalapeño Popper cookbook. Ooooh, that’s not a bad idea.

Also, I must provide a Public Service Announcement. If you make these, and then have leftovers, and then want to reheat those leftovers, do not warm them in a Science Oven.

Apparently, peppers are spicy. That turns into vapor in a microwave – like 10,000 F vapor – which turns into fire. I now …

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Soyster Po’ Boy with Spicy Garlic Sauce

Soyster Po’ Boy with Spicy Garlic Sauce – crispy bites of oyster mushrooms and tofu, seasoned with a special ingredient for flavors of the sea. Piled high on a crusty roll with lettuce and spicy sauce, yum!

 

Soyster Po' Boy with Spicy Garlic Sauce - vegan - @spabettie

Well, hello there Monday.

Jason, Rosemary and I had a lovely four day holiday weekend, and spent most of it relaxing in the sunshine. It is still hot in Portland, which means slowing down, grilling outside, lots of ice cold drinks and chilled salads.

We have been listening to fireworks here on our hill all week – they started last Tuesday. Rosemary barks and growls at the booms, and wasn’t all that thrilled at seeing them flash across the sky (the park across from our house had a semi-pro display).

Jason grilled brats, peppers and onions. We ate salads. Jason baked cookies. I started a new book by one of my favorite authors. I organized my office in preparation for a new computer monitor. Tonight we are going monitor shopping. My office is getting a wireless and ergonomic makeover, courtesy of my husband.

and yesterday, I made my Soyster Po’ Boys for the third time.

 

Soyster Po' Boy with Spicy Garlic Sauce - vegan - @spabettie

Back in the early days of running a spa over in Northwest Portland, friends and I would …

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Spicy Caprese Cocktail

Spicy Caprese Cocktail – say cheers to the classic summertime salad, in cocktail form! Mini Heirloom tomatoes, cubes of jalapeno havarti, and fresh basil – cheers!

 

Spicy Caprese Cocktail

Portland is experiencing a heat wave this week. Like, three digit heat. I have been wearing my favorite straw cowboy hat everywhere I go. I just need an old Jeep CJ5 to drive around in, all doors and windows off.

Despite the heat, evenings have been perfect.

In the summer, our family room extends to the back yard. Rosemary loves to sniff around  – and terrorize the frogs in our pond – and we love to hang in the cool evenings, often with our laptops and a cocktail.

This week is far too hot for anything but an ice cold beer or a chilly vodka soda lime. After the heat wave breaks, we shall return to our latest libation of summer – the Spicy Caprese.

Mini Heirloom Tomatoes

My favorite heirloom tomatoes are here! Big and small, I cannot get enough. For the spicy caprese, we use the small – aren’t they something? Another recent arrival to our liquor cabinet – a few bottles …

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French Buttercream

French Buttercream – this vegan version of the classic frosting recipe is rich and fluffy, and perfect for all of your cake decorating needs, or on a spoon…

French Buttercream

I am willing to bet most of spabettie readers have heard of Miyoko Schinner. At this point, even if you are not vegan, you may have heard of her. I am not or exaggerating or being dramatic – everything Miyoko makes is excellent.

Excellent.

I first had the pleasure of meeting Miyoko at a dinner with a large group of friends, several years ago in Portland. Shortly after that, I sampled my first cheese from Miyoko, and immediately exclaimed, “this needs to be everywhere! you know that thing, where people say ‘I’d be vegan except for cheese’? THIS will change that!”

I remember that vividly. It was Miyoko’s brie that did it.

Fast forward a few years later, and luckily for everyone, Miyoko’s cheese is now available – in stores and in her shop online.

Homemade Vegan Pantry

Miyoko’s latest project has just hit stores as well – her newest cookbook, The Homemade Vegan Pantry – The Art of Making Your Own Staples just came out yesterday.

Growing up with a mom who started cooking dinner from scratch around 3 o clock each afternoon, I have been looking forward to this book. My childhood kitchen rarely had packaged food – my mom was doing things like rolling pasta dough on the counter and cutting noodles with a knife, and all of our cookies were from scratch.

I have had an advanced copy for a bit now, and once I …

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Cookie Bites – No Bake, No Stovetop

Cookie Bites – the classic combination of chocolate and peanut butter means these are sure to become a favorite snack! The ‘No Bake, No Stovetop‘ means these tasty treats come together quickly and easily!

Cookie Bites - No Bake, No Stovetop

I have been anxiously awaiting this one – my friend Somer‘s new book, The Abundance Diet. By description, this book is a 28 Day Plan to reinvent your health, lose weight, and discover the power of plant based foods.

In my opinion, this book is all of that and so much more – a tasty tome of flavorful favorites that keep you satisfied and thriving while learning new techniques to feel your best!

The Abundance Diet

As most successful and impressive ventures are, Somer’s book is the product of her own experience.

Somer reversed her severe ulcerative colitis with a plant-based diet, and those who have tried The Abundance Diet plan lost weight quickly and safely while feeling full and eating an abundance of whole plant-based foods.

Without counting calories and while eating often, following The Abundance Diet can dramatically improve …

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Santa Fe Taco Salad with Cool Salsa Ranch

 

Santa Fe Taco Salad with Cool Salsa Ranch – peppery arugula and fresh Southwest flavors combine with crunchy ranch tortilla chips and a Cool Salsa Ranch for a perfectly simple and satisfying salad!

Fresh Santa Fe Salad with Salsa Ranch

No, I am not really sharing a recipe for salad here today. Well, I suppose I am, but really? This is about the Cool Salsa Ranch.

Jason jokes about how much I love my ranch dressing. I make a new batch nearly every week, and pour it over pretty much everything. Dip everything into it. Think about dunking a straw into it. Buy chips flavored like it.

So you could say I am a ranch connoisseur. Not an incredibly lofty goal as titles go, but I’ll take it. I like my ranch cool, I like my ranch thin. I like my ranch new and different each week (as long as it is still cool and thin).

Last week, I got my ranch in my salsa. No, I got my salsa in my ranch? Please tell me someone remembers those old Chocolate In My Peanut Butter Reese’s commercials

So yes, today I am not so much sharing a simple salad recipe, but really a vehicle.

A …

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