Do you want to guess how many times I typed caramelized onion rocky road bark?
Every time, that’s how many times. Apparently I love caramelized onions so much that my typing hands have a memory for them.
Mmm, they are good.
…and so are caramelized almonds. A totally different technique to make those, but just like a pan of caramelized onions, I could stand at the kitchen counter and eat a whole pan of these almonds.
Onions almonds onions almonds – confused yet?
During the holidays, I ordered several cases of [click to continue…]
We recently had dinner with friends at Departure – one of our favorite Portland restaurants. They offer a fantastic vegan menu, and we ordered several plates to share as a table, family style. Everything was amazing, and I left with the intent of recreating the dessert we shared – a pistachio cardamom kulfi.
Kulfi is a dense and creamy Indian dessert, similar to an ice cream. It is a perfect dessert presentation wise, as it takes longer to melt due to its consistency. I used one of my fun ice cube molds to make small square shaped kulfi – and now I really want to serve this to a large group of people!
When several of us were sharing our suggestions for the final letters of Meatless Monday A-Z, I was hoping W week would be walnuts, because I had an idea for my own take on kulfi that would be a great Vegan Valentines dessert as well.
Walnuts have many benefits – they are a great source of Omega-3, and rich in many minerals and phyto-chemicals. My notes from a recent class include walnuts, listing them as a potentially lowering risk of cancers, inflammation, heart disease, high blood pressure. A small handful of walnuts each day seems to do much good.
Traditional flavors of kulfi seem to include pistachios, cardamom, and saffron. These are all flavors I love, and I look forward to making more kulfi soon. I also have a few more unconventional ideas, as you probably could have guessed.
My Google search brought up a blog I love – Vegan Richa. She has a couple recipes for kulfi and many ideas for flavors – I used her pistachio almond kulfi as a guide.
Can I say? this is amazing.
You have several more days to plan something for your Valentine – a sweet breakfast, a batch of pink cookies, a luxuriously decadent truffle.
You may know, Valentines Day is my all time favorite. I love to celebrate love, whether it be with Jason or my favorite friends!
You may know, giving gifts of food is another all time favorite. Each of these recipes is Valentine approved, vegan, gluten free, and deliciously good.
Baileys and black tea French toast
dark chocolate mint truffles
peanut butter cups – wasabi, ginger, or graham
homemade Twix – peanut butter or caramel filled
vibrant pistachio-lime truffles
raspberry lemon cheesecake cookies
saffron doughnuts with rosewater icing
salted caramel milkshake (with homemade Baileys)
strawberry lemon rice crispies
raspberry cheesecake oreo bars
salted toffee crunch truffles
pink thumbprint cookies with whiskey ganache
Valentines spicy hot shots
pomegranate cranberry hearts
sparkly spiked cran-raspberry granita
Meyer lemon mousse in chocolate cups
…and Portlanders can visit Blossoming Lotus for their prix-fixe Valentines Dinner!
Happy Valentines Day!
I had a conversation about tempering chocolate the other day.
Actually, the conversation was partly about how I am doing it wrong – this is my own declaration. I do not use a double boiler, I do not use glass bowls over water, I definitely do not use a microwave (okay, so I am not doing it completely wrong…)
If you have read any of my previous truffle recipes, you may already know this – all I do is chop chocolate, then melt it in a pan at the absolutely lowest setting my gas stove allows, stirring constantly and rapidly with a spatula. That’s it.
Works every time, and whether dipping truffles or painting chocolate into molds for filled truffles, it hardens into the shiny coating you find sparkling back at you from the chocolate counter at the candy store.
These truffles have a rich melty center with the perfect hint of mint. I am making them for my valentine, and for a few well deserving friends…
Today I am not only sharing with you my absolute favorite truffle recipe ever, but I have a giveaway as well – with four winners!
Yesterday was World Cancer Day.
Yesterday was the day I spent the morning with my dad and the head of oncology at our hospital. Hearing a new cancer diagnosis, with an accompanying recommendation of a laryngectomy. Dad will have his voice box removed permanently, and with it, the cancer. Hopefully permanently.
Surgery is scheduled for this Thursday. Which is a good thing, because I will not be able to think of anything else until then.
I want to say Thank You, again. Thank you to all of you who continue to pray and send good thoughts, ask about Dad and ask about me. You all have made this experience much more bearable. Sometimes, even happy.
I think it is appropriate that I originally made this recipe as a Thank You for someone who has been a huge lifesaver to me.
My strawberry lemon rice crispies are dessert number two in my [click to continue…]
Baileys and Black Tea French Toast – crispy and soft, this vegan French toast is richly steeped in black tea and Irish cream, making this a brunch – ready toast!
I have told you about the time we were able to get almost the whole first class cabin of a flight to change their drink order to Baileys and coffee. Baileys and coffee was also a standard mid morning indulgence when we were snowed in for three weeks a few years back. We’d go on walks in the snow, come back home, start a fire and enjoy a coffee.
I have a new favorite Baileys drink!
Baileys and black tea.
Served in the ceramic version of my favorite New York deli cup. Everything tastes better in the New York deli cup.
Very easy, really. Not even a recipe.
I brewed my favorite black tea. I added a couple shots of my homemade Baileys to it.
Mmm, this is my newest obsession. I may have to wait until Saturday to enjoy this as a Valentines breakfast… and I’ll have to wait until my nursing shift is over, but we will have this with breakfast.
We will also [click to continue…]