FoodFash

Adventure Begins in the Kitchen

Piña Colada Skewers

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Pina Colada Skewers

Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal finished up.  And even though I rarely eat dessert, dinner with guests just doesn’t feel right without ending on a sweet note.

Vegan Whipped Cream

And then I remembered I had a can of coconut cream in the back of the fridge {for future mousse making}. I whipped it up, added vanilla and sugar, and served with bowl of strawberries.  Dinner was saved!

The next day at work, I described this save to my culinary co-workers.  Ben, lover of veg-friendly food, thought it was great and said, “you could totally make piña colada skewers using pineapple instead of strawberries”.

Pineapple

So I did.  And it was amazing!

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Spicy Broccoli & Leek Soup

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Broccoli and Leek Soup

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups.  Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since.  So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

Almond Slivers 1

I modified a couple things about the recipe to make life a little more simple.  Like using 4 cups of broth instead of 3.  Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Broccoli and Leeks

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices.  The addition of cayenne pepper gave the soup a welcomed kick.  And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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