FoodFash

Adventure Begins in the Kitchen

Vegan Ricotta

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Vegan Ricotta

I was within days of developing a food-crush on ricotta cheese when the doc not-so-subtly suggested that dairy should leave my diet {a post for another day}. Luckily there are plenty of folks out there in the same boat that have been creating dairy substitutes in my absence – like Nom Nom Paleo.

It’s amazing that macadamia nuts, lemon juice, water, and salt can be whipped into something so ricotta-like.  A review of the recipe {and the recipe itself} can be found on Serious Eats.  But I’ll have to disagree with this review a bit.  If you use a Blendtec or Vitamix and purée, add a teeny bit more water, purée again, and repeat until white and fluffy – this mixture tastes much like ricotta. Add a bit of basil and, well, you’ve got yourself a darn good substitute.  

Steak & Eggs {& Arugula}

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Steak & Eggs

One gazillion things.  That’s an approximation of what I was able to accomplish this weekend.  One gazillion.  And it all started with heading to yoga straight from work on Friday, followed by a trip to the grocery store.

Poached Eggs

I picked up a 4 ounce filet with a Saturday breakfast in mind.  You see, I knew if I didn’t have anything in the fridge I’d be on immediate hunt for a brunch partner upon waking.  Having fancy breakfast components on hand allowed for three loads of laundry and a 5-mile Greenbelt hike before 1pm.  I’m not above tricking myself.

Cast Iron Grill Pan

I attribute having such a productive weekend to starting off my day with a meal like this.  One with lots of protein and greens.  One with a bed of fresh arugula and a stack of medium-rare filet {seasoned with salt and pepper} and two poached eggs {using these instructions}, garnished with freeze-dried green onions.

Bison Burger Topped With Grilled Guac

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Bison Burger with Grilled Guac

It’s been a while, guys, since I’ve been this excited about anything a recipe.  The kind of excited where my heart gets poundy, my bangs get sweaty, and I’m consumed with this energy that makes it almost impossible to eat the food I’m so excited about.  Ok, so maybe the sweaty bangs have everything to do with grilling and an extended Austin summer. But the rest, the rest of this hoopla was totally about the dinner.

Grilled Guacamole Skewers 2

After buying some bison burger patties from Trader Joe’s, I entered this massive Google/Pinterest thing – a rarely craved burger shouldn’t be ordinary, after all.  I found the appropriately titled Women’s Health Mag post “Best Burger Toppings” and was immediately drawn to the grilled guacamole.  “Why isn’t this being done all over the place?”, I thought.

Grilled Veggie Skewers

Not knowing how to use a grill aside, everything about grilling guac was easy.  Chop, skewer, grill, chop again, stir.  I didn’t use any of the rations or timing in the recipe. And with the addition of some extra lime juice, I felt the salt and hot sauce unnecessary.

Grilled Guac Skewers

It was love at first tart, smoky bite.  I put a dollop on the bison burger, had a holy-crap-I-made-this moment, pulled out my 100mm macro and tripod (told you I was excited!), and shot this burger in a way that it deserved.

Patty Pan, Patty Pan…

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If you were shopping at the downtown Austin Whole Foods today after work, half of me sincerely apologizes.  Not only did I arrive without a list, but I decided to stay on the phone with my mom as I headed to the produce department.  And since I’m one of those people that paces like a crazy person while talking on the phone, I lapped around veggies at an abnormal grocery store pace, empty basket in hand, getting in everyone’s way for a solid 15 minutes.  That part of me apologizes.

The part of me that enjoyed talking to my mom after going days without a phone call, that part doesn’t apologize one bit.  That part is actually thankful because if I hadn’t lapped around produce a gazillion times, I wouldn’t have spotted the cutest little squash ever.  And then I wouldn’t have had an almost perfect recipe that became perfect when I found a box of California Walnuts waiting for me at my doorstep.  Talk about luck.

FoodFash Patty Pan Squash

2 tablespoons coconut oil

3/4 lb patty pan squash, sliced

2 tablespoons garlic chives, chopped

1/2 cup California Walnuts, chopped

1/4 teaspoon white pepper

salt to taste

Warm coconut oil over medium heat and then add squash, garlic chives, and walnuts.  Stir until mixed and then add salt and white pepper.  Continue stirring so that the veggies don’t stick to the pan.  Cook until the squash is softened but not mushy (about 5 minutes).

I just recently cooked with chives for the first time and fell in love.  They’re an excellent way to add oniony flavor without the bulk of onions or any chance of overpowering a dish.  As far as patty pans go, other than the cuteness factor, I couldn’t really tell much difference between them and regular yellow squash.  What I could tell, is that squash, chives, and walnuts are a solid combination.