FoodFash

Adventure Begins in the Kitchen

Chilled Charred Pepper & Sweet Corn Soup

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Charred Pepper & Sweet Corn Soup 4

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

Corn on the Cob

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

Charred Peppers

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

Charred Pepper & Sweet Corn Soup 2

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Vegan Mashed Potatoes With Garlic Chives

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Vegan Mashed Potatoes

My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas.  And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.

Boiled Potatoes

With that said, nothing particularly special happened today to warrant mashed potatoes.  I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime.  But nothing out of the ordinary happened that called for mashed potatoes today.

Mashed Potatoes

But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes.  And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak.  Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.

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The Quinoa Archives

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Quinoa Stuffed Grape Leaves

Other than the occasional quinoa with onions and green veggie side I’ve been making, I haven’t been too creative with quinoa lately.  So I decided to dig through the archives for some inspiration from FoodFash past.  And what I landed on were three recipes that I can’t wait to re-integrate into my meal rotation over the next few weeks!

Quinoa Stuffed Grape Leaves {pictured above}

Breakfast-Quinoa1

Better Breakfast Quinoa

Quinoa Tabbouleh

Quinoa Tabbouleh

White Sangria Granita

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White Sangria Granita

Icy treats are key to survival during the blazing hot days of summer.  But why settle for survival when creating something fabulous is equally as simple?  This white sangria granita made with peaches, raspberries, agave nectar, and Butterfly Kiss Moscato is the perfect dessert for your next sunshiny shindig.

Frozen Peaches & Raspberries

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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.