FoodFash

Adventure Begins in the Kitchen

Pan-Seared Radishes & Greens

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Pan Roasted Radish and Greens

I’ve been trying to make this salad for weeks, but plans kept getting in the way and ingredients continued to go bad.  But tonight, I was determined.  I walked to Whole Foods {stopping at Anthropologie on the way…} and picked up radishes and spinach.

Poached Figs

I hadn’t cooked much with any of the ingredients in this salad.  And I had certainly never considered using radish greens or soaking sliced dates in boiling water.

Radishes

But even though all of the ingredients were unusual for my kitchen, I was excited to see how they all would work together to become my dinner.

Pan Roasted Radishes

It was no surprise that I dug the salty, tart, sweet that came with the nuts, olives, balsamic, and figs.  But what was a surprise was how much I enjoyed sautéed radishes and how they did, in fact, taste much like turnips.

Check out one of my favorite turnip recipes here!

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.

Array

Cookie Butter Mousse

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Vegan Peanut Butter Mousse

As soon as I read this Minimalist Baker post, I knew what I had to do. And it went something like run straight to Trader Joe’s, pick up coconut cream and cookie butter, then make the most addictive peanut butter mousse ever.  Ever, ever. 

Trader Joe's Coconut Cream

Because cookie butter is already pretty sweet, additional sweetener wasn’t necessary.  Eliminating one ingredient turned this already super simple three ingredient mousse into an even more simple two ingredient mousse.

Peanut Butter Mousse

You just put a can of coconut cream in the fridge overnight, scoop the solid cream out of the can and into the bowl of a mixer, beat until smooth, and then add cookie butter {2 tablespoons at a time} until the mousse is as peanut-buttery as you like.

The Photogenic Vegan BLT (VLT)

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Vegan BLT 3

“Work it…  Work it!”.  Words that almost came out of my mouth as I was shooting this sandwich.  This new found sort of like of tomatoes really works out well in the photo department.  Red on a sandwich is totally beautiful.

Vegan BLT

Vegan was the mission tonight.  It’s hard to believe that this used to be the mission almost every night (I’ve been off and on veg for as long as I can remember).  But tonight, vegan and Nasoya’s new Nayonaise, were the mission.  Oh and forcing down some tomatoes – that was part of the mission too!

Vegan BLT 2

This VLT consisted of Whole Foods Seeduction bread slathered with Nayonaise and topped with toasted Smart Bacon, romaine lettuce, and sliced beefsteak tomatoes.  I’ll be honest, the meat-eater me would have been soooo much happier with legit bacon.  But bacon/faux bacon aside, this sandwich was all sorts of hearty goodness tied together perfectly with Nayonaise.  I’m looking forward to putting this stuff to work in some Easter potato salad this weekend!