June Bonus Recipe: Carrot Cake Muffins

“The day is coming when a single carrot, freshly observed, will set off a revolution.” – Paul Cezanne

Fresh, local ingredients make a world of difference in cooking. I’m fortunate enough to live in a place where I have access to farm delivery subscriptions, grocery stores that emphasize family-owned and sustainable operations, and local farmers markets – including the Pike Place Market, which has been operating continuously for 111 years! Diane LaVonne, founder and chef of Diane’s Market Kitchen in Seattle, uses these same ideas to craft meals that are deceptively simple but incredibly delicious.

IMAG3465_1

Continue reading

Advertisements
Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , , | Leave a comment

June: Homespun Pot Pie (Moosewood New Classics)

“The pie is an English institution which, planted on American soil, forthwith ran rampant.” – Harriet Beecher Stowe

It can be tough to find vegetarian savory pies because meat has been the filling of choice for several thousand years. Pies were eaten by nobles and commoners alike: live birds baked into pies topped with elaborate decorations showed that you could afford skilled cooks and host large feasts. Laborers enjoyed pies because it could be made with a few scraps of whatever ingredients were available, and they could be cooked over open flames instead of in a stone oven. Savory pies are found all over the world, and I wanted to try making my own!

IMAG3413_1

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , , | 1 Comment

May Bonus Recipe: Glazed Pineapple Cake

“Love is like a pineapple, sweet and undefinable.” – Piet Hein

I love pineapple, I would put it in everything if I could. This delicious recipe is called a poke cake – “poke” meaning to jab, not “poke” like the raw fish salad. The name comes from the process of baking the cake, poking holes into it and letting the glaze soak into it so that when you serve it, every bite has a ton of pineapple flavor.

IMAG3382_1_1

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , , | Leave a comment

May: Pescado al Mojo de Ajo (Authentic Mexican)

Barriga llena, corazón contento.” – Mexican proverb

Translation: “Full belly, happy heart.”

I would estimate that over 90% of my diet is vegetarian, with the notable exception of the delicious, wild-caught seafood that is so abundant and accessible in the Pacific Northwest. While the majority of the recipes I’m exploring are entirely plant-based, there will be a few fish and shellfish dishes making surprise appearances.

IMAG3317

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , , , , | 1 Comment

April Bonus Recipe: Key Lime Bars

“You know what they say: Why sit at a table that doesn’t have key lime pie on it if you don’t have to?” – Sloane Crosley

Now that spring is on the way, I can’t wait to pack away my heavy sweaters, throw open the doors and let the sunlight in! One of my favorite ways to get a jump start on summer is with our annual Miami Party: inflate a couple of palm trees, fly a Conch Republic flag, and eat Florida-themed food like Cubano sandwiches. The key lime pie is the official pie of the state of Florida, so this seems this recipe is perfect for our event.

IMAG3291_1

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , | 1 Comment

April: Sweet Potato & Black Bean Burgers (The Bold Vegetarian Chef)

“No one is born a great cook, one learns by doing.” – Julia Child

I have been a vegetarian since 2005, with the exception of deliciously fresh Pacific Northwest seafood. When I go to a new restaurant that has a veggie burger on the menu, it’s usually what I’ll end up getting. Ordering something simple and universal at a variety of places makes it easier to find new twists that each chef has added to make it their own. Are the patties made in-house from scratch? What kind of bread is it served on, and what garnishes and sauces come with it? But despite sampling nearly every veggie burger that crosses my path, I’ve never tried to make my own – until now!

IMAG3177

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , | 1 Comment

March Bonus Recipe: Pi Day π

“If you wish to make an apple pie from scratch, you must first invent the universe.” – Carl Sagan

Pi Day was first explained to me in my high school calculus class. My teacher Ms. Hall was the sweetest little old lady who was we saw as a surrogate grandmother; she ran the student knitting club and the junior prom committee, and always found a way to make math fun. Pi Day comes from the first several digits of the never-ending Greek letter used to measure a circle, and so 3.14159 transformed into 3/14 and Pi Day was born. Every year, Ms. Hall would order for several dozen apple pies, load up her little Volvo wagon, and drive very slowly and carefully to school on March 14 to inspire a bunch of girls with math.

IMAG3204

Continue reading

Posted in Books and Literature, Exploring our World, Flavors | Tagged , , , , , , , , , , , , , , , , , | 1 Comment