Chili (Vegan)

A one pot hearty chili for a fall day!
A one pot hearty chili for a fall day!

Happy Thursday! As I’m writing this, today is Halloween. We will be staying in, feasting on leftovers, listening to podcasts, and we may let our brains turn to mush via Netflix. After another busy weekend, there was a 0 in 0 chance of us venturing out tonight. Alas, the night wasn’t void of chocolate; we made these treats and they were perfect.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.

Continue reading “Chili (Vegan)”

Hot Jackfruit Open-Face Sandwich

Vegan | Dairy Free | Gluten Free Option
Vegan | Dairy Free | Gluten Free Option

Summer here. I had a birthday yesterday. It’s not unnerving, but it does feel a bit different this time around. Not good or bad, just different. That 3-5 birthday; the birthday 5 years from 4-0; the birthday where people say, “oh, you’re still so young”, but I’m actually the oldest I’ve ever been in my life.
Continue reading “Hot Jackfruit Open-Face Sandwich”

Fried Green Tomato and Goat Cheese Napoleon with Creamy Grits, Roasted Red Pepper and Shallot Purée, Basil Oil, and Fried Basil Leaves.

FGT with grits
A smash at the box office? No. Did Fannie Flagg lead you to believe fried green tomatoes are a southern dish? Quite possibly. In 1991 Fannie Flagg’s novel, Fried Green tomatoes at the Whistle Stop Cafe, was adapted for film and hit the silver screen as Fried Green Tomatoes. Let’s rewind. 100 years or so before Jessica Tandy perked up Kathy Bates, fried green tomatoes were popping up in Jewish cookbooks from the Midwest. Fast forward to the late 1940s, we watched fried green tomatoes hit their heyday. Their time in the spotlight was short lived, though. Between the late 40s and the early 90s, things were a bit hazy. They became wishy-washy and went unnoticed. They were thrust into the spotlight in the early 90s with the release of Fried Green Tomatoes, and have earned their keep on southern and eclectic restaurant menus since then.
Continue reading “Fried Green Tomato and Goat Cheese Napoleon with Creamy Grits, Roasted Red Pepper and Shallot Purée, Basil Oil, and Fried Basil Leaves.”

Shakshuka

Shakshuka
Shakshuka. Shakshouka. Eggs poached in a red sauce of tomatoes and chili peppers. No matter the name or spelling, this Tunisian dish is always worth it. Shakshuka, “all mixed up”, is satisfying for breakfast, light enough for lunch, and suitably savory for dinner. A red sauce bath poaches the eggs to a silky smoothness that begs to be devoured with crispy pita.
Continue reading “Shakshuka”