It's been a while, hasn't it? Sorry about that.
Inspiration - where are you?
Can't let more time go by so I'm going to post a few pictures of semi-recent dishes I've made that I hope you find inspiring.
When Kumquats were still in season I made a batch of these cute orbs, half enrobed in dark chocolate and the other half in white chocolate. Kumquats from Melissa's will be
available again around December, just in time for those holiday dessert buffets.
This jar of zesty, pickled veggies made an appearance at the 13th Annual Summer Solstice picnic at Emerald Isle Park. The theme was "fiesta" so these slightly spicy, colorful, fresh carrots, radishes, celery, and yellow chile peppers fit right in. They only need to marinate overnight to be ready to go. Easy.
This Italian Pressed Sandwich was my potluck picnic dish for a recent gathering of Food Bloggers Los Angeles. Everyone was surprised (except me) at how delicious this all-vegan and very tasty sandwich was, perfect for picnics or anytime. Ciabatta bread from Whole Foods (2 loaves for $3.99), vegan salami and turkey, vegan mozzarella, Fire Roasted Sweet Red Bell Peppers from Melissa's, arugula, sliced red onion, and Vegenaise.
I recently received a care package from Robert Schueller at Melissa's, filled with fantastic, unique varieties of seasonal stone fruit. The varieties were Black Velvet Apricots, Mango Nectarines, Peach Pie Peaches, and Plumogranate Plumcots. As I'm sure you can imagine, any of these would be scrumptious "as-is", but I got it in my head to make a pie so that's what I did. Store bought crust, 6 cups of mixed stone fruit including some fresh raspberries just because, 1/2 cup sugar, 1/4 cup minute tapioca. and a teaspoon of cinnamon. Super simple - mix the fruit together with the sugar, tapioca, and cinnamon and let sit 15 minutes. Pour into the bottom crust; top with the other crust. Vent and bake. Top with Soy Delicious Coconut Milk Vanilla Bean "ice cream" and drizzle with Melissa's Raspberry Dessert Sauce.
Please enjoy!
So delighted to see your inspiring ideas! I could go for a big bite of your scrumptious sandwich right now! In fact, we just finished a package of vegan mozzarella and enjoyed it (mostly in quesadillas with vegetables). Love the idea of your pie with coconut milk vanilla bean ice cream.
ReplyDeleteJust one question--What is it about the marinade that makes the pickled vegetables ready so quickly?
I think the vinegar/water + spice brine that's cooked before covering the veggies is the key. Of course, like anything else, the longer the veggies sit in the liquid the more pickled they'll become. Hope this answers your question. Thanks!
DeleteI think the vinegar/water + spice brine that's cooked before covering the veggies is the key. Of course, like anything else, the longer the veggies sit in the liquid the more pickled they'll become. Hope this answers your question. Thanks!
DeleteThanks for the pickling lesson - very interesting point.
ReplyDeleteAlso, I love the idea of chocolate dipped kumquats. Since good quality candied orange peel in dark chocolate is one of my favorite sweets, I figure this should give somewhat similar deliciousness!
By the way, we just listened to the pod cast of your radio interview with Jamie Gwen. You were great. This week we'll have Tofu Tuesday inspired by you!