The first dishes of 2016

Below are the first dishes of 2016! We seem to be moving right along in Forte’s new book . . .


This “greeny bowl” was our 5th dish from Sara Forte’s Sprouted Kitchen: Bowl and Spoon. The roasted brussels sprouts, diced pear, and avocado made this dish one of our favorites thus far from Forte’s book.


A great number of many good things were brought together in this “golden quinoa and butternut breakfast bowl” from Forte: quinoa, butternut squash, poached eggs, and greens. The parsley oil was particularly lovely here.


We thought the layered look of this dish, Forte’s “lentil and mushroom stuffed peppers over goat cheese butternut mash,” made for a great presentation.


There were so many things to like about this dish: the “tahini citrus miso dressing” for the kale slaw, the tamari-roasted mushrooms, the toasted sunflower seeds. With the dressing, this “tahini kale slaw and roasted tamari portabella bowl” marks our 9th completed dish from Forte’s book.


Not to forget about Sarah Britton, here is our 53rd recipe from My New Roots: arugula with butter-poached radishes:


And one more also from Sanjeev Kapoor’s How to Cook Indian — Kapoor calls this dish “aviyal,” and it’s basically a stew of mixed vegetables in a coconut and yogurt gravy.



Goodbye 2015, the start of some new books

IMG_8086I’m saying goodbye to 2015 by celebrating some newly received cookbooks. But first, here’s one more from Sarah Britton’s My New Roots: A cranberry carrot loaf.

IMG_8097We have 53 more recipes to go in Britton’s book, but we’re going to say goodbye to Britton for a time while we explore some new books: Sara Forte’s The Sprouted Kitchen: Bowl + Spoon (2015), Sanjeev Kapoor’s How to Cook Indian (2011), and Gena Hamshaw’s Food52: Vegan (2015).

IMG_8110This curried sweet potato soup with crispy black beluga lentils — made for Christmas Day — marks our first dish from Sara Forte’s book.

IMG_8121Dish No. 2: Harvest-roasted squash with Swiss chard.

IMG_8131Dish No. 3: Kale slaw with soaked dried apricots and toasted pine nuts

IMG_8157Dish No. 4: Creamy mushroom pasta with frizzled leeks

IMG_8128Now onto Sanjeev Kapoor’s book: Masaledar Chholay, a Punjabi preparation of chickpeas in a spicy tomato gravy.

IMG_8144Hara Masala Murgh, chicken cooked in a green curry. I think I’m going to like this book.

IMG_8106This gosht pasanda was actually our first dish from Kapoor. I wasn’t pleased with the way it had turned out, so I was pretty careless with the photograph. I guess that’s what I get for attempting to use beef in place of lamb in a beef-less Indian cookbook.


And moving right from beef to my first recipe in Hamshaw’s Food 52 Vegan: Summer rolls with spicy peanut sauce.

Well, I’m caught up here for the new year. I’m ready for 2016, I think.


Celeriac, Flourless bread, and soup


I had my first taste of celeriac (sometimes called celery root) yesterday with this celeriac ribbon salad with toasted cumin and pomegranate salad from Sarah Britton’s My New Roots. We ate the root vegetable raw, shaved into thin ribbons with a mandoline and then marinated in lemon water.



We also finally tried Britton’s “life-changing loaf of bread,” made famous first on her blog. The recipe she includes in her cookbook has caraway and Kalamata olives — fine additions, I’m sure, but we decided to make just the base recipe. There’s no flour in this bread, so we used psyllium husk powder as the binding agent.


I made this king oyster mushroom bisque just before coming home for Christmas. Sarah Britton includes the soup in her early spring section, but I thought it worked pretty well for December, too.  I ate this with some sprouts. I’m becoming particularly obsessed with sprouts. I brought home some sprouting alfalfa and mung bean seeds so we can try to make our own — this will be the next project, I think.

These three recipes make for 51 completed recipes from Sarah Britton’s My New Roots. Happy holidays, all.

trippy tie-dye soup

IMG_7426Our latest dish from Sarah B.’s My New Roots is this “trippy tie-dye soup.” We prepared two soups for this dish (a white bean one and a beetroot one) and then swirled them together to make, in Sarah B.’s words, “one mind-bending bowl of soup.”  Eating this was total fun. We thought it would be especially great as a starter for a dinner party.

Over the past two months, we’ve made 30 dishes from Sarah B.’s book, which means we’ve made over 28% of her recipes. Job well done, I’d say.

pecan milk; pecan butter

IMG_7371My mom and I completed two recipes in Sarah Britton’s “essential techniques” section: basic nut milk and nut butter. We used pecans for both recipes and were more than pleased with the results. The pecan milk was especially good poured over a morning bowl of oats.


Neither of us could believe how easy it was to make the nut butter. After roasting the pecans in a 300-degree oven for 30 minutes, we ran them through the food processor until their oils released the creamy paste below.

We decided that making homemade nut products is nothing short of amazing. These represent our 28th and 29th completed recipes from Sarah B.’s book.