Eden, Jason, and I have gotten away! We are spending a week in central Oregon hiking, swimming, grilling up some great food,
and spending time with family. I will be back in a week with much more vegan love.
Have a great week!
Sarah
The Sweet Life YOU WILL BE REDIRECTED TO OUR NEW HOME www.thesweetlifeonline.com IN 5 SECONDS....
Saturday, July 14, 2012
Wednesday, July 11, 2012
Crate Full of Veggies - week five
Happy Wednesday! I hope you all got a chance to try some new seasonal recipes this week. I enjoyed experimenting with some new foods as well as loving on the old.
My crate full of veggies
Strawberries and Marionberries
Romaine Lettuce
Arugula and Mustard Greens
Chard
Kale
Potatoes
Onions
Summer Squash
Zucchini
Lavender
Broccoli
Cauliflower
Sugar and Snap Peas
Carrots
Marionberries, Lavender
Lavender Marionberry Pie |
Romaine Lettuce
Caesar Salad |
Chard, Onions
Mushroom and Swiss Chard "Frittata" |
Potatoes, Broccoli, Cauliflower, Onions
Cauliflower Broccoli Potato Hash |
Eden's first meals |
Kale, Mustard Greens, Arugula
Sauteed Greens and Tofu over Lentils with Mustard Tahini Sauce |
Chocolate Strawberry Protein Smoothies |
Zucchini
Chocolate Espresso Zucchini Cake |
I ended the week with my snap and sugar peas, which I blanched and froze. Here's a tutorial for freezing sweet peas, a similar process to the snap and sugar peas (without the shelling).
There you have it. What seasonal dishes did you try this week?
Tuesday, July 10, 2012
Individual Chocolate Espresso Cake... with zucchini
The last few weeks my recipes have been heavily influenced by my farm share, as it should be this time of year. Two of my most popular posts, chocolate dipped strawberry creamsicles and lavender marionberry mason jar pie have both been born from farm share goodies. So when I found zucchini in my crate this week, the wheels in my head started turning. I played around with different ideas all week and yesterday I went to work in the kitchen. The result: a moist, rich chocolate espresso cake.
In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.
In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.
Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.
Enjoy with a fresh cup of coffee.
Chocolate Espresso Cake
serves: 2
1/4 cup canola oil
1/2 cup sugar
1 tbsp molasses
1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
1/2 tsp vanilla
1 small zucchini, grated (about 1/2 cup)
1 tbsp + 1 tsp instant coffee
1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
2 half pint mason jars or similar sized baking dish
Preheat oven to 350 degrees F. Lightly oil two half pint mason jars.In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.
In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.
Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.
Enjoy with a fresh cup of coffee.
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