mocha mamas from vegan cookies invade your cookie jar
When I’m in the mood for a fancy coffee, I always choose a cafe mocha. Coffee and chocolate were meant for each other, and that goes for baked goods as well as hot beverages. This is illustrated by two great recipes from my cooking hero, Isa Chanda Moskowitz.
Mocha Mamas are one of my favorites from Vegan Cookies Invade Your Cookie Jar. I first made these at the last minute for a work celebration, and they were a big hit. Light and fluffy, with a nice coffee flavor and a simple but impressive icing drizzle, these can take your coffee break to a whole new level.
mocha chip muffins from vegan brunch
If you’re more of a muffin person, try the Mocha Chip Muffins from Vegan Brunch. Chocolate Chip muffins have always been my favorite, and this is a solid basic recipe, with the addition of a coffee kick. Perfect for warming you up on a wintry morning.
At my second sewing class, we made pillowcases. They were surprisingly simple and came out looking very professional. They taught us a technique called the burrito method, which leaves no raw edges outside or inside the pillowcase. Definitely a great way to use fabric with a fun print!
This time of year, I want to put pumpkin in everything, so I’d been craving Pumpkin Baked Ziti from Veganomicon. (I didn’t have ziti, so I used elbows – pumpkin mac!) This creamy, comforting casserole with caramelized onions and a savory crunchy topping is always a winner. I’ve taken it to church suppers, given it to friends recovering from surgery and served it for Christmas dinner. It’s that good. Paired with some roasted brussels sprouts from the CSA, it was a highly satisfying fall meal.
Left to Right: Salsa Verde, Dill Spears, Spicy Pickled Carrots, Marinara, Bread & Butter Chips and Onion Yellow Squash Relish
We spent some serious time in the late summer putting up a portion of the harvest from our garden and the bounty of our CSA. We had never done water-bath canning before and relied on the excellent recipes in Put ‘em Up! by Sherry Brooks Vinton. It’s an encouraging and upbeat beginners guide, full of step by step details and fun recipes that aren’t too complicated. Everything we made came out great, and not a single jar failed to seal – even though we weren’t actually using a canner, just a big metal pot we had gotten at a tag sale. And best of all, the results have all been delicious. Once we started doing it, it got kind of addictive. (We ended up with 22 pints of pickles!) I already can’t wait until next year.
We wanted to do something special with the first Yukon Gold potatoes we harvested from the garden, so we decided to cook up an outdoor brunch on the deck with our camp stove. (I don’t know why, but cooking outside just makes everything taste better).
I fried the potatoes into a simple hash with onions, fennel and red pepper flakes and paired it with some fresh eggs from our CSA. I have to say, breakfast doesn’t get much better than this.
You know I like to eat blueberries in their simplest state, but I also love putting them in baked goods. So I was psyched to finally try the recipe for Fudgy Wudgy Blueberry Brownies from Veganomicon, which I have been eyeing for some time.
Well, let me just say, these brownies are crazy. In a good way. They contain two different forms of blueberry (fresh berries and blueberry spreadable fruit) and THREE different forms of chocolate (cocoa, melted chocolate and chocolate chips). The batter was a little unwieldy at times, but it all came out deliciously in the end. They were rich and quite fudgy, and the blueberries and chocolate were a perfect pairing.
Vegetarian Times recently featured a recipe for shell peas grilled whole in the pod and eaten like edamame – a genius idea that I immediately wanted to try. Luckily I had a mess of peas from the CSA sitting in the crisper, and I had been feeling kind of lazy about shelling them.
So instead, I blanched them whole in boiling water for about two minutes, drained, tossed with olive oil, salt and pepper, wrapped them in a foil packet and put them on the grill on medium for about 20 minutes, pulling back the foil to toss them occasionally.
When all the peas looked shriveled and some were starting to brown and caramelize, I took them off the grill and let them cool a bit. We sat on the porch and feasted on them, pulling each pod through our teeth to scrape out the peas and then tossing the empty pods in a bowl bound for the compost. It was a fun and tasty snack that would be a great cookout appetizer alongside chips and salsa.
Beets seem to be the new darlings of the veggie burger world, and since we’ve been getting a supply of them every week in our CSA, I figured it was time to give beet burgers a try. I made these for lunch when our friends Lori and Chad were in town, using this recipe from the Post Punk Kitchen.
I’ll admit when I was mixing together all the seemingly incompatible ingredients (lentils and almond butter!), I wondered if the flavors would really work together. But somehow everything magically melded, and they were a huge hit. They tasted great, held together no problem and got nice and charred in my cast iron skillet. With ketchup, mustard, pickles and lettuce, they were a highly satisfying burger experience.
I served this with a potato salad that I made up using what I had around. The night before our lunch, I roasted some red potatoes and green beans from the garden, then tossed them with chopped fennel and onion, capers and some garlic scape pesto I had in the freezer from a few weeks ago. (Here’s a secret: pesto makes everything delicious).
green (and purple) bean harvest
It was an excellent lunch, and I’ll definitely be making these burgers again.
A couple notes on the burger recipe: Isa says this recipe makes four burgers, but I made six smaller ones instead. They were very filling, so I think I’ll stick with the smaller patties when making these in the future. Also, I used ground up pretzels in place of breadcrumbs and they worked just fine.
When I was up to my ears in pac choy from the garden, I made this delicious recipe from Appetite for Reduction (by my cooking hero, Isa Chandra Moskowitz). This was my first time using red curry paste as an ingredient, and it gave the broth a warm, complex flavor that made this dish seem fancy, even though it was just a random Tuesday night. The recipe suggested garnishing with cilantro, but since I’d just given my pot of cilantro a pretty good haircut the day before, I topped the curry with some yellow woodsorrel instead.
Yellow woodsorrel is an edible plant I just discovered this year, but apparently Justin has been chomping on it since he was a kid. It grows like a weed (because it is a weed) in our flowerbeds and everywhere else, but it has a pleasant lemon lime flavor that tastes great in salads or thrown in just about anywhere you’d use greens. It really complimented all the elements of this curry. (And look at the little yellow flower! It’s extra fun when you can harvest it in bloom.)
Here’s some technical information on woodsorrel, courtesy of the fine folks at Virginia Tech. This is a patch growing up between the gravel in my garden path. Annoying, but delicious.
Every summer, we are blessed to receive a bounty of fresh blueberries from the bushes in my in-laws’ yard. Thanks Jan and Jeff! The berries are so sweet and flavorful that we end up eating most of them plain and unadorned.
They certainly elevate my morning oatmeal (or in this case, Bob’s Red Mill 7 Grain Hot Cereal) to a whole new level. Here I added some shredded coconut too. Yum.