Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But that’s not what often makes its way into our pile. Instead, it’s cheese, olives, bread and fish. Yup, we impulse buy fish. It’s just so hard to pass that counter and not buy one of those beauties.

This happened on a trip to the store last week.  I just went over to take a peek at their selection and saw the gentleman placing fresh branzino on top of bins of ice. I couldn’t resist. Branzino is the perfect fish to prepare as a meal for two. They’re not all that big, so a couple would be sufficient for dinner. Getting them ready for the oven isn’t a huge production either… this can easily be done in under 45 minutes.

Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBrown Butter Green BeansBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

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  • Matt RobinsonOctober 20, 2014 - 12:27 am

    Absolutely beautiful. Love the flavoring! Hoping one of these days I will get the guts to make a meal like this. Love the fact that it can be done in 45 minutes or less, which is about all the time we have around here!ReplyCancel

  • TieghanOctober 20, 2014 - 8:52 am

    Wow, this is gorgeous! What an incredible meal!ReplyCancel

  • Brenda @ a farmgirl's dabblesOctober 20, 2014 - 9:37 am

    How do you manage to pull off making whole baked fish look so beautiful?! Wonderful dish!ReplyCancel

  • Kate @ DiethoodOctober 20, 2014 - 9:38 am

    Now that’s how fish are meant to be eaten! And it’s gorgeous!!ReplyCancel

  • DeOctober 20, 2014 - 9:40 am

    So fancy! And I love that it serves two!ReplyCancel

  • naomiOctober 20, 2014 - 10:59 am

    Wholefoods is always a dangerous place. I go crazy and it’s a real wallet zapper, but I can’t complain too much because happy bellies are usually the result.

    Love this recipe. I haven’t tried branzino yet, so your recipe will perfect for my first taste.ReplyCancel

  • Runninsrilankan.comOctober 20, 2014 - 4:09 pm

    Haha – love that y’alls impulse buy is fish! I’ve never had branzino before – is it like tilapia? Your pictures are fantastic!ReplyCancel

Halloumi Veggie Burgers // vegetarian, gluten-free

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley’s Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica’s Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I’d like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn’t wait! I’ve written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn’t a picture, a recipe, a story that I didn’t fall in love with.  Let’s just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn’t just flavorful, but, overall, pretty healthy as well. If a recipe isn’t vegetarian or vegan, it’s gluten-free. Sometimes both. Now, I don’t keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it’s still satisfying, well, I think that’s the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It’s great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

Halloumi Veggie Burgers // vegetarian, gluten-free

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I’m thrilled to announce that I’m giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book… so, even if you don’t win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I’d love to hear what the most creative vegetarian dish you’ve made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers // vegetarian, gluten-freeHalloumi Veggie BurgersHalloumi Veggie Burgers // vegetarian, gluten-freeView full post »

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  • Laura (Blogging Over Thyme)October 13, 2014 - 10:39 am

    These look wonderful, and that book is stunning! I’ve always been such a huge fan of GKS, and their photographs and recipes.ReplyCancel

  • Liz @ The Lemon BowlOctober 13, 2014 - 10:50 am

    I am dying for this burger right now. Love all of the flavors and thoughtful ingredients.ReplyCancel

  • Kristen D.October 13, 2014 - 10:54 am

    I love making cauliflower carbonara – roasted cauliflower florets with egg yolk, nutritional yeast, and parm cheese. Sooo good this time of year!ReplyCancel

  • Samantha @FerraroKitchenOctober 13, 2014 - 10:54 am

    I LOVE Green Kitchen Stories and need to get my hands on their gorgeous book! These burgers look and sound wonderful!ReplyCancel

  • YoojinOctober 13, 2014 - 12:22 pm

    i love going back to my korean roots and trying to make traiditional dishes plant-based. once, i made a traditionally beef topped bibimbap bowl with tempeh cubes in a similar marinade, and used zucchini ribbons for the rice! it was so good :DReplyCancel

  • Katrina @ Warm Vanilla SugarOctober 13, 2014 - 12:50 pm

    Wow, what a neat combination of flavours!! This looks awesome. Definitely need that book!ReplyCancel

  • Amanda @ Cookie Named DesireOctober 13, 2014 - 1:23 pm

    I love halloumi – I think it’s my favorite cheese ever. My favorite vegetarian meal I’ve tried was an stout-soaked black bean burger. By the way, I would love you forever if you made your own version of that!ReplyCancel

  • Bianca @ Sweet DreamingOctober 13, 2014 - 2:35 pm

    hmm i’m not the most creative with vegetarian meals but i love veggie burgers!ReplyCancel

  • BirdiebeeOctober 13, 2014 - 3:42 pm

    Sometimes I am not very creative when it comes to cooking as I look for something that will satisfy my taste buds in the kitchen. Once vegetarian dish I like to cook is Black Bean and Cheese Enchiladas with Ranchero Sauce.ReplyCancel

  • Andrea MerrillOctober 13, 2014 - 3:42 pm

    These look delicious (and pretty)! I love making pumpkin ravioli and I might try my hand at pumpkin gnocchi soon!ReplyCancel

  • Beth R.October 13, 2014 - 4:34 pm

    This cookbook is breathtaking! I can’t wait to devour it! (I also love playing with seasonal veggies/fruits.)ReplyCancel

  • SarahOctober 13, 2014 - 4:47 pm

    I would love to win Green Kitchen Travels! The most reative vegetarian dish I’ve made is fried feta cheese and eggplant salad.ReplyCancel

  • ChristinaOctober 13, 2014 - 6:24 pm

    I love Green Kitchen Stories’ blog. The most surprising vegetarian meal I’ve made is the roasted portobello burger from Sprouted Kitchen. It changed my life.ReplyCancel

  • EileenOctober 13, 2014 - 8:04 pm

    These burgers are super interesting–I’ve never had halloumi in burger form before! And as for creative vegetarian food, I am certainly into a good cashew cheese or cream with lots of veggie flavors. Maybe roasted red pepper? :) Thanks for the giveaway opportunity!ReplyCancel

  • TieghanOctober 13, 2014 - 9:09 pm

    These look so wholesome and flavorful! I have to get my hands on that book! :)ReplyCancel

  • Kim BeaulieuOctober 14, 2014 - 2:42 am

    This is simply stunning. I love when food is not only delicious but gorgeous at the same time. I really need to check out this cookbook. My daughter used to be a vegetarian and we still cook meatless a couple of times a week. Her bestie is a vegan which I find a little harder to shop for in our area, but we make it work. I live in the culinary black hole, not even kidding.ReplyCancel

  • BrianneOctober 14, 2014 - 9:26 am

    The most creative vegetarian dish I’ve ever made was Heidi Swanson’s Black Pepper Tempeh from Super Natural Every Day. I haven’t had anything like it! I love Green Kitchen Stories for great vegetarian inspiration, too. I have both their apps and they are really great!ReplyCancel

  • ChrisOctober 14, 2014 - 4:01 pm

    These look amazing! Ive been a veggie since i was 11 and tHe best veggie meal I’ve ever had was a banana curry in the Maldives! I’ve tried it loads of times and its never tasted as good- think the setting might have made it!!ReplyCancel

  • MonetOctober 14, 2014 - 11:49 pm

    Beautiful book and beautiful recipe! I love making Vegetarian Indian dishes. The spices, the lentils, the slowly cooked vegetables….all so good!ReplyCancel

  • MichelleOctober 15, 2014 - 12:12 am

    Beet and truffle burgers!ReplyCancel

  • MollyOctober 15, 2014 - 1:37 pm

    That’s a great recipe. Last week I made a Thai winter squash stew with butternut squash, curry and coconut milk that worked out very well.ReplyCancel

  • jessicaisbakingOctober 15, 2014 - 2:18 pm

    I love making cold salads with tons of crunchy extras: cabbage, carrots, seeds, nuts and top it off with a tahini soy dressing!ReplyCancel

  • Sarah H.P.October 15, 2014 - 4:20 pm

    I love when my hubby makes veggie pasties…a British classic with a veggie twist!ReplyCancel

  • […] things from the book I’m excited to try: vegetarian pho, halloumi veggie burgers, ribollita, almond butter blueberry cookies, the green yoga smoothie, and the chermoula baked […]ReplyCancel

  • Sandra LeaOctober 16, 2014 - 6:49 am

    Zucchini fritters. They aren’t that complicated but are always a winner when I serve them.ReplyCancel

  • Alissa McKnightOctober 16, 2014 - 8:39 am

    Amazing! I love making massaged kale salads…the best part is that you can build it according to the ingredients left over! SO much room for creativity. All you need is kale, a grain (quinoa or brown rice), something sweet (strawberries, blueberries, or pomegranate seeds), something crunchy (tamari almonds, pecans, walnuts), and something earthy (butternut squash, sweet potato, or even avocado!). ReplyCancel

  • JennyOctober 16, 2014 - 9:25 am

    These look amazing — super creative and fresh. As for the most creative dish I’ve ever made… I tend to cook from books, but really loved the eggplant porcini “meatballs” featured recently on food and wine: http://www.foodandwine.com/recipes/eggplant-and-porcini-meatballs-in-tomato-sauce. I’d never used eggplant in a veggie ball before, and it was amazing!ReplyCancel

  • bev @ bevcooksOctober 16, 2014 - 9:39 am

    I LOVE GK and I waaaant the book! And all the halloumi.ReplyCancel

  • Kaitlin PetersOctober 16, 2014 - 2:10 pm

    Banana curry! Made this one after getting back from India- nom nom!ReplyCancel

  • Marissa StevensOctober 16, 2014 - 3:13 pm

    Such a thoughtful post with beautiful photos!
    I’m a big fan of grilled haloumi – love the chewy butter texture! My favorite recent vegetarian meal was these fresh corn cachapas with avocado, tomato and poached egg http://pinchandswirl.com/2014/09/fresh-corn-cachapas-avocado-tomato-poached-egg/ReplyCancel

  • Kaitlin PetersOctober 16, 2014 - 6:08 pm

    Banana curry! Just made this after getting back from India. Nom nomReplyCancel

  • SheilaOctober 16, 2014 - 6:38 pm

    I don’t know that this is especially creative, but it was a real plus for me to learn about cooking with smoked paprika to impart a flavor much like bacon to soups and tomato sauce for pasta.ReplyCancel

  • KrisOctober 17, 2014 - 12:33 pm

    These photos are utterly gorgeous! After reading both Laura’s post and your post, I’m seriously in need of this book. I mean, come on! These burgers! And even though I live in Canada, I do in fact have a US mailing address. So I’m going to tell you that I loved the vegetarian food at Zahav in Philly. It’s a middle eastern-inspired restaurant and it’s phenomenal. My go-to for never-fail, always mind blowing vegetarian food at home is anything that Dennis Cotter makes. His book, For The Love of Food, is one of my all-time favourites for all food, in general.ReplyCancel

  • Brooke JOctober 17, 2014 - 3:42 pm

    This looks so good, can’t wait to try it!ReplyCancel

  • […] Halloumi Veggie Burgers and a Giveaway (A Thought for Food) Chicken Enchilada Casserole Recipe (Gimme Some Oven) […]ReplyCancel

  • ErikaOctober 18, 2014 - 12:43 am

    Ooh, I ADORE your photos of these delicious patties inside those cute lettuce leaves! The most adorable. The most delicious/creative vegetarian dish I’ve ever had…hard to pick just one, but I think I’ll go with the raw taco at this formerly veg restaurant in Houston called Radical Eats–it was a red leaf of cabbage stuffed with marinated mushrooms, sprouts, avocado, sunflower seeds and some magical soy-based marinade. It actually did not sound that appealing to me since I’m not the biggest fan of mushrooms, but it turned out to be SO delicious that my boyfriend ordered it the next time! That’s pretty much a vegetarian miracle.ReplyCancel

  • Emilye LinOctober 18, 2014 - 1:39 am

    I love their blog! Would love to obtain a copy of their book. The most creative vegetarian dish i have tasted is a Chinese sweet pastry made with potato and dyed pink with dragonfruit.ReplyCancel

  • Martha ElderOctober 18, 2014 - 12:17 pm

    Delicious.. Over the top good.ReplyCancel

  • KatherineOctober 18, 2014 - 3:22 pm

    I love recipes that use jackfruit as a meat substitute. Carnitas, pulled pork — it all works phenomenally!ReplyCancel

  • Linda DavisOctober 18, 2014 - 4:15 pm

    I cannot wait to try this! The lovely presentation is so satisfying as well. ReplyCancel

  • RachelOctober 19, 2014 - 12:51 am

    I love making the fresh corn polenta with tomato and eggplant from Yotam Ottolenghi’s Plenty.ReplyCancel

  • Kelli GOctober 19, 2014 - 1:53 am

    I love to make baked zucchini boats. I scoop out the insides of zucchinis, and boil them for just a minute. In a skillet I combine the insides, chopped onion, red bell peppers, and mushrooms. I then put the inside back into the boats, pour tomato sauce over it, pile on top mozzarella cheese, and bake it in the oven. It’s amazing vegetarian style, or with the addition of spicy italian sausageReplyCancel

  • claraOctober 19, 2014 - 10:51 am

    Hi there, last week I did something I used to eat as a kid but adapted it for a vegetarian. So it is very simple but super delish!
    Its a kind of a shepherds pie but instead of using meat I used lentils, did a nice sauce and covered it with mashed potatoes.
    Tucked it in the oven for 30 minutes and had the most comforting meal!ReplyCancel

  • LynOctober 19, 2014 - 7:10 pm

    I made this chickpea coconut curry and it was deliciousReplyCancel

  • AmyOctober 20, 2014 - 12:19 am

    My favorite vegetarian dish is veggie potstickers with mushrooms, cabbage, carrot, egg and chives! So tasty, yet so nourishing.ReplyCancel

  • Mike WilsonOctober 20, 2014 - 3:08 am
  • Amy F @ teaandsageOctober 20, 2014 - 3:51 am

    I just discovered your website and these recipes look delicious! I look forward to trying them.ReplyCancel

  • Mabel @ Miss HangrypantsOctober 20, 2014 - 5:00 pm

    If it’s no meat Monday, I eat hummus all day. Every kind of variation! edamame, roasted garlic/pepper etc…ReplyCancel

  • Chris HartOctober 22, 2014 - 2:57 pm

    This looks awesome. My latest vegetarian dish was a kale and broccoli slaw with shredded carrots, dried cranberries, pepitas, and poppyseed dressing.ReplyCancel

  • […] Thai by Anya from Golubka. Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen. Halloumi Veggie Burgers by Brian from A Thought for Food. Ribollita (Tuscan Vegetable Stew) by A Couple […]ReplyCancel

  • Amanda BolenOctober 22, 2014 - 4:42 pm

    I love to get creative with beets: smoothies, burgers, balls, salads, slaws…love the color and the taste! The recipe looks great and can’t the cook book appears beautiful.ReplyCancel

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

BUTTERNUT SQUASH SOUP TRIPTYCH2
There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it’s the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There’s a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won’t be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

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  • Katrina @ Warm Vanilla SugarOctober 8, 2014 - 2:49 am

    Such a pretty fall soup. Loving the seeds for garnish too!ReplyCancel

  • Sylvie | Gourmande in the KitchenOctober 8, 2014 - 3:19 am

    The perfect fall soup!ReplyCancel

  • TieghanOctober 8, 2014 - 8:10 am

    This is what fall soup perfection looks like!ReplyCancel

  • Shanna @ pineapple and coconutOctober 8, 2014 - 11:45 am

    Your photos are always so stunning Brian. I love the flavors in this soup and I have a couple butternut squashes in my pantry right now. I plan on making this soon and I will report back. I know I will love itReplyCancel

  • KristenOctober 8, 2014 - 12:32 pm

    Simple rustic fare… and the perfect fall soup! Thanks for sharing!ReplyCancel

  • Ami@NaiveCookCooksOctober 8, 2014 - 12:56 pm

    Love your photography!! Such a gorgeous looking soup it is!ReplyCancel

  • naomiOctober 8, 2014 - 1:07 pm

    My kind of soulful food – rustic and simple. I want to curl up with this around the fireplace on a cold day, but d@mn CA will not let up with its 90+ degree weather.ReplyCancel

  • Runninsrilankan.comOctober 8, 2014 - 1:15 pm

    Love love love the coriander and cumin in this soup – it sounds delightful for a cold fall evening!ReplyCancel

  • Marye Audet-WhiteOctober 8, 2014 - 6:36 pm

    The soup sounds delicious! :)ReplyCancel

  • EileenOctober 8, 2014 - 7:26 pm

    Such a beautiful color! You have to love hearty squash soups for fall. :)ReplyCancel

  • Girl's Guide to MeatOctober 8, 2014 - 8:12 pm

    I love that you drizzled this with olive oil AND added sour cream. This soup look like the perfect fall meal!ReplyCancel

  • Melanie | Melanie MakesOctober 8, 2014 - 8:14 pm

    Such gorgeous photos!ReplyCancel

  • Des @ Life's AmbrosiaOctober 9, 2014 - 1:28 am

    Roasting the seeds is my favorite thing to do when I make butternut squash soup! Adds the perfect crunch! Love the curry flavor in this ;)ReplyCancel

  • JoanneOctober 9, 2014 - 8:41 am

    I have been making a soup a week lately because it just feels right. Love all the warm spices in this.ReplyCancel

  • Kiran @ KiranTarun.comOctober 9, 2014 - 1:53 pm

    Everything about this soup screams autumn. Delicious :)ReplyCancel

  • Jen @ My KItchen AddictionOctober 9, 2014 - 10:35 pm

    Yum! I made a similar soup just before BHP and haven’t gotten around to posting it yet… Great minds! I love the look of your version. The photos are stunning, and both sour cream and olive oil on top? Brilliant.ReplyCancel

  • […] curried butternut squash soup. […]ReplyCancel

  • Lauren Claremon LillingOctober 11, 2014 - 11:35 am

    This looks beautiful and just so comforting!ReplyCancel

  • Brandon @ Kitchen KonfidenceOctober 11, 2014 - 5:59 pm

    Gorgeous photos here Brian!!ReplyCancel

  • ATasteOfMadnessOctober 11, 2014 - 9:17 pm

    This soup looks amazing!ReplyCancel

  • MonetOctober 12, 2014 - 12:24 am

    All good soups should start with onions and butter, I think. We had the most delicious butternut squash soup at the Broadmoor last night. Now I’ll try to recreate it. Thank you for sharing Brian!ReplyCancel

  • Millie l Add A LittleOctober 12, 2014 - 3:05 am

    This soup is so gorgeous! I love the photos!ReplyCancel

  • KellyOctober 12, 2014 - 7:28 pm

    I love butternut squash soup. I’ll have to give this a try. Beautiful photos!ReplyCancel

  • Nik@ABrownTableOctober 13, 2014 - 11:19 pm

    I really love the idea of using the left over squash seeds in the soup as a garnish. The soup is simple yet perfect as you said.ReplyCancel

  • Wednesday Slice - Cake 'n' KnifeOctober 15, 2014 - 9:31 am

    […] It’s getting colder off and on here in Denver! I am ready to make SOUP – like this one, and this one, and this one… Tis the season, […]ReplyCancel

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  • MikeVFMKOctober 5, 2014 - 2:33 pm

    Beautiful photos, Brian! It’s as if I was there. Looks like another epic weekend. Next year for sure. Freeing up my schedule.ReplyCancel

  • Jen @ My KItchen AddictionOctober 5, 2014 - 2:47 pm

    Fabulous photos, Brian! What a great weekend… It was fun reliving it through your photos. Also, I will have to be more careful when I choose to tag you in a photo on Instagram :)ReplyCancel

  • WenderlyOctober 5, 2014 - 4:23 pm

    Exquisite! Wish I could have joined in the fabulous soirée! Fingers crossed for next time!ReplyCancel

  • Endless Mountains Hot Air BalloonsOctober 5, 2014 - 6:55 pm

    Hi, This is Dawn from Endless Mountains Hot Air Balloons. Thanks so much for the awesome photos of the balloon. I’ve posted this page over on our FB page.ReplyCancel

  • stephanieOctober 5, 2014 - 8:59 pm

    Stunning photos Brian!

    Thank you so very much for capturing all the special moments of our weekend in the country.

    Until next time,
    StephanieReplyCancel

  • TieghanOctober 5, 2014 - 11:15 pm

    Such a fun time and gorgeous photos!! :) Wishing I could have been there!ReplyCancel

  • Liz @ Floating KitchenOctober 5, 2014 - 11:21 pm

    Incredible photos. Love seeing all these smiling faces!ReplyCancel

  • AshleyOctober 6, 2014 - 10:41 am

    These photos are fantastic, Brian!!! You captured the weekend perfectly, and I’m so glad we had more time to chat this trip!ReplyCancel

  • Dennis LittleyOctober 6, 2014 - 4:42 pm

    Beautiful images Brian! Thanks so much for documenting our weekend.

    It was so nice seeing you again, I hope its not another year until our next meeting!

    DennisReplyCancel

  • MonetOctober 7, 2014 - 12:07 am

    What a beautiful event! I was transported. I’d love to make it here one day!ReplyCancel

Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn’t have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful.  Sure, I noticed hints of your old traits in there, but they weren’t nearly as pronounced.

I see a relationship blossoming, tempeh. We aren’t BFFs quite yet, but definitely good buddies. And, in time, I think we’re going to be quite close.

Jamaican Jerk Tempeh TacosJamaican Jerk Tempeh Tacos

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  • Beth @ The First YearSeptember 30, 2014 - 9:09 am

    I want to print your photos off and put them all over my kitchen, dang!ReplyCancel

  • Sharana @ Living THe Sweet Life BlogSeptember 30, 2014 - 9:46 am

    Mmmm … I’ve actually never tried tempeh – but this recipe looks so delectable — I may just have to give it a try :)ReplyCancel

  • Amanda @ Cookie Named DesireSeptember 30, 2014 - 10:33 am

    I’ve always loved tempeh because of that earthy flavor! Call me crazy, but it rocks my socks. I love the jerk/taco combo going on here, too. Looks so good!ReplyCancel

  • Jacqueline ChurchSeptember 30, 2014 - 1:04 pm

    This looks great..I remember in my old vegetarian days (I know, I know) my trick for taming tempeh was to steam it first then marinate and grill or broil. I had a saté recipe once that was my go to. This one looks tempting. Joe Yonan’s got a great essay on “mock meats” in Serve Yourself, btw. Have a read if you’ve missed it.ReplyCancel

  • Blueberry TalesSeptember 30, 2014 - 2:07 pm

    That is such a sweet story! And the dish looks delicious. Tempeh hasn’t found its way into my kitchen yet, but I think I’ll give it a shot. Thanks!

    Best Camilla / http://www.blueberrytales.comReplyCancel

  • Anna @ Crunchy Creamy SweetSeptember 30, 2014 - 4:25 pm

    This sounds fantastic! Love all of the flavors in these tacos! Pinning!ReplyCancel

  • Toni | BoulderLocavoreSeptember 30, 2014 - 11:02 pm

    This sounds like the dialog I have with beets. However you are much more adventurous with your dalliance; I’ve never elevated beets to such a wonderful dish!ReplyCancel

  • KrisOctober 1, 2014 - 1:57 am

    We ARE brilliant! Jamaican jerk?!? I can’t wait to try this version. Laura and I stopped at Wegman’s on the way back and I picked up some of my favourite tempeh there. Next up, these beauties!!ReplyCancel

  • TieghanOctober 1, 2014 - 9:06 am

    I love Jamaican jerk anything, so these tacos are looking extra delicious!ReplyCancel

  • BrooksOctober 1, 2014 - 11:05 am

    Brian, I’ve never heard of tempeh, until now. The presentation in taco form, with jerk flavor profiles has me completely intrigued. Thank you for the introduction, good man!ReplyCancel

  • KellyOctober 1, 2014 - 12:25 pm

    I’ve never tried tempeh probably for the same reasons you are not bffs with it yet! This recipe and your photos just changed my mind. Thanks!ReplyCancel

  • autumnOctober 1, 2014 - 12:30 pm

    It’s complicated with tempeh and I too! These sound awesome though. I think these are just the right flavors to TAME THE TEMPEH. :)ReplyCancel

  • Thalia @ butter and briocheOctober 1, 2014 - 8:16 pm

    As someone that has very strict eating needs and eats tempeh every night, this recipe is perfect for me. Thanks for the recipe, you can definitely consider that i will be recreating it.ReplyCancel

  • MonetOctober 2, 2014 - 12:14 am

    I didn’t think I liked tempeh either…until I went to Portland. Lol. That’s classic, isn’t it? I really fell in love with it at this one Vegan restaurant. I want to try your recipe because it looks and sounds equally as good!ReplyCancel

  • Katie (The Muffin Myth)October 2, 2014 - 6:37 am

    I’m a tempeh lover through and through, but I’m always looking for tasty new ways to eat it. I make a version of tempeh tacos also, but I love the idea of the jerk seasoning. Yum! Have pinned and will be making soon. Thanks for the recipe!ReplyCancel

  • JoanneOctober 2, 2014 - 7:31 am

    I’ve had mixed results with tempeh, but I think I agree with your approach – go big on flavor or go home! This sounds like a taco I need in my life!ReplyCancel

  • bev @ bevcooksOctober 3, 2014 - 2:41 pm

    Oh my gosh I want to tempeh my whole face in that taco.ReplyCancel

  • Jeanette's Healthy LivingOctober 6, 2014 - 11:50 am

    Love all the spices in these tacos! I haven’t used tempeh much but I love this idea.ReplyCancel

Plum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble Topping

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with thinly sliced cucumbers and accompanied by a dollop of beet horseradish. But without a doubt the moment that stuck with me the most is dipping apple slices in honey. Sure, I liked apple slices, but honey was too intense for my tongue. I know, odd for a child to not enjoy anything that tasted of sugar. But I found the whole thing cloyingly sweet. And the honey inevitably got on my fingers and made my hands all sticky. But it was tradition… to welcome in the new year.

I always liked this idea of starting things off with something sweet. So often, we harp on all the negative things in our lives.  It’s nice to begin with something pleasant. Which is where this plum cake comes in. Though this kind of dessert was never served at our Rosh Hashanah dinners, it is a fairly traditional recipe to serve during Rosh Hashanah. I’ve taken some liberties with a plum cake by Melissa Clark (who is an incredibly talented cook and writer), by adding a crumble topping. Think of it as a cross between a cake and a crumble. We enjoyed it on its own, but you can’t go wrong with topping it with whipped cream or ice cream (though, now that I’ve typed that, I wonder if you can ever go wrong with adding ice cream to a dessert). And leftovers (if there are any leftovers) make for a fantastic breakfast.

Plum Cake with Almond Crumble Topping

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  • TieghanSeptember 22, 2014 - 9:23 am

    This is so pretty, I really need to jump on the plum bandwagon!ReplyCancel

  • Sharana @ Living The Sweet Life BlogSeptember 22, 2014 - 11:03 am

    Yum!! What a stunning cake, those charred top bits are calling my name!ReplyCancel

  • DeniseSeptember 22, 2014 - 5:26 pm

    Happy Rosh Hashanah! I agree it is a nice thing to start a meal with something sweet, and this cake would be lovely. It sounds amazing! Wishing I had a slice now ….ReplyCancel

  • sara forteSeptember 22, 2014 - 5:38 pm

    this looks SO SO good, Brian! I’ve been craving something like this but the stone fruits around here haven’t been that great lately. Gorgeous photos tooReplyCancel

  • Sara Renee ForteSeptember 22, 2014 - 9:38 pm

    this looks SO SO good, Brian! I’ve been craving something like this but the stone fruits around here haven’t been that great lately. Gorgeous photos tooReplyCancel

  • MonetSeptember 22, 2014 - 11:52 pm

    Gorgeous Brian. What a wonderful way to welcome in the new year. I don’t bake much with plums, which is a shame. I’m going to have to buy some now to try this gorgeous cake of yours. Thank you for sharing…and for your sweet words on my post. You are very dear to me!ReplyCancel

  • Jeanette's Healthy LivingSeptember 23, 2014 - 1:39 am

    Gorgeous photos – love the crumble topping – going to have to bake some plums now!ReplyCancel

  • Katrina @ Warm Vanilla SugarSeptember 23, 2014 - 4:45 am

    This cake is calling to me! Love that topping!ReplyCancel

  • Brandon @ Kitchen KonfidenceSeptember 23, 2014 - 12:09 pm

    Looks tasty Brian! I especially like the bourbon. Melissa Clark recipes are always a win. I’ve yet to make a bad one!ReplyCancel

  • Andrew FrishmanSeptember 23, 2014 - 3:28 pm

    MMnnn… I LOVES me some plumcake, especially when Uncle Brian brings it over for dessert!ReplyCancel

  • Gina @ Running to the KitchenSeptember 23, 2014 - 10:12 pm

    This is absolutely gorgeous.ReplyCancel

  • Beth @ The First YearSeptember 24, 2014 - 8:10 am

    Wowza Brian! I am pretty sure I just drooled all over my keyboard just scrolling through your homepage. I have got to make this plum cake, I am loving the topping!ReplyCancel

  • Arthur in the Garden!September 24, 2014 - 8:27 am

    Yummy!ReplyCancel

  • Laura DembowskiSeptember 24, 2014 - 8:33 am

    I’m obsessed with plums and plum cake right now. Plums are the perfect way to cling to summer.ReplyCancel

  • Liren BakerSeptember 24, 2014 - 12:25 pm

    L’Shana Tova, Brian! I also love the idea of starting off with something sweet, and this cake would be a perfect way to start AND end a meal.ReplyCancel

  • AdriSeptember 24, 2014 - 4:47 pm

    I love plums, and they are so wonderful right now. I bet this cake is delicious – Melissa Clark always has something good cooking. Your photographs are really beautiful. Congratulations on a supremely tempting post!ReplyCancel

  • Thalia @ butter and briocheSeptember 25, 2014 - 5:50 am

    This plum cake looks totally delicious. I love cooking with and eating any stone fruit so this recipe is definitely one i will be recreating.. thanks for sharing it!ReplyCancel

  • JoanneSeptember 25, 2014 - 7:09 am

    A cake that doubles as breakfast sounds like the kind of cake I want in my life! This looks amazing. Love the crumble addition…because when can you go wrong with that? Or ice cream. I’m always into ice cream.ReplyCancel

  • Tonia LarsonSeptember 25, 2014 - 2:08 pm

    That looks delicious! Great pictures!ReplyCancel

  • Ungke MyTasteSeptember 26, 2014 - 12:51 pm

    Hi there,

    It is noticeable that there is a great number of tasty recipes on your site and we would like to suggest you to have a look at the Top Food Blog section on our site.

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    Kind regards,
    Immanuel KabuhungReplyCancel

  • Brenda @ a farmgirl's dabblesSeptember 26, 2014 - 5:31 pm

    Super lovely cake, Brian. The plums have been wonderful lately, we’ve been going through so many. But I haven’t baked with them. I want to try this cake!ReplyCancel

  • Currently Crushing On. | How Sweet It IsSeptember 27, 2014 - 7:15 am

    [...] plum cake. so [...]ReplyCancel

  • molly yehSeptember 27, 2014 - 7:11 pm

    i love the look of this cake! and i’m with you on the honey and apples thing, i never loved it growing up. maybe i just didn’t like the sticky fingers….

    happy new year!!!ReplyCancel

  • Estelle NeedlemanSeptember 28, 2014 - 8:12 am

    I made the Plum Cake for Rosh Hashanah dessert. It was delightful. I didn’t use all the plums called for but placed them decoratively on top and finished with the crumble topping. It was delicious! Thanks, Brian.ReplyCancel

  • Abbe@This is How I CookSeptember 28, 2014 - 10:56 am

    Well, I do and did like apples and honey, but I also like plum cake. A lot!ReplyCancel

  • How to Philosophize with CakeSeptember 28, 2014 - 12:54 pm

    Wow that looks awesome! I will have to save this, as my family has a lot of plums to use up lately. :) ReplyCancel

  • AshleySeptember 29, 2014 - 9:21 am

    I am loving how golden brown the top of this cake is and that you scoop it from the pan. Best kind of cake!ReplyCancel

  • Cheryl Sternman RuleSeptember 30, 2014 - 12:38 am

    I’m glad I’m seeing this after hearing you tell me all about your Rosh Hashanah meal in person. So wonderful to see you this past weekend. Let’s make sure we see each other twice in 2015, too, okay? Happy new year!ReplyCancel

  • FrancescaSeptember 30, 2014 - 1:39 pm

    Looks like a lovely thing to cuddle up with in fall :)ReplyCancel