Fragrant broth infused with ginger, lemongrass, and cilantro bathes chewy black rice noodles and a mess of veggies in this Southeast Asian-inspired green noodle soup adapted from The First Mess Cookbook. Naturally vegan and gluten-free.
Someone I was talking with recently described San Francisco’s weather as being “bipolar.” It’s never seemed that way more so than this month. September 1st brought a record breaking heatwave. Jay and I managed to escape to a friend’s swimming pool, where we camped out for the afternoon until we shivered from the cool water – bliss. But that night, not so much – I came down with a massive cold and spent the weekend sweltering and sniffling in our apartment, chasing Catamus around with a plant mister to keep him cool. Catamus enjoyed this about as much as I enjoyed lying around in my unders in front of a fan all weekend feeling like I was dying.
This vegan baked oatmeal recipe layers ripe peaches and berries with flax, hemp, and chia seeds for an easy-peasy healthy summer breakfast, all topped with a creamy maple cashew sauce.
My tenuous rapport with nature seems to mirror that with cats: while I enjoy nothing more than spending quality time in their awesome presence, the feeling isn’t always mutual, and occasionally ends in bodily harm. But while cats tend to make their feelings known right away – a claw here, a fang there – nature often goes about it with more subtly (that is, when it isn’t pummeling your state with natural disasters – see below for how you can help hurricane Harvey victims in Houston*). This feels particularly unfair for a wimp like myself, who eschews dangerous activities like snowboarding, rock-climbing, or driving above the speed limit. My outdoorswomanliness is generally limited to walks in the woods and the occasional glamping trip. And yet I seem to have shoddy luck as far as nature is concerned.
This stone fruit cucumber salad combines creamy ricotta salata and tart purslane with sweet peaches, juicy plums, crispy cucumbers, and a tangy-sweet vinaigrette.
When someone asks me for a San Francisco restaurant recommendation, the first name on my lips is Piccino, an Italian-inspired farm-to-table spot in my next door neighborhood the Dogpatch. The Dogpatch is named for a small park where locals like to walk their canines, and it sits between the bay and Potrero Hill. The neighborhood houses a host of creatives, from food photographers to chocolatiers, communal kitchens, and other local makers. Piccino was one of the first upscale businesses to open up about 10 years ago, along with Yield wine bar (another favorite spot) and now the neighborhood is one of my favorite foodie haunts.
This rustic heirloom tomato tart showcases colorful heirlooms in a shatteringly flaky gluten-free crust kissed with fresh oregano, mozzarella, and parmesan.
With TBG’s eighth blogiversary around the corner, I seem to be at the point in my blogging career (and mental state) when I start entirely forgetting about blog posts past. This has less to do with how good a particular dish was and more with the fact that I have over 500 recipes in print. Case in point, it appears that I’ve made quite a few flaky tomatoey tarts in my time. But you can never have too many tomato tarts, amiright?
Apricots, plums, peaches, nectarines – whatever summer fruit you’ve got will love being nestled in a flaky gluten-free pie crust, softly spiced, drizzled with honey, and served up with drippy ice cream in this summery stone fruit galette.
I’ve had such a blissful week of cooking and shooting at home, staycation style. Thanks to Karl the Fog, the SF “summer” weather has been perfect for holing up in the kitchen. And thanks to a visit at Imperfect Produce, I’ve had a ton of lovely fruits and vegetables to play with. There’s been cake, blondies, savory tarts, sweet tarts, salads, soup, and clafoutis. And perhaps best of all, there was this galette.
Summer Vegan Green Goddess Salad = my favorite salad of the summer with crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast.
It takes a lot to get me excited about a salad. While rationally I know I’m utterly privileged to be able to eat all the fresh produce I want, day in and day out, my inner child still sees salad as an obligatory and not always entirely pleasant detour on route to dessert. As an adult I’ve come to crave leafy greens at every meal. But a bowl full of salad for dinner can still seem like punishment, the exception being when said salad contains copious amounts of cheese – see exhibits A, B, C, D, and E.
But that was before summer vegan green goddess salad entered my world (and my mouth).