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).
Soaked cashews blended with basil, chives, and tarragon, briny capers, fresh garlic, and plenty of lemon juice punch up the flavors of this verdant creamy cashew green goddess dressing, sauce, or dip for raw or roasted vegetables, salads, and sandwiches. Naturally vegan, vegetarian, and gluten-free.
It’s no secret that we’re big green goddess fans around here. Basil, chives, and tarragon (sometimes with dill or parsley) make an addictive blend of flavors and tend to beautify anything they touch with a spring green hue. And it’s no wonder, since the green goddess salad originated in our fair foggy city of San Francisco nearly 100 years ago at the Palace Hotel. The story goes that chef Philip Roemer invented the dressing in 1923 in honor of actor George Arliss, a guest at the hotel while he starred in a play with the same name. The original dressing is made with mayonnaise and anchovies in addition to the herbs and seasonings. But here’s an easy vegan version that may be even tastier than the original, and sure to please vegans and vegetarians alike.