{Vegan} Coconut Milk Fudgesicles

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In my first popsicle post, I mentioned in passing that I was actually playing around with something different before roasted strawberries and balsamic reduction. Something much less fussy: the humble fudgesicle.

Now, don’t get me wrong, I love inventive recipes and unexpected flavors see: roasted strawberry, Greek yogurt, & balsamic reduction popsicles, for example… I loved those fancy pops. They were gorgeous, with a chameleon-like flavor that twisted and turned with each lick. But at the end of the day, simple and familiar wins with me. (And I think for you, too?) There’s not a lot that can compete with sentimentality, especially summer memories of sprinklers, swingsets, and bare feet. Continue reading…

{Vegan} Watermelon Gazpacho Pops (or Poptails!)

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After leading you on for quite some time, it’s finally time to unveil…drum roll, please….watermelon gazpacho popsicles!

These were initially the result of me being way too excited for my new popsicle mold. I made cookie dough popsicles, margarita popsicles…what can’t you freeze and eat on a stick? Just about everything is fair game. (Even bacon. I would totally eat that!) Continue reading…

{Vegan} Watermelon Gazpacho

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Remember that watermelon and feta salad I posted recently? Well, this week it’s finally time to break it down into watermelon gazpacho. Since it’s too hot for anything complicated, that means exactly what it sounds like: Make a salad. Put it in the blender. Now it’s gazpacho!

I feel silly even writing this up, but it was so pretty and hit the spot so squarely that I couldn’t resist. Watermelon has always been my favorite food, and the ones down South are particularly good: the perfect balance of crisp and sweet, ruby-pink with a deep, complex flavor. Northern melons can’t compete. Even so, having the house to myself for the summer means coming up with a lot of inventive uses for a whole melon. Continue reading…

Israeli Breakfast: Watermelon and Feta Salad

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Even the calendar agrees: summer is officially here. Whether you were at a Juneteenth celebration or a solstice parade, it was a good weekend for grilling, sunscreen, and watermelon. (Though really, the end of slavery seems like a better excuse for a celebration than cyclists wearing only body paint.)

As promised earlier, here’s the first installment of crisp lettuce-free summer salads: the Israeli breakfast salad. I’ve never been anywhere in the Middle East, but if Yotam Ottolenghi’s cooking is in any way typical, I’d seriously dig it. Bales of fresh herbs? Lentils, garbanzos, and flatbreads? Warm spices and honey? Tangy yogurt and lamb? Especially if I can start my day with a watermelon and feta salad, I’m sold. Continue reading…

{Gluten-Free & Vegan} Carrot Cake Squares with Coconut Whipped Cream

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I’m going back to my roots today with this recipe: a gluten free vegan carrot cake. Yep, that’s about as West Coast liberal arts student as it gets. These would go over well at your next PETA meeting or anti-GMO rally. You could use one to woo that cute guy soliciting signatures on a Greenpeace petition, or your favorite heavily tatted barista. I’m just sayin’. The point is, these are unpretentious and beloved by just about everyone on the hippie to hipster spectrum.

[Regular people like 'em too, as long as you don't start yakking about flax goo and vegan shoes the second they take a bite. Easy, tiger. You'll catch more flies with cake than with vitriol!] Continue reading…