I haven’t done a week in review post in a month! In case you missed it, here’s what was on the blog in the last few weeks. Monday, Dec. 22: My Victoria buckle ring in Vogue Gioiello. Tuesday, Dec. 23: Wearing vintage for a birthday dinner. Wednesday, Dec. 24: A holiday wish list inspired by […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/6rVoYGYU0DE/
Another Sunday, another cookbook except this time, I’m telling you about a cookbook that’s pretty near and dear to my heart. You might have noticed when I redesigned the site back in December, I snuck this gem into the sidebar but haven’t actually done much talking about it. So I figured it was time to give you a sneak peak into my new cookbook: The Easy Vegetarian Kitchen. EVK is due out in Mid-April and is available for preorder now!
I’m so excited about this book and I’m hoping you will be too. This book was born out of a desire to write a vegetarian cookbook but do something slightly different (because there are SO many beautiful vegetarian cookbooks out there)! EVK is comprised of my 50 of my go-to, classic recipes (ie: base recipes) and then each classic recipe has 4 variations- one for each season.
I came about this idea when I first started a new series on the blog (this base recipe series) that didn’t turn into much of a series because all the steam power went into this book. I wanted this book to be less about the individual recipe and more about playing in the kitchen, with the ingredients you have on hand during the individual seasons. My hope is that EVK will inspired you with a fresh, seasonal approach to vegetarian cooking.
Without further interruption, a few sneak peaks from the book:
This recipe is straight from the cookbook and one of my favorite entertaining (vegetarian) recipes. The process of making the galette may look a bit daunting but the great thing is that it’s free-form and doesn’t need to be perfect (in fact, the more rustic, I think the better it looks!). If you have any rutabaga or turnips on hand, feel free to mix those in to the parsnips as well!
Be sure to take a peak at (and maybe preorder) The Easy Vegetarian Kitchen!
Parsnip and Thyme Galette + The Easy Vegetarian Cookbook
1 hour 10 mins
Author: Erin Alderson
Serves: 4 to 6
- 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
- ¼ teaspoon sea salt
- ¼ cup (56 g) cold unsalted butter
- 1 ounce (28 g) cream cheese
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) cold water
- 1 parsnip, thinly shaved
- 1 tablespoon (14 g) unsalted butter, melted
- ½ teaspoon dried thyme
- ½ cup (120 g) ricotta
- 2 teaspoons honey
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- Egg wash
- 2 tablespoons (30 ml) heavy cream
- 1 large egg
- Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
- To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
- To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
- Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The post Parsnip and Thyme Galette + The Easy Vegetarian Kitchen Cookbook appeared first on Naturally Ella.
SOURCE ARTICLE: : http://naturallyella.com/2015/01/25/parsnip-and-thyme-galette-the-easy-vegetarian-kitchen-cookbook/
Highlights from our week: Enjoyed lots of snuggle time. Madison loves laying like this on me… funny girl. Madison loves her jumper. Trying out some new cloth diapers and love these Apple Cheeks covers. Love taking mom and daughter selfies More selfies in cozy warm sweaters. Baby gap for Madison and Tone It Up for […]
SOURCE ARTICLE: : http://purelytwins.com/2015/01/25/weekly-sparks-56/
GEM-A-PORTER girls love shopping for jewellery from our plush beds, browsing unhurriedly through all that what is on offer, and imagining …
SOURCE ARTICLE: : http://gem-a-porter.com/2015/01/25/the-best-places-to-shop-online-for-jewellery/
There’s nothing better than a 5-minute, single-serve dessert that is both vegan and paleo friendly. Make this Raspberry Banana Soft Serve with Chocolate Swirl for a guilt-free treat! Breakfast, dessert, a snack, lunch. This can be whatever the heck you want it to be because the ingredients involved are whole foods AND there is absolutely…
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The post Raspberry Banana Soft Serve with Chocolate Swirl appeared first on Fit Foodie Finds.
SOURCE ARTICLE: : http://fitfoodiefinds.com/2015/01/raspberry-banana-soft-serve-chocolate-swirl/
You didn’t think yesterday’s Paleo Super Bowl Snacks post was an exhaustive list of Whole30-friendly finger foods for the Big Game, did you? ‘Cause I got plenty more where that came from—including these flavorful appetizers that can be made in a flash.
You still have Paleo Mayo in your fridge, right? Mix it with some cooked salmon and a few other pantry staples, and scoop the mixture into bite-size cucumber cups. DONE!
Sure, kickoff’s still a week away. But you can still make a platter of Spicy Salmon Cucumber Cups and settle in front of the tube to watch the Sunday morning talking-head news shows, including my segment on this weekend’s Press:Here! If you’re within spitting distance of the San Francisco Bay Area, you can catch it at 9am Sunday morning on NBC11. Otherwise, check out these clips of me trying my very best to act all polished and professional:
Hosted with wit and humor by longtime host Scott McGrew (whose 13-year-old niece is already becoming a Paleo powerhouse!), Press:Here is “a weekly roundtable featuring top technology reporters interviewing Silicon Valley CEOs and entrepreneurs.” After having me on as a guest, I suppose they’ll have to add to the list “random dorks who bumble their way into professional blogging.”
Can you tell that I had a blast?
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).
SOURCE ARTICLE: : http://nomnompaleo.com/post/109080169958
In yesterday’s post about this week’s Fleetwood Mac concert at Madison Square Garden, I mentioned that gorgeous Instagrammer Carrie Courogen was soooo front-row that she played Lindsey Buckingham’s guitar. Twice. Because I already posted the guitar picture, here’s a nice shot Carrie got of Stevie Nicks. The perfect halo of gold hair and lightning. A […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/TmW2Ggog95Y/
Originally posted 2009-10-03 12:32:39. When I first started working out, I joined a gym. It was awesome – open 24hrs with security, awesome facilities, and two personal trainers (a married couple, in their late 50s – I know, I was mad too) who owned and operated it. The gentleman was the one who showed me […]
The post Building A Home Workout Routine: Reverse Crunches appeared first on A Black Girl’s Guide To Weight Loss.
SOURCE ARTICLE: : http://blackgirlsguidetoweightloss.com/building-a-home-workout-routine/building-a-home-workout-routine-reverse-crunches/