sadly, I neglected to take a photo of the finished product. they were very pretty. something like this:
but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.
this one just about nails them all on the head:
✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)
✔ wheat free (can be gluten free with appropriate sourdough starter)
✔ sourdough (nourishing traditions)
✔ no artificial colours
✔ natural sweeteners (other than whatever’s in the cream cheese! – will try home-made next time!)
sourdough beetroot cocoa cupcakes with carrot cream cheese frosting
carrot reduction 4 – 5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup
roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)
wish I could show you the final results, but they looked good, and tasted great. yay, me!
pinto beans in pork stock (plus some maple sap) with boar ham, sun dried tomatoes & peppers
Andrea Chesman’s “east meets west braised cabbage” with homemade rhubarb/lemon balm wine blend, fresh grated turmeric, kalonji, garam masala, apple syrup, dried currants
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
- How the Herbal Nettles Can Help You Cure Intestinal Weakness, Diarrhea, and Malnutrition (completeherbalguide.com)
- Wild Green Recipes: Stinging Nettle Pizza (sierraclub.typepad.com)
- Nettle Eating (misterdavid.typepad.com)
- Meet the wild veg forager: ‘I’m a hunter, except I track down plants not animals’ | Meet the producer (theguardian.com)
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.
I’ve been trying to provide K with the opportunity to pick different produce from the grocery store. she enjoys the discoveries (“ooh, what’s that? what do we do with it?”…. I dunno, let’s google it….) kerala (bitter melon) was one of our first experiments. chayote was the next. I’ve just been eating them raw in fruit salad or as a sliced veggie crudité. but I’m keen to try thehungrybelgian’s “kickin’ chayote & melon salsa” (preferably fermented!). hopefully, the selection of chayote is kickin’ at the grocery next week (it’s been good lately, but definitely went through a sad phase).
and so starts my efforts at “findin’ fridays” – where I’ll post something different that we’ve tried (a new food, a new way of preparing something familiar, something different, anyway). no promises for consistency; I’ll do what I can 😉
make paste while the sun shines.
’cause we can use it in all sorts of things during the winter (including our new favourite, LF ketchup, and B’s staple, tomato soup)
still going, we’ve had successful kale harvest all summer long.
- Eat more kale! 22 recipes using kale (csmonitor.com)
inspired by chef Michael Smith’s sweet potato aloo gobi… I’ve been wanting to make it since I saw it on Chef at Home a number of years ago. apparently, aloo gobi is a regional dish of the northern subcontinent, featuring potatoes & cauliflower.
meant to add some peppers from the garden but forgot. did add carrots. didn’t add curry powder, just used turmeric so K wouldn’t complain about “too spicy”. subbed some kale for peas, which was quite nice. splashed some on-the-go hot tomato juice (working toward tomato paste) instead of water for the cooking liquid (also added that as part of cooking liquid to the forbidden rice accompaniment).
enough success that D can see growing cauliflower in the future (never has before).
K’s response: “too much vegetable, Mom”
sigh. she did eat all her forbidden rice, of course.