Sprout & Pea

As excited as I was to roast my first leg of lamb the other night, I still wanted to eat my veg­gies. We received an adorable baby acorn squash with our CSA and still had a but­ter­nut squash lay­ing around from a pre­vi­ous veg­gie box so we roasted them both and decided to make a nice mash as a side for our lamb. Since the cashew cream worked so nicely in the vegan risotto I recently made, I decided to try adding it to this mash in place of but­ter. I always love the fla­vor of car­damom in the win­ter and thought it would go nicely with the orange fla­vor in the lamb so I mixed some into the squash along with some honey and mashed it all together. Read more:

When we’re not hav­ing fleet­ing days of sum­mer weather, it cer­tainly feels like fall has arrived, and I’m enjoy­ing every minute of it. The cozy sweaters, the nights snug­gled up with your loved ones enjoy­ing a glass of wine, the din­ner par­ties galor. The one thing that most sig­ni­fies fall to me is food. That tran­si­tion into hol­i­day spices and warm meals is one that com­forts me to no end. After mak­ing an impro­vi­sa­tional stuff­ing with car­damom, orange zest, gin­ger and honey, I found myself days later still crav­ing the taste and aroma of car­damom. Read more:

It may be a lit­tle bit early for Thanks­giv­ing, but tonight I decided to get into the spirit of the hol­i­day and make some stuff­ing. I was inspired by a new favorite drink that I’ve been enjoy­ing recently at a local restau­rant — a car­damom honey cap­puc­cino. I thought about mak­ing my own car­damom honey cap­puc­cino this morn­ing, but set­tled on tea instead and after that, the thought of car­damom was in the back of my mind and taste buds all day. When night­time came around, I had the sud­den idea to try mak­ing car­damom and honey stuff­ing. Read more:

Some­one men­tioned french toast the other day and sud­denly I had a huge crav­ing that seemed to be last­ing for days. Since it’s not often that I crave sweet fla­vors for break­fast, I decided to take advan­tage of this sweet tooth when I woke up on Sat­ur­day morn­ing. Instead of the tra­di­tional way of mak­ing it, I thought I would browse the world wide web for some dif­fer­ent vari­a­tions. I was curi­ous how peo­ple made vegan french toast, and my search results included many recipes using bananas and soy or hemp milk instead of eggs. Read more:

Recently read­ing Heather Taylor’s post on her apple but­ter can­ning visit with Jen Smith made me yearn for a farm of fresh apples to make my own apple but­ter with. The beau­ti­ful pho­tos and write up of the day on Heather’s blog L.A. In Bloom inspired me to wake up early this past Sun­day morn­ing and seek out the next best thing: fresh apples from my local farmer’s mar­ket. Later in the after­noon, I returned home with a huge batch of locally grown apples and two very spe­cial ingre­di­ents in Jen’s recipe– rose­wa­ter and car­damom.
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