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.