So I Married a Vegan...

I'm not dead.

Mon, 20 May 2013 01:09:15 -0400

It’s officially summer which means I can blog again!!

I’m starting small though.

This past week, I’ve made two decent recipes. Both from the PPK.

This site is always a good choice.

I made the Tempeh Orzilla and the Sanctuary Dip.

Both excellent. I used the dip as a dip but am also going to drizzle it on some baked potatoes and (duh) pizza :)

Check out these fabulous recipes at theppk.com.

Vegan and Gluten Free Chocolate Crinkle Cookies

Tue, 04 Sep 2012 00:30:12 -0400

If only they were SUGAR free and then they’d be perfect!

This recipe is pretty great- I’m surprised I haven’t posted it yet.

(Also- I swear I’ll take pictures with an actual camera someday and not my iphone..I’m just lazy)

These cookies turn out great every time and are especially good when they come out of the oven a little early. Check out the recipe at Cake and Commerce.

I made them for my husband’s client today who is allergic to gluten and she approved! So let it be known that if you hire my husband (stillmusic.com) to shoot your wedding, I will bake you cookies in accordance with your dietary restriction ;)

More Sweet Potatoes..

Wed, 15 Aug 2012 03:06:07 -0400

I swear I’m not on a sweet potato kick or anything.

But these looked so good! The recipe is from Chloe’s kitchen, one of my favorite cookbooks. This recipe is very simple and even quick, aside from baking the sweet potatoes. I toasted some walnuts and tossed them in with the gnocchi and sage butter. The sage butter is so simple but packs a distinct and delicious flavor.

This recipe makes a lot so it’s perfect for having friends over or freezing some of the batch for another night!

Sweet Potato Gnocchi with Sage Butter

2 large red skinner sweet potatoes (2lbs)
1 tsp sea salt
1/2 tsp nutmeg
1/4 tsp ground black pepper
2 1/2 to 3 1/2 all purpose flour
1/2 cup earth balance
1/2 cup fresh sage leaves
1/3 cup chopped walnuts

Preheat oven to 450.

Pierce sweet potatoes with a fork and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Cut the potatoes and use a large spoon to scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.

Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well to combine, I used my hands. Once a soft, slightly sticky, dough has formed, divide it into six portions.

Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows.

Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat earth balance and sage in a large skillet (I used cast iron) until the margarine begins to bubble.

Toss chopped walnuts in a small skillet and toast on low until nuts become fragrant.

When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce.

Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper and walnuts.

A Change of Scenery.

Thu, 09 Aug 2012 01:47:31 -0400

Oh hey.

Remember me?

I used to have a blog..

and then I fell off the face of the planet!

But I’m back!

And now I live in beautiful Santa Cruz, CA.

Living in such a beautiful place has definitely inspired me to cook more. I’ve tried cooking with almond meal recently and I love it! Check out this recipe from oh.she.glows. These almond thumbprint cookies are SO good…I did not miss the white flour at all! I also made these chocolate chip cookies with almond flour. Not as chewy as a regular chocolate chip cookies but still very delicious.

Some other favorites of the last month have been these beautiful lettuce wraps from theppk.com.

Some homemade wild plum jam.

Gluten Free Sweet Potato Falafels from 101cookbooks.

And a grilled cheese sandwich made with a homemade grilled cheez spread.

This recipe is from the Ultimate Uncheese Cookbook. It delivers a deep cheezy taste and is very simple to put together. Add a slice of tomato or apple and enjoy!

Gooey Grilled Cheez

2/3 cup water
1/4 nutritional yeast
2 Tbs flour of any kind (chickpea works great but regular flour is fine)
2 Tbs fresh lemon juice
2 Tbs tahini
1 1/2 Tbs ketchup
2 tsp cornstarch or arrowroot
1 tsp onion powder
1/4 tsp garlic powder, turmeric, dry mustard and sea salt
bread

Combine all ingredients, except bread, in a medium saucepan, and whisk until mixture is smooth. Bring to boil, stirring constantly until mixture is very thick and smooth. Remove from heat. Spread on bread and grill like a regular grilled cheese.

Let Summer BEGIN!

Sat, 16 Jun 2012 02:57:01 -0400

Tonight we enjoyed a beautiful day in Portland and a delicious dinner in the backyard.

Marinated and grilled Portobello mushrooms, sweet potato coconut mash, green goddess kale and a fresh baguette (made by my huz). It was so nice to sit together and enjoy a delicious meal. These recipe are simple and easy. The mushroom and green goddess dressing recipe (which is my new favorite dressing) is from Isa Chandra Moskowitz’sAppetite For Reduction. These recipes are light, healthy and incredibly flavorful.

The sweet potatoes are a cinch. I peel, cut and steam the potatoes until tender then mash with a few tablespoons of coconut milk. They are delicious and really simple.

For Dessert I made a fabulous (if I do say so myself) Peach & Basil pie. It was so flavorful and so sweet. In my opinion, fruit pies are one of the easiest things to veganize- thanks to Earth Balance!

Try this twist on a traditional peach pie and surprise your friends!

pie crust:

3/4 c earth balance
2 1/4 c all-purpose flour
1 1/4 tsp kosher salt
4 to 5 tbsp ice cold water

The key to a good crust is COLD “BUTTER”, so keep your earth balance in the fridge until the very last second. To make crust, whisk together flour and salt. Mix in the earth balance by cutting it into cubes and mixing the cubes in. Here’s a tip: you can also grate the cold butter on a cheese grater into the dry ingredients. Using your hands, rub the flour into the butter until there are very few large lumps of butter visible. Add the water, one tablespoon at a time and work it into the dough until it forms a soft dough. Cut the dough into two mounds and chill in the fridge until ready to use.
pie filling:

4 c peeled, pitted, and sliced yellow peaches
3/4 c sugar
1 handful basil leaves, chiffonade
2 tsp cornstarch or tapioca starch
1 lemon, zested
2 tsp lemon juice
3 Tbs earth balance

Mix all ingredients in a bowl and allow them to sit for 10 minutes.

Preheat your oven to 400°. Roll out first dough ball and place in pie tin. Prick the bottom of the dough all over with a fork. Pour the filling into the pie pan and begin rolling out the other dough mound. You can make a traditional top or a lattice top which I did.

Bake for 20 minutes at 400° and then turn the oven down to 350°and bake for another 20 or until the crust is golden brown.

Serve with vanilla soy ice cream and enjoy!!

Vegan Mimosa Cupcakes

Tue, 05 Jun 2012 15:47:00 -0400

This weekend we celebrated our friend’s 30th birthday. He is a huge supporter of cocktails and merriment so I decided to make some cocktail themed cupcakes. My favorite of the night were these mimosa cupcakes. (I know my pictures are terrible but I normally don’t have time to take a nice picture of food…or I start eating it and realize half way through that I should’ve taken a picture!)

Whenever I bake for a large group I tend to use some shortcuts. One shortcut I’ve used on several occasions is Trader Joe’s Vanilla cake mix.

It always turns out moist and has vanilla bean speckles in it so people think you’re fancy (when in reality you are the opposite because you used boxed cake).

To make the cake, I subbed champagne for milk and ener-g for the eggs. I also zested a little orange into the batter. I considered using orange extract but thought it might be too strong. My advice is to allow the cupcakes to cook a bit longer than the directions suggest.

For the frosting I modified a traditional buttercream frosting recipe. My frosting turned out with a stronger champagne flavor but you could use more orange juice and less champagne (or none at all) if you want a brighter orange flavor.

Mimosa Buttercream Frosting

1 cup earth balance
3+ cups powdered sugar
2 Tbs orange juice
3 Tbs champagne
orange zest

Cream the butter and sugar together until it forms a paste. Slowly add in your orange juice and champagne. You may need a little less or a little more liquid depending on the amount of sugar you wound up using.

Frost cupcakes and garnish with zest.

Sugar Free Fruit Tart

Sun, 20 May 2012 22:56:54 -0400

It’s been over a month since I began my sugar fast and I am a new woman. This last week I wasn’t quite as religious about it but I still made every effort to avoid sugar. Over the weekend we hung out at the park with friends and I brought this tart for dessert. It’s so delicious and simple. I made mine the night before and let it chill over night.I felt that the amount of filling was lacking so I doubled it for the recipe below.

One tip I have for making this tart is toshop in bulk.These ingredients can be pretty pricey but you can find several of them in the bulk section of whole foods. Slivered almonds, dates and dried mangoes are expensive but you can cut your cost by only buying what you need for this dish.

I also saved some money by buying the packaged mixed fruit cups in whole food’s produce section. Grab a container of mixed berries with kiwi or whatever fruit you’d like for the top. it’s cheaper than buying several packages of each individual fruit.

Enjoy!

Sugar Free Fruit Tart

9” pie pan
2 1/4 cups slivered almonds
3/4 cup pitted medjool dates
1/4 tsp sea salt
2 1/2 cups mangoes (4 yellow mangoes).
1/2 cup dried mangoes, cut into pieces and soaked for 10 minutes
your favorite fresh fruit

In a food processor pulse slivered almonds, dates and sea salt until it forms a grainy consistency.

Using your hands or a rubber spatula, press the mixture into the 9” pie pan to form a crust. Cover the crust with plastic wrap and chill in the fridge while you prepare the filling.

Blend the soaked and fresh mangoes in a food processor. (Here is a site that explains how to cut a mango if you need help getting the most out if your fruit=> http://bit.ly/13Wbmh)

Pour the filling into the crust and arrange the fruit on top. Chill for at least an hour.

Sugar Free Fruit Tart

Sun, 20 May 2012 22:56:45 -0400

Enjoy!

Sugar Free Fruit Tart

9” pie pan
2 1/4 cups slivered almonds
3/4 cup pitted medjool dates
1/4 tsp sea salt
2 1/2 cups mangoes (4 yellow mangoes).
1/2 cup dried mangoes, cut into pieces and soaked for 10 minutes
your favorite fresh fruit

In a food processor pulse slivered almonds, dates and sea salt until it forms a grainy consistency.

Using your hands or a rubber spatula, press the mixture into the 9” pie pan to form a crust. Cover the crust with plastic wrap and chill in the fridge while you prepare the filling.

Blend the soaked and fresh mangoes in a food processor. (Here is a site that explains how to cut a mango if you need help getting the most out if your fruit=> http://bit.ly/13Wbmh)

Pour the filling into the crust and arrange the fruit on top. Chill for at least an hour.

A little update.

Wed, 16 May 2012 22:48:01 -0400

Here are a few of my favorite meals I made during my sugar free fast. The first is an asparagus stir fry from 101cookbooks.com. It’s fresh tasting and a bit spicy. I served it over quinoa and it made the perfect meal for a beautiful summer evening.

The second is a Caribbean bowl recipe from Chloe’s kitchen. Fried plantains with seasoned yams, tofu, broccoli and kale served over brown jasmine rice. I loved this recipe! A lot of steps but pretty simple and very filling.

Sugar Fast Wk3: Feelin Good, Feelin Good.

Tue, 01 May 2012 17:32:45 -0400

You guys, I’m doing it! I am 3 weeks into this thing and I feel awesome! I’m starting to notice physical changes in my body and cravings. We’ve also been thinking a little harder about the meals we plan each week.

Some of the meals we made this week included spelt flour crepes, polenta pizza and thai curry. I also made a batch of kale chips with our dehydrater that I’ve been munching on throughout the week (pictured below).

I think the most difficult part of this fast, thus far, has been avoiding processed sugar and white flour. It’s easy enough to avoid cookies and baguettes, but the sneaky sugars are what have been my problem. I ate some Trader Joe’s hummus the other day that had (surprise) “cultured dextrose”. So…everything has sugar in it.

Here are some tips I’ve found for avoiding unnecessary sugars and white flour.

Tip #1: Gluten Free Pasta:The reason why pasta is always in the “do not eat list” of dietitians and trainers is because of the white flour. It’s high on the glycemic index and offers no real nutrition. I have found that not only is gluten free pasta good for you, but it tastes great too! Try quinoa or brown rice pasta for a delicous hearty italian dish. Though it is not gluten free, spelt is also a great alternative choice for pasta.

Tip #2: Experiment with alternative flours:It wasn’t until this fast that I really experimented with flours. Sure I’ve used all purpose GF flour, but that was about it. But there are so many different types of flour besides white. Try spelt flour for baked goods and chickpea flour to thicken soups or a vegan omelet perhaps. You can find tons of different flours (almond, coconut, oat, buckwheat, etc) in the bulk food aisle at any whole foods.

Tip #3: Plan out your meals and snacks:These last few weeks, we’ve been planning out our menus. It’s usually when I’m standing in front of the open fridge that I make the worst diet decisions. Having the exact ingredients for specific meals has been helpful. I also have been packing my own snacks so I’m not tempted to buy processed food at the store. I’ve made kale chips and have been eating a lot of those raw balls. They manage my cravings and prevent some bad decisions.

Hope these ideas will help you consider eating less sugar and white flour in your diet too!

Sugar Fast Wk2: Things are lookin up!

Wed, 25 Apr 2012 13:44:42 -0400

Week 2 has been way better than week 1. The cravings have gotten a little more manageable and I’m feeling great. I don’t think I’ve lost weight (I don’t own a scale) but i feel really good. I feel more agile, lighter…just healthier. It has really been difficult and I did have some white flour this weekend but I’m OK with that. The more I experience my body changing, the more I want to make this “fast” a permanent thing. I don’t want to never eat white sugar and flour again, but I would like to eat them less frequently and eat more holistically.

One way I’ve tried to curb the cravings is by making healthy desserts. Last week I made some peanut butter-banana soft serve (pictured above) by blending a couple frozen bananas with a spoonful of peanut butter. Super easy and super filling and delicious. We’ve also been making some raw balls (pictured below) by blending dates, coconut, peanut butter and coco powder together. My huz is super pro at these and they are so good!

Some of my favorite meals this week has been chili mac which is chili with gluten free macaroni and chard. Really filling and delicious. Another good one Avocado Parsley pesto with gluten free angel hair and sauteed garlic tofu. Really tasty, the avocado cuts the bitterness of the parsley.

Even though I’m constantly dreaming about frenching a cupcake, I really am enjoying this fast thing and am not stopping anytime soon!

Sugar Fast, week1: There's a learning curve

Tue, 17 Apr 2012 13:26:14 -0400

It’s been about 5 days of this sugar fast and I’m already failing. Trying, but failing. There’s sugar in everything! I feel like such a dope because I keep accidentally putting sugar in things. Not like white sugar…hidden processed sugar. We usually use dry beans but in a pinch I went for a can of beans for our dinner last night. After it was in the oven I looked at the label to find dextrose. UGH! So frustrating. Then last night I made some cookies from fatfreevegan.com, which have maple syrup in them. I thought maple syrup would be a good choice but I seriously felt my blood sugar spike after I ate one. So yeah…there’s a bit of a learning curve. It’s also hard to adjust to a new diet. Over the weekend my huz made some beautiful baguettes. I didn’t want them to go to waste!! I know that’s an excuse but… well yeah it’s just an excuse. I’m getting better at this though, I’m making a recipe tonight that calls for brown rice syrup and I’m omitting it completely. I’m also only having one small serving of fruit a day..which I think I’m going to start saving for dessert. I’ve also been drinking a ton of water each day. (Half my body weight in ounces). Here are some of the meals I’ve made this week:

For dinner on Sunday I made these bowls.

My favorite recipe of baked tofu, steamed veggies, brown rice and a chickpea gravy fromAppetite for Reduction.Easy, low fat and sugar free!

For lunch I had this sandwich two days in a row.

It is supposed to be a wrap on a whole grain tortilla but… well you’ve already heard my baguette excuse. It’s roasted red pepper hummus, kale, roasted cauliflower and red onions. Pretty delicious. I can’t wait to try it as a wrap.

This was last night’s dinner.

Barley casserole. Hulled barley is packed with fiber but is pretty chewy. I liked this dish though. I also added some of that baked tofu that I love (recipe to follow).

These are the A-hole cookies that effed me up. They’re good if you’re not going sugar free. It had only been 4 days since I had had sugar and they sent me into an unfortunate sugar high. Also, and I can’t be sure it had the incidents are linked but the morning after I ate one of these I had a gross acne outbreak. So…bad choice.

Next time I update, I swear I’ll be doing better. I feel good about it all even with the set backs. I’ve been exercising (almost) everyday and snacking less. I’m excited to feel batter and see some great changes in my body.

Giving up sugar and other forms of torture.

Thu, 12 Apr 2012 17:15:00 -0400

There has been a lot of talk of sugar lately. Apparently, it’s killing me. This is the worst news because sugar is my favorite thing. Some days the only thing that is getting me through is knowing that there is a cookie waiting for me at home. But it’s time to be honest with myself: sugariskilling me.

I’m an honest to God sugar addict with all the symptoms to prove it. When I haven’t had sugar in a few hours, my mood gets real foul real quick. I have dark circles under my eyes that just won’t go away and a couple pounds to lose that are stickin around as well. It seems like my body is telling me exactly what to do and I’ve just been ignoring it.

Well I have a bridesmaid’s dress to fit into in a couple months and it seems like the perfect opportunity for me to get my health (and body) in order. So I’m cutting out sugar. I’m also going to try and avoid white flour. With these two things out, I will be eating a lot more healthfully. I am enlisting the help of Alicia Silverstone’s book the kind diet.

This book is filled with healthy holistic recipes that are sugar free. I have a feeling the first few weeks are going to be really difficult but I’m hoping the great bodily changes I experience will outweigh my grumpy addict mood swings. I’m excited to get started and feel great!

Giving up sugar and other forms of torture.

Thu, 12 Apr 2012 17:14:52 -0400

A New Cookbook!

Tue, 10 Apr 2012 13:08:00 -0400

A couple weeks ago I ordered Chloe Coscarelli’s Chloe’s Kitchen. I’ve been following her ever since she won cupcake wars a few years ago. She’s so cute and young and her recipes are amazing. When the cookbook came in the mail I was so excited!

I’ve made several of her recipes already and they’ve all been fabulous. My favorite recipe so far is her BBQ pineapple pizza.

With homemade BBQ sauce, fresh cilantro and big chunks of pineapple- this recipe is a HIT! We liked it so much we made it twice in one week!

Last night I made her vegan scalloped potatoes. My mom always used to make scalloped potatoes and at holidays and I loved them. This delicious recipe really brought me bad to my mom’s kitchen. My huz says this picture looks gross but I still wanted to give you an idea:

The cheese is made from cashews so it’s rich and creamy. So good!!!

I’ve made several other recipes but I just wanted to share those with you. Go out and get this cookbook, you will thank me :) I have some original recipe coming up so stay tuned!!

xoxo

erin

A Quick, Cheap & Delicious Dinner

Thu, 22 Mar 2012 22:42:13 -0400

Since we go grocery shopping on Saturday, Thursday and Friday night’s dinners are usually on the meager side. Tonight’s dinner however, while consisting of very simple ingredients, was extremely delicious! The cauliflower steaks were delicious and simple. If you have yet to try roasted cauliflower, you are in for a surprise. Raw cauliflower is so bland but roasted cauliflower is bomb!!!

The cauliflower steak was seared, in rosemary and olive oil, on each side in a cast iron pan. Then I placed them in the oven until they were tender (about 8 minutes).

The kale pesto was simple and delicious. I just subbed kale for basil in a traditional pesto recipe. I always use nutritional yeast in pesto instead of Parmesan cheese. I used toasted walnuts, fresh lemon juice and zest to combat the bitter kale flavor. it turned out perfectly! This recipe (if you can even call it that) was so simple and delicious. I will definitely make this again!

Saying Sorry with Breakfast Bars & Food Porn

Tue, 20 Mar 2012 14:22:11 -0400

So I haven’t posted in a million years- sorry about that. It’s been a busy season for my little family. Huz and I celebrated two glorious years of marriage by flying to Cabo! We read in the sun and drank smoothies in our bathing suits. It was excellent.

There isn’t a whole lot of Vegan food in Cabo but we did make one great find: Pura Vida. Here we drank fresh smoothies and at gluten free/vegan sandwiches. Yep- there are hippies everywhere, y’all. You just got look for em.

When we got home we went to our favorite vegan bakery to end our celebration with a tasty lunch. We probably go to Back To Eden once a week. We love everything about that place and now they serve lunch so we’ll probably always be there.

In baking adventures: I’ve been baking. For our friend’s birthday party I made some fun cupcakes. In order to save some time I grabbed cake mixes and refined them a bit. You do have to look over the ingredients on the boxes but I think using box cake mixes is a good time saver. I bought a vanilla bean cake mix form Trader Joe’s and added orange juice instead of milk to the mix and did the same to the frosting so the cupcake had a really bright orange taste. To the chocolate cupcake mix I added a Tbs of lavender and when I made the frosting, I warmed the milk and steeped it with lavender to infuse some flavor into the frosting. They were tasty if I do say so myself!

Another recipe I made recently were these breakfast bars. I chose this recipe because I was looking for something I could take on the go and something that was nut free. I’ve been babysitting for a family that has three girls, two of which are allergic to nuts. this recipe was really delicious and I took a few creative liberties that really boosted the flavor. Check out the recipe (HERE) and have fun! I used dried cherries and blueberries for the dried fruit and added a Tbs of freshly grated orange zest.

These bars are so yummy. Once they cooled I wrapped the bars individually and had a perfect breakfast to eat on my way to work!

Vegan Orange Muffins

Tue, 21 Feb 2012 02:13:09 -0500

Yes yes, y’all. This is an ORIGINAL recipe! One that I have been trying to create for quite some time. You see, these muffins are the vegan version of a muffin I now only dream about it; an orange muffin from Smith’s Bakery in Bakersfield, CA. You may be saying, “Erin, Bakersfield is the least vegan place on the planet..” and you would be right (because a man is currently on trial in Bakersfield for eating neighborhood cats) but these muffins were a delicious treat back in my pre-vegan days. The originals were so moist and had a sweet orange glaze on top. I am proud to say that these vegan muffins are pretty darn delicious and made me feel like I was back in Bako…in a good way.

I am happy to share the recipe with you! This time I used part whole wheat flour and part all-purpose but next time I make them I will use pastry flour or half pastry flour and half whole wheat pastry flour. In the recipe I’m publishing, I’m advising you to use all all-purpose flour but feel free to experiment.

Orange Muffins

2 all-purpose flour
1+1/2 tsp baking soda
1/2 tsp salt
2 Tbs orange zest
3/4 cup organic vegan sugar
1/2 cup orange juice
1/2 cup non-dairy milk
1/3 cup canola oil
1 tsp orange extract
1/4 tsp vanilla extract
1 Tbs distilled white vinegar vinegar

Glaze

1/4 cup orange juice
2 tsp orange zest
1/3 cup to 1/2 cup powered sugar

Preheat the oven to 350. Place cup cake foils in a cupcake tin and spray with cooking spray. Mix all the dry ingredients in a small bowl and all the wet ingredients in another. Mix the dry ingredients into the wet until combined- don’t over mix. Fill the cupcake foils and bake for 20 minutes, make sure a toothpick comes out clean when inserted before pulling the muffins out. Allow the muffins to cool before glazing.

For the glaze, combine all ingredients and blend with a whisk. You make want to add more powdered sugar or orange juice depending on your desired consistency.

Arabian Lentil Soup

Fri, 17 Feb 2012 19:41:15 -0500

We’ve had a few dreary days here in Portland. The kind of days where all I want to do is snuggle with my cat and have a hot bowl of soup. This recipe from (my lady crush) Isa Chandra Moskowitz’s Appetite for Reduction is so delicious and simple. I love recipes where the ingredients are normally in my pantry. When a recipe calls for fennel, parsnips or rosewater… it kinda takes the wind out of my sails. This recipe calls for lentils, rice, carrots and broth. The spices and lemon juice are subtle and so delicious and gives this simple soup a bright finish. Pick up a copy of this cookbook ASAP so you can enjoy all these tasty and low fat recipes!

Beet Burgers & Curry Fries

Mon, 06 Feb 2012 01:42:10 -0500

I love Isa Moskowitz. Love her. I feel like we have the same pallet. Everything she makes is delicious. These two recipes are no exception. The burgers are very flavorful and thick. The stay together perfectly even without gluten! You could easily make them gluten free with GF bread crumbs. The fries are also fabulous. I’m so glad this recipe asks you to parboil the fries- it makes the texture perfect. The curry is mild and gives the fries amazing flavor. Try these two recipes at theppk.com and I’m sure you’ll find them fabulous. My huz made us some amazing fresh buns to go with these patties and it was probably the best dinner we’ve had in a while!