If I were a blueberry...

...I would be covered in chocolate. Is that surprising? Luckily for me, this month I had reason to pursue my blueberry/chocolate interest. First off, as mentioned in my last post, the SOS Kitchen Challenge is highlighting blueberries this month! Secondly, blueberries are now readily available to me at the farmers market every week (more about this shortly). And finally, is there ever a time I would say no to chocolate? Probably not.

To start, let's spend a moment dwelling on the blueberry itself. Almost every Sunday, I spend the first six hours of my day selling organic produce at the farmers market (though the berries tend to sell themselves). Our berries are truly amazing, largely because they are organic. Why? For one, pesticides, herbicides, and fungicides are chemicals that tend to kill off the soil microfauna, which in turn help mobilize nutrients. It shouldn't be a surprise then, that the quality of the soil directly impacts the micronutrient content and flavor of the berries. Blueberries also happen to be among the top 12 fruits and vegetables with high pesticide residue. Luckily, it is fairly easy to obtain organic blueberries, and the flavor is definitely worth the extra dollar or two!

So I've taken this opportunity to capitalize on the bounty of berries and do a bit of melting of chocolate and encasing unsuspecting, juicy blue orbs in the molten mass. Now for those of you skeptical of chocolate and fruit, give it a shot. While strawberries are lovely in chocolate, dark chocolate-covered blueberries tend to just burst with antioxidant amazingness.

Enrobed Orbs of Blueness

4 oz unsweetened, good quality chocolate (you can try Sunspire, Dagoba, or some other 100% bars that are organic/fair trade)

15-20 drops stevia (vanilla flavored is good; don't oversweeten)

-or-

4 oz semisweet/bittersweet chocolate

1/2 cup blueberries

1. Stick a toothpick in each blueberry (option; only important if you plan on serving to other people). Place blueberry pops in freezer for 20-30 minutes.

2. Melt chocolate. Mix with sweetener if you are taking that route.

3. Dip blueberries in chocolate. Make sure they are well coated! Place on parchment or wax paper on a plate/tray. Once all have been dipped, place in refrigerator for 30 minutes or until you serve them. Will last...until you eat them :) mmm...

Enjoy!

Blueberry Pie in the Sky

It's that time of year again...well, much earlier for my Pacific Northwest expectations, but apparently not such a rarity here in the DC metro area. Yes, I am talking about blueberries! My farmer (the one for whom I work at the farmers market on Sunday...come visit!) brought his first harvest of blueberries last weekend and they were AMAZING! Now I have to admit that for this first entry to this month's Sweet or Savory (SOS) Kitchen Challenge I used frozen blueberries. But now that I can bring them home from the farmers market, I will have even more fun with the fresh variety, and perhaps some insight from my farmer.

This little recipe was supposed to be a ravioli, but I got too scared that it would fall apart if I boiled it. Instead, you get a baked ravioli!* Here's what I did for these bite-sized snacks:

Blueberry "Cheesecake" Raviolinis

Dough

1 tbs oil

1 tbs water

1 tbs almond milk

1 pkt stevia powder

1/3 cup almond meal

1/3 cup millet flour

1/4 cup tapioca starch

1/2 tsp xanthan gum

1/8 tsp salt

Filling

1/2 banana

1/3 cup blueberries

1/2 lemon juiced

1 tsp honey/agave

10 drops stevia

1/4 cup raw cashews

3 oz/85 g firm tofu

1 tbs tapioca starch

1. Combine dry dough ingredients in a bowl. Add in liquid ingredients and mix until a dough ball can be formed. Set aside.

2. Food process all filling ingredients. Yes, that's it. You can adjust the sweetener in either to fit your tastes.

3. Roll out dough to about 1/4" thickness. Cut into strips about 2" x 1". Fill one side with about 1sp filling. Fold dough over and crimp edges.**

4. Bake at 350F for 15-20 minutes until started to brown. Allow to cool. Enjoy!

* Does anyone have a good gluten-free vegan recipe for pasta dough???

** Filling is also fantastic as a cheesecake. Make a crust with almond meal, dates, agave, and bake filled crust until set.

Portable Protein: Adzuki Beans on the Go

Did I say I was going to blog less because of yoga? Well, perhaps I underestimated my need for a stress relief outlet, seeing as I posted only two days ago and have another one planned for Tuesday. Well, I won't complain if you don't.

Tonight's culinary adventure was inspired by this month's SOS Kitchen Challenge, focal ingredient being adzuki beans. I have played around with these little red beans before, and been underwhelmed by their mild flavor and tendency to fall apart. Then, I came to the realization that this makes them an excellent carrier for other flavors. And so here we have my sweet AND savory pocket-sized edibles.

Coconut Adzuki Gems

sweet bean puree

2/3 cup cooked adzuki beans

2 tsp coconut oil

2 tbs dried unsweetened coconut

15 drops liquid stevia + 2 tbs agave nectar (adjust for your taste...I have an almost insatiable sweet tooth; you could also use honey for a stronger flavor, if you swing that way)

pinch sea salt

1. Combine all ingredients in a food processor. I'd add the sweetener a bit at a time in order to gauge how much you actually want to put in. Keep blending until pretty smooth.

cookie conduit**

1/4 cup millet flour

1/4 cup brown rice flour

1/4 cup tapioca flour

1/2 tsp xanthan gum

1 tsp baking powder

pinch salt

2 packets stevia (or 1/4 cup sugar)

1-2 tbs coconut milk

1-2 tbs canola oil or coconut oil

1. Combine dry ingredients until uniform color achieved. Add oil and milk, one tablespoon at a time, just until the dough comes together and is just slightly sticky (can add some more milk or water as needed).

**Also, this dough is really unexciting, which is why I described it as a "conduit." For more exciting cookie-age, sub in coconut flour or almond meal for the rice flour.

Taste of the Orient Pocket Pies

miso adzuki filling

2/3 cup cooked adzuki beans

1 tbs miso paste

1 tbs wheat-free tamari

1 tbs tahini

1. Food process. Everything. Taste. Add more of any of the last three ingredients if desired. Not much to it.

tahini dough

1/2 cup rice flour

1/4 cup tapioca flour

1 tsp salt

1 tsp baking powder

1/2 tsp xanthan gum

1 tsp canola or sesame oil

2 tbs tahini

water to reach desired consistency

1. Combine dry ingredients until uniform color achieved. Add oil and tahini, making sure the latter is well-distributed and incorporated. Add water a tablespoon at a time, just until the dough comes together and is just slightly sticky.

Baking Directions for Both Recipes

1. Roll dough out on a baking mat. Cut out circles of desired size (2-3 inch diameter is probably a nice size).

2. Mound a little of the filling in the center of one circle, so there is about 1/4 inch perimeter of dough visible. Wet this area with a little water. Place another circle on top and pinch edges closed. Brush tops with some coconut milk or oil, if desired.

3. Bake at 350F for 20-25 minutes until just starting to brown. Remove from oven and allow to cool ever so slightly. Consume.

For some other adzuki options, check out:

Adzuki Butternut Squash Soup

Adzuki Bean Salad

Bean-Filled Collard Wraps

Mushroom Adzuki Dip

Adzuki Mousse Cupcakes

Sprouted Adzuki 'Pizza'

Dare to Bake: Cooked Cream

First of all, let me apologize for what may already be obvious; I will not be posting as regularly (aiming for once a week) as usual until mid-April. I am training to teach yoga, and it is taking most of my available brain space and time. That said, I am still baking and staying connected with sustainable agriculture, so I might resort to shorter blog posts in order to maintain frequency. Stay tuned.

In other news, happy Daring Bakers February reveal day! The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have been meaning to make Panna Cotta for a while now, and this was finally the excuse I needed. Panna Cotta, an Italian classic literally translating to "cooked cream," is a light and pallet-cleansing dessert. The first and only time I've actually eaten the dessert was at Il Pirata in the Cinque Terre, Italy. It was smothered in chocolate and strawberries, and decidedly not vegan (see photo above). My creations this time are, however, and also represent yet another contribution to this month's SOS Kitchen Challenge on Stevia.

Oaty Almond Florentine Cookies

1/4 cup coconut oil, melted

2 cups oats

1/4 cup almond meal

1/4 cup agave nectar (or maple syrup)

10 drops liquid stevia

2 tbs almond milk

1 tbs ground flax seeds

pinch salt

melted dark chocolate

1. Combine oats, almond meal, and flax seeds. Mix in oil, agave, stevia, and almond milk. Let sit for a couple of minutes and then stir again.

2. Drop silver dollar size gobs of oat mixture onto a silpat on a baking sheet. Bake at 375F for 8-10 minutes until just starting to brown.

3. Remove from the oven and allow to cool completely before sandwiching melted chocolate between two cookies and refrigerating.

Vanilla Bean Panna Cotta

1 cup soy milk (I used Westsoy nonfat plain)

15 drops liquid stevia

1/3 vanilla bean, scraped

1/2 packet vegan jello (can also use agar, but I haven't before ~1 tsp per cup milk)

1. Bring milk to a boil. Add stevia and vanilla bean. Pour into a bowl and add jello powder and whisk until dissolved.

2. Pour into whatever molds you are using and refrigerate until set. Bravo!

Pumpkin Pie Panna Cotta

3/4 cup pumpkin puree (I used kabocha squash, but butternut would also be lovely)

1/4 cup soy milk

15 drops liquid stevia

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp xanthan gum

1. Heat pumpkin and milk in the microwave for 1.5 minutes. Stir in spices (variation: 1/4 tsp ground cardamom) and stevia. Whisk in gum until fully incorporated.

2. Pour into molds and refrigerate until set, about an hour. Unmold and enjoy!

So you want a natural no-calorie sweetener, eh?

The very first time I ever came across stevia was while wandering the supplements aisles of Whole Foods and saw packets of Sweetleaf. I wrote it off immediately until revisiting the subject years later in a college sustainable agriculture course. Two representatives came in to present on their new natural no-calorie sweetener, Truvia, which consists of xylitol and a compound found within stevia that doesn't leave a bitter aftertaste. While I was very skeptical of the overall sustainability of growing immense quantities of the plant in order to produce tiny amounts of product, it did make me question the health for consumers (if not the efficiency in production) of no-calorie sweeteners concocted in a lab.

Then, my host on the farm in Italia pointed out to me that she grew stevia! Granted, the leaves really do have a slightly bitter flavor, but they were fun to munch or add a few to my tea. I was sold. It was easy to grow, not concocted exclusively in a lab from chemical components, and could be used to sweeten my favorite foods. I have dabbled a bit, and like Sun Crystals (if you can still consume raw sugar) and NuNaturals liquid, but can't really afford it and have opted for a greatly inferior Whole Foods brand. Trader Joe's powdered stevia concentrate is also rather pleasant, but still has a slight aftertaste.

Stevia rebaudiana, the sweet species with origins in the South America, can be found in semi-arid habitats of tropical and semi-tropical zones. While traditionally used for medicinal purposes or steeped as a sweet tea, we have now proceeded to extract the sweet bits out of the leaves to use, helping to avoid the distinct bitter aftertaste. The SOS Kitchen Challenge for February is to use stevia, I definitely have embraced this one wholeheartedly. Visit the webpage for more info on health benefits and types of stevia products.

In a burst of creativity, I bring you...

Meyer Lemon Polenta Slices (serves 4 - gf/vg)

Polenta

1/2 cup medium ground cornmeal/polenta

3/4 cup almond or soy milk (plain or vanilla unsweetened)

1/2 cup water

25 drops liquid stevia

1 tbs raw agave nectar

juice and zest of one meyer lemon

1. Bring water and milk to boil. Add cornmeal, stir, and bring back to a boil. Lower heat to med-lo and stir every now and then. Cook until thick and polenta is soft (and not too gritty).

2. Add agave, stevia, and lemon and cook just a couple of more minutes.

3. Pour into a small greased baking dish. Refrigerate an hour. Make coulis while waiting.

4. Cut into eight triangles. Heat a little nut oil in a skillet on slightly-above-medium heat. Pan fry each triangle, flipping after a few minutes on one side. Put two triangles on each plate.

Strawberry Coulis

1 cup frozen whole strawberries

2 tbs water

10 drops liquid stevia

1 tbs agave (optional; my strawberries were very tart)

1. Heat all ingredients over medium heat until mix boils. Reduce to low and simmer until condenses slightly and strawberries are essentially mush.

2. Remove from heat and allow to cool. When cool, food process until smooth.

3. Drizzle over plated polenta. Add a scoop of fruit-sweetened vanilla Soy Delicious and Enjoy!

A Thoughtful Chocoholic

We have already firmly established my preoccupation, bordering on obsession, with chocolate - not just the rich decadence of flavors, but also the ecology and social responsibility aspects (not to mention the proximity of cacao to lemurs...). It should come as no surprise to you, then, that I was thinking about chocolate again.

In one of many article I read over the course of a day, I recently happened across this one on the Royal African Society. It reveals how despite the presence of a large fair-trade cooperative (source of Divine cacao, see below) operations, growers in Ghana, the world's second largest cocoa producer, still face substandard living conditions. Even still, Ghana is unique in that it places a price floor for farmers that is 2/3 of the world market price (a rare occurrence for commodity crop producers). Unfortunately, this article provides no tangible actions for a consumer to take if interested in the dirt behind the label!

So I was curious; what other efforts in sustainable cocoa production had occurred in Ghana? Being a large producer of the beans, Ghana is reasonable at the center of several large confectionaries' corporate responsibility plans. Mars, Corp. (that's your Snickers...) is working to improve rural livelihoods and production practices in partnership with several big name foundations and NGOs. Cadbury and UN Development Programme teamed up to reinvest in local cacao growing communities. And Cargill is partnering with CARE, International to support rural livelihoods in Ghana and Cote d'Ivoire. This still doesn't solve our previous problem of what looks good on paper (or the internet, for that matter), doesn't necessarily yield results on the ground. But alas, this is just a start, and obviously calls for further investigation.

In the meantime, I am trying to make chocolate more of a high-quality, in small doses food. Chocolate should not be consumed with abandon, as it is both a delicacy of the past and a treat of the present. Here is a recipe for my healthier take on a chocolate pudding recipe that has satisfied all but the strongest chocolatey cravings.

Serve a Single Some Puddin'

1.5 heaping tbs organic corn starch (or arrowroot powder*)

1 heaping tbs fair trade cocoa (I used Equal Exchange, which sources from the CONACADO in Dominican Republic)

1 cup unsweetened plain or vanilla almond milk

1 block dark chocolate (I used Divine's 70%, sources from Kuapo Kokoo in Ghana)

10 drops liquid stevia (Whole Food's brand, a little bitter, but a cheaper option that the superior flavored NuNatural)

1. Stir together cocoa and starch in a small saucepan until uniform. Add half of milk and stir until as well-incorporated as possible. Add stevia and rest of milk and stir.

2. Heat over a medium flame until warm and add the block of chocolate. Stir continuously until it starts to bubble. Pour into a bowl. Let cool slightly or refrigerate, depending on your preferences.

3. Consume!

*Arrowroot acts differently than corn starch. See 101 cookbooks for methodology and another recipe.

One final and exciting development in my life ... I'm going to the Vegan Food Blogger Conference in Portland in August!!! Potential panels/classes about which I am super-excited: veganism and special diets, photography, and travel. Not to mention meeting countless other awesome food bloggers!

Hand me a pie, please?

Every culture seems to have one - the British 'pasty', Indian 'samosa', Russian 'pirozhki', Latin American 'empanada' - a doughy outer shell encasing a sweet or savory filling. If you think about what they are, the popularity and reach of these portable pies makes perfect sense. Vegetable, starch, and protein can be combined in one fell swoop and carried off with ease.

The variety is marvelous, but also makes tracking down any sort of single-pronged history insanely difficult. In the UK, first references to pasties date back to 17th or 18th century Devon or Cornwall. While India seems to have adopted its own pie around the 13th century, this variety is thought to have actually originated in Central Asia 300 years earlier. Even so, no matter where the pie's origins lie, know that it probably has a long and rich history.

Then I was reading Apple and Spice, which is ever so nice, and saw she had posted a gluten-free pocket pie recipe. So there you have my inspiration, if not my recipe (as it is sadly not vegan, nor am I currently in possession of xantham gum). I had a lovely winter squash hanging around (seeing as that is one of the few produce items still around in DC in the winter) and a mandate to use coconut oil from the SOS kitchen challenge! Great ingredient for baking, although for pie fillings, I would prefer using coconut butter ... mmm.

Curry Pumpkin Hand-Pies (wheat-free; makes 2 pies with a 5-6 inch diameter circle)

Crust:

1/4 cup brown rice flour

1/4 cup barley flour (could use buckwheat or sorghum to make gf)

1/4 cup chickpea flour

2 tbs tapioca starch

1/4 cup coconut oil

2 tbs - 1/4 cup soy or almond milk

1 tsp salt

Filling:

1/3 cup pumpkin puree (I used an ambercup squash)

1/4 cup silken tofu puree

1/4 tsp ginger

1/2 tsp curry powder

1/4 tsp cinnamon

pinch salt

* Add a splurt (no, it's not in the dictionary) of agave for a little hint of sweetness

1. Combine dry crust ingredients. Use a fork to work in coconut oil. Add liquid until the dough just comes together but is not sticky.

2. Roll out on a piece of parchment or wax paper, silicone mat, or plastic wrap, to about 1/4 inch thickness.

3. Use a round, sharp-edged object - cookie cutter, large can, tiffin lunch pail (teehee) - and cut out rounds. Leave the circles on the mat, paper, whatever, to facilitate folding.

4. Mix pureed ingredients or puree all in a food processor (season to taste). Spoon about 1/4 cup of the mix (you will have leftovers ... make a minipie!) onto one half of the circle, leaving a good 1/4-inch margin to press folds together. Do so. Crimp with a fork.

5. Bake on 350F for 25-30 minutes until beginning to brown. I also put a little piece of crust dough in separately to determine when that was cooked all the way through.

Enjoy warm or pack for a lunch ... so excited for work tomorrow, now! And let's not forget the the breadth of other possible pies - perhaps an Italian 'calzone', Israeli (and other former Ottoman-empire-locales) 'boureka', and a classic American (or is it?) 'turnover'.

Produce of the Week: Sweet Potato

Vegan Month of Food is in full-swing, and we are on to week numero deux. After playing around with different ideas, I finally decided that this week my posts would center on the common theme of Asian and African food dilemmas. These two continents house a good half the planet's population, not to mention the poorest, most food-insecure portion. So, each night (and hopefully not this late) I will discuss an issue or an article tied to my food.

Well, right now I am actually covering three bases: Vegan MoFo, Produce of the Week, and this month's SOS Kitchen Challenge! Our star of the evening is a tuberous root, it comes in various shades of browns, oranges, and purples, and hails from South America. As one of the staple crops of the indigenous groups and local farmers, it is no surprise that this very very distant relative of the potato was domesticated 5,000 years ago! Of course now, it is cultivated throughout the tropical regions of the world and holds a place as a nutritious, calorie-dense crop. The wikipedia article is actually really fantastic, so I will let you peruse that at your leisure while I continue.

I recently ran across this video on the website of an organization called ONE. While we've already determined that the sweet potato is a native of the Americas, this highlights the important role that the tuber is playing in the livelihoods of people in developing nations around the world. There is considerable work taking place on the breeding of sweet potatoes, so check out this article courtesy of the International Potato Center.

So what did I make with my sweet potatoes? Well, I happened to grab a bit at Teaism last week before yoga and had this fabulous sweet potato salad! I had to recreate it, so here is my attempt (not quite the same, but very tasty!)

Miso Sweet Potato Salad

2 medium sweet potatoes, cubed

1 recipe miso dressing (below)

Oil to coat pan or toss cubes

1. Preheat oven to 375F. Stick potato cubes in a pan, somehow oiled so the taters don't stick.

2. Roast for 20 minutes. Flip. Roast another 15 or so, until tender.

3. Coat in dressing. Enjoy!

Sesame Miso Dressing

2 tbs tahini

1 tbs miso (I used brown rice miso)

1 tbs agave nectar

1 tsp soy sauce

3 tbs water

What else can I do with sweet potatoes? Better question is, what can't you do? Anywho, here are a few exciting things to try out with my favorite root!

I'm smitten with Smitten Kitchen's sweet potato wedges and the curried lentils!

Loving my Indian food, I was drooling over this sweet potato naan.

If you are more of a Mediterranean type, try 101 Cookbooks' sweet potato falafel.

And Grist recently put out a sweet potato pie that looked very rustic!

Finally, yum.

Produce of the Week: An Apple a Day

image courtesy of Telegraph UK

Happy Autumnal Equinox! If any fruit epitomizes the autumn season, the apple would be it. And there is such a spectrum: from sweet to tart and tangy, crunchy to soft (and often mealy). Apples have an interesting history and a distinctly American character. Which is why this fruit is making a second appearance on Produce of the Week.

But apples are not American in origin. One of the achievements to emerge from the fertile crescent, this fruit made its first appearance in Kazahkstan at the birth of agriculture around 10,000 years ago! In the earliest of human civilizations, from Chinese to Egyptian to Indus, apples played a role as sustenance and luxury. The importance of apples should not be undermined, or written off as the common lunchbox fruit of today.

Apples pervade history and literature: as the impetus of Adam and Eve's fall in the Garden of Eden; the fruit of love and temptation throughout Greek mythology; cameo appearance in the Odyssey. Their reputation spans the spectrum, from virtuous to corrupt, health food to dessert. A world traveler, the apple has diversified into over 7,500 varieties worldwide. The fruit itself carries the genetic material for vastly different offspring; grown from seed, such apples are good for little more than hard cider (thank you Johnny Appleseed)! The gamut of apples today stems from long-term breeding and grafting practices of orchardists.

If ever asked about my favorite use for an apple, I would have to respond that nothing surpasses the joys of biting into a crisp and juicy piece of raw fruit. However, a close second would have to be a tasty apple crumble pie! If you don't want to go to the hassle (whatever, pies are easy) of making a full-fledged pie, try this individual-sized dessert I whipped up for this month's SOS Challenge.

Crispy Apple Bake (a healthful twist on an apple crisp)

1 medium gala, honey crisp, ambrosia, or other sweet and crisp apple

1/4 cup unsweetened almond milk

1/4 cup oat bran

1/4 cup rolled oats

1/2 tsp cinnamon

2 packets of sun crystals or powdered stevia to taste (the former is part real cane sugar, which caramelizes to provide a nice crispness)

1. Cut apple in half and remove seeds/core. Place on top of foil in a pan or baking sheet.

2. Combine all filling ingredients. Stuff into the apple halves.

3. Wrap in the foil. Bake on 400F for 20 minutes. Uncover. Bake for another 5-10 minutes, until apples are soft and oats are crisp.

4. Eat warm, as is or with some soy ice cream! (photo is actually of my apple crumble pie, but same idea, just no bottom crust!)

What else can you do with an apple? Possibilities are endless ... but my blog post isn't. So here are a few to try out:

Heidi's Broccoli Crunch or Curried Apple Cous Cous (this sounds familiar...)

Smitten Kitchen's Cabbage, Apple, and Walnut salad (minus the blue cheese and creme fraiche)

Just-a-tad-early-for-Thanksgiving Apple Stuffing

Baked Squash and Apples (sub olive oil for butter)

And don't forget kids, "an apple a day keeps the doctor away"... so enjoy the wealth and variety of fruit this fall!

Produce of the Week: Minty Morsels and a Meaty Movie

Summer is such a fantastic time for produce lovers. So much good, fresh flavor over-flowing! One little leafy plant, often considered a weed as it rapidly takes over all available space in your garden, adds a nice clean taste to summer meals.

Mint, genus Mentha, spans an extensive range of species and varieties. Due to a rhizome (runners) rooting strategy, they spread quickly and are hard to oust once established. Spearmint, one of the most popular varieties, has a long history dating back to biblical times. Mid- second millennium, it was touted in England for its use to relieve ailments (especially digestive ones) and aid wound healing. Even today, many of us enjoy sipping mint tea (fresh mint leaves steeped in water are fantastic) when a stomach ache comes on.

Well, this month's SOS Challenge embraced this tasty herb. I had several lofty dessert plans, including something chocolaty or fruity. But, alas, I went the savory route with a light tabouleh dish. This recipe does not really require proportions and such; it's more based on ones own tastes.

Height of Summer Tabouleh

1 cup bulgur wheat

2 cups boiling water or vegetable stock

2 medium tomatoes

1 large cucumber or several small ones

Handful of mint, chopped

Dash of white wine vinegar

Coarse sea salt, to taste

Olive oil, optional

1. Pour boiling water over bulgur. Let sit for an hour or so, until all the liquid has been absorbed into the grain.

2. Add chopped veggies, herb, vinegar, and salt. Toss. Dish out. Enjoy!

Wow, that was pretty simple! My minty dessert that evening was a delightful figgy dish. Make it vegan with either cashew ricotta (whiz some raw cashews, silken tofu, lemon juice, and pinch of sugar in a food-processor) or non-dairy vanilla yogurt. I'm a honey-eater, but agave would be fabulous, as well.

And since mint spreads like an epidemic, I'm sure if it's growing in your back yard, you have plenty more of it. Celebrate the end of summer and the peak of eggplant season with this minty dish from Calabria from Scratch.

Make Heidi's amazing Moroccan Baby Carrots or her Curried Apple Couscous...yes, I am drooling right about now. Smitten Kitchen has a lovely Mango Slaw recipe, and keeping on the sweet stuff, check out NY Times Mint Sorbet! And don't worry, Bobby Flay has us covered in the beverage department, with a nice refreshing Mint Mojito.

So now that you are all nice and situated with your refreshing drink, lounging in the remnants of summer sun, take a chance to watch my friend's awesome video on CAFOs and our commercial livestock industry. He brings up excellent points about the accumulation of waste and its impacts on the surrounding environment.

Produce of the Week: Rhubarb

First off, I want to start out by thanking all of you who have read my entries and posted comments; it really means a lot to me, and I welcome more input - including suggestions about recipes (as I don't profess to have mastered the art of baking quite yet).

The past nine months at home have been revitalizing and enlightening. Seattle and the Puget Sound region has wormed its way back into my heart and strengthened its hold on my affections with its charm, vitality, and liberal approach to life. And while the San Francisco Bay Area still wins for highest concentration of close friends and best weather, Seattle has a familiar comfort, lush greenery, and a bountiful foodie/food blogger community! Holy monkeys, I think every other blog I come across online is from within 50 miles of me!

Spending time in my hometown after my extended absence during college has also allowed me to acquaint myself with some of the star attractions of our northern clime. It was only last spring that I first tried rhubarb (I suppose almost anything can grow in northern California), but this year I have really become aware of how it abounds in the Pacific Northwest. In fact, Washington is one of, if not THE, biggest commercial producers of rhubarb in the country! Seattle Times Magazine showcased a farmer in Sumner (a bit south-east of Seattle) who churns out rhubarb in quantity. The article also highlighted how rhubarb is regaining steam; considered an "old people's crop" enjoyed only by generations past, rhubarb has reclaimed some of its former popularity as a tangy addition to desserts and even some savory dishes.

Rhubarb is more than just a celery-esque vegetable-that-is-used-as-a-fruit. First cultivated for medicinal uses in Asia, earliest records date domestic rhubarb to at least 2700 BCE! By the 18th century, Europeans had adopted the sturdy stalks for culinary use, and of course the United States did not trail far behind. While the green leaves are quite poisonous, the edible petioles (for you botanists) or stalks provide potassium, vitamin C, and fiber. The rhizome, or root, served in traditional Chinese medicine - particularly as a purgative substance. All of this background information (and more) can be found at this informative website!

Rhubarb encompasses a wide variety of types depending upon the region. The luscious red or green stalky plant can serve as a hair dye, an insecticide, and even a pot cleaner. But we are talking food here, and I have yet to try any of those other uses (nor do I think rhubarb would do much to my dark hair color). So let's get to it - rhubarb is, after all, traditionally found in the form of tarts and pies.

This month for the Sweet or Savory (SOS) Kitchen Challenge, Kim and Ricki have chosen to tackle the some-times intimidating rhubarb. This is very timely, as rhubarb's growing season ranges from late April to September in the cooler northern climates it loves. Now I have to admit I toyed with making vegan versions of rhubarb clafoutis (still plan on attempting this one) and rhubarb panna cotta. But then I read that today (or by the time I post this, yesterday) was National Strawberry Shortcake Day! Well, my shortcake is not quite the rich, buttery biscuit normally sought in the classic dish, but they go nicely with a rhubarb compote that steals the spotlight, anyhow!

Spelt Biscuits with Lemony Strawberry-Rhubarb Compote

1 cup lite coconut milk

1/2 cup agave or maple syrup (or you can try subbing in liquid or powdered stevia)

3 tbs oil

1 tsp vanilla

1 cup spelt flour

1 cup brown rice flour

1/3 cup besan

1/4 cup tapioca starch

1/4 cup almond meal (optional; sub more spelt if nut-free)

1 tsp cinnamon

2 tsp baking powder

1/2 tsp salt

1. Whisk together coconut milk, agave, oil, and vanilla until thickening and smooth.

2. Combine wet ingredients with dry ingredients until well-incorporated.

3. Spoon batter into madeleine or cupcake pan. Bake at 325F for 15-20 minutes until starting to brown and tops are set. You can insert a knife as you would test a cake or loaf.

4. Let cool thoroughly. Serve topped with compote that follows.

1 cup rhubarb, chopped into 1" pieces

1/3 cup turbinado sugar (or other sweetener)

1 cup strawberries (I used frozen and thawed first)

2 sprigs lemon balm

1. Mix rhubarb with 1/4 cup sugar and let sit for an hour. Heat with rest of sugar over med-low until rhubarb is just soft. Don't overdo it!

2. Remove from heat. Add strawberries and lemon balm. Allow to cool and then refrigerate in an air-tight container (I like glass jars) until dessert/afternoon tea/midnight snack/early morning nibble time.

This could be one of the greatest hits ever! John Cleese is awesome (even without considering his lemur affinity)

I also really want to try a savory recipe with rhubarb...stay tuned for this trial:

Rhubarb Pilaf (compliments of rhubarbinfo.com)

1 cup uncooked bulgur

1/2 cup chopped onions

1 tbs oil

1 clove minced garlic

2 1/2 cup chopped rhubarb

7 dried apricots, chopped

1/4 cup apple or orange juice

1 tsp cinnamon

1 pinch cayenne

3 tbs brown rice syrup

1/2 tsp wheat-free tamari

1/4 cup slivered almonds

Fresh sprigs mint for garnish

1. Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes.

2. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly.

3. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.

More Rhubarb marvelousness:

Tarts and Ratios with Mango Power Girl

101 Cookbooks Crumbles

Simple Compote at Smitten Kitchen

Eatavegan is Jammin'

NY Times is on a roll with a refreshing pool-side beverage, some CouCous, and a fancy (in desperate need of veganizing) recipe for rhubarb ravioli!

I'm terribly interested in more recipes, particularly out-of-the-box ones, that show off the character of rhubarb, so don't hesitate to chime in!

Spinach and Strawberry Salad tries Dessert

Another month has flown by, and I am definitely starting to get not-so-subtle summertime cravings. After spending five springs in the SF Bay Area, I have become spoiled by early strawberries, luxurious cherries, and a smattering of other tempting fruit that does not fall under the category of apples or pears. However, the month of May at our illustrious Seattle farmers markets seem to give a whole new meaning to the Emerald City. We consider rhubarb a spring “fruit”, because we use it in pie (and have over-dosed on our cold-stored apples by now). Don’t get me wrong; I love Seattle, our farmers markets, and the bounty of leafy and stalky greens available come May. I just want something to bake with, too!

So, when the key ingredient of this month’s Sweet or Savor Kitchen Challenge was announced as spinach, I set out to experiment with this favored salad green. I love spinach, and it excites me to no end that I can get it from local farms. This Middle-Eastern (ancient Persia, anyone?) native was introduced into Mediterranean Europe in the early 9th century and slowly worked its way north, where it experienced untold popularity as an early-spring green. Spinach is quite the superfood - nutrient dense and high in all our favorite vitamins and minerals, so eat up!

In fact, it has featured prominently in my diet since I went veg. I remember in high school, on the way to diving practice my teammates would often comment on my rabbit-like tendencies, munching happily on my “leaves.” But I’m not presenting my favorite spinach, strawberry, and toasted pecan salad with a tangy raspberry vinaigrette. Today is a gung-ho baking day! And yes, I caved and bought organic, California-grown strawberries. C’mon, I’m only human!

Spring Picnic Cupcakes (Wheat-Free)
Yield 1 Dozen

1/3 cup Oil (or melted coconut butter/oil for a richer flavor)
1 ½ cups Pulverized Spinach (ie. Food-process until broken down)
¾ cup Almond Milk (unsweetened)
1 1/3 cup Turbinado Sugar
1/3 cup Unsweetened Applesauce (thick, homemade preferred)
1 ½ tsp Apple Cider Vinegar (or lemon juice)

¾ cup Almond Meal
1 2/3 cups Spelt Flour
1/3 cup Tapioca Starch
1 tsp Sea Salt
1 ½ tsp Baking Soda
¾ tsp Baking Powder
1 ½ tsp Cinnamon

1 cup Strawberry Preserves

1. Combine liquid ingredients thoroughly. Add pulverized spinach.
2. Mix in dry ingredients until well incorporated. Batter should not be runny and relatively thick.
3. Divide batter into lined cupcake tins.
4. Bake 350F for 25-30 minutes, until a knife comes out clean.
5. Let cool. Use a sharp paring knife to cut off tops at a slight downward angle. Scoop out a little of the top with a spoon and then use a small cookie cutter to remove part of the top (a flower would be lovely).6. Fill void in cupcake with about 1 tbs of strawberry preserves. Replace top and fill in shape with more preserves. Enjoy!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)

Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves

1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

As a side note, I have eaten a total of four strawberries grown in my backyard...just not enough to make this super-easy strawberry jam!