New kitchen baking adventures

fullsizeoutput_25f7

HELLO!!

fullsizeoutput_260c

IMG_0492

It’s been awhile, huh. I think it’s been almost exactly a month since I posted anything, and jeez what a month! All good things – moved into my darling little apartment (gah I love it SO much), got a little more settled in at work and then promptly left for an amaaaaazing session at camp.

fullsizeoutput_2605

Camp was spectacular as always! So much love and laughter, despite a water line that wouldn’t cooperate (our shit is OLD). Two Sentinels is such an incredible place. It’s hard to explain how special it is to someone who’s never been there, but the group of women that make up my camp fam are just some of the most inspiring, incredible and strong women I know.

fullsizeoutput_25e2

IMG_0329

B66A5A23-4B6E-4A80-BEF5-32C9BBED061B

6EC5F16E-F019-404C-8406-0840A4267A5F

IMG_0319

I am finally home and settled into my apartment – came back to no internet and no gas to my range but I have both things now, yay! It feels so great to be baking again – this new kitchen is hugely floating my boat. Tons of counter space, and the natural light is off the hook amazing.

IMG_0495

First thing out of the oven was a batch of my go-to cookies – I can’t think of anything else I’d rather make to break in the oven. C and I love them, and I wanted to test the heat of my oven with a tried and true.

fullsizeoutput_260b

For date night though, I wanted to get back into my usual groove! Opted for a super easy-to-throw-together galette – I’d picked up a bunch of peaches at the market a few days earlier and they were absolutely perfect. Rosemary is one of my favorite herbs to put in desserts, so of course that made a showing. This is delicious with ice cream for dessert, but also great for breakfast – it’s really not very sweet except for the natural sweetness of the peaches, so go crazy! Snacks, breakfast, dessert? Sure, why not.

fullsizeoutput_2600

C and I took a nice hike yday up our usual Twin Peaks route and back down again for a board game… Life is beautiful.

IMG_0525

IMG_0528

Happy weekend! If you’re in SF, hit me up – let’s hang out & bake!

fullsizeoutput_25fd

Peach, Rosemary & Lime Galette

Gluten & grain free (paleo if you eat butter) + refined sugar free! Super easy summer dessert that doubles for breakfast & snacks. Barely needs any sweetener if you can get super sweet peaches! A Wait are those Cookies Original. Yield: 1 galette, serves several (or two very hungry post-hike people with a small amount of leftovers ;)

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

3 peaches, sliced
Zest + juice of two limes
2 tbsp pure maple syrup
2 sprigs of rosemary, finely chopped
1 tbsp tapioca flour

Toss everything together and let sit for about 15 minutes, then drain the juice off before using.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with peaches in the center, leaving a border of dough around the edges. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the peaches with butter and sprinkle dough with a little coconut sugar. Press the sides with sliced almonds if you want! Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

fullsizeoutput_2608

All things boats, crisps & hikes

IMG_0281

November already!?

fullsizeoutput_1e33

The extra hour this weekend was pretty swell though, I must say. Fave human and I got in a great 6 mile hike this morning before we ate – crisp makes a great post-hike addition to eggs!

fullsizeoutput_1e31

A few photos of life lately – we took a sunset sail this weekend too, which was awesome. The sky was just spectacular; there is no filter on these photos!

fullsizeoutput_1e01.jpeg

fullsizeoutput_1e3c

fullsizeoutput_1e3a

fullsizeoutput_1df3

IMG_0221

As usual, I was my weird self… not sure what’s going on here but it just looks typical… was I summoning the water?!

fullsizeoutput_1e12

fullsizeoutput_1e0a

This is the reigning favorite crisp recipe around here – it keeps its structural integrity overnight even when sitting on super juicy fruit, which is a must. It’s chunky in the best way, like a good granola – and it’s perfect for breakfast! Fruit, nuts, oats, yogurt and butter – what more do you need?

Disregard awkward three fingered claw…

fullsizeoutput_1e39

fullsizeoutput_1e23

IMG_0256

I had frozen some late season peaches awhile back and wanted to use them before they sat too long in the freezer. It goes against my love of seasonal baking, but waste not, want not! Turns out pomegranate and peach go quite well together anyway, and the rosemary keeps it from feeling too overly summer-y of a dessert. It comes together in a snap too, so what’s not to love.

fullsizeoutput_1e2b

I love love love adding rosemary to desserts. It brings just the right amount of savory to whatever dessert it is – and we know I like things on the very much less sweet side. C and I both loved this one – it was disappearing with mildly alarming rapidity, so we’ll see if it makes it though the end of the weekend, ha!

fullsizeoutput_1e28

Rosemary Walnut Crisp with Peaches, Blackberries & Pomegranate

An extremely easily adaptable crisp – use whatever fruit needs to be consumed! I had frozen some late season peaches and wanted to use them before they sat too long – they went excellently with blackberries and pomegranate seeds. This minimally sweet crisp is basically breakfast – fruit, nuts, oats and yogurt! Nearly all of its sweetness comes from the fruit, so make sure whatever you’re using is perfectly ripe. Yet another riff on the crisp I’ve made a million zillion times, here. Yield: 1 8×8, 2qt crisp, serves several.

3 c peaches, sliced*
2 c blackberries*
1/3 c pomegranate seeds
2 tbsp c maple syrup
¼ cup water (I used 1/8 c port & 1/8 c water)
Zest and juice of 1 lemon
2 teaspoons arrowroot starch

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup coarsely chopped walnuts
1/4 c unsweetened shredded coconut
1/8 c coconut sugar
¼ teaspoon fine sea salt
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk yogurt

Preheat the oven to 350.
Toss peaches, blackberries, and pomegranate seeds into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple, water/port, lemon juice and lemon zest until combined. Add the arrowroot, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped walnuts, shredded coconut, coconut sugar, salt, and rosemary. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)

fullsizeoutput_1e35

A figgin’ awesome tart (and some bad puns)

IMG_0053

Hello and happy weekend!

fullsizeoutput_1db2

We’re having beautiful fall weather over here today – it’s starting to cool down during the days (which I love) and the nights have been appropriately chilly. As such, I wanted to get on the last of fig season before they’re gone from the markets!

See fig. 1:

hahah see what I did there!! Figs?! Fig. 1?! Bahaha. Alright, I’ll stop torturing you… moving on.

fullsizeoutput_1da1

This tart is basically breakfast disguised as dessert. It has barely any added sweetener (maple) and it’s made of yogurt and eggs! C and I both LOVED the crust – I mean, we’re suckers for anything cornmeal anyway, but the combination of cornmeal and rosemary is just perfectly savory against the yogurt custard. I have a thing for rosemary in desserts anyway, so that was a given for me!

fullsizeoutput_1d9e

We had it both for dessert and breakfast (of course) – I loved it with ice cream, but it is equally delicious alongside eggs and kale for breakfast.

fullsizeoutput_1dbb

fullsizeoutput_1dbe

A few photos, just because they’re pretty, and I like to keep my little corner of the internet as visually appealing as possible! There is a lot out there these days – let’s keep this little spot happy.

fullsizeoutput_1db8

fullsizeoutput_1dc3

I can’t wait to get into the fall produce! I have some late season peaches that I froze and I feel I need to use, but apples and pumpkin are calling my name… we’ll see what sounds good by the time next weekend rolls around. In the meantime, I highly suggest you make this! It’s a very lowkey dessert – the filling comes together in about three minutes, and the whole thing (from crust to finish) takes just over 30 minutes in the oven.

fullsizeoutput_1da6

fullsizeoutput_1d9c

I love this time of year – the shorter days, earlier nights, and crispy air make me want to curl up at home with a good book and something in the oven.

fullsizeoutput_1da0

Yogurt Custard Tart on a Rosemary Cornmeal Crust

Lightly sweet – this is basically breakfast! The filling is made of greek yogurt and eggs with a bit of vanilla and almond extracts. The crust is wonderfully savory, with the cornmeal and rosemary – a perfect compliment to the custardy filling. It only requires just over 30 minutes in the oven, so it’s ideal for those times when you need a quick dessert – just make sure to let it set before slicing. Yield: 1 9″ tart. Serves: up to 8. The crust is a Wait are Those Cookies original; the filling is adapted from Food52, here.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1.5 tbsp pure maple syrup
7 tbsp coconut oil, melted
1 tbsp finely chopped rosemary

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, melted coconut oil, and rosemary, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the filling:
3 eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
2 tbsp maple syrup
1.5 c (340 grams/12 ounces) plain full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt

In a medium bowl whisk the eggs and vanilla. Whisk in the yogurt. (The order in which the ingredients are mixed makes a difference in the smoothness of the filling, so it’s yogurt into eggs rather than eggs into yogurt!) When the crust is ready, remove it from the oven and turn the temperature down to 300°F. Brush the bottom of the crust with just enough of the beaten egg yolk to make a thin (moisture-proofing) coating. Return the crust to the oven for 1 minute to set the yolk. Remove the crust from the oven again. Scrape the filling into the hot crust and spread it evenly. Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like soft Jell-O in the center, 20-25 minutes. Check often in the last few minutes, as over-baking isn’t fun.

Cool the tart completely, in the pan, on a rack. Refrigerate if not serving within 3 hours. Top with figs, pomegranates, candied ginger, rosemary springs – anything that suits your fancy!

Store leftovers covered in plastic wrap in the fridge; keeps well overnight.

fullsizeoutput_1da8

Behold, fave human’s vision of the tart’s perfect angle:

fullsizeoutput_1dc4

fullsizeoutput_1db5

Eat, drink, and be even MORE rosemary!

IMG_1466

Despite the name of this blog, it’s been awhile since I’ve posted a cookie recipe on here – it’s high time I think.

IMG_1177

Additionally, I should note – the light was not playing nice with me the several times I photographed these little guys so apologies for the inconsistencies in the photos! (I am nitpicky about this kind of thing and therefore have to point it out… just in case you might have overlooked it. Ha!)

These are probably my most frequently made cookies – not even probably, they ARE my most frequently made cookies, so they really should be on here!

IMG_1349

They’re so easy to put together – the flour is really adaptable & I’ve never had a bad batch, even with many substitutions. This is my favorite version of the recipe though; as I said a few posts ago – you’ve been warned against the excess of rosemary & herby desserts upcoming!

IMG_1347

More rosemary! I just can’t get enough these days in a dessert setting. It is just so good – subtle and not overpowering, but just perfectly there to remind you that you’re eating something out of the ordinary. Besides, it pairs unbelievably well with dark chocolate and coconut.

IMG_1180

Let’s see, what else besides cookies lately?

IMG_1463

Another opera trip on a beautiful evening! Three times in one week, that has to be a record even for me.

IMG_1452

IMG_1453

I’m behind on drawing, I need to get back on that boat but I’ve just been too busy or distracted with one thing or another (might have something to do with the large pile of new books I just acquired).

IMG_1345

So! Cookies. Make yourself some rosemary goodness – these come together in just about 10 minutes; the most time consuming thing is chopping the rosemary and even that doesn’t take long. Instant cookie gratification in about 20 minutes – not too shabby! Also, you’ll end up smelling like a heavenly combination of rosemary and chocolate, and I really can’t think of anything better.

Happy baking!

IMG_1346

Rosemary Coconut Chocolate Chunk Cookies

Why stick to standard chocolate chip cookies when you could have rosemary in them?? It’s not overwhelming, just there in the background livening up your cookie experience. Chewy, thick cookies – these are perfect hiking snacks (or anytime snacks, really). Refined sugar free, dairy free, vegan (depends on your chocolate). Probably very easily adaptable to gluten free – a blend or oat flour would work nicely here I think! Yield: somewhere between 16-20, depending on how outrageously large you make them ;) A Wait are Those Cookies original!

  • 1 c whole wheat pastry flour (whole spelt works nicely here too)
  • 1 c almond flour
  • 1 c rolled oats
  • 1/2 c unsweetened shredded coconut
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tbsp finely chopped fresh rosemary
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)*
  • 1/3 coconut oil, melted and cooled
  • 1/3 c maple syrup
  • 1 tsp vanilla
  • 1/3 c extra dark chocolate, chopped (I use chunks and then chop them further so that I have a variety of chunk sizes & chocolate shavings)

*these are also great with an egg, if that’s your jam – I’ve made them both ways numerous times!

Preheat the oven to 350, and line a baking sheet or two with parchment paper. I usually shoot for 16 cookies and squash them all onto one baking sheet, because I can be lazy sometimes…

In a small bowl, combine flaxseed and water to make the flax egg, and set aside.  In a large mixing bowl, whisk together whole wheat flour, almond flour, oats, coconut, baking powder & soda, and salt. Chop the rosemary VERY finely and add it into the dry ingredients (large flecks of rosemary are slightly undesirable here). In a smaller bowl, whisk together melted coconut oil, maple syrup, and vanilla. Add wet ingredients, including flax egg, into dry and stir to combine. Stir in chocolate chunks until fully combined. Drop by the large tablespoon onto the prepared cookie sheets – I roll mine so they’re vaguely ball-shaped and then smash them down with the heel of my hand so they flatten a bit.

Bake for 11-12 minutes, until the top is nearly firm when you touch it. Remove from the oven and let cool on the baking sheets for 5ish minutes, until cool enough to handle, then move to a cooling rack to cool completely (these aren’t super fragile, but just be aware when moving them to the cooling rack).

I like these cold out of the fridge, but they’re great at room temp too. You do you! Happy snacking :)

IMG_1179

Eat, drink and be rosemary

IMG_1390

THIS CAKE.

IMG_1389

OMG.

IMG_1368

Okay okay I know the rule is you’re not supposed to say your own cooking is amazing, but… I’m going to break it. For this cake.

Because, it is OUTSTANDING.

IMG_1369

Probably my favorite cake I’ve ever made, to date. And I’m not the only one – it got rave reviews from the lucky duck who got to eat most of it. So, I consider that a win.

IMG_1371

I am loving rosemary and more ‘savory’ herbs in desserts lately – apologies in advance if there’s suddenly a bumper crop of rosemary or herby desserts on here. It’s just SO good! This cake teeters on the edge between sweet and savory – it’s really not all that sweet, but it’s perfectly satisfying for dessert with some ice cream and strawberries, and perfect for breakfast alongside some eggs and kale (and coffee. obvs).

IMG_1365

I will absolutely be making this again (I think other parties would be amenable to this as well… no, I KNOW they would, they said so!) – it really is my new favorite, go-to cake. It’s also really quick to throw together – the most time consuming part is likely mincing rosemary. But it’s worth it, when your hands and kitchen smell deliciously like rosemary and chocolate and lemon zest.

IMG_1386

In other news, I did some *colorful* art the other day! A short break from my black ink and paper usual beat. It was lovely to paint again – I miss having paint on my hands! I’ll have to rectify that, and soon.

IMG_1343

Do yourself a favor and bake. It’s not so hot right now; the weather is perfect for baking and sharing. Make cake. Feed the ones you love!

IMG_1351

IMG_1378

Rosemary, Meyer Lemon Yogurt Cake with Dark Chocolate

This cake is a breeze to throw together; and it’s absolutely beyond delicious for either dessert with ice cream & sliced berries, or for breakfast. Lightly sweet and very aromatic, the rosemary is perfectly complemented by the chocolate and hint of lemon. Coconut oil makes for a slightly denser cake with a moist (hydrated?!) crumb. Easily could be gluten free and dairy free – substitute any gluten free all purpose blend for the whole wheat and non-dairy greek-style yogurt for the whole milk greek I used here. Refined sugar free and whole wheat. Yield: 1 8″ cake, serves…. 2! Jk. More like 8 (but save some for breakfast!)

  • 1 c plain Greek yogurt (I use whole milk greek)
  • 2/3 c coconut oil, melted, plus more for coating the pan
  • 1/3 + 1/6 c maple syrup
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon finely grated meyer lemon zest
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 c whole wheat pastry flour
  • 1/2 c almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 c dark chocolate chunks (mine were 70%)

Preheat the oven to 325, and lightly grease an 8″ or 9″ round cake pan with coconut oil (I used 8″ and it was perfect with no spillage; you’ll have a slightly shorter cake if you use a 9″).

In a large bowl, whisk together greek yogurt, melted coconut oil, maple syrup, rosemary, lemon zest, and vanilla until smooth. Whisk in the eggs, one at at time. In a smaller bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, and sea salt. Add dry into wet, stirring until just combined. Roughly chop the dark chocolate chunks (I like how that yields a variety of chunk size) & add them to the batter. Scrape the batter into your prepared pan, and bake for 40-45 minutes. The top should be golden brown & a tester should come out clean – I took mine out at 40, but realistically it probably could have used another 2-3 minutes to get the center full done (there was a small spot that was less done than I would prefer).

Let the cake cool for 10 minutes in the pan, then run a knife around the edge, flip the cake onto a plate and then back onto a cooling rack to cool completely. Serve with ice cream (why not?); sliced strawberries are also excellent.

Store any leftovers covered in the fridge overnight – the cake will solidify a bit & be extra delicious for breakfast the next morning.

IMG_1383

Things that are shockingly savory and also green

IMG_6476

Shut the front door.

I spy something savory!!

What. Shocking.

IMG_6466

Good thing I balanced it out with those awesome fudgy brownie cookies I mentioned in the last post. But actually, this is delicious. AND savory. You must feel like a proud parent. Additionally, this flatbread is stupid easy. As in like, whizzbangboomLUNCH. Which is awesome because as we know I don’t really like waiting for my food. Which is why I am mostly too lazy to make yeasted breads even though they’re delicious and not entirely difficult. I’m just impatient. Sigh. Story of my life.

IMG_6475

Anyway. Want to know what happens nearly every time I photograph something?

Actually, maybe you don’t.

But… too bad. I’m sharing anyway [my blog, ha]… Ready?

IMG_6479

I drop my camera in my food.

IMG_6474

For reals. Like a child. A clumsy one, at that. I swear, that camera has three years worth of blog food residue on it (EW GROSS I promise that isn’t true. I totally clean it off after I drop it. Like an adult. Ish.). But in the last few weeks it’s come into closer contact than I suppose it wishes with some really awesome guac, some flan (twice on the same photo shoot you ask?! Um yes. Welcome to my life), and most recently some cookies. No, I did NOT drop in in the flatbread. Ha. At least I am sort of winning at my own game… or not.

IMG_6480

So anyway. Make some of this deliciousness. I’m pretty sure no one is entirely positive where this originated… some say Egypt, the French say France, and no doubt the Italians say Italy. I don’t much care, as long as I can eat it. Mine is a little thicker than the variety you can find in France, which is more like a crepe, but I like it heartier because then I can get creative with what goes on it. I’ve made it once before, Italian-style (here, disregard mildly awful photography), but this one is my new favorite.

Besides that, I made an awesome green sauce to go with it. It’s like pesto, but lighter. And greener. Because, obviously.

IMG_6470

Mushroom and Rosemary Socca

Recipe inspired by Food 52, here! Serves 3, roughly, for an appetizer or a light lunch. Gluten free and vegan.

  • 1 c chickpea flour
  • 1 c water
  • 1.5 tbsp extra virgin olive oil, plus a little extra [divided]
  • 1 tsp sea salt
  • ~1/2 tsp fresh rosemary, finely chopped
  • a good handful of white button mushrooms
  • 1 chunk of frozen basil, or a few good sized leaves, chiffonaded
  • a splash of good balsamic vinegar
  • a glug of avocado oil (or other high heat oil)

IMG_6463

In a medium sized bowl, whisk together flour, water, 1.5 tbsp olive oil, sea salt, and rosemary. Set aside for about 30 minutes, more or less is not a big deal.

Heat a bit of olive oil and basil in a sauté pan over medium. When oil is hot, sauté mushrooms until they begin to release their juices and turn that great shade of golden/brown/sautéed mushroom color. Splash in a bit of balsamic, and cook for a minute more. Remove pan from heat, and pour slightly cooled mushrooms into the batter.

Preheat the oven to 450, and muscle out your cast iron skillet [mine is about 11″, so my socca is fairly thin]. Stick the skillet into the preheating oven for a bit so it gets hot enough that you need an oven mitt to take it out. Pour that glug of avo oil into the preheated skillet and swirl it around so it evenly coats the bottom. Pour the batter into the prepared skillet, and place it back into the oven. Bake for 6-8 minutes, until the top is just firm. Remove and let rest for a few minutes before cutting and serving. I took all of mine out of the skillet and let it cool on racks for a bit, as I didn’t want it to overcook. Keeps fairly well in the fridge for at least a day, but is best served right after it’s made.

IMG_6465

Startlingly Green Sauce

I apologize in advance for the vagueness of this recipe. It’s really up to your taste, so use what sounds good and tastes appealing to you! I use whatever I have on hand, but typically the base ingredients are the same. Incidentally, this makes an excellent pasta sauce… Gluten free, vegan. Makes about 1 cup.

  • two good handfuls of mixed greens
  • 1 c frozen peas, defrosted
  • 1 tbsp extra virgin olive oil
  • salt+pepper to taste
  • ~1/4 c nutritional yeast
  • ~1 tsp balsamic vinegar
  • 1/4 c raw cashews, soaked for a few minutes for easier blending
  • 2 tsp frozen basil, or a good handful of fresh
  • 1/2 tsp dried oregano or diced fresh
  • perhaps a splash of Bragg’s liquid aminos, if you’re feeling it

Chuck the load into your food processor, and blend the crap out of it! Taste. Like what you taste? Fab! Eat! Not so much? Adjust as needed. More salt… more nutritional yeast… garlic? Why not. The green sauce is your oyster. Spread on whatever it needs to be spread on, i.e. socca and pasta and other delicious things.

IMG_6467