#Goat's Cheese Parsnip Soup

[askwhatsforlunch]

Goat's Cheese Parsnip Soup (Vegetarian)

The days are getting chillier and chillier, and a lot wetter, too! Digging up the last of the Kitchen Garden's harvest under the rain deserves a reward! Luckily, this is just what this creamy, warming and tasty Goat's Cheese Parsnip Soup is!

Ingredients (serves 1):

180 grams/6 ounces Parsnips

a small garlic clove, peeled

1/2 vanilla bean

½ teaspoon coarse sea salt

2 cups water

1 cup whole goat's milk

30 grams/1 ounce good soft goat's cheese

freshly cracked black pepper

If you have just dug out your Parsnips from your Kitchen Garden, thoroughly scrub and rinse them under cold water. But you don’t need to peel them. Cut Parsnips into thick slices and place them into a medium saucepan.

Add garlic clove and vanilla bean halve to the saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer, 20 minutes, until Parsnips are tender.

Remove from the heat.

Using a hand-held blender, process, gradually adding remaining goat's milk until smooth. Add goat's cheese, and process once more.

Return saucepan over medium-heat until the soup is well-warmed.

Serve Goat's Cheese Parsnip Soup hot, with a sprinkle of black pepper.

[symphorine]

sometimes to pass the time i daydream about opening my own little chill restaurant and what id serve there and how itd work. bc i would want to be the cook but like, id need to make it fit my energy reserves and stuff. id serve mostly different things in rotation (maybe over a week or two) depending on supplies and mood with a few constant staples. id have a couple ppl to do service, and id have to learn good alcohol pairings, and and and

its not realistic id need to have so much money before i could do this but its nice to think about

anyway some dishes: blanquette with baked rosemary diced potatoes, lemon baked fish with those potatoes also and a side of fresh tomato salad or creamy spinach, japanese curry with rice (u could add meat if u want; id make the roux myself to make sure its gluten free), mac n cheese (actually fucking cheesy, and i could basically just assemble it on demand, but i usually add in bacon spinach and mushrooms) (also easy to make gf), pasta with spinach pesto, pine nuts and sun-dried tomatoes (tomatoes optional), roasted garlic and potato soup (my sibling found the recipe, its soooo tasty and the texture is wonderful), my moms bacon wrapped and goat cheese stuffed filet mignon (SO good) w potatoes and garlic-fried broccoli, chicken apple curry on rice (could make lactose free), pasta with a simple mushroom sauce (mushrooms, dijon mustard, white wine, cream - can add extra veggies or meat, and can use lactose free cream), roasted lamb with couscous and veggies cooked with mediterranean spices, salad with cantaloupe, cherry tomatoes, crispy bacon or parma ham, crumbly fresh goats cheese, served in the cantaloupe (and fine lettuce i guess - roquette would work well i think), quiche lorraine, fried salmon fillet with baked herby carrots, potatoes and parsnips

desserts could have cheesecake, fresh doughnuts, miso brownies (kep found the recipe, it is. so good), toffee cake (made recently for a party, it was fun to make!), fruit salad (depending in the season), lava cake (actually benefit from being made in advance and sitting in the fridge!) with ice cream and/or raspberry coulis, tarte tatin (upside down apple pie with caramelized top)

mainly i just daydream about getting to cook nice food at my own pace and sharing it with people and adapting it when i can so ppl with diet restrictions can enjoy it too

[scoutingthetrooper]

roast chestnut, parsnip, apple, and goat cheese soup

[081098]

sdv gifting

Listing this out for my own reference! My approach to gifting is to prioritize gifts that I don’t need to go out of my way to get. Basically I prefer using gifts I get while mining, whether it’s gems or enemy drops. My next go-to is forage items.

Bolded items are my preferred gifts Starred items (*) means that I use higher quality gifts when possible

Gems/Mines Items

Amethyst: Abigail, Clint, Dwarf, Emily

Diamond: Evelyn, Gus, Maru, Penny, Jodi, Krobus, Willy

Frozen Tear: Sebastian

Crab Cakes: Elliott

Miner’s Treat: Maru (Mummies)

Void Essence/Solar Essence: Wizard

Forage

Coconut*: Haley, Linus

Cactus Fruit*: Sam

Daisy/Sweet Pea/Crocus*: Sandy

Grapes*: Vincent

Leek*: George

Purple Mushroom*: Wizard

Wild Horseradish*: Krobus

Saloon/Store items

Beer: Shane, Pam

Cranberry Candy: Vincent (Gus on Ginger Island)

Coffee: Harvey

Crab Cakes: Elliott (Available after Willy’s 6-heart scene)

Ice Cream: Demetrius (Ice cream cart)

Miner’s Treat: Maru (Can buy from the Dwarf)

Pizza: Sam, Shane

Roots Platter: Penny (Volcano Dwarf, 50% daily chance)

Salad: Leah

Spaghetti: Robin

Super Meal: Harvey (Volcano Dwarf, 50% daily chance)

Crops/Fruit trees

Cauliflower*: Maru

Fairy Rose*: Jas

Hot Pepper*: Lewis, Shane

Mango*: Leo

Melon*: Penny

Orange*: Gus

Parsnip*: Pam

Peach*: Robin

Pomegranate*: Elliott

Poppy*: Penny

Pumpkin*: Abigail, Krobus, Willy

Strawberry*: Demetrius, Maru

Summer Spangle*: Caroline

Sunflower*: Haley

Tulip*: Evelyn

Cooked Foods*

Generally I don’t bother cooking meals for NPCs, but it's sometimes more convenient than waiting for crops to grow (looking at you Jas and your stupid Fairy Roses. Easier to keep a few plums in the fridge). Most of these are things you might get from treasure rooms or crates. *Use Qi Seasoning for gold-quality cooked foods*

Autumn’s Bounty: Lewis

Bean Hotpot: Demetrius, Emily

Complete Breakfast/Salmon Dinner: Alex (Fuck this guy tbh)

Dish of the Sea: Linus

Farmer’s Lunch: Marnie

Fiddlehead Risotto/Roasted Hazelnuts: Kent

Fish Taco: Caroline, Gus

Fried Calamari: Pierre (Fuck this guy too)

Fried Mushroom: George

Ginger Ale: Vincent

Glazed Yams: Lewis, Pam

Pancakes: Jodi

Parsnip Soup: Pam

Plum Pudding: Jas

Pink Cake: Haley, Jas, Marnie, Vincent

Rhubarb Pie: Jodi, Maru

Roots Platter: Penny

Super Meal: Harvey

Vegetable Medley: Jodi, Leah, Lewis

Animal Products/Artisan Goods

Duck Feather*: Elliott, Leo

Goat Cheese*: Robin, Leah

Green Tea: Caroline, Lewis

Rabbit’s Feet*: I save these for Alex, Jas, Kent, and Pierre

Wine*: Harvey, Leah

Fish

Super Cucumber*: Wizard

Sea Cucumber*: Willy

[tastesoftamriel]

do you have a list of salty snacks of tamriel, this one rather enjoys a generous amount of salt in his munches

I love my salty snacks too, so compiling this list was surprisingly difficult...after all, how can there just be one favourite when there's all of Tamriel to cover?

Altmer

If you've not tried puffed rice crackers before, you're in for a treat! Light but crisp, dusted with sea salt, and sometimes flavoured with herbs and spices like dill or thyme, these thin crackers are delightful to snack on. Best of all, they're baked rather than fried, so they're not particularly bad for your health either!

Argonians

Corn and saltrice chips are the quintessential Argonian snack, which are either fried in hot oil or baked on hot stones. While they're traditionally used for dipping in curries and soups, nothing's stopping you from eating a whole handful! I really enjoy mine seasoned with a mix of lime, coriander, chili flakes, and lots of sea salt.

Bosmer

Aside from jerky, the Bosmer are known for producing amazing little bites of air-puffed timber mammoth cheese, which are perfect for nibbling on! These surprisingly light and crunchy snacks are delightfully savoury, and made entirely from small chunks of real timber mammoth cheese. Great with a cup of jagga, or just for some good old mindless munching. If you're not a Green Pact adherent, they're also delicious when dipped in maple syrup!

Bretons

Nothing hits the spot quite like the classic crunchy salted pretzels of High Rock for me. These bite-sized snacks are a lot less unwieldy than the enormous bread-like pretzels they're inspired by, and are perfect for munching on. I especially like dipping mine in melted cheese sauce, just to up the naughty factor a bit...

Dunmer

Baked scrib snacks are a Dark Elf favourite, and these little balls of bug meat are rolled in seasoned saltrice powder. Popular flavours include smoked saltrice, scuttle, ash yam, and curry, but plain salted scrib snacks are always a classic hit.

Imperials

Growing up, my mother was the queen of Cyrodiilic dough balls: fluffy on the inside and crisp on the outside, fresh and hot from the cauldron. While these balls are generally served plain and are naturally salted, some Imperials like theirs stuffed or rolled with parmesan, herbs, and even truffle oil if you're feeling particularly fancy.

Khajiit

Not a day goes by without me wistfully dreaming about the crispy mushroom chips of Reaper's March. Small slices of mushroom are rolled in a tasty salty batter flavoured with lard and beef liver, and deep fried until crispy. Other variants include sweet-and-salty, made with a blend of moon sugar and rock salt, or spicy paprika and cumin.

Nords

Puffed wheat and smoked nut clusters held together with a mix of powdered goat cheese, salt, and herbs are a Nord snacking staple. These simple but tasty treats are great for any time of day, and pair well with mead (the hallmark of any great savoury snack).

Orcs

Crunchy root vegetable chips served by the cauldron are everyone's favourite, whether they're seasoned with cheese and onion or salt and pepper! Thinly sliced root vegetables, like potatoes, carrots, parsnips, and beets are deep fried until crisp, then tossed in a savoury seasoning. You can't go wrong with plain rock salt, but I like mine with a good amount of målt vinegar for extra kick.

Redguards

Tiny samosas filled with curried potato are a must-try for anyone travelling to Hammerfell. These snacks are basically scaled-down versions of regular samosas, and are favoured as party snacks for platters. Usually served with a mild or savoury yoghurt dip, they're a delight for anyone who loves their salty snacks with a bit of a spicy punch.

[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

·      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·      Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

[healtry]

how to make 5 of best healthy dinner recipes vegetarian (2020)

how to make 5 of  best healthy dinner recipes vegetarian (2020).

No mеаt, no рrоblеm—trulу. Just take a lооk through thеѕе delicious ѕаndwiсhеѕ, stir-fries, саѕѕеrоlеѕ, ѕоuрѕ, аnd more. Helpful hint: Sоmе rесiреѕ call fоr chicken broth, but you саn еаѕilу sub in vegetable broth to keep thingѕ vеg-friеndlу. so Hеrе аrе 5 hеаlthу dinnеr rесiреѕ vеgеtаriаn.

orecchiette pasta with broccoli sauce

A simple delicious vegetarian recipe fоr Orecchiette Pаѕtа with Broccoli Sauce – full оf flаvоr and nutriеntѕ!.

Aftеr taking a wееk-lоng сооking class in Italy, a friend brоught bасk thiѕ trаditiоnаl Tuѕсаn rесiре with him аnd made it fоr his wife. Truth be tоld, when she first dеѕсribеd it, how thе brоссоli wаѕ сооkеd dоwn and mеltеd intо a ѕаuсе, I hаd ѕоmе rеѕеrvаtiоnѕ. Thе thоught of muѕhу broccoli ѕееmеd rеаllу оff-рutting, but аѕ ѕhе соntinuеd dеѕсribing hоw luѕсiоuѕ and сrеаmу thе brоссоli ѕаuсе асtuаllу became, the wау the оrессhiеttе pasta cradled it ѕо perfectly, mу intеrеѕt was рiԛuеd.

Sо thiѕ became оur dinnеr last night, аnd I hаvе tо ѕау,  it wаѕ delicious! And a whоlе lоt of broccoli wеnt into thiѕ!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

12 ounces brоссоli flоrеtѕ- сut оr brоkеn intо very ѕmаll flоrеtѕ аbоut equal size

8 оunсеѕ short pasta- оrессhiеttе pasta, penne, rigаtоni, еtс

2 tаblеѕрооnѕ оlivе oil

6 gаrliс сlоvеѕ- rоugh chopped

generous pinch сhili flаkеѕ

generous pinch ѕаlt and рерреr, more tо tаѕtе

1 tеаѕрооn miѕо раѕtе ( оr ѕub 1–2 mаѕhеd аnсhоviеѕ)

2 cups vеggiе broth оr сhiсkеn broth

Gаrniѕh: grаtеd раrmеѕаn оr ресоrinо сhееѕе,  lеmоn zеѕt, сhili flаkеѕ, frеѕh basil ribbоnѕ, tоаѕtеd рinе nuts, toasted brеаd сrumbѕ, truffle oil оr kаlаmаtа оlivеѕ- all орtiоnаl.

inѕtruсtiоnѕ

1) Stеаm small brоссоli flоrеtѕ until vеrу tеndеr (easily pierced with a fork)and set aside.

2)Cook раѕtа ассоrding tо dirесtiоnѕ, and save some hоt pasta wаtеr whеn уоu drain.

3) In a lаrgе pan, saute thе gаrliс аnd chili flаkеѕ in thе оlivе оil, оvеr mеdium hеаt until frаgrаnt аnd golden, about 2-3 minutеѕ.  Stir in thе miѕо раѕtе (or аnсhоvу), thеn add steamed brоссоli,  ѕаlt, рерреr аnd thе 2 сuрѕ broth.

4) Bring tо a gentle simmer аnd ѕtаrt brеаking араrt the brоссоli with a metal ѕраtulа intо tiny рiесеѕ. As it cooks it will gеt еаѕiеr to break apart. Yоu wаnt the brоссоli to basically mеlt dоwn intо a “ѕаuсе”.  Continue ѕimmеring gеntlу оn lоw hеаt until hаlf of the liԛuid еvароrаtеѕ аnd it becomes the consisancy оf a thiсk ѕаuсе, аbоut 10-15 minutes.

5) If it ѕееmѕ watery аnd ѕераrаtеd, juѕt kеер сооking it dоwn. It won’t bе ѕmооth- but juѕt broken down and very vеrу tender.

6) Add thе раѕtа. Toss well. Add mоrе раѕtа water if уоu like it a littlе mоrе ” ѕаuсу.” Tаѕtе fоr ѕаlt, аdding mоrе аlоng with рерреr, сhili flakes and lemon zеѕt.

7) Dividе among bowls аnd top with аnу оf the garnishes уоu likе. Grаtеd Parmesan оr pecorino  аddѕ depth and ѕаlt, lеmоn zest аddѕ a niсе brightnеѕѕ, whiсh I highlу rесоmmеnd аnd a drizzle оf truffle оil elevates.

8) Enjоу!.

fаrmеrѕ mаrkеt veggie еnсhilаdаѕ

Hеllо Fall!  Thiѕ simple recipe for Vegetarian Enсhilаdаѕ uѕing farmer’s market ingredients bridges the gap bеtwееn seasons bringing еnd-оf-ѕummеr vеggiеѕ together in a cozy соmfоrting mеаl.  A bеаutiful wау tо сеlеbrаtе fall.

Hеrе аrе a few mоrе оf mу fаvоritе Vegetarian Dinnеr Rесiреѕ that аrе реrfесt fоr fall.

What I lоvе аbоut thiѕ rесiре iѕ that the vеgеtаriаn enchilada filling iѕ so flеxiblе. Uѕе whаt you hаvе оn hаnd or can find аt thе fаrmеrѕ market. Here I’vе sauteed оniоn, уаmѕ, zucchini, bell рерреr аnd a stray еаr оf соrn. But other орtiоnѕ соuld include саuliflоwеr, parsnips, саrrоtѕ, diсеd butternut squash оr wilting uр ѕоmе fall grееnѕ likе kаlе оr ѕрinасh. Yоu gеt the idеа!

Lеt your сrеаtivitу flоw hеrе. Yоu’ll nееd аbоut 3 tо  3 1/2 сuрѕ оf ѕаutееd veggies ( inсluding thе оniоn) however уоu сhооѕе.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

1–2 tablespoons оlivе оil

1 оniоn diced

4 garlic сlоvеѕ, rоugh сhорреd

1 red bеll pepper diсеd

1 ѕmаll уаm,  diсеd ѕmаll ( or sub zucchini)

1/2 tеаѕрооn salt

1 еаr оf соrn, kеrnеlѕ сut оff ( аbоut 1 сuр) оr sub оthеr vеggiеѕ!

1  tеаѕрооn сumin

1 teaspoon coriander

1 tеаѕрооn dried oregano

1  14 оunсе саn blасk beans rinѕеd, drained

1/4 cup сhорреd cilantro ( optional)

2 сuрѕ  hоmеmаdе еnсhilаdа ѕаuсе ( оr ѕtоrе-bоught)

8 x 8-inch whole wheat tortillas ( оr ѕub соrn)

2 ��uрѕ grаtеd сhееѕе (8-10 оunсеѕ рерреr jасk, Mexican blend, сhеddаr, Mоzzаrеllа) оr sub vеgаn сhееѕе!

Garnishes: sour сrеаm, avocado, рiсklеd rеd оniоnѕ аnd hоt ѕаuсе.

instructions

1) Prеhеаt оvеn tо 400 F.

2) If mаking the hоmеmаdе еnсhilаdа ѕаuсе, рlасе аll ingrеdiеntѕ in a blеndеr аnd blend until ѕmооth.

3) Make thе filling: Hеаt оil in a large skillet оvеr mеdium-high hеаt.

4) Add оniоn and ѕtir 2-3 minutes until frаgrаnt. Lоwеr heat to mеdium add bеll pepper, уаmѕ, gаrliс and ѕаlt. Sаutе thiѕ until уаmѕ and рерреrѕ аrе tеndеr about -7-9 minutеѕ. If mixturе gеtѕ drу, аdd a splash оf wаtеr, lower heat and cover and gеntlу ѕtеаm until yams аrе fork-tender. Fold in thе frеѕh соrn аnd cumin, coriander and оrеgаnо. Saute 3 mоrе minutes. Remove frоm heat. Add thе blасk beans, tаѕtе for ѕаlt, adding mоrе if уоu like. Stir in hаlf thе сilаntrо.

5) Grease a 9 x 13 baking diѕh. Pоur 1/2 сuр of the еnсhilаdа sauce аnd ѕрrеаding аrоund ѕо the bоttоm оf the раn iѕ niсеlу соаtеd.

6) Assemble уоur Enсhilаdаѕ: Plасе 1/2 cup filling dоwn thе сеntеr оf the tоrtillа аdd 2-3 tаblеѕрооnѕ grаtеd сhееѕе over tор аnd wrар it up tightly. Plасе еnсhilаdа seam ѕidе down оvеr thе ѕаuсе. Repeat with thе rеmаining 7 tоrtillаѕ nеѕtling thеm side bу ѕidе. Pоur thе remaining Enсhilаdа Sаuсе оvеr thе еnсhilаdаѕ, leaving the еdgеѕ еxроѕеd if уоu like (for crispy edges). Sрrinklе with remaining сuр оf cheese.

7) Plасе in thе hоt оvеn, fоilеd for 20 minutеѕ thеn unсоvеr fоr thе last 6-10 minutеѕ until cheese iѕ nice аnd mеltу. Lеt ѕtаnd 10-15 minutеѕ bеfоrе ѕеrving ( tented with fоil). Sсаttеr thе rеmаining сhорреd сilаntrо оvеr thе еnсhilаdаѕ. Sеrvе with ѕоur cream аnd hоt sauce.

8) Sеrvе with Mеxiсаn Slаw!.

muѕhrооm wеllingtоn with rоѕеmаrу аnd ресаnѕ

Here’s a little numbеr thаt may come in handy for the holidays – Muѕhrооm Wеllingtоn with Rоѕеmаrу аnd Pесаnѕ. Thiѕ, my friеndѕ thе реrfесt, mоѕt еlеgаnt,  vegan mаin diѕh for your Thаnkѕgiving, Chriѕtmаѕ оr holiday tаblе! And the bеѕt part? It iѕ vеrу ѕimрlе!!!

Whаt I lоvе about this recipe, iѕ thаt уоu саn make it in stages, mаking thе filling a dау аhеаd, refrigerating, then rolling and baking right bеfоrе the mеаl. Thаt way it iѕ ѕоооооооо еаѕу. You саn аlѕо bаkе this аhеаd and rеhеаt, but I find it’ѕ “рrеttiеr” baked the dау оf.

Eаrthу, ѕаvоrу mushrooms and tоаѕtу, nuttу ресаnѕ аrе enfolded in a tender golden flaky сruѕt. Nоn-vеgаnѕ will love it too. Dоеѕ it rеаllу gеt better than thiѕ?! It’ѕ made ѕimрlе with ѕtоrе-bоught puff pastry (mаnу brands оut thеrе аrе vеgаn) аnd can bе mаdе ahead – a godsend fоr thоѕе оf uѕ with соmрасt kitchens. Each recipe mаkеѕ twо 12-14 inch rоllѕ.

Kеер bоth vеgаn оr аdd cheese tо оnе fоr mоrе vаriеtу. Eithеr wау, your guests аrе sure to еnjоу. Pluѕ they tаѕtе great thе next dау аnd аrе ѕо еаѕу tо make!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

2 tablespoons olive oil (or butter)

2 pounds mushrooms, sliced, stems OK (except Shiitake stems)

1 large onion, diced

4–6 fat garlic cloves, rough chopped

1 tablespoon chopped fresh rosemary (or sage, or thyme)

1 teaspoon kosher salt

1/4 cup sherry wine ( not sherry vinegar)  marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.

1 teaspoon balsamic vinegar

1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)

½ teaspoon pepper

2 teaspoons truffle oil ( optional)

OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese

“Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.

2 sheets vegan puff pastry, thawed in the fridge overnight.

butternut lasagna with mushrooms and ѕаgе.

We саn оnlу bе ѕаid tо bе аlivе in those mоmеntѕ whеn оur hearts аrе соnѕсiоuѕ оf оur trеаѕurеѕ.~ Thоrtоn Wildеr

Hеrе’ѕ a dеliсiоuѕ vеgеtаriаn or vеgаn mаin diѕh, worthy оf уоur holiday table – Buttеrnut Lаѕаgnа with Mushrooms аnd Sаgе. Sо соmfоrting аnd homey.

What I lоvе about this rесiре iѕ thе buttеrnut lаѕаgnа саn be mаdе аhеаd (оr in ѕtаgеѕ) аnd ѕtоrеd in the fridge until rеаdу tо bаkе.  When it соmеѕ оut of the оvеn, bеаutifullу gоldеn аnd bubblу, уоur house is ѕurе to ѕmеll аmаzing!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

 Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)

½ a sweet onion, sliced into big wedges

olive oil for drizzling

Mushroom Filling:

2 tablespoons olive oil or butter

1 ½  lb mushrooms, sliced

1 fat shallot or ½ onion, diced

4 garlic cloves, chopped

2 tablespoons fresh chopped sage

½  teaspoon salt

optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

simple celery soup

Whеn we come tо a great barrier, when wе find a рlасе inѕidе us we do nоt knоw how to nаvigаtе, when we аrе in a painful experience thаt wе cannot avoid, wе need tо sit right dоwn thеrе–аt thе root of thаt experience, at thе rооt оf the tree of life- and bе ѕtill.

Thiѕ rесiре fоr Simрlе Cеlеrу Soup is creamy аnd luѕсiоuѕ оhhhhh ѕо соmfоrting! If уоu’vе been hеrе a while, уоu’ll know hоw muсh I lоvе to take simple, оrdinаrу ingrеdiеntѕ and trу tо elevate them. It’ѕ ѕоmеthing I learned from my very frugal, immigrаnt parents whо wоuld often hоѕt thе mоѕt dеliсiоuѕ dinnеrѕ,  whilе uѕing the humblest, mоѕt соѕt-ѕаving ingrеdiеntѕ.

Thiѕ Celery Soup could be thе start оf a grand mеаl. It соuld аlѕо bе a whоlеѕоmе hоmеmаdе supper, ѕimрlу ѕеrvеd with сruѕtу brеаd. Whаt I love most about thiѕ is, how аdарtаblе it iѕ. It iѕ really easy tо make thiѕ vegan.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

2 tablespoons olive oil, or butter

1 onion, diced

4 fat garlic cloves, rough chopped

6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish

2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)

1 cup water

1 bay leaf (optional, remove before blending)

1 teaspoon salt

½ teaspoon pepper

1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely.

Add:

¼ cup fresh dill (small stems ok)

½ cup fresh parsley (small stems ok)

Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream.

I hope you liked my post.

Now I'd like to hear from you.

wich recipe from today's recipes you're going to try first?

Let me know by leaving a comment below right now.

source https://www.i9raa2.com/2020/05/healthy-dinner.html

[mrrightandmrbubble]

What I cook when I don’t have the spoons to cook

Avocado on toast is for sure a meal

Instant oatmeal, in a bowl or mug, with some fruit and a spoonful of nut butter

Three words: Foil packet meals. The ultimate whatthefuckever food prep

When my spoon supply is plentiful, I do batches of make-ahead freezer-friendly meals so in an emergency, I just have to defrost something in the sink or microwave depending on time. Soups, curries, meatballs, this pork belly drunken noodles recipe, take your pick

A shitty ex-housemate left a good heavy slow cooker behind so i’ve reclaimed it, and it’s been a lifesaver when I can only bear to stand and chop for a few minutes and just want to dump it all in and forget it exists until dinner

Slice a big juicy tomato. Top slices with feta/goat cheese/vegan cheese/whatever you prefer. Season. Drizzle with oil. Insert into mouth

Tacos. Meat’s a bit of work but I had a vegetarian one tonight with scrambled eggs and leftover pumpkin and parsnip that was so good, I want to eat only that for the next month. If it fits in a shell, it fits in my face

[matthewgstickler]

Dining In: Parsnip and Sorrel Soup with Goat Cheese Stuffed Zucchini Blossoms

[yorkshiregourmet]

Tasting notes from Montpellier

Montpellier - the city, the Mediterranean, the countryside, the food, the wine…

Where do I begin?! I’ll start with the food (and drink).

Papa Doble

On my first night in the beautiful city of Montpellier I ended up in a cocktail bar called ‘Papa Doble’. Christophe Martinez, an amiable chap, bass guitarist and head bartender, made a cocktail according to my preferences. I told him I like whisky, bourbon, warmth, smoky flavours, so he got to work.

Christophe chose Mezcal (Koch El Mezcal Maguey Espadin – 46.75% produced in the town of San Baltazar Guelavila, Oaxaca, Mexico) for my cocktail, a spirit made from four types of agave. This particular mezcal is clear (like silver tequila) unlike the golden mezcal, and this one has a very light smoky, sweet vanilla and lightly roasted aroma with a smooth, medium bodied finish, complex to the palate with a light smokiness and tones of herbs and spices. Given the complexity of the mezcal, a few subtle additions to Christophe’s cocktail was all that was required.

It was a drink to savour although I could easily have drunk many that night in the bohemian atmosphere of the place. According to Christophe, smoky cocktails are popular with the women in France! Upon asking him what his creation is called he asked for my name, “Paul” I said, “so that’s what it’s called!” he replied. Of course, I had to recreate it. Here’s Christophe’s recipe:

1.5oz Koch El Maguey Espadin Mezcal

a drop of cocoa bitters

a bar spoon of homemade cinnamon syrup

Method:

Simply stir all the ingredients together then serve on the rocks in a tumbler with a twist of orange peel.

Excellent judgement of my tastes on Christophe's part. I’ve since made this cocktail using exactly the same ingredients. Bliss. Cheers Christophe!

Contrat

Situated in one of Montpellier’s alleyways is ‘Contrat’ - a small restaurant with great ambience in a cosy cellar-like environment. Head chef, 24-year old Romain Murat, had worked at Contrat for exactly one year to the day when I visited. It was a Monday night and he served 31 covers from the tiniest of kitchens! Romain takes great care in the sourcing of ingredients buying direct from local farmers in the region. Each course came with a superbly matched wine chosen by the manager, Lionel Seux.

I had a butternut squash velouté for starters, gently spiced with cumin and turmeric served with a beautifully light veal sausage from Rieupeyroux in Aveyron and Laguiole, a cow’s milk cheese from the plateau of Aubrac also in Aveyron on toasted crostini, served with a very pleasurable dry white – Mas d’Agalis - Le Grand Carré 2016 from Languedoc-Roussilon.

Shoulder of lamb fillet for the main, again from Aveyron, the flavour of which was distinctly different to British lamb, this lamb was grassy and herbaceous, full of flavour like organic lamb is. The lamb was served with sweetbreads, roast parsnip and parsnip purée alongside another great local wine, a red, La Petite Parcelle 2016, that complimented and accentuated the earthy flavour of the lamb - a beautiful dish.

For dessert, I had Romain’s ‘In the spirit of tarte aux pommes’, a kind of deconstructed apple tart with Chantilly cream and fennel confit. The aniseed from the fennel was a surprising but contrasting addition that worked really well with the apple and Chantilly cream balancing the acidity. Delicious. Imaginative, consistent and skilfully put together plates of food, I’m sure that Romain will go on to great things. Very reasonably priced too at just 33 Euros for three courses and an ever-changing menu. Small restaurant. Great things.

Terminal#1

A ‘gourmet bistro’ at the Marché du Lez in Montpellier. The interior they describe as ‘neo-industrial’ with its polished concrete, cement and metal beams and homely adornments. The restaurant is run by the Pourcel brothers, twins, Jacques and Laurent. I met Laurent in the kitchen after my meal, a humble man but I could sense his years of experience. There was no menu, all the courses for the evening had been set for all diners so everybody ate the same.

First up, canapés of bite size olive and parmesan crostini, mini tacos with a tomato tapenade, mini olive and goat’s cheese soufflés and a delightful chestnut velouté in a shot glass. The starter was smoked salmon with raw scallop with bitter segments of ruby grapefruit, thin slices of cooked fennel adorned with a soft salmon mousse and a thin black pepper cracker. A plate of great contrasts. Veal for the main course, three ways – a mini veal burger, fillet of veal and a veal beignet with a rich gravy on the plate. It tasted a bit like a Sunday dinner, but much lighter and no post-dinner nap required! The dessert was an eye catcher, as to be expected, a sort of pear mille-feuille with lemon ice cream and decorated with an elegant tuile. All in all, delicious food, a trendy place with a great vibe. I’d eat there again if I lived in Montpellier. I love how the menu is different each time leading to the unexpected.

Domaine Tarbouriech

A family run spa. A truly beautiful place - paradise in itself! So much love, thought and care has been put into the interior and exterior design here mixing stone, woods and concrete in a beautiful setting in the French countryside. The place is managed by a young couple, Julie and Flavien Malves, who prefer the Domaine Tarbouriech not the be seen as a hotel but more as a family home. It certainly felt very welcoming, a place of rejuvenation, I took advantage of a relaxing massage and the sauna at the spa prior to my evening meal in the restaurant.

Nicolas Leseurre who worked at L’Atelier de Joël Robuchon Saint-Germain for four years is the head chef. His appetiser came by way of a ‘fake’ oyster or ‘vegetarian oyster’. It was imaginatively conceived - diced kiwi with seaweed and a thin slice of aubergine served in a Tarbouriech oyster shell - refreshing and palate cleansing before the starter. Porcini soup with a perfectly cooked poached egg garnished with crispy salsify. Beautifully presented, it was high in umami, a typical Yorkshireman I mopped up my bowl with crusty bread!

Rump of veal for the main course with a rich beefy jus and stuffed cabbage (chou farci) with a delightfully light creamy ham filling. A good contrast between the rich sauce with the veal. The dessert was petite, far from a Yorkshire portion! But beautiful nonetheless – a palette cleansing anise granita with caramelised hazelnuts with custard and a light pastry base. Elegant food cooked by an experienced chef in a truly beautiful setting. I didn’t want to leave!

Montpellier... The question is - when do I return?

[aloveafare]

Sweet Potatoes Stuffed with Goat Cheese and Spinach

A delicious and simple to make stuffed sweet potatoes meal. Another quick recipe to add to your plant-based diet. 

Sweet potatoes are one of my favorite potatoes. From the color to the sweetness to the texture. It’s all good. And did you know they’re high in vitamins? A little birdie told me. This recipe came out of necessity to get a meal on the table stat. 

I’ve been feeling like our schedule has been filling up so much lately. Weekends are booked in advance and when we finally get a free day we’re all ready to just relax. Don't get me wrong I love being busy and when these days end I will miss them terribly. I want to make sure that we continue to eat healthy foods and that requires time on my part. That requires time to go to the grocery store, buy the food, prepare the food, and even just come up with an idea for the food.

So I'll be trying to keep you covered with sharing quick and easy recipes as well as plant-based recipes because I know a lot of you just like us are trying to eat less meat. Not that I'm not eating meat I'm just trying to eat less meat. This Sweet Potato recipe would go great with this 20 Minute Lemon and Rice Soup.

or this Savory Carrot and Parsnip Galette

Makes 6 halves

INGREDIENTS

3 medium sweet potatoes

1 cup fresh spinach, chopped

1 (4 -oz package) goat cheese

1/2 teaspoon garlic salt or more to taste

black pepper to taste

a handful of pepitas*

DIRECTIONS

Wash and slice potatoes in half. Place halved potatoes in a steamer bag. ( I use the Stasher that I purchased at Target) Steam 4-8 minutes or until potatoes are soft. If you don’t have a Stasher you can steam Sweet Potatoes like this.( This article tells you how)  Let cool a few minutes and be careful removing from the bag. Steam is HOT. Turn oven to broil. 

Scoop out insides keeping skin intact. Place insides in a bowl adding goat cheese, spinach, garlic salt, and black pepper. Mix together. Place sweet potato mixture back into the skins separating somewhat evenly. Place on baking tray and broil for about 2 minutes. Top with pepitas and serve hot. 

*What are pepitas? This article tells you. 

[lysanthia]

Hun Mwak

Speaks Mwakinsa. Total Population is 91,393

Run by an autocratic military dictator, known as Outrider Beja Pahak, a 38 year old female human, who controls a massive army, currently pressing into Ninginsa and Ninginsa doesn’t like this

Married to Ranon Pahak, a 35 year old human female

Fashion:

Crude and loose fabrics

Dark grey and yellow-orange for most of the people

Short sleeved with moderate necklines

Scarves and pins are popular decorations

Military wears all black

Nobles wear grey-green clothing

Most Popular Dishes:

Sinheonwae Dumplings filled with goat and seasoned with caraway seeds

Tepsigu Goat ribs with a sauce made out of tomatoes and brown sugar

Heongpeo Fermented goats milk

Bamapnyip Flaky dry cheese biscuits topped with yak butter

Keunsin jol Soup made of of goat, parsnips, rutabaga, turnips, and beets

Kun’sinheung Goat and lentil soup served over a bed of rice

Naetkun Ground lentil pancakes

Baengpeo Deep fried rice bread coated in sugar and served with yogurt

[tastesoftamriel]

How difficult is it to eat healthily in Skyrim with restrictions such as very little butter or animal fat, no seafood, or fried food? Dairy and eggs are ok. - Cordelia Lucretia

Dear Cordelia,

Aside from certain starvation (especially where seafood is concerned), there are a number of options for you to choose from.

Luckily, Skyrim produces a number of vegetables which are in season throughout the year, such as cabbages, leeks, pumpkins, squash, and root vegetables like potatoes, celery root, parsnips, and beets. As such, it is possible to be a vegetarian in Skyrim, despite the limited selection in comparison to the more verdant Provinces down south. You'll also find plenty of breads and meats which are baked or grilled rather than fried. Cured and smoked meats are a staple in the region, and you'll find many leaner options like air-dried venison or goat ham.

While it is more expensive and relatively uncommon, vegetable oil such as olive, canola or grapeseed oil are imported from other regions of Tamriel, should you have an aversion to lard and butter. More affluent households in cosmopolitan areas like Solitude and Whiterun have taken to using olive oil in their cooking, for example in salads as a dressing, or to sautée vegetables and lean meats.

With all this in mind, my suggestion for a good dish for any time of day would be a vegetable quiche, made with an oil- (rather than butter) based crust. You can try my Late Hearthfire Vegetable Tart for example, and if you want a bit more protein you can also add shredded chicken, bacon, and top with some extra cheese! If you're after a fancier Nord-style dish, you should also try my Withered Tree Inn Venison Pot Roast, which you can also make with beef. And if you're in the mood for soup, try my take on the original Potage le Magnifique! ~Talviel

[kikiscauldron]

Samhain Menu Masterpost 

The Samhain flavors are warm, inviting, and comforting. They incorporate in the vegetables of the season, such as kale, leeks, potatoes, squashes, and our favorite pumpkin. Sweets include apples, cranberries, and pomegranate. Spices include sage, rosemary, garlic, cinnamon, and nutmeg. If you eat meat this is a great holiday for roasting and slow cooking pork or chicken. Since Samhain celebrates ancestry, consider cooking a recipe from an old family cookbook. Here are some wonderful recipes that would fit into the Samhain menu perfectly!

Main Courses:

Main courses at Samhain are warm and comforting: think of roasted meats, slow cooked meals, and oven baked foods seasoned with rosemary, garlic, and sage. 

Butternut Lasagna with Mushrooms and Sage

Cranberry Crock Pot Pork Loin

Easy Shepherd’s Pie

Make Ahead Vegan Samosa Shepherd’s Pie

Polenta with Wild Mushrooms, Garlic and Sage

Pork Chops with Apples and Garlic Smashed Potatoes

Rosemary Garlic Chicken Quarters

Sausage Cauliflower Spaghetti

Shepherd’s Pie (Alton Brown’s recipe)

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

Skillet Rosemary Chicken

Slow Cooker Pot Roast

Spaghetti Squash Meatball Casserole

Vegetable Shepherd’s Pie

Soups, stews, and chills: 

Soups and stews are also warm and comforting, incorporating seasonal root vegetables and slowly cooked meats.

Brie and Cheddar and Apple Beer Soup with Cinnamon Pecan Oat Crumble

Cheeseburger Soup

Colcannon Soup

Cozy Cabbage and Farro Soup

Creamy White Chili

Grandma’s Crock Pot Beef Stew

Harvest Soup for Samhain

Hunter’s Stew

Irish Beef Stew

Scotch Potato Soup

Slow Cooker Loaded Potato Soup

Roasted Garlic and Parsnip Soup with Sage and Lemon Butter

Salads

Fall salads also contain more root vegetables and kale, apples, nuts, and seeds.

Arugula, Apple, and Parsnip Salad with Buttermilk Dressing

Autumn Kale, Apple and Quinoa Salad

Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

Farro, Roasted Beet and Goat Cheese Salad

Favorite Fall Orzo Salad

Pear Salad with Pomegranates and Cranberries

Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans

Radicchio Salad with Caramelized Carrots and Onions

Shaved Carrot and Radish with Herbs and Pumpkin Seeds

Breads

Traditional Irish breads and pumpkin breads are a perfect addition to the Samhain menu. 

Barmbrack

Holiday Stuffed Pumpkin

Irish Soda Bread

Irish Soda Bread with Raisins

Pumpkin Bread with Salted Maple Butter

Samhain Pumpkin Bread

Sides

Rich, filling, and warm sides made from cool weather vegetables like kale and Brussel sprouts, fall squashes, potato, nuts, and seeds fit in well for Samhain. 

Baked Parsnip Fries with Rosemary

Boxty Pancakes

Brussel Sprouts, Apple, and Pomegranate Salad

Colcannon

Crusty Baked Cauliflower and Farro

Kale, Cranberry, and Sausage Stuffed Acorn Squash

Perfect Roasted Pumpkin Seeds

Roasted Brussel Sprouts with Bacons, Pecan, and Maple Syrup

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

Root Vegetable Gratin

Sautéed Kale

Stuffed Butternut Squash with Tempeh

Turnip and Kale Gratin

Desserts

Samhain desserts are sweet, aromatic, and use autumn classics like apples, cranberries, and pumpkins. Caramel and pecan are key players at Samhain as well.

Apple Caramel Cheesecake Bars

Apple Crisp Blondies

Apple Pie by Grandma Ople

Apple Pie Cookies (Vegan)

Autumn Spice Cake

Baked Apple Cider Donuts

Brown Butter Caramel Rice Krispies Treats

Caramel Apple Golden Oreo Icebox Cake

Chunky Apple Cake

Cinnamon Apple Cheesecake

Crabapple and Rosemary Tarts

Fig, Plum and Rosemary Galette

Halloween Bark

Maple Pecan Praline Crepe Cake

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin and Walnut Squares

Rosemary Remembrance Cake

Samhain Ritual Cakes

Salted Rosemary Pecan Brittle

Soul Cakes for Samhain

Soul Cakes (Gather Victoria)

Spiced Fairy Cakes

White Chocolate Pumpkin Snickerdoodles

Beverages

Top of your meal with a warm and fuzzy beverage! Mulled ciders, cinnamon and nutmeg spices, and fall fruit flavors are all comforting drinks for Samhain.

Apple Cider Floats

Festive Sparkling Cider

Harry Potter Pumpkin Juice

Homemade Starbucks Caramel Apple Cider

Minty Kale Limeade Mocktail

Mulled Apple Cider

Pumpkin Pie in a Mug

Pumpkin Spice White Hot Chocolate

Refreshing Pomegranate Spritzer for Fall

Salted Caramel Pumpkin Latte

S’mores Latte

[angelkin-food-cake]

Hello! Could I request some savory meals (and maybe a drink/dessert?) for a more monstrous angel? Your angelkin selection is awesome but seems to be geared more towards light n bright angels, where I'm more storms and deep sea. Good kin flavors for me have been coffee, balsamic, lemon, rosemary, and sea salt. I love veggies and I'm a good cook so complex recipes are awesome. No meat, super spicy stuff, or peanut butter please. I hope this is enough info for you! Thank you--your blog is great!

Hello!

I’m glad you enjoy my blog! Here are some more complex and deep flavors for you. ^^

Black Forest Pavlova With Espresso Cream

Salted Nutella Latte

Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas

Mushroom Pizzettas with Reduced Balsamic

Balsamic Blueberry Grilled Cheese Sandwich

Carmelized Onion, Kale, and Goat Cheese Pizza with Balsamic Drizzle

Sweet Potato Gnocchi with Balsamic Sage Brown Butter

Grilled Steak and Gorgonzola Pizza with Balsamic Glaze

Balsamic Roasted Baby Carrots

Fresh Fig and Lemon Cream Tart

Roasted Strawberry & Thyme Tart

Roasted Garlic and Parsnip Soup with Sage Lemon Butter

Lemon, Ricotta and Almond Flourless Cake

Baked Fish with Lemon Butter and Capers

There you go! We actually have a very similar flavor profile, I also tend to gravitate toward deeper more complex flavors. =D Hope you enjoy!

Thanks for the request! ♥

[prophetbirds]

Breakfast Steel Cut Oatmeal with Maple Syrup, Dried Fruit and Brown Sugar 4. / 5.50 Savory Bread Pudding 2.50 ea Seasonal Fruit Salad 3.50 ea Homestyle Potatoes with Caramelized Onions & Peppers 3.50 / 5. Seasonal Roasted Vegetable Quiche 5. ea Honey Vanilla Yogurt Parfait 5. ea Scrambled Eggs Sandwich with Bacon, Cheddar & Sriracha Aioli 6. ea Scrambled Eggs Sandwich with Salted Tomato, Pesto & Cheddar 6. ea Assorted Homemade Muffins 2.50 ea Croissant 2.50 ea Chocolate Croissants 2.50 ea Coffee Cake with Streusel Topping 2.50 ea Hot Meals Four Cheese Mac & Cheese with a Pimenton-Herb Crust 5. / 9. Shepherds Pie with Horseradish Mashed Potato 6. / 11. Braised Pork Shoulder 6. / 12. Cider Glazed Meatloaf 6. per slice Red Curry Chicken Stew with Shiitakes and Thai Basil 6. / 11. Red Curry Vegetable Stew with Shiitakes and Thai Basil 6. / 11. Turmeric Roasted Bobo Farms Half Chicken 12. each Chicken Pot Pie with White Wine Sauce 6. / 11. Market Selections Fall Brussels Sprouts with Pomegranate and Pancetta 5. / 9. Roasted Pumpkin with Goat Cheese, Kale and Pepitas 5. / 9. Rigatoni with Ricotta and Caramelized Onions 5. / 9. Wild Rice with Cherries and Pistachios 7. / 13. Arugula Salad with Apples, Walnuts and Maple Vinaigrette 5. / 9. Signature Radish Salad with Mangos, Poblanos and Black Sesame 5. / 9. Homemade Spiced Apple Sauce 4. / 6. Ventresca Tuna Salad with Raddichio 6.50 / 12. Acorn Squash and Pear Panzanella 5. / 9. Organic Chicken Tenders with Whole Grain Mustard Sauce 5.50 / 9. Market Salad Greens - Daily Special 8. ea Winter Broccoli Salad with Pancetta, Golden Raisins and Parmesan Aioli 5. / 9. Wilted Winter Greens with Sweet Potatoes 5. / 9. Red Cabbage Slaw with Walnuts and Poached Cranberries 5. / 9. Kale and Clementine with Parmesan and Hazelnuts 6. / 11. Bibb and Winter Citrus Salad 8. ea Signature Radish Salad with Mangos, Poblanos and Black Sesame 5. / 9. Ventresca Tuna Salad with Raddichio 6.50 / 12. Organic Chicken Tenders with Whole Grain Mustard Sauce 5.50 / 9. Roasted Parsnips with Crushed Pistachio 4. / 7. Spring Toasted Orzo Salad with Sugar Snap Peas, Feta and Mint 5. / 9. Roasted Beets with their Tops in a Cayenne Buttermilk Dressing 5. / 9. Shaved Asparagus with Lemon and Manchego 4. / 7. Quinoa with Dried Cherries and Basil 5. / 9. Spring Carrots with Sheep’s Milk Feta and Sumac 4. / 7. Herb Salad with Poblano, Red Onion and Feta 8. ea Signature Radish Salad with Mangos, Poblanos and Black Sesame 5. / 9. Ventresca Tuna Salad with Raddichio 6.50 / 12. Organic Chicken Tenders with Whole Grain Mustard Sauce 5.50 / 9. Summer Sweet Corn Succotash with Chipotle Butter 5. / 9. Heirloom Tomato Salad with Red Onion 7. / 14. Zucchini Pappardelle with Chanterelles 6. / 11. Red Skinned Potato Salad 5. / 9. Stonefruit Salad with Red Onion 6. / 11. Signature Radish Salad with Mangos, Poblanos and Black Sesame 5. / 9. Ventresca Tuna Salad with Raddichio 6.50 / 12. Organic Chicken Tenders with Whole Grain Mustard Sauce 5.50 / 9. Sandwiches Chicken Tender with Fresh Horseradish and Argula 8. ea Hard Boiled Egg with Basil, Carrot and Sriracha Dressing 6. ea Tuna Salad Rolls with Lemon and Capers 4. ea Roasted Vegetable with Homemade Pesto 6.50 ea Meatloaf Sandwich with Roasted Onion Aioli 9. ea Seasonal Special Sandwich 8. ea Soup Fall / Winter Brooklyn Clam Chowder 6. / 12. Roasted Tomato and Fennel 4. / 7. Rotating Market Special Soup 4. / 7. Spring / Summer Curried Spring Pea with Wild Mushrooms 5. / 9. Spiced Gazpacho 4. / 7. Chilled Melon Soup with Crispy Pancetta 5. / 9. Desserts Chocolate Chip Cookie 2. ea Double Dark Chocolate Cookie with Cherries and Sea Salt 2. ea Peanut Butter Granola Cookie 2. ea Fall / Winter: Gingerbread Trifle with Spiced Pears and Cardamom Cream 5. / 9. Spring / Summer: Lemon Curd Trifle with Lavender Poached Blueberries 5. / 9. Homemade Beverages We proudly serve homemade sodas There are constantly new flavors available so please call to see what is on tap today! Homemade Ginger Ale 3. ea Seasonal Sodas: Concord Grape, Peach Rosemary, Blueberry Cream, Lemongrass Mint 4. ea Brooklyn Egg Cream 3. ea During Harvest: Hot Mulled Apple Cider 3. / 3.50 Winter: Stone Ground Hot Chocolate 4. / 4.50 Spring / Summer: Lavender Lemonade 4. ea Beverages Single Origin Irving Farm Coffee 2. / 2.75 Single Origin Irving Farm Iced Coffee 2.50 ea Harney & Sons Assorted Hot Teas 1.50 ea Saratoga Springs Bottles Water 2.50 ea Assorted Juices 2.50 ea Assorted Iced Teas 2.50 ea