Growing up during the summers my friends and family would have weekly bonfires. There’d be music, food, dancing, and games. One of my favorite things about the bonfires was making s’mores. This summer I had a lot of extra down time and was really reminiscing about those childhood summers. Naturally I developed a craving for s’mores which is where this pie recipe came from.
Fun Fact: National S’mores Day was celebrated on August 10th, alongside National Lazy Day. I hope you celebrated both
This salad is a simple, but filling meal that’s good for your heart, good for your wallet, and good for your tummy.
Fact: The liquid from chickpeas (other legumes as well) is called aquafaba, meaning “water-bean”. Aquafaba acts similarly as egg whites and you can make things like meringue with it.
Eggplant Parm* was one of my favorite comfort foods growing up as a vegetarian. I’ve also found it’s one of those things that omni’s will eat willingly and without a second thought. Therefore Mike and I have attempted countless methods of preparing the cooking eggplant to get that perfect crispy bite.
We tried baking, we tried frying, we tried baking and then frying, we tried thin slices, we tried thick slices, we tried cubes, we dried different brands of breadcrumbs, different flours types and even different milk types.
Now Mike would not agree but below is my favorite method that we’ve come up with.
Eggplant Preparation Fact: Eggplant fruit can often have a bitter taste which is why the practice of salting of the eggplant comes from. Salting the eggplant also softens the flesh and reduced the amount of fats and oils absorbed during cooking.
Bonus Useless Personal Fact: There’s no valid reason for it but I really hate the skin of the eggplant. It’s totally edible and probably nutritious but I always skin an eggplant if I’m planning on consuming it.
Shockingly you might have guessed that today’s recipe includes tomatoes. My garden is crazy productive right now and I have six tomato plants. This recipe has been a favorite of mine this summer. It’s quick and easy to make and it just tastes like summer to me. Mike and I eat it on a fairly regular basis. We also LOVE the bread I make it on. It’s a garlic roasted ciabatta bread baked fresh every three days and found at my local grocery store. I always hated “garlic bread” growing up. You know that cheap bread with the bright yellow garlic-y super oily sauce that covered the cheap bread? That stuff made me gag. In fact it’s because of that bead that I always thought I HATED garlic. It wasn’t until I went vegan and started using it in recipes that I realized that I actually love the taste of garlic.
This recipe is my take on a classic recipe. Not only is it incredibly easy and delicious, but it’s healthier than traditional bruschetta. I make mine sans olive oil and salt, which is considered a traditional part of burschetta. Can I even call it bruschetta then? That’s up to you. Let me know what you think!
Word Origin: Bruschetta is a noun derived from a Roman verb bruscare which means “to roast over coals”.
Everyone either hates or loves a good green smoothie, but as we move out of smoothie weather and into fall I start looking for something to warm my tummy. This soup recipe is just the thing for you green smoothie lovers!
Because most of the ingredients can be found locally and fresh near me I like to make this soup at the end of the summer and freeze or can it for the fall and winter months.
This soup is packed with essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. It’s high is fiber and protein as well!
Soup History: Evidence of soup dates back as far as 20,000 BC where hot rocks from a fire were placed in the water to heat it.