Creamy Hummus Soup with Crispy Soyrizo Gremolata (Vegan)

Creamy Hummus Soup with Crispy Soyrizo Gremolata (Vegan) (via thepigandquill.com)

Like so many recipes that find their way to this space, this soup was a happy accident. A well-meaning attempt (and I do mean well-meaning, as not a corner was cut!) at Kenji Lopez-Alt’s intriguing Israeli hummus recipe — more on what makes it so intriguing later — watered down, quite literally, into a slurpable meal worthy of your soup spoon. Too many times I’ve daintily tucked pita into a creamy bowl of restaurant hummus while every fiber of my being screams good lord woman, eating it by the oversized spoonful is the clear winner of all ideas ever! And too many times, apparently, I’ve bump-on-a-logged it, afraid of what my dining companions, or — sin of all sins! — the doler-outter-of-pitas — might think. Because I will admit: when pita is good, it’s responsible for at least half the splendor. But when hummus is good. When hummus is this good. It needs not the company of pillowy fillers. Indeed, it’s a treat to behold all on its scoopable, spoonable own. As suggested, the basis for this recipe is Kenji Lopez-Alt’s Israeli hummus, which claims to turn out that super creamy, whippy-textured hummus available almost exclusively in restaurants or at scary New York deli counters but without all the … Read More

ultimate summer blt bowls

Ultimate Summer BLT Bowls - with BBQ bacon, sweet corn, pickled beets, rye croutons, raspberry-dijon dressing and more! (via thepigandquill.com) | #salad #summer #bacon #blt

Hey guys! Happy Friday! This week has been so much fun. On Monday, I stepped in front of the camera for a change in the name of a new gig that’s probably going to elicit aaaallll the face-palm monkeys ever. (Yes, I know they’re not really face-palming…) On Tuesday, the Bestie from Sac came to spend some time with little Lana before she’s suddenly bigger than the both of us and all sassy pants all the time. We shopped and sipped and inhaled Whole Foods’ vegan donuts, which I think might be the only items worth their weight in the entire prepared foods section of the store. The chocolate-banana? Is well…you knowwww. I could eat a dozen. Wednesday and Thursday found me recipe testing for Alanna’s forthcoming baby — her cookbook debut, that is — and, spoiler alert: that lovely being is at least 87% evil genius because I somehow pulled off baking a (freaking dairy-free!!!) cake in 90 degree weather without breaking a sweat. I cannot wait to see her finished product and lick its black-magic pages. So exciting, friend! Which brings me to today, when we’re translating one of my favorite — nay, one of The Favorite — sandwiches … Read More

Grilled Thai Beef Salad with Sesame-Lime Vinaigrette + a California Olive Ranch Olive Oil Giveaway — #SoLetsPigOut

Remember that time it was 1:30 in the morning and your #SoLetsPigOut Day 3 joint post with Gina was supposed to go live in 6 hours? But then you spent a good 40 minutes googling The Bachelorette spoilers? And eating too many handfuls of Chicago mix popcorn? But really you just picked out all the caramel ones? Hello. Welcome to my now. We should totally be talking about salad. When Gina and I were brainstorming the menu for #SoLetsPigOut, she was stuck in the midst of some Whole 30 BS and I was in the process of shoving circus animal cookies in my face. So when it came time to choose a main course of sorts, naturally we both honed right in on salad. Her because, um, grass and twigs and whole stuff. And me because salad later = more cookies now, and that's the kinda math I can get behind. I mean, it's right up there with you! + me! = us! Calculus! ... ... ... To the three people that got that, we're officially BFFs. Let's braid hair and compare retainers. Mines blue with glitter! Squeal! When it comes to salad, I like 'em on the hefty side. The husky ... Read More

Baked Tofu Banh Mi Salad

Hey ya’ll. You’re not gonna believe this, but we’re back! Wedding month concluded yesterday with a super cute, DIY ceremony and reception that Pinterest only wished it had witnessed in the flesh. Of course I left my phone at home, so I can’t share a lick of it with you right yet, but if I can get my hand on some snaparoos, I’ll be sure to share. Suuuuuur cuuuuuurte. And now we can get on with a fall that’s nearly as full of festivities. Almost. Except guessat. I’m not ready for fall. So instead let’s keep eating salad like it’s not getting dark at 7. Like it’s not 49 degrees at night. Like pumpkins aren’t all up ons…everything. Like Costco isn’t already slinging fatty bags of Kit Kats. That I want to insert into my face like felled timber into a woodchipper. Yeah. Salad still seems like a good idea. This one’s been pretty popular at our last couple of potlucks. And it’s basically a deconstructed street sandwich that you can eat like a classy friggin’ lady. Winning all around. Baked Tofu Banh Mi Salad (with vegan variation) by Emily Stoffel Cooking time: 60 mins prep & assembly + overnight … Read More

Recipe: Cucumber carpaccio with red chili & fennel

For this post in particular, I’m going to have to get this disclaimer over with right away: I am not a photographer. So until I really rally my crap and get our snazzy Nikon together, these pics are going range from eh to bleh. Not a great trait for a food blog, I know. I promise attempted improvement over time. Now, having said that, please don’t let the crummy picture here dissuade you from trying this super simple, slightly spicy summer salad. (Say that five times fast without being accused of speaking Parseltongue. I dare you.) Cucumber Carpaccio with Red Chili & Fennel By Emily Stoffel Cooking time: <5 mins | Serves: 1-2 Note: Try this recipe with almost ANY summer veggie, or a combination of veggies: zuchs, steamed beets, fresh corn, creamy slabs of boiled or roasted Yukon Golds — whatever. Even kale gets its good on with this treatment. Oh, and bust out the butteriest, grassiest, spiciest olive oil you’ve got stashed away for this. It’ll be worth it. Ingredients: 2 lemon cucumbers, thinly sliced (or other veggies — see note) good olive oil fresh lemon juice crushed chili flakes lightly crushed fennel seed smoked sea salt (coarse) Instructions Arrange … Read More