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

Gazpacho Andaluz with Smoked Paprika-Glazed Almonds

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer

Note: Before you lose interest amidst all my BS, let me get straight to the punchline: share a fruit or veggie selfie using the #DrinkGoodDoGood hashtag on social media, and Naked Juice will donate 10 lbs of produce to communities in need. It’s so easy, you guys. And you love selfies. YOU LOVE THEM. K, back at it… Clean undies. Bubbly water. Freedom. Oh hi there. Today we’re listing things I take for granted. How about: fresh produce? Seriously. While I’ve been known to snobbishly scoff at Trader Joe’s overpackaged stone fruit or dimpled avocados, the truth is, for most folks living the lifestyle that many assume of Silicon Valley residents, fresh, seasonal and — more often than not — locally grown and organic fruits and veggies are pretty easy to come by. Within just a mile or so of my house, there’s a weekend farmer’s market, a Trader Joe’s, an upscale specialty market with a highly Instagrammable produce section and a Whole Foods. Tack on another mile and there are two more farmer’s markets, a handful of year-round produce stands and even more gourmet food stores than I can count. If you want to be that girl with a baguette … Read More

simple chorizo hash and eggs with smoked paprika mayo

Simple Chorizo Hash and Eggs with Smoked Paprika Mayo recipe (via thepigandquill.com) #cincodemayo #brunch

Ok, so first: I realize that posting a Cinco de Mayo on actual Cinco de Mayo is probably not helpful at all, but what if I told you this is a Cinco de Mayo recipe that also happens to be fiiiiiiiiine Mother’s Day brunch fare? Does that make things better? How about if we acknowledge that it only takes 30 mins to make? More importantly, do we really need an excuse to get foodstuffs as lovely as this into our faces? I think not. When Mother’s Day came around last year, I was still finding my new momma footing, cradling a teensy Lana who wasn’t even three weeks old and just barely beginning to shed the weight of that suffocating, wet blanket that is the baby blues. Our parents drove out for the day and brought with them a veritable feast of homemade favorites that any emotionally stable momma would clap her hands at in glee — fried rice amply studded with chinese sausage and roast pork, barbecued ribs, foil trays expertly loaded with chicken enchiladas — and yet I barely managed to mime my way through the day’s events. Present, but not fully participating. Functioning in a kind of safe mode, all … Read More

two-potato latkes with smoky eggplant relish, spiced persimmon-apple sauce + sour cream

Perfect for entertaining! Crisp potato pancakes with two simple toppings that make great recipes on their own, too. Sweet, spicy, smoky, creamy! Full recipes at www.thepigandquill.com // #holiday #hanukkah #recipe #glutenfree #vegetarian

My mom has always said that we, the Chinese people, have an unspoken kinship with Jewish folks — insofar as “where Jewish people have guilt, Chinese people have shame.” That, and we both love to eat. Thirty seconds ago, I shared this theory with my Jewish friend, Randi (we’re sitting on her sofa, re-watching the latest episode of Parenthood — because apparently we gluttons for punishment also share a passion for fug-faced sobbing) and she laughed. And then she agreed. And then she offered me a popsicle. So, there ya go, Momma. #nailedit And with that, I give you: Chinese-approved Hanukkah foods. Hellooooooooooo latkes! Remember that little discussion we had about how much I (read: the pigletus) am loving potatoes these days? I mean, yeah, the duck fat in that last recipe might have had something to do with it — because I would, quite frankly, eat a crate of packing peanuts a la lard d’mallard — but dem spuds be hollerin’ at me something fierce. (I’m sorry, I don’t know what’s happening to my vocabulary.) So instead of putting one potato in these classically prepared tater cakes, I put two. One potato, two potato… That’s all the potatoes. But yay, right? Two-potato latkes. Because the alternative was … Read More

Smoky Roasted Brussel Sprouts with Lemon & Parm

I gotta tell ya, I was really feeling like starting this post off with an overused acronym like OMG or TGIF and then stopped myself. Because ICBMO (I can be more original), right? But really, that’s how I’m feeling — short on words and big on bursts of emotion because oh my goodness it IS Friday and I AM thanking God. I’m so ready to snap on my skis and hit up some mediocre pow this weekend that it’s not even funny. Gnar to the extreme. Rip, shred, dude-bro, it’s gonna be epic. Wow, can you imagine if I spoke like that all the time? I’d punch myself in the face or step on a rake before consciously submitting to it. So, ya know, if it ever happens, I’ve definitely been brainwashed by a gang of goggle-tanned d-bags. Speaking of d-bags: b-sprouts. How’s that for a segue? Roasted until crisp, golden and nutty and then tossed with aromatic lemon zest and even more nuttiness: parm. If you feel like there’s been a pattern with lemons and parm lately, you’re right. We’ve got lots of both, and they’re just so darn good together. So again: don’t think you like BS? I … Read More