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

Flourless Persimmon Cake with Black Pepper-Molasses Date Caramel (DF/GF)

Flourless Persimmon Cake with Black Pepper-Molasses Date Caramel (DF/GF) (via thepigandquill.com)

Thank you so kindly for the dramatic outpouring of support I received here and across social media following my last post. While I’ve been a bit delinquent about responding to comments and messages, it’s only because your generous gestures have left me without adequate words. ♥ I’ve thought a lot over the past few weeks about how to start this blog post. In the wake of my last post, I’ve experienced no shortage of heart-warming gestures of love, support and generosity, any of which would make a fine anecdote with which to kick off this recipe for wintry spice cake. If you fancy yourself a writer (as I sometimes dare to), you may relate to the giddy elation that occurs when, mid-shampoo, words you’ve been struggling with begin to rise from within — coaxed forth by the similarly rising steam, or perhaps the safe anonymity of the fogged-over mirrors — only to find they’ve retreated when you finally make time to put pen to paper (finger to keyboard) too many long moments later. It’s not that I intended to go this long without checking in, but after the first few false starts, it started to feel a little forced. So today. Tonight. Without poetry or … 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

Chile-Lime Coconut Mango Pops

Chile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfree

Hey guys! Little known fact: I am only capable of starting posts with hey guyssss. They are literally the first two words that pop out every time I open a new draft. And then, like, 64% of the time I come back to the top and force a new opener. Or just add a bunch of sssssssss’s. Or swap in a super original spelling of hey. I’m kinda digging haaaaaaiii but sometimes heyyo slips out, too. Hihihi! Hehwoooooooh. Heyeyeyeye. Hajjjjaieyeewwww. I’m drinking $4 wine. Hey guysssssss. Anyway, these popsicles are so super simple that they leave me with almost nothing to drone on about — it’s hot. they’re cold. but also hot. because spicy. but not too spicy, because you add it after. or you don’t have to add it at all. i’m drinking $4 wine — so I’m just going to talk about a few thangalangs and you can chime in. Like. Stranger Things. STRANGER THINGS! That score, that 80’s typography. That little Dustin guy! Are you watching? I’m going to Denver! We’ve got three days and very few plans so gimme all the places to eat and drink beers and stand up on a paddleboard and buy hipster things and … Read More

sesame balsamic tofu bowls with chile mango + sunflower-cilantro pesto

Sesame Balsamic Tofu Bowls with Chile Mango + Sunflower-Cilantro Pesto recipe from @thepigandquill | thepigandquill.com | #vegan #dairyfree #glutenfree

They don’t yet know this (ok, well maybe they do now), but I am making it my personal mission to get my in-laws fully aboard the tofu train. Not because I’m a super yooge advocate of soy protein or anything (here’s where I’ll remind you that we’re an all-things-in-moderation household), but because I’ve met me a tofu — many tofu/tofus/tofi? in fact — that are off-the-charts tasty, and I’m just not sure they’ve had the pleasure. Ok, I’m certain they’ve not had the pleasure, as evidenced by my mom-in-law meticulously removing tiny cubes of gauzy tofu from her fried rice. (To be fair, it was decent store-bought fried tofu — nothing offending to a tofiend like me, but not at all the poster child for Tofu: It’s Better than It Sounds. Which it so can be. And these bowls are proof. While it takes a minute to marinade (ok, lies. it takes, like, 240 minutes…), the actual cooking portion of this tofu is so blissfully short. Eighteen minutes, to be exact, and that’s largely hands-off time during which your sweet little army of tofu soldiers become tender and puffy and crisply-edged under the broiler. In that respect, this is tofu super similar to … Read More

no-bake mini vegan nutella cheesecakes

No-Bake Mini Vegan Nutella Cheesecakes recipe (via the pigandquill.com) #dessert #chocolate #valentinesday #dairyfree

I have no idea how it happened, but Valentine’s Day is upon us. Six months ago, I thought I’d be prepared. I’d take Lana to one of those under-frequented paint-your-own pottery spots, stamp her fat little hand print on a saucer for Chris, and call it a day. In the evening, per tradition, Chris and I would cuddle up with big bowls of Kraft mac n’ cheese, a tray of Scotchmallows and the Mad Men finale — or something equally decadent. And one night in the week that followed, we’d celebrate more formally, pulling up chairs to a tiny table at our favorite neighborhood restaurant and sipping a bold, jammy red from wine glasses blown as big as my head. But here we are, less than 48 hours from cupid’s big day, and I’m stunningly unprepared. No cutesy baby crafts up my sleeve. No Kraft mac in the pantry. And as someone who can sniff out that sweet, honeyed bon-bon from a mile away, I can tell you with absolute certainty there are no Scotchmallows to be found in this house. Date nights out have been few and far between. And, surprisingly, I’m kind of OK with that. Instead of jacking up expectations over one or two big … Read More

no-bake vegan mini pb+j cheesecakes

Mini PB+J No-Bake Cheesecakes with Gingersnap Crust recipe (via thepigandquill.com) #dairyfree #vegan #glutenfree #cheesecake #dessert

Howdy all — happy 2016! I can hardly believe this is my first post of the year, but if cheesecake is at all indicative of the general direction this year is headed, you won’t hear me complaining. (Lies. You will. Just not about dessert.) (Probably about nap stuffs. Or lack-of-nap stuffs. Although today I actually got to close my eyes with the little one and we dozed together and it was The Freaking Sweetest.) (Also, I hope parentheses are still en vogue this year.) (AS IF THAT CAN STOP ME.) (Typical.) So about these cheesecakes: not sure if you’ve noticed, but the internet is kind of rockin’ out today with a Virtual Cheese Baby Shower in celebration of Sarah’s (aka Snixy Kitchen) forthcoming #cheesebabygirl, and I couldn’t be more excited. One because Sarah is probably one of the sweetest bloggers I’ve had the joy of meeting IRL (clearly anyone who nicknames their unborn kiddo Cheese is destined to be a fast friend) — and two because HAAAAIII CHEESECAKE WHATTUP. When Alana of The Bojon Gourmet and Todd of HonestlyYUM first reached out with the idea to throw Sarah a surprise #cheesebabyshower and gently encouraged participants to bring our sweetest and/or cheesiest game, I was … Read More

sourdough stuffing with kale, almonds + grand marnier apricots | sprouted routes guest post

Sourdough Stuffing with Kale, Almonds + Grand Marnier Apricots recipe (via thepigandquill.com) #thanksgiving #vegetarian #vegan

Hola mis amigos, and welcome to Trading Spaces — the food blog edition! I’m over on Sprouted Routes today sharing the recipe for my (dairy-free, grain-free, refined sugar-free) Mini Sweet Potato Soufflés with Pecan Pie Streusel — so naturally, the lady behind Sprouted Routes, herself, Miss Liz Moody, is hanging out here and talking ’bout stuffing stuffs just in time for Thanksgiving – yay! Like many modern friendships, Liz and I met on the interwebs, and it was love at first ‘gram. In addition to being pretty dang talented with a camera, she’s a pro at eating well on the road (hello, homie has an app!), a fellow Bay Area Bae (← sorry?…) and engaged to be mawwwhied — hooray! She’s also kind of spectacular at taking ridiculously indulgent eats — pumpkin chai waffles! caramel pecan tarts! creme brulee french toast! — and making them totally sinless without tasting like hamster bedding, w00t w00t. (Also, anyone who can rationalize sourdough bread as a gut-boosting superfood is a pal in my book…) Thanks for giving Liz a warm welcome today, guys — and be sure to check her out on Instagram, Facebook, Twitter and Pinterest, too. You won’t regret it. 🙂 See ya over in soufflé … Read More

cider poached pears with apple cider caramel + toasted pecans (vegan)

Cider Poached Pears with Apple Cider Caramel + Toasted Pecans recipe (via thepigandquill.com) #vegan #sweets #dessert #caramel #fall

First, a disclaimer: I am writing this in a haze of post-Daylight Saving Time exhaustion. If you have children — particularly small children on whom the concept of “sleeping in” is completely lost, you feel my pain. Add in teething and a sudden desire to skip a third nap (despite offering every indication that a third nap is, indeed, just what the doctor ordered), and you end up somewhere close to here. Welcome to my semi-functioning, yoga-pants-as-real-pants, peanut-butter-pretzels-for-breakfast-lunch-and-dinner reality. THANK GOD FOR CARAMEL SAUCE. Caramel sauce, I have recently discovered, can be the antidote to a myriad of woes. I say this as if I didn’t know so already, but I think somewhere in the giving-up-of-dairy, I forgot. Those thick, lustrous ribbons of creamy amber syrup. That lingering note of nutty, candied sugar sharply complemented by mouth-watering sea salt. Just go ahead and put it on all the things. And while you’re at it, I’ll take my own personal vat, please. Maybe, like, a keg. A little mini caramel keg. You know, for emergencies. Backed out of the garage without closing the hatch? Just add caramel! Split the seam of your jeans while doing squats* with your little one? Just add caramel! Buoyantly respond, … Read More

pumpkin curry with peanuts, peas + crispy spice-crusted tofu

pumpkin curry with peanuts, peas + crispy spice-crusted tofu recipe (via thepigandquill.com) #fall #glutenfree #vegan #dinner

Can we talk a minute about things I’m feeling these days? One: Pistachios. I bought this huge bag of them in the shell because we have these friends that always put out pistachios when we go to their house for dinner, and it’s super fun because it’s, like, both a snack and an activity and something to do with your hands when you’re not quite ready for that second pre-dinner beer — except for I’m currently in my own house on my zero-th beer trying to write this blog post and snack at the same time and all I want is to be able to slam handfuls of pistachios into my face between paragraphs but THE FREAKING SHELLS ARE IN THE WAY and who has time for activity-snack hybrids anyway what was I thinking omfg. Seriously though. If someone wants to come over here and feed me shelled pistachios, I’d be ever so grateful. I’ll pay you one-thousand pistachio shells, which just may be the current form of currency in the year 2097 when this tangent is done. Two: Lana + vintage duds = I’m dead. Feelsie-feels times a million. Tres — currrrrrrry! I’m aboust it, you guys. Of late I’ve been puttin’ … Read More