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Vegetarian Ventures Summer.


Summer is all about taking a break from the kitchen and going outside to adventure. This could mean traveling halfway across the world to hike a new trail or it could mean taking a walk down to your local famer’s market. For me, it meant hopping on a plane and meeting up with a friend at the ocean (more on that in the coming pages). It also meant less tedious tasks in the kitchen (like bread / stocking making) and more quick salads and grilling out. This zine is a short recap of what VV has been up to this summer Enjoy!


Summer is all about taking a break from the kitchen and going outside to adventure. This could mean traveling halfway across the world to hike a new trail or it could mean taking a walk down to your local famer’s market. For me, it meant hopping on a plane and meeting up with a friend at the ocean (more on that in the coming pages). It also meant less tedious tasks in the kitchen (like bread / stocking making) and more quick salads and grilling out. This zine is a short recap of what VV has been up to this summer Enjoy!


Coriander Hummus

1 15 oz. can of chickpeas, drained and rinsed 2 garlic cloves, minced 1/3 cup tahini 3 Tablespoons lemon juice 1/4 cup water 1/8 cup olive oil

1/4 cup coriander seeds 3 Tablespoons cilantro, chopped

Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl. Place the coriander seeds in a saucepan over medium low heat. Stir constituently for about two minutes or until they are fragrant and lightly browned. Remove from heat and immediately transfer to a mortar and pestle to crush. Sprinkle crushed coriander seeds over the hummus followed by sprinkling the cilantro. Serve with pita and fresh veggies.


Coriander Hummus

1 15 oz. can of chickpeas, drained and rinsed 2 garlic cloves, minced 1/3 cup tahini 3 Tablespoons lemon juice 1/4 cup water 1/8 cup olive oil

1/4 cup coriander seeds 3 Tablespoons cilantro, chopped

Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl. Place the coriander seeds in a saucepan over medium low heat. Stir constituently for about two minutes or until they are fragrant and lightly browned. Remove from heat and immediately transfer to a mortar and pestle to crush. Sprinkle crushed coriander seeds over the hummus followed by sprinkling the cilantro. Serve with pita and fresh veggies.


Pacific Exploring


Pacific Exploring


These are some photos taking while exploring the coast with my dear friend Ella. Within the past five years, we’ve been friends, roommates, class mates, and now exploration partners. While I’ve been off having a day job and manning down this wonderful VV blog, she’s been busy living out of her car and traveling the country while working on organic farms and gaining wilderness training in dozens of national parks. Although I love my cushiony life in the Midwest, I couldn’t help but want to be a part of her adventures and made a promise to meet her in San Fran at the end of the summer. I flew from Indianapolis to Atlanta and then to San Francisco. She picked me up in her car-turned-home and we were off along the 101 for the next three days.


These are some photos taken while exploring the coast with my dear friend Ella. Within the past five years, we’ve been friends, roommates, class mates, and now exploration partners. While I’ve been off having a day job and manning down this wonderful VV blog, she’s been busy living out of her car and traveling the country while working on organic farms and gaining wilderness training in dozens of national parks. Although I love my cushiony life in the Midwest, I couldn’t help but want to be a part of her adventures and made a promise to meet her in San Fran at the end of the summer. I flew from Indianapolis to Atlanta and then to San Francisco. She picked me up in her car-turned-home and we were off along the 101 for the next three days.


Recipes

SPicy Double Chocolate Cookies With Cappucino Frosting

For the cookies: 1 1/2 cups all purpose flour 1 cup cocoa powder 1 1/2 tsp salt 3/4 tsp baking powder 3/4 tsp baking soda 1 tsp cayenne pepper 1 cup packed brown sugar 3/4 cup granulated sugar 3/4 cup unsalted butter, softened 2 tsp vanilla extract 2 eggs 3 ounces of dark chocolate, chopped 1/2 cup chocolate chocolate chips For the frosting: 1/2 cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla 2 teaspoons ground espresso 1/2 tablespoon milk

Preheat oven to 350 degrees and grease two baking sheets. In a small bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and cayenne. Set aside, In a mixer, cream the butter and two sugars. Next, with the mixer running, add the eggs one at a time and then the vanilla. Then slowly add in the flour mixture until everything is mixed and a stiff dough forms. Use a spatula to hand mix in the two kinds of chocolate chunks after. Roll the dough into golf ball size balls and space the cookies about 2 inches apart from each other on the cookie sheets. Bake for 15-18 minutes. Remove from oven and let cool.

For the frosting: Combine the espresso with the milk and set aside. Using a mixer, cream the butter with the vanilla. Slowly add in half the powdered sugar, the milk with espresso, and then the rest of the powdered sugar. Continue to mix until light and fluffy. Apply to cookies once they are cool. Serve to all your friends.


Recipes

SPicy Double Chocolate Cookies With Cappucino Frosting

For the cookies: 1 1/2 cups all purpose flour 1 cup cocoa powder 1 1/2 tsp salt 3/4 tsp baking powder 3/4 tsp baking soda 1 tsp cayenne pepper 1 cup packed brown sugar 3/4 cup granulated sugar 3/4 cup unsalted butter, softened 2 tsp vanilla extract 2 eggs 3 ounces of dark chocolate, chopped 1/2 cup chocolate chocolate chips For the frosting: 1/2 cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla 2 teaspoons ground espresso 1/2 tablespoon milk

Preheat oven to 350 degrees and grease two baking sheets. In a small bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and cayenne. Set aside, In a mixer, cream the butter and two sugars. Next, with the mixer running, add the eggs one at a time and then the vanilla. Then slowly add in the flour mixture until everything is mixed and a stiff dough forms. Use a spatula to hand mix in the two kinds of chocolate chunks after. Roll the dough into golf ball size balls and space the cookies about 2 inches apart from each other on the cookie sheets. Bake for 15-18 minutes. Remove from oven and let cool.

For the frosting: Combine the espresso with the milk and set aside. Using a mixer, cream the butter with the vanilla. Slowly add in half the powdered sugar, the milk with espresso, and then the rest of the powdered sugar. Continue to mix until light and fluffy. Apply to cookies once they are cool. Serve to all your friends.


Chickpea Cobb Salad Cups If you’ve never had raddichio before, it’s a must try (especially for any salad lover). They look like mini red cabbages but have a flavor profile closer to the endive. Raddichio is slightly bitter and is part of the chicories family along with endives and escaroles. You can mellow out the slightly spicy / bitter taste by roasting the vegetable but I personally think it gives the perfect raw edge to this, otherwise pretty tame, Cobb salad. 1 Radicchio, rinsed

For the dressing:

2 cups chickpeas 1 Tablespoon flour 1 Tablespoon olive oil 2 eggs 1 large tomato or 6 cherry tomatoes, diced Half of an Avocado, diced Arugula Blue cheese, crumbled Coconut Bacon, optional

1 Tablespoon whole grain mustard 2 Tablespoons olive oil 2 teaspoons honey 2 teaspoons vegetarian worcestershire sauce 2 teaspoons rice vinegar Salt / Pepper

First, let’s hard boil the eggs. Place the eggs in a small saucepan and fill with water until eggs are emerged. Bring water to a boil, let boil for one minute, and then remove from heat. Cover and let the eggs sit in the water for 12 minutes. Drain and let cool. Peel and chop. Toss chickpeas with the flour. Heat the olive oil in a small skillet over medium heat. Add the chickpeas and cook until golden brown. Transfer to a paper towel to remove excess oil. Set aside. Whisk all dressing ingredients together until incorporated. Set aside. Chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, blue cheese, and coconut bacon (if using). Drizzle with dressing and serve immediately.


Chickpea Cobb Salad Cups If you’ve never had raddichio before, it’s a must try (especially for any salad lover). They look like mini red cabbages but have a flavor profile closer to the endive. Raddichio is slightly bitter and is part of the chicories family along with endives and escaroles. You can mellow out the slightly spicy / bitter taste by roasting the vegetable but I personally think it gives the perfect raw edge to this, otherwise pretty tame, Cobb salad. 1 Radicchio, rinsed

For the dressing:

2 cups chickpeas 1 Tablespoon flour 1 Tablespoon olive oil 2 eggs 1 large tomato or 6 cherry tomatoes, diced Half of an Avocado, diced Arugula Blue cheese, crumbled Coconut Bacon, optional

1 Tablespoon whole grain mustard 2 Tablespoons olive oil 2 teaspoons honey 2 teaspoons vegetarian worcestershire sauce 2 teaspoons rice vinegar Salt / Pepper

First, let’s hard boil the eggs. Place the eggs in a small saucepan and fill with water until eggs are emerged. Bring water to a boil, let boil for one minute, and then remove from heat. Cover and let the eggs sit in the water for 12 minutes. Drain and let cool. Peel and chop. Toss chickpeas with the flour. Heat the olive oil in a small skillet over medium heat. Add the chickpeas and cook until golden brown. Transfer to a paper towel to remove excess oil. Set aside. Whisk all dressing ingredients together until incorporated. Set aside. Chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, blue cheese, and coconut bacon (if using). Drizzle with dressing and serve immediately.


Grilled Maple Bourbon Panzanella This time of year is all about cooking with fresh-from-the-garden produce. It’s that time where salads shine and raw is more. I think this is the reason I love grilling so much. It’s simple and feels very natural to grill veggies over an open fire. Or to slightly caramelize fruit until it melts in your mouth. This salad is bursting with raw flavors while meshing perfectly with the smoky nuance of the bread and fruit. 1 loaf of day old bread, sliced in half 3 small cucumbers, sliced into bite size strips Handful of cherry tomatoes Combination of Stone fruit (I used 2 peaches and 2 plums), halved Handful of basil, torn 1 Tablespoon olive oil

For the glaze: 1/3 cup brown sugar 1/4 cup bourbon 1 Tablespoon maple syrup 1 teaspoon dijon mustard 1 garlic clove, minced dash of Salt / Pepper

In a small saucepan, whisk together the glaze ingredient and bring to a simmer over medium heat. Let simmer for 5 to 8 minutes, remove from heat, and set aside to thicken (about five minutes). Start the grill. Brush the bread and fruit with honey bourbon glaze. Stick on the grill (watching closely!) and brown on each side. Time will completely depend on how hot your coals are but mine took about a minute on each side for bread and 3 minutes for the fruit. Dice the bread and fruit into bite size pieces and toss with cucumber, tomatoes, basil, olive oil, 2 tablespoons leftover glaze, salt, and pepper. Serve warm.


Grilled Maple Bourbon Panzanella This time of year is all about cooking with fresh-from-the-garden produce. It’s that time where salads shine and raw is more. I think this is the reason I love grilling so much. It’s simple and feels very natural to grill veggies over an open fire. Or to slightly caramelize fruit until it melts in your mouth. This salad is bursting with raw flavors while meshing perfectly with the smoky nuance of the bread and fruit. 1 loaf of day old bread, sliced in half 3 small cucumbers, sliced into bite size strips Handful of cherry tomatoes Combination of Stone fruit (I used 2 peaches and 2 plums), halved Handful of basil, torn 1 Tablespoon olive oil

For the glaze: 1/3 cup brown sugar 1/4 cup bourbon 1 Tablespoon maple syrup 1 teaspoon dijon mustard 1 garlic clove, minced dash of Salt / Pepper

In a small saucepan, whisk together the glaze ingredient and bring to a simmer over medium heat. Let simmer for 5 to 8 minutes, remove from heat, and set aside to thicken (about five minutes). Start the grill. Brush the bread and fruit with honey bourbon glaze. Stick on the grill (watching closely!) and brown on each side. Time will completely depend on how hot your coals are but mine took about a minute on each side for bread and 3 minutes for the fruit. Dice the bread and fruit into bite size pieces and toss with cucumber, tomatoes, basil, olive oil, 2 tablespoons leftover glaze, salt, and pepper. Serve warm.


Check out more at www.vegetarianventures.com

Vegetarian Ventures Summer Issue 1  

Summer recap from wwww.vegetarianventures.com

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