Is Spring a busy and exciting time for everyone? I’d like to think so. Although I say the same about Summer….and the holidays. But back to Spring–the weather has been lovely, the produce equally as lovely. I’ve been inspired and working away in my kitchen and when I’m not there, you can likely find me in a tree or shrub of some kind, foraging the magical edible goodies that Spring has to offer–more on that later.
Today I wanted to bring you a recipe for this dang good biscuit. It’s a layered delight with little pockets of vegan cream cheesy goodness and spicy, sweet jalapeños mixed in.
Last year I had the pleasure of acquiring some very sweet, very juicy peaches. My favorite variety ended up being a 49er peach that had a beautiful red starburst on the inside with a yellow-red blush on the outside. They were a revelation. I went a bit overboard and after making a delightful Peach-Vanilla Jam with Bourbon, I knew at least a few pies were also in order. As always, it’s a wonderful day for pie. ;)
First, inspired by one of my local favorite eateries, Good Girl Dinette, came this Licorice Peach Pie. I made this pie with cane sugar only, no brown sugar and then added licorice powder. Licorice powder is made from licorice root, dried and then pulverized into a fine powder. I wouldn’t say it was the best peach pie that I’ve made, but it was unusual and tasty. Plus, it gave me an opportunity to play with flavors and try something new, which I love doing.
Aloha from Maui! I sit here looking out into some stormy weather, which has been making its presence known all week. It can’t get me down though, you know? Because Maui and it’s hard work being down when you’re here, no matter what the weather is like.
Since I have been blogging so irregularly for so long, I have a big collection of food photos (and recipes) that I have yet to share here. And without further rambling, here are some things I’ve been keeping since last year. :)
Yesterday I landed back on my favorite island, Maui. In the week leading up to my departure I was suddenly inspired to make a few Hawaiian themed dishes, all which you’ve seen if you’ve been following me on Instagram. It’s early in the morning here and the sun is just starting to rise. There are birds singing their morning songs and I felt inspired to come to this space to share a recipe with you.
The Portuguese began their immigration to Hawaii in the late 1800’s to work on sugarcane plantations. They brought many delights with them, most notably the malasada, but also comforting recipes like this bean stew. Traditionally, it’s laden with meat and ham hocks and things, but this vegan version is just as hearty and more delicious without the animal parts. :) You will find many versions of this recipe–some Hawaiian versions incorporate macaroni pasta, carrots and many use red kidney beans over white. I like this version, but feel free to add what sounds good to you.
Anxiously awaiting cherry season. Last year I made a quick cherry jam to make this sauce. Then I cut some tempeh, steamed it for 7 minutes, marinated it in the sauce, then threw it on the grill and brushed it with the sauce until finished. Put it on a gluten free brioche bun and made up a quick slaw. Sandwich perfection.
I know it’s been so long since I’ve shared in this space regularly. In an attempt to get back into it, I’m posting some pictures of various tropical/Hawaiian inspired dishes I made in the last year. I hope you enjoy this photo dump until I’m back with a recipe.