Do you love the scent of pineapple? I do. When I am selecting one to buy, I always turn it over and smell it. I think the best ones have a faintly sweet smell just floating on the air. Man, I love that fruit.
Each time I go to Hawaii, I always come across pineapple shortbread cookies, entirely full of butter and not vegan. I’ve never tasted them, but decided to start experimenting. I found a lovely little coconut-pineapple jam at a farmer’s market and one of my only regrets is making the thumbprint much too small. There’s freeze-dried, pulverized pineapple in the dough, but I still think they need a little something extra.
I’m sitting here a little warm and tingly from my kombucha (which I like more than wine….I said it.) and I thought I’d come on over here to share an exciting new opportunity in the field of hummus. And by that, I mean a simple recipe, starring my beloved taro, the king of roots.
Inspired by the addictive, absurdly delicious hummus I ate at Merriman’s Kapalua with one of my oldest and dearest friends. Delicious vegan options there, so check it the next time you’re on Maui and want something fancy!
One of my favorite memories of my life is of picking oranges. I was little. The sky was clear and blue and the sun was shining in the way that southern California does, big and bright. The air in the grove had this overwhelming sweet smell and mixed with those beautiful orange orbs against the green leaves of the trees, I was in love! Birds and rustling leaves and joy. Ever since, I have always loved picking fruit.
I grew up loving oranges and tangerines, but never got to experience the blood orange until I was much older. Now they are one of my loves. This cake is amazing. It’s one of the incredible creations from Eat the Love, but in vegan form. I’m going to proclaim that it’s one of the best cakes I’ve ever made. Forgive the sunken appearance–it did not sink in the middle, I just put it on the wrong size plate.
Blood Orange & Coconut Velvet Cake