Update

So I’ve sort of fallen off the blogging train, because right now I’m off in India!  I’ll be back in a few months and I’ll pick up where I left off.

Wine Roasted Applesauce

This is an important recipe that you all need to try right now.  Its easy, quick, and changes your applesauce world.  I even got my boyfriend (not an applesauce fan) to fall in love with it.  I used small sour apples but any should do.  Just adjust the sugar accordingly.  And trust me – you won’t be disappointed.

Coconut Couscous Gazpacho

My parents were blessed with an incredibly fruitful garden this year, and whenever they come up to visit, I find myself struggling to cook through all the summer vegetables.  Tomato soup and pico de gallo only go so far, so I’ve been dreaming up new ways to eat tomatoes. And basil.  And summer squash, winter squash, peppers, zucchini, etc.  So many vegetables!  Anyways, I came up with this quick “gazpacho” (I didn’t know what else to call it) that makes a great light lunch.

Sprouted Hummus Salad

So I’ve finally hopped on the sprouting train.  It’s pretty awesome.  I’d say my fave sprouts would have to be fenugreek and wheat berry so far.  I love just making my usual dishes with sprouted ingredients instead.  Sprouted almond and rice milk, sprouted hummus, sprouted tabouleh.  The list goes on and on.   But I really need to share this recipe for sprouted hummus with you guys.  It’s become my go-to salad dressing, and its a little different than your run-of-the-mill hummus.

Roasted Summer Squash Tart

This tart sort of created itself, and I was so pleased with it that it has become my go-to recipe for using up all those garden vegetables.  Roasted summer squash, peppers, garlic and onion create a rich, saucy filling that you’d never guess was so healthy.

Sauteed Dandelion Greens, Portabella, and Basil Salad

I’ve recently discovered just how delicious sake is as an ingredient / as a part of my life.  When I wanted a quick lunch the other day, a couple minutes of foraging in the backyard yielded enough dandelion greens for a tasty salad with a sake-based “dressing”.  

A New Direction and Also – Samosas!

Due to a myriad of reasons all pointing to my health – some more recent than others – I have decided, out of necessity, to switch to an all-vegan diet.  I was terrified at first but now I’ve realized it’s not so bad.  It’s actually quite fun.  You have to be more imaginative when you can’t rely on cheese and eggs.  And so now War and Yeast will be chronicling my adventure through vegan-hood.

Spicy Black Bean Soup with Cocoa

 

We move now onto the second of the soup trio, a simple black bean soup.  I thought it would be fun to pull from the flavors of a mole sauce, so this soup is spiked with chili and cocoa.  It’s super simple to throw together, and absolutely delicious.

Creamy Potato and Spinach Soup with an Indian Twist

I have a bunch of really good soup recipes up my sleeves, and was excited to post them until I realized it’s May.  Who eats soup in May?  At least I have a few excuses.

1- I had no food in my pantry except for the following ingredients.

2- Finals week is looming and I have no time for Fancy Things.

3- Soup is good, so let’s just pretend this isn’t strange.

Swedish Princess Cake

This cake is one of the most ambitious baking projects I’ve completed yet, but it was oh-so worth it.  I have a confession – I don’t tend to enjoy cake usually, but this might have changed my mind.  The combination of marzipan, white chocolate pastry cream, sponge cake, and raspberry jam is to die for, and when this decadent cake is gone, you’ll find yourself aching for more.  It is important to remember that