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.
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.
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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. Continue reading
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 Continue reading
The antique lenses on my Pentax camera always give me a hard time, especially since it’s dark out when I finish cooking. This is why these scones that tasted oh-so-good look rather sad and orange. I paired the scones with a cardamom pear fig compote, a seemingly odd match that tastes divine. Continue reading
Kale and walnut-stuffed tortellini can be time consuming, but in the end it's worth it
This was not my first time making noodles, but it was the first attempt that was successful. I got the basis for the noodle recipe from an old recipe book I picked up at a garage sale, and the inspiration from the filling came from whatever I found in my fridge. These turned out simply delicious, and if you have a few extra hours on hand for dinner, I highly recommend trying your hand at tortellini. Continue reading
