no matter how hard i try, i get to a blogging lull in the summer. i am in the middle of getting ready to sell my home and move to a new one, so i am kind of busy. my decline in blogging largely has to do with running out of food porn photos. here's a sampling of the last few shots i have. i plan on filming a how-to on stuffed pancakes this week to post for the weekend. cross your fingers that i have time to pull it off!above was a second experiment with kitchen sink tapas --this time done dessert style. simply heat your oven to 350 and stuff a muffin tin with wheat spring roll wrappers. you can get them at most asian groceries or buy them for an arm and a leg in the ethnic aisle at your local grocery store. fill the wraps with your favorite pie filling. i like to make mine from scratch and simple: strawberries, powdered sugar, and some lemon juice. for the apple one i made a mixture of apples, cinnamon, nutmeg, agave, and a dab of natural peanut butter. they were really good fresh, but not good cold or even reheated. keep that in mind if you make these for an event: the next day they will just have to get composted.
when it's been too hot to cook, i've found solace in the garden. i made these rainbow chard wraps with washed leaves of chard and used them to roll kroger's tuscan bean salad-(ours is vegan!) very nice, and dinner was ready in less than five minutes. yeah, you heard me right. five. minutes.
this was a pic from the butt end of winter, when i made the kale quinoa and white bean stew from appetite for reduction. what a heaping bowl of comforting goodness! can you see the dots of hot sauce? it's not really a meal for the summer. like most of isa's recipes, this one makes a ton and it freezes really well. that's great for summer menu planning--divvy up your meals, freeze them, and bust 'em on out to nuke when you don't want to cook.be well, eat joyously, and for the love of leftovers, stay vegan!
