Lemon Tarts

fullsizeoutput_b6e

In a galaxy far, far away lives the version of myself that used to be fun.

fullsizeoutput_b43

There was a time when I was the life of the party!

fullsizeoutput_b4d

That’s a lie, my social anxiety has always kept me from obtaining that title.

fullsizeoutput_b4e

But I could hang! I mean, in WA, Garr and I used to start a Saturday with a fab brunch & spend the next 8 hours exploring & shopping & eating & listening to live music & doing photoshoots & stumbling upon random festivals & strolling by the water. Fast forward like 1.5 years & Garr and I go to Raleigh for the day, thinking it’ll be like our wild Seattle days. NAHT. We kick things off with brunch, old faithful. Turns out, this place makes all vegan desserts. Mmkay. So we order a peanut butter pie. At 11am. MISTAKE. We immediately need to be tucked in for a nap. But we must persevere! We decide to walk around downtown and find some coffee. This helps but only momentarily. We’re fading. It’s 12:30pm. We try to shop but nothing is catching our eye. We try to stop and grab a drink at this really hip restaurant but there are no seats at the bar. The world is conspiring against us! We’re at a crossroads, we can power through or we can embrace our aging, failing bodies and ditch the downtown scene, go to Trader Joe’s and go home for a siesta. 

fullsizeoutput_b78

Got to TJ’s in time to snag ALLLLL the cauliflower gnocchis. Holler.

 

 

Time: 3 hours (prep + baking) | Serves: 12 tarts

Ingredients:

  • 1 1/2 cups of unsweetened, shredded cocount
  • 1 cup of whole wheat flour
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of brown sugar
  • 1/2 cup of coconut oil
  • 1 cup of raw almonds, soaked overnight or placed in a bowl + covered in boiling water, letting soak for 30 minutes-hour, drained
  • Juice of 2 lemons
  • 2 tbsp. of agave
  • 1 tsp. of vanilla extract
  • Pinch of turmeric
  • 1/4 cup of coconut milk
  • Pinch of S
  • Blueberries + raspberries for serving

How to:

  • Preheat oven to 350 degrees
  • In a food processor, combine coconut + flour + sugar + 2 tbsp. of the coconut oil + the S, pulse until well combined + sticks together
  • Scoop a tbsp. of the crust mix in lined muffin tins + press flat
  • Bake for 10 minutes
  • Meanwhile, rinse out food processor
  • Add remaining coconut oil + almonds + lemon juice + agave + vanilla extract + turmeric, process + slowly pour in coconut milk, process until smooth + creamy
  • Scoop 1-2 tbsp. of lemon filling onto each crust + smooth it out
  • Freeze for 2 hours
  • Serve chilled with fruit on top
  • Take a giant bite out of a tart + smile as wide as the dent you made in it + snap a selfie with your tart + make it your profile picture

 

Adapted from here!

 

 

 

Lemon Blueberry Poppyseed Muffins

fullsizeoutput_e8

I’ve gone to warm yoga 15 times in the last month and feel I can officially call myself a yogi now.

fullsizeoutput_13b

It is so unlike me to try something new all on my own, but I just strutted up into that yoga studio one day and pretended like I knew what I was doing and BAM! Now your girl can do crow pose. (It happened once for 10 seconds, but counting it as a W.)

fullsizeoutput_13c

Why didn’t you all make me join a studio sooner? Did you like me being mentally unstable and flabby?

fullsizeoutput_13e

I mean, I’m definitely the worst person in every single class I attend, but the judgement is really minimal. I’ve only been corrected like two times! I absolutely sweat my socks off so I leave feeling detoxified and refreshed and so disgusting I must rush home immediately to avoid being seen and confused for someone who just fell down a well. All of the instructors are so beautiful and unique and have the most soothing voices. Sometimes they read from meditation books and I’m like, do y’all wanna come over and  read me novels while I do household chores cause I wouldn’t hate it and also I would not turn down a bedtime story. THE VERY BEST is at the end when they place a lavender-infused cold cloth on my dripping forehead & massage my neck and shoulders. I’m so relaxed and genuinely happy in that moment I always have to stay really aware of my mouth. “Rachel, keep it together, do NOT creepily smile in this chick’s face!!”

fullsizeoutput_e9

I don’t let myself think about the fact that she massaged 20 other sweaty humans without using hand sanitizer in between. Nope.

 

 

 

Time: 1 hour (prep + baking) | Serves: 1 dozen

Ingredients:

  • 2 cups of whole wheat flour
  • 2 1/2 tsp. of baking powder
  • 1/4 tsp. of baking soda
  • 3 tbsp. of poppyseeds
  • Juice + zest of 1 lemon + 2 tbsp. (grab 2 lemons at the store)
  • 2/3 cup of granulated sugar
  • 1/3 cup of olive oil
  • 1 cup of flax milk (or other non-dairy milk)
  • 1 tsp. of apple cider vinegar
  • 1 cup of blueberries
  • Pinch of salt
  • 3/4 cup of powdered sugar

How to:

  • Preheat oven to 375
  • In a lil bowl, combine flax milk + apple cider vinegar, set aside for 10 minutes and let curdle (isn’t curdle the worst word on planet earth?)
  • In a large bowl, combine flour + baking powder + baking soda + salt + poppyseeds
  • In another bowl, combine juice of 1 lemon + zest (reserve the other 2 tbsp) + granulated sugar + olive oil
  • Whisk in curdle milk
  • Now pour wet ingredients into dry, whisking as you pour
  • Fold in blueberries
  • Using a lil cookie scoop, pour some muffin mix into a lined muffin pan
  • Bake 15 minutes
  • Meanwhile, whisk together remaining lemon juice + powdered sugar until you got a lil drizzle
  • Remove muffins + top with lemon glaze + let cool
  • Serve warm
  • Stab each of your fingers into individual muffins, lift hands + do muffin finger puppet shows for friends

 

Adapted from here!

Vegan Scampi

353D760F-5A14-47B5-82E3-77C40820288A

The time has come to say goodbye to my beloved Washington.

306C199E-7194-4999-A56F-AB970A768021

It seems like just yesterday I was kicking and screaming the entire move to this place.

5071FF84-96C8-4716-8D49-9C1396C25CA9

While I didn’t warm to WA as quickly as you might imagine given that I am so incredibly easy going and adaptable to different environments, I am now deeply in love.

39D7B450-8192-489A-A508-60D4C72D1A75

I will miss literally everything about my adopted state. The sights, the smells, the unbelievably laid back people from whom I hoped to learn something from over the last several years…sigh. Most of all, I will miss the sunny, summer weekends spent gallivanting through the cities and partaking of delectable nibbles and libations. This place has taught me so much about the world in which I wish I lived 24/7 – food and drink. I’m, like, so uppity now I barely tolerate chain restaurants and non-local beverages… Barely being the key word as Chili’s is in the my top 10 favorite establishments in the country. I digress. The peeps at Pacific Rim share my love of Washington wines. Their Rieslings are just one example of all of that is good in this state. Though WA still has the gigantic fault line problem to figure out.

61787FF9-3856-4AEA-BE11-5697614F3056

Not to worry Washington, I’ve made my husband pinky swear we can retire in a seaside mansion with a perfect view of the mountain.

 

 

Time: 1 hour (prep _ cooking) | Serves: 4-6

Ingredients:

  • 1 package of whole grain linguine
  • 1 small head of cauliflower, cut into florets
  • 1 can of hearts of palm, drained + cut into lil rounds
  • 4 tbsp. of olive oil
  • 2 tbsp. of vegan butter
  • 4 shallots, minced
  • 2 tbsp. of garlic, minced
  • 1 cup of Pacific Rim dry riesling
  • 1/2 cup of vegetable stock
  • Juice of 1 lemon
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Parsley, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower on a lined baking sheet + drizzle with 1 tbsp of olive oil + some S+P
  • Roast 20-25 minutes, stirring once
  • Meanwhile, heat 1 tbsp. of olive oil + 1 tbsp. of butter in a skillet over medium heat
  • Add hearts of palm rounds + S+P, cooking on each side for 2-3 minutes or until browned to your desire, remove from pan
  • Meanwhile, cook linguine to al dente
  • Meanwhile x2, heat remaining olive oil + butter in the skillet you cooked the hearts of palm
  • Add shallots + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add wine, cook another 1-2 minutes
  • Add veg stock + crushed red pepper + S+P, cook 3-4 minutes or until reduces a lil and flavors start to get all yummy – taste test to see if you likey, adjust seasoning
  •  Add lemon juice + a bit of your parsley, cook another minute
  • Now add linguine + coat to combine
  • Toss with cauliflower + hearts of palm, add a lil S+P and the rest of the lemon juice + parsley
  • Serve warm with a glass of cold wine
  • Allow me to be your spiritual pasta guide and follow my lead by eating all of this over the course of two dinners, finishing off with a scoop of peanut butter

 

Adapted from here!