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roasted baby artichokes + grilled radicchio + a garlic balsamic drizzle

There are several things that I get really really excited for this time of year:

The first day that I do not have to wear a jacket to go outside

Planting the first seeds in my garden and growing fresh herbs on my fire escape

Being able to eat meals outside again

Ramps

Wearing open toed shoes, and throwing my boots to the back of the closet

Mounds of artichokes in the grocery stores and farmers markets

Spring onions

Cute little sundresses in pastel colors

Peas

Stuffing artichokes

Roasting baby artichokes

Artichokes ......

I love spring, I love artichokes, I just love this time of year. {Although, I'm a little reluctant to call it my favorite because come summertime when it's 80º outside and the fresh tomatoes are coming up in the garden then I'll be singing a different song.}

I love artichokes big and small. A big stuffed artichoke is one of my all-time favorite things, but when I want a quick artichoke fix I go with the smaller ones. I never used to bother with the smaller ones until I learned how to handle them. I didn't really understand them. I thought, what's the fun if you cannot pull off the leaves and anticipate getting to that delicious heart?

Then I realized, the small ones are a totally different experience. There is no leaf pulling, prickly center removing, or juicy heart eating. They are much less time consuming to prepare than the big guys. Once the tougher outer leaves are removed you are left with a tender inside that is completely edible and so tasty. You can grill then, blanch them, roast them, fry them ..... love them.

Grilled radicchio is a wonderful thing too. It is fairly bitter on it's own so it needs a few accompaniments to mellow it out. The sweetness of the balsamic does just that, and so does savory mellow flavor of the artichokes. If you prefer something less bitter, this can be made with any type of hearty green or cabbage. Kale, romaine, red cabbage or swiss chard will all grill up nicely.

So, if anyone is looking for me over the next few weeks you're likely to find me outside, eating artichokes sprinkled with fresh herbs from my herb garden, wearing a pastel sundress with some open toed shoes, daydreaming about what I am going to make with all the ramps and spring onions coming our way.

appetizer, side dish , veganJodi MorenoApril 11, 2013artichokes, balsamic, garlic, radicchio Comments

radish + apple ceviche // some pictures from a trip to Cartagena, Colombia

With the never-ending winter we've been having here, I've been yearning for a little warm weather fun so last weekend Michael and I headed down to Cartagena, Colombia for just that.

When we were trying to figure out where to go, we were surprised to find that Jet Blue now has direct flights to Cartagena from NYC. Michael is Colombian and this was our first trip there together, and my first time to Colombia, so when we figured out that we could easily get there, there was no question. Yes. Take me there.

The old town in Cartagena is one of the most colorful and vibrant cities I have ever experienced. Being surrounded by bright beautiful colors and humidity makes me happy. We had such a great time wandering the streets, eating, drinking out of coconuts and taking tons of photos. I loved being there with Michael, hearing him reminisce about certain foods that he would eat when he lived there and experiences he had as a kid.

Since Cartagena is located on the Caribbean sea, there is no lack of fresh fish and light, tropical meals. Ceviche is big there, and we made sure we tried our fair share. So fresh, so good.

While we were eating and trying all kinds of seafood ceviche, I thought to myself, why haven't I seen a vegetable ceviche on any menu? You know what happened next.

When we got home the first thing I made was a vegetable ceviche with radishes, apples, and a lot of other tasty ingredients like avocado, red onion and lemon juice that make a typical seafood ceviche taste so good. The zesty radish flavor pairs so well with the sweetness of the apple. It's such a fun and colorful snack or appetizer. The only thing that was missing was the 80º weather.

appetizer, gluten-free, raw, salad, travel, veganJodi MorenoApril 4, 2013apple, avocado, lemon, radish, red onion, white bean Comments

beet tartare

Spending time with friends who have known you more than half your life is good for the soul. This past weekend Michael and I hung out with two of my oldest and greatest friends from high school and their families. As expected, it was like no time has past. We had such a great time.

Last night Michael told me his favorite part of the weekend (besides all of the excellent food, drink, and company ... of course) was when we whipped out our yearbooks and laughed about our chubby cheeks and high school crushes. Some memories had us laughing so hard tears were running down our face.

I also leaned that I apparently have the memory of an elephant ... which can be good or bad, depending on what embarrassing story pops into my head.

We were staying at my friend Sarah's mom's house which meant we were able to cook lots over the weekend. One of my favorite thing to do is cook a big meal with good friends.

The first night we got home pretty late so we decided to make a one pot concoction that included some of my favorite ingredients: brussles sprouts, quinoa, and avocado. We also ate the leftovers for breakfast one morning. Yep. And it was just as delicious.

The second night when Michael, Laura, and her family arrived, we made a big dinner for everyone. Michael surprised everyone by taking over as head chef in the kitchen. I love it when he cooks. We made a few different things, one being this sweet potato and red onion recipe. That recipe has become a go-to of mine because of how easy, fool-proof, and tasty it is.

Dinner was delicious and so much fun. A great new memory for my elephant brain.

We did not make this beet tartare recipe, however, Sarah totally made my day when she told me how many recipes she has tried from my blog, and I am hoping that she will be trying this one too soon :)

appetizer, gluten-free, party food, veganJodi MorenoMarch 25, 2013beets, capers, chives, mustard Comments

spicy avocado + crunchy shallot nori wraps with purple sticky rice

About once a week, we order take-out from a little Japanese place around the corner. I always order the same few things, my favorite thing being the spicy, crunchy avocado roll. Spicy ... crunchy ... yes.

I am a huge fan of recreating things that I would normally be tempted to order in or eat out, like dumplings, and sushi. I just feel better knowing what types of ingredients I am using and that there is nothing fake or artificial hiding that I might not know about. And, this way I can add some extra yummy things like crunchy shallots (god only knows what those "crunchy" bits my take-out sushi are made from).

This version of a nori roll does not require any fancy sushi rolling, in case you're intimidated to roll your own sushi. Although, if you do feel comfortable and you want to roll this bad boy up, by all means go for it. If you're like me and you want to take the less ambitious route for this one, you can just pick this up and eat it like a taco. A yummy Japanese taco.

Nori is incredibly good for you and is such a great thing to incorporate into your diet on a regular basis. It contains a long list of vitamins, but most notably a high amount of B12, which is great for those who eat a mostly plant based diet. Another great benefit for plant based people (or anyone, really) is that nori contains a high amount of protein and amino acids. And when you make your own nori wraps, you know you are getting a good quality nori. It is easy to find in the grocery store since it is the most widely used seaweed, it's usually in the Asian food or Japanese section.

Once you make this and see how easy it is, I am sure that you are going to keep a pack of nori around for when want to have this for lunch or for a snack. You can mix up combinations based on what you have in the fridge, any raw vegetable combination would work and would probably take less time than waiting for one to be delivered.

appetizer, gluten-free, snack, veganJodi MorenoMarch 18, 2013avocado, nori, rice, shallots Comments

swiss chard + roasted garlic dumplings with a walnut sesame miso

I usually start thinking about my next meal before I've finished the current meal in front of me. Sometimes I start day dreaming about meals days or weeks ahead of time. If you're reading this, I am guessing you do the same.

This past weekend I visited one of my closest friends from college, Michal, in Switzerland. Michal and I both think about food and talk about food a lot. I knew this trip would involve some pretty great meals. And don't let those mountains in the background fool you, there was no physical activity happening on this trip ...... we didn't want anything to get in the way of our eating.

Before my trip, I was already thinking about the food I would eat while I was there, and what I would bring with me to eat on the plane. As you might remember, I have been trying to make food for my flights, especially the longer ones. Since I don't really enjoy flying, I like to make food that will make me happy. Looking forward to a good meal is one way to take my mind off of take-offs and bumpy rides.

Dumplings make me happy. I just love a good dumpling. I get excited when I see a dumpling, and even more excited when I eat a dumpling.

Before I made my first dumpling, I have to admit, I was intimidated (and maybe just a little lazy) to take on the task. Leave it to the experts, I thought. But let me tell you, once you start making your own dumplings, you'll never stop. It is so much easier that you would think, and this way you can come up with crazy concoctions that you would not be able to order from take out.

I bet you wouldn't find swiss chard dumplings at your local chinese food delivery place.

I love the idea of stuffing what is fresh and seasonal into a dumpling. Last fall I made some pumpkin dumplings, maybe this spring I will do some sort of pea dumpling. Right now there has been some stunning swiss chard in the markets, so I thought a fantastic dumpling combination would be swiss chard and roasted garlic, because swiss chard and roasted garlic go so well together.

The walnut miso was inspired by my favorite cookbook of the moment: Japanese Farm Foods. That book is such an awesome source of inspiration, I am sure you will be seeing more recipes + influences from that book here.

appetizer, party food, veganJodi MorenoFebruary 19, 2013garlic, miso, sesame seeds, swiss chard, walnuts Comments

mini quiches with jerusalem artichokes + chives

It's party time.

That time of year when you have two or three holiday parties to attend each Friday night up until New Year's.

I love a good party. I especially love a good holiday party. It seems like people are always in such a good mood during the holidays. Party mood, that is.

What make a party ... good? Good people, good food, good music, good alcohol, and all around good vibes. Throw in a christmas tree, some karaoke, and a guy dressed up like santa and, well, then you have a real shin-dig.

With all of the partying and entertaining that I have to do this month, I have been working on a few easy go-to recipes that I can bring or serve, whenever the occasion calls for it.

It's always good to have one or two party recipes up your sleeve. Ones that are easy to make, easy to eat, and can be made a little ahead of time.

Mini quiches are a great go-to party food. Not only are they easy to prepare, but you can also add or subtract ingredients based on what you have in your fridge or what is fresh. Only have potatoes and green onions - no problemo. Spinach and mushroom - that will do!

Bring these to a party and they will surly be a hit. Don't forget to bring a few extra santa hats for your host or hostess. Santa hats are always a hit too.

appetizer, gluten-free, party food, vegetarianJodi MorenoDecember 13, 2012chives, eggs, jerusalem artichokes Comments

the best ever cornbread with rosemary + serrano chilies // gluten-free

I cannot leave you with a recipe for chili, and not give you some cornbread to go with it.

A piece of crusty cornbread, a warm bowl of chili, a crisp kale salad, and a really good magazine .... the perfect way to spend a chilly saturday afternoon.

There is also no better way to feed a large group of hungry friends on football sunday. A quick batch of cornbread and big pot of chili, and you’re happily feasting.

There are a few things I look for in a cornbread to consider it really good:

1 – a crusty top layer
2 – a moist inner layer
3 – not so crumbly (you know, the kind that you can barley eat because it crumbles to bits)

bonus – super yummy things to flavor it like chilies and herbs.
double bonus – vegan or gluten-free (without knowing the difference).

So if I am going to post a recipe for cornbread, you know it has to pass this test. In case you’re wondering, this cornbread scored 120% (extra 10% for the chilies and rosemary + 10 more % for being gluten-free).

When I started working on this, the first and only blog I consulted was gluten-free girl. Shauna sure does know her stuff. Her recipe for gluten-free cornbread is flawless and absolutely delicious. I did make just a few tweaks. I know that not everyone is as ambitious as she is to make their own GF flour (ahem, me) but she does include an awesome video how to do it if you are interested. I also include a milk-free option because even though whole milk does do a wonderful job, it is not an ingredient I typically use. Lastly, I used maple syrup as a sweetener which is not only better for you than white sugar, it compliments this recipe so well. And of course I threw in some extra yummy things like rosemary and serrano chilies. Killer cornbread is born.

appetizer, gluten-free, party food, vegetarianJodi MorenoDecember 4, 2012corn, rosemary, serrano chilies Comments

sesame crusted quinoa + kale cakes

appetizer, gluten-free, party food, vegetarianJodi MorenoNovember 11, 2012kale, quinoa, sesame seeds Comments

loaded homemade hummus

I started writing this post from my dark, powerless apartment in downtown nyc. Thankfully for me that was the biggest inconvenience for me and my family during hurricane sandy. We now have power again, and things are slowly getting back to normal where I live.

We are extremely fortunate. This has not been the case with many people, especially those in the boroughs of NYC + the coast of NJ. The people who have not been as fortunate have weighed heavy in my thoughts.

I am always so impressed at the way new yorkers pull together in the wake of crisis and hard times. I'm also impressed with so many of my family members and friends who have donated their time and goods to people in need without any hesitation. We all know what we have to do, and taking care of our neighbors and people in need just comes naturally to the people of this area.

Whether you live in NY or not, there are ways you can help. I found a couple of links that can point you in the direction so you can donate your time, money, or goods to people who need it most.

7 ways to donate to hurricane sandy victims online via mashable

12 ways to donate time, skills, or supplies to hurricane victims via treehugger

buy an I (still) love NY t-shirt - 100% profits go to hurricane sandy relief

It may seem a bit trivial to post about something as simple as hummus while we are still recovering from one of the biggest disasters the nyc area has ever seen. We all have to get back to some sort of normalcy, and eating hummus daily is a part of my normal, everyday life.

I eat a lot of hummus. It's pretty much my go-to snack food, and because of this I find that it's definitely better for me to be making my own. This hummus, however, is a fancier hummus. A hummus I might make if I want to impress someone, or make for a fancy party or pot luck. The toppings are more of a creative suggestion, a guileline, not a rule. Feel free to omit the toppings though if you are not in a fancy mood.

*If you have any other suggestions/links on how to help hurricane sandy victims, or want to share what you did to help, please feel free to leave that info in the comments section below*

appetizer, gluten-free, party food, veganJodi MorenoNovember 2, 2012chickpeas, green onion, pine nuts, red pepper Comments

garlic + rosemary socca crepes with creamy leeks and roasted tomatoes // gluten-free + vegan

Gluten-free, although it might not be a new term in the world of food, it is a new term in my kitchen. With many friends and family who have become gluten-free recently, I found myself having to come up with gluten-free meals to make at home. No biggie, right?

Well, I have found this particularly tricky since, as you may know from following my blog, I avoid dairy as much as possible mainly because of dairy allergy I discovered I had about a year ago.

Bread & cheese, two of the most wonderful and easy foods to throw together. Who doesn't love bread and cheese?

People who have to live gluten and dairy free, that's who.

I always thought to myself ... okay ... I can sacrifice most of the butter and cheese as long as you don't take my bread away from me. Please.do.not.take.my.bread.away.from.me. And thankfully, I have zero sensitivity to gluten. However, I am discovering more and more that friends, and friends of friends, and family are having trouble with the gluten. So, you know what that means. Dinners and dinner parties around here are including less and less gluten. And, you know, it might not be such a bad thing.

Luckily, there are tons of great recipes and alternatives out there for doing things both gluten and dairy free.

Sometimes I just want to take a giant piece of bread and slap some soft, tangy, gooey goat cheese on top and call it a day. I had yet to find anything that really replaced that taste and gorgeous texture. I really needed to come up something that would nix that craving.

This recipe right here might be the answer.

Let me start with the "creamy" leeks. The creaminess comes from a tofu base. I know that might not sound so exciting, but hear me out. The tofu is blanched to get rid of any bean-like taste. Then a lot of other delicious seasonings are added to give it a lovely flavor. Once you throw it in with the caramelized leeks, it's heavenly.

Socca, if you're not familiar with it, is a crepe that is made with garbanzo bean flour and then baked. It is super easy to make, high in protein, and it's gluten-free.

Slap those leeks on top of the rosemary and garlic socca, place some roasted tomatoes on top, and you have one yummy, creamy, delicious, gluten-free and dairy-free snack or party-time app that everyone can eat.

appetizer, gluten-free, party food, veganJodi MorenoSeptember 18, 2012garlic, leeks, rosemary, tofu, tomato Comments

blt lettuce wraps // shiitake "bacon", lettuce, tomato & a chipotle mayo (vegan)

If you have not heard of or tried shitake bacon until now, then I am so happy to be the one to share this totally awesome little secret with you. If you have made shitake bacon before, then you already know how shitake mushrooms magically taste just.like.bacon when baked in the oven on low heat for 1 hour. Amazing, right? I think so.

The first time I tried shitake bacon was when Alexandrea Jamieson came to speak at one of our classes at NKCS ... and my mind was blown. Of course, being an ex-bacon lover I was skeptical. Nothing can ever really (naturally) replace or imitate the taste of bacon, right? Wrong.

Now granted, it's not like having a large greasy piece of bacon, think more like bacon bits. But for certain purposes like in a salad, over eggs, or in this BLT lettuce wrap - it does the job quite well.