26 February 2012

sunday eats~ spicy bean chili & carrot spice cake w/ coconut creme frosting

ah, sundays. the day of rest; snugging up with mugs of tea, books and my journal. getting various bits of tasks down around the house and town at a leisurely pace. whipping up some comforting food to slowly enjoy whilst staring out the window at pillowy whiteness.

yes, yes, sensuous, poetic sunday, how i love you.

today i am making spicy bean chili. slowly, it's simmering on the stove and i ever so often go to it for a taste and a touch of another spice. chock full of all the remaining dried beans that were in the cupboard, it's the perfect hearty meal for a blustery sunday afternoon.

spicy bean chili [v]
4 cups various beans [i used northern, pinto, adzuki and roman. just use up whatcha got.]
2 cloves garlic, minced
1 large yellow onion, chopped
3 medium carrots, diced
2 large cans of tomatoes, one crushed, one diced [i love muir garden's organic fire roasted]
3-5 cups vegetable stock [depending on preference of thickness]
1 cup corn nibs
3 tbsp soy sauce
hot sauce to preference [i used 1/2 tspn dave's insanity hot sauce]
tbsp salt
1/2 tbsp black pepper
tspn cumin, oregano, basil
1/2 tspn paprika, onion powder, sage

note; had i remember to pick them up from the grocery store, i would also add a few stalks of celery and a green bell pepper, diced. also, if you're using dried beans, ensure they are presoaked and cooked as necessary. here's a handy chart for your bean needs. if you don't want to go to the trouble, you can use canned beans, too.

in a large pot, sautee garlic and onion in olive oil for three minutes. add in carrots [and peppers and celery] and sautee an additonal five minuntes. dump in tomatoes and beans in and bring to a simmer. add stock, soy, corn and spices. let simmer low and slow for two hours to get maximum flavorage. serve with an awesome, super crusty multigrain bread.

and, for an added bonus, here's a new carrot spice cake recipe i made last night. you would NEVER guess it's both vegan and gluten free it came out perfectly moist and goes incredibly with my vegan coconut cream frosting [see below]

carrot spice cake [v][gf]
2 1/2 cups garbanzo bean flour [lovely for baking; nutty and delicious]
2 tbsp baking powder
1 tbsp vanilla
3 tbsp cinnamon
1 tspn nutmeg
1/2 tspn clove and allspice
1 tspn salt
2 tbsp flax meal
2 cups grated carrots [about four medium carrots]
2/3 cup sugar
1 cup vegan margarine [earthbalance!]
1/2 cup puree silken tofu
1/2 cup non-dairy milk [i always use almond milk in this scenario]

preheat oven to 350. grease a 12'' sheet pan. combine sugar and earthbalance until fluffy. cream together with tofu, milk and vanilla. set aside. in a seperate bowl, mix together flour, baking powder, flax, salt and spices. slowly, add dry ingrediants to the wet ones. once incorporated, mix in grated carrots. spread evenly into the pan, and bake for about 40 minutes, or until a toothpick stuck in the center comes out clean. one cool, top with coconut creme frosting;

coconut creme frosting [v][gf]
2 1/2 cups confectioner's sugar
1/2 cup earthbalance
1/4 cup non-dairy cream cheese [i use tofutti brand]
2 tbsp non-dairy milk
1/2 tspn vanilla
1/3 cup shreadded coconut

note; for best results, prepare frosting in a metal bowl prior chilled in the freezer

cream together margarine and cream cheese. slowly add confectioners sugar. add vanilla and milk slowly, to ensure your frosting stays thick. once frosting base is creamed, fold in coconut. keep chilled until ready to spread on cake.

hope you enjoy xoxo!

25 February 2012

saturday evening snapshots

you better believe i'm sitting in my room, sipping beers and looking at gorgeous photo-inspo on a saturday night! in honor of how much i miss aj [work. . . :(] here are some soft, lovely black and whites that spike me with feelings that cross lines of romantic, sexy and rugged [or, it could be the tipple]


ohh-h-h-h-h-h-h-h meringues!! 

jasmine glock: the very negligent blogger

i'm not sure if i mentioned, but i'm horrible at internets, internet-based commitments or anything relating to the two. 

that's my excuse for the month-long shun of this here blog.

that simply being said, i've decided that i will press on with more fervor than EVER to produce a righteous and happenin' blog, since my life is full of such sort of things. [mr. glock also got a job, leaving me with plenty of time to work on my own doings.]

root cellar has been fully swinging and we're loving it. we've only had two events, but they were both profitable and enjoyable. we were also featured in msu's student run paper, the state news! [check it!] i'm excited to do so much more, hopefully with more attention than ever. i'm not only thinking friday nights, but sunday brunch? totally.

i've come so much more in touch with the fashion world again, and it's been really inspiring. i feel like i forgot my roots for a while, ashamed of the stereotypes that come with proclaiming oneself a fashionista. but this year is all about remembering ME and accepting ME and celebrating what i love. and that is food and fashion, and i'll be damned if i'm going to pretend anymore that i don't care about what is in this season on both fronts.

anyways, just wanted to catch up. i've decided i'm going to appoint different days with different devotions and inspos, hopefully making this blog thing easier on my flighty self. stay tuned!

ciao for now xoxo

27 January 2012

eatin' for the season: january

in my mind, vegetables and fruits will always trump any other food group. (i'm not just being bias as a veggie) you can experiment and play with flavors with produce unlike any meat or grain, in such a way that is still- or even more- nutritious.

but! i had a thought today of a pretty important element of produce that has fallen to the wayside, and i'm sure it's not just with me.

seasonal eating!!

why is eating produce in season better, you wonder? not only will you get the absolute best flavors, the fruits and veg will be at the best prices. so, i've decided to include monthly (or perhaps bi-weekly) info and recipes  so we can all start eating the best, freshest produce together :)

the best of: january
broccoli, brussel sprouts, kale, leeks, cauliflower, parsnips, oranges, grapefruit, papaya, tangerines

i'm a huge fan of winter vegetables. they're earthy and hearty and perfect for adding to cozy soups and sautees. here are a few quick versions of my favorite winter veggie recipes.

roasted brussel sprouts[V]
note; i used to abhore brussel sprouts before i started cooking them myself. make a believer out of anyone with this recipe!
clean up sprouts by removing outer leaves and bottom stems, and halve the larger ones. toss with olive oil, salt, pepper and marjoram. add a healthy squeeze of fresh orange juice and a tablespoon of orange zest. toss again, and pour onto a roasting pan. roast at 475 degrees for about a half hour, and your brussel sprout will come out crispy, tangy and a bit sweet. much better than the traditional, boring steaming method with makes them taste like toilet water.

simple parsnip and leek sautee[V]
cut parsnips into one-inch chunks. boil chunks until just about fork tender. drain and pat dry. cut leeks into one-inch slices. separate the layers and wash REALLY WELL. [leeks are fulla dirt.] sautee in olive oil and until softened. add in dry parsnips. add salt, pepper, thyme and dill. voila! super simple and so tasty.

ginger kale and noodle soup
set a pot of veggie stock [make your own!] to simmer. sautee clean, torn kale in sesame oil until it starts to wilt. take a ladle by-now-simmering stock and put it in a bowl with a gumball size blob of hatcho miso paste. [the dark kind] mix to combine and dump over kale. cover and let steam. grate a large chunk of fresh ginger [depending on your taste.] into stock and toss in some wide rice noodles. dump kale mixture into pot and stir to combine. season to your liking and enjoy!

23 January 2012

"weeds are flowers, too, once you get to know them."
-a.a. milne