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!

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]

sigh!

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

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!

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

-a.a. milne 

.

things are coming together. . .

after almost two months of boxes and questions and breaking my knickknacks, i am almost finally re-homed. a few things are out of place, but our room is looking great so far. it's become an equal opportunity space for a.j. and i to express as a unit and as individuals.

 i am quite happy with how my work space is turning out

 nap times!

i will be setting up a sewing/heavier art station in the basement, centered around this jolly green giant, a twelve dollar find at my local volunteer's of america!

in other news, the grand debut of root cellar is approaching, and upon the choice of film, scorpio rising, i decided to go with homemade veggie burgers and sweet potato fries, and vegan ice cream sandwiches. i'm still playing with the recipes, and trying to figure out what will give my veggie burger the best consistency. [tough task, really]

it's finally as if i get to start heading down my new path. action and ideas are unfurling, and more are being born. i always feel, though, that i'll never have enough motivation to tackle the vastness of my dreams. but it's a new year, with a new way, and new aspects of myself and the world are being presented in a new and impressive way.

hummus among us

we all know why hummus is by far one of the best foods in existence;
it's cheap.
it's healthful.
it's a major crowd-pleaser.
it's freaking delicious.

and another amazing thing about it, is you can make it so many different ways. the few ingrediants are so basic, but when tweaked they can create so many ranges of taste. so this recipe is made to my personal liking (which is a tangy, very garlicy spread) but feel free to have fun with ingrediants!

roasted garlic hummus [V]

• two cans of chickpeas [soak your own if you have time!]
• one quarter cup of tahini
• one third cup lemon juice
• one teaspoon of paprika
• a "healthy dose" of olive oil [a "glug" would suffice, too]
• five cloves of roasted garlic, recipe follows
• one tablespoon of salt

drain most of the water from your beans, but do reserve a bit of the liquid because it's awesome for thinning your mixture out. add beans to food processor [or, try a mortar and pestle!] process beans until almost completely smooth, then with processor on, drizzle in oil. add tahini, lemon juice and olive oil. pulse to combine. 

my method of choice. LOVE this thing.

smash roasted garlic with your knife. add the salt to the slightly crushed garlic, and using the side of a large knifeblade, press the garlic and salt together to form a paste. [the salt works as an abrasive and is a good way to combine flavor] add paste and paprika to hummus, and pulse until blended in equally. if the hummus seems to chunky, add the reserved chickpea water until it is the texture you want. top with a drizzle of olive oil and paprika.

a few more ideas;

• puree one half cup of roasted red peppers in place of one can of chickpeas, add half of a teaspoon of cumin
• puree one half cup of cooked sweet potato in place of one can of chickpeas, add one half of a teaspoon of cardamom 
• stir in pesto or chunky marinara
• try using different beans; i like black bean hummus and black-eyed pea hummus
• try mix ins; artichoke hearts, sun-dried tomato, black olives, bruschetta 
• dip with; celery, carrot and pickled beet sticks, tears of pita, toasted black pepper pita squares, bagel chips, blue corn tortilla chips

and;

roasted garlic

preheat the oven to four-hundred degrees. peel the papery outer skins of off the garlic bulb, leaving just the individual skins of the cloves. cut about a half inch off of the top of the bulb. coat bulbs in olive oil and a bit of salt, wrap in foil, place on a baking sheet, and pop it in the oven for about thirty five minutes. let cool and carefully slice the skins to get to the awesome, roasty treasures inside.

the happenins'

i feel like suddenly so many things are happening, so many plans are being put into fruition. 

we have decided that root cellar's opening day will be the first friday in february... exciting! a.j. has started looking into bands to book, and i plan to get started on my first menu. i'll be serving a single dish, as well as have a small menu of buyables... vegan snacks & desserts, mostly. after the projector arrived in the mail (last night !) everything seemed to be real. i feel like i'm standing on the threshold of the beginning and the happening. possibilities galore!

 as i've said, i've been trying to adjust my housing situation... the trouble with being young and free is the simple ideas of "home" become so elastic. . . it will never be mom's house again, and there is real work in establishing the feeling and the safety. this past weekend i felt like i took a few steps closer in completing some much needed organizing and tidying (with the help of the best boyfriend on earth) and picking up some comfy, thrifted home decor and furnature:

 various fabrics aching to be put to use

my weakness. 

just a few tiny dreams thus far

this weekend i also remember to take pictures while cooking! these sweet potato and spicy black bean soft tacos came out so wonderfully, it only made sense for it to be the first recipe i shared :)

sweet potato and spicy black bean soft tacos (V)

• two sweet potatoes, peel and cubed
• three tablespoons sesame oil
• one can of black beans
• two cloves of garlic, diced
• one medium onion, chopped
• one large tomato, diced
• one tablespoon hot sauce (i used dave's insanity. it was insane.)
• one tablespoon vegetable bullion
• one-quarter cup water
• salt and pepper
• one teaspoon paprika
• one and one half teaspoon cumin 
• toppings; we used purple cabbage, cilantro, chives, tomatoes and yellow peppers
• 4 soft whole wheat tortillas 

par-boil sweet potato chunks for fifteen minutes, or until they are just starting to get fork tender. drain and pat dry with a paper towel. toss sweet potatoes in salt, pepper and three tablespoons of sesame oil. now, if you don't have a cast iron skillet, i highly, highly, highly recommend you have a birthday soon, so someone can buy you one. or try and find a well loved one from the thrift store. either way, get one, heat it to medium-high heat and toss in those sweet potatoes so they can get crispy, smokey and caramelized.

yeah, you seriously want a cast iron skillet, i swear.

right, so let your potatoes crisp up. while cooking them, rinse and drain a can of black beans. add garlic and onion to a pan heated to medium. cook them about five minutes, or until the onion is softening, and toss in beans. add salt and pepper and cook for ten minutes. add tomatoes, hot sauce, and bouillon. add in water and incorporate. add spices and simmer on low for ten more minutes.

potatoes should be done now, so transfer them to a bowl and smash them up, still leaving nice chunks. chop up your toppings and toss tortillas in the cast iron skillet for a minute on each side. you are now ready to assemble and smash some killer vegan soft tacos.

oooooh, honey.

stay tuned for; menu ideas, furniture diy, recipe involving bananas because i have about twelve brown ones ;3

ROOT CELLAR

idea:
underground vegan/vegetarian restaurant
donation based
cooking classes, brunch, weekend dinners
"root cellar"

a.j. and i have been toying with the idea of starting me a speakeasy-style cafe in our home (humhaus) where i can cook anything from hearty vegetarian breakfast to dainty vegan pastries. "root cellar" was just sort of a fantasy, but it is now coming into fruition. humhaus will also feature projected films, live music and other local talents, acting at a community stew of artistry. steps are being taken and words are being exchanged, and it's all coming to a point of real action. stay tuned for continuing updates and developments on "root cellar".

check out oatmeal 9 ways from a beautiful mess! an oatmeal bar would be an awesome part of sunday brunch.

i'm not the world's most organized person, be it objects or ideas.
(except for my kitchen. . . must be immaculate!)
so, if i feel i have plans of any pertinence, i begin listing in my notebook,
jotting hopeful crafts and inspiring doodles to get me movin'

such a weak-looking arm, i should jot "gym membership" down, as well.

most things carry ov er from previous days;

today is most of yesterday's bidding.

but! i've been up since five with a sickening worry that someone needed me during the night (i don't know, don't ask.) and i'm already one fat cup of coffee in for the day, so i'm ready to start.

i recently moved into a big, new house with my brother. space GALORE, all ready to be crafted and styled. a big slice of this blog will be dedicated to the evolving of my house. i haven't even begun yet, due to lack of funds and motivation from feelings of displacement, but my guts are telling me this week will be the time to start, and document. (that means i get paid friday) the net has opened me up to like-minded stylish blogger babes who are giving me loads of diy-deas and inspiration. i simply can't wait to make this place feel cozy with afgans and flowers, well-loved thrift store furniture, and lovely things handmade from scrap textile. i am so, so paining for the feeling of "home". 

could you not just picture yourself so warm and safe in a surf shack style house?

here it is, here i am.

the first month of the new year is always such an intense one; we all want to meet those expectations, complete those projects, conjure the old ideas we find again worth thinking about.
and such is my life; loose ends of little bits of multi-colored thread dangled and tangled in a ball in my closet.
but 2012, you mean business! i feel it!
this is the year of self, of completion, of creation.
the gathering of all of our strings to be sewn into something fabulous.
so here i stand (lay on my floor, rather) with all of my strings
fabric scraps
lost and found ideas
and i bring them here to manifest into what it may,
if nothing more than just organization of a creative brain.
no promises, no objective,
just free-style inspiration, creation, and idea flow
bring it on, new year