artichoke melts

one thing i've miss since becoming vegetarian: tuna melts.

artichoke melts, however, are a great substitute treat!

my "tuna" salad:

1 jar artichoke hearts (not in oil), drained

1 spoonful of whole grain mustard

1 spoonful of sour cream (optional)

1 spoonful of capers

2 stalks of celery, chopped

1/2 cup red onion, finely chopped

2-4 small pickles, chopped (or use relish?)

sprinkle of fresh dill

bunch of parsley, chopped

salt & pepper

see on flickr

in a food processor, i blended the artichoke hearts, capers, mustard and sour cream until roughly chopped and combined well. then i just mixed in all my veggies and herbs. it was a bit more moist than i expected it to me... but it turned out perfect in the melt!

more whole grain mustard on sourdough bread, with some sharp english cheddar (or you could use a vegan cheese if you need a vegan tuna melt!)... grill to perfection. great when served with an ear of corn and a nice cold beer!

see on flickr

spicy peach chutney

this was my first experiment with canning and preserving. ever. after reading about safe canning methods and looking at a variety of recipes, i decided to take on the big project of home canning. i can't wait to open a jar of peach chutney this winter to enjoy with my thanksgiving smoked portobello mushrooms or with some stuffed roasted dates. until then, i'll enjoy a little bit atop some roasted squash! yumm...

see on flickr

peach chutney:

3 pounds ripe local peaches - any variety

3 cups apple cider vinegar

1 1/2 cups local honey

1/2 cup red onion, chopped

1 clove garlic, crushed

2 large cubes of fresh ginger, crushed

1 cup golden raisins

1 teaspoon red chillies

1 teaspoon celery seed

1 tablespoon mustard seed

1 teaspoon graham masala

salt & pepper

peel peaches, discarding any bruised or mushy parts. cube peeled peaches into small pieces. mix all ingredients together in a large pot, and boil for about 90 minutes at a medium temperature until vinegar reduces and you have your desired consistency! store in the fridge, or follow directions for home canning.

me with chutney. so proud.

ginger elixir

exciting news: i've obtained a fancy pants juicer.

it takes up a large corner of my kitchen counter, but i love it.

see on flickr

my favorite simple concoction thus far:

3 large sweet carrots, fresh from the farmers market

1 thumb sized chunk of young ginger*

2 valencia oranges

top with a sprig of mint (or heck, you can juice that too!)

young ginger is less pungent, but just as flavorful as "old" ginger. it's shinny, white, and looks like unwrinkled ginger.

see on flickr

tomato cappuccino

a birthday celebration dinner that was just too cute: tomato soup cappuccino with grilled cheese finger sandwiches.

for a proper tomato cappuccino...

my favorite vegan sun-dried tomato soup recipe topped with stiff foamed milk and served with hearty grilled bread with a sharp sun dried tomato cheddar cheese.