BEER BATTERED FRIED PICKLES, DUUUUUUDE

before today, i had only had fried pickles once. i’m not sure how that happened, considering pickles and fried things are two of my favorite food groups. frying batters are rarely vegan in restaurants, so i don’t eat battered things out, but i can’t believe it’s taken me so long to make my own version of this majestic invention.

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SOUR GHERKIN SPROUTS!

the sumter pickling cucumbers were some of the first seeds to germinate, but the mexican sour gherkins (Melothria scabra) are taking forever. i finally spotted some babies today though <3<3

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POTTING UP SQUASH

my georgia candy roaster squash (Cucurbita maxima) sprouts have gotten so chubby and tall that they were pushing the little plastic greenhouse roof off my catering trays, so i decided today was the day to give them some space.

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ZUCCHINI CRUMBCAKES

does a crumb topping mean you can eat cake for breakfast?

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FRIED CHICKPEAS ARE THE BEST THING IN THE WORLD

seriously. i’ve always loved chickpeas, but my life was changed forever when i had my first fried one. they’re crispy and crunchy and nutty and ridiculously delicious. i eat them mostly in salads, but the leftovers make a really addicting snack.

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CHOCO COCO CUPCAKES

somehow i often find myself with an open can of coconut milk and a desperate need to not waste it. enter coconut cupcakes. baking really does solve every problem in my life.

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WHITE BEAN KALE SOUP

i could eat this soup in a hundred degrees i love it so much. i can’t take full credit for it though.. i used martha stewart’s 15 minute white bean soup as a base and added kale and altered the amounts of things a little to balance out the added volume. it’s great for a quick, light meal and it is SO GOOD.

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CHEWY PIGNIOLI SUGAR COOKIES

my first attempt at pignioli cookies was a miserable failure and i have not touched almond paste since, but once i made almond milk i needed something to do with the pulp-turned-almond meal. these cookies are basically an almond flavored sugar cookie covered in icing and pine nuts.. not really a pignioli cookie, but who cares? they’re crunchy and chewy at the same time and i think they’re pretty freaking tasty.

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DIY ALMOND MILK

i hate that milk, butter and eggs are for the most part unprocessed (although you do have to go through quite a bit of cruelty to get the final product), but their vegan analogues had to be invented. have you read the ingredients on the side of a nondairy milk lately? there should only be two ingredients, really: water and almonds. that’s not so shelf stable, so manufacturers add preservatives, sweeteners, artificial flavors, thickeners, conditioners and a few other things we probably shouldn’t be drinking just so the stuff gets to our houses without spoiling.

i’ll admit that i do love my light original silk soymilk though.. i drink a little too much coffee for my own good and i’ve found it’s one of the few things that doesn’t curdle immediately in a hot mug of it (the trick is to put the milk in first, but really who hasn’t figured that out yet?). however, when i decided to make my own nondairy milk, i purposefully did not choose soybeans. i thought it would be a little too beany and instead opted for almonds.

this is almost too easy, people.

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SUNSHELF IS OK

confession 1: i have way too many houseplants.

confession 2: i do not have a house. i’m still living with my parents and saving up a down payment for my own place. until then, i have extremely limited space for my greenery. limited as in all my potted plants are packed uncomfortably close together on a garbage-picked vintage deco table i swear i’ll refinish after i paint my room.

despite the cold draft from the cracks and crevices in the window at night, the plants all seem to be doing okay. and winter is almost over! actually, it’s officially over today omgaaaaaaaah 😀

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